The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1901-02-02

| ara r,uud in ,.nr,..l ,.o,..,,i.r.. ,,,I rru,,.
They do ,ot f,r,i.,. tb.. ,..torio, t,r ,pil,,r,,
m npI ro,,,trir,, Gosh nr on..,,. ma nr,
secondary to fats. ami .,s IT,, b..o+ ,,,,i,,, md
! farce. ,,-,. ,I,,..,,., 80. .,,..r,,,.
l. l. crr, r,.,.'..,r,. ,t., oil s+,r,h,, focl.
shonll h.. wall .o,,.,3 ,...,,,.. roy .t,rcr =
not II, "a s,IrhIn -,u,,. ,,rd ,,n,.ot ,c ar,oi
upou ny tIlr .,liyo and il nor ar,,l nr,n
until late io tr,. r.n.-s M ,li,.,,i.,, fat. ,u
Thus see ,rr that RI. di,,sti.., ,l .,,r,..
realty b..,,j,-, An ,t.o ,..,.i.f,.. (which .t.,,,l
continue. 'or. rr,r.L T.. render ,,. .,,rrn
~aIu.ie. Atnuurg starch. il fr.r.gg,r,.
cu.,ai. is rgadI. ai.rstri. vet ID tI.,u IN
excess or t.n. l.i...r,l fl. ii.r ,y.li-t ,.l ID.
urh.- f.or. ..r..,,...f,.,, -.-nr,. .rr,;ifr
is w.u.,l.,.' ....., .,...-.I,r. .,,.r.ir,I
Sa-.ff .-..F -.... t,.,i ID, starch .. ..h....t
cli romp.-...lr. lg,f- .Ii~,lp.,ut-',rl Ly IFS
,g,r. tn-,. and H.. -grunilt,. i'm v,,rnr fl is
yarr,allr l..G and ..r.a. ,o rrtlar .tb.r
foods morn ral.r.n.y. ,rt, ,ftaE.p in eva.s-
may maize t...o,t..,Ira,.r ,ir.I;I, fat ir,arf,,,
with the nyu.t I,r for foods that are NOT sweet
ana not brlng wholly absorbed. tlrl.r,,,,.
fermentation giving rise to acid condition Of
the stomach. Fuel foods lHydrocarhuus and
Carbohydrutc-) 10y their comjustion drveIop
and keep up the heat of the body and the
vital energy and strength which enable Ms TO
perform our duties. Starch and SUGARS are
especially useful for summer diet or for upo-
pie living in warm climates. as their power of
producing heat and energy is Two and a.haIf
times less than that of fats and oils.
The third class of foods consists of mineral
matter or salts which are required to build
the bones and teeth and to furnish brain and
nerve food. 1t is Of great importance that
this class of foods be present in our diet.
Especially in childhood when the building OF
the bones Is constantly taking place, large
amounts OF lime in the shape of calcium
phosphate must be furnished as this forms
ohe'haIi the composition OF the bones. Poor
teeth ana II disease known as ricketts, show
tue eVii ell'ct OF Withholding mineral foods.
II Is not only Tor the bones, however, THAI
hme Is needed as 1t Is found in every tissue
VI .''' "o"s 'oSo'n'' Will u'"Sh'7'"' Po'"Sn'
'' "'''' '''' "'' '"'s' 'i'u''"' 'n'N
''' ''' P'''''' "'a'tH "n'h 'neS
't'-' ''''' "'"S ''SN"' - "'""" upon
W. '''' III" 81 P''n''P'S' WHICH may result
,"J"'S - '''' 'o''H'
nature ms furnished Us with the minerals
"''''' "'' i'Iu'''" III 'e''"'o' N'@'I'''" ana
""'''''' 'o'"s VIZ" we use N"S'ta''' i""">
~ '''F "'' ''""n III ha'ur'' '''N contain IRE
Z
""' i"'''4 ''h''F III lhec'rre't proportions TO
9"PP'S '"' n''u9 % t"' pony. ft'Hl'htlN.n
P''P"''hS "E''apI'7 an" fruits through
'-'''' ""'' an" u'E''''' uIu'h OF tue NaluR'''
'"'"'''' S"'9 are i"s'' IN" minerals are
usually NUM- near lhe SHIh' ana therefore
great '"fo If ne'"eu 10 preserve them
am sorry to say, that have heard a great
many people state that DOm"s lie Sciruce was
branch which should be entirely done away
with, becau.c these people state, their
parents were mere healthy than the people of
to-day, and yet knew nothing Of Domestic
science This is true; hut by studying Dom
este Science we find why it is true.
In olden times. we did not see white br.ad
on the table; the bread WIS dark in color
because it contained the ceIlulose, mineral
matter. etc, necessary for complete nutrition
ut has been said that the boiling cloth Of the
miller Will become the shroud of the Ameri-
can people
We will now con slider the fourth class Of
food, which is water, 1t is by no means the
least important, comp sing about three
fourths the weight Of the body. In cousi1-
GRAFTON of this fact, how necessary 1t is that
large quantities of water be takt n into the
body, and that it should be pure All should
inform themselves as to tie wholesomcupss
OF the water used in their homes and, if no
other means is at hand, impure water may be
boiled, poured rapidly from one vessel to
another and allowed to cool. when it l. in n
condition to be taken into the body Of which
1t forms so large part Water acts as "A SOL
vent, and is therefore important for proper
digestion. We get the purest water in fires h
vegetables and fruits. Now that we know
the classes of food necessary. difficulty
arises as to the proper amount of each to be
taken daily, as different conditions of age.
occupation and climate require different
foods, and in different quantities.
Every mother desires her child IN suoceed
in some department of life, and every mo,h.r