The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-29
Hot Water as a Remedy.

Hot Water as a Remedy.
[From the Journal of HEALTH
Headache almost always yields to the
simultaneous application of hot water
/ to the feet and back of the neck.
A towel folded. dipped in hot water,
| stomach, acts like magic in cases of
collie.
A towel folded several times and dip
PED not water, quickly wrung out, and
applied quickly over the seat of pain,
will, in most cases. promptly relieve
toothache and neuralgia.
a strip of flannel or towel, folded sew
| eral times lengthwise and dipped in hot
water, then slightly wrung out, and ap-
piled about the neck of a child suffer-
ing with an acute attack of Group will
usually relieve the sufferer in the course
of ten minutes, if the flannel is kept
hot.
There is no domestic remedy that so
promptly cuts short congestion of the
lungs, sore throat or rheumatism as will
hot water when applied promptly and
thoroughly.
Table and Kitchen.
Conducted by Ida Ames Willis, 71s
Chamber of Commerce BuildingChicago.
TO whom all inquiries should be ad-
dressed
All Rights Reserved by Banning Co,
Chicago.
THE USE OF FATS.
To maintain the body in perfect health
1t is important that the food of our daily
dietary contain some of all the food ele-
ments necessary.
Albumin is the most valuable of these
But when taken in the right proportion
1t will not alone sustain life for any
lengthy period of time without deteriora-
ton, while if taken in excess the system
can not appropriate more than a certain
amount, and in consequence the waste
products of this food being in excess to
all others, the body can not remain in
a normal condition long. Therefore it
must be associated with other suitable
elements.
FATS NEEDED.
While food may contain all elements
necessary for complete nourishment
there are reasons why one food can not
form the sole sustenance of the body
Some uncooked, easily digested fats
must be partaken of in quantity proper
tionate to the amount of albuminates
consumed, the quantity of each being
governed by the digestive capacity of
the different individuals.
Corpulent persons do not suffer from
lack of food as do thin individuals, for
the reason that, first the fat must be
consumed before the amount Of fixed
albumin is decreased. The fat of the
body may be consumed without the
health of the individual suffering in
consequence. Thus we see the value of
keeping the tissues well supplied with
fat, which acts as safeguard when any
unusual demand is put upon our phys
zeal endurance or normal conditions are
interfered with, whereby we are unable
to supply, by use of foods, the necessary
amount of nutrition.
A DISTASTE FOR FATS.
There is often a Discrimination or dis
taste for oils and fats that develops
early in the child. Discover the cause
of this aversion if possible and over
come it If constitutional the case is
not hopeless, but requires tactful and
skillful treatment. The imperfect as
similation caused by deficient nutrition
interferes with the process of bloodmaking
and is one of the most frequent causes
of anemia Attempting to nourish the
body without fat Is like building with
bricks without mortar.
FATS PREVENT WASTE.
This class of foods which embrace oils
as well, have more than one important
part to play in the human economy.
While they are valued as heat and force
producers, they serve another purpose as
well, and one of no little consequence.
albuminates and thus diminish waste.
For this reason they are termed albu-
min-sparing food.
UNLOCKED FATS.
Uncooked fats only are digestible. 1t
must be remembered that fats are
rich form of food and should be par
taken of sparingly and not eaten alone
Surrounding conditions have much to
do with amount consumed. Plenty OF
fresh, pure air with physical exercise are
requisite when a great deal of fat is
eaten. The wood-chopper in the winter
lumber camp will thrive on daily diet
of fat pork and beans while such fare.
is entirely unsuited for the average
school girl.
FATS UNCHANGED.
Fats. unlike the starches, are little
changed by the process of digestion
They are broken up-emulSffied, under
going little or any Transformation until
finally they reach the blood, which be-
ing alkaline, saponifies them. But still
they retain their characteristics as fat.
They are then oxidized in the lungs and
tissues, thus serving their two-fold mis-
sion in producing heat and energy and
guarding waste of albumin and loss of
strength.
VEGETABLE AND ANIMAL FATS
Both vegetable and animal foods fur
nish fats and oils, those from the vege-
table source being the most digestible
and valuable. With the exception of
butter and cream animal fats require
cooking to make them palatable. This
destroys their food value and causes
them to become elements of discord in
the interior economy. Some form of fat
must be introduced into the daily die
tary- When butter or vegeta BILE oil (ol-
in value, is generally liked and can be
introduced in many tempting ways.
Served with all the cereals, stewed fruits
and when whipped it makes dainty des-
serts. Broiled bacon is recommended by
many as an easily digested fat. But
when it is question of digestion it
must be thoroughly Drowned and