The National tribune., 1894-06-07

white MORE parasols are. of course, in the
fashion.
White dotted swiss is prettily finished with
belt and bows and collar of white moire ribbon.
.ss
In the matter OF eating. what with labora-
tories next the kitchens with vegetarians
staring ut our every mouthful, with anti-fat
and anti-thin theories and dietetic discussions
crowding the newspapers, it would seem that
we are in q horrible state and need all sorts
Of changes. Physicians diet their patients
after the most improved plans, and sometimes
it is difficult to get up dinner party because
so many of our friends are dieting. Vegeta-
rians range from those who believe that the
only proper food is knocked fruits and nuts,
roots aud fresh vegetables, to those who in
clude butter and milk and eggs, excluding
only animal flesh. We have the epicure who
insists that he cannot allow the stomach to
become master, and who keeps the upper hand
by simply bullying that organ nearly to death.
We have stoics who say we eat too much. as
well as ot-water, lesn-meat CT oatmeal fends
who find enc kind Of feod sufficient for them
selves and everybody else.
The trouble with limiting ones self to one
kind of food is, that one must eat so enor-
mously Of that, that the system cannot handle
it all to extract the little good.
The trouble with vegetarians is, that they
forget the importance Of the leguminous vege-
tables. peas and beans. These provide a neces-
sary food-Ditrogen-one that lean meat also
furnishes. In leaving ont meat, some vege-
table like this must be- substituted.
The trouble with a preponderating meat
diet is, for one thing, that man, like 8
horse, needs for sustained labor another kind
Of food-the carbohydrates-wh he finds
in the grains.
Man needs three kinds of foods: albuminoids-
nitrogen, which be can get from lean meats
the peas, beans, milk products and eggs; earbo-
bydrates, which means all of the grains and
vegetables-they also afford him some nitrogen ;
and fats, which he can get from fat meats, from
oils, or from butter.
He needs these in certain propoTtions-the
carbohydrates predominating-to give him
ability for prolonged effort. Man has ar
ranged for himself certain food combinations
that are nearly, if not quite, perfect. Perhaps
physiological laws-he has simply answered the
demands of his system. Pork aud beans are
complete food; the beans supply nitrogen and
carbohydrates, the pork supplies the fat Bread
and milk is another. Milk alone supplies
carbohydrates in the milk sugar. fat in the
butter properties and nitrogen in the cheese
properties. Bread supplies carbohydrates and
a small per cent of albuminods or nitrogen.
Fish and potatoes-if the fish be oily-is conn.,
pete; If not, it needs butter. The Irish dish,
cabbage and potatoes, is helped out with bit
of pork. Oatmeal. tapioca, rice. sage, are all
made more suited to appease hunger by the
addition of milk or eggs, or both. Macaroni
aud cheese, lettuce and oil, and fish with
butter sauce are all proper combinations. A
physician prescribing cod liver oil but adds to
the supply of fats and plenty of butter would
have the same effect. Fruits supply a neces-
sary vegetable acid besides phosphates.
The entire needs of the body are not yet
understood, but variety of foods seems neees-
sary to perfect health.
s@x
June has had so many lovers. CoIeridge
says:
A noise like of hidden brook
In the leafy month of June,
That to the sleeping woods all night
Singeth quiet tune.
And Lowell Sung:
And what SO a day In Juner
Then. II ever, come perfect days.
e.
One is asked so often, What so rare as day
in June?" nowadays, that the answer, "a day
in February" loses its sprightiiness by the end
of the second day of the month.
x&%
60 my luv's like red red rose
That's newly sprung in June;
o. my luv's like the melodie
That's sweetly played in tune"
ELSIE PoNERoY MCELRoY.