The Art of Living in Australia Part 4
CHAPTER V.
CLOTHING, AND WHAT TO WEAR.
It is worth considering somewhat minutely what are the requisites of perfect clothing, and what properties our different kinds of wearing apparel possess. Without doubt any reflection on the question of what is usually worn and what ought to be worn is not only of considerable interest generally, but of great moment likewise from a health point of view. It cannot be maintained too strongly that the question of the proper material for a suitable covering for the body takes a footing nearly equal to the very important one of diet itself. Now, there is no form of clothing which on its own account creates heat, or has the property of bestowing warmth upon the body, but the difference in it consists in its power of preventing the escape of the body heat. These qualities in the different varieties of wearing apparel will depend to a great extent upon the thickness of the materials, and also upon the varying power which they possess in detaining air within their meshes.
It is this latter property of retaining the air, which is warmed by contact with the body, in their interstices, which const.i.tutes the great difference in the various clothing materials. This is also an explanation of the well-known fact that loose garments are always warmer than tightly fitting ones, for in the former there is the layer of warm air in contact with the body, which has no opportunity for existing in the latter. In the same way two or three layers of under-garments will always be warmer than a single one, equal to their combined thickness, since there is a separate layer of air between each of the thinner ones.
All the differences in the various fabrics are due in chief part to the properties of heat. The ordinary or normal temperature of the human body is between 98 degrees and 99 degrees Fahrenheit, while that of the air will vary considerably, according to the climate and locality.
Each individual, therefore, must be regarded as a material, though living, object which is enveloped in a surrounding atmosphere. As such, heat will conform to certain fixed laws in its relations to the two bodies.
It is always a definite fact that when two bodies in contact with each other are of different temperatures, they tend to become of equal temperature. The warmer will part with its heat to the cooler, and the latter will in like manner reduce the temperature of the former. By covering, then, the surface of the body, it is prevented from giving its heat directly to the air, for the clothes intercept it by absorbing the heat themselves.
In the second place the clothes prevent a too rapid escape of heat from the body, and by keeping a layer of warm air in contact with the skin, they preserve the body heat. Again, the various materials used to clothe the body vary much as to the readiness with which they conduct heat; accordingly we speak of good and bad conductors of heat. A bad conductor, such as wool, will keep the heat of the body from escaping to the sir, and thus forms warm clothing, while a good conductor like cotton will lead away the heat quickly and prove cooler.
As said before, the texture of the material--that is, the size of its meshes--which allows air to pa.s.s more or less freely through it, also exercises a greater effect upon clothing. No healthy clothing is absolutely air-proof, the access of the air through it being necessary to our health and comfort. Thus oil-skin and mackintosh, which are air-tight as well as water-tight, make most people feel very uncomfortable.
In addition to their texture or permeability to air, and to their conducting or non-contracting powers, fabrics also vary according to their hygroscopic qualities. By hygroscopic is meant the power of absorbing moisture; thus a thin flannel is one of the coolest materials we can have, for it absorbs perspiration; while linen, which is non-hydroscopic, when moist allows the fluid to evaporate rapidly, and thus cools the body too quickly, and therefore dangerously. Hence flannel is a most suitable fabric in which to take exercise, as there is less danger of taking a chill.
There are four chief materials to be considered in connection with clothing, namely--cotton and linen, which belong to the vegetable kingdom, and silk and wool, which are obtained from the animal world.
These four, either in their own form or else in combination with each other, such as merino, const.i.tute most of our wearing apparel. Cotton is the fine, soft, downy material of a hairy nature which is found on the seeds of a certain plant, the cotton plant, which belongs to the mallow family. Its fibres are flattened in shape, and are twisted at intervals. The form of the fibres has an important effect in the action of cotton material on the skin. Being of a flattened shape, they have sharp edges, which in delicate skins are apt to cause irritation.
