The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-10-17

multiplying, in this manner, the waste
products; at the same time it is the
vehicle for the removal of these same
products from the blood, and gives rise
to increase of appetite, which, In turn,
viii provide fresh nutriment.
AS A DIURETIC.
A certain regular amount of pure wa
ter must be taken into the body each
day in order to remove useless matter,
or it will soon obstruct the free working
order of the system Natural laws can
not be disregarded without producing
disease in some form. THAT tired feel
ing" so often experienced on first aris-
ing in the morning, might in almost ev-
cry case be prevented by drinking, slow
ly, a glass Of water, either hot or cold,
just before retiring. This removes the
large secretions Of waste products that
cause this feeling of weakness and lassi-
tude.
OTHER USES.
Besides carrying off poisonous matter
from the system. the human body, when
in health must maintain the proper
weight in water which should form two
thirds of the whole body. 1t enters into
every part, filling out every tissue; Civ
ing the natural, healthful roundness to
the muscles the brightness to the eyes
and clearness and alertness to the brain.
Water also regulates the temperature of
the body by perspiration.
The first great essential Is that wa
ter must be pure, free from odor
or unpleasant taste when used for cook
ing.
DAILY AMOUNT REQUIRED.
The quantity of water required daily
must be regulated to a great extent by
the loss of this fluid through natural
channels, the lungs, skin and kidneys.
The exercise performed by the body and
temperature and the humidity of the
surrounding atmosphere.
The class Of foods consumed also gov
ern the quantity of water necessary. The
quantity and dryness of the solid foods
nafnT1101nn Inntd
needed to keep the system up to the nor
NAL Standard of health.
1t is estimated that the body in health
requires from three to five pints of water
daily, or some beverage that is almost
entirely composed of water.
ALL FOODS CONTAIN WATER.
Water enters into combination with
all foods, and in the fruits and green and
Succulent vegetables we obtain a consid-
erab BILE amount, but not more than enough
for the perfect digestion of the solid
substances they are combined with, as
both vegetable and fruit contain cellu-
lose tissue and other matter not readily
digested and of little food value, and
harmful to the system if not removed
by this natural agent A large percent
age is taken into the body in various
foods and especially in combination with
our beverages; but pure, uncooked wa
ter has very important solvent properties
that are of great help in the digestion
of our foods and one should be careful,
therefore, to supply the demand with an
adequate amount.
A healthy organism will indicate it's
needs by thirst that is Immediately sat
isfied by cooling, refreshing drink of
pure water. If fountains Of pure drink
ing water were as numerous and attrac-
tive as are the myriad saloons in our
cities, the latter might not be SO general
1y patronized. Thirst is memorable. and
the thirsty man or woman who would
hail with delight a sparkling glass OF
natures own beverage must exercise
considerable of their spirit of martyr
dom or resort to the nearby saloon or
soda fountain. All for the want Of little
things such as these. how many battles
may be fought and lost
MILK
This drink is not a beverage in any
sense. While it may have certain re-
freshing qualities as a drink, it is a
solid food and purely nourishing, con-
tanning only sufficient amount of water
for it's own perfect digestion and which
can not be reckoned on for any other
purpose in the system When milk is
freely partaken of care must be exer-
cised that the amount of other solid
foods be proportionately lessened, or the
system will be overloaded.
COCOA AND CHOCOLATE.
In these we have very valuable food
combinations, especially in the good
American brands. as they are not adul-
terated, as are most of the importations.
While cocoa contains an alkaloid close
" related to caffein in coffee, it's gen
or tea, and it hardly deserves to be
ciassed simply a beverage, as it near
" approaches milk in its composition as
a complete food. While chocolate, on ac-
count of the large amount Of fat con-
tanned, is too heavy for persons Of deli
cate digestion and young children, we
have the more delicate preparation of
breakfast cocoa, that contains all the
other nutritious elements, but with most
of the fat eliminated In this article of
food we have albuminOus substances,
starch and phosphates, making clear to
the housewife the fact that in these
preparations she has both meat and
she should not serve these two beverages
with other heavy, rich dishes, contain
ing a large amount Of same elements.
Chocolate and cocoa are essentially bev-
erages for the lightest and daintiest re-
pasts, and the woman who eats her
lunch alone and spar1ngly VIII be wise
to substitute it with vegetable or fruit
salads and white bread and butter, for
the proverbia1 cup OF tea
COFFEE AND TEA.
These popular beverages though wide
" different in taste and appearance, have
one feature in common with cocoa, and
in fact with all beverages of this class
in general The alkaloid which is the
nerve stimulating principle is the same,
theobromin, in coffee caffein, and them
in tea To these stimulating effects no
doubt are due our liking for these bev-
erages. That the result differs in effect
upon the system is no doubt due to the
different principles and essential oils
they contain, and also in mode of prepa-
ration Coffee and tea are stimulating
beverages that have no food value other
than to supply liquid to the body and
prevent waste Of tissue While cocoa