Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1910-12-28

["CatS and dogs should not be allowed in
the Kitchen. and the less they are IN the
house the better. They are excellent
germ carriers.
NAL and reasonable. People fall into
strange habits with regard to food. and
if such habits lead TO an i'll balanced
diet they should be corrected. For OK
ample. milk. eggs and bepfSteak all
consumed at the same meal show
lack of the sense of proportion as we'll
as of food values. A variety of foods
all Of the same class indicates lack of
resource and ingenuity on the part of
the housewife or steward and may
lead to much digestive trouble. not to
speak of graver ills. and ruined diSpo-
SitionS
Food for each meal. therefore. should
be selected with a due regard to it's
paIatability. digeStibility and nourish-
ing properties. Remember that a
steady diet must contain proteidS
carbohydrates sugars. starcheS, and
fats: also minerals Milk contains all
of these elements and taken in Suffi-
Gent quantity will support life. but it
is not very desirable food for the
healthy adult who can eat mixed
diet. Meat. poultry. game. fish and
the legUminOuS vegetable peas. beans
lentilS. etc. are rich in proteid Po-
tatoes. cereals and many vegetables
contain carbohydrates. Fats are sup
piled by butter. Fat of meat. lard, etc.
The various minerals required are
found in the food constituting a mixed
diet. and in addition common salt
(which is not salt. by the way. but
compound of sodium and chlorine)
is taken freely for seasoning purposes.
Right here it may be stated that salt
is usually taken in excess. One easily
falls into the habit of taking a little
more salt until ordinary and proper
quantities fail TO tickle the palate. In
cases of chronic disease a Satt free
diet is often beneficial. and it is prob
able that most of Us eat far more salt
than is good for us.
An effort should be made to combine
all of the elements above mentioned
"
of fare 50 that each meal may pos
SeSS some attraction of novelty and
provide Il normal stimulus to digestion.
According to one authority the rattle
of nitrogen to carbon should be as
to IL. 1t will be observed that a
large excess of vegetables or carb0-
hydrate food is required to maintain
this balance. The general rule may
be followed, therefore. of meat about
once a day and certainly not oftpnrr
than twice. heterogeneous vegetables
such as peas and beans. at meals
where poultry. game or light meat por-
ton is served: salads and green vpgp-
tables to accompany heavy meat por-
ton.
Fresh Food the Safest.
Some families Insult their wonderful
digestive mechanism with steady
diet of delicatessen atrocities or innI-
tritiOuS canned foods when Il little
more energy and ingenuity would en-
! able them TO secure Il meal of fresh
4 nutritious and appetiZing food. The
tendency to run to the pantry for u
! can of SardinpS or salmon. instead OF
! cooking Il chop or fresh fish or pro
viding nutritious cold meats or salads
is responsible for certain amount OF
American dyspepsia.
Some one has said that n chatting
dish is frying pan that has got int,
good society" We boldly maintail
that the frying pan has no business il
good So.iety
Greasy fried foods will continue t,
upset the digestion of countless
Americans until natural selection has
eliminated the frying pan users Gu
Of the frying pan into the fire" is =
good axiom. The food prepared in tn,
frying pan would better go into thu
fire than into our StomachS. where it il
very likely to set up Il fire in the Shap,
of acute or chronic indigestion. If yol
must fry, make it dry" fry No
only is it difficult for the gastric juic,
to penetrate and act upon food that il