The Union and journal. [volume] (Biddeford, Me.) 1858-1882, 1865-08-04
Meat in Hot Weather.

rather than too little. we neeo
rather than stilnulants. But in our W'de
list Of articles for the table, there Is no neeo
Of selecting anything because they posses
either Of these peculiarqaalisies. Like As
ar's prayer with regard to poverty and riches
WA reouire neither decided stimulants nor
,ba, food which would tend to stupidity and
beayiness. Bread in various forms should
he the leading article Of food for all, in warm
weather. With sweet butter and the delic.
ious fruits which follow each other in quick
succession all through the summer, there
will be no danger Of suffering for want OF
nutritious food. Tho hardest laboring man
can be sustained upon these. and would be
much more likely to preserve health, equan-
unity Of temper. and long-liie, than IL
using meats and gravics two or the times a
day.
In these times Of high prices, when roast
ing piece for family Of dozen persons
costs hard on to three dollars, it isa good
time to cast about and look ut the economy
of the matter, M we'll us at it ina hygienic
point Of view. 1t is said that four pounds OF
beef lose. by boiling. one pound one pound
Eve ounces by roasting, aud one pound three
ounces by baking. Four pounds OF mutton
lose fourteen ounces by boiling; one pound
six ounces by roasting and one pound four
ounces by baking! We suppose this is not
an absolute loss, for a portion OF it must be
Juices of the meat which fall into tho drip
ping pan in roasting or baking. Here
then, is loss of about one.fourth to. start
with, in cooking the meat-thcn comes the
cost Of butter, seasoning. vegetables pickles
and iellics, to give the meat relish ana
make it passable! On the contrary the
-four that We use requires more than It's own
bulk in water in mixing, and thus increases
tho volume of tho food. AL this II hvorn-
bic. because we need bulk as well as nutrl-
mcnt, in the food that We cat. IL is well
tt think Of these things, and especially Tor
MS 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 do not use hall
enough of il as an article Of our daily meals.
II we add this to bread and the fruits and
vegetables which arc usually at our COM
mand, 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 human strength better than
this, because it is composed Of a mixture OF
vegetable and animal food. Some persons
say they cannot labor upon dinner OF bread
and milk. Why not? No other food con-
tains 80 many Of the things which working
man REQUIRES to sustain his life and strength.
rs bread and milk. Why cannot he, then,
labor upon it' Is it not because he has be-
come accustomed to n heavier and more slim
ulatinr food, and when the excitement it
causes is discontinued, no feels languid and
weak. II the practice were persisted in Tor
ten DAYS, no unpleasant sensations would fol-
low, but we believe increasing strength,
clearness of mind, and energy would. Milk
contains butter, which is pure oil, or ani.
NAL matter, sugar, caseine. or chcesy matter,
saline substances and fat. IL has little
common salt, some phosphates. and large
amount Of water. No other food could pos
sibiy sustain the young Of any animal as
milk does. II is supplied not only with q
larger proportion of heterogeneous food, but
ulso of more bone-earth than would DO neccs
sary to maintain the healthy condition OF a
lull.grown animal Of equal size. The sugar
Of the milk supplies the small quantity OF
carbon necessary for respiration. The curd
Of the milk, that Is. the caseine, yields the
materials 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 phosphate 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 il great thought and inv'stiga-
ton. If they are RICH I, milk is, certainly.
n true food, and will sustain us rs well, or
better than any other food. We are only
URGING il however. as one Of the three daily
meals, or at least to make the principal part
of meal two or three times week. twill
prove both healthiui md economical. 1t
docs not agree with some persons, and OF
course, they will not use it. But tits &c
ceptablc and grateful to most Of us.-M. Z.
Former.