The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1876-04-27
Hints for the Preservation of Health

5 Hints for the Preservation Of Health
? DIR. Anil NJ. Hale contributes the fol
? lowing to the Chicago Tribune:
: In acute, infammatory diseases, anC
in all morbid conditions where only
very small amount of nourishment car
: be assimilated. and when it is essentia
that this minute quantity should be ab
) solutely bland and ulirritating, the elias:
| of articles called demulcents are in re-
quest. They are composed mostly o.
gum and mucilage, or of these inter
; mixed with saccharine and farinaceous
substances. Many of them serve the
double purpose of supplying nutriment
and relieving irritation of the alimen-
tary mucous membrane. Among the
most important of these is gum arabic
: 1t is not now thought to have much nu-
tritive value, and should not be de-
pended on for nutrition, but ii
serves an admirable purpose as an
agreeable, bland drink, attractive in ap-
pearance, very grateful to inflamed
mucous membrane, and capable of tax
ing any flavor which may suit the taste
of the patient.
Pour pint of boiling water on an
ounce of the pure gum. When it is all
dissolved strain and sweeten to the
taste, and add little lemon or orange
juice, or any fine fruit sirup or extract.
If stimulants are allowed a little wine
or handy may be used.
FlaX-seed is another excellent demul-
cent. Allow half an ounce to the pint
of boiling water, and let it stand half
an hour where it will remain near the
boiling point. 1t should not be boiled,
as this extracts part of the oil, which
is disagreeable to most palates. Strain
it and add sugar (the patent cut is pre-
! ferable) and flavor with lemon juice.
Slippery-elm bark abounds in nutri-
tive material. The unground bark
should be chosen, and prepared by in
fusion (without boiling). An ounce to
pint of water is the rule. 1t has a
mild, not unpleasant flavor of its own,
but any innocent flavoTing may be added
| if desired.
The pith of the stems of sassafras
yields a mucilage which is an old-fash-
ioned and effective remedy for inflamed
eyes. 1t is not so well known as a de-
mulcent drink, but it makes an accept
| able variety when one has to 90 the
rounds for something that shall please
the fanciful taste of sick person. One
teaspoonful may be stepped in pint
of boiling water. 1t has some of the
aroma and pungent flavor of the sassa-
fras bark.
Marshmallow roots, benne-leaves, and
quince-seeds may be employed when the
more desirable articles of this kind are
not obtainable.
The prepared bulbs of a variety of
the orchis, sold under the name of
salep, may be employed in the same
way as sago and tapioca.
The Castillon Powders, composed
mainly of salep, sage, and tragacanth,
are recommended as an excellent arti-
Gle of diet in intestinal complaints. A
dram may be boiled in a pint of milk.
Iceland moss is both nutritve and ton
ic. By soaking in cold water, made
slightly alkaline by soda, most of the
bitter taste may be removed, but this
should not be done if its tonic influence
is needed. Half an ounce may be boil
ed in pint of water.
Irish moss or currageen is the basis
of the old-fashioned blanc-mange A
decOction may be made by boiling half
an ounce in a pint and half of water.
Let it boil until only pint remains. 1t
should be almost entirely dissolved by
boiling. If not so, strain it. Persons
who have gatheredit, dripping with the
salt Sea-water from the white sands,
will hardly require any flavoring to dis
guise its own unique and sea-suggestive
quality. But for unhappy inlanders,
who have never known this delight, it
may, after being sweetened, be favored
with lemon-juice or wine.
If the article is used in its crude state,
it should be carefully washed before
cooking. The sea-moss farine is, how
ever, much more conveniently prepared
and equally good. If genuine, it is
dried, and pulverized to the requisite de-
gree. Directions for cooking accompa-
ny each package, and if scrupulously
followed are certain to yield good re-
suits.
Next to the demulcentS come the
farinaceous foods-the quite generally
despised "gruels " or "slops.' Yet l
think these may be made attractive
by skillful cooking. One or two
points in the preparation are to be re-
membered: They should not be too
thick. A bowl of batter is not enticing.
Nor too largely diluted-then they are
slops indeed. Et celeriS pdribuS they
are more easily digested when rather
thin. The material should be fresh and
sweet, and they should be freshly made
every day. If properly prepared they
are excellent diet.
Arrowroot has long been popular, es-
pecially for children. 1t is easily acid
ifiable, and where much acidity of stom-
ach attends its use, few grains of BIZ
carbonate of soda, or magnesia, or a
spoonful of lime water, may be used
with benefit. To prepare it, mix ta-
blespOOnful with enough cold water to
bring it to the consistency of thick
cream. Pour upon this pint of boiling
water or milk, or milk and water in
convenient proportions, stirring at the
same time. Let it stand on the range a
few minutes while you add soupcon of
salt, sugar, and such flavoring as you
choose. A little nutmeg or cinnamon
will often be of service where digestion
is weak or there is troublesome fatu-
lence.
Tapioca makes a very nice cruel.
Choose that which is clean and then
wash carefully and drain. Then soak
two tablespoonfuls in half pint of cold
water three or four hours. Pour off the
water and add pint of milk or water,
or the two combined. Let it simmer
slowly, stirring from time to time until
it is perfectly smooth, and, if made with
water, transparent. An hour will not
be too long. Make it thinner if you like
by adding more water or milk. Flavor
as above suggested or at discretion.
Sago-the Pearl Sage should be pre-
ferred-is cooked in much the same
way, but is hardly as palatable.
Corn-starch, fsrina, maizena,, etc.,
are all good. Directions for preparing
them are found with the packages.
Among the homely domestic cereals
maize, oatmeal, and barley have the
preference. If all that is said of the