Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1869-03-03
HOW TO KEEP HOUSE.
housekeeping Scientifically and Pract
calIy Considered--A Few Things Wort
knowing by Wives and Mothers.

We have before us highly valu-
able manual on the PHILOSOPHY oi
Housekeeping" which is the Joint
Labor OF NIr Joseph Il. Lyman, agri-
cultural editor of the Tribune, and
of Mrs. Laura +. Lyman, author OF
| the agricultural prize essay on
housekeeping" aud contributor to
the World, and Hearth and Home.
| The manual is both scientific and
| practical, and gives ample evidence
| throughout of the care given to the
collection of its material and of the
sound views on matters OF the first
Importance entertained by the writ
| ers.
| The first chapter opens with few
| wholesome words to woman, as a
| wife and mother, in respect to the
| sacred duties of her position, not the
least important of which is to edu-
cate herself, rs speedily as may be,
how best To manage the all impor-
| tant affairs of housekeeping. When
| woman is elevated, by assuming at
| once the position of her highest nap
pineSs, and her greatest responsible
"
| is the duty which she assumes? ? 1t
is, in general, to make a direct appli-
| cation Of the means necessary to the
| comfortable subsistence of the per-
sons composing her family. The
staff of life is, as it were, committed
| To her hands. She becomes the dis
| penser of bread. She makes the last
| and most direct use of every agency
by which the lease of our lives is
prolonged, by which the demand of
the perisning body are met, by which
fuilness, comfort and joy are made to
burnish the figures of the household
gods at the family hearthstone.
The fate of man is sterner. He,
with superior strength and superior
courage, breasts nature in her rug
gedness, and wrings from her silent
bosom with the sweat on his brow, the
| raw material, the magazines, by
which the long contest with decay
and death is made possible. Since
| to woman, then, is assigned the sa-
cred function of trimming the lamp
OF life and of replenishing its ever
wasting oil, how can she keep the
flame perpetually bright and clear
without a knowledge of the subtle
and wonderful machinery within?
10 convey this knowledge - the
object of this book, and we do not
hesitate To say that a perusal of its
pages viii do much in the direction
aimed at. Tie alimentary process is
first carefully described, and appro-
priately followed by chapter on the
Chemistry of Food, ;" this by one on
the "Nutritive Power of Food, -
which contains many carefully com
piled tables, giving the quantity of
1.1 10 slEat- oil
respiratory and heat-producing ele-
ment IN certain kinds of food, and
still another table showing the
time in which various articles offood
are digested, etc, etc.
A GOOD BREAKFAST.
From the chapter on gastronomy
we gather a pleasant mouthful. Be
ginning with the morning meal,
which, in Il great majority of fami-
lies, is eaten in summer about seven
O'Clock, let us take what would be
considered Il good bill of fare, and
analyze it, to see how It corresponds
with the established and scientific
principles of hygiene, as deduced
from chemistry and physiology:
Broilcd Steak; Boiled Eggs; Coffee with
MIX and Sugar; Wheat Batter Cakes; Graham
or Boston Brown Bread Baked Apples
As our society is constituted, the
greatest amount of physical and
mental VIgor ~ concentrated within
the hours that intervene between
the first and second meals of the day
We come to the breakfast table hun
cry, for more than twelve hours
have elapsed since the last food was
taken. The frame is refreshed with
the response Of sleep, and there are
nt Of
eXertion of some kind, of toll of the
hands or of the brain. 1t is obvious
then, that a breakfast should not
load the stomach with large
amount of rich and bulky food. 1t
i not a time for puudings or pastrys,
or oily meats The demand is for
strengthening or muscle-making
food, and of the various dishes which
have this power, none is more Valu-
able or effective than tie beef-steak.
Take a slice of the lean flesh of a bull
lock of the size and thickness of the
four fingers, dress it with pepper
and butter, and lay il over hot Goals
on gridirou-one of wire is the best
turning it three times, eat while
hot, sailing To the taste. This amount
of tender sud well-cooked flesh will
re-entorce the blood more promptly
Aii.RAi any liiiilS ttSt, ana iBfil1N the
system Tor the work i'm the morning.
The eggs have nutritive powers very
similar tO those of steak but they are
/ less exciting while the fibrine OF the
/ flesh and the albumen of the egg
yield all that is required 10 the mus
/ cIcS, the starch OF the bread affords
/ carbon in form easily digested. and
universally palatable. Ii the wheat
! cakes are uf fine flour. the bread
should be- Of materials more coarsely
ground, because the gastric Juices
! can act upon the SurfGce only Of what
Is presented in the stomach, and
f large particles of crushed grain do
not form Jumps rs is apt To be the
+ ease with cakes made of fine flour.
In the baked apple, a small amount
! OF wiid vegetable acid is blended
with the other viands, and aside from
Their grateful taste, active and kind
I ~ digestion Is thus promoted.
COFFEE
II coffee be INDUCED in ut all, it
should be drank in the morning, so
That Its stimulating effect upon the
nerves may pass away before the
I hours OF relaxation and repose. a
single cup of welI-made coffee which
/ has not boiled more than five min
utes-thus giving, not decoc ction.
I but an infusion of the Ara bian berry
will rarely prove injurious to n
great majority of constitutions and
+ in hot climates, or hot weather, es-
+ pecIally where heat and moisture are
combined, il acts according 10 Liebig
- II l.