A bad breath arises more frequently than otherwise from neglected and decayed teeth. If it is occasioned by a foul stomach, a pure diet, bathing, water injections, and a general attention to the laws of health are required for its removal.

III.—EATING AND DRINKING

Whatever has a bearing upon health has at least an indirect connection with manners; the reader will therefore excuse us for introducing here a few remarks which may seem, at the first glance, rather irrelevant. Sound lungs, a healthy liver, and a good digestion are as essential to the right performance of our social duties as they are to our own personal comfort; therefore a few words on eating and drinking, as affecting these, will not be out of place.

1. What to Eat

An unperverted appetite is the highest authority in matters of diet. In fact, its decisions should be considered final, and without the privilege of appeal. Nature makes no mistakes.

The plant selects from the soil which its roots permeate, the chemical elements necessary to its growth and perfect development, rejecting with unerring certainty every particle which would prove harmful or useless. The wild animal chooses with equal certainty the various kinds of food adapted to the wants of its nature, never poisoning itself by eating or drinking any thing inimical to its life and health. The sense of taste and the wants of the system act in perfect harmony. So it should be with man. That which most perfectly gratifies the appetite should be the best adapted to promote health, strength, and beauty.

But appetite, like all the other instincts or feelings of our nature, is liable to become perverted, and to lead us astray. We acquire a relish for substances which are highly hurtful, such as tobacco, ardent spirits, malt liquors, and the like. We have "sought out many inventions," to pander to false and fatal tastes, and too often eat, not to sustain life and promote the harmonious development of the system, but to poison the very fountains of our being and implant in our blood the seeds of disease.

Attend to the demands of appetite, but use all your judgment in determining whether it is a natural, undepraved craving of the system which speaks, or an acquired and vicious taste, and give or withhold accordingly; and, above all, never eat when you have no appetite. Want of appetite is equivalent to the most authoritative command to eat nothing, and we disregard it at our peril. Food, no matter how wholesome, taken into our stomachs under such circumstances, instead of being digested and appropriated, becomes rank poison. Eating without appetite is one of the most fatal of common errors.

We have no room, even if we had the ability and the desire, to discuss the comparative merits of the two opposing systems of diet—the vegetarian and the mixed. We shall consider the question of flesh-eating an open one.

Your food should be adapted to the climate, season, and your occupation. In the winter and in northern climates a larger proportion of the fatty or carboniferous elements are required than in summer and in southern latitudes. The Esquimaux, in his snow-built hut, swallows immense quantities of train-oil, without getting the dyspepsia; still, we do not recommend train-oil as an article of diet; neither can we indorse the eating of pork in any form; but these things are far less hurtful in winter than in summer, and to those who labor in the open air than to the sedentary.

Live well. A generous diet promotes vitality and capability for action. "Good cheer is friendly to health." But do not confound a generous diet with what is usually called "rich" food. Let all your dishes be nutritious, but plain, simple, and wholesome. Avoid highly seasoned viands and very greasy food at all times, but particularly in warm weather, also too much nutriment in the highly condensed forms of sugar, syrup, honey, and the like.

If you eat flesh, partake sparingly of it especially in summer. We Americans are the greatest flesh-eaters in the world, and it is not unreasonable to believe that there may be some connection between this fact and the equally notorious one that we are the most unhealthy people in the world. An untold amount of disease results from the too free use of flesh during the hot months. Heat promotes putrefaction; and as this change in meat is very rapid in warm weather, we can not be too careful not to eat that which is in the slightest degree tainted. Even when it goes into the stomach in a normal condition, there is danger; for if too much is eaten, or the digestive organs are not sufficiently strong and active, the process of putrefaction may commence in the stomach and diffuse a subtle poison through the whole system.

Hot biscuits; hot griddle cakes, saturated with butter and Stuart's syrup; and hot coffee, scarcely modified at all by the small quantity of milk usually added, are among the most deleterious articles ever put upon a table. While these continue to be the staples of our breakfasts, healthy stomachs and clear complexions will be rare among us. Never eat or drink any thing HOT.

