DIGESTIBILITY OF ALIMENTARY SUBSTANCES.
The facility with which alimentary substances are digested, depends on a variety of circumstances. Some kinds of food are naturally more difficult of digestion than others. This is especially the case with oily and fatty substances, which contain a large amount of nutritive matter in a concentrated form. Tenderness of fibre renders the digestive process more easy; and, therefore, all those circumstances which affect the texture of flesh have an influence on its digestibility. Violent muscular exertion previous to the death of the animal renders the flesh more easy of digestion. The flesh of young animals, though more tender than the flesh of adult animals, is frequently not so easily digested. Of adult animals, the youngest will be found more tender and digestible than old animals. Vegetables are generally more slowly digested than meat. Minute division facilitates digestion; hence, if food is properly masticated, the process of digestion will be more rapid than otherwise.
Some variety of food is unquestionably more agreeable and more conducive to health than a diet limited to one or a few simple articles. Accordingly, we find that, whenever the condition of men will admit of it, they universally make use of more or less variety of alimentary substances, and that variety increases very much in proportion to the wealth and ability which exists to gratify the desires of the palate.
Too great a variety of alimentary substances is always injurious when it becomes a temptation to excess. Thus, a much larger amount of food is taken than the wants of the body require, and more than the digestive organs have the capacity to dispose of.
It is impossible to point out to each individual the kind of diet which will suit best. This, to some extent, must be a matter of personal observation and experience. Peculiarities of constitution, habits of life, age, sex, etc., require modifications of diet in accordance with the natural wants of each individual.
Abstinence from all that is found or suspected to be injurious, uniform hours and temperate indulgence should be observed by all who value lasting health more than the mere temporary gratification of the palate.
CLOTHING.
Dress does not make the man, but it is often indicative of his character. Some men dress in such a manner as to indicate that they estimate themselves by the cost per yard of the garments they wear; others dress so as to carry an impression of perfect indifference to the feelings and sentiments of those around them. Both are wrong. Our personal appearance, which depends to a great extent on dress, is a matter of some consequence; and the man who wholly disregards the customs and habits of others in this respect will be very likely to be indifferent to the sentiments and feelings of society in other particulars, and at least may be in danger of passing for less than his true worth. But the fop, whose only accomplishment is the dress he wears, is usually despised as thoughtless and vain.
The style of dress which is most to be commended is that which will not draw attention either for its gaudiness or its plainness. The external appearance of our clothing should always be regarded as less important than its practical uses, inasmuch as bodily health is infinitely more important than personal appearance.
During the warm season we require clothing which will protect the body without retaining too large an amount of heat. For this purpose we prefer, in summer, materials which are good conductors of heat. Cotton and worsted, though not as good conductors as linen, are usually found sufficiently cool for the temperature of the Northern States, where the climate is so changeable that there are but few days in the season when linen can be worn with safety.