Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-03-09

Cooking, masticating. digeStinR, asaIn.
Hating and absorbing, are distinct parts OF
that great process, that converts AuimsI and
vegetable materials into living and grow
ing animals. Ali food must be reduced TO
q fluid mass before this conversion can
occur. Masses of food are useless, until
they have Deen commlnuted into particles
too small to be seen. They must be re-
duced to particles before they can bo dis
solved. The first two stages of this Won
derful conversion of vegetables 10 living
beings is cooking and chewInG-mecha aui-
cal processes, that reducs the size OF food
so much es 20 bring each particle in close
contact with saliva, and then reduce them
still more by what ~ well called digestion.
These processes OF inaalIvatIon or solutioR
are chemical. We cook our meats, that
we may lessen their toughness, or may di-
minish the adhesion of their flores, Or COM
pei The minute particles, Of which their
hoers are composed TO separate from each
other. The hard digestion OF any fash,
then, depends upon the adhesion Of these
fibers aud their particles and the way or
preparing them for the successive stages OF
solution. MastlcaGion aud insaliVation &C
complish two important purposes namely
10 reduce masses of food into smaller paris,
and then TO mingle them with saliva The
process or cutting them into smaller masses
that we can easily, or safely masticate
or all others, not only the first, but the
mort important. the next process, that
OF cooking may precede it. But all these
processes are important The tenderness
of our food depends upon the way of cook
ing we may adopt. Boiling more than any
other way of preparing for the several
changes that may succeed it In the regular
course OF converting meats and vegetables
into living hesh, softens it and separates
the fbres into particles from each other.
Frying hsrdens them more or less AMI 30
renders them Indigestible. The one way
lessons tue labor OF mastication and dies
ton, whilst the other increases it. Bad
teeth have q similar effect.
Any imperfections In any one stage OF
the preparation to convert food into liv-
ing organic mass may be considered
causes OF indigestion. These few words
OF indigestion may plainly show why we
should eat slowly, why We should well
mastIcate our f0od, and why 90 ne persons
DO not easily digest Ii, and change it to q
milky fluid, that can be easily absorbed and
contribute TO the quantity and richness or
their blood. OfIen we dine with friends
who do not seem 10 know that they In
eating have anything else TO do but TO placs
between their jaws as large masses OF food
,ls they Can place tAere, and move their
jaws d little or just enough 10 shape tas
mass of their food 30 that they can push
them down their Rullet into the gastric
sack below They do not seem g. know that
loOd is useless aud may be injurious unless
they prepare il for complete digestion, and
AID tue normal functions o. the stomach
duodenum to convert it into @ milky q lid,
that may pass easily through the mucous
membrane OF the FOOD Canal. MOI long
ago We were called to visit man who was
IN great distress. He had crowded his
breakfast down some thirty minutes before.
ao in greater distress than he eJuld posi-
bly, endure. The cause is clearly was An
overloaded stomach. So we gave nim half
O bowl of mustard water, and he sooG
vomited tour halves OF breakfast biscuit.
The biscuits were large and hard. he
was astoEished at the result Of our prescr1r-
ton and was inclined TO deny that he ever
swallowed them. He paid our tee and we
gave him good advice. First to properly
cook his food, secondly, 70 place within
his mouth only small pieces Of any food
to use his knife very freely; thirdly, 20
masticate every kind OF food until it was
reduced TO q soft pulp.