FOODS 43 



shape of junkets, which, although well kno\vn in the West of 

 England, are comparatively unknown in other parts. The prepara- 

 tion of a junket consists in adding to warm mUk in a bowl or dish a 

 small quantity of essence of rennet (Clark's essence is very good for 

 this purpose) and flavouring material according to taste. The mix- 

 ture is then put aside, and in a short time the milk sets into a- jelly 

 f coagulation of casein), which may then be served with or without 

 cream. 



Soup contains the extractives of meat, a small proportion of the 

 proteids, and the principal part of the gelatin. The gelatin is usually 

 increased by adding bones and fibrous tissue to the stock. It is the 

 presence of this substance which causes the soup when cold to gela- 

 tinise. 



ACCESSORIES TO FOOD 



Among these must be placed alcohol, the value of which within 

 moderate limits is not as a food but as a stimulant ; condiments 

 (mustard, pepper, ginger, curry powder, &c.), which are stomachic 

 stimulants the abuse of which is followed by dyspeptic troubles ; 

 and tea, coffee, cocoa, and simUar drinks. These are stimulants 

 chiefly to the nervous system ; tea, coffee, mat6 (Paraguay), guarana 

 (Brazil), cola nut (Central Africa), bush tea (South Africa), and a 

 few other plants used in various countries all owe their chief pro- 

 perty to an alkaloid called theine or caffeine (C8H,oN402); cocoa 

 to the closely related alkaloid, tlieohromine (C7H8N4O2) ; coca to 

 cocaine. These alkaloids are all poisonous, and used in excess, even 

 in the form of infusions of tea and coffee, produce over-excitement, 

 loss of digestive power, and other disorders well known to physicians. 

 Coffee differs from tea in being rich in aromatic matters ; tea contains 

 a bitter principle, tannin. To avoid the injurious solution of too 

 much tannin, tea should only be allowed to infuse (draw) for a few 

 minutes. Cocoa is not only a stimulant but a food as well ; it con- 

 tains about 50 per cent, of fat, and 12 per cent, of proteid. But 

 cocoa as usually taken in the form of an infusion does not contain 

 much of these food substances. 



Green vegetables are taken as a palatable adjunct to other foods, 

 rather than for their nutritive properties. Their potassium salts are, 

 however, abundant. Cabbage, turnips, and asparagus contain 80 to 

 92 water, 1 to 2 proteid, 2 to 4 carbohydrates, and 1 to 1-5 cellulose 

 per cent. The small amount of nutriment in most green foods ac- 

 counts for the large meals made by, and the vast capacity of the 

 alimentary canal of herbivorous animals. 



