Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1877-08-04


God, in his providence, has stocked
the polar regions with the seal, the
whale and the bear, all the personifica-
ton Of fat and oil, while vegetation is
comparatively unknown. On the other
hand, rs you approach the tropics,
oranges, bananas, lemons and all our
luscious fruits greet you on every hand,
and vegetation runs wild. This dispo-
sition Of Providence teaches Us what
our appetites confirm. that in cold
weather our appetiters should consist
mainly of oily substances, or such food
as is converted into fat by the process
of digestion, while in the summer we
should select such articles of diet as are
not convertible into fat.
1t has been affirmed that every body
! either eats to live or lives to eat. While
many of both the above classes are rush
ng-some to the sea shore, and others
to the mountains--in search of comfort
during the not weather, il may he well
for them to consider how they can in
crease that element of happiness by regu-
lating their diet
While our appetites. to certain ex-
tent, should be our guide in the selec-
ton of food, we should. not turn deaf
ear to the teachings of experience. As
GOODNESS is the essential Of comfort dur
ing the summer, for our purpose we
shall divide all food, animal and veyeta-
BILE, into the heat-producing and cool
ing classes
The heat-producing are the same as
the fat-producing, and comprise all fatty
and oily substances, together with all
farinaceous vegetables which are con-
vertible into fat through the process of
digestion. Avery practicable and easily
applicable rule for discriminating be-
tween cooling and heat-producing vege-
tables is that all those whose edible
parts ripen beneath the ground, as the
potato, carrot. parsnip, etc.. are heat
producing, while those which ripen above
ground, AS the pea, bean, sweet corn,
etc.. are cooling.
As vegetables should comprise by far
the major part of our diet the year
round-and especially during warm
weather-it is easily seen. BIZ APPLYING
the above practical test, that asparagus,
lettuce, peas, beans, tomatoes, sweet
corn and all fruits in their seasons should
supply our tables. OF meafs--whieh
should be partaken of at most only twice
day-fish. lamb, poultry, game and
lean meat form an ample list TO select
from.
just here we would put in plea for
the much-abused cucumber. What is
more delicious or cooling. in thought as
well as reality, than a dish of thickly
pared, thinly Watershed, fresh cucuni-
beers just off the ice, in vinegar? OF
course, it should be sparingly partaken
Of and thoroughly masticated, as should
all food, and especially all raw articles
which contain starch. Boiling is not
only the great source OF dyspepsia, but
it also brings into disrepute many inno-
cent members of tine vegetable world.
A word in favor of the tomato is al
ways in order. The idea Of its being
fruitful source of cancer having been
exploded, the tomato takes rank by the
side of the potato as an indispensable
While the taste for tomatoes
is an acquired one, once acquired it is
lasting. With the Turks il is used very
You find it in all their
soups and many of their prominent
Dishes A very common dish with them
IS "Pilaff," which is made BY boiling
rice in meat juice and tomatoes instead
Df water, SO that when done each
kernel of rice is dry and distinct 1t is
we'll worthy of place on American
ables, even should it displaee many
iish dubbed with a French name. Large
iraughts of water, and especially ice
water, should be avoided, as not only
ieranging the stomach, but also as not
the thirst as effectually as
mall quantities taken slowly and at
hOrfer inferyalS.-K IL Enl IL d