Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The Loup City northwestern. (Loup City, Neb.) 189?-1917 | View Entire Issue (Feb. 11, 1909)
DIET AND By D?v. J. T. ALLEN Food S?cci^Iut - Af.thor of “Tat in* for a Purpose."' “The JVeiv Gospel of Health,"’ Etc. (uopyrignt, oy joscpn u. 1isowiesj ECONOMICS OF EATING An army marches on its stomach. This is a well established principle in warfare. A hungry man cannot fight long, and a g. neral whoso brain is clouded by a.; o intoxication cannot conceive brilliant cr wise movements. Every ration considers case fully what ra'icn will beat support the man behind the gun—at least in war lime —and some l ave won great victories by superior feeding, notably the Jap anese, in the recent contest with Russia. The Roman gladiators were fed cn rye and wheat, and the modern ath lete is very carefully fed by the scien tific trainer. Only the average man who lias the battle cf life to fight gets no dietetic training. You cannot eat your cake and leave it, too. Suppose that I have a de gree cf vitality for daily use represent ed by SO on a scale of 100. Another might have 00 cr CO or 20. Hut it is ! certain that I can no more use my stock of vitality fer the day in two ways than I can be in two places at once. Suppose T eat for dinner fried pota toes, fresh pork, boiled cabbage, pickles and pie, with a cup of coffee. I shouid expect to be very “Icgey” during the afternoon; at least four fifths of the nervous energy that I ordinarily spend on ir.y work would have to bo spent in digesting the heavy meal. If by using the whip I persisted in spending as much vitality in brain exercise as I generally do. and ate an evening meal as usual, lack of vivacity in the hours following and disturbed sleep would be the obvious and necessary result. I might continue on this basis for days, weeks, mouths, or possibly years, if I had an iron constitution, but the end would be a breaking down, prematurely, cf the system, disease showing itself in the guise of “dyspep sia," “rheumatism,” “diabetes,” “tuber culosis,” “typhoid,” cne cr more of them, according to my inheritance from “the third and four;h genera tion,” according to excess in eating meat, starch, pickles, according to the supply in the food of iron, phosphorus, sulphur, etc., and according very large ly to the air. water, exercise, physical and mental, and the drinks I had taken during those days, weeks, months or years when 1 was prepar ing to enter a hospital or a sanitarium for classification as an acute, chronic, curable or incurable sufferer. It is said that “one man's meat is another man's poison.” This must be true to seme cx.ont; because tempera meats differ, mental states differ, and temporary bodily conditions differ. I know a man who sickens at the thought cf eating oycters, and another who cannot cat a spoonful cf honey without suffering Tho former once ate freely cf oysters and was made very sick thus establishing a subjec- j tive impression that causes nausea when the eating of oysters is suggest ed. Investigation of a number cf cases like this has led me to the ccn elusion that idiosyncrasies of this character are caused by errors in eat ing and that they are hereditary. la fact, I suppose the bilious tempera ment is the result of one habit of eat ing, the effects of which are heredi tary, the sanguine of another, the nervous of another, just as the physi cian finds in his daily practice that peculiar ccgditions of stomach, o bowel digestion or o? liver can be traced in family history. This ex planation harmonizes with that an cient saying: "The parents ate sour grapes, and the children’s teeth arc set on edge.” \et, with all rlus allowance for these peculiarities and for patholog ical conditions, such as diabetes, in which starch and sugar must be avoid ed, there should be little variation in the diet of persons of the same age, doing the same kind of work. The appetite of neither adult nor child should fca pampered. The practice of inducing over-eating by tempting the appetite with unnaturally seasoned and unnaturally mixed foods destroys the natural appetite, and, therefore, the natural enjoyment of eating. If a lad cannot enjoy a good crust ot bread he dees net need to eat. The appetite that does not prefer dates, figs and raisins to artificial sweets is not natural. The average working man needs daily about two ounces of proteid funcoagulatcd) and vegetable salts, four ounces of fat and twelve ounces i <dry) of carbo-hydrate in the form of fruit sugar or starch of potato, cereal, etc. This should of course be varied according to the work done, but no absolute rule can be laid down. When there is an extraordinary expenditure of muscular energy for a short time, it is best to