Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1897-12-30
HEALTH HINTS.
NUMBER ONE
What to Eat.

We must cat to live, II we do not live &c
| eat. Many eat more than they neeo, Oh
more than can be properly digested ano
assimilated. Some eat less than they neeo
to keep them in health and vigor.
| Saws a recent writer: "We are Dation
OF dyspeptics and this dyspepsia has beer
caused CT lefty ~ eating too rich ana hiyn
IN concentrated food ana confectionery.
| A kind Providence has furnished us wlt1
a great abundance and variety OF 1000
suitable for the nou rishment OF oul
bodies, consisting OF cereals, vegetables
fruit, leguminous seeds and nuts ana AMI
| NAL food, including meats, milk, butter,
cheese, eggs and fish.
| Providence has also endowed us Win
| reason and designed that we should ust
discrimination in the selection and use oil
FOODS, having due regard to climate, sea
son of the year, amount OF exercise taken
and age.
What might be suitable for a child
might not be suitable for an adult. What
might be adapted to people residing in a
cold climate would not be adapted to thos g
| in a hot climate. So " hat may lie health
full and necessary during the winter
months may be injurious during the
summer.
In the hot climates OF the Eastern
Hemisphere the experience of ages hiss
convinced the Inhabitants that an almost
exclusively vegetable diet is the most
holesOme; hence they live mostly Oh
rice, bread and otner preparations from
wheat and fruit.
In our climate We find that, during the
colder portions OF the year especially, 8
mixed diet, consisting of boil animal and
vegetable food is most conducive to health
But ia the summer months experience
and observation should teach US TO use
less animal food and more vegetables. ce-
reals and fruit
In our country and in our day, tbanks
to the skill and ingenuity OF our race, we
are amply provided will great variety OF
cereal foods, which, being both very pala
table and highly nutritious, are admira-
bly adapted Tor use.
or these the best known and most eX
tensively used perhaps are he wheat meal,
oat meal and granulated corn meal These
may be cooked either by boiling, to be
eaten " it'll milk, OF thin cream and sugar
| il uesiied, or baked ia gem pans and eaten
with butter at breakfast.
The wheat meal Tor "gra ham'') can be
made into bread also, and be used at other
meals, as a substitute for ordinary white
bread, being much more healthful and
nutritious.
More recently rolled oats have largely
| taken the place Of oat meal and hul!ed
and crushed wheat the place of wheat
meal as breakfast foods.
But OF all the preparations OF wheat,
there is none more paleta5le, nutritious
and easily digested and wilhal more rea.
sonable in price, the wheat germ meal,
made from a blend Of hard Duluth spring
and Michigan winter wheat at the 1 hit
tenden mills, Jericho, VT. 1t is prepared
/ for breakfast dish by being stirred into
/ boiling sailed water, with continued Stir.
ring for from five TO ten minutes, and Is
\ then eaten with milk or thin cream either
! with or y thCut sugar.
/ At the same mills is made the "entire
wheat -FOUR which makes very nice rolls
and bread and ought 10 be substituted in
every family for the flour in comm on use,
4 which is detrimental TO health because
/ lacking in certain elements OF nutrition
always needed for building up and keeping
in good condition the human body.
! n