MET AND HEALTH By DR. J. T. ALLEN Food Specialist Author of ‘‘Eating for a 'Purpose’' “The Jv'cta Gospel of Health.’’ Etc. *Ww‘- **• iCopy tight, by Joseph B. Bowles.) THE SIMPLE DIET To return to nature is not always easy, even when we know what nature would have us do. Habit, it has been said, is econd nature, and nowhere is this more' true than in eating—the eldest habit But if improvement is desirable it must be most desirable in eating, wldch underlies ail life proc esses; ou t yet change should be made only after careful consideration, and then with all duo deliberation. Beef is digested chietly in the stom ach by the action of the gastric fluid. When reduced to a tine pulp by mas lication before entering the stomach it tends to pass out before being prop erly digested, for the pylorus tends to open when the food is sufficiently re duced by the movement of the stom ach and the action of the gastric fluid. Hence many authorities say that meat should be bolted as the dog swallows his meal in large lumps. This Is scientifically correct, but the very' op posite is true of bread and potatoes. Plesti digests in from three to five lours; rice remains in the stomach ■ about one hour. When flesh and rice ale eaten at the same meal, there is a conflic' The meat and rice are com pletely mixed by the movement of the EtC-saach if now the homogeneous mass is retained four hours, the rice undergoes fermentation, if the meat , Is carried into the intestines within * two hours its digestion must be imper L feet, failing to receive the proper sup ply of gastric fluid—au error which < diinoi. he fully corrected by further digestion in the intestines. Much a* this important phase of die tetics lias been neglected by the med ical profession invalids are never put upon a bi-diet, much less upon a mixture of several foods, however eas ily digested I!eef is one of the com monest invalid diets, because it is al most pure proteid. digesting easily in the stomach. Rice, 85 per cent, starch, is a common invalid's diet, but meat and rice would not be prescribed to be eaten together. Proteid foods (meats, eggs, beans, etc.) digest principally in the stom aeh; carbonaceous foods (fruits, po tatoes corral foods, etei. principally in the intestine. When these classes of food.-, are mixed, there is a conflict which must have a disquieting effect upon the nervous system. It is natural to suppose that a hungry animal under natural condi tions would confine itself to one kind of food. Neither man nor the pig is naturally omnivorous. Acorns are the natural food of !he pig, which, like man, becomes a prey to an almost in finite variety of diseases when he be comes by force of circumstances om nivorous. A high authority on the dis eases of the pig says that they are due to its being fed upon the waste hu man foods from our tables. Pavlov, the Russian physiological chemist, has shown that the system adapts itself to the digestion of the food while it is in the mouth, the character of the digestive fluids se creted varying with the food. How bewildered it roust be by a ten-course dinner offering perhaps 50 different ar ticles of food! Considering these facts, we roust conclude that serious injury is done to the system by eating a variety of foods at the same meal. Perhaps we may find here the hitherto unaccount able reason for the shortness of hu man life. And if this be the cause, we must find all the noted cases of lon gevity among those people whose diet is the simplest. Metchnikoff has found the largest percentage of cen tenarians among the Hungarian peas ants, living largely on black bread. Among the Irish peasantry, living chiefly on potatoes, centenarians are numerous. The noted cases of lon gevity in England were all among the peasantry, living on a very simple diet. The most noted of centenarians, Ccr naro, the Venetian, prolonged life 60 years by restricting his diet to a uni form quantity of eggs and unferment ed wine, almost exclusively. Several monodiet tests recently made tinder the writer's direction showed, as would naturally be expect ed, if the principles above stated are true, remarkable results. Edgar Brobst, a fcundrymau, eating- only beans for 60 days gained eight pounds in weight, working Sundays, two nights and several evenings extra during the period On a 40 days' diet of oatmeal there was a gain o? three pounds and better general conditions of health. Dr. Landone of Los Angeles. Cal., re ported a gain in weight living on cac tus for ten days. On returning to his former mixed diet Itrobst lost four pounds in ten days. (An exclusive diet of beaus would be injurious, and in no case is a one-sided diet of beans, pea nuu, meat or graham bread advis ahte.) Necessarily the Infant's food must contain all the elements essential to life and growth; but these are harmo niously combined as are all (he ele ments of nutrition, except fat, in wneat. Yet skimmed milk (from which (lie animal fat, not easily assim ilated. has been extracted I is more For a Loaf, Aii Right, the tramp looked at Mrs. God ur l he felt a thrill of hope. Here was s ,ieiy an easy and benevolently in > .ued person. “Could you gimme a c .me to buy a loaf of bread ?