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About The Loup City northwestern. (Loup City, Neb.) 189?-1917 | View Entire Issue (Jan. 21, 1909)
i DIET AND Hi I HEALTH | j: By DR J. T. ALLEN ■! i fi Fuod Specialist < | <j] Author of "Eating for a '[ >g Purpose/' "Phc flcttr S'! fB Gospel of Health." J1 }i Etc- |{ ,-iiril :•.■vrRZrs.az-n.j.mr.j.-umjJTD.ASS vCopyrisht. by Joseph B. Bowles.) WHAT MAKES GOOD BREAD Bread is ihe oldest of prepared foods. Long before fire was dis covered it was ipiitfe natural to pulverize 11.• hard grains between stones, t i moisten the meal thus made, press it into cakes and dry it in the sun. This was the original unleavened bread. Only th ■ application of fire to cakes accidentally fermented by moisture and temperature was neces sary to produce the modern staff of life. Good bread will, alone, support life indefinitely. Thousands of our sturdy foreign laborers maintain good health and strength chiefly on coarse bread. 1 had an opportunity lately to examine a Dutch laborer, about 70 years old, who said he had lived all his life on rye bread and coffee, and he was in perfect health—in spite of the coffee. Thomas Parr, an English farmer, lived more than 150 year on “coarse bread, cheese, small beer and whey.” The bread was probably rye, wheat being then used only by the wealthy. Bread has or.? advantage over nuts as the chief staple food—bulk. The stomach is not absolutely necessary to the digestive process: it is merely a receptacle for the mass of food taker, u a meal, but has added the capacity for r hieing the mass to a fine liquid 1. for? parsing it on to the intestine dr second stomach, where the work of direction is completed. A German experimenter some years ago removed the stomach of a dog, after which it lived for several years, regaining most of its last weight. The stomach hao also developed the capacity for converting proteid, of which flesh, nuts and grains largely consist, into soluble peptone, the sub stance from which ai! the tissues are built. The same process is continued in the intestine, if a!! the proteid is not broken up and made soluble in the stomach. The conversion of starch into sugar by the action of the saliva, begun in the mouth, continues in the stomach tili the mass becomes saturated with the hydrochloric acid of the gastric fluid, secreted by the stomach, after which any starch re maining must run the risk of fermen tation before its digestion is com pleted in the intestine. Ex nerimenters who have lived on a | nut am! fruit diet for short times report a “craving" for other foods; and this is the invariable experience, for a lime, of those who adopt the “scientific” diet. Now a man of ma ture years and on whose word I can rely, who has been living on the sim ple diet for seven months, working as a merchant, full hours, informs me that this "craving" has entirely disap peared. Another, a manufacturer, says that he now. after about three months, enjoys a meal of whole wheat bread and peanuts or of prunes as well as he formerly enjoyed, while eating, a mixed meal, and of course never regrets it afterwards, as he for merly /egretted overeating. The Italian laborer, 4?ovking hard phys ically on rye bread, macaroni, garlic and beer, has m? craving for oysters or pie,or pork r lfle merchant above., referred to commonly had a craving, formerly, on coming home from church or opera late, and, would eat a second supper— and suffer. If al! the element.: necessary for the body's nutrition are supplied, there will be no desire for some unnatural food. We know that one who is eat ing a few slices of whole wheat, rye or corn bread and fruit at a separate meal, can not suffer for lack of any nutritive element, even if he eats no nuts or does not drink the glass of buttermilk before retiring. To contribute toward comfortably filling the stomach till it contracts to reasonable proportions, which it does gradually, for it is an elastic muscle, the best food to supplement nuts is whole-wheat, bread or an ideal com bination of the cereals to be indicated presently. i Each of the cereals has distinguish ing qualities, making it in one or more rer.pects superior to al! the others. Rice is about 80 per cent, starch. It is more easily digested than any of the other cereals, but it (milled rice) Is deficient in albumen and the mineral elements of nutrition. It is superior to .potatoes as au energy and heat producer and costs little more, since the former contains so much water. Corn contains more oil that wheat. Corn meal is light and has a bene ficial