title: 'The news-herald. (Plattsmouth, Neb.) 1909-1911, January 11, 1909, Image 3',
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About The news-herald. (Plattsmouth, Neb.) 1909-1911 | View This Issue
Dy DR. J. T. ALLEN
Author of "Eating for a
Vurposc." "The JVeto
Gospel of Health."
(Copyright, by JoBtiu 13. iiowlci.)
THE BROKEN STAFF
Whout very c'osHy-rpsnililcs nuts
In compoKltion and digestive) action. A
laro constituent of nuts is albumen.
('orrospondlnR to tills wo havo In
wheat, Klnton, a form of albumen.
Tlio fact that nuts contain almost
60 per cent, fat, while grains contain
from ono to weven per cent., la an ob
jection to the dlsplacliiK of nuts. This
weakness of the prulus has been met,
Intuitively, by adding butter fat to
bread, though animal fat Is not a per
fect Biibstliute for nut fat.
Starch, which forms about CO pr-r
cent, of cereals. Is nearly tho Bame,
chemically, as fat, the essential element
of each beltiKcarbonJiut lis digestion is
materially different. When changed
to BiiKar by the action of the saliva
nnd of the Intestinal llulds, Btarch Is
easily assimilated and serves tho samo
purposo as fat; It mipjillcs heat and
energy. Hut cereal Ft arch, If It Is a
natural substituto for other forms of
carbon siiRar, fat and honey, is ex
tremely Indigestible when incased, as
it Is in the ripe cereals, In cells that,
cannot be penetrated by the disestive
liquids. I'.utter fat and nut fat are
quickly reduced In the Intestines to a
soapy condition, and readily ab
sorbed. Sunar is also easily taken up
and used to supply heat and energy,
but cereal starch must first be con
verted Into flugar or glucose.
The infant cannot digest starch, and
the weak intestinal digestion is al
ways debilitated by It. The same is
true of potato starch, unless baked or
made floury by dropping in boiling
water and boiling rapidly.
These facts I have proved by actual
experiment, living for several days at
a time on raw and aealn on cooked
starch, besides testing them by artifi
cial digestion in the laboratory. They
have a very important bearing upon
health, especially of children.
Wheat contains all the elements
needed to support life and in duo pro
portion. The starch converted into
Biigar by the action of the saliva and
intestinal fluids, gives bent and en
ergy, the gluten or nitrogenous part
builds flesh, nnd the minerals found
In the coarse brown outer layers fur
nish all tho mineral elements needed
to support the action of brain and
nerve and for the finer processes of
In the milling of superfine flour, how
ever, some of these valuable minerals
are thrown out. This reduces the nu
tritive value of tho flour, but It also
makes it much less valuable as a food.
In another respect, as wo shall see
No question In diet, except the
meat question, has been so vigorously
debated as that of the relative values
of white and brown or entire wheat
bread. Some maintain that tho fine
white flour contains a larger per cent,
of nutriment than the entire wheat
flour, quoting the analysis of the gov
ernment chemist to prove it They
also insist, that tho coarso outer shell
of tho wheat Is extremely Irritating to
the delicate lining of the intestinal
canal, one physician, who writes ex
tensively on diet, going so far ns to
say that It is better to use the white
bread and tako a "judicious pill," oc
casionally. In speaking of tho chief defect of
milk as a food for adults, I called at
tention to its deficiency In Iron, which
gives that "sand" that Is necessary to
bring tho moral qualities into play.
Now the standard analyses show that
the percentage of iron In whole wheat
is more than double that In su
perfine white flour. Sulphur and chlor
ine, highly essential elements of the
blood, are entirely eliminated from
white flour, nnd only a trace of sodium
Is left which cannot be naturally
supplied in common salt.
Tho ordinary whito flour contains
less than half as much fat as whole
wheat, and only one fourth the min- j
Of course tho deficiency of mineral
elements of nutrition in white bread
can be made up by rating potatoes,
Itreen vegetables, beans, eggs and
meat. Indeed, It Is probable that the
general use of this broken staff of
life white flour Is one of the causes
of the abnormal craving for "variety."
