The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1869-02-08
BRAIg-voRKERs.

1t hes been proved by anaiysis that the
more active the brain the more phosphorus
is used up and thrown off by the system,
clergymen using up more on Sundays ana
lawyers on oourt-dsys than at any other
times, and yet our professional men have
lived as other men iye--eating what has
come before them without considering
whether the elements they take are adapted
to develope stupidity or mental V1gor; eat
ing, perchance, such stupefyiDg articles as
ham, or fat pork, and white bread and but
ter, while making or preaching sermon,
and such phosphate food as trout and other
fish, with unbolted bread, vegetables, and
fruit, when idle OF rusticating. But lit
lie observation would show q vast difference
in the quality of sermons, whether made
and preached on carbonaceous or phos-
| phatic diet and the estimate of the old d.
vine. elf the number of tons of beans and
pork preached to every Sunday while the
owners were asleep might be Offset by en-
estimate of the number Of congregations,
not only in New England, but in old Eng
land. and all the rest of the fat and ttarch-
eating world, who are put asleep by SER
mons made from supplying principles ex-
tracted from fat pork, fat beef, and super
fine four" .aa l..a,.g:a -
The nitrates and phosphates Of oil meats
and vegetables are partly soluble ana
partly insoluble; and therefore in soaking
in cold water all lose much that is import
ant. especially to the thinking man. In
cold water albumen is dissolved or lost, but
in hot water the albumen is coagulated, ana
mostly retained: but In hot water as wen
as cold the soluble phosphates are -lost.
Neither fish, nor meats, nor vegetables,
should therefore ever be picked IN brine.
nor should they be boiled unless IN q little
water, as in the admirable arrangement OF
Zimmerman or Durcklee, where oil the
soluble materials, as well as all the flavor,
are retained in the water that is necessary
to keep up the steam, and being used as
gravy or soup, all the elements are saved,
as Nature intended.
In roasting, OF broiling, or, indeed, In
any manner of cooking, care must be taken
not to burn up or otherwise destroy or lose
any of the Juices of either vegetable or
animal food; especially is this important
for thinking men and for those whose digeT-
ton is full, the power of the stomach as
well as the power of the brain being de-
pendent on soluble phosphorus. And espe-
cially is the power Of the stomach depend
emit on the flavor of the food. Let any one
try the experiment of cooking meats, fish,
potatoes, carrots, turnips, or any other food
lanimal or vegetable), in steamer IN
which the flavor and all the steam are dis
titled back and saved, and compare the
taste Of these with that of the same food
cooked so that all these elements are lost,
and he will be astonished at the difference
in flavor, digestibility, and mental and
physical energy impaired by 1t.
MUsCLE-woRKERs.
From the chapter on STOOD for Laboring
Men" we make some valuable selections
also. The kinds of food most wanted, be-
cause eaten when not wanted, by the sys-
TEN, are the most expensive. The article
most used when not wanted is supertine
flour, out of which has been bolted large
portion of its nitrates and phosphates.
This, being used with butter and sugar, fur
nishes very little but heating material.
The next article on which most money is ex-
pended and wasted, because most used with
other aticles containing enough Of carbona-
ceous elements, is butter, which contains
not a particle of strength or life-giving
material, and therefore useless except with
food deficient in carbon. And another artl-
Gle most extensively used, and for the same
reason wasted, is sugar, which, though USE
full with too acid fruits, and as a part OF q
meal in which is too large a proportion Of
heterogeneous food, is worse than useless IN
confectionery, cakes, &c., especially If
aotap hetween meals and when food is not
wanted, as it not only adds to the super
fuous heat, but causes fermentation in the
stomach and bowels, and causes, or tendt
to cause, hatulence, collie, dyspepsia, and
the thousand and one troubles OF the di'
gestiye organs, which we are apt to impute
to green vegetables and fruit, when the, fac
is these extra carbonaceous substances, II
their passage out of the system, embarrast
the digestion Of natural food and cause 1
to giveus these troubles; and this is proved
by the fact that those who avoid these ex
pensiye and useless articles may eat as
much as they choose of green vegetables
and fruit, and they give them no flatulence
produce no irritation.
Our Puritan forefathers, who lived or
beans, pears, unbolted grains, and thu
meats, vegetables, and fruits, as they came
from their fields and gardens, cooked in thu
simplest manner, best calculated to develop
their natural flavor, and prepare them fol
digestion, were not troubled with fatulence
collie, or Indigestion. And our foremothers
were not the pale-faced, fabby-muscle
toothless, choleric, consumptive, and sen
timental race, as are their degenerate
| dourbtaro of the nresent peneration Ever