The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1904-07-31
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! HOW To KEEP COOL :
By J. II. Kellogg, n. D.


The first requisite to keeping cool
is to have a mind at peace with God
and man. Anger, hurry, worry, excite
ment, are totally incompatible with 80
calls anger and worry germs" and
says that all evil passions are traceable
to one of these two germs. Anger and
worry involve heat and strife. Sweet
ness and light bring refreshing GOODNESS
and peace. The first principle of mid
summer wisdom, then, is to cultivate
peace with men and love to God. This
is midwinter wisdom, also.
The daily bath is essential to mid
summer comfort. The morning cool
bath, taken on rising, is the very best
tonic to prepare one for the labor and
exposure of the day. The evening bath
of tepid or cool water, or short hot
bath, if one be greatly fatigued, is
garteful not only for cleanliness, but as
one of the most effective means of
bringing restful sleep.
Another requisite to keeping cool is
that one be moderate, not only in the
exercise of mind and body, but in the
matter of diet as well. 1t is the oxida-
ton and burning of the food we eat
that gives rise to all bodily heat. There
fore, when a rise of temperature is not
desirable, we should diminish the a
mount of fuel supplied to the body. A
hot summer morning affords an intelhg-
ent person a good opportunity to show
that he is reasoning being, and not
the unquestioning slave of habit.
In very warm weather the breakfast
should be exceedingly light. Fourfifths
of the food we eat is used for fuel; con-
sequently, on a very hot day only
enough food need be eaten to maintain
the stores of vital energy, or to support
muscular and mental work. A meal
consisting of whole-wheat bread or
zwieback and a dish of strawberries
or half a dozen ripe peaches, a dozen
plums, melon, or q few ripe apples,
is an excellent preparation for exposure
to a scorching sun.
The man who takes a breakfast of
griddIe-cakes, soda biscuit, fried eggs,
bacon or sausage, Worcestershire sauce,
and strong coffee as an introduction to
the work of a midsummer's day, should
not be surprised that as the sun climbs
toward the zenith, his suffering from
the heat becomes more and more in
tense until, by midday, it is well-nigh
uncomfortable, Notwithstanding copious
drafts of ice-water, cold beer, and other
kindred beverages. The picture of such
a man, fairly roasting and melting I'M
der the influence of the solar heat of
the temperate zone, presents strong
contrast to the Hindu coolie, toillng,
bareheaded under the direct rays of
the sun in an atmosphere twenty de-
grees hotter, and yet suffering no in
convenience whatever. The difference
between the two men is less one of con-
stitutionaI habit and adaptation than of
diet The man who excites his heart
and irritates his nerves by a diet of
flesh foods and condiments, must ex-
pect to require the aid of an electric
fan to cool the vital confiagration set
up by his injudicious eating.
Englishmen residing in Bombay, Cal
cutta, and other portions of India VINO
continue their fiesh-eating habits, pay
the penalty for violating a law of
nature by succumbing to infectious
disease and various digestive disorders.
An American friend, who had spent
some years in the hottest part of India,
assured the writer that while living on
a vegetarian diet. he experienced no
difficulty whatever from the heat, even
during the hottest portion of the season
and the hottest hours of the day.
Fruits and cereals constitute the best
dietary for human beings at all seasons
of the year; but while the dog-star
RACES, this natural dietary is especially
appropriate. Fruits and grains, with
a. few nuts, make an ideal dinner Tor
hot day Two meals a day, with MOTH
ing between meals, are amply sufficient
during the heated term.
There is a popular prejudice against
the free use of fruit in summer, especl-
ally for children. The troubles arising
from the use of fruits, however, are due
to careIessness or ignorance of certain
necessary precautions. Fruits, when
whole and ripe. are the most natural OF
all foods. and suita BILE TO all seasons
But they are as perishable as they are
natural AS soon as fruit becomes
stale. it swarms with bacteria of vari-
Gus kinds, and if these are introduced