San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1888-07-13

ard shall taper of with light wines and
short rations of drinks depends entirely
on the individual He who is anxious to
quit and is man Of strong will and In
the habit of controlling himself In other
ways. and Is able to Withstand the pain
and suffering. can do either way. There
is less suffering tapering of than stopping
suddenly A man who Is not accustomed
to controlling himself would either have
to be put under restraint or be obliged to
taper of
Ordinarily the man win begin to feel
better In three weeks time. The norma.
tone ought to be restored in q couple of
months unless some organic disease has
been developed Some men can regain
everything they have lost Others can.
not It depends on the man and It de-
ponds on the amount Of drinking he has
INDUCED in Those men Of finer quail
ity Of nervous temperament are those
who are most bound by liquor and to
whom the damage Is most permanent.
Coarse. brutal natures are not much af-
fected. They recover as much as ever
they lost"
IAN habits of life are hard to break
off, said Dr. e. 81. Pratt. "a man who
wants to stop drinking must realize that
the thing can only be accomplished by
strong effort of the mind, and as long as
he weakens his body by keeping up the
irritation with even diminished doses of
alcohol. so long will be slave to the
liquor habit. II he wants to quit. why
quit 1t lies mort with the man himself
than with the drugs You can't reform
man unless it is thorough reform.
Therefore. in such cases do not attempt
to drive out one bad habit with worse.
give weak solution of cayenne pepper to
relieve the burning sensation, and I give
him lots of milk Milk is, of all things,
the most necessary
The great thing in breaking of habit
Of this kind Is keeping busy. Push the
mind and body to the utmost activity 20
divert attention from the hankerings of
the old habit. Concentrate the thought
on some hobby and ride 1t at full speed
For mercy's sake don't think Of trying to
stop Don't tell anybody how long it has
been since you tasted drop. Don't con-
graduate yourself that you have gone
without liquor for six weeks or six
months Dismiss the subject from your
mind as completely as if you had never
heard of such thing as whisky. and had
no curiosity to learn about 1t. If a man
asked you how long it has been since you
stopped drinking change the subject of
conversation without answering. The
mind has the greatest part of the task at
first should certainly say that man
who wants to quit drinking should stop
smoking too.
How long it will be before he begins
to feel as good as he did before he stopped
drinking depends on how badly besotted
he Is The most rapid gain will be in the
case Of the man who has made up his
mind in dead sincerity that he has taken
his last drink and that he will never look
back with longing on the old habit. Six
months ought to restore him to complete
health If he has no organic disease"
The notion that quitting suddenly Is
more dangerous or more difficult than Ia
pering off is one of whiskys gfallacies,"
said Dr. A. Baxter .Tapering off Is
simply taking smaller doses of poison A
man cant quit taking poison too suddenly.
AS for bromides and all that sort of thing.
If his physician finds he needs bromides
let him prescribe them; but If they are
needed It will not be because the man has
quit drinking entirely. but because liquor
has undermined his health and made
tonics necessary to pull nature through in
her efforts to restore what has been lost.
No man on the top Of earth can say how
long 1t will take to make man well
again. Chicago Mail
curious Things About Cooks.
= A very curious thing about the cooks
that they admit themselves is that man
who succeeds admirably in one house may
fail utterly in the next place he takes. A
thousand influences govern the matter
The cook may not be in sympathy with
his master or mistress They may not
like what he thinks he Is best at making
or they may limit him in his expenses, or
treat him in way that makes him miser-
able Then. again, cook may make a
great reputation In a restaurant and fail
in private house That often happens.
although. of course. it is still more often
the case that chef trained In family ser
vice proves unable to meet the rush and
bulk of the work in public house The
best cooks in town say that the prime
necessity for success with private families
is not in the scientific knowledge of
cook half so much as in his manners and
address A dapper, pleasant smiling.
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