Rensselaer Union, Volume 6, Number 38, Rensselaer, Jasper County, 11 June 1874 — Seasonable Food. [ARTICLE]

Seasonable Food.

The wholesomeneßs of food depends nearly as much on the time it is taken as on the quantity. We have grown so luxurious in our physical as well as men- - tal tastes that we are constantly tempted to eat things out of season. Yielding to the temptation, as we often do, we pay the penalty, soon or late, in temporarvor chronic derangement of our health. The meat which is excellent in cold may not, be desirable in warm weather; fish is best during spring and early summer; vegetables and fruit are nutritious when they are fully ripened by sun and season, and not artificially stimulated. Nature knows what she is doing; she furnishes for every latitude the productions fittest for such latitude. We need variety, not so much at one time, as from time to time. The delicacies of the season will not hurt us; but the delicacies out of season certainly will, if long continued. The appetite so jaded as to crave oysters in July, or strawberries in December, needs careful correction by the adoption of the simplest habits. The palate naturally relishes what Nature has near at hand. As a rule, not only is the simplest food the best food, but the most seasonable is, in the long run, the most appetising. There is no difficulty in determining what we should eat, since the products of our climate show us plainly month by month Fish, flesh and fruit, by their plumpness, tenderness and ripeness, themselves denote when they are ready to be eaten. A sound stomach will profit by whatever an unspoiled palate enjoys.— ScriHer't Monthly.