Morris tribune., 1881-08-04
AFamous cholera Medicine.


From the New York Journal of Co mmerce
More than 20 years ago, when it was
found that prevention of cholera was easier
than cure, o prescription drawn up by
eminent doctors was published in the Sun,
and it took the name of the Sun cholera
medicine. Our contemporary never lent
it's name to a better article. We have seen
it in constant use for nearly two score years,
and found it to be the best remedy for
looseness Of the bowels ever yet devised.
No one who has this by him, and takes it
in time, will ever have the cholera. We
commend it to all our friends. Even when
no cholera is anticipated, il is an excellent
remedy for ordinary summer complaints,
collie, diarhaa, dysentery, &c. Take equal
parts of tincture # cayenne pepper, tine
ture of opium, tincture of rhubarb, essence
of peppermint, and spirits of camphor.
Mix we'll. Dose, Is to 80 drops in little
cold water, according to age and violence
Of symptoms, repeated every fifteen or
twenty minutes until relief is obtained.
Plain Food.
In plea for plain healthy food, "Cook"
says: If we could get back to the olden
ways Of cooking we would be the better for
1.-THE rye and Indian bread, ground wheat
cakes, plain bread or boiled rice buildings,
with sauce made of molasses, with a little
boiled cider in it, baked Indian pudding,
plain, simple apple pie, but not too often;
meats cooked well, not done up in spices
and served in rich gravies. Health is far
more important than everything else, and
to enjoy it you must look after what your
stomach will digest, and that which will
best build up the body, give strength and
not destroy one part to give tone to another.
Vorv rnrch con1I ho coiI in fhic diroofsop
and good deal needs to be said for the
benefit of the rising generations
How Much to Eat.
From Food and Health
Having tasted a number of meals in q
general way, eating more or less each time,
find out as near as may be what is the
proper amount for q meal. Begin with q
very light breakfast of ordinary food, such
as you have been accustomed to, and note
the number of hours you can go without
feeling the wont of more food. For very
light breakfast, say one roll, a cup of coffee
and very small piece of meat, three hours
or less will be found the limit. This is not
offered as rule, but as suggestion; for 1t
makes vast difference what you do during
those three hours. A given amount Of
food will go further in manual labor that
in mental labor, as brain work is more ex-
hausting than hand work. The next time
try little more, and in the course of
dozen breakfasts sou will learn to Judge
pretty closely what you require to carry on
your work till the hour of the next meal.
Having found out just what you need,
never, on any consideration, take more.
Never mind how nice the steak, how tempt
ing any food nlay be, shut right down on
the whole eating business the instant You
have had enough. Too little can be repair
ed by eating a light lunch before the next
meal. Too much cannot be repaired, and
you must pay for the indiscretion. In all
this there must be plain common sense.
Do not initiate the invalid who kepta rair
of scales on the breakfast table to weigh
his daily bread. Eat and be satisfied, and
than afora