Rapides gazette. (Alexandria, La.) 1869-187?, 1873-05-27
What to Eat.

WHdb W Edts
The food question is the Oldest in the
world, and the newest also. What shall
we eat? has been asked by families ard
nations from the beginning of time. 1t
has been answered In all sorts of ways,
but according to the different tempera-
ments, tastes, and circumstances of differ
ent peoples. But, after all, every answer
thus far has been little better than a
guess. The true diet has yet to be dis
covered. Science has solved many i'm
portant problems, but it has not yet told
people what to have for dinner. 1t has
made it absolutely certain that physical
welfare and intellectual force depend
largely upon the character and kinds OF
food taken into the system, but as yet 1t
has not told us what articles to eat in or
der to keep the body at the highest point
of health and enjoyment, and the mind
most vigorous and productive.
A single point has been brought out
with considerable force by the recent re-
port of the Massachusetts Board of Health.
1t is, that variety of food Is absolutely in
dispensable to health. Experience has
proved that, for some reason unknown to
science. variety of food is essential to con-
Lllutu ply SlCdl WClt-DCib,s AhN oPPNe.s~
tires of the constant repetition OF the
best bill of fare. The frequent recurrence
of the same articles of food destroys all
relish for them, and their nutritive power.
The sailor sickens on the wholesome and
substantial fare the limited larder of the
ship supplies. Army ratiODs often result
i'm acute diseases. The health of the in
mates Of hospitals and prisons is materi-
ally lessened by the narrow range Of ar
ticles consumed. The food Is good
enough, but the perpetual recurrence OF
the same dishes cooked in the same way
produces loss of appetite and strength,
and ends in positive lOathing and debility,
IL not in permanent disease. Man is Om-
nivof GUS. All the elements are repre-
sented in his body, and the largest variety
of food is needed to supply its varied
waste and keep it vigorous or even well.
One of the worst misfortunes of the very
poor Is that their food is so bad in quality
and restricted to such a narrow range OF
articles, cooked in the same way, and al
ways cooked badly. The crimes they eat
have something to do with the crimes they
perpetrate.
According to this report, the diet of
Massachusetts, and New England gener-
ally lacks variety, and it suggests, as a
remedy, large increase in the consump.
ton of vegetables. 1t recommends that
the potato shall share the board with tur-
nips, carrots, tomatoes, cabbage, and a
dozen other excellent articles. Ii urges
the eating of moresgreen things. This is
unquestionably good advice, and, like the
old Farmers Almanac, though calculated
for the meridian of Boston, ill answer
for the adjoining States. A more various
and generous diet would doubtless i'm
prove the health and increase the efficiency
of our people generally. But another
point of equal importance, should not be
overlooked. Good cooking is as impor-
tant as wholesome articles of food, and
variety of cooking Is quite as indispensa-
BILE as variety of materials. Men who
lunch down town find it for their advan-
tage to patronize different restaurants on
different days, and occasionally vary their
fare by visiting German beer garden and
French cafe. Their habit contains a
hint of practical value. Perhaps it is too
much to ask for the employment OF differ
ent cooks in private houses, on different
days. Perhaps it would be hardly practi-
cal to engage French cook for one week,
a German for the next, an Italian for the
third, and an English for the fourth. But
it would add materially to the wholesome
ness of our food and the enjoyment of
eating, were more variety introduced into
the cooking. The articles are numerous
enough, but they need to be served up
with some knowledge, skill, and art. We
shall never know what perfect health and
the luxury of eating are, until our dinners
are prepared as surly old Opie prepared
his paints-with brains.-EIchange.