Prev | Current Page 104 | Next

Campbell, Helen Stuart, 1839-1918

"The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes"


Living on such principles, work can go on till the time for work is over,
and the long sleep comes as quietly as to a tired child. Simple
common-sense and self-control will free one once for all from the fear,
too often hanging over middle life, of a paralytic and helpless
invalidism, or the long train of apoplectic symptoms often the portion
even of middle life.
I omit detail as to the character and effects of tea, coffee, alcohol, &c,
such details coming in the chapters on the chemistry of food.


CHAPTER X.
THE CHEMISTRY OF ANIMAL FOOD.

Animal food has a wider range than is usually included under that head.
The vegetarian who announces that no animal food is allowed upon his table
offers a meal in which one finds milk, eggs, butter, and cheese,--all
forms of animal food, and all strongly nourishing. A genuine vegetarian,
if consistent, would be forced to reject all of these; and it has already
been attempted in several large water-cures by enthusiasts who have laid
aside their common-sense, and resigned with it some of the most essential
forces for life and work. Meat may often be entirely renounced, or eaten
only at rare intervals, with great advantage to health and working power,
but the dietary for the varied nourishment which seems demanded must
include butter, cheese, eggs, and milk.


Pages:
92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116