The daily morning journal and courier., 1900-05-12

ful they have to be to prevent their I horses from getting taste of grass. It will not only destroy their appetite | for the dry clover hay which prevents l them from getting 'the SCOUTS with their first hard work but it keeps their | evacuations somewhat costive, and with plenty of nourishing grain and very | little oil meal the working horse can be kept in good working condition while doing his days work six days in the 1 week, and perhaps taking the family to and nearby church on Sunday The COW that has all winter been kept on 1 dry feed is in the spring even more crazy for grass than is the horse, for it needs the green food to furnish moisture for its udder, and if it cannot get it in grass it will probably drink too much | cold water, and that also will cause it to ''scour," as profuse loose evacuations are usually called.
 Man, the head of the animal creation, is both graminivorous and carnivorous, as he has both the sharp-pointed teeth made to tear flesh and the flat teeth that are made to chew grain and meat also Because no man can and does' chew his '|(NOi''N not like the graminivorous animals that he uses for food, but often fatter than is for his own good. Mans proper time for fattening is in the winter, when he breathes cold air and thus increases his lung power and aids digestion. But when warm weather comes his appetite is lessoned. This means that nature i'm poses the partial fasting which some of the churches enjoin as religious obser vance, The man in springtime neither usually wants nor needs the flesh food that he both needs and craves in winter. If he eats too much of this flesh food his system becomes plethoric, and he has that tired feeling" that the ma jority of people relieve by taking some mild cathartic to relieve the stomach from it's excessive burden. It is then that the thinking man recognizes his kinship to the patient grain-eating anil mals that serve him, and also furnish their flesh as food He craves some | green thing to eat as much as does the | COW or the horse. He finds 1t in greens" In fruit and in asparagus.
 It is not merely vegetables that people | want. For the spring season their sys-
 
 fruit that have least starch in them, and that will not dry in cooking as will | the potato They find this best of all | in greens" which are boiled with a piece of meat in a good deal of water. The greens will not usually cook ten der. All the doctors condemn them as being hard, nutritious and indigesti- ble, Of course they are, for what the system needs is a thorough cleaning out, and something that the stomach and intestines cannot readily digest gives nature the needed provocation to expel it. But the doctors are wrong if they take their especial technical and oppose 1t against the natural instinct which requires men to eat non-starchy vegetables and fruit in preference to asdiet of meat, bread and potatoes, which they have filled themselves up with through the winter.
 In springtime, besides fruits and the non-starchy kinds of vegetables, people ought to eat eggs and milk, both of which are not only strengthening, but act to prevent the excessive laxative ness which watery vegetables are liable to produce. It Is for nothing that eggs
  md cheap They are constipating and hard to digest, becailse both are mainly ilbumen, which quickly hardens when t reaches the stomach Most people Ire distressed the morning after Easter sunday. and they are apt to say that % many eggs do not agree with them t is great pity if they take this view, or eggs are about the cheapest nitro- ;enous or strength-giving food that any me can eat But they need caution in ating so as to mix them while in the mouth by chewing them with bread. potatoes or some other starchy food. 0 that both will go into the stomach ogether. With the egg breakfast e- her fruit or some vegetable like potato hould be eaten, and for the midday neal when eggs are eaten dish of reens that will prevent to much con tpation make together a natural com dement,, each kind of food supplying he defects of the other, From the Ploughman.