The Montgomery advertiser., 1903-03-31

legs: sobbler. if youns' has small
 Ducks. like turkeys. should be young and fat If young, the lower part Of the legs and the webbing of the feet are soft.
 Young geese can, be told by the down on the legs. Their legs are also tender and yellow.As they grow older the legs changs to reddish color and become rusty.
 Fish should only ., eaten In season. In this climate and at this distance from , the source of supply, will say that they should be eaten only when the ther- mometer plays around forty. The same Fish must be absolutely fresh, with red gilis, clear eyes and bright scales; the flesh firm and free from any unpleasant they should never be kept for any length of time, even though iced. The least tatnt is dangerous.
 All vegetables should be tender and fresh. There Is certain vitality or "glame," as 1t Is sometimes called, which is gained by taking green vegetables d. Earth.
 immature products. are not best for young children nor persons of weak di- gestton. Green corn should be used spar ingly in the beginning of the season; but when 1t can be eaten without i'll effect, 1t is one of our most nutritious vege- tables, belonging as 1t does to the cereal family. Tender snap beans and green peas are nutritious and agree with most persons. Dried peas, beans and lentils difficult of digestion If properly cooked. They contain large per centage of mus cle building clements, and where economy is necessary may be substituted for meat When one must use canned vegetables 1t is the cheapest to buy by the dozen or by the case Asparagus that retatls for 35 and % cents per can may some-
 times be purchased wholesale at 70 cents. the matter Is worth looking into. It is also a good plan to keep your pantry
 well stocked, for this reason 1t is best
 to buy several cans of each article at
 buy everything in quantities except per- ishable foods.
 In large cuts of meat and in large
 fowls there is aess waste in bone. Where meat Is left over it may be stored in the refrigerator and made over into a differ
 ent dish next day. It also saves time to
 buy in quantities, and in cold weather
 1t will not be necessary to 20 to the mar
 ket so often. Another way to save time
 and worry is to plan at least day
 ahead, and order what is necessary in advance.
 In arranging bills of fare several things
 must be considered: the occupations of the various members of the household and their states of health; the season and the
 weather. a swell as the amount of money to be spent.
 The man that tolls in the open air can digest and requires more concentrated nourishments than the oftice worker or the school teacher, and the food eaten and digested in health would work dis aster to the invalid.
 The meals for summer must be lighter
 and less heating than the food eaten dur
 ing cold or damp weather. A knowledge of food values is necessary if we would arrange our menus tntelltgently and Be-
 cure the best results from the food we eat.
 Housekeepers should inform themselves
 as to the composition of foods and do Q little experimenting. But don't attempt to revolutionize things all at once. Your
 family may deprecate zeal which does not flow from knowledge. The slow and sure plan causns less friction and is apt to be more lasting.
 Begin with your children and see that
 they have what their rapidly growing bodies require. A plant or an animal that comes the interruption of its development;
 this is just as true of children. Not only their present health but their future strength and usefulness. and their very existence depends upon what they eat.
 The frightful mortality of young chill dren and the breaking down of school children are almost invariably due to de- ficiencies in the Get. At home or abroad no CnllQ Dc duO"Co tO CttOVoo AtD food Irrespective of value. and 1t should have acquaintance with wholesome food only.
 Many persons seem to think that health foods mean only grape nut, shredded wheat biscuit and waters from Battle Creek Sanitarium. As a matter of fact the intelligent mother has such gener- ous list of health giving foods from which to choose that she need have no fear Of not pleasing her children'S palates.
 fnndQ that haVQ hAnn eaten for centuries-bread. beef, mutton and po- tatoes-are best for steady diet. Man kind in the aggregate Is usually correct in its conclusion. So, we may assume 10 daily bills of fare are correct Only the proportions need adjusting. The chief fault of our diet is that we eat too few of the eliminators and too many Of the protieds of flesh building foods.
 The perfect adjustment of waste and re- pair requires that certain amount of tearing down and washing out snail go on all tlie time. The cells of the body are constantly being built and as constantly clea redg out. We should balance our ra- tions.' to use the dairyman's phrase, so as to properly adjust this building and cleaning process.
 and much less is best for children. Ral- ston says that children should not have meat at all. pr. Stockham takes the same stand. Mrs Rorer, that eminent au- thority, says she personally eats meat but once every other day and finds her diet suficiently sustaining to do twelve hours hard work a day. Doctors say that the excessiye use of meat especially red
 meats, induce uric acid in it's numerous forms of gout. rheumatism, neuralgia, etc; Rich foods also derange the liver and
 when the liver has too much 70 do II throws the extra work on the kidneys'
 which is always attended with danger. inflammation of the stomach and in .--.I--- = oo,,,a fporn frnprOnaF food. Indeed.