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THE 
 
 DI 
 
 QUESTION, 
 
 GIVING 
 
 
 THE REASON WHY. 
 
 SUSANNA W. DODDS, M.I) 
 
 NEW YORK : 
 FOWLER & WELLS CO., PUBLISHERS 
 
 No. 753 Broadway. 
 1884. 
 
 7— T 
 
.A. 1TEW BOOK. 
 
 HEALTH IN THE HOUSEHOLD; 
 
 OR, 
 
 HYGIENIC COOKERY. 
 
 By SUSANNA W. DODOS, M.D. 
 
 One large i2mo vol., 600 pp., extra cloth or oil-cloth. Price, $2.00. 
 
 The author of this work is specially qualified for her task, as she is both 
 a physician and a practical housekeeper. It is unquestionably the Dest 
 work ever written on the healthful preparation of food, and should be in 
 the hands of every housekeeper who wishes to prepare food healthfully and 
 palatably. The best way and the reason why are given. It is complete in 
 every department. To show something of what is thought of this work, we 
 copy a few brief extracts from the many 
 
 NOTICES OF THE PRESS. 
 
 "This work contains a good deal of excellent, advice about wholesome food, and 
 gives directions for preparing many dishes in a way that will make luxuries for tlit- 
 palate out of man; simple productions of Nature which are now lost by a vicious cook- 
 ery."— Home Jour, ml. 
 
 " Another book on cookery, and one that appears to be fully the equal in all respect*, 
 and superior to many of its predecessors. Simplicity is sought to be blended with* 
 science, economy with all the enjoyments of the table, and health and happiness with an 
 ample household* liberality. Every purse and every taste will find in .Mis. Do. Ids' book, 
 material within its means of grasp for efficient kitchen administration."- X }'. Star. 
 
 "The book can not Tail to be of great value in every household to those who will in- 
 telligently appreciate the author's stand-point. And there are but lew who will not con- 
 cede that it would be a public benefit if our people generally would become better in- 
 formed as to the better mode of living than the author intends."— Scientific Amerit 
 
 ''She evidently knows what she is writing about, and her book is eminently practi- 
 cal upon every page. It i< more than a book of recipes for making soup-, and pies, and 
 cake ; il is an' educator of how to make the home the abode of healthful people." 
 Jhi'dy Inter-Ocean, Chicago, III. 
 
 " The book is a good one, and should be giveu a place in every well-regulated f < 
 —Indianapolis Journal. 
 
 " As a comprehensive work on the subject of healthful cookery, there is no other in 
 print which is superior, ami which brings the subject so clearly and squarely to the un- 
 derstanding of an average housekeeper. —Methodist Recorder. 
 
 "In this book Dr. \)oM< deals with the whole subject scientifically, and vet lit* 
 made her instructions entirely practical. The book will certainly prove useful, and if 
 its precepts could be universally followed, without doubt human life would be consider- 
 ably lengthened."- -Springfield Union. 
 
 "Here is a COOk-book prepared by an educated lady physician. It seems to he a 
 very sensible addition to the voluminous literature on this subject, which ordinarily has 
 little reference to the hygienic character of the preparations which arc describe 
 '/.ton's ift raid. 
 
 " This one seems to US to be mosl Sensible and practical, while yet based upon >cicn- 
 titi. principle.- in short, the best. If il were in every household, there would be f II 
 misery in the world." South and \\\ st . 
 
 "There is much good sense in the hook, and there is plenty of occasion for a 
 lhe Ordinary methods of COOking, as well as the common style of diet." 
 
 " she seis forth the win and wherefore or c »okery, and devotes the larger poitiuo of 
 •he work to those articles e Bentlal to good blood, Btrong bodies, ami rigorous minds.' — 
 ier. 
 The work will be senl t-> any address, by mail, post paid, on receipt of 
 
 price, $2.00. A.GEN1 Wanted, to whom special terms will be given. Send 
 
 I'M Irrms. Ad.!; 
 
 FOWLEB \ WELLS (0., Publishers, 758 Broadway, Nov York. 
 
 24 I8U4 
 
THE 
 
 DIET QUESTION, 
 
 GIVING 
 
 THE REASON WHY. 
 
 FROM 
 
 "HEALTH IN THE HOUSEHOLD"; 
 
 OR, HYGIENIC COOKERY. 
 
 / 
 
 by 
 SUSANNA W. DODDS, M.D. 
 
 
 14 No spice but hunger ; no stimulant but exercise." — Felix L. Oswald, M.D. 
 
 NEW YORK: ' / ZfJ & 
 
 FOWLER & WELLS CO., PUBLISHERS, 
 
 No. 753 Broadway. 
 
 1SS4. 
 
^ 
 
 
 y 
 
 X* 
 
 * 
 
 COPYRIGHT, 1884, BY 
 FOWLER & WELLS CO 
 
 Edward O. Jenkins' Sons, 
 
 Printers and Stereotypers, 
 
 ao North William Street, New York. 
 
PUBLISHERS' PREFACE. 
 
 The following pages from " Health in the Household ; or, 
 Hygienic Cookery," by Biro. Dr. Dodda, are published in this 
 form in order that the "Reason Why" of the food reform 
 question may have a more extended circulation. It is un- 
 questionably the clearest and best statement of the case that 
 has yet been made, and as such, is commended to the pub- 
 lic by 
 
 THE PUBLISHERS. 
 
INTRODUCTORY 
 
 The question is often asked, "What is this hygienic 
 diet ? " and it would be well for its advocates, if a correct 
 answer were always given. This food differs so materially 
 from that in common ^ use, that persons who have simply 
 heard of it, are apt to form erroneous ideas in regard to it. 
 For example, if you state that a hygienic breakfast-table 
 furnishes neither coffee nor tea, no beefsteak, butter, nor 
 hot biscuits, you are met with the question, " What do they 
 eat ? " And before you can begin to reply, the conclusion 
 is reached that the table must be wofully bare, and the food 
 on it lacking in wholesome variety and good flavor (since 
 there are no seasonings), and also in nutritive qualities. In 
 other words, that it is a sort of starvation diet, which sensi- 
 ble people would at once reject. 
 
 Now, nothing could be farther from the truth than such 
 an inference ; and patients at our table have often remarked 
 that if people only understood the real character of the 
 hygienic diet, they would think more favorably of it. In 
 the first place, the hygienic table admits of as great a variety 
 as any other ; and once the palate adapts? itself to the change 
 — which requires but a short time — the food. is quite as 
 keenly relished as that prepared in the ordinary way. In 
 the next place, one does not tire of it ; even in warni spring 
 mornings, when other people feel the need of a tonic to give 
 them an appetite, the sound of the breakfast-bell in hygienic 
 households is always welcome. The presence of natural 
 hunger makes the food taste good, while at the same time it 
 is the best possible aid to digestion. The fresh ripe fruits, 
 
2 HEALTH IN THE HOUSEHOLD. 
 
 the crisp little rolls, twenty minutes from the oven, the well- 
 cooked oatmeal, and the luscious stewed fruits — to say 
 nothing of good baked potatoes, and other side dishes that 
 find their way to the table — all are enjoyed with a zest that 
 rarely belongs to steak, biscuit and coffee. 
 
 But a more important point to the physiologist is, that 
 the food eaten is far more healthful and nutritious than the 
 aforesaid articles ; from the simple fact that it contains a 
 much larger per cent, of those substances that are necessary 
 to form bone, teeth, muscles, tendons, and the other tissues 
 of the body. This is why one can work longer and with 
 less fatigue on hygienic food than on any other ; it nourishes 
 better. Were proof needed on this point, the tables in Part 
 I., giving the constituents of food, ought to furnish it. 
 
 Still another virtue belonging to this diet is, that it con- 
 tains no stimulating or abnormal substances, to tax the vital 
 powers in getting rid of them ; no salt, pepper, spices, or 
 other irritating condiment ; everything is unable, in one way 
 or another. Neither is there an excess of oily or saccharine 
 matter, to clog the digestive or the excretory organs. But, 
 to get at once to the root of the matter, we will take up the 
 a, b, c, of the hygienic dietary ; resting assured that if our 
 premises are correct, the conclusions will take care of them- 
 selves. 
 
 All persons who are thorough hygienists, according to the 
 teachings of the late R T. Trail, M.D., believe that inorganic 
 substances are incapable of nourishing or building up the 
 vital structures of our bodies. To begin with first princi- 
 ples, we hold that vegetable organisms are fed by inorganic 
 substances, and by these alone ; that animal organisms are 
 fed by organic substances, and by these only. "We also 
 maintain that, other things being equal, the products of the 
 vegetable kingdom are bettor suited to man's needs than 
 are those of the animal kingdom : and that out of the 
 former, those products are best suited tor foods which most 
 
INTRODUCTORY. 3 
 
 nearly supply the waste of the various tissues. There are, 
 no doubt, many varieties in the vegetable kingdom which 
 can be and sometimes are used for foods, but wiiieh rank 
 low in nutritive value, and are otherwise inferior in quality ; 
 these, if eaten, are recommended only as occasional dishes. 
 
 If wo follow scientific analysis, we must place first in the 
 rank of nutritious foods, the various preparations of wheat ; 
 then the other grains, some of which are better adapted to 
 our wauts than others. Fruits, as a class of foods, are ranked 
 higher than vegetables by hygienists* and sonic fruits higher 
 than others ; while among the vegetables proper, there are 
 certain kinds that are better suited for human food than 
 others. 
 
 The flesh of animals, as will hereafter be shown, does not 
 begin to compare with the whole grains — or even with some 
 vegetables — in the quantity of nutritive matter contained ; 
 so that if used, it must fall below the latter in respect to 
 nutrition. Besides, it carries with it a certain amount of 
 substance that can not be utilized by the vital organs ; 
 whence it follows that these organs must do extra work in 
 expelling this substance from the vital domain. All animals, 
 however healthy, are every moment of their lives throwing 
 off a large per cent of worn-out or effete matter ; i 
 times larger than that which is expelled from the surfaces 
 of fruits or vegetables. This matter is in every tissue, and 
 in every drop of blood or other fluid in the tissues ; nor 
 does the act of killing the animal improve the condition of 
 things. On the contrary, the moment that life is extinct 
 decomposition begins, and the waste is much more rapid ; 
 hence the use of antiseptics, as salt, soda, saltpetre, etc., to 
 arrest decay. 
 
 Animal foods therefore are exceedingly unstable, not to 
 say impure, in their best estate ; whence their character as 
 inflammatory food. All animal products, as butter, 
 cheese, etc., partake of this character, in a greater or less 
 
4 HEALTH W THE HOUSEHOLD. 
 
 degree. Beef and mutton are perhaps the best of the flesh 
 foods. Fish, fowls, oysters, etc., belong to lower orders 
 of animaWlife, some of which are infested with vermin or 
 animalculae,* and all of which feed upon less inviting food 
 substances than do the nobler animals. 
 
 A further objection to the use of meat is found in the fact 
 that many animals are afflicted with acute or chronic dis- 
 eases, and are often rushed into market in that condition. 
 This is particularly true of swine, and often indeed of cattle. 
 Were the actual statistics given in all their loathsome de- 
 tails, of scurvy in swine, of ulcerated livers, of deaths from 
 trichinse, of beef discolored from venous blood, and often 
 from semi-putrefaction, it would be enough to pall the 
 keenest appetite, even though it failed to convince the most 
 perverted judgment. 
 
 In the following pages the subject will again be adverted 
 to, and reasons given why hygienists regard meat, the best 
 of it, as second-rate food ; and salt, its usual condiment — 
 which is a metallic, inorganic substance- 1 - as no food at all 
 Some hints will also be given as to the relative merits of the 
 various food products, both in regard to health, and also to 
 their nutritive value. It will likewise be shown, that so far 
 as the quality of the hygienic diet is concerned, the resources 
 of nature, as well as of art, are not by any means exhausted. 
 Indeed, the lrygienists themselves have scarcely more than 
 commenced to study the matter. The place to begin, of 
 course, is in the department of agriculture. It is well known 
 that grains, fruits and vegetables', are capable of improve- 
 ment by culture, to an almost unlimited extent ; and there 
 is little if any doubt that nearly all fruits fully ripe, and in 
 their finest development, would be exceedingly palatable 
 nature furnishes them. It is much to be hoped that an 
 enlightened public sentiment, on this subject as on oth 
 
 * t lie liquor of oyster* In Mid to be filled with Infusoria or animalcnlie. 
 
INTRODUCTORY. O 
 
 will help to bring about a higher culture of all these prod- 
 ucts, and especially of fruits. 
 
 Some dietetic reformers, in their eagerness to gratify a 
 perverted palate, have fallen into the habit of mixing various 
 foods together, indiscriminately, in the preparation of a 
 single dish. Such admixture, if confined to one class of 
 products, for instance the grains, would not be amiss ; but 
 the plan of putting together in the same dish, fruits and 
 vegetables (say cabbage, beans, beets, squashes, etc., with 
 raw or cooked fruits), is a practice that can not be too 
 strongly condemned. Sound stomachs might be able to 
 manage these conglomerations, but weak or diseased ones 
 would certainly be the worse for it ; and it is a question 
 whether even the best digestion, under such treatment, 
 would not finally be impaired 
 
 This brings us to the subject of the dietetic classification 
 of foods. It also suggests a reason for some slight depart- 
 ure in this book from the ordinary grouping of food 
 products. For example, under the head of " Vegetables," 
 only such products are named as seem to be dietetically 
 allied to each other ; no attention being paid to scientific 
 technicalities. In like manner, tomatoes and melons are 
 classed with vegetables, because they are intended to be 
 eaten with them. And it might be added, that meats, if 
 eaten, are thought to digest better taken with vegetables, 
 rather than with fruits. There is no doubt that very oily sub- 
 stances eaten with fruits, make rather a bad mixture ; and it 
 ought to be thoroughly well known that the large amount 
 of sugar ordinarily cooked in the latter, renders them diffi- 
 cult to digest, and often causes pain in the stomach, or cholera 
 morbus, particularly if they are eaten with vegetables. The 
 trouble is not with the fruits, but with the sugar, and the 
 bad combinations that are made. 
 
 The subject of food combinations — whether cabbage and 
 raw apples will digest well together, or strawberries and 
 
6 HEALTH IN THE HOUSEHOLD. 
 
 cucumbers, or grapes and Lima beans, etc., etc, — is a topic 
 that in the main has been quite overlooked. In the last few 
 years, however, some careful observations have been made 
 by hygienists, in the management not only of very sensitive 
 stomachs, but also those of ordinary strength ; and the con- 
 clusion has been reached, that here as elsewhere, there are 
 certain general principles underlying the whole subject, 
 which, if properly understood, would be of much value. 
 Certain physicians, among them the writer of this book, 
 believe that (for feeble stomachs at least) fruits and vege- 
 tables do best when taken at separate meals ; that vege- 
 tables, when eaten, should be taken at dinner ; and that 
 disregard of these rules often leads to indigestion. It is a 
 question, then, whether with care in these respects, there 
 would be that difficulty which some persons experience in 
 eating fruits, and others in eating vegetables. 
 
 In the management of patients with even a moderate 
 amount of vitality, the writer has found no difficulty in 
 enabling them to eat fruits in abundance, and without the 
 slightest inconvenience; and to a certain extent the same is 
 true as respects the use of vegetables. A very good rule for 
 general observance, is to make the breakfast of bread and 
 fruit, and perhaps some grain preparation; the dinner of 
 bread, vegetables, etc.; and the supper of bread and fruit 
 only, or bread and fruit juice. It is also a good £>lan, if raw 
 apples, peaches, or grapes are eaten, to take them at break- 
 fast, and by all means at the beginning of the meal. Let the 
 fine sub-acids touch the bottom of the stomach, so to speak. 
 If melons are eaten, they should be taken at or before the 
 dinner; if at the meal, they should be served at the com- 
 mencement of it, not at the close. These rules have been 
 found to work well with persons who arc sick, and they can 
 hardly work ill with those who arc in good health. Or, as 
 it is sometimes said, "What will make a sick man well, 
 will also keep him well." 
 
INTRODUCTORY. i 
 
 The question is frequently asked, whether the hygienic 
 diet is to be recommended from an economic stand-point. 
 So far as the table itself is concerned, the one way of living 
 is probably about as expensive as the other ; in other words, 
 the money that is usually spent for tea, coffee, sugar, butter, 
 meat, condiments, etc., is laid out for choice grains, ripe, 
 dried or canned fruits, and the bed of vegetables. But if 
 there is a saving of time and money in the enjoyment of 
 uninterrupted good health, then indeed, there is economy 
 in hygienic living. A lady who has tried both ways, and 
 who was formerly a patient and boarder in our house, gives 
 her testimony as follows : 
 
 " My husband and I have been married twelve years ; 
 and it is only since leaving your house, two years ago, that 
 we have ever been able to save a cent. Doctors, medicines, 
 and what we then supposed to bo the ' best of living,' viz., 
 meat three times a day, and beef-tea between meals for 
 strength ('?), ate up the small salary. Last year we bought 
 a lovely little home, and on a salary of fifteen hundred 
 dollars, we saved five hundred to pay on the place. And 
 the diet — why, we never lived so well ; good bread of 
 Akron Graham flour, fresh vegetables, and the best of 
 fruits and grains. We kept a horse, and hrred a man to 
 work the garden. We feel that we have only just begun to 
 live. In health I am better ; more like my real self ; more 
 sunshine, contentment, and happiness — all owing to a 
 good, pure diet, fresh air and exercise," 
 
 To those who may desire to understand more fully the 
 Reasons why hygienists depart somewhat from the ordi- 
 nary methods of preparing foods, the chapters in Part I. 
 may be of interest. And should the reader find in these 
 more or less repetition of what has been stated elsewhere 
 in the work, the simple fact that it has all been written 
 piecemeal may in part account for it. The items have been 
 jotted down from time to time, as the writer could note 
 
8 HEALTH IN THE HOUSEHOLD. 
 
 them ; and in the end there was very little chance to re- 
 write, or even rearrange the matter in hand. Another six 
 months would have made a more orderly work, but it would 
 not have silenced the clamor for the book at all hazards. 
 
 There ! now, good friends, take the volume just as you find 
 it ; and if you can write a better, the author of this will 
 gladly help you to sell it. But one thing — do not decline 
 the present one, and then come to us with inquiries of this 
 sort : " How do you steam these choice grains ? " " Tell me 
 how you make your cream biscuits ? " " What are your 
 rules for preparing those fine fruits?" "How do you 
 manage to cook vegetables so nicely?" "What ails my 
 little Graham rolls that they never look like yours ? " etc., 
 etc. Take the book, follow its directions, and you will find 
 out all about it 
 
PART I 
 
 THE REASON WHY. 
 
 CONSTITUENTS OF FOOD. 
 
 The following tables, giving the composition of the various 
 grains, together with that of beans, peas, lentils, pot 
 beef, mutton, eggs, milk, and cream, are taken from Pavy, 
 that well-known authority on Food and Dietetics. 
 
 TABLES. 
 Varieties of Wheat in the dry* state. — (PAYEN.) 
 
 
 Hard 
 wheat. 
 - 
 eta.) 
 
 Hard 
 (Africa.) 
 
 Hard 
 wheat. 
 (Tagan- 
 rog.) 
 
 20.00 
 63.80 
 8.00 
 3.IO 
 2.25 
 2.85 
 
 Semi- 
 hard 
 wheat. 
 (Brie.) 
 
 White or 
 
 soft 
 
 wheat. 
 
 (Tuzeile.) 
 
 Nitrogenous matter . . . 
 
 Starch 
 
 Dextrin, etc 
 
 22.75 
 58.62 
 9-50 
 3-50 
 2.61 
 3.02 
 
 I9.5O 
 
 65.07 
 7.60 
 
 3-oo 
 2.12 
 2.71 
 
 15.25 
 
 70.05 
 
 7.00 
 
 3.00 
 
 1 95 
 2-75 
 
 12.65 
 
 76.51 
 6.05 
 2.80 
 
 Cellulose 
 
 Fattv matter 
 
 I.87 
 2.12 
 
 Mineral matter 
 
 
 IOO. 
 
 100. 
 
 IOO. 
 
 IOO. 
 
 IOO. 
 
 * In an ordinary state, grain contains from 1 1 to 18 per cent, of water. 
 
 (ID 
 
12 
 
 HEALTH IN THE HOUSEHOLD. [PART L 
 
 Varieties of grain hi the dry state. — (PAYEN.) 
 
 
 Rye. 
 
 Barley. 
 
 Oats. 
 
 Maize. 
 
 Rice. 
 
 Nitrogenous matter. . . 
 Starch 
 
 12.50 
 
 64.65 
 
 14.90 
 
 3.10 
 
 2.25 
 
 2.60 
 
 12.96 
 66.43 
 IO.OO 
 
 4-75 
 2.76 
 3.10 
 
 14-39 
 
 60.59 
 
 9- 2 5 
 7.06 
 
 5.50 
 
 3-25 
 
 12.50 
 
 67-55 
 4.OO 
 
 5-90 
 8.SO 
 
 1.25 
 
 7-55 
 
 88.65 
 
 I. OO 
 
 Dextrin, etc 
 
 Cellulose 
 
 I. IO 
 
 Fatty matter 
 
 O.80 
 
 Mineral matter 
 
 O.9O 
 
 
 100. 
 
 100. 
 
 100. 
 
 IOO. 
 
 IOO. 
 
 Composition of Buckwheat. — (Payen.) 
 
 Nitrogenous matter 13. 10 
 
 Starch, etc 64.90 
 
 Fatty matter 3.00 
 
 Cellulose 3. 50 
 
 Mineral matter 2.50 
 
 Watw 13.00 
 
 Composition of Beans. — (Payen.) 
 
 Horse 
 Bean. 
 
 Nitrogenous matter 30.8 
 
 Starch, etc 48.3 
 
 Cellulose 3.0 
 
 Fatty matter 1.9 
 
 Saline matter 3.5 
 
 Water 12.5 
 
 100. 
 
 Broad or Windsor 
 bean, dried in the 
 green state, and 
 decorticated. 
 
 29.05 
 
 55-85 
 1.05 
 2.00 
 
 3-65 
 8.40 
 
 French or Kidney Bean.— (P AY EN.) 
 
 Nitrogenous matter 25.5 
 
 Starch, etc 55.7 
 
 Cellulose 2.0 
 
 Fatty mutter 28 
 
 Mineral matter 3.2 
 
 Water g.g 
 
 IOO. 
 
PART I.] CONSTITUENTS OF FOOD. 13 
 
 Dried Peas— (P AYES.) 
 
 Nitrogenous matter 23.8 
 
 Starcii, etc 58.7 
 
 Cellulose ,5 
 
 Faity matter 21 
 
 Mineral matter 2 . 1 
 
 Water ' ' . 8.3 
 
 Lentils. — (Pa yen.) 
 
 Nitrogenous matter 25.2 
 
 Starch, etc 56.0 
 
 Cellulose 2.4 
 
 Fatty matter 2.6 
 
 Mineral matter 2.3 
 
 Water 1 1 . 5 
 
 100. 
 Potato. — (PAYEN.) 
 
 Nitrogenous matter 2.50 
 
 Starch 20.00 
 
 Cellulose 1.04 
 
 Sugar and gummy matter 1.09 
 
 Fatty matter o. 1 1 
 
 Pectates, citrates, phosphates, and silicates of [ , 
 
 lime, magnesia, potash, and soda \ 
 
 Water 74 00 
 
 100. 
 Sweet Potato.— (Payen.) 
 
 Nitrogenous matter 1-5° 
 
 Starch - 16.05 
 
 Sugar 10.20 
 
 Cellulose 0.45 
 
 Fatty matter 0.30 
 
 Other organic matter 1. 10 
 
 Mineral salts 2.60 
 
 Water 67.50 
 
 Lean Beef.— (Letheby.) 
 
 Nitrogenous matter IO - 3 
 
 Fat... 3-6 
 
 Saline matter 5 1 
 
 Water 72.0 
 
14 HEALTH IN THE HOUSEHOLD. [PABT L 
 
 Lean Mutton. — (Letheby.) 
 
 Nitrogenous matter 18.3 
 
 Fat 4-9 
 
 Saline matter 4.8 
 
 Water 72.0 
 
 100. 
 
 White Fish* 
 
 Nitrogenous matter 18. 1 
 
 Fat 2.9 
 
 Saline matter 1.0 
 
 Water „ 7 8 -o 
 
 100. 
 
 Eggs. — Entire contents. \ 
 
 Nitrogenous matter 14.0 
 
 Fatty matter 10. 5 
 
 Saline " 1.5 
 
 Water 74.0 
 
 100. 
 Egg — White of. 
 
 Nitrogenous matter 20.4 
 
 Fatty matter 
 
 Saline " 1.6 
 
 Water 78.0 
 
 100. 
 
 Egg — Yolk of. 
 
 Nitrogenous matter 16.0 
 
 Fatty matter 30. 7 
 
 Saline " 13 
 
 Water 52.0 
 
 100. 
 
 Milk (Cow's). — (Letheby.) 
 
 Nitrogenous matter j . 1 
 
 Fatty matter 3.9 
 
 Lactin 5.2 
 
 Snline matter 0.8 
 
 Water 86.0 
 
 100. 
 
 From Pavy's " Food and Dietetics," p. 171. f lb., p. 182. 
 
PART I.] FOOD AND PHYSICAL DEVELOPMENT. 15 
 
 Cream.— (1 
 
 Nitrogenous matter 2.7 
 
 Fatty matter 26.7 
 
 Lactin 2.8 
 
 Saline matter 1.8 
 
 Water 66.0 
 
 m 100 
 
 Food and Physical Developm. 
 
 The food question is one ot the most important, not to 
 say the most difficult, that the physiologist has to handle ; 
 and with all the experience of bi not a3 
 
 yel been able to fully unravel the 1 3 of this many- 
 
 sided problem. What products to select and the 
 methods of growing them, how to prepare the food and 
 how often to partake of it, what quantity is accessary to 
 supply the waste of the what variety is needed, and 
 
 what combinations produce the best digestion — all I 
 and more, remain to he studied in tiie light of known facts 
 and of physiological science. 
 