Good bread is an unexceptionable article of diet. The best is made of unbolted wheat flour. A mixture of wheat and rye flour, or of corn meal with either, makes excellent bread. The meal and flour should be freshly ground; they deteriorate by being kept long. If raised or fermented bread is required, hop yeast is the best ferment that can be used. [For complete directions for bread-making, see Dr. Trall's "Hydropathic Cook-Book."]

The exclusive use of fine or bolted flour for bread, biscuits, and cakes of all kinds, is exceedingly injurious to health. The lignin or woody fiber which forms the bran of grains is just as essential to a perfect and healthful nutrition as are starch, sugar, gum, and fibrin, and the rejection of this element is one of the most mischievous errors of modern cookery.

Johnny-cake, or corn bread, is an excellent article, which is not yet fully appreciated. It is palatable and wholesome. Hominy, samp, cracked wheat, oatmeal mush, and boiled rice should have a high place on your list of edibles. Beans and peas should be more generally eaten than they are. They are exceedingly nutritious, and very palatable. In New England, "pork and beans" hold the place of honor, but elsewhere in this country they are almost unknown. Leaving out the pork (which, personally, we hold in more than Jewish abhorrence), nothing can be better, provided they are eaten in moderation and with a proper proportion of less nutritious food. They should be well baked in pure, soft water. A sufficient quantity of salt to season them, with the addition of a little sweet milk, cream, or butter while baking, leaves nothing to be desired. If meat is wanted, however, a slice of beefsteak, laid upon the surface, will serve a better purpose than pork. Potatoes, beets, turnips, carrots, parsneps, and cabbages are good in their place.

But Nature indicates very plainly that fruits and berries, in their season, should have a prominent place in our dietary. They are produced in abundance, and every healthy stomach instinctively craves them. Strawberries, blackberries, raspberries, whortleberries, cherries, plums, grapes, figs, apples, pears, peaches, and melons are "food fit for gods." We pity those whose perverted taste or digestion leads to their rejection. But some are afraidto eat fruits and berries, particularly in midsummer, just the time when nature and common sense say they should be eaten most freely. They have the fear of cholera, dysentery, and similar diseases before their eyes, and have adopted the popular but absurd idea that fruit eating predisposes to disorders of the stomach and bowels. Exactly the reverse is the fact. There are no better preventives of such diseases than ripe fruits and berries, eaten in proper quantities and at proper times Unripe fruits should be scrupulously avoided, and that which is in any measure decayed as scarcely less objectionable. Fruit and berries should make a part of every meal in summer. In winter they are less necessary, but may be eaten with advantage, if within our reach; and they are easily preserved in various ways.

We might write a volume on the subject of food, but these general hints must suffice. If you would pursue the inquiry, read O. S. Fowler's "Physiology, Animal and Mental," and the "Hydropathic Cook-Book," already referred to.

2. When to Eat

Eat when the stomach, through the instinct of appetite, demands a new supply of food. If all your habits are regular, this will be at about the same hours each day; and regularity in the time of taking our meals is very important. Want of attention to this point is a frequent cause of derangement of the digestive organs. We can not stop to discuss the question how many meals per day we should eat; but whether you eat one, two, or three, never, under ordinary circumstances, take lunches. The habit of eating between meals is a most pernicious one. Not even your children must be indulged in it, as you value their health, comfort, and good behavior.

3. How Much to Eat

We can not tell you, by weight or measure, how much to eat, the right quantity depending much upon age, sex, occupation, season, and climate, but the quantity is quite as important as the quality. Appetite would be a sure guide in both respects were it not so often perverted and diseased. As a general rule, we eat too much. It is better to err in the other direction. An uncomfortable feeling of fullness, or of dullness and stupor after a meal is a sure sign of over-eating, so whatever and whenever you eat, eat slowly, masticate your food well, and DO NOT EAT TOO MUCH.

4. Drink

If we eat proper food, and in proper quantity, we are seldom thirsty. Inordinate thirst indicates a feverish state of either the stomach or the general system. It is pretty sure to follow a too hearty meal.

