MOV.  iS 
THE  BDBAL  JJEW-YOBKER. 
wo  liavc  indicated  is  but  slight.  Of  course  there 
is  some  addition  to  the  food  value  of  the  manure 
heap  by  the  use  of  soil,  but  it  is  of  too  slight  a 
value  to  bo  dwelt  upon.  The  physical  action  of 
the  mixing  is  of  more  consequence. 
A  ton  of  saw-dust  would  conbainbut  1.2  lbs.  of 
potash  and  loss  than  half  a  pound  of  phosphoric 
acid.  Indeed  beech  saw-dnst  is  composed  per 
ton  of  l,98t>  Mm.  of  organic  matter,  principally 
carbon,  and  white  pine  saw-dust  of  l,t)!)5  lbs. 
Autumn  leaves  are  far  richer  in  percentage  of 
ash  element  than  saw-dust.  Yot  on  account  of 
their  lightness,  they  possess  but  a  small  amount 
of  plant  food  according  to  their  bulk.  To  mix 
with  manure,  however,  loaves  are  of  considerable 
viilne,  from  their  mechanical  elTect,  as  they  tend 
to  lighten  up  the  manure  heap,  and  by  their  de¬ 
composition,  aid  in  the  fennentativo  changes. 
Straw,  on  the  contrary,  has  considerable  value 
of  ash  eloment  which  it  contributes  to  the  man¬ 
ure,  and  so  has  hay,  even  of  the  iuforior  <pial- 
itios. 
Via  can  not  fmd  an  ash  analysis  of  meadow  oi‘ 
bog  hay  which  will  answer  our  purpose,  but 
judging  from  the  proximate  analysis  given,  wo 
may  a.ssumn.vvithagood  deal  of  certainty,  that  a 
hog  hay  will  yield  half  the  ([uantity  of  fertile  ash 
element  as  vrill  the  good  hay. 
To  sum  up  the  main  ixjints  made  in  a  few 
words,  it  may  ho  said  that  the  richer  the  mater¬ 
ials  u.scd  for  bedding,  the  more  valuable  the 
manure  made  therefrom. 
- - 4  ♦  »  ■  -  - 
GATHER  PURE  ICE. 
No  one  should  know  more  about  icc,  whether 
l)ure  or  otherwise,  than  those  who  live  in  Canada, 
consequently  wo  are  inclined  to  think  the  Canada 
Parmer  is  about  right  in  saying  that  some  books 
on  Arctic  travel,  ai'e  answorablo  for  tho  wide¬ 
spread  notion  that  ice  is  pure  and  fresh  when 
formed  on  waU;r,  no  matter  hovr  impure  or  salt. 
It  may  be  the  fact  that  the  Ice  itself  is  chomically 
pure,  but  if  that  ice  holds  in  siisponsiou  tilth  or 
salt  which  will  combine  again  with  tho  water  on 
tho  melting  of  tho  ice,  then  tho  notion  that  such 
ice  is  pure,  is  for  all  pnwtlcal  purposes,  a  ilolosLon 
and  a  sham.  Tlathcr  than  proi)agate  such  storios, 
it  wore  bolter,  oven  if  on  that  account  nlouo, 
such  books  had  uot  been  written. 
An  epidemic  of  fever  and  dianiuea  at  one  of 
the  hotels  at  Ryo  Ileaeh  this  summer  has  beeu 
clearly  traced  to  tho  ice.  This  had  beeu  pro¬ 
cured  from  a  pond  of  wblcli  tho  outlet  ha<l  in 
recent  years  licou  closed  by  sand  and  stones 
washed  up  from  tho  sea,  the  pond  thus  becom¬ 
ing  a  standing  rccoptaelo  of  mud  ami  sawdust, 
ihoro  being  two  saw-mills  on  tho  otroam  above. 
The  ice  was  8ubjccto<l  to  ohomicul  analysis,  and 
was  found  to  contain  putrescent  vt'getablo  mat¬ 
ter.  The  hotel  stopiied  using  this  contaminated 
ice,  and  there  was  an  end  t<j  the  sickness  among 
its  boarders. 