Variety Is the only salvation of him
who depends upon white bread for his
Uut pranting that variety Is desir
able though for reasons already
given In the article cn "The Simple
Diet," 1 think It Is not It dors not
then follow that, the substitution of
white bread for whole wheat Is ad
visable. Tho greatest enemy the physician
has to fight In some severe digestive
disorders Is fomentation; and of all
the elements that favor continuous
destructive fermentation In tho food
tube the worst Is wheat starch not
excepting the putrefying tendency of
meat In the lower IntosMno. Anyone
who has made flour paute knows how
quickly It spoils and becomes a
source of contamination.
The condition mort necessary to the
digestion of breed Is that it be fully
exposed to the aetlen of the digestive
fluids. White bread forms In pellets,
especially when eaten fresh; the
wholo whe.-.t Is much more open to the
circulation of lho.jo lluIiU; It cannot
form dough pelli ts.
It Is urged by three who favor white
bread that tests show a. larger per
centage of waste in tho excreta from
wl.olo wheat bread; In other words,
tin fine white bread is more complete
ly assimilated. This Is tho truth, but
not tho whole truth.
The whole wheat flour contains
everything that the fino white (lour
contains, and some very valuable ele
ments rot in the white flour.
It. Is true that the elements of food
of which' the largest percentages are
needed In the daily ration are carbon
and nitrogen, a:id that white bread
contains these in larger percentage,
bocauso excluding some valuablo ele
ments of nutrition found In tho whole
wheat. Hut the exclusion of these
elements breaks tho EtnPT of life. A
man might, have a perfect stomach,
perfect luiigs, perfect kidneys, with
abundance of ford, and yet his death
within GO days from starvation might
bo a necessary conclusion from a con
sideration r.f all the facts.
Prof. M.igendie, a distinguished
Kronen physician, fed two dogs, ap
parently In equal health, ono on
white bread nnd the other on entire
wheat bread, allowing both plenty of
water and keeping the conditions
otherwise as nearly equal as possible.
The dog fed on fresh whlto bread was
dead in about .'!0 days, while the other
remained in hid usual healih.
The highest authority on health In
the world, the Hritish Medical asso
ciation, has declared lis:lf In favor of
tho coarrer breads made from tho full
grains. The London Lancet, the great
est medical Journal In the world, re
cently expressed the opinion that til
great Increase in appendicitis In
Hritain is due to tho increased uso of
fine while bread.
Appendicitis results from the pu
trefaction In tho largo intestine ct
masses of Incompletely digested fool.
No one can doubt tho tendency of
white bread to mass and putrefy.
I have said that peanuts should m!
bo roasted because albumen, of which
the peanut largely consists, coagulates
at 1C0 degrees, and Is then assimilated
with dltlieulty. The same applies to
wheat gluten. A largo percentage of
the gluten with the Indigestible mat
ter in whole wheat, bread is excreted.
Starch Is ono element of food that It;
improved by cooking; when thorough
ly cooked it is more fully assimilated
than any other fond element, except
sugar. It Is natural to suppose, then,
that a larger percentage of was
should be excreted from whole wheat
than from white bread. Hut it does
not follow that the whito bread Ib be1
ter than the brown.
A certain amount of waste matt r
In the food Is benollcial, stimulathg
naturally the action of the intestines.
No ono familiar with the physiology of
digestion advocates predigestcd or
bi'.hly concentrated foods.
Well cooked starch Is more cmi
pletely nssimiiated than any Mir.
cooked food, if there Is a demand in
tho system for a supply of carbon at
the time the food Is taken, nnd no a!)
normal conditions exist to prevent U.
assimilr.tion. Therefore, we should e
pect a more complete use of .ie
cooked starch- broad. A vlgorr-:
man on a long tramp would uti'i.-.r
practically nil of half a pound of sirnv
daily, with other food, especially if !:
were below normal weight; but sti;-.,'
is not a good staple diet ; half a po: :;!
a day would so.m cause serious Ir .i
bio for a bookkeeper. it a b'"
keeper eat a pound a day of eoc
bread and no Kcrious trouble n :;
follow for months or years; yet if !(
eat a pound a day of whl'e bre
trouble will certainly follow fn a she '
time, serious trouble, ultimately.