Cotton wears well, it is not absorbent of moisture nearly to the same extent as linen, nor does it conduct away the heat of the body so quickly as the latter, hence it is a warmer material than linen. On the other hand, it does not retain the heat against the body like wool, and is an appropriate material for dress in hot climates. In merino there is a mixture of about one-fifth to one-half part of wool with cotton.
Linen, the other product of the vegetable kingdom, is obtained from the fibres of the common flax. Its fibres, unlike those of other fabrics, are distinguished by their roundness and their freedom from stiffness. These properties give to it that peculiar softness which makes it so agreeable to the feel, and comforting and soothing to the skin. But, on the other hand, it has certain characters which are a drawback. As was stated before, it differs from cotton in that it is cooler, but unfortunately it absorbs moisture from the body quickly, and becomes saturated with perspiration. This is removed so quickly by the action of the external air, causing rapid evaporation, that there is great danger of a chill.
The next material in alphabetical order is silk, and it is also the first product of the animal world to be considered. As is well known, it is obtained from the coc.o.o.n of the silk-worm. The fibres of this material are round in shape like those of linen, and they are even softer than the latter. On this account the phrase "as soft as silk"
has pa.s.sed into a saying. It is softer to the feel than either cotton or linen, and is a bad conductor of heat, as it has little tendency to remove the heat from the body. It is therefore a warmer material than either of them; but, on the other hand, from some peculiar action caused by the slightest friction against the skin, it seems at times to cause irritation, and draw the blood to the surface. In many instances the flow of blood is 80 severe as to set up an eruption of the skin, and there is often so much irritation and intolerable itching produced, that the garment has to be left off.
Last, but not least, of the quartette under consideration comes wool, and it is just one of those materials whose place it would be almost impossible to fill. It is obtained from the sheep, and is one of our chief productions in Australia. Unfortunately it is somewhat irritating to some skins, and many persons will declare that they cannot bear the feeling of anything woollen. Another objection may be taken to it on cosmetic grounds, and it certainly is difficult to make a flannel garment look attractive; but still, with a little taste in the way of bordering, this may be overcome to a great extent. On the other hand, it has great advantages which none of the foregoing fabrics possess, and which have been already referred to.
Having thus minutely and scientifically examined into the properties of the various clothing materials, it will clearly be seen that the one which possesses the greatest advantages with the least possible disadvantages is wool. Hence it is to be chosen in preference to all other fabrics for wearing next the skin, because it wards off all risk of a chill striking the body. Its disadvantages, as said before, are mainly two, the first being that some declare it is impossible to wear it next the skin on account of its causing irritation; this, however, can only apply to new flannel, since after two or three washings it feels as smooth as the most fastidious skin could desire. The next objection, that it cannot be made to look attractive or ornamental, is to a certain extent true; but if it is simply a question of health VERSUS appearance, those who would sacrifice the former deserve to suffer. In this matter we may learn a wrinkle from a practical cla.s.s of men, namely, sailors. One will find many of them pin their faith on the virtues of an abdominal flannel bandage, reaching from the lower part of the chest well down to the hips. It thus covers the loins and abdomen, and for warding off attacks of lumbago and muscular rheumatism, and for protecting the kidneys, it certainly is valuable.
A flannel under-garment reaching from the neck well down to the hips should always be worn, and in summer it may be of a thinner material than in the cooler weather. It is better to have four made, so that two can be washed at a time. In this way two can be in use every week, changing them day by day, so that one is getting thoroughly aired while the other is being worn. The one which is being aired should be turned inside out, so that the part which has been in contact with the skin becomes thoroughly purified. It must be remembered, however, that flannel is very liable to shrink from repeated washings. This may be provided for by taking care that the under-garment, when first obtained, is several sizes too large. In fact, it can hardly be too large at first, especially in the case of the thicker one for the cooler months, which shrinks much more proportionately than does the thinner one for the hot season. This shrinking, however, can to a great extent be presented by paying attention to the following points: These woollen under-garments should be washed by themselves not with any other clothes, in only moderately hot water. Next, while they are still damp, and before becoming dry, they should be thoroughly stretched upon a table and then well ironed out.
