Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1898-09-23
W'ashin9tun Standard
SONS thoughts About Digestion.

NJ E.r.r J. authority "n almost
.>th.r1 r's1riing sanitary c""king,
AID t..- - what shc writes on some
p..,:- CONNECTED Herewith:
>.NI,i NNn ENENiNG MEALS.
-. nouuIay meal should l'c light,
.t.,-- ~" hours rc-t can he taken.
J, rtt consist oi a cream soup, two or
ta-,,. -.i,c, us whole wheat bread and
batter. any ltt!r light minced meat,
anal AGAIN fruit. This meal may hr
,.es'd With 4 rice pudding, 4 cup Gus
tlr,l or some simple dessert made prin-
,pnly .:om c..7 and milk, rice and
naih."f Nhr"d cream.
Tuc NIGHT meal, after the days work
+ oyer. >Eou!d for Its first course have
perfectly clear soup, either plain
,.u>riumc or Il bouill"n made entirely
from vegetable matter, or a clear, light
tomato soup; the idea is to warm and
Stimulate the stomach without giving
nouri>hmcnt. Follow this with red
meat, either beef or mutton, broiled'
roasted or boiled; one starchy vcgcta-
hlc, a- rice, macaroni, potato; one green
vegetable, as carefully cooked cabbage
oluliilower, spinach, asparagus, green
peas or beans, stcwed cucumbcrs or
squash. according to the season OF the
year; then light dinner salad COM
posed of either celery, lettuce, cress,
cndivc or chicory, or even shredded
raw cabbage dressed with little oil
and a few drops of lemon juice, with
bit Of cheese and q bread stick, or
wafer or piece OF brown bread, fol-
lowed by some very light dessert SIM
liar to those mentioned for the noon
day meal.
Farmers increase and diminish the
weight Of domestic animals within
u certain limit, that of profit to
themselves. The development OF man
depends to great extent on the sup
ply of food he receives and digests.
We eat to keep up the size of our
bodies; to satisfy our craving for food,
to supply the waste material or that
consumed by daily wear and tear; to
maintain a proper degree of warmth,
and to produce sufficient energy to
follow our daily occupations.
THINGS THAT ARE EASY OF DIGESTION.
BE careful of the bulk of starchy
foods. More than is needed for imme.
date use will be stored in the system
as fat, which increases size without
corresponding increase of strength.
Starches to be easily digested should
be thoroughly cooked and we'll masti-
Gated, while the albuminoids should be
simply and lightly cooked, the masti-
cation of which is only necessary to
the ease OF swallowing and convenience
of the stomach digestion. Plain boiled
or baked potatoes, with little butter,
are easy of digestion. Butter taken at
the stomach temperature is an admira-
BILE fat, but if the butter is heated and
the potatoes fried in it, both are rem
dered indigestible and useless as food.
Beef is easy of digestion if carefully
broiled, roasted or boiled, but if fried
until the fibre is rendered hard it is
useless and irritating to the stomach.
Chickens, milk, butter, four-all good
If properly eaten-when made up to-
gether in n mixture called croquettes
and fried, are simply worse than
wasted. Cream is a valuable fat, rs
we'll as butter. The proper cooking
and proper combinations therefore are
rs important rs the first selection of
foods.
FOR A SIMPLE, PALATABLE BREAKFAST.
The average person may take for
breakfast sub-acid fruit, such as a
raw, baked, steamed or stewed apple, a
ripe peach, bunch of grapes or very
soft pear, followed by bowl of we'll
cooked cereal with little milk, slice
of whole wheat bread, and, if he has
been accustomed to it, cup of clear
coffee, onc-half heated milk. No 9TH
er food is actually necessary-in fact,
one might be better off with even a
lighter meal. The heavy breakfast
quickly and carelessly eaten by the
average family, brings about such dis
eases as come to the over-eaters-
rheumatism, govt, uric acid conditions
and Bright's disease.
THE NECESSITY FOR THOROUGH MAsTI-
CATION.
The active principle of alkaline sa.
Iva is called ptyalin. In the duonen-
UNI we have secreted by the liver and
pancreas three digestive ferments.
First amylopsin, which finishes up the
digestion of the starches and sugars
steapsin, for the emulsionizing and
saponifying of the fats, and the tryp.
sin, dealing with the albuminoids.
The albuminoids are the meats, eggs
milk, its product, cheese, and the glu.
ten of graine, the legumin of the pulse
family, such as old peas, beans and
lentils, and the heshy fungi, as mush.
rooms. These are supposed to be
digested in the acid secretiOns of the
stomach, the active principle of which
We choose to call pepsin. Not to have
indigestion then, We must first see
that the combinations of food are suit.