lose weight and gain it again gradually. So when there is, temporarily, great mental strain, it is best rather to decrease than to in crease the ration, and make it up when normal conditions arc restored. The strain will bs better borne if the digestive system is relieved partly cr entirely, allowing the nervous energy to be diver'ed to the brain or mus c'.es, as the ca3e may be. If this b« net dene tee digestive system will be weakened, whereas by the other course It will be strengthened. There Is no danger in the normal case. In entirely relieving the digestive and eliminative system for hours or even days. A thorough understanding ot the philosophy cf this conservation of vitaJity with the increased confidence and self-reliance that such understand ing brings, is of great value. Espe cially important is it to the pro fessional nan who must often be sub jected to groat mrutrl strain for long er or shorter periods, and to the ath lete, who must drop weight steadily in any endurance teat. You cannot work h-ain or muscle to their fullest capacity, ar.tl at the same time work the digestive and eliminative system tc Its limit. I have found, by experiments on myself and others, that there is a loss in weight of about a pound a day, dur ing the first few days of a fast, when little work is done. New the de mands of the system are supplied by consumption of the tis-ims, and ana’y ris of the excreta and secretions shews the proportions cf the food ele ments require 1 to sustain life. Add ing for the work of digestion and eliirina'icn and increased work, we S-'t the estimate above given. When intense mental work is being done, there is an extraordinary waste of phosphorus and albumen especially These can be supplied quickly without great draft on vitality far digestion and climicaticn, by eating flesh, fish, eggs and milk. These are quickly con verted into fo-ce. Hut they are as quickly expended, and thus produce results equivalent to stimulation This is especially true of meat. Meat contains the waste of the animal sys te a from which it was taken, particu lariy uric acid: and it has been fully proved that the chi';? cause of fatigue is the accumulation In the tissues oi waste, particularly uric acid. In ali the recent great tests of endurance non-fiesh eaters have excelled flesh eating competitors. To the physiolo gist familiar with the principles o; nutrition involved, it is as clear that it should be so as that an engine on coal and slate, of the same weight Sugar, especially fruit sugar, as in prunes, dates, ties, dried rurrants and oil (olive cil or peanut) are the most economical sources of heat an:’ muscular energy. In athletic work those will supply the extraordinary waste of carbon with the least ex renditur? of vitality for digestion an' rlimir.ation. The articles of diet tc ba most surciy avoided in athletit work, where long sustained effort is required, are meat, white breac (fresh), fried potatoes, pies, boilec cabbage, pickles, beans, coffee, tea. al coho!, cooked oysters, fish. If mea. “must” be eaten, let it be a little mat ton or fresh white fish. These suggestions apjly equally tc the invalid, but each case requires special consideration. Sugar, for in stance, should be altogether omitted in certain cases. A food may show, on analysis a high nutritive, value, yet may require so much energy to Uiges’ it to appropriate its nutritive sub stance and to eliminate its waste, that the net profit may bo litlle cr noth ing. Therf should be no hesitatior in preferring, for instance, olive oi to cod liver cil. Meat digests more easily in the stomach than dees whea’ gluten, but digestion is not completed n the stomach, and the elimination o; meat is much more expensive thar. the elimination of entire wheat bread and—most important consideration examination of the excreta from meat shows a much greater numbei of germs (depending much on the kind of meat) than the excreta front broad, thus clearly indicating that meat is a much more active cause oi au'o-intoxication than bread. Boiled cabbage, again, is an expen sive article of diet because it (boiled) contains little or no nutritive element that the system can use, and it re quires more energy to digest thar oread. Now to arrange a satisfactory, eco nomic dietary one must consider al. the facts in a given case. Tables ol food vaiue, including digestibility, art useful cr not according as one under stands them properly. Following is a comparison of the vaiues of 12 principal foods reduced to “units cf nutrition,” published by our government, department of agri culture, bulletin No. 25: Nutritive Cost per units 1,600 units par pound. in cents Skim milk . 98 2 10.• Skim mile ciiecse_ 870.0 11.5 Full milk. 145.5 11.' Bacon .1,257.7 lu.S Butter .1.186.3 20 * Veal . 