effect upon elimination. It is more heating than wheat. Oats is the richest of the cereals. It contains more fat and more min eral salts than wheat, but its starch cells are encased in coarse cellulose fibers, so that it must be very thor oughly cooked to make its starch di gestible. The rolled oats are pref erable to the steel cut. ftye contains less mineral matter than wheat, but Us starch is equal to that of rice. Artificial digestive tests showed it to be 12 times more digestible than wheat starch. It fol lows that the objections urged against fine wheat starch bread do not apply to rye bread. The starch of rye bread is practically digested beyond the dan ger of fermentation. No doubt this explains the superior health of those •who live on rye bread. The Roman gladiators were fed on rye, wheat and corn. Now, considering the peculiar fea tures of corn, rye and wheat, it is ev ident that a much better bread could be made from a combination of these then fiom either separately. The mixture of a little corn meal anti wheat with rye- makes the bread lighter and more laxative. Bread should be cut into slices and allowed to dry to some extent at least before being eaten. The less soft cereal food is eaten the better, especially for children. The tendency is to swallow soft food with little mastication. The teeth, however, car. be properly developed and maintained only by eating hard food. The objections urged against fresh white bread do not apply equal- | lv to toast. The starch of which toast, zwieback, or rusk, chiefly con sists has been largely converted into sugar by dry heat. This is easily digested, being open to the action of the digestive fluids. Hence for per sons of weak digestion it is much su perior to fresh bread—so far as the supply of heat and muscular force is concerned only. Crackers are inferio! to toast, especially if soaked in soup or other liquid. Entire wheat bread is not adapted to toasting, its albumen being already too much coagulated for the best nu trition. Evidently cheese should not be toasted. Boiled potatoes are the better for toasting so far as the starch element is concerned, providing no fat be used. Fried potatoes are a pro lific source of dietetic troubles. Cne may be eating sufficient albu men, starch, fat and sugar, which con stitute 95 per cent, or more of all solid nutriment the body needs, and yet may become weak, sickly, ineffi oient and finally die for lack of proper nourishment. For perfect nutrition we must have in the blood, in addi tion: Fotash, sodium, phospjiorus, calcium, magnesium, iron, sulphur/ chlorine and fluorine. Potash is essential in every part of the body, but especially in the brain and nerve centers. In all nerve disorders it is found to be deficient in the blood. Perhaps the quick wit of the Irish is due, partly, to the abundant supply cf potash and phos phorus they have got for centuries front potatoes and wheat, which form so large a part of their diet. The best sources of potash are: Beans, pota toes, peanuts, wheat, lettuce, prunes cucumbers, meat, walnuts. Sodium is found in every tissue of the body. Without it the processes of nutrition could not be carried on. Sodium is one of the elements of com mon salt, but it is not necessary to eat salt to get chlorine. Many careful investigators, including a physician of my acquaintance who has studied the subject assiduously for many years, say that common salt is in jurious. Certainly the average per son eats far too much of it, weakening the kidneys and exciting the delicate organism. I have demonstrated that there is enough sodium and chlorine in peanuts and wheat. The best sources of sodium are: Milk, spinach, wheat, lentils, barley carrots, potatoes, cabbage, figs, ap ples, eggs, nuts. Sulphur seems to be very important in nutrition, for the average body con tains about three ounces of it. Mrs. Squeers discovered that when given in crude mineral form it has an effect opposite to that which it is probably designed to serve. Its best sources of natural supply are: Potatoes, beans, horseradish, peanuts, figs, lettuce, olives, barley, milk, meat, eggs, oate. wheat. White flour contains non*. Iron is a very necessary element in the blood. White bread contains none of it, milk a small percentage. The foods richest in iron are: Len tils, lettuce, peas, figs, nuts, rye, wheat, apples, grapes, prunes, oats, onions. Calcium is very necessary for the formation of bone, especially in chil dren. Its best sources are: Milk, figs, eggs, cocoanut, beechnuts, onions wheat, rye, meat, potatoes, corn. Chlorine