Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-12-27
TIE HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DEC
oRArIoH AND FURNISHING.
rns parlor, Kitchen, store-room. Studio.
Library, Nursery, Sewing room,
Garden and Poultry Yard.

TuE Sources OF DISEASE AMONG THE
People. Disease may be defined as that
condition wherein the Just balance of health
is upset, for all parts of the human system
depend upon one another, like those of an
ordinary machine. Suppose person to be
in good health, that he eats well, sleeps
regularly. and duly performs his regular
duties-his digestion is good, his blood cir
culates freely, his mind is in healthy ac-
ton, he breathes without discomfort, and
perspires properly, and the excreta are reg
ular. Suddenly, however, the akin, or sur
face of the body, gets chilled by the person
passing from hot room into cold atmos-
phere; the skins minute vessels and capil-
iaries contract, and the invisible exupation
of water and carbonic acid is stopped; the
blood is driven to the internal organs, espe-
.cially the lungs, which become sutfused
and have to do their own work and that OF
the skin. a condition like this produces
what is called cold on the chest or slight
catarrh there is increased destruction OF
material in the lungs, causing the tempera.
ture TO rise and the heart to increase its
beats; then headache, from the brain being
pourished with impaired blood and over
filed Herewith then loss of appetite,
with a furred tongue, and disorder OF
the stomach's secretion, and finally
diminished excretions. Thus one organ
1.-THE skin) being disordered, has put out
the five other chief sets of organs IN the
body-the balance of health upset. The
cure Of all the above symptoms is just as
simple as the cause was, namely, restore
the action of the skin, aud secondly, aid
this by removing the overplus of deleteri-
Gus matter in the blood. These may be
effected by giving saline purgative and a
susorific, such as sulphate OF magnesia and
carbonate of ammonia. The blood becomes
purified, the skin gets to act again, the JIM
ternal congestion is removed, and the state
of the health restored to its proper balance.
The one great problem. therefore, Is In ev.
ery case. g What ia the cause of the disor-
der, or what is the source of the disease 2
The doctor, however, is not always over.
thrown if he cannot discover this, as he
may, by Just treating the most prominent
symptoms. cure the disorder. We shall
often find out the exact laws of health, and
means to continue the same. by paying
attention to the sources of disease Tor dis
healthy which we observe around us, and
the manner of the arrangements they cause.
food and Health.
COFFEE DRINKING. How strong should
coffee be taken is an inquiry of much
practical Importance. How much should
be taken at a meal is scarcely of less mo-
ment. Coffee, like any other beverage,
may wholly ruin the health ; the very use
of it tends to this ruin as certainly as does
the use of wine, cider, beer or any other
unnatural stimulating drink. There is only
one safe plan of using coffee, and that Is,
never, under any circumstances. except OF
extraordinary character, exceed in quantity,
frequency or strength take only one cup
at the regular meal, aud of given, unvary-
ing strength. In this way it may be used
every day for lifetime, not only without
injury but with greater advantage than an
equal amount of cold water, and for the
same reason that nothing cold should be
drank at regular meal, except by persons
In vigorous health. One pound of the bean
should make sixty cups of the very best
coffee. If man takes coffee for breakfast
only, one pound should last him two
months, or six pounds a year. One pound
of coffee should be made to last family
of ten persons, young and old. one week.
Put about two ounces of ground coffee
IN a quart of water, or rather divide
the pound into seven portions. one
for each breakfast in the week,
and make a quart of coffee out of it,
which will be Ga tablespoonfuis. Give the
Youngest two tablespoonfuls and the Oldest
q dozen; the remainder of the one cup
being filled up with boiled milk. This
will give cup of coffee sufficiently strong
for all healthful purposes, for the respect
i've ages and for various reasons, pecuni-
.arv as well as physical, tome such system
attic plan as this should be adopted in every
family in the land. How to make good
cup Of coffee? is third question. 1t is
perhaps as good and az easy plan as any
to buy the coffee in the grain, pick out
those that are imperfect, wash it, parch as
much as will last day or two, with your
eve upon it all the time until it is OF rich
brown, with no approach OF black about It.
Grind enough for the days use; grind 1t
fine, for the greater part OF the surface ex-
posed to the hot water the more of the es-
sence you will have pour the boiling
water on the coffee, close it up, boil 1t ten
minutes, let it stand to clear ten minutes,
then use. There are additional devices for
busbanding the aroma, but as people who
are SO very particular about everything
they eat being done to the incest shade,
are but a shade above the brutes, and gen.
orally die twenty years before their time
of hamilton or chronic diarrhea, it is not
thought important to initiste the readers
of this journal any further into the mys-
teries of coffee making and drinking. =
journal of Health.
Receipts.
ENGLISH PLUM PUDDING Two and q
half pints of bread, two and half pints OF
suet, three pints OF raisins, half pint OF
brown sugar, half gill of brandy, one tea
spoonful of ginger, an eggsheli of flour, a
little salt, ten eggs, less four whites. Boil
five or six hours, leaving little room for
swelling A number OF these may be made
at once they will keep through the win
ter, hung in cold, dry place.
Pork AND BEANS Pick over beans and
put to boil with water to cover. 10 test,
blow on one and if the skin cracks, they
are done; then place IN bean-pot Ia Jar
with an earthen cover, sold for the purposel
piece of salt pork, about half lean and
half fat is best, or even more fat, then hall
the beans and add more pork, sprinkle OF
salt and pepper, the rest of the beans, and
to a four.quart pot, a tablespoonful of
molasses (more or less, as one chooses; then
cover with water either hot or cold, put
on cover and place in oven, baking twelve
hours, if possible tsix will do), adding more
water as it dries away. They can be taken
out, if oven is wanted, and then returned
to it.
'.WHIps. ~" Whips to serve for des-
sert with cake or with chocolate pie are
made from this recipe: Take one quart of
cream, one pint of wine, eight ounces OF
loaf sugar, the juice of one lemon. the
whites OF six eggs beaten to stiff froth ;
after beating the eggs add the other ingre-
dents, and whip gently and steadily as
the froth rises take it off, and put it in a
large bowl to drain DO not put it in the
wine glasses in which it is to be served
until just before sending to the table if
the whips are to be eaten with cake, drop
spoonful of jelly in the glass before put
IL