provides the most elaborate dinner of the week, for the
preparation of which she must either spend an unusual amount of time and
labor the day previous or must encroach upon the sacred rest day to
perform the work.

Real enjoyment ought not to be dependent upon feasting and gustatory
pleasures. Plain living and high thinking should be the rule at all
times, and especially upon the Sabbath day. Nothing could be more
conducive to indigestion and dyspepsia than this general custom of
feasting on the Sabbath. The extra dishes and especial luxuries tempt to
over-indulgence of appetite; while the lack of customary exercise and
the gorged condition of the stomach incident upon such hearty meals,
fosters headaches and indigestion and renders brain and mind so inactive
that the participants feel too dull for meditation and study, too sleepy
to keep awake during service, too languid for anything but dozing and
lounging, and the day that should have fostered spiritual growth is
worse than thrown away. Nor is this all; the evil effects of the
indigestion occasioned are apt to be felt for several succeeding days,
making the children irritable and cross, and the older members of the
family nervous and impatient,--most certainly an opposite result from
that which ought to follow a sacred day of rest.

Physiologically such feasting is wrong. The wear and consequent repair
incident upon hard labor, calls for an equivalent in food; but when no
labor is performed, a very moderate allowance--is all that is necessary,
and it should be of easy digestibility. Let the Sabbath meals be simple,
and served with abundant good cheer and intelligent thought as an
accompaniment.

Let as much as possible of the food be prepared and the necessary work
be done the day previous, so that the cook may have ample opportunity
with the other members of the family to enjoy all Sabbath privileges.
This need by no means necessitate the use of cold food nor entail a
great amount of added work in preparation. To illustrate, take the
following--

SABBATH BILL OF FARE.

BREAKFAST

Fresh Fruit
Rolled Wheat with Cream
Prune Toast
Whole-Wheat Bread
Toasted Waters
Buns
Fresh Strawberries

DINNER

Canned Green Corn Soup
Creamed Potato
Green Peas
Tomato and Macaroni
Rice
Toasted Wafers
Beaten Biscuit
Buns
Canned Peaches
Fruit and Nuts

Both the rolled wheat and rice