The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-07-01
a1seful and Curious.
ABOUT BEVERAGES.
Tea and CsGee-Ceeea and Chseeiafe--Re-
freshiux Drinks for Invaiids-
Nafrieat Beverages.

TEA.
The physiological action of tea is 80 plainly |
defined, even by casual observers, that We need |
devote but few lines TO il.
Every one who uses this pleasant beverage |
knows from experience that after its use the |
mind is clear; the imagination active tne ssnses
alert, and the disposition to exert oneself in |
creased. Too great an indulgence Is followed
by subsequent reaction.
Tea drinkers should never forget one fact in |
connection with their favorite beverage, l. e.,
that il so far retars the action of the vital func
tons as TO partially prevent the assimilation of
food BY the digestive organs. Therefore, while
il may he useful TO the old, who require less Vi
tai force than the young and middle aged he
cause they waste less il should be used sparingly
by pereons who draw constantly upon their vital
ity. Especially should it be avoided IN the
morning, when the entire system, depicted by
the toll OF the preceding day, and by the resto-
ration of vital power which has been going on
during the night needs all the nutriment 1t can
assimilate from the morning meal.
The active principles of tea, coffee and cocoa
are alkal0ids which contain n trace of nitrogen,
and which act powerfully upon the nervous sys,
tem as already stated; this action is modified
by the simultaneous use of food. The effect of
tea especially, is heightened by the stimulating
action of its fragrant essential oil.
COFFEE.
The action of coffee very closely resembles
that of tea, but it is in much more general Use.
Its agreeable STIMULATION Oh
and Of the circulation, makes it an Indispensable
part of a meal to many persons. In order to
enjoy il in perfection il should be unadulterated,
freshly roasted and ground and above all, made
without boiling; if it is boiled, much of its
delightful flavor and aroma is lost.
Explicit directions for making both coffee and
tea were given in our department of the Quarterly,
for the Spring of lS7s; and our readers
ferred to that number for fuller information.
COCOA AND CHOCOLATE
These two beverages are gradually gaining in
use and favor in this country, and they merit all
the consideration which is given to them.
They are both palatable and nutritious, and
NAV even he substituted for more solid food,
especially the latter, when used in the form OF
sweet chocolate; small cake Of it weighing not
more than two ounces, Will completely satisfy
hunger.
Most of the fat, or "cocoa butter is extracted
from these articles during their preparation Tor
market; but if enough remains to interfere with
separated by permitting the beverage to cool
after it has been made; the fat will be found
| upon the surface in a cake, which can easily be
removed, and the drink reheated for use
REFRESHING DRINKS FOR ISvAIIDs.
In certain feyerish conditions of the system,
| cooling drinks, which are in themselves refriS-
| Grant such rs lemonade lime juice, orange water,
| and decoctions of aromatic herbs, not only
grateful to invalids, but are often positively
| beneficial.
| Hot drinks lower the temperature of the body
by evaporation. Very cold drinks check pers-
piration, when taken incautiOusly, and often
endanger congestion Of some vital part But
water of a moderate temperature is usually
harmless Even in dangerous fevers the burn
| ing thirst can be assuaged by the frequent al
| ministration of small bits of ice.
In our last number we gave directions Tor pre-
parinp filtered water for the of invalids, and
| we now supplement il with a few receipts Tor
other refreshing beverages ,,-s,,
JELLY wArER.-Mix one large Tablespoonful
| of wild cherry, or blackberry jelly in glass OF
cool water Drink moderately, and at intervals
| in feyerish conditions.
| FI,NsEEp LEMoNADE.-POur one quart Of
boiling water over four tablespOonfuls of whole
| taxseed and let il steep three hours, closely
| covered Then add the juice Of two lemons, and
sugar to make the drink palatable; if it seems
| too thick little more cold water may be added
| to il.
This drink is very soothing to the irritated
membranes in eases of severe cold.
| BARLEY wATER-Wash two ounces of pearl
| barley in cold water until it does not cloud the
water; then put it into half pint OF cold water
over the fire and boil it for five minutesi next
drain off this water set it over the fire. and let it
boil until it is reduced to one quart. Strain,
cool, and sweeten slightly if desirable.
Pearl barley contains starch and mucilage,
and makes an exceedingly soothing and refresh
ing draught in cases of fever and Of Inflammation
of the membranes Of the stomach and bowels.
NUTRIENT BEVERAGES.
In those conditions of illness when the patient
is out of danger, and foods are required which
shall afford the greatest possible amount OF n'i.
triton, the following named drinks will be found
exceedingly useful, and will prepare the system
to receive solid food suitable in advanced stages
of convaleseence.
ICELAND Moss CHOCoIATE.-SOako one ounce
of Iceland moss in one pint of boiling water,
keeping in hot until it is dissolved Then CRATE
an ounce of sweet chocolate, and boil IT in PINT
of boiling water until it is dissolved. Mix the
moss and chocolate together, and sweeten 80
that the drink will be palatable.
1t may be heated and given to the Invalid
night and morning in such quantities rs Will not
overtax the digestive organs. 1t is very nutri-
tiOus.
EGG BRoTH-Beat an egg until it froths; stii
into pint of bOiling-hot broth free from FAT
season il with tablespoonful of SALT and serve II
with thin slices of dry toast.
This broth abonnds in fiesh-forIning elements
Miss Juliet CorsoH, in Ehrich's Fashion Quarterly