The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1867-03-09
On Eating ard Drinking.

OEI AntEEl- ssEt H.
Breakfast i a meal which generally gives liz
tie trouble - regards - digestion. iOr tae- twO
r=1sJns In rhe fret place, the quantity Of IA
teri4l TO y fitted for absorption i generally not
large. and the ordinary breakfasts t4ken IN tLis
country are composed u zrIicl,s which are e--ilv
disposed Of. In the second place. We - n0- ex-
T-cr oar breakfast - distress -. and we think
but .Itlle Of II after u ! taken. NUst persons
cannot pa-- the ten OF e.eyen hours which e!aves
from breakfast 70 dinner without come light
nyuri-ament in the middle OF the day. Lunel-
though u n4- been called by 2 g4-s-Jnomic Eng
lishman a rejection On the breakfast and an IN
sC.t - tAe 1IuueT-sEOuIt b taken by those who
feel they require IL IL should b- composed.
however. u 4 email quantity Of easily ci=e-rIble
EatsrIa! IL the digestive organs Of tn sdul.
should not = called upon Tor serious laJO- more
than twice In the twenty-iour hours the pFIn-
CIFal meal u the day = q =-ryus matter. If
taken after the gr--t--t part If the WORK / done,
II = naturally followed BY q condition + rep0se;
but the Project IF THIS : apt t. lead - habit
Of relying to much On tie timer. and o. eating
DO lunch ana but q nominal breakias.. This
maxi the dinner to- heavy. Il lads - inJrdi-
nate IudulEences - that time and throws ali the
work Of digestion into 4 single period. Literary
men. and tnu=e who have 70 work - nigl; viii
ind that this sort Of life HIll not aIlsw-r. The
labor Of digestion must IL mure distributed. If
dinner Be taken IN tie middle Of TIE DAY. IL i
generally found incOHvruIent q eat to- much
and this hour thus Las a certain amount u ad-
vantage arising from the necessity o.! some mental
or physical ex=rtiJn some time after the principal
meal. Now. the IMPORTANT question arises
What does pure physiology teach Us 10 eat at
these times? IL Is well known to Psychologists
THAI the system ImVeratIyeiy demands nitrogen
lied or albUminiz=d substances. such a. the gluten
of vegetables. albumen and lean meat; non
nitrygeuiZed substances, such a. starch, sugar
and tat and Inorganic saline matters, such a.
common salt, pEOsFEates, dc. Though the d.
Y-.IvG -rE--ru az man a Tn---uu.AFa-a h--u--n
that Of the herbiyura and tile caruiyOra. IL re-
sembi=s the latter more than the former. Never
rhsle-s. q mixed diet i more favorable u healthy
nutrition. and all recognize the necessity OF con-
siderable variety IN such diet. Moreover. starchy
substances make a man fat, bur alhGmenized
substances make q man strong. We believe that
meat should be taken al the morning meal. II
may not be digesied 50 quickly o. some starchy
substances but. as Z rule. II IL dlgested easily,
auO It certainly satisfes the system. and carries
u fITtGeE IN our work than vegetables alone.
At this time meat should BE taken IN = palatable
ana easily digeSIibie form s,ewej. with tie
nutrient juices saved in the sauces. and the arc
matte principles developed by the heat or, bet
ter than all. broied, tor here the juices are re-
tanned III the tissue, and the flavor is developed
by the hardening and STANDARDIZATION, as il We're,
OF the exterior. Above al. avoid the abomina-
ton OF frying fresh meat. not alone as q matter
Of taste, but as q violation Of scientific laws. 4
freSh animal tissue which has soaked up a mass
u NNAAi a A ~ u tLplt4 NJiA-4tA1N y Dc
taken into the system. SalteC articles. which are
generally ~ hardened that they viii not readily
absorb the fat, a. fish, and articles which are e1-
posed for but a short time 10 the very high tenn
per4ture 10 which all fried articles are subjected.
may lie cooked ia this way. but never good fresh
meat. Meat should by no mems constitute the
largest part Of q physiological breakfast. As
this il very often the staple Of the dinner, IL is de-
sirable u eat q considerable quantity OF sjarchy
and fatty matter in the morning. Bread in
10 .rT.r F.rruE Er--ar ord 80 Tr.-srrLf.
potato. are important aids u proper nutrition.
The bread should Be thoroughly baked and light,
for IN this form the starch l. most easily acted
upon by the digestive fluids, which do not readily
change raw starch into sugar, the form il must
take before it can be absorbed, and the light,
porous character Of good bread allows il - be
easily inflJrated with the saliva AMI the other
juices Bread likewise furnishes gluten, and l.,
of it>elf. capable of supporting life when too
much Of this nItrOgenizet substance has not been
removed IN making the fancy grades Of -four.
For the same Reason, the starch in the potato
should be thoroughly cooked. A considerable
variety - demanded. not only by the taste. but
actually BY the nutrition. We NAV use all the
different meats, fresh and salt; poultry, fish of
various kinds. and eggs. Eggs contain albumen.
and ia the yOlk d large quantity Of fat. They
are highly nutritious and easily digested and
common experience i correct in placing them in
the front rank as articles for the morning meal.
r Inally, unless warned by the system u the con-
trary, take in the morning tea or coffee. These
are stimulants which have all the beneficial eE-
iects belonging to articles of this class. with no
unpleasant reaction. As has been demonstrated
again and again, by actual experiment, tea and
coffee retaTd the waste of the tissues Of the body.
and enables Us to do 4 given amount Of work
with les material in the shape of solid food. The
physiological effects of these two articles are
nearly identical. y day begun in the way here
recommended gives US the best preparation we
could have for the labors and trials We are liable
to encounter, and is in entire accordance with
the teachings Of science. If all knew how
much OF that which Is disagreeable depends en-
tirely upon the physical condition. they would
take more pains To begin each day in the proper
manuer.-NetC York Nation.