In  these  days  when  so  many  farmers  (lliat 
there  may  bo  more  of  titem  is  our  wish),  put  up  iivo 
for  home  or  dairy  use,  it  will  he  well  for  Ihem  to 
bear  this  fact  in  mind.  If  tho  water  cf  a  pond 
is  imiit  to  drink,  the  ice  ma<le  from  that  water  is 
unfit  to  use  for  cooling  purjiosos,  except  when 
tho  ice  is  outside  tho  ves.iel  contauiing  tho  ar¬ 
ticles  that  are  desired  to  bo  cooled.  City  people 
will  also  do  well  to  ascertain  somothiug  about 
tho  source  from  which  their  icc-raan  draws  his 
supplies.  We  believe  it  to  be  scandalously  filthy 
in  some  instances. 
Ylonifstic  (t-roiioni)). 
ORIGINAL  RECIPES. 
Silcer  Ca7re.— Whites  of  C  eggs,  cup  butter, 
2  cups  sugar,  %  cup  sweet  milk,  1  teaspoon 
cream  of  tartar,  teaspoon  soda,  nearly  3  cups 
sifted  Hour.  Dissolve  the  s(ida  in  tho  milk,  and 
mix  the  cream  of  tartar  in  the  Hour.  Flavor. 
Gold  C'fiAv?.— Use  tho  yelks  instead  of  tho 
whites  of  the  eggs,  then  make  the  same  as  Silver 
cake. 
Frkd  Cakes.— 1  eggs,  2  cups  sugar,  2  cups 
thin  sour  cream,  (or  one  of  cream  and  one  of 
buttermilk),  1]^  teaspoon  saleratus,  teaspoon 
salt.  Mix  soft. 
Cream  Cookies.  - 1  clip  sugar,  1  cup  rich  sour 
cream,  %  teaspoon  saleratus,  a  little  salt,  nut¬ 
meg.  Mix  as  little  as  possible,  and  just  stiff 
enough  to  roll  out. 
M'eddinq  Fruit  Cake.— IG  eggs,  tbo  yelks  and 
w’hites  separated ;  2  M)s.  brown  sugar  with  the 
yelks,  2  lbs.  butter,  4  lbs.  raisins,  2  lbs.  currants, 
1  111.  citron,  2’^  teaspoons  saleratus,  dissoU’od  in 
}:j  glass  brandy,  I  nutmegs,  3  tablespoons  cloves, 
3  tablespoons  cinnamon,  2  tbs.  Hour,  ilix  one 
half  of  the  Hour  with  the  fruit,  then  stir  into  tho 
cake.  Boat  the  whites  of  tho  eggs  to  a  froth, 
then  put  in  a  little  of  the  froth,  and  tho  remain¬ 
ing  lb.  of  Hour,  eacli  alternately  till  it  is  all  in. 
Feeling  confident  that  some  fanner’s  daughter 
will  try  the  last  recipe  during  the  coming  winter, 
I  take  this  oppoi'tunity  to  wish  her  success  with 
tho  cake,  and  in  her  now  relation  all  tho  happi¬ 
ness  mortals  are  allowed.  Mus.  S.  C. 
-  -  —  - - 
SELECTED  RECIPES. 
(Uwking  .J'erusnlem  AWi'Vwi/.r.s-,— Wash  the 
.\rtichokes,  pure  them,  boil  for  twenty  minutes 
until  they  are  tjnite  tender ;  drain  them,  and 
pour  good  melted  butter  or  white  sauce  over 
tlicm.  Boil  them  for  about  twelve  minutes ;  lift 
thorn  out,  <lrain  them  carefully,  and  let  them 
cool ;  dip  them  into  beaten  egg,  and  cover  them 
with  Hue  bread  crumbs  ;  fry  them  a  light  brown, 
and  servo  them  directly. 
