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Show Slices as Hntisepticsey waish, m. d., I m I . T cam - to be ibe cusloin apparently about a gcneraliou ago to ibiuk that a, -i of the tbiugs that buuian beluga , Weie eithi . lad I li m. 01 al I least uot as good for thoni a many Otlli r things for which llrey hud no taste. (fortunately, the ii''t crude knowledge of chemistry that led us into such false uo-tious uo-tious i.s HOW being replaced by broader, deeper knowledge that makes us realize jlhat taste is a precious adjuvant lor I health, nnd especially for the arrange- ,l of the individual diet in such a way as 10 preserve health. The last of the jfo4jd materials to yield Ibcir secw m ibis rcgttTd are the spices, ll was nql uncommon to hear a few ,.w.ir- ago that spice materials were vcrx 1 iudigestiblc and thai spices themselves were rather irritant tbau health) ttiinil Kints of digcstlpu. Human nature llkadj 'them, but in that, presumably as iu many, olhci instances, it made a mistake Our graiulniolbers, the old fashioned housewives of two and three generations! ago, used a good deal of spices, but ej gradually came to abandon them to a. 'great extent, mainly under the influence ;of the physiological cbun-is who about the middle of the nJnetejenth century were Lure that they knew all there was to kuou ' . 1 felt that they were In a positiun to dictate diet lists to the liuiverse. The mors we Lam about the v 1 eoce 'ot nutiitiou the moic we come to' realise bow precious a faculty is tasie lnd bow Well it ' arranged so as to be, helpful for health and to Ictnpt us to eat Isucii 'things as are especially good lor us. 'As a rule tasty things that l, food ma f Us rials that we caie for-are healthful.! !Ve may eat too much of them nud then, I of couisc, they are harmful; but excess Is 'always likely to prove Injurious. There are exceptions. Some people cannot take! straw berries or shellusb and blhrr dst n- tics, but they nv rare. The contrary is1 also true. The ibiugs that VS do nol 'caw for. unless our distaste has been I acquired through some accidental cireum-Isiance cireum-Isiance or is due to caprice or sanation, are lik'; l" bc snod for us. Things that have uo Uwi a:.l lhal are IndlfleV jeut to os usually a.e U.M valuable a- 'food materials, ibuiuh sumetip:es wa have been stio.i,l tempted '0 ibiuk that li.ey Were We have had .mic eaireuii'Ij interv ing Tienees hi ihi- matter and some si;u li-cam li-cam scientific disidiMiona lor iuttauev. vl.in gelatin was dheovereJ II whs tbou?b( ilixi wr surely poaaassrd in this io unco the eerei ot eu-nceuiratcd iu trition. It eoataina all the ehcinicai elements ele-ments that go to make up the great bulk of the human body, and it was though: that all thai noOld be necessary for nutrition nutri-tion would be to consume a. certain amouut of gelaiiu every da aud thus support nature very well. Gelatin BM not particularly lusty aud a steady diet of 11 was likely to bc rather disgiu-ting than otherwise, but certain other les Indifferent materials, sugai r.ud tiavor-iug tiavor-iug substances, could be put with it to give ii a lasts aud facilitate its con-, tumptioU, After a while it was found, however, ia spite of the hopes raised by! Chemiltry, that solatia itself was abso- lull ly useless so far as uutriuon is con- cenied. Such incidi Qts arc not uucommou in ihc historj ol physiological or biological cheiu-i- ry. Nearly the same experience came, for instance! with regard to mushrooms W 1 D the first dc-lermiualiou of tbeir alue as fooJ was attempted. lor uiosl people mush rooms are an ac-guired ac-guired taste Even at best their iaste bj i. .1 inly thai of the dressing with which 1 hey are prepared. A French coUk tau make them tasie heaveply. but of tbem-svlves tbem-svlves they are rather Savorless. b"urthcr investigation showed that while they isju-taiucd isju-taiucd a huge amount of nitrogenous mite rial in proportion to their weight .er.. little o.' this could be made available tor- human nutrition. Like gclutinc. it p ovea iu be u substance ihat cannot be digested so as to be prepared for absoip-l 1 ion. The more the physiological chemists; In-! k itigate thu more confirmations do il.iy! ; .1 1 uf the f.iet that taste is a rery i.r i lous gui le even lo nutrition values 1 food, am) iinw they are ev u going further in liudlng Ihat taste is an ex-ei ex-ei He i.i guide us regards the safety of materials to be eateii and even lu whiif nil us il.. takiug of certain materials, that wuiilil help 10 protect us against bacterial invasion. llofTntuu uud Bvaus studj ii - the pre .creative action of spfces demonstrated ibm ,uch spices as clnoa .iluU. ctoviM and mualai'ti are valuable ou l prcservaiivi while uotnicg and all- -li'ce delay lllicroblc grow th of lliosj i)tilt ' IJ lu'lp lu Ibv preservation of all Oils vvltl; w!i:-li ihe.v are mixed We have got away from uptrJMg 10 a tieat cxteit. .holig. 11 is ypmt a seil line " 1 tieru-an med.cilie. ie;u:ic-e Mlevpltrg pow der, ;.;..J ni i, w'til lo lie e-p. ei.i II.. , vaUUUilie ler .1 iv-.i;.--. mr ir.luuir , people, such at our elimate makes us The ac:iie ,t 1 .,-,. S , .,.e , pices ur tbe.r aromaiK'. or. n lUiy are , sometimes called, ciientiaW ess lal o.l of mus:ard ill, active as an antiseptic. CinT no: only an essential oil, bnAj aldehyde, which belongs to thsT of chemical ubsiances as bb: 1 lie am. eptic action of wbism I v cry precioua in recent Bl government inve.-iigaiors Bi leinnamk aldehyde posseasaB ir.c act'ou superior to tlB i r 1 ,ie- of wluw 1 Ij been o much diseH prep 1 red with it keep raueJB' Spoiling than those to wbivajHj is added. The cxrK'nmongJj 00 appl. . .1 ;. 11 r,d it is p(Sjl4 serve specimens of tbis fdK nil' n exposed to uH only abundant quaaiitien arc umiI in it LvidentfsWl need of oui preserve tnaoiaJ'' tQ-" .irliGcial antiseptic8v '1 ie tp:ci s are not tussV now as was formerly uaH gra ii'liu ol the prsH employed them partly hhjLL. l-isliiiiss. hu; there aJBHr. had been notiCSKL and , e -.v ' 1 f va r.'o't fjt(j certain iijaillit its u 1 .aotsjlw :i'l-n 1,' pi lieltet tasty for loii-. r p' rlcJj h :uen:- for prOKj elaborate as we have al 1'.' 1 1 heap, KTJ with. oil a eeruili 'h? 1 1 . da :ic"T if , ... on: em 1 e'."Jjj il. a cd 1 la.-n Sgj 1 ' jpl''j:'j "'' ' V ''' in ualh 1 ,a'"HWi . ,-re sr.. :,!H h iii'dBv . niii- . ni'iuii V 1 I- I. 1- 1,1 (lj 1 . . . 1 . I idB nnd 1 1 u-i of J mis 111 neiitralix iM ''B. :-aiOSH '"gmStt in :h- 1 . lu '! fi.oi.' 1 1 ifl 1 ud ! .1 s ,. 1 inn . 1 -' !"- 'J 11 ,. an . vi u .pie ' J O .-.leer ,i.i ..oil a. nl Ordained plai I |