Water is the proper drink for everybody and for every thing that lives or grows. It should be pure and soft. Many diseases arise wholly from the use of unwholesome water. If you drink tea (which we do not recommend), let it be the best of black tea, and not strong. Coffee, if drunk at all, should be diluted with twice its quantity of boiled milk, and well sweetened with white sugar.

IV.—BREATHING

Breathing is as necessary as eating. If we cease to breathe, our bodies cease to live. If we only half breathe, as is often the case, we only half live. The human system requires a constant supply of oxygen to keep up the vital processes which closely resemble combustion, of which oxygen is the prime supporter. If the supply is insufficient, the fire of life wanes. The healthy condition of the lungs also requires that they be completely expanded by the air inhaled. The imperfect breathing of many persons fails to accomplish the required inflation, and the lungs become diseased for want of their natural action. Full, deep breathing and pure air are as essential to health, happiness, and the right performance of our duties, whether individual, political, or social, as pure food and temperate habits of eating and drinking are. Attend, then, to the lungs as well as the stomach. Breathe good air. Have all your rooms, and especially your sleeping apartment well ventilated. The air which has been vitiated by breathing or by the action of fire, which abstracts the oxygen and supplies its place with carbonic acid gas, is a subtle poison.

V.—EXERCISE

The amount of physical exercise required varies with age, sex, and temperament; but no person can enjoy vigorous health without a considerable degree of active bodily exertion. Four or five hours per day spent in the open air, in some labor or amusement which calls for the exercise of the muscles of the body, is probably no more than a proper average. We can live with less—that is, for a short time; but Nature's laws are inexorable, and we can not escape the penalty affixed to their violation. Those whose occupations are sedentary should seek amusements which require the exertion of the physical powers, and should spend as much as possible of their leisure time in the open air. We must, however, use good judgment in this matter as well as in eating. Too much exercise at once, or that which is fitful and violent, is often exceedingly injurious to those whose occupations have accustomed them to little physical exertion of any kind.

The women of our country are suffering incalculably for want of proper exercise. No other single cause perhaps is doing so much to destroy health and beauty, and deteriorate the race, as this. "Your women are very handsome," Frederika Bremer said, one day, "but they are too white; they look as if they grew in the shade." A sad truth. Ladies, if you would be healthy, beautiful, and attractive—if you would fit yourselves to be good wives, and the mothers of strong and noble men, you must take an adequate amount of exercise in the open air. This should be an every-day duty.

VI.—THE COMPLEXION

Every person, and especially every lady, desires a clear complexion. To secure this, follow the foregoing directions in reference to cleanliness, eating, drinking, breathing, and exercise. The same recipe serves for ruby lips and rosy cheeks. These come and go with health, and health depends upon obedience to the laws of our constitution.

VII.—GENERAL HINTS

Few of us are free from disagreeable habits of which we are hardly conscious, so seemingly natural have they become to us. It is the office of friendship, though not always a pleasant one, to point them out. It is our business to assume that office here, finding our excuse in the necessity of the case. Our bad habits not only injure ourselves, but they give offense to others, and indirectly injure them also.

1. Tobacco

Ladies, in this country, do not use tobacco, so they may skip this section. A large and increasing number of gentlemen may do the same; but if you use tobacco, in any forth, allow us to whisper a useful hint or two in your ear.

Smoking, snuff-taking, and especially chewing, are bad habits at best, and in their coarser forms highly disgusting to pure and refined people, and especially to ladies. You have the same right to smoke, take snuff, and chew that you have to indulge in the luxuries of a filthy skin and soiled garments, but you have no right, in either case, to do violence to the senses and sensibilities of other people by their exhibition in society. Smoke if you will, chew, take snuff (against our earnest advice, however), make yourself generally and particularly disagreeable, but you must suffer the consequences—the social outlawry which must result. Shall we convert our parlors into tobacco shops, risk the ruin of our carpets and furniture from the random shots of your disgusting saliva, and fill the whole atmosphere of our house with a pungent stench, to the discomfort and disgust of everybody else, merely for the pleasure of your company? We have rights as well as you, one of which is to exclude from our circle all persons whose manners or habits are distasteful to us. You talk of rights. You can not blame others for exercising theirs.

