46 
THE RURAL NEW-YORKER 
“THE BALANCED RATION.” 
the science ok feeding stock. 
Part XIII. 
Squaring the Meal. 
Last week we gave you something to 
think about in regard to your own food. 
If you see fit to follow it up and investi¬ 
gate matters, we think that you will find 
that you are eating too much fat. Most 
people overeat anyway. They break 
down the digestive system early in life, 
and then, after the various digestive ail¬ 
ments grouped under the head of “ dys¬ 
pepsia” come upon them, they continue 
to “stuff” as before and to eat indigest¬ 
ible food instead of changing to that 
which will furnish nourishment in the 
easiest and quickest form. 
Speaking of digestion, brings up some 
useful facts about human foods. We 
cannot block out a “standard ration” by 
the chemical analyses that we had last 
week, and say that so many ounces each 
of beans, corn, meat, oatmeal, cheese, 
etc., etc., will make a square meal. The 
matter of taste and digestibility must 
enter into it. We all know that people 
in good health naturally crave what 
“ tastes good. ” We feel better able to 
take hold of the duties of life after a 
meal that leaves a good taste in the 
mouth, than after food that is objection¬ 
able or spoiled by the cooking. Remem¬ 
ber the importance of this matter of 
taste, because our cattle have food pref¬ 
erences almost as marked as our own. 
Unless we give a cow what tastes good 
to her, she will not re-chew it as she 
should, and the result will be that less 
of it will be digested. 
And another thing about man's re¬ 
semblance to the cow in the matter of 
eating. We are often told that excessive 
drinking during meals is bad. Why ? 
We saw that the cow with her great 
paunch must always have a floating capi¬ 
tal in the shape of a large supply of 
water. In the last or true digestive 
stomach, there is not an excess of water. 
Man has but one stomach corresponding 
to the true stomach of the cow. When 
food is bolted without pi*oper chewing, 
and several glasses of cold water are 
gulped dow n in a short time, the stomach 
is crowded and chilled so that it cannot 
possibly perform its real functions prop¬ 
erly. 
Sometimes the teeth become bad, lost 
or painful so that proper chewing is 
impossible. In such cases, the food is 
often bolted whole, thus throwing the 
work of grinding and moistening the 
food (which should have been done by 
the teeth and saliva) upon the stomach, 
and, of course, that organ cannot do it 
all—hence we have 1 ‘dyspepsia or wasted 
food that does not nourish us. This is a 
very important part of “ a square meal 
since, by properly cooking our food, we 
can greatly add to its digestibility. If 
the person with poor teeth cannot prop¬ 
erly chew the harder, roasted foods, 
well cooked soups, stews, or dishes of 
eggs will nourish him far better. Beans, 
for example, contain muscle-makers in a 
very cheap form, but some persons can¬ 
not eat them when baked. A tasty bean 
soup well made and properly flavored, 
would give them the digestible muscle- 
makers in an attractive form. 
MARKET GARDENERS GROW RICH ! 
There is lots of money made in early vegetables. 
Everybody admits that the very earliest vegeta¬ 
bles are produced from Sal/.er’s Northern grown 
seeds. Think of having radishes in 14 days; let¬ 
tuce in 20 days; potatoes in 40 days; peas in 46 
days, and splendid cabbage in 55 days from day 
of sowing seed! 
If You Will Cut This Out and Send It 
with $1 money order to the John A. Salzer Seed 
Company, La Crosse, Wis., you will get free 35 
packages earliest vegetable seeds and their great 
seed catalogue, or for six cents postage a package 
of Fourteen Day Paris Radish Seed and 
their seed catalogue.— Adv. 
So the point we wish to make is that 
Primer Science, as applied to our own 
food, can only slww us the way 1, to a 
more healthful ration, and 2, to a more 
economical one. With it must go the 
true science of cooking, for in that way 
only can we make the cheaper and less 
popular foods palatable, and serve them 
in the most digestible forms. With the 
analyses of foods before us we can easily 
tell how to get the most nutriment for a 
dollar ; but unless we knowhow to cook 
that food so as to make that nutriment 
available we are not much better off. 
For example, some poor people buy the 
most expensive cuts of beef. There is 
much more nutriment in the cheaper cuts, 
but these people do not know how to 
make their cheap meat taste good, and 
so they pay the difference. Take the 
simple matter of cooking salt pork. 
Some housewives \vill cook it so that it 
is a sure breeder of dyspepsia, while 
others make a healthful and agreeable 
food out of it, and obtain more real 
nutriment to the pound. We have no 
place here to discuss the science of cook¬ 
ing food, but we wish to emphasize the 
importance of such a science. If it is 
important for a man to know how to 
mix his stock food economically, it is 
far more important for that man’s wife 
and daughter to know how to make the 
most of the muscle-makers and fats in 
their own food. The principle of good, 
wholesome cooking, ought to be taught 
in every one of our public schools. 
