654 MEALS MEDICINAL. 
thus we read in the Old Testament, “‘ Neither was there any 
such Spice as the Queen of Sheba gave King Solomon.” In 
the middle ages of social England everything was spiced to 
death. The medieval dinner consisted of only three courses, 
as against our seven or eight at the present time; but it is 
quite safe to say far more was eaten then than is partaken of 
now, the motto being of old, “ Quantity rather than quality.” 
As Traill writes, “The quantity was great, and the quality 
strong.” Our modern housewives would be appalled at the 
outlay of the earlier English times on these items (Spices) 
of the store-cupboard. A bill for Ginger, Cloves, Mace, Cinnamon, 
Almonds, Nutmeg, Aniseed, Galingale, Long Pepper, Saffron, 
and Comfits, amounting to twenty-six pounds odd for the year 
would be rather startling nowadays, but this was deemed as 
essential then as the greengrocer’s bill is to-day. We learn that 
even at present those persons who inhabit countries between 
twenty-three degrees north, and twenty-three degrees south of 
the equator employ numerous Spices daily with their foods, 
just as we make use of pepper; and a certain beneficial effect 
(stimulating, and carminative) is caused on the digestion 
thereby ; likewise another secondary effect ensues, which is still 
more salutary, because of the fact that the volatile aromatic oils 
pass out of the body, mostly unchanged, through its various 
outlets, chiefly by the lungs, and skin. By this means nature 
has provided in the tropics antiseptics which, whilst escaping 
from the body by exhalations, destroy the hurtful microbes 
which are of necessity encountered in connection with mos- 
quitoes, and other insects; these detest the volatile oils, and 
will not attack persons who take such Spices with their food. 
All condiments, with common table salt at their head, have 
a strongly preservative action, thereby neutralizing putrescent 
changes within the stomach, and bowels, on foods otherwise 
liable to quick decomposition. 
Allspice (Pimento) is so named because it is thought to combine 
the flavours of Cinnamon, Nutmegs, and Cloves. It is the fruit 
of Eugenia Pimenta from the West Indies, which bears berries, 
violet when ripe, juicy, sweet, and highly perfumed, but very 
hot to the taste; they are eaten in great quantities by wood 
pigeons, thrushes, blackbirds, etc., which thereby acquire an 
exquisite flavour, and become very fat. For preparing Allspice 
condiment these berries are dried in the sun; whereto is very 
