The daily morning journal and courier., 1894-10-02
knowledge of such an organ the less

conscious We shall be of having one,
 A knowledge of the needs of the body and of the clements of our common food substances will help us greatly in com bining our food so that our daily diet shall supply the daily need. For sub stance which fulfills only one Of the purposes required of our food will not support life. A man cannot live on water or salt. yet he would soon die without them. If our clothes be torn we do not repair them with sand. So If the muscles are worn out by hard work we cannot replace them by eating sugar or fat. If more fat be taken than the oxygen will burn, or than Is needed for storage, we may suffer In many ways. We cannot expect to do hard days work on a breakfast of coffee. hot bis cult and doughnuts.
 The muscle-making foods must not be taken in excess. for they will load the blood with more building material than 1t can use.
 Dr. Abernethy says:
 "One-fourth of our food keeps us; the other three-fourths we keep at the peril of our lives"
 Many articles of food do not contain all the necessary elements, and few foods contain them at the right pro- portion.
 It Is necessary, therefore, to have diff ferent kinds of food and to prepare them rightly, so that one kind will supply what another kind lacks. We need not so much a great variety of foods at each meal, but a variation in our daily bills of fare, and just here Is where many of our American housekeepers err.
 adapted to the state of ones health, and to the various circumstances of age, occupation, climate and means" It is also well for every woman to know why we need to prepare or cook our food. First, it is to save time and energy.
 Some one has said
 Man is the only animate object that has both to seek and prepare his food" Plants have their food prepared for them, sand provided they are surround ed by it, they take 1t in continually and make it into food for the animal. Animals wander about and seek their food, but take 1t very. much as they | find it; and some of them have nothing else to do but to eat and build up this plant food into their own flesh, ready l for man.
 Savages take all their food with little or no preparation, and go for long peri ods without any, while hunting; then gorge themselves to the utmost limit and sleep until digestion Is complete.
 But civilized man has to seek his food and carefully select and prepare it. And the higher he is in civilization | the more time and thought must be given to it's preparation, that he may have some of the large amount of en- ergy that would be spent in making this food into part of himself, to use for some other purpose.
 l Man has something more to do than
 to live and grow, and develop his phy- sical nature. He has manual work to
 do, to supply himself with the means of life, and mental and moral nature
 to cultivate and develop.
 l But if these words of mine fail to inn
 press you with the importance of a cor rect understanding of the preparation of food, allow me to remind you of the
 mythological, biblical and practical re-
 quirements which MT. Ruskin considers
 necessary in good cook.
 He says:
 ] Cookery means the knowledge of Gree, and Medea, and of Calypso and Helen, and of Rebekah, and of all the queens of Sheba.
 Tt means the knowledge of all fruits and palms, and spices and of all that is healing and sweet in fields and groves and savory in meats It means
 carefulness, inventiveness, watchful-
 ness,. willingness and readiness of ap- pliance. It means the economy of your
 great grandmothers and the science of
 modern chemistry. It means much l tasting and no wasting. It means Eng
 fish thoroughness, and French art and
 Ara bian hospitality. It means, in fine,
 that you are to be always and perfectly tladies, loaf-givers, and as you are to
 see imperatively that everybody has
 something pretty to put on, so you are to see still more imperatively that ev
 erybody has something good to eat"
 The formal opening exercises took
 place last evening. Prior to the open ing the members of the New Haven Merchants Protective association met
 at Harmonic hall, and headed by a
 band marched to the armory. At 8:45
 Manager L. D. Chidsey mounted a plat form which had been erected at the left
 of the center of the hall, ,and in felicitous
 words announced that Mayor Sargent would deliver the opening address.
 Mayor Sargent made g. very happy
 speech to the assembled multitude, say ing he was much pleased to see so large
 a gathering of people and so fine a
 food and health exhibition as were be-
 fore him. He hoped the exhibition
 would prove the big success which it merited, and for which the indications
 were very gratifying, He warmly com mended the exhibition as having a ltendency to instruct the public as well as to interest the said public. They tended to educate the people as to the | important subject of greater purity of articles consumed for food. This was | in the line of improvements which we see on all sides in mechanical inven- tions and improved machinery. Better and more tlealthful food products were of course a. great desfderatum. Mayor Sargent congratulated the Grocers' as- l sociation on being such an enterprising organization and on the fine prospects of the success of this, its second ex- hibit He now introduced as the next speaker, a gentleman lately from the Arctic regions, MT. J. D. Dewell. MT. .Dewell was warmly greeted, and