AmM^cUh'  iP9hi8rm" }    New  Vegetable  Foods  and  Fruits. 
169 
American  Pharmaceutical  Association,  October  17,  191 6,  from 
which  we  transcribe,  as  follows : 
"  Among  the  most  valued  medicaments  are  to  be  included  compounds 
and  remedies  established  one  hundred  or  more  years  ago.  That  it  is  a 
mistake  to  abandon  tried  and  unquestioned  remedies  in  favor  of  modern 
innovations  that  are  experimental,  and  too  often  inadequate.  Let  me  counsel 
the  return  to  professional  favor  certain  neglected  pharmaceutical  compounds 
of  the  fathers,  that  need  but  be  known  to  the  physicians  of  today,  to  be 
valued  above  others,  less  serviceable  and  more  expensive.  Such  a  return  to 
past  pharmaceutical  preparations  would  not  disturb  modern  research,  but 
would  give  to  legitimate  apothecaries  the  much-needed  professional  encour- 
agement of  prescribing  physicians." 
SOME  NEW  AND  INTERESTING  VEGETABLE  FOODS 
AND  FRUITS. 
Charles  H.  La  Wall,,  Ph.M. 
Report  of  a  Lecture  Delivered  at  the  Wagner  Free  Institute  of  Science 
January  14,  1918,  Before  the  Philadelphia  Natural  History  Society. 
At  this  particular  time  in  the  world's  history  every  land  is  trying 
to  save  the  old  foods  and  to  develop  new  ones.  We  have  food 
conservation  and  food  conversation.  Both  are  needed.  A  broad- 
minded  attitude  and  willingness  to  try  new  foods  is  a  necessary 
factor  in  development  along  this  line. 
It  is  not  intended  in  this  lecture  to  discuss  the  numberless  varie- 
ties of  manufactured  foods  which  are  constantly  appearing  upon 
the  market  in  new  forms  and  under  strange  names.  Some  of  these 
are  simply  old  friends  with  new  faces  and  deserve  no  mention. 
We  want  now  to  consider  briefly  the  list  of  vegetable  foods  which 
are  new  within  the  past  twenty-five  years. 
The  word  "  new  "  in  this  connection  does  not  necessarily  imply 
that  they  have  been  created  or  developed  within  that  time,  although 
that  is  true  in  several  cases.  It  means  that  through  more  perfect 
and  rapid  methods  of  transportation  and  distribution,  certain  foods 
which  have  had  but  a  limited  local  use  may  be  made  available 
throughout  a  much  larger  area.  No  detailed  consideration  of  new 
varieties  of  old  fruits  and  vegetables  finds  a  place.  The  number  of 
these  is  legion  and  is  being  continually  augmented,  but  they  do  not 
belong  in  this  summary. 
