Tama County Republican. (Toledo, Tama County, Iowa) 1867-1872, 1870-10-27
Written for The Prairie Farmer.
Hygseaac on the Fnrus.
BY A PHYSICIAN.
SOUP,


We believe profoundly in soup-in
properly made soups we mean Of
course. Like many other products
Of the cuisine If badly prepared it is
the bane of the dinner table, but
rightly made it becomes, to . certain
degree, passport to health. Ameri-
cans are not q soup.eating people,
that is they do not make soup stand.
crd article OF diet; many people Of
foreign countries exceed us IN this,
and IN just about the same degree
they exceed US in good health, good
digestion, aud good, serene tcmpers;
no: to say that this is wholly due to
the soup they eat, much with other
habits Of eating be attributed to this.
What does good soup contain?
what is its composition?
In very dilnte state it holds in
solution much OF the albumen and
other soluble properties OF good
meat, some oil in globules, but not a
large quantity, the aroma OF the
meats, tho essential oil Of certain
herbs, and usually floating in it small
masses of the meat and shreds of
aromatlct and other vegetables,
spices and salt. Such q preparation
is d,gestible, nourish,ng and palata-
BILE. Snch . one will be generally
liked; most Of the people who els.
like soups, it will be found, have
been ted on an article unlike this and
inferior to it, on what docs not de.
serve the name Of soap at oil.
Such mixture ~ we described
has to recommend it first, its digest,.
bllity, in 90 tar it contains in solution
animal essences that are not injured
by the cooking, it is equal TO the
meat tess we have advised for the
sick. The fact that good soups are
bening to healthy people, Is another
proof Of the value Of beet tea for in.
valids.
Soup SHOULD be taken, a. is the
custom, ut the beginning Of the hear
test meal OF the day-not to say at
no other; and among those who make
this . regular habit, we knew Of not
. single case Of dyspepsia, on the con.
trary they are very generally hale
and ragged. We see this verified
better among certain foreigners than
among our own people, for Ameri.
cans have not yet learned properly
to either make, eat or appreciate
soups.
Not only aro the substances in 90.
luton easily assinllated, but this is done
quickly; they begin TO nourish tht
body and the stomach before thu
main part Of the meal Is eaten. Il
throws into the stomach q large vol
ume OF warm liquid filled with con
diments and savory things, which di
latcs the stomach and stimulates It
not violently, but gently and prop
erly, for the task It has TO do.
1t dilutcs the gastric juice 30 ther,
shall be no difficulty in emulsifyinl
oil the morsels Of dry food that ma!
be swallowed, for too many careful
people arc in the habit OF eating thei
food with little or no liquid, 90 tina
the stomach must supply . very larg
volume OF gastric juice before tn
digestion can BIO accomplished. Tn
taking OF tho soup enables the stom
ach to do just what has been done d
the soup, to make the food into
soluble, battery mass.
A fine check this ~ upon . baa
habit. We Americana, with on
crazy impetuosity, are too much Civ
en- TO eating or boiling 1t our princl
pal meal . larger quantity of food tha'
we can digest. We .over-eat, and tn
after dinner hours are often mad
miserable by feelings Is Of rocks j
the stomach. burning eructations an
general oppression. If we took .
the beginning of our meal . quantit.
Of coup, We would neither need hav
the capacity for over-eating. w
would fill ourselves--our stomachs-
It il true, but . large part Of IL
mass would be water, which, absorb
cd in I few minutes, would leave til,
digestive operation going and to z,
on with success and despatch.
It were far better that we take 81
our condiments in liquid from, - ",
do ia soups, tor then they would moi
81 e:ka TIM ,u~11a ~ tia ntnsnnnh {.