Sec. 22.] THE FOOD QUESTIOJr. 



tlie simplicity or sophistication of his appetite), appreciate its flavor, which 

 is that of the most delicate aromatic nut. In our climate we lose tiie flavor 

 of many vc^etaliles in the same way, by covering iheiii M-ith popper, ami 

 also by putting them into water IjcIow the boiling-point when we cook them 

 Ever}' one who is so happy as to live in the country, and can gather vege- 

 tables daily from his own pardon, knows the difference between them when 

 gathered thus and properly cooked, and those which have been jiieked and 

 kept for market even one night. 



"■ When substances like rice, corn-starch, and farina are used, which have 

 very little taste (rice, because it has been so long exposed to the air after it 

 is gathered, and corn-starch and t^irina, because, from the mode of their 

 preparation, they lose a great part of the mitritious ingredients of the corn), 

 a delicate flavoring of spice nniy be used without injury to health. 



" Science may at last bring ns to the conclusion, that each climate and 

 region protluccs those articles of food which it is most healthful to eat in 

 their respective localities. 



"The quality of children's food should differ from that of adults, so far 

 as that it should consist of more substances containing starch, gum, and 

 sugar. 



"It is not the most costly or most luxurious living that we would advo- 

 cate, but it is a variety of food. The dilliculty is, that we are tempted 

 sometimes by a great variety of dishes at one meal to eat too much. This 

 is no argument against variety of t'ood. 



" It is important that we should study to increase earth's products, and 

 improve their quality, to produce the highest condition of perfection in man. 

 A man, it is true, may be a glutton, and consume mountains of flesh and rich 

 dishes, but that is not the point. It is that we all should consume the best 

 food possible to be produced, and in sutHcient variety to give licalthy 

 results." 



37tj. IIow Food Affects the System.— '• The prevalent idea that soup which 

 sets into strong jelly is most nutritious, is altogether a mistake. Tlie soup 

 sets because it contains the gelatin of the sinews, flesh, and bones; it has 

 been fully proved that no animal can live \\\fim this imagined richness 

 alone. In fact, such jelly is nnwholesome, for it loads the blood with useless 

 substances ; hence what arc termed rich soups, being loaded with gelatin, 

 are not ranked among the articles of wholesome food. Marked results of 

 the cftccts of cooking upon food may be seen in the contrast between civil- 

 ized and savage nations. In every nation on earth, those who rule the 

 masses are invariably better fed tlian the niiv^ses themselves. This is evi- 

 denced in the power exercised by the beef-eating British over the rice-eating 

 East Indian nations." It is further evidenced by the condition of the people 

 of this country, where the masses are better fed than in any other on earth, 

 and where there are greater numbers of men tit to be rulei-s than in any 

 other. And this proportion will increase as the laws of hygiene are better 

 understood, for then, those who control the jireparation of food for those 