 As regards the nature or quality of foods, it must he con- 
 ceded that that food is best which most nearly supplies the 
 natural waste of (he tissues. And those articles which con- 
 tain the largest amount of the materials necessary to build 
 up the body, these being in the required proportions, 
 would rank higher in value than other articles which are 
 poor in this respect. Nature lias given us a bountiful 
 supply of food products, some rich in quantity and variety 
 of nutritive elements, and some containing an abundance of 
 certain food principles, with rather a meager supply of 
 ; while there are many that yield only a limited 
 amount of nutrient matter. Thus, the lavish profusion that 
 is furnished to our hand gives room for the exercise of 
 judgment in selecting foods, as well as skill in preparing 
 them. 
 
 The results of chemical analysis, as given by Liebig, 
 
16 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 Boussin'gault, Pay en and others, place the grains at the 
 head of all nutritive substances, as will be seen by the 
 tables at the beginning of this chapter. And while it does 
 not follow that we must, as a rule, use the more nutritious 
 articles of diet to the exclusion of the others, it would seem 
 to be in accordance with reason that the former should 
 occupy a more prominent place in the food list than the 
 latter. For example, wheat, which contains $5 per cent, of 
 solid matter, would be better suited to sustain life than 
 turnips, that have only 11 per cent. ; and better also than 
 meat, that has but 36 per cent. In so far, therefore, as 
 chemical analysis can give us any light, the grains rank 
 highest as foods. 
 
 But it is sometimes said that the relative value of the 
 different food products can be better determined by experi- 
 ence than by chemical analysis ; and as there is not space 
 in this short chapter to investigate the latter, let us give a 
 passing thought to the former. Experience, to be of value, 
 must be derived from the observation of a sufficient number 
 of individuals to give us something like a rule, deduced 
 from facts which these individuals can furnish. What, 
 then, are the facts ? Looking over the nations of the earth, 
 savage and civilized, we find great disparity among them 
 as to the physical development of their inhabitants ; some 
 are well proportioned, with good bones and muscles, sound 
 teeth, robust bodies, and all the other evidences of fine 
 growth and excellent general health. Others are small in 
 stature, ill-proportioned, wanting in muscular development* 
 and otherwise inferior in physique; and while it must not 
 be taken for granted that food alone is responsible for 
 these several results, still it can not be denied that it is an 
 important factor in the case. Comparing the dietetic 
 habits oi the people of these nations, fchere % has been found 
 to exist a rerj striking correspondence between the quality 
 of the food thev eats ?md the size, strength and symmetry 
 
PART I.] FOOD AND PHYSICAL DEVELOPMENT. 17 
 
 of their bodies. It lias also been noted by travelers that in 
 those countries, in Europe and elsewhere, in which the 
 people were remarkable for long life, strength of body and 
 line proportions, combined with rare personal beauty and 
 good complexions, their dietetic habits have been relatively 
 simple, and the food itself restricted for the most part to 
 the products of the soil. 
 
 The peasantry of Europe furnish examples of whole 
 nations of people living almost exclusively on a grain and 
 ible diet, with perhaps a moderate supply of milk. 
 They use coarse bread, and an abundance of cereal 
 rionsly prepared. They eat very little meat, and their food 
 as a whole, contains few condiments. It is likewise worthy 
 of remark, that among these simple rural people, who can 
 not afford either the rich dietary or the sparkling wines 
 and other stimulating drinks used by the wealthy, there is 
 a smoothness of skin an 1 purity of complexion that is quite 
 the exception among the upper olassea This is particularly 
 noticeable in England and Scotland ; and it is said to be 
 the same in Germany. There is a certain wholesome come- 
 liness among the peasant lads and lasses that does not quite 
 belong either to the people of rank < who, having every facility 
 for mental and physical culture, ought to look well), or to the 
 denizens of cities, whose habits of eating and living are 
 less simple than theirs. According to Felix L. Oswald, 
 M.D., " The strongest men of the three manliest races of 
 the present world are non-carnivorous : the Turanian mount- 
 aineers of Daghestan and Lesghia, the Mandingo tribes of 
 Senegambia, and the Schleswig-Holstein Bauern, who fur- 
 nish the heaviest cuirassiers for the Prussian army, and the 
 ablest seamen for the Hamburg navy." 
 
 The following item from the San Francisco Chronicle, is 
 another bit of evidence showing that the best of muscle 
 can be made from a diet that is simple and sparing, and 
 that contains very little animal food : 
 
18 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 " Yokohama, July 1, 18S2. — Japan furnishes an example 
 that tells largely in favor of a vegetarian diet. That the 
 Japanese are a people of muscle and great physical endur- 
 ance is apparent on every hand. The specimens of muscu- 
 lar development shown in the build and structure of the 
 working classes, are evidences of great strength and hardi- 
 ness. The diet of these men is entirely of vegetables and 
 fish, and they are very economical feeders at that. The 
 quantity of food they require, or at least the quantity they 
 eat, is astonishingly small when compared with the food de- 
 voured by 'the meat-eaters from the Western world. The 
 amount of manual labor they perform is simply prodigious. 
 The coolie, who takes the place of, and who does the work 
 for which oxen and horses are utilized elsewhere, is about 
 as strong, and can accomplish about as much heavy work as 
 the animals themselves. They are possessed ' of immense 
 power of limb, being able to pull loads that would be con- 
 sidered as much as any other draft animal could draw. 
 It is wonderful to see them walking away with the heavy 
 loads they easily move ; and as earners of burdens upon 
 the shoulder they are capable of startling achievements. 
 Seemingly their frames are as tough as steel, not suscepti- 
 ble of cold or intense heat — going thinly clad in freezing 
 weather, and not shrinking from the sun in its most oppres- 
 sive season." 
 
 There are also abundant statistics, and some of them 
 from excellent authorities, showing that among the savage 
 tribes there exist the most startling contrasts in respect to 
 longevity, beauty of form, and strength of muscle. And 
 the travelers who have made note of these facts, and who 
 in all probability cared nothing whatever for dietetic rules or 
 theories, tell us that the meanest and most hideous forms 
 of human life (as the Calmucks) were found among those 
 people who subsist almost exclusively upon animal food, 
 and this often of a very low order. On the other hand, 
 
PART I.] FOOD AND PHYSICAL DEVELOPMENT. 19 
 
 those races that are celebrated for their beauty of form and 
 complexion (as the Circassians), are an agricultural people, 
 drawing their subsistence chirfly from the soil. 
 
 But leaving the Europeans and Asiatics to work out their 
 own destinies, may we not venture to inquire whether cer- 
 tain physiological defects among our own people, defects so 
 pronounced as already to be considered national, may not 
 in some degree be traceable to their dietetic habits? Is 
 there not some error, which if corrected, would lead to 
 more beneficent results? There must be a reason why 
 sound teeth are the exception ; why natural dentine gives 
 place to porcelain ; why the teeth that remain are ill-shapen, 
 loose in their sockets, and covered with scurvy. There 
 must be a reason why heads are bald so early ; why heavy 
 tresses of beautiful hair, even on youthful brows, are so 
 rare ; why the few thin, straggling locks thai remain, are 
 harsh and faded, and the scalp covered with a scurvy dan- 
 druff. There must be a reason why firmly knit muscles, 
 giving to the human figure a beauty and loveliness of form 
 almost divine, have left in their stead, loose, flabby ti 
 with very little muscular fiber in them. There must be a 
 reason why the rose tints fade so early from the cheeks of 
 the young ; why healthful boys and girls are converted into 
 little, spindling, wizen-faced creatures, looking more like old 
 men and women of diminutive stature, than like thriving, 
 growing children. There must be a reason why even in in- 
 fancy the spine so often refuses to hold the body erect, and 
 disease and deformity ensue. There is a reason, and it is 
 our duty to find it. 
 
 If the food we eat does not contain the elements out of 
 which dentine is made, how can we expect to have good 
 teeth ? If it is defective in nutritive quality, having a lack 
 of those materials which make fibrin, by what process can 
 we hope to clothe the bones with muscles? If it has a 
 meager supply of the " salts " which enter into the forma- 
 
20 HEALTH IN THE HOUSEHOLD. [PAET L 
 
 tion of the bones, why should not the little children (and 
 those of larger stature) be limp and rickety? If the nu- 
 tritive substances that are found in hair are wanting, is it 
 not; reasonable that the middle-aged, and even our young 
 people, should have bald heads ? If our tables do not sup- 
 ply the elements which go to make up our bodies, and 
 therefore to form the blood corpuscles out of which the 
 various tissues are made, then indeed we must be content 
 to have faded cheeks, flabby muscles, sunken eyes, weak 
 backs, toothless gams, and bare scalps. Nor is it at all 
 strange that what we have left is little more than a " bundle 
 of nerves," since we have lavishly parted with all besides. 
 We deserve our fate, if we do not mend our ways. 
 
 "WHEAT AND OTHER CEREALS. 
 
 Old mother earth has given to man the very thing he 
 needs, to keep him in perfect health. First among these 
 gifts are the golden grains ; they contain in great abun- 
 dance and well-suited proportions, those substances in organic 
 combination that are required to build up the body, as its 
 tissues are spent from day to day. 
 
 Nature furnishes us in the organic kingdom, not " proxi- 
 mate principles" as such; not fibrin, albumen, or casein; 
 not starch, sugar, or fat ; not chlorides, carbonates, or phos- 
 phates ; these latter, if obtained from the food products, 
 come only through destructive analysis. Out of her own 
 ample storehouse she gives us those wonderful products of 
 the soil suited for human food. Nor must we fail to note 
 the fact, that it is these, untouched by the hand of the 
 chemist, that are received and appropriated by animal 
 organisms. Trees may grow and thrive upon inorganic 
 foods — in the aqueous or gaseous form — but animals never. 
 The human animal, in common with the others, would very 
 soon starve to death on these substances. Neither will the 
 timate principles of food, support animal life ; not even 
 
PART I. 
 
 WHEAT AND OTHER CEREALS. 21 
 
 if we select those that are strictly of organic origin, as 
 starch, sugar, oil, fibrin, albumen, etc. The vital instincts 
 reject those products that do not come directly from 
 Nature's own laboratory. + 
 
 The tables from Payen at the head of these chapters, will 
 give a fail' idea of the relative nutritive values of the dif- 
 ferent grains. It will be seen that the saccharine element is 
 most abundant in rye, the fatty in maize and oats, and the 
 starchv in rice ; we observe, moreover, that oats are rich in 
 mineral or saline matter (good for teeth and bones), and 
 also in nitrogenous substances. 
 
 The human body is known to be composed of some fifteen 
 ultimate elements (the older authorities give thirteen), as 
 shown by chemical analysis, all of which are supplied in 
 common wheat. It is not strange, therefore, that this grain 
 is a staple among food products tluoughout the civilized 
 world, the fact being founded in the physiological needs 
 of the human race. But it U strange, yes, marvelous, that 
 this same wheat, wliich a beneficent Creator furnishes to 
 our hand for the renewing of our bodies, should be largely 
 stripped by man of its nutritive materials before he eats it 
 There is more than a grain of truth in the Baying, that "the 
 principal article of human food in America is a robbed, 
 depreciated substance, incapable of sustaining human life." 
 That " the human animal in America is drenched with 
 starch " (in the use of white flour), " and destroyed by it." 
 That " the ten thousand mills in America which are to-day 
 engaged in pulverizing wheat, and sifting from it its gray 
 matter," ought to be classed with the " distilleries of the 
 land," as shorteners of human life ; and that the " exter- 
 mination of the one is not more to be desired, than the 
 annihilation of the other." 
 
 What stupidity (shall we call it madness?) that in the 
 flour of commerce we should take away from the wheat — 
 in a lar^e degree, certainly — no les3 than twelve of the 
 
22 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 fifteen elements that belong to it, and without which the 
 growth of the human body can not be maintained! In 
 other words, the wheat, with its fifteen elements, which are 
 nearly or quite identical with those of the human body, is 
 reduced for the most part to a white, starchy substance, 
 containing only three of the ultimate elements, carbon, 
 oxygen and hydrogen. The rich supplies of silica, sodium, 
 sulphur, phosphorus, calcium, nitrogen, and other elements 
 that are found in the bones, teeth, hair, nails, muscles, and 
 in the blood, are gone! And the self-defrauded people, 
 instinctively aware, as it were, that they are perishing for 
 lack of those Hfe-giving products, are now attempting to 
 supplement the loss in a way that is none the less ridiculous 
 and foolish. Vainly endeavoring to compensate for the 
 things wasted, they betake themselves to the swallowing of 
 certain substances which are little else than proximate ele- 
 ments or principles derived from the foods proper. 
 
 Why this roundabout process ? Why separate these vari- 
 ous substances from the grains, doing violence to their 
 organic structures, and then eat them individually rather 
 than take them in organic combination, as Nature has pro- 
 vided them? The idea is entertained by some, that in 
 selecting and combining certain parte of the grains, a food can 
 be prepared that will not only supply some special need in 
 the system, but that it will afford nourishment to a particular 
 organ or part of the body. Following this theory there are 
 persons who delight to sup on cooked gluten, to eat 
 wheatena, " diabetic bread," " brain food wafers," or any of 
 the " food preparations," as they are called, rather than to 
 take the food itself. Nor is it at all uncommon to see per- 
 sons wet up wheat bran, coarse, flaky stuff, hardly fit for 
 horses, and swallow it as a " medicine," and then sit down 
 at meal-time, and eat white flour bread in preference to that 
 made from the whole wheat! Any way but the right way ; 
 particularly if it be fashionable, or in scorning accord with 
 the old-time custom of " taking something." 
 
PART I.] WHEAT AND OTHER CEREALS. 23 
 
 Coming fairly and squarely to the point, the truth of the 
 whole matter is simply this : What is best suited to the 
 nourishing or building up of the body 08 a whole, is also best 
 •dapted to the proper growth of its individual members. 
 The late K T. Trail, M.D., has very justly remarked that 
 M Those who would prepare healthful food, and those who 
 desire to 'eat to live,' should ever bear in mind that no one 
 of the alimentary prim 7. fee is capable in itself of properly 
 nourishing the body. Neither of them, in the proper sc nse, 
 is food, but merely a constituent part of food. And almost 
 ail the aliments or substances used for food, contain very 
 nearly, and some of them quite all of these proximate ele- 
 ments. Hence the futility of all the multitudinous experi- 
 ments, in feeding human beings or animals on a constituent 
 part of an aliment, instead of the aliment itself. Such 
 experiments only show the physiological ignorance of the 
 experimenters." 
 
 Those constituent parts of food which are known to phys- 
 iologists as proximate principles of the "second class" (oil, 
 sugar, starch), are purely of organic origin. And the same 
 is true of those of the third I fibrin, albumen, casein, 
 
 These two classes differ widely, both in their nature 
 and origin, from those inorganic Bubstances which are des- 
 ignated, proximate principles of the first class. The latter 
 — most of them metallic — though obtainable by destructive 
 analysis from organic products, are also found elsewhere, 
 some of them existing largely in the surface of the earth. 
 
 Now, if the proximate elements of the second and third 
 classes can be shown to be incapable of supporting animal 
 life, what shall we say to those of the first class ? If dogs 
 starve to death on starch, sugar, oil, fibrin, etc., would they 
 thrive well on chlorides, carbonates and phosphates ? And 
 yet there are people who do not hesitate to recommend even 
 these. They imagine that if magnesia, sulphur, soda, etc., 
 are lacking in the bones and other tissues, they can eat 
 
24 HEALTH IN THE HOUSEHOLD. [?AKT I. 
 
 magnesia, soda, sulphur, etc., or the carbonates, phosphates, 
 etc., which contain them — quite ignoring the fact that these 
 substances are simply earthy or inorganic materials, and as 
 such, utterly incapable of supporting animal hie. They 
 seem not to understand that the only possible way in which 
 human (or animal) beings can make these substances avail- 
 able, i3 to take them, not as inorganic matter, but fresh 
 from the hand of Nature, as part and parcel of the food 
 products, in a state of perfect organization — before the 
 chemist has laid his finger upon them. It has been truth- 
 fully said, that where chemistry begius, organic life or 
 structure ends. 
 
 If lime is a necessary constituent in our bones, we can 
 easily supply the system with the needed " salts " by eating 
 wheat, not lime, or other calcareous substances. If sulphur 
 is required in the hair, we shah obtain it from the grains ; 
 not by taking the crude article. If sodium is called for in 
 the formation of the different structures, let us look to the 
 wheat and other cereals for that ingredient ; not to sqda, or 
 chloride of sodium. 
 
 Had God or nature intended that we should eat inorganic 
 substances, or even made it possible for us to subsist upon 
 them, what need would there be to till the earth ? If, like 
 trees, we can live upon gases, or derive nourishment from 
 pho etc., why turn the furrow, or put in the seed? 
 
 These materials abound in the crust of the earth, and are in 
 no sense the products of agriculture. But why debate this 
 question ? It has been shown again and again, that so far 
 from man's being able to subsist upon inorganic matter, 
 neither he nor the lower animals can get nourishment out of 
 
 n ; they can only live upon the natural, organic pro 
 
 of Vao earth. It has been repeatedly demonstrated, lhat 
 
 even those proximate principles which are strictly of organic 
 
 origin, as oil, sugar, Btarch, fibrin, albumen, casein, etc., can 
 
 Vnot sustain animal life ; both dogs and men would starve to 
 
PART I.] WHEAT AXD OTHER CERE U.S. 25 
 
 death on any one of them, or all of them put together. For 
 example, wheat alone, with water (the latter as a carrier of 
 nutrient material), will support human life for an indefinite 
 length of time. But if we separate the wheat into gluten, 
 ar, etc., and attempt to livo upon these, with or 
 without the water, certain death will in a few weeks or 
 months repay us for our folly. 
 
 And yet, well as i re known among physiolo- 
 
 md scientists, people still persist in eating white flour 
 bread, which is mostly starch, actually preferring it to bread 
 made from the flour of the whole wheat ! Really, is it not 
 high time that we ceased I nd feed to our children, 
 
 an article of food that dogs can not live upon? 
 
 In speaking- of this subject, Dr. Trail remarks: "All of 
 these proximate constituents vary exceedingly in their 
 ability to sustain the prolonged nutrition of man or animals ; 
 but neither of them alone can supply perfect nutrition, nor 
 sustain the organism for a great length of time. Their 
 power to do so is in the ratio of their comph rity. Thus, 
 platen, which combines in itself B greater number of ele- 
 ments, or in other words, is a more complex substance in 
 its chemical composition than any other alimentary prin- 
 ciple, is capable of sustaining the nutrition of animals 
 longer than any other." 
 
 Dr. Graham is even more explicit on this important sub- 
 ject. He says: "Can any inorganic compound of oxygen, 
 hydrogen, carbon and azote, be made to answer as a substi- 
 tute for animal or vegetable food? Certainly not! And 
 the reason is evidently not because any particular chemical 
 character or property is wanting in such a compound, but 
 because such a compound has not the constitutional nature 
 which adapts it to the constitutional nature and functional 
 powers of the living animal organs." He further adds: "A 
 single pound of good wheat contains about ten ounces of 
 farina, six drachms of gluten, and two drachms of lugar : 
 2 
 
26 health in the household. [pabt l 
 
 and a robust laboring man maybe healthfully sustained on one 
 pound of good wheat per day, with pure water, for any length 
 of time he chooses, without the least physiological inconven- 
 ience; but let him attempt to live on ten ounces of pure 
 farina, six drachms of gluten, and two drachms of sugar per 
 day, with pure water, either taken separately or mixed 
 together, and he will soon find his appetite and strength and 
 spirits failing, and his flesh forsaking him; and death will 
 terminate his experiment in less than a year. Can chemistry 
 tell us why this is so ? Indeed she can not ! " But physiology 
 tells us with promptitude and accuracy, that wheat, in its 
 whole substance, is constitutionally adapted to the anatomi- 
 cal structure and physical powers of the alimentary organs 
 of man; but that farina and gluten and sugar, in their con- 
 centrated forms, are not; and therefore that the wheat, 
 while it affords healthful nourishment to the body, also sus- 
 tains the organs in digesting and appropriating that nourish- 
 ment; but that the farina, gluten and sugar, though purely 
 nutrient principles, break down the alimentary organs, 
 destroy their functional powers, and cause the whole system 
 to perish." 
 
 Now, either Dr. Graham is correct in these statements, or 
 he is not. If incorrect, it would be the easiest thing in the 
 world to demonstrate the fact, by a few simple experiments 
 upon dogs. If Dr. Graham is right, we ought to credit his 
 statements, and have the benefit of his teachings. 
 
 What has been said in this connection in regard to wheat, 
 is in nowise limited to that grain — it applies with more or less 
 force to rye, oats, barley, and the grains in general. If we 
 want the best that there is in them, we must neither r 
 nor destroy any of the nutritive substances which they con- 
 tain. Even the woody liber which forms the outer 
 of the grain, when properly cleaned and cut sufSciej 
 
 res its purpose in the intestinal canal — on the same prin- 
 ciple that straw is needed for horses, when they are fed 
 
PART I.] WHEATEN US. WHITE FLOUR. 27 
 
 exclusively on oats or other grains. TVe need bull: as well 
 as nutrition, in the foods we eat; were this not the case, 
 what would be the use of all the varieties of fruits and vege- 
 tables, many of which, in one sense, serve to "fill up" with 
 fluid or solid materials, rather than to supply large quanti- 
 ties of strictly nutritive substances ? Indeed, we can scarcely 
 commit a greater mistake than to confine ourselves to the 
 use of the very nutritious or concentrated foods. 
 
 To present this whole theme in a nutshell, the reader is 
 referred to the following chapter, which gives the testimony 
 of Dr. Calvin Cutter, that well-known physiologist of 
 AVarren, Massachusetts. 
 
 \.Yiieaten vs. White Flour. 
 
 The idea is sometimes entertained that bread made from 
 wheaten meal (usually called Graham flour), is less nutritious 
 than that made of the ordinary white flour J and that the 
 persons who eat it are simply subjecting themselves to a 
 ration diet," which does not support life properly. Let 
 those who cherish sueh views read Dr. Cutter's statements, 
 and#hen decide for themselves which of the two kinds of 
 bread lacks the elements of nutrition that the system re- 
 quires. First, however, let us hear, in a few words, what a 
 well-known divine has to say. 
 
 Rev. J. F. Clymer, of Auburn, N. J., has given a discourse 
 to his congregation on " Food and Morals," in which he 
 goes straight to the root of the matter.* In speaking of the 
 white flour of commerce, he says: "The process of bolting 
 or refining takes from the wheat most of the phosphates 
 and nitrates, the elements that are chiefly required for mak- 
 ing nerves, muscles, bones, and brains. The phosphates 
 and nitrates being removed by bolting, very little remains 
 in the flour except the starchy carbonates, the heat and fat- 
 
 * This discourse has been published in pamphlet form, and i3 for sale 
 by Fowler & Wells, New York. 
 
28 HEALTH IN THE HOUSEHOLD. [PAKT I. 
 
 producing elements. The use of fine flour bread as a staple 
 article of food, introduces too much heat and fat-producing 
 elements into the system; and where there is too much car- 
 bon or heating substance, it tends rather to provoke the 
 system to unnatural and abnormal action, and instead of 
 serving as an element to warm the body, its tendency is to 
 burn or consume, heating and irritating all the organs — 
 getting one into that state which is properly known as ' hot- 
 blooded/ 
 
 " The fine white flour ordinarily used has two-thirds of 
 the nitrogenous and mineral nutriment that God put in the 
 wheat, taken out. Unless these deficiencies are made up by 
 some other foods, the exclusive use of fine flour bread will 
 leave the nerves and bones poorly nourished, producing in 
 some systems nervousness, dyspepsia, and all the physical 
 ills that follow these diseases, together with impatience, 
 fretfulness, and irratibility. God intended that all the 
 nutritive properties He put in the wheat should stay 
 in it for purposes of symmetrical nourishment. Fine flour 
 bread may be used for purposes of producing heat in the 
 system, but it does not feed hungry nerves or staging 
 bones. * 
 
 "One reason why children fed chiefly on white bread feel 
 hungry nearly all the time, and demand so much food be- 
 tween meals, is found in the fact that their bodies are in- 
 sufficiently nourished. Their bones and nerves not receiv- 
 ing the nitrates and phosphates they need, are suffering 
 from hunger." 
 
 Now we will hear from Dr. Cutter. He says : " 1. Flour 
 is the only impoverished food used by mankind — impover- 
 ished by the withdrawal of the tegumentary portion of the 
 wheat, leaving the internal, starchy or white portion. 
 the facts : In Johnson's ' How Crops Grow ' you find that in 
 1,000 parts of substance, wheat has an ash of 17.7 parts ; 
 flour has an ash of 4.1 parts — an impoverishment of over 
 
PART I.] WIIEATEN VS. WHITE FLOUR. 29 
 
 three-fourths. Wheat has 8.2 parts phosphoric acid ; flour 
 ! parts phosphoric acid — an impoverishment of about 
 three-fourths. Wheat has 0.6 lime and 0.6 soda ; flour has 
 0.1 lime and 0. L soda — an impoverishment of five-sixths 
 each. Wheat has 1.6 sulphur ; flour has no sulphur. Wheat 
 ilphuric acid 0.5 ; flour has no sulphuric acid Wheat 
 has silica 0.^ ; flour has no silica. 
 
 "2. Flour is mostly starch — 68.7 percent Its formula, 
 chemical composition, is C 10, H 12, O 12— three elements ; 
 carbon, hydrogen, oxygen. The human body contains at 
 least twelve elements besides those of starch. How, then, 
 can flour be nutritious with about three elements, when it 
 should contain fifteen elements, in order to properly nourish 
 and sustain the human body? 
 
 " 3. Flour has less gluten than wheat. Gluten is the al- 
 buminoid principle corresponding to the albumen, fibrin, and 
 gelatine in the human body. 
 
 "4. Dogs fed by Magendi write & Paget'fl 'Physi- 
 
 ') on flour bread, died in forty days ; other dogs, fed 
 on bread from whole-wheat meal or flour, flourished and 
 throve. The three-fourths impoverishment of the mineral 
 ingredients proved fatal to the first. Why should not man- 
 kind suffer in some manner from living on impoverished 
 food? 
 
 w 6. The history of the. Roman Empire in the time of 
 Julius lows that wheat, as an article of food, com- 
 
 bined with fresh outdoor-air life, is capable of producing 
 and sustaining the highest type of physical manhood the 
 world ever saw. The empire was built up and maintained 
 ddiera whose main article of food was wheat. 
 
