Evening star., 1924-09-05

% il'N SioitSitdl cOnulllOn m
duccd by the high tempera-
Il turc and the increased per
spiration. The average hu-
man body loses daily about six pounds
or water. This loss is replaced by
the water in foods and by supplying
the body with liquid direct. Muscu-
lar work. like heat. increases the need
Tor water Sedentary workers may
find that in the cooler seasons there
seems to be but little need on the
part of the system for water. but
IN hot weather they also have q fire.
quently recurring thirst.
Cool pure water is the ideal bev-
eragc either III summer or Winter
but various drinks with water as
their basis may be found more palat-
able in Midsummer than plain wat "
The demands of thirst are 50 urgeI
particularly on the part Of thos ,
engaged in occupations which Ia
the physical resources. that the ust
OF wholesome and tasteful bev-
crage in place Of water often will
have the result of diminishing the
amount Of liquid ordinarily needed
1t is also possible to impart to such
drinks. when properly prepared, Ger
tain qualities which will result in
sustaining bodily strength and
energy when these are heavily taxed
by great heat or uncomfortable
humidity.
An abnormal thirst is created by
the use of certain foods. especially
over-Salted or highly seasoned foods
and great discomfort is caused in
summer by an uuWiSe choice in this
way. Through an improper diet or
through eating in excess. an un-
natural thirst is induced. and the
body is more or less clogged with
waste matter. causing it to he few
erish and exciting the need for water.
In IL condition of this kind bever-
ages h"lp To eliminate the waste
products from the blood. This eN-
,cssivc thirst. therefore, is Il condi-
| lion which can be controlled by
avoiding an undue quantity of pas
tries, sweets and other rich and
highly concentrated foods. and fol-
lowing Il more simple and more
beautiful diet.
The best drinks for quenching thirst
and ideal as hot weather beverages
are those made from acid fruit juices
They seem to have a cooling effect on
the body. as indicated by the fact that
they are craved during a fever. Bev-
erageS which are too sweet should
not be used for quenching thirst, as
heir real effect is I" aggraVate it.
lust enough sugar should te included
when preparing d beverage TO make
II taste we'll and no more.
Drinks should not be taken too
cold The best temperature is when
the drink * pleasantly cool. Follow
ing are some cooling drinks of "a sim
pie and healthful character made
from fruit juices. cereals and vegeta-
hlcS. Some of these beverages are
lnade with boiling water for the rsa-
Son that the juice is thus more thor
pughly expressed:
Fruit and Nut Drinks.
Apple and Lemon Punch.-Put into
into Il bowl Il layer of sliced apples.
sprinkle lightly with powdered sugar,
add layer of sliced lemons, sprinkle
this also with sugar and alternate
PtEuS until your bowl is half full.
Pour over this a small bottle of grape
juice. Dilute with water and serve
in punch glasses.
Apple and Orange Punch.-To two
quarts of water add two cupfuis of
corn sirup and the strained juice Of
four lemons and four oranges. having
previously peeled two of the oranges
and two of the lemons and poured
two cupfuls of boiling water over the
peelings When cold, add this water.
after Straining. to the fruit juice.
Dice one pineapple, either canned or
fresh. into the beverage. then STIR
well. add some cracked ice and serve.
Currant Punch.-Boil two cupfuls
of rurrant jelly together with one
Cupful of sugar and three quarts of
water fer five minutes. Strain, slice
three oranges and three lemons. and
when the liquid is cold add the fruit
10 il.
Cherry BeveraGe.-Pound > pounds
Of cherries into pulp, stones and
all. add the juice of l lemon, then
pour over Il pint or more of boiling
water, depending upon the quality of
the fruit. Sugar as desired. Set
aside to cool. Strain before using. a
few Spoonfuls of this cherry juice to
u glass of water makes refreshing
drink.
I-nfermented Grape Juice.--WaSh
10 pounds of Concord grapes and re-
move from the stems. Put into a
preserving kettle with . quarts of
|, water. Bring to Il boil, mash the
grapes well. then strain through two
thickneSScS Of chccSecloth. Add >
pounds of sugar to the juice and stir
until the sugar is dissolved Strain
gain. Now put on to boil again.