325.0 22.5 Beef . 530.9 26.5 T'^as . 778.6 4.5 Potatoes . 128.2 5.1 Bye flour. 603.8 6.< Biro . 5.11.6 10.0 Peanut meal.1,425.0 3.C In the foregoing paragraph is the conclusion of the government experts as to the value of the peanut in com parison with the other standard arti cles of diet commonly supposed to be the mosi nutritious, shewing the pea nut to ba the most economical of all foods. Hut it does not follow that one should live on peanuts exclusively. I receive many requests for advice as io “how to live on peanuts.” My experiments have been conducted with a view to determining the relative values of foods, under varying condi tions of work, and in abnormal condi tions of health and growth. In one of the experiments with peanuts which accidentally became public, the essen tial fact demonstrated was that pea nuts should not bo roasted and that the principle here involved has a highly important braring upon the ef fects of cooking in general, which we have already considered His Thirst for Knowledge. The American Magazine published a complete account of Lincoln's boy hood, as related to Mrs. Eleanor At kinson of Chicago by Dennis Hanks, Lincoln's playmate and cousin. “You bet he was too smart to think ■everything was in books. Sometimes a preacher 'r a circuit-ridin’ judge, 'r lyyer ’r a stump-speakin’ polytician ’r a school teacher’d come along. When one o’ them rode up, Tom’d go out and say: Light stranger,’ like it was polite to do. Then Abe’d come lopin’ out on his long legs, throw one over the top rail an- begin firin' questions. Tom'd tell him to quit, but it didn’t do no good, so Tom’d have to bang him on the side o’ the head with his hat. Abe’d go off a spell an’ fire sticks at the snow-birds an’ whistle like he didn’t care. “ ‘Pap thinks it ain't polite to ask folks so many questions,’ he’d say. ‘I reckon I wasn't born to be polite. There’s so darned many things I want to know. An' how else am I goin’ to git to know ’em?’ ” ' Tw© .CskMMfl Mess ! i - The sketch on the left shows one of the new coat costumes, in which the \ skirt and bodice part are joined and put on together. Our model is in cedar I green tweed. The bodice is on the lines of a blouse, having three tucks on | each shoulder, stitched to waist at back and bust in front; the slight fulnes* j is pleated into the band. The fronts are buttoned from the waist to bust, then i above the bust the buttons are put on for ornament only; the waist is set | to a band to which also the skirt is attached; buttons anti buttonholes are used for fastening quite down the front. Hat ot stretched satin lined with velvet, and trimmed with a handsome feather mount. Materials required: 5% yards cloth 48 inches wide. 8 yards satin 42 inches wide, 21/fc yards passementerie, 1 dozen yards cord. Here is an evening coat for girl from 14 to 16 years of ago. A pretty soft old rose-colored satin cashmere is used for the coat: it is lined through our with mercerized sateen in white. The form is that of a long loose sacque with sleeves to the wrist. The deep turn-over collar is of ermine with loops and long ends hanging in front. Materials required: 4 yards 46 inches wide, 4 yards double width sateen, cellar, and 2ys yards ribbon. DRESS FOR SCHOOLGIRL. In Navy-Blue Serge, with Pretty and Appropriate Trimming. For school wear a dress of this style would be exceedingly useful. Navy blue serge is chosen for it, the skirt is plaited, the plaits are wide and far apart. A fancy braid trims the foot of skirt. The vest is of tucked silk, ■ __I the tucks being arranged in groups of fours, a strap of material and braid edges it. Three small tucks are made on each shoulder; the plain sleeve is set into a turned-back cuff, trimmed with braid. Materials required; 6V& yards 48 inches wide, 8 yards braid. 1 yard silk. The Wastebasket Habit. A good sized wastebasket should be continually close to every sewing ma chine. Then it is easy to form the habit of dropping all scraps, clippings, and the ends of thread into it just as the scissors make them, instead of leaving them to blow here and there and litter up the floor until sweeping day. Twice handling anything is a waste of time and energy and we Americans have neither to spare. Form the wastebasket habit at once!— Housekeeper. SHOULDER SEAM LEFT OUT. Paris Model Has the Sleeve Cut in Ore with the Shoulder. A new cut of bodice shows no shoul der seam. The sleeve that tightly molds the arms is cut in one with the shoulder. The litiing is achieved by the under part. The one-piece effect wonderfully shapes the shoulder. 