“ he v lined. Mrs. Godard’s guileless soul looked o; t. at him through her near-sighted eves, and she fingered her purse hope fully. . „ _ • I have only a quarter here, she said, “and I'm really too tired to walk home." easily digested than entire milk. White bread, from which the proteid has been largely removed, digests more easily than entire wheat flour bread, toasted white bread (without butter) being a common diet for in valids; yet cornmeal bread, which is almost pure proteid, is easily di gested. It is admitted that, from the scien tific viewpoint, the Chinese are the best fed people in the world. Only their mind-dw&rflng system of educa tion has prevented their dominating the world. The Japanese, living large ly on a monodiet of rice, with better mental conditions, bid fair to become a ruling race. Tlie Scotch, living largely on oatmeal, have won distinc tion in science, invention and philos ophy tor centuries. The world’s mas terpieces originate never in the ban quet hall, but often in the garret, fed by dry crusts. During the past 12 months I have eaten almost exclusively but oqe ar ticle at a meal—rice, whole-wheat bread, peanuts, bananas, beans, pota toes (baked), apples, and, as a rule, nuts at noon and fruit in the evening —my regular diet—and I have enjoyed perfect health and increased effi ciency. The human system has developed a wonderful power of adaptation to en vironment, food included. Evolution has produced in man an inhabitant of all climates, capable of subsisting on a great variety of foods. The diet of the average American is not a uniform one, but a continually changing diet. This is true not of the traveler only who may lunch in Chicago and dine in Kalamazoo, but equally of the society woman who may dine at home to-day and to-morrow at the church, and of the business man or woman who eats at a restaurant or hotel. The only system the average person has in eat ing is that of having no system, com paratively speaking. If, however, one has long been in the habit of drinking a cup or two of coffee in the morning, for instance, the dropping of that stimulant will cause, for awhile, the same incon venience that the habitual user of in toxicants finds on discontinuing his daily two or- three glasses of beer, wine or whisky, or that the smoker finds for a time after he stops smok ing. £ often hear people say they are convinced that coffee, for instance, is injurious, but • when they tried to leave off using it, they suf fered from nervous headache so much that they were obliged to resume its use to be in fit condition for their work. Persons who have tried to do without meat often conclude that they are the better for eating it, because they do not feel so well when they discontinue it—for a few days. Eating or drinking any , particular food or drink becomes in time a habit, and even though it may be injurious, it is hard to discontinue it. Even the substitution of a better habit is irk some. Nature's way is lo change gradually, as we see in the weaning of the young, as we may see when at times the food of our domestic animals is changed. Suppose, for instance, that you de cide to discontinue the use of coffee, mix with the coffee one-fourth cereal coffee for the first week or two, next one-half, then three-fourths, and finally use pure cereal coffee, which may be continued as a substitute drink or not. In living on one article of diet, even milk, or wheat, or fruits, which may supply every element of material nu trition needed by the system, there is a craving for something else for a time. It does not necessarily follow that something else is really needed, but only that the habit of eating more than one thing is calling for satisfac tion. It is well known that there is a crying demand for food during the first few days of a fast., but that after the fourth day there may be no call for food for 30 days or more. In adopting a complete new diet, the law of gradual change applies as in dealing with a single article, like cof fee. The manner of effecting the change, in detail, should be deter mined by age, temperament, and other particulars. The lonfeer the habit has been established the more gradual should be the change. A person of nervous temperament should change more slowly than a phelgmatic person of iron will. Occasionally after one lias become established in the better