The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-06-08


certain extent as u guide in the selection
of food. With the mercury at 40 degree
below zero a healthy stomach will crav'
abundance of carbonaccous matter /.
supply fuel 70 keep up the heat Of tn
body. With the mercury al 90 degrees
in the shade we want slight help from
food 10 keep the blood AZ It's norma
temperature Of 80 degrees, but IN,
wastes Of nerve and muscular tissue ma,
still require large supplies for reinforce
ment. The falling of Of the appetite In
springtime Is fitting preparation foI
the heats Of summer close at hand, and
every thing that suggests GOODNESS and
lightncss Of diet Is grateful 10 rs. "A
natural division Of foods Is into those
which maintain the heat Of the body and
those which 20 10 the production Of mus
cular and mental force. Carbon in one
form or another IL the basis of all heat
producing food, and nitrogen is the
basis OF muscle-making food. In well
proportional food carbon stands 10 nj
trogen in the ratio Of five to one; that
Is, we swallow five ounces for warmth
% one for strength. But this ratio va
ries, as already intimated, with the height
Of the mercury. In winter starchy foods,
oils. fats, are in demand. In summer
acids, lean meats, curds and such other
articles as keep up the strength Of the
body without overheating 1t. Every
housekeeper should understand how 10
feed the various members Of her house,
hold with food convenient for them. An
alysis Of blood. Of muscle, Of brain and
nerve tissues, and of the various foods
which have been made, render this
knowledge quite possible to her II she
will seek It. For illustration Suppose
she has half-dozcn hungry farm labor
ers TO feed, she will not give them chick
en- croquettes, tongue sandwiches, and
ice-cream, for this would not feed them.
She would rather place before them
corned beef well done, cabbage, onions.
beans. potatoes, buttermilk, and bread
and butter. In the corned beef they
would have for every hundred grains
eaten. fifteen grains Of nitrogen. which
would 20 1T once 10 repair muscular
waste; in cabbage every hundred parts
would give them four parts Of nitrogen:
in onions they would have five parts of
nitrogen in every hundred parts; in
beans about the same, and in potatoes
both nitrogen and potash, though in
smaller proportions. The buttermilk,
besides ailording cooling acid, i a re-
freshing beverage, since every constitu-
ent u milk bui the fatty part is present
in IL A piece Of apple pie would fifty \
close the repast. But such meal would \
not suit the brain-worker; Il Is too
hearty, and makes larger demands on
the digestive organs than would be agree \
able to him. For him the food should
be at once lighter and more concentrate
ed-a cupful Of nutritious soup. piece
Of juicy meat (fish, flesh, Or fowl. a
baked potato, eggs, bread and butter.
fruit, with some light dessert without
pastry this would permit him, after
short interval, 70 resume his work with
out heayiness.
There i great deal said in praise OF
French cookery. but the demands Of the
intense life Americans lead can not be
met ~ mere flavors aud simulated dish
e.. Our palatcs may be cheated BY the
cnisinfcr. but he can not cheat our
slomachs Food we must havc--food
That on analysis gives fibrin and gluten ,
ana aibumen. and puts such rcstlessncss
INTO our muscles and our brains that we !
ian not choose but work and think. The
hearty worker Is invariably the hearty ,
eedcr. While il i right and proper "a ,
i'iiize every thing edible, and wrong 10 /;
waste what may serve a useful purpose. /,
mere y no economy so unwise As that !,
Which leads US 10 defraud our blood by !,
lliing the stomach with what seems |,
2 De food, but Is lacking in the cs- !,
ehual elements Of food. In the sum- \
1er time fruits and vegetables natur- !,
VIZ form large part Of our diet. i
men neither under-ripc nor over
,,pe nothing can be more wholesome !,
nan iruit But there are no articles Of :
ooa more deranging 10 the system than 4
nripe fruit or that verging on dccay.in
'hlch the lamentations III dccomposi- !,
NJ nave begun. So far as possible
1ult should be eaten without sugar. Su- y
~ y carbon In a saccharine garb, and 4
Arpon a heat. Curds are very delight i
y ana nutritious articles Of food. For 4
rcasIast on q sultry morning in June !,
~ July nothing can exceed n cream ),
n 6, for delicacy and satisfaction. Y
ne nabit once formed of eating cold =
,shes IN summer, and the American :,
'ea mat every meal must taste Of the Il
II being discarded, large comfort en- \
ies 70 the cook and the eater no less. /,
y olu yea and cold coffee, II rightly made J,
\. =. cooled, are as refreshing and stimu- "
ing as the same beverages at 2I2 de-
wv Fahrenheit. Cold meats are AS q
1'llious as warm meats, and many Il
'ge'aoies are as palatablc when they d
w been half a day from the fire a. n
neh hrst cooked. Salads Of all kinds Il
especially grateful in warm weather, "
~ should form "A part Of eycrv dinner a.