The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1880-07-15
ABOUT BEVERAGES.
4 raj III

ton active, the senses alert, and the dis
position to excrtoneself iaeteased. I'd
great an indulgence Is followed by sub
sequcnt reaction.
Tea drinkers should never forget ON
fact in connection with their favorit,
beverage. i. e., that it 90 far retards tn
action of the vital functions Is to par
tally prevent the assimilation of foot
by the digestive organs. Therefore
while it may be useful to the old, who
require less vital fsrce tl,an the youns
and middle aged, because they vast,
less, it should lie used spariagiy BY per
sons who draw constantly upon theil
vitality. Especially should it be avoid
ed in the morning, when the entire sys.
tenn, depleted by the toll of the proceed.
ing day, and by the restoration of Vita
power which has been going ON during
the night, needs all the nutriment it can
assimilate from the morning meal.
The active principles Of tea, coffee and
cocoa are alkaloids which contain trace
of nitrogen, and which act powerfully
upon the nervous system, as already
stated this action is modified by the
simultaneous use Of food. Tho effect OF
tea especially, is heightened by the
stimulating action its fragrant essen
tial oil.
COFFEE.
The action of coffee very closely re-
semblesF that OF lea, bat it is in much
more general use. Its agreeable stimu-
lation of the nervous system and of the
circulation, makes it an indispensable
part of meal to nlaAy- persons. Inor-
der 10 enjoy it in perfection, it should
be unadulterated, freshly roasted and
ground; and above all, made without
il it is boiled, much Of its de-
lightful flavor and aroma is lost.
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 palatabic and nutri.
tious, and may even be substituted for
more solid food; especially the lattcr,
when used in tho form Of sweet choco-
late; small cake Of it weighing not
more than two ounces, will completely
satisfy hunger.
Most of the fat, or "cOcOa butter" is
from these articles during
their preparation for market; but if
enough remains to interfere with their
digestion by invalids, it may be entire
ly separated by permitting the beverage
to cool after it has been made the fat
will be found upon the surface in cake
which can easily be removed, and the
drink relocated for use.
DRINDs FOR INvALIDs.
In certain fevcrish conditions of the
system, cooling drinks, which are in
themselves refriyerant, such Is lemon
AIDE, lime juice, orange water, and de-
of aromatic herbs, are not only
grateful to invalids, but arc often posi-
lively beneficial.
Hot drinks lower the temperature of
Inc body by evaporation. Very cold
drinks check perspiration, when taken
ncautiously, and often cndanger con-
ycstion of some vital part. But water
IF a moderate temperature is usually
harmless. Even in dangerous fevers the
burning thirst can be assuagcd by the
frequent administration of small bits Of
&c.
JELLY WATER.
Mix one large tablespoonful of wild
,herry, or blackberry jelly in glass of
'ool water. Drink moderately, and at
in feverisl conditions.
FLAXsEED LEMONADE.
Pour one quart Of boiling water over
our tablespoonful of whole flaxsecd,
md let it steep three hours, closely COW
red. Then add the juice of two lem
ms, and sugar to make the drink pala-
able; if it seems too thick, q little
more cold water may be added to it.
This drink is very soothing to the ir-
'itatcd membranes in cases of severe
old.
BARLEY WATER.
Wash two ounces Of pearl barley in
old water until it does not cloud the
vatcr; then put it into half pint of
old water over the fire and boil it for
i've minutes; next drain of this water,
ct it over the fire, and let it boil until
is reduced to one quart. Strain, cool,
nd swccten slightly if desirable.
Pcafl barley contains starch and mu-
ilagc, and makes an exceedingly sooth-
ng and refreshing d-aught in cases of
cvcr and of Inflammation Of the stom-
ch and bowels.
'AEs NUTRIENT BEVERAGES.
In those conditions of illness when |
he patient is out Of danger, and foods |
re required which shall afford the
rcatcst possible amount Of nutrition,
nc following named drinks will be
'und exceedingly useful, and will pre-
are the system to receive solid food
,itablc in advanced stages of conva-
sccncc:
Iceland Moss ChOcOlate.-Soak one
NICE of Iceland moss in one pint of
bling water, keeping it hot until it is
Then CRATE an ounce Of
vcct chocolate, and boil il In q pint Of
bling water until it is dissolved. Mix
&c moss and chocolate together, aud
1ccten SO that the drink will be pala-
bic.
1t may be heated and given to the in
lid night and morning in such guam
les as will not ovcrtax the digestive
gans. 1t is very nutritious.
Egg Broth.-Deat an egg until it
,ths stir into pint of boiling-hot
9th free from fat; season il with q
tspoonful of salt, and serve it with
in slices Of dry toast. 80
fiiis broth abounds in hcsh-fOrming
ments.-Miss ynlics Corsoa IN En-
MS Fashion Quarterly
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