Huntsville gazette., 1889-09-28
WHOLESOME FOODS.
substances That Satisfy the Appetite and
Nourish the Body.


Nourish the Body.
There are few subjects of the day
around which cluster so many theories
as that of food. 1t is not alone the
quantity but the quality of what one
eats that satisfies the appetite and
nourishes the body. No housekeeper
has mastered the art of cooking who
does not know something of the chem
ical elements of food and the purpose
it serves when taken into the system,
and it is particularly important that
she should know what will best supply
the real needs of her growing family,
as the more perfectly it is adapted to
their wants the more vigorous will be
the body and more perfect the de-
velopment of muscle, nerve and brain.
The first consideration in the selec-
ton and preparation of food is to know
what is adapted to the peculiar condi-
ton of those to be fed; the child re-
quires food composed of different ele-
ments from that which best suits the
adult, while the diet of the brain
worker who leads sedentary life, an d
whose work makes heavy demands on
the nervous system, should vary from
that of the man of active pursuits
whose business calls him into the open
air and furnishes him with exercise.
The use of knowledge in cooking is to
teach how to supplement one kind of
food for another which contains the
needed elements in which the first is
deficient.
The substance richest in muscle
making is albumen, and is contained
in the white of an egg and the lean of
meat. The carbon needed to sustain
the heat of the body is most abundant
in vegetables and cereals, which fur
nish large amount of starch; oil is
also of Importance in supplying car
bon to the system, but does not
nourish the muscles. Butter is the
least Objectionable of all fats; beef
fat is more wholesome than lard, while
the fat from salt pork and smoked
bacon is less injurious than that from
the fresh pork. Carbon is also sup
piled by the use of sugar. Nearly all
fruits are rich in sugar, hence their
worth as food. Eggs contain great
deal of carbon, and are for that reason
an excellent food to combine with ar
ticles composed largely of starch.
Phosphorus is another necessary ele-
ment OF food, especially where nerves
and brain are overworked, and is
found in fish. oysters, game, cheese
and some vegetables.
Milk contains all the necessary ma
terial for nourishing the system, but
is not sufficient for hard-working or
grown people, who require more solid
food.
Buttermilk is wholesome, particu-
larly in warm weather, on account of
the Tactic acid it contains, being an ex-
cellent tonic for the stomach.
Bread and milk make suitable diet
for growing children, as they supply
not only meat and muscle. but are
rich il material for the growth of the
bone.
In feeding family the wise house
keeper should then consider well their
wants. The healthy, fun-loving boys
who hunt, play ball and skate will re-
quire meat and rich food, while the
little ones in the nursery and school
room will relish delicate, nourishing
diet. When the weather is cold carbon
in the shape of heating food will be
necessary, but in summer the cooling
effects of fruit and vegetables will
supply it in better form.
Variety of food is always to be OBJ
tanned. knowledge only is necessary
to select that best suited to present
needs. .-Ho usewife.