Of nil the Indirect causes of dlsca.
the most prolific is constipation; ai '
there is no more general contributing
cause of const ipatlon than fine whl
'Tear God and keep your bowe,"
open" was tho wholo gospel preach
by a Quaker who believed in speak!
the simple truth In a simplo way, po-'
haps he had taken his cue from a
other member of that society wh
said: "I shall pass this way but one
therefore if there Is any good thl:
I can do while I am in the way, let n
not fail to do It." The young phy
clan, full of strange notions abo
"pathogenic bacteria" and "Indication
of tho opsonic index," may forget
his Inquiry into the causes of our coir
mon ailments to ask whether wo ttr
living according to the gospel of tho
old Quaker; but our good old family
doctor, who learns and forgets mos;
of the brilliant theories of the profes
sion, never forgets to ascertain the
condition of elimination. Many of
our able thinkers In the healing pro
fession say there Is but one cause of
disease the retention of waste mat
ter in the system.
Our grandmothers knew of several
kinds of physic, some of thera not
vory agreeable, but there wa3 one that
was Intended to serve as a cure-all in
all cases in which it was not deemed
necessary to send for tho doctor; it
was called by way of pro-eminence,
"a physic." Now there are peoplo who
seem to think that God made every
thing that might possibly be eaten
without causing severo distress to
be used for food, and for hundreds of
years doctors havo been "proving"
specific remedies good for real and
imaginary ills. 1 am glad to have
this opportunity to say to a largo num
ber of our American people that I am
satisfied that Nature did mako one
good physic which man has learned
to Improve (?) by making It Into
coarse bread; but I shall deal with the
curative values of foods In forthcom
ing chapters on "Th Diet Cure."
l'.HIi l I lll I I Hi Ml IUiiIiH
III Iff !
Lilac cloth Is the material of t'o- U ft band costume.
The corsage forms a sort of h::l'to. fashioned oti one side with embroid
ered black satin buttons. The collar, rcvers ami cull's aie trimmed with black
The chemisette Is of tucked tulle, with plaited frill of the same ornament
ed with gold buttons. IMaltlngn of ibis tulle finish the long, tight sleeves at
tho wrists. At the bark Is a girdle of the material.
The half-empire skirt Is made with breadths or bandH, crossed In front
simulating a tunic and uniting In the back.
The other costume is n pastel gray wool dotted with black uiul having a
border of black and white checks, which forms tho trimming on tho corsage
and bottom of tiio skirt.
The fitted corsage simulates a bolero, and is trimmed besides the border
T,Mth bands of the material and little buttons, with simulated button holes of
black liberty. The straps which form the girdle tire also or black liberty.
The llttlo guimpes are tucked tulle, tho collar and cults are composed of
lace ruffles and green liberty ribbon.
The skirt is made and trimmed to correspond nnd Is finished at. tho bot
tom with tho checked border and a band of black liberty.
ANOTHER NOVELTY IN SCARFS.
Fluffy Accessories Are Just Now High
It seems as though there will never
be an end to the novelties in scarfs
and motor veils that are being intro
duced almost every day, all of which
goes to prove that soft, delicately col
ored scarfs and wide chiffon an 1 net
motor veils, if anything, Increase in
popularity with each successive week.
.Most attractive are the newest chif
fon scarfs and extremely easy nc they
of home manufacture, always a con
sideration for the woman who would
be accorded tho title of well dressed
on an income distressingly small.
Formed of chiffon or heavy net, the
ends of the scarf are caught, or, more
strictly speaking, gathered In and fin
ished off with a short tassel or fringe
of coarso sowing silk. The scarf may
also be gathered In slightly In the cen
ter and a tassel attached at one end,
so that when thrown over the shoul
ders the scarf makes an attractive bit
of drapery on the back of the dress,
as well as adding to the charm of the
front of tho gown.
In the soft shades of pink, blue,
mauve, green and, In fart, In nil the
light pnstc-l colorings, these scarfs arc
exquisitely pretty, and they are per
haps especially charming mado up in
the shaded chiffons which are now to
be had designed especially for veiling
for tho large nmlor hats now In vogue.