is necessary for the forme, tion of gastric fluid, used in digestion It also has an important influence it the oxygenation of the blood. Its nest sources are: Milk, eocoanut, let tuce, nuts, cabbage, potatoes, eggs, corn, beans, meat, fish, wheat. Fine white flour contains no chlorine. Silicon gives hardness to the bones hair, nails, etc. Its best sources of supply are: Lettuce, cabbage, figs, oats, barley, wheat, nuts. Fluorine seems to give elasticity to the veins and muscles. It is best sup plied by lettuce, potatoes, figs, onions, nuts, milk, wheat, rye, olives, apples, grapes. Magnesium is always found in the blood, though there is some doubt as to its office. Its best sources are: Nuts, beans, wheat, milk, oats, corn, lettuce, rye, potatoes. Phosphorus is essential to the growth of the cells. Brain and nerve energy seem to depend largely upon the supply of phosphorus. It is very important to supply ample phosphorus in the food of growing children and brain workers. One-twelfth of the solid matter of the brain is phosphorus The old theory that, fish supply an ex traordinary amount of phosphorus seems not to be well founded. The foods that best supply phosphorus are: Beans, peas, milk, wheat, rye, corn, eggs, nuts, potatoes, meats, fish, figs, carrots, cabbage. It is now clear that all the elements of nutrition are supplied by bread nuts, fruits, milk and meat. If one is satisfied that meat Is injurious he can gradually eliminate that from his dietary. I have shown in a previous article why buttermilk is better for the adult than sweet milk, and I ad vise it in every case. It is the various compounds of the mineral elements that are so impor tant in the processes of nutrition. So important are they that a school of medicine, biochemistry, has been based upon their administration. Iron, sulphur of phosphorus may be found deficient in the blood as in dicated by symptoms, but you cannot furnish sulphur to the blood by drink ing a solution of sulphur water. Min eral food must go through the vege table or animal. If we want iron or sulphur we must eat lettuce, eggs, meat, peanuts, wheat or other nuts or cefeals. The vegetables, especially beans, lettuce, potatoes and nuts, are richest in the mineral salts. Nuts contain, everything considered, the best supply. I shall deal more fully with this phase of'nutrition In the chapters on “The Diet Cure” and that on "Cooking.” i Wfflflknnngi ©dDSdimimes Reddish plum colored cloth is used for the first costume illustrated. The skirt is a nine-gored pattern with wrapped seams. The coat is semi-fitting and is elaborately trimmed with black silk braid of two widths, and braid covered buttons. Large hat of stretched satin trimmed with the same. Materials required: 7V£ yards 46 inches wide, about 10 yards wide braid, and 2 dozen fine braid, lVs dozen buttons, 4% yards skirt lining, G yards silk tor lining jacket. For the second, cedar green cloth is employed. The long, slightly trainee skirt is quite plain. The coat has a rather short-waisted, tight-fitting bodies, the back of which is continued the whole length through the basque. Incis ions are made in the collar, through which wide satin ribbon is threaded, the ends being drawn up and finished by tassels: the cuffs are also threaded with ribbon; satin-covered buttons are sewn on the back and are also used for fastening. Hat of velvet of the same color as the costume, trimmed with rosettes and wings. Materials required: 9 yards 4G inches wide, 6 yards skirt lining. 4 yards silk for lining jacket, 2% yards ribbon. IN WILLOW-GREEN CASHMERE. Pretty Dress for Girl of from Eight to Ten Years. Here is a pretty little dress in wil low-green cashmere. The skirt is slightly full, and has a wide box-plait i in the center front. The blouse is smocked each side front, and has a box-plait in center, which, with the turn-over collar, Is trimmed with cord loops and silk buttons. The aieeves are smocked at the wrists, the hemmed edge of material being left to form a frill. Sash of soft ribbon of a darker shade than the cashmere. Materials required: 4 yards 46 inches wide. Checks for Trimming. Many of the newest fall dresses are showing a touch of trimming or piping of checked material. For instance, a black suit is beautiful trimmed with a tiny piping of black and white checked serge. A dress of plain ma terial—serge or panama—is very modish trimmed with bands of checked taffeta. What a difference a new touch like this makes! Even :in an old-fashioned dress quite a new ef fect may be obtained by just a little