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 LIBRARY OF CONGRESS. 
 
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FOOD: ITS RELATION TO HEALTH 
 AND DISEASE 
 
Food: Its Relation to 
 Health and Disease 
 
 BY 
 
 EPHRAIM CUTTER 
 
 M.D., Harvard, 1856, and University of Pennsylvania, 1857; 
 A.B., 1852, A.M., 1855, Yale; LL.D., 1887, Iowa College 
 
 AND 
 
 JOHN ASHBURTON CUTTER 
 
 M.D., Albany Medical College, 1886; B.Sc, Mass. Agric. College 
 and Boston University, 1882 
 
 NEW YORK 
 THE GAZETTE PUBLISHING COMPANY 
 
 1907 
 
.'- 
 
 
 Kay Printing. House 
 66-68 centre st. 
 
 NEW YORK 
 
 FBRARY of CONGRESS 
 One Cot* Received'. 
 
 MAY 8 190? 
 
 ,C 72W 
 
 w COPY A. 
 
 3R£Ss[ 
 
 iveck' J, A 5 J 
 
 Copyrighted 1906 
 By J. CLARK SLAY 
 
This work is dedicated by his son and grandson to the 
 
 memory of 
 
 BENJAMIN CUTTER 
 A.M., Harvard — M.D., Harvard and University of 
 Pennsylvania 
 
 Born 1804; died 1864. 
 
 "Keen in observation, sound in judgment, prompt in 
 action, diligent in study, modest yet self-reliant, with a 
 mind of the highest order, possessing extensive and varied 
 acquirements, he honored his profession in a practice of 
 nearly forty years. As a citizen always reliable, as a Chris- 
 tian always consistent, his death carried sorrow to all who 
 knew him." 
 

PREFACE 
 
 This subject was never so widely studied and apparently 
 
 never were there so many peculiar and clashing foodal ideas 
 
 as now. It is hoped that this publication will throw some 
 
 light and increase attention on this most important matter. 
 
 The personal relation of the authors is naturally close ; both 
 
 have, labored seriously on this production; but it can be 
 
 frankly said that the senior could have accomplished the 
 
 result without the aid of the junior, while said junior alone 
 
 could not have produced such a result. That many more 
 
 years of terrestrial activity may be the lot of the senior is 
 
 the hope of the undersigned. 
 
 John Ashburton Cutter. 
 
 New York, February i, 1907. 
 
CONTENTS 
 
 Prologue i 
 
 Am 3 
 
 Milk 9 
 
 Water 18 
 
 Salt 53 
 
 Beef 56 
 
 Porterhouse Steak 79 
 
 Broiled Chopped Beef 80 
 
 Hamburg Steak 81 
 
 Roast Beef 81 
 
 Corned Beef 81 
 
 Tripe 83 
 
 Dried Beef 83 
 
 Ox-tail 84 
 
 Beef Tongue 84 
 
 Veal 85 
 
 Mutton and Lamb 86 
 
 Eggs 93 
 
 Pork 95 
 
 Sausages 102 
 
 Poultry 102 
 
 Fish 104 
 
 Coffee 114 
 
 Tea 118 
 
 Cocoa or Chocolate 120 
 
 xi 
 
x11 CONTENTS 
 
 Table Chemical Analyses from "How 
 
 Crops Grow" 124 
 
 Cane Sugar I2 c 
 
 Wheat I2 n 
 
 White Potato 137 
 
 Rice I42 
 
 Rye I4 7 
 
 Barley 149 
 
 Corn — Hominy 152 
 
 Sago 157 
 
 Tapioca 159 
 
 Dates 161 
 
 Apple 167 
 
 Celery , 173 
 
 Oat 177 
 
 Peach 181 
 
 Tomato 186 
 
 Prune — Plum 189 
 
 Lemon 193 
 
 Limes 196 
 
 Orange 196 
 
 Green Pea 197 
 
 Baked Beans 201 
 
 String Beans 209 
 
 Irish Moss 212 
 
 Spinach 216 
 
 Onions 219 
 
 Leeks 223 
 
 Garlic 223 
 
CONTENTS XJii 
 
 VDISH 
 
 Radish 
 
 Horseradish 2 26 
 
 229 
 
 Lettuce 2 X7 
 
 Mustard 2 ?g 
 
 Dandelion 2 ao 
 
 Parsley 242 
 
 Cress 244 
 
 Okra 244 
 
 Squash 245 
 
 Summer Squash 247 
 
 Pumpkin 247 
 
 Water Melon 249 
 
 Musk Melon 251 
 
 Turnip 251 
 
 Beets 253 
 
 Parsnip 255 
 
 Carrot 257 
 
 Cabbage 259 
 
 Grape 263 
 
 Must 268 
 
 Wine 269 
 
 Cranberry 269 
 
 Cucumber 272 
 
 Cucumber Pickles 275 
 
 Pepper, Black 276 
 
 Pepper, Red 279 
 
 Tabasco Sauce 280 
 
 Raspberry 281 
 
 Strawberry 281 
 
xiv contents 
 
 Asparagus 282 
 
 Rhubarb 283 
 
 Banana 284 
 
 Pineapple 284 
 
 Spiritual and Mental Kingdom Foods, 
 
 Musics 285 
 
 Alcohol 300 
 
 Fermentation 329 
 
 Changes in Food by Cooking 332 
 
 Amyloid and Protein Groups 336 
 
 Food in Acute Diseases 341 
 
 Foop in Chronic Diseases 344 
 
 Food in Surgical Affections : 360 
 
 The Care of the Aged . . 363 
 
 Uric Acid : Memorandum 369 
 
 Summer Feeding 369 
 
 Epilogue 370 
 
 Bibliography 371 
 
 Index 375 
 
FOOD: ITS RELATION TO HEALTH 
 AND DISEASE 
 
L 
 
PROLOGUE 
 
 Foods are any substances or forms of motion, biologically 
 received from without, that enter into the tissues and fluids 
 of the human body, to become part and pajxel of it and 
 normally sustain life. 
 
 They may be divided into organic (those that burn), in- 
 organic (those that do not burn), and mental or spiritual. 
 Further, there are four kingdoms of food — animal, vege- 
 table, mineral and mental. 
 
 Animal foods include beef, mutton, pork, game, fish, 
 shell fish (clams, oysters), fowls, eggs and milk. 
 
 Vegetable kingdom foods include all plants, wheat, rye, 
 barley, rice, tapioca, sago, potato, corn, hominy, buckwheat, 
 dates, prunes, peaches, grapes, sugar, celery, tomatoes, pep- 
 per, mustard, tea, coffee, chocolate and their preparations. 
 It is not right conventionally to exclude the grains, as grains 
 are plants. 
 
 The mineral foods are air (including nitrogen, oxygen, 
 ozone), common salt and other salts, and all waters, includ- 
 ing their salts in solution ; the mineral elements in the human 
 body as lime, potash, soda, magnesia, fluorine, sulphur, iron, 
 chlorine are furnished by the three kingdoms just named. 
 
 Mental kingdom foods are music, speech, ideas, knowl- 
 edge, arithmetic, grammar, literature. Some may object 
 to this division, but all are foods, other things being equal, 
 that fill the needs of the body and mind. So-called foods 
 that take away mind and will, that craze and make mad like 
 
2 PROLOGUE 
 
 alcohol, are spirituous, but not spiritual and are not foods 
 
 in the common acceptation of the term. 
 
 Other Divisions of Food 
 
 Good or bad: A good food may be bad from the way it 
 is selected, kept, cooked or used. It may be wrongly chosen, 
 kept too long, cooked badly and eaten too much of at a time. 
 
 The condition of the eaters: As the spiritual, distin- 
 guishing great religious sects and making castes, as among 
 the Hindoos. See also the Old Testament. Also whether 
 eaters are well or ill ; have an appetite or not ; whether they 
 eat to live or live to eat; whether they are infants, youths 
 or aged, or can select their food or not— as shipwrecked 
 sailors, in desert places, that is, location, environment. 
 
 Very important groups relate to physiology, the science 
 of health ; pathology, or the science of disease ; chemistry, 
 or the science of composition ; morphology, or the science of 
 the form elements. 
 
 Another division relates to the length of time a healthy 
 man can live on single foods and keep well. Another to 
 the effect of double or multiplied foods at meals and to the 
 production of disease by feeding common foods exclusively 
 for a specific length of time. An important division relates 
 to curing disease by feeding rightly. There are divisions as 
 to the parts of the body, as brain or nerve, heart, bone, tooth, 
 hair or nail food. Another as to how often it is used, 
 The chemists much prize the division of food as to heat units 
 which are called calories (calor-heat). Physicists delight 
 in the division of foods in dynamis (not dynamos) or the 
 conferring of force or energy, including electricity, mag- 
 netism or will, that in action is called real, and when stored, 
 potential. A division that physicians of all schools prize is 
 that of change of climate. 
 
 Food is also called natural and unnatural — the first the 
 
PROLOGUE — AIR 3 
 
 instinct of savages, while the second is found most in civ- 
 ilized life. 
 
 The division or test most popular in civilization is the 
 choice of food by its beauty to the eye, the taste and ear ; 
 that is, the aesthetic. The French affirm that foods that 
 look and taste good must be good. What a beauty to rhe 
 thirsty ear is the sound of ice in a pitcher of water on a hot 
 day ! Or the crackling in the frying-pan to a hungry, tired 
 hunter of the game he has brought home ! Many shorten 
 their lives from this love of beauty in the taste of food, over 
 and above everything else. 
 
 Fashions in food: Custom has the greatest weight in 
 selecting food, but the first thought should be, will this 
 feeding agree with my health? 
 
 AIR 
 
 The first food taken after birth is breath or air. It is 
 a food, because its oxygen goes at once into union with the 
 blood (in the lungs), which "is the life," and without air 
 comes death in five minutes or less. In other words, air 
 builds up the liquid tissue blood, replacing blue (venous) 
 blood with red (arterial) blood and thus sustains life. The 
 ancients called air, food. The moderns do not conventially 
 in words, but in deeds ; especially in annual migrations to the 
 mountains and sea by millions and in home and foreign 
 travel to recuperate body and intellectual life by fresh air. 
 
 Besides oxygen, air contains nitrogen, argon, steam or 
 watery yapor, fog, mist, cloud, rain, snow, hail, smoke. 
 The physical forms found in the air teach that it is a great 
 vehicle or carrier of finely divided substances, organic and 
 inorganic. This is proved by dust on furniture in closed 
 rooms. A 36-inch in diameter glass-topped microscope table 
 in the eighth story of a New York apartment house in 
 
4 AIR 
 
 summer time would be covered with dust in half a day so 
 that one's name could be writ on it. A common house water 
 pail was filled with snow in a sheltered place under trees 
 in a thicket in Central Park, New York. Melted, there was 
 a half inch of soot-black dirt, which under the microscope 
 was made up mainly of minute balls or spheroids of half 
 burnt soft coal cinders coming from the elevated railroad 
 more than 1,000 feet away. 
 
 Clouds of smoke ; the missiles in tornadoes ; the bacteria 
 that sunlight kills; the organisms borne more than sixty 
 feet high in moist air of malarious climes; the parasites of 
 grippe ; insects and winged fowl ; ail are found in air. 
 
 Light exists without air, but there is no light for man 
 without the medium of air. Man could not live in total 
 darkness. So air is mentioned here not only as a body but 
 also as a mental food, in the glories of the treasures of 
 radiance revealed at sunrise and sunset. No matter if 
 unappreciated, these displays are rich spiritual food to many 
 souls. 
 
 Among the invisible mental foods in air are speech and 
 song. All that we hear are things of the air. The joys, 
 the glories, the wealth of language, spoken or sung, and 
 vocal griefs and disgraces would be nought save for air. 
 
 Electricity influences the quality of air as food. Witness 
 the salubrity after thunderstorms, which is due not to 
 moisture alone but to the ozone, the cool temperature and 
 the washing out of foreign bodies from the atmosphere. 
 
 Sea air is not strictly pure, for it holds salt in suspension 
 with water ; dust settles in the sea and is lost. 
 
 The friction of water waves with air generates ozone. 
 Professor R. E. Rogers, 1853-54, showed a machine of his 
 invention where electricity was generated by the friction 
 of steam and air through holes in apple tree wood. 
 
 The effect of canals replacing streets was shown in 
 
AIR b 
 
 Amsterdam (Holland), 1890; the canals not only collected 
 street dust, but lessened the number of wheels to grind pave- 
 ments to powder. 
 
 The tips and points of leaves of trees are silent dissipators 
 of air electricity and thus may help the conversion of carbon 
 dioxide into oxygen and carbon and as a form of motion 
 may stimulate and facilitate the life motion of the leaf cells 
 to the full performance of their functions, especially as 
 these functions involve the movement of osmosis between 
 liquids and gases. 
 
 The term "life of the air" may be due to the sun's 
 light, heat and electricity and to all forms of motion 
 making ventilation ; or, to winds and osmosis of air gases 
 and other molecular movements of diffusion and penetra- 
 tion. 
 
 Some of the requisites of healthy air food are general 
 motions to carry off the heavy carbonic and carbonous acid 
 gases and the other exhalations from man and fungi, to 
 be replaced by fresh air from elsewhere. It must not be too 
 cold, moist or drafty, since such air carries off heat from the 
 body as buckets do grain in an elevator. Air must not be 
 stagnant as the said acids settle down, making it poisonous. 
 There is also a lack of diffusion of gases where heavy gases 
 underlie iighter ones. 
 
 Mushrooms grow best in dampness, darkness and stag- 
 nation of air ; sunlight air kills them and most fungi ; algae 
 like light. 
 
 Impure air food does not fully nourish, hence the body 
 becomes weaker and more liable to disease ; sometimes it is 
 the great forerunner of tuberculosis ; when the vitality is 
 lowered then the fungi of tuberculosis prey on the system. 
 
 If carbonic acid gas were retained in the air in excess 
 mankind would painlessly perish and probably also all leaf 
 and frond bearing plants, 
 
AIR 
 
 It is not to be inferred that all air fungi destroy life 
 or promote disease if the breather of the air is well. The 
 healthy mucous membranes in breathing through the nose 
 (the natural way) protect; they even make pure the air; 
 light a common sulphur match and hold it burning six 
 inches from your open mouth while you unnaturally breathe 
 through it as long as you can; then make the like test 
 breathing through the nose and you will find the difference. 
 Even the tuberculous bacilli found in a healthy mouth are 
 powerless because of a sound constitution ; a man is always 
 more or less surrounded by the causes of disease which are 
 powerless if met by a healthy individuality. 
 
 Animalization of fungi means that the fungi, for example, 
 of rye straw are powerless on man unless infected by the 
 fungi of human excretions — then the fungi of the straw 
 becomes poisonous to a high degree. This was pointed out 
 in the Civil War. In the late war with Spain it also 
 transpired that recruits became speedily sick with measles 
 from the rye straw fungi wet with human excretions. It 
 is probably the same with the fungi that cause baldness ; 
 they become poisonous when confined under a cap or hat, 
 because of the animalization by the sweat from the head 
 and then they gain entrance to the hair follicles; a lunatic 
 who never wore a hat outdoors or in and preached in rain 
 or shine in a courtyard at Blockley, had a splendid. head of 
 kinky hair, probably because the air and sunlight did not 
 allow the fungi to become animalized. 
 
 It should be remembered that the mixing of animal 
 liquid and solid secretions with vegetable secretions in sink 
 drains and sewers animalize the innocent fungi into poison- 
 ous ones and cause diseases by aerial dispersion. 
 
 Bric-a-brac obstruct ventilation. Once a very sick 
 lady was in a small room in a large New York apartment 
 house, gasping for air; the place was full of bric-a-brac 
 
AIR 
 
 and furniture; immediate improvement followed when only 
 the bed and one chair remained in the apartment. A good 
 way to ventilate for fresh air food is to open all the doors 
 and windows, no matter what the hour and weather, and 
 swing the doors to and fro about ten to twenty times a 
 minute ; this flushes out the bad air at once ; immediately 
 close up before the walls are cooled off; if in winter throw 
 a light shawl over the head of the patient, and no matter 
 how sick, they will be protected. Cases of pneumonia are 
 said to do better out of doors. Reasonable. 
 
 Examples of good air food are found on the eastern 
 shore of Buzzard's Bay, Mass. ; leave Boston on the hottest 
 day, swelter in the cars until you come to the northern end 
 of the bay and, as a rule, a cool breeze of ozone air food 
 will then refresh you; you can feel its vigor feeding even 
 your spinal cord and strengthening your nerves ; these words 
 are used advisedly, as babes improve, thus proving there is 
 no "suggestion or hypnosis." Some think because the 
 fauna or flora of the gulf stream are found in Buzzard's Bay, 
 and because its water is about 25 ° F. warmer than that of 
 Massachusetts Bay, shortly distant, that it is the gulf stream 
 that gives the bay salubrity ; besides, the tides are not 
 synchronous with those of Vineyard Sound nor of the ocean 
 on the east coast of Cape Cod; at Woods Holl the highest 
 tide is only eleven inches, and this may make some difference 
 as to warmth ; one may be exposed to the direct rays of the 
 sun on the eastern shore of Buzzard's Bay and not feel the 
 need of shade. 
 
 The chief complaint in hot weather about air is its 
 humidity: The higher the degree of humidity the harder the 
 weather is to be borne ; the air feels heavier, soggy and 
 weakening, and the accumulation of sweat increases ; steam 
 is constantly exhaling from the body surfaces that are 
 exposed to the air, that is, the skin and air passages ; breathe 
 
8 AIR 
 
 on a glass mirror that is cooler than the breath and water 
 will condense on it from the breath as on an ice pitcher on a 
 hot day; if the atmosphere is not saturated, this invisible 
 watery vapor (steam) is readily dissipated, but if the air is 
 saturated with humidity the watery exhalations from the 
 twenty-hve miles of human sweat ducts collect on the body 
 surfaces in a very manifest abundance and disagreeableness. 
 Sweat prevents vaporization and hence the total coolness by 
 the vaporization of the sweat is lessened, the body becomes 
 hotter and more uncomfortable to the indwelling spirit and 
 suffers. On the other hand, cold (heat relatively diminished) 
 with high humidity is harder to be borne than dry cold air, 
 because the aerial moisture is a better conductor of heat and 
 electricity than dry air and thus conveys away so fast as to 
 chill the body quickly. Wet clothing chills faster, as its intra 
 and interstitial air is replaced by water and the humid air 
 environment coming from said wet clothing in evaporation 
 by the heat of said body cools by the thermic withdrawal 
 in order to make up the latent heat of said vapor or steam 
 required to liquidize. 
 
 Air humidity bears upon food because more is needed 
 to maintain the human body normally — because disease and 
 sickness often follow, sometimes called "colds," which 
 require much food to make health again and because the 
 quality of air food is lessened for some people ailing with 
 gravelly rheumatism, asthma, etc. Besides, the nerve-feeding 
 power of air food is lessened. 
 
 Air holds water in steam at all temperatures, even below 
 the zero of Fahrenheit, and in such quantities that it 
 descends in torrents and cloudbursts as distilled water to 
 destroy lives and property. 
 
 Air food circulates down deep in the earth and thus feeds 
 the roots of plants carrying the carbonic acid gas and other 
 gases that chance to be in it. The good of hoeing, plowing 
 
AIR — MILK 9 
 
 and cultivating is in facilitating the access of air and water 
 to the soil and plants; soil that has become dry from lack 
 of rain is found to be full of small channels through which 
 the water is being evaporated or drawn up by the sun; 
 a light cultivator will break up these channels, the water 
 will be held in the soil and then pass into the plants; the 
 effect is shown within twelve hours by the increased vigor 
 of the plant life, though no rain has occurred. 
 
 MILK* 
 
 Milk, containing solids and liquids enough to sustain 
 life, is the next natural food which babes should have. 
 According to prologue, it ranks as organic, animal, min- 
 eral, because it comes from animals and contains 92 per 
 cent, of water and all the mineral elements found in the 
 body. It is also intellectual, as it builds up mind and soul 
 in infancy — stands all the physiological tests for babes — 
 is beautiful to the eye and taste — good, if from healthy 
 animals and bad if from unhealthy animals or if contami- 
 nated by wrong outside matters or if improperly kept. 
 When good, it makes normal tissues and secretions in the 
 human body. It is also used to combat chronic disease. It 
 furnishes heat and actual and potentialf energy. 
 
 Good fresh milk is good in any clime. It is Nature's 
 sole food for adults only in large amounts daily. There is 
 again not a sufficiency of milk for adults to live on it alone, 
 and with such subsistence would come wasting of teeth 
 from lack of use. 
 
 * Dairy products, 1899 (U. S.) $600,000,000; milch cows value over 
 $500,000,000; nineteen millions of cows U. S. (Facts about milk, Farmers' Bul- 
 letin 42, Dept. Agriculture.) 
 
 fin the Boston Subway are signs — "Danger, Third Rail Alive." This 
 rail, looking like the others, has the power to kill those who touch it. Thus 
 its force is potential when intact. 
 
IO MILK 
 
 The late Prof. E. A. Wood, M.D., of Pittsburg, fed 
 young dogs on soft foods, and their teeth became bad, while 
 other dogs fed on meat and bones had good teeth. Some of 
 the badness was probably due to want of mineral salts in the 
 soft foods, but not all. Parenthetically, an instance is given 
 of the emperor moth that has the greatest difficulty to come 
 out from its cocoon, but when it is out, its wings expand at 
 once and bear it away ; the narrator said that the narrow 
 opening of a cocoon was enlarged with scissors, the moth 
 emerged, but could not fly, as its wings and legs had not been 
 developed by the effort of pushing through the cocoon walls. 
 It is good to have food chewed by the teeth. 
 
 Milk is universally acknowledged to be food. Vegeta- 
 rians claim entire abstinence from animal food, yet strangely 
 put milk at the head of their food lists ; to be consistent 
 they should exclude it as the most animal of animal foods. 
 There is an advantage in drinking milk immediately after 
 withdrawal ; it has no germs, gases, nor faints absorbed 
 from the air to enter with it into the stomach and there 
 produce unhealthy fermentation and disturb the liver. A 
 majority of grown-up people cannot take milk that has been 
 some hours away from its source, without in time liver and 
 stomach disturbance. Fresh milk has also vital warmth; 
 cattle men know this and feed it in abundance to sickly 
 calves. When immediately bottled, fresh milk can be kept 
 fairly well for a time without any contamination. It, of 
 course, lacks the vital warmth. 
 
 There is no need of the conventional lack of warm milk 
 for babes except because of the dictates of fashion which 
 inflict a grievous wrong on the race, weakening the con- 
 stitution, shortening lives, causing much sickness and death, 
 making tooth cutting a disease, instead of a natural act, 
 producing human bodies with less than the normal resist- 
 ance to causes of disease, weaker intellects, bad tempers, 
 
MILK II 
 
 nervousness, poor eyes, teeth, hair, nails, skins — in other 
 words, conferring bad constitutions that do not stand the 
 wear and tear of life, the worst legacy parents can leave 
 to children. Proper feeding and hygiene for mothers will 
 furnish an abundance of milk. So-called infant foods are 
 not superior to the natural product of lactation; even their 
 makers admit this, but one such said that "No matter what 
 is done, modern mothers will not suckle their babes." 
 Hence it is inferred that mothers will buy foods for their 
 babes of apothecaries. 
 
 Milk is made up of water, cream, casein, sugar of milk 
 and all mineral salts found in the system. Because of the 
 refraction of minute oil and fatty acids in globes or globules 
 the color is white, as the color of clouds from inhnitesimally 
 divided globules of water, that generally escape the naked 
 eye or as snow looks white from beautiful, feathery stx- 
 sided crystals of ice and yet not so small as fat globules in 
 milk. The highest power of the microscope, Tolles Ameri- 
 can one seventy-fifth inch objective, with a two-inch eye-piece 
 (3750 diameters), shows each globule dancing and rolling 
 about actively with no visible motor power. Some attribute 
 this motion to the disagreement, or want of chemical 
 agreement, with the water of the milk which is colored 
 white by these very globules just as the serum of the blood 
 is reddened by the red corpuscles ; [filter the water perfectly 
 from the milk and it will be clear like any other water when 
 the coloring matter is not in solution and does not go 
 through the filter.] If electricity is reasonably a cause of 
 motion of the heavenly bodies, then may it not move these 
 apparently automobile milk globules, whose movements re- 
 mind one of the small pith balls connected with a static 
 electrical machine in motion? Certainly wireless telegra- 
 phy, cars and motors excited by invisible currents of elec- 
 tricity furnish some ground of analogy. 
 
12 MILK 
 
 The healthy digestion of milk: The nerve centers of the 
 "abdominal brain," i.e., the solar plexus of nerves, cause 
 an exosmosis (outward flow) of all the water of milk, 
 leaving the casein firmly coagulated by the stomach acid 
 into a cheese, which later an endosmosis (inward flow) of 
 gastric juices commanded by said "solar plexus" will dissolve 
 by the slower process of digestion. Thus there is an easier 
 entrance of this food into the circulation than with solid 
 foods, saving the vital powers (dynamis) in babes to go 
 on with the wonderful work of tissue and organ building. 
 To show the power of the solar plexus it has been said, 
 "Smite a healthy man over the pit of the stomach after a full 
 meal; if not immediately killed, he will fall insensible and 
 the stornach juices will pour out from his mouth in a stream 
 of jelly like discharge." 
 
 Curds in the stomach are not necessarily a sign of dis- 
 ease, but when a stomach is foul with alcoholic and vinegar 
 yeast fermentation and upward peristaltic movements bring 
 the curds to light, such are signs of stomach trouble, not 
 because curds come up (for curds are normal in digestion)., 
 but because the alcoholic and vinegar ferments cause the 
 trouble, or, to put it differently, when food does not digest 
 nor properly digest, the said yeasts always present attack 
 said undigested foods. But said yeasts should do their 
 work on starches and sugars and not on the milk. . There 
 is a lactic acid alcohol and vinegar at work in sour milk, 
 and when the sugar acid or common alcohol and vinegar 
 are added to the lactic acid family, there may well be a 
 trouble which we call disease, to wit, curds full of such a 
 yeast combination or trust. The solar plexus does well to 
 get rid of them the shortest way, by the gullet, one foot 
 instead of twenty-six feet of intestine. It is well to 
 remember the autonomy of the stomach. {See Fermenta- 
 tion.) 
 
MILK 13 
 
 Cheese is a good food. Vegetarians adopt it as a vege- 
 table ( ?) food. It must be good to be in two kingdoms, 
 animal and vegetable (?). In the 1648 English civil 
 war cheese was an article of military food on both 
 sides of the conflict (Clarendon's History). And David 
 killed Goliath because they met when David brought cheeses 
 to his brothers who served in Saul's army; (I Samuel 17, 
 18). Cheese is a concentrated and more permanent food 
 than all other air exposed preparations of milk. 
 
 Butter is a partial separation of the solid fats of milk, 
 among which lecithin is found, a brain and nerve food. It 
 is the most royal of all fat foods, used successfully in place 
 of cod liver oil in tuberculosis ; it does not clog the liver 
 nor resist digestion like other fats, as margarine and suet ; 
 it can be given more safely in the treatment of fatty de- 
 generation, i.e., Bright's disease of kidneys, etc., than any 
 other fat; it affords more potential energy. All the oils of 
 milk are not separated from butter, as oils are found in its 
 morphology, i.e., under the microscope. 
 
 Oleomargarine substitutes are not as good as genuine 
 butter, which contains many important fat acids that the 
 "oleo" has not. The fatty areolar tissues of bovines (tal- 
 low) and tape worm eggs are not nutritiously equal to the 
 exquisitely and wonderfully compounded phy to-chemical 
 physiological secretion of the epithelial cells of the milk 
 glands. 
 
 The ethics of kine milk production are so bad that the 
 State appoints inspectors. In face of the full knowledge 
 that bad milk is disease and death to innocent babes, some 
 farmers, middlemen and retailers have recklessly given 
 proof that the cause of the baby-loss is the greed for gain. 
 
 In Boston once, to prevent an Association of Milk 
 Consumers from getting pure milk, middlemen bought up 
 all the milk cans in the city, hired out as deliverers, fouled 
 
14 MILK 
 
 the milk and also paid servant girls to put the cans with a 
 little milk on red hot stoves, etc. The Secretary of the 
 Massachusetts State Board of Health said that the farmers 
 themselves had been detected adulterating their kine milk. 
 
 Skim milk is sold as pure; producers have been known to 
 stall feed kine covered with sores and full of disease. The 
 cow is deprived of her calf which is bad for mother and- 
 calf. Stall feeding is not healthy nor natural — affords nests 
 for the development of disease that depends on a retarded 
 and impeded circulation, specially fatty degeneration of 
 muscles and tuberculosis. The hoofs grow all out of shape, 
 making walking difficult. Bad feeding makes bad milk. 
 
 Stall cattle fed on sour distillery refuse give the best 
 chance* for tuberculosis to develop, which is more prevalent 
 since "silos" feed cattle. Alcohol and vinegar yeasts are 
 abundant in "silo" food. We do not think that tuberculous 
 milk (which we do not recommend) infects healthy people 
 because the disease is successfully resisted. But when one 
 is sick or weak, the danger of communication is certainly 
 great. (It must be remembered that cattle men, working 
 amongst tuberculous cattle, rarely have the disease; this 
 is noted, because there has been so much of late as to the 
 contagiousness of cattle tuberculosis to man.) Some years 
 ago, the senior writer studied the blood of milch kine fed 
 in the open air on fine pasturage and not on silos ; the 
 vinegar yeast plant was scarcely found as it is abundantly 
 in man in tuberculosis ; while other cattle differently fed 
 and condemned to die by expert veterinarians under the 
 authority of state law, were found to have in the blood the 
 vinegar yeast plants ; autopsies confirmed tuberculosis find- 
 ings before death.* Happily our State Boards of Health 
 
 * (American Blood Test for Cattle Tuberculosis, N. E. Med. Monthly, July, 
 1896; Amer. Monthly Mic. Journal, Oct., 1896.) 
 
MILK 1 5 
 
 have come to the reform of milk ethics, and now it is 
 possible to get good milk in cities, specially in sealed bottles. 
 Again, public attention has been roused to cattle tuberculosis 
 and there is an improvement in feeding. 
 
 Cooking probably prevents the infection from tubercu- 
 lous milk just as the yeasts in common bread are destroyed 
 by 285 ° F. 
 
 Buttermilk is what is left after butter has been churned 
 out. It is mainly the water, the cheese or casein and the 
 salts, organic and mineral, of the milk. 
 
 The quality of kine milk is not as good when in quantity 
 as when scantier. (See reports Conn. Agric. Station.) Jer- 
 sey kine milk is scant and rich. Holstein cattle are said to 
 produce a large quantity of good milk. Perhaps the best 
 milk comes from crosses of "native" stock with high bred 
 cattle. Forcing processes of kine milk production do not 
 necessarily injure the milk, but there is more water and 
 less of solids. Small Baldwin apples are better than over- 
 grown. 
 
 Sterilization of milk is heating it to about 170 F. to pre- 
 vent fermentation. It is not boiled, as the latter process 
 changes milk chemically to a disadvantage. 
 
 Hydrogen dioxide, one teaspoonful to a pint, will keep 
 milk from souring ; it is not harmful ; does not change the 
 character of the milk. 
 
 The best way to sterilise and keep human milk is to hold 
 it in the breasts ready for use with all its dynamic vitality 
 unimpaired in its fresh condition. 
 
 In cases of last resort the best substitution for mother's 
 milk is a healthy wet nurse ; next the strippings of kine milk 
 diluted one part to two parts water. Sweeten with common 
 sugar. Or, take the upper two-thirds of a jar of milk — add 
 one-third part of water and sweeten with common sugar; 
 
l6 MILK 
 
 use a tubeless bottle with an india rubber nipple, that has 
 been kept clean, pure and dry and large enough to invert 
 when washing. 
 
 When milk disagrees with fC grown-up s, }} it is shown by 
 biliousness, indicated by general symptoms often and always 
 by heating the urine with nitric acid, turning the specimen 
 to various shades of brown, red and black, according to 
 amount of bile present; the bile has been absorbed by the 
 blood and removed by the kidneys; instead it should go 
 down because of the worm-like squirmings and motions of 
 the bowels (peristalsis) and participate in the work of 
 digestion therein. One practical proof of the value of 
 milk warm from the cow is that in "grown-ups" it agrees 
 and does not make the urine bilious. 
 
 The use of cream and milk in tea and coffee drinks is 
 not necessarily injurious. The troubles that come from tea 
 or coffee drinking are mainly due to the combination of milk 
 and sugar because of their liver-clogging qualities. To 
 anticipate, the liver makes all the sugar or glucose needed, 
 without the adding of sugar to tea or coffee drinks; if the 
 milkless and sugarless Oriental customs of drinking tea 
 or coffee were followed by the Occidentals, there would be 
 less complaint of tea and coffee. For years, experience has 
 shown that sick persons (with a few exceptions) can take 
 sugarless and milkless tea and coffee when on the strictest 
 diet. Many also bear well milk added to tea or coffee. 
 
 A good practical way to test whether milk agrees is to 
 study the urine and blood; if milk does not bring free 
 oil from under the skin into the serum of the blood speci- 
 men on the slide, nor fatty epithelia nor casts nor albumin 
 into the urine — nor bile — one can be sure that milk agrees 
 with patients. 
 
 Milk and cholera infantum: Notoriously this complaint 
 occurs among human-milkless babes or of those whose 
 
MILK 17 
 
 mothers feed improperly. Nothing is plainer. A primipara 
 had terrible convulsions, the babe being 24 hours old; this 
 experience gave wisdom; care was taken with her food so 
 that all three of her children were fed on their mother's 
 milk ; they were sick with cholera infantum but once, caused 
 by miserable feeding in a seashore boarding house. 
 
 Cholera infantum here means a disease in the nursing age 
 characterized by profuse or scanty discharges of the bowels. 
 A better term would be chronic diarrhoea. It is common 
 in ill fed babes, specially when cutting teeth ; which is a 
 peculiarly hard work for the systemic forces (dynamis). 
 If said dynamis is wasted in digesting poor food and if it 
 is not maintained by a full and complete nourishment, or if, 
 as is sometimes the case, the alimentary canal is partially 
 paralyzed by the gases of fermentation, carbon dioxide, 
 sulphuretted hydrogen, phosphuretted hydrogen, etc., given 
 off by the yeast plants in the intestines — then there is such 
 a loss of dynamis that there is not enough (as said before) 
 to develop the teeth cutting machinery and the teeth suffer 
 simply because the constitution is unequal to the task of 
 dental development and the piercing the gums because 
 the mineral food is scant. And all this sorry state of things 
 because mothers will not eat so as to feed their infants 
 properly, because of fashionable ethics. The young of other 
 animals than man have really a better chance for their 
 birthrights than infants. Can we realize this terrible state- 
 ment? The mothers who thus deprive their children, also 
 suffer the annoyances, inconveniences and maternal anguish, 
 incident to seeing their children sicken and die. In 1900 we 
 hear of Chinese soldiery slaying infants by tossing them 
 alive on bayonets and spears ! This is execrable enough, 
 but is it not a shorter and hence more merciful death than 
 the prolonged agonies, pains and distresses of infants dying 
 bv the slow tortures of cholera infantum? 
 
WATER 
 
 Fluid wonderful, enters all tissues; a large essential 
 part of the life of all animals and plants ; a part of the air, 
 92 per cent, of the milk, three-quarters at least of the body 
 (human) and very largely goes into all foods (liquids, of 
 course,) and solids. It holds about the earth the sun's heat. 
 It carries heat to frozen zones by the Gulf Stream so that 
 said cold places become warm and inhabitable. 
 
 Chemically pure water, H 2 0, is made up of one equiva- 
 lent of oxygen and two of hydrogen ; such is said to be 
 found in the laboratories, but that must be taken in a quali- 
 fied sense as "pure air" is. The distilled water of the 
 chemist made in a closed vessel is unfit to drink; it tastes 
 bad 'from the burnt odors (empyreumatic), which chemical 
 analysis does not detect, but the drinker does detect with a 
 disgusted palate. 
 
 Formless pure water is that from which all forms of 
 plants and animals and of solid mineral matters are removed. 
 
 Kinds of water tit to drink {potable) are: Aerated dis- 
 tilled water (that is distilled and mixed with air by dropping 
 some 2y 2 inches from still), spring, well, river, pond, ditch, 
 pool, marsh, driven well, filtered, artesian, hydrant, ship. 
 
 Some water combinations not fit to drink are: intoxicat- 
 ing liquors ; carbonated drinks ; alcohol ; drug fluid extracts ; 
 essences ; cordials, etc., save as medicine given as. any other 
 poison. 
 
 It should not be forgotten that water is present in grains 
 as wheat and rye, in woods, stones, metals, garments and 
 that there is hardly a physical thing perceivable but what 
 contains more or less water ; space in vacuum is waterless. 
 
 Distilled Water 
 
 At the temperature of average human life, water is a 
 liquid. At higher temperature water becomes steam. The 
 
 18 
 
WATER 
 
 19 
 
 process of changing, by heat, a liquid or solid, is called 
 distillation ; also the process of condensing water from steam 
 is included. Thus the psalms speak of distilling the gentle 
 dew of Mt. Hermon; the dew comes as the drops on a 
 pitcher of ice water on a hot day and on plants on cool 
 vapory nights. The two essential steps of distillation are 
 vaporization and condensation. 
 
 Object in distilling water: Purification. The steam car- 
 ries with it none of the salts always to be found in natural 
 waters; nor any bodies less volatile (vaporized) ; it leaves 
 the plants and animals behind; it loses its air; this is 
 remedied by having the distillate take the spheroidal con- 
 dition by falling from the still through the air not less 
 than two inches; in this process the air mingles with the 
 water and gives zest and for aught we know supplies 
 needed nitrogen and oxygen to the digestive organs. 
 
 Needs of artificial distillation are heat, a closed reservoir 
 for the water, save an outlet for the steam, condensers 
 either of water or air and a receptacle with two inches of 
 outside air for aeration (air mixing) ; the process is simple; 
 the fewer the complications the better, as they add to the 
 expense and care; the usual form of a water still (not of 
 the laboratory) is a boiler with steam pipe at top issuing 
 into a coil of pipe which is plunged into cold water or air. 
 
 The process: First the steam is made. Next it comes 
 into the condenser cooled by water or air. Third it turns 
 into water giving off 700 ° F. for every unit of comparison ; 
 the heat is absorbed by the cold water in one case or air in 
 the other. Fourth, the distillate, in drops, falls and thus 
 takes up the air. There are stills that condense by cold air ; 
 a typical one would be to have a steam exhaust go into a 
 metal pipe out of doors, vertical, with protected openings 
 at top of pipe; here the air heated by the steam rises and 
 is immediately replaced by cool air to be treated in like 
 
20 WATER 
 
 manner and so on exactly as in a common steam radiator; 
 this has been utilized by the writers by putting an inch ledge 
 in a common wash boiler (all around) four inches from 
 the bottom — by arranging an outlet pipe at the lowest 
 point above this rim or ledge ; two inches of water are put 
 in the boiler on stove and the still is ready for work even 
 with sea water. Rain is distilled water coming from every 
 surface of water, or wet with water, all trees, all bodies 
 of plants and animals as shown by the parched condition 
 of almost everything after a protracted drought ; distillation 
 is here called drying; when we dry we distill oft' the water 
 which goes into the air as invisible vapor (steam) to be 
 wafted to and fro and descend as rain (distilled water). 
 
 Oilce repeating Halle's experiment, a good-sized branch 
 was taken from an apple tree in perfect health on a bright, 
 clear, sunny summer's day ; an india rubber tube was tightly 
 sprung over the large end of the branch and the other end 
 of the tube was tightly put into a glass tube two inches 
 long, filled with water, and holding the india rubber tube 
 tight, the glass was set into a vied of mercury ; the mercury 
 ran up two inches and stood there drawn up by the evapora- 
 tion of watery sap from the leaves as it had no chance to 
 return ; the mercury was held by the air pressure. 
 
 The greatest natural distillers, with the aid of the sun, 
 are the oceans, seas, lakes, aquatic and marine, which con- 
 stitute five-sevenths of the globe's surface; they run all the 
 time and furnish the invisible steam, clouds, fogs, mist, hail, 
 snow and rain on a stupendous scale, giving boundless sup- 
 ply to water the land. The ocean is salt, as the waters that 
 run in carry more or less of common and other salts, minerals 
 and metals in solution. 
 
 Aerated distilled water is best for diseases that are 
 caused by crystals and granules as found in asthma, rheuma- 
 tism, gout, angina pectoris, gall stones; as, having no salts 
 
WATER 
 
 21 
 
 whatever, its full power can be used to dissolve the gravels, 
 stones, concretions, which never would have been had the 
 sick drank water enough in all probability. Dr. Koppe says 
 distilled water is a poison, but we have never seen poisonous 
 results after years of experience. It is difficult to conceive 
 of its being poisonous, as water is so indispensable to life. 
 The epithelia of the natural cavities or reservoirs form 
 watery liquids for body uses and bear water well. The 
 skin epithelia swell up and turn white when soaked in water 
 (in the washerwoman's hands, for example, but in this case 
 soap is an element). A street vender of a spring water 
 showed hands which were whitened by contact of his goods, 
 but in a long study of the secretions of the human body by 
 the microscope never have we seen any such whiteness of 
 the epithelia. On the contrary, the senior writer's studies of 
 hydrant, pond and lake waters for over thirty years have 
 amazed him by the finding of such a large number of appar- 
 ently perfect pavement epithelia and it would seem as if 
 human epithelia were, like their congener hair, the most 
 imperishable of tissues in water. So when distilled water 
 is called a poison, destructive of epithelia because it turns 
 skin epithelia white when improperly used, it seems a mis- 
 nomer. Living epithelia cannot do their work of osmosis, 
 secretion and excretion through their membranous walls un- 
 less water is present and the purer the water the better. 
 Aerated distilled water is the purest of waters. 
 
 Well Water 
 
 This refers to water obtained by holes in the ground, 
 sometimes to the depth of ioo feet; generally a common 
 well is about 1 5 to 20 feet deep ; this method furnishes water 
 for the great mass of civilized mankind in the country 
 mostly from rain water that has soaked into the earth or 
 from melted ice or snow. Well water is not equal to dis- 
 
22 WATER 
 
 tilled, as it holds in solution the soluble mineral and animal 
 matters that it dissolves on its way to the submerged pond, 
 lake or sea; these dissolved substances are useful to man, 
 but not in large proportion, as phosphorus and the phos- 
 phates found in well water form concretions called calculi, 
 a good name, as calculi are to all appearances "stones ;" so 
 of marble or carbonate of lime, which has its use, no doubt, 
 but in excess causes marble rheumatism, when it collects in 
 the tissues in granular and crystalline forms, Kidney 
 calculi for more than half a century have been accounted 
 for by surgeons by the use of well water in limestone dis- 
 tricts. Such patients were swallowing lime in too large 
 amounts and their drinks already loaded with the lime 
 could not carry off the same as limeless water would have 
 done. An easy way to study the amount of salines in the 
 water of a district is to examine the amount of steam boiler 
 incrustation. Other matters in well water are yeasts and 
 fungi, which give off carbonic acid like animals and cause 
 disease, specially typhoid fever, when animal secretions and 
 excretions mingle in the well, producing albumenoid ammo- 
 nia which will be dissolved and run through all filters, 
 going even where the yeasts and other fungi do not go or 
 in very minutest proportions. So that well water may stand 
 the tests of taste and eyesight and yet be noxious to those 
 whose constitutions are weak and harmless to those whos^ 
 constitutions are strong. Other sources of impurity to well 
 water are animals, as to acts and by falling into closed wells 
 where they drown and slowly putrefy. Air gets into closed 
 wells through the ground. 
 
 The typical well is the driven tube. If down far enough 
 for filtration and purity even in swamps, ditches, morasses, 
 filthy ponds, lagoons, potable water can be had unless stone 
 impedes the driving. In the Civil war, good water was thus 
 procured in the South where it was thought impossible ; as 
 
WATER 23 
 
 the camp was moved, the well was pulled up and driven in 
 the new bivouac. 
 
 Boiling of well water is good, but if too long boiled its 
 air is drawn off and the salts in excess are not removed. 
 But boiling kills most fungi and yeasts (which survive 
 freezing) and prevents cholera. 
 
 The excellent publications of the Boards of Health give 
 rides to get good well water, but we may name some: A well 
 should not get the drainings from out-houses, stables, sink 
 drains nor of grounds where slops are emptied. If the soil 
 is not deep, defilement may come from long distances on the 
 surface of the bed rock. Wells should not be dug nor used 
 in crowded city limits, where the earth has become foul with 
 fungous vegetations along with decomposing animal and 
 vegetable matters and in great abundance ; there is a nat- 
 ural process of earth purification going on all the time, but 
 in towns and cities, this purification is overwhelmed by the 
 vastness of the work put on it. One has only to go through 
 a city avenue, when the old rusty leaky gas pipes have been 
 dug up and examine the oozing filth of the excavated ma- 
 terial, smell its vile odor — to be satisfied that city well water 
 is filthy, indeed, no matter how good it tastes. It would 
 seem as if country wells ought to be all right ; but the rec- 
 ords of the Boards of Health are full of relations of wells 
 defiled by the drinkers' domestic excretions. It is advisable 
 in bad country localities that tube wells be driven 50 to 70 
 feet so as to have a drainage of the deepest water and a filter 
 often changed that removes all the bacteria, yeasts and fun- 
 gous growths. Further, a domestic still costing five dollars 
 can be used that will purify the foulest spring water. 
 
 Pool, Ditch and Marsh Water 
 
 One ordinarily would not think of using for drink water, 
 but the war of 1861-65 placed our soldiers where they could 
 
24 WATER 
 
 get nothing else at times. (It has been said that they would 
 drink from puddles. ) As before noted, they got good water 
 by driven tube wells, so that this part of our subject may be 
 referred to well water, and zve will say only a few words 
 more as to these tube wells; they are too well known to need 
 description; they are driven so deep, or should be, that all 
 water entering them by the pressure of the atmosphere 
 working through the earth is filtered like spring water, so 
 that all the insoluble impurities are left behind in the stag- 
 nant pool, ditch, or marsh. If one doubts the presence of 
 animal and vegetable life in pools, ditches or marshes, he 
 has only to gather a handful of their weeds, algae, etc., 
 squeeze their drip into a tumbler and then study under the 
 microscope ; all the microscopic plants and animals found in 
 ponds are in excess in pools, ditches and marshes; a bag 
 made of cotton cloth will filter such water if kept from 
 overloading; so that in the absence of driven wells, cotton 
 may be used as filters for emergencies ; the water may be 
 surely clarified by running through the cotton filter three 
 or four times. Cattle drink from pools, ditches and marshes 
 with apparent impunity — but where is the man that eats 
 grass like cattle ? 
 
 Drink Fit Water in Sandy Deserts 
 
 In 1854, the senior writer walked from Wellfleet to 
 Provincetown, on the outer shore of Cape Cod, until the 
 end was nearly reached ; he was in company with his old 
 Warren Academy teacher, the Rev. A. P. Chute, who sought 
 shells ; the walk was very tedious, the feet sinking up to the 
 ankles at every step in the sand ; after much toil and tire, 
 Highland Light neighborhood was reached unknowingly in 
 the fog ; seemingly there was nothing but the sea to drink ; 
 finally the senior writer thought of the interesting narrative 
 of the sailors wrecked on the sandy coasts of Africa, who got 
 
WATER 25 
 
 water fresh and good by scraping away a shallow pit in the 
 sand at the lowest angle where the sides of two sand hills 
 met; this was done; soon the excavation filled with murky 
 water some three inches deep, which was found sweet, cool, 
 refreshing; a tube well driven there would probably have 
 given a rich supply of clear water. This leads to a brief 
 consideration of 
 
 Artesian Well Water 
 
 This comes from wells bored deep into the earth ; one of 
 these was early dug in Louisville, Ky., about three thousand 
 feet deep. These wells go through rock and everything; 
 the water is not always drinkable ; the above well, when the 
 senior writer tested it some forty years ago, was too salt to 
 drink save as a medicine. At the present, there are more 
 artesian wells in use than ever was dreamed of — but the 
 getting of good artesian well water is something of a mat- 
 ter of chance ; it is said that the French Government is mak- 
 ing the Desert of Sahara bloom with oases about deep 
 artesian wells. The chief objection is the tendency to be 
 laden with salts. 
 
 Spring Water 
 
 Runs of itself from the ground into the air ; or from under 
 water as in Nevada. This classification applies to springs that 
 can be used for domestic purposes like iron water. In almost 
 every locality where man lives, in city, town or country, 
 there are springs. In Plymouth, Mass., there are now two 
 such springs used : one is small and the other so copious 
 that it runs in a good-sized stream along the paved gutter 
 of the chief street. A poetical spring is mountain, located 
 away from the haunts of man, bubbling gently out its cool 
 refreshing waters, which exposed to the air have generally 
 no fungous life but only the innocent algae that throw off the 
 
26 WATER 
 
 life giving oxygen gas. There is flavor, zest and satisfaction 
 in a typical spring water, which is a type of the best natural 
 drinking water. A curious thing about some springs is that 
 they issue from mountain tops; one is on Mt. Monadnock, 
 Massachusetts; there is no higher site within range of vis- 
 ion ; the idea was impressed that it came by the earth's cen- 
 trifugal force; the filtering of the water was thorough. 
 Springs in cities and towns are subject to the same objec- 
 tions as wells. The deteriorated character of the above Ply- 
 mouth springs proves this. 
 
 Sweet or fresh springs rise under salt water. Such are 
 found often on the shores of Buzzard's Bay. Again, at 
 Echp Lake, Nevada, which is made up of cold snow water, 
 there are hot springs bubbling up from beneath. Some 
 springs contain more salts than are healthy for man ; one 
 advertised water has 480 grains (one ounce) of salts to the 
 gallon ; this is not water fit to drink ; there is no need of pro- 
 ducing calculi or gravel in the body ; no doubt an excellent 
 purgative, but not for regular drinking. Some springs con- 
 tain a fit amount of salts ; one in Southern Pines, N. C, with 
 less than two grains to the gallon ; any spring water with 
 less than ten grains of solid matter to the gallon is recom- 
 mended. All springs are mineral, but this term means, in 
 common usage, waters where salts and gases are in great 
 abundance; they might be called saline or salt springs, but 
 such come under the undrinkable. 
 
 Cooling mountain streams are practically spring water. 
 Sometimes they are ice water from beds of ice deposited in 
 the intervales of mountains, shaded from the sun and pro- 
 tected from the wind; there is one such in Southington, 
 Conn., the year around. 
 
 It is said that Alexander the Great had wagons laden with 
 spring water carried in silver casks or barrels — that he 
 drank no other water. It is a common thing that many 
 
WATER 
 
 27 
 
 people are made ill by drinking the waters of places where 
 they have never been before — a good argument for aerated 
 distilled water. 
 
 River Water 
 
 Differs from well water in having less mineral matter and 
 more animal and plant life. As it is less filtered and from a 
 larger watershed, it is more affected by the sources of pol- 
 lution. River water has more chances of self-purification 
 than well water by the algae. Also because of the animal 
 life, the Crustacea, the monads, the infusoria, bacteria, which 
 are common in said water ; our instincts tell us that such are 
 injurious, but their direct badness has not been proved, sim- 
 ply because no one has studied them alone and because 
 millions of people drink them down in cities and towns and 
 no increase in the death rate has been found ; the late 
 Prof. Joseph Leidy, of Philadelphia, used to drink pur- 
 posely, water filled with infusoria and no harm followed ; 
 and this is an open question modified by the constitutional 
 condition of the drinkers on the general principle that we 
 live surrounded by the causes of disease (predisposing) 
 which do not become exciting causes, because of the good 
 health resisting and overcoming them ; hence if some strong 
 men have drank infusoria harmlessly, it does not follow 
 that weak and feeble men can do so likewise ; some live in 
 spite of their surroundings, but most depend on them for 
 their existence. So the safest way is to follow instinct and 
 have the river water filtered for drink, until science tells 
 us clearly that instinct is wrong, for it is not always right. 
 Some think visible fish, reptiles, zvorms, insects and other 
 animals harm river water. Frogs and trout are put into 
 springs and wells to keep the water pure. The consideration 
 here is out of place, as said animals are not found in potable 
 water as a rule. It is averred that snakes and worms are 
 
28 WATER 
 
 drunk and developed within the stomachs of man. We 
 know worms are found in the stomach; years ago it was 
 said that every one in three had internal worms, specially 
 children ; the round worm may come from the common 
 earth worm washed into the river and drank thoughtlessly ; 
 the anguilulla found in vinegar is common in river water. 
 But as to snakes so far as the writers know, no well authen- 
 ticated cases are recorded; though among the southern 
 negroes, who have strong convictions on the subject, cures 
 by physicians have been made, but the snake or lizard ex- 
 hibited to the patient was procured from the outside. It is 
 always best for one to inspect and also notice the taste of 
 whatever water one drinks, as the chances of introducing 
 bad things are thereby lessened. 
 
 Formerly it was considered the best form to take hydrant 
 water from rivers; but as cities and towns grow, the rivers 
 are defiled with sewerage and the refuse of manufactories. 
 Any one who inspects the Passaic river above Newark, N. 
 J., can with eye and nose get evidence enough, that it is 
 too filthy to be used as drink water — the fish are even killed 
 and black deposits are seen on the margins of the shores. 
 Philadelphia has long used the Schuylkill river water; in 
 1854, it looked so filthy that a newcomer rather objected to 
 drinking it; the authorities said it was simply the clay sus- 
 pended and harmless, also the carbonate of lead deposited on 
 the inside of the house service pipes was insoluble and pro- 
 tective when once formed ; and this did seem practically 
 true ; later, about 1880, an examination of the forms to be 
 found in the Schuylkill showed less clay and fewer plants 
 and animals than any other hydrant water of some thirty 
 cities and towns. 
 
 The form of disease found to be the most commonly 
 traced to river water (thanks to our excellent Boards of 
 
WATER 29 
 
 Health), is typhoid fever. For example: Camden, opposite 
 Philadelphia on the Delaware river, for the part, took its 
 water from the Delaware river, a very much larger and 
 deeper river than the Schuylkill, but the death rate from 
 typhoid was so great that they wisely drove wells in or near 
 the river to a great depth of filtration, which gave a pure 
 water. About January, 1898, the supply ran short, so that 
 water had to be added from the Delaware ; within two weeks 
 176 new cases were reported of typhoid; this roused the 
 Board of Health; measures were taken to stop the waste 
 from faucets kept running to prevent freezing; the filtered 
 water was then ample and only fourteen new cases of typhoid 
 fever were reported in the next two weeks. 
 
 The report on filtration of the water supply of New 
 York, by Dr. Thomas Darlington, Commissioner of Health, 
 July, 1905, is most important as to typhoid fever and should 
 be noted by every drinker of Croton water. It asks for fil- 
 tration plants on the grounds that sand filtration is no 
 longer an experiment, as it removes 99^2 per cent, of bac- 
 teria (the germ of typhoid) and most of the organic and 
 inorganic forms of life — that it has been used in Europe for 
 75 years — that in Lawrence, Mass., and Ithaca, New York, 
 it has largely decreased deaths from typhoid and diarrhoea 
 — that in Ithaca 10 per cent, of the inhabitants had typhoid 
 from drinking unfiltered water and that since filtration, not 
 a case has been found among those who drink from the 
 mains, but "numerous cases have been found among those 
 who still use shallow wells" — that in West Philadelphia 
 ( I 9°5> J an - 6 to April 28), the w T eekly percentage reduction 
 of typhoid cases, comparing a population of 41,424, having 
 filtration with 140,517 with no filtration varied from 
 100 per cent, to 6.73 — that Berlin unfiltered 1843-52 
 had one case of typhoid to 1,000 population, while fil- 
 
30 WATER 
 
 tered, 1 891-1900. there was one case to 10,000 — that in 
 Magdeburg, from 1831-85, one in 1,000 unfiltered and 1891- 
 95 one in 10,000 filtered — that in Breslau, 1867-73, one m 
 4,000 unfiltered, and 1896- 1900 one in 10,000 filtered — that 
 in Hanover, 1874-78, one in 1,000 unfiltered, and 1896-1900 
 one in 10,000 filtered — that in Hamburg, 1887-93, one in 
 3,000 unfiltered, and one in 10,000 filtered — that during the 
 cholera epidemic of 1892 Hamburg used the Elbe water 
 and had 2,000 cases; while Altona filtered it and had 138 
 domestic cases. 
 
 River water can be easily filtered at home by making 
 bags of cotton cloth, muslin, cheese cloth and cotton wool 
 and changing often ; if the filtered matters accumulate, 
 so as to form a thick layer, the clear water will cease 
 to ooze and small holes in the bag will be bored through, 
 the water projecting in small streams ; then stop the process, 
 renew bag and use till the same deterioration occurs and so 
 on. The great trouble with all filters is the need of frequent 
 changing. 
 
 It is not possible that rivers in civilization will ever be- 
 come the source of drink fit water while the present system 
 of sanitary arrangements and manufactory pollution exists. 
 The remedy for this is to utilize for fertilizers the present 
 sewerage flowing into rivers. 
 
 According to the late Ernest Hart, M.D., editor of the 
 British Medical Journal for many years, the evidence is 
 conclusive that cholera is a water borne disease. 
 
 Water of great rivers! The story is told of a ship's crew 
 out of water along the coast of South America; the dearth 
 was signalled to a ship hove in sight; the reply was, "Dip 
 your buckets overboard ;" they did so and found fresh water 
 of the Amazon. This stream is so large that it flows a 
 long way before it mingles with the ocean. The denizens 
 of the Missouri and Mississippi valley drink the river water. 
 
