The Topeka state journal., 1900-12-05
Fish q Valuable Food.

Northumberland tables show that the
relative value Of nsh, as compared TO the
meat Of other animals, varies little in
the eSsentlal nilrogenous matter. sNcsPl
that in amount of uourishment 10 be
gained without an undue proportion. OF
waste. the balance Is IN favor or lsn
Another strong point OF recommenda-
ton Is the fact that II Is less SumulaI-
Ing than other meat This, coupled with
easily digested than other meat makes
Il a diet better suited for brain workers.
children, those Of nervous temperament
and persons. q weak d1gesti9n-
All fish whether fresh water or salt,
may be broadly divided into two classes,
the red-heshed fish of which the salmon
is a type, and which are rich in fat and
therefore not so digesuhle. and the white
heshed fish AL hsh in which the fatty
muscular hbers and found in considera bic
quantity under the skin are much richer
who do not possess strong digestion
Aackerel. herring and eels have a great
deal Of fat mixed with their flesh Fresh
ced ana naou9ch are not very 91SeS uole
the former often being rather hard and
tough When cod is in season it is rich
IN alpurnen- Inls Is noticeable when the
flsh Is boiled. being found between the
flakes in the form of white, curdy mat
ter salt cod IS easily olgested and IS
recommended for many curative pur-
poses, fermentative dyspepsia, acidity of
Salt fish is certainly a blood purifier
FISH MUST BE FRESH.
Fish. like eggs and table linen must be
above suspicion To be wholesome it
must be perfectly fresh With q very few
exceptions rSn can not De cooked too soon
after catching; for. unlike other meat,
the flesh and flavor is not generally i'm
nearly all fsh is always tender, and.
while cold storage preserves them for a.
considerable length Of time the evaues-
cent flavor Of the more delicate varieties
DESTROYED fSisf. having - many aIvsnr-
ages over other meat. should substitute
Fl more frequently and more generally
Fish. when compared IN price with the
expensive hfrrCnHr3E
cheap food and, considering the waste
even in so-called cheaper uarts il Is a
question whether fish is not still the least
expensive In other animals food we have
a stimula ting quality allied 10 the pro-
teids which wise nature may possibly
have furnished as a promoter in assisting
the meat eater TO dispose OF the heavier.
urges the horse to greater effort in ac-
compiishing his task Upon the individ-
digestion this spur has little effect But
the delicate eater needs no such stimu-
lanU II they are careful to select foods
sulesd % tnelr weak powers The pro-
teics of hSh are lacking in this stirnu-
laIng quality. they being a heterogeneous
COMBINED WITH STARCHY FOOD.
On account Of the highly nitrOgeuOus
character OF this class OF food IL should
be accompanied by an abundance Of
proportion OF the heat-giving elements are
consumed with the flesh formers Here
aga1n nature seems to point TO a suitable
coLnblHatlqn, and we select the white pO-
tato as our most agreeable and valuable
type OF starch food. and fiSh without DO
tatoes would seem like a man without
shadow
FISH As BRAIN FOOD.
The popular belief that fish is an intel
1ecrual or brain food has much more than
modlcun Of truth in it. although , to
quote Louis Agassiz, '-fish is a food re-
Ireshing 70 the organism. especially after
Intellectual labor. but its use can not turn
an IDIOT into q wise OF witty man. never
theless fish diet can not be otherwise
man favorable TO brain DEVELOPMENT
Phosphorus which abounds in FISH. and
l. Ine element predominant in nerve It's
sue, IS also found IN other meat; often in
greater degree Consequently il is not 50
lnuch due 10 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 VINO exercise their mental powers
oElly- Muscular exercise and plenty of
oxygen are required by the consumer of
butchers meat 10 prevent that dullness
and loss OF mental activity SO distressing
To the man whose brains are his cauftal
ALWAYS A VARIETY TO BE FOUND
It Is impossible TO name the many va
rzeues 70 be found in all the markets Of
large cities at any season. Each locality
has its favorites. In the south we find
the Sleeps head. shad. Spanish mack 4
erel. crevalle and pOmpanO reiguine IA
vorites- The Two latter are very deli