The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1886-02-17

diness, even among those who are not OF.
iensivcly lacking In neatness when they
90 out OF them. The leaving of night.
slops uncovered in bedrooms, delays in
their removal, the proper daily cleansing
of articles In toilet use, and the removal
of soiled clothing from the vicinity Of liv
ing rooms is capable OF being Il fruitful
source of impaired vitality even If ii does
not give rise TO active disease.
have seen a professional nurse in a
city, who was paid 5000 week for day
service, only, allow her patients food and
drink TO stand uncovered in the sick.
room, and many time in sick-roOms have
seen other things standing uncovered
which should never have remained there
al all. In these days of scientific inquiry
and medical research sources of disease
are well understood which once were un-
thought of except by the very learned.
Occasional visible vapors rising from
the funnel of house-drain shows that a
kitchen sink connecting by pipe with
any sewer is not cleanly thing whatever
you may DO with solutions of copperas or
potash, or chloride of lime toward over
coming the tendency OF such pipe to ac-
cumulate and retain impurities.
Refuse slops, If not conveyed to dis
tance in well.hushed drain, are safer
distributed over the surface of the ground; !;
and trees, shrubs and vines profit by that
which, if allowed TO saturate the soil near
the dwelling, stores up disease germs and
exacts compound interest thereafter, for
neglect and easy ways OF It's first disposal.
Il is not more generally understood that
pure air and water are necessary TO health,
than that all food is not alike 10 every
person, good food. Every mill cannot,
with equal success, grind the same grist
Dainty and careful ways Of preparing the
same article, makes wonderfully differ.
ent product, from that attained by the TX
norant and thOughtless; and persons Of
sedentary habits or feeble digestion, need
a very different diet from the active and
robust.
Cooking schools are vastly more needed
than those which pertain TO the ornament
al arts; but cooks, like poets, many times
seem "born and not made" as with some
persons no amount Of failure stirs their
ambition, or any repetition Of telling or
demonstration awakens comprehension OF
nice distinctions in things considered
good TO eat.
Those who deduce important conclus.
ions from carefully obtained statistics,
tell US that more high-priced steaks and
roasts are bought by the comparatively
poor, than by other classes, who combin.
ing intelligence with thrift, may obtain
better food iFom less expensive cuts
through superior cooking, and knowing
how TO make the most and best of what
they buy; and the same is true in other
branches of household economy. The in.
telligent buyer for the table will never at.
tempt TO econOmize by purchasing that
which is unripe or stale, in fruit or vegeta.
bies, or use flesh too recently deprived of
life, or that kept too long, or that which
is in any way impaired in quality as well
as value, and which the practiced eye and
observant sense will readily detect.
That il.ied, unnOurished men of weak,
moral faculties should try to make up for
AN unsatisiying meal by u stimulating
drink, is not strange; but that any C0nsid.
cradle proportion Of those who thus in
dulge, have any such excuse you do not
believe, or would not if you had frequent
ly TO pass the saloons Of your own town
and notice the appearance OF those who
20 in and out of them. On the contrary,
il would seem that their patrons were
largely those whose chief occupation was
eating and drinking AS II rule, hard
drinkers are also gToss.ieeders persons
who early gave loose rein 10 appetite. The
stomach is a coarse tyrant. and unless well
controlled, soon rules its owner.
From convictions deduced by observa-
tions, would protest against the too com.
mon habit OF giving 10 children highly
seasoned food, rich and strong things, such
as must impair the digestion aud produce
a growing preference for what tue most
unwise adults use. | have seen, with
amazement, little ones in high chairs at
the table, given all the condiments Of the
castor, all the rich pie and cake they teas
ed for, strong coffee, and pickles and dain.
tics TO make a meal of, rejecting anything
as plain as bread and butter. Some very
intelligent and excellent people have only
one rule lor their children at the table,
and that TO give each what il asks for.
Thus INDUCED, what can he expected OF
them in restraint as they grow olderY Pa
rents who would have drawn the lines NJ
hard cider, wine and cigars, have seen,
with perhaps no connection between the
two, sons become as incorporate in drink,
tobacco and all the gIoss appelites as they
had been in childhood, imm0derate at the
table. The simple fare and serving oil
chlldren's meals, apart from the grown
folks, prevalent in many English and
German families, is a custom which saves
the child many temptations and impru