way and be ing fully convinced that the change l.as proved beneficial, an overwhelm ing desire will take possession of one .to return, temporarily, to the cld way. I believe it is best, in such cases, to yield, for one meal, or even for a day or two. Coffee does not become a deadly poison the day one forswears it. One must be care ful, however, lest, "the last state be come worse man me nrst. Our friends, the enemy, are the greatest hindrance to improvement in diet. The fear of being called a “food crank” deters many from mak ing a change which they know would greatly improve their health and suc cess generally, although "food cranks" are now happily becoming so numer ous that there is ample company. A radical change in diet, even for the better, is naturally followed by un pleasant feelings and worse looks, for awhile; and often one does not know how to adapt the uew diet until he learns by experience. It is therefore better, as a rule, to he away from home while making a radical change, or while fasting, and, if possible, among people who can give trust worthy advice and encouragement. ft should be borne in mind that the amount and kind of food required by a given individual depend largely upon age, work, temperament and other co.. itiens which should always be considered in determining a dieU "Sure, 1 can change it for you,” said the tramp, cheerfully, as he took out a dime and a nickel; and not until Mrs. Godard was half-way home on the car did it occur to her that there was anything unusual in the trans action. 'Flattering. Crusty Old Croesus—You do rot ap preciate in the least what I did for you when I made you my wife Gay Young Wife—But I wib when I’m your widow.—Baltimore American. TW© '(Dstomme HE costume at the left is violet satin finished cloth. The blouse is trimmed in an odd way with bands of the material, buttons and straps of cord. The plastron and sash are of black liberty, the latter knotted low in front with fringed ends. The wrist ruffles and those on the blouse are of lace, as is also the little guimpe. The plain skirt is simply finished at the bottom with rows of stitch ing. Green velvet is used for the other costume. The blouse, with lapped tailor seams, crossed slightly in front where it is ornamented with passemen terie buttons. The wide revers are also ornamented with these buttons and with motifs of passementerie. The crossed waistcoat is of tan-colored satin, trimmed with cord and embroidered dots. The chemisette is of dotted tulle, the girdle is of green liberty. The long sleeves and the skirt are trimmed to correspond with the blouse. PARTY DRESS OP VELVETEEN. Rich Costume Designed for Girl of from Fourteen to Sixteen Years. There are so many beautiful shades in velveteen that it is difficult to know which to select; the skirt of this is quite plain; it is a circular shape. The velveteen is arranged in one deep fold over each shoulder, and smaller folds form the sleeve. The vest is of finely tuC-ked soft silk and insertion, and the i under-sleeves are the same; the waist-band is shaped and cui in scallops in the front, but toning over. Materials required: 10 yards velve teen, 0 yards insertion, 1 yard silk, 36 inches wide. Cretonne Bed Spreads. The renewal of things Colonial has brought about the fashion for bed spreads of old world chintz. These substitute the spreads of Marseilles. They hang nearly to the floor, are slashed to fit the two lower posts, and are edged with three-inch linen lace. There is an oblong piece made to match tor the pillows. It is always better to use what is known as day pillows under this. They are stuffed with a hard substance and made to stand firm and full. Waistcoats in Fur Coats. Paris has started the fashion for wearing gold embroidered waistcoats set with beautifully colored glass beads in coats of fur. I ne Little Bertha. All sorts of berthas are used for | trimming the draped bodies of crepe, voile and chiffon cloth gowns. Some times these berthas are of broadcloth in a matching tone and embroidered in self-colored silks. Again they are of coarse net soutached, embroidered or appllqued In self or contrasting colors; but in nearly every instance they are shaped like the erstwhile popular jumper—the shoulder straps terminat ing just below the bust line and at the top extending out over the sleeve. To accompany these berthas there are bandings to finish the sleeve and nar row edges to finish the collar. About Skirt Belts. One important feature about a well fitting skirt is the belt. This should not be more than half an inch wide j when completed and should be made of taffeta or lining that is not too thick. Skirt belts made of belt tape are not always successful, because it is hard to obtain the proper kind of belting. Imported models always