DIET AND
HEALTH
By DR. J. T. ALLEN
Food Specialist
A. at her of “Eating for a
Purpose/' “The JSetv
Gospel of Health/"
Etc.
\ Copyright, by Joseph B. Bowles.)
WHA T SHALL WE EA T?
If it is true, as many eminent :ut
tiuu ities say. that health, happiness,
beauty and efficiency depend upon
fating more than on anything else, it
is worth while to know what to eat.
Henry Ward Beecher said that a
man with a poor liver can’t be a good
Christian. Certainly it is easier to
exercise the Christian graces when
one is free from biliousness.
When Bishop Fallows says that
Vuu can make a man good or bad J
according to the way you feed him,” j
be is not denying the importance of;
the condition of the heart, but em
phasizing the importance of the state
of the stomach. Daniel prepared him
self and his comi»anions for the won
derful ordeals through which they
passed by dieting as well as by prayer,
and the Master himself by fasting 40
days.
As we watch the amoeba, the typ
ical unicellular organism, which
closely resembles a blood cell, under ^
the microscope, we find it changing
its form, gradually, continually. It is
ail stomach, enwrapping its food and
digesting it as a single organ; and
as a single organ it adapts means to!
ends in securing a meal, "as perfect
ly.” says Cope, the eminent biologist,
"as a statesman adapts means to ends
in organizing a government.”
The body, therefore, is made up of
a myriad of cells, each seeking its
own nutrition, its primary, funda
mental function, yet possessing the
power of socialistic, harmonious ac
tion. organized as lungs, liver, heart,
etc., subject to the influence of the
sympathetic nervous system, which
binds all the bodily organs together,
so that if one suffers all must suffer
in sympathy; carrying on the vital
processes into which the nutritional
function is organized, unceasingly,
while life lasts, yet ever amenable to
suggestion through the sovereign, con
scious will.
From these considerations of the |
constitution of the body it appears1
that we think in a sense with the en-i
tire body, although there is a special ■
organ of thought, and that we digest
with the entire body, although there
are special organs of digestion—that.',
indeed, life is, in the last analysis, a
mental-physical nutritional process—!
at least in its manifestation on this j
plane of existence.
Digestion is not a purely physical |
process, performed independently by j
a set of digestive organs. The entire :
organism is engaged in the process,
controlled by the sub-conscious mind,
subject to the influence of the con
scious mind, the sovereign will. And.
conversely, the influence of feeding is
not confined to the special digestive
organs, nor to certain effects which we
denominate "physical." The influence
of feeding is all-pervading. It is the
mainspring of the mental-physical
life. In its essence spiritual, it mani
fests the life through the use of ma
terial substance, food. And upon the
quality of the food and llie degree of
expenditure of vitality in the process
of nutrition, depends largely the quali
ty of the life, mental, moral and phys-1
ical. The question: “What Shall We]
Kat ?" becomes in this light doubly j
lti: porrant.
The essential substance of which all]
animal tissue is made, from the i
amoeba to the brain of man, is albu-'
men. This albumen is found in the!
food ol all animals. The white of egg
is almost pure albumen: and in milk, I
the food of the young of all the mam
malia. albumen is a large constituent. I
Experiments have been made to de- i
termine what foods will alone support \
life, determining that wheat gluten, I
which is almost pure albumen, sup-1
ports life indefinitely longer than any
other single element. Fiesh. of which
the lean is principally albumen, will'
support life indefinitely, as will milk,
eggs, nuts, beans, wheat, corn, oats,!
dates, which contain a large percentage j
of albumen with other food elements. I
Milk has been called the perfect food •
because it contains, in addition to al-!
Lumen, all the other elements neces- j
sary tc build brain, muscle and bone;
and the same is true of wheat and of j
some nuts and fruits. The milk of all j
the mammalia contains the same food ■
elements, differing chiefly in the j
amount and kind of the albumen. !
Cow’s milk is not a perfect infant's I
food because it contains a larger per-!
eentage of albumen than its natural |
food and of a somewhat different char- j
acter. This important subject will be
treated in a subsequent article.
Albumen is found in large per
centage in all nuts, in beans, peas and
entire wheat bread. Peanuts contain
about 30 per cent, of albumen, with j
50 per cent, fat not inferior to olive
oil. and four per cent, mineral.
