The Olneyville tribune. (Providence, R.I.) 1893-189?, 1893-09-09
THE BODY AND ITS HEALTH.

witch 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 a
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 oyerex-
ertion, throwing ones self full length on
a lounge or bed for half an hours rest
will frequently insure very comforta-
BILE state of both mind and body for the
remainder OF tie day.
OVER TING.-Half Of the people l
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 tit state to grappie
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 substautials of life, and deliberately
90 TO work to overtax the already
strained vital powers. 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. II this course were followed +,
there would not be one case of dyspepsia
where now there are a dozen. 1t 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 troll.
When once mastered, something impor-
tant has been accomplished in selfdis-
cipline.
Is THE BEST THE CHEAPEsT?-This
question is asked in an article on Food
Waste in American Households" in the
September number of the Forum maga-
zine, SAYS writer in the Philadelphia
Press. The subject is one of vital in
terest to a majority of the American pco-
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 a 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 well fed rs the French,
and although the workinSmen 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 is 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
Forum article says: ''One OF
the ways in which many peo-
pie are uneconomical is in the buying of
ncedlessly 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 flour 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 arc 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 Amerl-
can standard of living. There is a
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
T materials SHOWS lutt, 10 use sCich'lu'
term., the protein grams and energy
producing calorics, or real life-givlng
elements, are present in larger proportion
i'm the coarser foods than in the finer.
For instance: The sirloin steak that sells
at 25 cents a pound contains sixty-eight
protein grams and $40 energy calorics,
while the beef neck which can be bought
at s centsa pound contains 21S protein
grams and 2,i9j energy calorics.
Chicken has l27 protein grams and
COS energy calorics, and salt cod
259 protein grams and l,1o5 energy
calorics. Comparing wheat flour and
corn meal. il is found that the former has
AIS protein grams and 1850 energy cal
orics and the latter SIS protein gram:
and 23, $50 energy calorics. Comparing
oatmeal with potatoes, the former has
345 protein grams and 9,l9O energy cal
orics, while the latter has 163 protein
grams and 1890 energy calorics. These
are technical terms, but they are used &c
show the proportion of muscle-pro
,-. l;soSuStaininy nualitipS In