TABLE TOPICS.

The nervousness and peevishness of our times are chiefly
attributable to tea and coffee. The digestive organs of confirmed
coffee drinkers are in a state of chronic derangement which reacts
on the brain, producing fretful and lachrymose moods. The snappish,
petulant humor of the Chinese can certainly be ascribed to their
immoderate fondness for tea.--_Dr. Bock._

Dr. Ferguson, an eminent physician who has carefully investigated
the influence of tea and coffee upon the health and development of
children, says he found that children who were allowed these
beverages gained but four pounds a year between the ages of thirteen
and sixteen, while those who had been allowed milk instead, gained
fifteen pounds in weight during the same period.

Dr. Richardson, the eminent English physician and scientist, asserts
that the misery of the women of the poorer classes of the population
in England is more than doubled by the use of tea, which only
soothes or stimulates to intensify the after-coming depression and
languor.

A physician recommended a lady to abandon the use of tea and coffee.
"O, but I shall miss it so," said she.

"Very likely," replied her medical adviser, "but you are missing
health now, and will soon lose it altogether if you do not."

Dr. Stenhouse, of Liverpool, once made a careful analysis of a
sample package of black tea, which was found to contain "some pure
Congo tea leaves, also siftings of Pekoe and inferior kinds,
weighing together twenty-seven per cent of the whole. The remaining
seventy-three per cent was composed of the following substances;
Iron, plumbago, chalk, China-clay, sand, Prussian-blue, tumeric,
indigo, starch, gypsum, catechu, gum, the leaves of the camelia,
sarangna, _Chlorantes officinalis_, elm, oak, willow, poplar, elder,
beach, hawthorn, and sloe."

MILK CREAM BUTTER

MILK.

Chemically considered, the constituents of milk are nitrogenous matter
(consisting of casein and a small proportion of albumen), fat, sugar of
milk, mineral matter, and water, the last constituting from sixty-five
to ninety per cent of the whole.

The proportion of these elements varies greatly in the milk of different
animals of the same species and of the same animals at different times,
so that it is not possible to give an exact analysis.

The analysis of an a