WATER 3 1 
 
 Pond or Lake Water 
 
 Is much used for cities and towns; (dams are ponds) and 
 special attention is needed to be paid to it as it differs from 
 rivers in being still if not stagnant — in having a smaller 
 water shed or surface of natural drainage — in location in 
 places sometimes so high that rivers could not be there; in 
 not being subject to defilement by sewerage to the extent of 
 rivers and in being more easily kept pure. Boards of Health 
 have pronounced them the purest of waters and there is no 
 reason to doubt this opinion. Lake Tahoe (California), is 
 snow water or frozen rain thawed ; it has few if any sources 
 of defilement and is so pure that its color is as blue ink ; a 
 boat sailing on it seems to be in a sea of azure fluid ; the water 
 is clear as crystal and the bottom distinctly seen within an 
 estimated depth of one hundred feet ; vision when flat on the 
 deck of the steamer's prow was as if one looked into a 
 tunnel of water one hundred feet deep ; Lake Tahoe would 
 be an ideal source of water supply for San Francisco. 
 
 "Pure Water is Sky Blue. {From L' Illustration.) — 
 "After long hesitation scientific men agree to-day in admit- 
 ting that water physically pure, seen in mass, is sky blue. 
 This color is that taken by the white light of the sun when ab- 
 sorbed by the water, in consequence of a phenomenon the 
 explanation of which would be a little long. 
 
 "It is not due to the chemical purity of the water, since 
 the sea (which is the bluest water) is also that which con- 
 tains the most salt. Nevertheless, according to Forel's ex- 
 periments, the matter in solution should be the predominant 
 cause of the modification of color, upon which act, besides 
 the matter in suspension, the color of the bottom and the 
 reflection of the sky and of the banks. Consequently blue 
 water is pretty rare in nature; a good many seas and lakes 
 that give us the impression of this tint are green. 
 
32 WATER 
 
 "The water at present acknowledged to be the bluest is 
 that of the Sargasso Sea, between the Cape Verde Islands 
 and the Antilles. The water of the Mediterranean off the 
 French coast and around Capri is bluer than that of Lake 
 Leman, much less blue itself than that of the lakes of Kan- 
 dersteg and Arolla, in Switzerland. Pure water containing 
 a millionth of ferric hydrate appears brown under a thick- 
 ness of six metres ; a ten-millionth is sufficient for it to be 
 green; and in order that it may remain blue is needed less 
 than a twenty-millionth." 
 
 Long Pond, Falmouth, Mass., is justly regarded as a 
 very pure water supply; it is away from dwellings and its 
 waters do not have the average quantity of microscopic 
 planfs and animals. 
 
 Animal and vegetable life is' abundant in pond waters, so 
 much so, that it has been called a "botanical and zoological 
 garden." Thirty years ago, when Prof. Paulus. F. Reinsch, 
 of Erlangen, Germany, and the senior writer studied the 
 forms of life in the Cochituate, Fresh Pond, Mystic and 
 Croton waters, it was found that an average Collection of 
 any of these waters contained about forty animals, plants or 
 organic substances that could be named, while there were 
 as many that had no names.* 
 
 The chief incitement to these investigations was to study 
 biology, botanical and animal ; to get a list of the inhabitants 
 of the pond water, so as to know what people were drinking ; 
 to find out the food relation of such fauna and flora from a 
 medical point of view and specially to ascertain what was 
 the cause of the particularly bad odor or taste of the Co- 
 chituate water at certain seasons of the year. An historical 
 memorandum is here necessary and is written in the first 
 person by the senior writer : 
 
 * Here is an opportunity for students to distinguish themselves by com- 
 pleting the list; there is little competition. 
 
WATER 33 
 
 "Prof. Paulus F. Reinsch, of Erlangen, Germany, was in- 
 troduced to me by the late Prof. Sereno Watson, of Harvard 
 University, in 1876 (when I went there to find out if the algae 
 of Fresh Pond, Cambridge, had been studied and learned 
 that they had not), as 'a man who is the best living algolo- 
 gist in the world; he can tell you what you want.' This 
 testimony has been confirmed; Professor Remsch is known 
 for his vast additions to the knowledge of cryptogamic 
 (flowerless) botany, extant and fossil (see Smithsonian 
 Institute) ; I became the pupil of the Professor and we 
 studied the morphology (morphos — form, logos — account) 
 of the Cochituate and Fresh Pond waters — with as much 
 zest and interest as college boys play football ; we found 
 always an abundance of animals of the lobster family ; those 
 shelled animals whose lungs are in the feet; those who 
 have no trunk nor limbs, but who make them at will, make 
 new stomachs every time they eat and divide themselves up 
 into several new ones ; animals that build around their body 
 substance a stone wall of minute boulders and who bore into 
 larger animals with the edges of their stone house, shaped 
 much like a baked bean pot ; diatoms that move at will like 
 animals — apply themselves into a hoop and into beautiful 
 star-like objects ; animals who act as scavengers or under- 
 takers to get rid of dead creatures ; animals which under 
 polarized light rival the glories of polarized salicin, chlorate 
 of potash or ice ; besides, plants shaped like dumb bells, or 
 half dollars with milled face and edges — like the new moon 
 — like bundles of faggots — like triangles — like transparent 
 rods jointed as fish poles and with green contents disposed 
 in single or double spirals ; plants all of them rootless, 
 branchless, free floating, unfixed in fronds, bunches, some- 
 times in large transparent protoplasmic globes provided with 
 regular and symmetrical green spots (gonia), provided 
 with eyelashes that move together so that the plant (vol vox) 
 
34 WATER 
 
 majestically rolls hither and thither at will— plants that are 
 made of long green cylinders cross marked — that crook and 
 bend backwards and forwards, sometimes very slowly, but 
 sometimes quickly (like lashing) and which will crawl out 
 of the mass in a tumbler and range themselves in rings on 
 the inside glass just above the surface — plants that are 
 crooked like spiral springs — that are laid out in beautiful 
 mats deeply slashed but exquisitely balanced, one side against 
 another, rivalling the most elegant lace work, to name no 
 more; thus in search of biologic truth in pond water, we 
 had a feast of eye music that delighted our souls. We were 
 on the lookout for the causes of defilement, when surprised 
 with so much eye delight, but did not seem to strike it ; one 
 da^ I asked the professor what the spicules of sponges point- 
 ed at both ends, finer than the finest needles, polished per- 
 fect, some entirely smooth, some dotted with little secondary 
 spines, came from ? He replied, from sponges which were 
 made of protoplasmic substance, having no more strength 
 than a jelly and that these spicules stretched like skewers, 
 and, he might have added, built up a skeleton framework in 
 which the jelly sponge is held and protected; indeed, since 
 then I have seen several sponge spicules partially enveloped 
 by the protoplasmic substance; at the time he pointed out 
 the spicules, I did not know that there were fresh water 
 sponges save very small ones, almost microscopic. I asked 
 if there ought not to be large visible sponges in fresh water? 
 He said, 'Yes,' and we sought for them specially in the 
 Charles River, at the Needham Dam, near Wellesley; all 
 we found were some very insignificant ones so small as to 
 be unsatisfactory ; as we looked at all the pond water plants 
 and animals with a view to the cause of the Cochituate pollu- 
 tion, so the sponges were questioned ; still their insignifi- 
 cance did not point to any causal relation to the awful odor 
 and taste ; a guest of the late W. R. Baker of the Wellesley 
 
WATER 3 5 
 
 Hotel, I made a careful study of the Charles River ; one day 
 at the hotel landing I noticed a green rod three feet long and 
 perhaps five-eighths of an inch thick, with longitudinal an- 
 gles running parallel, lying in the water, next the wharf 
 where it joined the bank ; reaching over, I was surprised to 
 find it like a cactus with a crackly feel, that I had noticed in 
 sponges uncleaned in the market ; immediately the evidence 
 given by this crackly feel made me cry out, 'I have found 
 those sponges that we sought in vain almost.' Taken to the 
 room and studied under the microscope the sponge spicules 
 were found in their natural place ; I left a section of the 
 sponge stalk in water in a tumbler over night ; in the morn- 
 ing the room was filled with the bad odor of Cochituate 
 water: the odor and taste are alike; it is the odor of fish 
 worms kept too long in earth in a tin box. Here was the 
 problem of the dead, -fishy, earth-wormy, taste and smell of 
 the Cochituate solved to be dead sponge protoplasmic sub- 
 stance ! The search was made for big sponges in the Charles 
 River and masses of clustered cylindrical sponges were 
 found large enough to fill a bushel basket ; afterwards an 
 employee said he had seen plots of such sponges now that he 
 knew what they were ; Prof. Reinsch and myself brought 
 sponges to the Boston Water Board, that were collected 
 from the Charles River ; a collection was also sent to and 
 received by the Sponge Museum at Liverpool, England ; to 
 show that this was a real discovery, later the Boston Water 
 Board employed Prof. Remsen, of Baltimore, to investigate ; 
 the Board reported that he was the discoverer that sponges 
 were the cause of pollution of the Cochituate water; while 
 it is difficult to see how old Father Time can be operated on 
 to make a year behind precede the year before and give pri- 
 ority still the result has been most happy in a food way ; the 
 Boston public were roused to their need of purer water and 
 means were used so that now the forms of life in the Co- 
 
$6 WATER 
 
 ehituate are fewer, the fresh water sponges are gone and the 
 city also abounds with pure filtered or spring or distilled wa- 
 ter. It may be added that the New York Croton Dam has 
 also been improved ; when every scholar is taught how to use 
 the microscope as piano use is taught, the blundering that 
 allows of water food pollution will not flourish." 
 
 To repeat: The best way to get pure water from ponds 
 is by driven wells either on the margins or better out in the 
 middle, one hundred feet deep in the earth below the pond. 
 It is practicable. 
 
 Horn Pond zvater litigation: The town of Woburn, 
 Mass., in digging a filtering well (about fifty feet long, 
 fifteen feet wide and deep), one hundred feet from Horn 
 Pond, in very small boulders, found eight feet below the 
 pond level, clear water ; in the charter of the water company 
 or town, the mill owners' rights were provided for, if the 
 water "was taken from Horn Pond;" the town, sued by 
 the millers, whose water was cut down, claimed that the 
 water was not taken from the pond, but on its way to the 
 pond ; the senior writer was called for the millers' side ; 
 previously his attention had been arrested by this filtering- 
 well water said to be the purest and with this view he ex- 
 amined it ; the first specimen yielded over sixty organic and 
 inorganic forms ; so it could not be the purest ; had it been 
 well or spring water it would not have yielded such a 
 zoological and botanical garden; then a comparative exam- 
 ination was made of water from the pond off the shore of 
 the well site and also of water drawn directly from the well 
 by buckets; it was stated on oath in court that both waters 
 had a like morphology, but that of the well was less abundant 
 — that the forms of life were not those found in wells — that 
 if they were well water forms, the student had made a dis- 
 covery that would rank him among the greatest scientists — 
 that among other things a red colored water fungus, which 
 
WATER 37 
 
 Professor Reinsch said was new to science was present in 
 both waters, also polycocci, scenedesmus quaudricauda, Cy- 
 clops, spicules of sponges, algae, etc. ; that the witness had 
 no opinion as to the well being Horn Pond water any more 
 than he had that a chandelier in the court room was a 
 chandelier. The award to the plaintiff was double that made 
 previously in a like suit. 
 
 Remarks: This legal aspect may seem out of place here, 
 but surely the conduct of this suit furnished food for the 
 lawyers and shows some of the difficulties placed in the way 
 of pond water, when furnished as food, by litigation which 
 had been guarded against as much as possible in previous 
 legislation ; the interests now are so great in pond water 
 for city and town use, that the money value of ponds has 
 vastly increased, the procuration and maintenance of 
 pure pond water are now a gigantic business, and the magni- 
 tude of water works has far excelled any of the expectations 
 of the first engineers; Beacon Hill (Boston) reservoir, built 
 to last for ages } has within the time of the senior writer be- 
 come so inadequate that it has been torn down and the State 
 House extended over its site. 
 
 Besides clearing mud and weeds and other growths from 
 ponds, it is necessary to keep the pond at one level, so that 
 there will be no exposed wet littorals ; the sponges, pelo- 
 myxas, rhizopods and other animals die in the air, their 
 bodies decompose, and when the water rises and covers 
 their place (habitat) it dissolves out the soluble dead decay- 
 ing protoplasm and hence the bad odor and taste; keeping 
 the ponds full also helps to prevent mosquitoes, as clean cut 
 banks with no extremely shallow areas allow the killing of 
 the mosquitoes in their larval stage by small fish. 
 
 In these studies with Professor Reinsch it was learned 
 that the plants and animals could be found the year round 
 and not alone in the summer, as he had previously taught; 
 
38 WATER 
 
 also that the same plants and animals could be found in the 
 surface water of ponds even in the middle by collecting with 
 a cotton bag attached to a common glass chimney. 
 
 Humus or humic acid which stains pond water does no 
 harm ; the natural tendency of pond water accidentally fouled 
 is to purify itself, but it takes time, light, air, motion ; in all 
 probability pond waters used as food for municipalities would 
 purify themselves if they could have a chance — but the con- 
 sumption is so great that it is wonderful they are as pure as 
 they are. 
 
 Fish and fowl help to purify pond water, but probably 
 the sponges, algae, pelomyxas, etc., do a great deal more. 
 Later a history will be given of what happens to a collection 
 of pond life stagnant in a tumbler that will explain this ; 
 but there is such a thing as overwhelming the purifying 
 powers of nature's arrangements because of the multitude 
 of the people. 
 
 Our Government should institute as complete a list of 
 plants and animals in ponds as possible ; the work is too 
 great for individuals ; it might be done by States if not the 
 United States ; already some of our State Boards of Health 
 have gone into it well ; there is no reason why there should 
 not be a census of the ordinary invisible beings in ponds 
 as there is a census of the inhabitants human. 
 
 Hydrant Waters 
 
 The term was first used by Professor Reinsch to desig- 
 nate the waters of towns, cities and municipalities which are 
 drawn through a hydrant ; it includes all the kinds of waters 
 here named. A peculiarity of hydrant water is the settling 
 in closed pipes or cul de sacs or joints so profuse as almost 
 to clog the pipes, requiring slushing through the hydrants, 
 astonishing observers with the copious abundance of its 
 filth. Hydrant pipes deteriorate by use, depending on the 
 
WATER 39 
 
 material and the way it is put together; the best material 
 is probably Russia sheet iron pipes lined outside and inside 
 with Roman cement ; an example is seen in Woburn, Mass., 
 where the Horn Pond water has a pressure of some seventy 
 pounds to the square inch ; these pipes have been in use over 
 thirty years and so far have not even given out ; practically 
 they are cement pipes. The common material used for 
 hydrant water pipes is cast iron ; they rust out for several 
 reasons: (a) the galvanic currents in the earth; (b) making 
 per se a galvanic battery which, excited by the water (hydric 
 acid) rapidly eats itself away and then leaks. Some forty 
 years ago the senior writer visited New York and his atten- 
 tion was arrested by some of the four or five feet in diameter 
 water mains that were exposed ; one section showed a dam 
 or barrier of carbonate of iron stretching across so that half 
 the caliber was blocked ; he took hold and found its resist- 
 ance to be great ; this was galvanism with a vengeance ; how 
 it was done was a wonder to the observer until some ten 
 years later it was explained and the means of prevention 
 stated by a New York foundryman as follows : that the 
 pipes were cast horizontally ; the iron of a transverse half 
 section below was weighted with the molten iron of the upper 
 section so that in cooling, the lower section weighed more, 
 was more compact in structure than the upper section, and 
 when the pipe was full of water there was the excitation of 
 a huge battery, one plate being the section above, the other 
 plate the section below ; to prove this, the pipes were cast 
 in a vertical position which made the same condition even 
 more exaggerated, but the fact that the density of a cross 
 section was uniform, stopped the galvanic action and the 
 pipes were no longer dammed by the carbonate of iron ; iron 
 in water is not necessarily poisonous, but in the instance 
 above it was mechanically obliterating the caliber of the pipe. 
 Lead pipes for hydrant water: Some waters deposit 
 
40 WATER 
 
 marble on the inside of lead pipes when outside of the earth ; 
 such a condition is practically harmless ; the danger of lead 
 pipes is in the ground fluids forming with the inside water, 
 a galvanic battery to produce soluble salts of lead, which 
 may poison the hydrant water ; it is an impression that cases 
 of lead poisoning from hydrant pipes are far less common 
 than when under ground laid pipes convey water from wells 
 for domestic uses. 
 
 Common tin coffee pots are liable to poison hydrant 
 water, specially when the solder made of tin and lead dis- 
 solves off by use, so that the pots leak and the tinsmiths 
 repair said leaks by more lead and tin (solder). 
 
 Fish are a detriment to hydrant water in pipes, but not 
 in trie reservoirs. 
 
 On the whole, hydrant water is far better than well 
 water. It is possible that one element in the lengthening of 
 the average of life may be the use of hydrant water. Mod- 
 ern water works must be deemed a blessing. Hydrant water 
 means as to health less diseases of the gravel or stone kind, 
 as rheumatism, asthma, gallstones, etc., simply because there 
 is a less amount of salines in hydrant as compared with 
 well water. 
 
 Ship Water 
 
 Formerly was quite bad water. The late Benjamin L. Cut- 
 ter, 1 828- 1 85 1, who went a whaling in the Pacific Ocean 
 about 1845, sa id that it was bad tasting and looking and 
 presented masses of ropy adhesive gelatinous glue-like mat- 
 ters, which nowadays is known as protoplasmic or colloid ; 
 a personal examination aboard ship, confirmed the statement ; 
 its explanation came many years later, in 1882, when one 
 summer finding the wooden set tubs (then in use) shrinking 
 by drying, water was kept in them to filling ; in a few weeks, 
 large masses of ropy, adhesive, dirty, gluey, jelly formed 
 
WATER 41 
 
 on the walls of the tub, taking up about one-fifth of the 
 space. At first the senior writer thought here was a colony 
 or polypdom of the Alcyonella stagnorum, which he had 
 before seen in a mill pond at Bedford, Mass., where the 
 polypdoms covered the water side of the flash boards of the 
 overflow dam in masses big enough to fill a bushel basket; 
 but on close examination no eggs were found armed with 
 anchors — no plumatose tentacles expanding like a lady's 
 parasol, instead the masses were a collection of vinegar 
 plants known as mother of vinegar ; the volume was very 
 great; the water smelt and looked just as ship water had 
 been described over thirty years before and here is the 
 . explanation : The vinegar yeast spores present in the air 
 as aforesaid get into the water no matter where collected ; 
 if it is the ordinary pond water, it has contained some eighty 
 forms of animal and vegetable life; shut up stagnant most 
 of the plants and animals die; on their dead remains, feed 
 the vinegar yeast spores and there develops the gelatinous 
 stage, which is known as mother of vinegar; it is our im- 
 pression that these changes go on faster in wood than in 
 iron tanks ; it used to be said that this ship water after many 
 months would clear itself; no doubt of it; even the mother 
 of vinegar disappears, but leaves behind a bitter taste : the 
 water is then much better to drink than when it was a 
 zoological and botanical garden. 
 
 This purifying process of dead ship zvater may be studied 
 near at hand ; filter hydrant water through a cotton bag- 
 about one and one-half by four inches, with as gentle a 
 pressure as pososible; when the water begins to bore 
 through in jets, stop flow; remove bag, empty into a goblet, 
 turn bag inside out and sop in goblet a short time ; squeeze 
 bag by twisting; with a pipette remove specimens on to 
 slide and cover; or, better, have a slide with an open cell, 
 two by two-thirds inch, one-eighth inch deep, and place 
 
42 WATER 
 
 specimen on horizontal stage ; one inch, one-quarter to one- 
 tenth inch objectives; let specimen stand for a week or ten 
 days and study it daily. In brief, it may be said that at the 
 first day the lobster family, the rotifers, rhizopods, pelo- 
 myxas, anguillulas, infusoria, the algae and the fungi are 
 all in fine order — that the next day many of the animals will 
 be dead — next day, monads, vibriones and greedy infusoria 
 will appear for the first time in abundance; you wonder 
 how they come and have a feeling that nature sends them 
 as undertakers to care for the dead forms of life which 
 otherwise would make a worse charnel house of the ship 
 water than even now; these monads and infusorial under- 
 takers act with great vim and energy, a little monad hardly 
 visible will take a dead chetochilus (lobster family) and 
 violently yank and tug it off better than a tow boat does a 
 big ship; no visible means of propulsion are seen in the 
 monads, making their automobile work more wonderful ; 
 the infusoria all covered with vibrating cilia (hair-like 
 feelers) also are very active; they explore the dead with a 
 view to getting inside the ring and when they get there, 
 they feast as if they had a better pull than any of the poli- 
 ticians — indeed they eat up all, so that the outside skeleton 
 is clean as transparent glass, making a fine preparation for 
 the microscope which looks through rather than on the sur- 
 face of things ; the senior writer has seen so many of these 
 anatomically clean skeletons as to make winrows on a lee 
 shore of Spy Pond, Arlington, Mass., visible for hundreds 
 of feet away; after the monads and paramecial infusoria 
 finish their work they disappear, a wonderful provision of 
 Nature to remove animal agents — then the fungi (yeasts) 
 speedily take up the labor and decompose what vegetable 
 matter dead or dying that may be present and here comes in 
 the vinegar plant or mother of vinegar ; when this process is 
 over, there are blackened remains and bitter smell and taste, 
 
WATER 43 
 
 but less harmful than the first stage of dead things, as the 
 sailor experience proves ; not all animals and plants are 
 destroyed ; the cyclops will live for months if not years in a 
 stagnant collection of water; also the oscillatoriaceae, which 
 bend and lash themselves, will often survive — but prob- 
 ably all the poisonous forms are disposed of. 
 
 Ship water is better now, as we have in our own voyages 
 found splendid water; some of it is distilled; the U. S. 
 Government has now ships on purpose to distill water from 
 the ocean ; this is admirable and fine ; Rear- Admiral Charles 
 Stuart Norton, when in command of the South Atlantic 
 squadron, 1894-96, at Rio de Janeiro, distilled water espe- 
 cially for bathing and ship washing, with the result of an 
 unusually healthy command ; again, a few years ago, on 
 visiting Gloucester to see the character of the water on the 
 fishing schooners, the observer found those of the Thomas 
 Hodge Company provided with an excellent water supply 
 taken from the city hydrant water. Our sailors doubtless 
 get now the best water ever had by them ; in case of ship- 
 wreck, water can be procured by distilling if there are 
 wash boilers and means of heating the sea water {see Dis- 
 tilled water). 
 
 Worms live longer than other animals in water; once 
 called to test a spring water, which was in bung casks, 
 the observer found when the bungs were knocked out that 
 underneath were a number of two and three inch worms, 
 yellow jointed like armor and bristly with points ; they were 
 after the air near the bung; the gentleman who wished a 
 certificate as to the purity of this spring water (kept as on 
 ship-board) was told that further examination could not be 
 made; it did not need a microscope to see that here was 
 gross carelessness in putting up this water. One should 
 never forget that in cotton cloth we have good filters every- 
 where present among civilized mankind, 
 
44 WATER 
 
 Cold Water 
 
 Is used when we are hot with fever or action or warm 
 weather, at a temperature of from forty-five degrees Fahren- 
 heit to fifty-five degrees or to the temperature of living 
 rooms ; it is neither hot, luke-warm or iced ; it cools, but does 
 not chill ; tempers and refreshes ; does not paralyze the action 
 of the intestines ; it is the temperature of the cool spring water 
 that many long for, especially the sick; it is possible to 
 drink too much cold water; there must be reason used, but 
 the dangers are far less than with ice water. Thirst is gen- 
 erally a good sign for cold water, when reasonable; the 
 solar plexus of nerves knows when the normal dilution of 
 the bk>od is not present and sets up the feeling of thirst that 
 may be the most terrible instrument of human anguish ; 
 cool or cold water slakes thirst the best and all its environ- 
 ments of gratified sense prove it because the relief is so 
 prompt, energetic, sure. 
 
 A mineral food, it perfectly satisfies certain physical 
 wants, because the processes of absorption (osmosis) diges- 
 tion, elimination, dilution of blood and all secretions, to 
 healthy point are not checked nor hindered ; they are rather 
 instituted, set in motion, pushed to full extent; a curious 
 thing happens if an excess of cold water is drank (but not 
 to the point of chilling nor paralyzing), in the beautiful 
 self-action of the abdominal nerve governors; immediately 
 the kidneys go actively to work to carry off this excess and 
 a free flow of limpid low specific gravity urine passes off; 
 also it goes off by the skin in sweat and in watery discharges 
 by the bowels ; we seem to be better provided for in the matter 
 of excess than of diminution of cold water, because nature 
 needs something to work with ; this action is seen after an 
 ordinary meal ; the urine is always paler, of low specific 
 gravity and freer from abnormal forms ; hence an examina- 
 tion of such urine is sometimes fallacious. 
 
WATER 45 
 
 A good way to procure cold water is by putting pure 
 water .into bottles and placing them in the common refrig- 
 erator containing ice; the water is then much like spring 
 water for coolness ; we wish that all table cold waters were 
 thus prepared. 
 
 Cold water may be used at all times when common sense 
 rules. Mankind is united as to the use of cold water in 
 fevers more at present than formerly. It is within the recol- 
 lection of persons now living that cold water was denied to 
 those sick of fever ; but even then there were some that used 
 it; the late Dr. Benjamin Cutter always gave cold water in 
 fevers; in his library were three vellum-bound Latin books 
 made up of German inaugural medical theses published in 
 1729; among them was the story of a sailor very ill with 
 fever on ship-board in a fresh water harbor ; he begged for 
 cold water to drink ; denied as it was thought sure death ! 
 However, one night he escaped his guard and jumping over- 
 board, drank all the cold water he wanted ; by this time, he 
 was rescued and instead of being dead, next morning was 
 better and was cured speedily ; the water in this case was 
 probably up to 6o° F. ; in the present day of laboratory in- 
 vestigation and non-reliance on any one's saying, it is to be 
 hoped that cold water will be freely used for the sick unless 
 proved by actual test harmful. 
 
 Ice Water 
 
 Is that cooled by ice melting in it, though it takes time to 
 bring cold water to 32 ° F. People differ as to its being 
 injurious; (in Europe, an ice cart even in summer is a rar- 
 ity) ; Americans whose cities abound in ice carts thus say 
 it is not ; a city or town home in America without a refrig- 
 erator is not a home. 
 
 Doctors of medicine must decide this question. Judging 
 from a long acquaintance with the use of ice water as a 
 
46 WATER 
 
 drink, the writers must beg to differ with the European 
 assertion and at the same time not agree that it is wholly 
 innocent; the conventional usage in sickness is to give ice 
 water; but where the vitality is low in chronic cases of 
 organic disease, no doubt the dynamis required to bring the 
 body parts that come in contact with the ice water up to 
 normality is a loss, that cannot be allowed by the judicious 
 physician, who is trying to save up all the body force pos- 
 sible to combat the disease. The moderate use of ice water 
 by the healthy overheated and thirsty is advisable with 
 reason ; there are records of deaths from drinking ice water, 
 but these were cases of overheating with overdrinking ice 
 water, and also often with the addition of overeating. The 
 intense cold paralyzed, so that the nerves were overwhelmed. 
 Ice held on the skin long enough makes it numb, so that it 
 can be cut without sensation. Much of the same occurs in 
 the stomach when ice water is drank. If the quantity is 
 small, the reaction readily restores healthy function — the 
 easier if within a certain limit the body is overheated — but 
 in an excessive overheating and excessive ice watering, 
 nature perishes in the attempt to rescue — her forces are 
 overcome and the patient dies ; another element is the put- 
 ting in of several foods into the stomach which, undigested, 
 speedily ferment into paralyzing gases. So then to repeat, 
 the Europeans are correct in part as ice water kills some- 
 times ; and Americans should heed this. We think they are 
 heeding it, as there are few reports lately of death from ice 
 water. Our desire is that it be used moderately; later we 
 will show how ice water becomes distasteful as a daily bev- 
 erage. We think that if Europeans used ice water mod- 
 erately, they would be better off than now, with their wines 
 and liquors. Not long ago, a butcher locked up in his re- 
 frigerator, was taken out dead. Life cannot go on at 32 
 
WATER 47 
 
 F. ; between this and 99 ° F. the healthy temperature of the 
 human is the chasm between death and life. If the temper- 
 ature is over 99 ° F. it may be well to reduce it by ice water, 
 and this is what is done in sickness or overheating by exer- 
 tion. But the body will not exist in health with much less 
 internal temperature than 99 ° F. ; people do live in an 
 atmosphere at 40 below zero F., but this is not the body 
 temperature, which otherwise would be frozen stiff. There 
 seems to be somewhat of an ice water habit ; all the good 
 attained by using ice water could be had by cooling water in 
 refrigerators as before noted. 
 
 Ice water as a local application: Some years ago, a car- 
 penter fell down into an open cellar of a mansion of which 
 he was the builder ; the fall resulted in a compound displace- 
 ment of one of the small bones of the wrist (the trapezium), 
 and it was thought best to remove it ; being hot weather, 
 special precautions were used by his medical attendant to 
 prevent gangrene ; an irrigation apparatus was made where- 
 by small streams of ice water washed the parts; the patient 
 felt relieved, but the hand and the whole forearm irrigated, 
 became just what was guarded against, gangrenously rotted ; 
 the man died ; judging by this case, outside application of ice 
 water proved the death of the limb irrigated and of the 
 whole body. Lately another case came to our knowledge, 
 where ice cold applications for extensive bruises jeopardized 
 the patient's life, and only by swift interference and change 
 of dressings another might have been lost. The relief by 
 numbness did not hinder the process of death of the tissues 
 in the first case, while the nervous system could give no 
 warnings. Numb the nerves of the stomach by ice water 
 and disaster may come unawares, because pain, the natural 
 guardian and warner of trouble, is abolished. "No pain no 
 disease" is not an axiom here. 
 
48 WATER 
 
 Ice 
 
 Is water in solid form, which has the curious and uncustom- 
 ary property of taking more space than in liquid form. 
 Most substances are smaller in solid than in liquid state; 
 ice floats; average crystals (solids) sink in fluids; salt set- 
 tles to the bottom of its solution. Were it not for this, there 
 would be no need of books on food, as neither food nor man 
 could exist on earth because all seas, lakes, etc., would be 
 frozen solid. 
 
 Ice is most useful in cases of fever — also in cases of 
 difficult swallowing; ice-cream can be eaten when nothing 
 else can ; the cooling of the inflamed throat and the lubrica- 
 tioa even in organic disease will let a patient swallow when 
 it was impossible before. Ice is used to cool air food; of its 
 efficiency, one of the writers saw a demonstration at the 
 civic reception given at Potsdam in 1890 to the Tenth 
 International Medical Congress ; four to six tons of ice were 
 exposed in two piles on raised platforms ; thus the air food 
 was refreshed, as there was a constant circulation, the ice- 
 cooled atmosphere giving place to the heated air ; dust was 
 also left on the ice, further purifying the room ; the best 
 effect would have resulted if the ice had been placed near 
 the upper ceiling, but all present were grateful for the 
 thoughtfulness of the entertainers. (The ammonia process 
 is now much used in cooling air food.) The lowest tempera- 
 ture ice is formed at, is the degree of cold it takes and holds ; 
 American ice is regarded as furnishing pound by pound 
 more cold than English. Machine ice in Louisiana is 
 claimed to be less cool than ice from the North. A curious 
 fact about snow is that in Alaska newcomers cannot take 
 it as drink (melted in the mouth), as it would be fatal; 
 probably due to the enormous consumption of latent heat in 
 melting one unit of snow, requiring seven hundred units of 
 heat. Reindeers and Esquimaux dogs eat it and perhaps 
 
 
WATER 49 
 
 man eould, if brought up to it from infancy like said animals. 
 But the force of these words may be better appreciated, when 
 it is said that roughly one pail of snow requires seven hun- 
 dred pails of heat to melt it. 
 
 Snozv water, Boston, March, 1902, showed a great 
 abundance of alcohol yeast plants. The gases found in ice 
 are air and oxygen from algae. The lower the temperature 
 of freezing and the larger the mass, the less air bubbles. 
 Even snow by great pressure becomes solid and clear as 
 glass as glaciers evidence. Ice will keep organic substances 
 without change, as shown by the remains of a mammoth, 
 found entombed and enveloped in an iceberg or glacier in 
 Siberia or North Russia some years ago. Muscles were in 
 such perfection that some were taken to London and a din- 
 ner of the meat was cooked and eaten by scientific men. 
 And it was said that the meat was fine, though it had been 
 iced for three thousand years and probably longer. 
 
 Ice and germ life: Over forty years ago the senior writer 
 used to vaccinate cattle in such cold weather that the vaccine 
 would be frozen in the stables and barns. Yet the cattle 
 would take the vaccination ; no doubt germs cannot develop 
 in ice at or below 32 ° F., but this does not kill them so that 
 they will not develop in a higher temperature. People 
 should not depend upon ice to kill germs — boiling is the best 
 to do it. 
 
 Forms of life in ice: In the Scientific American, July 29, 
 1882, is a paper by the senior writer on this subject, probably 
 the first published. In it is shown that quite a list of the 
 plants and animals of fresh water were found in the com- 
 mercial ice furnished in New York City and also that in the 
 process of melting on the way to consumers, there was a 
 great collection of the organic and inorganic forms that are 
 found in the morphology of the air. In one instance a 
 block of ice on a cart was so covered with substances from 
 
50 WATER 
 
 the impact air that the ice surface was almost as black as 
 ink. So far as removing aerial foreign bodies is concerned, 
 the ice that cooled the said Potsdam reception is a fine con- 
 trivance. And a very good way to test the morphology of 
 air is to expose a piece of ice and let it melt, provided you 
 know the morphology of the ice used. 
 
 Lukewarm Water 
 
 Is interesting; its temperature is 107 F. and its law is to 
 reverse peristalsis, the worm-like movement of the stomach 
 and intestines that goes on in twists and waves and naturally 
 downward from the stomach. (The ancient soothsayers un- 
 derstood this ; the classics are full of allusions to the study of 
 the intestinal movements of live animals with abdomen cut 
 open and exposed : specially done when war was to be 
 made.) Sacred writ also shows that lukewarm water excites 
 vomiting, that is, it is a good emetic to relieve an overloaded,, 
 full or poisoned stomach. It should be much more used at 
 this time. 
 
 Hot Water 
 
 Is that heated to the temperature of tea or coffee as usually 
 drank 140 F. The temperature of boiling water is 212 
 F., which some call "hot water" ; this is a misnomer and 
 only to obtain unfair advantage in argument. Some physi- 
 cians have said that the drinking of hot water scalds the 
 "insides" ; to do this it must be 212° F. ; try it and see how 
 the protective and detective nerves of the mouth will rebel ; 
 to be consistent, those who condemn the use of hot water 
 should never use the decoctions of tea or coffee, that are a 
 part of the diet of all civilized nations. 
 
 A decoction is a solution in boiling water of some soluble 
 animal or vegetable substance ; the French call them ptizans 
 and make more use of them as pharmaceutical preparations 
 
WATER 51 
 
 than any other nation. The good of infusions and ptizans 
 is chiefly in the water, as there could be no such thing as 
 infusions without cold water nor decoctions, teas, ptizans 
 without hot water. 
 
 The chief important physiological fact as to hot water is 
 that it makes a downward peristalsis, that is, it sets the 
 sphincter muscles of the intestines working normally from 
 the stomach. Sometimes when the stomach is full of gas, 
 distended and paralyzed, hot water will cause upward peris- 
 talsis or "gulluping." {See Fermentation.) 
 
 Hot water causes normal peristalsis by exciting the 
 nerves to act on the unstriped involuntary muscular fibers 
 of the alimentary canal, so that even when distended pro- 
 digiously they will contract worm-like from above down- 
 wards and sometimes upwards ; the osmosis of the water re- 
 moves the local carbonic acid gas from the walls of the 
 stomach and intestines; aromatic herbs and teas may help, 
 but the hot water alone is able to do the whole work. There 
 is no other medicine that will cause downward peristalsis so 
 effectively, promptly and injuriouslessly. Dry heat outside 
 of the abdomen does good, but not as the hot water inter- 
 nally. Again medicines given for specific actions are in- 
 creased in force by administering with hot water. 
 
 This is not all that hot water does. It washes down 
 and out the stomach, the intestines, liver, pancreas, kidneys, 
 skin; it thins the thickened blood so that its capillaries and 
 veins (there is rarely much trouble with arteries) allow of 
 healthy flow; all the glands secrete better with a plenty of 
 hot water; it helps to dissolve calculi, gallstones, gravel of 
 lungs, kidneys and bowels; (sometimes the calculous intes- 
 tinal concretions are enormous in size) ; it paves the way 
 for good digestion, assimilation and appropriation of food 
 and thus gives the system more force to run it happily; it 
 becomes a spiritual food, as the spirit cannot work in a body 
 
52 WATER 
 
 all anaesthetized, hypnotized, if not paralyzed by the gases 
 of the alimentary canal fermentation which are the bane of 
 the nerves and cause troublesome dreams and hallucinations, 
 stir up bad memories, put the sleeping spirit into a state of 
 terrible unreal trouble; it gives a feeling of refreshment at 
 once; leaves no trail behind; causes no abnormal appetite, 
 nor takes away the senses, nor produces organic disease like 
 alcohol in fatty degeneration; if habitually drank removes 
 the desire for ice water in the hottest days in summer; in 
 other words, it cools ; distilled, it should help to arrest the 
 formation of tartar on teeth ; it warms cold extremities so 
 that in reality it does what it is claimed that alcohol does for 
 topers, warms in winter and cools in summer; it promotes 
 normal sweating, an important thing for the twenty-five 
 miles of sweat ducts in adult man; it has benefited man for 
 ages — else why the general domestic use of decoctions. The 
 uses of hot water as an outside application are many and vari- 
 ous and its powers excel any medium in the materia medica ; 
 for example, it has been found in nephritic colic that baths, as 
 hot as could be borne, cause the cartilaginous ureter to 
 soften and with the terrible powers of the secreting 
 kidney epithelia to expand the goose quill tube so that 
 the calculi * were passed into the bladder ; this after all 
 the resources of anodyne and anaesthetics have been found 
 to fail. 
 
 Boiling Water 
 
 Is that at 212° F. used in the preparation of food in cooking; 
 while it is true that sometimes some races live on uncooked 
 food, it is quite as true that the best type of men has to 
 use cooking to soften and make digestible the animals 
 and vegetables that are eaten. {See Changes in Food by 
 Cooking.) 
 
 * The size of a pea. 
 
WATER — SALT 53 
 
 Water as a Chemical Substance 
 
 Contains hydrogen and oxygen of its own chemical compo- 
 sition and nitrogen and oxygen from the air in it. There are 
 in water and the air it contains, enough to support life for 
 some time, if said life force is carefully husbanded ; a Doc- 
 tor Tanner was once noted in New York for living on air 
 and water for forty days ; of course it depends upon the 
 goodness of the food supplies found in the body that under- 
 goes such fasting, cannibalizing itself ; dogs have starved in 
 forty days fed on common flour preparations, while others 
 lived as long on nothing but water. 
 
 Summary 
 
 Water is classed by our prologue as inorganic, mineral, 
 spiritual, suited to all, physiological, chemical, structural, 
 next to air as a life need, a food in disease, a food for head, 
 nerves, heart, lungs, bones, teeth, hair, etc., used often, has 
 to do with heat, natural, climatic, aesthetic. 
 
 SALT 
 
 Sodium Chloride, Nad: Inorganic (mineral kingdom) ; 
 but present in the animal and vegetable kingdoms; also 
 must be spiritual, as the body is not whole without it — good 
 if used rightly — added to other foods in proper proportion 
 is healthful — suits all parts of the body — is not a heat pro- 
 ducer yet forceful as osmosis depends on it — climatic on sea 
 and shore — natural — delightfully aesthetic to the taste of one 
 deprived of normal salt in food — fashionable in all menus, 
 written or unwritten. Dissolves readily — takes water from 
 the air (hygroscopic) — has water of crystallization in it. 
 Keeps the red corpuscles rounded out, distinct, separate ; if 
 withdrawn, man would die from broken up red blood cor- 
 
54 SALT 
 
 puscles. With nitrate of silver it has been found in every 
 tissue, as the observer learned in Professor J. P. Cooke's 
 laboratory at Harvard, in 1853-54, and is universally present 
 in nature as shown by the need of using distilled water for 
 nitrate of silver solutions. 
 
 A saltless diet has been found destructive in schools of 
 intellect ; some years ago a man advocated at Andover Phil- 
 lips Academy and Theological Seminary that salt and animal 
 foods were the bane of student life and showed how much 
 money could be saved by leaving them out of the dietary ; a 
 student returned home sick with typhoid fever who had 
 followed this advice ; he nearly died ; while treating him the 
 observer learned the cause of the epidemic to have been in 
 the withdrawal of the meat and salt, thus allowing the ty- 
 phoid poison full sway. This experience was enough and 
 animal food and salt were put on the diet list again. 
 
 Salt may become a harm if used too much ; this principle 
 is seen in plant life. The admirable experiments of our 
 Agricultural Experiment Stations and also common sense 
 have shown that if plants are given an excess of manure they 
 suffer, some being killed. Manure has been defined to be 
 ''soluble mineral plant food" and the good that is done by 
 it, is not in the provision of chemical elements in their or- 
 ganic parts, but in the various salts of nutrition they contain 
 in such a condition, that they can be absorbed by the growing 
 plant. In humans, salt in excess disturbs the processes of 
 osmosis in the ultimate cells of which the body is composed, 
 which are being laid down and taken up (transforma- 
 tion or metabolism) all the time; when this process is re- 
 tarded or impeded there comes fatty degeneration in said 
 cells (English idea) ; the tissues are not nourished, they 
 become brittle and let out the changed blood in hemorrhages, 
 as are found in the well-known scurvy. 
 
 Thirst indicates too great excess of salts in the system. 
 
SALT 5 5 
 
 For example, one eating salt fish, corned beef or salt ham 
 will experience a thirst for water, due to the presence of 
 salt in excess in the system, disturbing painfully sometimes 
 in calling attention to the physiological unbalance. 
 
 The taste if not perverted is the right guide to eaters. 
 During wars when salt has been cut off by the enemy, 
 people have almost fought to obtain it; "salt licks'' show 
 that wild animals instinctively seek it ; there is good reason 
 for this. Twenty cattle were wintered with hay, feed and 
 salt, while in the same barn were twenty other cattle on the 
 same food, only saltless ; in the spring the first set came out 
 in health, while the saltless lost nearly all their coats of 
 hair; as hair needs mineral food to complete its chemical 
 elements, salt is therefore good to prevent baldness. Salt 
 should be added to other foods if not present already in 
 sufficient quantity. 
 
 Salt is an aesthetic in that it gives pleasure and satis- 
 faction to eaters ; the shell heaps of the whole Atlantic coast 
 of the United States evidence the gusto, with which the 
 aborigines ate soft-shell clams ; one cannot conceive of a 
 clam-bake being unbeautiful (unaesthetic). Why is the clam 
 called festive? Why did the J900 National Convention of 
 Undertakers have a clam-bake in the cemetery at Sharon, 
 Mass., if not pleasurable, for of all men undertakers are 
 most careful of their ethics, and what would clams be with- 
 out the salt ! If this is not so, why are fresh-water clams not 
 eaten as much as the salt? There is no menu without salt, 
 for if not there separately it can be found in combination. 
 
 Salt is a protective against intestinal parasites, worms, 
 etc. A child who can use plenty is generally free from 
 worms which otherwise lodge in the intestines because the 
 host is sick. Salted meats are good when fresh meats are 
 accompanied by diarrhoea ; salt in corned beef and ham makes 
 such foods resist the fermentative vegetations in the alimen- 
 
56 SALT BEEF 
 
 I 
 
 tary canal better than the unsalted meat, and when a return 
 is made to the saltless meats the latter are better digested, 
 as the ferments have been starved out on the salted meat 
 diet. 
 
 Salt for ages has been regarded as an aliment of the 
 highest value ; language testifies that salt was very precious 
 when it w T as said of a man that he was not worth his salt. 
 Christ, impressing his disciples with the idea that they were 
 the best people, said not that they were the gems and gold of 
 the world, but the salt. There are fine solid deposits of 
 salt; specimens of same, clear as window glass, have been 
 exhibited lately in the United States that came from Santo 
 Domingo, where there is a mountain six miles long and three 
 hundred feet high, made up of this beautiful transparent 
 solid salt, deposited ages ago. 
 
 The chlorine of the hydrochloric acid of the juice secreted 
 by the gastric follicules is furnished by salt ; also the sodium 
 of the triple phosphates and of the urates in the urine, of the 
 glycocholate of soda in the bile, etc. 
 
 BEEF 
 
 The flesh of the slaughtered steer, cow or other adult 
 bovine. Earle says it is curious to observe that the names of 
 almost all animals as long as they are alive are Saxon, but 
 when dressed and prepared for food become Norman ; the 
 Saxon hind had the charge and labor of tending and feeding 
 them, that they might appear on the table of his Norman 
 lord; thus ox, steer, cow are Saxon, but beef Norman; calf 
 is Saxon, but veal Norman ; sheep is Saxon, but mutton 
 Norman. Bovines are also cattle, mentioned in Genesis, i. 
 29 (b. c. 4004) and in the Bible 150 times. Oxen are men- 
 tioned 136 times, so that beef goes back to the earliest 
 history. 
 
BEEF 57 
 
 Bovines from the tip of the horns to the end of 
 the tail have a money value. It is no wonder that formerly 
 they were regarded as a money property and even now in 
 Africa we hear of wives being bought for so many oxen. 
 The bovines are clean animals by the Levitical law and the 
 flesh left over in the sin offerings was eaten by the priests 
 for food (hence they were not vegetarians). 
 
 It is interesting in this connection to see how beef 
 was regarded in the sixteenth century in England. Cogan 
 says of Biefe: "I need not show how plentiful it is through- 
 out this land before all other countries and how necessary 
 it is both by sea for the victualing of ships and by land 
 for good housekeeping, in so much as that no man of honor 
 or worship can be said to have good profession for hos- 
 pitality unless there be good store of biefe in readiness ; 
 and how well it doth agree with the nature of Englishmen, 
 the common consent of our nation cloth sufficiently prove ; 
 yea, that it bringeth more strong nourishment than other 
 meats, may plainly be perceived by the difference of strength 
 in those that commonly feed on biefe and those that are fed 
 with other meats.'' A generation ago the English were 
 called "Beef eaters" and their success on land and sea was 
 laid to this. It has also been asserted that when England 
 gives up beef, her prestige goes with it. Surely after such a 
 record, as the above reading, for 6,000 years as some reckon 
 time, beef must be considered a food. 
 
 It is organic and inorganic: Take the loin average of 
 analyses, the protein and fat are 38.4, ash .9. 
 
 Animal kingdom: Yes. 
 
 Mineral kingdom: Not exactly, though the. loin average 
 analysis shows 60.7 per cent, of water and said loin without 
 said water would be inedible ; the .9 ash is all of the mineral 
 kingdom ; beef has a place technically in the mineral king- 
 dom but not vernacularly. 
 
58 BEEF 
 
 Mental kingdom: Beef belongs here because it fur- 
 nishes all the elements necessary to sustain the spirits in 
 a healthy condition. Go without food with severe exercise 
 until the spirits flag and the world seems a poor place to 
 live in ; then eat a good broiled beefsteak and see how long 
 before you get through eating, the spirits rise, the world 
 appears to be worth living in, the morbid feelings are dis- 
 sipated and you are ready for all legitimate demands made 
 upon your brain. 
 
 Good: History has shown beef to be good and yet 
 there are differences in the goodness as every one knows 
 according to the cuts which our Government notes as fol- 
 lows : 
 
 (a) rump, (b) socket, (c) top sirloin, (d) small end 
 sirloin, (e) 1st cut ribs, (f) 2d cut ribs, (g) 3d cut ribs, 
 (h) 1st cut chuck ribs, (i) 26. cut chuck ribs, (j) 3d cut 
 chuck ribs, (k) 1st cut neck, (1) 2d cut neck, (m) 3d cut 
 neck, (n) leg (hind), (o) 2d cut round, (p) 1st cut round, 
 (q) flank, (r) top of sirloin, (s) navel, (t) plate, (u) 
 brisket, (v) cross ribs, (w) shin (fore-leg), (x) shoulder 
 clod. Here are twenty-four varieties of cuts in the same 
 animal, the best of which is the rump, provided it is tender 
 and well freed from the tough white fibrous connective tis- 
 sues ; the pure muscular fibre of beef is its most nutritious 
 part, standing at the highest rank of the beef preparations. 
 All the good things here said about beef are based on the 
 pure red muscular fibre as obtained from the right kind 
 of rump. 
 
 To recapitulate the goodness of beef. 
 
 a — Milk, an animal food, is the second natural food to 
 the new-born babe, air being the first. 
 
 b — When the teeth appear, beef juice and broiled beef 
 pulp are the best foods. 
 
BEEF 59 
 
 c — Beef-eating races have ever stood at the front, vege- 
 table eaters taking the second place. 
 
 d — Beef-eating nations do not present leprosy, as vege- 
 table-eating nations do. 
 
 e — Beef properly cooked, with water, can be lived on 
 longer than any other solid food, animal or vegetable, and 
 the normal health maintained. 
 
 f — Beef is quickly and easily digested; the stomach is 
 a lean meat digesting organ. 
 
 g — Beef has cured grave chronic diseases, when vege- 
 table food had brought them on. 
 
 h — Beef confers more force and staying powers than 
 any vegetable food. 
 
 i — Beef is a Bible clean food, fed to Hebrew priests and 
 Jews now. 
 
 j — Beef will make bad blood good sometimes in forty- 
 eight hours and less. 
 
 Bones, hair, nails, teeth: The organic and inorganic 
 elements are present in sufficient and assimilable quantities 
 to make them perfect. Nothing in our civilization is more 
 melancholy than the attempt to build up teeth on carbo- 
 hydrates in excess. Hens fed at the sugar factories on 
 refuse scraps, laid shell-less eggs with white yolks. The 
 nails of a person who has been ill from typhoid fever will be 
 found ridged and roughened three to six months after con- 
 valescence, because of the lack of proper nutrition in said 
 fever; this condition of nails is found in other diseases; 
 the teeth also will be found ridged, roughened and decayed 
 in cases of malnutrition, but not when fed on beef. If the 
 hair follicles are fed with a perfect food like beef and the 
 head well ventilated, causal vegetations which have so much 
 to do with baldness will not grow in the epithelia of the 
 scalp of hair bulbs. Those who have seen the lions and 
 
60 BEEF 
 
 tigers in the New York Zoo, who, though captive, look 
 healthy and strong, and fed on raw beef, must acknowledge 
 that it is a good food for bones, hair, nails and teeth. 
 
 Intestines: It does not make protruding abdomens, as 
 vegetable feeding does, nor deposit whorls of semi-solid 
 fat in the omenta; nor distend with gas as from fermenting 
 vegetable food; nor develop fibrous tissues in the intestines 
 and stomach by said gases. {See Fermentation.) 
 
 Force: Dynamis; from the Greek — to be able; it is kin 
 to dynamo, and might have been dynamo, but the senior 
 writer thinks that the termination is dynamis, that in one 
 sense means "pull." It is the word the Saviour used when 
 he turned on the multitude and said, "who touched me, 
 for I perceive that virtue (dynamis) has gone out of me." 
 It is a word that, including this most celebrated case of 
 healing power, means all the abilities that are combined in 
 the physical nature of man and of the spiritual nature, so 
 far as it depends on alimentation. Physical and mental 
 manhood being maintained on beef longer than any other 
 solid food, it is par excellence a dynamis food; if, as we 
 have said before, it takes power to do the work of physio- 
 logical life when the body machine is in fine running order, 
 it stands to reason that it takes more power to run said body 
 in sickness and disease, because of increased friction; if it 
 takes power to heal in sickness and disease, then as beef 
 not only has run bodies in health longer than any other 
 solid food, has done the same when bodies have been ill 
 and sick, and while doing this has furnished power enough 
 besides to cure and heal in a certain percentage of cases, 
 then beef must be wonderful dynamis food. Pugilists 
 have much force ; beef is their main diet and they recover 
 quickly from physical injuries. 
 
 Morphology: The most important of beef tissues is the 
 
BEEF 6 I 
 
 muscular fibre; the white and yellow fibrous tissues, the 
 fat, the arteries, veins, capillaries, tendons, ligaments and 
 bones are all secondary. The blood is used, but not much. 
 Wild beasts that prey on bovines eat everything, save the 
 larger bones. Muscular fibre is of two kinds, cross striped 
 and unstriped, or voluntary and involuntary, made up of 
 fibres which in turn are made of fibrillar ; the fibrillar of 
 striped fibres are cylindrical or prismatic in man, 1-400 to 
 1-200 of an inch long and 1-1500 to 1-1200 in breadth; 
 longitudinal striae in straight or wavy paralleled directions, 
 1 -12000 to 1-10000 inch apart characterize the voluntary 
 fibrillse. Unstriped fibre is made up of contractile spindle 
 shaped cells in bundles held together by a cement ; they are 
 not especially noticeable here. The voluntary muscles are 
 richly supplied with motor nerves whose final distribution 
 is a mooted point with anatomists, but the motorial plates 
 of Kuhne have received the support of some eminent author- 
 ities. The great points for us are that said muscles act 
 mainly from nerve influence, whether it is inside or outside, 
 and to repeat, that the muscle fibres separated as far as 
 possible, properly cooked and fed, do sustain human life 
 longer than any other solid food. 
 
 Heat: We quote from the valuable analyses of our Gov- 
 ernment in part : Rump steak lean, average of analyses, 
 heat 780, fat 11.6. Out of 32 concrete analyses of beef 
 under the head of rump, the lowest was heat, 480, and fat 
 2.9; the highest, heat 2145, fat 44.3. Reckoning heat as an 
 element of goodness this puts beef better than it even is ; 
 fat 44.3, with 2145 heat units, if lived on long will produce 
 fatty degeneration. "Heat is life and cold is death," is the 
 old maxim of the botanies who gave hot water, cayenne 
 pepper, lobelia, etc. ; still people sometimes die of burns and 
 sunstroke. 
 
62 BEEF 
 
 Chemistry: Myosin is the albuminous or protein com- 
 pound in the contractile muscular tissues, liquid during life 
 but coagulated in death (rigor mortis). 
 
 United States Government gives 774 analyses of beef. 
 We quote a few : 
 
 Lean rump as purchased, average of 2 analyses : refuse 
 20.2, water 51.7, protein 15.7, fat 11.6, carbohydrates none, 
 heat units 780, ash .8. Rump very fat: refuse 16.2, water 
 33.7, protein 12.3, fat 37.2, carbohydrates none, ash .6, heat 
 units 1800. 
 
 Rump, all analyses: refuse 18.5, water 47.3, protein 14.4, 
 fat 19, carbohydrates none, ash .8, heat units 1070. Roast 
 beef canned, as purchased : refuse none, water 58.9, protein 
 25, fat 14.8, carbohydrates none, ash 1.3, heat units 1090. 
 Broiled chopped beef is not on the list, and this is to be 
 regretted. Boiled beef: water 51.8, protein 28.4, fat 22.5, 
 ash 1.3, heat units 1405. 
 
 The great thing noticeable in these analyses is the almost 
 complete absence of carbohydrates. We think if the white 
 fascia aponeuroses and the white and yellow fibrous tissues 
 were examined alone they would yield carbohydrates, as they 
 are glue tissue. Beef practically analyzed by sole feeding 
 shows that its chemical properties must include all that is 
 needed to build up, sustain and maintain man's body tissues. 
 Sole beef eaters go not get fat or obese, but there is fat 
 enough to run the body without running into fatty ills which 
 carry so many into their graves. The Government analyses 
 lay great stress on heat units and draw comparisons with, 
 foods of the vegetable kingdom, deciding in favor of the 
 latter, entirely overlooking the fact that no other solid food 
 sustains normal life as long as beef preparations. 
 
 Climate: Beef is used most in temperate climes where it 
 is of the best quality. In the frigid zones it is used as pem- 
 mican, i.e., lean beef cut in strips, ground, mixed with fruit 
 
BEEF 63 
 
 and compressed to smallest compass. (Nansen and his men 
 lived for a time on walrus muscle and thrived on it.) There 
 should be no difficulty in keeping frozen beef in the Arctic 
 and Antarctic regions ; they are natural refrigerators. In 
 the warm climates, beef is a good food if properly selected, 
 rightly cared for and cooked. Further, it is of interest in 
 the last few years to see that the dictum that American 
 troops did not need plenty of beef has been disproved, for 
 it is found that beef is needed in the tropics for nourishment 
 as well as in the cold countries ; in Porto Rico the people 
 living on the coast get beef and do not suffer from 
 amoebic dysentery, while those inland who do not have 
 beef suffer from said dysentery. Stanley, in his African 
 travels with his men suffered from lack of beef and when 
 they were able to get any kind of animal food were cured 
 of various diseases. Cold storage is now a great success 
 and makes sure good animal food wherever our navies sail. 
 In the United States the best beef comes from the ranches 
 in the West probably because the cattle are raised by the 
 thousands and ten thousands by people who develop the 
 cattle industry to its highest point. They must have good 
 grazing and care. 
 
