The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1876-10-28
How to Keep Flour Sweet.

out heating. 1t VIII, however, keep
much longer in bin, where a current
of fresh air is admitted, than where it is
perfectly close.
Second. As to the vessel used for
-four, we have no experience, except
with the ordinary flour barrel. The
lest are made of oak, either white or
red, made in the usual way of perfectly
seasoned stuff The moisture of green
wood has n very injurious effect on the
keeping properties of flour.
"Third. OF the building or room
used for storing. We believe, from our
experience, that -four keeps better in
cool, dry airy room than anywhere else.
During the heat of Summer, flour should
not be stored either in cellar or garnet,
but in the central stories of building,
kept open, so rs to have n free circula-
ton of fresh air among the flour.
" Fourth. 'Of any other special re-
quirements, precautions or peculiari-
ties, necessary to perfect preservation
We may observe that it is very important
to keep the flour from exposure to hot
sun or to wet. If shipped to distant
ports, even in the United States. great
care should be observed with regard to
the vessel and other kinds of cargo: the
hold should be dry and well ventilated
during the voyage If slowed with
corn or oats that become heated, the
-four will also heat and sour. Many
other articles have this effect on flour.
We have had flour soured on voyage
to Boston by being slowed in contact
with some deleterious article.
"Tlis is Il very important subject
one that has claimed onr attention for
many years, and we regret we cannot
give you morDvaluablc information.
BODILY WEIGHT AND NUTRITION. Pro-
lessor c. Volt, in Il lecture mt the Public
Health Congress, held at Munich, re-
marked "The weight of the body has
often been assumed as an infalliblc proof
of the maintenance of the condition of
the body. or of a deposition of tissue,
and the food which keeps mp mans
weight has been regarded as ON that ac-
count satisfactorily nutritious. But the
weight Of the body is no criterion of the
value of the food taken, because while
the weight remains constant, or even in.
creascs. water may increase in the tissues
and albumen and fat diminish; or there
may be an increase of weight and depo-
sition of fat, while there is also at the
same time diminution of the albumen
Of the body. Badly nourished people
are usually no lighter than others, but
their bodies contain more water and less
albumcn and fat than those who are well
nOurishcd. Every cattle feeder knows
that cattle which are being fattcned do
not at first increase in weight proper
tionately to the food they take. And yet
people commonly regard weight as of
great importance in the case of men,
though butcher will not buy a carcass
on the merits of its weight alone he
must know the quality of the meat
The subjective feeling of satisfaction is
equally deceptive. The Irish peasant
who consumes ten pounds of potatoes in
the day feels quite satisfied, and yet is
badly nourished. The bad effects of an
improper dietary are often seen only af
ter u considerable period has elapsed"
NEwsPAPERs.-D many years of
reading and observation in different
States OF the Union, and many different
classes of American citizens, we have
found that the most popular jOurn-
ais are those that are made to combine
amusement with instruction, and col i.
tain a large proportion of comic and
cheerful literature. Although the ma
jority OF readers pay more attention to
the comic and amusing portion than any
other, yet there are few that do not
become surfeited if too large a portion
is devoted to this kind of reading. In
one view, the model newspaper con-
tains a reasonable portion of political
and religious information, with another
small portion devoted to agriculture.
another to foreign intelligence, and yet
more than either of these to amusing
anecdotes and short stories, and to in
teresting historical, geographical, geo.
logical and astronomical facts. Not
one reader in ten thousand will skip
such reading when they find it in
book or newspaper, and it has often
been observed than chronological records
OF the past centuries and ages are always
interesting to the great mass of newspa-
per- readers. That which interests and
commands the attention of the greatest
number of people will always and every
where sell more readily than that which
only provides reading that pleases one
special class of readers. - Ecchamge.
LIFE on THE EAHTH.-Prof. L. G..
TAFT, of the University of Edinburgh,
in his lectures on recent advances in
physical science, lately published, con-
siders the question how long life has
been possible on the earth. He con-
cludes that 10, 00o, 900 years is ''the ut