The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-03-06

extract except llS SlllluldJlnS uudlllltS.
Its protein amounts to only .O5, too
little to sustain life. Mutton has slight
ly less protein, With more fat than
beef, and requires three hours to di-
gest. Mutton broth requires the addi-
ton Of nitrCEenous vegetables to give
II a true food value Lamb has still
less protein. 'and win scarcely support
life Of itself, but if combined With
beans or peas Win give sufficient nutri-
men, It dlgeats in 21a hours. Veal
we all know, digests slowly, but so
much from the firnuess of its fibre as
from a peculiar stringiness which
makes it cludc mastication. 1t takes
five hours to digest, and feeble stom-
achs would do well to avoid 1t alto
gether. Veal. however, makes very
valuable broth, it's protein disolVing
freely in water. and making rich gel
atinous SOUP. The protein of chicken
is a true food. most desirable for con-
valescents. The flesh Of chicken is
rich in nitrogen, and when properly
cooked is even more digestible than
beef.
Turkey and duck are also nutritious,
though, owing to a closer fibre, are not
so digestible as chicken
AS TO HOG PRODUCTS.
Pork is not intrinsically an unwhole-
some food. Its fibre is very close ana
firm. and if it were masticated twice
as long and thoroughly as beef, would
probably digest in the same time, but
with the usual hurried mastication,
roast pork requires 5lahours for diges-
ton. Bacon, however. which is nearly
pure fat, with little fibre, takes only
pi necpS-
sary fat in one of it's most digestible
forms. Broiled to crispness, it is a
luxury for the well-to-do, and baked
with beans, a positive necessity to the
poor. The great danger in pork is the
possibility of it's being infected with
trichinae. This parasite exists only in
the lean, muscular fibre. and is de-
stroyed by cooking. Beef is really more
dangerous than pork, inasmuch as tub
erculos is constantly spreading among
cattle. and the poison of tuberculois Is
not destroyed by cooking.
Milk is one of our most valuable foods,
in fact, daily necessity to sick and
we'll, yet there are many people VINO
cannot take milk because. as they say,
| il makes them bilious. The chemistry
of the MATHS is thus Milk, when taken
| into the stomach, it as once acted upon
| by the natural ferment rennin, which
| is one of the constituents of the gas
| trio fluid, and it's protein, called casein,
| is precipitated in the shape of curds,
| more or less large and hard. II there
| be not hydrochlOric acid in sufficient
| quantity and strength promptly to
| break up these curds. they will decay
| and give rise to all the troubles which
attend the decay of food within the
body. When animal substances decay
| an alkaline poison called ptomaine Is
| generated.
Germs are the cause of decay, and
the ptomaines the result of decay. y
person who dies from diphtheria OF
| typhoid fever, dies from ptomaine pois-
oning, the result of germ life, and not
from the mere presence of the germs
| themselves. Germs can be destroyed
| by cooking, but the ptOmaineS remain
| The healthy gastric fluid destroys germ
life. and the liver, with its antisepti(
| bile, is intended to disinfect any pto
| maine which may by chance enter the
| body. But, with an enfeeDled gastric
| fluid and an excess of animal diet, the
! liver is overtaxed and the ptomain'
products of imperfect digestion escap,
into the system, causing biliousness, so
called, rheumatism, gout, and eventual
ly. Brights disease. A man who's
liver is thus daily weakened by pto
maines, will succumb to an OverdOs
! of q narcotic, or under the admins
tration of an anaesthetic, where MAJ
with vigorous liver would speedil.
rally An offensive breath is an indica
ton of the presence of ptomaines.
1t must be remembered that milk i
a food and not a beverage; and should
therefore, be eaten slowly. Whel
slipped slowly, a spoonful at time,
is far less likely to form large and in
digestible curds. Buttermilk, in whicl
the fat is removed, and the caseil
broken up by the souring and th
churning process, can often be tolerate
where fresh milk is too great tax %
the digestion. The Irish laborer is on
titled to four pints a day, and in tina
quantity it will add the necessary pre-
tein to a diet of potatoes. Its use
, universal in Indie, where they say, :"
man may live without bread, but with
out buttormilk he dies"
t HOW To TREAT EGGS.
Eggs cause bilious ness in some pee
! pie for the very same reason that mil
does. They loln. u highly conaonuru, T.
animal food hence, when not thol
. ouEnly aiSested, Itonaine s are evolve'
: Eggs aIe often indigestible from be
ing improperly cooked. They shOul
never be fried nor boiled hard, the sc
y ldihed white of egg being insoluble
> the gastric fluid. They should be maC
u into an Omelet, or pOached, or so
boiled. TO boil an egg properly, pla,
y.f1 1.,i1 t.p tal-
vessel off the stove and let stand +,
y ten or twelve minutes. The white
v then simply thickened like a custar
and retains its perfect digestibility.
. The lose and open fibre Of FISH Tel
- ders it an easily digested food, but
- must be eaten fresh as ptomaines d
- velop quickly. Recent investigation
'a :" do not substantiate the theory that ti'
70 is especially rich in phosphorous, al
hence, must be a good diet for the bra
so worker. IT has no more phCsphor
- than good beef and is, as q rule, d
= ficient in protein. Red salmon, he
"a ring and Goldfish, however have sut
,c cient protein to allow their substit
NJ tlon for meat and the cheapness al
~, digestibility of Goldfish should give it
IN ! prominent place in the dietary of /
a. poor.
ne Important as these animal foods a
~ for the generation of strength and c
ne durance, it is yet possible to dispen
be with them altogether. The cerei
Dd contain not only protein enough to su
IS. port life, but enough starch and sug
n to supply all the necessary force a
e. heat Wheat stands at the head of
ld cereals, and is pre-eminently the 70
ef for man. II is eaten at every ms
tn ! with safety SimDlV because II &C