 Condition of feeders: Those who are well and hearty 
 can eat almost any part of the cuts of beef, save the bones. 
 On the other hand, those who are sick or ailing need the 
 tenderest cuts and some require the separation of the red 
 muscular fibre from the fibrous tissues. Beef properly pre- 
 pared is the food for all after the teeth are cut or in con- 
 nection with the breast milk, ere suckling ceases. 
 
 Manifold food: Generally and conventionally and is re- 
 garded as the piece de resistance, for when it is left out 
 it is surely missed. It is beef that redeems mince pies from 
 obloquy because of its nourishing powers and double 
 cooking. 
 
64 BEEF 
 
 Natural food: Generally not much interfered with save in 
 packing, salting and making extracts. 
 
 It is said that the beef of the Hawaiian Islands is very 
 good. Possibly this may be a source of supply in time to 
 come. We hope it will, as in our opinion beef eating would 
 do away with leprosy. Barbecues are another beef-eating 
 custom. A whole ox is dressed and spitted and roasted over 
 a fire of coals made in a pit or ditch. They are usually for 
 political purposes. The junior writer has attended two 
 "beefsteak dinners," at which an inordinate amount of beef 
 has been eaten, with thin slices of bread and olives and celery 
 as relishes ; beer and ale freely drank ; the disagreeable 
 next morning effects of a conventional banquet were not 
 experienced. 
 
 * About twenty-five years ago, Dr. R. J. Nurm, of Savan- 
 nah, Ga., proposed to a firm of chemists to grind beef bones 
 into powder and use as food in cases of deficient bone 
 growth. This was then approved by the senior writer. 
 
 Aesthetics and fashions: We do not think that raw beef 
 has aesthetic eminence ; we hear little of the beauty of a 
 broiled beefsteak; still no great fashionable dinner is 
 aesthetically perfect in the estimate of the bon-ton caterer 
 without beef. For the multitude of things pleasant to the 
 eye and palate that are crowded into the stomach at an 
 aesthetic banquet are enough to kill people ; but with all 
 possible latitude to expression, beef cannot be said to be an 
 aesthetic, fashionably expressed. To be sure, to the hungry 
 wearied by work out-of-doors there is nothing more beauti- 
 ful in the line of food than a well-cooked beefsteak; a 
 delightful aroma and a musical sizzling are the best kind 
 of nasal palatal and appetizal harmony to him. This is 
 true of other articles of food, for as has been said "hunger 
 is the best sauce for a meal." 
 
 Religion: No animal food figures more in the Bible than 
 
BEEF 65 
 
 beef as cattle, 4004 b.c. and also as clean. In modern times, 
 the Latin and Greek churches prohibit beef m Lent ; besides 
 the Latins prohibit beef on Friday. The Buddhists are not 
 allowed to kill any animal, bovine included. This seems to 
 be a revival of Egyptian religion. It cannot be denied that 
 the Israelites in the height of their prosperity revelled, re- 
 ligiously speaking, on beef. 
 
 Builder of tissues: Yes, for how could healthy man other- 
 wise subsist on beef as sole solid food for years? As lean 
 beef has no carbohydrates, and little or no fat, fatty acids are 
 not in abundance in said beef eaters, but there is all the 
 normal fat needed and its proper development. Taking 
 advantage of the metabolism (Greek) or transformation 
 (Latin) that is going on in the human system, by which, 
 save the teeth and bones, the whole human body is renewed 
 every seven months, lean beef will lay down healthy tissues 
 and organs. 
 
 Effect on skin: Good for reasons as stated in previous 
 paragraphs. 
 
 Diseased conditions: Good beef has none; some people 
 are nauseated by beef, but not nearly so soon as by almost 
 any other solid food. Beef long exclusively used some- 
 times produces meat dyspepsia with sulphuretted and phos- 
 phoretted hydrogen gases ; but it is very, very rare, and 
 almost every other kind of flesh eaten exclusively will 
 produce symptoms long before beef. Physicians have said 
 that beef causes Bright's disease. One who said this was 
 asked that if he ever knew a case of his own observation. He 
 said "No." Reply was made to him that there was evidence 
 of cases of Bright's disease (diagnosis based on oil in the 
 blood specimen, coming from the fat underneath the skin, 
 or in the white blood corpuscles and albumin, fatty epithelia 
 and casts of kidney tubes in the urine) to have been cured 
 by medication, hygiene and a diet for some months of beef 
 
X 
 
 66 BEEF 
 
 almost exclusively used and properly cooked, said cures 
 being verified by the absence of abnormal stigmata in blood 
 and urine and further in one instance at least, of the accept- 
 ance by an insurance company which had previously rejected 
 the case because of the evidence of Bright's disease. 
 
 Kit Carson, the famous Rocky Mountain guide and scout 
 and the cowboys of the Pampas of South America, lived and 
 thrived indefinitely on beef and water. If the words of our 
 friends the vegetarians were true, then Kit Carson and said 
 cowboys ought to have been terribly diseased from the beef ; 
 on the contrary, it has been said by eye-witnesses that they 
 were such examples of endurance that it seemed that no 
 exertion could kill them. 
 
 Fermentation: Being without carbohydrates, lean beef 
 does not ferment with the common saccharine alcohol and 
 vinegar yeast, but gelatine or glue tissues in beef do fer- 
 ment, as they are practically carbohydrates. These tissues 
 abound in tough beef, hence will cause fermentation like 
 that of sugar of the common ethylic alcohol and vinegar 
 kind and make much physiological trouble. Beef muscle 
 when it does ferment, has a different alcohol and vinegar; 
 and if such fermentation was common like that of glue 
 tissues or sugar, men could not live on it for years. (See 
 chapter on Fermentation.) 
 
 Badness: Some regard beef as very bad. Galen affirms 
 that "Biefe maketh gross blood and endangereth melancholy, 
 especially if it is much eaten by those of melancholy com- 
 plexion in whom it breeds cankers, scabies, leprie, fevers, 
 quarriane, and such like." Isaac Judeus agrees to this, and 
 Seo Sal reckons beef among the kinds of foods unwhole- 
 some for the sick ; but Cogan says that these authors err in 
 making beef of all countries alike. Had they eaten English 
 beef he thinks they would have judged otherwise or per- 
 haps they meant old or very salt beef. Ccgan thinks that 
 
BEEF 6? 
 
 beef is unwholesome for the sick and this is the conventional 
 opinion to-day, that it is too hearty for the very sick; yet 
 it is fed to the actually sick in typhoid and other fevers, in 
 the early stages of convalescence and with ultimate ana 
 quick recovery, not mentioning other diseases. At a New 
 York sanatorium, where patients were fed on broiled beef 
 from which the white fibrous tissue was separated, a large 
 dog was fed on said white fibrous tissue refuse which pro- 
 duced dysenteric discharges. Years ago the French Acade- 
 my of Medicine fed dogs on gelatine and they died in forty 
 days ; now gelatine is glue which is made mainly from the 
 white fibrous tissues of beef ; as soups dissolve out the white 
 fibrous tissue gelatine, they are not so nutritious as thought 
 so far as the beef part is concerned. 
 
 Beef may be bad from bad pasturage, keeping, sickness, 
 and especially tapeworm. Cow beef is the poorest unless 
 specially well fed. 
 
 Producing tuberculosis: The milk of kine is charged 
 with this. Allow it: Against this is set 100 cases of tuber- 
 culosis reported to the Berlin 1890 International Medical 
 Congress by the writers, in which the physical signs were 
 strongly manifest, which were treated by broiled beef 
 mainly and yet 40 per cent, were cured, and most of them 
 of over ten years' standing; again, a few years ago milk 
 furnished a New York Boys' Asylum was found to be 
 tuberculous, but in said asylum there was not a case of 
 tuberculosis ; there should have been if tubercular milk 
 causes tuberculosis. We do not recommend diseased milk 
 or any other diseased food. 
 
 Diarrhoea: In the summer season we have found beef to 
 renew a diarrhoea in an old case of chronic diarrhoea cured ; 
 but as this stopped, when mildly salted beef or ham was 
 employed, we are inclined to think that the beef was not 
 properly kept ; beef tea largely used is one of the best rem- 
 
68 BEEF 
 
 edies for constipation ; it will produce diarrhoea, but without 
 the faintness and weakness of ordinary diarrhoea. Some- 
 times the beef smells "cowey," as milk does sometimes. 
 This is probably due to fungoid vegetation; but it is un- 
 pleasant chiefly to the sense of smell ; properly cooked it 
 would not harm. But the beef referred to in the above 
 case was undergoing fatty degeneration. No else to be had. 
 Parasites: Taenia solium or tapeworm is the most com- 
 mon and well-known parasite in beef; is many yards long 
 and has several segments; one end of said worm is knot 
 like, is called the head, and is provided with four suckers 
 (misnamed), as they have no opening; the worm is fed by 
 osmosis. Besides there are hooks, very small and minute, 
 which allow the worm's attachment to the intestines ; but 
 this source of fear in patients is unnecessary, as they are often 
 found curled up without any attachment to the intestines. 
 The species are very numerous; most common in birds, 
 next in mammals, poultry, sheep, rabbit, dog, hog, bovines, 
 then in fish and least in reptiles. The ox specimen is cysti- 
 cercus, cystic form of media canneliata; in the cat, echino- 
 coccus ; in the dog and wolf, serrata ; in the hog, solium. 
 The eggs are in the proximal end (and are very abundant, 
 probably millions) ; are very beautiful and are laid enveloped 
 in a capsule and adhere to the place where they are de- 
 posited until swallowed by the temporary or intermediate 
 host (ox) by being eaten in grass, hay or other food. They 
 are developed in the ox into hooked embryos, which bore 
 through the alimentary canal into the muscles, specially, or 
 other tissues, eye, liver, etc., or into the arteries, by which 
 they enter into the brain. The embryo then surrounds itself 
 with a cyst or bladder of fluid and becomes a hydatid or 
 bladder worm, once thought to be an independent worm, 
 but now proved to be the larva of taenia. When in the 
 muscles, they wait until their resting place is turned into beef 
 
BEEF 69 
 
 and eaten by man and unless killed by cooking, may develop 
 into tapeworm. Tapeworm larvae are found in the brain, 
 liver and other organs of man, hence if cannibalism was the 
 custom, no doubt man would develop more tapeworms than 
 now; but as it is, man must get them through another 
 animal, as the hog, sheep, poultry, ox, etc., so that practically 
 the development of taenia requires two different animals. 
 It is possible, also, that fowls are more infested with taenia 
 than any other animal. Beef and pork having tapeworm are 
 said to be "measley." There is no desire to minimize the 
 dangers of having taenia from beef ; it must bear its share of 
 responsibility ; hence we insist on not eating raw, rare, nor 
 underdone beef, but having it fairly well done, so as to 
 coagulate the albumin of the larval hydatids. Every taenia 
 subject voids millions upon millions of eggs, so for one 
 tapeworm developed in man, there must be billions of eggs 
 lost. In town or city life the eggs of tapeworms from 
 humans go into the sewers, for the most part out of the 
 reach of man, unless the sewerage pollutes a source of 
 water supply. Even then the fish scavengers, the fauna of 
 all hydrant waters, might destroy the taenia eggs ; though 
 possibly they may thus get into the fish as intermediate hosts 
 and the fish communicate back to man. 
 
 Intemperance: This is so if gluttony and gormandizing 
 with beef is intemperance; but the gluttons and gormand- 
 izers of beef are, from the evidence foregoing, healthy and 
 must suffer from overloading and with overuse as with air 
 and water — two other vitally indispensable foods. People 
 about to perish from want of food have, when beef was 
 given them, eaten to intemperance, but with little or no 
 trouble. Other instances might be given. The sick have 
 eaten of broiled chopped beef from one to three pounds 
 daily with no ill effects ; therefore intemperance with beef 
 does not cause the trouble that intemperance with other 
 
;o 
 
 BEEF 
 
 foods and liquors produce. Beef is also a remedy against 
 alcoholic intemperance. 
 
 Beef and uric acid: Dr. Haig says that beef contains uric 
 acid that gets into the blood and is the cause of most of 
 mankind's diseases and hence that beef is not to be eaten. 
 We differ. If our colleges and universities made micro- 
 scopy a requisition for admission, such words against beef 
 would not be written, since Clinical Morphologies show that 
 uric acid is very rarely found in the blood ; but other crystal- 
 line or granular bodies are found very commonly in diseases 
 as pointed out years ago. Oxalate of lime, cystine, triple 
 phosphates, carbonate of lime, cholesterine, stelline, stel- 
 lurine, uric acid, etc., were, when present in the blood not 
 in solution, not only signs of the prerheumatic state, but of 
 the rheumatic state; but Haig accuses uric acid in both as 
 causal of diseases alone. Now, if this is so, how is the 
 
 following case to be explained. Dr. , now dead, once 
 
 said he had sciatica and suffered much ; he was told that the 
 blood would show the cause. It did. 
 
 The above is a cut of the cystin crystals found in his 
 blood and the diagnosis was cystinic rheumatism. • His urine 
 showed no uric acid, but it would have shown it by acidu- 
 
BEEF 71 
 
 lating with nitric acid and letting it stand over night. 
 (This was one of the teachings of the Harvard Medical 
 Laboratory, 1853-54.) The clinical proofs were that in a 
 day or two the cystine was gone from the blood and with it 
 the sciatica; the means used were two quarts of hot water 
 daily, lemon juice galore and broiled beefsteak. If our 
 friend's argument was true, his blood should have been 
 loaded with uric acid, to say nothing of the urine, because 
 he ate beef. In our medical experience, which is individu- 
 ally from twenty to fifty years, we have never known beef 
 to produce abnormal uric acid in the blood or urine. We 
 have given it liberally in our practice and with constant 
 clinical study of the blood and urine; if beef is poisoned with 
 uric acid surely we should have met with it, and in this 
 experience we include the case of the senior writer, which 
 has been studied daily for seven years. 
 
 Haig says that uric acid in the blood is sometimes in a 
 colloid condition and not crystalline ; starch not cooked is 
 a colloid, but it has a form, shape and color distinguishable 
 by the eye ; the writers have never seen uric acid as colloid 
 and to repeat very rarely as crystalloid, indeed the presence 
 of other crystals hereinbefore named is many times more 
 frequent than of uric acid. (The most common colloid of 
 the human body is seen in the feces of chronic diarrhoea.) 
 
 Just here zve may ask hozv are salts deposited as crystals 
 or granular form in the blood ? Fifty-three years ago the 
 Harvard Medical Laboratory set the senior writer to work 
 testing for soda and potash in any and everything he could 
 find, the best test being in the crystallography ; solution 
 would be made and a drop or two placed on a slide, set 
 away and covered for the night to evaporate slowly. Next 
 morning crystals would be found and their forms would tell 
 the story of salts of potassium or sodium. At the time it 
 seemed to be a small business to the student, but since trying 
 
72 BEEF 
 
 to understand the physics as well as the physic of clinical 
 medicine, there has been impressed that this law applies 
 to the human body, to wit, salts held in solution are thrown 
 down in solids when their menstrua are diminished. If the 
 process is slow, crystals are formed; if it is quick, then 
 granules or amorphous deposits appear; there is no reason 
 why this law does not apply to the human body salts. Ap- 
 ply it to uric acid and the other crystalline and granular 
 salts found in the blood, i.e., if the blood has water enough, 
 uric acid and the rest will be held in solution and will be 
 excreted by the emunctories normally; if there is no water, 
 that is, not enough to keep them in solution, then they will 
 be deposited. All our patients are made to drink water 
 enough to have the urine 1020 to 1015 specific gravity, as 
 this is characteristic of a healthy babe's urine, nursing a 
 healthy mother. The man with the cystinic rheumatism did 
 this, though the lemon juice helped. (Parenthetically, lemon 
 juice in some forms of rheumatism excites the disease and 
 the diagnosis can only be accurately made by microscopical 
 examination of the blood.) We think that if Dr. Haig had 
 made his patients drink water enough, he would have found 
 that the troubles he attributes to uric acid (?) in blood and 
 urine would disappear. 
 
 Beef extracts: Many of the commercial preparations 
 suffer from an excess of glue tissues; in 1889, the. attention 
 of the senior writer while in London was called to Bovril ; 
 we have found it to stand morphological and clinical tests 
 and can most unqualifiedly recommend to the profession the 
 use of the Bovril preparations of Bovril, Ld., of Montreal, 
 Canada. 
 
 Morphology of abnormal beef fibre: The present tre- 
 mendous interest in the condition of packing houses suggests 
 that physicians can microscopically study local beef deliver- 
 ies; normal beef fibres present a red color, little or no free 
 
BEEF 73 
 
 oil, cross marks perfect, no fat and no buttery or amoeboid 
 oil inside nor outside. 
 
 Data culled from 50 examinations: 
 
 (1) 1905, Feb. 11. From Jamaica Plain, Mass. Claim; 
 good, sound healthy beef. Color pale, white as a sheet ; 
 cross marks half obliterated ; finely granulated fat inside of 
 fibres, but not excessive; fat looking like butter abundant 
 outside. 
 
 (2) 11905, April 19, New York City. Pale; cross 
 marks good ; considerable fat in oval forms ; abundant oil 
 globules ; substance of fibres finely granular. 
 
 (3) Same date and place. Chopped beef. Pale; oily 
 like butter ; substance finely granular with fat ; longitudinal 
 markings — striae, plain. Not so good as (2). 
 
 (4) Veal. Same. Very pale and bleached ; no cross 
 marks ; striae faint ; fibres finely granular with minute 
 masses of fat. 
 
 (5) Same. Pork. Very pale; no cross marks; striae 
 present; oil. 
 
 (6) Mutton. Same. Pale transparent; not much fat 
 nor oil globules. 
 
 Note. 5 and 6 are introduced here as they were exam- 
 ined with 2 and 3. Six was a surprise, as many oil globules 
 are generally found. 
 
 (8) 1905, April 27. Boston. Color, slight red; no 
 cross marks present ; oil in interspaces between fibres ; fibres 
 somewhat granular inside ; much better than the average 
 Boston beef, but by no means a normal specimen. 
 
 (9) 1905, April 25. Philadelphia, Pa. Claim, first- 
 class beef killed in Philadelphia. Color pale ; plenty of 
 oil like butter ; cross marks faint ; few granules of fat inside 
 the fibres. April 27, 1905, second examination of the same 
 specimen. Some oil ; some granular fat ; cross marks fair. 
 
74 BEEF 
 
 This was not kept on ice. It came from cold storage. But 
 it did not meet the standard as expected. 
 
 (10) April 26, 1905. The Bronx. Hamburger. Color 
 pale ; cross marks faint, as a rule ; buttery oil plenty ; free 
 oil globules outside of fibres, that were finely granular inside. 
 
 (12) May 5, 1905. Daphne, Ala. Color more red than 
 the average ; cross marks large and plain ; little free oil ; 
 some granules of fat in fibres. Came in fine condition 
 through the mail. Good. This was a pleasant surprise. 
 
 (13) May, 1905. Bennington, Vt. Color pale; cross 
 marks plain; some free oil, not excessive; no granular fat 
 in fibres. 
 
 (15) May 5, 1905. Brooklyn. Color pale ; buttery oil, 
 but not abundant; striae and cross marks. 
 
 (16) Same as (15), another sample. Color, paler red; 
 cross marks present ; oil globules abundant ; granular fat in- 
 side fibres. 
 
 (17) May 6, 1905. From Harwichport, Mass. Color 
 pale as white paper ; striae marked ; some buttery fat but not 
 as much as usual; granular internal fat slight. 
 
 (18) May 10, 1905. Country beef from Middlefield, 
 Conn. Color very pale ; no cross marks ; infinitesimal gran- 
 ules in fibres ; not much free oil. 
 
 (19) May 12, 1905. Somerville, N. J. Color pale; 
 striae marked; some cross fibres; some buttery oils; fine 
 granular matter in fibres. 
 
 (21) May 18, 1905. New York. Rabbi or kosher beef. 
 Color better ; cross marks distinct ; some striae ; slight oil ; 
 no granular fat inside fibres. Should say this was much 
 better than the average beef. 
 
 (22) May 18, 1905. Brooklyn. Color paler than it 
 ought to be ; cross marks all very fine ; striae marked ; gen- 
 erally an absence of buttery fat ; no granules. Good beef. 
 
 (23) May 18, 1905. Another specimen. Storage beef. 
 
BEEF 75 
 
 Color distinct but not fully red ; little fat of both kinds ; cross 
 fibres marked. 
 
 (24) May 18, 1905. Tenderloin beef cooked rare and 
 taken from the dining table. Color good; all fibres cross 
 marked ; little or no fat nor oil. This is the nearest to the 
 standard. 
 
 (26) May 2.7, 1905. Kosher beef, fresh killed in 
 Brooklyn. Good color with one inch objective, but was 
 thought not quite up to the standard ; cross marks distinct ; 
 some striae ; not much oil ; fine granular fat in fibres. 
 
 (27) June 6, 1905. New York. With one inch ob- 
 jective; color reddish; little oil; cross marks distinct; with 
 one-quarter inch objective; some oil and buttery fat; gran- 
 ules abundant; cross marks clear. 
 
 (3°) J une 8, 1905. N. Y. department store. Color 
 palish ; cross marked ; striae ; little oil ; some granular fat. 
 Triple phosphate crystal, such as is found in urine ; mycelial 
 filament of yeast very white and pale, probably foreign. 
 
 (34) June 17, 1905. Porterhouse steak. New York. 
 Muscular fibres, some pale and some reddish ; cross marks 
 present; one-half of the field under the microscope was 
 filled with oil in globes, globules, granules ; also ameboid 
 and buttery. 
 
 (35) J une x 7> I 9°5- "Best beef in Rutherford, N. J." 
 Color pale ; some cross marks ; striae ; not much free oil ; 
 some granular fat inside fibres. 
 
 (37) June 22, 1905. By the politeness of Dr. Darling- 
 ton, President New York City Board of Health. Chicago 
 stock killed here. Specimen only a short time in the iced 
 storehouse. Color fair; cross marks abundant; some striae; 
 not much oil on fibres, though some of them were amoeboid ; 
 granular fat inside fibres none. This firm deserves help. 
 (J. Stern & Co.) 
 
 (38) June 24, 1905. Examined after keeping away 
 
7^ BEEF 
 
 from the cold storage. Color pale; striae somewhat in evi- 
 dence ; cross marks less numerous ; globar oil large and 
 small, abundant; granular fat everywhere present inside 
 fibres. 
 
 Note. — This goes to show that beef decomposes by fatty 
 degeneration. The smell of this specimen was not bad, 
 while the odor of some control beef kept in the open for 
 two days by the side of (38) was almost unbearable. 
 
 (39) Beef from Dr. Jordan, Boston Board of Health, 
 kindly sent in response to a request for a sample to photo- 
 graph as typical of good sound, wholesome beef. Exam- 
 ined June 27, 1905, at once upon receipt. Color pale ; few 
 cross marks; some striae present; some granular fat in the 
 fibres; some oil globules, not many; ameboid forms plenty 
 on the cover glass. Later examination : Color pale ; striae 
 more abundant ; granular fat everywhere inside the fibres ; 
 oil globules abundant but far less than in the average sample. 
 Thanks rendered to these officials for their aid. 
 
 (40) July 4, 1905. Plymouth, Mass. Hot weather. 
 Color good ; cross marks generally present ; no striae ; some 
 free oil globules ; none amoebic ; none granular ; sample 
 stank; a good specimen considering the environment. 
 
 (41) July 9, 1905. Alexandria, Minn. Came in good 
 order, though slightly tainted. Color to the naked eye gray- 
 ish red and slightly glazed. Color under the microscope 
 palish red; cross marks good; striae none; no granular fat 
 inside the fibres ; hardly any oil globules. Considering the 
 distance sent and the season of the year, this is a remarkable 
 showing. Again it proves that a deep scarlet red color of 
 the meat to the naked eye is not always a sign of the tissues 
 being free from fatty degeneration. This the writers have 
 found out many times to his sorrow in his own kitchen and 
 on his own table. 
 
BEEF JJ 
 
 (42) July 12, 1905. U. S. Army Purveyor beef. Claim 
 to be perfect in quality. Color pale; oil in globules very 
 abundant; oil in granules inside the fibres very abundant; 
 cross marks mostly absent; striae abundant. 
 
 (43) July 7, 1905. Another sample like (42). Color 
 to the naked eye grayish red ; under the microscope the best 
 red the observer has seen for years ; cross marks universal ; 
 striae and oil globules few; no granular fat ; smell good. 
 Observation made at ten a.m. At one p.m. the same day, 
 the sample having been kept away from storage, very fine 
 fat granules were found pervading the fibres ; the other 
 appearances being held. 
 
 (45) July 22, 1905. Alexandria, Minn., grass fed and 
 only four days in the cold storage. Color fair ; cross marks 
 few ; striae present ; oil in globules ; not much fat inside 
 fibres ; many crystals of triple phosphates ; fibres fused to- 
 gether, some of them evidently doctored ; not much smell 
 of decomposition; not so good as (41). 
 
 (46) July 29, 1905. Another specimen from Minne- 
 sota. Color to the eye grayish red ; under microscope fair ; 
 cross marks plain ; some striae ; hardly any oil or fat in 
 globules or granules. A good specimen. 
 
 (47) August 3, 1905. Beef from Faneuil Hall Market, 
 Boston. Color palish red ; cross marks few ; striae much 
 abundant ; oil in globules and buttery shapes ; all fibres finely 
 granular with minute granules of fat. 
 
 (49) In this number are lumped examinations made 
 for several years past, all of which may be summed up as 
 undergoing fatty degeneration. 
 
 (50) Date forgotten. Brockton, Mass., a patient said 
 that his butcher furnished good, sound, wholesome, healthy 
 beef. This he was assured of by the butcher himself , who 
 was to be trusted, as he was a man of his word. 
 
?8 BEEF 
 
 Knowing the informant to be entirely trustworthy, the 
 senior writer gladly availed himself of this opportunity 
 to obtain a normal specimen for study and use; he ar- 
 ranged to have a four-pound roast sent from the said 
 butcher. When it came it looked all right to the naked 
 eye, but the microscope showed it to be of the color of 
 butter ; to have no cross marks ; no striae even ; nothing but 
 a fatty mass that had every appearance of common butter, 
 so completely had the process of fatty degeneration gone on. 
 When the writer and the butcher met, he would not yield 
 an atom from his position and he died holding fast to the 
 same contention, that it was good, sound, wholesome beef. 
 
 Cooking of Beef 
 
 Poor cooking makes beef bad. If it is raw, the beef is 
 indigestible and also confers tapeworm ; while cooking co- 
 agulates their albumin and renders them harmless. No 
 doubt if we had been brought up to eat raw beef we could 
 digest it and run the risk of the worms. Again, if the beef 
 is overcooked, it is hard, leathery and the nutritive quali- 
 ties are destroyed, making a double loss. The golden 
 medium is in cooking just enough. It should be remem- 
 bered that beef will cook more after it is served on hot 
 plates (like baked loaves of bread after being taken from 
 the fire), especially if chopped. 
 
 Boiling, because it removes the soluble mineral portions 
 (and beef can be boiled until all its goodness is gone) is 
 the poorest method if the liquor is thrown away. 
 
 Roasting is much better, especially if done before an 
 open fire. 
 
 Baking in a closed pan * with water is a form of steaming 
 which is excellent. 
 
 * Papin's digestor 1660 plan. 
 
BEEF 79 
 
 Broiling on a grill with a wood charcoal fire is the best, 
 because the beef is not overdone nor charred; there is a 
 great advantage in the ventilation of broiling. 
 
 Frying in a pan immersed in fat is bad, because of the 
 want of ventilation and the temperature, being raised to 
 that of boiling fat (400 deg. Fahr.), removes the water, 
 making the beef tough and hard to digest and drying up 
 the nutritive juices. 
 
 Frying in a pan whose surface is covered with fat, 
 so that the beef will not stick, and turning often, is a 
 less objectionable form of frying, as the beef is not im- 
 mersed in boiling fat.* 
 
 Stewing in water and retaining the liquid, is a good 
 method, especially in England, where the soft coal does not 
 give a very good fire for broiling. 
 
 First-class restaurants on land and sea use charcoal, 
 and there is no reason why private families should not do 
 likewise for broiling, as the market affords a good broiler 
 for this purpose and a big bag of charcoal costs only ten 
 cents ; or make a charcoal basket of old mosquito wire net- 
 ting. For broilers use a wire toaster or double perforated 
 sheet iron plate broiler smeared with fat, so that the steak 
 will not adhere. Another method is to put the steak on a 
 bed of live anthracite coals ; the steak is soon charred out- 
 side, thus retaining the juices. When beef is very tough, 
 twice cooking is excellent. Indeed, steak half cooked will 
 keep in hot weather and when wanted the process may be 
 completed with fine results. This is also done with fish 
 admirably. 
 
 Porterhouse Steak 
 
 The sirloin and tenderloin combined. The tenderloin is 
 more fat and less hearty, has less staying powers than the 
 
 *A good fry is obtained when the pan is sprinkled with salt. Heat till the 
 salt is slightly brown, then put in the steak, chopped or not, and let it cook 
 in its own juices. Be careful not to have the fire too hot. 
 
80 BEEF 
 
 sirloin (which in turn is inferior to the rump from large 
 bovines four to six years old, stall fed, which, to repeat, is 
 the ideal steak when freed from its white muscular fibre.) 
 Porterhouse steak is a term arising according to the Stand- 
 ard Dictionary from a New York eating house, but for years 
 the senior writer has believed the name was derived from the 
 owner and landlord of Porter's tavern (still extant in North 
 Cambridge, Mass., which was always in its day famous 
 for its steaks and a great place of resort for roadsters). The 
 secret of a porterhouse steak is to have a good one and cook 
 it over a wood charcoal fire; this temperature does not 
 burn, nor char, but at the same time cooks tenderly and 
 thoroughly. This is also done very well at present by the 
 modern gas stove, broiling both sides of the steak at once. 
 
 Broiled Chopped Beef 
 
 This is the muscle pulp of the width of the top of the 
 round of well conditioned bovines, killed at the age of four 
 to six years, free as far as possible from the glue tissue, fat, 
 cartilage, bone, etc. In preparing same, the hands should 
 touch the muscle pulp as little as possible, as human animal 
 heat changes its character; it can be separated slowly by 
 chopping in a common wood-chopping tray, and detaching 
 the pulp by scraping by those who have the strength and 
 time; this is the best method. The modern machines are at 
 fault, in that they cut up the muscle pulp and white fibrous 
 tissues together with but little separation. Steaks cut through 
 the center of the top of the round are the richest and best for 
 this purpose. Broil over a charcoal or anthracite coal fire 
 incandescent, or with gas, not too hot or too cool. It should 
 be turned as often as it blazes, so as to cook not rare but 
 fairly well done ; the outside to be a dark brown color and 
 the inside reddish, but not raw. Serve on hot water plate ; 
 season with pepper, salt, butter, as desired. 
 
r '* 
 
 BEEF 8 1 
 
 Hamburg Steak 
 
 This is made of chopped beef with seasoning and cooked 
 by frying. It includes all the glue tissue and is generally 
 taken from the poorest and remnants of any beef cut. It is 
 far inferior to broiled chopped beef. There is a Boston firm 
 who make it from beef on bones of fine cattle and is worthy 
 of use ; likewise so when the butcher cuts it from good beef. 
 
 Roast Beef 
 
 This, of course, includes fat, fascia and white fibrous tis- 
 sues. It comes next to the broiled chopped beef. The 
 roasting exhausts the nourishment somewhat; this must 
 be from the escape of the soluble nutritious elements. 
 
 The common method of roasting is in a stove oven and is 
 really a baking process in some steam, as water is usually 
 used in the baking pan and comes from the roast itself. 
 But the closed baking pans are practically a kind of steaming 
 and are much better for roast beef than the open, because the 
 roast is not dried, charred nor burned and its best juices 
 evaporated. 
 
 Corned Beef 
 
 Corned is derived from the Latin cornu (horn), refer- 
 ring to horned cattle, and means beef preserved in pickle 
 of strong brine of common salt, with sometimes saltpeter 
 added. There are various degrees. When for ship use or 
 export, it is excessively salted, so that sailors call it "salt 
 junk," as it is almost stony hard. Liebig asserts that corned 
 beef loses about seventeen per cent, of its soluble nutrition 
 by the osmosis of salting. This present age varies the 
 amount of salt used. Salt horse or junk is not so nourish- 
 ing and palatable as pickled beef when only salt enough is 
 used to keep it. It is wise therefore not to salt beef much 
 beyond the point of preservation from decay. Recent years 
 
82 BEEF 
 
 have shown an improvement in corning beef ; to four pounds 
 of beef add one-third of a cup of salt^ put in cold water and 
 gradually heat to slow boiling until done; the results are a 
 retention of more than the ordinary nourishment of corned 
 beef and a delicate flavor, tenderness and softness good for 
 the digestive organs. Care should be taken that the process 
 of boiling should be not much more than simmering; an- 
 other advantage is that better cuts may be used than what 
 the butcher corns; poor beef is not made any better by corn- 
 ing. 
 
 Chemistry: United States Government reports: Rump 
 cornet! beef, refuse 6, water 54.5, protein 14.4, fat .22, ash 
 3.1, heat units 1195. Corned rump canned, refuse nothing, 
 water 56.3, protein 23.5, fat 18.7, ash 1.5, heat units 1225. 
 (Razu rump, refuse 30.2, water 43.7, protein 14, fat 11.03, 
 ash 8, heat units 735.) From the chemical standpoint, raw 
 rump compared with corned beef, canned and not, has 24.2 
 per cent, most refuse, the least water by about 11 and 13 
 per cent., protein about the same as corned, and 9.5 less than 
 the canned corned ; heat units a little less than one-half ; 
 physiologically or chemically the most force according to 
 our experience is in the broiled uncorned rump. A point in 
 favor of mildly corned beef is that it does not ferment in the 
 alimentary canal, like the poor beef in a community where 
 diarrhoeal affections are rife. Sometimes canned beef is 
 "cowey" in smell, but this beef was wrong to begin with. 
 "Horse beef sold as such in Paris in 1862 and tested by 
 the senior writer, is sometimes substituted. The testimony 
 of a lady to the horse meat diet of the 1900 Pekin besieged 
 diplomatic corps was that it was nutritious, despite the smell ; 
 necessity made them eat what they could get; but these 
 things are written for those who live on account of, not in 
 spite of their environments. If we could eat the brine and 
 the corned beef both, there would be little loss ; but this 
 
BEEF 83 
 
 brine is of such a great specific gravity that it interferes with 
 the normal osmosis of absorption. 
 
 Tripe 
 
 Chemistry: U. S. Government analysis: Maximum water 
 91. 1, minimum water J2, protein 13.5, fat 1.8, carbohydrates 
 .5, ash .3, heat units 325. Principally fibrin, albumin and 
 water (Yoeman). These are the only analyses we find. 
 Physically, tripe has shown merits as food, which was re- 
 tained when no other food could be. Life can be sustained on 
 tripe for ninety days. It is easily digested. Tripe comes 
 from the ' 'clean ox"; the butcher prepares it by soaking in 
 water and scraping; it is then boiled, or should be, to soft- 
 ness; the cook should test for tenderness and boil longer if 
 need be. It can be eaten broiled, stewed or otherwise, at 
 least after the preliminary boiling. If cooked after the old 
 Tremont House (Boston) method it is a most appetizing and 
 digestible dish. Steaming is the best method. 
 
 Morphology: In man the stomach is made up of longitu- 
 dinal, circular and oblique muscular fibres of the involuntary 
 kind, besides serous, mucous and areolar coats of the blood 
 vessels and gastric glands. The bulk is a smooth muscular 
 fibre and normally the fibrous tissue is not in large propor- 
 tions ; but it may become thickened by carbohydrates and 
 gluey foods in excess and if these are long continued, fibroids 
 of the stomach are excited, which are sometimes called cancer 
 and may indeed degenerate into cancer itself. Now in the 
 bovine stomach which is used for tripe, the bulk is mainly 
 muscular tissue, which sustains the wisdom of the sugges- 
 tion that tripe is good food for those who like it. 
 
 Dried Beef 
 
 Chemistry : United States Government reports — Mexican 
 sundry, average water 19.1, protein 47, fat 21.6, ash 12, heat 
 
84 BEEF 
 
 units 1785. Dried and salted Uruguay, water 30.7, protein 
 46, fat 5.6, ash 16.9, heat units 11 10. 
 
 Dried, salted and smoked, average water 50.8, protein 
 31.8, fat 6.8, carbohydrates 6, ash 10, heat units 890. This 
 preparation is for hunters, explorers and travellers or where 
 fresh meat is hard to get. 
 
 Taking the chemist's view, the large amounts of protein, 
 ash and heat units make this a first-class food. But the 
 creosote, pyroligneous acid and salt (the preservative chem- 
 icals) are physiological banes to digestion and assimilation. 
 
 Such preparations are too tough and too chemically 
 cooked, but can be used as a relish. 
 
 Ox-Tail 
 
 For well people, ox-tail soup is good, when cooked so as 
 to separate the muscles from the bones and there is no sepa- 
 ration of broth from the meat. It would answer for 
 chronic disease in some cases. Such soups are a great im- 
 provement on common soups, because the broth is kept with 
 the meat ; usually they are very palatable. 
 
 Beef Tongue 
 
 This wonderful organ makes a delicious side dish at 
 meals. United States Government analysis : First, refuse 
 15. 1, water 53.9, protein 14.8, fat 15.3, ash 9, heat units 920; 
 second, ground and canned, water 49.9, protein 21, fat 25.1, 
 ash .4, heat units 1450 ; third, canned and whole, water 68.9, 
 protein 16.2, fat 2.6, ash .4, heat units 420. 
 
 According to this, No. 2 shows 21 protein and is the best, 
 but it must be tested by the functions of digestion and assim- 
 ilation, which according to our best knowledge it responds 
 well to. 
 
BEEF 85 
 
 Veal 
 
 It was known and mentioned among the Romans. Galen 
 says that veal is easily digested and nourishing. Cogan 
 speaks of it as being used in England before 1589; says it 
 is better roasted than boiled. (Sometimes vegetable pro- 
 ducts are better when young and tender, as asparagus, let- 
 tuce, string beans, and some are better when old and ripe 
 like almost all fruits.) "Bob veal" removed from the cow 
 after slaughter is not good, so that the almost general con- 
 sensus puts veal as a bad or at least inferior food. The 
 bleeding and starving of calves to make their meat white is 
 everywhere condemned, save by those who make money by 
 it. Veal is less digestible and nourishing than beef. 
 
 Chemistry: The United States Government reports some 
 155 analyses of different cuts of veal — Rump as purchased, 
 refuse 30.2, water 43.7, protein 14, fat 11.3, ash .8, heat 
 units 735. Beef rump averages : Refuse 18.5, water 47, pro- 
 tein 14.4, fat 19, ash .8, heat units 1070. These comparisons 
 make veal refuse 11.7 more, water 3.3 less, protein .4 less, 
 fat J.J less, ash the same, heat units 335 less, so that on this 
 showing veal is less nutritious than beef with more refuse 
 and less everything else, save ash, which is the same. The 
 best veal is that cooked in an oven over an oil stove, taking 
 an hour. This is tender, juicy, palatable and digestible. 
 
 Calves' feet and head: These are a good occasional dish 
 and appetizing. 
 
 Veal stands very high as a child of beef and of the same 
 clean blood. Is subject to the same diseases, but has the 
 same excellent qualities in a less degree. Where it is pos- 
 sible to obtain pasturage and herders, it would seem more 
 profitable to raise veal to beef. Ordinary farmers' calves are 
 not profitable, as they consume the milk, so dairymen ruth- 
 lessly deprive milch kine of their calves. The evidence of 
 
86 BEEF MUTTON AND LAMB 
 
 cow memory and affection is so great that it is a question 
 whether there is not a loss in separating mother and off- 
 spring, as it is conventionally done. 
 
 MUTTON AND LAMB 
 
 From 4004 B.C. to now they have been eaten. Cogan 
 (16th century) says that "in England mutton is used more 
 than any other meat both in sickness and in health." They 
 figure among the Roman writers and are mentioned in the 
 Bible from Genesis to Revelation as clean and next to beef. 
 Cogan says : "Mutton is so light and wholesome in digestion 
 that it is seldom seen that a man hath taken harm by eating 
 it raw." Most physicians have commended mutton, save 
 Galen, but Cogan disproves Galen by English evidence. The 
 United States Government puts it next to beef. 
 
 Mental kingdom food, as proved by the long time that 
 healthy human beings have lived on it solely. 
 
 Good when clean, properly raised, and cooked. Sheep 
 thrive best in mountainous regions where the air and water 
 are good. Another good food quality indirectly is the wool 
 of the sheep, whence mankind is clothed and protected. 
 Count Rum ford and modern imitators have argued that 
 wool next to the skin was the best. It is easy to see that 
 woolless clothing would not protect the average multitude 
 as woollen goods do, rendering less heat needed to run the 
 body, warding off colds and other diseases that come from 
 chilling the body surface and thereby making serious inroads 
 on the constitutional and food forces of the body systemic. 
 The wool oil or lanolin is a most excellent excipient for oint- 
 ments. Spiritually, sheep and lamb are good food for meek- 
 ness, submission, innocence, mildness and patience, which 
 save force (otherwise lost by their opposites), and can be 
 used to digest and assimilate the food. (A fit of passion will 
 
MUTTON AND LAMB 87 
 
 arrest digestion, and this is one reason why the heart some- 
 times stops in an outburst of anger.) 
 
 Bad if abused and improperly cooked or served. These 
 can be avoided, but mutton and lamb do not furnish power 
 enough always to keep out fatty ills stigmata after they have 
 been removed by beef. The badness of mutton is not very 
 bad, else the New York Deaf and Dumb Institute could not 
 have kept its four hundred inmates on beef and mutton as 
 animal foods for nine years with one death only. The ten- 
 dency of mutton not to subdue fatty ills should not be for- 
 gotten b}' those over fifty years of age, who naturally come 
 into the cycle of advanced age, retarded and impeded circu- 
 lations and hence a predisposition to apoplexy, paralysis, 
 senile gangrene, weak heart, Bright's disease, etc. 
 
 Condition of feeders: To all under fifty years of age in 
 health and sickness, save the fatty ills, mutton and lamb 
 are adapted by their tenderness, cleanness and digestibility. 
 It is also cheaper and thus is not barred by poverty. But the 
 cattle of the United States constitute greater articles of 
 value than sheep, as the latter are worth $170,109,743 
 against $1,117,165,160 for beef; so we must conclude that 
 Americans do not eat more mutton and lamb than "beef," 
 notwithstanding their cheapness. 
 
 Morphology: The texture of mutton and lamb is tenderer 
 than that of beef, but the fat tissues are more in evidence. 
 There is also a good deal of white fibrous connective tissues, 
 especially on chops, which are hard to digest and make gela- 
 tine. The muscular tissue of sheep is unusually tender, 
 else man could not eat it raw and digest it. 
 
 Chemistry: United States Government analyses are 
 quoted as follows : Lamb hind quarter as purchased : 
 refuse 15.7, water 51.3, protein 16., fat 16.1, ash .9, 
 heat units 975. Lamb shoulder: refuse 20.8, water 41.3, 
 protein 14., fat 23.6, ash .8, heat units 1130. Mutton 
 
88 MUTTON AND LAMB 
 
 hind leg as purchased: refuse 16.8, water 56.1, protein 
 15.9, fat 10.3, ash .9, heat units 730. Mutton hind 
 quarter without tallow and kidney: average 9 analyses 
 — refuse 16.7, water 45.4, protein 13.5, fat 23.5, ash .7, 
 heat units 1245. Mutton canned and corned, as purchased: 
 water 45.8, protein 20.1, fat 2.8, ash 1.2, heat units 490. 
 Heart as purchased: average water 69.5, protein 17, fat 12.6, 
 ash .9, heat units 845. No carbohydrates, save from the 
 liver, which is a sugar-making organ. Fat percentages of 
 mutton and lamb range from 95.8 per cent, kidney, to 2.6 
 liver. »Fat percentages of beef ranges from tallow 88.9, to 
 1.1 lean leg (marrow 92.8). Average of beef fat, highest 
 46.8, lowest 3.3. Average of mutton and lamb, highest 73.9, 
 lowest 8. Or mutton and lamb, according to these data, are 
 more than twice as fat as beef in the lowest percentage. 
 While as to the highest percentage beef is somewhat less 
 than j of mutton. This explains, we think, why mutton 
 does not work so well as beef in fatty ills and organic dis- 
 eases ; but without regard to these data the fact that man 
 can live solely on mutton and lamb in health next to beef is 
 a good proof that the chemical elements are enough to sus- 
 tain life regardless of the laboratory. 
 
 Physiology: They are physiologically adapted to sustain 
 the normal functions of human eaters, save as in the instance 
 of fatty, fibroid and organic disease; the lean muscles are 
 digested in the stomach, while the fat and glue tissues are 
 digested in the intestines. 
 
 Disease: Fat in excess produces first obesity; not a dis- 
 ease, but predisposing to fatty degeneration diseases. So 
 mutton with its excess of fat may, and no doubt does, 
 sometimes produce fatty ills ; it does not often produce diar- 
 rhoeas and does not have even so much difficulty with its 
 glue tissues as beef, because they generally are more tender 
 and digestible. New England mutton or lamb is more 
 
MUTTON AND LAMB 89 
 
 or less tougher than that of Kentucky. Great Britain mut- 
 ton is tender, sweet and good. Mutton cooks much better 
 on old England soft coal than beef. Mutton, like beef, is 
 best broiled over a charcoal grill that cooks without chai- 
 ring, burning or drying, and is fairly well done. In our 
 experience we have never seen a case of sickness from mut- 
 ton except as noted above in fatty ills, nor known of a 
 reported case in medical society or journal. This is not 
 saying there may not be such. It simply shows that mutton 
 is not, as a rule, with some exceptions, a pathological food 
 to the healthy. 
 
 Mutton is best when roasted, or if boiled it should be 
 eaten with the broth, which to the palate, and afterwards, 
 acts with all the phenomena of good nutrition. Lamb is 
 more tender than mutton and very much better dietetically. 
 
 Multiple food: It generally makes the piece of resistance 
 of a meal. Not often is it eaten alone. It would be well 
 to do so, as then, we think, the fat might be so assimilated 
 as not to produce the tendency of return of the fatty ills. 
 One food is easier digested than two foods, and so on. A 
 bad food singly is not so bad as when eaten with manv 
 others, because every superadded food takes so much more 
 force for digestion. The average person does better to do 
 one thing at a time and if human stomachs could do likewise 
 human disease history would be less bad. 
 
 Cures: If we can call beef the physician, we can call 
 mutton the first assistant. Always when the sick man tires 
 of beef, he can turn to mutton for a change. It does not 
 need to be chopped. Steaks from the hind legs are the 
 best. The chops are too fat. Leaving out the fatty ills 
 cases, mutton might be tried when beef could not be had or 
 where the beef was very poor and even in necessity that 
 knows no law, mutton would be the best food to use if nG 
 beef preparations could be had. Just as milk has been used 
 
go MUTTON AND LAMB 
 
 in Bright's disease, not with the effect of removing the al- 
 bumin, casts, and fatty epithelia, but with that of keeping 
 comfortably alive. 
 
 The head: Certainly good ; the deaf mutes could not have 
 such a record of nine successive years and in that time have 
 one pupil who, it is said by some, breaks the record of the 
 wonderful Helen Keller. The easy digestion, tenderness 
 and nutrition of mutton and lamb do not produce gases to 
 paralyze, more or less, the head. 
 
 Heart and muscle: Good, but not so hearty and hale as 
 beef. The conventional idea of being too "hearty" for the 
 sick is not so prevalent as it is in relation to beef. People 
 are generally not so afraid to give lamb and mutton to the 
 very sick as they are beef, Mutton does strengthen the 
 heart and muscles of the well and sick next to beef, and this, 
 whether it is done by toning up the nerves that supply force 
 to the # said muscles or by endowing the muscular fibrillar 
 direct. The only obj ection is the excess of fat ; such taking 
 the place of muscle is a degeneration. It is more difficult to 
 exclude fat from mutton than from beef, hence lean beef is 
 better than mutton. The peculiar physical arrangement of 
 the blood vessels of the heart (which in itself is a blood ves- 
 sel), going down to a point and then more or less back- 
 wards, makes it easy to retard or impede the blood supply of 
 the heart tissues. Hence, if there is too much fat in said 
 sheep food, the chances are that it will be deposited in excess 
 on the heart or heart sac (pericardium), and by the side of 
 the heart fibrillar, if said fat does not usurp the place of the 
 muscular fibres ; the same thing may be said of the muscles 
 elsewhere ; further, if the eater does not exercise, or puts 
 dress ligatures about the limbs or body, enough to retard and 
 impede the circulation, fatty ills will result. The same is 
 true to a less extent as to fat beef and to a greater extent 
 with food from the vegetable kingdom. 
 
JMUITUiN AJNJJ LAMb \)l 
 
 Eyes, hair, teeth, nails, bones: Mutton and lamb are good 
 for them all ; their mineral elements suffice. This is not say- 
 ing that no disease of said organs occur among mutton eat- 
 ers, but that there would be more if they did not have said 
 sheep and lamb to eat. Distinguished oculists state that 
 dyspepsia is a great cause of eye diseases. Dyspepsialess 
 mutton and lamb ought to make them less. If diseases of 
 the bones and their allied organs come from deficient min- 
 eral foods (other things being equal), then mutton and lamb, 
 that furnish said mineral elements in normal and assimilable 
 amounts are foods for said organs. Possibly the excess of 
 fat in sheep might disease the above organs because of their 
 density and intricacy of structure. We have seen cases of 
 too much marrow in bones, also fat in falling hair. Fatty 
 ills are the bane of the eyes and a weakness of the constitu- 
 tion, no matter how caused and give deficient, fragile and 
 feeble nails ; so fat mutton is the rock to look out for on 
 the charts of the sea of life when we are navigating to have 
 good eyes, bones, hair, teeth and nails. 
 
 Intestines: Mutton and lamb are well suited to them be- 
 cause of their tenderness and not furnishing digestive prob- 
 lems hard to solve. 
 
 How often used: Can be lived on twice a day. 
 
 Sole foods: Over 40 days at least. 
 
 Heat units: Of the muscular parts of lamb and mutton 
 655 is the lowest and 2090 the highest; fat of kidneys, 
 4065. On the chemical side, mutton is one of the best of 
 all foods. Beef heat units from loin trimmings 165 to 3965 
 of marrow. It is found that marrow and kidney fat cannot 
 be eaten enough to sustain life and that if they could they 
 would induce obesity and fatty degeneration. 
 
 Force: Certainly, as from its physiological history, next 
 to the force of beef, which is accorded the highest place in 
 the training of those to undergo great exertions. If there 
 
92 MUTTON AND LAMB 
 
 was a way to remove the white fibrous tissues and fat, as 
 is done in lean chopped beef, possibly mutton and lamb 
 would be equal to beef. Sheep are best in mountain regions, 
 where the people need much force to live. The fresh, pure 
 air food furnishes a good deal, as is seen in the increase of 
 force of a plain dweller living as a mountaineer. Generally 
 men from the mountains are very stalwart and strong, if 
 they feed on sheep; they also have goats (of the same ovine 
 family) and game. We do not hear of mutton being salted 
 or preserved like beef for the army and navy: it is cheaper 
 and would be thus used if just as much strength producing, 
 we think. In our native town there was a man who was 
 called "Mutton" — who kept his family on mutton and lamb 
 because cheaper. Such diet did not add to the respect of his 
 townpeople and his appellation was a term of mild derision ; 
 but he had force equal to his station, earning a competency, 
 and in some few ideas he led public opinion with a good 
 deal of energy, wit and reason. 
 
 Climate: Temperate and cool climes are suitable. The 
 thick wool forbids warm climes. 
 
 Ethics and customs: They have figured and figure as one 
 of the most important meats on the tables of the lowest and 
 highest. Even public festivals of conquerors in war have 
 been called "ovations," because, some say, of the sacrifice 
 of ovines (sheep). 
 
 Aesthetics and fashions: If the French are world leaders 
 in this respect, for their use of mutton and lamb is largely 
 in excess of all other meats, then these meats answer fully 
 the requirements of palatal and bon ton standard of beauty. 
 No nation excels the French in its cuisine of mutton and 
 lamb. They are said to look with pity on the cooking of 
 other nations as not coming up to their aesthetic tests of good 
 looks and good taste. 
 
 Religion: The Hebrews from 2347 b.c. to the Jews of to- 
 
MUTTON AND LAMB EGGS 93 
 
 day have made close connection of these nouns; the 23d 
 Psalm begins : "The Lord is my Shepherd, I shall not want. 
 He maketh me to lie down in green pastures. He leadeth 
 me beside the still waters;" all types for sheep husbandry, 
 true not imaginary, and the finest figure of poetical imagina- 
 tion, as fresh, bright and realistic to-day as when uttered 
 more than 4000 years ago. The Latin and Greek churches 
 forbid the use of lamb and mutton in Lent and on Fridays. 
 
 Skin: Mutton and lamb are good skin foods. The use 
 of lanolin has already been noted. Mutton tallow would 
 make a good ointment base but for its solidity. In chronic 
 eczematous disease not accompanied by fatty degeneration 
 it would be well to live on lamb and mutton to starve it our 
 by making its habitation strong enough to kill it. 
 
 Fermentation: Lamb and mutton properly selected and 
 prepared are not subject to fermentation in the alimentary 
 canal. Of course they will decay with putrefactive destruc- 
 tive fermentation after death if not rightly kept, like most 
 other dead animal tissues, but these are not in our range of 
 food, as they are out of common-sense limits. These foods 
 usually digest and do not wait to ferment. 
 
 Parasites: 1st, sheep bot, fly or larvae, infest the nose 
 and frontal sinuses ; 2d, sheep louse or tick ; 3d, a mallopha- 
 gus insect (Trichodectes sphaerocephalus) in the wool; 4th, 
 sheep scab, which the United States Government is fight- 
 ing with original measures and success ; 5th, measles or 
 hydatids, larval forms of taenia or tapeworm. Cooking will 
 destroy all these. 
 
 Intemperance: Gluttony of lamb and mutton is prac- 
 tically unknown. 
 
 EGGS 
 
 Hen's eggs are here taken as a type ; they are called a 
 universal food, as they are eaten everywhere, specially in 
 
94 EGGS 
 
 the South. Vegetarians who say they eat no animal food 
 rank them with milk in their diet lists. Travellers use 
 them because they are free from solid dirt and if fresh they 
 are presumably free from aerial (gaseous) and liquid dirt. 
 
 Natural and unnatural, as they are eaten raw, cooked 
 and mixed with sugar, flour and almost every food, as 
 cake, etc. 
 
 Fashionable, as the elite include eggs in their food. 
 
 Organic: Will burn and are formed inside the body. 
 
 Kingdom, animal: It is impossible to see how they can 
 be put in the vegetable kingdom, formed as they are. 
 
 Good and bad, just like other things. About the first 
 thing an eater does is to settle this question by the wonder- 
 ful tests of the senses. 
 
 Physiology: One of the best concentrated animal foods, 
 good for head, heart, bones, teeth, hair, nails, etc. Fur- 
 nish heat healthfully. Are force giving. Beautiful, as trie- 
 colors of the whites and yolks have stood the test of the 
 love of the aesthetic in food; indeed, bakers and confection- 
 ers make livelihoods with the aid of eggs ; the wealth of 
 eye food at banquets consists much in the lavish display of 
 eggs as food material in custards, ice-cream, candies, cakes, 
 etc. 
 
 They furnish food for every tissue, solid and liquid 
 (blood), save water. Man can live on eggs and water for 
 some time and thrive, with exceptions given below. 
 
 Disease: The yolks by difficult digestion cause the de- 
 posit of cystin crystals in blood and urine, as shown by the 
 microscope. The oily matters in the yolk will keep albumi- 
 nuria a-going, zvhile the whites will help remove it, and 
 are not so nutritious as the whites. 
 
 Chemistry: Eggs contain all the elements needful for 
 food, save water, and the combinations are such as to be 
 easily digested, save exceptions given herewith. 
 
EGGS — FORK 95 
 
 If well, eaters can use both yolks and whites ; if sick, 
 they can eat the whites and recover tone, so that they can 
 then eat other foods. It is understood that the whites 
 should be cooked by dropping in boiling water and then al- 
 lowed to moderately harden, or use them raw. 
 
 (The whole body of the chick is produced from the 
 whites, while the yolk is food during the first days after 
 hatching. ) 
 
 Eggs are mental food, as they furnish a healthy body for 
 the mind to dwell in. Eggs badly cooked or overeaten will 
 cause dreams. 
 
 A remarkable change occurs in the thick liquid yolk by 
 heat in cooking, say boiling, i.e., into beautiful yellow crys- 
 tals ; the mealy condition of the yolk is due to this ; the 
 usual physical change of liquids from heat is evaporation 
 and condensation ; but it is thought to be rare in physics to 
 have crystallization by heat, as cold and evaporation crystal- 
 lize water and solutions of salts. Melted metals on cooling 
 deposit crystals if the cooling goes on slowly. 
 
 The white of egg becomes more solid on heating, but 
 there is no crystallization so far observed. 
 
 The formation of the complex salt cystin in the blood 
 and urine, before noted, comes from the yolks, because of 
 this tendency to crystallization and is a potent cause of one 
 form of rheumatism. (See Beef and Uric Acid, illustra- 
 tions.) 
 
