210 UNCONSCIOUS NERVOUS OPERATIONS 



foods, the agreeable flavors which stimulate not only the 

 appetite, but also the secretion of the digestive juices. 



Another very important effect of the application of 

 heat in the cooking of food is the destruction of many of 

 the germs of disease which are sometimes introduced into 

 the human system with food. Certain diseases of animals 

 whose flesh is eaten by man may thus be communicated 

 to him if the meat is not first thoroughly cooked. Dis- 

 ease is often conveyed also by means of the water supplied 

 to a town or a dwelling, and in all cases where there is 

 reason for suspicion respecting the purity of the water 

 used for drinking, it should be boiled for at least half an 

 hour before using. This sterilizes it. Ice should never 

 be mixed with drinking water, on account of its impuri- 

 ties. Sterilized water may be cooled for drinking pur- 

 poses by inclosing it in tight cans of glass or metal and 

 placing the cans in contact with the ice. 



Much of our food comes to the table badly prepared, 

 cooked too mucli or too little, or in an unhealthful man- 

 ner. The importance of good cooking cannot be overesti- 

 mated; the lack of it is a fruitful source of the widely 

 prevalent disease, dyspepsia, from which result innumer- 

 able physical and mental ills. In recent years much 

 attention has been paid to scientific cookery, and it is 

 now taught in many schools. Only a few hints can be 

 given here. 



301. Cooking of Meats. Fresh meat which is to be boiled 

 should be put at first into water which is already boiling 

 briskly. After fifteen minutes the kettle should be placed 

 where, for the rest of the time, the water will only bubble 

 slightly. By applying strong heat at first, the albumin 

 of the surface of the meat is hardened and forms a close 

 coating which retains the nutritive juices Avithin. 



