The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1866-03-22

bear a hard days work better than a
hearty breakfast, for the reason that the
hours since last eating being replenished
the system is invigoratcd, all the func-
tions receiving fresh vigor, besides there
being greater supply to admit of waste,
which naturally accompanies exertion or
fatigue. For this to be substantial, cup
of coffee, piece of toast, with an egg, is
not sufficient, but should be meat and
vegetables.
| Dinner, if it is in the middle of the day,
which is undoubtedly, the most healthy,
does not require much notice, as every
one we'll understands what dinner ought
to be, and, therefore, it is generally sub
stantial. Should the noon meal, how
ever, be lunch, as it is frequently, instead
of a piece of pie, or some light dyspepsia
generating trash of that sort, let it be
something more substantial, resembling
what tea or supper should be, if dinner
were in the middle of the day.
Ofthis tea, few remarks will not be
out of place, as it is the meal most neg
lected. The word tea generally conveys
the idea of what it too frequently is, an
apology for meal-bread and butter,
some sweetmcat, and a cup Of tea. Why
should it be MS light as it is, we cannot
see. The system requires recuperation
just as much after the waste intervening
between noon and then as between tho
two previous meals, particularly when we
consider the length of time that will
elapse before the next meal. Now, we
don't advocate stuff1ng and going to bed
on full stomach; but we advocate max
ng the supper more substantial. meal
than it is. 1t is very amusing to see per-
sons advocate this meal being light, and
then when they get hungry in an hour
or two after, which they will, go out to a
restaurant and eat hearty supper, very
soon after which they will probably re-
tire. Now, did they eat q moderately
substantial meal at the proper time there
would be no necessity for this, and sufi-
cicnt time before going to bed would
elapse for all injurious effects to be done
away with. Let the meal, instead of
sIops, consist OF something substantial,
partly meat. While retiring on a full
stomach IS injurious, doing so on a empty
or hungry one is equally so.
Lastly we come to the question, how
to eat, which, though last and not least,
has been, to certain extent, alluded to
above. But still there is something to be
said about it. AS we remarked before,
have regular hours for eating, and be
punctual to them. Nature admits of no
delays and postponements, being one Of
the most exacting of all masters. Don't
let business or anything else interfere
with hours for eating. Let it constitute
part of the business Of the day, and, when
eating, don't eat as though it were for a
wager, with some one else, to see who
could eat the most in the shortest space
of time; but sit down and eat like civ
ilized being, chewing the food thoroughly.
Food olted without being chewed, does
little or no good; for by it the wheels of
digestion are clogged, and the whole ma
chinery, more or less, thrown out of gear.
1t is pretty well established that, while
children arc, in many instances, under
fed, grown persons as often ovoreat them
selves. Never eat until feeling of over
loading the stomach is produced, or, as
we have heard it expressed, "I have eaten
so much that 1 feel as though should
burst" This is equally as culpable and
injurious, though not recognized as such,
as drinking until drunk. Eat no more
than can be borne with comfort. The
mental and physical powers will be both
better for it. Nature never intended the
stomach to be receptacle for all this
miscellaneous trash people choose to cram
into it; but the reservoir from which the
various organs, which keep together the
vital spark, receive their functional sup
port Therefore, do not overload it. The
stomach, like y horse, can bear just SO
much, but no more. 1t is the last straw
that breaks the camcPs back.
In conclusion, what we wish to impress
upon our readers is the necessity of nu-
tritious and easily digested food, and as
near as possible oqualizing the quality
and quantity at each meal-not making
80 i 4Lo otbor a fost. ond ot