 PORK 
 
 Is it food? Many consider it not fit to eat. In this 
 case they are supported by the Bible when in 1490 B.C. swine 
 were forbidden as unclean and their eating was among the 
 most odious of the abominations charged upon the Hebrews, 
 but under the new dispensation its eating is allowed. "Galen 
 130 to 200 a.d. most commended swine's flesh above all 
 
g6 pork 
 
 kinds of flesh in nourishment of the body, if it be not of 
 old swine and well digested of him that eateth it and that 
 it giveth more steadfast and strong nourishment than other 
 meats be proveth by experience of great wrastlers, who if 
 they ate a like quantity of any other meat and withal use 
 like exercise shall feel themselves the next day following 
 more weake than they were when they fed on pork" (Cogan). 
 The experience of every mining region demonstrates that 
 salt pork is the most nutritious and stimulating diet for 
 miners, whose labors are the most exhausting in the world. 
 (A. D. Richardson, Beyond the Miss.) 
 
 A federal soldier who served in Virginia in the Civil 
 War voluntarily stated that the soldiers got more staying 
 strength from salt pork than any other army ration. . The 
 cure of a case of double pleurisy and tuberculosis is a fur- 
 ther evidence of the value of pork. (See Food in Chronic 
 Disease.) 
 
 Good: Pork which is fed on sour swill, garbage or filth 
 is not good, for such produces tuberculosis in swine, so that 
 here the question of goodness is one of feeding. In 1877 a 
 packing establishment in Massachusetts where 300,000 hogs 
 a year were killed was visited by the senior writer; there 
 were more than a thousand swine from the West in a large 
 pen lying down and taking their last breaths ; he was agree- 
 ably surprised to find the hogs were the healthiest he had 
 ever seen ; they had been fed out of doors on good, sound 
 corn ; then he witnessed the slaughtering and dressing ; the 
 viscera, lungs, liver and intestines were healthy; since then 
 the senior writer has maintained that healthy pork was 
 wholesome food. 
 
 Bad: Pork is specially subject to tuberculosis, because 
 the conventionally fed hog has to live on sour swill, i.e., food 
 decaying with the alcoholic and specially vinegar fermenta- 
 tions, exactly as a man when fed on such food, as sour bread 
 
pork 97 
 
 or dough, may die of tuberculosis. {See Fermentation.) 
 But because the heat of cooking thoroughly destroys the tu- 
 bercular vegetations, we do not think that pork can convey 
 tuberculosis to man, unless eaten raw. If it did the mortal- 
 ity would be greater than it is. No doubt the germs of tu- 
 berculosis invade all, for they have been found in healthy 
 mouths, but constitutional vitality offers a very inhospitable 
 nest and the vegetations therefore do not grow. 
 
 Condition of eaters: Makes all the difference in the 
 world; let those whose constitutions have been impaired by 
 any cause eat said tubercular pork (which, of course, none 
 advise), but which through carelessness, neglect, or greed 
 will find its way to the tables of man, then we might expect 
 bad results. Those who work out of doors in winter find 
 sound pork to agree with them and give great sustenance 
 and power. While pork is preferably eaten by the outdoor 
 workers, still it must not be denied to the ill when beef can- 
 not be had, but attention must be paid to the soundness of 
 the pork to begin with. (Hogs do not choose to live in 
 filth if they can help it. When their pens are departmented 
 so that they have a clean place to sleep in they keep it clean 
 and remarkably so under unfavorable environments. Most 
 animals will care for cleanliness if they can.) Cogan thinks 
 pork poor food for students with weak stomachs to be com- 
 monly used, because of sedentary occupations. This is 
 right. 
 
 Morphology: Some think that the flavor of pork is so like 
 that of man's flesh that some have eaten it in place of pork. 
 Somewhere it is stated that the cannibalism of the Fiji Isl- 
 ands was a modern invention clearly within the memory of 
 persons living. Anatomy shows the inward parts of man 
 are very much the same as those of swine. We have never 
 cannibalized any but ourselves by starving, and so cannot 
 speak authoritatively as to the taste of pork being like that 
 
98 PORK 
 
 of man. The outside pork anatomy differs from man's. 
 Hogs have fat like whale's blubber. Fat men on post- 
 mortem examinations do not show a like arrangement. 
 
 Chemistry : United States Government gives four pages 
 of analyses of pork, from which we quote a few as follows : 
 
 Lean ham as purchased: Refuse 42.4, water 35.7, protein 
 
 10.7, fat 10,6, ash .6, heat units 645. Edible portion, aver- 
 age: water 62.8, protein 18.5, fat 17.7, ash 1.0, heat units 
 870. Smoked lean ham, edible portion, average : water 53.5, 
 protein 20.7, fat 24.4, ash 5.8, heat units 141 5. 
 
 Smoked fat ham, edible portion, average : water 25.5, pro- 
 tein 15.4, fat 55.8, ash 3.3, heat units 2640. Bacon, smoked, 
 lean, as. purchased : refuse 9.6, water 29.6, protein 14.9, fat 
 
 40.8, ash 5.1, heat units 2000. Aries sausage, edible portion, 
 as purchased : refuse 5.2, water 16.3, protein 23.6, fat 48, 
 ash 6.9, heat units 2465. Sausage meat, as purchased : water 
 46.2, protein 17.9, fat 32.5, ash 3.4, heat units 1705. Pork 
 sausage, as purchased: refuse 12.6, water 49.5, protein 14.5, 
 fat 21.6, ash 1.8, heat units 1500. 
 
 Compare with good beef sausage: Water 59.6, protein 
 17.8, fat 20.6, ash 2, heat units 1200. Twelve of the pork 
 analyses give carbohydrates, while beef (10 pages of anal- 
 yses) show 8 such present. Veal and mutton (5 pages of 
 analyses) show 3 presences of carbohydrates. According to 
 the chemical standard, pork is a good food, but not quite 
 up to beef. 
 
 Physiology: Ham (and moderately salted beef) are good 
 food when the bowels are filled with yeasty conditions, as 
 such do not ferment readily, hence offer less problem for the 
 alcohol and vinegar yeasts. Pork should be put in the side 
 dishes in this order. 
 
 Disease: Opponents give a fearful list of diseases caused 
 by pork, of which scrofula is the greatest ; but pork to cause 
 havoc must have been badly diseased. Trichina and tape- 
 
pork 99 
 
 worm come from measly pork, but if said pork had been 
 thoroughly cooked they would not have propagated said 
 parasites. 
 
 Sole food: As beef and mutton are ranged at the far 
 limit, it is safe to estimate the limit of pork to about 20 days, 
 more or less. It would be well for the United States Gov- 
 ernment to test this, as pork is an important part of the 
 army's rations. 
 
 Multiple food: Almost always people could make a meal 
 on pork alone, but do not do it. 
 
 Cure by feeding: As pork is a side dish, capable of sus- 
 taining healthy life for perhaps 20 days' sole feeding, as 
 beef is unlimited in its range for sole feeding, and as with 
 beef alone it is often a hard fight for life in chronic dis- 
 eases, we have not felt it right to prefer pork to normal 
 beef. In cases of diarrhoea, where the beef, climate and local 
 conditions were not normal, we have found smoked and 
 salted ham to arrest said diarrhoea almost at once. Very 
 salt food will not ferment nor digest well, but there is a 
 happy medium to be obtained by soaking in water the salted 
 ham, until a moderate amount of salting is to be had. 
 
 Head and nerves: Good for them. Instances are on rec- 
 ord where hydatids have been found in the brain which have 
 come from pork trichina larvae, but this is due to improper 
 cooking. 
 
 Heart and muscle: Good pork helps the heart and mus- 
 cles. Cogan's dictum as to English laborers before 1585 
 thriving better on pork than on any other meat supports the 
 idea that they were men of muscle, the heart specially. 
 Other testimony here noted bears out this theory. 
 
 Bone, eyes, teeth, nails, etc.: All these thrive on whole- 
 some pork. 
 
 Intestines: If wholesome and fed solely, pork is a good 
 means to reduce enlarged, distended, thickened or dilated in- 
 
100 PORK 
 
 testines, far ahead of any surgical means. Beef and mutton 
 are better; those who live on such meats have rarely stric- 
 tures of the intestines. 
 
 Heat units: Government analyses give 3855 heat units 
 of back fat, down to 295 of flank cut. The average heat 
 units are higher than in beef, our standard so far. From the 
 chemist's point of view, pork should stand highest, but the 
 fat excessively used will produce fatty degeneration, obesity, 
 etc., as noted in other lines of food. 
 
 Force: Certainly, or it could not serve so well in the diet 
 of laborers, soldiers, sailors and farmers. On many farms 
 it is the great source of force to the husbandmen. Fresh 
 pork is a favorite food for soldiers on the march; if in the 
 Civil War there were any live hogs anywhere around, they 
 would be cut in small pieces and roasted on bayonets at rail 
 fence fires and all eaten up in the course of 20 minutes and 
 give the soldiers staying power. 
 
 Natural: Yes, for the most part save in sausages, smok 
 ing, salting and packing. 
 
 Climate: Suits all climates. Again it is a curious ethic, 
 or custom, that makes pork the standard meat all through 
 the south of the United States and South America ; perhaps 
 it is because beef is so poor and dear and hogs so cheap. 
 
 Aesthetic and fashionable: Found on the tables of the 
 people who live to cultivate society. Perhaps roasted young 
 pigs garnished with celery, beets, cress, carrots, etc., form 
 one of the best conventional monuments of culinary art at 
 a fashionable banquet to please first the eye and then the 
 palate. 
 
 Religion: Figures very largely in ancient religious his- 
 tory. Forbidden in Leviticus 11 :y; called clean in Acts 10: 
 15. The Hebrews held it in such detestation that they 
 would not so much as pronounce its name. Eating pork 
 was amongst the most odious of the idolatrous abominations. 
 
PORK IOI 
 
 It is said that the Greeks and the Romans used to sacrifice a 
 hog to Ceres at the beginning of the harvest and to Bacchus 
 at the beginning of the vintage, as swine were hostile to 
 the growing corn and loaded vineyard. In modern times, it 
 is said that the famous insurrection in India against the 
 British was excited in the predisposed condition by the use 
 of lard in place of tallow to grease cartridges. "The En- 
 cyclopedia of Religious Knowledge," from which some of 
 these statements are culled, also says the hog delights in 
 fetid mire, reposes in mud by choice and wallowing seems 
 to constitute one of its greatest pleasures. Peter quotes the 
 proverb, the sow that was washed is turned to her wallowing 
 in the mire. The Latin church prohibits pork in Lent and 
 on Fridays. Somewhere we have seen stated that hogs will 
 not eat dirty food unless obliged to or starve. A raiser of 
 hogs for thirty years in Virginia says that hogs will be 
 as particular about the choice of their food as human beings, 
 and also if possible keep themselves clean. (So observers 
 differ.) 
 
 Effect on skin: We have seen pork, eaten fresh, produce 
 nettle rash or urticaria, but it generally passes off soon, is 
 a mild affection and usually comes from overfeeding that 
 disturbs the vicarious functions of the skin and alimentary 
 canal. Fat pork moderately used, must give supplies to the 
 sebaceous follicles of the skin and make them supple and 
 soft. (Chinese women are said to eat rats for this pur- 
 pose.) 
 
 Fermentation: Sound well fed pork does not ferment 
 very much; when excessively or unduly fat, it may be too 
 much for the pancreatic and hepatic secretions and therefore 
 ferments ; but fats are not easily fermentable as the carbo- 
 hydrates are. 
 
 Parasites: (a) Hog cholera (tuberculosis), not infective; 
 (b) Swine plague, infective but scarcely distinguishable 
 
102 PORK — POULTRY 
 
 from hog cholera; (c) Swine pox, varicella or chicken pox; 
 (d) Trichina; (e) Tapeworm, measly pork, (see Beef — 
 Parasites); (f) Scarlet fever or scarlatina; (g) Rubeola; 
 (h) Roseola. A curious fact is that hogs will stand the 
 bite of rattlesnakes and delight in rattlesnake diet. 
 
 Intemperance: Hogs will not eat preparations in which 
 is alcohol and get drunk. Man does not often indulge in 
 the intemperate eating of pork, as he soon gets surfeited. 
 Of course it is possible and urticaria may follow, but pork 
 does not cause a strong craving. If pork fat is used intem- 
 perately, ,we should look for nausea and vomiting that would 
 stir all the powers to repulsion. 
 
 Sausages 
 
 are finely raw chopped pork, mixed with seasoning and put 
 in the prepared entrails of other animals ; thus they keep 
 a good while. For well people, when well cooked, they 
 serve as occasional dishes. New England sausages are much 
 fatter and harder to digest than those made in New York 
 State; probably this is due to the mixing of beef with the 
 latter. Wisconsin sausage is the best and when properly 
 cooked is commended for use. They are good force pro- 
 ducers. Allantoxicum is the poison of putrid sausage made 
 of liver and blood, a preparation not allowed by us: 
 
 POULTRY 
 
 Hens, ducks, geese, turkeys: Have been used extensively 
 by man as food for ages ; as many regard eggs as vegetable, 
 it is needful to insist that poultry are in the animal kingdom. 
 
 Good: When not diseased; all cannot live on poultry, but 
 the average person will thrive for a time. 
 
 Morphology: There are two kinds of meat, white and 
 
POULTRY 103 
 
 dark; tests of the blood and urine of feeders show that the 
 dark meat is better than the white. 
 
 Sole food: The best example is the biblical, when the 
 Jews in the wilderness fed on quail for one month and then 
 it became loathsome. So far as our experience goes, the 
 above time is shortened; further evidence solicited. 
 
 Manifold food: Usually eaten with other foods and 
 mingles well. 
 
 Badness: Sometimes bad from disease, bad feeding and 
 bad preparation. Poultry feed on all sorts of vermin and 
 food unsuitable to man, and the custom of leaving the en- 
 trails undrawn is specially dangerous ; ptomaine poisoning 
 may occur; cooking minimizes the evils but not altogether. 
 The junior writer some years ago had occasion to treat a 
 severe case of ptomaine poisoning due to eating one club 
 sandwich. We have also been taught that there are vege- 
 tations in the white meat and not in the dark. Cooking helps 
 to kill them ; but the example of Philadelphia should be fol- 
 lowed everywhere, requiring all poultry to be drawn as soon 
 as killed. (Hen oil is a peculiar substance. Aristol dis- 
 solved in it and ether introduced into the rectum has been 
 tasted in five minutes. .With such penetrative powers, if 
 the fowl is diseased, the oil may make trouble.) Those who 
 live largely on delicatessen poultry have their troubles. 
 
 Cures: Does not cure disease by sole feeding ; instead, the 
 oil, with the tendency to fermentation of the white meat, 
 tends to throw albumen, casts and fatty epithelia into the 
 urine in cases enfeebled by disease. 
 
 Heart and muscles: Not equal to beef, wheat or whites 
 of eggs. 
 
 Eyes, hair, nails, teeth, bones: Fairly good. 
 
 Intestines: Unless fermentation of white tissues, is a 
 good food. 
 
104 POULTRY — FISH 
 
 Force and heat: In the former not up to prime foods here 
 noted ; heat abundant. 
 
 Climate: Is food everywhere. 
 
 Cooking: Roasting in closed Papin's pans or cooked in 
 its juices; broiled; fricasseed; never should be eaten raw. 
 
 Aesthetics: Highly fashionable ; the North American bird 
 called turkey (erroneously thought to have come from Tur- 
 key) is perhaps the best of all and its festive uses need no 
 mention here. 
 
 Religion: The Latin Church bars poultry on Fridays and 
 certain other days; otherwise does not figure. 
 
 Builder of tissues: Certainly. 
 
 Parasites: (See same under Beef.) 
 
 Intemperance: The case cited of the Jews was compul- 
 sory. We know of no others. 
 
 FISH 
 
 We find fish in the Bible from the first chapter of Gen- 
 esis 4004 B.C. to the New Testament a.d. 59, and in the 
 markets and waters of the present day. All with scales and 
 fins were esteemed food and much used by the Jews. "Of 
 the deliciousness of the fish, held to be sacred of Egypt, all 
 authors, ancient and modern, are agreed." The ancient 
 Greeks and Romans ate fish as mentioned by Ovid (Cicero). 
 Cogan, 1585, says fish "is no small part of our sustenance 
 in the realm of England. The felicity of Great Britain 
 for fish, Dr. Bond, a great traveller, witnesses in his diary, 
 'that no nation under the sunne is better served with all 
 manner of fish.' " The use of fish on fast days, Celsus con- 
 firms by noting that there is less aliment in fish than in any 
 other meat and Cogan agrees to this ; we do also, save as to 
 the flesh of clams, swordfish and salmon. 
 
FISH I05 
 
 Animal kingdom: As they breathe, by gills, air suspend- 
 ed in the waters and give off carbonic acid gas. 
 
 Mental kingdom: Certainly, as the mental powers have 
 for ages allowed fish for seasons of increased spirituality. 
 Our New England forefathers had a high type of spiritual- 
 ity and thrived on shellfish. There is something peculiarly 
 festive about soft clams. At a clambake, there is a great 
 flow of animal spirits. 
 
 Good: Certainly very wholesome with above antecedents, 
 provided they are in good condition. Codfish and soft clams 
 are the best. 
 
 Bad: If improperly fed in waters of filth, sewage and dis- 
 ease germs, or if improperly cooked. A late report makes 
 the London Polyclinic say that fish is the cause of leprosy. 
 But leprosy is found most in rice eating countries, more 
 than in fish eating ; however, as fish is not so strong a food 
 as beef, mutton and pork, we might expect leprosy to invade 
 fish eaters on general principles, especially if it was salted, 
 which impoverishes by extracting some soluble nutritive salts 
 of the fish, but we are considering them as a whole. 
 
 Condition of feeders: Are for the sick or well; we have 
 seen the very ill use fish for food, as in a broth ; or soft or 
 hard clams steamed and the juices used with profit. Once a 
 patient who could not take anything else suggested, found 
 most acceptable and nourishing a broth of fresh water perch. 
 Raw oysters agree with almost everybody, save those in 
 tuberculosis. 
 
 Morphology: Fish as a rule are tenderer than other food. 
 The bodies are more muscular in proportion than beef. The 
 cavities and the viscera are smaller. The bones are not so 
 strong as those of cattle ; more flexible and in some more 
 numerous. The shad is a fine example of elastic boned fish 
 formed in a continuous network, so that they are very agile 
 
106 FISH 
 
 and supple. The swordfish has a reddish muscular body 
 with a longitudinal central skeleton of bone, which is harder 
 than that of most fish. There are fish with the bones inside, 
 but there are fish with skeletons outside called shellfish, as 
 the oyster, clam, lobster and other Crustacea. All fish re- 
 quire less cooking than mammalia or cattle. A very pecu- 
 liar thing about fishes is their scales, which under the micro- 
 scope are beautiful and polarize light exquisitely; certain 
 glands produce a secretion of a fishy odor which probably 
 prevents the action of osmosis of waters. There is a glue 
 from fish which has long been used as a delicate food (isin- 
 glass), though it is doubtful if it is any more than a glue 
 of the carbohydrate kind. Be this as it may, fish glue is far 
 better cement than cattle glue. The anatomy of fish makes 
 cooking by steam the better method. 
 
 CHemistry: The United States Government has gone 
 deeply into this. We have space only for a few quotations. 
 Codfish, dressed, as purchased: refuse 29.91, water 58.5, 
 protein 10.6, fat .2, ash .8, heat units 205. Cod, salt, as 
 purchased: refuse 24.9, water 40.3, protein 16, fat .4, ash 
 .18, heat units 315. On these grounds salted is better than 
 fresh. But biologically it is not. Yellow perch, as pur- 
 chased: refuse 62.7, water 30, protein 6.7, fat .2, ash .4, 
 heat units 135. Perch in our experience is the best fresh 
 water common fish for food. Brook trout: refuse 48.1, water 
 40.4, protein 9.8, fat 1.1, ash .6, heat units 230. Salmon: 
 refuse 39.2, water 39.4, protein 12.4, fat 8.1, ash .9, heat units 
 570. The fat is large in amount and this fish is not suited for 
 cases of fatty ills. Swordfish: no analysis; we regret this 
 because it is a good force conferring food. Oysters in the 
 shell as purchased, average of 34 examinations : refuse 81.4, 
 water 16.1, protein 1.2, fat .2, ash 4.0, heat units 45. Clams: 
 soft, average 4 examinations: refuse 41.9, water 49.9, pro- 
 tein 5, fat .6, carbohydrates 1.1, ash 1.5, heat units 140, 
 
FISH 107 
 
 Curiosities: The carbohydrates and small heat units ; on this 
 account the chemists would not say they were good food, 
 and yet we have known a meal of soft clams to stand by one 
 for 24 hours better than beef. Quahogs: refuse 67.5, water 
 28, protein 2.1, fat 1, carbohydrates 1.4, ash .9, heat units 
 70. A very poor food in this showing, but the broth is very 
 nourishing and the meat stands by you long, if not too 
 tough ; will bring back fatty ills not permanently removed ; 
 not equal to soft clams. Scallops: maximum, 2 specimens: 
 water 72.8, protein 15.1, fat 3, carbohydrates 5.6, ash 1.5, 
 heat units 385. Scallops are sweet and very nutritious ; they 
 have 40 to 50 beautiful eyes. Only the adductor muscle is 
 eaten. Green turtle: refuse 62.4, water 19.2, protein 14.4, 
 fat 1, ash 3, heat units 85. We have found a snapping tur- 
 tle to give a hearty meal. We thought it ought to because 
 its heart, separated from its body, beat rhythmically for 24 
 hours at least. The low number of heat units does not ex- 
 plain the wonderful persistency of the autonomy of the heart. 
 
 Physiology: The tenderness of fish as a rule makes them 
 a good food to digest. The odors that come from a fish in 
 frying are nasal music to a hungry sportsman, just in from 
 a hard day's "fish" ; likewise the crackling of the fat. These 
 affect his spirits, stir up his appetite and make him more 
 anxious to have some fish palate music. Fish are thus a 
 relish. 
 
 We have known a patient who had been very ill of ty- 
 phoid pneumonitis, languishing at the mountains during 
 convalescence. She expressed a wish for a fish dinner, which 
 was had at a famous Boston fish restaurant and served its 
 purpose, for from that time the patient recovered her appe- 
 tite for other food and was rapidly restored. A clambake is 
 physiologically next to a barbecue. 
 
 Disease: The deterioration of fish kept out of water by 
 dying and decomposition is rapid. Stale fish have poisoned 
 
108 FISH 
 
 people. The worst forms of nettle rash or urticaria come 
 from eating shellfish too long kept or not. Tapeworms also 
 come from fishes. Oysters sometimes have typhoid fever 
 bacillus from sewage drainage. The quality of fish is varied 
 by cooking or by heat that coagulates the albumin. Fish ex- 
 cessively eaten will produce cystinic rheumatism. Cogan 
 says that fish in the salt seas and running waters are much 
 better than those bred in stagnant ponds and lakes. This 
 would be expected, as waters in motion absorb more air and 
 there is more life. 
 
 Soft clams are strongly impregnated with sulphuretted 
 hydrogen when bedded near stagnant water bogs. Market- 
 able fish with these exceptions are not disease causing when 
 properly kept. But all cannot eat clams. 
 
 Sole food: We cannot tell exactly. They are put next to 
 game in rank. As beef and mutton can be lived on much 
 longer, we conclude that fish cannot be fed solely longer than 
 40 days. 
 
 Manifold food: As a rule in certain localities, it often 
 forms the chief article of food at a meal, but rarely is fed 
 alone. 
 
 Cure by feeding: Fish, especially shellfish, are good to 
 cure loss of appetite, malaise, dyspepsia. They are good 
 as side dishes when a patient is tired of beef and mutton. 
 Soft clams are especially good, as clam broth or also fried 
 a la Young's Hotel, Boston. There are possibilities of cure 
 of disease in the swordfish, which may, with soft clams, 
 supplant codfish on the menu of strict diet cases, as both 
 these exceed the latter as power conferers. Debauchees worn 
 out by excesses go to the seashore to recuperate, and do so 
 more quickly by eating soft clams than on anything else. 
 We think that sole feeding on soft clams and swordfish 
 for a change would be a fine diet for insane asylums. The 
 conventional diet of people predisposes to insanity when the 
 
FISH IO9 
 
 carbohydrates hold a high percentage. Chronic cases of 
 disease ought to have food that has biological superiority 
 as well as chemicai. Some fish are such foods. 
 
 Head and nerve food: Some fish are and some are not. 
 Fresh caught tautog do not give nerve force for the head. 
 Soft clams and swordfish furnish it abundantly. Hard 
 clams would, but are too tough. Salmon also furnishes some. 
 Codfish does, but in a lesser degree. Fresh water perch fur- 
 nishes it. Fresh, properly cooked lobsters, ditto. Nearly 
 all other fish we have found not good nerve food. Eels are 
 good if not too fat. Oysters, so much prized, are not a great 
 nerve food, but it takes less nerve force to digest them than 
 when cooked, unless done as we once saw them in a restau- 
 rant ; this stew was prepared as follows : the liquid part was 
 run up to a boil, then from the refrigerator were taken the 
 solid oysters and immersed in the boiling liquid, which, of 
 course, was cooled by the ice cold oysters ; after bringing to 
 a boil they were served — a dish fit for a king. In this con- 
 nection the nerve use of fish on fast days in the Latin and 
 other churches for ages shows their officials believed and 
 believe that fish are more nerve promoters of intellectual 
 appreciation of spiritual truth than beef, mutton or pork, pos- 
 sibly because fish rightly cooked is so digestible. But we 
 have never seen any signs of great intellectuality among 
 people who lived largely on fish. There are far better nerve 
 foods than fish, save those named. 
 
 Heart and muscle: The relishing flavor of fish must aid 
 the nerve forces of the heart, as it does sometimes excite a 
 desire for food, also having a stimulating effect upon the 
 heart, whence the desire is strongly felt to become the par- 
 taker of said food. Not but that this exciting odor is found 
 with other foods, meats, etc., but that of fish penetrates 
 longer distances in full action. Bulk by bulk, fish is less a 
 muscle food than beef and more transient. Fish does not 
 
IIO FISH 
 
 strengthen the heart muscles like whole wheat, except clams 
 and swordfish. 
 
 Eyes } hair, bone, teeth, nails: If wheat has of ash 1.6 per 
 cent., if entire wheat flour has 1.2 per cent, (to name no 
 more), and are standards for heart feeding, then soft clams 
 with 1.2 of ash and round clams with .9 per cent, of ash 
 must fill the bill also. Codfish varies in percentage of ash 
 from .6 to 1.3 ash. Perch, white and yellow, varies from .4 
 to 1.3 of ash; trout from .5 to 1.4 per cent, of ash; halibut 
 .7 to 1.2 ash; smoked salt herrings, entrails gone, 7.4 to 
 13.2. These are all good foods. We refer to the valuable 
 reports of our Government for more of these interesting 
 facts. 
 
 Intestines: Generally fresh fish, being so digestible, agrees 
 well with the intestines ; but salt and smoked fish are liable 
 to disagree; the creosote and salt are good for fermentative 
 conditions of the alimentary canal, but they must be mod- 
 erately used. No doubt tapeworm occurs sometimes as we 
 have seen them in fish, but cooking will prevent this by coag- 
 ulation. Oysters are conventionally known to produce in the 
 United States intestinal diseases during the months with no 
 R in their names, and are noted for typhoid fever when in- 
 fected. But clams are edible in the hottest of weather, due 
 to the large amount of salines in their fluids. This is not 
 wonderful, considering the power of assimilation of their 
 shells from the lime of the sea. At any rate, this is a fine 
 thing in favor of clams to be edible the whole year round and 
 especially during the months when intestinal diseases are 
 common. Clam broth is a fine medicine for ordinary diar- 
 rhoea. Clams are best prepared by steaming. 
 
 Heat units: These run low. Out of 59 analyses on one 
 page of our Government report, 44 were less than 500 heat 
 units, while salmon and mackerel were 1125 and 1025. Cav- 
 iare has 1530, the highest. Salmon and mackerel are not a 
 
FISH 1 1 1 
 
 good food in fatty ills. The highest heat units of clams, 
 340 for round and 225 for long, are not at all in keeping with 
 their biological value as food. 
 
 Force: Save clams and swordfish, these correspond to 
 those of poultry. Even the excellent codfish and halibut are 
 not so full of force. We wish the staying powers of fish 
 might be further investigated as a means of national wealth. 
 From our experience we believe that soft clams, Mya arena- 
 ria, ought to be protected like cattle and swine ; as it is now, 
 they are being destroyed for want of protection, as experi- 
 ments in clam farming in Massachusetts have shown. The 
 product value was $1000 per acre. We have seen it stated 
 at $1500; a greater sum by far than any other agriculture, 
 dry or wet. There are, all along our coasts, desert places 
 where clams could be raised. We are glad to encourage 
 clam culture, because they are so valuable a force food — 
 festive, salubrious, strong. The clam eggs are deposited in 
 June and mature to marketable state in less than a year. 
 The United States Government has done fine work for 
 oysters and has brought to notice the use of the abundant 
 forms of life called diatoms as food for them, a thing which 
 is very pleasant to microscopists, who have made so many 
 studies and photographs of said diatoms. Now let us have 
 as good work done for clams. One reason we think for the 
 sturdy citizenship of the New Englanders in the seventeenth 
 century was their clam and mussel diet. 
 
 Climate: Fish are found in all climes and are said to be 
 especially found in the tropics, wherever there are waters for 
 them, and are suited as food for any climate if used with 
 common sense. 
 
 Natural: Civilized man does not eat fish raw, save 
 oysters, clams and other shellfish, unless necessity compels, 
 as in shipwreck or starvation otherwise. Smoked and salted 
 fish, as herring, codfish, etc., are eaten raw, but these are not 
 
112 FISH 
 
 in their natural state. All other animals, fish included, eat 
 fish raw, abdominal contents and all, apparently with im- 
 punity. It is found by experience that the nearer to natural 
 conditions of life, fish are cooked and eaten the better they 
 are, as they deteriorate rapidly after death. Dry, jerked 
 and picked, are changes of the natural fish to keep them. Of 
 course the salting removes their nutritive salts, but ethics 
 have not gone in to impoverish fish like wheat. It is well 
 not to eat natural fish, with the exception noted, because 
 of tape and other worms. Steaming, as in clambakes, is the 
 best way to cook fish naturally and preserve all their nu- 
 tritive qualities. 
 
 Aesthetic and fashionable: Certainly they figure on the 
 tables of the most recherche banquets. A large salmon 
 cooked whole and garnished is a fine centerpiece of gastro- 
 nomic beauty ; so of turbot, white fish, cusk, cod, etc. Fish 
 also furnish beauties of palate music; their perfumes dis- 
 pense a music of smell and when some fine string orchestra 
 provides ear, music, the occasion blends into a symphony of 
 the harmonies of the taste, the smell, the eye, ear and touch. 
 
 Religion: Fish, of course, figures largely in the Bible; 
 and the great Latin and Greek churches, to name no more, 
 allow fish on fast days and in Lent for many generations. 
 There is no doubt that fish by many religionists are deemed 
 more suitable to maintain spirituality than beef, though 
 lambs have been and are eaten at the feast of the Passover. 
 
 Builders of tissue: Yes, but clams and oysters are es- 
 pecially good. 
 
 Skin: Good, save that some shellfish produce urticaria or 
 nettle rash, because they disagree with the intestinal digest- 
 ive powers ; we believe, however, the trouble lies with the 
 unwholesomeness of the said fish for the most part ; still idio- 
 syncrasies have something to do with it, according to 
 the adage "one man's meat is another man's poison.'' The 
 
FISH 113 
 
 tenacity of the glue tissues of the skin of fish ought to be 
 good for man's skin. 
 
 Fermentation: Save shellfish when taken from the water, 
 they rapidly deteriorate. One hot summer day, the 
 senior writer went mackerel fishing in Massachusetts Bay. 
 In a short time there were caught more than half a barrel 
 full of half sized mackerel. On reaching shore they were 
 not fit for food ; spoiled by heat. Wholesome fish, fresh and 
 properly cooked, are not very fermentable, as they usually 
 digest well. Again, odious odors of fermenting fish will 
 deter almost any one from eating. 
 
 As a rule, with exceptions, fermenting and decayed fish 
 are unhealthy; people may gradually acquire the habit of 
 eating such and their systems become tolerant, as the Sty- 
 rians tolerate arsenic and get fat and handsome with doses 
 that would kill those who had not been used to such. 
 
 Parasites: a, Clathrocystis rosea-persicina often found 
 on salt codfish in hot weather, b, Fungus, saprolegnia 
 ferax on salmon and other fishes, c, Fish killer, a large 
 belostomid water-bug. d, Fish louse, a small crustacean, as 
 a lemeid. e, Fishworm, i.e., tape in hydatid and mature 
 stages. Also found in the sea water where clams live. 
 
 Proper cooking destroys most of these parasites. De- 
 cayed fish should not be eaten any more than decayed or 
 rotten apples. 
 
 Intemperance: There are no instances on record of a 
 nation intemperate with fish, as the Israelites were with 
 quail. At a clambake on the shore of Buzzards Bay, among 
 the cottagers a few years ago, there was a great abundance 
 of fish food eaten. Some expected sickness. There was 
 none, because of the superior excellence of the steam salt 
 cooking, thus furnishing light work for the digestive organs. 
 We know very little intemperance from fish eating proper. 
 Years ago in Massachusetts, when apprentices were in- 
 
114 FISH — COFFEE 
 
 dentured, a clause was written that salmon should not be fed 
 more than three times a week, as it was so plentiful. Now, 
 a great many would be glad to have it once a month. 
 
 COFFEE 
 
 This is universally used at many or all meals, and conse- 
 quently classed as a food. 
 
 Fashionable even to the lowest orders of society who can 
 buy it. 
 
 Natural though not eaten raw. It has many varieties. A 
 coffee broker lately visited had 1,000 little trays for testing 
 different cargoes. An examination showed visible peculiar- 
 ities by which the expert could name the large number of 
 varieties even before subjection to roasting, grinding, hot 
 infusion, that is with water, taste, smell. 
 
 Does climate affect it? Very much, as the broker 
 showed. It seemed as if climate affected coffee as much as 
 it does man in coloring the races. And the climate also 
 makes a difference in the effect of coffee on the system, 
 which demands it most in temperate climes. 
 
 Vegetable kingdom: It grows on a bush that burns (or- 
 ganic) ; as it is never used waterless, it therefore combines 
 with the mineral kingdom. The virtues of hot water are 
 given over to "coffee" sometimes. 
 
 Condition of eaters: Some cannot use it. The Rev. Peter 
 Kimball, of Perth Amboy, was over ninety years of age at 
 his death. When thirty years old he found that coffee and 
 tea kept him awake nights. He had not used either since and 
 thought his longevity was partly due to his abstinence. He 
 was a fine specimen of an almost centenarian; no doubt his 
 regular nightly sleep lengthened his life and he was wise 
 in not using what did not suit him, like horses, dogs, and 
 cats who will not eat what does not agree with them. There 
 
COFFEE 115 
 
 are others who have used coffee to like age. In the strictest 
 plans of diet, almost always it is allowed and patients can 
 generally take it, which is saying a great deal. Of course 
 we mean that coffee which has stood the tests of brokers. 
 Again coffee could not be used as it is, were it not good for 
 the majority. 
 
 Mam food: Generally used in combination with others. 
 A young man said he was in the habit of drinking coffee for 
 his midday meal ; eating nothing else. His head was so much 
 disturbed that he sought advice, which was to stop such cof- 
 fee taking. It cannot be lived on alone, as will be seen 
 further on. 
 
 Digestible: Yes, as food in solution generally is. 
 
 Physiology: It is a nerve stimulant; furnishes force, 
 bringing out the potential energies already there, either of 
 the constitution or in food supply ; answers well as refresh- 
 ment for firemen at conflagrations and soldiers on a march. 
 It exhilarates and the drinker feels refreshed. Absorption, 
 governed by the solar plexus of nerves, puts it at once into 
 the blood and it is conveyed over the body with warmth, and 
 by dilution, or evacuation of stomachic and intestinal gases 
 promotes the welfare. Hot water also does this ; but coffee 
 does add something, specially if the volatile oil is there to 
 give an appetizing odor that is most grateful to the thirsty 
 and tired recipient. Its effects are speedily felt in the brain, 
 which is ready to go ahead just the same as if the stomach 
 had had solid and substantial food. Coffee does certainly 
 bridge or tide over emergencies and is valuable for this ; 
 but is not like the New York elevated roads — all bridge. 
 
 Disease: Disturbance of nerves in the brain, making it 
 feel as if the system coffeeized was the same as fortified by 
 food ; giving head disturbance enough to cause application 
 for medical relief (as above to name no more). It is some- 
 
Il6 COFFEE 
 
 what anaesthetic, numbing the feelings to cold. In some it 
 causes insomnia; in others the heart to beat more or less 
 violently and altering the heart sounds. The statements 
 made by manufacturers of substitute coffee are that the gen- 
 uine is a dangerous food; allowance must be made for the 
 pecuniary interest in the matter. There is no reason why 
 one should not roast and grind their own wheat and barley 
 coffee and save their money for other uses. 
 
 Relation to sugar and liver: The sugar should be 
 charged with the liver disturbances and not the coffee.' (See 
 Sugar.) Those sick of chronic ills, who have to deny their 
 appetites, experience a conversion of taste easily. It is also 
 often seen amongst the moderately well, who, finding they 
 use too much sugar, stop it in the coffee, and soon like the 
 sugarless more than the sugared. 
 
 Milk and coffee: For the well, milk is harmless, though 
 there may be something about the drinker that prevents 
 (idiosyncrasy) ; but for most of the sick, milk clogs the 
 liver and produces biliousness. There is a good deal of 
 sugar in milk, also fat. There are fatty epithelia cells in the 
 liver, so that using milk may be like carrying coals to New- 
 castle. (See. Milk.) 
 
 The best ways to make coffee: Have it pure, burnt, and 
 ground while hot and immediately put in air-tight receptacles 
 which are common in kitchens ; then having coffee pot hot, 
 prepare it on the table by pouring hot scalding water on to 
 the coffee in a bag. We know of no substance in the ma- 
 teria medica that will make more quickly an infusion or 
 tincture than coffee by this mode of displacement. A simpler 
 method is by using a common pitcher and spreading a cheese 
 cloth bag over the top. The decoction of coffee made by 
 simple contact with the boiling water at the bottom of pot 
 results in boiling the volatile oil (which is the delight of 
 
COFFEE 117 
 
 coffee), and leaves an infusion of tannic acid that blackens 
 the coffee like ink if boiled too long. 
 
 Metal coffee pots would never leak but from the dis- 
 solving of the solder and the tin and iron in common coffee 
 pots ; thus the metals of the pot have gone into the drinkers, 
 which could be avoided by using crockery pots or pitchers. 
 
 Bone, teeth, hair and nails: Has not elements enough to 
 make such. 
 
 Mental kingdom: Not as a builder, but rather as a nerve 
 tonic and stimulant. No doubt when nerve force is potentially 
 present, coffee brings it out ; therefore useful as whip. But 
 if no nerve force, no response. 
 
 Coffee tasting and coffee brokers: One we know of had 
 to give it up, as he showed evidence of nervous prostration. 
 
 Those who doubt the effects of coffee should leave it 
 alone and try hot water instead, whose nerve power is shown 
 in its action on the human body amply by personal use. 
 People with whom hot water disagrees are rare. 
 
 Chemistry: Not so good, as it does not have enough 
 elements to make tissues, and it is doubtful if it is good in 
 heat given powers, for the hot water is responsible for the 
 latter. Its active principle is caffein, much like thein in tea, 
 and both act as medicines for the nerves. 
 
 Tannin is not found in raw coffee, according to Payer; 
 but Cheney reports tannin in the roast. Caffeol: an oily mat- 
 ter formed in roasted coffee, C8, H16, O2 (Standard Dic- 
 tionary) ; its natural percentage in coffee is 6.697 (Payen). 
 Caffein, active principle, N4, C8, Hio, O2 (Standard Dic- 
 tionary) ; this is a large percentage of nitrogen, and coffee 
 may be deemed a nitrogenous food, as the United States 
 Pharmacopoeia says "notwithstanding its large proportion 
 of nitrogen, caffein does not putrify, even when its solution 
 is kept for some time in a warm place" (Standard Diction- 
 
I l8 COFFEE TEA 
 
 ary). We do not regard nitrogen as a forceless, negative 
 thing, as conventionally taught, so long as dynamite and over 
 five hundred other explosives, as listed in the Standard Dic- 
 tionary, depend on nitrogen, in themselves or in* the air, for 
 their explosive properties. It is possible that nitrogen is 
 supplied in coffee as food; for as affirmed, nitrogen is a 
 potential power as to nerve centers. 
 
 The leaves of coffee have been used like tea. Dr. Stern- 
 house found caffein in larger proportions than in the bean, 
 also caffeic acid (Standard Dictionary). Here is a chance 
 for commerce. 
 
 Climate: Coffee has been used from time immemorial in 
 Persia, Arabia and Turke}'. In 13 17 it went to France and 
 England. 
 
 Recapitulation: Coffee will often remove oppression of 
 spirits, antagonize the power of alcohol and opium and act 
 as a cordial. If too much used, causes a depression equal to 
 the proceeding excitement, destroys the gastric tone, pro- 
 ducing dyspepsia and neurosis (Standard Dictionary). All 
 the world, excepting Persia, Arabia and Turkey, apparently 
 got on until 13 17 without it. 
 
 TEA 
 
 This is food, because of the large amount of. salts and 
 nitrogen in them, which equals caffein, N4, C8, Hio, O2. 
 
 Mental kingdom, as it affects the nerves. 
 
 Good, when used properly. 
 
 Chemistry: Thein is its active principle. It has also 
 17.80 per cent, of tannin, 0.79 per cent, of volatile oil, 0.43 
 per cent, of thein, 5.56 per cent, of salts. 
 
 Tissue builder: Hardly, as it has no elements to make 
 tissues, teeth, hair, etc. 
 
TEA 119 
 
 Physiology: Astringent from the tannin, while the thein, 
 volatile oil and extractives exercise a decided influence on 
 the nerves ; the volatile oil with the rest comforts and* exhil- 
 arates. Used moderately in health it is perfectly harmless. 
 
 Disease: Taken long and excessively, it harms the brain 
 and stomach, producing neurosis and dyspepsia ; it does not 
 affect the heart as much as coffee ; there are great differ- 
 ences in the bad effect of the different varieties ; for ex- 
 ample, green tea (made so by chemistry) is sometimes so 
 productive of wakefulness and stomach distress that some 
 cannot use it ; black tea comes next, while English breakfast 
 and Ceylon tea produce practically no ill effects. It is said 
 that the best teas are kept in China, Japan and Ceylon, and 
 that the great mass of Americans do not know what good 
 tea is. 
 
 Tannin injurious: Not necessarily, as tannin and animal 
 tissues agree and combine together to make a very lasting 
 compound as leather; probably no organic chemical sub- 
 stance is more extensively and harmlessly used in connection 
 with tissues than tannin. It is not a poison, and the only 
 inconvenience from excessive doses is obstinate constipation 
 from arrested downward peristalsis. We have heard of a 
 stomach being tanned by tea topers, but it has not been 
 proved. The skin has been seen to undergo a sort of tanning 
 from outward application of tannin, but the live stomach 
 has not furnished this evidence. To show how tannin agrees 
 with the tissues, it may be said that it has been injected into 
 the sacs of ruptures, narrowing the ring of outlet by making 
 bunches that gave no pain or trouble, and serving as plugs to 
 prevent successful rupture. But people would be better off 
 not to drink astringents against the warning of the palate 
 and at the demand of an abnormal appetite. 
 
 Sole food: Not known. 
 
120 TEA — COCOA OR CHOCOLATE 
 
 Sugar and milk are much used in tea, but tea does not 
 clog the liver and put bile into the urine as coffee, sugar and 
 milk do. 
 
 Seriously sick people on diet may use tea, if they get the 
 right kind and leave out the sugar and milk. 
 
 Head: Better than coffee. 
 
 Heart: Does not stimulate like coffee. 
 
 Heat: Hard to say, as hot water is in large excess in it. 
 
 Climate: Used in all climates and universally by civilized 
 man who can get it. 
 
 Digestible: When used with common sense. 
 
 Condition of consumers: It varies. Some cannot take it. 
 Man can get along without it. 
 
 Force: Yes, from the four equivalents of nitrogen in 
 thein and the mineral salts of phosphates. 
 
 Tea leaves have been eaten like cabbage leaves or celery, 
 only by mistake. 
 
 The best way to make tea: That used in Vienna with the 
 Russian Caravan tea: a good sized teapot (crockery fortu- 
 nately always used on account of tannin) is heated by hot 
 water, which is then poured off; a teaspoon or tablespoon 
 full of said tea put into the pot, which is filled with boiling 
 water, allowed to steep for a short time and then brought 
 on the table. Caravan tea keeps its properties better than 
 tea by ship. 
 
 COCOA OR CHOCOLATE 
 
 These can be used as a substitute for coffee and tea and 
 differ from the latter in the presence of fat acids and cocoa 
 butter. The active principle is theobromine, said to contain 
 a larger quantity of nitrogen than caffein. Unsuitable for 
 those ill in fatty degeneration, and in such cases the shells 
 of the chocolate nuts may be used. Were it not for the fat 
 
COCOA OR CHOCOLATE 121 
 
 and use in milk, the excess of nitrogen would make such 
 better than coffee. In the treatment of disease have caused 
 albuminuria. 
 
 Chocolate is made from the roasted and ground large 
 nutritive seeds of theobroma cocoa, of the cola nut family 
 Sterculiacese, in the form of a paste or cake mixed with 
 sugar and some flavoring ingredients. Here it also means 
 the beverage made from the cake with boiling water or milk. 
 The chocolate nuts are an American tropical product, and 
 said to have come from Mexico. 
 
 Shells is the beverage made from the shells of the choco- 
 late nut. 
 
 Cocoa is the beverage made from the dried and powdered 
 seed kernels of the cocoa tree, which by the removal of a 
 part of the cocoa butter is rendered more digestible than 
 chocolate. 
 
 Broma is the beverage made of the dry cocoa seeds, from 
 which the oil has been expressed. 
 
 Good: When properly used. 
 
 Bad: Because of the large amount of fat acids, com- 
 monly known as cocoa butter, which does not agree with 
 those afflicted with fatty ills of any kind ; with this exception, 
 the chocolate preparations are not so deleterious as coffee 
 or tea, when abused. 
 
 Condition of feeders: Should be well and hearty, though 
 some convalescents and valetudinarians use chocolate, spe- 
 cially the shells and broma, with advantage. 
 
 Morphology: The grounds of a cup of chocolate show 
 much oil, some starch and shapeless masses of substance, 
 which give with iodin the reaction of starch and polarize 
 light; the little milk present does not account for the large 
 amount of free oil. 
 
 Chemistry: United States Government analyses: Choco- 
 
122 COCOA OR CHOCOLATE 
 
 late, water 10.3, protein 12.5, fat 47.1, carbohydrates 26.8, 
 ash 3.3, heat units 2720. Cocoa, water 4.6, protein 21.6, fat 
 28.9, carbohydrates 37.7, ash y.2, heat units 2320. Wood 
 and Bache state that the chocolate nuts contain albumin, bit- 
 ter extractive and a large quantity of fixed oil called cocoa 
 butter. Brands calls the oil, cocin and acid, cocinic acid, 
 since found to be made up of caproic, coprylic and pichuric 
 acid. Workesenky found in the seeds, theobromin, allied to 
 caffein ; formula C7, H8, N4, O2, which gives a larger per 
 cent, of nitrogen than is found in caflein or thein. 
 
 Physiology: Chocolate is a mild, unctuous, demulcent 
 agreeable tonic to the stomach and is considered nutritious 
 where fats do not disagree. 
 
 Disease: Its fats help the diseases of fatty degeneration 
 in their pre- and established stages. Otherwise we find 
 nothing. Does not cause insomnia, like tea or coffee. 
 
 Sole food: Probably only a short time. 
 
 Cures: Used for dyspepsia and as a substitute for coffee 
 in mild acute disease and in chronic ills uncomplicated with 
 fatty degeneration. 
 
 Head: The capric, caprylic and caproic fat acids, also 
 found in butter, which is, other things being equal, a good 
 head food, make the chocolate seeds take a like place. The 
 theobromin with its large per cent, of nitrogen is another 
 good qualification. These, added to the fact that it does 
 not cause insomnia, commend chocolate for head work; if 
 the taker is tending to, or in, fatty degeneration, then broma. 
 
 Heart and muscles: Save the oil, nitrogen makes choco- 
 late a good muscle food. 
 
 Bones, eyes, hair and teeth: The mineral matters in 
 chocolate commend it sugarless for these. 
 
 Intestines: Parr says that if chocolate is uneasy to the 
 stomach a cup of cold water drank will afford relief. But 
 
COCOA OR CHOCOLATE 1 23 
 
 the intestines are not much disturbed by chocolate as a rule. 
 Its astringence helps to sweeten the bowels. 
 
 Heat units: 2320. These come from the fats and carbo- 
 hydrates in such excess ; few foods have a higher heat ratio. 
 And yet it does not warm more than coffee or hot water. 
 
 Force: The large amount of nitrogen should make choco- 
 late a dynamic food; but in use coffee has the preference. 
 This may be habit. 
 
 Climate: Belongs to the tropics and used in all climes. 
 
 Medical: Here the interference of custom to remove the 
 fats in a measure is beneficial, as the excess of fat makes it 
 more difficult to digest. 
 
 Fashionable: Specially in candy, where it is combined 
 with an excess of sugar. 
 
 Builder of tissues: To a certain extent; the fat in mod- 
 eration goes to supply normal fat, and the ash, mineral 
 elements. 
 
 Skin: Cocoa butter is a most excellent emollient; its 
 flavor is agreeable; it dissolves at body temperature, does 
 not grease the clothes ; affords great relief to such eruptive 
 diseases as scarlet fever and helps to protect the internal 
 organs from the setting in of the eruptions. 
 
 Fermentation: Does not rapidly, because of the fat and 
 oil and the large amount of the mineral salts. 
 
 Parasites: We find none. 1 
 
 Intemperance: Not much, except in the form of candy, 
 and in this considerable. 
 
 Preparation of chocolate: In the United States and Great 
 Britain, generally when pure, the nuts alone are roasted, 
 deprived of their shell, ground between heated stones to a 
 paste and moulded into oblong cakes. Rice and other flours, 
 butter and lard are used sometimes to adulterate. In Eu- 
 rope, sugar, spices, cinnamon are usually incorporated. 
 
124 
 
 COCOA OR CHOCOLATE 
 
 Vanilla is also used in France, Spain and South America; 
 Spain also adds cloves and capsicum. In Mexico, chocolate 
 is mixed with indian corn, a few seeds of rocon and a little 
 vermilion. 
 
 Vegetable Kingdom Foods Analyses; 1,000 Parts 
 
 Fresh or Air-Dry Substances; From "How Crops 
 
 Grow/' 1905. According to Prof. E. von 
 
 Wolff, 1889. 
 
 
 « 
 
 w 
 
 H 
 
 < 
 
 831 
 933 
 143 
 145 
 150 
 880 
 goo 
 890 
 850 
 904 
 825 
 956 
 830 
 767 
 940 
 144 
 888 
 130 
 143 
 860 
 
 793 
 143 
 831 
 838 
 75o 
 933 
 870 
 
 M3 
 143 
 9°3 
 920 
 
 143 
 144 
 
 w 
 
 
 
 « 
 
 0.6 
 
 3-2 
 
 16.0 
 16.0 
 
 39 -° 
 1.8 
 3-o 
 2.4 
 2.2 
 4.0 
 
 1.6 
 i-7 
 
 4-3 
 
 16.0 
 4-7 
 
 17.6 
 2.7 
 5-4 
 
 35-8 
 0.6 
 
 3-4 
 1.9 
 2.1 
 
 17.6 
 
 4.9 
 
 1.8 
 
 20.5 
 
 20.8 
 
 X 
 < 
 
 2.2 
 
 S-o 
 22.3 
 17.0 
 27.4 
 9.1 
 9.6 
 15.6 
 
 3.2 
 
 8.0 
 
 3-9 
 
 5-8 
 
 8.8 
 
 19.7 
 
 8.1 
 
 12.4 
 
 10. 
 
 36-5 
 26.7 
 
 7-4 
 10. 
 
 2 3-4 
 3-3 
 2.9 
 
 9-5 
 4.9 
 
 7-5 
 18.0 
 17.9 
 16.0 
 
 6.4 
 18.3 
 16.8 
 
 S 
 55 
 
 CO 
 
 < 
 
 
 Ph 
 
 0.8 
 1.2 
 4-7 
 2.8 
 12. 1 
 4.8 
 4-3 
 5-8 
 3-o 
 3-6 
 2.0 
 2.4 
 5 
 7-7 
 3-7 
 3-7 
 5-i 
 5-9 
 4.8 
 
 2.5 
 5-4 
 10. 1 
 1.8 
 i.7 
 5-8 
 1.6 
 
 3-5 
 6.2 
 
 5-8 
 2.7 
 • •9 
 5-6 
 5- 2 
 
 S 
 
 S 
 
 
 CO 
 
 0.6 
 0.9 
 
 0.5 
 0.7 
 0.4 
 
 1.5 
 0.8 
 
 1.5 
 
 1.7 
 
 0.5 
 
 O.I 
 
 0.6 
 
 O.I 
 
 0.4 
 0.8 
 
 O.I 
 
 0.2 
 2.0 
 0.4 
 0.2 
 0.2 
 0.2 
 0.3 
 
 0.3 
 1.0 
 
 0.4 
 0.3 
 0.3 
 
 5-7 
 0.6 
 0.3 
 o-3 
 
 S 
 
 U 
 
 J 
 < 
 
 U 
 
 0.1 
 
 0.6 
 0.6 
 
 O.I 
 
 i-5 
 o-3 
 1.2 
 2.8 
 0.9 
 o-5 
 o-3 
 0.4 
 1.0 
 2.0 
 0.5 
 o-3 
 0.1 
 7.0 
 1.0 
 1.6 
 i.i 
 11 
 o-3 
 o-3 
 o-3 
 0.7 
 0.9 
 
 0.5 
 1.9 
 0.7 
 0.5 
 0.5 
 
 < 
 
 (A 
 
 M 
 2 
 O 
 < 
 
 0.2 
 0.2 
 2.0 
 
 2.1 
 2.1 
 O.4 
 0.4 
 O.6 
 O.4 
 
 0.3 
 0.2 
 0.2 
 O.4 
 O.4 
 0.2 
 1-9 
 0.3 
 
 3-7 
 1.9 
 
 o.3 
 0.6 
 
 1-9 
 0.2 
 0.2 
 
 0.5 
 0.2 
 
 0.3 
 2.2 
 2.0 
 1.0 
 0.2 
 2.2 
 2.0 
 
 Q 
 u 
 
 < 
 
 u 
 
 2 
 
 
 
 X 
 
 .\i 
 
 CO 
 
 
 X 
 H. 
 
 °-3 
 0.9 
 7.8 
 5-6 
 9-7 
 0.8 
 1.1 
 1.4 
 1 .1 
 1.6 
 0.6 
 1.2 
 1.4 
 2.0 
 •0.7 
 5-7 
 3-4 
 14.6 
 6.8 
 
 x-3 
 
 1.9 
 8.4 
 0.5 
 0.4 
 1.6 
 0.5 
 1.1 
 9.2 
 
 8.5 
 1.6 
 0.8 
 9.0 
 
 Q 
 u 
 
 < 
 
 u 
 5 
 
 X 
 
 a 
 
 D 
 
 en 
 
 O.I 
 
 o-3 
 0.4 
 
 0.5 
 1 .1 
 
 c-3 
 i-3 
 2.4 
 o-5 
 1.0 
 0.2 
 0.4 
 
 0.5 
 
 4.9 
 
 o-3 
 0.1 
 
 0.4 
 
 1.8 
 
 o-5 
 0.4 
 o-5 
 0.8 
 02 
 0.1 
 0.6 
 
 o-3 
 0.7 
 
 0.2 
 1.1 
 
 0.7 
 0.2 
 
 <: 
 
 H 
 u 
 
 c/5 
 
 O.I 
 
 0.5 
 
 5.8 
 
 4.9 
 
 0.2 
 
 0.2 
 
 O.I 
 O.I 
 
 0.2 
 
 0.3 
 
 0.4 
 
 0.5 
 0.3 
 
 i-5 
 i-3 
 °-3 
 
 O.I 
 
 0.9 
 
 10.5 
 
 0.7 
 
 0.2 
 
 w 
 
 5 
 
 j 
 as 
 u 
 
 Apple, entire fruit 
 
 
 
 "•3 
 
 
 0.2 
 
 Winter Barley 
 
 
 
 °-3 
 
 Beets 
 
 0.0 
 
 Cabbage H eart 
 
 0.5 
 
 Cabbage Loose Outer Leaves 
 
 1-3 
 
 
 0.4 
 
 Cauliflower Heart 
 
 0.3 
 
 Cherry, entire fruit 
 
 O.I 
 
 
 0.4 
 
 
 O.I 
 
 
 0.3 
 
 Maize 
 
 0.4 
 
 0.2 
 
 Mushrooms, Edible 
 
 O.T 
 
 
 o.a 
 
 
 0.^ 
 
 
 0.2 
 
 
 0.4 
 
 Pea 
 
 0.2I0.4 
 
 
 O.I 
 
 0.1 
 0.2 
 
 0.1 
 
 0.2 
 
 0.3 
 0.7 
 
 0.1 
 
 0.3 
 
 o-3 
 
 
 
 
 Potato 
 
 0.3 
 
 
 o.s 
 
 
 o.«» 
 
 
 O.I 
 
 
 1.0 
 
 
 o-1 
 
 
 O.I 
 
 
 7.9 0.1 
 
 O.I 
 
 
 
 
 
CANE SUGAR 
 
 125 
 
 CANE SUGAR 
 
 Is it food? Usage and chemical composition (C12, H22, 
 On) make it so. 
 