Recent experiments have shown
that the percentage of albumen re
quired fcr perfect nutrition is much
less than was formerly supposed. The
growing child requires probably three
times as much as the mature man be
cause it must build new tissue besides
repairing waste. An insufficient sup
ply of albumen for the child, if long
continued, leads to serious results. A
case was recently brought to our at
tention in which an infant had been
fed for several weeks on fresh cream,
because it was found that the stomach
retained that while the entire milk
was persistently rejected. At first
there was an apparently satisfactory
gain in flesh, but this gave place to
extreme weakness and wasting. The
cream was mixed with a part of the
balance of the milk, gradually increas
ing the amount of albumen and other
necessary elements of nutrition, and
normal conditions soop returned. And
_
here it may be remarked that excess
cf fatty tissue is an indication of dis
ease, not cf heaith.
The necessary albumen can be ob
tained from flesh because it is a nec
essary constituent cf the flesh of all
animals, including fish. Hut flesh con
tains a small percentage of waste mat
ter of the animal's system. It has been
repeatedly shown that flesh foods may
communicate disease, despite the la
spection: and the human alimentary
canal is not as well adapted to the
digestion of flesh us is the organism
of the carnivora, in which the stomach
and liver are relatively much larger
and the intestines much shorter than
in man. The well-known tests of en
durance recently made at Yale uni
versity proved that non-flesh eaters
had much greater sustaining power.
In all the great walking contests in
Germany and America the winners
have been abstainers from flesh meat
The best sources of albumen, aside
from meat, are nuts, beans, eggs and
whole wheat or graham bread.
Hut the character of the albumen is
important. Albumen coagulates at a
temperature of ICO F., and is then
assimilated with difficulty. It is lor
this reason, partly, that the egg is
found to bo more nutritious uncooked
than cooked. And it is for this reason,
ihiefly, that such apparently wonderful
results have been obtained from the
use of raw cereal foods, despite the
indigestibility of raw cereal starch.
Understanding, then, that the essen
tial element of food is albumen, in its
natural state, the question arises:
What is its best and most economical
source? Considering economic con
ditions, which exclude the pecan, wal
nut, and other expensive nuts, the
answer is: The peanut, which fur
nishes an abundant supply of easily
assimilable albumen together with fat,
which vies in nutritive value with
olive oil. This, with a small amount
of graham bread, gives the ideal pro
teid and fat ration. The state of
Texas alone can furnish the staple
food of our people. The rapidly in
creasing consumption of the peanut
with the corresi>onding rise in price
should induce the planting of a still
larger crop the coining season. The
incoming crop is the largest ever pro
duced in this country.
Certain minerals or earth salts are
necessary to all animal life. Milk and
the yolk of egg contain lime, phos
phorus, sulphur, sodium, etc., and
these are also found in the outer shell
of wheat and other grains and in the
peanut, peas, beans, nuts, potatoes,
etc. The bean is especially rich in
these mineral elements of food, as Is
the peanut, which combines in a re
markable degree the food qualities of;
the nut and ot the legumes. The finer
giades of while flour unfortunately
exclude most of this important ele
ment of food, but this will be fully con
sidered in a later article.
Xot less than 80 per cent, of the
solid part of our food should be that
which supports combustion, maintain
ing heat and muscular energy. This
is taken as fat or oil. starch or sugar.
A certain percentage of fat is neces
sary for the best nutrition. If it he
true, as many careful students of diet
believe, that nuts and fruits are the
most natural food c-f man, this per
centage of fat should be large. Animal
fats, even milk fat when separated,
are assimilated with difficulty and
they, particularly lard, are open to oth
er objections. The consumption of
olive oil has increased rapidly during
the past few years, it is not general
ly known that peanut fat. as in the un
cooked nut or in peanut butter in
which fatty acid has not been de
veiopea uy excessive ary roasting, is
equal, if not superior, in nutritive qual
ities to olive oil, being assimilated
with wonderful facility, as the ex
treme degree of its solubility in water
would indicate.
There are serious objections to
cereal starch as the major element of
food, which it now is in the dietary of
the American people. The potato, es
pecially if baked, is much to be [(re
ferred to fine white bread. Rice is
far superior to the ordinary cereals as
a source of carbon, as the example of
the Japanese would indicate.
