The Farmington times. [volume] (Farmington, Mo.) 1874-1902, 1899-08-31
LIGHT FOOD FOR SUMMER.
varioss Articie. Of Diet Tsst Ars
ssitahfc for Wars weather
ceasum pfien.

We arc advised by all who make u
study of health 20 pnrtake OF light food
in summertime. But what precisely A.
slight food7" without going into ie.
dions details Of chemical proportions
which TO tho ordinary housewife arc be
wildering and unmcaninR, we might
briefly state this fact. one easily under.
stood Of all-namriy. that tho Kind Of
nourishmen, which taxes the digestive
organs the least Is light food. Fish IL
\ Of this order. 20 are veal and lamb. the
reason why fab is especially good diet
for brnin-workcrs IL not THAT IL contains
n larger proportion Of pbosphnies--ihis
| theory WINS exploded long aRo--but that
being easily dlgrstcd II nourishes bet
ter those who from want of exercise
have feebler forces 20 set at he work Of
digestion.
All summer vegetables are light" in
comparison with these which belong 10
the autumn and winter season; that Ia,
they contain q larger proportion of wa
ter 10 solid matter, and fluids are nat
urally more easily nssimilated than SOL
ids. As more fluid In required by the
system nj this season we find vegetables
and fruits absolutely Indispensable to
wholesome diet.
Zwieback. or twice baked bread, Ia
twice rs dig.stible as that Of ordinary
baking, and toast tan I've eaten by those
who turn against q slice of bread from
a loaf. The reason Of this Is thur twice.
baked or toasted bread Is already half
digesied and the remainder of the proc
ess is thus greatly facilitated.
Cream and butter fullll necessary
part In summer diet. fat in some degree
being required by the system equally
as much ~ In winter, aud In these two
we meet with II in Its very purcst forms.
Cream IL better antidotc to the acidity
OF fruit than sugar; with ripe fruit
morsel Of dry bread will be found 20
correct ths acIdity best Of all, and chill
dren ought TO be taught TO eat bread
with ripe fruit.
Well-cooked oats and wheaton foods
are light and suitable diet for summer,
particularly 80 II cooked fruits be eaten
with them: these foods are not 10 heat
ing a. they are commonly supposed TO
I've. Emphasis must, however, be laid
ON their being thoroughly well cooked
and made entirely with water, not with
milk. The reason why cereal foods are
found TO be difficult OF digestion with
many persons is the too common prac-
ticc Of eating sugar with them. Sugar
hardens the starch globulc and turns
the food into n clogginE mass. IL the
fruit WAS swcetened al the time of its
cooking, and cream or milk eaten with
the oats, no evil effect would he felt
after either.
soft-cookcd eggs are light food. and
good, ripe cheese also; mushrooms are
an excellent article Of diet now, ~ they
are nourishinR, light and savory. We
lay particular stress. however. upon
clear soup and broths us occupying
FIRST place In our summer diet. for they
convey just the Kind OF nourishmcnt
most needed hy the system. In form
most readily assin,ilatrd, while they re-
fresh. Needless TO say we do not class
rich meat and thickened soups in this
category, nor yet vegetable PURGE.
These we reserve for their own proper
time and place. the winter scnson.--
London Telegraph.