The National tribune., 1907-11-14

as TO the adulteration of food that the
conscientious housekeeper Is often near
ly distracted with a sense of her re-
sponsibility. Let her take comfort in
the fact that very much of this cry is
the work of rival firms. and that, even
when the Government tables of adul-
teration show that some baking pow-
ders contain 25 instead of five per cent
Or starch, this is of far less importance
than some other things quite in her own
hands Even Oleomargarine instead of
putter is by no means so serious a mat
ter the use of stale vegetables, meat
whose quality is uncertain and milk
from 4 dirty dairy. These things must
be watched yigilantly, since defect in
them means disease for the eater. The
infectious nature of poor milk has been
demonstrated in many ways, and sew
eral States have societies for the pro-
lection of the buyer. tuberculosis is
the thing most dreaded.
In the matter of adulteration IT. Is
1ar easier than women generally sup
pose to learn simple tests and apply
them. Every hOusekeeper should have
knowledge of the appearance of really
good articles and their cost for the cur
rent year. A glance at the market
rates will tell her prices, and thus. il
her grocer offers her ground coffee at
lower price than that which he asks
Tor the coffee bean, she may know there
Is screw loose somewhere, since he is
hardly likely to make her a present.
MRS. Richards, of the Boston Institute
OF Technology, insists that a woman
should be as able to Judge samples of
hour as of silk or cotton, and she is
right. The cost of pure materials is
often the most serious side of the ques-
ton, and the poor especially cannot un-
derstand why they should pay IL cents
pound for soap when that at six cents
appears to do the work as we'll. not
counting the extra labor required to do
the work with the poorer article. For
all this efficient inspection is the surest
cure.
1t was somebody who knew what he
was talking about who said: 1--WE grow
like what we eat. Bad food depresses:
good food eXalts us like an inspiration"
1t may not be flattering theory Of
ethics or morals to make them depend
ent on what we eat. Indeed, one might
go step further and say: We are what
We eat; our charity, benevolence, mag
nanimity, good nature, or our irritable
ity, selfishness or consciousness depend
almost as much upon our daily diet as
upon our religious convictions or our
natural temperament. Rich cakes and
pastry, for instance, are converted into
peevishness and sruggishness. good
soups and well-cooked meats into we'll
directed energy and accomplishment.
Welsh rarebit is too apt to turn into
bad dreams followed by cold. sneer-
ing cynicism, and pate de fois gras into
absolute fiendishness of which the con-
-ttf q hn hn nv-f Nf fn1l
repents him in sackcloth and ashes
as of permitting the ascendency of the
evil one.
1t is comforting, however, to be told
by a physician in good and regular
standing that while it is Usually ac-
cepted that the dinner served SO deli
cately in successive courses at the pres
ent day is only the food of the epicure.
an outgrowth of the love of luxury. still
even If this is its origin the result is on
the side of perfect digestion and conse-
quent health. A person comes home to
continues this most agreeable
successor to Hippocrates. weary and
hungry. and needs first something to-
stimulate the secretions of the stomach.
The first course. hot soup, does this by
its action upon the nerves which control
the blood vessels. Taking the soup
slowly is an aid to digestion, and if not
q favorite dish, fish or oysters can be
serving the same purpose.
The second course. the piece de resist
ance, joint or roast, follows because
substantial can now be taken
with benefit to the system. The third
course, game or poultry, is only tribu-
tary to the more important soup ana
meat. They are stimuant to the pal
ate and easily digested. few vege-
tables are an agreeable addition" This
rare and delightful adviser proceeds to
permit and even encourage sweets as
"a concession to taste,' and does not
forbid a final course of crackers and
cheese and coffee. Such a dinner. in
his opinion, promotes digestion and in
directly good morals.
AS a result OF the present crowding
OF life there is not time for the culti-
walton of old-fashioned and priceless
friendships. The companonship. even
in family life, is, to Il certain extent
sacrificed because each individual is en-
crossed in personal pursuits. The old
time entertaining, which provided so
fine a school of social ethics and Gus
toms. has been largely curtailed, and
children are not nearly so much as, in
the past, trained into lifetime friend
ships with their parents and their own
To-day cousins in large
family circles scarcely know each 9TH
er, and In the decadence OF informal
and affectionate relations as a feature
of social life may be traced the influ-
ence of d hurried commercial age as
well as the tendency to curtail home
life and expend both energy and time
upon organizations.
The bachelor woman? No, I don't
mean the old maid. That term and it's
kindred one-spinster--se to mean
a woman who is single because fate
willed 1t so, whereas the term bachelor
girl or woman calls up one who is sin
gle from choice. The bachelor woman
may be of any age. whether the bloom
ing maiden or the mature woman of As
BY the way, the term lady seems to
have fallen into desuetude; even young
girls call themselves women. 1 pre-
sumo that after The wash ladies' and
scrub ladies" get thru abusing the good
old word lady the real ladies will go
back to it.
But about our bachelor woman. There
was no sich person" known so years
ago. She is product of modern Occi- !
dental civilization. She very often writes
Or paints; she is musician or teach
er, or perhaps she practices medicine
or law. She is an independent creature. |
She has about what she wants in the |
world and enjoys it. Nothing succeeds |
like success" and her relatives look up |
to her and are justly proud of her
Very different was the case of the IN |
woman generation ago. She, !
poor thing, wore an apolOgetic air, as
who should say .'t,ycusp mo for MT