J<rusaleo<  Arlichioke  — Boil  3  lbs,  of  Ar¬ 
tichokes  in  water  for  ton  minutes,  lift  lliem  out, 
and  slice  them  Into  three  pints  of  boiling  stock, 
which  has  been  well  Havored  with  Onions,  Cai'- 
rots,  ficrbs,  Ac.  Let  them  stow  for  twenty 
minutes,  press  them  with  tho  soup  through  a 
lino  sieve,  and  i>ut  tho  whole  into  a  clean  sauce¬ 
pan.  with  a  pint-aud-a-half  more  stock ;  season 
this  with  salt,  oayonno,  a  little  mace,  and  a  lump 
of  sugar.  Ijct  it  simmer  two  or  three  minutes, 
and  stir  into  it  a  pint  of  rich  cream.  Milk  may 
bo  used  instead  of  this  last,  but  2  or  3  ozs.  of 
butter  must  then  ho  added. 
Tho  above  are  from  tho  last  number  of  tho 
I.ondon  (iiirdon,  one  of  tho  best  papers  of  its 
class  published  in  Euroiio. 
Carrots  inste.nd  of  F'j'js.—Xn  exchange  says  : 
It  is  not  generally  known  that  boiled  carrots, 
when  ]jropoiiy  jircpartid,  form  an  excellent  sub¬ 
stitute  for  eggs  In  pudding.  They  must,  for 
this  purpose,  bo  boiled  and  mashed,  ami  passed 
through  a  coarse  cloth  or  hair  siove  strainer. 
Tho  pulp  is  then  introduced  among  the  other 
ingredients  of  the  pudding,  to  the  total  omission 
of  eggs.  A  pudding  made  up  in  this  way  is  much 
lighter  than  where  eggs  arc  used,  and  is  luncli 
more  palatable.  On  tho  principle  of  economy, 
this  fact  is  worthy  of  tho  prudent  liouaewifo’s 
all  oil  lion. 
Ikikhuj  A i>i>tes.— r>ny  a  small  tiu  applccorcr ; 
core  with  it  as  many  apples  as  you  want,  without 
peeling  them  ;  set  them  on  a  tin  dish  ;  place  Ibis 
in  a  hot  oven,  liaving  first  filled  up  tho  vacancies 
left  by  your  surgery  with  tho  best  of  sugar.  Let 
them  bake  till  they  are  well  done.  Take  them 
out,  and  if  you  do  uot  know  what  to  do  next,  call 
in  your  ncare.st  and  best  friend  for  turtliur  ad¬ 
vice. 
Dried  Green  Peas, — Wash  tlio  peas,  pour  boil¬ 
ing  soft  water  over  thorn,  sulVioieut  to  cover. 
Let  them  stand  over  night.  Gtew  them  for  sev¬ 
eral  hours,  or  until  they  are  soft  and  imlpy. 
Add  boiling  water  occasionally,  and  kee]»  them 
covered  closely  while  cooking.  Add  half  a  cup 
of  cream  and  a  little  salt,  and  boil  ten  minutes ; 
thou  dish  up. 
Uoir  to  Make  Hie  Tea  Go  Fiirtlier. — .\  motho<l 
has  been  discovered  for  making  more  than  the 
usual  quantity  of  tea  from  any  given  (piantity  of 
tho  leaf.  The  whole  secret  consists  in  steaming 
tho  loaf  before  sleeping.  By  this  process,  it  is 
said,  14  jiints  of  good  quaUty  may  bo  browed 
from  one  ounce  of  tea. 
Dessm  of  Apples.-  Make  of  a  pound  of  sugar  a 
rich  sirup  ;  into  this  jiut  a  pound  of  ajiplos  pared  | 
and  cored,  and  stew  till  they  are  soft  j  mix  them 
smoothly  with  the  sirup  and  form  into  a  mold. 
Into  a  pint  of  cream  or  now  milk  stir  tho  yolks 
of  two  eggs,  a  half  cup  of  sugar,  a  spoonful  of 
rose  waUT,  and  let  tho  whole  boil  in  a  farina 
kettle.  When  cool  pour  it  around  tho  apples, 
and  servo. 
