SCIENTIFIC COOKING. 655 



probable that these substances just mentioned and others of simi- 

 lar nature often, when apparently good, contain poisonous matter 

 in small quantities, which produces in human beings, when those 

 foods are eaten, grave digestive disturbances. Should the eating 

 of such food be continued for a length of time, or the amount of 

 poisonous matter be large, serious results of illness, or even death, 

 may follow. Instances are on record of fatal cases of poisoning 

 caused by eating oysters too long out of the shell, lobsters not 

 fresh, and other easily putrescible substances. 



The object of the bacteriological study of food is not alone to 

 prevent the use of actually poisonous materials, but also to pre- 

 vent the use of those which are not absolutely good. 



Perfect digestion, perfect assimilation, and as a consequence 

 healthful blood can not result from the use of questionable food. 

 If we attempt to consider what constitutes a healthy condition 

 of body we find a very complex subject before us : constitutional 

 peculiarities, manner of dress, surroundings, air, occupation, cli- 

 mate, etc., as well as food, all influence physical development. 

 "We find the answer involves too many points to be given simply 

 and directly, but one very essential thing to do certainly lies in 

 the direction of food. The nutritive material for replenishing the 

 blood is made from the food we eat and the air we breathe ; it, 

 therefore, is entirely reasonable to claim that the condition of the 

 air breathed and the preparation of the food eaten are of great 

 importance. 



Food should be wholesome in itself, prepared in exquisitely 

 clean surroundings by neat hands, and cooked with intelligence. 

 Food prepared by slovenly cooks in slovenly places not only is 

 not aesthetically acceptable, but is neither palatable nor whole- 

 some, and often contains ptomaines, toxines,* or other poisonous 

 matter the results of changes of a dangerous character, or it may 

 be contaminated with the bacteria of disease. When we know 

 that micro-organisms are the primary cause of many kinds of fer- 

 mentation, that all forms of food are excellent material for them 

 upon which to thrive, that instances are on record in which poisons 

 have been isolated from food which has caused sickness, it may be 

 repeated that it is entirely possible that food kept in questionable 

 places and prepared in an uncleanly manner does often contain 

 that which is positively injurious to health. 



It is evident that one of the first considerations of a thoughtful 

 and intelligent housekeeper toward securing one condition at 

 least of good health should be absolute cleanliness in all things — 



* Ptomaines are certain crystallizable substances formed by the growth of bacteria. 

 They are often but not always poisonous. Toxines are substances also produced by the 

 growth of bacteria, but of a different nature from ptomaines ; they are always poisonous. 