Sugars are the most easily assimilat
ed of foods (including honey), and
fruit sugar should be substituted for
a large part of out* cereal food, cane
sugar being inferior. And the best
sources of fruit sugar are the ripe
banana (almost unknown in this coun
try) figs, dates and prunes.
Fruits are better eaten separately
from other foods. Nuts and meat
digest in the stomach, chiefly, requir
ing about three hours there; fruits
digest in about one hour, in the in
testine chiefly. There is as much ob
jection to mixing them as there is to
eating and drinking at the same mo
ment.
Now without here considering fur
ther the requirements of an ideal diet,
does it not seem evident that we have
already a knowledge of facts that
would enable us to make a wonderful
gain iu good feeling and efficiency by
improving the nutritive supply and
saving a large part cf the vita! energy
daily wasted in digesting ami eliminat
ing improper and unnecessary food, if
not for the average person who is
slow to realize the benefit to be ob
tained, at least for the athlete who can
quickly demonstrate a gain in efficien
cy by right diet, for the invalid who
needs to conserve his vitality and for
the aged whose stock is low (hut who
has, aias, lost lo a great degree the
power of adaptation)? Hundreds of
invalids who have gradually changed
their diet have found new life. Many
who have had only the desire for
greater efficiency and immunity Tram
disease have made the change. A
well-known merchant of Aurora, III.,
for example, who has for nearly a year
followed an exclusive diet of juicy
fruits in the morning, peanuts with a
slice of Graham bread at noon and
prunes only in the evening, drinking
only water between meals, declares
that nothing could tempt him to go
back to the old way. He says, and
his clerks corroborate the statement,
that he is worth three times as much
in his business; he can write a bet
ter advertisement, a better letter; his
mind is clear, his conception brilliant,
his judgment prompt, his execution
sharp, decisive. He rises two hours
earlier than formerly and enjoys his
work as never before.
Here, surely, is food for thought.
.j
GOOD PEN
IN WHICH
TO KEEP THE BULL
Arrangement Which Obviates Necessity of Going Into the
Stall of the Animal.
The Bull Pen,
In the illustrations accompanying
this article we show the elevation and
ground plan of the building and yard
in which the herd hull on the Hoard's
Dairyman farm is kept.
It does not take much explaining
to indicate how the animal is handled
and fed in such a place.
Everything is so arranged that it is
same manner. The door which leads
when opened and this is done by a
pulley and a rope. The pulley is at
tached to the peak of the barn above
the doorway and the rope attached to
the door extends to it and to tlie feed
room where the door may be opened
or closed.
The door between the breeding pen
and runway is always kept closed, ex
Ground Plan of the Bull Pen.
not necessary for a man to go into
from his pen to the runway raises up
the stall with the bull. From the feed
room the feed is put into the feeding
trough and slid through the partition
into his stall. He is watered in the
eept when it is opened to let the bull
into this place.
The cow is led in before this is done
and the man steps out before letting
the bull enter. The hay is stored
above the feed room and bull stall.
The Quality of StinK Grass
The illustration herewith shown is
of Stink Grass, scientifically known as
eragrostis multiflora. It is some
times called candy grass. It is a na
tive of the old world, but has now be
come naturalized in many parts of
the United States. The grass is coarse
and weedy, and has such a disagree
able odor when fresh that animals do
not relish it. On drying, the grass
loses this odor and the hay is more
palatable. As it is an annual, it
is easily killed out, if it is
not wanted. The air-dried plant car
ries about 13 per cent, protein, and
has a nitrogen content of about 2.15.
This should make a valuable feed, but
it is not largely used at the present
time.
Fresh Eggs Find Ready Sale.—
People living in the large cities only
buy cold storage eggs when compelled
to. They want the fresh eggs and are
willing to pay for them. For this rea
son the raising of chickens close to
any city can be made profitable. Re
liable eggs, those the customer finds
are always strictly fresh, command a
premium the year round and a select
trade can always be built up.
