The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-08-11
How to Live in Summer.

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Food is a part of drink, and drink q
part of food both sustain the constant
changes of the body, and are necessary
for its maintenance. Man may have
early come upon the idea to manufact-
ure beverages from various vegetable
substances, and 80 have originated the
habit Of taking fluids, which are
really meant to quench thirst only.
Some are taken for their aroma, for their
supposed strengthening and stimulating
qualities, as various wines and spirits;
Others, as beer, for their sustaining and
satisfying properties; others, as some
fruit and vegetable juices. for their re-
freshing qualities.
We call the three former, that is, spir-
its, wines and beer, alcoholic drinks
their composition We cannot here enter
upon, but their effect upon the human
system, if taken in any undue quantity,
is not healthful, AS regards the hot
season, alcoholic beverages require the
greatest care in their use, and to take
only such wines as are really Of q COOL
ing tendency. When vitality flags very
much it Is possible to give o sudden
stimulus to the nervous system by talk
ing a small quantity of wine or spirits
with cold water, which will rally an ex-
hausted person suddenly and help him
to exert his energies for recovery, but
to drink successfully any quantity of
wines or spirits in hot weather Is equal
to trying to commit suicide On the
chance-that the pistol will not shoot
or the rope viii not hang. To increase
in summer the heat of the blood, which
alcohol does, is an irrational venture.
As far as beer is concerned, the taking
of it is by many thought a necessity,
with the thermometer at 80 degrees.
More beer and more beer is called for,
while each glass makes the day hotter
for him who takes. Beer should only
be taken in the cool of the evening, and
it may somewhat restore the tagging
strength after the labor of the day. It
is better to avoid it as, much as possible
during the day. We have now many
aerated drinks, fruit and lime juices,
mineral waters and iced lemonades, all
refreshing and abating the influence of
excessive heat from without. #stsba
Whatever these maydo 20 coolu us, they
cannot do away with the results of dry,
parched-up food, which occasions thirst
in an undue degree.
To keep drink down, In fact, we must
keep food up to its proper standard.
A very cooling drink is made of light
~clarets, with slices of pineapple, the peels
of cucumber. q lemon slice or two, q little
nutmeg and white sugar; this is not at
every ones door, but such mixtures can
be and are made with cheaper materials,
and at the corners of our streets q good
trade is done with them.
Ricewater, barley water, oatmeal water,
with lemon and sugar, should be ready
in every house where children are. These
are surely better than cold tea, which IL
often given, or milk, that cannot always
be trusted.
~5maH pieces OF ice are very refresh
ing now and then for strong, healthy
persons; also, a. drink of water mixed
with vinegar and molasses is thirst.
q%uenching for workpeople, or a slice OF
the blood without disturbing the diges.
ton and distending the intestines and
you will get through the day.
A small ice-cream nov and then is re.
freshing, but a continual use of it II
sultry weather may have very evil con
sequences.
The humane custom to erect here and
there q drinking fountain is In the high
estdegree praiseworthy; it willsavemanJ
a headache, many a faltering spirit from
giving way and cool many q parched
tongue. But the water in such fount
aims must not be of an indescribable
taste and a tepid temperature. Bright
and clear it should sparkle, refreshing
truly. This is a matter of grave thought
to those in authority, who a escape
from the heat of towns to the seaside
and to sylvan shades, leaving the hare
worker in the dusty, hot, smelling city
The principal needs of life, until nov
spoken of, have been food and drink
though the first place ought to hay'
been claimed by air-Food and Health