Year: 1870

| drawn. Hundreds of city merchants


lead this spasmodic life for few years,


and then wonder that their stomachs
! are out of order. The wonder Is, that
| their stomachs have kept ia order so
| long, To those who say, "a You have
! shown us how 10 get indigestion, but
we want to cure it., / answer, DO
not talk about curing II, but rather ask


how you shall prevent the same"
Thls VIII be the safer and the more
satisfactory plan; for though 1t is u
very good thing to go to a doctor (for


the doctor), ii Is n much better thing


10 Keep away from him tfur the pa-
uent); and If you can learn this happy
art, enjoying good health at same
| time, you have discovered the true
elixir Of life,


| TO begin with, take your meals reg


ulaly do not dine at 2 p. NJ. to-day,
and Z 7. NJ. tomorrow, and 4P. M. the
day after; but fix some stated hour.


Dining late is, rs rule, preferable to
miHday dinners, for dinner, ought to


be the principal meal of the day and, to
-be enjoyed "a Is well digested, admits
OF neither hurry ncr interference. The
work OF the day should be over and
long rest, followed by light occupa-
ton before bedtime, will be singularly
conducive to health as well as happi-
ness. What profit or pleasure can you
get out of dinner when you know
that an army of clerks awaits your SUI
pervlsion, or that some very tall and
remarkably stout ledgers have to be
balanced as soon as the cloth was re-
moved? You wait with impatience for
the courses to be served, for the food
to be swallowed; but as for the diges-
ton OF the same, that is quite beyond
your Jurisdiction your business is to
clear so many dishes in given time
your work is cut out before you, and
you are not the man to shirk it. But
you must consider that you have
stomach to superintend as well as clerks,
and that If you do not give the bowels
passing thought, the balance will be
Do not forget the good old adage, a. At
ter dinner rest awhile.u Let your
meals be considered as important an
item in the business of the day as watch
ing the firmness of foreign markets the,
looseness of gray shirtings, or the fiuc-
tuating fortunes of the Mexican repnb-
lie. If you are to ignore the art of
dining, you may as well repudiate at
once the art of living and working, for
rest assured that, unless you dine with
judgement, you will not be able to cal
culate with foresight; and, just for the
lack of a little astronomical knowledge
you may be bankrupt.


Is there not the old story quoted by
everybody who has written on food and
digestion, namely, that the first Napo-
leon lost the battle of Leispsic from
eating u hadly-coooked mutton chop?
He died of cancer of the stomach.
do not say that this was brought on by
his hastily-snatched, half-masticated
outlets and chickens but if we allow
that man has predisposition to ma
lignant disease, is il unlikely that the
most ill-treated organ should be attack
ed by the disease? BE careful as to the
character of your food-your imports
let us call them; let them be nourish-
ing, digestible, and judiciously cooked
for ifthese three qualitiesare combined,
you will include a fourth, namely, that
they shall be palatable. 1t is easy
enough to tell you what is nourishing
those household words, beef and NUT
ton, imply multitude of dishes that
shall nobly support life. and rarely fail
to please the palate. Possibly you may
reply, "Thats nothing new; anybody
could have told US to eat beef and NUT
ton; we have been eating it all our
lives" True, you have done so, but
unconscious of its merits. 1t may be
that you have been eating beef for forty
years, and yet you may be even now
profoundly ignorant of its full merits
and capabilities. You have not always
eaten it with judgement you have ca
ten 1t tough, perhaps, or with the juices
ofthe meat extracted, or with the greasy
accessories that do not harmonize with
either the meat itself or the consumer
thereof Perhaps you have, with un-
| fiinching fidelity, stuck to the same
joint, scorning any change to interest
the stomach or stimulate the appetite I;
so that familiarity with these household
words has bred contempt. Study va
riety, or let your cook do so, If she has
brains Il do not write for those who
keep male chef de ct.isine); If your
cook lacks intelligence, let your wife
come to the rescue; for in common
| courtesy, we will admit that she, at any


rate. is gifted with these organs of
thought. There is n general idea prev
alent that all beef is pretty much alike,


more often tough than tender. But
there are bullocks and bullocks, beef
and beef, of varying qualities.