MAGNITUDE OF
DAIRY INDUSTRY
The clean-milk problem is a vital one,
affecting the production and consump
tion of 9,000,000,000 gallons in the
United States per year, being an an
nual supply of over 100 gallons for
every man, woman and child in the
country. This amount affords 1.1
quarts a day for every individual,
which includes the milk used in ma
king butter and cheese. The actual
amount of whole milk consumed each
day averages about .65 of a pint for
every individual. The value of this
product for a year at retail is the
startling sum of $2,500,000,000. This
is about one-fiftieth of the entire
wealth of the nation, five times the
wholesale value of last year's wheat
crop, nearly twice the value of the
corn crop, and over one-third of the
entire value of farm products for 1907,
which is estimated at $7,400,000,000.
The wholesale value of dairy products
last year was estimated at $800,000,
000, which would allow a price of less
than ten cents a gallon for milk at the
dairy. An average retail price of
seven cents a quart was assumed,
which is probably a little below the
average price.
Egg Production.—In the production
of eggs Iowa leads, with Ohio second,
Illinois third and Missouri fourth.
Eggs are the cheapest in Texas, where
the price frequently drops below eight
cents per dozen, and are the highest
in Nevada, where the price averages J
21 cents per dozen. Texas is the great
state for turkeys, reporting 650.000.
with Illinois second, while Kentucky
leads in the number of geese (542,0001
with Missouri second, and Iowa leads
all her sister states with 48S.000 ducks.
About 6,000,000 hens' eggs are ex
ported annually.
Use Lime.—Lime is very cheat)—
about one dollar a barrel—only a !
small fraction of a cent a pound. It is •
a splendid material for making light I
and sweet the atmosphere of poultry
houses and all other outbuildrings. It
is good for the barn and stables, too.
Interior whitewashing may be done in >
bad weather. Apply it scalding hot
anti it will be twice as effective. i
tuami
Tw© (S®©d M©d(gfl§
Of all the costumes in a woman’s
wardrobe, the evening gown and
street dress are the ones that receive
the most careful attention. In the for
mer she wishes to look her best, for
it is then that she meets her friends;
and the latter must be chosen wisely,
for all the world that passes her in
the street may read at a glance
whether or not she has good taste and
an educated eye for color.
The regular tailor-made coat and
skirt is always a safe choice, but
there is little room for individuality,
while the cloth street gown offers
every opportunity for original ideas.
The dress in the sketch is an excel
lent model for an early fall walking
gown, and is just the thing to wear
under u fur or heavy cloth coat in
the winter. If one happens into a tea
room while downtown shopping, and
slips off the heavy coat, a dress of this
sort looks much more attractive than
a plain shirtwaist and skirt.
The model shown is of navy blue
serge, braided with black siik soutache.
The sash is of black satin, faced with
amethyst satin. The Oriental em
broidery on the waist is done in black
and gold. A delightful fresh and
dainty touch is given by the little,
hemstitched white lawn frills on the
sleeves and lawn tucker.
The hat is a lovely amethyst beaver,
faced with black satin. An amethyst
feather is held in place by an old gold
buckle.
The planning of an evening gown is
no simple matter, especially if the
income allows only one or two a sea
son. In that case it is best to select
a color that is beautiful, but not so
pronounced that the woman hersjlf
and all her friends will tire of it after
seeing it half a dozen times.
A model for an evening gown that
combines all the latest features, and is
at once practical and beautiful, is
shown in the sketch. It is of that
lovely new shade of gray satin—silver
mist.
The hem of the skirt is faced with
flannel, to weight it, and give the
long, clinging lines. The bodice and
sleeves are composed of little hand-i
made straps of the satin, on a founda
tion of net, and edged with gray silk
fringe. The long sash ends are ol
black chiffon velvet, finished witfc
black tassels and lined with silver.
A cloak or wrap of some sort is in
dispensable for evening wear. Nt
matter how lovely the gown or how
many hours are spent on the coiffure
a woman will not appear well dressec
in the evening if she wears a day coat
Besides looking so much more dis
tinctive, a regular evening coat has
another advantage; it is cut and hung
so that it will not crush the most
delicate fabric worn under it. Th<;
lining is usually of a light color to
protect the dainty gown.
