10 FEUITS AND HOW TO USE THEM. 



One of the greatest dangers of this age is that result- 

 ing from too great concentratic.n^ — whether it be found in so- 

 cial life, in wealth, or iu food. On this point it is well to 

 heed the words of Sir Henry ThomsoQ, one of the most 

 distinguished of living physicians and an authoi'ity on all 

 matters connected with dietetics. In " Food and Feeding" 

 he writes : 



"Speaking in general terms, Man seems at the present 

 time prone to choose foods which are unnecessarily con- 

 centrated and too rich in nitrogenous and flesh-formmg 

 material and to consume more in quantity thau is neces- 

 sary for the healthy performance of animal functions. * * * 

 H(j makes very small account of the different requirements 

 by the child, the mature person and the decliuing or 

 aged person. As to the exercise of any taste in the 

 serving or the combining of different foods at a meal, the 

 subject is completely out of reaih of the majority of peo- 

 ple and is as little comprehended by them as the structure 

 and harmonies of a symphony are by the first whistling 

 boy one chances to meet upon the street. " 



There is no danger, according, to experience as well as 

 chemical investigation, of a want of nutrimeut in a diet 

 composed of fruits and grains; the trouble will be to dress 

 and serve them so thai, they shall be suited to the eye and to 

 the taste. When that is done there is no possibility of 

 absorbing the germs of disease through bacteria or animal 

 poison. From analysis it is found that wheat, apples, and 

 berries; peaches and other stone fruits, fiu:nish a rich, pure 

 blood which nourishes strong muscles and a clean physical 

 economy. 



It is useless to lay before the housekeeper a statement of 

 the amount of carbon starch, albumen, and sugar furnished 

 by this food and that; what she wishes is the very best 

 nourishment for the brains and bodies of those to whom she 

 ministers, and to know how to serve it in a maimerat once 