With regard to the sleeping apparel, there is no doubt the modern pyjamas are a great improvement on the old-fashioned bedgown. They are more thoroughly protective to the skin, and keep the extremities uniformly warm, which the latter fails to do. They are better made of flannel, thin in summer and thicker in winter. Persons who are in the habit of wearing woollen material next the skin during the day should certainly keep to the same at night, otherwise the change is too great, and there is thus great risk of taking a chill. The flannel under-garment which has been worn during the day can then be taken off at night without any danger, and has the opportunity of being aired. It might hardly seem necessary to refer to this fact, namely, that the under-garment which has been worn during the day should be taken off at night. Yet I can only say that instances in which this particular garment is never taken off at all, but is worn continuously both night and day, perhaps for a whole week at a time, are not altogether so rare as they might be.
In conclusion reference may be briefly made to a subject which is probably within the experience of everyone. There ale many people who pride themselves on not requiring any extra clothing during the colder months, and evidently look upon this fact as a proof that they possess Spartan powers of endurance, and that cold is a matter of perfect indifference to them. Now, it may be that a few individuals differ essentially from the rest of humanity, and do not require any change of clothing all the year round. But the majority of people who profess this disregard to climate certainly appear as if they would be all the better for warmer material, for their faces look pinched and their hands seem nearly frozen with the cold. But the fact is that even if the want of thicker clothing is not particularly felt during the cold weather, it is always wiser to wear an extra allowance, for the heat of summer can be endured better if this principle is carried out. If a common-sense view of the matter is taken, then it will be readily apparent why it is desirable to wear plenty of warm clothing during the colder months.
CHAPTER VI.
DIET
The larger part of this work is taken up with a consideration of the most suitable diet for those living in Australia. In this way a greater restriction in the amount of butcher's meat is counselled, while a more widely extended use of fish, vegetables, and salad plants is advocated.
And as far as beverages are concerned, Australian wine of a low alcoholic strength is recommended as being the most natural beverage for every-day use. But there are a few other matters connected with food, and drink, and daily habits which will deserve some little reference, and accordingly they will be dealt with. These are fruit, tea, coffee, iced drinks, and the use of tobacco. All these are important enough to merit notice; indeed, they are subjects possessing more than usual interest.
Before proceeding to give attention to these, however, it will be most convenient, at this stage, to make some remarks upon the vital topic of the first meal of the day. With the great bulk of our population sufficient heed is never given it, and yet it is of infinite consequence. By far the greater number of people dawdle in bed till the last possible moment, when all at once they jump into their bath--that is, if they take a bath--swallow a hasty breakfast, and make a frantic rush for their steamer, train, or tram, in order to begin their daily work. How very much better than all this bustle, hurry, and scuttle an hour's earlier rising would be! It would afford ample time for the bath, which should be a bath in the truest sense of the term; it would, above all, give a proper opportunity for a leisurely breakfast, which is in every respect the most important meal of the day; and lastly, it would save that wild dash at the last, which is so fatal to proper digestion and well-being.
But it is a sad fact that, in most cases, even when there is due time given to it, the monotony of the ordinary breakfast is almost proverbial. With regard to the average household it is a matter of deep conjecture as to what most people would do if a prohibition were placed upon chops, steak, and sausages for breakfast. If such an awful calamity happened, many the father of a family would have to put up with scanty fare. It is very much to be feared that the inability to conceive of something more original for the morning meal than the eternal trio referred to is a melancholy reproach to the housekeeping capabilities of many. To read an account of a highland breakfast, in contradistinction to this paucity of comestibles, is to make one almost pensive. The description of the snowy tablecloth, the generously loaded table, the delicious smell of the scones and honey, the marmalade, the different cakes, the fish, the bacon, and the toast, is enough to create a desire to dwell there for a very prolonged period. However, REVENONS A NOS MOUTONS; this has been adverted to, not so much with the idea of urging people to copy such an example, because expense would render it an impossibility, but to try and awaken a determination to make more variety at the breakfast table. It is to be hoped that some of the recipes at the end of the volume will serve as a means of initiating a reform in this respect.
