Eaton weekly Democrat. [volume] (Eaton, Ohio) 1866-1875, 1870-02-24
Butter, Sugar and supsrfne Flour

0uCLeI, 0uSar anu oup6Tune ElOur.
We take the following article from
PHILOSOPHY of Eating" by A. J..
Bellows, M. D., Boston, ,and publish
ed by Hurd & Houghton, 45o Broom
| St., New York.
The only articles, the common use
of which brings upon this communi-
| ty the terrible evils to which have
referred, are fine white flour, butter
and sugar. These articles made up
almost entirely as they are of heat
producing nourfshment, are whole
some and necessary food to the ex-
tent of more than three-fourths ofaH
our solid nutriment, that great pro-
portion of the carbonates being re-
IiEred to -snpplz-faal and tat > but
they contain so few of the elements
that support the muscles and solid
tissues, and so few that give US vital
power, that either alone, or all three
combined, could sustain life only for
a limited period-prob badly not two
months. They are found in abund-
ance combined with the other inn
portant elements which. the system
requires, and in many hey are found
combined in just the proportion re-
quired indeed, In all food in such
proportions as to adapt them. to the
different temperatures and circum-
stances in which we may. be placed /;
SO that we have no necessity, or ey-.
en- apology, for separating what God
has thus Joined together.
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 natural food, both ami
NAL and vegetable, contains a due
proportion, and ifwith them we use
butter or sugar, they cannot be APP
propriated by, the system, and are
therefore lost.
All meats, fat and lean together,
all grains 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, custards, pies, etc., are not on
ly lost, but by adding too much fuel.
increase the tendency to inflamma-l
tions, embarrass the stomach, and in
duce dyspepsia, congestions, obstruc-
tions, etc.
With beefsteak, or any lean meats,
or fish, or potatoes, or any green
vegetables, or dried beans or peas,
some oily substance seems to be
needed, as all these articles are def
cient in carbon, and in common use
we have the choice between lard,
sweet oil, butter, or perhaps fat pork,
all of which are precisely alike in
chemical construction, and that one
is most wholesome which is best rel
ished.
Sugar also is needed with the acid
fruits and berries, and especially
with apples, which, in NewEngland
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 be had.
Starch, OF which fine white -four is
mostly composed, is found in the en-
tire grain of wheat, and in many
grains and leguminous seeds, COM
blned with matchmaking and
brain-sustaining elements, il just the
right proportions.
Butter is found in milk, also COM
bined with all other necessary ele-
ments in exactly the right proper
tions and sugar in vegetables and
fruits; and, it is fact that our relish
for, and enjoyment in, eating these
different combinations of necessary
food are in exact proportion to their
auapIeonesS TO our wants at Gne time
we take them. But for the perver-
sion of our appetites, caused by eat !
ing these three articles in an unnat-
ural state, we should always desire |
most what we most need, and could
always eat all we want of what we
best like. And even after our tastes
have become perverted, we find, on
giving attention to this subject,
that the more nearly we conform to
Natures requirements i'll the selec-
ton of food, the more we enjoy the
pleasures of eating; SO that in the
pleasures of the table, as in all other
pleasures, they enjoy the least who |
most anxiously inquire, "Who will
show us any good?" while they en-
joy most who only expect pleasure
in the line of duty.
INKnnrlarnd AnA kr.cc.rasl ir, L.