Iuka reporter. (Iuka, Miss.) 1888-1894, 1893-09-28

THE BODY AND ITS HEALTH.

wich or glass of milk when one feels a
little done up, or even when you feel idle
and disinclined to apply to the household
duties. Sit down a minute and take q
bite to eat, and you will feel lots more
like going about your business. A
throbbing headache may sometimes be
entirely cured by brushing the hair up
high and bathing the back of the neck
and behind the ears with water as hot as
can be borne. When the back is aching
and the whole body weary with overex-
ertion, throwing ones self full length on
lounge or bed for half an hours rest
will frequently insure very comforta-
BILE state of both mind and body for the
remainder Of the day.
OVER EATING. Half of the people
know have violent attacks of indigestion,
because they will persist in eating hearty
meals when in an exhausted condition,
says contributor to the journal of
Hygiene. They seem never able or will
ing to realize that there are times when
the system is in no fit state to grapple
with full meal. They come in tired
and hungry, almost ravenous, not think
ing that maybe good deal of what they
consider hunger is gastric irritation,
then sit down to table covered with
the substantials of life, and deliberately
go to work to overtax the already
strained vital powers. No person should
eat heartily when very tired. The wisest
thing to do is to drink cup of hot
water with three tablespoonfuls of milk
in it, sit down for five minutes, and then
begin slowly to eat, masticating thor
oughly In little while the vigor of
the stomach will come back, and all will
be well. If this course were followed
there would not be one case of dyspepsia
where now there are a dozen. It seems
to be the most difficult of all things
properly to control the appetite. 1t
seems to be their master. 1t requires
will power to get it under co.itrol
When once mastered, something impor-
tant has been accomplished in self-dis-
cipline.
Is THE BEST THE CHEAPEsT?-This
question is asked in an article on Stood
Waste in American Households" in the
September number Of the Forum maya
zine, says writer in the Philadelphia
Press. The subject is one of vital in
terest to a majority of the American peo-
pie, and especially in such depressed
times as these There is no such shame
less waste in any other department of
American life as in the kitchen. 1t re-
suits partly from the abundance which
blesses this fruitful country, but more
largely from the lack of knowledge of
how to handle food in cooking and from
bad judgment in selecting it. The waste
of the American people would sustain
half the French nation with Its thrifty
habits. And yet Americans are neither
so healthful nor so we'll fed as the French,
and although the workingmcn of this
country have the larger bank accounts,
it results from the higher scale of wages
and the greater abundance of work that
prevail here. One of the causes for this
waste is the popular belief that "the
best is always the cheapest" This 10 a
fad" that has been strengthened by
generations of principle and practice
The maxim has passed from the mouth
of mother to daughter until it has be-
come one Of the popular standards of
living. Concerning this practice the
L
the ways in which many peo-
pie are uneconomical is in the buying of
needlessly high priced food. For this
error, prejudice, the palate and poor
cooking are mainly responsible. There
is prevalent but unfounded idea that
costly foods, such as the tenderest meats,
the finest fish, the highest priced butter,
the choicest -four and the most delicate
vegetables possess some peculiar virtue
which is lacking in the less expensive
materials. Many who have small in
comes and really wish to economic,
think it beneath them to use the cheaper
meat and inexpensive but substantial
groceries. People pay for flavor rather
than for nutriment, and in many house
holds high prices are depended on
to make the table attractive when
good cooking and tasteful serving would
be far better if they were practiced. !"
The truth of this passage has been made
evident to every observer of the Ameri-
can standard of living. There is q
lamentable ignorance as to the nutritive
qualities, the muscle producing, life sus-
tanning elements of different kinds Of
| foods. The analysis of the various food
materials shows that, to use scientific
terme, the protein grams and energy
producing calorics, or real life-giving
elements, are present in larger proportion
| in the coarser foods than in the finer.
For instance: The sirloin steak that sells
at 25 cents pound contains sixty eight
| protein grams and $40 energy calorics,
while the beef neck which can be bought
at 8 cents pound contains 218 protein
grams and ~ 1855 energy calorics.
Chicken has 1877 protein grams and
sos energy calorics, and salt cod
| 259 protein grams and 1,105 energy
calori.cs. Comparing wheat flour and
corn meal, it is found that the former has
41S protein grams and IL, $50 energy cal
| orics and the latter 518 protein grams
and 90, $50 energy calorics. Comparing
oatmeal with potatoes, the former hal
345 protein grams and 9, 100 energy cal
orics, while the latter has 1853 protein
grams and 1880 energy calorics. These
are technical terms, but they are used t
show the proportion of muscle-pro
ducing, DEMONSTRATING qualities il
the different kinds of popular foods
How can we remedy the evil which il
ssborn Of false pride, carelessness and ig