have a belt of belt tape on the skirt, but it is thin and pliable. A heavy belt tape, when turned over and finished, is positively Impossible. ROSES ON ALL WINTER HATS. Of Every Color and Hue, and the Larger the Better. Roses of every color and hue, big as cabbages, are smart on winter hats. It is the color that takes. Of course a luxuriant big rose, though of satin and silk and in the shades of pink never to be seen on a real flower, helps to en liven the feelings. A rose hat makes one feel positively young, and young faces more than ever like flowers themselves. The ribbon roses which adorn a dressy hat just from Paris are made of many shades of pink satin ribbon in one instance, and in another of curious shades of dead white and greeny white to look like a bride rose. It may seem folly to pay four dollars for a single artificial rose, yet that is what fashion is doing, and the ribbon roses cost as much if not more. “ The keynote of the year is simple elegance,” said the milliner as she carefully extricated a large hat to fit on my head for the reception. Simple elegance.” Truly It looked so. It was a turban, rather large, and over the maline finished frame was folded a point lace scarf with little ermine and sable tails rounding the crown. A narrow twist of vieux bleu supple ribbon gave the color note—that was all. Other tur bans—the coming hats—were as su perb in scarfs of ottoman silk in rich colors. Fancy Muffs. Fancy muffs will be a fad of the season, and in them there is a chance for employing ail the cleverness in design and needlework that a woman possesses. In a muff brocade and feathers may be most charmingly combined, and a neckpiece to match may be evolved. Black velvet with black ostrich tips can be worked to gether with astonishingly artistic re sults. while artificial flowers, either as a substitute or in combination, are lovely. The Turnover Back. The very stiff linen collar has fallen into disrepute except for business wear. Softer neck effects are consid ered desirable, and the sheer, embroid ered turnovers are being worn again in combination with fluffy jabots, rabat ties and tasseled silk or velvet cra vats. Worn thus, the turnover, of course, fastens in front like a linen collar, and the edges are held neatly together by a fancy brooch. S.ilk Skirt; Cloth Coat. Among the best of . the new cos tumes is seen the combination ol Ottoman silk and liberty broadcloth. The skirt is of silk, long, flowing, and untrimmed. The coat is also long, is of the cloth, and usually has revets of silk. The Smart Scarfs. Just at the present moment the silks being used for the manufacture of the smartest scarfs have patterns which would seem to owe their in spiration to various phases of nature. Fruits and flowers figure very largely in the designs now as do all sorts of flowering plants and vines. The new est scarfs of this type show another phase of nature in their design. They have round balls of color suggesting suns crossed by fleecy clouds. As the majority of these scarfs are made of gray brocade, the cloud effect is per fectly apparent. One had red “suns,” while dark blues and browns also ap pear in some of the patterns. To Cover Hat Frame. Cut the velvet the exact shape of the hat, allowing about half an inch fer the turning of edges. Instead of sewing use liquid glue, and proceed the same as in sewing. Next, cover the top of the brim, and, lastly, paste the facing in. It looks much better than when sewed, and requires less than half the time. Try it; you will be surprised and delighted with the result. BUILD A CALF BARN AND BUILD IT RIGHT Some of the Essential Points in Its Construction—By W. D. Hoard. We have recently received several inquiries asking for the plan of the calf stable on Hoard's Dairyman farm. We herewith present a floor plan of our calf barn, and state briefly some ing, paper on the inside, and cover with matched flooring. Pure air is provided by the King system of ventilation. This will remove the air, which the animals have breathed; but to keep the stable sweet, it must, be cleaned often and kept well supplied with bedding. 3. The calf barn should have plenty of windows. There is nothing more beneficial to the calf and more in jurious to disease producing pacteria than an abundance of light. There i? nothing any cheaper than light; why not use it? 4. The calf barn should be made handy. As is indicated in the plan on this page, a feeding alley four feet wide extends ou three sides of the calf pen. When the calves are fed with milk they are fastened in stanchions and /6-FEET Ground Plan of the Barn. ui nit- cssrmiius u> ue coiisuiereci ill constructing a place for keeping calves. 