 • 6. every probability that the present prevalence 
 
 of late erupting and easily-decaying teeth is due for one 
 
 cause to the use of flour as food. In eight Jiundred and 
 
 school children in Woburn, Lexington, and 
 
 Bedford, 1 3, in 1874, under twelve years of age, 
 
30 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 two-thirds had decayed teeth. See 'Report State Health 
 Board of Massachusetts, 1875.' 
 
 " 7. There is every probability that the prevalence of pre- 
 mature grayness or baldness, is partly due to the present ex- 
 clusive and universal use of white flour. Hah' contains ten 
 per cent, of sulphamid (N H 2 S). — Mulder. But there is 
 no sulphur or sulphuric acid in flour. A flour, to be food, 
 must contain in proper quantities all ingredients found in 
 the tissues, hair, teeth, etc. If it does not, then impairment 
 of vigor, decay, and falling off must be expected as a natural 
 consequence. 
 
 " 8. Flour for half a century has been regarded as one 
 cause of constipation. It has been proved that whole- 
 wheat meal (or flour) regulates the bowels by giving the 
 system nerve food to 'run,' so to speak, the digestive 
 functions and promote healthy peristaltic motions. Nearly 
 all our functions are sustained by nerve-force ; hence the 
 importance of having the nerves receive their full amount 
 of phosphoric acid, which is the great pabulum of the nerve 
 tissue. 
 
 " 9. It is probable that the use of flour may be the cause 
 of the change of the type of disease from strong (sthenic) 
 to weak (asthenic).* 
 
 "10. Why should mankind, then, use flour and render 
 themselves liable to disease, because flour is impoverished 
 food? Remember Me^endie's do<? that died from eating 
 
 *" The mineral ingredients of food for plants, contained in fertilizers, 
 if withdrawn seventy-five, per cent., would entail vegetable growths of 
 very Feeble vitality and the resistance to the causes of disease. No farmer 
 would think of manuring his vegetables with one-fourth the fertilisers 
 ordinarily deemed necessary ; or if he did, he would get a miserable and 
 Weak crop, if he got any at all. Now it i- asked, May it not be possible 
 that the present type of a^tlumic disease is partly due to the use of an Im- 
 poverished food like flour? The answering of this must be made by the 
 organised medical societies, although there is every probability that the 
 reply will be in the afflrmatl 
 
FABT L] . WHTTH FLOUR. 31 
 
 white-flour bread exclusively! How can parents expect 
 their children to grow up with strong teeth, nerves, eyes, 
 hair, etc., on Hour? In children every tissue and organ, is 
 growing, increasing in size, and developing. Every element 
 which belongs to those tissues and organs should be con- 
 tained in the food or alimentary substances) and in normal 
 proportions, as provided by the Creator in the natural sub- 
 ices designed and proved by history to be perfect food. 
 Wheat is such an article ; but white flour made from it is a 
 substance weakened, deteriorated, and impoverished ; and 
 history shows that people eating it are more subject to tissue- 
 wasting disease (consumption, etc.) than ever before. Why, 
 then, not use the whole of the original wheat, ground or re- 
 duced to a uniform condition, without loss or injury to the 
 food elements, with its native normal balance of quantity of 
 mineral ingredients in a soluble assimilable form, as Liebig 
 and others advocate ; ami such as it is demonstrated undeni- 
 ably and incontrovertibly, by facts of history, to be capable of 
 producing the highest type of manhood the world ever saw? 
 Why raise a pale, feeble, nervous, and small-sized race of 
 people on flour because flour-broad looks white and light, 
 and therefore is considered nice? What principle of 
 aesthetics is it that confers such a pre-eminent place upon 
 the color of white? Why not brown or bronze? What is 
 more grateful to the senses than the complementary colors 
 of landscape ? If it were all white, it would be both re- 
 pulsive and injurious. This preference of white over yel- 
 low or brown, or any other color, is not based upon the 
 truth of existing facts, else it would be inferred that a white 
 status is preferable to a bronze. The fact is, the elevation 
 of white bread into the highest place of preferment is 
 altogether unfounded and unwarrantable. The white color 
 comes from starch ; and the whiter the bread the more 
 starch it contains, and of course the less nutrition, as starch 
 has only carbon, hydrogen, and oxygen to make tissue, 
 
32 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 which would contain fifteen elements. The whiteness of 
 flour is, in fact, an outward sign of the starvation and death 
 within. Indeed, the present universal use of white flour is 
 one of the most remarkable facts in the history of civiliza- 
 tion — remarkable, because it is the only impoverished food 
 upon the diet list. Over-boiled meats and vegetables are 
 the only approach to impoverished food. People know 
 enough not to eat them. But that they should love to eat 
 white flour is certainly very remarkable indeed, and almost 
 an evidence of a fallen nature, as there is nothing like it in 
 the whole history of eating. 
 
 " 11. What is wanted is a wholesome, healthful, nourish- 
 ing wheat food — a whole-wheat flour in the fullest and 
 broadest sense of the term — containing every one of the 
 fifteen elements in their normal proportions, and reduced 
 to an entire evenness of condition, which is most favorable 
 to digestion and assimilation. It is a common practice, to 
 a large extent, to grind the finest and soundest wheat into 
 fine flour, and the poorest into what is called ' Graham flour.' 
 This term ' Graham flour ' ought no longer to be used ; 
 it is a kind of general name given to mixtures of bran, and 
 poor and often spoilt flour, to a large extent unfit for human 
 food. We must have a thoroughly pure, sweet, and nutri- 
 tious whole-wheat flour, made from the choicest and ripest 
 wheat, wholly (bran, or cortical portion, and all) reduced 
 to a uniform fineness of quality, and well put up for family 
 use ; and whoever will give his earnest and honest efforts 
 to furnishing such a flour, and keep its manufacture up to 
 this high standard all the time, will confer a lasting benefit 
 upon his race and generation, and find a remunerative 
 market for all he can produce. The brown loaf is t 
 eye as handsome as the white, and in it we 
 important nutritive principles which the Creator for wise 
 sons has stored up in wheat." t 
 
 As respects the relative values of white flour and that of 
 
PART I.] THE FRUITS. 83 
 
 the whole wheat, the following table, if even proximately 
 correct, ought to be of especial interest. It was submitted 
 bv a Mr. Johnson, some years ago in Blac/cuvocTs Magazine : 
 
 oo lbs. ■■ Fitt* Flour. 
 
 Muecul ir matter L5 i 
 
 Bon es and saline matter 170 " 60 " 
 
 Fatty matter 20 " 
 
 Total in each 854 M 210 " 
 
 The Fbi 
 
 Fruits are almost as indispensable to a healthful dietary 
 as the grains, particularly in the summer season, and in 
 warm climates. They supply those delightful acids that are 
 not only agreeable to the palate, but specially suited to the 
 of the vital organism. They cool and refresh us in 
 the heat of summer ; they supply organic- fluids to the 
 system, replacing those that are lost in perspiration from 
 day to day ; and they keep the vital machinery in good 
 working order. If no other proof were furnished of the 
 natural requirements of the human system for fruits, a very 
 broad hint is given in the fact that they arc capable of 
 being grown in nearly every quarter of the habitable globe ; 
 throughout the temperate zones, as well as the tropics, we 
 fmd them in great abundance. 
 
 Another evidence in the same direction, is the fact that 
 in the course of the season the different varieties of fruits 
 follow each other in close succession, so that one is 
 hardly gone till another is ready. And, as if to supply any 
 that may arise from negligence on our part, or from 
 climatic causes, one quarter of the globe supplements an- 
 other to such a degree, that any local failure in the fruit 
 crop is largely made up by an over-abundant yield in some 
 boring locality. So that if apples fail us in the 
 Middle States, they are directly shipped from the Xorth ; 
 
 or if the supply from that quarter is short* there are peaches 
 9* 
 
84 HEAI/TH LN* THE HOUSEHOLD. [PART I. 
 
 and orangefl in the South. And yet, how much more corn- 
 would this arrangement be, if the soil were so culti- 
 from year to year as to yield its largest product 1 
 Anything like a complete failure of the fruit crop, were 
 a tiling possible in this country, would be nothing 
 short of a great national calamity. Next to the grains, 
 therefore, in dietetic importance, we must place the fruits ; 
 minister alike to the pleasures of the appetite, and to 
 the actual wants of our bodies. 
 
 The sour fruits, especially, are the best of " cholagogues," 
 doing away with all need of " bilious remedies," so called ; 
 they stimulate the liver to its normal activity, and prevent 
 that " clogging up " of the organ which causes retention of 
 bile, thickening of the blood, and other derangements conse- 
 quent upon non-performance of functional action. And it 
 will be observed that those which have keen acids, come in 
 great profusion just at the time we need them most ; viz., 
 after the long winter, when both fruits and vegetables are 
 jsarily scarce. 
 Fruits ;ire the natural correctives for disordered diges- 
 tion ; but the way in which many persons eat them, con- 
 them into' a curse rather than a blessing. Instead of 
 taken on an empty stomach, or in combination with 
 ample grain preparations, as bread, they are eaten with 
 i, with meat and vegetables, pungent seasonings, 
 or other unwholesome condiments ; or they are taken at the 
 end of the meal, after the stomach is already full, and per- 
 haps the whole muss of food "washed down" with tea, 
 or other liquid ; or they are eaten at .oil hours of the 
 or laic at eight, with ice-cream, cake or other rich 
 and a few hours after, when there is a sick 
 id the doctor ha senl for, the innocent 
 
 ■'. f the blame <>f all the . when really, their 
 
 only sin was iii being found in ! >any. 
 
 Fruits, to do then n either on an 
 
PART I.] THE FRUITS. 35 
 
 empty stomach, or simply with bread — never with vegeta- 
 bles. In the morning, before the fast of the night has 
 been broken, they are not only exceedin i r, but 
 
 they serve as a natural stimulus to the digestive o 
 And to produce their full effect, they should be 
 
 ripe, sound, and every way of good quality ; moreover, 
 they should be eaten raw. What is better than a bunch of 
 luscious grapes, or a plate of berries or cherries, on a sum- 
 mer morning the first thing on sitting down to breakfast? 
 Or a tine ripe apple, rich and juicy, eaten in the same way? 
 In our climate apples should constitute not the finishing, but 
 : tal, particularly the breakfast, for at 
 
 least six months in the year ; and fruits, raw or cooked, 
 should make a part of the morning and evening meal (pro- 
 vided suppers arc eaten), during the entire y< 
 
 The good eff I would follow the abundant use of 
 
 fruits are often more than counterbalanced by the per- 
 nicious habit of completely ing them with - 
 Very few fruits, if thoroughly ripe and at thei quire 
 any sugar, particularly if eaten in the raw state ; but un- 
 happily it is a fact, that what was intended and prepared 
 for us as a great good in I ber of diet, should be ti 
 formed into just the opposite. It is also a misfortune that 
 people in this country should so habituate themselves to 
 "sweet things" (foods prepared with sugar), that almost 
 everything in the Hue of fruit acids "tastes sour"; so that 
 "what would otherwise be a pleasant acid flavor, must be 
 covered with or cooked in sugar, before it can be relished. 
 
 The taste can be educated in this direction, as in its 
 opposite, to an almost unlimited extent. This is seen in 
 comparing the dietetic habits and tastes of the people of 
 this country with those of Great Britain ; the former use 
 perhaps five times the amount of sugar that would suffice 
 for the latter. And cooked fruits that are " plenty sweet " 
 for an Englishman or Scotchman, would not be touched by 
 
HEALTH Dl THE HOUSEHOLD. [PAST I. 
 
 American without the saccharine condiment. It 
 
 , moreover, that those who are excessively 
 
 1 3 or condiments, rarely fail to call for the 
 
 ..s lemons or pickles. This, indeed, is a neces- 
 
 quence ; for when the liver is badly congested 
 
 use of sugar, the vital instincts naturally call for 
 
 , in order to empty out the bile ducts, set 
 
 t in good working order, and get rid of the debris. 
 
 Whoever can induce our people to turn their attention 
 
 more largely to the cultivation of fruits, and then show them 
 
 • ity of making them a stajjle on their tables, to the 
 
 exclusion of so much animal and fatty foods (particularly 
 
 i, will confer upon them an incalculable blessing. 
 
 Such a change would save the lives of thousands of children 
 
 nothing of those of a larger growth — and it would 
 
 make the ones that survive better worth the saving. 
 
 Many persons, with rather feeble digestive powers, can 
 not manage raw fruits, as apples, at the evening meal ; and 
 . who can eat them with impunity at the beginning of 
 the 1 v or dinner, can not digest them well at the end 
 
 of the meal. One reason for this is, that after taking warm 
 food in! i) i ich, its nerves are to a certain degree re- 
 
 and that organ is no longer able to do its best work. 
 And i we nave the explanation of another fact, viz., 
 
 meal is simply a cold lunch, raw fruit can gener- 
 ally b theb inning, middle, or end of it, without 
 tin- s 1 Lconvenience. 
 
 • Graham, M.D., furnishes still another reason, 
 
 ood one, why raw fruit is usually 
 
 ► earlier than the later hours of the day. 
 
 ' 1 alwayi smbered that fruit 
 
 all should be eaten as food, 
 
 • the sake of gusta- 
 
 H shoul I, as :: i rule, 
 
 ate a portion of the regular 
 
PART I.] THE FRUITS. 37 
 
 meaL I do not mean as the dessert of flesh-eaters, after 
 they have eaten already enough of other food ; but I mean 
 as a portion of the regular mo.il of vegetable-eaters, taken 
 with their bread, instead of flesh and butter ; for their break- 
 fast and their dinner, but more sparingly at their third 
 meal or sapper, especially if this meal be taken late in the 
 day. The truth is, that all cooked food, even under the 
 best regulations, impairs in soi e the power of the 
 
 stomach to digest uncooked substances ; ana therefor* . so 
 long as we are accustomed to cooked food of any kind, we 
 must be somewhat more careful in regard to the times 
 when we eat fruit and other substances in their natural 
 state. The digestive organs always in health partake of 
 the general vigor and freshness of the body, and always 
 share with it also in its wcuriic \haustion. Hence, 
 
 as a general rule, so long as we are accustomed to cooked 
 food, the stomach will always < ! nil and other sub- 
 
 stances in their natural si i arly than 
 
 in the latter part of the day. Moreover, it is a truth of 
 considerable importance, thai fruit and other substances in 
 the natural state arc digested with more ease and comfort 
 when taken alone, at a regular meal-time, than when taken 
 with any kind of cooked food, except good bread. While, 
 therefore, human beings, and especially in civilized life, 
 wholly disregard these physiological principles, and eat 
 fruit with anything and everything else, and at all hours of 
 the day and night, they ought not to be surprised, and still 
 less should they complain, if they suffer from their erro- 
 neous habits. But nothing is more certain than that if 
 human beings will in a reasonable degree conform to the 
 physiological laws of their nature, they may eat almost 
 every variety of esculent fruits which the vegetable king- 
 dom produces, with entire safety and comfort." 
 
Til EN THE HOUSEHOLD. [PAST I. 
 
 The Vegetables. 
 
 (tables, while they must rank second as compared 
 fruits, ha ■eater value, dietetically considered, 
 
 aeraHy accorded to them. In the first place, they 
 •///■ to our food, which is a matter of more importance 
 i is commonly supposed ; and in the next place, they 
 
 furnish a lar.ua amount of organic fluids, which are digested 
 and assimilated by the system. It is a mistaken idea which 
 persons have, that those foods are necessarily best 
 which contain a large amount of nutrition in small bulk. 
 They seem to forget that food, to be properly digested and 
 :>ri.tted by the organism, must contain something 
 than the mere nutritive particles ; there must be 
 certain indigestible materials supplied to the intestinal 
 else the bowels, having little to do, would lose their 
 natural tone, and shrivel up, as it were, from mere inac- 
 tivity. This is what actually happ2iis, to a certain degree, 
 when persons live too exclusively on white crackers, or fine 
 flour bread, and other highly concentrated forms of food. 
 (!. Schlickeysen, a German writer, in treating of this 
 <vs: "The value of the various articles of food 
 ts not, as is generally supposed, in their chemical con- 
 sul anils, but in a variety of other conditions, which we 
 shall here mention. In the first place, the food must con- 
 tain fh<> necessary amount <^i' water to maintain the excre- 
 tory p through the breath, perspiration, and other- 
 Fruits contain an abundanl supply of water, so that 
 eaten freely the drinking of water is almost 
 entirely unnecessary ; and the vegetarians are really justifi- 
 . ' We drink fruit '; and they might also 
 add, • !•.'" 
 
 H ifl well known, can not live exclusively on 
 
 v as weD and even wood-shavings 
 
 bstltuted when straw could not be 
 
PART l] the vegetables. 39 
 
 had.* On the same principle, if not to the same extent, 
 human beings thrive best on a diet that contains a certain 
 per cent, of coarse material For example, the grains, as 
 wheat, rye, etc., which are excellent in themselves, aa-e not 
 the best by themselves. 
 
 Nor must we overlook the fact that our bodies are made 
 up of both fluids and solids — about one-fourth of the latter 
 to three-fourths of the cornier ; or, as some one has stated 
 it, in rather general terms, the human body is so many 
 pounds of salts, etc., and a "few paili'uls of water." Now, 
 when we consider that the fluids of the body are the first to 
 waste, either in siokness or health, it will be seeti that in 
 order to supply that waste, liquids as weh as solids are 
 required in the food. The potato, which is 75 per cent, 
 water, and which many call poor in nutritive value, will of 
 itself sustain life for an indefinite length of time. Indeed, 
 if we had to choose a single article, and live on it exclu- 
 sively, the potato would come nearer meeting the wants of 
 the system, so far as its fluids are concerned, than the 
 grains, which contain so large a proportion of solid matter. 
 Paw, in his treatise on Food and Dietetics, very justly 
 
 * The following paragraph is from Dr. Graham's " Science of Hu in an 
 Life": 
 
 "About thirty years ago," rnor William Kiii£r, of Maine, "I 
 
 went to the West Indies, and during my voyage in-pamc acquainted with 
 the following fact, which may be relied on as strictly true. A vessel from 
 New England, with a deck load of horses, bound to the West Indies, was 
 overtaken by a violent gale, which swept away all the hay on beard, and 
 carried away the masts. The captain was obliged to feed his horses on 
 corn. After a while they began to droop and to lose their appetite, and 
 at length wholly refused to eat tin ir irrain, and began to gnaw the xait- 
 linirs and spars within their reach, and to bite at the men, and everything 
 else that came in their way. The captain threw pieces of wood 
 them, which they immediately began to e it. After this, he regularly sup- 
 plied them with a quantity of cedar >hingles, which they eagerly ate as 
 they would hay, and soon recovered their appetite for their "rain, and 
 improved in health and sprightlin -ss, and continued to do wen on their 
 food of corn and cedar shingles till they got into port." 
 
40 .TH ZN THE HOUSEHOLD. [PAET L 
 
 remarks that, physiologically , "the separation of the ingesta 
 
 I ' drink ' is unsuitable ; that the two factors 
 I and air"; and that the former "embraces 
 i liquid matter." 
 It is, indeed, a nice point to detennine just what propor- 
 tion of our food should be fluid and what solid, to say 
 [ the indigestible matter, as bran in wheat, which 
 .: y to the normal or healthy action of the intestinal 
 canal. One thing is certain : in warm weather, when there 
 is much waste of the fluids of the bod}' through the shin, 
 Lpply of liquid material must be correspondingly large. 
 Here is where the juicy fruits, and even the vegetables, sup- 
 ply a great want in the vital economy ; they give us a large 
 amount of fluid matter, in an organized state. Indeed, we 
 a most beneficent arrangement in the relation of sup- 
 ply and demand ; when our needs are greatest and most 
 urgent, the stock of supplies from Nature's storehouse is 
 mdant. 
 In the early spring, when we Jiave grown tired of "last 
 year's leavings," the tender vegetables fill our markets and 
 delight our eves in glad anticipation of a change in the 
 repast The young beets, the spinach and asparagus, the 
 early caulillower, and even the lettuce and onions, have 
 charms for us then. As summer draws nigh, the varieties 
 of choice vegetables multiply, giving us green peas, toma- 
 Bummer squashes, and an almost endless 
 by of products. Then come the autumn days, and with 
 • Lima beans, the Hubbard squashes, and the 
 Nor does the supply fail ns when winter 
 I still turnips, potatoes, cabbage, win- 
 
 Really, it is little less 
 able products there 
 I • or cKm 
 
 ible foods, is the strong 
 vera! products. 
 
PART I.] THE VEGETABLES. 41 
 
 There are " families," it is true, the members of which show 
 their kinship by a similarity of flavor ami texture ; but out- 
 rencea or individualities are strongly 
 marked. For example, what i-^ more unlike iu appearance 
 and taste than a cabbage and a sweet potato, or a beet and 
 a butter be: 1:1 '. J 
 
 Some of these vegetables are of less value as foods than 
 others, their dietetic importance Beeming to consist more in 
 the individual constituent tin led to the general food 
 
 product, than to the merit that belongs to them separately 
 considered. To illustrate : common lettuce does not seem 
 to possess any extraordinary dietetic pr ; but after 
 
 a long winter, when every, - tired of bread, beans 
 
 and po y nothing of M «n and ham," a 
 
 bunch of tender lettuce with a dressing of lemon 
 juice, is to most persons really inviting. So is a dish of 
 young lulinower or spinach. Something gr\ 
 
 wanted after the old sameness of dry dishes, and it would 
 be a great misfortune if, for even one season, the gardens 
 should fail us. 
 
 Vegetables and fruits are so unlike in their individual 
 flavors ami chara<; they should not, as a rule, 
 
 be eaten together, or at the same meal. A good plan is to 
 confine the vegetables to the noon-day repast, letting the 
 inorning and evening meal be made of fruits and cereals 
 variously prepared. Ordinarily, these latter are quite suffi- 
 cient for breakfast, though a dish of baked potatoes would 
 not be a bad accompaniment. The potato is so unobtrusive 
 in its nature, that it rarely creates disturbance eaten with 
 any other food. Like the grains, it "goes well" with 
 
 fruits or vegetables, and it is about the only vegetable 
 of which as much can be - t that well people, who 
 
 ly know they have a stomach, might not manage a 
 meal very well with miscellaneous combinations, but feeble 
 stomachs must either discriminate, or suffer. For a fuller 
 
HEALTH IN THE HOUSEHOLD. [PABT I. 
 
 elucidation of this subject, the reader is referred to the 
 chapter on Food Combinations. 
 
 MJEAI AS AN AkTICLE OE DlET. 
 
 The flesh of healthy animals, as beef or mutton, is neither 
 the best nor the worst of foods. In actual nutritive value, 
 bo far as either quality or quantity of nutrient material is 
 concerned, the grains will always stand at the head of the 
 food products. In respect to variety, we have but to add 
 to these the various fruits and vegetables, each in its season 
 and in its highest state of culture, and we have, as many 
 believe, all, and the best, that is needed for the sustenance 
 of our bodies. But such are the customs in modern cook- 
 ery, ;md such the arts and inventions of civilized life, that 
 these things, naturally good, are often transformed into any- 
 thing but wholesome foods. It is, therefore, a common 
 remark, made even by those who do not approve of eating 
 the flesh of animals, that meats, prepared in a plain way, 
 are tar less injurious than mam* other articles that are often 
 found on our tables ; such, for example, as fine flour bread, 
 ordinary cake, pickles, pungent sauces, preserves, jellies, the 
 usual pastries, etc., etc. At the same time the question 
 remains, whether any of the meat dishes can begin to com- 
 ■ itli a fruit and broad diet (using bread made from 
 flic flour of the whole wheat), either in nutritive value, or in 
 d to health. 
 In the first place, every particle of animal flesh (including 
 .to a cert tin extent, laden with effete, worn- 
 out materia] thai is making its way out of the vital domain. 
 ; of material out of which are formed the 
 iration, and oilier excretory products, the bare 
 mention of which would be unsuitable in a work of this 
 I are the results of a transformation 
 
 in thedownwaa tnetimes called destructive assimi- 
 
 by which the ingredients of the animal tissu 
 
PART I.] MEAT AS AN ARTICLE OF DIET. 43 
 
 decomposed, and converted into waste substances. In the 
 language of the physiologist, they represent the "physio- 
 .1 detritis of the animal organism." Every drop of 
 venous blood is Laden with it ; so much so, thai if an animal 
 IS not well bled when it is hilled, the meat is actually poi- 
 soned by it. 
 
 It is the presence of these waste products in meat, that 
 renders it so quickly putrescent after life is extinct — unless 
 some antiseptic is employed, which shall so change the 
 nature of the meat itself as to render it no longer the same, 
 in nutritive value. It is the presence of these that 
 3 the chyle formed from a diet of meat, and taken 
 from the liviii 3, to putrefy in a few hours ; while 
 
 that which is elaborated from grains and 1 -table 
 
 products, will keep for weeks with 1 ial change. It 
 
 is due to the presence of these that the perspiration, and 
 indeed all the excretions of meat-eaters, arc more offensive 
 than those of persons living upon fruits and grains, and 
 products of the soil. Ami just here we have an ex- 
 planation of the fact thai the flesh of most carnivorous 
 animals is so disgustingly filthy and putrescent, that it is 
 utterly unfit for human food. Their bodies are filled with 
 tliis waste matter, working its way a second time out of the 
 domain of animal life, and this time laden with still another 
 portion' of " physiological detritis." 
 
 Persons who live upon animal foods have need to pay 
 special attention to bathing, change of underwear, and other 
 habits of cleanliness, else their very presence will reveal the 
 character of the materials out of which their tissues are 
 made. This is particularly true in the case of individuals 
 whose sedentary habits prevent them from throwing off the 
 waste matters fast enough to keep the body in a pure, whole- 
 some condition. 
 