Vienna  — Mrs.  A.  L.  JI.  of  Boston, 
]Mas8,,  since  her  return  from  a  visit  to  Phila- 
deljihia,  where  she  tasted  the  celebrated  Vioima 
coffee,  lias  been  malting  some  for  herself,  and 
sends  tho  following  for  the  readers  of  the  Tri¬ 
bune:  “I  leiuh  tho  colTeo,  allowing  to  each 
person  a  tablespoonfiil  of  ground  coffee,  and  one 
extra  for  tho  pot ;  then  to  one  (juart  of  cream, 
,  put  into  a  pitcher  and  set  in  boiling  water,  1 
allow  tlic  white  of  one  egg  beaten  to  a  froth ; 
I  then  1  add  three  tablespoonfuls  of  cold  milk  to 
.  tlio  egg,  and  mix  it  well ;  then  remove  tho  cream 
when  hot  from  the  lire,  and  add  the  egg,  stirring 
it  briskly  for  a  few  seconds  ;  then  serve.  This 
!  gives  a  cup  of  coffee  equal  to  that  at  the  Vienna 
Bakery."’ 
butter  that  yon  wish  to  keep  for  any  length  of 
time.  In  Hummer,  when  the  heat  will  not  admit 
of  small  jars,  take  large  ones,  and,  using  the 
same  brine,  allow  it  to  cover  tho  butter  to  tho 
depth  of  at  least  four  iuchos.  This  oxcludes  tho 
air,  and  answers  as  well  as  the  first  method  sug¬ 
gested. 
Ijpifiur 
POSTURE. 
BRINE  TO  PRESERVE  BUTTER  A  YEAR. 
AmoSo  Oie  many  devices  for  keeping  butter  in 
a  rannnev  tliat  will  preserve  tho  fresh,  rosy 
flavor  of  the  new,  with  all  its  sweetness,  is  tho 
following,  from  Duchess  Farmer,  which  is  said 
to  bo  cntii'ely  successful : 
To  three  gallons  of  brine,  strong  enough  Uj 
bear  an  egg,  mid  a  quarter  of  a  pound  of  nice 
white  sugar  and  one  tablespoonfiil  of  saltpeter. 
Boil  tho  brine,  and  when  it  is  cold,  strain  care¬ 
fully.  Make  your  Vuitter  into  rolls,  and  wrap 
each  separately  in  a  clean,  wliito  muslin  cloth, 
tying  It  up  with  a  string.  Pack  a  large  jar  full, 
weight  the  butter  down,  and  pour  over  it  tho 
hriae  until  all  is  submerged.  This  will  keep 
really  good  butter  perfectly  sweet  and  fresh  for 
a  whole  year.  Be  careful  not  to  put  upon  ice 
Ax  erect  bodily  attitude,  says  Dr.  Guekxk,  is  ‘ 
of  vastly  more  iiuportaiico  to  health  th.an  is  gen-  ' 
orally  imagiued.  Crooked  bodily  positions,  ^ 
maintained  for  any  length  of  time,  are  always  ^ 
injurious,  whether  sitting,  standing,  or  lying —  \ 
whether  sleeping  or  waking.  ^ 
To  sit  with  tho  body  loaning  forward  on  tho  ^ 
stomach,  on  to  one  side,  with  tho  heels  elevated  1 
to  a  level  with  the  head,  is  not  only  in  bad  taste, 
but  exceedingly  dotiimontal  to  health.  It  ] 
cramps  tho  stomach,  presses  tho  vital  organs, 
interrupts  the  free  motions  of  tho  chcut,  and 
enfeebles  the  fniictions  of  the  abdominal  and 
thoric  organs,  and,  in  fact,  unbalances  tho  whole  ^ 
muscular  systeni.  ^ 
Many  children  become  slightly  bnmplsacked, 
or  severely  roiind-shonldorod,  by  sleeping  with  . 
tlio  head  raised  on  a  high  pillow.  Wlmii  any  . 