1. A calf should always he kept dry. in order to do this a good floor should be put in the barn and thickly cov ered with fresh, dry bedding. It is im possible to raise a strong, healthy calf unless it is kept dry and clean. 2. A warm, pure atmosphere is re quired for growing calves. A warm sta ble is made by constructing a wall of at least one dead air space. Sheet on the outside of the _*x4's with drop sid me ieeaer has no trouble with them. Each one is held in his place. The wide alley makes it easy to give each calf its milk and. other feeds. 5. The calf pen should be made so that it can be divided into several apartments. A calf when but two or three weeks old. when turned into a pen with others two or three months old, is more or less handicapped, espe cially if the younger calf is not strong and rugged. A pen with several divi sions permits the grouping of calves according to size and strength. SELECTION OF BREEDING HOGS Taken as a whole, there is no marked difference between the early maturing qualities of the Poland China, Duroc Jersey, Chester White or Berkshire breeds of hogs. Neither has it been proven that one has any marked superiority over the other as to the rate at which flesh may be laid on or the cheapness of gains. The characteristics of these breeds are w^Il marked, and there are special points of excellence that one breed may possets to a greater degree than the others; still, considering the fac tors which determine almost entirely the profit or loss in hog raising, name ly, fecundity, rate and cheapness of gains, a more marked difference will be found between-individuals of the same breed than between any of the above breeds taken collectively. It is therefore necessary whether breeding pure bred hogs or grades to consider the individual carefully when select ing breeding animals. The fecundity of sows always ap peals to hog raisers. The size of lit ters varies with breeds to some ex tent, but still more with individuals. Statistics compiled by the Indiana ex periment station show that the aver age size of several hundred Poland China, Berkshire and Chester White litters were: Poland China, 6.5 pigs to the litter: Berkshire, seven pigs to the litter, and Chester White, 7.5 pigs to the litter. However, litters of these breeds will vary from three or four to ten or more pigs to the litter. Con finement and overfattening tend to re duce fecundity. Again, sows that are sluggish or overrefined in type are usually indifferent breeders. So far as known the sow controls the size of litters, and since fecundity is largely an individual or family characteristic it is good policy to select brood sows only from litters of which at least seven pigs have been successfully raised. In selecting breeding hogs, either male or female, the following points should receive consideration: Form, size for age, Quality, and feet and legs. To thoroughly inspect a hog, it is necessary to view it from the side, front and rear, both standing and in motion. From the side the hog should show a rather short head, full jowl and neck, a strong rather arched back without any depression back of the shoulders or at the loin, a deep body of good length and a deep, well rounded ham. From front and rear the side lines of the body should be straight and parallel, and this will be true if the development of shoulder, spring of rib and ham are uniform. Good quality is indicated by fine hair, medium bone, absence of wrin kles and general coarseness. Hogs coarse in type mature slowly and fat ten indifferently. Those possessing harsh hair and skin and showing wrin kles will produce inferior pork. Breeding hogs should have short, strong legs and strong, upright pas terns. Lack of sufficient hone, as shown by weak, broken down pasterns, is a common defect noticeable in brood sows, especially those that have been fed largely on corn. In fact, feed has much to do with development and strength of bone. A low, weak back indicates weakness, and no young sow showing such a defect should be saved for breeding. These two defects— weak pasterns and backs—may be readily noticed when the pig is moved and often when standing. Other com mon faults are coarse shoulders open on top, poorly sprung, short ribs and narrow loin. Mono but pure bred boars of good j form should be used, and only those possessing early maturing qualities. | By selecting vigorous, well formed sows of prolific families and pure bred, early maturing boars of good quality, the best combination is se cured. This combination of good qualities may lie secured in one breed, but more often hog raisers attempt to secure them by selecting sows of one breed and boars of another. There is nothing radically wrong with this plan if market stock is the object, still equally good or better results can be obtained by sticking to one breed and making n careful selection of all breeding