THE VAL UE OF CONDIMENTS. 33 



scliool, too strong glasses given by opticians, and many bodily ails and 

 weaknesses, such as scarlatina and measles, are other factors always busy 

 in producing and continuing short-sight, all of which may, with care and 

 thoughtfulness, be to some extent obviated, and naturally at no better time 

 than during the years at school." 



THE VALUE OF CONDIMENTS. 



By condiments we mean substances like sugar, 8f)ices, vinegar and others 

 that are employed to impart flavor and jDiquancy to the staple foods. They 

 are usually regarded as non-essential, and some writers on dietetics have 

 gone so far as to condemn their use, unless in rare instances and in the 

 most infinitesimal proportions. Like all good things they are liable to be 

 abused, but when properly used they are valuable elements in our daily 

 food. Professor Yoigt, of Munich, than whom there is no higher authority 

 on such a subject, considers that their importance has not been sufficiently 

 recognized. It is not enough that food should contain alimentary principles 

 in proper quantity; to render it really nutritious there must also be a sup- 

 ply of condiments. These have been compared to oil in a machine, which 

 neither makes good the waste of material nor supplies motive jDOwer, yet 

 causes it to work better ; they render essential service in the processes of 

 nutrition, though they are not of themselves able to prevent the waste of 

 any part of the body. "A dietary deprived of condiments, a mere mixture 

 of alimentary principles without taste or smell, is unendurable, and causes 

 nausea and vomiting." It is not until condiments are added to aliment that 

 it really becomes food. Extreme hunger may enable us to dispense with 

 them, as it may compel us to devour what at other times would be disgust- 

 ing, but under ordinary circumstances they are an essential part of our diet. 



Condiments have an important influence upon the fj^ocess of digestion 

 and nutrition. The mere sight or thought of a savory dish "makes the 

 mouth water" — that is, it makes the salivary glands pour out their secre- 

 tion copiously, which is an important stage in digestion, especially for cer- 

 tain articles of food. Experiments made upon dogs show that a similar 

 effect is produced upon the gastric secretion, and thus the work of digestion 

 is further promoted. The loss of the sense of taste would be not merely a 

 loss of enjojniient, but a positive injury to the digestive system. The very 

 smell of food may do us good, just as certain odors will restore a person 

 who has fainted. 



It does not follow, because condiments are useful, that we Yaaj not have 

 too much of them; on the contrary, their best eff'eet depends upon their 

 being used in moderation. The more decided the flavor of any article of 

 food, the sooner does it jDall upon the aj)petite. It is one of the peculiar 

 merits of French cookery that flavors are so delicately blended ; no one is 

 specially prominent, and yet by their different combinations a wonderful 

 variety of appetizing effects is j^roduced. We Yankees, like the English, 

 are apt to use condiments in a coarse, reckless way, and thus miss their 

 finer and more exquisite eftects, besides losing much of the benefit that 

 might be derived from them. By a nicer care in their employment, the 

 plainest and simplest diet might be made at once more delicious and more 

 digestible. — Journal of Chemistry. 



