222 THE POPULAR SCIENCE MONTHLY. 



siderable extent chemical questions, and they must be answered by the 

 chemist. But new methods must be introduced of a more refined nature 

 than most of those in use at present, and these methods will probably 

 be discovered in paths leading far away from the field of mediicne 

 proper. 



There is a deep question of great importance to the physician in- 

 volved in the study of food: What food should this or that person in- 

 dulge in ? Every physician knows that the whole subject of food is 

 at present in an indefinite, unsatisfactory condition. Fashions change 

 in regard to kinds of food considered advisable. Now it is raw beef, 

 now milk, now certain vegetables, etc. Of course, there is always a 

 good reason to be given for the advice, whatever it may be, but it is 

 certain that a good firm basis is still wanting for an understanding of 

 the needs of the body under different conditions. Here is a great field 

 for investigation; and Voit, of Munich, is doing what it is possible for 

 a man to do in this direction. 



But, aside from the deeper question which chemistry must answer 

 as to the requirements of the body in the way of food, another ques- 

 tion, which presents itself at once to the physician and chemist, con- 

 cerns the adulterations of food. Very little of a general character can 

 be said in this connection. It is, of course, the duty of the physician 

 to see that the food partaken of is what it ought to be. That adulter- 

 ation of various kinds of food is a frequent occurrence can not be 

 doubted. In despotic countries, inspectors of food are appointed, and 

 heavy penalties are imposed upon those who sell adulterated articles. 

 We can hardly hope ever to have such strict regulations in regard to 

 these matters in this country. The free-born citizen, especially if he 

 be a manufacturer or dealer in suspected articles, naturally rebels 

 against interference with his rights; and the manufacturer is not to 

 be treated lightly. His voice is loud in the halls of legislation; and, 

 what he does not want, the average legislator is pretty sure not to 

 want. The relations with reference to food adulterations are simi- 

 lar to those existing with reference to fertilizers. The value of many 

 fertilizers depends upon the amount of phosphoric acid and ammonia 

 contained in them. I know that in some places there are chemists who 

 habitually find considerably more phosphoric acid and more ammonia in 

 any given fertilizer than it actually contains. If a young chemist dares 

 to find the amounts actually present, and to state the results, the manu- 

 facturer discards them, and takes the highest and false ones obtained 

 by the initiated chemist. This can only be characterized by the name 

 swindling. The public must submit. The manufacturer's interests 

 are not to be trifled with. Looking at the subject of food adultera- 

 tions from the standpoint of the public, it can only appear highly de- 

 sirable that some action should be taken by our State governments 

 looking to vigorous interference with the traffic in impure and injurious 

 substances. 



