Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1878-12-12
Hygienio Character Of Soups.

Many mothers can make good cakes
and pies, but have no skill IN forming
palatable, nutritious soups. Tn cold
seasons they should have on hand
|, such soups, so that when their chill
I dren return from school, or their hus-
bands from their tolls, they can sup
lply them with food that may be easily
digested, and thus increase the growth
and vigor of the body. Pies, candies
and cakes yield but very little nutri.
ment. The meat on which nutritious
soup must be based can be cheaply
obtained when economy requires i;
A neck, knuckle or shank, with a few
vegetables, and with small amount
OF experience and skill, may be
enough to yield liberal supply of
nutritious and palatable soup Ii is
wise to skim off the fat, and yet some
ia, is necessary to the proper lorna.
ton of the tissues. Too much lat NAV
impair digestion and generate dele.
FERROUS fatty acids in the bowels. The
lat OF fresh beef or mutton, no less
than sweet, fresh butter, contributes
largely to the functions of the respira.
tory organs
In former essay We referred to the
Importance OF making food prepared
for children palatable, and thus in.
crease its nutritious qualities. We
need in all cities, aud iD our rural dis.
tricts, too. schools to teach Young Ia
dies how to cook How few house.
keepers know how to cook SO as TO
make food palatable. The mother of
the patriarch, Jacob, did. She made
savory food of the flesh of kid
Children no less than adults love
variety. This may be made in The
flavor OF the food, without any great
variety in the principal materials. All
| house-keepers whose duty compels
them to supply large amount OF food
should keep on hand "stock soap.n
and then from day to day change
its flavor to suit the taste of its con.
sumers. If stock soup is not kept in
store, make soup the day before il is
to be consumed, so that the amount
OF fat may be reduced when cool. and
| all useless bits of meat an1 bone may
be removed. The importance of this
KIND OF nourishment urges us 10 saw a
few words more. Mothers should not
only make well favored, nutritious
soup, but teach their children how 10
| take II. The stomach does not Sc.
crete gastric juice all the time. It ex-
udes from its seereting surface onlv
when it is needed. Good liyers com.
mence their long repast by dish of
soup, in order TO stimulate the gastric
sack to generate digestive force. They
wisely swallow it very slowly, that
the stomach may have time 10 do lis
primal duty. Teach children to take
their soup slowly, and gradually bring
into active service the digestive for.
ces.
Soup is particularly useful in cold
seasons OF the year 1t warns and
feeds the long food canal. 1t pro.
notes proper circulation of the
| blood, and so promotes the activity
of AL the tissues. II paints the cheeks
| of youth with roses, and gives the
bones and muscles fresh strength and
vigor
A good soup may need some sub
stantial element to supply the needs
OF nutrition. Porous bread, fried In
dian musb, oatmeal mush, ETC.. will
supply this want abundantly enough
for children.
The advantages for liquid food for
early life are very great, Ii lessons
to large amount the brain force
needed in digestion. So that more
brain force is retained for the func.
tons OF the other organs and so in.
crease the means of growth. No food
can ee nutritious unless it is first rem.
defed as thin as the Tactic fluid. It
must be absorbed and passed through
thin membrane before it can add
| one iota OF nutriment to the blood. So
the more infinitely the nutritious par
ticles are reduced by art, the less the
labor OF digestion. The more brain
force remains for promoting growth
and strength of the body, and activity
and vigor of the mind.
Again, children, whose bodies are
70 per cent. OF water, need more fluid
than they can get by living on solid
food. Water is passing from them
hoully in different ways. The skin.
the kidneys, the liver and the thou.
sand smaller glands are constantly dis.
posing OF streams of water in washing
away the effete materials of the BODY.
and SO a constant supply is needed to
convey new food to all the Tissues.
The body is never stationary. Old
materials are passing out and new
ones moving in. Waste is continually
occurring, and so some fluid must be
supplied TO liqueiy the blood and
float along new particles of food.
Mothers, now, can hardly fail to see
that the kind OF food children take
and the form in which it is given them
ls OF vast Importance. Fluid food
saves the stomach unnecessary toll
and still supplies the tissues with
proper aad sufficient nourishmeDt.
The ordinary way of feeding children
weakens their digestive organs and so
lily promotes their health and growth.
Soups, mushes, and vegetables are,
then, the proper food for children.
The stock soup may be The same from
day TO day. A variety in flavor may
be given by adding different vege,a-
bles on different days To the stock
soup may be added tomatoes, or on.
ions and fragrant herbs, and then to
thlcken it somewhat add roast pota-
toes, squashes, bcets, beans, oat meal
mush, sweet, porous bread, raw or
toasted, and finally cheese, the tissue.
making constituent of milk.
Royalty in q Hay-Cart.