But under all circ.u.mstances, whether brain or muscle be employed by the bread-winner, a substantial breakfast is of first-rate importance.
There is one form of food which it is especially necessary should const.i.tute part of the meal, and which must be referred to. This is that variety known as the hydro-carbons or fats. The value of fat, in any of its many forms, in promoting the health of the body and preventing the onset of wasting diseases is hardly appreciated, and besides this action it markedly serves to nourish the brain and nervous system. Dr. Murchison, the late eminent physician, was wont to declare that bacon fat or ham fat was worth a guinea an ounce in the treatment of wasting diseases. Cod liver oil, also, has a wide repute in the treatment of the same cla.s.s of maladies. Indeed, it is related of an eminent barrister that he used to take a full dose of cod liver oil some time before going to plead an important case, for he found it better brain food than anything else.
In our semi-tropical climate, however, a dislike is often taken to b.u.t.ter when it is presented at breakfast in the form of semi-liquid grease. It would require a person with the stomach of an ostrich to digest, to say nothing of relish, such an oleaginous compound during our hot months. But if this necessary and all-important article of diet can be presented in an appetising shape, what a desirable result is achieved I The ma.s.s of the people--I am not referring to those who are well endowed with worldly gifts--are apt to look upon the ice chest as a luxury which is altogether beyond their means. But, as I have said elsewhere, I am firmly persuaded that if the price of ice were brought down to one-halfpenny per pound, and if a company were formed to deliver such a small quant.i.ty as six pounds per day, or every second day, it would be a great boon, and moreover a wonderfully profitable speculation. A very small and suitable ice chest could be constructed, to sell at a few shillings, solely to preserve the b.u.t.ter in a congealed, and therefore palatable, state, for children as well as for adults. The former would take it with great avidity, and the benefit to health resulting therefrom would be incalculable. Even in some of the better-cla.s.s houses ice is looked upon too much as a luxury, and not, as it should be, a necessity; indeed, the money saved from gas during the summer months might well be expended in ice.
Not only is this fatty breakfast a necessary feature in the diet of everybody, particularly of the young and growing population, but it is likewise a most important matter with all brain workers. If the business or professional man can put in a liberal breakfast, consisting largely of b.u.t.ter, fat bacon or ham, he can go on all day with a feeling of energy and buoyancy. It is in this aversion to fatty matter, in any shape or form, that the bilious and dyspeptic are so fearfully handicapped. And not only is it necessary for an active mental worker to be supplied with a good proportion of fatty material, but, as I have just said, it is essential that his breakfast should be a substantial one, in which his food is not stinted in any way. As Dr. Milner Fothergill said: "I would always back a good breakfaster, from a boy to a game c.o.c.kerel; a good meal to begin the day is a good foundation."
So, too, Mr. Christopher Heath, the well-known London surgeon, in his advice to house surgeons and other medical officers living in hospitals, says, "the first symptom of `knocking up,/' is an inability to eat breakfast," and goes on to point out how important a meal it is, and that it should be taken deliberately and without undue haste.
FRUIT
It is undoubtedly a most fortunate thing for us in Australia that fruit is so abundant, and that it is easily within the reach of all. There is something wonderfully attractive about it; its colouring in particular appeals so to the eye that a good show of well-a.s.sorted fruit is always certain to ensure attention. Many fruits, moreover, have a magnificent fragrance which lends to their agreeable taste. It is somewhat of a pity that fruit is not more ordinarily eaten at meals, particularly with the breakfast. There is an old proverb that fruit is gold in the morning, silver at noon, and lead at night; and it is undoubtedly a fact that it is especially beneficial when eaten early in the day. In France, fruit is a constant part of every meal, and there is no question but that such a proceeding is desirable. It was formerly the custom with English people at regular dinners to have dessert on the table all through the courses, but it is now more customary to present it at the termination of the repast, so that it is quite fresh and not saturated with odours absorbed from the soup, fish, etc.
