The Birmingham age-herald., 1916-07-16

\ OW much systematic care do most Il hou usekeepers bestow upon keep
 ing cool in hot weather? I take it for granted that sensible wom-
 en observe a number of reason able precautions. The house is probably aired early in the morning, shades and awnings drawn, and blinds closed on the hot side of the house and the heated air shut out so far as possible. Also provi- sion is made for admitting all the re- freshing breezes that present themselves. Moreover, 6 common sense regard for comfort leads women to dress for the temperature. Lightweight clothing is worn. dark and heavy garments are ab- 3ured, high necked and close collared waists are discarded, and every effort is made to keep the body cool. But how far beyond this do housekeepers go either in a material or mental sense?
 have already given counsel as to put ting the house into summer raiment, so to speak. I have advised taking down heavy portieres so as to give ingress to plenty of fresh air and it's free passage back and forth between the rooms; have recommended banishing all window draperies or leaving only those of the most diaphanous character, and ex- changing table and bureau covers of silk or embroidery for similar articles which can be washed as often as necessary and are not injured beyond redemption by dust. I have spoken of the advantages of bare floors and light rugs or of mat tings in the place of carpets, and learn from letters received from some of my constituency that they have adopted my plans and feel they have benefited by the change in their surroundings.
 There is even more than this for the housekeeper to practice in helping her family and herself to keep cool during the heated term. Along these lines I have also spoken already, but some of the suggestions it will do no harm to re- peat.
 Few of us appreciate sufficiently tho work that food does in generating warmth or lowering the temperature of the body. We take it for granted that in winter we should feed our families with meat and other strengthening and heat producing items. We have big hot roasts and the like; we indulge in fried foods, pastry, and heavy buildings; we eat heartily and press abundant diet upon our families and friends. All this is necessary at the season of the year when the cold lowers the vitality and makes 1t desirable that we should put fuel into our systems.
 Exactly the opposite is the case in summer. Then our object should be to give the digestive apparatus reduced amount of work. to take into the body such items as will cool the blood and not make the stomach and other gastric organs do too much work. But do we make study of this and determine how we are to get a maximum of nourish- ment with a minimum of heat? How many of US understand the business of feeding the body according to it's wants at different periods of the year and dif- ferent degrees of the thermometer?
 To come down from the general to the particular, let us consider the sort of food to give our families in hot weather in order to keep them in good condition and not overtax their powers.
 First, as to breakfast: l have known families where 1t was taken for granted that griddle cakes and other fried foods should have a place on t. , table in Au- gust as well as in March If you will consider such families as this you will generally find a surplus of dyspepsia and a deficiency of good complexions Nothing iniures the skin more rapidly than disorder of the digestion.