State board of health. 
325 
frame on bread alone has so far been recognized in Christian lands 
that the old punishment of confinement on bread and water is fast 
becoming expunged from the criminal laws of the civilized world. 
Certain leguminous roots are largely consumed as food, and of 
these the common potato is by far the most important. It forms a 
larger part of our food than any other vegetable product except 
wheat, and of all vegetables, is the one that becomes least distaste¬ 
ful from continued use. It forms a very large part of the food of 
the poorer classes in Ireland and Germany; but those who are too 
closely confined to it are not well nourished. The best method of 
preparing the potato is by boiling or baking, when its substance 
becomes softened by the disintegration of the starch granules which 
it so largely contains. Important as it is as an article of food, the 
study of its qualities shows that it cannot maintain our organism in 
full vigor, as it is deficient in many principles which our nutrition 
imperatively demands. The sweet potato and beet root are also 
largely used as food and supply many wants of the body. Also 
parsnips, salsify, carrots, onions, and garlics supply us with vegeta¬ 
bles more or less nutritious. These articles are craved when the 
system is suffering from a deficiency of vegetable food. Many green 
leaves and leaf-stalks, as cabbage, cauliflower, lettuce, celery, chic¬ 
ory, cresses, etc., are not used as food but chiefly as articles of lux¬ 
ury. Sauer-Hraiit^ so largely used in[Germany, is made by pack¬ 
ing cabbage with salt under heavy pressure and allowing it to stand 
until acetous fermentation takes place, when it is stewed and eaten 
with meats. Of the edible leguminous seeds, beans, and peas are 
most important. When dried they constitute an important part of 
army rations. Though inferior to the cereals, they are considered 
highly nutritious, for they contain a large amount of nutritive prin¬ 
ciples. 
Ripe fruits are largely eaten as articles of luxuary and contribute 
to the variety of food, but they are not very important as aliment¬ 
ary substances. The various melons are very grateful and refresh¬ 
ing, but they contain a very small amount of nutritive matter. 
The refinements of modern cookery require a large number of 
articles, which cannot be considered as alimentary substances. 
Pepper, capsicum, vinegar, mustard, spices, and articles of this 
class have no decided influence on nutrition except as they promote 
the secretion of the digestive fluids. Common salt has indeed been 
o 