Now here is a problem of human diet¬ 
ing that has puzzled many wiser heads 
than ours : 
I am seeking for light. If science is right, 
how is it that the negroes living on corn bread 
and fat bacon for a staple diet, with sweet pota¬ 
toes for the principal vegetable, are so tough and 
well developed ; in fact the whole South is living 
mostly on corn and hog, but no army ever 
endured more than the Southern army. The 
horses of old Virginia are among the best, and 
thousands of them never ate anything but corn 
and blade fodder. Western horses are largely 
raised on corn and I could never see but, in point 
of endurance, they were equal to the Eastern oat- 
fed ones. 
The Chinese are said to live largely on rice; yet 
they surpass all races in endurance in trying 
climates. This in spite of their tea drinking, 
which is said to ruin the nerves. Do not the peo¬ 
ple of all tropical climates live largely on fruits 
and vegetables rich in starch, and deficient in 
gluten ? Why is Nature so lavish with the sweets, 
fats and starches ? Why do all animals, man in¬ 
cluded, prefer them? Whoever saw a hen, even 
when too fat, leave corn for wheat ? I never did, 
and have tided the experiment often. Even the 
majority of horses will eat corn in preference to 
oats. 
A farmer always feels rich with a crib full of 
corn, and neither man nor beast suffers while it 
lasts. Still I know that corn will not make cows 
give large messes of milk. Bran and cotton-seed 
meal, with five or ten pounds of cabbage, I have 
found to beat anything else, in connection with 
clover hay and corn fodder. A few pounds of 
cabbage will increase the flow of milk out of all 
proportion to their nutritive value; much more 
so than any of the roots, and if fed at milking 
time and not rotten, I have failed to find anyone 
who could detect it in the milk. Virginian. 
We have often observed this very 
thing. As to horses : Drivers in the cities 
tell us that the corn-fed Western horses 
have weaker bones and poorer feet than 
those fed on oats. Experiments have 
been made to test the actual strength re¬ 
quired to break the bones of corn-fed 
horses as compared with those otherwise 
fed. The difference in strength was so 
wide as to be remarkable. You never 
heard of a race horse “ reducing the 
record ” on a diet of corn. As to human 
diets, who can point to a race excelling 
in mental endowments or in muscular 
activity, that habitually partakes of a 
great excess of fats? Several negroes 
have become noted as prize-fighters. In 
training to acquire the greatest possible 
quickness of muscle and eye, and the 
greatest strength and endurance, the 
corn bread and fat pork diet was cut off 
at once, and a new ration very rich in 
muscle-makers was eaten. 
One thing is sure, muscular fiber and 
brain energy must come from the sub¬ 
stances known a s muscle-makers, and very 
large quantities of pork, corn and sweet 
potatoes must be eaten to supply them. 
Our opinion is that if the negroes, as a 
race, were to live on beans, fish and other 
cheap muscle-makers that nourished the 
old-time people of New England, two 
generations would show a wonderful de¬ 
velopment mentally, morally and physi¬ 
cally. The negro needs beans in his ra¬ 
tion a good deal more than he needs the 
ballot. As we have said, the chief value 
of a “ balanced ration ” for humans is an 
economical one, and in spite of the low 
prices of pork, corn and sweet potatoes, 
we believe that a cheaper and more sat¬ 
isfactory one could be devised. Would 
the negroes generally accept it? We 
question it, for we believe that the great 
liking for sweets and fats which most 
Americans profess, is an acquired taste 
and, in its way, a great hindrance to the 
national health. We would like to have 
space to carry this interesting dis¬ 
cussion further, but other matters are 
pressing. Next week we want to talk of 
the commercial side of the balanced ra¬ 
tion, and then leave the subject. 
^ttt.sccUanr oils' ^ tlml i si np. 
GOLDEN 
MEDICAL 
DISCOVERY 
Many years ago Dr. R. V. Pierce, chief 
consulting physician to the Invalids’ Hotel 
and Surgical Institute, Buffalo, N. Y., com¬ 
pounded this medicine of vegetable ingredi¬ 
ents which had an especial effect upon the 
stomach and liver, rousing the organs to 
healthful activity as well as purifying and 
enriching the blood. By such means the 
stomach and the nerves are supplied with 
pure blood; they will not do duty without it 
any more than a locomotive can run with¬ 
out coal. You can not get a lasting cure of 
Dyspepsia, or Indigestion, by taking arti¬ 
ficially digested foods or pepsin—the stom¬ 
ach must do its own work in its own way. 
Do not put your nerves to sleep with so- 
called celery mixtures, it is better to go to 
the seat of the difficulty and feed the nerve 
cells on the food they require. Dyspepsia, 
Indigestion, Biliousness and Nervous Af¬ 
fections, such as sleeplessness and weak, 
nervous feelings are completely cured by 
the “ Discovery.” It puts on healthy flesh, 
brings refreshing sleep and invigorates the 
whole system. 
Mrs K. Henke, of No. 896 North Hoisted St ., 
Chicago , 111., writes: "I regard my improve¬ 
ment a s simply 
wonderful. Since 
taking Dr. Pierce's 
Golden Medical Dis¬ 
covery in connection 
with his 'Pleasant 
Pellets ' I have gain¬ 
ed in every respect, 
particularly in flesh 
and strength. My 
liver was dreadfully 
enlarged and I suf¬ 
fered greatly from 
dyspepsia. No phy¬ 
sician could give 
relief. 
