The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-01-15

| OF any KIM, Is lar from D61nS ConuneQ
| to disorders of the stomach. There is
no classes of diseases 50 which the hu-
man system is subject which is not liza
| BILE to be aggravated by this cause
| Especially is this true OF affections of
the lungs. In ordinary cases, one of
| the most efficient preventives of con-
sumDtion in individuals who have a
| tendency to that disease is wholesome
! 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 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 obviate
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
creted to digest it, and no more gastric
| juice is secreted than is required for the
digestion Of the proper quantity Of
food.
Ii a person eat twice or thrice q day
at regular periods, the gastric Juice is
secreted by the stomach to digest the
! food it has received. II, while the
! food is being digested, more food is in
troduced into the stomach, digestion, in
relation to the food aiready in the
| stomach, is arrested. For instance ::
| 4 perssn takes, in the morning, piece
| OF bread and several potatoes now, il
| will take about three hours for the
stomach TO dispose of that food. Sup
! pose the person, about an hour after
eating his food, takes piece of bread
or an apple or two /; what would hap
| pen? The digestion that was going on
| IL the stomach would Immediately stop,
| and not be resumed until the food that
| vas last brought into the condition Of
the first. Suppose he took food every
! hOur what wOuld be the consequence :?
The stomach would become premGtuEely
worn out and could 90 nothing per-
fecsIy-working all the time without
TEST. But if the person possessed Il
good constitution and large amount
OF vital power, he would not feel ct first
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 al
| first, because he has SO large a bank ac-
! count but if he keeps on he will be
! come, sooner or later, Z bankrupt.
| Some persons have an enormous amount
! of vitality-good constitutions. 1t is
said of these persons that nothing hurts
! them they can eat and drink anything
! rith imDunity. This is : fatal mistake;
see how many years Of life they are cut
| ing off by such fooIishness. IF such
| persons live to the age of seventy or
| eighty shey might have reached the age
of 100 or more years by better dletetIc
habits.
EAT PLENTY OF APPLES.
The frequent use Of apples, either
| before or after meals, has most health
fal effect upon digestion. Better eat
| less meat and more fruit. An eminent
French physician thinks that the de-
crease Of dyspepsia and bilious affec-
tons in Paris is owing to the increased
consumption of apples which fruit he
maintains, is an Observation-Disclosures
and tonic, as we'll 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 we're bet
ter known. tt may be kept till mid
winter by storing away in cellar that
does not freeze, and will furnish 8 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, ard then fry in
butter. A better way and less trouble,
is to cut in half. longituGinally, like a
melon, scrape out the interior, and mix
with stale bread crumbs, grated and
plenty Of salt and pepper. Return the
mixture 10 the shells, and bake with
q hot fire. This Is dish for an epicure,
equal TO scalIoped crabs.
PLUOKING FOWLS FOR MARKET.
There are some who objt ct to scalding |
fowls preparatory TO removing the |
feathers, Prof. Blot among the number, |
on the ground that 1t INJURIES the quail |
itg of the flesh. With all respect for |
the renowned professor, we do not |
believe the difference is worth minding |
at all. Pluckirg fowls is tedious |
enough at best.
II 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 |
puIverized resin 70 the feathers, using
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
half tea-cup full OF resin to a fowl.
Use q common crude article. It is
cheap stuff and its cost is made up ten
times over by the labor saved.
PICKLED CABBAGE.
Take FIVE heads of red cabbage-heads
rather below medium size-tear off ali
the loose leaves and crop the rest fine.
Add also 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 pint of whole mustard seed, and a
small fescupfuI of salt. The cabbage,
!
and then put in jars or tub-frst q
him 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 saturale
yhe same and let it stand even with the
J1p of the pickle. Cover tight and cave
10 stand till cool, then set away. Il is
81 to eat in two DAYS.
A BATCH OF RECIPES,
Potato Sajnd.-Cut a dozen cold
boiled potatoes in thin slices and mix
hem thoroughly with a little onion z
.hopped very fine, a teaspoonful Of !
alad oil or melted butter, a chopped 6
pple, bit Of parsley and half a gill
f vinegar. This makes O nice relish c
or tea or lunch.
Kerosene oil for Fttrn5ture.-Kero- e
enc oil is the best furniture oil it
Ieauses. adds o polish and preserves n