Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1865-08-04
Mentin Hot weather.

Meat is stimulating. The nervous energy Of
New England people is already too much, rath-
or than too little. We need opiates, rather
than stimulants. But in our wide list of arti-
Giles for the table, there is no need OF selecting
ANYTHING because they possess either OF these
peculiar qualities Like Agur's prayer with re-
gard to poverty end riches, we require neither
decided stimuants nor that food which would
tend to stupidity and heaviness. Bread in va
rious forms should be the leading article of
food for all, in warm weather. With sweet
butter and the delicious fruits which follow
each other in quick succession all through the
summer. there will be no danger OF suffering
for want eff nutritious food. The hardest labor
ing man can be sustained upon these, and would
be much more likely to preserve health, equa-
nimity of temper, and long life, than If using
meats and gravies two or three times day.
In these times Of high prices, when roast
ing piece for family OF a dozen persons costs
hard on to three dollars, it is good time to
cast about and look at the economy of the mat
ter. as well as at it in hygenic point OF view.
1t is said that four pounds of beef lose, by
boiling, one pound one pound five ounces by
roasting, and one pound three ounces by 6a-
king. Four pounds of mutton lose fourteen
ounces by boiling one pound six ounces by
roasting, and one pound four ounces by ba-
king We suppose this is not an absolute loss,
for a portion of it must be juices of the meat
which fall into the dripping pan in roasting or
baking. Here, then, is loss OF about one
fourth to start with, in cooking the meat-then
comes the'cost of butter, seasoning, vegetables,
pickles and jellies, to give the meat a relish
and make it passable On the contrary, the
-four that we use requires more than its own
bulk in water in mixing, and thus increases the
volume OF the food. All this is favorable, be.
cause we need bulk as well as nutriment, in the
food that we eat. 1t is well to think of these
things and especially for us who have lean
purses, and study economy rather than the
qualification of luxurious tastes. "a penny
saved is two pence earned"
Milk is true food. We 40 not use half
enough of it as an article Of our daily meals. If
we add this to bread and the fruits and vegeta-
bles which are usually at our command, we
shall secure all the nutritious and sustaining
elements that our bodies need, whether we are
at hard work or not. No diet will keep up hui
man strength better than this, because it is
composed of q mixture Of vegetable and AMI
NAL food. Some persons say they cannot la
Dor upon dinner of bread and milk Why
mott No other food contains so many of the
things which a working man requires to sus-
tain his lite and strength, as bread and milk.
Why cannot he, then, labor upon itP Is it not
because ne has become accustomed to q heavl-
er and more stimulating food, and when the
excitement it causes is discontinued, he feels
languid and weak. If the practice were per-
sisted in for ten days, no unpleasant sensations
would follow, but we believe increasing strength,
clearness of mind, and energy would. Milk
contains butter, which is pure oil, or animal
matter, sugar, caseine, or cheesy matter, saline
substances and fat. 1t has little common salt,
some phosphates, and large amonnt of water.
No other food could possibly sastain the young
of any animal as milk does. 1t is supplied not
only with a larger proportion of heterogeneous
food, but also of more bone-earlh than would
be necessary to maintain the healthy condition
of full grown animal of equal size. The SUI
gar of the milk supplies the small quantity Of
carbon necessary for respiration. The curd of
the milk, that is, the casene, yields the mate
rails of the growing muscles and of the organic
part of the bones while along with the curd,
and dissolved in the liquid milk, is the phos-
phate of lime, of which the earthly part of the
bones is to be built up. Such is the view which
those take of this matter who have given it
great thought and investigation. If they are
right, milk is, certainly, trne food, and will
sustain us as WELL or better, than any other
food. We are only urging it, however, as one
of the three daily meals, or at least to make
the principal part Of meal two or three times
week. 1t will prove both healthful and eco
nomical. 1t dscs agree with sumo persons,
and of course, they will not use it. But it is
acceptable and grateful to most of us.-N. T..
Farmer