The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1881-09-01

FOOD IS q part OF drink, and drink .
part Of food; both sustain the constant
changes Of the body, and are necessary
for its maintenance. Many may have
early come upon the idea 10 manufac-
ture beverages from various vegetable
substances, and so have originated the
habit of taking fluids, which are never
really meant to Guench thirst only.
Some arc taken for their aroma. for
their supposed Strengthening and slim
ulating qualities, as various wines and
spirits; others, as beer, for their sus-
tanning and satisfying properties; 9th
ers, as some fruit and veZetab @ Juices,
for their refreshing qualities.
We call the three former, that is,
spirits, 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 n cool-
ing tendency. When vitality flags very
much, it is possible to give a sudden
stimulus to the nervous system bV tax
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 sUccessively any quantity Of
wines or spirits in hot water is equal 10
trying to commit suicide on the chance
that the pistol will not shoot or the
rope will 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 tax
ing oft is by many thought a necessity.
with the thermometer at 80 degrees.
More beer and more beer is cal.eI for,
while each glass makes the day hotter
for him who takes it. Beer should only
be taken in the cool Of the evening,
and it may somewhat restore the flag
ging strength after the labor of the day.
We have now many areated drinks,
fruit and lime juices, mineral waters
and iced lemOnades, all refreshing and
abating the influence Of excessive heat
from without.
Whatever. these may DO to cool Us
they cannot do away with the results
of dry, Farched up food, which Occa-
sions thirst in an undue degree.
To keep drink down, in fact, we
must keep food up to its proper stand
ard.
a very cooling drink IS made Of
light clarets, with slices Of pineapple,
the peels Of cucumber, lemon slice or
two, little nutmeg and white sugar;
this is not at every ones door, but
such mixtures can be and are made of
cheaper materials, and at the corner Of
our streets good trade is done in
them.
Rice water, barley water, oatmeal
water, with lemon and sugar, should
be ready in every house where children
are. These are surely better than cold
tes, which is often given, or milk, that
cannot always be trusted.
Small pieces Of ice are very refresh
inc now and then for strong, healthy
persons; also n drink Of water mixed
with vinegar and mOlassas Is thirst
quenching for work people, or q slice
Of lemon dipped into white sugar. Cool
the blood without disturbing the diges-
ton and distendiug the inLestiues and
YOU will get through the day.
A small ice cream now and then is
refreshing. but q continual use of it in
sultry weather may have very evil cou-
sequences.
The humane custom to erect here and
there q drinking fountain is in the
highest degree praiseworthyi il viii
save many q headache, many a falter-
inc spirit from giving way. and cool
many . parched tongue. But the wa
ter ii such fountains must not be Of an
indescribable taste and tePid temper
ature. Bright and clear it should
sparkle, refreshing truly. This is Q
matter Of grave thought to those in au-
thoriiy, who can escape from the heat
of towns to the seaside and to sylvan
shades, leaving the hard worker in the
dusty, hot, smelling city.
The principal needs Of life, until
now spoken of. have been food and
drink, though the first place ought to
have been claimed by air.-FOOd and