1 noted this new sleeve in a gown worn j by one of a group of women. Of deep j puce colored velvet the princess tunic I trailed beautifully- limp in its slender pointed tail. Instead of buttoning in the ordinary fashion at the back of the arm, the sleeve closed on the inside j seam under a line of silk loops and j 0Val olives. A tiny guimpe of tinted ! tulle laid over gold net tilled the small | round at the neck. Rich gold and sil j ver embroidery, mingled with pale | colored silk embroidery in relief. , adorned the whole front of the cor ! sage. Extremely chic was a third costume. Short and close, the skirt was hemmed with a band of skunk fur. The corsage, plainly cut to show no seams, and loosely fitted, was held at - the normal waist line by a narrow leather belt, the buckle covered with leather. Epaulettes of coarse, leath er covered lace, framed a square guimpe of tucked ecru mull that mounted into a high-curved choker. From the edge of the square a nar row tablier fell to the belt. Buttoned pn each with large cord loops it cun ningly concealed the closing. With the advent of the one-piece gown for afternoon street wear, the uncom fortable and untidy back closing is disappearing. On nearly all such gowns the closing is marked by a line of buttons set straight or in fanciful fashion.—From a Paris Letter to Vogue. Long Fringe on Frocks. There is a wide return to the us? of fringe of all widths on indoor gowns. In other days it was used on street frocks, but it is to be hoped for the sake of convenience and comfort that this fashion will never return. It is a pretty one. however, for dress costumes. The trouble about mak ing use of It is that the fringe is not easy to find. Shops do net offer large quantities of it. and the range of colors found is not wide. White fringe is to be found, and is easily dyed to match the cloth of the frock. It is used as an edge to bodice drapery, to tunic, to sleeves, and as a finish to ornaments that are put well above the waist line on princess go wns. The Little Collar Button. ‘•Little, but oh my!” So annoying when it is not flat enough and jabs Into the back of one's neck all day; and even more objectionable—for a woman can endure a good deal of physical anguish—when it presses against the outside linen of one’s hand-embroidered collar and leaves an indentation that rubs itself gray against one's coat lining. Just obviate the whole difficulty by sewing to every shirtwaist collar band at the center back a small flat llneri eovcred button that is of English man ufacture. It is the flattest button on the market, and has a metal middle through which to sew instead of a shank. Time to Get White Goods. Every woman has arranged her household duties so that she may seri ously attend the white sales. Now is the time to restock one’s underlinens and also to buy white materials of all kinds for summer dresses. Embroid ery flouncings, insertions and band ings are most reasonable in price and infinite in variety. Deep Swiss floun cing of excellent value, wide enough for the skirt of a young girl’s frock, was seen at only 98 cents a yard. There was also narrow flouncing to match. Many bargains in allover em broideries are to he found. Now is the time to buy for blouses or frocks. Shoes and Hose. Low shoes with handsome buckles and fine transparent silk stockings are worn with all of the smart short day gowns, even when cold weather really makes thorn seem unseasonable, llut In this case flesh colored stockings in fine wool or closely woven thin cot ton are worn under the silk hose, giv ing tha effect of transparency, and yet plenty of warmth. Just as flesh colored, tight fitting silk jerseys are worn under the white or black tulle guinipe and long sleeves, which almost invariably accompany the afternoon dress.—Vogue. Retain High Luster. When washing silver wiih soda use the baking soda, not the coarse wash ing soda. In order to retain the high luster use hot s ai suds to which has been added a little baking souo. AN ENGLISH PIGGERY THAT IS KEPT CLEAN Arrangement, of Pigsties and Feeding Troughs Reduces Bad Conditions to a Minimum. A Corner of the Piggeries. A picture which we give of the pig geries at Minley, England, will show that the owner does not fall in with the proverbial saying that connects pigs with dirt. As a matter of fact, the animal has suffered from having had a bad name. A pig always does best when it is kept with a due regard to cleanliness, warmth, light and fresh air. It will be seen that the provi sion for these necessaries has been method of clearing out the germs of disease. At Minley has been fol lowed a very different practice and the result has justified the means taken to achieve it. The pigsties themselves are well built and of a spaciousness that leaves nothing to be desired in regard to the allowance of fresh air. The same characteristics may be observed in the