Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1881-04-10

P1OJOCoOA OOo1AC UCyO CuO OOoOAuC-
ton of the present order of things.
Pieoffsky and Jelakoff avow that the
object of their operations was to ter
rorize the government, disarrange the
machinery, of the government and
bring about three possible socialistic
republics after the fashion of the
Paris commune. The other two pris-
oners, Michaeloff and the woman
Helfmanna, seem of less Importance
Both refuse to answer the charges
made against them. Ha5 aG
}sl Health Hints. ala
jor'' Good food, well digested." That
means great deal. Nine-tenths OF
all the sickness, the bad or dull feel
ings, the headachs the depression,
ect., come. from indigestion, though
few people are aware of it, or will
believe it. What is digestiona The
food in the stomach is moistened and
largely iquifed by the fluid su pplied
from the blood, coming in through
myriads OF little openings on the inner
| coating of the stomach.
If there is much food to be worked
| up, there must be great flow OF blood
to supply the digesting fluid, the "gas-
trio juice, as it is called. The blood
is then drawn away from other parts
of the body. Aftera heavy meal one
feels dull, sluggish, because there is
less general circulation of the blood.
If violent or strong exertion OF body
or mind is made soon after eating,
| it draws the blood from the stomach,
and digestion of the food is retarded.
If there is more food than the
stomach can readily supply gastric
juice for. some of it will be imperfect
| ly worked over, and will go into the
system in that condition. It will
disturb the brain and other organs.
1t will effect and tensify any local
trouble or disease. If one has weak
or diseased lungs, this imperfectly
digested food will irritate and in
tensify the trouble. For this reason
a great deal of the coughing that &C.
ours, actually and certainly comes
from Indigestion. Just so any and
every other affection of any part of
the muscular or nervous system, is in
tensifed by the imperfectly digested
food that is passing through the body.
Nature ordains that to be we'll di-
gested by the gastric juice, the food
must first be mixed with a good sup
ply of Saliva, and this can only be Sc
/ cured by thoroughly chewing the food
-masticating it-working it over in
the mouth long enough for the saliva
to flow out of the glands in the sides
of the mouth. and time must be given
for it to be collected from the blood.
One may sloaoly eat heavy dinner
and digest it, when small repast
quickly swallowed will be slowly and
imperfectly digested. Eat slow, and
keep every portion of food to be swal-
LEVIED, some time in the mouth, to get
it's supply of saliva, sure.
AS every particle of food must be
acted upon by the gastric juice, or
some of it will be troublesome after
wards, it stands to reason that the
finer food is cut, chewed, masticated,
the more easily and perfectly will it
dissolve or be digested. Meats, vege-
tables, any food masticated as fine as
small shot, will certainly be digested
far more easily than if it goes down
in Jumps as large as buckshOt, or
chestnuts, or walnuts. Masticate the
food fine in the mouth, and mix it
we'll there with saliva. a
Good teeth are 'smeans of grace"
in that, if fully used, they prepare
food for easy digestion, and save much
of the ill-temper and bad health aris-
ing from Indigestion. Many sour
disposition would be modified by well
masticated, we'll digested, good food.
Sharp table knives that make it easy
to cut food finely, and save some teeth
work and the danger of Jumps of meat
being swallowed except in finely
divided condition, are material help
to good digestion and health. Any
housekeeper ought, as one of her first
lessons, to learn how to sharpen
knives, and to keep them always
sharp. .i
The natural stomach of "a full grown
person does not hold a bushel, or
gallon, and if it did, the surface of the
stomach requires long time and hard
work to collect enough gastric JUICE
from the blood to digest even a quart
of food. How about two quarts or
more? If you smile at this, just set
a bowl by the side of your plate, and
put into it the same amount of solid
and liquid food that goes into the
mouth. What is in that bowl at the
/ end of the repast, is what the stomach
has to work over and perfectly dis
solve or digest, or there is to be trou-
BILE somewhere. a small quantity Of
food well masticated and digested will
give more real nourishment, and less
trouble, than any very large meal.
Broil meat or any kind of food long
enough, and it will change to charcoal.
After meat is heated through every
further addition Of heat advances it's
condition towards the charcoal state.
But charcoal is entirely indigestible.
Rare cooked, fresh meats are farmore
easily digested, and furnish much
more real nutriment than those swell
DONE" Habit will make one enjoy
the rare cooked steak as more juicy
and palatable, and it is certainly bet
ter as food.
Spices, condiments, ETC., in small
quantity, when needed by the weak, in
firm, or aged, stimulate the flow of
saliva, and of the gastric juice, and
these may help digestion. But the
young and strong should reserve the
use of these until infrmity or age
makes them partially necessary, and
then they will be all the more useful,