The agreeable qualities of fruits may be said to reside in three different factors. First, there is the proportion of sugar, gum, pectin, etc., to free acid; next, the proportion of soluble to insoluble matters; and thirdly, the aroma, which, indeed, is no inconsiderable element therein. This latter quality--the aroma, fragrance, or perfume of fruit--is due to the existence of delicate and exquisite ethers. These subtle ethers Are often accompanied by essential oils, which may render the aroma more penetrating and continued. Those fruits like the peach, greengage, and mulberry, which almost melt in the mouth, contain a very large amount of soluble substances. Some fruits, like the peach and apricot, carry but a small amount of sugar as compared with the free acid they contain. Yet the free acid is not distinctly perceptible, because its taste is covered by a larger proportion of gum, pectin, and other gelatinous substances.
There are other fruits again, such as the currant and gooseberry, which are markedly acid, because there is only a small amount of gum and pectin, and a relatively larger amount of free acid.
With regard to fruit when eaten in its raw state, the question of ripeness is a most important ones and is always to be considered; so that whatever views may be entertained as to the dietetic value of ripe fruit, there is a consensus of opinion on the fact that when unripe it is most injurious. Care must be taken, therefore, to see that it is perfectly ripe, and no considerations of economy must be allowed to over-ride the fact. At the same time, though ripeness is a necessary qualification of wholesomeness, yet fruit must not be over-ripe, as changes occur which render it undesirable for the system, and thus in avoiding Scylla we may fall into Charybdis. The skin of fruit should never be eaten, nor should the stones, pips, or seeds be swallowed, as there is a danger of their acc.u.mulating in a small pouch of the bowel known as the vermiform appendix. Their lodgment in this little pocket is a constant source of peril, and would soon set up an inflammation, which must always be attended with a considerable amount of danger.
As to the question of the unripeness or over-ripeness of fruit, the following remarks by Dr. F.W. Pavy, an acknowledged authority on all that relates to food, and worth recording:--"Fruit forms an agreeable and refreshing kind of food, and, eaten in moderate quant.i.ty, exerts a favourable influence as an article of diet. It is chiefly of service for the carbo-hydrates, vegetable acids, and alkaline salts it contains. It enjoys, too, in a high degree, the power of counteracting the unhealthy state found to be induced by too close a restriction to dried and salted provisions. Whilst advantageous when consumed in moderate quant.i.ty, fruit, on the other hand, proves injurious if eaten in excess. Of a highly succulent nature, and containing free acids and principles liable to undergo change, it is apt, when ingested out of due proportion to other food, to act as a disturbing element, and excite derangement of the alimentary ca.n.a.l. This is particularly likely to occur if eaten either in the unripe or over-ripe state; in the former case, from the quant.i.ty of acid present; in the latter, from its strong tendency to ferment and decompose within the digestive tract. The prevalence of stomach and bowel disorders, noticeable during the height of the fruit season, affords proof of the inconveniences that the too free use of fruit may give rise to."
The different forms of fruit, and also of vegetables, owe their great value to the fact that they possess powerful anti-s...o...b..tic properties.
It will be best and simplest to define the word "anti-s...o...b..tic" as "good against the scurvy." This latter disease is notably dependent on a want of fresh fruit and vegetables in the dietary, and consequently is more often observed amongst sailors; and though accessory conditions, such as great privations, bad provisions, or unhealthy surroundings, may predispose to it, yet that which essentially produces it is the deficiency of the former articles from the food. At the present time it is not nearly so frequently seen, since, according to the mercantile marine regulations, subject to legislative enactments pa.s.sed in 1867, in lieu of vegetables, one ounce of lime juice, sweetened with the same quant.i.ty of sugar, must be served out to each man daily.