 But there are reasons of a moral nature why meat is no 
 the proper food for man. The habit of murdering animal 
 
HEALTH ] OLD. [PART I. 
 
 even beef-loving England will not, it 
 fallow a butcher to serve on a jury, particularly if 
 
 [ is one involving human life. One of 
 d murders that ever disgraced a peaceful commu- 
 nity, was committed some years ago in Olrio, by a man 
 (supposed by his neighbors to be a peaceable citizen) who 
 had spent the day in killing hogs; he pursued his victim, a 
 young woman, to the village church-yard, and there stabbed 
 her with the very knife with which he had cut the throats 
 of the swine. 
 
 e actual necessity for a meat diet, it is not true, 
 
 as some suppose, that vigorous health can not be maintained 
 
 without it On the contrary, "four-tenths of the human 
 
 according to Yirey, subsist exclusively on a vegetable 
 
 tnd as many as seven-tenths are practically vegeta- 
 
 18.* 
 
 Tin ii, there is an argument outside of physiology — one 
 
 that sooner or later will have to be considered — why the 
 
 of animals should not form a part of the diet of human 
 
 B, At the present rate of increase of the human fami- 
 
 • surface of the earth will, in a few centuries, be far 
 
 osely populated to admit of the raising of animals to 
 
 1 as food. For it has been shown that it would 
 
 require more than forty times as much land to feed a man 
 
 Oil meat, as it would to feed him on grains, f It follows, 
 
 thai when laud is scarce, as it will be when the 
 
 ; ^ many times more thicHy populated than at present, 
 
 res will have to be utilized in the way that is most 
 
 profitable; not in the raisin s cattle and sheep, but 
 
 other products of the soil, 
 umeut against the use of 
 
 L. Oswald, M.D., published by 
 
 • Richard A. 
 for December. I 
 
PABT I.] MEAT AS AN ARTICLE OF DIET. 45 
 
 animal foods, it is proper to remark that bo long as there 
 ore persons who, from life-long habit or otl , think 
 
 mould at all event 
 . The cattle that are Bhipped into New York for 
 ;, have many oi them come hundreds ot miles in 
 ill-ventilat Q in hot weather, and are stowed into 
 
 them almost as closely as they can stand; here they are 'sur- 
 rounded with a stilling, filthy atmosphere, and frequently 
 they have not a drop of water on the whole journey. A 
 
 per cent, are disabled from being trample I i 
 and by the time they reach the city some of th< m are sick 
 or dying with typhoid or other putrid fevers, and ail a 
 such a feverish condition that their bodies are poisoned, 
 through and 1 
 
 Nor must it be forgotten that all stall-fed or sty-fed ani- 
 mals are, to a certain extent, d; in fact, the fati 
 process is of itself nothing more nor less than the progress 
 of disease. "When an animal censes to take exercise, as in a 
 stall, it also ceases to throw off excretory matter promptly; 
 its liver becomes engorged, the I 1 upon, the 
 blood can not be properly aerated, and loads of c 
 retained excretion) in the shape of fat, are impacted be1 
 the once healthy muscles, which are now every day getting 
 smaller and smaller. Fat people, as well as fat animals, 
 have small, weak muscles — a fact well understood by 
 the medical student 
 
 The presence of certain parasites in* animal foods, is 
 another strong objection to their use. It is a well-known 
 fact that the ova of triehinoe are taken into the human sys- 
 tem by eating pork, and especially raw pork; and it has 
 been questioned whether any moderate degree of heat would 
 be sufficient to kill them. It is also perfectly well known 
 that the larvoe of the tapeworm may exist in oxen, sheep 
 and swine; and that those who eat of the flesh of these ani- 
 
HEALTH IX THE HOUSEHOLD. [PAKT I. 
 
 i *i ••ul arly if it be not well cooked, are more or less 
 p worm malady.* 
 
 i en should be fed on the cleanest 
 
 i !, and should have plenty of pure water to drink; 
 
 1 Qd never be kept in confined places, or with filthy 
 
 surroundings. In fact, they need at least a ten-acre field to 
 
 ., and get plenty of exercise and fresh ah', as well as 
 
 s. " But how can they have this," you ask, " when 
 
 try becomes densely populated, all through? It 
 
 will take more room for the animals, than the people have 
 
 for themselves and their children." Very true; and when 
 
 . the people will then be obliged to live upon 
 
 and grains, and the products of the garden, which 
 
 will be infinitely better for them. Meat is an expensive 
 
 way you take it; but the expense in actual dol- 
 
 !'l cents, is the least pail of it. Used three times a 
 
 - it is by very many of our people, it is any tiring but 
 
 -producing; and the doctors' bills often exceed those 
 
 at the meat market — to say nothing of the time lost, the 
 
 ng endured, and the actual impairment of the general 
 
 Ith. 
 
 I\ is fne duly of the butcher, as well as of those who inir- 
 
 the meat, to see that no animal is killed in an angered 
 
 condition, as the blood is actually poisoned by the mental 
 
 excitement thus produced. Neither should it be overheated 
 
 1 v running ; this sends the blood to the capillaries ; and the 
 
 which i-; filial with it is not only much darker from 
 
 the superabundance of venous blood, but the meat is ren- 
 
 d ed putresceni by it. Butchers have sometimes been 
 
 .1 U) throw away a whole beef, from its having been 
 
 ere racing ; the flesh being not only unfit to 
 
 eat, but commencing to putrefy very soon after life was 
 
 tct 
 
 ■ \v. nn>." by v Bpencer Cobbold, M.D., $nbliahed In 
 
PART I.] MEAT AS AN ARTICLE OF DIET. 47 
 
 It will readily be seen, by glancing at the tables given at 
 t\e head of these chapters, that all meats fall far below the 
 grains in nutritive Value. Some of the field vegetables, as 
 sweet and Irish potatoes, artichokes and winter squashes, 
 contain nearly or quite as much solid matter as moat, and 
 considerably more than milk ; while beans, peas and lentils 
 contain about three times as much as ordinary meat. 
 
 Some years ago, great importance was attached to the 
 fact that meats contain a large per cent, of nitrogenous sub- 
 stances, these being considered by Liebig and others as 
 highly essential to the production of muscular force. This 
 theory, however plausible, has of later years been disproved 
 by able authorities, as Frankland. Traube and others. In- 
 deed, Liebig himself, who was the originator of the doctrine, 
 has abandoned it altogether. In like manner, other pet 
 theories, as what were supposed to be the " elements of res- 
 piration," the "heat-forming principles," etc., have fallen to 
 the ground, or at least lost much of their former signifi- 
 cance. The more rational view is now somewhat favorably 
 entertained, that whatever is best suited to the building up 
 of the various structures of the body, or in other words, is 
 capable of replacing that which is lostj must necessarily be pro- 
 ductive of vital heat and vital force, these being generated in 
 the normal q uantity. The late R. T. Trail, M.D., in speaking of 
 the doctrine advanced by Liebig, remarks : " The theory 
 has no practical value in dietetics, for the reason that all 
 the elements of nutrition, whether heat-forming, or flesh- 
 forming, or bone-forming, are sufficiently distributed, and 
 nearly equally so, throughout all those portions of both the 
 vegetable and animal kingdom that man ever does or can 
 employ as food." 
 
 All domestic animals, either from the ignorance or negli- 
 gence of those who keep them, or from other causes, are 
 liable to be diseased ; this is particularly true in those stock- 
 raising districts that are adjacent to cities. The animals are 
 
48 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 largely swill-fed from breweries ; and owing to the increased 
 value of land in these vicinities, they have less territory to 
 :u over or 1'ccd upon. By a careful perusal of the 
 aria made to the Department of Agriculture at Wash- 
 ington, it is easy to arrive at the following facts, viz. : That 
 jill domestic animals, as horses, cattle, hogs, sheep, and even 
 poultry, are subject to disease, those in some localities being 
 r from it than others. That next to hogs, fowls are 
 st liable to be affected. That there are various diseases 
 >ug hogs, the most fatal being that of hog-cholera. 
 That the mortality from this cause alone is enormous, some 
 counties in certain of the States losing as high as 80 per 
 cent, per annum. That the value of farm animals lost to 
 the United States in a single year (1879) exceeded $16,000,- 
 000. That about two-thirds of this loss was due to diseases 
 >ng swine. That these diseases prevailed more exten- 
 sively in the Middle, Southern and Western States than in 
 the Northern or Eastern. Improper food, insufficient 
 housing, and lack of clean surroundings, seem to be the chief 
 causes of disease among animals. 
 
 Pork-Eating. 
 
 If tilers is a practice in all Christendom that deserves the 
 censure of this enlightened age, it is that of eating swine's 
 fl '•. Away back in the twilight of the ages, before Chris- 
 tianity h id been dreamed of, there were people upon the 
 i who, for sanit iry reasons, if for no other, declined to 
 h the unclean thin 
 P.if we, who live in the light of the nineteenth century, 
 who boasi of our refinement., our intuitive perceptions, and 
 r headed forethought, who have all the wisdom of 
 I oenturies behind us, — m do not hesitate to take into 
 lob the Hebrew shoved from his table 
 Is of years ago, banishing its very presence by the 
 no of tu^ l.iw. We, forsooth, are n v pie! 
 
PAST I.] PORK-EATING. 49 
 
 What care we for certain legal enactments enforced by the 
 Jewish leader, far back in history ? True, our children die 
 of scrofula, entire families having often been swept off with 
 consumption ; erysipelas appears in divers tonus, and 
 diphtheria (the legitimate result of foul feeding or foul air) 
 is growing more and more common every year. Not only 
 so ; there are every now and then sudden and almost tragic 
 deaths from trichinosis, whole families being the victims. 
 But so far, these tilings fail to alarm us ; and though statistics 
 show that diseases are multiplying among the swine them- 
 selves, killing them annually by the hundreds of thousands, 
 we take comparatively little heed. Of the twenty million 
 dollars' worth of hogs in the United States that were sick in 
 1S77, about 59 per cent. died. Has any one thought (<> inquire 
 what became of /in- 41 per cent that recovered f 
 
 If, in the olden time, swine's flesh in its normal con- 
 dition was not fit for a Jew, can we, in these days, make 
 that which has Burvived the ravages of hog-cholera, hog- 
 fever, etc., suitable for a Christian? It is said that Dr. 
 Adam Clarke — who evidently had an antipathy to pork-eat- 
 ing — haying once been called upon to say grace at a barbecue, 
 bowed his head reverently, and uttered these words : " O 
 Lord, if Thou canst bless under the Gospel what Thou didst 
 curse under the law, do Thou bless this pig." 
 
 The hog is a scavenger by nature, and by practice ; it is 
 his proper mission on this earth, not to be eaten, but to eat 
 up that which the nobler animals disdain to touch. Indeed, 
 he adapts himself to circumstances, devouring whatever comes 
 in his way. He is equally well pleased with the clean ears 
 of corn, or the seething contents of the swill-pail ; he will 
 dine on live chickens, or devour carrion. Nothing is too 
 fine or too foul to suit Ins undiscriminating palate ; he has 
 been called " the scavenger-in-chief of all the back-boned 
 animals.'* Truh he is omnivorous. And yet, bad as the hog 
 is, it is not absolutely impossible to improve his condition. 
 3 
 
50 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 Put liini where he can not get refuse matter, where he will 
 have only nuts, grains, etc., to feed upon, and he will readily 
 conform, for the time being, to his better surroundings ; 
 and in process of time his flesh would be improved in 
 quality. But his nature no man can change ; give him his 
 former haunts, and he will at once fall into his old ways. 
 You can not educate him. 
 
 Will any one give a reason why intelligent people should 
 eat him, and from choice f If we must dine on our fellow- 
 creatures below us, are there not decent, clean-feeding 
 animals, as the ox, and the sheep, that we could take in 
 preference ? 
 
 In a sanitary point of view the condition of tlie hog, in 
 his test estate, is not flattering. His scurvy hide (which is 
 perhaps the cleanest part of him), his foul breath, and his 
 filthy feeding habits— are not these enough to bar him from 
 our tables ? Or must we wait for such logical sequence as 
 is sure to follow the violation of physiological law? Wait 
 till diseases are multiplied in kind, and intensified in char- 
 acter, till we are fairly driven from the no longer question- 
 able provender? Wait till our nearest friend is stricken 
 with supposed typhoid fever, and dead of veritable trich- 
 inosis? There can be no doubt that many persons have 
 sickened and a number died, of what was thought to be 
 typhoid fever, when really the disease was due to the 
 presence of these parasites (the trichinae)* in the system ; 
 for the symptoms in the two diseases are quite similar. 
 
 As si ilcd in the last chapter, one of the principal objec- 
 tions to the use of animal flesh as food, is the fact that it is 
 tillr.i with the debris of the vital organism, working its - 
 
 mgh the oapinaries into the various excretions, and out 
 <>f the domain of life. Now, if this effete matter is objec- 
 tion en in clean-feeding animals, what must, be its 
 
 A to i>«- found In the 01 and sheep, aa well aa la Um bog 
 
PART I.] PORK-EATING. 51 
 
 condition as it is thrown off from the tissues of scav- 
 engers? And what the nature of the tissues themselves, 
 when they are not only made out of, and nourished by a 
 diet of garbage, but are thorouglily saturated with the 
 almost putrescent matters with which the venous blood is 
 laden ? It is a fact which we seem rather slow to recog- 
 nize, that the quality of all animal tissues partakes of the 
 character of the materials otti of which they arc made. In other 
 words, if we expect sound bodies with good firm tissues, 
 we must look to the nature of the food we eat m 
 
 Animal foods, of all others, should, if eaten, be selected 
 with the utmost care ; the animals themselves should be 
 well fed, well housed in winter, and allowed to graze from 
 open pastures in summer. No animal or fowl should ever 
 be stall-fed, or sty-fed ; and none with carnivorous or om- 
 nivorous habits, should be used as food. The creature whose 
 characteristics we are at present discussing, combines in 
 his personality too many bad qualities to give him a decent 
 passport to our tables. He is of low organization, and 
 naturally filthy in his habits ; he is desperately foid in his 
 feeding, is often kept and fattened ^n a close, dirty pig-sty, 
 and as might be expected, he is specially subject to disease.* 
 And yet the hog is found in every market in this country, 
 and in Europe ; though recently the German and Austrian 
 markets have forbidden American pork ; and other nations, it 
 is said, have the matter under advisement. 
 
 Nor must it be supposed for a moment that the use of 
 pork is at all limited to the few, or to the very poor among 
 our people. There is scarcely one family in twenty that 
 does not partake of it in one form or another. The hams, 
 the shoulders, the side-meat, the pickle A souse (head-cheese), 
 
 * Dr. Jas. C. Jackson makes the statement ba«pd, he says, on information 
 derived from the pork-dealers of Cincinnati, Ohio, that "ninety-five hojrs 
 in one hundred have ulcers on their livers from the size of an ounce 
 bullet to a hen's eee." 
 
5j heai.th in the household. [paet I. 
 
 the stuffed sausages— every part is in demand. Pickled 
 pigs' feet are considered a rare delicacy; and hogs' brains 
 another " dainty dish." But it is left for the very 
 bonrton of society to sit down to what is called beef a-la-mode; 
 which is simply a beef roast plugged full of fat pork, along 
 with innumerable spices, etc. 
 
 Nor is it enough that we devour the several parts of the 
 animal, even to his liver and kidneys; we strip the intestines 
 of their fat, melt it down, and use it in the form of lard. 
 This latter is the very quintessence of the swine; it is the 
 diseased product of all his filthy feeding; and it is this arti- 
 cle that forms a staple in almost every American family. It 
 shortens the biscuits, the plain cakes, and the pastries; and 
 it even finds its way into the loaf bread ! It oils the bake- 
 pans, it fries the drop-cakes, the doughnuts, the Saratoga 
 potatoes, and all the other "fried things," or nearly all. In 
 short, there is neither breakfast, dinner nor su£>per without 
 it, in some form or other. 
 
 Do the people wonder that they are afflicted with scrofula; 
 and that it crops out, full-fledged, in a single generation? 
 Oh for a Moses among the Gentiles, to forbid them, by legal 
 enactment, the use of this vile thing, swine's flesh! 
 
 The late R T. Trail, M.D., in discussing the quality of 
 
 animal foods in his Hydropathic Encyclopedia, says: "Of 
 
 the hog, whose filthy carcass is converted into a mass of 
 
 8 by the ordinary fattening process, I need only ex- 
 
 : my abhorrence. Although swine's flesh and grease, 
 
 under the names of pork and lard, are staple and favorite 
 
 articles of loo.l throughout Christendom, common observa- 
 
 fcion has long since traced the prevalence of scrofula, orvsip- 
 
 rariety ot glandular and eruptive diseases 
 
 from impure blood, to their general employment 
 
 If there are any animals which should be exterminated from 
 
 i. mad doga and fatted hogs are among them." 
 
PAJRT I.] MILK. 53 
 
 Milk. 
 
 Many persons who discard meat, do not hesitate to par- 
 take freely of milk, eggs, sugar, butter, etc., and to use 
 pastries, cakes and puddings, that are little else than a com- 
 bination of these, with the addition, it may be, of spices and 
 other seasonings. Now, a plain diet of Graham bread with 
 beef or mutton, roasted or boiled, and a fair allowance of 
 fruits and vegetables, would be much more wholesome than 
 the above articles, or the dishes that are manufactured out 
 of them. 
 
 As to milk, it is the natural diet for the young. But for 
 grown persons, and especially for those who live in cities, 
 or who incline to sedentary habits, it is not the best, or one 
 of the best articles of diet. Before arguing the question, 
 however, let us make a note of the fact that milk is one of 
 those secretions that is readily affected, not only by the food 
 the animal eats, but by the conditions, physical or mental, 
 of the creature itself. If the health of the cow deviates 
 from the normal standard, the character of the milk is im- 
 mediately changed; if she is mentally disturbed, as by anger 
 or fright, the mammary glands will secrete, not a whole- 
 some, but a poisonous fluid. A mother not unfrequently 
 kills her child, or throws it into spasms, by nursing it after 
 she has been badly frightened, or after a violent fit of anger; 
 and many a child has been " salivated, purged and narcotized, 
 by mercury, drastic purgatives and opiates, respectively 
 administered to the mother." * 
 
 But the question is asked, " Suppose the animal is kept 
 in the best possible condition, every way; would milk be 
 objected to as an article of diet ? " Most assuredly not — for 
 young calves. Nature has provided the very food that is 
 needed, for all her babes. The milk of the cow, like that of 
 other mammals, including the human, is intended for the 
 
 M Food nud Dietetics. 
 
54 HEALTH IN THE HOUSEHOLD. [PAET L 
 
 nourishment of the infant; and as soon as the calf is able to 
 take more solid food, the maternal supplies, where nature 
 is Dot perverted, are dried up. But the unnatural practice 
 of milking cows has distended the milk glands, and thus 
 converted them, in a large measure, into depurating organs; 
 and the milk supply is not only increased, but prolonged 
 beyond the period that nature intended. Add to this the 
 improper foods, as swill-feeding, the confined air, and other 
 unhealthful conditions with which the animal is surround- 
 ed, particularly in large cities, and we have not only a pro- 
 lific source of disease, but an explanation, in part at least, 
 of the enormous death-rate among young children; this, it 
 will be noticed, is always largest in cities, where the milk 
 used is poorer in quality than country milk. 
 
 But returning to the direct question, suppose we have 
 
 the Itest of milk, from perfectly healthy cows, what is the 
 
 real objection to its use? To this question there are two 
 
 answers ; the first is founded on experience, and may be 
 
 stated as follows : It is the almost universal testimony of 
 
 persona of sedentary habits, dark complexions and "bilious 
 
 temperaments," that milk, even of good quality, does not 
 
 with them ; and where there is torpor of the liver, or 
 
 other dyspeptic conditions, it usually causes distress. The 
 
 reason of this will directly appear. As already stated (and 
 
 herein is the second answer), milk is designed by nature for 
 
 the young of all mammals ; it contains a small per cent, of 
 
 solid substances, but enough for the needs of the infant ; 
 
 and these substances are just the elements, and in the right 
 
 proportions, to make those soft, fatty tissues which the little 
 
 mature needs for the protection of its small bones and 
 
 08, As the child or young animal grows, and 
 
 tii develop, other and more solid materials should 
 
 oi the milk ; this chan ;e must, of course, be 
 
 others do their babes harm, and in fact 
 
 i It, i>\ giving them solid food before they are 
 
PART I.] BUTTER AXD EGGS. 55 
 
 able to masticate it properly. And no less detriment is 
 done to the full-grown child, when we give him an aliment 
 that requires no mastication with the teeth, and which is 
 designed oidy to make soft, " baby tissue." Such food is 
 now needed as will make good, firm muscles, sinewy ten- 
 dons, strong bones, and all the other tissues that belong to 
 the adult man or woman. 
 
 "But how about cream?" Well, cream, if used to the 
 same extent, would perhaps be more injurious than milk ; 
 it contains an abundance of fatty material, and if habitually 
 taken is a prolific cause of biliousness. Young children 
 that are fed largely upon cream — or butter, or meat, par- 
 ticularly fat meat — become gross and plethoric, and are apt 
 to break out with boils, or "scald-head"; or if a nursing 
 motlicr uses these articles to excess, her child will suffer in 
 consequence. Ordinarily, cream docs less harm than milk, 
 from the simple fact that it is served in a very limited quan- 
 tity ; that is, as a condiment, rather than a beverage ; and it 
 is less employed than milk, even as a mixing material in 
 breads, puddings, etc. For grains, mushes, plain puddings, 
 etc., the juices of fruits make a far more wholesome dress- 
 ing than cream ; and were we in the habit of using fruits in 
 this way, the palate would not only tolerate readily the new 
 combination, but we should come to like it. 
 
 Milk, if used, should be taken, not as a beverage, but as 
 a condiment, and then very sparingly, particularly by those 
 persons who live in cities and whose work is indoors and of 
 a sedentary character ; while invalids, as a rule, would cer- 
 tainly be better without it. 
 
 Butter axd Eggs. 
 
 If we dispense with milk — that is, leave it to the calf, for 
 whom nature intended it — there will, of necessity, be no 
 butter ; and, in a sanitary point of view, the absence of it 
 would perhaps be no great loss, it being by no means as 
 
HEALTH IN THE HOUSEHOLD. [PART I. 
 
 wine an article of diet as either milk or cream. Like 
 
 [\ is, to a certain decree, indigestible ; not that 
 
 ■• pain in the stomach," as a general thing, but it 
 
 into those vital changes which are necessary 
 
 to convert food into chyle proper. It mixes with the pan- 
 
 Qreatic juice in the form of an emulsion simply, and goes 
 
 into the blood in that crude condition; and being carried 
 
 through the system by the capillaries, it is deposited as fat 
 
 in the various tissues, and largely in the skin. From the 
 
 very nature of its constituents, butter has little nutritive 
 
 value in it ; it usually contains 3 to 5 per cent of casein 
 
 (due to the presence of milk), and about twice that amount 
 
 of water ; the other substances are oils, fixed and volatile. 
 
 readily decompose on exposure to the atmosphere, 
 
 and butyric and other fat acids are set free. 
 
 Persons who live largely upon butter emit a strong odor 
 from the skin, very perceptible to those who do not use 
 animal foods. The salt which has to be mixed with it to make 
 it " keep," is not, to the hygienist, a desirable addition, for 
 reasons which will hereafter be stated. Pereira says: 
 11 Fixed oil or fat is more difficult of digestion, and more 
 obnoxious to the stomach, than any other alimentary prin- 
 ciple Indeed, in some more or less obvious or concealed 
 form, I believe it will be found the offending ingredient in 
 uine-tenths of the dishes which disturb weak stomachs. 
 Many dyspeptics who have most religiously avoided the use 
 of oil 01 fat in ils obvious or ordinary state (as fat meat, 
 ". butter and '///), unwittingly employ it in some more 
 tied form, and as I have frequently witnessed, have 
 Buffered therefrom. Such individuals should eschew the 
 (ol quadrupeds, poultry and fish), and 
 ill "f which abound in oily matter. MUl\ and es- 
 9 with many persons, or, as Wwy 
 term it, 'lies heavy al the stomach,' in consequence of the 
 ' it oontailM, Hi . likewise, contains butter, 
 
 "i» that Moon bo disturb the stomach." 
 
I I.] SUGAR. 57 
 
 lickeysen, in speaking of the use of butter, eggs and 
 , remarks: "These cause an excess of fat in the 
 .!, and an offensive, slimy condition of the mucous 
 secretions in the mouth and nose, quite apparent to those 
 who, contrary to their usual habit, eat of them. Their 
 effects are often apparent also in eruptions upon the skin, 
 especially upon the face."' 
 
 s are pretty generally conceded to be a "bilious diet"; 
 and if eaten freely at each meal for a few weeks, the whites 
 of the eyes usually show the presence of bile. The albu- 
 men (whites of the eggs) cooked soft, would be less objec- 
 tionable than the yolks, which contain about 30 per cent, of 
 oil. If eggs are eaten they* should be fresh, their use not 
 too frequent, and confined io cool weather. The fowls 
 should be allowed plenty of clean territory to roam over, 
 and an abundance of fresh water, pure air, and good grains. 
 Unfortunately, the habits of the bird are none the cleanest ; 
 it will pick up and eat almost anything that comes in its 
 way. This is why country eggs and country fowls (pro- 
 vided there are good and healthful surroundings), are 
 always to be pro ferred. In towns and cities, the chickens 
 are necessarily confined to the house and yard ; whereas, 
 in the country they have access to the open fields, and feed 
 ly on grains. 
 Persons who are subject to torpor of the liver, would do 
 well to refrain from the use of either eggs or butter ; and 
 those who have sound livers — and desire to keep them so— 
 can take a hint. 
 
 Su^ar. 
 
 Hygienists have no objection to the use of saccharine 
 matter, all that the vital economy requires, provided it is 
 taken in the natural way ; that is, in organic combination 
 with the other food principles, — not separated as a proxunate 
 element. In other words, the saccharine substances con* 
 3* 
 
HEALTH IN THE HOUSEHOLD. [PABT I. 
 
 | in fruits, grains and vegetables, are thoroughly whole- 
 
 »ng as we get them simply by eating these natural 
 t when we separate them into starch, sugar, 
 oil and the other proximate principles, and think to take 
 Is proper, or in combination with them, we 
 make a serious mistake. And were we to reduce all our 
 foods to their proximate elements, and then try the experi- 
 ment of living upon them, we should in the end meet the 
 fate of " Megendie's dog." 
 