Warmth should above all things be
considc red. One of the most unwise
things a woman can do is to wear
one of the fashionable low necked,
almost sleeveless bail gowns, and over
that a light-weight wiap, often cut on
the Japanese kimona lines, that, never
were intended for warmth. There real
ly is not the least danger In wearing
the thinnest of gowns if the wrap is
warm enough. It need not bo padded
or heavy, but made of good winter
material.-—Boston Heraid.
MADE UP IN VELVETEEN.
Costume of Cherry-Red for Girl from
Four to Six Years of Age.
Velveteen in a rich cherry-red is
chosen for this illustration. Irish
crochet is used for the yoke, and !
strips of it are taken down the front;
the velveteen is then slightly gathered
and set to it, the little puffed sleeve
is finished by a band of Irish rrochet
just below the elbow.
Materials required: 4 yards velve
teen, % yard Irish crochet.
Filet Net Scallops.
Among the prettiest of the new edge
trimmings is a scalloped filet net but
tonholed with a colored floss. This is
from a quarter inch to an inch wide,
and is used at wrist, down sleeve, at
edge of yoke and top of collar.
Perfumed Clothes.
It is quite in accordance with the
trend of fashion that women should be
daintily perfumed these days. Es
sence is not used as much as sachet.
There are now small slips of papier
ntache about the size of a visiting
card which are sold a dozen in a box.
These are perfumed with flowers and
have it most delicious fragrance. One
is slipped into the lining of the coat or
a blouse or a bat and the effect is very
good.
The fragrance is faint and agree
able.
These cards put into the bureau
drawer and among neckwear anil
handkerchiefs impart to these small
articles the same subtle fragrance.
One is used as the foundation for a
strip of silk or satin ovt?r which a
veil is wrapped when it is taken off.
Fortunately these boxes ol sachet are
not expensive and a woman does not
have to consider it a priceless lux
ury to be perfumed like a flower.
Three Colored Quills.
The schoolgirls are trimming their
wide sailor hats with three quills in
different colors. Vivid combinations
are most in style.
:f one would grow thin.
Oranges Form One of the Sect of
Dietary Articles.
Oranges will lent] pier.sant aid to
the woman who wants to grow thin
ner. She must take the juice of at
least two at every meal and these
must not ire sweet ones. She must
also give up oil with her salad uni
substitute lemcn juice for \inega-.
She cannot have cream or sugar i j
her caff re and the coffee itself, save
at breakfast, must give place to sugar
less and milktess weak tea. She car,
have ail the acid fruit she wants, hut
if it be stewed no sugar must he add
ed. Grapes, peaches, melons, prunes
and bananas are tabooed, as they art
flesh producers. Xo cereals l'cr her
no hot bread save dry toast, jro perk
in any form, no veal and no rvatei
with her meals, and just as little awaj
from them as she can endure, minera
water being taken by preference. Dr
Weir Mitchell advocates ecpiout
draughts of skim milk for the safe
reduction of flesh. He states if it bt
taken plentifully at and between
meals it will positively cause a patient
to lose half a pound cf flesh a day
Baths must be taken in cold water
and a hard flesh brush must be plied
vigorously.—From the Housekeeper.
Sling Sleeves on Wraps.
The wide sling sleeve, which takes
its name from the fact tiiat an arm in
it. always looks as though it were in a
sling, is the one adopted for evening
coats and wraps. It gives great com
fort and is quite artistic.
The material is put into wide folds
around a very large armhole, and the
edges are finished with braid.
Black Striped Satin.
There is a new material out for di
rectoire gowns which has a colored
satin foundation and is striped with
black. It is wide enough to cut to ad
vantage, and is very good looking.
Wrist Watches.
There is quite a revival among fash
ionable women of wearing a tiny flat
watch inclosed in a flexible bracelet.
The French jewelers are making the
bracelets of links of enameled gold
with a tiny gold-faced watch tn the
center set around with enamel. Al
though the watches are small, they are
said to keep perfect time. They are
convenient indeed for women whose .
[lours are filled with many duties and |
who want to be constantly aware ot I
the time.
For Light Hair.
Anything that is used to lighten the
hair is apt to dry it too much. Try
wetting it with a very weak henna tea,
perhaps a quarter of an ounce of the
leaves with a pint of boiling water, to
stand till the water is cold. The leaves
ire strained out and rejected, the tea
being put on the hair evenly, and dry
ing on. It must then be washed off.
it is not impossible that the wash
might give, the least reddish tinge to
pour hair, and in that case the tea
should be made weaker. It must not
je used oftener than once a month.
