Year: 1873

ls called wholesome because it produces q
beneficial effect of "a particular chara cter OF
the system of an individual. IN this case
however, it is to be considered as 8 medicine
and can be called wholesome only for those
whose systems are in the same condition
Very often simple alment is made iud
gestible by artificial cookery. Ailments
abounding in fat are unwholesome, because
fat rcsists the operation of the gastric juice
The addition Of too much spice makes man,
an innocent aliment injurious, because spices
resist the action of the digestive organs, and
produce an irritation of particular parts Of
the SYSTEM.


In any given case, the digestive power OF
an individual is to be considered, in order to
determine whether a particular aliment is
wholesome on not. In general, we can only
say, that aliment is healthy which is easily
soluble, and is suited to the power of diges-
ton Of the individual; and, in order to rem
der the aliment perfect, the nutritious parts
must be mixed up with certain quantity
ofitbocent substance ahordng no nourish-
nc.It, to fill the stomach; because there is
no doubt that many persons injure their
health by taking too much nutritious food.
In tlis case the nutritious parts, which can
not be dissolved, act precisely like food
which is, in itself, ndigestible.


lis a mistaken idea that the nourishment
III food is according to the quantity; person
may eat great deal of some article, and
receive very little nourshmept fro,sl them
The quantity Of nourishment depends greatly
on the aromatic favor contained in the food ;
and whatever is :lfsipil to the taste is Of
!ntle service to the stomach Now, the
difference between good cookery and bad
cookery lies principally in tie development
OF the flavor Of our food; articles properly
cooked yield the whole of it; by good cook
cry We make the most of everYthing-by
bad cookery, the least.


NUTRITIvE QUALITIES OF THE ONION. The
onion deserves notice as an article of great
consumption in this country, aud it rises in
Importance when we consider that in some
countries, like Spain and Portugal, it forms
one of the common AID universal supports
of life. 1t is interesting therefore to know
that in addition to the peculiar flavor which
first recommends it, the onion is remarkably
nutritious.


According to analysis, the dried onion
contains from twenty-five TO thirty per cent.
OF gluten; it ranks in this respect with the
nutritious pea and the grains 1t is not
merely as relish therefore, that the way
farng Spaniard eats his onion with his hum
bic crust of bread as he sits by the refresh
ing spring; but it is because experience has
long proved that, like the cheese of the En-
glish laborer, il helps to sustain his strength
also, and adds-beyond what its bulk would
suggest-to the amount Of nourishmeut
which bis simple meal supplies.


ExPELLINa Flies 1T is stated that if
two and half pounds ot powdered laurel
leaves are macerated and boiled in water
until their poisonous qual tics arc extracted ;,
and with the solution a whitewash Isl made
by adding as much ouick-lime az can be
Stacked into it, and if a room is whitewashed
with this preparation flies will not settle on
it for six months. 1t is also asserted that
ifpaste, made by stirring together one pin,
of the powdered Laurel leaves with quarter
Of o pint of g'ycerine, be applied to a door
or window casing, q room so prepared will
soon be emptied of flies. Two applications
Of this paste is said to be even enough tc
keep kitchen clear for fortnight.


There is nothing disagreeableor dilateri-
ous to human beings in the odor Of the wash
or paste, though laurel leaves or laurel
water, taken iIto the stomach acts as vio-
lent poison.


VARIOUS plans Cor arresting decay in po-
tatoes after digging, have from time to time
been made public, such as busting with
quick lime, gypsum, charcoal dust, etc.
Prof. Church, of Cirencester, Eng, the
eminent agricultural chemist, announces
that sulphate of lime appears to exercise
very remarkable influence in arresting the
spread of decay N potatoes affected by the
potato disease. In one experiment the salt
was busted over some tubers, partially de-
cayed tronsthis cause, as they were being
slowed away. Some months afterwards
the potatoes were found to have suffered nc
further injury. A similar trial with pow.
dered lime proved 10 be much less effective


CANNING FRUIT. The popular mode o
preserving fruit of late by canning and ex
cuding the air so as TO preyent the tendency
TO decay. Any means by which the all
can be effectualy y excluded from the fruit
will preserve in ths'sane condition as it wa;
mat the time the air was excluded any
length Of time-even thousand years
The most common vessel used for the pur
pose is the tin can. This is probably the
cheapest, but for all fruits that have con.
siderable acidty glass is much better
Fruit acids act upon the tin and thus th'
fruit itself acquires a disagreeable tnny
taste, and becomes actually injurious in
stead Of beneficial as all fruit should be-
Sac. Record


W4p7s.-Apply to the wart with the en-,
of knitting needle little fuming nitri
acid, to be had of the apotbecaries. Re
peat tho application once OF TWICE, and il
two or thvss days the excresence will com