Now. after two 
months I am entire¬ 
ly relieved of my 
disease. My appe¬ 
tite is excellent: 
food well digested; b iwels regular and sleep 
much improved.” 
T) T) r\ L'tf rp There Is probably no branch of 
£ JvUl' 1 1 farming or stock-raising that It 
so sure to return a profit as the 
flock of sheep, and there is prob¬ 
ably no branch so much neg 
lected. A well-kept flock wou'd 
restore the fertility to many rut. 
• down farms, and put their own- 
eis on the road to prosperity 
But every man doesn't know how to care for sheer 
though he can easily learn. “ Sheep Farming ' is a 
practical treatise on sheep, their management aod 
diseases. It tells In plain language how to select 
and breed them, and how to care tor them. It Is a 
little book worth three times its cost to anv farmer 
who raises sheep. Sent postpaid for 25 cents. 
Address TUB RURAL NKW-TOKKKK. 
Tor. Chambers and Peart °t« . New T»r» 
IN 
SHEEP 
and NEURALGIAS 
(URE 
Hi fHWl ifaMIJ 
Mp 
HARTSHORN'S 
SELF-ACTW 
SHADEROLLER! 
NOTICE 
NAME THUS. 
AND GET 
THE GEN UIN E 
ilHARISHDBM> 
GIVEN AWAY 
at less than cost. A PANTASOTE-covered Buggy 
Cushion, made by one of the best makers in the coun¬ 
try. First-class in every respect. We are doing this 
to introduce this material, as the manufacturers tell 
us that PANTASOTE will wear better than leather, 
but you won’t believe it till you see It yourself. On 
receipt of a Post-office order for $1.50, we will send 
you a cushion worth $3.00. We don’t prepay the ex- 
pressage. Colors: Dark Green. Maroon, Black or 
Buff. Regulation size, 30 inches wide. Only a limited 
number of cushions made, and only two sold to one 
person. Refer to the editor of this paper. 
THE PANTASOTE LEATHER CO , 
Salesrooms: 39 & 41 Leonard St., New York. 
Mills: Passaic, N. J. 
BEFORE 
BUYING A NEW HARNESS 
Send 2cent stamp for 80 page Illustrated 
—" Catalogue of Custom Hand¬ 
made Oak Leather Harness, 
sold direct to consumers at 
wholesale prices. Why not buy 
from first hands and save the 
, middle-man’s profit. A buggy 
'harness for $7; a team harness 
for $16. You can buy by mail as 
METAL 
WH 
for your 
WAGONS. 
Any size you want, 20 
to 56 m. high. Tires 1 
to 8 in. wide—hubs to 
tit any axle. Saves 
Cost many times in 
a season to have set 
of low wheels to fit 
your wagon for hauling 
grain, fodder, manure, 
bogs, ke. No resetting of 
tires. Catl’gfree. Address 
empire MFG. CO., 
(Culncy, Ill. 
A Complete Creamery 
IN ONE MACHINE. 
The Butter Accumulator 
Has now been Thoroughly Tested and the 
following facts fully proven : 
It gives more batter and better batter, 
skims cleaner and runs smoother. It Is sim¬ 
pler lu construction and easier cleaned than 
any other machine of Its kind In existence. 
It will Save Its Own Price either In Reduction of 
First Cost, in its Increase in Yield, or in its 
Saving of Labor. 
CREAMERY PACKAGE MFG. CO., 
I, 3 & 5 Washington St., Chicago, HI., Sole Agts. 
County and State Agents wanted In 
every part of the United States. 
Swedish Cream and Butter Separator Co., 35 William 
Street. New York. 
NEW P®CE CATALOGUE 
AND GUIDE to Poultry Baisers for 1895. 
Contains over 130 fine illustrations show¬ 
ing a photo of the largest hennery in the 
west. Gives best plans for poultry houses, 
sure remedies and recipes for all diseases, 
also valuable information on the kitchen 
on, I imrdnn sent, for omlv 10 C**Tlts. 
sh mammo e t r h s POULTRY ALMANAC 
Is positively the finest work of the kind ever pub* 
I lislicd. Others advertise ttie finest (but they have 
not got it). If you want something that isjust as 
you find it advertised here or even 
better, you will get it by sending 
your order to me I PROVE ALL I 
CLAIM. Geo. P. Pilling & Son,Phil¬ 
adelphia, Pa., write:— 
“It is a thing of beautT and without a pe«r. 
It shows uusjuring pains and bristles with 
valuable information on every page.” 
It contains 88 pages, best naper, in 
colors, photo engravings ofthe largest poultry farm in the North¬ 
west. Also other fine engravings, besides illustrations of 46 of 
the leading varieties of Pure Bred Fowls, with full description 
and prices of them, and egg. Gives receips for the best egg food. 
Condition Powder, sure remedies for all known dlseasesof fowls, 
best plans with illustrations to build cheap and convenient Poul 
try Houses. Sent to anv address for 15 cents, postpaid. Addess 
C. C. SHOEMAKER, Box 51 Freeport, III. U. S. A. 
