EATING FOR WORKING.

Globe, Volume XXIV, Issue 2590, 26 July 1882, Page 3

EATING FOR WORKING.

The importance c! this matter is far too little appreciated or understood by the great majority of farmers. Many who jsarefnlly consider what kinds and quantities of oats, coin, ground and out feed, hay o?" grass, will enable them to get the most good work out of their horses and oxen, the richest milk, or largest amount of it, from their cow* —also the best limes of feeding—sadly neglect to use similar thought and cars respecting themselves and their workmen, Tne foreigner working a New Jersey farm, in explaining how he g---t together money enough to buy it, said : “ We sells every ting that brings da cash; what wont sell we feeds to da bosses ; what de bosses don’t eat we feeds to de cows ; what de cowo don’t eat we feeds to de sheeps ; what de aheeps don’t eat we feeds to de pige; and what dey don’t eat we eata ourselves. ’’ This is an exaggerated statement, of course, but it illustrates a principle too often followed—selling the good and eating the poor. Strength comes only from suitable nutritious food, well digested. A man, whether employer or employed, will have far more working power if he eats as much, and only as much, as ho c m digest well, of lean meat, properly cooked, good bread, oatmeal, ordinary and curd cheese, and the like, than if consuming salt fat pork, cooked almost to a crisp, with potatoes, &o, A laborer paid & dollar or mors a day, will do double real work if five to tan cents extra be spent in supplying him with food that will give hlnf the fullest strength. Beans, if not charred or browned in cooking, peas, green or rips, good breid, and cabbage thoroughly cocked, supply the elements for muscular fores, The blood is the active helper in food, by supplying the gastric solve carries nourishment to the the brain, Wr.ila a heavy worked up, the blood is muscles and brain to the at hard work or exercise witlrmind or body, the blood is drawn fronr'the stomach, and lass nutriment is obtained from the food. It is a good rule to work slowly at first, after full meals, and increase the amount of exercise gradually, as the blood can be spared from the digestive organs. More will be accomplished by this course in working and thinking. The French people, who make a study of the subject, take a very little food on riling, a roll and coffee, and perhaps a baked appls, and begin work at daylight. Towards noon they take another similar simple repast, and do » full day’s work by four o’clock in the aftern non ; then rest a little, take a full hearty meal, and make a business of digesting it; During the rest of the evening and night, thi» meal is digested, diffused all through the system, and quietly builds up and strengthen* the muscles, so that they are ready for vigorcus work the next day. Experienced horsey men a-do:stand that with a heavy feed of® oats, &at night, and a light breakfast, b wee gets a reserved stock of muscular 1 c strength laid in in advance, and will travel \ J festor and further than one having a hearty feed to start on.