health.

Wairarapa Standard, Volume XX, Issue 2073, 27 May 1887, Page 2 (Supplement)

health.

Koumiss— Koumiss is made of cow'd milk, with the addition of a little sugar. Jt is highly essential that the milk should be fnsb and pure. It is said that koumiss is a great cure for dyspepsia. Certainly it gives relief in that most painful disease. An excellent formula for the preparation of koumiss was furnished by Dr. John D. Johnson, some years ago. Here it is; 111 Pill a quart champagne bottle up to the neck with pure milk ; add two tablespoons of white sugar after dissolving tiie same in a little water over a hot lire ; add also a quarter of a penny cake of compressed yeast. Then tic the coik on the bottle securely and shake the mixture well; place in a room of the temperature of 50 to !'5 degrees Fahrenheit for six hours and finally in the icebox over night. Drink in such quantities as the stomach will require. It may be well to observe several important injunctions in preparing koumiss and they are: First, to be sure that the milk is pure; second, that the bottle is sound ; third, that the yeast is fresh; fourth, to open the mixture in the morning with great care on account of Us effervescent properties : fifth, not to drink at all if there is any curdle or thickened part resembling cheese, as tins indie,ur -s that the lirmentation has been prolonged beyond the proper time. The above formula, I think, is the best for preparing koumiss. Dyspeptics find much relief in its use. If prepared in a certain way koumiss will keep for a long time. It has a delicious taste, and is, 1 think, the best of all the summer beverages. The Tarters make it of mavea’ milk which ferments into a liquor which is very palatable. Koumiss, as made by chemists’ certainly gives great relief in all stomach troubles, as it is so easily assimilated.”

Nutriment in Food-— fat pork contains a large amount of nutriment. Butter has eighty-seven and a half per cent, of nutritive matter. The pseudo-butter, oleomargarine, has about the same value in this matter, whoa it is pure. In a pint of milk and a pint of oysters there is the same, amount of nutriment, all hough the oysters contain more protein ami the milk more tat. Cheese contains a large amount of nutrition. Fish is less nutritive than meats, bat five pounds of nutritive being obtained from one hundred pounds of material. It usually contains about five per cent. Salt mackerel is among the most nutritive, and flounder is one of the poorest. The broads representing the carbohydrates contain about thirty-three or thirty-five per cent, of water, flour from nine to thirteen per cent., corn and maize meal still more water. They have loss protein and more fat. In general, this class contains mostly all nutritive material and but little water, A pound of potato contains a large amount of water and but little ported!. The figures on which the statcmcnlg are based are not so satisfactory as could be desired, ns most of the experiments have been carried on in Europe, especially D ose of the animal foods. Tho Vegetable, fends have boon more investigated in this coiialiy than the animal.

The Human Manufactory.—A man may eat an 1 drink heartily all day, and sit and lonnge about doing nothing, in one sen*-,; of the word ; but his body must work hard all the time or it will die. Suppose the stomach rinsed to work within ten minutes after a hearty meal, the man would die of convulsions in a few hours ; or cholera or cramp colic would rack and wreck him. Supposing the pores of the skin—meaning thereby the glandular apparatus with which they are connected —should get on a•* strike," he would in an hour be burning up with fever; oppression would weigh upon the system, and soon become insupportable. Suppose the liver became mulish, the appetite would bn annihilated. fond would be loathed, sharp pains would invade the small of the back, and the head would ache to bursting. Suppose the kidneys should shut up shop, danger most imminent, suffering unbearable, and death most certain, would be the speedy and most unenviable result. If the little workshops of the ey.'should close, in an hour he could not shut nor open them without physical force, and in another hour he would be blind ; or if those of the tongue should close, it would hosome dry as a bone and stiff as steel. To keep such a complication of machinery in working order for a lifetime is a miracle of wisdom ; but to work them by the pleasures of eating and drinking is a miracle of beneficence.

Not an Evidence of ness is not an evidence of health, and few people covet largely increased avuidupois. ‘Vou’re getting fat,” is a common form of greeting intended to be complimentary ; but it it be true, it is seldom so regarded. Stout persons, particularly women, are very sensitive on the point, and would be glad to forget it, nut to be continually reminded of it. They are but ton well aware of the inconvenience, awkwardness, and discomfort of the condition to bo pleased by any reference thereto. Not only this, any excess of flesh is a sign of disease, if not disease itself. Stoutness, although not so called, is unquestionai.lv a misfortune. Keen body that is stout wishes to be otherwise, an t many that are stout are trying various ways to reduce th raselves. A man of ordinary height and build who weighs two hundred pounds generally weighs more than he ought to, and is made conscious of it in divers ways. There are exceptions ; but such is the rule,

Care of the Teeth .—The teetli should be brushed twice a day, The proper time for this is on rising in the morning and on retiring at night. In the morning a wash may be used. 15rush gently over the crowns of the teeth. This removes any mucus that has collected during the night, and loaves ihe mouth in a refreshed condition. Just before retiring a teeth powder should be employe 1, aad panicles of food that have lotgod between tho teeth removed, which, when left for several hours result in the fermentation of an acid, which causes softening of the tootii-straeturc, and thus promotes decay. Altercating, a quill toothpick and Huss-silk should bo used for removing the debris.

A New Remedy for Asthma— Pyridine is. aivord'.inr to tin; ! : nhni Mfilical-t', valuable an ami-asthmatic, whether the affection is o‘ cardiac origin or otherwise. About a •li>-’mi of the drug is placed on a plate in a ouib it. to which the patient pays periodi mI visits, of from twenty to thirty minutes duration. Unco times a day. After two or 1 1 ■ ■.. .(/o-.-a iiie vales in the chest disappear, t . ■;,|.. ; :ii ion is more free, and sleep is 'Vc ni, in, or at all events, relief f".;:i i :-i imaiic attacks. In some cases t;; ; it;:r we in-nt is permanent, in others it only '■■•ls mimpaimi fur live or six days. ;■; one treatment is then required, which is eilica 'ii.us, Imt which cannot be borne by all

Goll’ec as Medicine— ln Brazil, where quantities of coffee are used, and where ft!’ i hj ■ ■i'll ihilants take it many times a day, ale. hoii<m is completely unknown. The luimh'T of cafes in the. largest cities, where mail it tides of persons from tho highest down io the lowest ( lasses go in to take a enp of that delicious beverage which none but Bm--•ilians know how t omake properly—is enormous, while drinking-saloons or ha is are very few. and their patrons still fewer.

‘'Look here,” said an individual, the oilier day. t ■ - person of rath r delicate wganizatioii, " if you don’t take care of your hca'llt you will on info (he i; x : you haven't ■ u mneh ,'f a eonqitiilh'ii.' ‘ I never if it gets any woise I'M S'-ia-d ■ Old live. lit in innselo.” Vi 5