modern trimming, which lightens up the whole and at once shows the wearer is up-todate. BETTER THAN REAL FLOWERS. Artificial Bouquets Are Worn with the Evening Costume. As every woman knows, it is rather injurious to fine fabrics to pin heavy bunches of real flowers on them. They also fade before the evening is over and are apt to be discarded. The present fashion is to wear a large bunch of French blossoms, won derfully colored and fashioned. There is no attempt to avoid daring and vivid combinaiicns. This is a feature of this season's dressing. Scarlet poppies as well as American Beauty roses are favored. Gardenias, with their glossy green leaves, are worn on black, purple and crimson frocks. Combinations of flowers are not in as good taste as they were some seasons ago. The bunch is of one kind. It is pinned a little below the bust at the left side. This seems to be the exact spot accepted as the fashionable one. Among the rare flowers which are put on extra handsome gowns are lilies of yellow satin with green leaves. BAD EFFECTS OF ANGER. Complexion Suffers Where There Is Lack of Self-Control. The girl who has a very quick tem per must expect to have trouble with her complexion. Sometimes red spots come out prominently and refuse to be hidden even by powder. Sometimes there is a flush, and when it disap pears the skin is quite dry and feels almost painful. The cause of all this Is the excite ment of getting angry. Very little can be done for the skin while the temper remains unchecked. Perhaps it would be a good idea for the girl who is wor ried about her poor complexion to ex amine herself to find out if a hasty temper is the cause of the mischief. Should this be so, let her set about gaining self-control before she at tempts to improve her looks by the ap plication of creams and lotions. . Stocking News. The newest stockings for women show bright tartan effects. On first thought they would seem to be loud, but are really charming when worn with shoes that harmonize or contrast. A less striking hut equally effective combination is the plaid of the Black Watch in hose, worn with dark green suede shoes, closing smoke pearl buttons. The vamps of the shoes are in narrow raised stripes, like corduroy, the uppers of plain, smooth suede. Plaids in wood brown and cream are lovely when the shoes are of tan suede. WEAR GLOVES WHEN DUSTING. Chamois Skin Especially Good to Pro tect the Hands. There are few good housewives who do not take an active part In the clean liness of their home. They may be fortunate enough not to have to do the actual work, but most of them like to dust the finer ornaments and furni ture. It is very unwise to do this without wearing gloves. Even in the best kept city houses there is a surface of soot that settles on everything over night. Even when using large dust cloths much of this dust and grime gets on the hands. It settles in and around the finger nails and in the knuckles, and is hard to dislodge. This could be remedied by a loose pair of old gloves. Careful women usu ally prefer a pair of old chamois skin ones, which can be washed and used over and over. Trimming for Cashmere. A charming trimming for cashmere or henrietta dinner frocks is messaline satin in self-tone, with matching sash. and a tucker and half-sleeves of gold lace or fine net. Ecru nets embroidered in colors harmonious with the cash mere and a novelty trimming or pas sementerie to outline the tucker will give a smart touch to the costume. Shading In Embroidery. Wrhen shading in embroidery one cannot be too careful .in doing the work. The colors should be run into each other gradually, so the changes will hardly be noticed. As the shades of silk are numbered, you should not find the work difficult. Do not use the very deep tones ex cept where the flower or leaf is en tirely in the shadow. Bead Flowers. A novelty in millinery is flowers made of beads. These, however, are not likely to become either popular or common because of their expense, their weight, and usually their lack of grace. Roses are made of fine steel beads with silver stamens, and on black cr gray velvet toques are ef fect ive. A GOOD SHEEP BARN—WHERE AND HOW TO BUILD IT —■—■1 ■ "■■■—" ■' ■— Select High, Dry Location—Mistake of Keeping Sheep Too Warm Must Be Avoided. The Barn Complete. When in pasture sheep will always sleep on the highest and driest parts of the field. This should be kept in mind in selecting the site for a sheep shed. Warm close sheds are likely to be injurious to the health of the sheep as the temperature of their blood