Wood River times. [volume] (Hailey, Idaho) 1882-1915, 1893-10-16
THE BODY AND ITS HEALTH.

THE BODY AND ITS HEALTH.
LESSEN THE NERVE SrRAIN.-Nerve
strain may be greatly lessened by very
simple means. For instance, by a sand.
wich or a glass of milk when one feels q
little done up, or even when you feel idle
and disinclined to apply to the household
duties. Sit down . minute and take .
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
aud behind the ears with water as hot o.
can be borne. When the back is aching
and the whole body weary with overex-
ertion, throwing ones self full length on
a lounge or bed for half an hours rest
will frequently insure a very com orta-
BILE state OF both mind and body for the
remainder of tie day.
OvER EATINa.-Half of the people
know have violent attacks of indigestion,
because they will persist in eating hearty
meals when in an exhausted condition,
says q contributor to the Journal Of
Hygiene. They seem never able or will
ing to realize that there are times when
the system 10 in no fit state to grapple
with full meal. They come in tired
and hungry, almost ravcnous, 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
60 to work to overtax the already
strained vital powers. No erson 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 fivo 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 we'll. If this course were followed
there would not be one case of dyspepsia
where now there are q dozen. It seems
to be the most difficult of all things
properly to control the appetite. II
seems to be their master. It requires
will power to get it under CO troll.
When once mastered, something impor-
tant has been accomplished in self-dis-
cipline.
Is THE BEST THE CMEAPEsT?-This
question is asked in an article ON "FOod
Waste in American Households" in the
September number of the Forum maya.
zine, says a writer in the Philadelphia
Press. The subject is one of vital in
terest to majority of the American PEG.
pie, and especially in such depressed
times as these. There is no such shame
1noo IN -, Othow ot
American life rs in the kitchen. 1t re-
suits partly from the abundance which
blesses this fruitful country, but more
largely from the lack of knowledge oil
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 40 the French
and although the workingmen of THU
country have the larger bank accounts
it results from the higher scale of wages
and the greater abundance OF work tina
prevail here. One of the causes for thi
waste is the popular belief that 9Th
best is always the cheapest" This 10
"fad" that has been strengthened b,
generations of principle and practice
The maxim has passed from the moutl
of mother to daughter until it has be
come one of the popular standards o
living. Concerning this practice tn
Forum article says: Zone o
the ways in which many PEG
pie are uneconomical is in the buying o
needlessly high priced food. For thi
error, prejudice, the palate and poo
cooking are mainly responsible. Their
is prevalent but unfounded idea tina
costly foods, such as the tenderest meats
the finest fish, the highest priced butter
the choicest flour and the most delicat'
vegetables possess some peculiar virtu'
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 rathe
than for nutriment, and in many house
holds high prices are depended OF
to make the table attractive wher
good cooking and tasteful serving woulo
be far better if they were practiced. u
The truth of this passage has been mad,
evident to every observer of the Ameri-
can standard of living. There is ,
lamentable ignorance as to the nutritiv'
qualities, the muscle producing, life sus
tanning elements of different kinds o
foods. The analysis of the various foot
materials shows that, 10 use scientific
terme, the protein grams and energ,
producing calorics, or real life-givin,
elements, arc present in larger proportion
in the coarscr foods than in the finer
For instance: The sirloin steak that sell
at Is cents pound contains sixty -eigh
protein grams and $40 energy calorics
while the beef neck which can be bough
at 8 cents pound contains 218 protein
grams and 2,795 energy calcrics
Chicken has 127 protein grams ant
Cos energy calorics. and salt coo
$50 protein grams and 1,105 energ.
calorics. Comparing wheat flour ant
corn meal, 1t is found that the former ha
41s protein grams and Is, $50 energy cal
| Orics and the latter SIS protein gram