100 ALIMENTATION. 



proportion of nitrogenized matter. They contain a very 

 small proportion of the phosphates. 



The ripe fruits are characterized by the presence of 

 large quantities of sugar, mallic and citric acid and their 

 combinations, pectine or vegetable jelly, and by the absence 

 of starch. They are used as articles of luxury and contribute 

 somewhat to the variety in diet, but they are not very im- 

 portant as alimentary substances. The various melons are 

 particularly grateful and refreshing, but they contain a very 

 small proportion of solid or nutritive matters. 



Condiments and Flavoring Articles. 



The refinements of modern cookery involve the use of 

 numerous articles which cannot be classed as alimentary 

 principles. Pepper, capsicum, vinegar, mustard, spices, and 

 articles of this class, which are so commonly used, with the 

 various compound sauces, have no decided influence on nu- 

 trition, except in so far as they promote the secretion of the 

 digestive fluids. Common salt, however, as we have already 

 seen, is very important, and has already been considered 

 under the head of inorganic alimentary principles. The 

 various flavoring seeds and leaves, truffles, mushrooms, etc., 

 have no physiological importance except as rendering ar- 

 ticles of food more palatable. 