An old scarf of crepe do chine or
chiffon can bo quite rejuvenated by a
bath in naphtha or a thorough wash
ing in hike warm water and ivory
soapsuds, and then after being careful
ly pressed out embellished by the addi
tion of Bilk tassels at tho ends and In
SIMPLE AND CORRECT.
Simple hat of gray ottoman silk,
lined with black; galon of gray nnd
A Fine Hair Shampoo.
First, boll a pint of water. Add to
this a third of a cake of pure white
soap, shaved fine. Hoil this until tho
soap is melted. Pour this mixture Into
ajar before it thickens nnd let it cool.
To shampoo the hair put a couple of
tablespoonfuls of this paste Into warm
water and when it is dissolved apply
to the hair and rub it Into tho scalp
several timrs. Then rinse tho hair
well In clear, warm water.
To Sew in Sleeves.
When sewing sleeve.-? in a garment,
Instead of gathering them first, baste
the underarm part to the garment
where there is to be no fullness, then
gather top of sleeve and draw shlrr
thread so ns to fit into armhole. Hy
so doing the difficulty of getting the
exact fullness in the right place Is
THE MATTER OF VEILS.
Detail of the Costume That It of Im
Nothing can more easily make o:
mar one's appearance than a veil. II
It Is put on In wrinkles, It conveys
Immediately the Impression of a wrin
kled shin, und adds years to the fair
face. If a woman has a natur.illv
heavy jaw, she must resist the temnl.i
Hon of tho border veils, and the man
It could never have been a woman
who invented green veils ought to be
Imprisoned. Hrown veils are universal
ly bccninliis. and tho veritable nv.i
lunches of lace that now fall from the
fashionable hats can bo manipulated
iy clever llngers into anv effect what
ever! Tho safest of nil is the clear
mesh with moderately largo chenille,
spots. To fix It to the hat, always pin
it In front first to the brim, then nin
tho two top edges together nt the
back of tho crown. The ends nre then
gathered into a knot, so that tho lace
lies quite smoothly across the face.
The greatest care should bo taken
with the back of tho veil, which must
meet iis nearly a possible over the
back of tho hair, and do not let the
lower edge fall below the chin. Twist
ing it into a knot tinder tho chin Is
abominable. When the veil Is removed
from the hat It should bo rolled over
a cardboard roll easily niado for the
purpose. An invariable law should hi
that the veil must match either the
hat or the trimming, The old rose
and tho deep red shades in veiling
give an attractive glow to pale checks.
Cold and Brown.
One of the combinations coming In
to first stylo for Indoor gowns Is
bronze satin. It Is used for an em
pire skirt that reaches to the bust, and
abovu this is a bodice of bronze se
quins mixed with gold thread, run on
Tho bodice Is made In the usual
way out of bands going around the Dg
uro and over the arms. The only touch
of any other color Is a bit of white
tullo at the neck and sleeves.
This combination Is adopted for
elaborate low-necked frocks worn for
special occasions. As a rule brown Is
not considered among tho evening col
ors, but this coppery bronze tono
shows off tho heavy bullion trimming
In an effective manner, and lights up
well under the electrics.
A Practical Blouse.
A smart and practical blouse of dark
red nun's veiling, seen In a shop re
cently, was laid entirely in tucks from
armhole to armhole and closed down
tho front under a narrow box plait.
The sleeves fitted the arms smooth
ly to the wrists and were tucked their
entlro length, graduating in size, the
widest coming nt the top. Ruffles of
black chiffon trimmed the wrists and
a high collar of dark red satin folded,
edged with a ruff of black chiffon!
lined with white, finished the neck. A
narrow cravat tied In a bow In the
front, the ends weighted with gold tas
sels, completed a stylish waist.
When you cut off the arms ind
legs of your flannels Instead of mak
ing a hem finish off with a buttonhole
stitch. Th'B keeps It from raveling
out and makes It look nicer.
