The weekly North-Carolina standard. [volume] (Raleigh, N.C.) 186?-1869, 1868-07-01

been4ed on pure starch, br sugar, or fat
alone, and they gradually pinned away or
died; and the nitrates in all the fine flour
bread which the animal can eat, will not
sustain life beyond fifty days; but Others
fed on uubolted flour would continue to
thrive for an indefinite period. It is imma,
terial whether the general quantity of food
be reduced to low, or whether, either of the
matchmaking or heat producing principles
lie Withdrawn while the other is fully sup
Piled In either case the effect will be the
same The animal will become weak, dwin-
die away and die sooner or later, according
to the deficiency; and if food is eaten which
is deficient in either principle, the appetite
will demand it in quantity till the deficient
element is supplied. All the food, beyond
the amount necessary to supply the principle
dens the system with efforts.to dispose of it.
Food, therefore, containing the right proper.
ton Of heaters and muscle makers is not only
best but most economical =
In Boston, and probably in all American cit
les, . large part of the expenses of the table
are for butter super6ne -four and sugar, mel
ther of which contains enough of the muscle
or brain feeding element to sustain life over
fifty days, as has been proved by experiment
with -four, while butter and sugar would
not sustain life single month without 9TH
er food. AS far as we have articles of food
deficient in carbonates, we can use, without
loss, butter or sugar to supply the deficiency ;
but most of our national food, both animal
and vegetable, contains due proportion,
and if with them we use butter and sugar,
they cannot be appropriated by the system,
and are therefore lost. All meats, fat and
lean together, all grain and milk, contain
all the carbOnates that are needed, or can be
used to furnish heat in moderate weather.
All the butter or sugar, therefore, that is
added to either of these common articles of
food, as they are used in making cakes, Gus.
tarls, pies, ETC., are not only lost, but by adj
ding to much fuel increases the tendency to
infiammations, embarrass the stomach, and
induce dyspepsia, congestions, distractions,
etc. t ..s....t
With beef steak, or any other lean meats
of fish, or pOtatnas, my esrna. ~~rs~.~i-'<.,
or fried beans or peas, some oily substance
seems to be needed, as all these articles are
deficient in carbon, and in common use we
have the choice between lard. sweet oil, or
butter, or perhaps fat pork, all of which are
precisely alike IN chemical construction, and
that one is most wholesome which is best
relished. .t"
Sugar is needed with the acid fruits and
berries, ard especially with apples, which in
New England are the most valuable of all
fruits, either with or without cooking, and
which, With sugar, furnish excellent food,
especially in winter and spring, when other
fruit cannot he had. But to find good use
for supehine -four, out of which has been
taken nine tenths of its food for muscle or
brains, is exceedingly difficult, indeed i'm
possible, in health !; and it can only be use.
full in diseases when the irritability of the
stomachor bowels forl,ids the use of their
natural stimulant, just as Inflammation of
the eye makes it necessary to exclude the
light The Doctors recipe for making nat.
ural bread is as follows: Bread, light,
sweet delicious, and eminently wholesome.
may be made by mixing good unbolted
wheat meal with cold water, or milk if pre-
ferred, making paste of proper consistence
which can only be determined by expert
ments, pouring or dropping it quickly into
a heated pan, and placing it quickly in a
hot oven and baking it as soon as possible
without burning. The heat of the oven and
pan suddenly coagulates the gluten of the
outside, which retains the steam formed
within; and each particle of water being
interspersed with a particle of flour, and ex-
banded into steam, separates the particles
into cells, and being retained by the gluten,
which is abundant in this natural flour, till
it is cooked, the mass remains porous and
digestibE, and containing no carbonic acid
gas, is wholesome when eaten Immediately,
and Of course, equally SO when becoming
cold" VI aa t-fl ~ .aisI