Port Royal commercial and Beaufort County Republican. [volume] (Port Royal, S.C.) 1873-1874, 1874-02-26
Farm, Garden and Household.
sThe Most Nutritious Food.

submit the following article on food,
hoping 10 may do little good to the
poor class in these pinching times.
Ostpaesf contains OF per cent. of nutri-
tive matter; wheat, S5i per cent? po-
tatoes; % per cent; the best flesh
meat, 25 per cent. 1t MAY be seen ly
the above that one pound of oatmeal
contains nearly four times as much nu-
triton as one pound of beef. We pay
for. beef per pound fifteen, twenty, and
twenty-five cents.
Nearly half the people Of Ireland
and Scotland live on oatmeal and pota-
toes they do not taste flesh meat once
q month. The writer OF this article has
not eaten flesh for o year; he finds
himself better physically as well as
mentally. His dinner for one day con-
sists of one cents worth of oaten meal
or cracked wheat made in the form of
mush. He does not do this for economy,
but for health.
Iwould like to say few words before
/ close this article on wheat. Wheat
contains of the carbonates, or heat and
fat producers, sixty-two per cent; of
the phosphates, the class that supplies
the bones, the brain, and the nerves,
and gives vital power, both mental and
muscular, two and half per cent; of
the nitrates, the class that supplies the
waste of muscle, twenty one per cent.
If wheat were eaten in its natural
condition, without bolting, it would
supply all the needed elements in the
human body; but in the process of
boiling nearly the whole of the phes-
pilates and nitrates are removed, so
that bread made of superfne flour will
sustain life only few weeks.
= The best way to get good wheat meal
is to buy Of any miller half bushel of
whole wheat, thirty pounds. Either
get the miller to grind it for you, or
take it home and grind it in your coffee
mills, Il. 5
Why we Eat.
:" Food is fuel. We require food fire.
qusntly for Just the same reason that q
fire requires Goals frequently, and q
lamp, OIL because we are burning
away. The air that we breathe into our
lungs contains oxygen, and this oxygen
combines with or burns the muscles and
other organs of our bodies, just as it
does the Goals in o fire. The heat pro.
duced in a mans body in the course of
o day is considerable in quantity,
though not very intense in quality.
Taking the average, it is enough to
raise fye and half gallons of water
from freezing point to boiling point,
and this is about the heat that would
be given off during the burning of a
pound of Goals. ALI this heat comes
from the slow wasting or burning of
the substance of the body, so that it is
evident that if we did not make up for
this constant loss by eating food, our
organs would soon be wasted away and
consumed. A moments thought will
show how closely this agrees with we'll
known facts. Why does an animal be-
come 80 thin during the slow and pain
full process Of starvation ? Because the
slow fire in his body is not fed with the
fuel of food" So
Your speech, Professor, is no longer q
riddle to us. And now we see why we
feel hungry-it reminds us to put on
more fuel. Greedy people put on too
much. Once the people of a country
were fighting for their freedom, and one
of their cities was besieged for long
time by the enemy. After fighting very
brayely for a long while, the inhabit-
ants suffered so for want Of food that
they wished to surrender. Then the
governor seized knife and said that he
would rather be their food than that
the city should be given up. So they
perseyered little longer and saved the
city. ~
Proper Mode OF Feeding Horses.
bet me say q word or two, now, in
reference to feeding the horse, as bear
ing upon the condition Of the foot.
Every owner of horse must have OBJ
served that the growth and strength
and appearance of that horses foot is
materially affected by the condition of
the horse himself. A half-starved horse
may have foot injured by nutrition
an over-fed horse may have footheated
into Inflammation. And so dependent
is the foot upon the healthy state of the
animal economy, that for the foot alone,
If nothing else, the diet of the horse
should be regulated with the utmost re-
gard to his health.
/ am confident that we give our
horses too much grain and too little
hAy-especially horses under seven
years of age, who will work with more
endurance and courage on a good sup
ply of hay and q moderate supply of
grain-of the latter say six quarts of
oats and pint of corn daily. Older
horses require and will bear more
grain-but even they want more hay
than is usually given. Every horse
should pass over few weeks of every
year without grain-either the first half
or last half of the winter, whichever is
most convenient. And this mode OF
feeding can be adopted without sus-
pending the animals work.
I have one horse fourteen years old,
which has had this regimen for four
months of every year of his life (and ]
bred him), and he is smooth, vigorous,
and healthy as a colt-was never out of
condition-has sound smooth foot
was never lame-and has always been
in good driving order.-Dr. Loring in
Mass. Ploaoman.
Much Butter fror, Little Milk.
The recipe for making pound of but
ter from pint of milk, says the Inter
Ocean, is as follows Take four ounces
pulverized alum, ounce pulverized
gum arabic, and 80 grains Of pepsin ;
place it in a bottle for use as wanted. A
teaspoonful of this mixture, added to
the pint of milk, will, upon churring,
make pound Of butter. 1t is true that