person  finds  it  easier  to  sit,  stand,  or  Kleop  in  a  ^ 
crooked  position  than  a  straight  one,  ho  may  bo  ^ 
sure  his  niiisenlar  system  is  badly  deranged,  and  ^ 
tho  more  earoful  he  is  to  preserve  a  straight  or  , 
an  upright  position,  and  got  back  to  Nature  again,  ^ 
tho  better,  I 
Those  persons  migaged  in  occupations  requir-  , 
iug  the  hands  alone  to  movo,  while  the  lower  j 
limbs  remain  iiiotionloss,  should  bear  in  mind  | 
that  witlxout  frequent  raising  tlie  frame  to  an  ^ 
erect  position,  and  giving  exercise  to  all  parts  of  ^ 
the  body,  sueli  a  practice  will  tend  to  destroy  ^ 
their  health.  They  should  also  sit  In  as  erect  . 
a  position  as  possible.  With  seauistrcsses.  tliere  ^ 
is  always  more  or  less  stooping  of  the  liead  and  ^ 
shoulders,  tciuliiig  to  retard  circulation,  respira¬ 
tion  and  digestion,  and  iiroduco  curvature  of  the 
spine.  Tho  head  should  ho  thrown  back  to  give 
tho  limga  full  play.  Health  cannot  bo  without 
free  respiration.  Strength  and  general  healtli 
must  come  from  exercise.  Confined  attitudes 
are  in  violation  of  oorroot  tlioories  of  healthy 
physical  dovoloimiouts  and  the  instincts  of  na- 
liire.  Those  accustomed  to  ait  writing  for  hours, 
day  after  day,  can  form  soiuo  Idea  of  tlio  ex- 
hanstirig  nature  of  the  toilsome  and  jioorly-paid 
labor  of  the  seamstress. 
Parents  anil  guardians  should  see  lo  it,  that 
those  under  tlicir  care  maintain  an  orcet  posture, 
and  keep  tho  system  in  harmony  with  the  laws  of 
life,  especially  during  the  period  of  growth.  And 
I)ersons  who,  from  necessity,  are  obliged  to  re¬ 
main  for  a  time  in  unnatural  or  cramped  posi¬ 
tions,  should  overcome  the  evil,  as  far  as  posi'i- 
blc,  by  iiroiior  exorcise  In  tho  open  air  and  otlur 
means  of  maintaining  the  strength,  vigor,  har¬ 
mony  and  beauty  of  their  physical  constitutions. 
- - - 
ON  THE  PRESERVATION  OF  ICE  AT  THE 
BEDSIDE. 
Ma.  Hami-hox  Gamciee,  Surgeon  lo  theljueon’H 
Hospital,  Birminghatii,  in  a  short  article  (LanecI, 
.rnuo  10,  1876)  calls  attention  lo  this  sulijocl. 
His  practice  for  some  years  has  boon  to  cut  a 
])ioco  of  fiaiuicl  about  nine  uichcs  square,  and 
sociu'o  it  by  ligature  round  tho  mouth  of  an  or- 
ilinary  tumbler,  so  as  to  leave  a  ciip-sliaped  de¬ 
pression  of  tlanuol  within  the  tumbler  lo  about 
half  its  depth.  In  the  fianiiel  cup  so  constructed 
pieces  of  ice  may  be  preserved  many  liours,  all 
tho  longer  if  a  piece  of  llaimel  from  four  to  live 
inches  aipiaro  be  used  as  a  loose  cover  to  tho  ice- 
cup.  Cheap  llannei,  with  couqiaratively  ojion 
meshes,  is  preferable,  as  tho  water  easily  drains 
through  it  and  the  ico  is  tlius  kept  quite  dry. 
When  good  flaunel  with  close  texture  is  employed, 
a  small  hole  must  bo  made  in  the  bottom  of  the 
flannel  cup,  otherwise  it  holds  tho  water,  and 
facilitates  the  molting  of  tho  ico,  which  is,  iiovcr- 
theless,  iirosorved  much  longer  than  iu  tho  naked 
enp  or  tumbler. 
