Tama County Republican. (Toledo, Tama County, Iowa) 1867-1872, 1869-02-11

y
| man:
Animals have beenfed on pure starch
or sugar, or tat alone, and they gralu-
ally pined away and died; and the nj
trates III all the fine -four bread which
the animal can eat, will not sustain life
beyond fifty days; but others ted on
unbolted flour would continue to thrive
for an indefinite period. 1t is inmate
rial whether the general quantity OF
food be reduced too low, or whether
OF the muse e-maklng or heat produc-
ing principles be Withdrawn when the
other is FULLY supplied. In either case
the effect will be the same. The ami
NAL will become weak. dwindle 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 TODD beyond the amount nee
essary to supply the principle that is
not deficient, is not only wasted, but
burdens the system with efforts to dis
pose of it. Food, therefore, contain.
ing the right proportion of heaters and
muscle makers, is not only the best but
most economical.
In Boston, and probably in all Amer
lean cities, a large part OF the expenses
of the table arc butter, superfine flour,
and sugar, neither OF which contains
enough OF the muscle or brain feeding
element to sustain lite over fifty days,
as has been proved by experiment with
-four, while butter and sugar would
not sustain lite single month without
food AS far as we have articles of
food deficient III carbonates, we can
use, without loss, butter or sugar to
supply the deficiency, but most of our
national food, both animal and vegeta-
bic, contains a due proportion, and if
with them we use butter and sugar,
they cannot be apportioned 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 fur
nish heat in moderate weather. All
the butter or sugar, therefore, that IS
added to either of these common arti-
| cles of TODD, as they are used, in max
ing cakes, custards, pies, etc, are not
only lost, but, by adding too much flu
| Ell, increase the tendency to intlama-
tons, embarrass the stomach, and in
duce dyspepsia, congestions, obstruc-
tons, etc.
With beefsteak or any other lean
meats, or fish, or potatoes, or any green
vegetables, or fried beans, or peas,
some oily substance seems to be need
ed, 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.
Sugar is needed with the acid fruits
and berries, and especially with apples
which in New England are the most
valuable of all fruits, either with or
without cooking, and which, with SUI
gar, furnish excellent food, especially
i'll winter or spring, when other fruit
cannot be had. But to find good
use tor supertine flour out OF which
has been taken nine-tenths OF its food
for muscle or brains is exceedingly dit
iicult, indeed, impossible, in health and
it can only be useful in disease when
the irritabillty OF the stomach or bow
els torblds the use of their natural slim
ulant. just as inflammation Of the eye
makes it necessary to exclude the light.
The doctors recipe for making natural
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 preferred,
making paste Of proper consistence,
which can only be determined by ex-
periments, pouring or dropping it
quickly into hot oven, and baking it
as soon as possible without burning
The heat OF the oven and pan suddenly
coayulates the gluten OF the outside,
| which retains the steam formed within,
and each particle OF water being inter-
spcrsed with particle of flour, and
expanded into steam, separates the par
ticles into cells, and being retained by
the gluten, which Is abundant in this
natural -four, till it is cooked, the mass
remains porous and digestiblc, and,
containing no carbonc acid as, is
wholesome when eaten Immediately
and, OF course: equally Sc or becoming
cold.
A new method tor seasoning green
wood i'll very short time consists in
boiling it for some hours in water, ana
leaving it then to cool, by which thu
soluble substances are removed. It is
then boiled in an enormous solution of
borax by which the insoluble abumen