River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1877-09-13
summer Diet.

God, IN his providence, has stocked the
polar regions with the seal, the whale an
the bear. all the personifcation offat and
oil. while vegetation is comparatively I'M
known. On the other hand. as Won APP
proach the tropics, oranges, bananas, lem
ons and all our luscious fruits greet you
on every hand. and vegetation runs wild.
This disposition of providence teaches US,
what our appetites confirm, that in cold
weather our diet should consist mainly of
DIV substances. or such food as is convert
ed into fat by the process of digestion,
while IN summer we should select such
articles of diet as are not convertible into
fat
1t has been affirmed that everybody
either eats to live, or lives TO eat. While
many of the above classes are rushing
some TO the sea-shore, and Others TO the
mountains-in search of comfort during
the hot weather, il may be well for them
TO consider how they can increase that
element Of happiness, by regulating their
diet
While our appetites to certain extent
should be our guide in the selection of
food we should not turn deaf ear TO the
teachings of experience. As GOODNESS Is
the essential of comfort during the sum-
mer, for our purpose we shall divide food,
animal and vegetable into the heat pro-
ducing and cooling classes.
rhe heat producing are the same as the
fat producing, and comprise all fatty and
OILY substances, together with all farins-
aceous vegetables, that is all those whose
edible parts ripen beneath the ground,
as the potato. the parsnip, &c. are heat
producing. while those that Tipen above
ground as the pea, bean, sweet corn, DC,
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 by applying the above
practical test, that asparagus, lettuce, peas,
beans, tomatoes, sweet corn and all fruits
in their seasons should supply our tables.
Of meats-which should be partaken OF
at most only twice aday-fish, lamb, poul-
try, game and lean meat form an ample
list to select from.
Just here we would put in a plea for
the much abused cucumber. What is more
delicious or cooling, in thought as well as
in reality. than dish of thickly-pared.
thinly wafer-sliced. fresh cucumheTs. Just
Oh Tue ice III NiueP'Is vi NpN1st II ciiouaN
be sparingly partaken of, and thoroughly
masticared. as should all food, and espe-
cially all raw articles that contain starch.
Boiling is not only the great cause OF
dyspeps.a a, but il also brings into disre-
pute many innocent members Of the veg
etable world.
A word in favor of the tomato is always
in order. The idea Of its being a source
of cancer, having been exploded, the to-
mato takes rank by the side of the potato
as an indispensable vegetable. While the
taste for tOmstoes Is an acquired one,
once acquired, it IS lasting. With the
I Turks it is used very extensively, you
find it in all their soups, and in many Of
their prominent dishes. A very common
dish with them is "Pilaff. which is made
br boiling rice in meat juice and toma-
toes instead of water, so that when done
each kernel Of rice is dry and distinct. IL
is well worth place on American tables,
even if il displaced many a dish dubbed
with French name. Large quantities
of water. especially ice wa5er, should be
avoided. as not Only deranging the stom-
ach, but also as moi asscaging the thirst
as efectually as small quantities taken
slowly, and at shorter intervals.-W. II.
Vail, H. d. IN Christian Union.