' . 4 '-
I i ... I 1 W i
A1.COHOI.-.3 li;il f K NT
AYavUiltf iVcp.irdiioti lor As
Iiii llio Siomai hs and Ilmvls of
I I v " ivi. . . t(V- ' 1 1 " i ;v ii. i i in
ncssniiilljef.t Conliiins nrilhvr
(h1iium.Mortiinc nor Mineral
Nor Nauc otic
htm Sftii -Cta'ttt
Aprrfrcl UVmidy I'orfonslipn-
lion . Sour Stomarh.DiarrliotM,
Worms .Convulsions IVvcrish-
nt-s sand Loss or Smxp
lac Simile Sitfii.tliirf of
Tut: Ckntai'U I'omiwny.
J!0ii;ir,'mteeil under the. I'oodfint
Exact Copy cf Wrapper.
Like an Army.
Tatlence She keeps au army of do
mestics, doesn't she?
l'atrlce Well, yes; they neem like
an army; they're always fighting!
"Hobby, did you Rlvo a piece of
your cako to llttlo Sam Green?"
"Yessum, but I punched bis face
Quick as Wink.
If ynur even ncho vitl a smart inp, biirn
ini sensation use P KIT IT'S KY K S.WA'i:.
All diUKKiKtsor Howard llios., liulfalo, N. Y.
As a result of mnrliaj'o a woman
always loses her maiden name, but a
man frequently loses his Identity, too.
ONLY (INK "llltOMO oriMM:"
Tt'fll Is I,AXATIVU lllll'NKi ill INl.NI!. I,.. fn?
Hi" hluniiiiT,- ,,r K. W. UKciVK. is.il tho Viorlil
ovit u, Curn u l.'ulrt In Om lmjr. ifce.
It Is better to desire the things that
we have, than to have the things that
wo desire. Henry van Dyko.
You nlfiy Ret full value in Levis'
Fini'ln Hinder h'rniuht Sn ciRar. Yuur
dealer or Lewis' Factory, Peoria, 111,
Love your country, tell tho truth,
and do not dawdle. Lord Cromer.
I'll.KS TKt: IN 0 TO 11 DAYS.
I'AO OINTMKNT Is lomrnnti'i"! t,. run but rn
nf It' liiriK, lllinrt, IIIpciIiph nr I'Mirudliig I'flnn In
6 Ui 14 days ur muiify refunded. liUc.
You may guess what a womaa Is,
but that's your limit.
I-ret Arho-t'no AllinV I'lMil-Fnur
OT"r,'.uit-Mijm,nl!il. K. luw HnituOniiH. ro-nlfur
Irootnul jik(i(!. A. H. oluiM. d, la lUiy, N. V.
It's always tho open reason for hunt
Positively cured by
these Little Tills.
Tliey also rellera Din.
mifestinn nml Too Hearty
EfttllJff. A trfrt rm.
dy for DIzzIiiohh, Nan.
Tkk In the Month, Con t
rd TonmiP, l'aln In tho
Side. TO 1( Im I ivt-if
They ngulata the Bonds. I'urfly Vegetable.
SHALL Pill, SMALL DOSE, SMALL PRICE.
Genuine Must Bear
ti . ii r
Drrd j ill tlx protection itiinit rnM
jnd t ' ijl it cllmncd Iron
rao'iCuie. II you hw cousth
orcr-H, tlij'.t ot f-noni, liin Uk
Inj hn'lCut tciayinclcor.tinue
wl il it U (reh, wli-n frw dw
el Hiio'i Cure irnr h til that you
WillneH. Ftnioui In hnll icn
lury. Plnunt to lute, t-rrciiom
Ofwlea nd harmful ingrslirno.
At kU druggUU', 25 ct.
il Pl -Ls
M aw H H Kj-JX Mtt M
For Infanta pnrl Childron.
Tho Kind Vcu Have
THI CINTV OMNT, HW TflKH OrTT.
I I'ObillVfcLY ItM E
I hftTft In- tii if nt lor Hi cur ot ltiijitur Ulch It
r And In I'nnvfitlr nt U uikt utt time ) lotL I
tUm Inventor if thin nytvm ni th) only phtk'tan h
hold Iiriltnl SU(iit I'aimit tnid'vniftrk for huptur
ciiietiirh hi rt'Htnrcti ttjoi)Mut to timitb la lit
pmtt 'My tart. All Mhon an InilUtlcr".
