Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1883-03-01
may be offered the unquestionabIe fac

their place. In hot weather but a small
amount of fat and moderate quantit,
af carbohydrates is needed; but suffi
cheney of albumenoids, with a supply o.
vegetable acids from ripe fruits will en-
able one to bear the heat and to labo
with comparative comfort.
4. OF particular articles Of food
shall have time to say but little. For th'
food of children, universal experience
has decided that milk is net only best a
first, but is valuable as part of the
dish for years afterward. Milk is called
| a perfect food. II contains the necessar,
elements for producing heat; that is, fat
and sugar. 1t contains albumenoids, fol
the production of flesh or force, in the
form of casein or cheese, and it contains
the necessary mineral constituents fol
the formation of bone, and all of these
in the most digestible and available pro-
portions. Wheat bread contains all, OF
nearly all, the constituents of a perfect
food, but, as usually made, they are not
found in the requisite proportion. By
grinding wheat and sitting it so as to
obtain the finest and whitest -four, we
lose large proportion of the gluten,
anu thOob VI bhO VI
which are left in the bean. Graham
bread, or that made from unbolted flour,
contains more albumenoids and phos-
pilates, and is therefore more conducive
to the growth of bone and muscle. Oats
are not much used in Ohio for human
food. They contain, however, a larger
per centage of albumenOids than wheat,
and much more than corn. Good oat-
meal mush, or porrIdge. as Scotchman
would call it, is very wholesome. and
with such favOrite dish at breakfast.
Peas and beans are both rich in albume-
noids, and therefore rank as flesh form
ers; baked beans especially are apt to be
in demand among hard working men.
Statistics appear to show that in the
United States twenty-five ponnds 'but-
ter are used yearly by each indiv. nal Il,
and only about four pounds of cheese.
This is poor economy for the working
man, who would find cheese one of the
cheapest and best producers of muscle
and force, while butter is much more
expensive, and is productive of heat
rather than force. Mutton is cheap
and convenient farmers meat, because
any of the mutton breeds will arrive at
maturity early and become fat enough
for home consumption upon grass alone
The size of the sheep is such that three
Or four neighbers, by butchering altre-
nately. may keep their families supplied
with fresh meat with little expense or
trouble
Experience has taught mankind the
and necessity of mixed diet;
s<tD .x,sf NHA xxE IL
contains all the essential elements of
food in due proportions, and even milk
too little solid matter and too
large proportion Of fluids except for
infancy. The combination of food so as
to secure the requisite materials for
.,aat, and force. and growth, was former
y based solely upon experience. OF late
years the reason for variety and for par
ticular combinations is coming to b,
better understo ,d, so that dietaries for
the army, for hospitals, warehouses, etc,
are now based upon the actual needs of
the body and upon the chemical compo
sition of the different kinds Of food. The
aim is to provide materials for growth
and such proportion of heat and force.
producers as the season and occupation
require. For fattering animals diet
consisting of one part of albumenoids to
eight or ten of carbohydrates is found
10 be well adapted, but for growing
or labering men or animals the
Iatio must be greater, or as
one of albumenoids to foRr or five of
For the farmer who works in the har-
vest field, and must bear the heat of the
sun in addition to the heat which comes
from active labor, so far as my observa-
lion or experience teach, there is no
drink so good as pure cold water. Cold
water is not only refreshing. but it sup
plies the material for abundant perspi-
ration, which by its rapid evaporation
carries off the surplus heat and leaves
one comfortable Water drinkers usual
y observe some precautions. They do
not drink too much at time. and they
are careful not to drink much immedi- |
,tely before or during meals, lest it
should interfere with digestion. Butter
milk is to many palatable and refresh |
ng drink. That which is made when |
;he milk is churned is by most persons |
preferred to that made from cream |
,hurned and afterward diluted. After
me is thoroughly exhausted by some
Extra hard labor good cup of coffee
will take away frome most persons the |
unpleasant sense of fatigue better than
whisky, beer or cider. Distilled or fer
nented liquors for use as beverage |
hould have no place in any house or
lpon any farm in the State. even if |
uch drinks did no harm, if their use
lid not in so many cases produce untold
Misery. After many long contest in
he field at the most severe kinds of la
,or, am persuaded that such bever
Iges are Of no service to healthy work
ng man.
Many forms of iii health are the re-
ult of injudicious eating and drinking.
eating heartily when one is much ia
igued by hard labor is bad policy. 1t
ften results in hours of discomfort, if
lot in subsequent disease. So violont
abor. Immediately after hearty meal,
s likely to bring similar discomfort. A
let consisting of too large proportion
# carbohydrates tends to unnecessary
atness and inactivity, while the aver
ion which many have to eating fat
neat, even in cold weather, is especially
lOl buOoO WIN hoNO |
y in keeping warm or are predisposed
o consumption. Too large an amount
# albumenoids in the food, in propor-
ion to the labor performed, may occa-
ion biliousness, or possibly gout or
The influence of food upon health is
90 wide subject for thorough treat
nent here. If succeed in impressing
ou with its Importance, and show how
oa may pursue the subject further, l
hall have done all that expected.
here are two or three books which l
will now show you before l close. The
rst has the title Foods" and is by
edward Smith. 1t is published by Ap-
letons, New York. 1t belongs tethe
Scientific Series, and costs
1.5O. 1t may be obtained at almost any
ook store. The next has the title,
Food: Some Account of its Sources,
and Uses" This is by A.
r af or m