Omaha daily bee., 1900-12-12

liant II he is careful to select foods suited
to his weak powers. The protetds OF FISH
are lacking in this stimulating quality, they
being a nitrogenous food that is strictly
nourishing.
Combined with starcby rood.
On account Of the highly nitrogenous
character OF this class of food 1t should be
accompanied by an abundance OF starchy
substances in order that a proper proper
tion OF the heat giving elements are con-
sumed with the flesh formers. Here again
nature seems to roint to suitable
combination, and , e. elect the white po-
tato as our most agreeable and valuable
type of starch food; and FISH without po-
tatoes would seem like man without
shadow
The popular belief that fish Is an intel
lcctual or brain food has much more than
| a modicum OF truth In IL, although, 10
| quote Louis Agassiz. "hsh Is food re-
freshing to the organism, especially after
| intellectual labor; but its use cannot turn
| an idiot into a wise or witty man; never
theless a fish diet cannot be otherwise
| than favorable to brain development
Phosphorus, which abounds in fish, and
| Is the element predominant in nerve It's
sue. is also found In other meat; often IN
greater degree. Consequently 1t Is not so
| much due to the presence of this element
in fish as to the absence Of the waste
products found in other meats that over
tax the powers and clog the system of
those who exercise their mental powers
| only Muscular exercise and plenty OF
oxygen are required by the consumer OF
butchers meat to prevent that dullness
and loss OF mental activity SO distressing
| IN ha MAJ uhO hrn "a
1t is impossible to name the many va
rietles to be found in all the markets OF
large cities at any season. Each locality
has it's favorites. In the south we find
the Sleeps head shad, Spanish mack
erel, crevalle and pompano roigning ia
| vorites. The two latter are very deli
cious, but are seldom found in the north
ern markets, although cold weather fish
The best of fresh water fish caught in the
interior are the Lake Superior trout and
whiteish. Coming from the cold waters
they keep well. and the latter is the most
delicate, has fewer bones, but closely re-
sembes shad. These fresh fish from tn,
waters OF the lakes are sent to the coast
markets and salmon, fresh cod and othei
choice Varieties from the east and wes
are transported to the interior The Ions
distance makes these high in price, how
ever.
Selecting Fish.
The first point in selecting is. OF course
to choose the kinds giving the larges
amount OF nourishment, compared bull
for bulk with other meats, particular!
when fish Is to substitute these meats II
your dietary. The amount Of phosphate!
In fish varies according to the habits o
the animal Those having more muscular
power possess more of the muscle making
element. the nitrates; while the most ac
tive fish have more phosphates, the foo'
for brain and nerves.
The flesh of fresh fish should be nrn
and hard and elastic when pressed will
the finger, the eyes bright and full, tn
scales or skin fresh looking and gills pale
Fish in the great lakes are caught II
large nets laid down miles apart, severa
days being occupied in laying them an
in hauling in. Often fish in the first ne
are smothered and have been dead 70
some time when they reach the market
These are unfit for food, and the meat /
soft and water-soaked. Unless fish |
frozen, never allow 1t. to soak in water
as it will become soft. Clean and was
thoroughly, dry and keep in a cold place
but not directly on Ice.