is high and the fleece keeps in the body heat. Crowding is to be avoided, espe cialy at the feeding rack. The ac companying plan, which is from the booklet “Practical Farm Buildings,” by F. W. Bird & Son, Hamilton. Ont., tion, and, if set on posts, they should be heavier. Doors are all four feet wide and those that are used by the sheep should be sliding. Windows are The "Grand Young Men” of the sen 3 feet wide and 4 M: feet high. In the center of the sheep apartment there are double doors 10 feet wide. When both are opened and the center post removed a wagon can be driven through to remove manure. The feed racks are all permanent, as there is I no necessity for their removal and The Ground Plan. shows a building 40 feet wide and 60 feet long. It is in two stories, the first being nine feet high and the. sec The Frame Plan. ond six fee? from the floor to the eaves. The sills are <? inches by 8 inch es. resting preferably on stone founda they form a wall for the passage-way which runs through the center. The loft will give storage space sufficient for fodder for the sheep. Light for Hogs.—Darkness and health in 'the hog business are never found in the same place. The mortal enemy of all disease germs - is the bright sunlight and this at some time or other should have access to every corner of thr' feed lot and breeding peas. Darkness brings dampness, dampness brings on bad health and the losses sustained from this source are hard to estimate. Second Crop Clover.—Second crop clover hay fed alone to western sheep, has given better results at lambing time than any of the other feeds tried, even clover hay and grain included. FATTENING AND MARKETING HOGS By Prof. W. J. Kennedy, Iowa Experiment Sunion. The age at which hogs should be fattened will depend more or less upon the market demands and the locality. In some countries and in different sections of the same country we find that there are differences in the market demands. As a general rule in this country the fat or lard hog has been the most popular. When such is the case it is better to market hogs at the weight of from 300 to 400 pounds. These seem to meet with the most popular favor of the buyers. In other sections of the country and in other markets where the bacon type of hog is preferred over the fat or lard hog, they must be marketed at an earlier age. The best weight for the bacon hog is between 100 and 200 pounds. They do not require to be nearly as fat as the fat or lard hog; still, on the other hand, a bacon hog is by no means a thin animal. They should have a covering of about one inch of fat over the back. They should be deep sided and long sided, and must be firm in quality. Where the bacon hog is desired, as a gen eral rule it will be found most profit able to have the hogs fattened and finished for market at about five and one-half or six months of age. Where the fat or lard hog is desired the most profitable age to market in order to meet the requifements of the market would be about eight to ten months. Hogs of this age should weigh in the neighborhood of 300 to 350 pounds. As a general rule, how ever, it may be stated that the great est and especially the most econom ical gains are made on the younger animals. This is one poict in favor of the bacon hog. The season of the year at which : the fattening should be done will de j pend upon various conditions. In a j great many instances, hogs are fat I tened during the fail and early winter. In ether instances they are fattened during the spring and early summer. ; Generally speaking the most econom- j ical gains can be made during the j early fall or spring months. The j weather is then not too cold nor too warm—in fact, about right for the best gains. In real cold weather a considerable amount of the feed Is used for the production of heat to sup ply the heat required for the main tenance of the animal body. In real j warm weather, on the other hand, a considerable amount of feed may be wasted. Where two litters per year are to be reared, it will be found best to fatten the first bunch and market them during the months of September and October. The second litter should be fattened and ready for market some time during the latter part of March or the month of April. These are things which each and every feed er must, to a certain extent, control himself. Feed the Hens Right.