J linvi uuili1nt:r'rKieMin' iKMt!ly la the Curing
of Rupture, t"t if a paraon ba Ucntta. Juat put Uim
lunrrjr tn Iwiik anil fwy when MtWl. No othav
riuotfir will tin th In. W Urn taking tnj treatment pa
Irnta miiat tutu to mj f f tr. Hattrtrweat U. It. af'i
Jitir.tt, Uinaba. Wrlt on-all,
FRANTZ H. TRAY, M. D,
306 Boo Building, OMAHA
The Reason I Mako and 83II Mor Mon'i$3.00
& $3.60 Shoos Than Any Other Manufacturer
ll bf-ioi. I r)v th nr th twriflt of tfc mi
conpUU oritnlrittliin of trained tlLint, nd iklUtd
chotmikktrt in th tuaatrf .
Tl k) Hon of t)i nUtiri for Men pirt of th tho.
and tmrr di tul of th. niJiln In .vrrr d'prtmi 1
look.J ift.r by l.'i. tmit iliooVm In III Indutn
If 1 roiUJ ihr.w Tu how cnrCuJ7 ft 1 - (lai ihoM
r mtili, tu woulJ l?in fdmUnd bl Sold thl
hp, Ct txttor, ut wr loni tliu uj a mtk.
My Uotlwlof lannlngthcSnles nmki .hem Uort
flitiilt and longer Wearing tfiant if others.
MhiM-n fur FrrrV M mhrr nt t FamllT,
Wt-ii, Hori,IVnnira,MlMt'i nml C liUdrca.
K"r Ml hf 8tK(1mlmrv"r7Whero.
PflllTlflN I No"e '"""" "lOieiit W. 1. FVinfflM
vnUIIUll i i.amo nuit price iininprd on tioltuui.
Tut Color EyileU Uiod f xrlmlvily. Citaltij mailod frw.
W. L IXJLOLAS, 147 Spark SI., Bruttloo, Mm.
320 ACRES INSTEAD
OF 160 ACRES
At further inrJucemr-ol
to Klllcment of Lite
wheat-fusing Iand of
Wertern Canada, lbs
I V?ilr'5n3a p""'J1n Govemmenl
(JfivflRiWSa hut increased the area
' T7ati1lftaiiiiat ,t ma be taken by
homesteader to 320 acre. 160 free and 60 to
1. t.. I ino ti i
- ju"."a.-u fj.w i Btrc. i nese landa
are in the griin-raising area, where mixed, farming
.. :.L l:c. l .
h ai.u vamru t,ii wuii uiKjuaunra lixcesa. f
railway will shortly be built toUutlson Bay, bring,
inn the woild't maikcls a thousand rnilet nearer
these wheat-fie Ida, where Khooli and churches)
aie convenient, climate excellent, railways close to
all sclll cmenii, and local markets good.
"it would tnlce time to assimilate the revel,
tiona that a visit to the Brent empire lyinsj to
the North of u unloldrd at every turn."
CirtrsrtonJrm-f! t'f NjUmjil Alitor, Wio tlstUd
Wesltm Cjnjklt In August, 1903.
Lands may also l purchased ftom fail way-and
und companies at low prices and oa easy terma,
Por pamphlets, maps ar.d Inrnrmatlon to
low rnllwny rates, npply to Superintendent
of ImmlrrBtion, Ottawa, Canada, or the
authorised Canudtan Government Agent:
W. V. BIKNETT.
101 Hew Tofl Lite Bulldiul. Omaha. Hrtmisla.
ClouiM, and tMiitlti! u bat
lrm,,ui a luTurlint (rovth.
I',"T Palle to iteatora Ores
Cum mlp diwiM a ),lr (.ii.T
ofyand l mi rwi
I Thompson'! Eye Water
3 M I tS
IN A FEW DAW
f. K UH OMAHA, NO. 2, 1909.