MINERAL MATERS. 1.6

WATER. 14.5

*Rice.

PROTEIN.

Digestible. 6.2 Undigestible. 1.2

FATS.

Digestible. 0.4 Undigestible. -

CARBOHYDRATES.

Digestible. 78.7 Undigestible. 0.7

MINERAL MATERS. 0.4

WATER. 12.4

*Potatoes.

PROTEIN.

Digestible. 1.5 Undigestible. 0.5

FATS.

Digestible. 0.2 Undigestible. -

CARBOHYDRATES.

Digestible. 19.7 Undigestible. 1.6

MINERAL MATERS. 1.0

WATER. 75.5

*Turnips.

PROTEIN.

Digestible. 0.7 Undigestible. 0.3

FATS.

Digestible. 0.2 Undigestible. -

CARBOHYDRATES.

Digestible. 5.6 Undigestible. 1.3

MINERAL MATERS. 0.7

WATER. 91.2

Since the elements are seldom, if ever, found in the proper proportion in any food substances, it becomes necessary to exercise judgement in selecting them, so that something like a well balanced diet may be obtained; so as a further aid to enable the reader to make his selection judiciously, we would call attention to Table A and Table B below. Table A shows the proportion of various foods that is ordinarily digested, while Table B points out the time required for different articles of food to digest.

TABLE B.

LENGTH OF TIME REQUIRED FOR DIGESTION OF DIFFERENT ARTICLES OF FOOD.

Hours.

Apples, raw, 2:00 Barley, boiled, 2:00 Beef, roasted, 3:00 Beefsteak, broiled, 3:00 Beef, broiled, 4:00 Beets, boiled, 3:45 Brains, animal, boiled, 1:45 Bread, corn, baked, 3:15 Bread, wheat, baked, 3:30 b.u.t.ter, melted, 3:30 Cabbage, raw, 2:30 Cabbage, with vinegar, 2:00 Cabbage, boiled, 4:30 Cake, corn, baked, 3:00 Cake, sponge, baked, 2:30 Catfish, fried, 3:30 Cheese, old strong, 3:30 Chicken, frica.s.seed, 2:45 Corn and beans, boiled, 3:45 Custard, baked, 2:45 Duck, roasted, 4:00 Dumpling, apple, boiled, 3: 00 Eggs, hard boiled, 3:30 Eggs, soft boiled, 3:00 Eggs, fried, 3:30 Eggs, roasted, 2:15 Eggs, raw, 2:00 Fowls, boiled, 4: 00 Fowls, roasted, 4: 00 Goose, roasted, 2: 30 Lamb, boiled, 2: 30 Milk, boiled, 2: 00 Milk, raw, 2: 15 Mutton, roasted, 3:15 Mutton, broiled, 3:00 Mutton, boiled, 3:00 Oysters, raw, 2:55 Oysters, roasted, 3:15 Oysters, stewed, 3:30 Pig, roasted, 2:30 Pigs' feet, soused, 1:00 Pork, roasted, 5:15 Pork, salted and fried, 4:15 Potatoes, Irish, boiled, 3:30 Potatoes, Irish, roasted, 2:30 Rice, boiled, 1:00 Salmon, salted, 4:00 Soup, barley, boiled, 1:30 Soup, bean, 3:30 Soup, chicken, 3:00 Soup, mutton, 3:30 Soup, oyster, 3:30 Tapioca, boiled, 2:00 Tripe, soused, 1:00 Trout, salmon, boiled, 1:30 Trout, salmon, fried, 1:30 Turkey, roast, 2:30 Turkey, boiled, 2:30 Turnips, boiled, 3:30 Veal, broiled, 4:00 Veal, fried, 4:30 Vegetables and meat hashed, 2:30 Venison steak, 1:35

We have seen that certain elements are necessary in our food for the proper replenishment of the waste that is perpetually going on, and that they must be combined in proper proportions, so that no one part of the body shall be over-nourished at the expense of the others--no organ overtaxed, but that all may be harmoniously developed.

Opinions may, and do, differ as to the source from which this sustenance for the body should be obtained whether from the animal or vegetable kingdoms, or both, and while admitting that vegetarianism and flesh-eating both have their advantages and disadvantages, our own conscientious conviction is, that the true solution of the question is to be found in the happy medium--that a mixed diet is the best for mankind under existing conditions.

The main argument of our vegetarian friends against the practice of flesh-eating is the humanitarian one. We are familiar with all the objections urged--the brutalizing effect upon the human mind of so much ruthless bloodshed--of the sacredness of life, and of man's presumption in daring to deprive a living creature of existence; but with all due respect to the sensibilities of these worthy people, we are inclined to think that the argument is scarcely tenable. We do not wish to be understood as defending the cruelties that are said to be practised in the abattoirs; but the taking of life is inseparable from existence.

It is simply a question of degree. There is a sect in India, the members of which are so scrupulous regarding the sanct.i.ty of life that they carefully brush every step of the path in front of them, lest they should inadvertently step upon any creeping thing. In this, they lift the burden of responsibility from themselves for any wanton injury; but the microscope has shown us that there is a countless world of infinitesimal life all around us, and that it is practically impossible to draw a breath, or drink a mouthful of water, without destroying some living thing. If we accept the teaching of the Scriptures, that not a sparrow falls to the ground without the knowledge of the Creator, then we must conclude that the life of the ant is of as much importance in His eyes as that of the ox or sheep.