In  a  room  G0  'F.,Dr.  G.  made  the  following 
experiment  with  four  tumblers,  placing  iu  each 
two  ounces  of  ice,  broken  into  pieces  of  the  av¬ 
erage  si/.e  of  sucking.  In  tumbler  No.  1  tlic  ice 
was  loose.  It  had  all  melted  in  two  hours  and 
fifty-five  minutes.  Iu  tumbler  No.  2  the  ice  was 
suHiMJiidcd  in  tho  tumbler  iu  a  cuj)  made,  as 
above  described,  of  good  Welsh  fiannol.  In  live 
hours  and  a  quarter  the  llannei  cup  was  more 
than  half  filled  with  water,  with  fiome  pieces  of 
ice  floating  iu  it ;  iu  another  hour  and  a  'luarter 
(six  hours  and  a  lialf  from  the  conimencemcut) 
the  ll.annel  cup  was  nearly  filled  with  water,  and 
no  ice  reniaiuod.  In  tumbler  No.  3  the  Ice  was 
I  suspended  in  a  flannel  enp  made  in  tho  same 
manner  and  of  tlio  same  material  as  in  No.  2  s 
!  \  but  in  No.  3  a  hole,  capable  of  admitting  a  quill 
pen,  bad  boon  made  iu  the  bottom  of  tho  fiannol 
cup,  with  the  cIToclof  protracting  the  total  lique¬ 
faction  of  tJio  two  ounces  of  ico  to  a  imriod  of 
eight  hours  and  tlireo  quartcis.  In  tumbler  No. 
4  two  ounces  of  ice  were  placed  in  a  llannei  cup, 
made,  as  above  described,  of  cheap,  open  llaii- 
nol  (UM.  per  yard),  whicli  allowed  the  water  to 
drain  througli  very  readily.  Ton  hours  and  ton 
minutes  elapsed  before  all  this  Ico  bad  molted. 
A  rosevve  8U[)ply  out  side  tlie  bedroom  door  can 
be  socurod  by  making  a  llannei  cup,  on  the  plan 
above  described,  iu  a  Jug,  and  lilUiig  it  ivith  lit¬ 
tle  lumps  of  ico — care  being  taken  that  there  is 
space  enough  below  the  bag  to  allow  tbo  water 
to  collect  and  leave  the  ice  dry.  This  provision 
mil  allow  ico  to  bo  used  diiriug  tlio  hottest  night, 
without  the  supply  failing,  or  tho  patient  being 
disturbed  -two  very  luiportaut  ciuiBideratioiis. 
Tho  real  theratioutlo  benefit  of  ice  is  only  pro¬ 
duced  iu  some  cases  by  Its  free  use,  and  its  sooth¬ 
ing  and  stilling  offcct  must  be  aided  by  tho  most 
perfect  surrounding  quiet. 
BISULPHIDE  OF 
CARBON 
SEPTIC. 
AN  ANTI- 
In  tho  course  of  some  recent  investigations, 
says  the  Boston  .lonrnal  of  tJliomistry.  M.  Zollor, 
of  tho  Gottingen  Academy,  was  led  to  study  tho 
liroportioH  of  bisulphido  of  carbon  as  a  preserv¬ 
ing  and  disinfecting  substaiico.  Beef  and  veal, 
hi  iiuantitios  of  2.10  to  1,000  grams,  aero  put 
under  glass  boll-jars,  at  a  tomperatnro  botwocii 
1.1  and  10 '  C’.,  a  little  of  the  bisulphide  being 
also  jiresont.  and  were  kept  there  tliirty-t wo  days. 
Tho  moat  showed  no  sign  of  corruption  ;  it  re¬ 
tained  its  elasticity,  and  was  only  altered  in  color, 
becoming  slightly  pale.  Ttio  same  exporimont 
was  made  with  poultry,  and  witli  equally  favora¬ 
ble  results.  Uye  aiul  whoatoii  broail  was  exposed 
foiirteon  days  in  moist  air  containing  tho  bisul- 
jiludo,  and  it  had  not  tho  slightest  appearance  of 
mold.  Ovcr-ri]io  plums  kept  for  182  days  just 
ns  well ;  there  was  neitlior  mold  nor  putrefaction. 