 " But," say you, " we do not wish to confine ourselves to 
 these things — the proximate elements — we only desire to 
 use them in combination with other substances." Very 
 true ; but the point is just here : if the proximate elements, 
 taken collectively (after they have once been separated from 
 the alimentary substances to which they belong), are in- 
 capable of supporting animal life, then they must be worth- 
 less individually, no matter how small the quantity in which 
 we use them. If the proximate principles of food, combine 
 them as we may with each other, lead to certain death, 
 then it is plain that we must look for sustenance, not from 
 these, but to those organized materials known to be capable 
 i>i' replacing the wasted tissues. And if any one desires a test 
 in this matter, let him try the experiment of making, say 
 half his meals for tliree weeks, provided he can hold out so 
 long, out of as many of the proximate principles of food as 
 lie may select, and see how he thrives during that period. 
 Before the time is one-quarter expired he will be tired 
 enough of starch, sugar, oil, fibrin, albumen, casein, etc., 
 and lie will long for the foods proper, in undisturbed 
 do combination, in place of the miserable trash which 
 he DM been at I empt Log to live upon. 
 
 since, then, these proximate principles can not support 
 animal life, may we not reasonably expect that any consid- 
 erable proportion of one or more of them, taken habitually 
 with the food, would produce abnormal conditions of the 
 
PART I.] SUGAR. 5^ 
 
 body? AYhat are the facts in the case? Take, if you 
 please, the article un adoration, viz. L let 
 
 us select the pure white crystals, in order t i have as little 
 organized or extraneous matter in it as pose 
 airing a heaping tablespoonfa] of this each night on going 
 to bed ; and if you wish, you may repeat the " dose " in the 
 morning on rising. How long, think you, will it require to 
 create a " bad taste " in the mouth, cause soreness in the 
 liver, and constipation of the bowels? Try it. A teaspoon- 
 ful of white sugar put into enough milk or water to dissolve 
 it, and given to a young babe, the quantity being repeated 
 two or three times each d iy, would very soon derange its 
 digestion, causing severe constipation. 
 
 Another experiment easily tried, is to double or treble the 
 amount of sugar usually taken in the food, and note its 
 effects. It will be seen that the increased quantity 
 thirst, or in other words, slight inflammation ox the mucous 
 surfaces of the alimentary canal ; and if the digestion is 
 ordinarily none too good, the sugar will most likely cause 
 headache, and other symptoms of indigestion. 
 
 Now, any substance that can not be taken habitually, in 
 the small quantity of say half a gill — not even on an empty 
 stomach — without causing abnormal conditions of the body, 
 must, to say the least, be set down as of little value, dietet- 
 ically considered ; and it is pretty safe to conclude that the 
 less one uses of such an article, the better. No family of 
 ordinary size can consume "barrels of sugar" in a year, 
 nor half barrels, without detriment to the stomachs of its 
 individual members ; the difficulty, however, is usually 
 traced to any but the right cause. It is quite common for 
 persons who suffer, for instance with periodic sick-head- 
 ache, to affirm that what they eat has nothing whatever to 
 do with it ; that the headache is inherited from father or 
 mother. Did they ever think to inquire what gave it to the 
 father or mother ? So much easier is it to put the causes 
 
HEALTH IN THE HOUSEHOLD. [PABT I. 
 
 1 us, out of our reach, than to correct our own bad 
 
 li how can we do without sugar?" you ask. Why, 
 easily enough, at least as a rule ; even the acid fruits, as 
 strawberries, cherries, etc., if fully ripened, are sweet 
 enough for the unperverted palate. And if these fruits 
 come to our markets a little green, we can at least be con- 
 tent to add only so much sugar as will make them as sweet 
 us fully ripened fruit ; this amount you will find to be very 
 little. Some hygienists cook sweet and sour f raits together ; 
 preferring to make the one kind sweeten the other, rather 
 than to use sugar. Whether this plan is at all times practi- 
 cable, is a question elsewhere considered in this work. The 
 fact that much of the sugar of commerce is largely adulter- 
 
 is anojther argument against its use ; a great deal of 
 what is sold in the market under that name, is glucose. 
 Whether this substance is more or less injurious than cane 
 Bugar (h is certainly less sweet), might be a matter of some 
 importance, dietetically considered. One thing is sure, 
 both are proximate elements, and as such are incapable of 
 Sustaining animal life. 
 
 The habit which some have of sweetening cooked grains 
 and breadstuffs, is a foolish and most unnatural practice; 
 ore sweet enough of themselves; and if we were to 
 train our children to eat these foods without sugar, they 
 would not want it.* The fact is, we like the saccharine con- 
 diment in just those dishes in which we have been taught to 
 
 and in nodhers. For example, we do not want sugar 
 in mashed potato, cauliflower, or string beans, any more 
 
 ri^ir relates mm anecdote from his experience among 
 
 'The most northern races of mankind, 1 he saya, 
 
 Minted with the taste of sweets, and their in* 
 
 l< i. face*, and sputtered out sugar with disgust ; bnt the little 
 
 at Hi.' Bight of a bit of whale's blubber.' "— 
 
 I and Die! ttas," pagt 4L8, 
 
PAET I.J SALT. Gl 
 
 than we would relish salt or ]>epper in strawberries, si 
 plums, or apple sauce. In other words, habit enables us to 
 relish what we would otherwise barely toleral 
 
 Salt. 
 
 The fact that chloride of sodium, or common salt, is 
 ordinarily found in the secretions and excretions of the 
 human body, and also in the blood, has given rise to the 
 belief that it is a necessary constituent in human food. And 
 some physiologists have gone so far as to make the state- 
 ment that it must, be eaten, or the general health will suffer. 
 Admitting, for the sake of the argument, that salt is one of 
 the proximate princij)Jes legitimately obtained from the 
 tissues of the human body, and that it is therefore indis- 
 pensable in the vital economy, the question arises, why we 
 should cat it, any more than that we should eat chloride of 
 potassium, or carbonate of lime, or phosphate of magnesia. 
 They, too, are found in the bones, and are obtainable from 
 them; then why not eat these? The reply is, that there is 
 no need; that the grains and other food products of the 
 earth contain all the elements necessary to muh e these several 
 constituents. This is very true; and it is equally true that 
 the products named contain the other proximate principles 
 — all of them — that are found in the human body in its 
 normal condition. 
 
 In dealing with this, the physiological argument, we may 
 as well recognize the fact that the chloride of sodium found 
 in the perspiration or other excretions, and also in the 
 saliva, milk, tears, and other secreted fluids, as well as in 
 the blood, is largely if not wholly due to tlie presence of the 
 salt taken with the food; and the fact that it is found in 
 these fluids is no proof whatever that it belongs there. "We 
 can easily put into the stomach, whiskey, sulphur, iodine, 
 strychnine, almost any thing, and afterward find these sub- 
 stances in the blood, and in most or all of the secretions or 
 
HEALTH IN THE HOUSEHOLD. [PART I. 
 
 ;ions of the body. Persons who live without salt find 
 ie perspiration, tears, saliva, and also the blood, lose 
 their saline taste, even in a few weeks or months. And if 
 we were to select for experiment those wild animals known 
 to live without salt, as rabbits, squirrels, etc., it might be a 
 question whether anything short of a destructive analysis 
 of their tissues would reveal the presence of actual chloride 
 of sodium. 
 
 Dut suppose we should find it; what would this prove? 
 Simply that the vital organism has the power to create 
 out of the foods furnished from the natural products of the 
 soil those substances which it needs in the vital economy ; 
 and if it has this power in the wild animals, the presumption 
 is that the same power is not wanting, either in domestic 
 animals or human beings. 
 
 But it has been said that experience is, after all, the best 
 test in these matters ; and that it is well known that not 
 only human beings, but the domestic animals, require salt 
 to keep them in healthful conditions. This latter statement 
 is pure assumption — nothing more — the facts being on the 
 other side. And the still more extravagant assertion, viz., 
 that disease and death will follow the leaving off of salt is with- 
 out a shadow of truth in it. There probably never was a time 
 ID tin 1 world's history when there were not people who lived 
 and thrived without it, and also without meat. Certain it is, 
 that there are such at the present day, both in savage and 
 civilized life. But so much has habit to do with our 
 opinions, that there is perhaps not one person in ten who 
 not believe that Bait is absolutely essential to the 
 health, and even comfort, of the domestic animals.* The 
 
 * Dr. (Irili. im. in his " BdeDCe of Human Life," says : " It is a little ie- 
 
 ive co itended for the necessity of salt as an article 
 U '-t of man, to rounteraci tin- putrescent tendency of animal food 
 
 0T th-sh-ine.it. When there is not I carnivorous animal in nature that even 
 u»ee a purtielo of it ; uuu" few, if uxy, of the purely flesh-eating; portions of 
 
PART I.] SALT. 63 
 
 fact in the case is simply this : nearly all these animals — 
 tpt in the United States — have been trained to the use 
 of it (as will presently be shown), just as human beings 
 have been ; and the probability is that not one of them 
 would touch the article it' its taste had not been already 
 perverted. 
 
 Any American who has visited the rural districts of Scot- 
 land for the lirst time, will at once remark that the horses, 
 cattle and sheep, are among the finest that he has ever seen ; 
 the cattle and sheep especially are far superior to the 
 average of them in this country. No doubt something is 
 due to the better and more humane treatment in feeding 
 and housing them ; these tine cattle, sheep and horses, how- 
 ever, are never given aalt. The only cattle in the Cheviot 
 Hills that ever taste it (and no doubt the rule is general 
 throughout the country), are those that are fattened for the 
 market. And just here are two important facts to be 
 noted.* One is, that these cattle at first refu&e the salt, but 
 by sprinkling it lightly over the food, they will, rather than 
 starve, eat the latter witli the sprinkle of salt on it ; and 
 finally they come to like the thing itself. The other fact to 
 make a note of is this : their owners give it to the cattle for 
 the purpose of making them eat more turnips. In other 
 words, by creating a feverish or inflamed condition of the 
 stomach (which salt will do — and all the more if the animal 
 is unused to it), the cattle gorge themselves wdth the juicy 
 turnips to quench their thirst ; they also drink more water, 
 as a matter of course. This increased feeding causes them 
 to lay on adipose tissue rapidly ; or in other words, it pre- 
 pares them more quickly for the market. 
 
 the human family ever use it in any measure or manner ; and most por- 
 tions of the human family who subsist mostly on vegetable food, wholly 
 abstain from it." 
 
 * These facts were obtained from a native of Scotland, who was familiar 
 with the raising aud breeding of cattle, and other farm stock. 
 
64 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 The horses and sheep, as before stated, never taste salt ; 
 in fact, the sheep are far too numerous and too frisky, as 
 ran over their native hills, ever to be " salted " by the 
 ■da; and they ai^3 perfect paragons m physical pro- 
 portions, as well as in muscular activity. "But," say you, 
 " they get it, from living so near the sea ; from the grass, 
 and the air." Ridiculous ! The air of Scotland is as free 
 from saline properties as it is in this country ; and so is the 
 grass on the Cheviots. The salt in the sea is not " evap- 
 orated" into the air ; neither is it "deposited" in the. soil 
 that covers those great masses of uplifted rock, known as 
 the " hills of bonny Scotland." It has been stated that the 
 farmers in Kentucky who raise fine horses, made the dis- 
 covery years ago, that by leaving off the use of salt their 
 horses thrived better, and had finer, sleeker coats in conse- 
 quence. 
 
 It now remains to account for the fact that, as a rule, the 
 horses, cattle and sheep, in this country show no antipathy 
 to it, but on the contrary, seem to relish it. The question 
 is easily answered ; they nurse it in, with their mothers' 
 milk, which is already impregnated with it, owing to the 
 habit of "salting" among farmers. So that the calf, like 
 the young child, gets the taste of salt with its nutriment 
 from the hour of its birth. 
 
 " But what about the wild animals that go to the salt 
 licks?" is the next question. This might be answered by 
 asking another : " What of the wild animals that do not go 
 to flu- licks ; if salt is necessary for some, why not for all?" 
 And we know thai wild animals, as a rule, never taste it. 
 We al » know thai it is positively injurious to some of them. 
 ! is a well-known fad thai salt fed to birds, and even 
 chicke n s, will kill them ; and a good supply of it about the 
 trees will destroy them. Of the deer that are said 
 to go to the licks, Dr. Qraham says : "As to the instinct of 
 is not true that there is any animal in 
 
PART I.J SALT. 65 
 
 nature, whose natural history is known to man, winch in- 
 stinctively makes a dietetic use of«salt. It is true that some 
 herbivorous animals, such as the deer, when they are dis- 
 eased by worms, grubs, or bots, in the alimentary cavity, 
 will instinctively go in pursuit of salt, not as an article of 
 diet, not as a seasoning to their food, but purely as a medi- 
 cine, to destroy the unimals in their stomachs ;* and they 
 never instinctively use it at any other time, nor for any 
 other purposes." 
 
 It is often asked whether any immediate pathological 
 effects follow the use of salt. Let the person who asks this 
 question, try taking double the usual quantity of this condi- 
 ment,at dinner ; in less than an hour there will be a burning 
 in the stomach (local inflammatory action) which will call 
 loudly for water ; this feverish condition may last a good 
 part of the afternoon, or it may pass off as the salty sub- 
 stance is carried out of the stomach. A better test is to 
 take the salt itself, undiluted except with a little water ; try 
 a tablespoonful if you like, on an empty stomach. (This 
 amount of a food proper, as rice, oatmeal mush, or good 
 apple sauce, taken by a hungry man, ought not to cause any 
 unpleasant sensations.) If you are not a most inveterate 
 salt-cater, the quantity named will produce nausea, and per- 
 romiting. But to save the trouble of so unpleasant an 
 experiment, suppose we take the testimony of Dr. Graham. 
 He says : 
 
 " Salt is a mineral substance, and is wholly innutritious 
 and indigestible. If a tablespoonful of it be dissolved in 
 half a pint of water, and introduced into the human 
 stomach, it is immediately perceived by the organic sensi- 
 bilities of that organ as an offending or disturbing 
 substance ; great irritation is produced ; the vital forces, if 
 not exceedingly impaired react with energy ; mucous 
 
 • Dr. Graham, who did not believe much in medicine, was evidently wdl- 
 Ug to ^ive the worms the bencflt of the "art killutive." 
 
06 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 and serous secretions are rapidly increased in the gastric 
 cavity, to protect the mucous membrane from its acrid 
 and irritating qualities; much distress is experienced by 
 the individual, and nausea and vomiting generally succeed, 
 as an instinctive means of expelling the offending cause 
 from the vital domain ; and in all cases, considerable por- 
 tions of it are driven through the pyloric orifice in the 
 intestines, where great irritation is also produced by it, and 
 it is soon expelled from the bowels, with large quantities of 
 scrum secreted from the blood to dilute and flood away the 
 irritating substance, and thus protect the living parts on 
 which it acts, and the vital interests of the system generally, 
 from its pernicious effects. When salt is taken into 
 the stomach in small quantities with food, the result is 
 somewhat different. If the stomach is perfectly healthy in 
 all its properties and powers, however small the quan- 
 tity of salt, it is immediately detected by the undepraved 
 sensibilities of the organ, and a vital reaction takes place 
 corresponding in energy and extensiveness with the quan- 
 tity and strength of the offending substances, and by 
 the mucous and serous secretions which are promptly pro- 
 duced, the parts are protected, and the salt is so diluted as 
 to be rendered no longer very dangerous to the delicate 
 vital properties of the tissues on which it may act. It is 
 therefore not expelled from the alimentary cavity by vomit- 
 ing nor purging, but is taken up in a state of solution by 
 the absorbents of the stomach, and mingled with the 
 blood of the ]><>rtal veins; not in any case "nor degree, 
 however, t<> supply the wants of the vital economy, but to 
 peHed from t\iv vital domain through the kidneys, 
 ''i- depurating organs of the system, as 
 bance. By the long and habitual use of 
 1 er, tho organic sensibilities of the 
 
 sto ma ch , and of all the other parts of the system, become 
 so much impaired I iat they no longer make 
 
PART I.] SALT. 67 
 
 so energetic a resistance to it as when they are healthy and 
 undepraved, and the salt is gradually permitted to pass 
 more and more freely into the general circulation, and he 
 diffused throughout the whole vital domain, pervading 
 the minute vessels of the glands and other parts, and becom- 
 ing so permanently a quality of the serum of the blood as 
 to be regarded by many as an evidence of the necessity for 
 its dietetic U£ 
 
 " The fads in regard to the dietetic use of salt, then, are 
 : — 1. Salt is wholly innutritions — it affords no nourish- 
 ment to any structure or Bubstance of the human body. 2. 
 utterly indigestible — it enters the body as a mineral 
 substance — it is absorbed unchanged as a mineral substance 
 — it goes the rounds of the general circulation as an unas- 
 similated mineral substance — and is finally eliminated from 
 the body through the kidneys, lungs, shin, etc., as an unas- 
 siniilated mineral substance. 3. Its acrid quality is offen- 
 sive to the vital sensibilities of the organs, always causn g 
 vital reaction or resistance, and this ustUutes 
 
 the only s f im>ih!i>>» ever produced by soft, and is therefore 
 always attended with a commensurate degree of irritation 
 and vital expenditure, and followed by a correspondent 
 degree of indirect debility and atony ; and consequently it 
 always and inevitably tends to produce chronic debility, 
 preternatural irritability, and disease ; the stomach, intes- 
 tines, absorbents, veins, heart, arteries, and all the other 
 organs of the system, are always irritated, exhausted and 
 debilitated by its | 4. It never in any measure 
 
 promotes digestion nor any of the assimilating functions of 
 the system ; on the contrary, it always retards those 
 functions, and is unfavorable to all the vital changes. 
 AVhere a stomach has been greatly debauched and its 
 energies prostrated, the sudden and entire abstraction of salt 
 and all other stimulants from the food would undoubtedly 
 leave tliat organ in a temporary state of atony or depres- 
 
68 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 !. which would unfit it for the performance of its 
 LctioXL But it is entirely certain that, in a stomach whose 
 and sensibilities are unimpaired and healthy, salt 
 always retards digestion and embarrasses the function and 
 diminishes the functional powers of the organ ; and the 
 impaired stomach receives tone from it only upon a prin- 
 ciple which -is always and inevitably unfriendly to its own 
 physiological interests, and to those of the system in 
 general, And this is all true of every other assimilating 
 function and process of the vital economy ; and hence it is 
 a well-ascertained truth in the science of physiology, that 
 the diet otic use of salt is* unfriendly to all the processes of 
 imitation, nutrition and secretion, in the vital economy. 
 5. It always, in proportion to the freedom with which it is 
 used, diminishes gustatory enjoyment. It is time that 
 there are some substances eaten by man, whose qualities 
 arc sue] i that they are rendered more tolerable by the use 
 of salt than they would be without it ; but it is neverthe- 
 less trim that the use of salt with those substances always 
 and necessarily impairs the nicely discriminating power of 
 the organ of taste, and takes away the delicate perception 
 "t the agreeable qualities of more proper food, and thereby 
 01 the whole immeasurably diminishes the amount of gus- 
 'v enjoyment in the course of an ordinary life. In- 
 credible as this may appear to many, every intelligent in- 
 dividual may demonstrate its truth by three months' fair 
 : anient." 
 
 Now comes the query, how it came about that whole 
 
 'I' people took to the use of salt, and continued it 
 
 won is obvious : it was no 
 
 ■';' a necessity, after the introduction of animal foods; 
 
 for m ' , ; 1 "'- } " keep these from putrefying, particularly in 
 
 1 '' lml:!, ! journeys, an antiseptic was 
 
 table Bubstance for preserving meats 
 
 was found in common sal! ; ami though it so 
 
I\VRT I.] SALT. 69 
 
 changed the nature of the meat as to render it harder to 
 digest, and very much less nutritious,* still, it kept it from 
 going to total destruction. Then, as the flesh-eaters partook 
 of the salted meal they not only came to like it, but they 
 
 also relished the vegetables that were cooked with it. 
 
 To be brief, one can learn to eat and Ukv almost anything; 
 by simply continuing the use of it ; and the fad that it 
 pleases the palate, is no proof either of its wholesomenesp. 
 or of its relative nutritive value. But if there is any one 
 article of food or drink that we can not leave off, even 
 for a day, without great discomfort (as wine, tea, coffee or 
 a good salted beef-steak), we may rest assured that that 
 article is doing us harm ; or in other words, that it is not 
 simply a food, but to a greater or less degree a stimulant', 
 and just to the extent that we are enslaved by it, to that 
 extent are we already injur 
 
 A diet of salted meats, as :dmost every one knows, pro- 
 duces scurvy, the disease being caused by the combined 
 effects of silt and grease. Richard T. Colhurn, of New 
 York, who is a hygienist, has written a small work on "The 
 Salt-Eating Habit," from which the following quotations 
 are taken : "I am told by an Italian who lias lived among 
 them, that the Algerines do not eat salt'': neither do the 
 Indian tribes on the Columbia River, and Pucret Sound — 
 among whom the writer has traveled. "I am assure. 1 by 
 many of the great herders in Texas, Colorado and Califor- 
 nia, that the native cattle are not fed salt, never see it, and 
 
 * Pavy says : " The effect of a saline is to depreciot- the nutritive value 
 of the article by extracting the soluble constituents, and by also hardening 
 the texture, so as to render it difficult of digestion." He also says : " The 
 analysis of brine shows that the process of saltinir must materially 
 diminish the nutritive value of meat, for it is found to contain a lar^c 
 portion of the in-rodieuts of its juice. Liebig estimate* the loss of 
 nutritive value as amounting to one-third, or even one-half. Sonkinir 
 salted meat in water removes it- ealtnese, bat can not, of course, restore 
 the nutritive principles that have been lost."— Food and Dutttie$. 
 
70 HEALTH IN TIIE HOUSEHOLD. [PART I. 
 
 will not eat it if offered." "I have both horses and cows 
 that do not and will not eat salt if offered to them. The 
 parents, when I cat off the supply, did not suffer percepti- 
 bly, and in a short time unlearned the habit. Neither the 
 old ones nor their progeny will touch it now." " A hungry 
 cow will eat what is called 'salted hay,' whereon the brine 
 of the sea has crystallized ; but invariably the same cow will 
 turn from it to good, well-cured meadow hay." "The 
 whole of the birds avoid salt. It is fatal to chickens and 
 tame birds, as every housewife knows." Chicken-cholera, 
 this writer thinks, is caused in part by the salted food given 
 the fowls from the table, wild birds not being subject to 
 disorders. of this kind. He further adds, "I believe it is 
 well ascertained that when hogs get a moderate amount of 
 brine, or pickled salt meat, it is impossible to save them." 
 Mr. Colbum is firmly of the belief that the use of salt is a 
 prolific cause of impaired digestion, owing to the unnatural 
 flow of saliva and other digestive fluids which it stimulates. 
 He also thinks that by causing indigestion, it to some extent 
 injures the teeth. 
 
 All hygienistfl who have totally abstained from the use 
 
 t . oven for a few months, lose their relish for it, and 
 after a time it becomes positively distasteful. And to illus- 
 trate the force of habit — even in leaving it off — it is a 
 matter of common observation that unsalted foods which 
 only come to 1 he table occasionally, are less relished than those 
 that arc eaten daily. Another experience, which every one 
 lias to find out for himself, is this : salt when taken by any one 
 DOi accustomed to its use, invariably creates thirst ; and 
 where there has been chronic inflammation in any part of 
 the alimentary canal, and it has disappeared, owing to strict 
 hygienic tiring, salt food, used even for a short time, gener- 
 
 lus- s its reappearance. 
 
part i.] pepper and other condiments. 71 
 
 Pepper and other Condiments. 
 
 -• » 
 
 Pepper is not, like salt, a mineral substance : it is a vege- 
 table poison. Flies will not touch it, neither will they eat 
 salt. Black pepper, if taken on an empty stomach in the 
 moderate quantity of a teaspoonful, will either be promptly 
 ejected, or it will cause great disturbance in the stomach 
 and bowels, and also in the heart's action after it enters the 
 circulation. It is in no sense a food, but in every sense a 
 stimulant, which is but another name for a substance non- 
 usable by the vital organs, and therefore to be thrown out 
 of the vital domain. Red or black pepper is a prolific 
 cause, as are all stimulants, of enlargement of the blood- 
 vessels, and ultimately of disease of the heart. Its imme- 
 diate effect upon the tongue, throat, stomach and bowels is 
 to create increased action, not only of the capillaries, caus- 
 ing temporary congestion and even inflammation of the 
 mucous surfaces, but also of the organs which secrete the 
 digestive fluids. Its ultimate effect is to weaken and deaden 
 these organs, by repeated stimulation to abnormal action ; 
 it also impairs or destroys the nerves of taste in the mouth, 
 together with the gastric or other nerves which aid in the 
 process of digestion. When these .are weakened by stimu- 
 lants, the functions themselves are necessarily impaired ; 
 and confirmed dyspepsia, with its attendant train of bad 
 symptoms, brings up the rear. 
 
 It is needless to say. that ginger, spices, nutmeg, cinna- 
 mon, and all that class of condiments, however much they 
 may vary in quality, are stimulating to a greater or less de- 
 gree, and must be put into the list of " things forbidden," 
 in the hygienic dietary. The habit, every year increasing, 
 of usiDg spices and condiments in almost every article of 
 food, and in such large quantities, can not be too severely 
 condemned. The end must be hopeless indigestion, with 
 prostration of the nerves which supply the digestive organs, 
 
7 1 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 and detriment or ruin to the entire system. In the language 
 of Sylvester Graham, "The stern truth is, that no purely 
 stimulating substance of any kind can be habitually us«d 
 by man, without injury to the whole nature." Nor does Dr. 
 Graham stand alone in his views on this subject. Pereira 
 ■ lhe relish for flavoring or seasoning ingredients 
 manifested by almost every person, would lead us to suppose 
 tli.it these substances serve some useful purpose beyond 
 that of merely gratifying the palate. At present, however, 
 we have no evidence that they do. They stimulate, but do 
 not seem to nourish. The volatile oil they contain is ab- 
 sorbed, and then thrown out of the system, still possessing 
 its characteristic odor." Dr. Beaumont is essentially of the 
 same opinion. He remarks : " Condiments, particularly 
 those of a spicy kind, are non-essential to the process of 
 d ion in a healthy state of the system. They afford no 
 nutrition. Though they may assist the action of a debili- 
 tated stomach for a time, their continual use never fails to 
 produce an indirect debility of that organ. They affect it 
 as alcohol and other stimulants do — the present relief af- 
 forded, is at the expense of future suffering." 
 