Voluminous coiffures are predicted
for the winter. *
SEEMED WORSE EVERY DAY.
A Dangerous Case of Kidn*- com
plaint and How It Was Checked.
Mrs. Lucy Quebeck, Mechanic St.,
Hope Valley, R. I., says: “Eight years
vere kidney trouble
and my back began
to ache continually.
Every day it seemed
worse. The least
pressure on my back
tortured me, and I
could not stoop with
out a bad twinge.
ine Kianey secretions passed irregu
larly with pain, and I bloated badly.
My head swam and spots flitted before
my eyes. One doctor said I was in
curable. However, I found prompt re
lief w’hen I started using Doan’s Kid
ney Pills, and the troubles I have re
lated gradually disappeared.”
Sold by all dealers. 50c a box. Fos
ter-Milburn Co., Buffalo, X. Y.
Smile’s Face Value.
Although most of us would hesitate
to express what might be termed the
face value of the “modern smile,” we
certainly realize at times that it is a
form of currency which is depreci
ating. In the “modern smile” we recog
nize the crude, official thing which
neither illuminates, cheers nor bridges
awful gaps of silence. It may savor
of suggesting a wave of imbecility to
declare that we ought all to smile
more, but it is certainly true that the
charm of a woman’s smile was once
esteemed even above beauty.
The extraordinary popularity of fine
white goods this summer makes the
choice of Starch a matter of great im
portance. Defiance Starch, being free
from all injurious chemicals, is the
only one which is safe to use on fine
fabrics. Its great strength as a stiffen
er makes half the usual quantity of
Starch necessary, with the result of
perfect finish, equal to that when the
goods were new.
A Clever Fellow.
“Did you friend make a hit at the
literary club?”
"I guess he did. He pronounced
'Les Miserables’ in a brand-new way
and then alluded to it as Victor Her
bert's masterpiece.” — Washington
Herald.
Allen s Foot-Ease, a Fowder
tor swollen, -w ,-atiriK feet. Gives instant relief. The
jrlginal powder for the feet. 2ec at all Oruggist*
A man may follow his natural bent
and yet be perfectly straight.
This woman says that sick
women should not fail to try
.Lydia E. Fink ham’s Vegetable
Compound as she did.
Mrs. A. Gregory, of 2355 Lawrence
St., Denver, Col, writes to Mrs.
Pinkliam:
“X was practically an invalid for six
years, on account of female troubles.
I underwent an operation by the
doctor's advice, but in a few months 1
was worse than before. A friend ad
vised Lydia E. Pinkham’s Vegetable
Compound and it restored me to perfect
health, such as I have not enjoyed in
many years. Any woman suffering as
I did with backache, bearing-down
pains, and periodic pains,should not fail
to use Lydia E. Pinkham’s Vegetable
Compound.”
FACTS FOR SICK WOMEN.
For thirty years Lydia E. Fink
ham’s Vegetable Compound, made
from roots and herbs, has been the
standard remedy for female ills,
and has positively cured thousands of
women who have been troubled with
displacements, inflammation, ulee ra
tion, fibroid tumors, irregularities,
periodic pains, backache, that bear
ing-down feeling, flatulency, indiges
tion,dizziness or nervous prostration.
Why don’t you try it ?
Mrs. Pinkliam Invites all sick
women to write her for advice.
She has guided thousands to
health. Address, Lynn, Mass.
If You Work
Outdoors
Any cold you contract should
be cured without delay, and
driven entirely out of the sys
tem—unless you wish to in
vite an attack of Pleurisy or
Pneumonia.
Dr, D. Jayne’s
Expectorant
is known as the most success
ful preparation e verdiscovered
for Colds, Coughs, Bronchitis,
Inflammation of the Lungs or
Chest, Pleurisy, Asthma and
diseases of similar nature.
This famous remedy has been
dispensed for over 78 years,
and is sold by all druggists, in
three size bottles, $1.00, 50c
and 25c.
,D- Jayne’s Tonic Terml.
lug* Is a splendid building-up
tonic for systems weakened bv
Coughs or Colds.