Two  portions  of  sugar  solufion,  \ritha  little  yeast 
added,  soon  wont  into  strong  fermentation.  Gno 
of  tho  fermenting  liquids  was  put  nudor  tho 
bell-jui‘,  and  after  twelve  hours  tlio  fermentation 
was  liardly  percoiitiblo.  M.  Zollcr  thuilta  ho  is 
warranted  iu  considering  hisnlpliido  of  carbon  a 
powerful  means  of  preservation  and  disinfection 
—the  more  powerful,  because,  oven  at  ordinary 
temperature,  it  volalilizos ;  and,  in  an  air  space, 
containing  comparatively  little  of  the  vapor,  all 
formation  of  mold  or  putrefaction  is  provoiitcd. 
- — - ♦♦♦ - - 
THE  BREAD  PROBLEM. 
. 
The  Nation  has  its  say  on  this  question  of 
good  bread,  and  wc  arc  constrained  to  think  is 
very  nearly  if  not  qnito  correct. 
Tho  broad  problem  is  undoubtedly,  so  far  as 
Uie  American  people  are  concerned,  tho  most  im¬ 
portant  which  we  have  to  solve.  Dyspcjisia  is 
our  national  curse.  It  is  tho  source  of  tho  great¬ 
est  snff'erings  and  tho  greatest  weaknesses  of  tho 
American  people,  and  it  is  pretty  generally  con¬ 
ceded  that  among  tho  factors  of  our  national 
discaso  none  is  so  InqKirtaut  and  none  so  uni- 
vorsal  as  tho  had  quality  of  our  national  bread. 
Tho  excessive  using  of  tobacco,  of  oolTee,  of  tea, 
and  of  wJiisky  certainly  has  much  to  do  with  our 
eiifeoblcd  digestions,  but  all  these  together  must 
sink  into  inHignlfioauco  when  compared  with  the 
vile  characto)-  of  what  Is  known  as  broad  in 
iiinety-iiinc-huudredtlis  of  the  households  of  our 
oountry— sour,  heavy,  sawdusty,  innutritious, 
unpalatable  stulliug,  which  performs,  of  course, 
a  certain  useful  office  in  nutrition,  but  wliicli  at 
tho  same  time  makes  such  serious  demands  upon 
the  converting  powers  of  tho  storaaoh  as  to  leave 
tho  digestive  apparatus  of  most  of  our  people, 
even  before  attaiiung  middle  age,  iu  such  a 
wrecked  and  ruined  condition  as  destroys  inncli 
of  tlie  comfort,  happiness  and  usefulness  of 
their  later  years. 
- ♦  »  »  ■  - 
EXERCISE  OF  THE  STOMACH. 
Youn  con’espondent  Mr.  Peck,  in  his  hygienic 
articles,  speaks  as  if  those  articles  of  food  which 
[  are  the  most  easily  digcHted  are  necessarily  tho 
most  healthful.  Tliis  is  well  known  not  to  bo 
the  fact,  or  as  a  rule  It  has  many  oxceptions. 
’  The  stomach  needs  exorcise  the  same  as  tho 
‘  muHcJes.  Bulk  is,  llioreforo,  essenUal,  as  well 
as  nutritious,  easily-digested  food  iu  small  qnau- 
'  titics.  Distension  of  the  stomach  is  its  oxor- 
^  cise,  in  the  absence  of  wliich  its  powers  are 
^  weakened.  ''i-  i>. 
j  (This  is  all  true  enough;  but  wo  were  not 
j  aware  that  Dr.  P^ck  had  so  stated.— Lo.  \ 
P  - 4  ♦ »  -  - 
r  Fuon  FOK  Infa-NT-s. — When  an  infant  evinces 
)  disgust  at  food,  give  it  cold  water,  a  ripe  tomato, 
i  b'lcf  tea,  toast  water  and  arrow  root,  yelk  of  egg 
»  beaten  with  sugar,  and  a  little  good  claret  added, 
D  or  a  piece  of  salt  pork  well  boiled.  The  above 
s  to  bo  given  sparingly  aud  with  appropriate  dis- 
11  cretion. 