In scurvy there is some great change effected in the blood, and it is as well to refer briefly to the characters possessed by the latter. The blood as it exists in the body is a red alkaline fluid, having a saltish taste and possessing quite a noticeable odour. It consists of minute bodies, the corpuscles, immersed in a liquid, the LIQUOR SANGUINIS. Salts also enter into its composition, and include the chlorides of potash and soda; the phosphates of lime, magnesia,-and soda; the sulphate of potash, and free soda. Of these the salts of soda predominate, and the chloride--that is, common salt--is usually in excess of all the others. The uses of these salts in the blood are to supply the different tissues with the salts they respectively require, to take part in maintaining the proper specific gravity and alkaline character of the blood, and to prevent any changes going on within it.
In scurvy, as mentioned before, the blood seems to undergo some great change, and there are acc.u.mulations of it beneath the skin. The gums become spongy, bleeding on the slightest touch, and the teeth frequently loosen. Blood often flows from the mouth and nose, or is vomited from the stomach, or is pa.s.sed through the bowels. Dr. Garrod advanced the view that scurvy was dependent on a deficiency of potash in the stem, and that vegetables which contained potash supplied the want. It is questionable, however, whether the disease is due to this fact alone, since beef tea, which contains a good deal of potash, may be given freely to a s...o...b..tic patient, yet he fails to recover till proper anti-s...o...b..tic diet is supplied. Dr. Ralfe found by experiments that when acids are injected into the blood, or an excess of acid salts administered, the same changes occur in the blood as in scurvy. Hence he supposes that the latter disease is caused by a decrease in the alkalinity of the blood, which results from the absence of fruit and vegetables from the food.
Now, although characteristic cases of scurvy are as a rule to be met with chiefly in sailors, yet there is no doubt that an insufficiency of the preceding in the dietary brings about an unhealthy condition of the system. Many typical examples of this are frequently seen in the patients admitted into our hospitals. They have been living, perhaps, in isolated districts in the country, where their sole food was mutton and damper, with no restriction placed on tea and tobacco. As a rule their skin presents evidences of the need of proper diet, for it looks unhealthy and is often covered with boils. But apart from these cases, which so plainly indicate the origin of the poor condition of the blood, there are many instances in which, from the want of vegetable food and fruit, the system becomes greatly deranged.
moreover, what is known as the blood being "out of order" is mostly due to an unsuitable diet, consisting of animal food in excess, and a corresponding deficiency of the other essentials.
The use of fruit, again, is especially indicated in persons disposed to the formation of uric acid in excess. When this actually occurs, the system becomes overloaded with deleterious matter, and the blood and body fluids are then saturated with a MATERIES MORBI. This morbific material is best understood by regarding it as being in an incomplete or half-way stage, in which form it is injurious. But, on the other hand, if it had proceeded to its final change, the completed product would have been harmless. Indeed, it is as the latter that it mostly leaves the body in ordinary conditions of health. Well then, the retention within the system of this incompletely transformed material gives rise to various symptoms. One of them is a bitter or "coppery"
taste in the mouth, notably in the early morning. Oftentimes, too, patients will complain that they do not feel at all refreshed on rising, even when they have slept fairly well--which does not happen too frequently. There may be also a great tendency to drowsiness, accompanied by severe pains in the limbs, coming on about an hour after meals. Other symptoms which are commonly met with are great irritability of the temper and lowness of spirits. There is frequently a headache of a peculiar kind. It comes on generally in the morning, and may last all day, or even for several days. It is a dull, heavy pain, felt most often in the forehead. A curious feature of the affection which sometimes exists is an incontrollable desire to grind the teeth during the waking hours. There are other symptoms, also, characteristic of the same malady, namely, palpitation of the heart and intermittency of the pulse; a liability to colds on the chest; and perhaps repeated attacks of difficulty in breathing. From all this it follows that a more liberal supply of fruit for such individuals would be followed by the most beneficial results and their children might well be taught to follow their example. For it must be remembered that all fruits contain alkaline salts which are good for the blood. These alkaline vegetable salts become changed within the body, and converted into the carbonate of the alkali, in which latter form they pa.s.s out of the system.