There are degrees here as everywhere else. One may chew a little, smoke an occasional cigar, and take a pinch of snuff now and then, and if he never indulges in these habits in the presence of others, and is very careful to purify his person before going into company, he may confine the bad effects, which he can not escape, mostly to his own person. But he must not smoke in any parlor, or sitting-room, or dining-room, or sleeping chamber, or in the street, and particularly not in the presence of ladies, anywhere.

2. Spitting

"The use of tobacco has made us a nation of spitters," as some one has truly remarked. Spitting is a private act, and tobacco users are not alone in violating good taste and good manners by hawking and spitting in company. You should never be seen to spit. Use your handkerchief carefully and so as not to be noticed, or, in case of necessity, leave the room.

3. Gin and Gentility

The spirit and tenor of our remarks on tobacco will apply to the use of ardent spirits. The fumes of gin, whisky, and rum are, if possible, worse than the scent of tobacco. They must on no account be brought into company. If a man (this is another section which women may skip) will make a beast of himself, and fill his blood with liquid poison, he must, if he desires admission into good company, do it either privately or with companions whose senses and appetites are as depraved as his own.

4. Onions, etc

All foods or drinks which taint the breath or cause disagreeable eructations should be avoided by persons going into company. Onions emit so very disagreeable an odor that no truly polite person will eat them when liable to inflict their fumes upon others. Particular care should be taken to guard against a bad breath from any cause.

5. Several Items

Never pare or scrape your nails, pick your teeth, comb your hair, or perform any of the necessary operations of the toilet in company. All these things should be carefully attended to in the privacy of your own room. To pick the nose, dig the ears, or scratch the head or any part of the person in company is still worse. Watch yourself carefully, and if you have any such habits, break them up at once. These may seem little things, but they have their weight, and go far in determining the character of the impression we make upon those around us.

II.

DRESS

From little matters let us pass to less,And lightly touch the mysteries of dress;The outward forms the inner man reveal;We guess the pulp before we eat the peel.—O. W. Holmes.

I.—THE LANGUAGE OF DRESS

Dress has its language, which is, or may be, read and understood by all. It is one of the forms in which we naturally give expression to our tastes, our constructive faculties, our reason, our feelings, our habits—in a word, to our character, as a whole. This expression is often greatly modified by the arbitrary laws of Fashion, and by circumstances of time, place, and condition, which we can not wholly control; but can hardly be entirely falsified. Even that arch tyrant, the reigning Mode, whatever it may be, leaves us little room for choice in materials, forms, and colors, and the choice we make indicates our prominent traits of character.

II.—THE USES OF DRESS

"Dress," that admirable Art Journal the Crayon says, "has two functions—to clothe and to ornament; and while we can not lose sight of either point, we must not attribute to the one a power which belongs to the other. The essential requirement of dress is to cover and make comfortable the body, and of two forms of dress which fulfill this function equally well, that is the better which is most accordant with the laws of beauty. But fitness must in nowise be interfered with; and the garb which infringes on this law gives us pain rather than pleasure. We believe that it will be found that fitness and beauty, so far from requiring any sacrifice for combination, are found each in the highest degree where both are most fully obtained—that the fittest, most comfortable dress is that which is most graceful or becoming. Fitness is the primary demand; and the dress that appears uncomfortable is untasteful.

"But in the secondary function of dress, ornamentation, there are several diverse objects to be attained—dignity, grace, vivacity, brilliancy, are qualities distinguishing different individuals, and indicating the impression they wish to make on society, and are expressed by different combinations of the elements of beauty, line, or form, and color. When the appareling of the outer being is in most complete harmony with the mental constitution, the taste is fullest."

III.—THE ART OF DRESS

True art adapts dress to its uses, as indicated in the foregoing extract. It is based on universal principles fundamental to all art.

