The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1875-01-21


the lungs. In ordinary cases, one of
the most efficient preventives of con-
sumption in individuals who have q
tendency to that disease is wholesome
and nutritious diet. Greasily cooked
meat, heavy bread or biscuits, and badly
boiled potatoes, are scarcely less iniur-
ious to such persons than undue expos
ure to the weather. The exercise OBJ
tanned by manual labor often, it is true,
| counteracts, in a certain degree, among
the poor, the effects of unskillful and
careless preparation of food but it
does SO only in a certain degree. It
does not, in most cases, fully obviste
the evil, and in many instances hardly
mitigate it at all.
HOW OFTEN MAY WE EAT.
On this topic the Science Monthly
of Health gives the following advice:
It has been demonstrated that at GER
tain intervals, when food is received
into the stomach, gastric juice is Sc
GREETED to digest it, and no more gastric
juice is secreted than is required for the
digestion of the proper quantity of
food.
Il person eat twice or thrice a day
at regular periods, the gastric juice is
| secreted by the stomach to digest the
food it has received. If, while the
food is being digested, more food is in
troduced into the stomach, digestion, in
relation to the food already in the
stomach, is arrested. For instance ::
! A person takes, in the morning, piece
| of bread and several potatoes now, it
viii take about three hours for the
stomach TO dispose of that food. Sup
| pose the person, about an hour after
eating this food, takes piece of bread
or an apple or two what would hap
pen? The digestion that was going on
4 In the stomach would Immediately stop,
and not be resumed until the food that
was last brought into the condition of
the first. Suppose he took food every
hour what would be the consequence
| The stomach would become prematuTely
worn out and could do nothing per
! fectly-working all the time without
rest. But if the person possessed a
| good constitution and a large amount
of vital power, he would not feel at first
this drain upon the system, but sooner
or later he would have to pay the pen
| atty of outraged nature. For instance,
a person may have a large capital in
bank; he can live upon the interest
very well, but he draws upon his cap
ital. He does not feel this drain at
first, because he has so large bank ae-
/
come, sooner or later, 8 bankrupt.
Some persons have an enormous amount
of vitality-good constitutions. It is
said Of these persons that nothing hurts
them they can eat and drink anything
with impunity. This is q fatal mistake;
see how many years of life they are cut
ing off by such foolishness. If such
persons live to the age Of seventy or
eighty shey might have reached the age
OF 100 or more years by better dietetie
habits.
EAT PLENTY OF APPLES.
The frequent use of apples, either
| before or after meals, has a most health
full effect upon digestion. Better eat
less meat and more fruit. An eminent
French physician thinks that the de-
crease of dyspepsia and bilious affec-
tiOns in Paris is owing to the increased
consumption of apples which fruit he
maintains, is an acknowledgements
and tonic, as well as a very nOurishing
and easily digested article.
EGG PLANT.
This is q most delicious vegetable,
| which would be more generally grown
and used if its good qualities were bet
ter known. 1t may be kept till mid
winter by storing away in cellar that
does not freeze, and viii furnish rich
daily treat that cannot be surpassed by
any of its garden competitors.
Some cooks cut it in slices, sprinkle
salt on them, pile them and drain for
an hour before cooking, and then fry in
butter. A better way and less trouble,
is to cut In half, longitudinally, like a
melon, scrape out the interior, and mix
with stale bread crumbs, grated and
plenty of salt and pepper. Return the
mixture to the shells, and bake with
hot fire. This is a dish for an epicure,
equal to scalloped crabs.
PIUOKNG FOWLS FOR MARKET.
There are some who object to scaIding
! fowls preparatory to removing the
/ feathers, Prof. Blot among the number,
on the ground that it Injuries the quail
| ity of the flesh. With all respect for
the renowned professor, we do not
| believe the difference is worth mindinR
at all. Plucking fowls is tedious
enough of best.
IL there are any who want to operate
without the aid Of the scalding process,
| let them try the following improved
method Dip the fowls IN cold water
and let them drip. Then apply finely
pulverized resin 70 the feathers, using a
dredging box for convenience. Then
scald in the usual way. The resin
sticks the feathers togeather SO that the
| pinfeathers come out with the others,
saving much trouble. Apply about a
half tea-cup full of resin to q fowl.
! Use a common crude article. It is
cheap stuff and its cost is made mp ten
times over by the labor saved.
PICKLED CABBAGE.
Take five heads of red cabbage-heads
rather below medium size-tear of all
I h
Add also a peck of peppers chopped
fine, after cutting open and clearing of
seeds and stems about peck of large,
smooth, green tomatoes, sliced about
half an inch thick one-fourth pound
each of ground cloves and cinnamon
half a pint of whole mustard seed, and a
small teacupful of salt. The cabbage,
peppers, salt and spices mix intimately
and then put IN jars or a tub-frst 8
thin layer of cabbage, ETC., and then one
of tomatoes, and thus alternately, top
ping off with the cabbage and peppers.
Over the whole pour boiling hot cider
vinegar sufficient to thoroughly saturafe
the same and let il stand even with the
top Of the pickle. Cover tight and cave
to stand till cool, then set away. It is
fit to eat IN two days.
A BATCH OF RECIPES.
Potato Sd1ad.-Cut a dozen cold /
boiled potatoes IN thin slices and mix /
them thoroughly with q little onion /
chopped very fine, a teaspoonful Of |
salad oil or melted butter, a chopped |
apple, bit of parsley and half a gill /
Of vinegar. This makes a nice relish /
for tea or lunch.
Kerosene oil for Furniture. -Kero-
sene oil is the best furniture oil il
clesnses, adds a polish and preserves
fv~r, tho ro-a~-ao 80 freaafu