 Ed doing away with spices and condiments, we must also 
 use with pickles ; there is nothing in apicifcfeto redeem 
 it from hopeless condemnation. The spices in it are bad, 
 the vinegar is a seething mass of rottenness, full of animal- 
 cule, ami the poor little innocent cucumber, or other vege- 
 table, if it had very little "character" in the beginning, 
 most now fall into the ranks of the "totally depraved." 
 
 Drinking at Meals. 
 
 v ,;i '!>" other "odd things " that hygienists believe in, 
 an from drinking at meala In the firs! place, we 
 i any necessity for H ; if the horse or ox can 
 eat dry grain without stopping between mouthfula>to ta 
 
PART I.] DRINKING AT MEALS. 73 
 
 sip of water, why should not we manage to swallow our 
 foods, which are much more moist, without resorting to the 
 " washing-down " proa 
 
 Like the habit of taking only soft foods, th;it of drinking 
 at meals is exceedingly detrimental to good digestion. 
 The evils it brings are manifold. In the first place, it in- 
 clines one to taking too large niouthfuls, and this, added to the 
 fluid poured down with the food, inter teres with thorough 
 mastication. "Food well chewed is half 1." But 
 
 suppose we "bolt" it in ten to fifteen minutes, as is the 
 usual custom : instead of its being divided as finely as 
 possible, and time given for the flow of the saliva whose 
 onice it is to dissolve the nutrient particles, and otherwise 
 prepare them lor the next stage in the process of digestion, 
 the food enters the stomach, not only in a crude si 
 mechanically, but without undergoing that jirsf step in the 
 vitalizing process which is ultimately to transform it into a 
 wtuent part of the blood. 
 
 If the ill effects stopped here, it would not be so bad ; 
 but they do not The moment the gastric juices begin to 
 flow r from the follicles in the stomach, they are met, not by 
 the smootli pulp of finely masticated and insalivated food, 
 but by a crude, half-ground sort of " fodder," wet up with 
 a slush of hot coffee, strong tea, greasy cocoa, ice-water, or 
 some other liquid, each as foreign in its nature to that 
 vitalizing solvent which the stomach itself prepares, as it is 
 possible to conceive. And if the drink taken is very cold, 
 it will check or prevent the flow of both the gastric and the 
 salivary juices, and thus cripple digestion at every stage, 
 from the lack of vitalized material to carry on that process. 
 If hot drinks are indulged in, the opposite effect follows, 
 viz., an over-stimulation, and therefore exhaustion of the 
 glands and follic^s that secrete the digestive fluids. 
 
 The next injury sustained is in the duodenum and small 
 intestine ; the food, or that part of it which reaches these, 
 ft 
 
7 I HEALTH IN THE HOUSEHOLD. [PART L 
 
 is not in a condition to be properly acted on by the intes- 
 tinal juices. The consequences are, first, that the digestive 
 function in this part of the alimentary canal is overtaxed ; 
 in other words, the chyme can not be made into chyle with- 
 out .-m extra drain upon the digestive supplies in that 
 quarter. Second, that the chyle formation is not as finely 
 elaborated and vitalized as it would have been had the 
 mouth and stomach digestion been complete. Third, that 
 the chyle is too crude in quality to be fully absorbed by the 
 lacteals, and carried into the blood. 
 
 Now, if the mastication of the food has been imperfect, 
 the formation of chyme interfered with, and the chyle not 
 of the best quality, what shall we say of the residual matters 
 in the large intestine ? If the elaborated material has fallen 
 below the normal standard, the residue will most assuredly 
 be in anything but the proper condition. If there were 
 crude qualities in the chyme and chyle, there is crudeness 
 intensified here ; the half-digested foods which could not 
 undergo absorption in the small intestine are carried along 
 the alimentary canal, and there is not a sufficient quantity 
 of intestinal juices to moisten the mass properly. Instead 
 of the normal condition of plastic matter, there is " chaff 
 and water," so to speak, the latter being absorbed in the 
 intestinal canal Then comes irritation of the mucous sur- 
 engendering heat (feverishness), and all those dis- 
 able symptoms which betray the presence of undigested 
 matter. In other words, we have constipation, which is one 
 o£ the forms of indigestion.. 
 
 V result somewhat similar follows, when too much food 
 ■" " eaten; instead of being vitalized and appro- 
 priated, it rots or decomposes in the alimentary canal, and 
 
 mil off. 
 
 u > Bar the detriment of nil is in the bad 
 
 blood that followB imperfed digestion. If the chyle is 
 i«'i properJj elaborated, every tissue in the body must 
 
PART I.] TEA, COFFEE, ETC. 75 
 
 suffer for lack of the regular supplies of nutrition. The 
 muscles shrivel up, the brain is not furnished with good 
 pure blood, and the latter itself becomes thick and turbid, 
 or poor and impoverished. In short, the whole being 
 suffers from top to toe ; and owing to disuse, the very teeth 
 become covered with scurvy, and decay or fall out. 
 
 Let us then masticate our food properly, and abandon 
 the pernicious habit of washing it down ; it will take a little 
 longer time, but we shall save it all back again from sick 
 beds, headaches, and bad feelings generally. We shall also 
 have better bodies, and clearer brains with which to work. 
 
 Tea, Coffee, etc. 
 
 Not believing in any drink at meals, it is hardly to be 
 supposed that hygirnists could recommend tea or coffee. 
 If, as some think, a fluid "niust be taken" with the food, 
 the best is water or gruel, at about blood heat ; a drink 
 warmer or colder than this, habitually indulged in, leads 
 to evil consequences, as already shown. 
 
 Tea and coffse are injurious, not merely because they 
 are taken at meal-time, but because they are stimulating, 
 and in fact, poisonous. The water in which unparched 
 coffee is steeped is of a greenish color, and will kill flies ; 
 nor does the parching of the bean remove all its noxious 
 qualities. To test this matter, try making coffee two or 
 three times the usual strength ; then drink a pint of it on an 
 empty stomach, eating nothing after it, and note the results. 
 You will do well to try the experiment on some one accus- 
 tomed to its use, or you might hav«>to order the undertaker. 
 
 The question is often asked, " Which is the more in- 
 jurious, tea or coffee ? " — to which the answer may well be 
 given, "Both! " The late R. T. Trail, M.D., makes the fol- 
 lowing statement : " Tea possesses strong nervine and 
 moderate narcotic properties, and considerable astringency, 
 due to the presence of tannin." And Prof. C. A. Lee, New 
 
7T) HEALTH IN TOE HOUSEHOLD. [PART I. 
 
 York, remarks, "A very strong decoction of green tea, or 
 the extract, speedily destroys life in the inferior animals, 
 even when given in very small doses." Of coffee, Dr. Trail, 
 after speaking of its nervine and narcotic qualities, 
 says : " From all the testimony I can gather from medical 
 and dietetical writers, coupled with some degree of per- 
 sonal observation, I should judge it to be more directly 
 injurious to the digestive process, and more exhausting to 
 the general nervous energy than tea, and less injurious to 
 the kidneys and pelvic viscera." 
 
 To the unperverted palate, coffee has a bitter, unpleas- 
 ant taste. " Not so," says the reader ; " I relished it from 
 the time I was a babe." Quite likely ; and in all proba- 
 bility you nursed it in with your mother's milk. Besides, 
 very young babes will swallow from instinct almost any- 
 thing that is given them, even to castor oil. 
 
 If any one really wishes to find out whether tea and 
 coffee are doing him an injury, let him totally abstain from 
 both for a few months ; then let him take a good strong 
 cup or two of either beverage, and retire for the night. If 
 he does not he awake part or all of that night, he will have 
 better nerves than a good many others who have tried the 
 experiment, and tossed on sleepless pillows till morning. 
 "What a blessing it is that "strong" toast-water, oat meal 
 gruel, or fruit juice, even when taken by one wholly unused 
 to it, has no Bach unpleasant effect! 
 
 One can often tell a tea-toper at sight, particularly if the 
 stiniul:int has so far done its work as to affect the general 
 health ; the individual Uas frequently a shrunken, shriveled 
 appearance thai is unmistakable. And the tobacco-using 
 habit, even in a young man. is sometimes detected by 
 ■imply shaking hands with him. After the nerves arc par- 
 tially shattered there is DO longer the firm grasp, but an 
 motion, a ball lr<-m<>r in the hand, not unlike the 
 Shaking gait of a dog that has had a slight under-dose of 
 
PART I.] TEA, COFFEE, ETC. 77 
 
 strychnine — enough, not to kill him, but to affect the 
 muscles permanently, and produce something like "shaking 
 ."' Poor creature! one always wants to end his misery 
 as so vsible — not the young man's, but the dog's. 
 
 "But how," it is asked, "are we to replace the waste 
 fluids of the system, if we do not drink at meals? AVhen 
 nearly three-fourths of the human body is water, how is 
 this to be supplied?" The question is not hard to answer. 
 In the first place, nature has provided an abundance of 
 juicy fruits and vegetables, some of them haying, as shown 
 by analysis, as high as SO to 90 per cent, water ; and it is 
 our own fault if we do not furnish our tables with these 
 products. People are apt to forget that their bodies are 
 nourished by the organize! Haul* in fruits and vegetables, 
 as well as by the more solid materials. Some writers, as 
 Schlickeyscn, have placed fruit before bread, as an article 
 of diet. The solid constituents of food, it is true, are found 
 chiefly in the grains ; but the fluids, which make so large a 
 per cent, of the body, are more abundantly supplied from 
 the juicy fruits. 
 
 As to drinking " for the love of it," it is a fart worthy of 
 note that if we live on fruits, grains and vegetables, reject- 
 ing animal foods and the various seasonings, as sugar, salt, 
 pepper, spices, etc., we shall care very little for drinking, 
 even between meals. It is the presence of stimulants in 
 ordinary foods, that creates thirst ; do away with these, and 
 the thirst is gone. As if it were not possible in the very 
 nature of things, to eat a meal without something to drink, 
 the question is frequently asked, "How would chocolate 
 do?'" — quite forgetting that no one would care for choco- 
 late, if it were not for the quantities of milk and sugar that 
 are used in it as seasonings. Moreover, it is prepared from 
 the oily seeds of the Theobroma Cacao, and is, therefore, a 
 greasy substance, not at all fit to moisten the food prepara- 
 tory to its being received into the stomach. 
 
78 HEALTH IN THE HOUSEHOLD. [PAE* I. 
 
 After what lias already been said in regard to stimulants 
 stimulating drinks, it is hardly necessary to add, that 
 the whole family of alcoholic beverages, even to the "lighter 
 drinks," can find no favor with hygienists. They are all 
 detrimental Beer, for example, contains by volume, 5 to 8 
 per cent, of alcohol, sometimes a little more than this, and 
 sometimes a little less. " Adopting mean numbers, a pint 
 (20 ounces) of beer will contain about an ounce of alcohol 
 (Parkes.)" * "Wine usually has 18 to 22 per cent. ; sometimes 
 as high as 30 per cent. The habitual use of beer inclines 
 to a plethoric habit, and the formation of loose, flabby 
 tissue, with very little muscle. Moreover, the supposed 
 good effect of all stimulating drinks, comes from the rally- 
 ing of the system to get rid of the alcohol, which is a poison, 
 an anti-vital or life-destroying substance. After the excite- 
 ment or stimulation is over, there is a corresponding de- 
 pression of the system, showing that vital force has been 
 expended in the effort made to expel the offending thing. 
 The stronger the beverage taken, or in other words, the 
 larger per cent, of alcohol in it, the more marked will 
 be the effects. 
 
 It is sometimes asked, whether new cider is injurious as 
 a beverage ; to which it must be replied, that the adjective 
 "new" is rather indefinite. Eight from the press, the juice 
 is almost as bland and unstimulating out of the apple, as in 
 it ; bat in a few hours there is a "smack" to it, and a 
 foam, that tell of something stronger. Many a poor fellow 
 has again been led into the downward path, simply by a 
 drink of cider. The safe way, is to take the juice and the 
 flesh of the fruit together. Any drink that contains even a 
 small per cent of alcohol, injures the blood ; it affects the 
 rpuscles, causing them to part with a portion of their 
 When a large quantity of alcohol is present, these 
 
 * I'.. : und I lietfl 864. 
 
, I.J FOOD, INTELLECT AND MORALS. 79 
 
 corpuscles shrivel up into corrugated discs, and often 
 adhere together, creating obstruction* in the blood-vessels, 
 and to a certain extent cutting off the nutritive supplies 
 from those parts through which these vessels ramify. It 
 also affects the fibrin of the blood, causing it to coagulate 
 or form into clots, and in some instances producing 
 paralysis, or even death. 
 
 Food, Intellect and Morals. 
 
 That the character of the food we cat bears a very close 
 relation to the quality of tissues made from it, is a fact 
 which has been frequently stated in these chapters ; it 
 seems indeed to be fairly well understood, that in order to 
 develop strong, firmly-knit muscles, the food eaten must not 
 only be simple, but sparing. But that the dietetic habits of 
 a people have anything to do with their intellectual and 
 moral powers, is a very important fact which we seem con- 
 tinually to lose sight of. It can not be denied, however, 
 that the history of the human race, from the earliest to the 
 latest times, furnishes the best of evidence on this point ; 
 and the relation holds, not merely with respect to indi- 
 viduals, but to nations. Following out the history of the 
 latter, we find them in the zenith of their power at a time 
 when for successive generations the habits of the people, 
 dietetic and otherwise, had been simple and healthful. On 
 the other hand, the decline and downfall of these nations 
 came not until after they had departed from their plain and 
 frugal way-. 
 
 And were we to trace the career of individuals eminent 
 for learning or power, we should find a like correspondence 
 to exist ; men as well as nations reach the acme of their 
 strength, intellectually and morally, before their minds are 
 clouded, and their bodies plethoric by full feeding and 
 other voluptuous habits. Those w T ho are born in the lap of 
 luxury rarely attain to any considerable prominence, either 
 
80 HEALTH IN THE HOUSEHOLD. [PART L 
 
 as thinkers or workers. It is also well known that the 
 greatest philosophers, and the most profound scholars, both 
 in ancient and modern times, have been men of temperate 
 and abet* mions habits. 
 
 In the light of history, therefore, there is but one conclu- 
 sion to be drawn in the matter ;'viz., that in order to make 
 the best use of our minds, or to develop them to their 
 greatest capacity, the food we eat must be proper in quality 
 and moderate in quantity. Indeed, how could it be other- 
 wise, when we consider that the brain, which is the organ 
 of the mind, is constantly supplied with blood for its special 
 growth and nourishment, and that this blood is made out of 
 the things eaten ? If, therefore, the quality of the food is 
 bad, or if any substance deleterious to the vital organism is 
 taken with it, the brain will immediately suffer ; and when 
 this organ is not in its normal condition, how can we expect 
 it to do good work? In other words, bad food, or too 
 much of it, makes bad blood ; bad blood causes a disordered 
 brain ; and a disordered brain can not do first-class think- 
 ing. 
 
 The ill effects of stimulants in food, are manifold ; they 
 
 Bend an increased quantity of blood to the base of the brain, 
 
 c.uising congestion of the cerebellum. This congestion 
 
 creates excitement or preternatural action of the animal 
 
 propensities, inducing in the individual a desire to fight, 
 
 commit mnrder, and do all sorts of immoral or unlawful 
 
 Bui the evil does not stop here ; the habitual tak- 
 
 of stimulating substances, oven in limited quantity, 
 
 \ an in.-ivascd growth of those organs that are located 
 
 in the has,, of (he brain ; and this, with the greater activity 
 
 that n< a sarily follows, lea la \o intense passional emotions, 
 
 iption. So that murder, theft* 
 ' i" inner of evil doings, are the legitimate 
 the introduction into a community of stimulating foods and 
 dr,<< 
 
yART I.] FOOD, INTELLECT AND MORALS. 81 
 
 "But," says one, "why speak of these things in a cook- 
 book ? The temperance hall is the place to discourse upon 
 the evils of alcohol." To this query there are two answers ; 
 in the first place, it is a lamentable fact, that King Alcohol 
 docs not contine himself to the highways in society. He 
 appears in private circles, takes a seat at the domestic 
 heart'), and makes himself welcome at table. His fingers 
 have " touched " the delicate puddings, the rich pastries, or 
 other fine desserts ; he comes with the wines, the pale 
 sherries, and brandies, that are used in preparing these 
 dishes. He is in the houses of the rich, and the hovels of 
 the poor ; he goes to the gay fc asts, and he comes home to 
 the midnight embers, burning low on the hearth-stone. He 
 makes bis way to the churches, and appears at the sacra- 
 mental board ; and the reformed inebriate is reminded, at 
 one and the same time, both of the love of Christ, and of 
 former debauches! 
 
 But this is not the whole of the matter ; when King 
 Alcohol comes to our firesides, and sits down at our tables, 
 he is met by a multitude of his own "blood relations"; 
 some near of kin, some more distant. And the peculiarity 
 of this numerous household is, that if you entertain a single 
 one of them, that individual never stops till he brings all 
 the others with him. 
 
 Figures aside, however, the plain facts are these : if one 
 is in the habit of using tobacco, tea and coffee can not be 
 dispensed with ; and if either of these beverages forms 
 part of the morning repast, a " good rich beef-steak " is the 
 next thing in order. Moreover, if steak and other meats 
 come to the table, salt and pepper are expected to come 
 also ; and the other contents of the castor usually gain an 
 easy admittance. Then are introduced the spicy pickles, 
 pungent sauces, and other condiments that set the blood on 
 fire, and inflame the passions. 
 
 Verily, the wives and mothers of this country, are them- 
 4* 
 
HEALTH IN THE HOUSEHOLD. [PAET I. 
 
 selves responsible for much of the ruin wrought in their 
 holds. Had their tables been plain and simple, 
 l Wiii- ja 1 tad not been. Is it any wonder that crime and 
 bla tdshed stalk rampant through the land ? That licentious- 
 ness lurks in the by-paths? That women take to morphine 
 or the mad-house, and men blow their brains out ? That 
 homicides multiply with amazing rapidity, and theft and 
 other crimes are frequent in high places ? These outrages 
 on common decency and the whole community, are not com- 
 mitted by the plain, temperate members of society, who sit 
 down three times a day to unstimulating food, go to their 
 work regularly in the daytime, and retire to rest at night- 
 fall. Could the private histories of the lawless ones be 
 written, we should find the "little foxes" that spoil the 
 tender vines. 
 
 Rev. J. F. Clymer, whose admirable little work on "Food 
 and Morals " has already been alluded to in this book, gives 
 a forcible illustration of the effect which diet has on char- 
 acter, even in childhood. " A father, by prayer and precept, 
 and flogging, had done his best to reform his boy, whose 
 staple diet was meat and sausage and pie and cake at his 
 meals, with lunch between. The family physician said to 
 the father, 'If you will put a leech back of each of your 
 boy's ears once a week for a month, you will do more to re- 
 form him than your preaching and pounding will do in a 
 year.' The father asked for the philosophy of this pre- 
 scription. ' Why,' said the doctor, ' your boy has bad blood, 
 and too much of it ; he must behave badly, or he would 
 burst.' 'Thou,' said his father, Til change his diet from 
 beef and pie to hominy and milk.' In three months there- 
 i boy of his age could not be found in the 
 neighborhood The acrid, biting, evil blood had not become 
 too 1 far 1( eoheSj but it had done its wicked work and passed 
 and a cooler, blander, purer, safer blood had been 
 ■applied from sweeter, gentler food sources." 
 
I ART I.] FOOD, INTELLECT AND MORALS. 
 
 S3 
 
 The trouble in this country is, that the fathers and mothers 
 do not begin right; they demoralize thou- children from 
 the very start, by giving them at table and elsewhere their 
 own way in everything. In fact, the child orders and the 
 
 mother serves. The women in the old country set us a 
 good example in this respect ; in En-land and Scotland no 
 mother would think of seating her little child at the table 
 with grown people, and giving it any and everything that 
 was before it. She places it at the child's table in the 
 nursery, and gives it plain bread and milk or mush and 
 milk. Not so in America ; lure the mother asks her little 
 one what it will have, instead of giving it what she thinks it 
 needs. Truly, we are a fast people ; and unless we change our 
 habits we shall run a fearful career, brilliant but brief, dash- 
 ing but dissolute, and ending at last in imbecility or infamy. 
 
 The physicians of the hygienic school, claim to hive 
 demonstrated two facts ; first, that intemperance (unless 
 inherited) rarely if ever begins until there has been the 
 habitual use of condiments and the lighter stimulants, 
 either in the food or drink. Second, that wheu the habit of 
 taking strong drink is established, the safest, surest way to 
 reform, is at once to abandon all ttimvlva in the dietary, at 
 the same time that the drinking is discontinued, Many in- 
 ebriates have been reclaimed in this way, and in a compara- 
 tively short space of time ; nor is there in these cases the 
 slightest desire to resume the drinking habit, so long as the 
 other stimulants are not indulged in. In other words, by 
 living correctly, you conquer the evil habit 
 
 But an ounce of prevention is worth a pound of cure. 
 Can not the mothers act on this hint, and see to it that their 
 sons (and daughters) are reared in such a way that vice will 
 be no temptation to them? Solomon — who must have 
 known from experience — said : " Train up a child in the 
 way he should go, and when he is old he will not depart 
 from it" 
 
8 I HEALTH IN THE HOUSEHOLD. [PART I. 
 
 Women in this country do too much cooking ; they prepare 
 oany kinds of food for a single meal; they literally 
 Im/ down their tables with an endless variety of dishes, 
 showing a lack of good taste, as well as good judgment, 
 A few dishes, well prepared, would be altogether better. 
 And the practice of high seasoning, not only in dessert 
 dishes, but in the plainer or more substantial ones, as vege- 
 tables, meats, meat preparations, etc., is most deplorable. 
 These highly seasoned foods poison the blood, congest the 
 liver, and inflame the mucous surfaces ; and if long con- 
 tinued they prostrate the nervous system and ruin the gen- 
 eral health. " That machine will wear out the soonest which 
 works the fastest." Strong constitutions, it is true, may 
 not give way for years ; but sooner or later they too must 
 succumb. 
 
 Food Combinations, etc. 
 
 "Most hygienists recognize the fact that too great a variety 
 of foods eaten at a single meal, is not favorable to the best 
 digestion ; partly because it tempts the appetite to over- 
 indulgence, and partly from too great a stimulation of the 
 nerves of digestion, by the oft-repeated presentation of a 
 new substance for them to act upon. But very few pay 
 much attention to the proper combination of foods, provided 
 they be considered hygienic. Neglect of this important 
 feature in dietetic reform has turned many away from it 
 ust ; and it lias kept not a few of those outside from 
 becoming hygienists. 
 
 h i< folly fco overlook the fact that there is a certain fitness 
 
 01 a laptation to be observed, both in the selection and 
 
 [cation of foods, which enhances their value as a 
 
 : it will not do 1<> huddle them together indiscrimi- 
 
 . either on one's plate or in the stomach. Baked beans 
 
 ':tl>" juice are both very satisfactory, in themselves ; 
 
 but th< ■;. have BO little in common that no one would think 
 
PART I.] FOOD COMBINATIONS, ETC. 85 
 
 of eating them together ; though the harm resulting from 
 so injudicious a combination, would be more apparent in 
 some cases than in others. 
 
 Not every one has a cast-iron stomach • and experience 
 teaches that an individual whose digestive organs have be- 
 come enfeebled from taking drugs (poisons), or from the 
 long use of stimulating foods and drinks, lias need to be 
 particularly careful in the matter of diet. Suppose he is 
 trying his first "hygienic dinner"; if he chances to partake 
 of two or more substances so unlike in their nature and 
 organization, that they do not "go well" together, in less 
 than an hour's time the stomach and bowels will be tilled with 
 gases and undigested food ; while the "pangs of hunger," 
 so called, will not have diminished in the least. In other 
 words, digestion has not gone on properly ; and a certain 
 morbid craving, which is next to ungovernable, has set up 
 its clamor for something that can u satisfy." And though 
 these feelings are the legitimate results of long-continued 
 dissipation in eating — or of some other violation of law — that 
 fact does not make it any easier to bear the discomfort. 
 More than once has a patient taken his first meal at a 
 "Cure," and risen from the table with the firm conviction 
 that that diet will not do for /am /when a little care (or 
 knowledge) on the part of the managers, in the matter 
 of combining foods, and a little previous explanation as 
 to the unsatisfied feeling that necessarily follows the leaving 
 off of all stimulating substances, would have induced the 
 new-comer to make a more thorough test of the better 
 way. 
 
 The early Grahamites made many serious blunders in 
 their first efforts at dietetic reform ; they ate, for instance, 
 their "bran-bread," which was a wretched food, manufac- 
 tured out of dirty wheat coarsely ground, or from a mixt- 
 ure of poor white flour and common coarse bran, making 
 an article better suited for horse-feed than for human stom- 
 
86 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 Of course, there was no sweetness in it ; the pearling 
 or cleaning process, which the Akron people understand so 
 well, was not then applied to the manufacture of Graham 
 flour ; and the bran was so coarse and irritating that the 
 " Graham bread," as it was .called, made more dyspep- 
 fcics than it cured. The consequence was that those who 
 ate it were a by-word and a reproach ; and all succeeding 
 dietetic reformers have been forcibly reminded of their 
 folly, by the keen thrusts of a scrutinizing public — which 
 always looks after these matters. 
 
 Nearly half a century of close contact with invalids, has 
 placed before the hygienic physician certain /acfe which can 
 not be ignored ; and whether the science behind them is 
 fully understood or not, the facts themselves remain. For 
 example, if we have a nervous dyspeptic to treat, we know 
 better than to set before him, at one and the same meal, 
 strawberries and beets ; or strawberries and cabbage ; or 
 apples (raw or cooked) and sweet potatoes ; or apples and 
 beans. These are only examples of at least fifty combina- 
 tions that could be made, any one of which would give a 
 weak stomach indigestion. The question then comes, 
 whet her it is not possible to lay down some general rules, 
 which shall apply, in a certain sense, to all cases ; whether, 
 indeed, the vanguard of the "hygienic brigade" has not at 
 last reached that point in the reform. 
 