We repeat, we are not posing as advocates of indiscriminate and wanton slaughter, but on utilitarian grounds, we consider the use of the flesh of animals, as a food, justifiable.

If we needed any scriptural authority for the practice, we could point to the Hebrews, who (according to Holy Writ) received through Moses not only permission to use meat as an article of diet, but instructions for the killing of the selected animals, together with injunctions to avoid the flesh of certain kinds; and they may be cited as a striking example of the value of a mixed diet.

Here we have one of the most ancient races of the earth--a race that has endured the most terrible persecutions that ever befell a people, yet have survived it all, and are to-day a robust and unusually prolific race; while intellectually and morally they are surpa.s.sed by none. They are a greater power in the world than any other race, by reason of their finance and business instincts. There is no question but that the sanitary system of living established by Moses has been the principle factor in perpetuating this hardy race; and a mixed diet was and is an integral part of that system. It may also be confidently claimed that the teachings of the Bible, along these lines, have been in a large degree responsible for the position occupied by the Christian nations in the world to-day.

However, we have no desire to impose our views upon our readers, and having given expression to our sentiments, we return to the main question.

Having disposed of the question, "what to eat," we will consider another matter, almost equally important, and that is:

How To Eat.

The one fundamental principle underlying this question is thorough mastication, and we cannot too strongly impress upon our readers the necessity for its proper observance. We have already stated that digestion cornmences in the mouth--that by the action of the saliva, the starchy matter in food is converted into glucose. It is therefore necessary that the saliva should be brought into intimate contact with every part of the bolus; and for that purpose thorough mastication is absolutely necessary. In addition, the separation of the food into small fragments, by the teeth, a.s.sists stomach digestion, by permitting the gastric juice freer access to the food. It is stated that Mr. Gladstone formed the habit of thorough mastication by making it a rule to count thirty two while masticating each mouthful.

Mastication need not be slow to be thorough, although there is an impression to that effect, for, as a matter of fact, quick and vigorous chewing excites the salivary glands to more energetic action.

Drinking at meals should be avoided as much as possible, and whenever any digestive trouble is present, not only should no liquids accompany the meal, but nothing in the form of fluids should be partaken of within half an hour preceding or following a meal, The philosophy of this is apparent, when we reflect that all digestive disturbances are accompanied by imperfect secretion of the gastric juices, and to dilute them with an excess of fluid is to weaken its power of action on the food. It is as if a man, when attempting to dissolve a piece of metal in a powerful acid, should deliberately add water to the acid, and thereby arrest, wholly or in part, the process of decomposition.

It is plain, therefore, that although the practice of drinking at meals may help the food to pa.s.s more easily down the aesophagus, yet it must inevitably r.e.t.a.r.d digestion when it reaches the stomach.

But the most pernicious practice of all is that of drinking ice water at meals, since, in addition to the ill effects described above, it temporarily paralyzes the stomach-driving the blood away from that organ when it is needed most of all. A fact which should not be lost sight of is, that no physical operation, however slight, can be accomplished without the expenditure of force (nervous energy), even though it be only the winking of an eyelid; and the labor entailed upon the system, of raising the temperature of the stomach to normal figures, after deluging it with ice water, involves a ruinous waste of vital force, in addition to the other reasons urged against it.

It cannot be doubted that this essentially American habit is responsible for a large proportion of the dyspepsia that sits like an incubus upon the nation. Every substance taken into the stomach, whether fluid or solid, should be about the same temperature as the body, to be in harmony with natural principles.

All condiments promote indigestion. They over stimulate the stomach, exciting the secreting glands to abnormal action, and irritating the sensitive mucous surface. In addition, they overheat the blood, excite the nervous system, inflame the pa.s.sions, and are largely responsible for many of the excesses into which men plunge under this unnatural stimulation.

WHEN TO EAT

Is a question that has excited a great deal of discussion of late years. The publication of Dr. Dewey's book, extolling the no-breakfast plan, caused the subject to be debated, with considerable fervor for a time, but the matter remains practically where it was. It is impossible to lay down a hard and fast rule that shall govern all cases, a fact that most theorists seem to lose sight of--hence the collapse of so many promising and alluring schemes. For people in health, we strongly advise the three meals a day system, which experience has shown to be successful. They should be moderate in quant.i.ty, and should be eaten as follows: The first, from half an hour to an hour after rising (having previously bathed and exercised); the second, not less than four hours afterwards; the third, not less than five hours later.

This gives the stomach time to rid itself of one meal before the next is introduced, otherwise the undigested food remaining in the stomach prevents that organ from acting properly on the fresh food. It is for this reason that it is unwise to eat between meals, as, when the stomach is occupied by articles of food in various stages of digestion, undigested portions will pa.s.s out with the digested food; not only entailing a serious loss of energy and nutrition, but irritating the intestinal ca.n.a.l and creating unnecessary waste to be eliminated.

The above rules, as stated, apply to people in ordinarily good health.

In wasting disease it may be necessary to supply nutrition even as often as every half hour; and in all serious digestive troubles it is wiser to eat six times a day than three, the meals to be light, nutritious in quality, and small in quant.i.ty, so as not to impose too great a burden at one time on the weakened digestive apparatus.

We will now consider the action of several substances, in common use, that are inimical to health, and that have an especially demoralizing effect upon digestion.