Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-08-12

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thus interfered with digestion; but IN
later years Il has been determined tnat
the drinking OF water rather freely Just
before or even With the meals has .
beneficial efIeot. II ID Ut least better
not to eat Q meal while thirst remains
unquenched, for the volume OF gastric
Juice secreted during the process OF
digestion in the twenty-four hours 10
supposed to be between three and four
quarts. The most important precepts
about the use of water 1t mealtime are:
(a) Relieve thirst by moderate draughts
of water before or during the meal. TO-
Do not wash the food down with drinks
or sips of water. Chew 1t until 1t 10
semi-lIquifed and goes down itself. (c)
Avoid the drinking with, or just after
the meal, iced water or water which is
very cold, thus slowing the digestive
process.
TEA AND COFFEE.
Over the drinking Of water at meals
there are, perhaps for adults, three
eight advantages in the use of these
beverages, If they are properly brewed
(s) Ode is tempted and helped to take
the quantity OF water which should be
taken In twenty. -four hours by each
adult-much more than is taken by the
average person. (b) They are useful
for flavor. (c) The secretion of gastric
juice and the process of digestion are
not retarded as they are when drinks are
taken too cold.
On the other hand much serious harm
a ~
Improperly made. Both contain two
substances the injurious effects OF which
are we'll known. One of these Is tannin,
the active constituent of the solution In
the taunin's vats when skins are con.
verified into leather. It's prolonged and
excessive use In tea or coffee as bever-
age Ia decidedly harmful to the mucua
membrane Of the stomach and intestines.
Constipation is one of the results.
The other harmful active principle ia
caffein. Caffein is strong accessory to
the too abundant use of meats and other
protein foods In the causation of group
of chronic diseases which inflict much
prolonged suffering and shorten many
lives. When we indulge In that "good''
cup of coffee we take about four grains
of caffein and three grains Of tannin.
The main points in preparing tea and
coffee are these: ~ To have an In.
fusion that will be perfectly clear-nc
settings. (2) To retain In the beverage
the delightful aroma and not to disslpate
It into air. (3) To dissolve from the
pulverized coffee or from the tea leaves
just as little as possible of the two harm.
f,,l rko topnin ond Cofoin
The volatile oil which gives coffee itf
aroma is quickly wasted by boiling
Boiling or infusion in hot water for more
than few minutes, extracts too much
of the caffein and tannin.
The best and most convenient way to
prepare the breakfast coffee is by perco
lation as follows: Get one of those tun
nel-shaped utensils used by housewives
In filling fruits into jars when canning
With twine wind firmly and tie one OF
two thicknesses of cheese cloth over the
lower opening. Remove the cover Of
the coffee pot and put this filter in itt
place. Through the filter scald the
coffee pot. Empty 1t. Put the coffee
into the filter, or perculator. Gradually
pour in the requisite quantity of water
When the water has passed through II
five to eight minutes the coffee is ready
to serve.
A tunnel-shaped utensil whose lower
opening has diameter of about two
inches Is suitable for the making Of
coffee for two or three persons. 1t II
better not to use more than one tea
spoonful of coffee, not heaped, per per
son. Experimental work done in Bos
ton some years ago showed that The
quantity of the injurious caffein and
tannin thus prepared Is much smaller
than when made In the usual ways.
In brewing tea boiling should bt
absolutely forbidden. The hot water
should be poured upon the tea leaves
but very few minutes before serving.