GOOD FOOD and GOOD HEALTH.
Upon this topic, Professor Blot, who lectured in !N~ew York the other day, thus expressed himself: —
The man who does not use his brain to select and prepare his food is not above the brutes that take it in the raw state. It is to the physique what education is to the mind, coarse or refined. Good and well prepared food beautified the physique the same as a good and well directed education beautifies the mind. People's taste is in food as in dress, differing not only in the selection of colors, but also in shape, therefore by our variety of dishes and our different styles of decorating them, by the easethat they can be prepared in the cheapest as well as in the most costly way, we think we meet all wants and tastes. In fact, to use a very trite remark, " You cannot make a gentleman by feeding him on codfish." There is no country where there is so much dyspepsia as in America, because our people pay but little attention to food, and eat too much meat for the exercise they take. If one has mental labor, fish every second day. at least is requisite. Soup sets all the glnnd« at work, and prepares the stomach for tho more important work of digestion, and therefore should be taken at dinner every day. Beef broth is to old age what is to the young. Cookery properly attended to keeps man iv health, and if the stomach is out of order the brain is affected. We have the soft and hard parts in our anatomy, and the bile, and therefore it is requisite to vary our food, We should eat more fruits, vegetables, soup, and fish. Fish and cheese are the best articles of diet to give to children. The United States has the most money of any people in the world, and the greatest abuudance of raw material, yet they live more poorly comparatively than any civilised nation. For instance there is a millionaire in Brooklyn who has pork and beans every second clay for dinner. Winkles are produced by the want of variety of food.
GOOD FOOD and GOOD HEALTH.
Wellington Independent, Volume XXVI, Issue 3197, 12 May 1871, Page 3
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