The Bridgeport evening farmer., 1917-07-25
HOME HEALTH CLUB
tEdited By pr. David H. Reeder,

~-~1t@A4$G 1r1h bOSlN E<5S.--1He medical profession has for centuries made its living out of the mistakes, accidents and wilful misdeeds of the
 xeople, that 1t serves. Knowing that
 AAe pay for his services can only be
 e5cured on account of the sickness of
 suffering of his patrons the profes-
 sion as a whole and in many notable individual cases. has worked steadily
 to overcome sickness and disease. Some have spent the major part of tbeir lives seeking to educate the peo- rle up to the fact that they them wives are largely responsible for their Swn. suffering.
 For a quarter of century the Home Health Club has been telling people to stop over-eating and under exercising. The latter part of this advice does not apply to the laboring
 people but to the professional and idle class. The time is now drawing near when these instructions are to be followed whether you want to or not and happy will be that family that has profited by the practical di- rections that have given about diet, food values and the advantage of knowing how to prepare the right combination with the least labor.
 In. the Home Health Club book, Vol. l, you will find complete infor- nation about the food values and in the Home Health Club edition of the Nature Cure Cook book, you will find complete directions for the prepara- tion and combination of all kinds of Wholesome and nutritious foods for securing and maintaining perfect health through a simple and natural diet.
 DRYING yEGETABLEs:- lately have called your attention to the fact that the reason why fresh vegetables do not keep fresh is be- cause they contain so much water When the water is removed they will not rot or freeze. I have been so swamped with inquiries for more de- tails that I must to a certain extent "side step" and throw the responsi- bilityo n the Department of Agricul- ture at Washington. The matter has already been taken up and an ex- perimental plant is now being opera ted to determine the best and sim plest way
 { The secret of retaining the delicate volatile oil that gives odor and fla vnr to fruit and vegetables is the all important part of the information and I am informed on very good au- thority that the, Agricultural Depart mept will soon give this information 10. about 1,500 lecturers, who will rapidly cover the sourn first and then Follow north with the growing season Those of you that have steam cook CT can experiment. a little for your selves with a small slow kitchen plant. Try this and report results:
 Prepare vegetables just as you would for the table by peeling, wash ing and slicing. then subject them to very hot steam, time to depend upon the kind or vegetable; potatoes, car- rots, parsnips, and beets from 1-2 to 10 minutes according to the intensity of the heat, Scalding. live steam over the raw surface of these vegetables for ? 1-S minutes will not injure the starch cells but will prevent the es- cape of the volatile oil during the drying process. There should be a free circulation of moist air through the drying oven if an oven is used, but the vegetables may be spread rhinly over screen trays or shelves and dried with the heat of the cook stove by arranging the trays in tiers Ike you fix an cat sproutfng device xor growing greenchick feed. Sever al trays can thus be arranged over the stove, as the process progresses to the dry state the trays should be changed, placing the bottom tray on top and proceeding in rotation with each tray until the entire product is bone dry and hard as dry wood. This will take from 2 to; 4 hours accordingl to the kind of vegetables and degree of heat
 When the process is finished one bushel of dried potatoes will equal five bushels of fresh and 100 pounds of dried cabbage will equal 800 pounds of fresh and this product will ! keep for years. Keep trying you may spoil a few pounds. but the results will Justify the effort Those that have small steam canning outfits can eas-ly adopt them to this service.
 wHOOPING COUGH:-Some tirnefl ago I told you of a simple cure for whooping cough It consisted of choppfng finely several pieces of gar He. making a couple of tablespoon fuls: bind these in equal portions on the bottom of the feet, put on the stockings and wear the pouItice for "A hours I would like to have re- ports from a few more of those that have tried the remedy.
 will gladTy answer all inquiries hOfN lniormaEon on health subjects from readers of this publication if same are addressed to Home Health Club, 50as Cottage Grove Ave, Chi cago, H. Send full name and ad- dress with cents postage.
 Dear Doctor: Please tell me what to do for acid stomach. Am 3s years old. cannot eat fruit of any kind Have tried olive oil but it just ag- gravates the trouble.
 Answer) You do not secrete suf- nciept of the alkaline juices It is quite probable that you have been in the habit of drinking some kind of liquid while eating. The saliva glands are thus deprived of their natural functions of moistening the food with their alkaline secretions aud they have largely ceased to operate. You should begin your meal only when you are sufficiently hungry that the mouth will water at the sight or smell of food. The first article eaten should be piece of hard, dry toast or dry crackers without butter Whatever it l 7s. cs-sw until it becomes a Iiquid by being mixed with the saliva. Then | you can go on with your meal. but take with 1t absolutely no drink of any kind. Chew everythink you eat