But before finally closing this portion it is necessary to say a few words about olives, from which the famous olive oil is obtained, and indeed with regard to their virtues nearly a volume might be written.
With many people the olive, like the tomato, is an acquired taste, and unfortunately too many fail to overcome their first impressions; but it is certainly worth acquiring, even if the process takes a long time and requires much perseverance, on account of its highly nutritive value.
Children are often very fond of olives, and persistent efforts should be made to induce those who do not like them to overcome their aversion. We speak of "French olives" and "Spanish olives"; the former are gathered young, and are small and hard, while the latter are allowed to remain till a later period of growth, when they become softer and more pulpy. The French olives are more piquant in flavour than the larger kind. They are also better to eat as a fruit, though many prefer the Spanish, and are sometimes employed to clear the palate before drinking wines. The larger or Spanish olives are more adapted for cooking, as in the dish known as beef olives, and also for salads. There must be no misconception as to the name French or Spanish as applied to olives; it does not refer to the country from which they are derived, but simply serves to indicate that they are taken from the tree at a particular time in accordance with the habit observed in the respective countries. The mode of preparing the olives as they reach us is as follows: They have been gathered when green, and soaked first of all in strong lye--that is, water saturated with alkaline salt, obtained by steeping wood ashes in the former. They are next soaked in fresh water to remove the somewhat acrid and bitter taste, and are then bottled in a solution of salt and water. Ordinarily they are presented at table in a dish or other suitable vessel, with a little of the liquid in which they have been preserved. In conclusion it may be added that olives form an historical dish, for we are told that the supper of Milton the poet consisted usually of bread and b.u.t.ter and olives.
TEA
Tea, with which we are all so familiar, is in reality a number of dried rolled leaves of the tea plant, Camellia Thea, cultivated chiefly in China and the contiguous countries. It is used excessively throughout Australasia--for has it not been shown that our four million people use more of this beverage than the millions who inhabit Continental Europe, if Russia be excepted? This fact is much to be deplored, for when taken in excess it causes severe functional derangement of the digestive organs, and prejudicially affects the nervous system. The gentler s.e.x are greatly given to extravagant tea-drinking, exceeding all bounds of moderation in this respect. Many of them, moreover, live absolutely on nothing else but tea and bread and b.u.t.ter. What wonder, then, that they grow pale and bloodless; that their muscles turn soft and flabby; that their nervous system becomes shattered; and that they suffer the agonies of indigestion? Their favourite time for a chat and the consumption of tea is at any period between ten o'clock in the morning and three in the afternoon. Now, if there is anything of which I am certain, it is that tea in the middle of the day, say from ten o'clock to three, is a deadly destructive fluid. And I am equally certain, too, that innumerable numbers of young girls employed in business do themselves an irreparable amount of injury by making their mid-day meal consist of nothing else but tea and a little bread and b.u.t.ter. There is no nourishment whatever in such fare, and it inevitably leads to the bad symptoms already detailed and general unhealthiness, if not to the onset of graver disease. No, they require something which is nutritious, such as a little warm soup of some kind, a modic.u.m of bread, and say two different varieties of vegetables to follow. Of course this may be extended to include pudding, stewed fruit, &c., but the former is ample enough in many respects. This is a very important matter to which the attention of proprietors and managers of large establishments, factories, and other places employing many female hands might well be directed. And, moreover, if ever there was an opportunity for an active organization to achieve really valuable work, it would be in seeing that our city girls had something better to eat in the middle of the day than tea and bread and b.u.t.ter.