A MERE indigestion can temporarily metamorphose the character.  The eel stews of Mohammed II. kept the whole empire in a state of nervous excitement, and one of the meat-pies which King Philip failed to digest caused the revolt of the Netherlands.—­Oswald.

Few seem conscious that there is such a thing as physical morality.  Man’s habitual words and acts imply that they are at liberty to treat their bodies as they please.  The fact is, that all breaches of the laws of health are physical sins.—­Herbert Spencer.

    Practical right and good conduct are much more dependent on health
    of body than on health of mind.—­Prof.  Schneider.

    Dr. Abernathy’s reply to the Duke of York when consulted about his
    health was, “Cut off the supplies and the enemy will soon leave the
    citadel.”

FOOD FOR THE AGED AND THE VERY YOUNG.

FOOD FOR THE AGED

One of the first requisites of food for the aged is that it shall be easy of digestion, since with advancing age and decreasing physical energy, digestion and assimilation may be taken with impunity at an earlier period of life, overtax the enfeebled organs and prove highly injurious.  The fact that the vital machinery is worn and weakened with age has led to the popular notion that old people require a stimulating diet as a “support” for their declining forces.  That this is an error is apparent from the fact that stimulation either by drink or food lessens instead of reinforces vital strength, thus defeating the very purpose desired.  Flesh food in quantities is a peculiarly unsuitable diet for the aged, not alone because it is stimulating, but because it produces a tendency to plethora, a condition which is especially inimical to the health of old persons.  Eminent authorities on diet also reason that the loss of the teeth at this period, whereby thorough mastication of flesh food is done with difficulty, even with the best artificial aids, should be considered a sign that nature intends such foods to be discarded by the old.

A milk, grain, and fruit diet is undoubtedly the one best suited to the average person in old age.  Vegetables and legumes in well-prepared soups may also be used to advantage.  Directions for such soups, as also for cooking grains and grain products, will be found in the preceding pages.

The following bills of fare, one for each season of the year, will perhaps serve to illustrate how a varied and appetizing regimen may be provided without the use of flesh foods:—­

    BREAKFAST

    Fresh Fruits
    Graham Grits and Cream
    Prune Toast
    Graham Puffs
    Cream Crisps
    Strawberries
    Caramel Coffee or Hot Milk

    DINNER

    Vegetable Broth with Toasted Rolls
    Baked Potato with Pease Gravy
    Stewed Asparagus
    Cracked Wheat and Cream
    Whole-Wheat Bread
    Canned Berries
    Manioca with Fruit
    Caramel Coffee or Hot Milk