36 The Bulletin. 



result will be a still greater tax on the body to change such combinations to a 

 liquid that can be taken up by the blood. Such foods retard digestion and use 

 up a good part of the body's energy that might be turned into mental and 

 physical pursuits, to say nothing of the wear and tear they give the body, and 

 the consequent headache and dullness that often follow. 



The preparation and serving also plays an important part. A meal that is 

 prepared and served by a person who disregards tbe rules of cleanliness by not 

 removing the "visible dirt" from food and utensils, the table and its settings 

 will in large measure affect one's appetite. Dainty ways of serving food and 

 tastefully garnished dishes are pleasing to our "aesthetic sense" and often 

 stimulate a flagging appetite — -"make the mouth water" — a very important con- 

 sideration, from a physiological standpoint. 



Under this head, too, should come the effort to rid the food of harmful 

 bacteria, disease germs, worms and other parasites. Food and drink may be, 

 and often are, the carriers of dangerous disease germs. The careful washing 

 of fruits and raw vegetables is a precaution we should all observe. -The heat 

 of cooking frees most foods from these germs. If there is any doubt about the 

 purity of the drinking water, it, too, should be boiled or distilled. The "flat 

 taste" so objectionable in boiled water may be easily overcome by pouring the 

 boiled water from one vessel to another several times, out in the fresh air 

 where there is no dust flying. 



The condition— physical and mental — of the person who is to eat the food is 

 to be considered. Any great excitement, as fear, anger, joy. grief, so affects the 

 digestive system that the food eaten is arrested in its digestion, and often 

 serious illness results. "Laugh and grow fat" here finds adequate expression. 

 When one is very tired it is not well to eat heavily. After partaking of a 

 very hearty meal, one should avoid taking violent exercise or a bath imme- 

 diately. By so doing the blood is taken from the stomach. 



The manner of eating must not be overlooked. Food that is rapidly eaten, 

 not well chewed, is usually washed down with some liquid, loses for us a good 

 part of its nutriment, also takes a longer time to be digested. Mr. Gladstone, 

 one of the greatest men of England, well-rounded mentally and physically, was 

 a great advocate of thoroughly chewing the food. 



Food is also to be reckoned with from the standpoint of digestibility. Food 

 is digested or. to express it in general terms, is dissolved or changed into a 

 liquid form by certain organs set apart for this work. Now, for what purpose 

 does it undergo this change? In order that it can pass through the very tbin 

 membranes of the small blood and other tubes and be carried by the blood to 

 all parts of the body. It is indeed true that "we live not upon what we eat, 

 but upon what we digest." From tins it can be readily seen that a food that is 

 easily and quickly digested — provided it is rich in nutriment — has a much 

 higher food value than one not possessing these qualities. 



Surely the building up and care of the body should not be left to chance. 

 We all admit that the farmer should know how much hay and other feeds to 

 lay in store for the feeding of his cattle. He must see that they thrive, and at 

 the same time there must be no waste of feed by supplying too much or that of 

 a poor quality. It is far more important that the housewife should know what 

 foods to provide for the members of her household ; also the right proportions 

 and combinations of food substances, and how to substitute one food material 

 for another without decreasing the nutritive value of the diet. She, too, should 

 learn to be economical in the right sense; she should know of what "true 

 economy" consists. It does not mean doing without things that are necessary 

 to health, but it does mean a wise selection and preparation of foods. It 

 means no wasting. The great difficulty with most housekeepers is that they 

 are apt to serve too many kinds of food at one meal. One person does not 

 have the time or skill to properly prepare so many different dishes. Fewer 

 foods, simply cooked and well served, would mean better economy and better 

 health. This, too, would provide for the variety that is so much needed. 



If at one meal we have rice, potatoes (Irish and sweet), maccaroni, peas, 

 beans, two kinds of meat and one or two kinds of bread, what is left for to- 

 morrow's dinner? The rice, potatoes and maccaroni all supply starches; the 

 peas and beans, also, are two vegetables of a kind. 



