398 



RECREATION. 



nent and thoroughly scientific physicians in 

 the United States: 



Answering your query about the un- 

 wholesomeness of cold storage game, I 

 would say that when albuminous sub- 

 stances, like meat, milk, eggs or cheese 

 are subjected to a temperature sufficiently 

 low to prevent the free development of 

 the common bacteria of putrefaction, they 

 seem to be still open to attack by certain 

 saprophyte bacteria, the toxines of which 

 are harmful. These toxines in milk, ice 

 cream and cheese often prove violently 

 poisonous, and many fatal cases are re- 

 ported. 



In meats, especially in cold storage 

 game, the toxines do not often accumu- 

 late in sufficient quantity to produce dan- 

 gerous symptoms, but they are apt to 

 cause severe gastro-intestinal irritation, 

 and I presume few people who have 

 eaten much cold storage game have 

 failed to suffer at least from diarrhoea 

 from its effects. One might eat a good 

 deal of cold storage game before com- 

 ing upon any important quantity of tox- 

 ines, but there is always so much specu- 

 lation about it that when ordering game 

 at a restaurant I make the waiter inter- 

 view the chef to make sure no cold 

 storage game will be sent to fill my or- 

 der. Cold storage game is not served at 

 any decent restaurant because it loses 

 flavor and juice to such an extent that a 

 good class of people keep away from any 

 place where such stuff is served to 

 patrons. A certain restaurant near here 

 is in disfavor with several patrons whom 

 I know because the steward, apparently, 

 wishing to economize, tried to deceive 

 patrons with cold storage game. Per- 

 haps he rendered a bill for fresh game 

 and pocketed the difference in price. I do 

 not know about that, but I do know there 

 was an exodus of good game patrons. 

 Restauranteurs do not know why they 

 lose such customers, but the customers 

 know and they tell other people. Every 

 first class restaurant should state on the 

 menu that no cold storage game is of- 

 fered to tempt the palates and to test the 

 inwards of the guests. 



Yours truly, 

 Robt. T. Morris, A.M., M.D. 



When the public shall have been thor- 

 oughly educated on this subject, and when 

 the people who now pay exorbitant prices for 

 game dinners at big hotels or restaurants, 

 once learn that they are being buncoed, an 

 important step in the cause of game protec- 

 tion will have been achieved. When these 

 people learn that a freshly killed domestic 

 fowl is better and healthier than a refrig- 

 erated game bird, and that the former can 

 be bought at one-quarter the price which 

 they pay for the latter, then will they learn 



to eat good, wholesome food, instead of the 

 dry, flavorless, poison-tainted game for 

 which they have been paying war prices. 



FISHES AS FOOD. 



The mode of capture affects the food 

 value of fish. Fish caught by the gills and 

 allowed to die in the water by slow de- 

 grees, as is the case where gill nets are 

 used, undergo decomposition very readily 

 and are inferior for food. Fish are often 

 landed alive and allowed to die slowly. This 

 custom is not only inhumane, but lessens 

 the value of the fish. It has been found 

 that fish killed immediately after catching 

 remain firm and bear shipment better than 

 those allowed to die slowly. The quality 

 of the fish is often injured by improper 

 handling in the fishing boats before placing 

 on the market. 



The flavor of oysters is affected more or 

 less by the locality in which they have 

 grown, those from certain regions being 

 of superior quality. The season of the 

 year affects the market value of oys- 

 ters, although it is noticeable that as 

 methods of transportation and preserva- 

 tion improve, the oyster season becomes 

 longer. This may also be said of lobsters, 

 crabs, etc. Investigations have shown that 

 oysters rapidly deteriorate when removed 

 from the water, through the fermentative 

 action of bacteria, and that oysters in 

 spawn deteriorate more rapidly than at 

 any other season at the same temperature. 

 However, oysters which are ready to 

 spawn are considered especially palatable if 

 cooked soon after removal from the sea 

 bed. 



Horse Owner — Suppose the motor of 

 your automobile gives out when you are 

 half way between towns. What then? 



Horseless Carriage Owner — Well, I 

 would not be any worse off than if I were 

 half way between two towns with a horse 

 and buggy and the horse should die. — 

 Chicago Tribune. 



"Did you have a good passage?" was 

 asked of a recent traveler. 



"Fair; but I couldn't sleep. The first 

 three nights I couldn't tell whether to shut 

 the porthole and go to bed, or to close 

 the bed and go to the porthole. And the 

 last three I spent in reading the Customs 

 Laws. — Life. 



Great Oversight. — "Did you know the 

 world is to come to an end next week?" 



"If you knew that why didn't you tell 

 me sooner? Here I went and paid my gas 

 bill this afternoon," — Indianapolis Journal. 