 Kinds of sugar (Standard Dictionary). 
 
 Name and Group: 
 
 1. Arabinose. 
 
 2. Dambose. 
 
 3. Dextrose, glucose and 
 grape sugar. 
 
 4. Eucalyn. 
 
 5. Galactose. 
 
 6. Inosite. 
 
 7. Lactose. 
 
 8. Levulose. 
 
 9. Maltose. 
 10. Meligitose. 
 n. Melitose. 
 
 12. Mycose. 
 
 13. Saccharose, sucrose. 
 
 14. Scyllite. 
 
 15. Sorbin. 
 
 16. Synanthrose. 
 
 17. Trehalose. 
 
 Source and other name: 
 
 Gum Arabic. 
 
 Dambonite, gaboon India 
 
 rubber. 
 Vegetables, honey. 
 
 Melitose, manna gum tree. 
 
 Milk sugar. 
 
 Flesh, heart muscle sugar. 
 
 Milk sugar. 
 
 Fruit sugar. 
 
 Malt sugar. 
 
 Larch manna. 
 
 Australian manna. 
 
 Fungi as of ergot sugar. 
 
 Sugar cane, beet, etc. 
 
 Fish, etc. 
 
 Mountain ash berries. 
 
 Dahlia and other tubers. 
 
 Trehala manna. 
 
 Saccharose group: 7, 9, 10, n, 13, 16, 17; Glucose 
 group: 1, 2, 3, 4, 5, 6, 8, 14, 15 ; Unclasscd: 12. 
 
 Saccharose: Any one of the sweet group of carbohy- 
 drates, including the above, viz., C12, H22, On, polarizing 
 light to the right. 
 
 Glucose: Sweets with the formula C6, FI12, 06, regard- 
 ed as aldehydes of saturated alcohol, C6, Hi 4, 06. 
 
 Aldehydes: Ethylic alcohol dehydrogenized. 
 
126 CANE SUGAR 
 
 Ethylic alcohol: Alcohol from grain, maize, etc., and the 
 hydrated oxide of ethyl, C2, H5, OH. 
 
 Ether: Oxide of ethyl; C2, H5, O. 
 
 Ethyl: A monatomic uninsulated organic radical of the 
 paraffine (C2, H5) series. 
 
 What does this chemical nomenclature show? That 
 sugars are related closely to alcohol, paraffin and fats, also 
 carbohydrates. 
 
 Glucose in man: Found in the blood, liver (the liver is 
 a sugar making organ) and urine; but abnormal when 
 present in the last named, producing the disease diabetes 
 mellitus. 
 
 Sugars found in the human organism normally: Glucose, 
 inosite, lactose. 
 
 Sugar is then a collective term for substances found in 
 the animal and vegetable kingdoms. 
 
 Mineral: No, unless you call carbohydrates mineral. 
 
 Organic: As it burns and is found only in organisms. 
 
 Beautiful: In the highest degree, as man is pleased with 
 the palatal beauties of sugar, specially the saccharose or cane 
 sugar, because it is sweeter than grape sugar or glucose. 
 
 Fashionable: In banquets intended to display all the art 
 of the caterer in every direction, sugar and its preparations 
 make the chief pieces of resistance. 
 
 Does it make tissues? No. These three elements can- 
 not make fifteen or more found in the normal tissues of 
 man, no matter how good their combinations may taste. 
 
 Physiology: It is digestible in normal amounts because 
 soluble. Its use is to furnish heat, its calories being very 
 many; when taken as saccharose, the liver changes it into 
 glucose, then it is burnt up in the lungs ; it is thought by some 
 to give force, and it is said that (1900) the British and Ger- 
 man army have been furnished with a sugar ration as an 
 emergency food. Chemists endorse sugar as a physiolog- 
 
CANE SUGAR t2? 
 
 ical food and also the French nation, who say that all food 
 that tastes good (sweet) and looks good is a good food. 
 The senior writer did not find it so in Paris in 1889 and ate 
 with children in order to get rid of the artistic productions 
 of the French cuisine. Parents sometimes feed children on 
 candy until it is loathed to cure them of the habit. "Hast 
 thou found honey, eat so much as is sufficient for thee lest 
 thou be filled therewith and vomited." 
 
 Force: According to the above authorities it furnishes 
 some, but not according to our experience and that of 
 others; in 1900 we find that the United States soldiers in 
 the tropics are fed with beef, rather than with sugar. {See 
 Beef — Climate.) 
 
 Climate: It is used in all climates when it can be had, 
 more in the tropics than elsewhere. 
 
 Children's food: Decidedly, but wrongly, according to 
 custom and inclination ; the youngest babe likes sugar. 
 Confectioners thrive on children's love of sugar ; but we 
 have known a six-months-old babe who ate a lemon with 
 as much avidity as any babe ever ate sugar. 
 
 Candy: An allotropic form of sugar. It is like wrought 
 iron as compared with cast iron. Sugar is commonly in 
 crystals ; in candy the crystals have been drawn into fibres 
 as in puddling ore, but chemically candy is sugar.* 
 
 Sole food: We know not, but wish some of its advocates 
 would try it. It is almost always used as a multiple food, 
 and it would seem as if the art of cookery and confectionery 
 was more prolific in the combinations of sugar with other 
 things than any other article of food save water. People, 
 not cooks, sugar food of many kinds ; even vinegar pickles 
 
 * A patient in tuberculosis who, told not to eat sugar, was accused of doing 
 it because the consumptive morphologies of blood and sputum showed a return 
 when they had begun to depart; she denied it but said she had eaten candy, 
 not knowing it was sugar. 
 
128 CANE SUGAR 
 
 may be often sweetened. That the natural taste of food 
 should be mingled with sugar is a question. 
 
 Glucose is made in the mouth from starchy foods acted 
 on by the juices from the salivary glands. 
 
 Proper cooking changes starch into sugar: A down 
 town restaurant (Smith & McNeil's) has furnished to its 
 guests examples. This is the ne plus ultra of cookery, but 
 it is not always done, and, as said before, the liver and pan- 
 creatic and salivary secretions have to do this. 
 
 Yeast changes starch into sugar: Here is the advantage 
 of leavened bread over unleavened — easier to digest. More 
 of this in bread. 
 
 Brain food: We think not beyond the heat furnished. 
 
 Heart: Not good. 
 
 Hair } nails, teeth, bone: As it has no fluorine, lime nor 
 other mineral elements from which such are made, sugar 
 is n<5t sufficient. 
 
 Cure: It is used very extensively as a vehicle for medi- 
 cines, also to disguise the taste of medicines ; but we are 
 not aware of its being used as a medicine alone. 
 
 Common white sugar, when pure (as it generally is), 
 is, judging by the eye, a good food. The unclarified sugar, 
 however, is better, because it has in it more elements ; the 
 old-time sugar planters preferred brown sugar; there is an 
 aroma and bouquet to it not found in white sugar; so also 
 maple sugar unclarified is much preferred to white maple 
 sugar. 
 
 Molasses: This is the uncrystallizable mother liquor of 
 sugar cane juice, or ought to be as in the old-fashioned mo- 
 lasses. It is said new processes are now used and a good 
 deal of molasses is but a fluid extract. Other things being 
 equal, molasses is preferred to syrup of white sugar as 
 food on chemical grounds only. 
 
 Condition of eater: No doubt some can take it better 
 
CANE SUGAR WHEAT 
 
 129 
 
 than others, and there are very few civilized people who 
 do not use it in some way or other. 
 
 Mental kingdom: A poor food chemically, it cannot be 
 of mental uplift. 
 
 Cause of disease: Sugar is specially prone to fermenta- 
 tion, hence see chapter on same. 
 
 WHEAT 
 
 Is the most universally used vegetable food; 1749 B.C., 
 the "time of wheat harvest," is spoken of as a measure of 
 indefinite duration ; it has held its supremacy as the king 
 of grains. Few civilized humans have not eaten wheat. 
 
 Organic because it burns and it is an organ from an 
 organism of the vegetable kingdom, though popularly it 
 is not a "vegetable ;" it is not in the animal or mineral king- 
 doms; mineral substances are found in wheat, but they do 
 not place wheat in the mineral kingdom because of its bot- 
 anic life. 
 
 Spiritual kingdom: Wheat bread is the "staff of life" 
 in its completeness and fullness of perfection that imply 
 the existence of mind, intellect and soul. 
 
 Good or bad: Used rightly, good; used wrongly, bad; 
 this covering environment and deterioration. 
 
 Condition of eaters: We know of no vegetable that agrees 
 as a food and not as a relish (as celery) with more human 
 beings than wheat. It is barred by no religious ban ; it agrees 
 with peoples of every clime. 
 
 Part used as food: The grain. 
 
 Morphology: It is made with all the glory of architecture, 
 solid geometry and structural details. The tegumental pro- 
 tection is more elaborate than the roofing of a house or the 
 hulling of a ship or the environments of man's preserved 
 foods. The substance (parenchyma) of the wheat grain is 
 
130 WHEAT 
 
 made up of starch grains and gluten granules arranged in 
 solid cells of connective tissue, closely bound together and 
 yet fitting each other by flat surfaces, making the cells ap- 
 pear rhomboidal, angular, symmetrical, as if they were laid 
 down in accord with a previously drawn architectural plan 
 of the greatest skill, showing evidence of the highest me- 
 chanical genius ; because of this anatomy it will keep indefi- 
 nitely, away from moisture. 
 
 This admirable anatomy hinders digestion. We cannot 
 use wheat as the Roman soldier did in Caesar's army and 
 eating when on the march, because such requires good teeth, 
 and time that modern society does not have to spare. (The 
 habit would be good to use, as long chewing starts the sal- 
 ivary glands to secrete juices that even in the mouth change 
 the starch into glucose ; digestion is helped and a load taken 
 of! the bowels and liver.) 
 
 'Chemistry: (See table, p. 124.) 
 
 Physiology: It contains every element necessary for man 
 in the proportions intended and is the most biologically per- 
 fect food of the vegetable kingdom. 
 
 Head: The large amount of phosphoric acid in whole 
 wheat renders it especially fit to replace the triple phosphates 
 usually found in excess in the urine after considerable men- 
 tal exercise. Indeed, wheat being the vegetable food on 
 which man can live the longest in health, proves this enough 
 for our purpose here. 
 
 Heart: The heart shows no weakness on a whole wheat 
 diet. Its phosphorus and nitrogen feed the heart nerve 
 ganglionic centers that make it an autonomy to cardiate for 
 our lives ; for, unless actuated by its governor (ganglionic) 
 to beat faster when more work is suddenly put upon it, "the 
 wheel would be broken at the cistern" oftener than it is. 
 
 Bone, teeth, nails and hair: Admirable because of sg 
 much mineral food in soluble form. 
 
WHEAT 131 
 
 Eyes: Contain mineral matter; the cornea and the crys- 
 talline lens are not made of carbohydrates alone, and hence 
 may be considered akin to bone, teeth, nails and hair. The 
 soluble minerals of wheat are needed for their construction 
 and nutrition. 
 
 Force: Whole wheat is an example of the kinetic poten- 
 tial energy stored up in a most admirable and wonderful 
 manner for its actual energy to be exhibited in man who eats 
 it; a marvelous example of the conservation of energy dis- 
 played ninety-three million miles away. (It is wonderful 
 how white Hour has such a hold on poor people. A poor 
 man once said, "Doctor, you will never get my people to use 
 wheat meal or whole wheat flour; they think they are good 
 enough to have the best flour with the rich and would feel 
 themselves degraded to eat the dark." And this, notwith- 
 standing that a cup of cleaned whole wheat with three cups 
 of water, boiled in a water bath for five hours or until it 
 shows a reaction of glucose is food enough for a family of 
 four to six, costing for wheat say two cents ; "surely the 
 destruction of the poor is their own poverty" of common 
 sense.) The gluten of wheat contains nitrogen; the more 
 gluten cells removed in the milling, then the less nitrogen 
 and the less dynamis. In view of the most universal use 
 of wheat preparations by man the question of dynamis 
 is vital and comes to every human being of the dominant 
 races. 
 
 Heat units: The animal heat is well kept up by it in the 
 normal nourishment. 
 
 Climate: Found in all. It follows civilized man into 
 every clime though not a tropical product. 
 
 Customs: Wheat finds a place in ethics where it is obtain- 
 able. If the savage does not eat it, it is because he cannot 
 get it. (Our Indians eat white Hour when it is to be had 
 and some with disaster, dying of consumption.) 
 
132 WHEAT 
 
 Blood, skin, muscle and kidney food: It has fully met 
 the requirements, but not in chronic diseases, though it is 
 the first vegetable food to be offered to the ill save the 
 relishes. 
 
 Sole solid food: Forty-five days is the longest time known 
 where wheat has been lived on by Americans, including cof- 
 fee, without physical damage. Here is its indisputable pre- 
 eminence at present. It is possible that dates may contest 
 this. 
 
 Parasites: Flies lay their eggs in wheat meal, and entire 
 wheat flour sours from fermentative vegetations and moist- 
 ure, but common sense and care will avoid these. As water 
 is made less noxious by boiling, so is wheat by cooking at 
 the much higher temperature of 275 to 300 degrees Fahr. 
 of baking. Partial list: aphid or louse; beetle; bug; bulb 
 fly, meromyza ; bulb worm, anthomyid ; maggot and cater- 
 puTar; chafer; cut worm; eel worm; gall fly; midge; mil- 
 dew ; mite ; moth ; pest ; plant louse ; smut. 
 
 Religion: It is considered a clean food by all religions. 
 No one in India breaks caste by eating wheat. 
 
 Alimentary canal and fermentation: Not if properly 
 cooked, chewed and the eater's digestive organs are in good 
 order. Whole wheat much chewed and (better) whole 
 wheat well cooked are especially good in the cure of consti- 
 pation. {See Fermentation.) 
 
 Intemperance: As with anything that is good, the satis- 
 faction of appetite is a test for temperance in eating. Still 
 other things being equal, less harm would be expected from 
 wheat than other foods, as nature would excite vomiting to 
 relieve the overloaded organs. Doubtless this vomiting 
 would be considered a disease by some when in reality it 
 was only an effort to prevent disease, set up by the watchful 
 care of the solar plexus. This government of the state of 
 
WHEAT 133 
 
 the stomach by thirst, by the sense of overloading and by 
 vomiting, is one of the acts of the involuntary nerves. 
 
 Bread: Is the most common form of wheat eaten. 
 
 Kinds of bread: Unleavened and leavened. Unleavened 
 whole wheat bread is the baked result of true Graham flour, 
 wheat meal or entire wheat flour, mixed with water and air 
 into dough. After it comes from the oven it is called 
 "gems." Leavened bread is the same with the addition of 
 yeast. 
 
 Object of bread: A more digestible food of wheat. In 
 unleavened bread the whole wheat flour mixed with salt and 
 water incorporates air bubbles into its substance of sticky 
 gluten filled in with starch. In baking it is subjected 
 to a heat of 275 to 300 degrees Fahrenheit, which goes 
 through the substance of the loaf; the water is expanded 
 into steam, which causes the bread to rise in caverns of 
 varying sizes according to the kneading of the dough ; this 
 vesiculation gives more surface for heat to act on and par- 
 tially turns the starch into dextrin, as it does in the crust 
 which is more soluble than starch. In leavening bread the 
 process is the same as in the unleavened, adding alcohol, 
 carbonic acid gas, succinic acid, more water, etc., and 
 changing the starch partly into glucose ; at 300 degrees 
 Fahrenheit the alcohol and carbonic acid gas are evaporated 
 and help the vesiculation very much in their dissipation. 
 Cooks desire in bread that it be well raised into a fine sponge, 
 where the cavities are very small, uniform and even, thus 
 making it look puffy to catch the eye and later the palate. 
 Leavened bread is more desirable than unleavened, as it is 
 more digestible, the glucose formation being well begun. 
 Whole wheat flour requires less yeast, one-quarter of a yeast 
 cake being ample when dough is raised over night for a small 
 family, one cake being needed for the same quantity of 
 
134 WHEAT 
 
 ordinary flour ; or if the quick process is used in bread mak- 
 ing, a whole cake is needed. It is probable that the excess 
 of yeast in ordinary whole wheat bread making has inter- 
 fered with its introduction, as there has been souring of the 
 bread. 
 
 Souring is due to the formation of vinegar yeast ; always 
 alcohol yeast, kept growing to a certain point, is followed 
 by vinegar as shadows follow man in the sunlight ; vinegar is 
 sour (the word means sour wine), and is injurious in bread 
 and the bane of the intestinal fermentations (see Fermenta- 
 tion), hence all cooks try to prevent it, which is best done 
 by baking the dough before it has formed. Some bakers 
 prevent it by adding carbonate of soda or ammonia to the 
 dough, which is not a good plan, as the acetate of soda re- 
 mains ; wheat containing the right proportion of minerals 
 already, the adding of another salt to this is not good bi- 
 ology. 
 
 Mushes: Whole wheat ground, crushed or rolled, cooked 
 with water three or four parts to one part, in a water bath 
 five or more hours until done. Objection is, there is not 
 chance enough to change the starch into glucose. 
 
 Baking powders: As bread is wanted to be puffy, this 
 process can be accelerated by using carbonic acid gas that 
 comes from the carbonate of sodium and tartaric acid, phos- 
 phate, of lime or alum. They simply puff up the bread and 
 do not change the starch into glucose and add extra salts 
 to the system. 
 
 Aerated bread: Air forced into dough under pressure. 
 Baked, the air expands and vesiculates the bread which is 
 a beautifully white product and better than the baking pow- 
 der product, but because the middle of the loaf showed a 
 dark spot, which came from the morphology of the air, 
 aerated bread went into disuse. 
 
 Leavened bread would be unhealthy but for the baking, 
 
WHEAT 135 
 
 as 300 degrees Fahrenheit kills the yeast, or at any rate 
 renders it harmless. 
 
 Bacilli in bread: Drawings (American) of bread bacilli 
 were in the archives of the Victoria Institute, London, in 
 1884; heat injures them, but in many instances after baking 
 they were found automobile and active. 
 
 The crust of whole wheat bread is nutritious because of 
 its dextrin (C12, H20, Oio), which is soluble, more digest- 
 ible, and not so sweet as sugar. 
 
 Cakes (flour, eggs, butter and sugar) made from whole 
 wheat Hour are better than those made from white flour, but 
 not conventionally, as they appear less delicate. They are 
 richer in the mineral salts needed to make tissues and digest 
 better. For example, whole wheat doughnuts act better in 
 delicate stomachs than common flour doughnuts, and as 
 such they have been recommended for healthy people who 
 think sugarless life is not worth living. Also in pie crust, 
 whole wheat meal and flour have been found good, because 
 of the extra chemical elements in the gluten which has been 
 allowed to remain in the flour. 
 
 Common Hour: Is made up of the body or parenchyma of 
 wheat and does not include the coats, especially the gluten 
 comb coat, hence it is deficient in mineral elements and pro- 
 teids found in said gluten ; and is thus manufactured on the 
 ground of beauty, that requires whiteness as the sine qua 
 non, and because the coats are deemed useless and injurious ; 
 the milling all runs to this ideal, not that the millers think 
 so, but because people will not buy nor use flour unless it is 
 the color of snow; darker flours are not in fashion, even 
 though you prove them to be better ; the millers are to be 
 given great credit, for when in 1884, the attention of the 
 National Association of Millers was drawn to the subject of 
 impoverishment of flour, they voluntarily improved their 
 processes and doubled the amount of mineral elements in 
 
I36 WHEAT 
 
 without darkening the flour. This is now the standard 
 of white flour. We wish here to thank them for this great 
 gain. 
 
 Common Hour cake: The excess of sugar and fat sub- 
 stances and the lack of mineral elements form objections to 
 it ; the delicateness is more in looks than in reality ; a cake is 
 a composite substance, and composite foods are harder to 
 digest than single ones (see. Fermentation). Sponge ca-ke 
 is least hurtful ; it is made of eggs, flour and sugar, the few- 
 est materials. Wedding cake is especially hard to digest be- 
 cause it is so composite. 
 
 Hardtack: Unleavened bread made of common flour 
 without salt, baked and then kiln dried. It is a true biscuit 
 (bis — twice; cuit — baked). Used in the U. S. Army and 
 Navy as ship bread because it keeps so well and for so long 
 a time. U. S. Surgeon A. P. Clarke, now of Cambridge, 
 Mass*., said that soldiers in the war of 1861 came across 
 some hardtack that was thirty years old and in good order. 
 This was due to the absence of yeast, which is found in the 
 soft tack. Although the yeast is killed in baking, still leav- 
 ened bread does not keep like hardtack, as it offers a nest 
 for the vegetations of fermentations very akin to yeast, as 
 it has more water and hence is more susceptible to the germs 
 of yeast found in almost every atmosphere ready to grow on 
 moist soil in the dark. Hardtack of common flour has not 
 stood the test of sole feeding, as the men so fed suffered con- 
 sequently from acute consumption of the bowels or intestinal 
 tuberculosis. {See Fermentation.) 
 
 Pies: The so-called and much-berated mince pie is really 
 the best, as it is made up of beef with relishes. Custard pie 
 comes next so far as nourishment is concerned. Pies, being 
 so composite, are not commended as daily food; but if 
 people will eat such let them choose mince or custard; if 
 the flour is whole wheat, so much the better. 
 
 
WHEAT — WHITE POTATO 137 
 
 Puddings made from Hour: They are a species of cake 
 made of fruits, sweets and crumbs of bread, usually boiled 
 and sometimes baked. They are truly "twice" cooked and 
 therefore come under biscuits. The remarks as to cake will 
 apply to them, only emphasizing that whole wheat meal or 
 flour will remove much of the physiological objection to 
 puddings. They are soft generally and thus do away with 
 chewing; it cannot be too much insisted on that teeth are 
 made to be used properly. 
 
 Breakfast foods: Those of wheat are superior to those 
 of oat; objection is made to all preparations that have been 
 malted by mixing with molasses and treating by heaf, 
 resulting in too rich malt food. 
 
 Infant's foods: The senior writer's paper, Cereal Foods 
 under the Microscope, 1882, demonstrated that certain 
 preparations of this much advertised class were wanting 
 and that there was much to discourage the physician 
 wrestling with the problem of tiding over the difficulties of 
 feeding babes; the process of malting is to-day carried to 
 excess in some preparations, resulting in the production 
 of rickets in the feeder. The chemistry and morphology of 
 these preparations can be sufficiently studied by the physi- 
 cian to enlighten him as to what is before him. 
 
 A motherhood diet of whole wheat and meat results in 
 human nursed children who cut their teeth normally and do 
 not have cholera infantum; the eruptive diseases of such 
 children are mild and harmless. 
 
 WHITE POTATO 
 
 Solatium tuberosum: It is largely used by civilized man; 
 in 1586 a.d. was introduced to England from the Andes in 
 South America ; is a tuber or root, composed mainly of 
 starch. Curiously enough, it belongs to the solanum family, 
 in which is the well-known belladonna, so called because 
 
I38 WHITE POTATO 
 
 atropia, its active principle, dilates the pupils, making the 
 ladies (donna) more beautiful (bella). 
 
 Varieties: There are over five hundred, all solanum tu- 
 berosum to the botanist, but to the farmer they are early 
 rose, etc. 
 
 Vegetable kingdom: Certainly. 
 
 Mental kingdom: They are not regarded as intellectual 
 food, par excellence. 
 
 Good: When properly used. 
 
 Condition of eaters: Not so well borne by the sick. 
 Rarely are they given to patients. (It is curious that people 
 will more willingly give them up than wheat.) 
 
 Pathology: Not known. We think no detriment has been 
 traced to potatoes save in the famine in Ireland about fifty 
 years ago, when the Irish lived on potatoes with disastrous 
 effects, among which typhus fever was prominent; but in 
 this case the potatoes were rotten and were all the food to 
 be had. Under such circumstances typhus would be ex- 
 pected, as it is a germ disease, as is also potato rot. 
 
 Chemistry: They are mostly starch. The mineral ele- 
 ments are not so large as in wheat (see table p. 124.) 
 
 Structure: They are compact, but nothing like wheat. 
 Boiling, steaming, baking brings on rapid and great changes, 
 that prepare them for digestion. A section of raw potato 
 shows a network whose meshes are filled with starch grains. 
 Boil, steam or bake potatoes and the starch grains are found 
 enclosed in sacs of glassy cellulose so thick that if a sac 
 could be magnified to the length of two inches its coat would 
 be one-quarter of an inch thick. The starch grains in per- 
 fect cooking are reduced to a uniform homogeneous mass 
 that does not polarize light; if not thoroughly cooked, the 
 starch grains preserve their shape, more or less, and more or 
 less polarize light, so that polarized light and changes of 
 form are tests of potato cooking; the connective fibrous tis- 
 
WHITE POTATO 139 
 
 sues of the potato are not very strong, and hence potatoes 
 are easily cooked; the mealy condition of the potato is due 
 to the separation of the network of cellulose into said sacs, 
 which are of many other shapes besides of the tgg. In 
 Smith and McNeil's restaurant potatoes are turned into glu- 
 cose by cooking. 
 
 Sole solid food: Probably not over a month. 
 
 Multiple food: Almost always. Meats are always used 
 with potatoes, which are deemed ethically to be the chief 
 vegetable food (but which wheat is). However, it is not 
 compounded with other foods as wheat is, nor do people use 
 free sugar on potatoes as on cereals. They are not used in 
 cakes or pies nor puddings to any extent. 
 
 Best cooking: Steaming or baking, as thus the soluble 
 mineral salts are not soaked away, nor are they sodden or 
 heavy as often in boiling, hence are not so indigestible ; 
 the aim in cooking potatoes is the change of starch into glu- 
 cose and to soften their substance. 
 
 Raw fried potatoes: When fried (not immersed in a bath 
 of boiling fat), very briefly, only enough to turn the cell 
 water of the potato into steam and thus change the starch 
 into glucose, and having only butter or fat enough to keep 
 the cuttings from adhering to the pan, they are healthful ; 
 the whole nutritive and palatal virtue of the potato appears 
 to be utilized like the potato baked in the embers of a forest 
 fire in the spring. Saratoga chips: Good, if not overcooked 
 into dry, indigestible matter. French fried: They very often 
 agree with delicate digestive organs. Mashed: These are 
 boiled ; mashing improves them, but does not make them 
 digestible unless they are changed into glucose. Boiled: 
 They should, but rarely do, come up to the glucose standard 
 (as above), when their taste is pleasant and their substance 
 dissolves readily on the tongue and hard palate and act well 
 in the stomach ; too often they are sodden, heavy, tasteless, 
 
I40 WHITE POTATO 
 
 and give no reaction of glucose. Biscuit potatoes: Twice 
 cooked by boiling, slicing cold, and cooking once more ; 
 this carefully done, they are more digestible and appetizing ; 
 it is a process to be commended, when the first cooking is 
 not satisfactory ; indeed, this is a rule for many cooked arti- 
 cles of food. There is danger of carrying this too far and 
 over-cooking, and then you are as bad off as before. Potato 
 bread: Is not bad, but not desirable, as there is no gluten in 
 potatoes to vesiculate into sponge and crumbs. 
 
 Head: Fair. Heart: Baked and raw fried potatoes are 
 "hearty" food. Eyes: Fair; there is too much starch to be 
 changed into glucose to make them good eye food. Bone, 
 teeth, nails and hair: Far better than common flour. 
 
 How often used: Generally at the midday or evening 
 meal by the mass of mankind, and always in combination. 
 
 Heat: The starch alone makes this. 
 
 Force: Not so much as in whole wheat and dates.* 
 
 Climate: The natural potato range is in the Andes, from 
 Chili to Colombia and north to New Mexico ; it is cultivated 
 in all the United States, including Alaska and the Canadas. 
 It cannot be regarded other than a universal civilized human 
 food with a fine reputation and character. It fits into the 
 customs of many races and peoples. 
 
 Fashionable and aesthetic: It has not been injured by 
 fashion like wheat. This is probably because the starchy 
 parenchyma or substance is white colored enough to meet 
 the behest that starch food should be white. 
 
 * There is a Revolutionary story told of a flag of truce between Gen. 
 Marion and the British in South Carolina. During the conference, the British 
 officers were invited to dine on baked sweet potatoes and drinks; the plainness 
 of the feast amazed the guests and they wondered how they could fight on such 
 rations; yet the potato fed soldiers conquered. There must have been some 
 force to potatoes to vanquish foes who had a so-called more liberal diet (and 
 it may be said that less force was expended in digestion of a single food) and 
 of course there was more force to expend in fighting. And then Gen. Marion's 
 men had food for their spirits in the fact that they were fighting for liberty, 
 while their foes were fighting for wages. 
 
WHITE POTATO 
 
 141 
 
 Religion: Not under the ban. 
 
 Builders of tissue: Better than common flour, though not 
 equal to whole wheat, milk or beef. 
 
 Skin: Never have known it to cause skin diseases, which 
 are, nine cases out of ten, expressions "of poor feeding or 
 exhausted force. The germs of skin diseases may lurk 
 latent in the blood, ready to prey when the vital resistance 
 is lowered below par. As jockeys make one test of the 
 health of the horses by the skin, so may we of the health 
 in man. A hard, tight, erupted skin in man or cattle is not 
 a sign of health, and when people walk in with the flags fly- 
 ing of irritated, inflamed skin, one may be sure there is 
 disease present, but not brought on by potato feeding. 
 
 Alimentary canal: If properly cooked (that is, if their 
 starch is changed into glucose before eating) do not fer- 
 ment; the morphology of the bowel discharges for years 
 has shown that the ordinarily cooked potato does not 
 digest; their sacs of starch run the gauntlet of digestion 
 unchanged save by the alcohol and vinegary fermentations 
 vegetations. To be sure the first action of intestinal alco- 
 holic yeast is in the right direction, to wit, solubility of the 
 starch; but the vinegar and carbonic acid gases undo all 
 this good work and cause catarrh of the bowels. The absence 
 of yeast from the potato is advantageous. With the precau- 
 tion of proper cooking we think that potatoes might be given 
 the sick as sole vegetable food oftener than they are to 
 advantage. 
 
 Potatoes ferment into glucose, alcohol, carbonic acid gas, 
 succinic acid, water. Alcohol is made from potatoes in mash 
 tubs and stills ; sometimes the alimentary tract becomes a 
 brewery from potato fermentation, but not so often as with 
 other vegetable foods. {See, Fermentation.) 
 
 Parasites: Not many save the rot. This is very visible 
 from its black color (due to bacteria and mycelia of the 
 
142 WHITE POTATO — RICE 
 
 fungus) and bitter to the taste. The admirable potato skin 
 keeps orl most infections ; even when the potato is wounded 
 and its skin removed, nature protects by hardening, thicken- 
 ing and blackening the denuded parts on a par with the 
 marvellous process that heals a human skin wound; indeed, 
 the potato seems as instinct with life saving skin processes 
 as man's. 
 
 Intemperance: Not much. 
 
 The "potato bug" diminishes the supply, and, unchecked, 
 would make a potato famine and ruin the farmers. This 
 beetle is only a phase of the battle for life that is going on 
 everywhere on land and sea. Parasites are very much in 
 evidence in all biology. Potato beetle, doryphora decern- 
 lineata ; beetle ; lema trilineata ; blight or rot ; eel ; fly or 
 blister beetle; fly, another meloid; rot, phytophthora infes- 
 tans ; weevil, trichobaris trinotatus ; worm and tomato down 
 larva" the potato contends with. 
 
 RICE 
 
 A grass, the staple food of India, China and the Indian 
 Archipelago and eaten by more human beings than any other 
 cereal. The best quality is produced in South Carolina and 
 Georgia, brought there in 1693 from Madagascar. 
 
 Vegetable kingdom: Yes. 
 
 Mental kingdom: The food for so many races which, 
 taken as a whole, do not manifest intellectual supremacy to 
 those races who eat wheat and animal foods, it cannot *be 
 called the best mental or spiritual food. 
 
 Good: Yes. Bad when not normal or properly prepared 
 in culture, keeping and cooking. 
 
 Condition of feeders: Seems best suited to colored sav- 
 agery, the tropics and Oriental religions. 
 
 Physiology: Rice maintains all the systemic functions of 
 said races, but not at the highest standard. 
 
RICE 143 
 
 Pathology: Rice does not confer the resistance to disease 
 as other diet. For example, the recent plague in India rav- 
 aged the native eaters of rice, when Europeans, not ex- 
 clusive rice eaters, escaped. Leprosy is common in rice-eat- 
 ing countries ; in America it is exceptional.* Elephantiasis 
 is also an Asiatic disease. It is very much with disease as 
 water environs a ship; if there are any leaks, the water or 
 disease will get in. A tight, whole or healthy ship or body 
 will not leak. 
 
 Directly, it does not confer disease unless improperly 
 cooked. The senior writer, with his wife, once visited an 
 eminent medical man and was given a rice soup in which the 
 grains were contracted, hard, dark and difficult to chew. 
 This gentleman died not very long afterwards and such food 
 must have injured him. Rice has everywhere the reputa- 
 tion of a wholesome food. 
 
 Chemistry: Four analysts give albumenoids 5.9 to 7.8, 
 starch 73.9 to 79.9, gum and sugar 1.6 to 2.3, fat 0.1 to 0.9, 
 ash 0.3 to 0.9, water 9.8 to 14.6 (How Crops Grow). It 
 has not been chemically and mechanically deteriorated as 
 wheat has been at the behest of eye aesthetics. 
 
 Morphology: Rice grains are hard, almost glass like, ob- 
 long, pointed at one end. It has no germ like wheat; the 
 starch is very small, rhomboidal, with angles so that the fit of 
 the grain is a splendid specimen of solid geometry. The 
 
 * Beri-Beri from Rice Eating. — Baron Sancyoski, the Director-General 
 of the Medical Department of the Japanese navy, published in the Sei-i-Kwai 
 Medical Journal, for April and May, 1901, interesting statistics in relation to 
 the prevalence of beri-beri in the Japanese army and navy between the years 
 1884-1885: The conclusions arrived at are: That in the east the rice eaters are 
 the only persons affected by the disease; that its extirpation from the army and 
 navy of Japan is due solely to improvement in diet; that rice/ eaters transmit 
 beri-beri to localities where it did not exist before their arrival, and that it is 
 inseparably connected with rice, and is caused by lack of nutrition. It is more 
 apt to occur among communities which are supplied by "white Chinese rice" 
 than among those which live upon "red Chinese rice." This last yields, upon 
 analysis, a larger quantity of fat and albumin. — American Medicine, Jan. 6, 
 1902. 
 
144 RICE 
 
 outside coat is easily removed, and is, if anything, more 
 silicious than wheat; it grits in the teeth like the silicious 
 walls of equisetum ; its structure reminds one of dentine and 
 is harder than the chitinous end of grains of corn, etc. The 
 best cooking (Japanese) of rice leaves the grain separate 
 and non-adhesive; the American cooking makes the grain 
 soft, sodden, sticky, the longitudinal grain laid open lateral- 
 ly and generally with a concavity opposite the groove or 
 hilus. (A late naval surgeon, Dr. Coues, who had large ex- 
 perience in Asiatic waters, wholly condemns the American 
 rice cooking, and praises the Oriental; his opinion deserves 
 consideration, as the best means of cuisine should be em- 
 ployed.) There is an absence in rice of the abundant con- 
 nective fibrous tissues found in wheat and potatoes. A mor- 
 phological study of rice grains (commercial) shows the 
 substance to be of a pure white, consolidated into glass-like 
 continuous tissue masses, which in cross section (an irreg- 
 ular oval) are in thirds with a deep line of demarcation 
 corresponding with the faint longitudinal furrows; under 
 polarized light the starch grains, which were about 1-6000 
 inch in diameter, did not respond. This showed they were 
 cooked, probably in a kiln; further proved by the Fehling 
 copper test. The almost entire absence of connective tissue 
 was very apparent. Altogether the anatomy of rice is very 
 unique and wonderful. 
 
 Sole food: A large portion of the human race use it as 
 an almost sole food, and it must be said that rice can be 
 lived on indefinitely or that more races live on it .than any 
 other cereal, but special experiments with Americans have 
 shown that rice can be lived on safely for forty days. 
 
 Multiple food: Among Europeans and western races it is 
 usually a dessert in the form of puddings and rarely eaten 
 alone, but on the other hand it enters like wheat flour into 
 composite foods like cake and pies. 
 
RICE 145 
 
 Cures: It will act well in weak stomachs, because it is 
 digestible when properly cooked. 
 
 Brain: Not equal to wheat. 
 
 Heart: It is not hearty, at least it does not figure as such, 
 though it does give strong hearts to the porters in India who 
 are said to carry such enormous loads, and to the jinriksha 
 men in Japan, who run with their little carriages sixty miles 
 a day. Rice, therefore, must be conceded to be a good heart 
 food, after the system has gotten thoroughly accustomed to 
 it, so as to assimilate all its nourishment possible. (But the 
 paragraph on Pathology shows the awakening of Japanese 
 authorities to the greater value of other foods than rice.) 
 
 Eyes: Experiments are needed to determine. 
 
 Bone, teeth, muscle, nails, hair: Rice is a good food for 
 such. 
 
 How often used: Daily without much variety. 
 
 Heat: Abundant, as it has plenty of starch. 
 
 Force: Accounts vary; it must confer actual strength 
 and energy to do work which in the warm countries is not 
 to be compared in amount to the work of men in temperate 
 climates; the Orients eat rice because they cannot get 
 anything else to eat. It is safe to say that rice eaters have 
 not conquered the world ; indeed the history of Chinese wars 
 with the Anglo-Saxon shows a great lack of force in China. 
 
 Climate: Tropical and temperate zones. Rice dry will 
 keep in almost any climate. 
 
 Fashion: Its preparations grace the most fashionable 
 menus. 
 
 Aesthetic: The senior writer remembers portions of rice 
 a la creme that he ate in Paris in 1862, because of the appe- 
 tizing relish, and regretted that in 1889 he could not find 
 like preparation. 
 
 Religion: It is allowed on fast days in the Latin Church 
 and among the Hindoos. 
 
I46 RICE 
 
 Tissue builder: Its great use proves this. 
 
 Skin: It has not been known to cause eruptions like urti- 
 caria or nettle rash, but the prevalence of leprosy in rice- 
 eating countries of the Orient show that it is not a perfect 
 skin food; either it does not confer immunity against in- 
 fectious skin diseases, or it does not prove strong enough 
 to expel the disease whose ravages with the skin are simply 
 horrible. The writers' experience with a case of leprosy 
 shows that animal food diet is the best; so long as the pa- 
 tient adhered to it the improvement was marked and good ; 
 relinquishment of it was followed by death. A sole rice diet 
 with Americans for over forty days prepares the system for 
 a nest of said bacillus of leprosy, or, to put it differently, 
 rice does not offer immunity from leprosy that the associa- 
 tion with animal food does. 
 
 Fermentation: Sometimes; but not having yeast used in 
 its preparation, it is not so liable when delayed in transit 
 through the alimentary canal. Of course the cooking makes 
 a great difference about fermentation. If it is made insol- 
 uble by under-cooking, it will be liable to resist the digest- 
 ive process and be left a prey to the alimentary canal yeasts. 
 Rice is fermented into alcohol and vinegar in some coun- 
 tries. The sake of Japan is the basis of a rice vinegar used 
 in Worcestershire and other sauces. 
 
 Parasites, animal and vegetable: If the plants are of low 
 vitality, unsupplied with the needed soluble mineral food, 
 they will be subject to parasites, but not so much as potatoes. 
 The dense glassy character of the rice grains is a protection ; 
 farmers plow to break up resistance to crops ; they do not 
 sow grain by scattering it on the untilled soil ; the same prin- 
 ciple obtains as to diseases getting a nest. 
 
 Intemperance : Not much. Is peculiarly a temperance 
 food. Altogether rice is worthy of the high place it holds in 
 the use and estimate of mankind. 
 
RYE 
 
 It ranks next to wheat: is mentioned in the Bible quite 
 early (Exodus 9:32); deserves more consideration than it 
 gets in America. 
 
 Vegetable kingdom: Is a grass grain. 
 
 Mental kingdom: It subserves the intellect. 
 
 Good: When properly grown, prepared and used. Not 
 bad in itself. 
 
 Condition of feeders: Strong, hearty and stalwart, 
 though slow. 
 
 Physiology: Much as wheat; tested on patients, rye bread 
 has proved good. 
 
 Diseased tissues: Does not produce such, if normal and 
 properly prepared. Per contra: "In one city in Europe, there 
 are more people with bowlegs, hunchbacks and other crooked 
 shapes, than anywhere else, and it is said to be because the 
 children do not have the right kind of foods. These little 
 children live on rye bread and black coffee." — Pp. 29-30, 
 New Century Primer of Hygiene, Amer. Book Co., 1901. 
 
 Chemistry: Everything there to make healthy tissues; it 
 has a gluten like wheat. Einhoff says the analysis of rye 
 flour is 61.07 starch, 9.18 gluten, 3.28 albumen, 3.28 sugar, 
 11.09 §" erm > 6.38 vegetable fiber, 5.62 loss. See also table, 
 page 124. 
 
 Morphology is much the same as that of wheat, as to 
 teguments, connective tissues, architectural arrangement, 
 gluten and starch cells and fine granules of starch as shown 
 by iodine, other granules not stained by iodine and fine 
 automobile granules. The starch grains beautifully polarize 
 light, are more globar than wheat starch ; none oval as potato 
 starch ; gluten cells appear smaller than those of wheat. 
 
 Sole food: American experience forty to fifty days ; rye is 
 the principal and staple vegetable food of the German 
 peasants. 
 
 147 
 
148 RYE 
 
 Manifold food: Not as much as wheat. 
 
 Cures: It is used early in the cure of organic diseases. 
 
 Head: The above shows it has a good effect on the 
 nerve centers of the brain. 
 
 Hearty: It could not sustain health in life for forty days 
 unless it were good ; but is not so hearty as wheat. 
 
 Eyes: It must be regarded as a good eye food, especially 
 as its starch is not separated from the rye mineral elements. 
 
 Bone, teeth, nails and hair: Rye has mineral elements 
 enough for these. 
 
 How often used: Indefinitely with other foods. 
 
 Heat: Rye has abundant starch for all needed heat. 
 
 Force: The strength of peasants and the ability of 
 Americans to live on rye as sole food for forty days prove 
 it to be a good force food. The flour eating French army in 
 i87i # fell before the rye eating Teutons, and well they 
 might, fed on impoverished whitened bread. 
 
 Climate: Best in cool climes. 
 
 Customs: Is used mostly by European peasants as black 
 bread ; here is a curious custom ; the mass of Europe prefer 
 the black bread, while Americans prefer white. This is on 
 a par with the Chinese using white, and Occidentals black 
 for mourning. Surely there is no accounting for tastes. 
 When will fashion have its dictates (so blindly obeyed) put 
 on a biological basis broader, truer, saner than the aesthetics 
 of color that in one part of the world makes white the same 
 as black in another ? 
 
 Skin: Confers healthy skin. Per contra, it is well known 
 that the ergot in rye, a fungus (claviceps purpura) eaten in 
 Europe by the peasants in black bread has produced dreadful 
 results in the skin, as well as internal organs. 
 
 Pumper nickel bread: A coarse rye bread; sample bought 
 in New York City showed a large excess of yeast plants, 
 with sourness, i.e., vinegar. This sour bread must be con- 
 
RYE BARLEY 1 49 
 
 demned and the eaters ought to spend the force uselessly 
 used in digesting pumper nickel on some better object. 
 Whole wheat bread would save this loss. 
 
 Parasites: Ergot: As said, the people of Europe eat 
 ergotized bread and "terrible and devastating epidemics of 
 dry gangrene, typhus fever and nerve diseases, like convul- 
 sions, in Europe and especially France have long been 
 ascribed to the use of this unwholesome food ;" a poison in 
 large doses, common sense ought to prevent this, but it may 
 have been eaten from stern necessity. The unusual yeast 
 in pumper nickel bread is also a vegetable parasite, but 
 generally the German rye rolls are pure and free from 
 parasites. 
 
 Fermentation: Less prone to same than many other 
 foods ; its relation to distilled and malted liquors treated 
 under alcohol. 
 
 BARLEY 
 
 It is mentioned in the Bible (Exodus 9:31), and by 
 Pliny and Virgil ; used now as food chiefly in soups ; barley 
 bread is very rare. Chief use of barley is to make beer and 
 whiskey. 
 
 Vegetable kingdom: A grass grain. 
 
 Good: Yes. 
 
 Physiology: It is adapted to man in almost ail climes for 
 normal biology when not used as a fermented drink. 
 
 Disease power as sole food: Not when common sense is 
 obeyed. 
 
 Chemistry : Einhoff found in barley 67.18 per cent, starch, 
 5.21 sugar, 4.62 gum, 3.52 gluten, 1.15 albumen, .24 phos- 
 phate of lime, 7.27 vegetable fiber. Prousb found 55 per cent, 
 of Hordein in barley, but in malt the Hordein was 12 per 
 cent. Perhaps its disuse as bread may be due to the small 
 quantity of gluten. See also p. 124. 
 
 
150 BARLEY 
 
 Morphology: The starch grains are discoid and oblong 
 and may be thus distinguished from wheat and rye. Speci- 
 men from hotel kitchen showed: Grains partly denuded of the 
 integument, specially at the ends ; section at one end, showed 
 some germ buds — teguments solid massive substance cells — 
 gluten cells much smaller than those of wheat — starch grains 
 all sizes, smaller than wheat ; great abundance of minute 
 starch grains, some automobile ; iodine reaction, purple for 
 starch, gluten cells yellow. 
 
 Sole food: Have no knowledge. 
 
 Multiple foods: In soups. 
 
 Produce disease: Save when turned into alcoholic drinks. 
 
 Cure: It is not considered as desirable in food treatment 
 of organic disease. 
 
 Head: As solid food, good; as liquid, deleterious to the 
 head because of the alcohol. The food use of barley was 
 great in the days of Ruth, who gleaned barley in Boaz' field ; 
 judging from the utterances of the Jews, in those times 
 there was no lack of intellectual development, as their litera- 
 ture survives to-day and is more read than any other. Until 
 conflicting evidence is adduced, barley must be considered a 
 good head food. 
 
 Hearty: It must be ranked thus. 
 
 Eyes, bone, teeth, nails, hair: As fashion has not dictated 
 its impoverishment in milling, save in the pearl barley, it is 
 good. As a rule it must be stated, that all edible grains by 
 nature, have the proper proportions of starch and mineral 
 elements necessary for man's existence and if there is trouble 
 with said grains, it comes of man, not of God. Experiments 
 noted in "How Crops Grow'' show this plainly, to wit : that 
 an excess of soluble mineral food is as bad as no mineral 
 food, and the carbohydrates cannot make perfect tissues in 
 eyes, bone, teeth, nails and hair. 
 
 How often used: With other foods indefinitely. 
 
BARLEY I 5 I 
 
 Will barley confer small sized intestines? No, this is 
 only done by animal foods (and by proper exercises). 
 
 Heat: The starch furnishes an abundance. 
 
 Force: There is enough nitrogen in barley to give force 
 enough for life work. 
 
 Climate: Is cultivated successfully within the Arctic circle, 
 and in the tropics at elevation and has the largest range of all 
 the cereals. 
 
 Customs: Great changes in moderns. Not used for 
 horses' feed nor man's so much, but barley is now the great 
 staple of malted liquors, and some whiskeys are made from 
 malted barley by a second distillation. Probably a two- 
 thirds diminution of gluten as compared with wheat is the 
 cause of the decline of barley bread, as the vesieulation of 
 breads depends on the gluten and also the less gluten the 
 less nitrogen, but ethics has not condemned barley to impov- 
 erishment, as it has wheat. 
 
 Aesthetics: If it has now been tabooed for man except in 
 soup, it can hardly be said to have met the demand of the 
 palatal taste ; in the products of distilleries and breweries 
 it meets the aesthetics of taste of multitudes. 
 
 Builder of issues: Good. 
 
 Effect on skin: Good, so far as we know. 
 
 Fermentation: It must (as it is mostly starch) when 
 lodged in alimentary canal, by arrested digestion or by diver- 
 sion of nerve force, 
 
 Animal and vegetable parasites: We do not hear of there 
 being any in the case of barley; for instance, when organisms 
 are preyed on by parasites, it is generally because their vitali- 
 ty is impaired beforehand ; this principle should never be for- 
 gotten ; it orients all through medicine, taken in the broad 
 sense ; as we repeat our meals daily, so should we have this 
 principle repeated here. 
 
 Intemperance: As now used it would be difficult to be 
 
152 BARLEY — CORN — HO M I NY 
 
 intemperate with barley bread, as there is so little of it, but 
 yielding for the time to the plea that alcohol is a "food" 
 then barley may be and is a source of intemperance. Malt 
 liquors are really wines (G. B. Wood). It is possible to 
 drink too much beer, and ales and porters both of which 
 are merely stronger beers. Probably the reason why barley 
 is selected for the beer family is because of its less nitrogen, 
 gluten and mineral salts. 
 
 CORN— HOMINY 
 
 Corn is largely used in America ; is a grass useful to not 
 only man, but its seeds, leaves and stocks are food for 
 cattle and horses. In the Southern United .States and 
 Mexico, maize is the great staple cereal food. But it is 
 used mostly as hominy, which is the corn grain deprived 
 of its tough coat of cellulose.* Corn is largely fed to cattle, 
 swine, horses, mules, hens, ducks, geese ; is a great food in 
 the new world where it originated ; abroad, it is not so great. 
 
 Vegetable kingdom: Organic. 
 
 Mental kingdom: Its general use shows it to be in this 
 kingdom, because it has conferred mental powers on its 
 eaters, when used as a solid food. (See Alcohol as to fluid 
 foods.) 
 
 Good: Rightly used; to those who judge goodness by 
 money, it may be said that the 1898 year book of the United 
 States Department of Agriculture, p. 678, gives tables of the 
 principal crops as follows : corn $836,439,288, wheat 
 $513,472,711, oat $232,312,207, rye $24,589,217, barley $45,- 
 470,342, potatoes $91,024,521, tobacco $47,492,584, cotton 
 $326,513,298. Whence it is seen, that corn is the most 
 valuable crop in the United States ; three-eighths more than 
 
 * The word "corn" includes wheat, maize, rye, barley and oats as used 
 abroad, but in the United States "corn" means maize alone. It is important to 
 remember this here, in order to avoid confusion. 
 
CORN HOMINY 153 
 
 wheat (the imperial grain), and almost thrice that of cotton, 
 once called the king of all crops. 
 
 Bad: If not rightly kept, prepared and used. 
 
 Condition of feeders: Is adapted to all ages beyond in- 
 fancy. 
 
 Morphology of corn: Taking the grain of Northern corn, 
 the main foodal points in its anatomy are first, a thick, tough 
 coat of semi-transparent cellulose almost like the cornea for 
 density, toughness and hardness. Second, Next comes a stone 
 like, chitinous, somewhat transparent reddish substance at 
 the rounded distal end of the grain, which of course is quite 
 indigestible. Third, Oil. Fourth, Starch grains which are 
 small like rice starch. Fifth, Each corn is an ovary flattened 
 on two sides, which are bevelled in the midst with a groove, 
 as if made with a gouge ; at the pointed or proximal end, 
 are the remains of the silk, which is a long tube through 
 which the pollen from the male flowers goes to fructify each 
 vegetable egg; the white or Southern corn differs from the 
 New England corn by having less of the chitinous substance 
 and more of the starch whose whiteness gives the name ; the 
 protective coat of cellulose is so protective that its removal 
 is needful for the perfect digestion, hence we have as our 
 subject mainly : 
 
 Hominy, which is made by soaking corn over night in 
 wood ashes and water and then pounded with a wooden 
 pestle in a wooden mortar, removing said outside skin and 
 leaving the substance or parenchymatous starch with its oil 
 for food. This is independent of the oil from corn smut, 
 which oil probably is no more than the interstitial oil, utilized 
 because the corn is spoilt for use as food by the fungus, that 
 thrives best in wet weather. ( Corn oil is an article of com- 
 merce in the United States.) When corn meal is used, the 
 tough coat, the chiten and the oil all ground up together 
 form obstacles to digestion. 
 
1 54 CORN HOMINY 
 
 Morphology of hominy: It is made up of a starch that 
 is cooked and hence does not polarize light, but the whole 
 hominy does not give the reaction of dextrine with the 
 Fehling's test. 
 
 Chemistry. See Maize, p. 124. The fact that corn has so 
 many good chemical elements does not prove its fitness for 
 man ; the structural anatomy has much more to do with its 
 dietetic value than the chemical. Go into a chemist's shop 
 and select the elements as laid down in their analysis, eat them 
 in their nakedness and you would not expect the same result 
 as when these elements are dressed in the organic fabric of 
 the corn. For the grain may environ these elements in such 
 tough indigestible fabrics, as to defy the powers of digestion ; 
 this is what obtains in corn, and the public for once has found 
 out how to get over this difficulty by hominy. 
 
 Physiology: Hominy has been proved a food able to fulfil 
 all /unctions of the body. 
 
 Disease making: Not when used with common sense. It 
 does not destroy tissues. 
 
 Sole food: For forty days. (Green corn, only for a short 
 period, before derangement sets in.) 
 
 Manifold food: As meal, it is largely used in New Eng- 
 land in Boston Brozvn Bread. This is made of rye, corn meal 
 and molasses ; Brown Bread (American) is made of unbolted 
 wheat flour and corn meal ; these are fine foods. Corn is also 
 used with sweets, milk and fruits in puddings. Indian 
 pudding is made of corn meal as a basis. Hominy is used 
 much with milk, cream and water. 
 
 Cure disease: Hominy is one of these cereals used in the 
 curing of chronic diseases.* 
 
 * Some decades ago a Kentucky surgeon used to prepare cases of vesical 
 stone for operation by a diet of milk and well cooked corn meal; this dietetic 
 practice brought good results, as he gave his patients only two digestive prob- 
 lems to solve. 
 
CORN — HOMINY 155 
 
 Brain: Not equal to wheat; it has nerve food enough for 
 man's needs. 
 
 Hearty: Yes, on general evidence. It needs more experi- 
 ments in this direction. 
 
 Eyes, bone, teeth, nails, hair: It answers the demands 
 because it is not an impoverished food. 
 
 How often used: At every meal like rice and wheat, if 
 desired. 
 
 Heat: In addition to starch, it has oil to burn for heat, 
 so it is a good food in the chemist's eyes. It ought to be 
 better than wheat as to heat, on account of the oil. 
 
 Force: In army usages, it excels wheat preparations, and 
 its use by many farmers shows it has force to confer, even if 
 it is not so easy as wheat of digestion, to which open air 
 exercise is favorable as all know. 
 
 Green corn: This is a food much liked. The fresher it 
 is, the better ; we have recommended canners to conduct their 
 operations in the cornfield. Green corn deteriorates rapidly 
 by keeping. It should be tender when plucked, and if imme- 
 diately cooked and eaten, is doubtless as good as hominy. 
 In a History of the American Revolution (Boston, Stimpson 
 and Clapp, 1832) a London reprint, page 131, says that 
 General Gates' army in North Carolina had to eat "green 
 corn and fruits met on the line of march ;" the consequence 
 was "that the army was thinned by dysentery and other 
 diseases usually caused by the heat of the weather and by 
 unwholesome food," so that green corn in excess has been 
 proved to be a bad food. It is added that good beef and 
 half pound Indian meal rations at Deep Creek invigorated 
 by their welcome refreshment. Comment is needless. 
 
 Climate: It has a great range and its protective envelopes 
 will make it keep in every clime, provided it is not wet. 
 
 Ethics: It can hardly be called a fashionable food, 
 although the gold yellowness of corn cakes makes them 
 
I56 CORN — HOMINY 
 
 acceptable on the tables of the bon-ton. It is rather the food 
 of the people who eat to live and do not live to eat. 
 
 Religion: Noted in the Bible, though the word "corn" 
 as used there means wheat, rye or barley. The Latin Church 
 use it on fast days. Five grains of corn was the ration of the 
 Pilgrims at Plymouth at one time of famine, and this is 
 sometimes repeated on Plymouth Rock anniversaries in New 
 York ; it was the North American Indian food and the said 
 five grains of corn is an exhibit to most forcibly remind how 
 the Pilgrims suffered to give the keynote of religious tolera- 
 tion and liberty, to a nation whose prosperity is the marvel 
 of the world. 
 
 Skin: It is good ; leprosy (common in rice eating nations ) 
 is unknown amongst hominy eaters.* No doubt corn might 
 produce skin diseases in those predisposed, for example: to 
 eczerna or salt rheum. This is on the principle that the con- 
 stitutional force that kept the eczema latent was so used up 
 in digesting said corn that the eczema appeared, as prisoners 
 will escape if not held in check by the constitutional measures 
 always at work in a good government, or to use another civic 
 illustration when the authorities are powerless there are 
 mobs. Disease are mobs ready to work evil if not restrained, 
 so that life is a question of vital force. Government of the 
 body systemic overthrown is accompanied with disaster, as 
 when the body politic is awed. 
 
 Fermentation: The elimination of the husk of corn is a 
 great preventative of fermentation in the alimentary canal, 
 for jit allows access of the digestive juices to the substance of 
 the grain. 
 
 Parasites: Smut is one, but its blackness deters its use 
 as food. There are also meal worms which are the larvae 
 of flies deposited in meal (that was not properly cooled after 
 
 * Coarsely ground corn food is thought to be a cause of leprosy in Mexico. 
 
