Griggs courier. (Cooperstown, Griggs Co., Dak. [N.D.]) 1885-1902, 1899-02-23
HEALTH AND HOME
Department.
The items culled for this column
are from most reliable sources.
SPECIAL CORRESPONDENT.
SPECIAL CORRESPONDENT.

SPECIAL CORRESPONDENT.
Cookery has, l think a perfect
right to be ranked with music, paint
ing, sculptor and architecture, as
one of the fine arts. The difference
between cookery and music or paint.
ing is, that while the objects that
give rise 70 sight and sound remain
outside the body. We are obliged to
swallow the substances that excite
sensations in eur nerves Of taste. -
DR.. Lauder Braunten, an eminent
English medical authority.
~
The interest in scientific cooking
that is rapidly growing in all reading
communities proves the fact that it
holds a truth Of vital Importance to
human lite and health. More and
more we are coming to realize that
"brains and nerves are made Of what
We eat" and in proportion as this
truth takes root in the intelligence Of
men and women. in like proportion
will it produce compliance with
the laws of health as revealed by
scientific research. Such knowledge
is within the easy reach of every one,
in the popular and comprehensive
Health periodicals which can be had
at moderate price and offers ex-
tremely interesting as we'll as most
profitable reading. The "pilot" of
this column would earnestly council
that every family should have as one
of its necessary adjuncts some one Of
the health journals SO easily obtained
these days.
When public sentiment becomes
deeply stirred on this subject, then
the art of cooking will not be looked
upon as one that can be acquired incl
dentally or trust to ignorant or in
efficient persons, but will be taught as
an essential part of every young
woman's education.-David Paulson,
M. D.
j
Cookery is one of the Oldest of
household arts. In primitive days it
is probable that the processes by
which food was prepared were very
simple, but with the later ages of
luxurious tendencies and voluptuols
living, such multitude of the cooks
devices was called into requisition to
to provide new and pleasing dishes
that the principal purpose of the art
was largely overlooked, and the whole
aim conferred upon producing some
thing to cater to the sense
of taste. There was much
rivalry among cooks, and even those
Of different nations Wed with one
another in efforts to concoct marvel
Gus and unheard of danties. With
such a gastronomic heredity, it is not
difficult to understand why so many
of the recipes in common use at the
present day are simply a mixture of
ingredients to please the palate with
out regard to dietetic value.-E. E.
E. Kellogg.
Young Ten Eyck, who won the
diamond scull at the Henley Royal
Regatta, the son of James TenEyck,
and both are famous in the same line.
He tells us that "tor good, tough
elastic muscle, he thinks nothing is
equal to shredded wheat biscuit and
and beef, the latter to be given care
fully because 1t is a stimulant."
Scientists boldly declare in these
days that "our people are starved,
their teeth are frail and defective,
their hair seems only to have been
lent them, their stock of bones, sinew
and muscle is woefully in need of re-
plenishment;. and this is largely be-
cause they eat snow white treble X
best family -four, retaining only the
starchy elements that supply the
body with heat. =
The early settlers in New England,
whose food consisted largely Of
coarsely ground grains and and un.
bolted -four, were men and women