stock. Praise for the Hog. — Speaking oi (he hog one authority sings his praises in the following words: “The hcg is a machine that oils itself, puts ten bushels of feed in less space than a bushel measure, and iu so doing doubles its vain* : then can carry it to market on its back. Corn, barley, oats, grass, rape, clover or any of the by-products of these, loaned to a well-bred, thrifty hog, is money at big interest. In fact, it is a mint; j the grains and grasses are the bullion | which, put into the hog, are trans- ! mitted into coin. It is an honest i mint, and gives 10 ounces avoirdupois ■ of edible meat. Properly bred, fed. and Intelligently handled, this auto matic porker will pay off our debts, furnish the money to improve the farm, place a piano in the home, a car riage at the door, as well as means ?o educate our boys at the agricultural college." Getting the Eggs.—We want eggs, and lots of them, in winter. This is not always possible, but the chances will he better if we make good condi- < tions for egg production. Feed the hens some form of meat—green cut bone if it can be had—give some grain in a deep litter of straw, to be scratched out for food and exercise, and make the poultry house warm, clean and light. These things will help. Don't keep the liens fa on corn, but give them enough protein feeds so they can lay. Are They Laying? — The early hatched pullets should have settled in for steady laving. Make a Sectional Floor for Hog Pen i A large pen with space for both sleeping and feeding can be arranged with a floor on one half to insure a dry bed. The size of the whole pen is 8 leet by 16 feet, so that the floored I section ot the pen is 8 feet square. It Is made of strong materials, usual ly 2-inch by 1-inch stufT. and rests on cleats In iho bottom of the pen. SAMMY’S FEELINGS. “Sammy,” said his mean uncle, “how would you feel if I were to give you a penny?” “I think," replied Sammy, “lhat I should feel a little faint at first, but I'd try and get over it.” Personal Observation. “Boys,” said the sweet, young teach er, as she smiled graciously upon her Sunday school class, “it seems to rn> that this lesson teaches that what, one begins another continues or com pletes. All work does not devolve upon any one person. Can you illus trate with an incident from your o.vn observation?” “I've know father to be on a tear all night,” timidly informed little Bob by, “and then mother would continue to rip him up the back all next morn ing.” _ 3tate of Ohio City ok Toledo, j Lucas County. \ Frank .1. Cheney makes oath that he 4* «tenlor partner of the Arm of b. .J. Cheney Waiting for a Rise. “Have you sold your airship yet?” “No; I’m holding it for a r.se.”— Cleveland Plain Dealer. Smokers appreciate the quality value oi Lewis' Single Hinder cigar. Your dealer or Lewis' Factory, Peoria, 111. Each hour has its lesson and its rife; and if we miss this we shali not find its lessen in another.—King. Mrs. Wiiifllow’s Soothini? Srrnp. P'or children teething, softens the p*: ms. reduce* in il&mmatUm. ai.ays paui, cures wind code. 25o u txJttle When a woman has her hair fixed up she is half dressed. ONI. V ON E “BKOJIO <]l!XI.NK" That is LAX ATl\ K BUOMo CUIN'INK. hook f t ; iu* '•.^nature of K W. tifioVh. t'si ;! the World •>ver to Curt; a C’oM in One Lav. 25c. Work is only done well when It Is done with a will.—Ruskin. Thnftp Tired. Aching Feet of Yours Mefl Allen's tVnt-L'u:**. at your l»rukfe ii' . Write A. S. Olmsted, Lo Roy , N. V., fur sample. Sober second thoughts are always best for a toper. This woman says Lydia E. Pinkhain’s Vegetable Compound saved her life. Read her letter. Mrs. T. C. Willadsen, of Maniing, Iowa, writes to Mrs. Pinkhanu “ I can truly say that Lydia E. I‘ink ham’s Vegetable Compound saved my He, and 1 cannot express my gratitude '■o you in words. For years I euftred vith the worst forms of female com plaints, continually doctoring and spending lots of money for medleiue without help. I wrote you for advice, followed it as directed, and took Ie dia E. Pinkham’s Vegetable Compound*and it has restored me to perL-ot health. Had it not been for vou I should lave he rn in my grave to-day. I wish every suffering woman would try it.” FACTS FOR SECK YiOmiN. For thirty years Lydia E. 1* nk ham's \ ege table Compound, made from roots and herbs, has beer, the standard remedy for female ills, andlias positively cured thousan c sof women who have been troubled with displacements, inflammat ion, ul ?; ra tion, libroid tumors, irregulari ies, periodic pains, backache, that laear ing-down feeling, flatulency, indiges tion, dizziness,or nervous prostnt ion. IV hy don’t you try it ? Mrs. Pinklmm invites all t ick women to write her for advice. »**»£**. Su*ded thousands to health. Address, Lynn, Mass.