, 1876-05-13

Potash, phosphoric acid, and magncsia, are
! the principal Ingredients OF the salts. The
| earthly pl1usptates are combined with the al-
buminates. The alkaline phosphates arc free.
By discnrding the bran We lose large per-
ccntage Of the nutritive elements. II the bran
| Is retained, as in ordinary coarscly ground
wheat, VIC also retain the cellulosc and silica.
These coarse particles Of bran are only partly d.
gested. Their nutrltiye material is only partly
extracted. We therefore do not gain the end
desired,- the appropriation Of all the nutritiye
material Of the grain,-and the undigcsted par
ticles, which are hard and tinty in character,
conditions Of the alimcntarT mucous
membrane or where 4 tendency to 1aorbld action
exists, cannot be supposed to 10 anything but
harm. When coarse wheat meal Is constantly
habits, it is probable tlat the advantage derived
is Of . very doubtful character. For sick per-
sons, therefore, suffering from intestinal COM
plants, bread must be used entirely without
bran. Medical writers speak Of the intractlcG-
biity of dysentcncs and similar disorders Whcn
this point has not been heedeu-
Competent authorities assert that II the two.
outer coats are removed, and only the inner
ones retained, We SECURE all the most valuable
portion Of the bran and lose only the worthless
part
1t is not thought by most experimenting that
good and fresh yeast used In making bread con-
Eliminates the product, provided the bread Is
left to become stale To the accustomed palate
NC need not be dcbarrel from warm rolls and
biscuit, If these are lightly moisteued with cold
water, covered with paper, and placed IN q
moderately heated oven to warm' they may, Il
light and sweet, be eaten with tinpun1ty by any
body who can cat bread at all.
Bread should always be toasted over coals,-,
wood Goals preferable It should be evenly
Drowned without burning, put between two hot
plates, and served quickly. It usually suits best
when dry, but il wetting is desired dip quickly
nh
plate, and put on q little sweet butter:
Hard biscuit or crackers are not very easy OF
digestion. Yet their crispiAess makes them rel
isiable by many convalcsccnts. The late Dr.
Dalton, the father of our eminent Psychologist,
when asked what patient might have to cat,
used to say q Anything but cracker" But in
those days Boston cracker, toasted, soaked,
and laysh1y b%ttered vas the regulation dise tSe
good doctor and his co-laborers, and while We
depend mainly on the beef-tea and the beef
steak, NC would not altogether deny the oat-
meal or soda cracker. ..,
--Inade very light; cookies, light aud not too
sweet II care for cream cookies(, and hard gin
gcrbrcad are among the best articles OF their
kind for the convalesccnt and for children The
craving for sweets has It's foundation in q need
of the system. If inordinatc, it indicates some
thinu morbid or else a habit growing out Of ex-
cessiye indulgence. In this case all sweets
would better be taboocd until healthy natural
1DD1titf
bread, meat, and fruit form the bulk OF the diet,
the occasional bit Of cake or gingerbread need
not be denied.
The unpurifcd sugars contain fungi, the
acarus, III insect not agreeable to the nnagina-
tion, aI,d are liable to fermentation.
The actual result OF ) free use OF sugar Is a
mooted point. It certainly leads to an active
disposition Of adipose matter That 1t mpalrs
the digestion and appetite and leads to q dls-
relish Tor substantial food is sufficient reason
for giving it to children very sparingly.
a better way to use sugar than in cakes and
other dainties IS as condiment to light and
simple puddings. These may be boiled rice, at
triton pcarled wheat, oatmeal pudding, tapi-
oca, or, II they are liked and can be dlgested,
rye or 1ntiian meal mush.
Tasteful and innocent desserts may be made
from these and tho other farinaceous foods, sup
nIemc11ted by milk and eggs.
IT. however, there is decided dyspepsia, indf
Gated by flatulence, acid er11ctations nnd the
likc. it may be necessary to avoid all sweets.
Rine fruits in moderate quantities are AZ
wholesome as delicious. We spoil them too
often by the use Of sugar, and this is unhapply
nude almost necessary by tue unripe condition
OF ali the fruit, particularly OF the perishabe
sorts, in the market It is not too much to sny
that be who has never pluckcd strawberry
under the June sun or picked up justfallcn
peach from its bed on the brown mold does
not know the exquisite aroma and favor of
Strawberries aud peaches.
A similar objection lies against all the SUM
mes vegetables as supplied to city CONSUMERS