The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-09-10
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ss.s,',s '' The selection II Fssl.
|. Tho wise selection Of food Is Influenced
by many and various circumstances.
OF these such as grow out of the eli
mate, the season, of occupation, of tenn.
permanent and the period Of life and the
state of health are the chief. We re-
quire certain foods in the frigid zone
and widely different ones in the the tor
rid zone; one kind in summer and an
other kind in winter. The man who
works with his muscles must feed differ
emily from him who works with his
brains, and from him who does not
work at all. The child and growing
youth require a different diet from that
of the midle-aged and old. The persons
of sanguine temperament can eat many
things that "disagree'' with him of
bilious and him of a nervous tempera-
ment. The invalid must be fed accord
ing to his special wants, which vary as
diseases vary.
Taking the infinite number OF COM
'binations made by these infinitely vary
ing conditions and circumstances, it
is easy to see that the problem of the
wise selection of food is for each indi.
vidual at once difficult and delicate. It
is possible, however, to strike general
average, as the makers of ready-made
clothing do, and give bills of fare and
rules tof diet that will notvsry greatly
"misft'' the average stomach. The
man Or the woman who insists on per-
fectly fitting garments must first have
accurate measurements taken and q
special artist employed to do the work.
The man who would have his table en-
actly suited to his needs at all seasons
will have to employ directly or indirect
ly many scores Of people to do the work;
should we say hundreds rather than
scores we should probably speak more
accurately. .ptH 8 49,. ,staf,t. a,.... t.t,
Warmth and strength are the two OBJ
jects for which we eat. 1t may be add
ed that we often eat for pleasure also,
and this makes us sometimes warmer
than we should be, producing fever,
sometimes weaker than we should be,
but rarely colder or stronger. Writers
on foods have therefore divided foods
into those which produce warmth and
those which produce strength. Carbon
! in its various forms-of starch, sugar,
oil-is' the fuel that keeps the tempera-
ture of the body at SO deg, whether at
the tropics or the poles, in the dead of
winter or in the heat of summer. Nitro
gen in its various forms produces
strength in the body, and as it abounds
4 in meat, egg, \ milk! and vegetable
gluten, these foods are termed nitrog-
enous., In summer, -whsn the tmeroary
ranges in the eighties and nineties, it is
easy to see that less carbon is required
than in the winter, when we breathe q
frozen air and are surrounded by snow
and ice. Therefore our summer diet
should contain less sugar, less starch,
less oil than our winter diet At this
season we want acids, fruits, ice-creams
and sherbets, cold beverages, salads.
But, the temperature of the stomach
when performing its duties must not be
reduced below the normal point, OF
trouble follows, and hence in tropical
countries spicy aud peppery dishes are
used to counterfeit the effect of ices and
cold dishes. This is given as simply
fact upon which to the reflective mind
comment is unnecessary, considering
that pleasure is large motive with
many people for eating. The bygienit
philosopher will eat only what is econ
venient" for him, what is wholes me
fsuitable, nutritious, using bis stomach
only for sarictlylegitinats pmpokes.S
The heterogeneous foods contain carbot
in less proportion than nitrogen, as thu
carbonaceous foods contain less nitrogen
than carbon. There are no foods thai
are all either one thing or the other
Tigers in Central Park are fed on meat
and the carbon and nitrogen in it keel
up their warmth and compel them t
), pace their cages restlessly to consume
the unnecessary strength it gives. Som'
heterogeneous foods are more easily di
gested than others. These are in requi
sition for persons who work with thei
brains and nerves rather than with theil
muscles. Juicy steaks, not overdone
J eggs, poultry, game, wheat bread ar
chief among foods of this class. Those
who work with their muscles will no
object 10 Shese dishes by any means
} but they will add to them corn bread
, beans, peas, cabbage, onions, cheese
pOtatO0S. - Ntt3 tAi.ga}
, Some foods digest mostimmediately
, There is mouth digestion, stomach di
| gestion and bowel digestion. One get
hungry very soon after eating certain
articles of food, because they are soo'
, assimilated, and there is nothing for tn
, digestive organs to exercise themselve
, upon. That meal is most skillfully pre-
pared which is so composed ss to NEE
. all three digestions, first those of tn
, mouth and stomach, afterward that Q
: the bowels. Soups are digested in th
mouth and stomach; the taste and smel
of nutritious soup refreshes the hungr
, soul. Meats and vegetables ore digest
, ed chiefly in the stomach. All fat
, substances must pass into the duode
!, ndm II second stomach, where they ar
t mingled with the bile before they ar
! digestsd. Hence pastries, nuts and rio
1 buildings are always served after meat
I and the close OF the meal. When skill
fully blended in . healthy stomach an
: not permitted TO overload Il, they AZ
t not unwholesome. But on such occs
: sions-T Thanksgiving Days and the lik
the digestive organs should not b
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