The Bridgeport evening farmer., 1916-04-19
HOME HEALTH CLUB
edited by DR.. David H. Reedere,
Chicago.)

VITAL ELEMENTS: People that
live in cities or even country districts
where the water supply is impure and
are forced to boil the water in order
to make it safe for drinking purposes
usually complain of the flat or insi-
pid taste. AS a matter of fact water
that has been boiled is dead and al
though all of the impurities that were
in it before boiling are still there, they
have been killed by the cooking pro-
cess and presume that in their little
world the process of decay is going
on just as it does in the world of our
vision.
To place boiled water in closely
sealed bottles and let it stand in a
warm room increases the bad taste
keeping the closed bottles in a refrig-
orator helps some and to make this
sterilizeds water perfectly pa1atab1e it
is only necessary to give it plenty of
air. This may be done in various
ways. Letting it stand in clean
room in an open water bucket or pit
cher, but covered with a clean cheese
cloth, will soon restore life and vitali-
ty. Ten to twenty hours would not
be too long for it to stand, then lit
tie pure ice may be added and you
have a pure and pa1atable drink of
sparkling water.
The same result could be accom-
plished much more quickly by attach
ing a clean rubber tube to your auto
or bicycle pump, insert the tube into
the bottle that has been previously
filled with the boiled water, see that
the tube reaches the bottom of the
bottle and then pump air into the wa
ter for a few minutes.
Many excellent foods are ruined
and their digestibi1ity almost destroy
ed by cooking Cabbage is a notable
example of this nature Chopped fine
or ground in a meat chopper and sea-
soned with French dressing, 1t is not
only delicious to the taste but is one
of the most easily dfgested of all
foods. It furnishes some Of the very
best of medicinal elements when serv-
ed in this way and it's bulk and per-
centage of waste aids the bowels in
their perista1tic movements.
AS soon as it is cooked to the boil
ing point the organic iron that is SO
abundant in the raw article is destroy
ed and the tough, leathery fibers be-
come very hard to digest. BY study
ing the table of digestibility Of foods
in your Home Health Club book, Vol.
1, you will find that there isonly one
other article of food that requires
greater powers of digestion or longer
time and thatcher article is usually
found in the same pot of New Eng
land boiled dinner.
The medicinal. value of many herbs
is destroyed by cooking, that is why
so many of the herb remedies used
by the natives of various countries,
with astonishing4y beneficial results.
are wholly innocuous when subjected
to laboratory tests of the modern sci
entists.
Animals use certain herbs in the
raw state and derive certain specific
results, but when the same herbs are
made by man into ttnctures, extracts
or infusions, no such results are Sc
cured. The arom of coffee is largely
wasted when it is cooked in an open
coffee pot and it is for that reason
that coffee made in a percolator is
so much more economical, less cof-
fee is required and the flavor or
strength as it is usually called is much
greater.
Whenever possible, enc or two ar
ticles Of fresh or raw fruit or vege-
tables should be eaten every day by
everyone. If this rule is followed you
will have fewer doctors bills to pay
and you win feel much more alive
and fit than when you partake only
of cooked foods.