FOODS AND THEIR VALUES. 1 73 



and pleasures. Simple food is the secret of health. A study of the 

 relation of food to longevity reveals that it has been attained by a 

 simple diet. Ephraim Pratt, of Shutsburg, Mass., who died at the 

 age of 117 years, had lived chiefly on milk. Thomas Parr, of Shrop- 

 shire, Eng., living 152 years, was a farmer whose chief diet was 

 milk and coarse bread. He was taken to parliament as a curiosity, 

 and was fed a rich meat diet. By this act his life was prematurely 

 cut off. A Berkshire plowman, when asked about his diet, de- 

 clared that milk and oatmeal had been his only diet for thirty-five 

 vears. The United States government has been experimenting with 

 the soldiers along this line and has demonstrated that one can live 

 well on milk and cereals, and work hard many months. 



Certain foods have a medicinal value that should be studied. 

 Many of the common ailments may be corrected with appropriate 

 diet, which is far better than medicine. 



A vegetable diet is of value to persons given to high living, 

 plethoric, with a tendency to rheumatism, gout, scurvy or Bright's 

 disease. 



Peas and beans are substitutes for meat if they agree. They 

 may be made more wholesome by boiling until soft enough to press 

 through a sieve, so as to remove the outer covering. Beans should 

 be avoided by the obese, constipated or bilious. 



Potatoes, parsnips^ mushroonis, carrots, turnips, cabbage and 

 artichokes are highly nutritious but are not so digestible as some 

 others. 



Potatoes are most nourishing and are fattening for nervous peo- 

 ple and are particularly valuable for those inclined to rheumatism 

 and gout, because of the large amount of alkali salts they contain, 

 but should not be eaten by the dyspeptic. 



Asparagus is easily digested but is not suitable for persons hav- 

 ing excess of uric acid. It is used to induce perspiration and is 

 soothing to the whole urinary tract. 



Cabbage, cauUtlozver, Brussel's sprouts are cooling and laxative, 

 purifying to the blood and a tonic, but those having a delicate stom- 

 ach should partake sparingly. Such can eat raw cabbage more 

 safely. 



Celerv is delicious cooked and is good for rheumatism and gout. 



The onion is the most abused vegetable, but it is an exceedingly 

 valuable food. None has more antiseptic and eliminating power, 

 unless it is the carrot. Both should be eaten daily. 



Oniojis given to children will expel worms. Red onions pro- 

 mote secretion of the kidneys ; white ones eaten raw in the even- 

 ing will promote sleep. Spring onions, before they become bulbous, 

 eaten daily, are a remedy for rheumatism. Onions are almost the 

 best nerve sedative known ; are useful in nervous prostration, 

 coughs, gravel and liver complaint. 



Water cresses are an excellent tonic, stomatic and a remedy for 

 scurvy. 