yards, which have been designed with passages that render the work of feeding and Feeding Troughs. carefully thought out as far as regards this herd. Some critics might perhaps object that the buildings and yards are almost too well done. Cleanliness is attained in some places by the erec tion only of temporary sheds for the j animals, and these are periodically | burnt to the ground—a most effectual j inspection extremely easy. This sys tem has been carried out even as re gards the feeding troughs, which have been planned with the object of mak ing the work of feeding as easy as possible and of insuring that the food receives the smallest possible amount of contamination. WHITEWASH WITH THE SPRAY PUMP By V7. H. Underwood. It is generally understood that many of the most disastrous diseases that come to our herds of live stock arc caused by germs of one kind or an other that may remain dormant for years in litter about the stables. Such are hog and calf cholera, lump jaw, navel ill. infectious abortion, tubercu losis, etc. There are also parasites that infest the barns which cause barn itch, scab, mange and kindred dis eases. It is, therefore, of the utmost importance that the barns be made clean and kept as clean as possible. In cleaning the stables go over the boards and walls with a stiff brush or broom to remove the cobwebs, dirt and litter that is attached to them. I have seen stables where the ceilings were so festooned with cobwebs that the boards above were almost hidden from view. Such accumulations are filled with millions of germs, many of which are disease promoters. Having cleaned the hoards and walls as suggested, then give them a thorough dressing of some dependable sheep dip, and then one of lime and salt. A spray pump Is an ideal implement with which to apply the lime and salt mixture, but a cheap brush or an old broom will answer the purpose very well. Lime and salt are cheap, so do not be too stingy with them. I would suggest slacking at least a half bushel of fresh lime, with hot water, in a bar rel and afterward add sufficient water to the mixture so that it will spread evenly and easily. The addition of a half gallon of salt will make the white wash stick to the boards and stone walls, it is an advantage to apply the lime and salt mixture while it is still hot, especially during cold weather. It is very necessary that the barns and outbuildings be given this cleans ing before the live stock go into win ter quarters. It will add to the ap pearance of the buildings and also be of very great assistance in maintain ing the health of the live stock. Bigger Profit.—It costs no more to raise a pound of poultry than it does to raise a pound of pork, yet the poul try sells at a much higher price than pork. A Caution. — Dairymen having healthy herds should not feed their calves skim milk from cows not known to be free from disease. Fresh Air and Sunshine.—Very im portant things in raising a profitable dairy cow are plenty of air and an abundance of sunlight. The Latest Question.—There is no longer any question of whether or not a silo pays. It is now, “How large shall I make it?” Hens Like Dark.—Hens like rather dark or hidden nests in which to lay. THE LAW ON BUTTER RENOVATION The United ' States department of agriculture has published the follow ing amended regulation relative to j renovated butter: Regulation 15.—Whenever any man j ufacturer’s package of renovated but ter is empty it shall be the duty of the person who removes the contents thereof to destroy utterly the tax paid stamp on such empty package. Any person having in his possession empty renovated butter packages the tax paid stamps on which have not been destroyed will be liable to a heavy penalty. Original packages of renovated but ter for export only may be covered with cloth, jute, or burlap, provided that there be stenciled on the cover ing of the package in black letters on a white background, the words, "Reno vated Butter” in one or two lines, in full-faced Gothic letters not less than one inch square. The words "For Export Only" must appear in one line one inch below the words "Renovated Butter,” in full-faced Gothic letters not less than three-eighths of an inch square. These markings are to be the only markings on one side or sur face of the package. Where possible, inspection will be made before the ou'er covering is put on the package. If, however, inspec tion be necessary after the outer cov erings have been placed on the pack ages, the exporter or his agent will be required to remove the outer covering from any or all .packages designated by the inspector. Nothing in this regulation shall be deemed to change or dispense with the requirement of Regulation 25 here of in any way. A Good Ration.