 It certainly stands to reason that the food products of 
 the earth should be studied in their relation* to each other, 
 :i^ well as with respect to their nutritive qualities. In the 
 first place, the commissariat, as a whole, should have in it 
 aU that IS Deeded for the fullest growth and development 
 of the body ; and there should, if possible, be a sufficient 
 i allow of more or less change in the bill of faro 
 from one meal to another, and from day to day. One tires 
 of the same thing, or exactly the same routine, over and 
 OTWj and all the more if there is any defect in the food 
 
PART 1. 1 FOOD COMBINATIONS, ETC. 87 
 
 itself, either as regards its quality in growth and maturity, 
 or its actual nutritive value. 
 
 Moreover, the wants of the system are not always exactly 
 the same ; they may vary somewhat, owing to diseased con- 
 ditions or torpor of functional action, so that there will be 
 an actual need, if not a positive longing, for certain kinds of 
 food that are necessary to restore normal action to the 
 system. For instance, a person who has taken u quantities " 
 of certain medicines, the effect of which is to* congest or 
 torpify the liver and other organs of depuration, is apt to 
 have an intense craving for acida Another, who has been 
 fed for weeks on a diet that contains too little nutrient 
 material, will call for something that has a larger per cent. 
 of solid matter in it : as bread, beans or peas, rather than 
 cabbage, turnips, soups, or other watery substances. 
 
 Many a person has risen from the table feeling dissatis- 
 fied, actually hungry, after eating in quantity a full meal. 
 In such cases, either the articles eaten have not been di- 
 gested, or they were of such a character that they did not 
 supply the natural waste of the system. One who has 
 made this matter a careful study, can very nearly tell at a 
 glance whether the food on the table is such as will give 
 general satisfaction to persons with reasonably normal 
 appetites, — though, as just now stated, there are individ- 
 uals whose appetites are anything but normal. For 
 example, the tea-toper or coffee-drinker surfers from head- 
 ache after trying to make a breakfast without the accus- 
 tomed beverage. Or the lover of beef-steak rises from his 
 morning meal from which the favorite dish is absent, feel- 
 ing that he has had no breakfast. The sense of all-goneness 
 in these cases is not from a lack of nutrient material, but 
 owing to the absence of the habitual stimulus. 
 
 In selecting foods for the table, one must take into con- 
 sideration both the habits of the individuals who are to be 
 fed, and the ever-varying climatic conditions. Persons of 
 
88 HEALTH IN THE HOUSEHOLD. ' [PART I. 
 
 sedentary habits would be satisfied at a given meal with a 
 few plain articles, and these largely of fruits ; whereas, a 
 laborer would require a larger proportion of more nutri- 
 tious foods, as Graham bread, beans, or some of the grain 
 preparations, with less juicy or watery materials. If, how- 
 ever, the weather is warm, inducing profuse perspiration, 
 the more juicy fruits and vegetables are in special demand. 
 But a combination of dishes that would be delightful in the 
 sultry days' of July or August, would be altogether insuffi- 
 cient to satisfy the appetite on a cold December day, or a 
 keen frosty morning. And when the weather is not only 
 cold, but damp, the food is always best relished if it is 
 warm. Often a good plate of warm soup (not hot), to be 
 followed by corn-bread and baked potatoes, and perhaps 
 another warm vegetable, is very acceptable on damp, cold 
 days, when there is a raw atmosphere, chilling one all 
 through. 
 
 To be brief, the cook should use her rare good sense in 
 
 these matters ; she should consider the character of the 
 
 eaters, whether they are sick or well ; accustomed to active 
 
 oul door exercise, as farmers, or to sedentary habits, as 
 
 students, book-keepers, etc. She should also vary the 
 
 quality of the food, not only to suit the weather, but the 
 
 season of the year. In May or June, when the markets are 
 
 full of strawberries and other fruits, with plenty of fresh 
 
 garden stuff, the "boarders" will hardly be content six 
 
 days in the week with dried apples and prunes for fruit, 
 
 and old potatoes with last year's beans, for vegetables ; they 
 
 will 1)(> thinking of the green peas, asparagus and new pota- 
 
 n it they saw in the city market; and the loads of 
 
 1) irries, (sherries, etc., that looked so inviting. 
 
 fc, bttf not Least, she must study the individuality of 
 
 • ions food products; for, as already remarked, cer- 
 
 i -in hands are so unlike not to say antagonistic in char- 
 
 ' hat thej seem not to digest well together ; or as we 
 

 PART I.] FOOD COMBINATIONS, ETC. 89 
 
 sometimes say, they quarrel with each other. For while 
 it may be true that thoroughly sound stomachs can digest 
 almost anything, and feel no unpleasant sensations from all 
 of heterogeneous combinations, it is not true that in- 
 valids, or persons of feeble digestion, can do likewise. 
 
 After more than twenty years' experience and careful ob- 
 servation, the writer is fully convinced that in order to get 
 the best possible results from nutrient materials, we must not 
 ignore those kindred ties among food products which make 
 an agreeable combination ; nor must we be oblivious to 
 those opposite qualities in them, which by fine contrast 
 please equally well. Take, for example, sweet potatoes and 
 tomatoes ; these make a good combination, and very ac- 
 ceptable to most persons, the one being sweet, the other 
 acid ; the one highly nutritious, and the other decidedly 
 juicy. 
 
 To those who have not made this subject a study, the 
 following hints may be of practical use ; though in many 
 things it is next to impossible to lay down definite rules : 
 
 1. Fruits and vegetables should not, as a rule, be eaten 
 together; thai is, at the same meal; if they are so eaten, 
 persons with feeble digestive organs will usually suffer. 
 
 '2. If vegetables are eaten, the noonday meal is the best 
 time to take them, two or three varieties being quite suffi- 
 cient Tomatoes do well with vegetables, grains or meats ; 
 but they should not, as a rule, be eaten wdth fruits. 
 
 3. The Irish potato seems to be an exception among 
 vegetables ; it is so unaggressive in its nature that it seldom 
 quarrels with anything. It may therefore be eaten (by 
 most persons) with either fruits or vegetables ; and it always 
 does well with grains. 
 
 4. Fruits and cereals are particularly suited to the morn- 
 ing and evening meals ; and very little other food is re- 
 quired. 
 
 5. A good rule, when suppers are eaten, is to make the 
 
HEALTH IN TnE HOUSEHOLD. [PART I. 
 
 meal of bread and fruit only, these being taken in limited 
 quantities, ami at an early hour. 
 
 (J. Fruits, if eaten raw, should be ripe, and of good 
 quality ; and persons with feeble stomachs digest them 
 more easily at the beginning of the meal ; this is particu- 
 larly true when warm foods make a part of the repast. 
 
 7. Fruits raw or cooked, may be eaten at dinner, provided 
 no vegetable (unless it be the potato) is taken. But if raw, 
 they should be eaten first, particularly if there are warm 
 foods to follow. 
 
 8. Some persons can not digest certain kinds of raw 
 fruits for supper, or late in the day ; let them take these on 
 sitting down to the breakfast table ; or the first thing at 
 dinner, unless there are vegetables at this meal. 
 
 9. If meats are eaten — a debatable question between 
 strict hygienists and "other people" — take them at the 
 noonday meal, with or without vegetables ; and in cold 
 weather, rather than warm. 
 
 10. The grains digest well with all other foods ; though 
 some persons can not eat them in the form of mushes. 
 They should always be thoroughly cooked. 
 
 11. Persons with feeble digestion, should as a rule, con- 
 fine themselves to a single kind of fruit at a meal ; they can 
 make the changes from one meal to another. 
 
 1 2. Those who find it difficult to digest vegetables, should 
 Tint attempt more than one kind at a given meal, until the 
 digestion is improved. And often it is best to leave them 
 ofT entirely for a time. 
 
 18. Tn selecting vegetables for a single meal, do not, if 
 (here are several varieties, have all of them of the watery or 
 juicy kinds, as cabbage, asparagus, white turnips, etc.; nor 
 all o4 the drier sorts, as baked beans, winter squashes, sweet 
 potatoes, etc.; but blend the more and less nutritious kinds 
 
 in a judicious manner. Or if you have only the watery 
 at hand, be content with not more than two varieties, 
 
PART i. FO re. 91 
 
 prepare a side-dish of something rather nutritious, and then 
 add a dish of warm coin bread, as an accompaniment, par- 
 i rly if it be a cold day. 
 
 14 If you have for dinner a thin vegetable soup, follow 
 With something more substantial, as baked beans, baked 
 potatoes (sweet or Irish), or corn bread ; but if you have 
 bean or split-pea soup, let the other vegetables be of a kind 
 kss hearty. 
 
 15. On a very ©old day, have a warm dinner of good 
 nutritious articles; Belect mainly solid foods with grains, 
 rather than thin soups and watery vegetables. 
 
 16. On a warm day make i\u- breakfast largely of fruits, 
 with a moderate supply of cereals. The dinner may be of 
 young vegetables (or fruits;, a dish of grains if you like, and 
 a little bread. Eat lightly, and you will suffer less from heat 
 — particularly if no seasonings are taken. For supper, a 
 glass of cold grape juice and a slice of loaf bread, is tine in 
 hot weather. 
 
 17. In very cold weather, take the chill off your stewed 
 fruit, fruit pics or other dishes, before serving them. Pas- 
 tries if used, are best at the midday meal — and so are 
 puddings. 
 
 18. If there are invalids at the table, they should eat 
 nothing that is very cold ; food not much below blood heat 
 is best, particularly in cold weather ; and the dining-room 
 should be comfortably warm. 
 
 19. Never have too great a variety at a single meal ; have 
 few dishes, well prepared, and make the changes from one 
 meal to another ; this will please better on the whole, and 
 it will not too rapidly exhaust your limited supplies. 
 
 20. If one meal happens to fall a little below the average 
 in either quality or variety, see that the next is fully up to 
 the mark. 
 
92 HEALTH IN THE HOUSEHOLD. [PART I. 
 
 Two Me\ls or Three. 
 
 The question is frequently asked, whether it is better to 
 take two meals or three during the day. This would depend 
 very much upon the habits of the individual, and somewhat 
 upon the healthful conditions of the stomach. Some per- 
 sons can digest three meals perfectly, while others find it 
 hard to manage two comfortably. If the third meal, light 
 in quantity and simple in quality, and taken at an early 
 hour, causes distress, then it would be well to try leaving it 
 off. Sometimes a longer rest will enable the stomach to do 
 better work. 
 
 Persons of sedentary habits combined with indoor life, 
 usually find two meals sufficient, provided these can be 
 arranged at proper hours. When two meals are taken, the 
 breakfast should be served about eight o'clock, and the 
 dinner at two ; this gives six hours between, and the after- 
 noon not so long as to cause hunger. It will be found, 
 however, that a great deal depends upon previous dietetic 
 habits. Most persons who have been long accustomed to 
 either two or three meals, prefer not to make a change : the 
 old way is more satisfactory. 
 
 In ordinary eases, it probably makes very little difference 
 whether two meals or three are taken, provided no discom- 
 fort is experienced : usually where the digestion is fair, and 
 habits of the individual active, three are preferred, 
 third or last meal should be much lighter in quantity 
 than the others, very simple in quality, and taken not 
 i than six o'clock. This leaves three hours till bed- 
 time, putting the latter at about nine o'clock, or half -past 
 nine : long enough for all the food to pass out of the 
 I leave that organ in a restful state, ready for 
 ive organs are not strong 
 ogh to accomplish this much easily, then it is plain thai 
 d meal should be left off. 
 
paet i. ] dietetic rules. 93 
 
 Dietetic Rules. 
 
 Eat slowly, masticating your food thoroughly before 
 swallowing it. The first process of digestion — called insahV 
 vatiou — takes place in the mouth. 
 
 Never eat when you are mentally excited, or physically 
 exhausted ; if you are very tired, he down and rest half an 
 hour before going to the table. Neglect of this rule has 
 caused many a lit of indigestion. 
 
 Do not take vigorous exercise, cither physical or mental, 
 immediately after eating. Light exercise, as clearing up 
 the table, washing dishes, or walking about the ho;, 
 garden, facilitates digestion ; but heroic exertion, as run- 
 ning, pulling, lifting, washing or wringing clothes, etc., 
 retards it. 
 
 A bath should never be taken directly after eating, and 
 particularly after a very hearty meal A good rule is not to 
 bathe for half an horn* before, and for two hours after 
 eating. 
 
 Take your food regularly, at stated intervals — not at any 
 hour of the day ; and do not form the habit of eating be- 
 tween meals. 
 
 If anything is taken outside of the regular meal-time, 
 ripe juicy fruits, as apples or oranges, will usually occasion 
 less disturbance than more hearty or substantial food. 
 
 Let at least the greater part of each meal consist of plain 
 food ; and do not continue to eat after the actual wants of 
 the system are satisfied. 
 
 The supper should be the lightest meal, both in quantity 
 and quality ; and it ought to be taken at least three hours 
 before retiring for the night 
 
 Do not wash down the food with a fluid ; eat without 
 drinking ; this will insure more thorough mastication and 
 insalivation ; it will also help to preserve the teeth. The 
 horse never leaves his oats or corn to take a sip of water 
 
94 HEALTH IN THE HOUSEHOLD. [PAKT I. 
 
 en mouthfuls ; nor is he ever tortured with the tooth- 
 ache. 
 
 It is a bad plan to rise from the table, rush out into a 
 freezing atmosphere, and take a long cold ride ; the body 
 becomes chilled and digestion is apt to be interfered with. 
 
 A few minutes' brisk walking in the morning, filling the 
 lungs with fresh air at every breath, is an excellent tonic 
 before breakfast. Try it — you that are not too feeble to 
 leave the room. 
 
 As a ride, fruits and vegetables are best served at sepa- 
 rate meals ; vegetables, if eaten, should be taken at dinner 
 — near the middle of the day. 
 
 Flaw ripe fruits, as apples, berries or cherries, are fine for 
 breakfast, and best at the beginning of the meal. 
 
 Avoid the frequent use of soft, sloppy foods ; and. also 
 of soft bread ; give the teeth something to do, if you would 
 have them grow strong, and keep clean. 
 
 Do not take very hot or very cold foods or drinks ; these 
 crack the enamel of the teeth, and destroy them ; they also 
 weaken the salivary glands, enfeeble the stomach, and im- 
 pair digestion. 
 
 1 1' you want good teeth, you must first eat the kinds of 
 food that will make them, and then you must use them, or 
 tlicv will decay. Remember that a cow can be slop-fed till 
 her teeth will fall out. To preserve the teeth, then, you 
 in ust throw while bread to the dogs (and it will kill them if 
 they an- fed exclusively on it), eat bread made of the flour 
 of the whole grains, and have it well baked ; it must be hard 
 and crusty enough to keep your teeth clean and bright 
 
 To Becure a good swoet breath, the digestion must be 
 perfect and the teeth clean. Use the brush after eating, not 
 Some persons brush their teeth the first thing in the 
 morning and the last thing at night; this leaves them un- 
 brushed between breakfast and dinner, and between dinner 
 and Ripper— Oir in other words, onlv clean at night Form 
 
PART I.] HIXTS ON COOKING. 95 
 
 the habit of brushing the teeth the first thing after you rise 
 
 ■ 
 Another important rule, and always applicable, is the 
 following : make the meal as enjoyable as possible ; a ch 
 
 ful face, with pleasant conversation, is an excellent condi- 
 ment. Ami if children dine with " big folks," let them 
 learn at the start, that they too are to be put upon their good 
 behavior. 
 
 Hints on Cookp 
 
 The following hints on cooking, some of which apply to 
 Part II., and some to Part III., may be convenient for 
 reference. 
 
 In making loaf bread, the floor should in cold weather be 
 
 warmed before mixing, and the dough Bet to rise in 
 a wo >den tray or thick earthen crook— never in a tin vessel, 
 the dough is apt to chill from draughts of cold air. 
 Bread to be good and aust be thoroughly baj 
 
 having I nicely browned, but not scoiv id it 
 
 is better baked in pal • : these 
 
 conhne the escaping vapors about it, and by preventing 
 evaporation make the bread much sweeter. 
 
 Mix all pastries lightly and quickly, gathering the mass 
 together without kneading ; have the materials as cold as 
 possible, and either bake as soon as mixed, or lay the paste 
 into a refrigerator. Never make pies or cakes till the oven 
 is ready for them ; roll your pie-crust pretty thin, start with 
 a brisk oven, hot enough to brown without blistering or 
 scorching, and moderate the heat as the baking proceeds. 
 Be sure the bottom crust is well done before taking the pies 
 from the oven. This for cream pastry. • Pies made of apples 
 that are under-ripe and their crust shortened with butter 
 (which, however fresh and sweet, is always less wholesome 
 than cream), are improved by baking an hour and a half in 
 a very slow oven. 
 
96 HEALTH IN THE HOUSEHOLD. [PART L 
 
 Nearly all vegetables are best dropped into boiling 
 rooked rapidly ; particularly those of a watery 
 as cabbage, turnips, string beans, young peas, and 
 does, new or old. As soon as done, lift from the 
 ; cooking a little too long, makes all the difference 
 in the flavor. Cabbage thinly sliced will cook in thirty 
 minutes. Another direction applicable to nearly all vege- 
 tables, is to put them on in as little water as possible, having 
 none to pom* off, or next to none. As a rule never soak 
 potatoes or other vegetables before cooking them, and never 
 parboil them — not even beans, unless they are very old and 
 strong, and then only for a few minutes ; when the water is 
 drained off replace it with more, boiling hot. 
 
 Fruits if overripe must be cooked but little, and taken 
 from the fire the moment they are done ; a trifle under- 
 done is fully better than cooked too much. All green -or 
 unripe fruits are improved by starting them in cold water, 
 and cooking or simmering slowly (without stirring), for a 
 long time. The long, slow cooking makes the fruit taste 
 sweeter and riper. 
 
 All dried fruits, as apples, peaches, pears, prunes, sweet 
 
 currants, etc., should be well washed, dropped into boiling 
 
 water, cooked rather quickly, and removed from the fire as 
 
 soon aa done. Peaches and apples dried by steam, usually 
 
 fy-fivc or thirty minutes, and sweet currants in 
 
 -five minutes. 
 
 ( brains are host steamed, starting them in hot or cold water 
 
 (rice La less sticky started in cold), and cooked till tender ; 
 
 r in tin* pot below should be kept constantly boiling. 
 
 med bread, to be good, must be well managed; as 
 
 as the batter is mixed, pour it into around pan, well 
 
 oil i i (his inside the steamer ; the pan must no! be 
 
 quite full. Then cover it with an inverted plate or pie-pan ; 
 
 i t h holes in the bottom, place 
 two or three hits ot wood v-mI^y the pan. so that the steam 
 
PART I.] HINTS ON COOKING. 97 
 
 can enter beneath it. Now put on the lid of the steamer, 
 the latter being fitted over a pot of boiling water 
 
 and cook constantly, keeping the \ fasi boil Do 
 
 not uncover till the broad is done ; then lift the lid, take 
 out the pan, and sot it in a hot oven to brown ten or fifteen 
 minutes. Steamed puddings, mixed in a batter, are managed 
 in the same way, except the browning at the mid. 
 
 When corn meal is used in mixing either steamed breads 
 or paddings, take golden or white JltTit meal, if you can get 
 it ; and fill the measure not quite so full :is when meal from 
 the drnt corn is taken. 
 
 In making puddings or steamed breads, never heat the pan 
 before oiling, as this will make the batter stiekto it ; a little 
 olive oil, or beef dripping, may be used instead of butter. 
 In baking batter puddings, or any that may adhere to the 
 sides of the dish, I plan is to place the latter in the 
 
 oven within a shallow vessel (as a dripping-pan), containing 
 alittle boiling water. Custards, it baked, are best managed 
 in the same way. 
 
 Always heat milk in a farina-kettle if you have one, so as 
 not to scorch it. In the absence of this utensil, heat in a 
 tin bucket set inside a pot of boiling water ; or a thick 
 stone or earthen crock will answer, if the fire is not too hot. 
 
 If bread-crumbs are used in puddings, dressings, hashes, 
 etc., have al leasi a portion of them of good, home-made 
 Graham loaf, unsweetened ; the gluten in this bread makes 
 it richer and liner flavored than the white. 
 
 In preparing sweet currants for cakes or puddings, pick 
 them over carefully, and wash in a colander till they are 
 perfectly dean ; then dry in the oven, being careful not to 
 overheat them, and finally dredge weD with flour before 
 stirring them in. 
 
 If soda is put into bread, cake or puddings, use it spar- 
 ingly. A " teaspoonf ul " of soda, is simply the spoon filled 
 until it is level ; and the same for cream of tartar. But if 
 5 
 
OS HEALTH IN THE HOUSEHOLD. [PART L 
 
 -powder is employed, the spoon must be heaped some- 
 
 .!, owing to the fact that nearly all baking-powders are 
 
 one-third starch. The proper proportion of pure soda and 
 
 <m of tartar, is said to be about six ounces of the former 
 
 to sixteen of the latter. 
 
 \Yhen eggs are used, as in making custards or puddings, 
 beat the yolks and whites separately ; if you sweeten first, 
 whip the yolks a little (to avoid lumping), then beat with 
 the sugar, and stir the whites" in last. Eggs to beat well, 
 should be fresh, and moderately cold ; and experienced 
 cooks say they should never be beaten in a tin vessel, but in 
 stone or earthen ware. 
 
 The rule for custards, is to cook very slowly; and if baked, 
 to take from the oven as soon as they are well thickened — 
 before they begin to separate, or become watery. 
 
 Soups must boil or simmer slowly till done ; and most 
 kinds need three or four hours' cooking. When necessary, 
 remove fragments of meat, bones or vegetables, by straining 
 through a colander at the last ; return to the pot and heat 
 again, before serving. 
 
 Meat, if roasted, should be placed in a hot oven till the 
 surfaco is seared, and then bake slowly till done. If stewed, 
 pour boiling water over it till half covered, skim if neces- 
 . boil rapidly five or ten minutes, and then stew gently, 
 till a fork will go through the thickest portion of it easily. 
 The water should all be evaporated when done; and if 
 I SB a pot roast, heat the oil or gravy in the bottom 
 till the under surface of the moat is nicely browned ; then 
 turn it over, and brown the other. 
 
 I is to be warmed over fas in a hash), do not 
 
 you can cook a good hash in fifteen or 
 
 b, bread and potatoes are pre- 
 
 rt warmed over as follows ■ oil the 
 ly, just enough to keep them from sticking; 
 
PART I.] HINTS ON COOKING. 99 
 
 slice, if they are whole ; if mashed, see that a second crush- 
 ing leaves no lumps, and stir them up lightly with a fork. 
 When the skillet is hot turn in the potatoes, and heat 
 quickly till they are nicely browned on the bottom, but not 
 scorched. Then with a knife turn them over, brown again, 
 and dish for the table. Ten minutes will suffice for the 
 browning ; and in ten minutes more, they sin mid be eaten. 
 
 To toast bread perfectly, cut it in even slices about half an 
 inch thick, and brown, not too rapidly, over a bed of live 
 coals; the bread should be state to begin with. Turn it 
 over before the slice warps too badly ; that is, if you are 
 holding it on the end of a fork ; then toast the other side, 
 and turn again if necessary. When done, the entire surface 
 should be crisp, and an even chestnut brown. If the crust 
 scorches a little, scrape off its burnt edges with a knife. 
 
 To warm over muslies or grains, never add a particle of 
 water, not even boiling ; turn into a stew-pan, set where it 
 will heat quickly, cover, and stir two or three times till the 
 mush is thoroughly hot." 
 
 To warm bits of stale bread, dip the slices quickly into 
 cold water, and lay them in a hot oxon ten minutes, or till 
 the surface is crisp, and the bread well heated through ; it 
 will be as good as new — better, to most persons' liking. 
 Cold biscuits, split in two, dipped quickly into cold water, 
 and then heated in the same way, are excellent. 
 
JI7SX PUBLISHED. 
 
 Health In the Household; or. Hygienic Cookery* 
 
 Thi* large work bj Mrs. Dr. Dodd«, a ftudeut of the late R. T. Trail, M.D., is 
 undoubtedly the most comprehensive work eve? published on the healthful prep- 
 aration of food. A large volume of ft tnd in cloth, or oil-cloth, price, 
 by mail, poet-paid, |2 0, Toglvfl au idea of the uaiure of the book we republish 
 here tae complete 
 
 INDEX 
 
 PART I.— THE REASON , \YBY. 
 
 PAGE 
 
 Butter and eggs 55 
 
 Constituents of food 11 
 
 Dietetic rules 93 
 
 Drinking at meals 79 
 
 Food mid physical develop- 
 ment 13 
 
 Fo-'d combinations, etc 84 
 
 intellect aad morals.... 7'.) 
 
 Fruits, tbe 33 
 
 Hints on cooking 95 
 
 Meat as an art cle of diet. . . . 42 
 
 PAGE 
 
 Milk 53 
 
 Pepper and other condiments. 71 
 
 Pork-eating 48 
 
 Suit 61 
 
 Sagai 57 
 
 trotu Paw; H 
 
 Tea, Coffee, etc 75 
 
 Two meals or three 92 
 
 hies, tbe 38 
 
 Wheal and other cereals 20 
 
 \V beaten vs. white floar. .... 27 
 
 PART II.— THE HYGIENIC DIETARY. 
 
 TJHLBAVEKED BTtEAD. . . 101 
 
 Bannocks, oat meal Ill 
 
 Bread, cocoa-nut. ... 108 
 
 '* cold-water loaf 107 
 
 11 hot-water " 109 
 
 Oakes, Scotch oat Ill 
 
 Crackers, Graham 109 
 
 other 110 
 
 Crisps, oat meal 110 
 
 " wheat meal . . # 110 
 
 Crumbs, hygienic rusk 113 
 
 Gems, fruit 112 
 
 " potato 113 
 
 " wheateu 112 
 
 Rolls, hard Graham 104 
 
 " " " {more briefly) 106 
 
 " hot-water 108 
 
 " mush Ill 
 
 Stems 107 
 
 {Corn Preparations) ... 113 
 
 Bread, corn 115 
 
 " huckleberry 118 
 
 " rye and Indian 117 
 
 " " wheat and Indian. 117 
 
 " snow 119 
 
 Cake, good breakfast 117 
 
 " hoe..'. 114 
 
 (591) 
 
592 
 
 INDEX. 
 
