Litchfield enquirer., 1830-09-16
QUALITIES OF VEGETABLE FOOD, COMMON
 LY USED IN DIET

QUALITIES OF VEGETABLE FOOD, COMMON. LY USED IN DIET.
 Bre0d.-At the head of the vegetable class, stands bread, that article, which from general use, has received the name of
 the staf of lJe. Wheat is the grain chief
 ly used for the purpose, and is among tho
 most nutritive of all the farinaceous Kinds, as it contains great deal of starch. Bread is very properly eaten with animal food, to correct the disposition to putrescency ; but is most expedient with such articles of diet as contain much nourishment in small bulk, because it then serves to give the stomach proper degree of expansion.- But as it produces slimy chyle, and dis poses to costiveness, it ought not to be eat en in large quantity. To render bread easy of digestion, it ought to be we'll fer mented end baked it never sAOuld De used tilI it has sfooI! taoenty.: four hours after be- ing taken out of taes oven, otherwise it is apt to occasion various complaints in those who have weak stomaciiS; such as f1atu- lcnce, heartburn, watchtulness, and the like. The custom of eating butte. with bread bot from the OUen, is compatible on- y with very strong digestive powers.
 Pastry, especially when hot, has all the disadvantages of hor bread and butter, and even buttered toast, though the bread be stale, is scarcely inferior in its effects on weak stomach. Dry toast, with but ter, is by far the wholesomest breakfast. Brown wheaton bread, in which there is a good deal of rye, though not so nourishing as that made of fine -four, is both palata- ble and wholesome, but apt to become sour on weak stonachs.
 Oafs, Barley, and Rice.-Oats, when deprived of the husk, and particularly bar ley, when properly prepared, are each of them softening, and afford wholesome and cooling nourishment. Rice likewise con- tains nutritious mucilage, and is less used than 1t deserves, both on account of it's and economical utility.- The notion of its being hurtful to the sight, is vulgar error. In some constitutions it tends to induce costiveness: but this seems 10 be owing chiefly to fatulence, and may be corrected by the addition of some spice, such as caraways, anise-seed, and the like.
 Potatoes are agreeable and wholesome food, and yield nearly as much nourish- nent as any of the roots used in diet. The Farinaceous or mealy kind is in general ea- 'iest of digestion; and they are much im- proved by being toasted or baked. They ought almost always to be eaten with meat, and never without salt. The salt should be boiled with them.
 Green Peas aud Beans, boiled in their fresh state, are both agreeable to the taste and wholesome being neither so fatulent, nor so difficult of digcslien. as in their ripe state; in which they resemble the other leguminous vegetables. French beans pos- sess much the same qualities; but yield more watery juice, and have great dis position to produce flatulence. They should be eaten with some spice.
 Salads, being eaten raw, require good digestive powers, especially those of the cooling kind and the addition of oil and vinegar, though qualified with mustard, hardly renders the free use of them consis- tent with weak stomach.
 Onions, Garlic, and Shallot, are all of a nature by which they assist di- gestion, dissolve humours, and expel datu- lency. They are, however, most suitable to persons of cold and phlegmatic consti- tuition.
 Radishes, of all kinds, particularly the horse radish, agree with the three prece- ding articles in powerfully dissolving slimy humors. They excite the discharge of air lodged in the stomach.
 CGbb0ges are some of the most con- spicuous plants iG the garden. They do not afford much nourishment, but are an agreeable addition to animal food, and not quite so fatulent as the common greens.- They are likewise diuretic, and somewhat laxative. Cabbage has stronger tenden- cy to putrefaction than most other vegeta- ble substances; and during its putrefying state, sends forth an offensive smell much resembling that of putrefying animal bodies. So far, however, from promoting putrid disposition in the human body, it is. on the contrary, wholesome aliment in the true putrid scurvy.
 IMynips are nutritious article of veget- able food, but not very easy of digestion, and are datnlent. This effect is in good measure obviated by pressing the water out of them before they are eaten.
 Carrots contain considerable quantity 0f nutritious juice, but are. among the most hatulent of vegetable productions.
 P0rsnips arc more nourishing, and less fIatuI0Dt than carrots. which tley also ex.