The record-union., 1895-08-03
LACK OF EASE IN CONVERSATION
How to Remedy This Lack of Ease by
practices in tho Home Circle.

How to Remedy This Lack of Ease by
Practice in tho Home Circle.
There is one great reason for this lack
of conversational power: in too many
cases the art is never practiced inside the
home circle. writes Louise Royle in the
Lad1eS' Home JOu1ndt. No attempt at
pleasant converse is eVar made save when
visitors are present; the various members
OF the family may gossip a little. or dis
cuss purely personal affairs, but they
make III attempt at entertaining talk. In
point OF fact the art of conversation is
like game of battledoOr and shuttle
cock, one needs the quickness and deX-
terity of constant practice In many
busy households the only general gather
ing OF the family Is at mealtine-a time
above all other when worry should be
banished, if only for the sake of physical
comfort. Yet this is the very time when
the mother will complain of domestic
worry, the father of business cares, and
the daughters of shabby frocks.
All this should be changed; it ought to
DO rule in all households that Disagree
ableS are to be banished at mealtIme. Ii
complaints must be made let them come
at a proper time, but do not imperil your
digestion by eating when you are in an
irrltated and discontinued frame of mind.
Pleasant talk relieved by an occasional
laugh will be more beneficial than pounds
OF pills. In the household there should
not only be an avoidance of unpleasant
topics, but an attempt to find agreeable
ones. Each member of the family should
come to the table prepared to say some
thing pleasant. Any bright little story
or pleasant joke, or any bit of worlds
news that will loosen the tongues and
cause animated talk-hoW it will increase
the brightness OF the working day. There
need be no prolonged discussion-it
ahnul1 ha inst liyalV I0uch and on ia
Against Drinking at Meals.
The reason why drinking should not
accompany eating, but be INDUCED in be-
fore or afterward, is, III the first place,
because liquids are foods as we'll as solids,
and repasts must be kept as light as pos
sible at all costs. But there Is another
reason. Dry repasts, if light, lesd to
loss of flesh, whereas the same quantity
of food, ii it include liquids, is devoid of
this effect. 1t is not easy to say why this
should be so; but the most probable ex
PLANTATION is that when only solids are
eaten the juices Of the body are called
into action TO larger extent than other
wise, IN order to further the process Of
digestion, whence sensation of thirst is
usually experienced. The body has thus
lost more than the ordinary quantity Of
water, and If this loss DO not compensated
by drinking Ii will be replaced by the
body itself, which will draw upon its
superfiuous fat for the purpose. The fat
is decomposed into the elements, and
combustion takes place. This process
commences about an hour after eating,
and If drinking be deferred until then it
may be INDUCED in atterward with profit,
inasmuch as it promotes the very process
which half an hour earlier it would have
prevented. But in any case, and at all
times during the cure, liquids must be
taken with as much moderation as solids.
Good Housekeeping.