 PAGE 
 
 Dodger, corn 114 
 
 " 114 
 
 " 115 
 
 rye und Iudian 118 
 
 com 115 
 
 ted corn 11G 
 
 ; NED AND OTHER BREAD 119 
 
 ts, cream 140 
 
 mush 137 
 
 " potato 133 
 
 Bread, batter loaf 134 
 
 from risings 132 
 
 133 
 
 " Qrabam, with potato 
 
 131 
 
 hasty corn 139 
 
 " leaven d Graham (gen- 
 directions) 123 
 
 leavened Graham 127 
 
 139 
 
 " 130 
 
 " pumpkin 138 
 
 " raisin 132 
 
 " rye 134 
 
 " four • 134 
 
 " stale 136 
 
 I 137 
 
 139 
 
 mush 137 
 
 141 
 
 1 !2 
 
 Bhortcake, buckwheat i:<i 
 
 dry i:; ( ; 
 
 '"'I' 101 
 
 . l 38 
 flat] Mvi.s.. 14a 
 
 ■ • ■' ■/ ;m 11! 
 
 Fruit 
 
 PAGE 
 
 Shortcake, huckleberry 143 
 
 '' strawberry , 142 
 
 STEAMED GRAINS 145 
 
 Barley, pearl 147 
 
 rolled (or crushed). . . 147 
 
 Hominy 147 
 
 " coarse 148 
 
 " fine (or corn grits). . . 148 
 
 Rice (steamed or boiled) 149 
 
 " and raisins 149 
 
 " Japanese method 150 
 
 " Southern " 149 
 
 8amp 148 
 
 Table of proportions (for 
 
 grains) 145 
 
 Wheat, cracked 146 
 
 pearl 147 
 
 rolled 146 
 
 mushes ; 151 
 
 Mush, corn meal 169 
 
 •' Graham 153 
 
 " farina 153 
 
 " oat meal 152 
 
 pastries 154 
 
 Cobbler, apple 164 
 
 berry 1(50 
 
 " flurry 166 
 
 huckleberry 167 
 
 " peach 165 
 
 " 166 
 
 Dumplings, apple 167 
 
 168 
 
 cherry 16!) 
 
 Paste, cream 155 
 
 " and potato 157 
 
 " batter 156 
 
 " crumb 157 
 
INDEX. 
 
 593 
 
 PAGB 
 
 Paste, light cream L56 
 
 " oat meal 157 
 
 Pie, apple 158 
 
 •■ {dried) 163 
 
 u (green) 159 
 
 berry 160 
 
 cherry 160 
 
 cranberry 161 
 
 currant .... 161 
 
 grape 161 
 
 peach 158 
 
 163 
 
 plum 162 
 
 raspberry ami currant. .. 161 
 
 rhubarb 160 
 
 Pies, (iraharu 157 
 
 Rolly-poly. fruit 168 
 
 VBOKTABI.E3. 
 
 169 
 
 Asparagus 184 
 
 " toast 1 s ") 
 
 Beans baked 188 
 
 " L88 
 
 (dried), boiled 188 
 
 (freah\ garden 188 
 
 Lima 188 
 
 " (drit d), steamed 190 
 
 stewed 190 
 
 " string 188 
 
 Beets, baked 187 
 
 " boiled 187 
 
 Cabbage, stewed 180 
 
 Cantaloupes 196 
 
 Carrots 184 
 
 Cauliflower L86 
 
 Celery 195 
 
 Chestnuts, boiled 195 
 
 " roasted 195 
 
 Corn and tomatoes 192 
 
 " (green), boiled 190 
 
 PAGE 
 
 Corn (green), roasted 193 
 
 " stewed 191 
 
 " canned 191 
 
 " green 19;) 
 
 Btewed 193 
 
 Cucumbers 195 
 
 Lettuce 194 
 
 Melons 196 
 
 Onions 194 
 
 Parsnips 184 
 
 dried 193 
 
 " green 193 
 
 " split 194 
 
 Potato, the 172 
 
 Potatoes, baked 176 
 
 (p< ■>> d"), baked 176 
 
 boiled 173 
 
 (mathed), browned . 175 
 
 " . 175 
 
 in jackets 172 
 
 " mashed 174 
 
 mudel-cooked . ... 174 
 
 roasted 176 
 
 " steamed 174 
 
 stewed 175 
 
 (sweet), baked 178 
 
 • browned.... 177 
 
 " dried 178 
 
 sweet 177 
 
 Pumpkin 183 
 
 Rhubarb 196 
 
 Spinach, etc 186 
 
 Squashes (idnter), baked... 181 
 
 stewed .. . i82 
 
 " summer 182 
 
 Succotash 192 
 
 Tomato toast 179 
 
 Tomatoes, baked 179 
 
 " 180 
 
 canned 181 
 
594 
 
 INDEX. 
 
 PAGE 
 
 Tomatoes, etc 178 
 
 scalloped 181 
 
 " scrambled 180 
 
 44 sliced 178 
 
 stewed 179 
 
 " 179 
 
 " with corn 180 
 
 Turnips 183 
 
 Watermelons 196 
 
 soups 197 
 
 FRUITS AND FRUIT JUICES. 197 
 
 Apples and quinces 208 
 
 •' baked 204 
 
 " 204 
 
 11 (pared), baked 205 
 
 44 (8'cec*), " 204 
 
 " dried 219 
 
 " roasted 207 
 
 44 steamed 207 
 
 stewed 205 
 
 " 20G 
 
 (sweet), stewed 207 
 
 (unpcured), stewed 207 
 
 Apricots 209 
 
 Bananas 223 
 
 Blackberries 216 
 
 Cherries, black morello .... 215 
 
 dried 321 
 
 for pies. 215 
 
 May 315 
 
 Crab-apple Banoe 
 
 Cranberries 218 
 
 Currants (r«d) 212 
 
 <•? 322 
 
 218 
 
 for pies 314 
 
 816 
 
 Huckleberries 218 
 
 PAGE 
 
 Juice, blackberry 216 
 
 currant 212 
 
 44 gooseberry 214 
 
 grape 217 
 
 " raspberry and currant. 213 
 
 " strawberry 212 
 
 Juices, fruit 211 
 
 mixed 218 
 
 Lemons 223 
 
 Oranges 223 
 
 Peaches, baked 209 
 
 dried 220 
 
 stewed 208 
 
 Pears, baked 210 
 
 " dried 220 
 
 44 stewed 20J> 
 
 Plums i 210 
 
 " dried 221 
 
 Pomarius 224 
 
 Prunes 221 
 
 44 and plums 223 
 
 Quinces 203 
 
 Raisins 223 
 
 Raspberries and currants. . • . 213 
 
 Strawberries 211 
 
 Table of proportions (for fruit) 203 
 
 DRINKS FOR THE SICK. 23i 
 
 Drinks, raw fruit 207 
 
 Juice, apple 326 
 
 " (dried) 220 
 
 " blackberry 226 
 
 44 black raspberry 226 
 
 cranberry 327 
 
 currant 324 
 
 gooseberry 
 
 " grape 205 
 
 " peach (dried) 
 
 11 red raspberry 225 
 
 " strawberry 235 
 
INDEX. 
 
 595 
 
 PAGE 
 
 Lemonade, cold 22? 
 
 hot 
 
 Orangi ade 
 
 pple 
 
 " cranberry 828 
 
 Water, barley 
 
 " oat 
 
 44 tamarind 
 
 toast 228 
 
 POOD6 I ok THE -UK. . 229 
 
 Dry toast 
 
 Gruel, corn meal 
 
 oat " 
 
 
 
 rice 
 
 wheat meal 
 
 Rice mu-h 
 
 Soup, drh d peach 282 
 
 potato 281 
 
 FOODS FOR INFANTS.. 232 
 
 nUtSEBT i\«; r.:riT-AND veg- 
 BTABI4CS 
 
 Drying fruits 
 
 vegetables 23") 
 
 Evaporating fruit juices . . . 286 
 Refrigeration 
 
 CANNING FRUITS, ETC.. 288 
 
 Apples 243 
 
 Blackberries 245 
 
 PAGE 
 
 Cherries, May 246 
 
 morello 246 
 
 Cranberries 246 
 
 Currants 344 
 
 i-ral directions 238 
 
 Beberries 245 
 
 243 
 
 Juice, blark berry 24.5 
 
 currant 244 
 
 gooseberry 245 
 
 grape 243 
 
 " raspberry and currant. 245 
 
 strawberry 244 
 
 Peaches ;.. 243 
 
 iVars 243 
 
 Plums 243 
 
 Raspberries 244 
 
 " and currants 245 
 
 8 ding with wax 242 
 
 iul directions 
 
 244 
 
 how best to can. 216 
 
 To can vegetables 250 
 
 Tomatoes, how to can 248 
 
 MISCELLANY 250 
 
 Cooking utensils 254 
 
 Packing grapes 251 
 
 Pure water 253 
 
 Storing for winter use 250 
 
 To keep fruits and vegetables 251 
 
 PART III.— THE COMPROMISE. 
 
 steamed bread 2^0 R ve> wheat and Indian. . . 
 
 Rye, wheat and Indian 2^2 " " " " ... 
 
 " " " 262 Wheaten and Indian bread 
 
 ." 263 " " " 
 
 m « <• <( 054 1 " " " " 
 
 264 
 . 265 
 . 260 
 . 261 
 . 261 
 
696 
 
 INDEX. 
 
 PAea 
 
 S CAKE, MUFFINS, ETC. 205 
 
 corn costard 267 
 
 " rice and corn 2G9 
 
 Cake, bachelor's Johnny 2G5 
 
 " corn 26G 
 
 Kentucky corn 266 
 
 " potato 269 
 
 Cakes, rye drop. 270 
 
 cream 268 
 
 " {with fruit) 268 
 
 Muffins, Graham 267 
 
 11 and corn.. . . 267 
 
 mush 270 
 
 44 potato and corn 269 
 
 PAGE 
 
 Rusk mush 285 
 
 Sally Lunn 287 
 
 44 287 
 
 Snaps, oat meal 286 
 
 PIES, ETC. 
 
 288 
 
 GRIDDLE-CAKES. . . 
 
 Cakes {griddle), buckwheat. 
 
 14 corn 
 
 44 bread.. 
 
 44 crumb 
 
 green corn. 
 
 rice 
 
 wheaten . . . 
 it ii K 
 
 271 
 
 271 
 
 274 
 
 275 | 
 
 273 
 
 274 
 
 275 
 
 373 
 
 273 
 
 CAKE-MAKING. ... 275 
 
 Cake, apple 281 
 
 Graham bread 280 
 
 cream 
 
 fruit 
 
 sponge 
 
 " 
 
 " huckleberry 881 
 
 " lavrr 
 
 
 
 nil 
 
 '. fruit.. . . 
 
 am. 
 
 " 
 
 Paste, cream 288 
 
 Pie-crust glaze 288 
 
 Pies, fruit 289 
 
 Pie, apple custard 291 
 
 44 cocoa-nut custard 292 
 
 44 corn-starch <4 293 
 
 • 4 custard 290 
 
 44 Irish potato 294 
 
 14 44 44 295 
 
 44 lemon 293 
 
 44 44 {with meringue). . . 294 
 
 44 peach meringue 289 
 
 4 4 pumpkin 296 
 
 {icith less eggs). 296 
 
 {without eggs) . . 297 
 
 ' ' rice custard 291 
 
 " squash g 298 
 
 44 sweet potato 295 
 
 Tart, cranberry 300 
 
 cream raspberry 299 
 
 currant 299 
 
 damson 300 
 
 gooseberry 300 
 
 green apple 298 
 
 lemon 298 
 
 raspberry and currant.. 399, 
 
 rhubarb 
 
 Btrawberry 300 
 
 THE GHAUTS 901 
 
 JHES 302 
 
 PUDDINGS 303 
 
INDEX. 
 
 597 
 
 
 
 PAGE 
 
 PAGE 
 
 8ELECTI0N OF PUDDINGS. 
 
 305 
 
 Pudding, Christmas plum. . . 322 
 
 {Bak, d. | 
 
 
 Graham (with fruit) 322 
 
 44 44 323 
 
 44 huckleberry 315 
 
 Padding 1 , apple butter 
 
 314 
 
 
 ' " ( !/''"■' 
 
 300 
 
 14 steamed batter 320 
 
 
 " {sweet) 
 
 807 
 
 " .... 320 
 
 
 tapioca 
 
 331 
 
 321 
 
 
 4 baked batter 
 
 319 
 
 Indian... 
 
 
 1 " blackberry.. . 
 
 818 
 
 .. 
 
 
 fruit roll . . . 
 1 " Indian 
 
 318 
 
 44 m " rolly-poly. 31G 
 
 
 ' " " 
 
 82 1 
 
 OTHER TUDDINGS... 337 
 
 
 < ti ti 
 
 
 
 
 ' bird's nest 
 
 
 
 
 ' bread 
 
 810 
 
 Pudding, apple {without eggs) 337 
 
 
 * " {with meringue 
 
 > 311 
 
 baiter 
 
 
 ' " and truit 
 
 
 " Graham 337 
 
 
 4 cocoa-nut 
 
 312 
 
 tapioca 349 
 
 
 ' larina 
 
 
 44 350 
 
 
 4 green corn 
 
 
 baked batter 340 
 
 
 " ' 
 
 
 44 berry and bread. . . 
 
 
 Indian 
 
 
 corn custard 342 
 
 
 4 lemon 
 
 800 
 
 44 cracked wheat.. . . . 351 
 
 
 4 " inerinLTue.. . 
 
 
 44 damson plum 339 
 
 
 4 '• tapioca (cneta 
 
 44 granula 351 
 
 
 1 " " 
 
 388 
 
 " huckleberry and 
 
 
 
 
 bread 338 
 
 
 4 of cold rice 
 
 Irish potato 352 
 
 
 4 peach batter 
 
 313 
 
 44 manioca {with fruit) 348 
 
 
 4 rhubarb Charlotte. 
 
 307 
 
 puff 341 
 
 
 rice 
 
 
 44 rice and apple 348 
 
 
 • " 
 
 328 
 
 44 «« « berry. . . 
 
 
 
 
 
 
 4 44 {with fruit). . . 
 
 335 
 
 44 sago " apple 
 
 
 tapioca 
 
 330 
 
 44 8 weet potato 352 
 
 
 44 (iri;h fruit). 
 
 
 44 tapioca (with rai- 
 
 Puddings, Queen of 
 
 311 
 
 sins) 349 
 
 {Steamed.) 
 
 
 {Steamed.) 
 
 Padding, berry 
 
 315 
 
 Pudding, children's rolly-poly 340 
 
 1 
 
 4 cherry roll 
 
 318 
 
 " huckleberry Indian 346 
 
598 
 
 INDEX. 
 
 PAGE 
 
 Podding, steamed apple 339 
 
 Indian... . 344 
 14 .... 345 
 
 " strawberry Indian. 345 
 
 PAGE 
 
 Custard, soft 3G1 
 
 Dressing of fruit 303 
 
 Sauce, fruit 362 
 
 <: lemon 361 
 
 " mixed 363 
 
 {Boiled.) 
 
 Pudding, boiled batter 342 ; custards, blanc - manges, 
 
 " Indian 343 ETC 368 
 
 PLAIN DESSERTS 
 
 Dumplings 
 
 " suet 
 
 Frumenty 
 
 Musb, blackberry 
 
 " farina 
 
 Pudding, boiled suet 
 
 " bread and fruit des- 
 sert 
 
 " brown Betty 
 
 " child's fruit 
 
 dried " 
 
 1 ' Graham {with fruit) 
 
 " minute 
 
 rice and apple .... 
 
 PUDDING SAUCES, CREAMS, 
 
 ETC 
 
 Cn am, currant 
 
 " lemon 
 
 11 mock 
 
 orange 
 
 pine-apple 
 
 raspberry 
 
 and currant 
 
 " snow 
 
 " strawberry 
 
 bw< el 
 
 whipped 
 
 ivlierry and other 
 quince 
 
 353 
 359 
 356 
 357 
 359 
 357 
 358 
 356 
 
 355 
 354 
 354 
 353 
 358 
 358 
 357 
 
 360 
 365 
 366 
 
 886 
 
 :v,; 
 
 368 
 
 867 
 
 Blanc-mange, corn-starch. . . . 
 
 farina 
 
 " {with fruit) 
 
 Irish moss 
 
 manioca 
 
 raspberry 
 
 sago 
 
 strawberry. . . . 
 
 tapioca 
 
 variegated .... 
 Charlotte Russe 
 
 Cottage cheese . 
 
 Custard, baked. 
 
 " boiled. 
 
 " cold fruit 
 
 " mountain {Junket). 
 
 '• sago 
 
 11 tapioca 
 
 Island, floating 
 
 Islands, " 
 
 Rock-work 
 
 Strawberry trifle 
 
 Trifle..... 
 
 378 
 379 
 381 
 377 
 377 
 380 
 378 
 380 
 378 
 381 
 374 
 374 
 376 
 370 
 371 
 371 
 376 
 375 
 375 
 375 
 372 
 372 
 373 
 878 
 878 
 
 MOULDED FAHINACEA.. 38^ 
 
 Moulded corn-starch, 
 
 11 farina 
 
 " Graham. . . 
 
 " rice 
 
 " wheat 
 
 383 
 
 383 
 384 
 
INDEX. 
 
 599 
 
 PAGE 
 
 Rico and raisins 88 1 
 
 " snow 
 
 44 snow-balls 885 
 
 OTHER DISTIES 388 
 
 A pple cream 389 
 
 " ice 
 
 11 float 889 
 
 M puffs 
 
 44 snow h 
 
 Apples, baked 38G 
 
 rice 380 
 
 stewed 
 
 Pears, baked 388 
 
 stewed 388 
 
 JELLIES, JAMS AND BYBUP8.. 390 
 
 Jam, currant 
 
 44 gooseberry 
 
 " grape or plum 390 
 
 " raspberry 
 
 Jams 395 
 
 M strawberry and 'black- 
 berry 897 
 
 Jelly, apple 394 
 
 44 crab-apple 394 
 
 44 cranberry 394 
 
 currant, blackberry, 
 
 strawberry, etc 392 
 
 quince 394 
 
 " raspberry and currant. 393 
 
 Jellies, other fruit 39 I 
 
 Making fruit jellies 391 
 
 Syrup, lemon 397 ; 
 
 " strawberry 397 
 
 Syrups, fruit 397 J 
 
 mixed 397 i 
 
 44 quince and other 897 | 
 
 PAGE 
 RIPE FRUITS FOR DESSERTS. 398 
 
 Apples 399 
 
 < iherries 403 
 
 Currants 403 
 
 Fresh figs 400 
 
 i fruit 400 
 
 Gtooseberries 404 
 
 •napes 405 
 
 Huckleberries 405 
 
 18 and bananas 402 
 
 Peaches 400 
 
 Pears and plums 401 
 
 Raspberries and currants. . . . 404 
 blackberries and 
 dewberries. . . . 403 
 Strawberries 402 
 
 VEGETABLES 407 
 
 Asparagus 421 
 
 Beans, I aked 427 
 
 " {dried), boiled 420 
 
 Lima and butter 425 
 
 " shelled 424 
 
 " Stewed 426 
 
 44 string 423 
 
 11 wax 424 
 
 Beets, boiled 429 
 
 Cabbage 420 
 
 " and tomatoes 420 
 
 Carrots, boiled 428 
 
 stewed 429 
 
 Cauliflower 421 
 
 Celery 434 
 
 Corn and tomatoes 419 
 
 11 (sweet), baked 419 
 
 " (grern), boiled 418 
 
 44 44 cut from, the cob ^41 9 
 
 44 stewed 418 
 
 Cucumbers 435 
 
600 
 
 Q7DEX. 
 
 PAGE 
 
 plant 431 
 
 Lettuce 435 
 
 Melons 436 
 
 423 
 
 Onions, old 435 
 
 young 434 
 
 ipa 427 
 
 canned 423 
 
 preen 422 
 
 Potato, browned 412 
 
 " creamed 411 
 
 " hashed 413 
 
 " puff 412 
 
 " snow 412 
 
 Potatoes 408 
 
 " and tomatoes. 417 
 
 baked 410 
 
 (peeled), baked 410 
 
 boiled 408 
 
 " in jackets 410 
 
 mashed 409 
 
 " new 41 1 
 
 " stewed 411 
 
 sweet 413 
 
 " baked -11 ! 
 
 " boiled 413 
 
 " roasted 414 
 
 Pumpkin sauce. 433 
 
 Rhubarb 484 
 
 Salsify, or vegetable oyster . . 480 
 
 Spinach 480 
 
 Squashes, trammer 482 
 
 winter 
 
 " hnked 
 
 stewed 
 
 
 
 -: 
 
 .{It 
 
 baked 416 
 
 broiled 417 
 
 PAGE 
 
 Tomatoes, scalloped 41<6 
 
 " scrambled 4] 5 
 
 " sliced 414 
 
 " stewed 415 
 
 stuffed 417 
 
 Turnips 428 
 
 soups 436 
 
 Broth, barley 439 
 
 Soup, " all the garden " 449 
 
 1 ' barley and tomato 440 
 
 broth 439 
 
 ' ' bean 444 
 
 " " and tomato 445 
 
 " corn " " 441 
 
 " French vegetable 448 
 
 " okra and tomato 441 
 
 " pea (without meat) 443 
 
 " potato.- 437 
 
 " " and tomato 489 
 
 " split pea 442 
 
 11 tomato 438 
 
 " " and pea 443 
 
 " turnip 445 
 
 " vegetable 446 
 
 447 
 
 447 
 
 MEATS, ETC 449 
 
 BEEF, MUTTON AND LAMB. 453 
 
 (Beef.) 
 
 Bake/3 beef-steak 
 
 
 
 Beef mnelet 467 
 
 heart 
 
 11 tongue with tomatoes 
 Boiled heel's tongue 
 
 Broiled beefsteak 
 
 Corned beef 4#J 
 
 i 
 
INDEX. 
 
 601 
 
 PAGE 
 
 Potted beef 466 
 
 1 " 407 
 
 " 
 
 Stewed beef-steak 
 
 Tough round steak 
 
 {Betfor Mutton.) 
 
 A brown Btew 465 
 
 Boiled beet or mutton 
 
 meats 460 
 
 meat with vegetables 
 Gold sliced beef or mutton... 465 
 
 Stewed beet" or mutton {pot 
 
 464 
 
 {Mutton and Lamb.) 
 
 Lamb, moulded 466 
 
 roast 459 
 
 11 stewed 
 
 Mutton Chops, baked 
 
 " " broiled 
 
 " " stewed 
 
 roast 
 
 stuffed shoulder of... 469 
 
 the " PORKKB ". . . . 470 
 
 VKNIS..N 47;) 
 
 Venison pasty 471 
 
 poultry 472 
 
 Chicken, broiled 481 
 
 pie 484 
 
 " pot-pie 485 
 
 " pressed 487 j 
 
 scallop ..* 484 
 
 ** stewed. 483 , 
 
 Chickens, roast 480 
 
 " smothered 482 
 
 " stewed whole 483 
 
 PAGE 
 
 Turkey, boned. ... 479 
 
 " cold sliced 477 
 
 pie 477 
 
 roast 474 
 
 scallop 478 
 
 470 
 
 wild 476 
 
 WILD BIBDfi AM) OTHBB 
 
 488 
 
 .me 40G 
 
 partridge or quail 493 
 
 " pigeon 490 
 
 '* squirrel 495 
 
 is, wild 
 
 Prairie-fowls 492 
 
 Quail on toast 492 
 
 490 
 
 broiled 491 
 
 " " " roasted . . 491 
 
 " " " stewed ... 491 
 
 Small birds 492 
 
 Squirrels and rabbits 494 
 
 broiled. 494 
 
 stewed. 494 
 
 : r 497 
 
 Brook tnmt 500 
 
 Fish (fresh), baked 499 
 
 •' boiled 498 
 
 broiled 500 
 
 '« {salt) 501 
 
 Codfish {salt) and potato 505 
 
 " baked 503 
 
 " boiled 502 
 
 " hroiled 503 
 
 11 cakes 504 
 
 " scallop 504 
 
 11 " toast 504 
 
 Mackerel " 501 
 
C02 
 
 INDEX. 
 
 PAGE 
 
 how about oysters?. . 50) 
 
 lT pies, etc. . . . 506 
 
 Paste, cream and potato 508 
 
 " batter 507 
 
 " light cream 507 
 
 Pie, beef and potato 508 
 
 11 cold meat 511 
 
 " kettle 51G 
 
 •' Lancashire 515 
 
 " meat, with batter crust. 513 
 
 " potato " .. 510 
 
 " mutton and " 514 
 
 " or lamb 510 
 
 Scallop, beef or mutton 512 
 
 " meat, with eggs.... 513 
 
 "' mutton and potato.. 513 
 
 •' " " tomato . 514 
 
 Steak roll (or pudding) 517 
 
 meat stews, etc 518 
 
 Boiled dinner 526 
 
 Browned flour, gravies, etc. . 520 
 
 Stew, beef and tomato 524 
 
 " breakfast 521 
 
 with toast 527 
 
 chicken or squirrel. . . . 530 
 
 cold meal 521 
 
 " and tomato. . 538 
 
 economic 529 
 
 580 
 
 Irish 528 
 
 mutton. 622 
 
 " 
 
 with can 
 
 okra 
 
 eh 524 
 
 for making. 510 
 
 PAGB 
 
 HASHES AND TOASTS.. 530 
 
 Hash and macaroni 537 
 
 " baked 534 
 
 " beef and tomato 536 
 
 " "or mutton 532 
 
 " rolls 535 
 
 with cold potatoes 533 
 
 " " onions 537 
 
 Minced lamb 535 
 
 turkey 535 
 
 Toast, asparagus (with eggs). . 539 
 
 ' ' eggs and 539 
 
 11 hash 538 
 
 " milk 538 
 
 EGGS 540 
 
 Eggs, baked 541 
 
 " boiled 540 
 
 1 ' poached 541 
 
 " scrambled 541 
 
 542 
 
 11 soft boiled 541 
 
 Omelet 542 
 
 " 543 
 
 " asparagus 543 
 
 PRACTICAL niNTS 544 
 
 Bills of fare 570 
 
 Cellar, the 565 
 
 Dining-room and kitchen. . . . 544 
 
 Help, the 554 
 
 Hints on marketing. 660 
 
 Housekeeping 551 
 
 Huckster system, the 557 
 
 foe-house, the 
 
 Lunch for picnics 578 
 
 Table etiquette 547 
 
 Traveling lunches 
 
 Addendum 5SQ 
 
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