The art-writer already quoted says, very truly, that "Dress is always to be considered as secondary to the person." This is a fundamental maxim in the art of costume, but is often lost sight of, and dress made obtrusive at the expense of the individuality of the wearer. A man's vest or cravat must not seem a too important part of him. Dress may heighten beauty, but it can not create it. If you are not better and more beautiful than your clothes you are, indeed, a man or a woman of straw.

The next principle to be regarded is the fitness of your costume, in its forms materials, and colors, to your person and circumstances, and to the conditions of the time, place and occasion on which it is to be worn. Fashion often compels us to violate this principle, and dress in the most absurd, incongruous, unbecoming, and uncomfortable style. A little more self-respect and independence, however, would enable us to resist many of her most preposterous enactments. But Fashion is not responsible for all the incongruities in dress with which we meet. They are often the result of bad taste and affectation.

The first demand of this law of fitness is, that your costume shall accord with your person. The young and the old, we all instinctively know, should not dress alike. Neither should the tall and the short, the dark and the light, the pale and the rosy, the grave and the gay, the tranquil and the vivacious. Each variety of form, color, and character has its appropriate style; but our space here is too limited to allow us to do more than drop a hint toward what each requires, to produce the most harmonious and effective combination. In another work,1 now in the course of preparation, this important subject will be treated in detail.

"In form, simplicity and long, unbroken lines give dignity, while complicated and short lines express vivacity. Curves, particularly if long and sweeping, give grace while straight lines and angles indicate power and strength. In color, unity of tint gives repose—if somber, gravity but if light and clear, then a joyous serenity—variety of tint giving vivacity, and if contrasted, brilliancy."

Longitudinal stripes in a lady's dress make her appear taller than she really is, and are therefore appropriate for persons of short stature. Tall women, for this reason, should never wear them. Flounces are becoming to tall persons, but not to short ones. The colors worn should be determined by the complexion, and should harmonize with it. "Ladies with delicate rosy complexions bear white and blue better than dark colors, while sallow hues of complexion will not bear these colors near them, and require dark, quiet, or grave colors to improve their appearance. Yellow is the most trying and dangerous of all, and can only be worn by the rich-toned, healthy-looking brunette."

In the second place, there should be harmony between your dress and your circumstances. It should accord with your means, your house, your furniture, the place in which you reside, and the society in which you move.

Thirdly, your costume should be suited to the time, place, and occasion on which it is to be worn. That summer clothes should not be worn in winter, or winter clothes in summer, every one sees clearly enough. The law of fitness as imperatively demands that you should have one dress for the kitchen, the field, or the workshop, and another, and quite a different one, for the parlor; one for the street and another for the carriage, one for a ride on horseback and another for a ramble in the country. Long, flowing, and even trailing skirts are beautiful and appropriate in the parlor, but in the muddy streets, draggling in the filth, and embarrassing every movement of the wearer, or in the country among the bushes and briers, they lose all their beauty and grace, because no longer fitting. The prettiest costume we have ever seen for a shopping excursion or a walk in the city, and especially for a ramble in the country, is a short dress or frock reaching to the knee, and trowsers of the common pantaloon form, but somewhat wider. Full Turkish trowsers might be worn with this dress, but are less convenient. The waist or body of the dress is made with a yoke and belt, and pretty full. The sleeves should be gathered into a band and buttoned at the wrist. A saque or a basque of a different color from the waist has a fine effect as a part of this costume. Add to it a gipsy hat and good substantial shoes or boots, and you may walk with ease, grace, and pleasure. This was the working and walking costume of the women of the North American Phalanx, and is still worn on the domain which once belonged to that Association, though the institution which gave it its origin has ceased to exist. If you reside in a place where you can adopt this as your industrial and walking costume, without too much notoriety and odium, try it. You must judge of this for yourself. We are telling you what is fitting, comfortable, and healthful, and therefore, in its place, beautiful, and not what it is expedient for you to wear. The time is coming when such a costume may be worn anywhere. Rational independence, good taste, and the study of art are preparing the way for the complete overthrow of arbitrary fashion. Help us to hasten the time when both women and men shall be permitted to dress as the eternal principles, harmony, and beauty dictate, and be no longer the slaves of the tailor and the dressmaker.

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