The news and herald. (Winnsboro, S.C.) 1877-1900, 1880-09-09
Cautions In Eating

|. VI course don't cat too much. Tho
digestive fluids are limited in q,innlity.
All above enough is undigestcd, Irritating
and weakening the system, and often caus-
Ing paralysis Of The brain by drawing on
the nervous force more rapidly than it is
generated.
2. Don't cat between meals; the slom-
nch must rest, or it will sooner or lutcr
break down. Even the heart has to rest
between the beats.
3. Don't eat full meal when exhaust
ed. The stomach is rs exhausted as the
rest of the body.
1. Don't take lunch at noon and eat
heartily at night. The whole digestive
system needs to share in the rest and re-
cupcration of sleep. Besides the tendency
III TO put full meal into a weakened stom-
ach.
5. Don't substitute stimulus for food
like many women who do half days
work on strong coffee or tea. AS well, III
the case Of horse substitute the whip for
oats.
6. Don't have daily monotony of
dishes. Variety il necessary for relish, ana
relish Is necessary to good digestion
7. Don't eat blindly. There can be
nothing in the body-musclcs, membranes,
food. One article furnishes one or more
elements, and another others. We could
starve on fine flour. Some articles do not
flourish, only warm.
8. Eat according TO the scason-one-
third less in summer than in winte". In
the latter, fat meat, sugar and starch are
appropriate, as being hcat-malScrs; in the
former, milk, vegetables, and every variety
of ripe fruit.
o. Eat With cheer. Cheer promotes
digestion care fret and passion arrest it.
Lively chat, racy anecdotes, and innocent
gossip are better than Halford sauce.
1he KoEo Jar.
Gather your rose leaves in dry weather,
rcmovo the petals, and when half peck is
obtained take large bowl and slrew table
salt on the bottom; then three handfuls Of
leaves, and repeat until all the leaves arc
used, covering the top with salt. Let this
remain five days, stirring aud turning twice
cay, whom they should appear moist. Add
thee ounces of brNscd or ccarsely pow
dcred allspice; one ounce cinnamon stick
bruised, which forms tho stock. Allow to
remain week, turning daily from top to
bottom, Put into a permanent jar one
ounce allspice and adding the stock, layer
pJ ihSCit DCtWCCH lyCIb GIC
following mixture: One ounce each cloves
and cinnamon, two nutmegs, all coarscly
powdered some ginger root, sliced thin /;
half an ounce of anisecd. bruised; ten
grains finest musk; half pound of freshly
dried lavender flowers two ounces of pow
dcrcd or finely sliced orris root, and essen
tial oils and libitum also add Gne colognes,
rose or orange flower water, orange and
lemon peel. Freshly -d,icd violcts, tube.
roses, Glove pinks or other highly scented
flowers should be added each year
in season. Fine extracts Of any kind will
enhance the fragrant odor, while fresh rose
leaves, salt and allspicc, made as at first,
must be added when convenient III the rose
season. Shake and stir the jar once or
twice a week and open only during use.
The delightful effect produced throughout
tho dwelling by tho daily use OF these Jars
Is not as universally known as 1t should be
for apartments rendered unpleasant by the
odors arising from the kitchen. Noxious
gases may be dlssipated by the frequent
use of the ''rose jar,