—Grain, espe cially corn, is almost always within easy reach of farm hens, so it cannot be truthfully said the lack of eggs is due to the lack of food. So obvious is this fact that many writers on the topic attribute the hen's failure to pro duce eggs to their being overfat, while an overfat condition and poor egg laying go hand in hand, both be ing due not to lack of food, but to a lack of the right kind of food. Turnips for Ewes.—Turnips make fine feed for ewes. They are succulent and palatable—just the thing to keep ewes in good, thrifty condition. It is well to feed them all they will eat twice a day. A Good Portable Feed Rack Observe That This Long Feed Rack Is Constructed on Wheels, Thus Making It Easy to Place Anywhere in the Feed Lot. It Also Avoids tho Ni’cn sity of Unloading the Hay, as t«o Rack Can Be Hauled to the Hay 3 .CT' Filled and Then Left in the Feed Lot Wherever Desired. i COULD NOT SHAKE IT OFF. Kidney Trouble Contracted by Thou sards in the Civil War. James W. Clay, 6C6 W. Fayette St . Baltimore, Md., says: “I was trou Diea vwui ■w«wi complaint from thf time of the Civil war There was cons'an* pain in the back and head and the kid ney secretions were h painful and showed '■ a sediment. The firs' remedv to help m** was Doan’s Kidney Pills. Three box*' made a complete cure and during fiv years past I have had no return of the trouble.” Sold by all dealers. 50c a box. Fos ter-Milbum Co., Buffalo, N. Y. NO TEMPTATION. Wag (referring to Miss Oldbirdi— Urn, I should think it would be mor» suitable if she were standing under “elderberries” instead of mistletoe berries. Mice on the Pillow. “I’m not so much afraid of mice as some women,” said she, "but I don t like them in my hair. The other night I finished a biscuit I was eating after I went to bed and naturally left some crumbs about, not meauing to never thinking of mice. “Well, about the middle of the night I heard scampering, and there wer the mice all over my hair, trying to get at those crumbs. "I tell you, 1 gave one shriek, sprang up, lighted all the gas in the room and sat up the rest of the night watch ing that pillow.” Important to Mothers. Examine carefully every bottle of CASTORIA a safe and sure remedy for infant3 and children, and see that it Bears the Signature ofl__ __„_' In Use For Over IK) Years. The Kind You Have Always Bought. Teacher's Orders. "Here, ma!” requested the boy. hur rying in from school l-efore lirn* “hang my jacket up behind the stove ' “Is it wet?” “Xo; but teacher sent me home to tell you to warm my jacket for mei "— Judge. _ The New Way. He—Darling, all is over between u~ She—Oh, George, this is so Aoriu-.. —Punch. I'll.I.S ( I KEiJ IN C TO 14 I>Alv PAZO OINTMENT is iraarantet ! :•> * ■ a- . «>f Ircbint;, Blind. Bl»-**din*r i>r Pr»•irudir-fcj Pries . tl to 14 days or money refunded. . The average woman is fond of i but her husband is not in that oias^. CATARRH IN HEAD. Pe-ru-na — Pe-ru-na. MR. WM. A. PRESSER. Mil william a. pressed. it-i: Third Ave., Moline, 111., writes: "I have been suffering from catarrh in the head for the past two month and tried innumerable so-called reme dies without avail. No one knows h< >w 1 have suffered not only from the dis ease itself, but from mortification when in company of friends or strangers. “I have used two bottles of your med icine for a short time only, and it effected a complete medical cure, and what is better yet, the disease has not returned. % “I can most emphatically recommend Peruna to all sufferers from this dis ease.” Read This Experience Mr. A. Thompson, Box 65, R. R. 1. Martel, Ohio, writes: “When 1 began your treatment my eyes were infiamed. nose was stopped up half of the time, and was sore and scabby. I could no' rest at night on account of continual hawking and spitting. “1 bad tried several remedies and was about to give up, but thought 1 would try Peruna. '“After I had taken about one-third of a bottle I noticed a difference. I am now completely cured, after suffering with catarrh for eighteen years. “I think if those who are afflicted with catarrh would try Peruna they would never regret it.” Peruna is manufactured by the Peruna Drug Mfg. Co., Columbus. Ohio_ Ask your Druggist for a Free Peruna Almanac for 1909. 11 A Safe and Sure \ \ Cough Cure. Kemps Balsam; Does not contain 'Opium, < » Morphine, or any olher narcotic \ [ , or habit-forcing drag. 41 Nothing of a poisonous or harm- <i ful character enters into its com- ! | position. ] [ This clean and pure cough cure <» cures coughs that cannot be cured \ ' by any other meilicine. J [ It has saved thousands from con- * > sumption. < » It has saved thousands of lives. \ j A 23c. bottle contains 40 doses. < > , At all druggists’, 25c., 50c. and $1. \ \ * Don’t accept JluvlVnq else. ' '