—One good ration— in fact, an ideal one—is: Corn, eight parts; bran, two parts; meat scrap, one part; clover or alfalfa meal, one part; middlings of some kind, five parts. Have Nests Right.—When nests are located and arranged to suit the hen's tastes they will not so readily seek other places to lay and hide their nests. Keep Them Comfortable. — Use straw, corn stalk, corn husks, or other dry material for a floor covering. Hens with cold feet will not lay very many eggs. Not So Hard.—The production of good, clean milk is not the compli cated business it has often been re garded. It simply requires intelli gence and care. Feed Roots.—Roots have a most healthful effect on the digestion and assist in the assimilation of the; grain • foods. Dairy cows relish them. Put in Lots of Litter.—If hens are confined to the poultry house on cold days see to it that they do not have to stand on the bare floor. i FROM A RECENT NOVEL. “Whereupon he instantly drew his sword.” __ Prof. Munyon has generously placed his Cold Cure with druggists through out the United States and has author ized them to sell it for the small sum of 25 cts. a bottle. He says these pellets contain no opium, morphine, co caine or other harmful drugs, and he guarantees that they will relieve the head, throat and lungs almost imme diately. He gives this guarantee with each bottle of his medicine; “If you buy my Cold Cure and it does not give perfect satisfaction, I will refund your money.” Prof. Munyon has just Issued a Magazine-Almanac, which will b * sent free to any person who addresses The Munyon Company, Philadelphia. Not Included. After the dry goods salesman had completed his business with Cyrus Craig, Centerville's storekeeper, he asked what was going on in the town. “Had any entertainments this winter?” he inquired. "No,” said Mr. Craig, “not one. Sa lome Howe’s pupils have given two concerts, piano and organ, and the principal of the 'cademy has lectured twice, once on 'Our National Forests' and once on 'Stones As I Know Them; but as far as entertainments are con eerned, Centerville hasn't got round to ’em yet.”—Youth’s Companion. Starch, like everything else, is be ing constantly improved, the patent starches put on the market 25 years ago are very different and inferior to those of the present day. In the lat est discovery—Defiance Starch—all in jurious chemicals are omitted, while the addition of another ingredient, in vented by us, gives to the Starch a strength and smoothness never ap proached by other brands. Pardonable Crime. “If I were to kiss you now, would you have me arrested?” "What would be the use? Any jury would acquit you.” SAVED FROM AN OPERATION By Lydia E. Pinkham’s Vegetable Compound v Louisville, E!y. — “ Lydia E. Pink liam’s Vegetable Compound has cer taimy none me a world oi good and I cannot praise it enough. 1 suffered fromirregularities, dizziness, nervous ness, and a severe female trouble. LydiaE.Pihkham’s Vegetable Com pound has restored me to perfect health and kept me from the operating laoie. ± wm never ue «nuuut uus medicine in the house.”—Mrs. Sam’l Lei:, 3323 Fourth £t., Louisville, Ky. Another Operation Avoided. Adrian, Ga. — “I suffered untold misery from female troubles, and my doctor said an operation was my only chance, and I dreaded it almost as much as death. Lydia E. Pinkham’s Vegetable Compound completely cured me without an operation.”—Lena V. Henky, E. F. L>. 3. Thirty years of unparalleled suc cess confirms the power of Lydia E. Pinkham’s Vegetable Compoimd to cure female diseases. The great vol ume of unsolicited testimony constant ly pouring in proves conclusively that Lydia E. Pinkham’s Vegetable Com pound is a remarkable remedy for those distressing feminine ills from which so many women suffer. —-- ^ Headache, ^ Backache, Sideache, A Worn-out Feeling. These are especially women’s afflic tions. They are caused by irregular work ing of some of the functions of the body. It is of the utmost importance to every woman to know that there is no medicine so valuable for her, so helpful, so strengthening, as Lane’s Family Medicine (called also Lane’s Tea) This tonic-laxative is a great blood medicine and is the favorite regulat ing medicine of old and young. All druggists tell it in 50c. and 25c. packages. ^ ■" ■■ ■ H Coughing Spells BB are promptly relieved by a sir.- Bipj flN gle dose of Pino's Cure. The pra regular use of this famous rc- U£j| BKJ medy will relieve the worst |f]| [W form of coughs, colds, hoarse BbH ness, bronchitis, asthma and di3 |Tfj eases of the tliroat and lungs. Dofl hH Absolutely free from harmful mH Uy drugs and ori. tes. For half a Kfll century the household remedy WKM io millions of homes. Ji M At all druggists’, 25 cts. "ffiW'ki w