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Simple Food Cooking Recipe

Below is the quick and easy cooking recipe for Food.

In the early ages of the world, mankind were chiefly supported by berries, roots, and such other vegetables as the earth produced of itself, according to the original grant of the great Proprietor of all things. In later ages, especially after the flood, this grant was enlarged. And man had recourse to animals, as well as to vegetables artificially raised for their support, while the art of preparing food has been brought to the highest degree of perfection. Vegetables are however, with a few exceptions, more difficult of digestion than animal food. But a due proportion of both, with the addition of acids, is the most conducive to health, as well as agreeable to the palate. Animal as well as vegetable food may be rendered unwholesome by being kept too long. And when offensive to the senses, they become alike injurious to health. Diseased animals,13 and such as die of themselves, ought never to be eaten. Such as are fed grossly, stalled cattle and pigs, without any exercise, do not afford food so nourishing or wholesome as others. Salt meat is not so easily digested as fresh provisions, and has a tendency to produce putrid diseases, especially the scurvy. If vegetables and milk were more used, there would be less scurvy, and fewer inflammatory fevers. Our food ought neither to be too moist, nor too dry. Liquid food relaxes and renders the body feeble: hence those who live much on tea, and other watery diet, generally become weak, and unable to digest solid food. They are also liable to hysterics, with a train of other nervous affections. But if the food be too dry, it disposes the body to inflammatory disorders, and is equally to be avoided. Families would do well to prepare their own diet and drink, as much as possible, in order to render it good and wholesome. Bread in particular is so necessary a part of daily food, that too much care cannot be taken to see that it be made of sound grain duly prepared, and kept from all unwholesome ingredients. Those who make bread for sale, seek rather to please the eye than to promote health. The best bread is that which is neither too coarse nor too fine, well fermented, and made of wheat flour, or wheat and rye mixed together. Good fermented liquors, neither too weak nor too strong, are to be preferred. If too weak, they require to be drunk soon, and then they produce wind and flatulencies in the stomach. If kept too long, they turn sour, and then become unwholesome. On the other hand, strong liquor, by hurting the digestion, tends to weaken and relax: it also keeps up a constant fever, which exhausts the spirits, inflames the blood, and disposes the body to numberless diseases. Beer, cider, and other family liquors, should be of such strength as to keep till they are ripe, and then they should be used. Persons of a weak and relaxed habit should avoid every thing hard of digestion: their diet requires to be light and nourishing, and they should take sufficient exercise in the open air. Those who abound with blood, should abstain from rich wines and highly nourishing food, and live chiefly on vegetables. Corpulent persons ought frequently to use radish, garlic, or such things as promote perspiration. Their drink should be tea, coffee, or the like; they ought also to take much exercise, and but little sleep. Those who are of a thin habit, should follow the opposite course. Such as are troubled with sour risings in the stomach, should live chiefly on animal food. And those who are afflicted with hot risings and heartburn, should have a diet of acid vegetables. Persons of low spirits, and subject to nervous disorders, should avoid all flatulent food, whatever is hard of digestion, or apt to turn sour on the stomach. Their diet should be light, cool, and of an opening nature; not only suited to the age and constitution, but also to the manner of life. A sedentary person should live more sparingly than one who labours hard without doors, and those who are afflicted with any particular disease ought to avoid such aliment as has a tendency to increase it. Those afflicted with the gravel ought to avoid every thing astringent. And the scorbutic of every description, salted or smoked provisions. In the first period of life, the food should be light, but nourishing, and frequently taken. For infants in particular, it ought to be adapted to their age, and the strength of their digestive powers. No food whatever that has been prepared for many hours should be given them, especially after being warmed up; for it creates flatulence,13 heartburn, and a variety of other disorders. Sudden changes from liquid to solid food should be avoided, as well as a multiplicity of different kinds. And all stimulating dishes and heating liquors, prepared for adults, should be carefully withheld from children. The common but indecent practice of introducing chewed victuals into their mouth, is equally disgusting and unwholesome. Solid food is most proper for the state of manhood, but it ought not to be too uniform. Nature has provided a great variety for the use of man, and given him an appetite suited to that variety: the constant use of one kind of food therefore is not good for the constitution, though any great or sudden change in diet ought as well to be avoided. The change should be gradual, as any sudden transition from a low to a rich and luxurious mode of living, may endanger health, and even life itself. The diet suited to the last period of life, when nature is on the decline, approaches nearly to that of the first: it should be light and nourishing, and more frequently taken than in vigorous age. Old people are generally afflicted with wind, giddiness, and headachs, which are frequently occasioned by fasting too long, and even many sudden deaths arise from the same cause. The stomach therefore should never be allowed in any case to be too long empty, but especially in the decline of life. Proper attention to diet is of the utmost importance, not only to the preservation of health, but in the cure of many diseases, which may be effected by diet only. Its effects indeed are not always so quick as those of medicine, but they are generally more lasting, and are obtained with greater ease and certainty. Temperance and exercise are the two best physicians in the world. And if they were duly regarded, there would be little occasion for any other.

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