South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-04-28
Recipe For Living
One Hundred Years
DR.. Charles G. Percival Tells
What to Eat and When
to Eat 1t to Attain
Longevity.
BY Charles G. PercivaI, VI. ID.

L
Now that spring has arrived and
summer is coming on, the question of
! What TO Eat" is a very important
! enc. Perhaps the most important
thing TO take up next to the diet for
the young is the diet for the elderly.
Both need careful attention. Elderly
people are just as careless in their
way as children with the added argu-
ment that they know better. Good
judgment on the part of the elderly
| in the selection of a proper diet ac-
cCmpanied by the right kind of cloth
lng, sleeping in a we'll ventilated room
| away from draughts, pyRfect elimina-
! ton, internal bathing and the avoid
ance OF those articles of food that are
positively dangerous ought n bring
about perfect state of heklth and
longevity. One cannot set down any
hard and fast rules for the elderly as
each person must adapt the advice to
her or his particular case. Many can
not digest or assimilate foods that
Others can eat with perfect immunity.
Without any question, the one thing
that seems to agree with the elderly
is butteImilk. 1t is nutritious, digest
Idle and without question promotes
the digestion of other foods and aids
not all the numerous virtues ascribed
Go it by many medical authorities. That
it aids digestion, tones up weak stOm-
achS and cures many Ills there Is no
doubt. The juices Of many of the
fresh fruits are valuable, cleansing
and purifying. The juices act much
better and do not disturb the stomach
as when the whole fruit is eaten. The
fruits which seem particularly adapt
. Il a elderly ninPg mile
and grape. Pineapple juice is espe-
C-aIly valuable in aiding digestion and
the juice is better adapted to the
elderly on account Of the pulp being
woody, hard TO digest and apt to in
jure the teeth. Elderly people should
eschew fried and greasy foods, rich
pastry and spicy viands and stick TO
young chicken and rare tender meats.
Soups are not to be recommended,
being composed of the boiled juices
Of the meat and favor D uric acid dis
position. Boiled fish, baked fish, grilled
bacon, rare roast beef and lamb and
three minute eggs are recommended.
If milk is assimilated and digested it
is a valuable adjunct to the diet and
is better appreciated if little vichy
is added TO it. Egg and milk is good
Too much attention cannot be paid TO
vegetable foods for they are nutrl-
tious and invaluable on account of the
fact they contain earthly phosphates.
OF these string beans, spinach, fresh
salads plentifully sprinkled with pure
olive oil and a slight dash of good
vinegar or lemon juice are the best.
Stewed onions and celery, carrots, and
other succulent vegeta bles when N
season in moderation are to be recon-
mended. Fresh bread should be
avoided and whole wheat or toasted
bread is of the most value. If the
teeth are bad or inefficient the food
should be ground or chopped. On &C
count of the digestive organs in the
elderly being scarce of digestive fer
ments, food in the cereal line need
more heat in the cooking to make the
starch granules more susceptible TO
digestion and for this reason many
of the predigested manufactured foods
on the market are of great value.
SteWed fruits make an accept6 bic ad-
dition to the diet like prunes, april
cots and peaches and in the cooking
a small piece of lemon should be add
ed to neutraliZe the sugar, or II an
acidity is present add small amount
of bicarbornate of Soda quarter of
a teaspoonful to the pound of frult Is
the proper measure. These measures
Obviate gastric fermentation and acid |
ity. Deserts made of eggs and stale
bread, Indian meal, arrOWroot, Sago
and ground rice well baked are valu-
able articles of diet as is macaroni
cooked with milk and baked with a
slight quantity of mild cheese is good. |
Don't neglect the daily use of some |
kind Of fresh vegetables, so as to
avoid scorbitus which is very prone /
TO take place in the elderly. Avoid |
TOO much of fresh pork, smoked meats
and too young veal Above all. don't
forget the daily use of buttermilk
The habit of drinking plentifully or |
pure water between meals should be |
and on arising and retlr-
ing. Flush the body by drinking
plenty of water, install a perfect sys-
-ern of washing both the outside and
me inside of the body and seek to
bring about a perfect functioning Of
all the organs of secretion and elm
nation. With this going on the ter
-ors of old age can be warded off and
me can live to be hundred.