CORN — HOMINY — SAGO I 57 
 
 the heat of grinding) which cakes, heats and ferments with a 
 vinegary smell; the meal becomes sticky like dough and is 
 repulsive to the eye, smell and touch, and common sense 
 rejects it. 
 
 Intemperance: In the solid state as prepared food it does 
 not foster intemperance, save from gluttonness perhaps, 
 when some one has been starved so as to lose the control of 
 common sense. There is something very satisfying to the 
 palate in Boston brown bread, but we have never known of 
 its being over eaten. With these limitations hominy is par 
 excellence a food of the sober and temperate. 
 
 SAGO 
 
 This is a nutritious food, but only in the last half century 
 has its good qualities been known ; it is a staple tropical food, 
 palms and cycads ; these are exogenous plants increasing 
 on the outside. Sago comes from the so-called pith ; some- 
 times seven hundred pounds are taken from one tree. It is 
 one of the first six or seven foods of the vegetable kingdom 
 that maintain life the best. 
 
 Mental kingdom food: Because of its sustaining life as 
 sole food for so long. 
 
 Bad: When not in normal condition, as to growth and 
 preparation. 
 
 Morphology: It differs from most vegetable foods we 
 have named, in not being a cereal or seed, but is from the 
 internal or medullary part of the stalk of the sago palm, 
 which grows sometimes to a height of thirty feet in some 
 cases; as age goes on, the central parts of the core are 
 absorbed, leaving the palm trunk hollow ; it may be that this 
 deposit is for food for the palm; also the core may not be 
 furnished fast enough to keep up with the exogenous por- 
 
158 SAGO 
 
 tion. The core is made of large starch grains, cuboid or 
 solid cup or mullar shaped, easy to separate and preserve; 
 hence man does not have to resort to mills for its prepara- 
 tion. It is easy to prepare for market and opposes little or no 
 resistance to the digestive organs, hence it is used among 
 the sick. 
 
 Chemistry: It is a carbohydrate and differs from other 
 starches only in its morphology. Nitrogen rarely over one 
 per cent. 
 
 Disease causing: It does not, unless used singly too long 
 and improperly prepared. 
 
 Fed singly: Forty days according to American tests. 
 
 Manifold: Not generally, save with sugar, molasses and 
 nutmeg. 
 
 Cures: Very much, especially in convalescence. 
 
 Heart, eyes, bones, teeth, nails, hair, and skin: These 
 were not impaired by forty days sole feeding. 
 
 Heat: Has plenty heat producing elements to keep man 
 warm. 
 
 Force: Has enough for the milder efforts of the tropics. 
 Doubtful if it could furnish enough to run an army, indeed 
 sago is used in health as a dessert mainly. 
 
 Climate: The lands where sago grows and is mainly 
 eaten, are Cochin China, Japan, East and West Indies, 
 Bahamas, Borneo, Celebes. Grows best in low moist places. 
 
 Fashionable: Yes. 
 
 Religion: Not mentioned in the Bible and not beloved by 
 any cult. 
 
 Fermentation: Being so digestible, it does not lodge so 
 as to ferment. 
 
 Parasites: Sago is prepared in our market and is not 
 subject to parasites. 
 
 Intemperance: Probably none. This is a good showing 
 for sago. 
 
TAPIOCA 
 
 From time immemorial tapioca has been used in South 
 America whence it was introduced into the United States. 
 It is said of tapioca (which is the starch from the Janipha 
 Manihot) that it yields the largest weight of tubers to the 
 acre, far exceeding other root crops, and it would appear 
 that the United States Government would do well to promote 
 its larger use, especially among those who are poor. There 
 are two kinds of Janipha, sweet and bitter, both edible with 
 proper preparation. 
 
 Good: With a high reputation, has long been esteemed a 
 delicacy for the sick. 
 
 Bad: The bitter variety is bad from its prussic acid, but 
 this being very volatile, is easily removed from the tubers 
 grated into pulp. Indeed tapioca according to Cuzner is 
 the mandioca or cassava starch, heated on iron to dissipate 
 this very prussic acid. Cassava is the proper name, but 
 tapioca is best known and safest after it has been heated 
 as stated. 
 
 Morphology: Little is known of it but the mullar (mill 
 stone) starch grains, as it is a tuber like the white potato, 
 it probably has like connective fibrous tissues and the 
 gubernacula. 
 
 Chemistry: Water 70.44, ash .57, oil and fat .38, glucose 
 .28, sugar, 5.19, crude fibre 1.19, nitrogen 1.03, starch 21.24. 
 Second quotation: Water 11.4, protein 0.4, fat 0.1, carbohy- 
 drates 88.0, ash 0.1, calories 1650. 
 
 Physiology: Is capable of sustaining all the body func- 
 tions for forty days according to American tests. Here is its 
 chief commendation and the reason why it is treated of here 
 among the royal starch foods deserving the first considera- 
 tion. 
 
 Disease: Decidedly produces it, if the prussic acid is not 
 removed. 
 
 159 
 
 
l60 TAPIOCA 
 
 Manifold: With milk and sugar in puddings. 
 
 Cures: When the sick are ready for it, is very desirable. 
 
 Brain: Fair. 
 
 Heart: On the Andes, the natives of Peru have not been 
 able to get on with tapioca unless they add coca, as they 
 do also in mining, for without coca they would perish. (See 
 The Care of the Aged.) Do not think tapioca is hearty, like 
 whole wheat preparations. 
 
 Eyes, bone, teeth, nails and hair .The preparatory process 
 of tapioca not separating the mineral elements does not 
 leave it impoverished ; still the small per cent, of ash does not 
 augur well for these tissues and shows that there should be 
 more investigation made as to this question ; this small per- 
 centage may have operated against the general use of such a 
 prolific plant as the Janipha. 
 
 Intestines: Make them large, as with the eating of all 
 starchy foods, more bulk is required than animal food and 
 also more liable to ferment. 
 
 How often used: Daily for forty days according to Amer- 
 ican tests. 
 
 Heat: Starch enough, especially in warm climates. 
 
 Force: While it has enough to last for forty days nor- 
 mally, there is hardly enough to fight the hard battles of 
 life. 
 
 Climate: A tropical food more than in temperate zones 
 
 Fashion: The aesthetics of fashion do not seem to patro- 
 nize tapioca; the people who eat it most are not of the 
 bon-ton. 
 
 Religion: Tapioca is not mentioned in the Bible or in the 
 dictionary of classic Rome. The Latin Church allows it on 
 fast days as it is largely starch. 
 
 Builder of tissue: In a comparative degree. 
 
 Skin: Good as far as known. 
 

 TAPIOCA — DATES l6l 
 
 Fermentation: Does not ferment in the alimentary canal 
 very much because of its easy digestibility or it would be 
 poor food for convalescents. 
 
 Parasites: Tapioca is quite free from them, as it reaches 
 our markets, because of its being separated by washing the 
 grated pulp in many waters, letting the starch settle and 
 pouring off the water; the starch is then heated on iron as 
 before noted; this process must separate parasites, and if 
 there are any, the heat must kill them. 
 
 Intemperance. This has not yet been connected with 
 tapioca. 
 
 Adulteration of tapioca: Tapioca is so cheap that it would 
 seem needless to sophisticate it, but Dr. Wood says a facti- 
 tious tapioca is found in the shops consisting of small, 
 smooth spherical grains and supposed to be prepared from 
 potato starch and sold under the name of pearl tapioca; 
 but if it can be raised so much cheaper than potatoes acre 
 by acre, it would seem as if there was no money in substi- 
 tuting potato starch for tapioca. 
 
 DATES 
 
 Fruit of the Phoenix Dactylifera: In some countries the 
 date is the chief food. In Arabia "three date palm trees 
 are enough to keep alive an Arab, wife and donkey for one 
 year." — Prof. Paulus F. Reinsch. Indeed, the donkey and 
 camel, also eat the stony pits of the date seeds. The trees 
 grow to be one hundred feet high, bearing four hundred 
 pounds of dates sometimes; are one of the most beautiful 
 endogenous trees extant. They a r e noted in the earliest 
 history. Other authorities say that dates are and have been 
 almost the sole food of several nations. Dr. Worrall 
 (medical missionary of the Reformed Dutch Church in 
 
I 62 DATES 
 
 Arabia) states that there are some seventy-seven varieties, 
 only three of which find their way here and these are the 
 poorest. 
 
 Mental kingdom: Certainly. The Arabs furnished the 
 system of numerical notation, an arithmetic and geometry, 
 and have a hard language to acquire ; the Egyptians furnish 
 much mental food in their libraries. 
 
 Good: Very. Bad: No, save from abuse in preparation 
 and consumption. 
 
 Condition of feeders: Dates must agree with nearly all 
 classes of human feeders and with donkeys and camels., 
 Their sweetness is also a charm, though we, who have used 
 only the imported dates, know nothing of the gustatory 
 delights of the date fresh from the trees. 
 
 Morphology: The skin is tender and the substance soft 
 ancj, digestible. The seed or stone is not eaten by man but by 
 camels and donkeys. There is nothing in the edible part of 
 dates in the form of tough cellulose tissues to prevent their 
 digestion and assimilation. The cells, however, do resist 
 digestion somewhat, as the bowel discharges of date eaters 
 are well loaded with them, but the resistance is not in tough 
 cell walls, but in the amber like substance of the cells which 
 appear like hoarhound candy. 
 
 Chemistry: The sugar is glucose, twenty-five per cent, 
 of the drupe. There is a sugar made from the palm tree 
 juice like maple sugar, this sugar being .the same as the 
 liver makes. 
 
 United States Government analysis, edible portion : water 
 38.2, protein 2.9, fat .3, carbohydrates 35.9, crude fiber 21.3, 
 ash 1.4, calories 1,130. As purchased : refuse 6.5, water 35.7, 
 protein 2.7, fat 3, carbohydrates 33.6, crude fiber 19.6, ash 
 1.3, calories 1,055. 
 
 Physiology: They are a physiological food specially 
 adapted to the climate where produced. 
 
DATES 163 
 
 Disease producing /Possibly because of the carbohydrates, 
 but the glucose is a good sugar to eat. One would think 
 that the one-quarter sugar would produce trouble. People 
 sick with albuminuria, fatty epithelia and casts, have by 
 living on beef got rid of them, and when dates were eaten, 
 the albuminuria, fatty epithelia and casts would return (as 
 they do by putting common sugar into tea and coffee), but 
 not in some instances and in others only slightly and to a far 
 less degree than when cane sugar is used. This is 
 probably because the date sugar is a glucose, the normal 
 sugar of the liver making. Dr. Worrall states that blindness 
 is very common in Arabia. It is possible that dates long 
 used by generations may produce this, after the artificial 
 cataract production in frogs and guinea pigs as before noted. 
 Elephantiasis Arabica is also a local disease. Vast districts 
 of Europeans live on black bread, who suffer as said before 
 from the ergot poisoning, but nothing is said of the preva- 
 lence of elephantiasis, so on this basis dates and black bread 
 solely fed may be suspected. Men fed solely on wheat 
 after forty-five days showed disease lesions. The position 
 here taken is that no one food, save beef, can be lived on 
 indefinitely — and there are exceptions to this rule — and that 
 it is best for men to generally use those foods that have 
 been proved to solely sustain life the longest. Dates suffer 
 no impoverishment of mineral elements. This is certainly 
 in their favor as a non-disease producing food. 
 
 Sole food: Accounts vary. Dr. Worrall states that four 
 dates fresh from the palm were enough for his dinner and 
 that he lived on such feeding for three days in a desert. 
 They are the sole food of caravans in Arabia, also of the 
 boatmen on the river Euphrates. Prof. J. Solis-Cohen, M.D., 
 said, when a schoolboy his mother used to give him money 
 to buy a lunch of crackers, but that he spent it for dates 
 
164 DATES 
 
 and found them more than an equivalent for a dinner. The 
 senior writer has experimented with dates as a sole food for 
 dinner in travelling ; he has repeatedly found them an ample 
 dinner, indeed one-third pound sustaining*, more than any 
 other food from the vegetable kingdom, wheat not excepted. 
 
 Manifold food: They are usually eaten with black rye 
 bread in Arabia; in America and Europe they are used as 
 desserts. Confections are made from them. Dates mix 
 well. j . i 
 
 Cures: Dates have not been used for this save in the 
 senior writer's personal experiments. He thinks they might 
 be used more than they are, but with caution. 
 
 Head and heart: Good. 
 
 Eyes: Doubtful, from the prevalence of eye disease in 
 Arabia; in fact, Dr. Worrall came home to study up 
 ophthalmology because of its importance in Arabia. 
 
 Bone, teeth, nails and hair: Further studv is needed on 
 this point. 
 
 How often used: Dates and black bread and sometimes 
 wheat and rice are constant food for Arabs. 
 
 Heat: Gives same abundantly. 
 
 Force: Caravanmen, boatmen, camels and donkeys thrive 
 on dates, which confer force enough for their occupations. 
 Some force comes from the carbohydrates in dates, but not 
 all. Dates, not impoverished in preparation, furnish nitrogen 
 and other elements, as sulphur, lime and phosphorus in 
 proper proportions to the carbohydrates. 
 
 Climate: Tropical climate food. They stand' keeping in 
 all climates well, protected with paraffine paper or other 
 wraps to prevent evaporation, though they do best in modern 
 cold storage. The deterioration is in drying up and the 
 sugars being crystallized out as the water is evaporated. 
 They do not mould like other drupe fruit, raspberries for 
 
DATES 165 
 
 example. Our Government might in its new possessions 
 raise all the dates needed in its armies, to say nothing of 
 their being exported to America. 
 
 Customs: Hearing that Turkish dates were the best, the 
 late Rev. Cyrus Hamlin, D.D., LL.D., was written as to 
 them. He said that no dates were raised in Turkey, that 
 they were brought from lower Egypt and dubbed Turkish. 
 Inquiries at the New York Turkish Consulate confirmed 
 this, so, seeing "Tunis" dates advertised at a fruit stand 
 on inquiry it was found they were put up in Paris and sold 
 at twenty-five cents per box holding a pound, while ordinary 
 dates wholesaled at four to five cents per pound ; these were 
 grown in Tunis probably and had a better sale as put up in 
 Paris. In Philadelphia, dates were found in pound boxes 
 put up at Bozrah on the Persian Gulf ; they were evidently 
 for this market as the imprints were in English and sold for 
 ten cents per pound. Dates would be better if the boxes 
 were made air tight, still the hygroscopic properties of these 
 dates were such that a short exposure to a moist atmosphere 
 restored to them a sufficiency of moisture. This was spe- 
 cially the case at West Falmouth on Buzzards Bay in the 
 summer when dates seemed to gather moisture from the 
 air like the chloride of barium. 
 
 Fashionable: But not to the extent of confectionery; it 
 is to be wished that they were, as they are the least 
 harmful of all sugar foods and it would be a boon 
 to human life if dates could supplant cane sugar candies. 
 To repeat, they have the proper amount of mineral food, 
 are digestible, assimilable, less provocative of fatty ills, 
 confer force, even to people who are subject to hard labor, 
 and do not cloy like saccharin and sugars. Their use dates 
 back to the earliest periods of man's existence, while white 
 sugar is a modern invention, due solely to the dictates of 
 
1 66 DATES 
 
 fashion, assuming that white is the aesthetic color for sugar 
 as well as wheat flour. 
 
 Religion: They are not prohibited by any religion as 
 far as we know. Palms are much mentioned in the Bible 
 as emblems of joy. No wonder, as Arab writers have 
 given three hundred and sixty beneficial uses of the palm 
 tree to man. 
 
 Builder of tissue: Yes. 
 
 Skin: As before noted, they do not protect against 
 leprosy and elephantiasis, which diseases are often found 
 among Arabs and not among us who eat dates simply as 
 dessert. It is not probable that dates induce said diseases, 
 but they do not confer immunity. At the same time, it 
 should be said, that the hygiene of the savage races is not 
 equal to the hygiene of the civilized (though the latter is 
 not'perfect), and it may be that the Arabs' unsanitariness 
 and the absence or diminution of animal food are the causes 
 of said diseases. A digestible food as dates ought to be 
 healthy skin food, used in proper quantities. 
 
 Fermentation: As might be expected of the sugary juice 
 of the palm tree, it has been fermented into alcoholic liquor. 
 The sugar and protoplasm of the date, if not digested, 
 ferment in the alimentary canal. But the notice of this is 
 not enough to base much of an opinion upon; until more 
 evidence is adduced to the contrary, we must say that dates 
 are not liable to fermentation and must be regarded as a 
 good food in this respect; dates act as a laxative when 
 eaten alone or in excess with other foods ; this is due to 
 fermentation, though the morphology of the feces do not 
 show much colloid. This is a recommendation. Constipa- 
 tion must be combatted by supplying the lack of force 
 that causes it. Dates supply this nerve force as they are not 
 impoverished as common flour is. 
 
 Parasitism: We think not. They ripen on the palm 
 
DATES — APPLE 1 67 
 
 tree without the care bestowed on wheat and other grain. 
 There is a sorting of the qualities and sometimes a process 
 in the drying, but the ripened dates are taken from the 
 tree and immediately packed as a rule. The twenty-five 
 per cent, of sugar protects from alcoholic yeasts and the 
 drying still further protects. Sometimes dates are hard 
 like half-cooked potatoes. Even the date hygroscopically 
 moistened in the air of Buzzards Bay and kept uncovered 
 would neither mould nor decay, while unleavened bread 
 would in a few days in the same weather. There may be 
 animal date parasites as on figs, but we have never met 
 them. Dates are high on the list of foods free from para- 
 sites. 
 
 Intemperance: Not a great factor in same. 
 "The oldest prescription: The oldest medical prescrip- 
 tion in existence bears date of 4000 B.C. It was discovered 
 in an Egyptian tomb, written on papyrus, and has been 
 deciphered by an English professor. It bears evidence 
 that it was intended for some bald-headed Egyptian and 
 reads as follows : 
 
 Parts. 
 
 Dog's paw (calloused part) 1 
 
 Dates 1 
 
 Donkey hoofs 1 
 
 "Boil the whole in oil and rub the scalp actively with 
 the mixture." — Journal New Jersey State Medical Society. 
 June, 1906. 
 
 APPLE 
 
 Among the Romans, supper was finished off (dessert) 
 by apples, which was an elastic word like "corn" and 
 included oranges, lemons, citrons, etc. The word apple 
 comes from the Anglo-Saxon ; the apple tree is one of the 
 
I 68 APPLE 
 
 Roses. Botanical name is Pyrus Malus ; the latter is the 
 Latin for apple. Apples were known in Solomon's time ; 
 are largely a staple food of modern civilization. They con- 
 fuse science and show that the common people are more 
 discriminating than the botanists. The Standard Dictionary 
 gives a list of three hundred and twenty-four varieties, few 
 of which are in the botanies, where they are all Pyrus 
 Malus, and no attention paid to the difference, for example, 
 between a Baldwin and a Spitzenberg or a Nonesuch. 
 Apples are much exported to Europe ; cold storage preserves 
 them finely for market ; are most largely raised in the 
 Western States. 
 
 Kingdoms: Vegetable and mental, for they affect the 
 mind and senses. 
 
 Good: But not in the sense of wheat, barley, rye, rice 
 and dates. 
 
 Bad: Yes, when decayed, overgrown, fermented, worm- 
 eaten, rotten, used as sole food or without common sense. 
 
 Condition of eaters: They are for well people as relishes, 
 appetizers, and not specially for the sick, save in conva- 
 lescence. 
 
 Morphology: The beautiful skin is not easy to digest; 
 but the substance is made of protoplasm in cells which are 
 compressed together to a moderate degree of hardness in 
 the unripe and to a limited softness in the ripe ; these cells 
 have a nutrition, that is affected by pressure, even after 
 being picked and put in barrels ; this is shown by the facets 
 formed by the pressure of the barrel head ; the contour is 
 flattened, the skin is blackened as if there were rot beneath, 
 the touch is hard like a board in marked contrast to the 
 rest of the apple ; microscopical examination shows this 
 hardness to be due to amyloid or starch-like bodies , the 
 interesting part of this is, that amyloid bodies are found 
 
APPLE 169 
 
 in the first stages of fatty degeneration in man, which ill 
 is due, according to the English idea, to a retarded and 
 impeded circulation; the barrel head must have retarded 
 and impeded the osmosis of the ultimate apple cells by 
 pressure, so that here we have an artificial production 
 of apple fatty degeneration ; besides some specimens showed 
 globules and granules of oil, thus completing the said proof. 
 There are no firm, tough, connective fibrous tissues in the 
 apple substance, so that the raw, ripe apple can be eaten 
 and digested, while the process of cooking breaks up the 
 cells into homogeneous masses still more easy to digest; 
 further, raw, unripe apples are made edible by the changes 
 brought about in cooking. 
 
 Chemistry : Apples are mostly carbohydrate food like 
 starch, glue, gelatine, sugar. The protoplasm of the cells 
 change (as seen) into amyloid and fat. The basis is a 
 sugar, of which the juice is so full, that it ferments into 
 cider with a percentage of alcohol 5.81 to 9.5. In the 40's 
 the senior writer heard Ralph Waldo Emerson in a lecture 
 say : "Apples are great chemists to produce such fruit from 
 the soil and air." 
 
 Pippin, edible portion: water 85.3, protein .6, fat o.I, 
 carbohydrates 12.7, crude fiber 1.1, ash 0.2, calories 270. 
 See also p. 124. 
 
 Apples must be regarded as a sugar food, hence not to 
 be used before convalescence. The malic acid, C4, H6, O5, 
 is sweetish and not sufficient to build up normal tissue. 
 
 Physiology: Used in proper proportions, apples are a 
 biological food, easy to assimilate but not very nutritious. 
 They are rather relishes and are anti-scorbutic. They are 
 very reproductive, but bear best every other year. The 
 Baldwin is the best apple. They have always been a 
 favorite fruit. 
 
I/O APPLE 
 
 Diseases: In excess, they cause obesity and fatty ills, 
 diarrhoea, fibroid thickenings of intestines, catarrhs from 
 the reflex action of carbonic and other gases — alcohol to 
 partially intoxicate. {See Fermentation.) 
 
 Sole food: We do not know, but it cannot be very long. 
 
 Manifold food: As dessert, emergency food and in com- 
 bination with sugar and other foods in sauces, pies, pud- 
 dings, dumplings, apple butter, etc. 
 
 Cure: Relieves constipation by producing diarrhoea to 
 get rid of fermenting matter ; this is not ideal ; the con- 
 stipation should be relieved by increasing the amount of 
 nerve force. They also come in after the seven royal vege- 
 table kingdom foods and sparingly. They are too sugary 
 to cure much of themselves. In scurvy, apples are fine 
 and are preventative. They are good food for horses and 
 cattle whose digestive organs are better prepared for their 
 exclusive use than man's. Cider and vinegar are good for 
 liver complaints in some people; the vinegar acts on the 
 clogged livers while yet in others it hurts. 
 
 Head: Hardly a first-rate head food, as they do not have 
 mineral elements enough. {See Fermentation.) 
 
 Heart: Are not hearty food, though the heart may get 
 on with them, if not eaten to the fermentation point. 
 
 Eyes, bone, teeth, nails, hair: Apples alone do not have 
 such an abundance of mineral elements to make such. 
 
 How often used: In the season, with other foods, right 
 along if eater is healthy. 
 
 Action on intestines: Tendency to make them larger by 
 fermentation distension and partially paralyzing them by 
 the gases. The green apple colic in the small boy needs no 
 description here. 
 
 Heat: The fact that they are relishes more than food 
 shows that heat, while necessary, is not everything as food. 
 
APPLE 171 
 
 Some physiologists regard the heat of the body, aside from 
 slow combustion, to be due to phyto-chemical actions, as 
 when lime and water are combined in the mortar bed; but 
 the force does not come from the heat ; the heat comes from 
 the force more often; exercise warms and heats by the 
 very expenditure of potential force made actual ; a man 
 running a race does it by the force expended, but he could 
 not run if frozen, so that heat does predispose to the 
 exercise of force and to the functions of life, but it is a 
 mistake to lay the production of force to heat ; it is the 
 other way in actual energy ; heat is a form of motion as 
 Rumford pointed out, and carbohydrates furnish heat in 
 combination with oxygen of the air ; nitrogen has very 
 much to do with the force as we have heretofore noted. 
 If heat furnishes the force, why not feed an army on apples? 
 . Force: As relishes are useful as oil to the machine, but 
 not to afford power. 
 
 Climate: Apples are found on all the Continents; they 
 flourish best in temperate zones. 
 
 Customs: Have made apples a dessert as in ancient Rome 
 when supper was begun with eggs. Ethics have not been 
 so hard upon apples as on common flour. Probably apple pie 
 is the one most generally in favor. 
 
 Aesthetics: The bright rosy appearance is one great reason 
 of their fashionable use for dessert, while the palate music is 
 very attractive and appetizing. Red apples and green leaves 
 are so tempting to the tastes of boys that they cannot resist 
 stealing them even in the most protected places in New York 
 City. 
 
 Religion The Bible tells us that it was the aesthetic sight 
 of the apple that overcame Eve ; but apples have nothing 
 to do with religion now save the sin of stealing and thus 
 violating the eighth commandment, 
 
172 APPLE 
 
 Builder of tissue: As we have seen, they are not compe- 
 tent to build good tissues, and as they are largely carbohy- 
 drates, they make fat. 
 
 Skin: Has no bad effect save as to increasing the fat 
 underneath and possibly changing it from solid fat to oils. 
 
 Fermentation: Have long been known to ferment in the 
 alimentary canal when lodged. As said before, apple juice 
 easily ferments exposed to the air which is more or less 
 full of the alcohol and vinegar plants. No doubt these 
 yeasts are eaten with the apples and with other foods and 
 add their strength to those that are in the alimentary canal 
 all the while. When cider is distilled, cider brandy results 
 which is so powerful as to have the local name of "J erse > r 
 lightnfng," and no wonder, as apples are more fermentative 
 than the grains which whiskey is made from. (See Alcohol 
 and Fermentation.) 
 
 Parasites: Are subject to rot which is caused by a very- 
 delicate and minute mycelium of a fungus. It almost eludes 
 inspection, but the mycelia environ the cells and cause the 
 protoplasm to soften and turn black. It is probable that the 
 absence of suitable soil food is one cause, giving a weak 
 power of resistance to the parasitic fungus whose spores are 
 probably always present; a wet season helps the fungus as 
 fungi are killed by the sunlight. Then insects deposit their 
 eggs in the growing apple and the larvse are the worms 
 familiar to apple eaters. The alcohol and vinegar yeast 
 that collect in the skin are also vegetable parasites ; they are 
 useful in that apples that are left over are removed by being 
 turned into alcohol and vinegar to be dissipated in the atmos- 
 phere. Caterpillars and canker worms interfere with the 
 production of apples, sometimes destroying the crop and 
 giving man a hard fight to save this highly aesthetic fruit. 
 In this matter the labors of the United States Department of 
 Agriculture should be mentioned with highest praise. 
 
APPLE CELERY I 73 
 
 Intemperance: The amount of alcohol is so small in cider 
 that drunkenness is not often seen from it. Sweet cider 
 is used more on farms than in the liquor saloons. Hard 
 cider is good for the liver in some cases, but this is a medical 
 matter. The daily drinking of cider is not healthy. Indeed 
 when we consider how vinegar has ravaged the human race 
 (and cider vinegar is the most used) a terrible accusation 
 can be made against apple juice. 
 
 CELERY 
 
 It it food: Yes and no. It is a relish, a light assimilable 
 food, but not of itself enough to support life ; it promotes 
 appetite, zest and a desire to "lick again" substantial food, 
 inciting the spirit or desire for said food which otherwise 
 might cloy. It is named here as it is almost the only food 
 from the vegetable kingdom that is suitable for most cases of 
 chronic disease treatment, hence also its great value to the well. 
 
 Vegetable kingdom: An herb of the Parsley family, men- 
 tioned in the old Roman writings ; also used a long time in 
 France ; generally eaten raw ; formerly the root was eaten ; 
 now the stems are blanched by heaping the earth around, 
 which is done also to make them tender and crisp. 
 
 Mental kingdom: Certainly, as it charms the mind 
 through the eye, the palate, and its digestibility. 
 
 Good and bad: The test of ages has shown it to be good, 
 including modern observations in the morphology of the 
 blood and secretions ; in excess patients show effects in the 
 deterioration of the physical signs revealed by the microscope 
 and chemistry. But this is no objection, as common sense 
 confers wisdom enough to guide its use. 
 
 Condition of feeders: The strong point in the favor of 
 celery is that the sickest people can partake of it as a rule ; 
 it exceeds all other vegetable kingdom foods in this respect. 
 
I 74 CELERY 
 
 Morphology: Its structure is made up of soft tissues 
 whose crispness depends on the water in the cells ; the fibers 
 are not tough but fragile and run longitudinally ; their cellu- 
 lose appears plainly in the morphology of the bowel dis- 
 charges of the eaters. If the stalks have not been properly 
 covered by moist earth the texture is dense and hard to 
 digest; this process is called ''bleaching," as the chlorophyll 
 cells do not develop away from sunlight and thus the fleshy 
 whiteness of the stalks with a tinge of yellow seen en masse ; 
 there is nothing ghastly in the whiteness to repel, but it is 
 more like alabaster, thus keeping up its character as a 
 relish. 
 
 Chemistry: United States Government report: refuse 
 20, water 75.6, protein 0.9, fat 0.1, carbohydrates 2.6, ash 
 0.8, calories 70. It has not much sugar and hence its great 
 applicability. The seeds have an active medical principle 
 and aromatic oil, while the same oil is present to a less 
 extent in the stalks and give it its appetizing power. 
 
 Physiology: Celery acts on the body physiology by 
 stimulating nerve action that controls the digestion; its 
 mildness and surety are great recommendations ; its aromatic 
 oil acts on the nerve centers ; we know only the results 
 enough to repeat that celery is a physiological food of high 
 character properly used. 
 
 Disease: Used to excess, it will turn restored normal 
 morphologies of blood and urine back again to abnormal, 
 but there must be a gross violation of directions to do this. 
 Celery does not destroy tissues in fatty degeneration, but it 
 does not have elements enough to sustain the wear and tear 
 of active life, and yet its agreeing with diseased conditions 
 so well is a great commendation. Celery has been supposed 
 to cause epileptic fits or aggravate them. This might be 
 from over-use. (Parr.) 
 
 Sole food: Not positively known but not long. It feeds 
 
CELERY 175 
 
 ducks right along, but they get other food, and must eat 
 many infusoria that are in the waters they inhabit, as shown 
 by the movements of the bills and their peculiar sifting 
 powers. 
 
 Multiple food: Yes, though usually eaten raw and not in 
 combination save in salads. It is sometimes baked or stewed. 
 
 Cures: It certainly does and must be regarded by physi- 
 cians as one of the kings of the vegetable kingdom. It can- 
 be used before wheat, rye or rice in the treatment of 
 advanced cases of chronic disease. This is saying a great 
 deal. 
 
 Head: By exciting the sympathetic nerves the voluntary 
 head nerves are helped. Acting negatively it is a good 
 brain food, as nothing disturbs the cerebral voluntary 
 nervous system so much as difficult stomachic and intestinal 
 digestion. 
 
 Heart: So far as it furnishes nerve food it is good for the 
 heart, like many aromatic diffusible stimulants, but not 
 equal to wheat or beef. Cardiation could not be kept on 
 celery as sole food, but as one that makes us "lick again." 
 
 Eyes, bone, teeth, nails and hair: Not good except indi- 
 rectly as a relish, as it has too much carbohydrates. 
 
 How often used: Very often in proper way as a relish. 
 
 Heat: Some, but not enough for cold weather. It may 
 produce heat by stirring up the digestive functions to greater 
 work than otherwise, or it may act as an "oil to the machine'' 
 and thus make the body systemic run easier and saving up 
 the forces, heat, etc., for use in other work. 
 
 Force: None, save indirectly or reflexly. As it promotes 
 the appetite for meat, wheat and other forceful or hearty 
 foods then it must promote actual and potential energy, 
 but much as we esteem celery we would not undertake to do 
 a hard day's work on it alone. Possibly in the aromatic 
 oil of celery there may be the dynamic nitrogen. 
 
I 76 CELERY 
 
 Climate: Temperate zones are for celery; most used in 
 cold weather, though eaten all the year around; it does not 
 stand keeping in warm weather, but in the winter, celery 
 is sent in barrels all over the United States from the Dutch 
 settlements in Michigan. 
 
 Customs: Have made it a fashionable food, not seen much 
 on the tables of the poor, though it. is easily raised and well 
 might be. 
 
 Aesthetic: In the gracing of the tables of banquets, 
 among the glassery, the cutlery, the gold and silver plate, 
 the art of the confectioner and the general architectural 
 production of the cuisine, celery is never out of place. The 
 mere sight makes the mouth to water with the salivary and 
 parotid secretions that said glands pour forth preparatory to 
 digestion, even before a particle of food is eaten. Then the 
 mild, aromatic, nutty order is also music to the nerves of 
 smell and adds to the excitation of the whole body systemic 
 to be ready for its aesthetic food. 
 
 Religion: Celery is allowed on fast days in the Latin 
 Churches ; otherwise its relations to the world's religions are 
 not marked. On Thanksgiving, always accompanies the 
 indispensable roast turkey. 
 
 Builder of tissues: Not directly, but indirectly, for its 
 use causes more tissue building food to be eaten and assimi- 
 lated. 
 
 Skin: No special action. 
 
 Fermentation: None if properly used and when im- 
 properly used it does not ferment badly, hence its capability 
 of use in cases of disease ; there is not much yeast in it, or if 
 there is, it does not take hold; it always resists quite well 
 the action of the alimentary canal yeasts; this, is probably 
 due to the little sugar in its composition. 
 
 Parasites: Not many if properly washed and cleaned; 
 
CELERY OAT I J J 
 
 rather than decay like grapes, it wilts and becomes flabby, 
 loses its crisp bite and is not beautiful. The great trouble is 
 in its not being properly bleached, thus making it tough, 
 rankly medicinal and unaesthetic. It may be boiled in water 
 or steamed, as we do other vegetables, which raw are not 
 digestible, but cooking destroys the tine qualities as food. 
 
 Intemperance: Not very often and when existing, is of 
 a mild type. It must be used with common sense as there is 
 danger in all foods of eating to excess. 
 
 OAT 
 
 Virgil mentions it and it has been used for horses and 
 man so long that that its place of origin is unknown. In 
 modern times it has been particularly the food of the Scotch 
 and the North Irish. Oats afford sufficient nourishment to 
 the Highlanders who are the most vigorous people in the 
 world. (Parr.) But this may be in spite, not on account 
 of oats. "John Mayn in the first book of his history of 
 Scotland contends much for the wholesomeness of Oaten 
 bread ;" Burton, Anatomy of Melancholy. To-day adver- 
 tisements abound for prepared oat foods as superior to 
 wheat, the royal grain. Parr puts oats as inferior to rice and 
 wheat. The conventional idea is the opposite. In our 
 opinion oats make work for the physicians in coughs, colds, 
 catarrhs, all of which indicate a lowered state of vitality 
 among indoor eaters. Outdoor eaters in mountain air where 
 exercise is essential to life keep the downward peristalsis 
 in motion and make very much more out of oats than seden- 
 tary people; if their oaten meal does not digest, it is not 
 retarded in the alimentary canal to ferment. 
 
 Organic and inorganic: There is more silica in oat meal 
 than in wheat ; there is less gluten, hence its dough does not 
 
178 OAT 
 
 readily aerate (vesiculate), is heavier and harder to digest; 
 yeast does not readily raise oat dough and hence the heavy, 
 soggy bread. This is due to an excess of inorganic matter. 
 
 Vegetable kingdom: Avena Sativa, a grass, two to four 
 feet high with an excess of mineral matter as compared with 
 wheat. 
 
 Mental kingdom: It has influence on brains; the Scotch 
 are a brainy people, and then on the other hand its hard 
 digestion produces acute ataxia, dizziness, dreams, false 
 ideas, bad temper, reeling as if drunken; catarrhs of the 
 head produced by oats are subversive of intellectual and 
 mental capacities. To test this let a doubter live on oat 
 meal, as sole solid food for ten days if he can, and then 
 bring up his objections. 
 
 Good: For Highlanders in mountain air, work and life; 
 for horses and cattle and for sellers of oat meal 
 
 Bad: For those who are indoor workers, mountain and 
 forest airless, who have a plenty of wheat food to fall back 
 on which costs less, is far better and has been proven by long 
 civilized and uncivilized use to be the king of grains ; it is 
 bad to use a food when better and cheaper food can be had 
 which can be made into peerless bread, easily masticated, 
 digested and assimilated (without gases of fermentation), 
 that takes less force to introduce into the system and when 
 there, gives more force to use in internal and external life. 
 
 Condition of feeders: As already seen, oat meal has been 
 eaten successfully by the North Irish and Scotch. They 
 thrive in spite of it. It was told in Glasgow that the weak 
 babes died on oat meal, when the tough ones survived. This 
 weeding process may explain the hardness of the High- 
 landers on oats, but it is against the political economy which 
 strives to save all lives possible and lower the death rate of 
 the commonwealth ; as has been hinted, outdoor severe labor 
 in mountain or forest air confers a digestive power ; open-air 
 
OAT 179 
 
 laborers can digest oat meal, but there is evidence to show 
 that it is a very poor food for common mankind in civiliza- 
 tion. It takes a very strong constitution to thrive on oats. 
 
 Morphology: Common white oat: I, cooking showed by 
 polarizer; 2, germ like wheat only larger and frailer; 3, 
 aleurone cells rounder than those of wheat ; separate with 
 large clear interspaces, one empty like an Arcella ; 4, another 
 aleurone set of cells, only cuboid and smaller ; 5, large masses 
 of clear protoplasm ; 6, oil globules ; 7, shovel shaped paren- 
 chymatous cells; 8, tegument; 9, starch grains were mostly 
 1 -3000th inch in diameter ; 10, ordinary sized starch. 
 
 Chemistry. See page 124. The silica is present in 
 unusual quantities. The gluten is small as compared with 
 wheat. Prof. J. P. Norton's analysis gives 2.24 per cent, 
 sugar, 6.55 per cent. oil. Vogel gives 8.25 per cent, sugar and 
 2 per cent. oil. The decomposition of oats in the alimentary 
 canal is largely due to silica, oil and sugar in excess ; the 
 last fermenting readily and the whole hard to assimilate. 
 Horses and cattle contend with oats better than man. Let 
 them have them. 
 
 Physiology: American experiments made on four men 
 by feeding oat meal porridge, with butter, pepper and salt 
 used as relishes resulted at the end of eight days in flatulence, 
 constipation, windy stools. 
 
 Disease: These experiments further continued up to 
 thirty days; the constipation, flatulence and colic were pro- 
 gressively increased, sore bowels, heads affected by dull and 
 morbid dreams, ears ringing and vision defective, prickling 
 feet and hands with later numbness and difficult walking, 
 palpitation of heart, difficult breathing, swollen glands, 
 fever, urine scanty and finally the constipation changed to 
 diarrhoea. {See Fermentation.) 
 
 Sole food: Less than eight days physiologically, thirty 
 days pathologically. 
 
I 80 OAT 
 
 Manifold food: No, save with water, milk, butter and 
 salt. 
 
 Action on blood and secretions: The sick having had the 
 normal morphologies restored, oats will devolute it back 
 again ; oats are a predisposing cause of "colds ;" they are the 
 breaking up plow in the fallow field to make it suitable for a 
 crop; no one sows grain on an unplowed field, so drafts of 
 cold air on a human soil that has not been prepared by the 
 breaking down plows of bad food, or good food, badly used, 
 have no effect. Oats cause catarrhs of the air passages by 
 weakening them through dyspepsia and cold air drafts 
 do the rest. There are strong constitutions that cope with 
 the bad effects of oats. 
 
 Cures: Not in our experience. 
 
 Head, heart , eyes, intestines: See paragraph Disease. 
 
 Hair, nails, teeth and bones: No doubt these may be good 
 in constitutions existing in spite of oats, but man should live 
 on account of his surroundings. 
 
 Heat: The fever noted under Disease was not healthy 
 but due to nature's violent efforts to expel an irritating food. 
 
 Force: The experiments noted under Disease show that 
 on the tenth day the sole oat eating men were tired and 
 well they might have been from the alimentary canal dis- 
 turbances and disease using up their force, so that they had 
 hardly enough to run their bodies. Here is the great objec- 
 tion to oats ; they take so much force to digest that they 
 cannot confer force equivalent to that from wheat; it also 
 explains the statement that the tough Scotch babes only 
 survive. People can get force to contend with outside obsta- 
 cles, but when inside obstacles are added it takes the toughest 
 to live. 
 
 Climate: Mountain air is the only clime for oats. Cus- 
 tom: Peculiarly Scotch. 
 
OAT PEACH l8l 
 
 Aesthetic: Not much, for oats rarely ever figure on the 
 menu of banquets. Religious aspects: None. 
 
 Builders of tissues: In those tough enough to digest them 
 they are good builders, but not equal to wheat. 
 
 Skin: Good, if digested. 
 
 Fermentation: Notoriously fermentative ; said American 
 experiments read as if the men were intoxicated, and had 
 acute locomotor ataxia, another name for drunkenness. 
 
 Parasites: A dealer says that oats used for horses are 
 usually not kiln dried, but those used for oat meal are ; were 
 it not for this latter the meal would sour. 
 
 Intemperance: Do not think that people would eat oats 
 as rum ; it has been said that the Scotch were of necessity 
 forced to eat oats ; this, if true, looks little like intemper- 
 ance. Some think an abdomen full of food is a type of 
 dietetic bliss, but the foregoing shows too much distention 
 and disaster. Perhaps the lack of food in oats make Scotch 
 whiskey so much prized in Scotland, and thus it tends to 
 intemperance. 
 
 PEACH 
 
 It is largely used raw and cooked in America, where they 
 are said to be in best perfection ; the consumption is enor- 
 mous ; came from Persia originally and the name of the tree 
 shows its origin, Persicum Malum, Amygdalus Persica. 
 They are mentioned by Pliny and must have been known to 
 the Romans. Wood and Bache say peaches are among the 
 most grateful and wholesome of our summer fruits, and 
 people endorse this. In the treatment of Bright's disease 
 when the urine may have been brought to normal, peaches 
 are allowed. 
 
 Organic: vegetable kingdom: This goes without saying. 
 
I 82 PEACH 
 
 Good: Yes. Bad: When eaten before or much after 
 ripeness or if undeveloped or preyed on by parasites, or out 
 of season. They do not keep well and are liable to decay. 
 We write of normal peaches mostly. 
 
 Condition of eaters: Peaches agree with the normal man, 
 also can be partaken of by the sick in moderate quantities; 
 their beauty and blushing grace stimulates a clogged, weak 
 or flagging appetite so that they pave the way for more solid 
 foo4, which before the peaches were eaten could not be taken. 
 They agree with all ages above the toothless babe. 
 
 Morphology: The tissues are when ripe, soft, luscious, 
 easily separated, digestible ; the seed is a large, dense cellular 
 organ that is commonly called a stone; the cellulose tissues 
 about the stone are dense ; the substance of the peach is made 
 up of large, irregular oblong cells of protoplasm, colored 
 and uncolored, with spiral tissue ducts for circulation. The 
 skin is like felt; inside dense connective fibrous tissues are 
 found, while the outside is covered with beautiful long 
 wooly hairs in great numbers. Between the hair bases are 
 stomata for air circulation. There are also glands to secrete 
 the perfume, bouquet or aroma which in a full and normally 
 ripe peach appeals to the spirit through the organs of smell 
 in a volatile oil comparable to the attar of roses. 
 
 Chemistry: Prussic acid is found in the kernel meat and 
 in the leaves, flowers and bark of peach trees ; the paren- 
 chyma is rich in sugar which is in the same group as liver 
 and muscle sugar ; the mineral matter is small ; it is inter- 
 esting in this connection that the prussic acid is not found 
 in the peach substance eaten by man, as the same is a deadly 
 poison. 
 
 Physiology: They are a physiological food in natural 
 condition and dried. Physicians rarely, if ever, have cases 
 to treat who have been made ill from eating peaches, if 
 sound and properly eaten. They agree with the intestinal 
 
PEACH 183 
 
 and stomachic glands when fed in season; the bowel dis- 
 charges show they are easy to assimilate, leaving little debris ; 
 no substance cells to run through the bowels ; in this respect 
 they stand at the head of all food, for wheat and beef often 
 pass through partly or not at all digested. Of course the 
 skins, or spiral ducts and hairs go through unchanged, being 
 made up of cellulose, which resist bowel changes and are 
 harmless unless they enclose and envelop soluble food, so it 
 cannot be got at in the downward peristalsis. The aromatic 
 oil of the peach acts as a relish. 
 
 Disease: Peaches not over-eaten and sound, do not pro- 
 duce sickness, much less organic disease to which pathology 
 is much restricted, but here we use it in the broad sense. 
 They are not destructive of tissues, as conventionally used. 
 
 Sole food: We do not know. A problem for our Govern- 
 ment specially, as it has done so much for the peach culture. 
 
 We would say that peaches could not be solely lived on 
 long. 
 
 Manifold food: Yes, generally as dessert, but their large 
 sale from street, railroad and fruit stands, show they are 
 eaten much between meals as refreshment or emergency 
 food. They are also used dried to make pies or sauce to be 
 eaten with the more substantial bread and meat of a meal 
 as appetizers ; but usually they are eaten raw, because 
 naturally they are soft enough for easy digestion, and cook- 
 ing dissipates the perfume or natural cologne by the heat; 
 also removes the coolness of peaches, which is so grateful 
 during hot weather. Still we must class it as a manifold 
 food, because while generally eaten quickly, it is ushered 
 into the stomach with other foods. 
 
 Cures: Preserved peaches come under this head; eaten 
 by a sick man who was progressing nicely, the next day he 
 had a head cold, with sneezing which lasted but a short 
 time, and disturbance of the heart at night. The sugar did 
 
1 84 PEACH 
 
 this by fermenting in the bowels. They have a place in 
 convalescence as they promote appetite and neutralize some 
 digestive disorders. They act on the sick glands as if they 
 were what said glands craved.* 
 
 Head: Good when eaten in season and properly; tend to 
 sooth and satisfy the bowels and thus help the brain indi- 
 rectly. 
 
 Heart: Likewise; the volatile oil and a non-volatile oil 
 that .corresponds to oenanthic ether and oil of wine, such as 
 are found in fruit essences, strengthen the heart, as the oil of 
 wine is a most admirable heart stimulant ; it is an essential 
 of Hoffman's Anodyne, a remedy which was gotten up 
 before 1720, and is about the only thing that now remains 
 of all the inventions of its inventor. Some peaches remind 
 of the nitrite amyl used for the heart. 
 
 Eyes: Good for them as they digest well and are not too 
 sweet. 
 
 Bone, teeth, nails and hair: Not specially good from 
 absence of mineral salts. 
 
 Intestines: Not being very fermentative they agree well. 
 
 How often used: Throughout the season daily, unless 
 some idiosyncrasy prevents ; but not daily out of season in 
 preserves or in cans, mainly because of the excess of cane 
 sugar used to keep them. 
 
 Heat: Though a cooling fruit, their carbohydrates must 
 furnish heat fortunately in small quantities. 
 
 Force: Furnish some force directly and indirectly by 
 saving it through the digestibility. An army fed on peaches 
 alone would not endure marches or battle long. 
 
 Climate: Peaches grow best in temperate climes. Being 
 perishable they are consumed mostly raw and comparatively 
 
 * Here it may be said, strong cravings of appetite (not alcoholic) must not 
 be disregarded by medical attendants. They are sometimes nature's calls, even 
 though unreasonable they may be. Peaches can be allowed when craved, in al- 
 most any acute diseases in moderation. 
 
PEACH 185 
 
 near where they grow, save when put into cold storage, fixed 
 or moving, where they can be kept good for a long period 
 of time. Are not a good food for cold climate. 
 
 Natural: Yes. Fortunately, customs and ethics have not 
 crucified them to serve some whim. They are to be prized 
 for this ; foods that are natural should have the preference, 
 other things being equal. 
 
 Aesthetics and fashions: The soft, velvety blooming 
 peach is an emblem of peerless beauty. Here peaches 
 trench on to the spiritual kingdom and stir the soul. There 
 is no fashionable entertainment of the musics of the ear, eye, 
 taste and smell in which peaches may not have a place in 
 their season. 
 
 Religion: They are not mentioned in the Bible nor for- 
 bidden on fast days in the Latin Church. 
 
 Builders of tissue: Fat, connective, fibrous or glue tissue, 
 but not those requiring much mineral matters. 
 
 Skin: Peaches have no effect on skin, save to keep it sup- 
 plied by furnishing fat to the sebaceous follicles. 
 
 Fermentation: Peaches are perishable with decay that 
 follows, after ripeness, in other words they rot and perish by 
 the alcohol and vinegar yeasts. 
 
 Parasites: Yeasts and the Puccinia, a fungus which 
 attacks the peach tree, constitute the chief vegetable hangers 
 on. Peaches also suffer from insects as bees, hornets, wasps, 
 and from birds as animal parasites. 
 
 Intemperance: Never heard of any one being poisoned 
 by them. This is worth note because of the prussic acid in 
 stone and other parts of the plant. We must qualify our 
 statement as to peaches being wholly a natural food ; peach 
 cider in the South is largely made by cutting up the fruit and 
 running it through a press ; this cider is much sweeter than 
 that of the apple and people easily are drunken on it ; a peach 
 brandy is distilled from peach cider, which is much more 
 
1 86 PEACH — TOMATO 
 
 intoxicating than whiskey ; peach vinegar is not so good as 
 apple vinegar because it is too sweet; it might suit for the 
 table but not for pickles ; it is necessary to make peach cider 
 immediately because of decay. 
 
 TOMATO 
 
 The tomato is very commonly used in the United States 
 in their season raw and cooked; at other times canned. 
 Tomatoes or Lycopersicum esculutum belong to the Solanum 
 or deadly night-shade family of which Pliny mentions only 
 the Bitter Sweet or Dulcamera. Potatoes or earth apples, 
 as the Dutch call them, are included in this family. South 
 America is the place of origin of the tomato, next sent to 
 Europe during the early part of the eighteenth century, 
 where they were introduced as "Love Apples ;" they are ber- 
 ries corresponding to the potato berry. 
 
 Relation to mineral kingdom: Not much, as ash is in 
 minimum. 
 
 Mental kingdom: Tomatoes are here, as their physical 
 aesthetic beauty attracts the eye and their coolness and zest 
 affects the mind through the palate ; if they were less 
 aesthetic they would be less eaten. The name "Love Apple" 
 suggests it place in the mental kingdom. 
 
 Good: When used as a relish in disease or secondary 
 food in health. Bad: When used intemperately or in an 
 unhealthy condition. 
 
 Condition of feeders: The sick use them as a relish, as 
 the sight of tomatoes may stir their souls to desire to eat ; 
 the well may use them freely. 
 
 Morphology: The substance of ripe, normal tomatoes 
 is made up of soft intra-cellular tissue elements, so tender 
 that they may be eaten raw like a common apple ; generally 
 there are empty cavities lined with cell substances like jelly 
 
TOMATO 187 
 
 or mother of vinegar; deeper are tough ceils and fibers, 
 while the skin is not so tough but that it can be eaten with 
 moderate impunity. 
 
 Chemistry: United States Government report: water 
 94.3, protein 0.9, fat 04, carbohydrates 3.9, ash 0.5, calories 
 105; mainly carbohydrates and minerals (water). 
 
 Physiology: They digest readily and furnish anti-scor- 
 butic matter to prevent scurvy, but their main use is a relish 
 and to give an aesthetic setting to the table and the eye. 
 
 Disease: It has been claimed in England that the increase 
 of cancer was caused by eating tomatoes raw and canned; 
 this is not the experience in America; taking the defini- 
 tion that cancer is "tissue under mob law" there might 
 be some foundation for this statement, for if the tissues are 
 not under the unwritten law of our constitutions that makes 
 us develop normally, then we must expect abnormal develop- 
 ment or death and the tissues developed out of place and 
 proportion as found in cancer; the multiple form of cancer 
 elements show that its tissues are like mobs in the body 
 politic ; if people lived on tomatoes largely we should expect 
 disease of the tissues, because tomatoes have not food ele- 
 ments enough to maintain the body in health, but we should 
 not single out tomatoes above other relish foods, for we 
 should consider that asparagus fed solely would cause cancer 
 or some other disease of tissue substance in a few months. 
 But if tomatoes are used as a relish they would not so 
 impoverish the biological powers of the body systemic as to 
 allow their charges to rule over them as in a mob. When 
 we consider that cancer was known to the ancients and 
 treated of by Hippocrates, Galen, Paulus iEgineta, Cullen, 
 Pearson and others, thus prevalent long before tomatoes 
 were eaten, it is rather late in the day to single them out 
 as its chief cause in England, any more than as we have 
 suggested. 
 
1 88 TOMATO 
 
 Sole food: We know of no experiment; probably not 
 longer than ten days. 
 
 Multiple food: Tomatoes are for the main part eaten 
 alone raw with pepper, vinegar, salt and oil ; they are also 
 cooked, usually in water and flavored with butter, etc. 
 Tomato soup is made of stewed tomatoes in clear beef 
 stock. Tomato sauce or ketchup or catsup is a relish mixed 
 with spices, originally an East India pickle. South Sea 
 Island cannibals used to eat them with human flesh. They 
 are generally used in connection with other foods, so they are 
 sure to be manifold when in the stomach. 
 
 Cures: Only as a relish or as anti-scorbutic in scurvy 
 and hemorrhagica purpurea. 
 
 Head: Hardly, save as a relish to stimulate the appetite 
 and desire for food. Not much nerve food in them beyond 
 this. 
 
 Heart: Not hearty, save in a spiritual point of view 
 through the eye and palate ; still their absence of easy fermen- 
 tation makes them a desirable relish in heart diseases which 
 are better treated the less gas there is in the alimentary 
 canal. 
 
 Eyes, bone, teeth, nail, hair: No, have not mineral 
 elements enough for good work here. 
 
 Intestines: On the whole good, as they do not ferment 
 readily. 
 
 Heat: Abound in heat, though not enough for cold 
 weather. 
 
 Force: No, save as a relish, causing to "lick again" force 
 conferring food. 
 
 Climate: Hot and temperate climes are the places for 
 tomatoes, save as catsup. 
 
 Natural: Custom has not decreed tomatoes to be deprived 
 of some of their most important constituents. 
 
 Aesthetics and fashion: Their redness is very beautiful, 
 
TOMATO — PRUNE — PLUM 1 89 
 
 as whiteness is with flowers; the fashionable menus include 
 tomatoes; their decided color makes a fine contrast to the 
 whiteness of the table linen and silver. There are white 
 tomatoes which contrast well with other foods, but they are 
 rare. 
 
 Religion: Not mentioned in the Bible, nor are they 
 tabooed by any religion as far as known. 
 
 Fermentation: Tomatoes are not bad fermenters in the 
 alimentary canal. The. digestive organs are generally able 
 to cope with them and they are not so often as other foods 
 left to be preyed on by the alcohol and vinegar yeasts. It 
 is probable also that tomatoes exosmose through the walls 
 of mouth, gullet and stomach so readily that there is not 
 much of them left to be digested in the intestines. 
 
 Parasites: Animal parasites : (i) fruit worm, bole worm ; 
 (2) tomato sphinx, five spotted hawk moth (Protoparce 
 celeus) ; (3) its larvae tomato worm that devours the foliage; 
 (4) another tomato worm like (3). As to vegetable para- 
 sites, tomatoes resist them until they are over-ripe, thus 
 exemplifying the general law of death dealing vegetable- 
 parasites the vitality of whose hosts must be lowered ere 
 they can be preyed on. 
 
 Intemperance: Never knew of a case with tomatoes either 
 in eating or in intestinal brewing of alcohol. Relishes are 
 not apt to be used intemperately, as they cloy and clog the 
 appetite. 
 
 PRUNE— PLUM 
 
 Plums dried are prunes. They are mentioned by Virgil. 
 Come from Asia Minor it is said ; in modern times from the 
 south of France ; but now better prunes are from California, 
 where they are cured by the climate. In France, prunes are 
 partly dried by artificial heat, completed by the air. Are 
 
I9O PRUNE — PLUM 
 
 extensively used as food. The undried or raw plums arc 
 much eaten in their season. On the east coast of New 
 England there are many beach plums, small and rather 
 bitter, which are used for sauce. There are over three 
 hundred varieties of plums. Are used for the confection of 
 senna. (United States Pharmacopoeia.) 
 
 Vegetable kingdom: Grow wild on small trees, also much 
 cultivated. 
 
 Mental kingdom: Possibly as relishes stimulating desire 
 for food, being "very fair to look upon." 
 
 Good: In their place. Bad: If abused. 
 
 Condition of feeders: Feeble people who need appetite 
 stimulated ; convalescents ; those who seek confections. 
 The/ come in well in cases of chronic diseases where there is 
 constipation and when the patient has gotten over the worst 
 stages. It is one of the first vegetable foods after a strict 
 animal food diet. 
 
 Morphology: The substance or parenchyma is loose, lus- 
 cious and easily broken down ; large oval cells with clean walls 
 inside, from which comes a clear protoplasm, with centrally 
 amoeboid granulated protoplasm stretched like a big spider 
 with legs or processes touching the concavity of the peri- 
 phery with amoebic irregularity, and if you take the right 
 stage of ripeness, manifesting most admirably the automobile 
 movements of active protoplasm, equal to, if not excelling 
 those of the protoplasmic cells of watermelon. There are 
 connective fibrous tissues and spiral cellulose ducts. The 
 pit or stone is made of dense woody tissue, like but not so 
 hard or pitted as peach stones. The meat tastes of prussic 
 acid and is not used. Plums are not very sweet. 
 
