The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-09
What sha1l We Drink2


are as necessary to his physical well
being as a varied diet of solids is better
determined by results than theory. There
is not much doubt, however, that We
drink too little water and too many
beverages, which are enjoyed because
of their stin ulating effect and the flavor
which pleases the fancy.
The same rule which applies to foods
should be observed in relation to drinks.
To avoid all hurtful effects they should
be as simple as possible and not always
taken only to crafty the contrast the
taste may bring, or without Judgment
and thought as to how their properties,
and the quantity taken, will effect the
digestive functions.
A good constitution and plenty of
physical exercise will permit a main to
indulge his 'drinkitite'' to much
greater extent than he whose employ
ment places him among the shut-ins,'
whose exercise is entirely mental, and
whose constitution and temperament
Will sooner or later show the untoWard
symptoms of their injudicious use. Wa
ter being an essential need, must not be
included when considering the subject
of beverage, as its necessary connection
with foods makes it a very important
part of the dietary.
People of sedentary habits do not
drink a sufficient an cunt of water, and
too frequently depend largely upon
stimulating beverages to satisfy ma
lures demand for liquids These do not
always answer; on the other hand they
often excite a greater craving OF the
appetite. Persons whose lives are most
" spent indoors should have a greater
quantity of water mixed with thsir
foods than those who live more in the
open air. The physical inactivity OF
their lives as well as the heated, dry and
exhausted atmosphere which surrounds
them the greater part of their time
makes a greater need of liquid for the
indoor worker.
Instead of meeting this necessity by
judiciOus use of such beverages as viii
have no damaging effect on the constr
tuition eventually if not Immediately,
business men indulge, without reflection,
in the habitual use of such drinks as
beer, heavy wines, hquors-especially
the popular and allurlng cOcktaIt-eacn
one believing, or trying to, that in his
own particular case. that it is not mere
" for the pleasure of taking these. that
he does SO, but because in his own IN
diViduaI case he needs a useful and
pleasant stimulant to keep in tone. =
He does not, later on, attribute bis
nervous and other organic troubles TO
the too free use of stimulating
drinks.
COMMON TABLES BEVERAGES
These are usually grouped under three
headings, coffee, cocoa and tea
Coffee ranks first for more general
use because its flavor is very agreeable
to most people and blends so nicely
with the favors of a very great variety
eater soon discovers, and will never.
/ from choice have tea served witn any
/ kind of fish, especially shell tSh- Many
! have acquired the breakfast hablt,Wh
/ demands coffee, above all things They
| would rather eat the crust of dry bread
with a good cup of coffee than every
! delicacy without it. If this desire may
/ be gratified without being followed
/ with any interference with the natural
functions which will soon manifest
| themselves to those of nervous, bilious
! temperaments, then drink from the
4 coffee berry is wholesome. But there
are many who either because OF some
! constitutional condition. of an over-in-
! diligence in d strong connection OF COT
i fee find it deleteriOuS in their lndlVld-
| ual case. They do not wish to forego
/ the pleasure this beverage gives them,
| and choosing between two evils they
| take the greater rather than deny them
| selves. When coffee is found to dis
| agree, even when properly made, there
| are other preparations Wh1ch may pc
| substituted, which are found to be
| wholesome and quite as satisfying, IN
| general, as the more stimulating drink
| Cereal coffees may be n ade to SO close
| " resemble the berry product as TO oe-
| ceiVe almost every one. When these are
| of superior grade they are more than a
| clean, wholesome beverage, for they
| possess much of the nutrient food quail
tiles of the grain.
COCOA PREPARATIONS.
Here we have as many variations as
/ come under the head of coffee, and the
| housewife may range as fancy dictates.
/ or the members of her family desire,
| from old-fashiOned chocolate made by
| grating the unsweetened cake, down TO
| the delicious malt creamlet cocoa. The
fact that some one or more of the fam
/ ily circle find most cocoa preparations
| difficult to digest need not oblge them
| to deny themselves a delicious cup OF
cocoa if they select the kind specially
Z al n inst S1IFh pXiUPncl6S.
It is the starch in some cocoa that
| makes them Objectionable for some, be-
| cause this raw starch requires long
| cOking to render it at all dlgeStlbie,
/ this is not consistent with the purpose
| in view, as the idea is to have pre-
| paration quickly made, as we'll as con-
venient in the form Of a concentrated
/ food.
A new idea is to combine the strong
/ elements of wheat, barley and cocoa in
| predigested form, convenient for simple
and quick preparation. This gives US
| an admirable food beverage, easily di-
| gested sufficiently nourishing to take
the place of other foods when solid food
stuffs are not advisable or available.
TEA DRINKING.
The quality which recommends tea. to
4 the majority of persons who are de-
voted to it is 'its restfulness." In order
to enjoy this, the beverage must be of
| best quality and properly made. The
ability to make cup of tea is more
rare accomplishment than its universal
use would indicate. The finest quality
of tea is no better than the poorest when
made in a careless and Indifferent man
ner. Nothing is simpler or easier than
brewing of tea, and it is probably its
very simplicity that defeats the end.
Freshly boiled water and hot, dry tea
pot with a knowledge of quality and
kind of tea, whether it needs a short
or longer infusion, is all the skill re
quired If teapot is not clean and dry
and hot the tea kettle clean and filled
with fresh water, which should be used
as soon as it boils, do not expect to en-
joy that delicate, effervescent bouquet