 Chemistry: Uncrystallizable sugar (glucose), malic acid, 
 which gives the sourish taste and mucilaginous matter; 
 crystallizable sugar has been obtained from prunes equal 
 to cane sugar. See page 124. 
 
PRUNE — PLUM 191 
 
 P nineties and prunellas. One is a small French plum and 
 the other a superior French plum, whence the stone and 
 skin have been removed. 
 
 Physiology: Laxative and nutritious; easy to digest 
 anatomically and chemically ; mild in action and hence grate- 
 ful to the moderately ill or sick. 
 
 Disease: If too largely taken in a debilitated state of 
 the digestive organs, they cause flatus and griping in stomach 
 and bowels ; are not destructive of tissue, but if too long 
 used might produce enlargement and thickening of the 
 bowel walls and colloid or gluey discharges from the intes- 
 tinal glands. With common sense this can be avoided. 
 
 Sole food: Not long probably, as they will purge and 
 have not elements enough to sustain life normally. 
 
 Multiple food: Prunes and plums are used as desserts and 
 hence even if eaten alone are mixed with other foods. 
 Prunes are generally cooked with water and sugar and used 
 as sauce. The California prunes are sweet enough without 
 sugar and are more nutritious. Plum broth contains plums 
 and raisins ; plum cake has no plums but raisins and dried 
 currants ; plum pudding is made of flour, suet, raisins, cur^ 
 rants, spice and spirits ; plum pies first of plums, second of 
 raisins and currants. Plum porridge is made by mixing 
 raisins, currants or plums with flour. 
 
 Cures: Not directly but indirectly by satisfying the 
 cravings for botanic food in patients who ought not to eat 
 it liberally. It is a safe food to venture on and being sepa- 
 rated, that is in small bodies about an inch long, they can 
 be counted off by numbers, i.e., four to six prunes being 
 often all the sick can bear. If more the disturbance comes. 
 
 Head: Not much, save as stimulating the soul to desire 
 food. 
 
 Heart: Taken moderately, yes; immoderately, no; this 
 because of flatus. 
 
19^ PRUNE — PLUM 
 
 Eyes, bone, teeth, nails, hair and muscles: Mineral ele- 
 ments not sufficient. 
 
 How often used : As a relish they can be used a long time 
 satisfactorily. 
 
 Hejat: We have never known prunes to be used to make 
 the body hot ; the purpose has been to cool. In Arctic zones 
 if they could be had it is very doubtful if prunes would 
 replace train oil or fat meat as heat producers. 
 
 Force/. No relish has much force which includes much 
 more than heat. Like tomatoes, we have known plums so 
 plenty as not to pay for gathering to be used as farm 
 laborers' food. They might do for herbivora. 
 
 Climate: Warm and temperate. 
 
 Natural: Prunes lose the pits and may lose the skins, 
 but the interstitial and interhistological water is the real loss, 
 and this may be deemed natural (as in California). Plums 
 are a natural food having no artificial admixtion. 
 
 Aesthetic and fashionable: Plums are damask blue, green, 
 white, and their bloom is fully up to the aesthetics of the 
 eye and stir up the soul to zest for eating. Plums set off a 
 table in good form. In their season, plums will grace the 
 most fashionable banquet. 
 
 Religion: No connection. 
 
 Skin: Healthy. 
 
 Fermentation: In Germany there is obtained a kind of 
 brandy which in some districts is largely consumed. Of 
 course no gas can come from eating plums and prunes save 
 from the fermentation, but the above instances are not 
 common because of the sparing use. They are rather to be 
 commended for their general freedom from fermentation in 
 proper use. 
 
 Parasites: Plums are subject to the vegetations of decay 
 after ripeness ; before ripeness they may be affected by a fun- 
 
PRUNE PLUM — LEMON 1 93 
 
 gus; the plum curculia (Conotrachelus-nenuphas), an Amer- 
 ican wevil ; a beetle of the family that also preys on the apple 
 and quince; the wevil anthonomus prunicida or ''plum 
 gouger" is highly destructive to trees in the Mississippi 
 Valley; plowrightea morbosa is the fungus that produces 
 prune knot; plum moth (Grapolitha prunivora) injures 
 plums. 
 
 LEMON 
 
 The lemon is classed among food relishes ; comes from 
 Asia and is a tropical and subtropical fruit of the aurantiae 
 or orange family ; the citra medica. There are three kinds : 
 
 1, citron; 2, lemon; 3, lime. 1, Citra medica of Risso, fruit 
 large, sometimes six inches long. The inner skin is white, 
 very thick and spongy; nine or ten compartments filled 
 with oblong vesicles contain juice the same as lemon juice. 
 
 2, Citra medica of Linnaeus is the common lemon. 3, Limes 
 or Citra aeris of Miller; juice very acid; useful for all pur- 
 poses of lemons. According to Risso and Porter there are 
 169 varieties: heads as follows — 1, sweet orange; 2, bitter 
 and sour oranges ; 3, bergamots ; 4, limes ; 5, shaddocks ; 6, 
 lumes ; 7, lemons, and 8, citrons. 5, Shaddock citrus de 
 cumana, so called because brought to America by Captain 
 Shaddock (Standard Dictionary), are sometimes eight 
 inches in diameter and are much in demand as grape fruit. 
 They are not a food but a physic. 
 
 Lemons go back in history to the second century, and if 
 Tappuah, as some say, is the same as citron, the lemon was 
 well known before 1450 B.C. Pliny mentions them. 
 
 Vegetable kingdom: Yes. Mental kingdom: Yes, as a 
 stimulant to the mind. 
 
 Good: Yes. Bad: Rarely; we have given harmlessly a 
 
194 LEMON 
 
 pint and a half of lemon juice in one day ; they disagree 
 rarely in certain people. 
 
 Condition of feeders: Lemons may be given to all ages, 
 even babes, and are rarely prohibited in disease. 
 
 Morphology: The orange family are all remarkable for 
 the size of the ultimate cells of the inner structure, which 
 probably are the largest in the animal or vegetable kingdom ; 
 they are easily visible to the naked eye and separable into 
 single massive cells of protoplasm. The lemon pulp is easy 
 to separate into eight wedges with straight edges but 
 rounded at the back ; so are oranges. The structure is loose, 
 the fibrous tissue is weak but stronger in lemons than in 
 oranges ; further studied is found to be very delicate and 
 transparent. The juice of the lemon contains free oil in 
 drops and amoeboid masses ; minute particles, possibly oil 
 in division ; very delicate substance cells ; crystals of raphides 
 (consolidated into masses like cystine) which polarize 
 light ; while the fibrous tissues do not. The lemon is a 
 good organ to study tissues on. Usually the juice alone 
 is taken and the fibrous tissues rejected in diet. 
 
 Chemistry: United States Government report: refuse 30, 
 water 62.5, protein 0.7, fat 0.5, carbohydrates 5.9, ash 0.4, 
 calories 145. Lemons contain six to eight per cent, citric 
 acid ; four grammes in a large lemon ; other constituents : 
 gum and sugar 1, potassium 44.34, lime 7.61, phosphoric acid 
 7.56 per cent. Dr. Austin Holden. The free oil gives flavor. 
 The rind is full of aromatic oil. 
 
 Physiology: Refrigerant, making an agreeable and 
 refreshing beverage in lemonade, lemon juice, sugar and 
 water. Used as a remedy in rheumatism, especially cystinic 
 variety. In some forms of rheumatism, not cystinic, lemon 
 juice accentuates the disease, thus emphasizing the value of 
 the microscope in blood morphology. (See Beef and Uric 
 
LEMON 195 
 
 Acid.) Lemon juice is a cure for oxaluria; is also good 
 for biliousness. It is remarkable that of all vegetables in 
 disease it is the best borne. This age is fortunate in being 
 so well supplied with lemons. 
 
 Sole food: The citric acid, its chief constituent, could 
 sustain life but for a limited time. 
 
 Multiple food: Necessarily yes, as they are relishes and 
 well named, because the juice from the lemon makes one 
 not only "lick again" but many times. 
 
 Disease :T)oes not produce as a rule except in certain ropy 
 conditions of the blood. 
 
 Cures: It aids in helping to get down food in difficult 
 cases when the patient turns against it and has to fight to 
 live ; is anti-scorbutic ; also see Physiology. 
 
 Head and heart: Good only in awakening feeling for 
 food and in relieving the blood of oxalate of lime and 
 cystinic rheumatism. The more crystals in the blood stream 
 the more difficult it is for the blood to flow and hence harder 
 for the heart and the easier for diseases of function and 
 tissue to occur. 
 
 Eyes: Not much, save in clearing the blood stream from 
 crystalline bodies, which by their retarding or impeding 
 the circulation of the eye renders its fatty degeneration 
 more possible. 
 
 Bone, teeth, nails, hair, muscles: It is not a builder of 
 such tissues. 
 
 Intestines: Good, by stirring up the liver and keeping it 
 at its work, also for the prevention of scurvy; lemon juice 
 is a great anti-scorbutic. 
 
 How often used: Lemon juice can be used at and between 
 meals without harm. 
 
 Heat: Not much in lemons, as they are refrigerant and 
 cooling. 
 
I96 LEMON — LIMES — ORANGE 
 
 Force: Lemons by their cooling properties on a hot day 
 may increase force, but otherwise they are not good save as 
 preventing the waste caused by a dull liver or rheumatism. 
 
 Climate: Lemons best in hot and temperate climes. 
 
 Natural: Usually eaten without any ethical detractions. 
 
 Aesthetic and fashionable: Very; lemons have a place at 
 banquets and clubs. 
 
 Religion: Noted favorably in the Bible. 
 
 Skin: Nothing special known. 
 
 Fermentation: Ferment but little in the alimentary canal. 
 This is the reason they thus excel; common vinegar used 
 as an acid on spinach, does not always agree, while lemon 
 juice almost invariably does and should be substituted where 
 vinegar disagrees ; there is a cleanliness of taste compared 
 to that of ordinary cider vinegar; besides, lemon juice as 
 it is used can have but little yeast in it, while vinegar has 
 both alcohol and vinegar yeast to add to the plants already 
 in the alimentary canal. It is a very interesting fact that 
 citric acid has such qualities over the acetic acid of vinegar. 
 Citric acid is not a product of destructive fermentation, but 
 is a physiological formation. 
 
 Parasites: Lemons decay after over ripeness, but we 
 find no mention of other parasites upon them. 
 
 Intemperance: Not known with lemons. Lemonade is 
 a temperance beverage. 
 
 LIMES 
 
 Have the same uses as lemons. They are also put up 
 in brine and thus have an earthy taste. 
 
 ORANGE 
 
 Chemistry: Principally sweet and sugary. United States 
 Government analysis — edible portion: water 87.5, protein 
 0.8, fat .1, carbohydrates 11.1, ash .5, calories 225. 
 
ORANGE — GREEN PEA 197 
 
 Much used as wholesome relish food; one orange is 
 allowed in B right's disease when cases are improving, but 
 the objection is they are too sugary and will put vinegar 
 yeast in the blood after it has been removed, etc. ; a man 
 and wife visited the Windward Islands and lived on oranges 
 largely; both came home ill and the blood showed the 
 mycoderma aceti in abundance. Their use should be re- 
 stricted mainly to well people as a dessert and refreshment, 
 especially in warm weather. Orangeade made of oranges, 
 sugar and water is a pleasant drink, but not so satisfying 
 a beverage as lemonade. How much must we admire the 
 admirable chemistry of the orange to be so much alike, yet 
 so much different from the lemon. 
 
 Parasites: Icerya parchasi or scale insect; the orange 
 dog or caterpillar of the butterfly, papillo cresphontes, ex- 
 tremely injurious in the south ; orange mite, tyro glyphus 
 gloveri ; also the yeast plants of decay after full ripeness 
 as in all sugary fruits, save dates. 
 
 GREEN PEA 
 
 Pisitm sativum: Ranks next to bread, rice, wheaten 
 grits, hominy, sago and tapioca ; known to the Romans, 
 Columnella Lucius, J. M., agricultural writer about a.d. 45- 
 In Darwin's Zoonomia, the pea ranks high ; wheat, barley, 
 oats, peas is the order given ; animal foods are in the first 
 great division ; botanic foods in the next ; air comes low 
 down in the fourth division in total of six. Parr criticises 
 Darwin's order by saying that he neglects the obvious dis- 
 tinction between the degree of nutrition and the facility of 
 digestion; these remarks are specially good in 1906; the 
 world groans and dies for not recognizing this knowledge ; 
 it is fooled by the sense of the beautiful in food (sight, smell 
 and taste), regardless of physiology and pathology, 
 
I98 GREEN FEA 
 
 Mental kingdom: Yes. Good: Yes, very good. Bad: 
 Green peas when properly prepared are not bad. Dried 
 peas we have known to poison a whole family. Another 
 almost inexplicable circumstance is the following: Father 
 and mother with grown-up children kept continually vomit- 
 ing despite the remedies administered; emetics were then 
 advised and have it over with ; these given and the vomiting 
 ceased. We must remember in this case the peas were dried, 
 not green ; examination did not bring any satisfactory proof 
 of cause. Stale green peas are not so good as fresh, for 
 they wilt and lose crispness and a fine albuminous odor, 
 which is volatile and dissipates by keeping. Canned peas 
 are now in the market and largely used ; of late years, they 
 have been found quite good and taste and chew like fresh 
 peas ; if they were steamed and canned in the field imme- 
 diately after picking, they would be much better. 
 
 Condition of feeders: Green peas prepared and served 
 normally suit all that have cut their teeth ; we have neve/ 
 known them to disagree. 
 
 Morphology: Peas belong to the leguminosse or bean 
 family. The common pisum sativum is covered with a 
 membrane made up of loosely joined pillars of cellulose 
 (standing at right angles with the plane of the said mem- 
 brane), which are as thick as the pillars are long; being 
 so loosely and fragilly put together this membrane easily 
 softens and disintegrates by the action of heat in cooking 
 and is one of the most important changes made in the 
 kitchen, for thus is removed the barrier against the contact 
 of the digestive juices to the inner substance of the peas, 
 which also undergo great changes in the cuisine. A section 
 of green pea substance gives a beautiful network of woven 
 connective, straight fibrous tissue ; the spaces thus formed 
 are filled with starch grains; but boil or steam green peas 
 
GREEN PEA 1 99 
 
 and you find said network changed into ovoid, obovoid, 
 oblong and sometimes globar cells of cellulose, containing 
 when fully cooked, starch grains all broken up and changed 
 into a homogeneous granular mass like mud almost and 
 the walls of cellulose generally ruptured, thus pouring 
 forth their contents for easy access of digestive fluids. 
 Again, these fully cooked starch grains do not polarize 
 light. If the cooking is incomplete the grains which retain 
 their shapes like eggs in a glass globe will partially polarize 
 light, for the cellulose walls are transparent like clear glass. 
 Now, raw pea starch polarizes light much. Taking this as 
 a standard say ten and the cooked grains not polarizing 
 light as zero there is had a gauge for the amount of cooking. 
 Half cooked starch grains would stand at five and thus is 
 added to our kitchens one of the finest instruments of pre- 
 cision (polariscope) that brings out vibrations of color nine 
 hundred and twenty millions of millions per second. Surely 
 this is an aesthetic worthy of commendation to the kings 
 (chefs) and queens of the kitchen. (See The Changes in 
 Food by Cooking.) 
 
 Chemistry: See page 124. 
 
 Physiological food: Very much so. 
 
 Disease: Green peas properly cooked are not pathological. 
 Destroy tissues: No. 
 
 Sole food: They come high, next to potatoes, seventh 
 on the list, and they can therefore be lived on from thirty 
 to forty days. 
 
 Manifold food: Green peas are usually eaten as a vege- 
 table dish ; not a relish but as a nice combination with animal 
 foods. Pea soups are made by boiling in water with or 
 without meat with seasoning and sometimes thickening. 
 
 Cures: Only as a convalescent food. 
 
 Head and heart food: Yes, in a secondary way, 
 
200 • GREEN PEA 
 
 Eyes, bone, teeth, nail and hair: Not specially good, but 
 good enough to tide over emergencies. 
 
 Intestines: Will cause distention of bowels when solely 
 fed on. 
 
 How often used: Can be fed on through their season with 
 other foods. 
 
 Heat: Not great in green peas but enough for hot 
 weather, the time of their greatest use. Dried peas are used 
 in soups in cold weather, but as the soups are hot, the heat 
 is largely in the hot water. 
 
 Force: The experiments on sole green pea eaters were in 
 labof ers on a farm who worked hard all day. Again they 
 could not be lived on as sole food for thirty days unless they 
 had force; still the eaters in question outside of appetite, 
 were very glad to get other food at the end of the experi- 
 ment. 
 
 Climate: Temperate climes are for green peas. 
 
 Customs: Green peas and steamed salmon are a great 
 standard dinner for Fourth of July celebrations in America. 
 They have a place on the table of the poor and rich acceptable 
 every where. 
 
 Fashions: Fashions have let alone green peas ; they are 
 eaten as they grow, save for the softening by cooking and 
 the abstraction of their soluble mineral salts in the liquor 
 which is always served with the peas on a deep plate. (Some 
 people soak dried peas and bake them as they do beans and 
 say they are as good as the green pea.) Green peas served 
 on silver platters are very aesthetic to the eye and stimulate 
 the desire to eat them. 
 
 Religion: They are not mentioned in the Bible but are 
 allowed on fast days in the Latin Church. 
 
 Builders of tissues: The said green pea eaters kept their 
 fat and must have had new tissues laid down. 
 
GREEN PEA — BAKED BEANS 201 
 
 Effect on skin: Fed exclusively to colored people, a very 
 perceptible ashy white skin was produced. 
 
 Fermentation: There is such; see Intestines. The gases 
 produced are carbonic and sulphydric, also the customary 
 alcohol. 
 
 Parasites: Bugs like terrapin in Virginia, caterpillars, 
 blight, pea beetle or wevil Bruchus pisi, pea maggot, pea 
 moth, sebrasia nebritana. Green peas decay with yeast, but 
 dried peas keep for years. 
 
 Intemperance: Very rare; they do not promote the idea 
 of surfeiting; being green they have no alcohol. 
 
 BAKED BEAN 
 
 As food, has been extensively used for years ; fed King 
 David and troops 1023 B.C. ; Pliny and Columnella mention 
 beans as in use by the Romans. They belong to the family 
 Leguminosae, Phaseolus vulgaris. The name Phaseolus cr 
 Faseolus is Greek. The story of beans is so great that it is 
 hardly possible to do it justice in this work. The bean family 
 belongs to a vast order of many petaled herbs, shrubs and 
 trees. It has three well-marked sub-orders, twenty-four tribes, 
 four hundred and twenty-seven genera and seven thousand 
 species. We must therefore confine ourselves to the typical 
 Boston White Bean used in New England as the conven- 
 tional meal for Saturday night and Sunday morning. When 
 beans are mentioned here the said small white bean is meant 
 unless otherwise stated. 
 
 Mental kingdom: Experiments on six healthy men by 
 sole feeding, in five days, found them to be bewildered, con- 
 fused and dizzy, and on the fourteenth day the following 
 conditions : head vacant, numb, dizzy, strange, eyes staring, 
 ears ringing, unsteady gait, reel in walking, felt as if drunk. 
 
 Good: Doubtful for our type of humanity with such a 
 
202 BAKFD BEANS 
 
 history; but there may be and probably are in the seven 
 thousand species of beans some that are good in that their 
 physical elements do not resist digestion like the Boston 
 white bean. 
 
 Bad: Because their tissues resist the powers of digestion 
 and assimilation and thus become sources of evil if detained 
 in the alimentary canal. The trouble with beans is in their 
 connective tissues, which make the stony hardness of the raw 
 bean ; the digestible bean starch is enveloped in said indiges- 
 tible connective tissue or cellulose. More of this further on. 
 
 Condition of feeders: This makes a great difference. 
 Lumbermen winter in the forests, eating baked beans sent 
 to them by the barrel, which are cooked before going into 
 camp, freeze solid and have to be chopped out with axes as 
 if they were trees and cooked again. But the pure forest air 
 and very active and severe physical labors which promote 
 downward peristalsis serve to protect those bean eaters from 
 harm. Once at Concord, Massachusetts, State Prison on a 
 visit, the senior writer saw in the latrines, which were large 
 open-air brick walled and bottomed cells, at least a cartload 
 of baked beans, all apparently undigested, that had run the 
 gauntlet of the convicts' alimentary canals. It was a good 
 physiology thus to get rid of such intruders, but what a pun- 
 ishment was it to make prisoners eat such articles of food. 
 People must be tough like the Scotch on oat meal to live in 
 spite of the beans. It would be much better for New 
 Englanders to eat baked beans after the rest of the Sabbath 
 day than after the wear and tear of six days of hard work. 
 As a matter of history beans are eaten by all ages and condi- 
 tions save the sick. 
 
 Morphology: Is the same as for peas, only that our 
 typical bean used so much for baking is denser and heavier ; 
 the straight connective fibrous tissues in the cross sections 
 
BAKED BEANS 203 
 
 of the raw bean are heavier and the sacs of starch brought 
 out by cooking have a tougher, denser coat than the pea ; 
 the investing membrane of the bean has prisms whose long 
 sides are straight and fit closely to their neighbors, making 
 a stronger fabric than the pea ; they appear as the basalt 
 prisms of the Giant's Causeway in Ireland. 
 
 Chemistry: See also page 124. Beans have more ash than 
 wheat, rye, barley, rice unhusked and peas, so that they 
 are a fine food chemically to make bones, but the structure 
 stands in the way of physiological eminence as a food ; there 
 is a larger proportion of nitrogen in beans than in any other 
 vegetable food. 
 
 Physiology: To have the physiological action of the bean 
 it must be thoroughly cooked. It must be soaked (best in cold 
 water over night) boiled for twelve hours and baked during 
 the night, so that the starch is thoroughly changed into a 
 homogeneous granular non-polarizing mass. The sacs musr 
 be ruptured so as to allow the free access of the oral, stom- 
 achic and intestinal juices of digestion to the starch, also to 
 rupture the outside tough Giant's Causeway prismed outer 
 envelope; thus the physical obstacles are removed which 
 otherwise more or less bar out the nutritious chemical quali- 
 ties of the bean ; but the difficulty is that people do not take 
 the pains to cook the bean so as to present the test of full 
 cooking; they are satisfied with the halfway cuisine, that 
 leaves the outer envelope unbroken, the starch sacs unrup- 
 tured and the starch grains to preserve their shapes like 
 eggs inside a big glass globe and to polarize light. The beans 
 noted (under Condition of Feeders) had been through the 
 alimentary canals of the convicts untroubled and had been 
 nothing but objects of intestinal irritation; also the mor- 
 phology of the baked beans of commerce proves this by 
 showing the unruptured sacs and the polarizing starch 
 
204 BAKED BEANS 
 
 grains ; indeed the writers have rarely, if ever, found per- 
 fectly cooked baked beans, so practically we must say that 
 the physiological action of baked beans is an exception than 
 a rule. 
 
 Action of the ordinary baked beans: Six strong and well 
 men were fed on a diet of baked beans and coffee with the 
 following histories : "Third da)' bloated, constipated, colic, 
 ears ringing, dizzy. Fourth day, also bewildered. These 
 symptoms increased so that by the ninth day, hands, feet and 
 body prickled. On the eleventh day bewilderment much 
 greater, other symptoms further accentuated, constipation 
 succeeded by diarrhoea. Eighteenth day very much worse, 
 including dragging feet, much dizziness, ringing of ears, pal- 
 pitation of heart, prickling, numbness all over, reeling and 
 difficult walking. (See The Relation of Alimentation and 
 Disease.) These experiments throw light on what the 
 general practitioner meets with often and perhaps are not 
 sufficiently appreciated. Hence when people complain of the 
 following symptoms, to wit, bewilderment, dizziness, confu- 
 sion, ears ringing, profuse diarrhoea, difficult breathing, 
 exhaustion, eyes vacant and staring, feet dragging, palpita- 
 tion, pain in heart, prickling limbs, reeling, strange feelings, 
 walk reeling and unsteady, weakness, wobbling, their rela- 
 tions to disease of the nervous system should be remembered. 
 It is well not to forget that four days feeding on broiled 
 beef cured said cases ; such has special significance as to the 
 treatment of locomotor ataxia. The conventional baked 
 bean, solely fed, may be considered as destructive of the 
 spinal and ganglionic nerve centers. 
 
 Sole food: Eighteen days. 
 
 Manifold food: Practically; salt pork and molasses are 
 usually baked with them. Bread, butter, pickles and tomato 
 catsup are almost always presented on the table with them. 
 
BAKED BEANS 205 
 
 May not beans be used without producing disease: Most 
 all bean eaters* say they can. It is human not to own up to 
 error, especially in relation to foods, but in view of the facts 
 here given, the beans should be thoroughly cooked; after 
 this they should be the food of active out-of-door workers, 
 mainly. It would also be better to give up the use of the 
 white pea bean conventionally used by the mass of the 
 people, and use the larger beans. The Lima or Siva has a 
 less compact outside skin, its prisms are loosely put together, 
 the sacs of cellulose, incorrectly called legumen, are thin and 
 more fragile than the sac cells of the conventional bean. 
 The morphology of the seven thousand species of bean 
 should be studied to find what species is most readily 
 softened or separated so as to yield its rich store of nitrogen 
 to the actions of the digestive organs. 
 
 Morphology of the large red bean: So far as examined 
 it is not, as to skin, made of cellulose prisms and hence it 
 is easier to cook and digest; it has a food claim over the 
 conventional bean. 
 
 Cures: Not much unless properly cooked so that the 
 nitrogen and other mineral elements can be assimilated. 
 Under such requirements no doubt beans can help to cure 
 broken bones ; but under such conditions we are confronted 
 by the non-locomotive state of the patient. It is better to 
 cook beans so that disease may be cured by preventing it. 
 
 Head: Based on the evidence here given they are con- 
 sidered a bad head food. Epileptics will have fits brought 
 on by feeding on them ; also the conventional baked beans 
 are so hard to digest that they steal away force from the 
 head. The action of fermentation paralyzes the brain more 
 
 * A Boston dealer, 1901, whose business embraces one million bushels of 
 beans per year says that lately they were obliged to import bags of the conven- 
 tional bean by the thousand from Europe to supply the present demands, as 
 the domestic crop is not sufficient. 
 
206 BAKED BEANS 
 
 or less, thus the head has a hard time with common baked 
 beans. We especially would not recommend baked beans 
 to literary people. 
 
 Heart: In the sole feeding of beans, the heart palpitated 
 and was oppressed. This came from the paralyzing gases in 
 the bowels, also because the heart's force was lessened by the 
 extra work of digesting the beans. The local heart circula- 
 tion must have been impeded and retarded, its nourishment 
 lessened, when to do its work in a system overborne with too 
 great digestive labors the heart should have had more. No 
 doubt in beans properly cooked, the nitrogen assimilated 
 would make a fine heart food. 
 
 Eyes: In the above experiments, the eyes suffered as to 
 osmotic circulation being impeded or hindered by the 
 troubles wrought by said beans. Chemically beans should 
 be good eye food because the cornea and lenses demand 
 plenty of mineral elements for their proper development. 
 
 Bone, teeth, nails and hair: Beans are fine foods for these 
 organs if their mineral elements can be assimilated. Plenty 
 of hot water should be given to cases bed-ridden because 
 of fractures and thus help the digestive organs by keeping 
 the beans moving downward. 
 
 How often used: Three days with safety under normal 
 conditions. The case for New England would be far worse 
 if baked beans were used daily. 
 
 Intestines: Baked beans bloat them by the gases of 
 decomposition from the starch fermenting inside of the un- 
 ruptured sacs and exploding them like dynamite bombs. 
 
 Heat: Beans have heat abundantly from their starch, 
 but due to the present usages of imperfect cooking the heat 
 is largely lost, as the starch is not all digested. 
 
 Force: The subject ranges in two ways — one to digest 
 beans and the other in its production. The average bean 
 eater must expect to expend much more force in digesting 
 
BAKED BEANS 207 
 
 beans than he should, simply from the brainlessness of the 
 cooks; better for him to spend a part of his force to make 
 the kitchen do its work ; if beans are properly selected and 
 thoroughly cooked, their assimilable nitrogen and mineral 
 elements will confer force, as seen in the severe labor of the 
 lumbermen. 
 
 Climate.' In temperate and cool climes, beans are best. 
 Dried they will keep good for four or five years; they are 
 used all over the United States. 
 
 Natural: Custom has not decreed any diminution of the 
 natural condition of the bean ; its skin and substance are 
 kept intact; its chemistry is unaltered to suit the demands 
 of society table ethics. 
 
 Fashionable : Not specially, though they figure on menus 
 to some extent. Beans are rather the food of the poor and 
 what is called the middle classes. The elite prefer in Europe 
 to give them to their horses. The elite of 1800 B.C. must 
 have deemed beans a very aesthetic dish, for it was of lentiles 
 that Jacob made pottage and bought Esau's birthright with 
 it. Times have changed since then. No New Englander 
 would give a fashionable banquet to an Imperial Representa- 
 tive — of baked beans. No, they are rather a homely domestic 
 unaesthetic dish to set before one's guestless family. 
 
 Religion: While Esau's pottage affected the world's 
 religions by his disposing of his birthright, still beans do 
 not figure now in the religions of the world unless in the 
 deranging of the heads of religionists, stirring up strifes 
 because of the bewildered cerebration, making people cross, 
 crabbed, ugly, cruel, of a sour disposition, obstinate, etc. 
 Had New Englanders ate the right kind of properly cooked 
 baked beans, perhaps there would not have been so much 
 theological antagonisms in that favored land. 
 
 Builders of tissue: Fine, if they can be assimilated. 
 
 Skin: So far as known they confer strength on it and 
 
208 BAKED BEANS 
 
 cause no skin disease other than if one has latent eczema or 
 other skin disease and with difficulty digests beans or other 
 foods, the. said eczema will begin to show. The best skin 
 disease treatment is to keep up a normal nutrition of the 
 body and stop the leaks of force. 
 
 Fermentation: Yes, as already daily shown; see also 
 chapter on Fermentation. 
 
 Parasites: (i) Bean dolphin an aphid; (2) bean wevil, 
 Bruchus fabse of America; (3) a mould in wet weather 
 will attack beans, Ustilago; (4) smuts uredinse, etc. The 
 white pea bean has been wonderfully protected by its tough 
 cellulose envelope, which preserves the bean from the attacks 
 of these parasites, or if they are attacked, the change of color 
 reveals at once a warning and besides, the severe cooking 
 will destroy all fungi, which probably would not find a nest 
 on the vines, if they are properly manured or fed. 
 
 Intemperance: The only fatality we know of was in 1854, 
 when the Asiatic cholera killed two cases in a Massachusetts 
 town. One was an Irishman who had eaten improperly (not 
 wholly of beans however) and the other was that of an 
 estimable and respected physician, some sixty years of age, 
 who had all the symptoms of cholera exhibited in his vomit, 
 and in addition baked beans, some of them black and 
 brown, but all hard and some chitinous. It was intemperate 
 for him to have eat the clearly improperly cooked baked 
 beans, and had he not thus predisposed his intestines to 
 the complaint which was thought to be "in the air" of the 
 whole country, he would not have lost his normal force and 
 thus died of cholera. But we may go back of this and 
 arraign the cook for her shabby, slatternly, inexcusable 
 work, as there should have been water enough to keep the 
 beans from burning. The incident serves to show how much 
 our lives depend on the queens of the kitchen. 
 
STRING BEANS 
 
 The unripe pod and contents are here considered and 
 are ranked with green peas freshly picked, next to the seven 
 aristocratic and royal vegetable foods. 
 
 Mental kingdom: Yes, as they are so easily digested and 
 their nutritious properties so readily assimilated when 
 freshly cooked. 
 
 Good: When freshly cooked they have a velvety crisp 
 fresh water sponge feel and are good. 
 
 Bad: If wilted, limp and not crisp; they do not, however, 
 deteriorate very fast, but the closer they are used to the time 
 of picking the better they are. They are like green corn 
 (maize) in this respect. The wilting is due to the evapora- 
 tion of the water of cell life which to them is like the water 
 of crystallization to mineral substances and more. Wilting 
 is an arrest of growth and osmotic development. 
 
 Condition of feeders: Fresh string beans are adapted to 
 most convalescents and well people when properly cooked. 
 
 Morphology: The seeds are undeveloped, small, fragile 
 and easy to separate ; the tissue of the pod is elastic, separa- 
 ble, protoplastic, soluble — soft, though not a jelly ; fine things 
 to study microscopically because so easily reduced to a thin- 
 ness that allows light to penetrate through and reveal their 
 structure, which is beautiful (when uncooked) under pol- 
 arized light ; the specimen studied, March, 1902, canned 
 goods, was a rarely rich object; this is saying a good deal. 
 
 Chemistry: United States Government report: refuse 
 7.0, water 83., protein 2.1, fat 0.3, carbohydrates 6.9, ash 
 0.7, calories 180. It is probable that the mineral elements 
 in ripe beans are present in string beans in an assimilable 
 and easily digestible form, because nascent. 
 
 Physiology: The flesh of string beans is being developed 
 and is unprepared for the functions of resistance to outside 
 
 209 
 
2IO STRING BEANS 
 
 causes of decay like the bean itself. Again the mature bean 
 pod is so indigestible as not to be eaten unless hunger can 
 in no other way be satisfied, and even then it would give 
 the digestive organs, weakened by famine, such a hard task- 
 that the said mature bean pods would be almost poisonous, 
 String beans thus add the succulent and nutritious pod 
 envelope to the food values of the seed bean and need no 
 soaking, as they have water enough, which is essential to 
 their nutritive qualities as shown by the ill effects of wilted 
 string beans. So the physiology of string beans is all in the 
 direction of normal assimilation in man, and if they have as 
 much nitrogen and mineral elements as the ripe bean their 
 use is to be encouraged. 
 
 Disease: There is none for fresh string beans, properly 
 cooked, but if used wilted they do not digest well and may 
 cause all the ills of indigestible vegetable food of a milder 
 type than the woes of indigestible baked beans ; when the 
 nascent development has come to the stringy or fibrous 
 tissue states, or in other words when the connective fibrous 
 tissue cells have passed their protoplasmic stage, they are 
 unhealthy. 
 
 Destruction of tissues: Fortunately people - are wise 
 enough not to eat stale string beans and hence practical in- 
 stances of this are not known. String beans show a different 
 mode of development from apples, pears, potatoes, cranber- 
 ries, oranges, bananas, thus demonstrating unity and not uni- 
 formity in the natural world. The natural philosopher 
 basing his observations on string beans might make a law 
 that connective fibrous tissues were first soft and tender 
 and then dense and hard, but every boy who samples green 
 apples knows that said tissues are hard and indigestible and 
 that the ripe tissues are soft. In the animal kingdom taking 
 man as its highest type an observer might reason 
 that man's red blood corpuscles should be smaller than 
 
STRING BEANS 211 
 
 those of the whale and larger than those of the frog, 
 whereas, the whale's red corpuscles are half man's size 
 and the frog's several times larger. Again, as man's white 
 blood corpuscles are larger than the red it should be so, as 
 to other animals ; it is, but not in all ; the white blood cor- 
 puscles (leucocytes) of the frog are smaller than the red, 
 and the examination of the blood of the living frog spleen 
 shows the red corpuscles forming over the white, yet they are 
 all bloods and the same though not uniform. Man then 
 should be very careful how he undertakes to formulate the 
 laws of creation. 
 
 Sole food: They come next to potatoes. 
 
 Manifold food: Always eaten in connection with other 
 foods, but are generally served by themselves. 
 
 Raw: Not as a rule, as they produce disease; tender 
 though they are, they must be boiled in water or steamed. 
 If man was brought up after weaning to live on raw foods, 
 string beans probably could be eaten, certainly better than 
 raw bean seeds or berries. 
 
 Cures: During convalescing any vegetable food that can 
 be lived on for thirty-four days solely is generally good 
 to complete their cure. 
 
 Head: Yes, or else sole feeding for thirty- four days 
 would not be healthy, which word here includes the health 
 of the head — intellect. String beans would be good in the 
 diet of literary men, college students for example. Its large 
 excess of nitrogen must confer force on the ganglionic 
 nerve centers, especially as their digestion is so easy. Well 
 might New Englanders exchange their ill-cooked conven- 
 tional baked beans and show to the world even better head 
 work than they have surprised mankind with. 
 
 Heart: Is good for the nitrogen reason. 
 
 Eyes, bone, teeth, nails, hair: Good because of soluble 
 mineral elements. 
 
212 STRING BEANS — IRISH MOSS 
 
 How often used: Mainly in summer and fall months. 
 Are used in winter canned. 
 
 Intestines: String beans do not distend, thicken, or irri- 
 tate the intestines like baked beans. This is a point of great 
 dietetic value. 
 
 Heat units: The starch and connective tissue of string 
 beans furnish plenty of heat. 
 
 Force: Theoretically, string beans because of their nitro- 
 gen furnish much force ; practically a woman who lived on 
 thern for a day solely, states that she was abundantly able 
 to do her manual work and felt no loss of potential energy ; 
 the same was the case of the men who fed solely on them for 
 thirty-four days. 
 
 Climate: Best in cold and temperate climes. 
 
 Natural: Customs do not deprive them of their nutritious 
 elements. 
 
 Aesthetics: Fashion admits string beans to its menus 
 freely. It is to be hoped that string beans will continue to 
 hold their high place in the estimation of those who cater 
 for the well-to-do. The present mortality of this class would, 
 we think, be lessened if string beans were more freely eaten 
 in place of many good looking and good tasting articles 
 which have no other qualifications for their use. 
 
 Builders of tissue: Surely. Effect on skin: Good. 
 
 Fermentation: Fresh, healthy, properly cooked and eaten 
 string beans do not ferment in the elementary canal like 
 baked beans. 
 
 IRISH MOSS 
 
 One of the algae, Chondrus crispus. Fucus crispus, 
 United States (Dunglison), who says it is a good diet for 
 consumptives ; in Ireland the sole food of the very poor. 
 It grows on the New England seashore, where the ice 
 
IRISH MOSS 213 
 
 water of the gulf stream comes on its return after leaving 
 the arctic icebergs. At Buzzards Bay where water in 
 summer is about 70 degrees Fahrenheit Irish moss is not 
 found; is used as dessert in the United States. 
 
 Algae are aquatic and marine plants with and without 
 roots and without trunk, bark, leaves, etc ; they have over 
 two hundred thousand species ; are called cryptogams, 
 because they have no flowers (as the phanerogams have), 
 but propagate by spores and by budding. Are smaller than 
 the smallest phanerogams and larger than the largest. 
 Common hydrant waters furnish algae invisible for study 
 save with a microscope power of four hundred diameters ; 
 the macrocystis pyrifera of the Sargasso Sea is a free float- 
 ing alga, one-third of a mile square and nine hundred feet 
 deep (Prof. Paulus F. Reinsch), and yet these two are of the 
 same family. Fungi are cryptogams and they differ from 
 algae, mainly as animals from trees. Fungi and animals give 
 off carbonic acid gas ; algae and trees give off oxygen and 
 thus vivify the air and seas for animal life that would other- 
 wise perish. Algae are called Thallophytes or frond plants, 
 and are used as food ; not at all in comparison with the 
 flowering plants. It is probable that man could find in 
 algae large and good additions to his food supplies, hence 
 it is a field to be occupied, but the Irish moss is the best 
 known and most used at present. 
 
 History of Irish moss: References found do not go back 
 of the last century, but perhaps under another name it goes 
 further. 
 
 Good: Yes. Bad: Not when properly prepared. 
 
 Condition of feeders: Chronic diarrhoea cases, consump- 
 tives, delicate persons best suited to it. 
 
 Morphology: The fronds are boneless, semi-solid, tough, 
 leathery, somewhat elastic, branching in double divisions, 
 
214 IRISH MOSS 
 
 interspace between flat surfaces filled with a gelatinous 
 protoplasm. There are no woody fibres nor spiral tissues, 
 no vessels, no cellulose nor bark nor roots for nourishment, 
 but simply as anchors to stones and other objects so closely 
 attached as to be detached with difficulty. Color is purple 
 when fresh, but dried it is yellow or yellowish white with 
 sometimes purple spots ; this is due to its preparation. At 
 Cape Ann, Massachusetts, in the summer, one can see 
 large heaps of Irish moss bleaching and drying in the sun; 
 they have to be kept turned over and protected against 
 rain and moisture. When fully and sometimes too fully 
 dried they are sent to market, where they will keep for some 
 time; the odor in drying is of the salt sea, albuminous, 
 sometimes approaching putridity. 
 
 Chemistry: Contains starch, pectin, compounds of sul- 
 phur, chlorine, bromine and iodine ; oxalate of lime, fatty 
 matter, free acids. The active principle is called the 
 Carrageein, as the vernacular name of Irish moss (Carra- 
 geen, from a town in Ireland) . Carrageein differs from gum 
 as alcohol throws down no precipitate from its watery 
 solution ; from starch, as iodine does not turn it blue ; from 
 pectin by no precipitate with sugar of lead and by no 
 mucic acid with nitric acid. The pectin group (our knowl- 
 edge is imperfect) may all be more or less present in the 
 plant as follows: Pectose (unknown), pectin, pectonic 
 acid, pectic acid, metapectic acid ; the proportions of carbon, 
 hydrogen and oxygen are the same in these bodies and 
 correspond with the formula C8, Hio, O7 ; these bodies 
 compose fruit jellies; pectoric acid is soluble in boiling 
 water, hence most fruit jellies liquefy on boiling; pectic 
 acid is insoluble even in boiling water ; metapectic acid is 
 formed by too long boiling, by too long contact with acid 
 or alkalies, and by decay from pectic and pectoric acids. 
 
IRISH MOSS 215 
 
 Freny says it is very soluble and quite sour to taste. Ripe 
 quinces, strawberries, peaches, grapes, apples, etc., furnish 
 this pectose group. 
 
 Physiology: The structure and tissues are so soluble, 
 that it is a physiological food. The carbon, hydrogen and 
 oxygen are combined with a good amount of soluble mineral 
 food, which is needed for the healthy functions of the body 
 and should, we think, always be associated with the carbo- 
 hydrates. The latter are poor food taken alone. This was 
 shown in the harmlessness to teeth of sugar-cane juice as 
 compared with pure mineralless white sugar, bleached with 
 blood charcoal. 
 
 Disease: We wish we could get hold of a history of 
 Ireland when the effects of sole feeding on Irish moss were 
 reported, but so far as we know Irish moss produces no 
 disease effects as now used. Nor do they destroy tissues. 
 
 Sole food: We do not know, except as herein noted. 
 
 Multiple food: Used generally with water, milk and 
 sugar. 
 
 Cures: Its blanc mange has cured cases of chronic 
 diarrhoea. 
 
 Head and heart: Not particularly good or bad. Its 
 easy digestion by a sick tubercular alimentary canal proves 
 this ; is also a good food for the diet list of literary men. 
 
 Eyes: The mineral elements found in Irish moss make 
 it a good ocular food. The carbohydrates are properly 
 balanced with inorganic matter. 
 
 Bone, teeth, nails, hair: Fair; not positively excellent. 
 
 How often used: May be right along. 
 
 Action on intestines: As it is so digestible and gasless its 
 action is good. 
 
 Heat: Abundant supply. Force: It furnishes some. 
 Climate: Used in temperate climes. 
 
2l6 IRISH MOSS — SPINACH 
 
 Natural: Save it is combined with milk, but there is no 
 abstraction of natural elements except in the drying. It is 
 eaten by children raw, without harm. 
 
 Aesthetics: Is an aesthetic food ; the blanc mange can be 
 moulded into so many aesthetic shapes and attractive forms 
 to grace the table display and confer elegance and beauty 
 of the caterer's kind; it would be well if it were more 
 fashionable because of its excellent qualities. 
 
 Religion: None bars it from the diet. 
 
 Builder of tissue: Yes, in a measure. 
 
 Effect on skin: Good as far as known. 
 
 Fermentation: Wet and undried, it does not keep well and 
 deteriorates from the fermentation of its carbohydrates. 
 
 Parasites: There are some possibly but we do not know 
 them save those of the fungi description. Algae are very 
 much preyed on by vegetable and protoplasmic (animal) 
 parasites, some of which are innocent guests of the host; 
 these parasites are so numerous and constant that some 
 species of algae were defined by them, but we know of no 
 poisonous parasites on Irish moss properly prepared. 
 
 Intemperance: Never knew of it, but it is possible. It 
 does not set up a gourmandizing appetite- 
 
 SPINACH 
 
 Spinacia oleracea is largely used as food, but does not 
 date back of 1589 (Cogan) ; no mention of it by Galen. 
 
 Good: As a relish and anti-scorbutic. It fills a place of 
 greens on the table specially in spring time and summer. 
 
 Bad: When too freely eaten it has the credit of purging 
 the bowels by a diarrhoea - that nature sets up to rid the 
 alimentary tract of injurious fermenting foods undigested. 
 
 Condition of feeders: Save the suckling, all can use 
 
SPINACH 217 
 
 spinach if in health. Not good for the sick, but borne by 
 convalescents in latter part of period of recovery. 
 
 Morphology: The rootless plant is used; its structural 
 tissue is fragile, tender with the chlorophyll and protoplasm, 
 hence its easy digestibility. Spinach cooked at hotel, March 
 14, 1902 ; the usual elements of a leaf ; two membranes with 
 stomata enclosing parenchyma of cells of chlorophyll 
 changed to dark brown ; cell walls thin, containing transpa- 
 rent coagulated protoplasm, large relatively, generally two- 
 thirds of contents mostly kidney shaped — besides some 
 obovoid substance cells about four times the size of above 
 cells with clear transparent walls and filled more or less with 
 raphide crystals, some like large starch cells, some with 
 angular crystals projecting and some oblong parallelo- 
 pipedons like triple phosphate crystals ; these were very 
 beautiful objects under the polarizers; in one case they filled 
 half these cell walls ; the usual spiral tissue pitted ducts 
 found; the tissues were tender and made an easy object to 
 study. 
 
 Chemistry : United States Government analysis : water 
 92.3, protein 2.1, fat 0.3, carbohydrates 3.2, ash 2.1, calories 
 no. See also page 124. 
 
 Physiology: Acts as a relish and does more by supplying 
 the lack when the natural appetite calls for fresh pot herbs — 
 when stored and dried vegetables have been eaten in the 
 winter ; it makes the liver to secrete bile better. 
 
 Disease: Unless too long and too much eaten, spinach is 
 not disease producing as to organic structural lesions, but is 
 rather a function perverter making the normal peristalsis 
 run into diarrhoea. And as we have shown, even this is or 
 may be curative. 
 
 Sole food: We know not. Spinach grows abundantly in 
 the South. In times of great scarcity of food, the negroes 
 
2l8 SPINACH 
 
 have been known to eat green peas but not spinach, whose 
 food powers were well known. 
 
 Multiple food: Always in connection with other foods as 
 in old times in broths and soups and now as a part of the 
 multiple food repast. 
 
 Cures: The tendency to scurvy after the winter months 
 is cured by spinach. 
 
 Head food: Hardly, save as an agreeable stimulant, 
 increasing the apprehension or desire for more nourishing 
 food and its digestion. 
 
 Heart food: Only as it increases the assimilation of more 
 force food and stops the losses incurred by a sluggish and 
 torpid state of the digestive organs. 
 
 Eyes, bone, teeth, nail and hair: Indirectly ; spinach being 
 eaten solely, diseases of said organs would manifest them- 
 selves in decided ways. Relishes are deficient in mineral 
 elements. 
 
 How often used: Generally once a day at the dinners in 
 spring, summer and fall. 
 
 Intestines: Not abused, spinach acts very kindly on the 
 intestines, because so easily digested and because of its anti- 
 scurvy qualities. Abused, spinach causes chronic diarrhoea, 
 but not near so decidedly as baked beans or oatmeal, because 
 of the tenderness of its woven elements of connective tissue. 
 
 Heat: Yes, as its carbohydrates are apparently abundant 
 Force: Not much. 
 
 Climate: Temperate climes and not grown naturally in 
 cold weather ; artificially raised for the city markets the year 
 round and helpfully. 
 
 Customs: No interference save by boiling to make more 
 digestible. 
 
 Aesthetic: It is a fashionable food. 
 
 Religious relations: None specially. Tissue builder: Not 
 directly much. Skin: Good. 
 
SPINACH ONIONS 219 
 
 Fermentation: Not much, properly used. The diarrhoea 
 from its abuse is due to the fermentation in the overloaded 
 and surcharged condition of the bowels. But the mildness of 
 spinach towards the digestive organs requires much abuse to 
 make fermentation. 
 
 Parasites: Beyond the ordinary fungi and worms that 
 come to the foliage when the plant has not proper mineral 
 food, we do not know of parasites infecting spinach. There 
 is more wilted and fungus infected spinach found in January 
 than in any other month. 
 
 Intemperance: We know not of such. 
 
 ONIONS 
 
 Allium cepa belongs to the lily family, which has two 
 thousand three hundred species and comes from Central 
 Asia, as lately discovered. Have been used all over the 
 world as food. The earliest mention is b.c 1490. 
 
 Good: When properly prepared. They are considerably 
 eaten raw but much more cooked and add a relish to other 
 foods. 
 
 Bad: For the sick and diseased, save in scurvy ; also when 
 abused. 
 
 Condition of eaters: Should be healthy, save in scurvy 
 cases. 
 
 Morphology: The onion is the bulb of the plant; the 
 shoots are not eaten unless young and tender ; the bulb is 
 made up of concentric layers, nicely fitted together and yet 
 so as to be easily peeled off. The texture of the common 
 onion is dense, tough and almost transparent, so that it needs 
 boiling, steaming or stewing for edibility; if young and 
 tender, the bulbs are sometimes eaten raw. Raphides are 
 found in the substance, supposed to be oxalate of lime. The 
 walls of the onion layers are smooth and linearly run in a 
 
220 ONIONS 
 
 vertical direction ; between them is a protoplasmic flesh sub- 
 stance with oil and raphides ; the outer coats of the onion are 
 dry and membranous, reddish, white or yellowish, according 
 to variety. 
 
 Chemistry: They contain a white acrid volatile oil holding 
 sulphur in solution, albumen, much uncrystallizable sugar 
 and mucilage, phosphoric acid, free and combined with lime, 
 ace # tic acid, acetate of lime and liguin. See also page 124. 
 
 Physiology: Onions have a sweetish acrid taste. They 
 stimulate, act on the kidneys and lungs, and locally applied 
 redden the skin. 
 
 Disease: In large quantities they cause flatus, gastric 
 irritation and febrile excitement from fermentation; diar- 
 rhoea may ensue ; also "when raw bad dreams and headache 
 mar the memory and trouble the understanding." (Cogan, 
 
 15890 
 
 Sole food: We know not. 
 
 Multiple food: Always; when boiled, the volatile oil is 
 driven of! and onions then take place with other esculents, 
 specially at a Thanksgiving turkey dinner, when their flavor 
 makes harmonies with the other palatal and nasal music of 
 the festival. 
 
 Cures: Onions have a popular reputation for being good 
 for the liver; they are most excellent in scurvy. Their 
 sulphur should make them good for baldness, as hair has 
 so much sulphur as to make its compound with ammonia 
 amide well known when burnt. Onions have always been 
 considered good for coughs, especially the squill preparation 
 prescribed by physicians. But the idea is now to stop cough 
 by stopping prime cause, i.e., bad food, which ferments in the 
 alimentary canal. Asthmatic coughs due mainly to gravels 
 of the air passages are best relieved by aerated distilled 
 water, at the same time giving a diet that does not yield 
 
ONIONS 221 
 
 gravels in excess. Onions lessen the viscid tight phlegm 
 or mucus, undoubtedly. 
 
 Head and heart: No, save as relish. 
 
 Eyes, bone, teeth, hair, nails: Save as to its sulphur, 
 phosphorus and lime, onions are not specially good foods 
 for these. 
 
 How often used: Not often, as they clog the appetite. 
 
 Intestines: Eaten cooked, and in moderation, have no bad 
 effect because they digest well and sometimes help the liver. 
 If the intestines are dilated, enlarged or thickened by onions, 
 such is due to over-feeding. 
 
 Heat: Furnish heat because of the carbohydrates and 
 mucin. 
 
 Force: Not much, as compared with that of dates, whole 
 wheat, rye, barley. Carbohydrates may furnish force on 
 emergencies, but they burn out in the body like shavings in 
 a stove, only slower. 
 
 Climate: Has great influence over the quality of onions. 
 Bermudas are larger, milder and more tender than the onion 
 of the United States. The Egyptian onion for which the 
 Jews inordinately longed, were highly esteemed, as Egypt 
 was admirably adapted to their culture. Frederick Hassel- 
 quist (Swedish naturalist, 1722-1752) said: "He, whoever 
 has tasted, onions in Egypt, must allow that none can be 
 better in any part of the universe. Here they are sweet; 
 in other countries they are nauseous and strong. Here they 
 are soft; whereas in northern and other parts they are hard 
 and their coats so compact that they are difficult of digestion. 
 Hence they cannot in any place be eaten with less prejudice 
 and more satisfaction than in Egypt." 
 
 Natural: Customs have not changed the natural propor- 
 tions of onions before cooking. 
 
 Fashionable: Not fully. Those who are to engage in any 
 
222 ONIONS 
 
 social function or occasion refrain from eating onions at or 
 before said events, because the odor from same pervades the 
 breath for quite a day after eating — which is neither pleasing 
 not grateful to the aesthetic tastes which demand that all 
 must be beautiful to the eye, ear, nose and palate as far as is 
 possible. And how can this be when a nauseous, stale, rank 
 odor that smells so horribly that one feels as if the teeth 
 were set on edge or a pail of cold water poured down one's 
 back. This effect, of an onion tainted breath in society 
 occasions, shows one influence it exerts on the spirits of men. 
 Religion: Relations have existed. Juvenal and Lucian 
 the Greek poet, in the first century, a.d v ridicule the super- 
 stitious Egyptians, who did not dare to eat onions, leeks or 
 garlic, for fear of injuring their gods. Satire xv. has this 
 passage : 
 
 "How Egypt, mad with superstition grown, 
 
 Makes gods of monsters, but too well is known. 
 
 'Tis mortal sin an onion to devour ; 
 
 Each clove of garlic has a sacred power. 
 
 Religious nation, sure! and blest abodes, 
 
 Where ev'ry garden is o'errun with gods!" 
 It is probable that all Egyptians of Moses' time are not 
 included here. Herodotus, the most ancient of Greek histo- 
 rians, does not indicate the superstition. Per contra, 
 Diodorus Siculus says that onions were permitted to the 
 people. Others say that the priests were not permitted them, 
 and this might have caused the satirist to infer that onions 
 were reverenced as divinities. Be this as it may, the desire 
 of eating onions violated the national worship of the Israel- 
 ites and was followed by a terribly fatal plague. 
 
 Builders of tissues: Yes, moderately. The skin: Good. 
 Fermentation: The juice of the onion can be made into 
 an alcoholic liquor, as it has sugar. We know of no instance 
 
ONIONS — LEEKS — GARLIC 22$ 
 
 where it has been, but it would have its flavor insured by 
 its abundant oil. 
 
 Parasites: The onion fly, Anthomya ceparum, whose 
 larvae (onion maggots) feed on onions, sometimes eating 
 the upper half of the bulb. Onions also are subject to 
 blight and mildew fungi if not properly manured or kept too 
 wet. 
 
 Intemperance: Possible, from the delicious flavor and 
 appetizing qualities and because they give a pleasant touch to 
 the mouth and pharynx during swallowing. 
 
 LEEKS 
 
 Allium possum: Used since over 2000 b.c. They are a 
 species of Allium, having a very small bulb and long narrow 
 shoots, which are used to flavor soups because of the abun- 
 dant essential oil. Much used in England in the sixteenth 
 century for medicine. They are relishes and valuable ; men- 
 tioned here because allied to onions. 
 
 GARLIC 
 
 Allium sativum: An onion said to come from Sicily; 
 used in the third millennium b.c. in Egypt. Bulb is composed 
 of ten or twelve divisions called cloves. Its taste is very 
 pungent and sharp. Now much used by the Latin races 
 as a condiment. 
 
 Good: Yes. Bad: Yes, when eaten raw. 
 
 Morphology: Its bulb is divided into ten to twelve sec- 
 tions called cloves, which are whitish, moist and fleshy. In 
 the sample* before us, the bulb is whitish, in three vertical 
 divisions (cloves), each of varying size, covered with white 
 
 *Furnished by Frank A. Lorenzo, M.D., of Punxsutawney, Penna. 
 
224 GARLIC 
 
 membrane and inside facets with pale yellow membrane; 
 this want of uniformity with onions, whose substance is made 
 up of concentric laminae, does not make garlic not in unity 
 with onions, but shows how the Creator has several modes of 
 doing things, so that one must be careful about drawing 
 general conclusions from single types; there would be less 
 conflict of organized religions, were this understood: the 
 structure of specimen is very delicate and fine ; curiously, in 
 the center of a cross section, there is a greenish round spot, 
 which is a ring much like the outside layers of fruits in inti- 
 mate structure, another reversal of structure, putting outside 
 in, as the lobster has his skeleton outside and man his inside, 
 and both animals. There are some oil globules excreted by 
 the* cells of the garlic that gives the well-known odor. Its 
 substance is made up of colorless transparent cells of cellu- 
 lose of the utmost delicacy and beauty, filled with proto- 
 plasm ; does not polarize light well ; we think its architectural 
 structure entitles it to the high estimation it is held among 
 Italians. It seems akin to asafetida. The central greenish 
 mass, round or oval, has a distinct peripheral ring of darker 
 structure, which proves to be made of prisms of cells, laid 
 side by side much like the prisms of the skin of the Boston 
 baked beans ; the inside is made up of cells, oblong, parallelo- 
 pipedons, with abundant bodies appearing like the stomata of 
 leaves ; but some of them had in the center of inside cell a 
 darkish nucleus and not an opening as first thought ; probably 
 these are the cells that secrete the garlic odor ; a longitudinal 
 section of a "clove" shows this central axis to be the embryo 
 of the shoot, whence the garlic sprouts ; there is not much 
 spiral duct tissue in the specimen examined. 
 
 Chemistry: It has a very volatile essential oil as first 
 distilled, heavier than water and of dark brownish color, 
 decomposed by boiling; repeated distillation in salt water 
 
GARLIC 225 
 
 bath purifies it to a pale yellow color; it is not decomposed 
 by boiling. This oil is called Allyle C6 H5 S. The impure 
 oil has an extremely pungent odor, strong acrid taste, irri- 
 tates the skin and sometimes blisters. In 1406 parts, there 
 are mucilage 520, albumen 37, fibrous matter 48, water 801. 
 Sulphur, saccharine matter and starch are found. The flesh 
 bulbs yield by pressure quite one-fourth part of a highly 
 viscid juice so thick as to need dilution with water before 
 filtering. The dried juice serves as a lute for porcelain. 
 Water, alcohol and vinegar extract the virtues of the cloves. 
 Continued boiling spoils. 
 
 Physiology as a condiment: Its oil is speedily absorbed, 
 and going through the system is smelt in the breath and 
 secretions. Applied outside, as to the soles of the feet, it 
 imparts its odor to the breath and secretions, and according 
 to some may be tasted in the mouth. It is a general stimu- 
 lant ; excites the nervous system ; the cloves may be swal- 
 lowed whole; moderately taken it assists feeble digestion. 
 
 Disease: Used largely, causes gastric irritation, stomach 
 distress, flatulence, hemorrhoids and fever. 
 
 Sole food: Not for more than a few days. 
 
 Multiple food: Always. 
 
 Produce disease: Yes, if abused. 
 
 Cures: In some case of feeble digestion. 
 
 Head: When taken largely, makes head to ache. 
 
 Eyes: Eaten raw, the essential oil stings the eyes. 
 
 Intestines: Distended by too much use. See Disease. 
 
 Climate: Best in cool climates, though much used by 
 Latins. 
 
 Aesthetics: Garlic is not fashionable, and those who do 
 use it are given a wide berth. 
 
 Religion: See Climate. The Talmudists often mention 
 the fondness of the Jews for garlic. Dioscorides asserts that 
 
226 GARLIC — HORSERADISH 
 
 garlic grew plenteously in Egypt, esteemed, eaten and wor- 
 shipped : 
 
 "Their gods were recommended by their taste. 
 Such savory deities needs be good 
 Which served at once for worship and for food." 
 Builder of tissues: Not directly. 
 
 Effect on skin: The essential oil greatly irritates and even 
 blisters. 
 
 Fermentation: Somewhat, if not used rightly, but gen- 
 erally the sulphur prevents fermentation, which all condi- 
 ments also do, a recommendation for them as a class. 
 
 HORSERADISH 
 
 Nasturtium or Cochearia armor acta of the mustard 
 family (Cruciferae), known to Pliny 23-79 a.d. ; introduced 
 from western Europe ; cultivated in most civilized countries ; 
 strictly it is a condiment and not a food, but condiments are 
 used in, with and as foods. To repeat, with condiments 
 foods that pall are made to be relished and more nourishment 
 is taken. This is important, especially when the eater is 
 under stress of labor, worry or pleasure that exhausts the 
 vital forces. How many women there are who cannot eat 
 because of domestic stress (as severe illness in the family) 
 and will keep up and about for a long time foodless, sleep- 
 less and without rest; generally they will go on thus, until 
 all at once they break down suddenly in swoons or nervous 
 prostration, simply for the want of hearty food; if condi- 
 ments will enable such women to eat they act as foods. 
 
 Good: For well people, especially under strain, as a rule. 
 Bad: For the sick, with exceptions. 
 
 Morphology: The connective fiber of the root, which is 
 the part used, is not so tough, but that when ground 
 or grated it can be used raw in small amounts. The micro- 
 
HORSERADISH 227 
 
 scope shows dark yellow colored oil globules, and an abund- 
 ance of starch grains that are very small compared with 
 wheat starch grains, being on an average the size of red 
 blood corpuscles in man, 1-3 164th of an inch ; some are found 
 of the size of the white blood corpuscle (man), so that the 
 field in the microscope impresses one as if filled with human 
 blood; some of the smaller starch grains had automobile 
 motion, like fat globules in milk; the iodine test showing 
 them colored, proved they were starch and not fat. The 
 substance cells : some spindle shaped, stout, short, and some 
 looked as if made by cross walls, as the division of a cane 
 fishpole. The walls of cellulose are delicate, spiral tissue 
 ducts are large, so that the horseradish root is not toughly 
 put together, and hence suitable for raw food. The oil is 
 dissipated by drying and the root becomes thus inert in time. 
 
 Chemistry: The fresh root contains oil and bitter resin 
 minute in quantity, sugar, extractive gum, starch, albumen, 
 acetic acid, acetate and sulphate of lime, water and lignin. 
 Winkler's observations infer that myronic acid combined 
 with oxide of potassium and that myrosyne exists in the 
 root; that the reaction of this acid when horseradish is 
 bruised in water produces the volatile oil. Horseradish 
 distilled in alcohol yields none of the oil, so that bruising 
 is a good thing to make horseradish more pungent. See 
 also page 124. 
 
 Physiology: Highly stimulant, exciting the stomach and 
 promoting the secretions. It stimulates appetite and invigo- 
 rates digestion ; it is not the starch, but the oil that is active. 
 Oliver Wendell Holmes, in 1853, while describing the nerves 
 of smell, called attention to the fact that a too large taste of 
 good horseradish would instantly, before swallowing, go 
 through the hard palate and painfully affect, not only the 
 nerves of the nostrils, but also the olfactory bulbs above the 
 cribriform plates; but the mystery as Dr. Holmes indicated 
 
228 HORSERADISH 
 
 is how, the mouth being shut, the volatile oil could go 
 through the hard palate. Externally oil of horseradish is 
 a rubefacient. 
 
 Pathology: No doubt, if it could be borne long enough, 
 horseradish in the mouth would produce disturbances of 
 tissues. The amount of its starch is so small, when used as 
 a condiment, as not to be injurious. 
 
 Sole food: We do not know, but probably not a day. Its 
 sole use is so alien, that none but a lunatic would try to live 
 on it solely, unless for biological experiment. 
 
 Manifold food: Always. 
 
 Cures: Loss of appetite, weak digestion and torpid secre- 
 tions if water enough is drank. Has been recommended for 
 palsy and rheumatism. In scurvy is fine. Hoarseness it 
 relieves. It is a pure stimulant. Parr states that an infusion 
 acts as an emetic and that the root promotes salivary secre- 
 tion. 
 
 Head: Its action as lectured on by Dr. Holmes, shows 
 what a powerful agent it is for the head, not as a food but as 
 a disease producer; not a doubt, though, that it helps the 
 head by helping digestion and nutrition. In this sense it is 
 good for students and literary men. 
 
 Heart: As it promotes digestion and lessens the gas in the 
 bowels it is good. 
 
 Eyes, bone, teeth, nails: Not specially good or bad. 
 
 Hair: So far as sulphur is an assimilable element of 
 horseradish, it must be good. 
 
 Intestines: It promotes their secretions, tones up their 
 glands, and its sulphur hinders ferment growths. 
 
 How often used: Conventionally during the spring and 
 fall and often through the winter. It is specially grateful to 
 man, when the frozen soil is thawed in the spring, as most 
 every one knows. 
 
HORSERADISH RADISH 229 
 
 Heat: We do not know, but the small amount of starch 
 cannot furnish many heat units. 
 
 Climate: Temperate climes. Cayenne pepper is better 
 than horseradish in warm climates. 
 
 Natural: Fortunately yes. Aesthetic and fashionable: 
 Certainly. 
 
 Religion: No relation that we know of. 
 
 Fermentation: Its sulphur acts against fermentation. 
 
 Parasites: We do not know of any. 
 
 Intemperance: One after an experience with horseradish 
 such as Dr. Holmes describes would not intemperately use it 
 again. 
 
 RADISH 
 
 Repliants sativus: Condiment: Mentioned by Pliny and 
 now very commonly used in the civilized world. 
 
 Good: For well people. Bad: For the ill. 
 
 Morphology: Is a narrow, tapering to nothing, root about 
 four inches long and half inch wide at base ; is covered with 
 a beautiful red skin in some varieties ; the white variety 
 not often seen in the United States. Its tissues are crisp 
 and yet tender, when fresh and kept in water. Wilts if 
 dry. There is a globose variety. 
 
 Chemistry: Has a mild tasting oil. See also table, page 
 124. 
 
 Physiology: Anti-scorbutic and grateful relish to any 
 early summer meal, especially when it first appears. 
 
 Sole food: Never. 
 
 Manifold food: Eaten raw during the meal ; it is usually 
 brought on the table in glass tumblers of water ; often the 
 way is to dip the moist small end into powdered salt and 
 then eat ; for years it used to be cut in thin transverse sections 
 and sprinkled in layers with salt and beaten somewhat soft 
 
23O RADISH 
 
 before eating. Were much eaten with mutton and Cogan 
 says the best are white, that they are neither good before 
 nor after meat, but as a sauce. 
 
 Disease: When eaten raw after meats it ferments ; in those 
 of weak stomachs and feeble digestion it produces fetid gas 
 and thus corrupts the breath. 
 
 Cures: They are rightly used only in health. 
 
 Head: If well digested, do not hurt. 
 
 Heart: The sulphur that must be in the oil of radish, 
 enough to produce fetid eructations, must be deleterious to 
 the heart when too largely used. 
 
 Intestines: If eaten by the ill or wrongfully by the well, 
 the result is detrimental to the stomach and intestines, 
 especially if nature does not eruct the gas. Drafts of hot 
 water or even cool water excite upward and downward 
 peristalsis and relieve, but if radish is eaten moderately as 
 a sauce there will be little harm to the bowels. 
 
 How often used: Moderately in their season. Hothouse 
 radishes out of season are not so good as seasonable ones and 
 cannot be so long used. 
 
 Heat: Not appreciable, except to taste. 
 
 Force: Not much. 
 
 Climate: Temperate. 
 
 Natural: Is one of the most natural in condition of all 
 edibles. 
 
 Aesthetic: We think there is more real eye and perhaps 
 palatal music to fresh, crisp and sound radish as set on the 
 white linen table-cloth in cut-glass tumblers, than of almost 
 any other vegetable. Its unexpected sight when it first comes 
 on the table of fashion or no fashion will set the mouth to 
 watering from the buccal glands. 
 
 Ferment: One would think that the sulphur in the radish 
 would keep off the yeast action ; but too much of a meal 
 being eaten, indigestion follows despite sulphur, 
 
RADISH MUSTARD 23 1 
 
 Parasites: There are worms that infest radishes and they 
 leave the marks of their ravages so plain as to be unmis- 
 takable. 
 
 Intemperance: There is danger of over or wrong eating 
 of radish when the eye and the palate are much charmed 
 with them, but there will be no trouble if the head governs 
 the appetite. 
 
 MUSTARD 
 
 Family of the Cruciferae: Brassica or Sinapis alba, white 
 mustard; Sinapis nigra, black mustard. (Sinapis because it 
 hurts the eyes.) Condiment: Pliny and Vegetius mention it. 
 A table is not considered fully set without mustard ; food 
 writers say little or nothing of it. Mentioned in the Bible 
 a.d. 32. 
 
 Good: When moderately used. Bad: When immoder- 
 ately used, it is emetic and the best domestic remedy for 
 almost every common poison. 
 
 Condition of feeders: For well people with little appetite, 
 especially in the emergencies of hard labor or exercise ; 
 is used as in convalescence, in some diseases, and as a 
 revulsant universally. 
 
 Morphology: The seed is the part used as a relish. Two 
 kinds — white and black (see Chemistry) ; these are as fol- 
 lows : biack seeds are small, globular, deep brown in color, 
 slightly rugose on the surface, internally yellow ; white seeds 
 are larger than the black and of yellowish color; both have 
 a fixed oil yielded by pressure, little smell and mild taste, not 
 unpleasant; the oil saponifies with oxide of potassium and 
 also yields a peculiar acid, "crusic." The white mustard 
 seeds are most used in powder and the market. Pure mus- 
 tard {commercial) under the microscope: The substance is 
 made up of masses of finely reticulated connective fibrous 
 tissues in small hexagons, filled with granulized oil and 
 
232 MUSTARD 
 
 massed together into large globar masses, seven hexagons 
 being counted in one diameter; the globes do not touch, but 
 are separated by darker hexagons ; these hexagons seen in 
 the specimens were generally quite dark in color, and in 
 some instances, light (in the Micrographic Dictionary, the 
 hexagons are figured with nucleus and nucleolus in each; 
 this is correct) ; the field is full of oil globules of large 
 size, while they are in smaller subdivisions down to about 
 1 -10, oooth of an inch; at first, they seem like minute starch 
 grains, but they had automobile movement, did not polarize 
 light nor turn purple with iodine ; the last made them yellow 
 and the manipulations brought out forms like the oils of 
 butter; the connective fibrous tissues observed in this speci- 
 men were hexagon-oblong cells six times as long as broad, 
 some white masses filled with fine dots, one cell oblong like 
 a half carrot filled with dark matter much like the proto- 
 plasm of aleurone cells in wheat and which might be called 
 myronic cells were it not that myrosyne is said not to be 
 found in Sinapis alba. {See Micrographic Dictionary, plate 
 2, figure 11, for morphology of mustard seed, which corre- 
 sponds with the above description, save the rings of 
 connective tissue which we did not happen to meet.) 
 Slender tubes like hairs grow at right angles to the long 
 diameter of the mustard root, appearing like velvet when the 
 soil was washed off. Thus the actual root surface exposed 
 to the soil becomes incalculable. 
 
 Chemistry: Is peculiar and not fully understood. First, 
 The fixed oil ; Second, Volatile oil obtained from the seeds 
 whence No. 1 has been expressed, which does not exist in 
 the seed and is formed by the action of water; Third, In 
 black mustard seeds, "a," the myronate of potassium; "b," 
 and myrosyne an albuminoid like emulin in almonds. Add- 
 ing water to black mustard seed, the myrosyne acts as a 
 
MUSTARD 233 
 
 ferment, producing a reaction between the water, oxide of 
 potassium and oxide of myrosyne, which results in No. 2, 
 the volatile oil ; water and myrosyne or any of the myro- 
 nates do the same. If black mustard seed is treated with 
 heat, acids or alcohol, the myrosyne is inert and water 
 produces no volatile oil. Water long in contact sometimes 
 restores the myrosyne power in part. Fourth, In white 
 mustard seed there is myrosyne but no myronate of potash, 
 so if white mustard seed and water are added to the black 
 in which myrosyne has been coagulated, the volatile oil 
 will be produced. The volatile oil is colorless or pale yellow, 
 heavier than water and has an exceedingly pungent odor 
 and an acid burning taste. Boils at 298 Fahrenheit, slightly 
 soluble in water and readily so in alcohol and ether ; with 
 alkaline solution yields sulpho-cyanurets, formula C8 H5 
 S2 N. It is considered sulpho-cyanuret of allyle ; it is the 
 principle on which black mustard and seeds depend for 
 activity. White mustard seeds do not develop volatile oil 
 when treated with water, but an acrid principle is developed 
 for the same use as the black seeds resulting from the 
 action of water or sulpho-sinapisin, because mustard deprived 
 of sulpho-sinapisin did not develop said activity. If the 
 myrosyne or emulsion is inert from heat, acids or alcohol, 
 this reaction fails. Sulpho-sinapisin or sinapin C32 H26 
 O12 N has an appearance of crystallized sulphate of quinine. 
 It appears that it is the sulphur that gives the pungent matter 
 in mustard, but the chemists have not got to the bottom of 
 the subject and probably never will. See also page 124. 
 
 Physiology: Seeds swallowed by the tablespoonful with 
 molasses or softened by soaking in water are laxative ; also 
 mustard powder arouses the stomach and is an emetic in 
 large tablespoonful doses. It acts on the nose and palate 
 worse than the horseradish action. Applied to the skin mixed 
 
234 MUSTARD 
 
 with water, it blisters with burning pain as to be insupport- 
 able to a man much within an hour, oftenest in four minutes, 
 but women will bear the same a long time ; kept on too long 
 it will blister with obstinate ulceration and even rotting. 
 This caution needed when the sick are insensible. On the 
 other hand when fussy, very sensitive and apparently in acute 
 agony, mustard gives a test when applied, as the patient 
 will complain of the plaster, and we know the disease is not 
 up to standard of tolerance. Again the really sick sometimes 
 almost go to sleep saying the pain of the mustard was a 
 relief because so much less than the original pain. (A paste 
 of mustard and molasses can be used much longer than the 
 ordinary plasters, producing deep redness of skin, without 
 blistering ; if the ordinary plaster is used, place two or three 
 sheets of thin paper between it and skin.) 
 
 Destruction of tissues: The volatile oil speedily blisters; 
 one-sixth of a drop in half an ounce of olive oil internally 
 is a dose ; in overdose, it is highly poisonous, producing 
 inflammation of the stomach and bowels and imparts its odor 
 to the blood and urine. 
 
 Sole food: Cannot be thus used because of the heavy 
 shock to the palate, nostrils and olfactory organs. 
 
 Manifold food: Decidedly, and in minute portions. 
 
 Cures: By its stimulation and also by its sulphur control 
 of fermentation. 
 
 Head: Good by aiding digestion and increasing the 
 amount of force food eaten, but bad when taken too largely, 
 by its causing sneezing and distress of the olfactory nerve 
 bulbs. 
 
 Heart: Good as an emetic if the stomach is overloaded 
 with indigestible food, and when by condimental doses pre- 
 venting the evolution of a stomach gas. 
 
 Hair: Good, from its sulphur. 
 
MUSTARD 235 
 
 Intestines: Promotes the flow of juices and prevents In 
 a measure the formation of gases by its sulphur. 
 
 How often used: This varies with individuals, some daily 
 and others rarely. 
 
 Heat: Some directly and also indirectly as a stimulant. 
 
 Force: The amount of nitrogen in the volatile oil and 
 sinapin must give some force to the eater, but it is the force 
 of the whip to the horse rather than the force of the horse's 
 hay and oats. If force is needed and only condiments are to 
 be had, mustard would be a good sauce; indirectly it fur- 
 nishes force by causing more food to be eaten. 
 
 Climate: All. Natural: Yes. 
 
 Aesthetics: Mustard has a place on the tables of fashion 
 and is good form in the best of society. This is fortunate, as 
 thus there is in almost every house a remedy for poisons and 
 colic that often comes from the adherence to the aesthetic 
 principles of dietetics. 
 
 Religion: No relation, save the mention made by Christ. 
 
 Builders of tissue: May confer nitrogen on the ganglionic 
 nerve centers. 
 
 Skin: Its sulphur is good for the hair, but as mustard, 
 all over the world, in all schools of medicine, from ancient 
 times, has been used as a poultice for the skin, especially 
 in ills that come directly from feeding badly, it is not amiss 
 to refer to it here at the risk of repetition : first, the action of 
 mustard poultice put on the skin is to give a great and 
 powerful sensation of coolness, as if the poultice was a 
 sheet of ice ; this is due to the evaporation of the volatile 
 oil of mustard which takes heat from the warmth of the skin 
 close to it ; the high boiling point, 298 Fahrenheit, is against 
 this, but many a time have the eyes smarted from this oil 
 when putting on mustard poultices, showing that the oil was 
 volatile at ordinary living room temperature. After a few 
 
236 MUSTARD 
 
 minutes, if the patient is a man, he will howl with the pain 
 of burning and often say he is being killed and require its 
 removal at once to prevent such a catastrophe ; but a woman 
 does not do this, and the poultice to do good must be on ten 
 minutes. The skin is reddened as in scarlet fever, sore and 
 tender because of its congestion and acute inflammation. 
 The effect of this is almost invariably to relieve pain of a 
 functional, not organic kind. The reason has not been 
 explained. It may be said that abdominal pain from indi- 
 gestion is regarded as a colic from partial paralysis, result- 
 ing from the gases of fermentation and from overwork, as 
 in writer's cramp the muscles are partially paralyzed and 
 painful. Hit a man with a birch switch and it will pain from 
 partial paralysis ; completely paralyze a man with a crowbar 
 and you have no pain but unconsciousness and maybe death. 
 Some explain by the doctrine of revulsion, that is making 
 another and larger center of partial paralysis, which does 
 not interfere with the nerve centers, as in colic, the seat 
 of the disturbance is removed by the mustard to the skin and 
 the colic disappears because there is not nerve resistance 
 enough to cry out in pain while time for recuperation is 
 gained meanwhile. Certainly there is pain enough under a 
 mustard poultice to illustrate the definition of partial paral- 
 ysis and the fact of the intimate vicariousness of the skin 
 with the alimentary canal is shown in the evil results of 
 terrible burns, even being so bad as to cause pneumonia, 
 gastric ulcer, peritonitis and death. Some people say mus- 
 tard's place is on the abdomen while turpentine spirits are 
 best on the chest; we think so. 
 
 Fermentation: Mustard is apt to ferment if mixed too 
 long, but it keeps well much longer than most any other 
 vegetable kingdom food mixed with water and exposed to 
 the air, because of its sulphur. 
 
 Parasites: Moulds if kept too long. 
 
MUSTARD — LETTUCE 237 
 
 Intemperance: This is prevented by its physiological 
 action ; the pain and vomiting are warning enough to be 
 heeded by all eaters. 
 
 LETTUCE 
 
 Lactuca sativa: The word is derived from the old French 
 Lettuce, Latin — lac — milk, referring to the juice. Came 
 from Europe; genus Lactucse. Many varieties, but can be 
 reduced to two 1 — Cos, or leaf lettuce ; Cabbage, or head 
 lettuce. Part used in kitchen are the leaves. Mentioned 
 by Pliny, Galen, Poet Martial, Cogan, 1589. It is used gen- 
 erally raw by the civilized world ; not often boiled except in 
 broths. Martial says that lettuce should be eaten last. Cogan 
 says "wee eate lettuce in the beginning of our meales." 
 Salad is derived from the Latin Sal — salt. Strictly speaking, 
 it is a food, for its elements enter biologically into our tissues 
 and we shall see lettuce to be a very complex organism. 
 
 Good: For well people. Bad: If improperly used. 
 
 Condition of feeders: They must be in healthy condition 
 or at least at the termination of convalescence. 
 
 Morphology: Has the ordinary structure of so-called 
 green vegetables, two skins with curious re-entrant curved 
 epithelial cells with stomata ; between the skins granular 
 matters, chlorophyll, spiral tissues and glands loosely put 
 together and thus digestible ; all the tissues are extremely 
 delicate, transparent and softish to the feel ; a good subject to 
 study under the microscope ; does not polarize light well. 
 
 Chemistry: United States Government report average (as 
 purchased) : refuse 18, water 77.1, protein compounds 1. 1, 
 fat 3, carbohydrates 2.J, ash 8.1, heat units 85. The dried 
 milky juice is called Lactucarium, sometimes known as let- 
 tuce opium. Buchner, 1832, found a principle he called 
 Lactucin. Walz, 1839, gave analysis as Lactucin, volatile 
 oil, a fat dissolved by ether, fat not readily dissolved by 
 
238 LETTUCE 
 
 ether, reddish-yellow resin, greenish yellow resin, sugar, 
 molasses gum, pectic acid, humus, a brown basic substance, 
 albumin, oxalic, citric, malic and nitric acids, potash, lime 
 and magnesia. Aubergier, 1842, gave this result: Lactucin; 
 mannite; asparamide, a substance that colored green the 
 sesqui salts of iron ; resin combined with oxide of potassium ; 
 a neuter resin-ulmate of potassium; cerin; myricin; pectin; 
 albumen; oxalate of potash; malate of potash; nitrate of 
 potash ; sulphate of potash ; chloride of potassium , phosphate 
 of lime and magnesia; oxide of iron and magnesia; silica. 
 Ludwig found 48.68 per cent, insoluble in water and 51.37 
 soluble; 42.64 per cent, of the insoluble was lactucerin or 
 lactucone, C40 H34 06; 39.9 wax; lignin, a substance in- 
 soluble in alcohol, water, ether. The 51.37 soluble part was 
 made up of albumin 6.98, lactucerin 1.75, bitter extract 27.68, 
 watery extract insoluble in alcohol 14.96. Besides, Ludwig 
 found a mannite like substance, oxalic acid, an organic acid 
 undetermined, a soft resin, oxide of potassium, magnesia and 
 iron. See also page 124. These chemical analyses show 
 that lettuce is not the simple substance it looks to be. It 
 shows the wonderful industry of French chemists and that 
 lettuce must be regarded as remarkable for its organic and 
 inorganic elements and more desirable as a relish because 
 whatever may be said of the above analyses, lettuce has a 
 wonderful variety of material to help sustain life. Besides, 
 it shows a breadth of technical culture in the past genera- 
 tions, the present cannot afford to ignore but ought to 
 emulate. 
 
 Physiology: Galen commends lettuce eaten raw in clean 
 water ; says that when young he found it to relieve his 
 stomach that was "infested with bile," and when old, he 
 found it eaten at evening to be unique for insomnia. No 
 doubt the many organic and inorganic elements found in 
 lettuce contribute to the health. As before said, the histo- 
 
LETTUCE 239 
 
 logical and chemical elements are favorable to physiological 
 use of lettuce. 
 
 Disease: The olive oil (often not fresh) and vinegar 
 that are used in lettuce salad often cause the harm that is 
 laid to lettuce. Lemon juice should always be preferred in 
 place of vinegar. 
 
 Destroy tissues: No. 
 
 Sole food: No tests have been made. 
 
 Manifold food: Always thus used. We doubt if the 
 hungry tramp steals lettuce as sole food. 
 
 Disease: Only by abuse. 
 
 Cure: Insomnia, bilious stomach, loss of appetite, scurvy. 
 
 Head: It is good from the wealth of composition, organic 
 chemistry reveals. Lactucarium will harmlessly put to sleep 
 when opium fails. 
 
 Heart: Lettuce indirectly is good as a hearty food and 
 somewhat directly, as its chemical elements certainly must 
 stimulate the heart. 
 
 Eyes, teeth, bone, nails and hair: Good for these organs. 
 Lettuce is thus distinguished from all the relishes. 
 
 How often used: Frequently. 
 
 Action on intestines: Properly used, it has a beneficial 
 action on them, is not gas producing, is good for the sympa- 
 thetic or automatic nerve system that governs independent of 
 the will. 
 
 Heat: See Chemistry. 
 
 Force: See Heart. Climate: Hot and temperate. 
 Natural: Custom prefers lettuce as fresh as possible and 
 with undiminished proportions. 
 
 Aesthetic: Its crispness, green chlorophyll, grateful mild 
 taste and possibly its unsuspected virtues by way of mineral 
 elements found in its juice, have made it a welcome addition 
 to the dining table of fashion whose demands are met by 
 hothouse supplies in the winter season. 
 
240 LETTUCE — DANDELION 
 
 Religion: No particular relation. 
 
 Builder of tissue: Its mineral elements supplied in assim- 
 ilable and appreciable quantity are good builders. 
 
 Fermentation: All vegetables ferment. This depends, 
 however, on their condition. If fresh, crisp and healthy 
 looking and used properly and the condition of the eater 
 is good, lettuce will not ferment under ordinary circum- 
 stances, but if for example the eater should immediately 
 be called to put out a fire, digestion might be stopped entirely 
 and which would result in the fermentation of the lettuce. 
 
 Parasites: If lettuce is not sown in good soil, and properly 
 manured, its development is poor and its resistance to fungi 
 and insects is weak. 
 
 Intemperance: Of course there can be, but it is not often 
 seen unless in salads, and then the trouble is generally with 
 the vinegar and sweet oil. 
 
 DANDELION 
 
 Leontodon taraxacum or Taraxacum officinale — one of 
 the Composite or Aster family. Mentioned in Parr's Dic- 
 tionary, 1808, but not in Cogan, whose works are very full 
 on plants used as food. It must be used as food in Italy, 
 judging from the acts of Italian women who dig for them 
 in your lawn unless you drive them off; also used in New 
 England generally in the spring of the year, though always 
 in Boston market during the winter, being raised under glass 
 in large quantities. (Dandelion is the English of the French 
 dens-de-lion, because the projections on the leaf are like the 
 teeth of lions. Leontodon is the Latin word.) Leaves the 
 part used. 
 
 Good: Yes. Bad : No, for it is a mild medicine. 
 
 Condition of feeders: Not for the sick. 
 
DANDELION 24 1 
 
 Morphology: Its leaves have two faces, with substance of 
 spiral tissues (as tubes of circulation for the sap from the 
 roots), chlorophyll and cells; it is used when tender and 
 loosely adherent in fabric. It has a juice like milk made 
 of minute fat like globules, bitter to the taste ; juice abundant 
 in the foot stalks of the aster like flowers. 
 
 Chemistry: Not analyzed by the United States Govern- 
 ment. Johnson found in the milky juice, Caoutchouc (India 
 rubber), bitter extractive, saline matters, a trace of resin 
 and a free acid. Starch and sugar have been found in the 
 root. Pollex has found in the juice of the root, taraxacin, 
 a crystallizable principle. 
 
 Physiology: The root is a mild tonic, diuretic, aperient, 
 excites languid livers and resolves the engorgements. The 
 loose texture of the leaf is easily digested. 
 
 Disease: None, if not abused. 
 
 Sole food: We do not know ; not long, as it does not have 
 nourishment enough, save for a ruminant animal. 
 
 Manifold food: Always. 
 
 Head: Not much good, save as increasing the appetite. 
 
 Eyes, bone, hair, nail and teeth: Not much food for them 
 directly. 
 
 Intestines: It digests easily, stimulates the liver and 
 promotes the action of the bowel glands. 
 
 How often used: From April to December, save excep- 
 tionally when raised under glass in winter. The frequency 
 of its use does not compare with that of celery. 
 
 Heat: Unknown. 
 
 Force: Not much force directly, unless in the case of the 
 Italian laborers who have been accustomed to long feeding 
 on it. 
 
 Climate: Hot and temperate. Natural: Ethics has not 
 interfered with dandelions, which are eaten raw or cooked. 
 
242 DANDELION — PARSLEY 
 
 Fashionable: With all classes, but most with the Italians. 
 They are not deemed indispensable as an aesthetic of the 
 palate if other greens can be had. 
 
 Religion: No special relation. 
 
 Builder of tissue: Not much as far as we know. 
 
 Effect on the skin: Good, as it is an anti-scorbutic and 
 helps digestion. 
 
 Fermentation: Not much in well people eaten moderately. 
 
 Parasites: If the plants are healthy and well fed they are 
 not much preyed on by animal or vegetable parasites, but 
 if so the parasitism is readily manifest to common sense. 
 
 Intemperance: Not noticeable of medicine. Dandelions 
 do not allure nor establish an all-pervading appetite. They 
 are meek, modest mild members of the relish family. They 
 do not extol nor flaunt forth their real worth. It is probable 
 that the said Italians would not so heartily and earnestly 
 dig them if they had means enough to purchase other market 
 greens when they get these simply by collecting them. 
 
 PARSLEY 
 
 Carum petroselinum (Greek) means rock parsley. 
 Opium hortense (Linn). It has aromatic, finely divided 
 leaves and greenish yellow flowers, much used for garnish- 
 ing dishes and flavoring soups. Mentioned by Pliny. Parr 
 says it is commonly eaten at our tables (1808). 
 
 Good: When properly used. Bad: Not very at its worst 
 (Parr.) 
 
 Condition of feeders: Cogan and Fernelius say parsley 
 is not good for children, nursing mothers and epileptics ; 
 so it is for the healthy. 
 
 Morphology: The cuticle of the stalk, and specially the 
 leaves, are full of stomata, and the epithelia have curious 
 gyrose margins. There is plenty of dense cellulose structure, 
 
PARSLEY 243 
 
 pitted ducts, chlorophyll disposed in drops in masses and in 
 chains on the cell walls — some oil (specimen was old), not 
 much — little granular starch as shown by Lugol's solution. 
 Parsley is a tough plant to eat and must have sparing use as 
 a relish. The oil is its main charm in seasoning, though the 
 crisp, green, notched leaves are a line garnishing to a plate 
 of fried soft clams for example. The oil is found in all 
 parts of the plant. 
 
 Chemistry: Braconnot obtained a peculiar gelatinous sub- 
 stance in appearance like pectic acid, which he named apiin. 
 The herb is simply boiled in water, the liquor strained and 
 allowed to cool ; the apiin then forms a jelly which needs only 
 to be washed with cold water ; the seeds contain an active 
 principle named apiol. The plant has a pleasant smell and 
 is an efficient instrument in the orchestra of palatal and nasal 
 music, symphonizing or rather harmonizing well with the 
 other olfactory instruments that cooks from time immemorial 
 have employed in their cuisine. 
 
 Manifold food: Always and in very minute propor- 
 tions. 
 
 Produce disease: Not as commonly used. 
 
 Cures: The root is said to be aperient and diuretic; has 
 been used as an aid to active medicine in dropsy and kidney 
 diseases. The juicy, fresh root has been used in intermit- 
 tent fevers. 
 
 Head: Good, as an odor to food. Heart: May help in a 
 mild way by stimulating the desire for substantial food. 
 
 Heat units: Do not know. Force: None directly. 
 
 Climate: Native of Sardinia and the south of Europe; 
 everywhere cultivated in gardens. 
 
 Natural: Yes. Aesthetic: Decidedly so, as it comes in the 
 perfumes of fashionable foods in soups. In this the fashion 
 runs through the high and low strata of society. 
 
 Religion: None especially. Builder of tissue: No. 
 
244 PARSLEY — CRESS — OKRA 
 
 Fermentation: Oils are not very fermentable and often do 
 not digest in the intestines and under ordinary use, parsley 
 would not be expected to ferment any more than the oils of 
 mustard or cinnamon. 
 
 Parasites: When the seasons are dry, parsley is eaten by 
 a small black bug ; it does not mould or mildew ; in good 
 health, parsley does not suffer from parasites. 
 
 Intemperance: Would be distastrous because of the 
 toughness of the fiber and indigestibility. The dictates of 
 common sense will preserve one from harm from parsley 
 and the taste would reject it. We have known no instances 
 of disease from intemperate eating of parsley. 
 
 CRESS 
 
 Cresso, because found everywhere. Mentioned by Cicero 
 and Lucius Columnella, 45 a.d. Two kinds : ( 1 ) Garden 
 cress, Lepidium sativum; or Nasturtium hortense (Linn); 
 a low plant milder than water cress ; used as a salad alone 
 by the healthy and by cases of scurvy and debility of the 
 intestines ; its seeds agree in general qualities with mustard 
 seeds. (2) Water cress, Sisymbrium nasturtium (Linn), 
 is a juicy plant, grows in rivulets or standing fresh waters all 
 winter ; but is in the greatest perfection in spring ; leaves are 
 moderately pungent; the juice contains all the virtues of the 
 plant ; its use as a salad may be long continued, as it is inert 
 as a medicine. No chemical analysis at hand. 
 
 OKRA 
 
 Hibiscus esculatus. Used to thicken soups. Fruit is the 
 part employed and called Bender Gumbo. Cultivated in 
 various portions of the globe. Also Abelmoschus esculatus. 
 Okra is known in the market also as the . unripe pods. 
 
OKRA — SQUASH 245 
 
 Gumbo soup is okra soup. Chemical analysis United States 
 Gov't: water 87.4, protein 2, fat 4, ash 7, heat units 230, 
 carbohydrates 9.5. We cannot speak otherwise of its value. 
 
 SQUASH 
 
 Cucurbita pepo: They belong to the Cucurbitse, a small 
 prostrate genus of the gourd family, the Cucurbitacese, em- 
 bracing eighty-six genera and about 63c species mostly 
 tropical, cucumber, watermelon, musk melon, pepos, cante- 
 lopes, etc., all of which show the great profusion of this 
 kind of food. Another example that scientists are not so accu- 
 rate in the names of squash as the vernacular. The summer 
 pumpkin and winter squash have sixty different kinds, and 
 yet the botanist calls them all Cucurbita pepo, save the winter 
 which is called maxima. Squash is a contraction of Ameri- 
 can Indian word ashquash ; so Cucurbita? refers to the varie- 
 ties found here among the Indians — and squash does not 
 seem to go any further back. We will proceed to tell what 
 we know about winter squashes, the maxima, including the 
 crook neck. 
 
 Good: Properly selected and cooked. 
 
 Bad: No, if not abused. 
 
 Condition of feeders: W r ell people only. 
 
 Morphology: Is made up of the rind, about one to two 
 inches thick, generally of hard dense structure. It has fifty 
 per cent, of refuse skin and connective fibrous tissue, which 
 has to be tough and dense to make such hard, rock like 
 irregular hollow globar bodies. The hollow is filled with 
 yellow strings of connective and vascular tissues holding 
 the seeds and stretching out like giant spider webs attached 
 to the concavity like the amceba like structure seen inside 
 the plum cells. The main part of the substance eaten is 
 made up of beautiful clear ovoid cells, containing clear 
 
246 SQUASH 
 
 protoplasm with irregular yellow nuclei, magnificent under 
 polarized light; when cooked, they do not polarize. 
 
 Chemistry: United States Government report: refuse 50 
 per cent., water 43, protein 8, fat 3, carbohydrates 5.2, 
 ash .4, heat units 125. 
 
 Physiology: Its dense structure makes it difficult to di- 
 gest. It is agreeable to eye and palate. 
 
 Disease: Healthy men living on it solely could subsist 
 for only seven days. In this time it produced colic, diarrhoea, 
 flatus and symptoms of locomotor ataxia. 
 
 Manifold food: Always. 
 
 Cures: None. 
 
 Head: Fed solely, very bad. 
 
 Heart: Bad from its gases; must be used in moderation. 
 
 Eyes, bone, hair, nails, teeth: Bad when fed solely, on 
 account of difficult digestion and because of small amount 
 of ash. 
 
 Intestines: Is bad for them. 
 
 How often used: Not often and should be used sparingly. 
 
 Force: Uses up so much nerve force in its assimilation 
 and also makes so much alimentary canal disturbance that 
 it does not furnish much force to the body. 
 
 Climate: Hot and temperate climes. 
 
 Natural: Yes, save being eaten raw. 
 
 Fashionable: Not very. 
 
 Builders of tissue: Not much, because assimilated with so 
 much difficulty. 
 
 Fermentation: Very liable to it, because of its carbohy- 
 drates and its tough texture. 
 
 Parasites: (1) squash beetle, Diabrotica vittata; (2) 
 squash borer, Trochilium cucurbitas 5(3) squash bug, Anasa 
 tristis, a large brownish black North American coreid bug 
 that sucks the stem sap. 
 
 Intemperance: Common sense protects against it. 
 
SUMMER SQUASH 
 
 Cucurbita pepo: They are small, crooked necks, smooth 
 and tuberculose, some flat, white and scollops, just like a cake 
 loaf ; are cooked before ripening into hard gourds ; eaten 
 in the summer, are mucilaginous and grateful to the taste. 
 No analysis except that of canned squash : water 87.6, protein 
 .9, fat .5, carbohydrates 10.5, ash .5, heat units 235. We know 
 of no one who has been fed on summer squash exclusively, 
 hence it must be esteemed like winter squash, differing from 
 it in greater digestibility because more tender. It is a very 
 inferior, unsatisfying, weak, sloppy food, only to be used as 
 a relish and sparingly. 
 
 PUMPKIN 
 
 Cucurbita pepo: Scientifically the same as summer 
 squash, but practically different in customs. This is a 
 winter squash, and the largest of all, sometimes weighing 
 over one hundred pounds. 
 
 Chemistry : Government analysis : refuse 50 per cent., 
 water 46.6, protein .5, carbohydrates 2.6, ash .3, heat units 
 60. Pumpkin canned: water 91.6, protein 8, fat .2, carbohy- 
 drates 6.7, ash .7, heat units 150; these do not show a great 
 amount of nourishment. They are used to make pies on 
 Thanksgiving day in large quantities ; do not furnish much 
 force for the festivities of said day ; this is more patent, when 
 it is considered that mince pies have higher and more uni- 
 versal use than pumpkin, as mince pie has force to confer 
 from beef. 
 
 Condition of feeders: Well people celebrating a fixed day, 
 also the usage of the Pilgrim Fathers, who found pumpkins 
 very abundant in America. 
 
 Morphology: It has a large amount of connective fibrous 
 
 247 
 
248 PUMPKIN 
 
 tissue with soft substance much like the tomato. Hotel 
 pumpkin pie— considerable fat in globules of all sizes down 
 to granules innumerable that came from the milk and butter 
 used in cooking ; specimen mainly made up of quite large cells 
 of clear protoplasm with transparent walls and large nucleus 
 coagulated by heat, as in cooked tomato ; cell walls were very 
 heavy, wrinkled, twisted and contracted; beautiful objects 
 under polarizers ; the nuclei were yellow ; there was one large 
 plate of tegument made up of very small prisms set side by 
 side and yellow ; iodine showed some starch, probably 
 foreign; a collection of spiral tissue with oblong cells laid 
 parallel around as in banana. Another specimen showed the 
 outside tegument made up of good sized hexagonal, penta- 
 gonal and round cells thrice as large as those above named ; 
 large coils of spiral tissues beautifully shown, large stomata, 
 spindle shaped long cells of cellulose ; also large dark yellow 
 mass of tegument, rumpled and rolled from cooking; some 
 large masses of disrupted cells looking like cooked tomato 
 cells. In some parts, the cooking was so thorough as to 
 fuse all the pumpkin elements in to one homogeneous mass ; 
 under polarized light, the spiral tissues, cellulose, tegument 
 and other details were simply glorious. 
 
 Physiology: Hard on the digestion and on tapeworms. 
 In 1820, Dr. Mongery, a Cuban, published that he gave about 
 three ounces of fresh raw pumpkin in the form of a paste 
 followed by two ounces of honey, which honey was repeated 
 twice at hour intervals ; this resulted in the expulsion of the 
 worm ; the seeds have been generally used and the Cuban 
 seeds are the best as a vermifuge 
 
 Sole food: Not longer than squash — seven days. 
 
 Multiple food: Generally in the form of pie. 
 
 Produce disease if solely fed: In all probability like 
 squash. 
 
WATER MELON 
 
 Cucumis melo or Citrullus vulgaris are two species of the 
 Gourd family. Extensively cultivated in the East Indies, 
 China, Egypt, France and the United States ; grow luxuri- 
 antly in Palestine, even in a dry and sandy soil. Mentioned 
 by Pliny. Has a refreshing, watery juice. 
 
 Good: When properly used. Bad: If abused. 
 
 Condition of feeders: The hot and thirsty ones. 
 
 Morphology: Water melons are oblong, with finely 
 rounded unpointed ends, green color spotted with white 
 or whitish. The rind is thick (half inch) and dense and 
 cuts with a crisp feel ; next the rind is the reddish and pur- 
 plish colored spongy parenchyma filled with seeds and grad- 
 ually shading off from the rind ; this inner substance is made 
 of spiral tissue ducts, loose connective fibrous tissue, filled 
 with beautiful oval cells of large size (for the microscope) ; 
 these cells have coloring matter corresponding to chlorophyll, 
 a nucleus in the midst of fibrillated protoplasm which when 
 ripe is sometimes found undergoing the amoeboid changes of 
 protoplasm and forms one of the most beautiful exhibitions 
 for study and observation ; generally the amoeba looks as if 
 a spider were stretched in the inside of the hollow ovoid, 
 the number of legs varying, yet so planted in the concave 
 surface of the large cell, that the nucleus is suspended in the 
 middle of the clear water of the cell. But like all amoebae 
 they vary very much ; the motions sometimes are quite rapid. 
 
 Chemistry: United States Government report: refuse 58, 
 water 39, protein .2, carbohydrates 2.7, ash .1, heat units 55. 
 Edible portion: water 92.9, protein .3, carbohydrates 6.5, ash 
 .1, heat units 130. 
 
 Physiology: The loose fiber, the large ovoid cells filled 
 with water and nuclein, the fine flavor and the coolness are 
 very desirable. In Egypt it is justly pronounced one of the 
 
 249 
 
250 WATER MELON 
 
 most delicious refreshments, that nature amidst her con- 
 stant attention to the wants of man affords in the season of 
 violent heat. This well explains the regret expressed by the 
 Jews for this old-time fruit, whose pleasant liquor had so 
 oft quenched their thirst and relieved weariness in their 
 servitude and which would have been exceedingly grateful 
 in a dry and scorching desert (Harris) ; water melons afford 
 a large supply of nuclein at a very small cost. Cogan speaks 
 of melons (water) being cold and moist and doing the least 
 hurt if eaten before meals. As a medicine they act on the 
 kidneys. 
 
 Disease: Not harmful; some people eat them in large 
 quantities with impunity. 
 
 Sole food: Do not know. Have known a man to make 
 a meal of them and there must be many like instances when 
 the usual depredations on fields of water melons are consid- 
 ered. Probably no cultivated fruit is stolen more largely. 
 The analysis shows but little nutriment. 
 
 Multiple food: They are used largely on the table as a 
 dessert, but they are eaten alone raw and mixed with other 
 foods in the stomach. 
 
 Cures: Not much more than heat and thirst and the 
 longing appetite for them. 
 
 Head: Not of much good. 
 
 Heart and eyes: Not much, save as feeding the desires of 
 one and the longing of the other. 
 
 Bone, hair, nail and teeth: Not much. 
 
 Intestines: Good, as they are easily digested and assim- 
 ilated and tone up the bowel glands. 
 
 Force: Not much directly except from nuclein and indi- 
 rectly as a relish. There may be some active principles that 
 our chemists have not detected in water melon. We need 
 analysis as thorough as that of mustard made by French 
 chemists. 
 
WATER MELON — MUSK MELON — TURNIP 25 I 
 
 Climate: Best in hot climates. 
 
 Natural: Yes. 
 
 Aesthetic: Decidedly. 
 
 Religious history: See Physiology. 
 
 Fermentation: Not much properly eaten. They are ab- 
 sorbed very soon. 
 
 Parasites: They are preyed on by fungi, but do not 
 remember seeing them invaded by insects ; the vines are, by 
 both, but the latter are not edible. 
 
 Intemperance: Yes, very by some, but do not know of any 
 case of poisoning or colic ever having been brought to our 
 notice as physicians. 
 
 MUSK MELON 
 
 Cucumis mclo is another species. The United States 
 Government analysis is as follows : as purchased, refuse 50, 
 water 44.8, protein .3, carbohydrates 4.6, ash .3, heat units 
 90. Edible portion: water 82.9, protein 6, carbohydrates 
 4.6, ash 3, heat units 90. 
 
 Nutmeg melon is a variety of musk melon. No analysis 
 given. 
 
 Melons are to be classed as relishes. 
 
 TURNIP 
 
 The fleshy, globar, edible root of Brassica campestris ; 
 variety Rapa of the Crucifene or mustard family. Known 
 to the Romans and Greeks and mentioned by Pliny and 
 Columnella. Used extensively for food for man and cattle. 
 
 Good: In moderation. Bad: If fed exclusively or in 
 excess. 
 
 Condition of feeders: Makes a great difference; they 
 must be well adults. 
 
252 TURNIP 
 
 Morphology: They are somewhat semi-solid, with a 
 tough, fibrous (pitted ducts), leathery, mild, aromatic sub- 
 stance; the substance cells are large and small, usually 
 globose, walls thin, inside clear protoplasm with nucleus 
 and nucleolus which iodine colors yellow. The colloid proto- 
 plasm is in some scant and others filling up the cells ; in 
 the latter case, when cooked, the protoplasm is contracted, 
 leaving clear spaces between it and the concave walls of the 
 cell and also colored yellow by iodine. No starch found. 
 The fabric is rather dense and tough. 
 
 Chemistry: United States Government analysis as pur- 
 chased: refuse 30, water 62.2, protein i, fat .1, carbohy- 
 drates 21, ash 1.8, heat units 625. See also page 124. 
 
 Physiology: Parr says: "Turnips are to many an agree- 
 able food, but to watery and flatulent weak stomachs incon- 
 venient. The yellow turnip has a sweeter and more muci- 
 laginous taste and is apparently the most nutritious." (Does 
 sweetness and mucilaginous taste make a food nutritious?) 
 We trow not ; nutritious food may be sweet, but all sweets 
 are not nutritious, because they do not meet the chemical 
 and practical tests. Cogan says turnips nourish much if 
 they be first well boiled in water and afterwards in the fat 
 broth of flesh and eaten with pork or beef. No doubt they 
 need much boiling to soften the dense fibrous tissue and 
 make their nutritive elements digestible. Properly cooked, 
 admirable food for rickets and fractures. 
 
 ^Disease: They can be fed on solely for only about seven 
 days. 
 
 Manifold food: In soups and with other food. A New 
 England boiled dinner is generally corned beef, with pota- 
 toes, turnips, parsnips, etc. 
 
 Cures: Not much, save sparingly with other foods in 
 scurvy ; are too hard of digestion as usually cooked. 
 
 Head, heart, eyes, bone, hair, nails, teeth: From the 
 
TURNIP — BEETS 253 
 
 chemist's standpoint good, but bad from the physiological 
 difficulties of assimilation that ordinary cooking does not 
 wholly remove. 
 
 Intestines: May cause much trouble. 
 
 How often used: Should not be often. 
 
 Force: According to the chemist, yes, but because of 
 the difficult digestion, no. 
 
 Natural: Yes and eaten raw sometimes. Sometimes tur- 
 nips taken from the field may be eaten raw with impunity 
 because of out-of-door exercise. 
 
 Aesthetic and fashionable: Are not beautiful but homely. 
 
 Builders of tissue: If assimilated, splendid. 
 
 Fermentation: Very liable to it, because of their hard 
 and resistant tissues and their tendency to lodge in the 
 bowels. 
 
 Parasites: I, a louse, aphis, raphae; 2, flea beetle, P. 
 striolata, United States ; 3, turnip flea — jack fly, a muscid 
 fly, Anthomyia radicum, whose maggot bore in roots ; 4, saw 
 fly, Athalia centifolia, larvae devours turnip leaves ; also 
 subject to fungi if not properly fed with soluble mineral 
 food. 
 
 BEETS 
 
 Belong to the goose foot family, eighty genera, five 
 hundred species. The pig weed or goose foot weed are 
 common. The common beet here referred to is Beta vul- 
 garis, cultivated in the United States as the mangel wurzel. 
 Used as a table food, to make sugar and cattle feed. Parts 
 used are the leaves and root ; there are more than forty 
 varieties cultivated in the United States. Mentioned by 
 Pliny. Dioscorides names the wild beet, Limonium. Parr 
 says it grows on the sea coasts of England and Holland. 
 Varieties are distinguished by their color more than prop- 
 
254 BEETS 
 
 erties. M. A chard, about 1800, attempted to extract sugar 
 with a little success; now it is a staple production. 
 
 Good: Not very. 
 
 Bad: Rather, as beets could not be lived on alone very 
 long. 
 
 Condition of feeders: Well adults with strong digestion. 
 
 Morphology: Is globar with tapering central axis root; 
 feel is dense and harder than that of turnips ; has the usual 
 substance cells, with connective fibers and spiral tissue sap 
 vessels, etc. There are spots of dense fibrous tissues that 
 feel hard and correspond with the lignin of date stones. 
 Beets are therefore hard food to digest unless properly 
 cooked. 
 
 Chemistry : United States Government report, edible por- 
 tion, average percentage: water 87.6, protein 1.6, fat .1, 
 carbohydrates 9.6, ash 1.1, heat units 210. As purchased: 
 refuse 20, water 70, protein 1.3, fat .1, carbohydrates J.J, 
 ash .9, heat units 170. Saccharose or cane sugar is also 
 found in beets ; sugar maple and sorghum. The sugar in 
 beets is about ten per cent peligot. 
 
 Physiology: Parr says its juice is an errhine that causes 
 a flow of the nasal excretions without sneezing. The dense 
 physical properties of the beet render it difficult of digestion. 
 
 Disease: All the usual functional and organic changes 
 that come from indigestible fermenting foods. 
 
 Sole food: About seven days. 
 
 Multiple food: In New England boiled dinners and as 
 a pickle in vinegar. 
 
 Cure anything by feeding: We know not. 
 
 Head food: Not much. 
 
 Heart, eyes, bone, teeth, hair, nails, intestines: Ranks as 
 all indigestible foods even when rich in mineral elements. 
 
 How often used: Should be rarely. 
 
BEETS — PARSNIP 2 5 5 
 
 Heat: A poor show in this line, as wheat starch averages 
 1710. 
 
 Force: Not much. Climate: Temperate. 
 
 Natural: Never eaten raw, but are boiled until soft, as 
 foods and pickles. 
 
 Fashionable: Mostlv because of looks. 
 
 Builder of tissue: Not much. 
 
 Fermentation: Are liable to it because of its sugar and 
 also its tough tissue. 
 
 Parasites: A small fly, Anthomyia betse, whose larvae 
 eat the beet leaves. 
 
 Intemperance: We know of no cases of intemperance 
 in the eating of beets. 
 
 PARSNIP 
 
 Pastinaca sativa or Pecedanum sativum is of the 
 Parsley family; is used as a culinary vegetable and fodder 
 for live stock ; European in origin ; mentioned by Pliny, 
 also Dioscorides, Galen and Mathias. Used extensively in 
 the Southern States. 
 
 Good: Compared with wheat no. 
 
 Bad: Easily made so as it is hard to digest. 
 
 Condition of feeders: Must be well and best for out-of- 
 door laborers. 
 
 Morphology: Root the part used, which is large, spindle 
 shaped and light colored. 
 
 Chemistry: United States Government report, edible por- 
 tion, as purchased, averages: water 79.9, protein 1.7, fat .6, 
 carbohydrates 16.1, ash 1.4, heat units 355. As purchased: 
 refuse 20, water 63.9, protein 1.3, fat .5, carbohydrates 12.9, 
 ash 1.4, heat units 285. Pastinacea opopanox has been 
 analyzed further, and as it gives an idea of what might be 
 found in Pastinaca sativa it is here given. The juice is 
 
256 PARSNIP 
 
 had from the base of the stalk of the root and dried. 
 Chemically it is a gum resin with other ingredients. Pelle- 
 tier gives the following percentages : gum 33.4, resin 42, 
 starch 4.2, extractive 1.6, wax 0.6, malic acid 2.8, lignin 9.8, 
 volatile oil and loss 5.9. Traces of india rubber. 
 
 Physiology: Cogan says they are diuretic and carmina- 
 tive; Galen calls them restorative. Their dense structure 
 makes them hard of digestion and they need much boiling 
 and after boiling to be fried. Parr says they are very 
 nutritious. 
 
 Disease: Is that of marked indigestible foods, gas and 
 colic. 
 
 Sole food: Do not know, probably not many days if even 
 parsnips could be fed on one day. 
 
 Manifold food: Yes, always and in very small propor- 
 tions as a relish. 
 
 Cures: We know of none. 
 
 Bones, hair, head, heart, eyes, nails, and teeth: Only good 
 as a relish and not as the substantial part of the meal. 
 
 Intestines: Not good because of toughness of interstitial 
 substance. 
 
 How often used: Rarely in these days. In Cogan's time, 
 the common people in England used parsnips as meat in 
 autumn and specially on fish days. 
 
 Force: Difficult to get any, save in out-of-door laborers. 
 
 Climate: Temperate. Natural: Yes. 
 
 Aesthetic: The peculiar flavor of parsnips is agreeable 
 to many. 
 
 Builder of tissue: If eaten in small quantities so as not 
 to interfere with digestion and assimilation. 
 
 Fermentation: Like all other hard to digest vegetable 
 foods. 
 
 Parasites: Parsnip web worm, Depressaria heracliana, 
 the caterpillar of a European moth now widely distributed 
 
PARSNIP — CARROT 257 
 
 and destructive to the rlowerheads and roots, and of other 
 plants besides. 
 
 Intemperance: Possibly, but have observed none. 
 
 Proper place for parsnips as food: Feeding stock who 
 can eat them raw, as they have stomachs adapted to them ; 
 possibly if man when weaned was obliged to live on raw 
 parsnips he might get used to them, but the Digger Indians 
 in California, who are said to dig and live so much on 
 raw roots, are not such specimens of humanity as to com- 
 mend the general use of raw roots. 
 
 What caution should there be about the zvild parsnip: 
 Pastinacae sylvestris. It may be mistaken for the sativa or 
 garden parsnip, but eaten its roots cause a painful heat in 
 the mouth, soon followed by thirst, the pupils gradually 
 dilate, sight is lost, and delirium comes on. When discharged 
 by vomiting these symptoms abate, but the dilatation of 
 the pupil is the last symptom which disappears. Boiling 
 makes wild parsnips harder and the good softer ; an easy 
 test added to that of the taste. 
 
 CARROT 
 
 A cultivated variety of the Parsley family, reddish 
 yellow and spindle shaped, not produced the first year by 
 the Daucus carota, a biennial which in the wild state is a 
 widely naturalized noxious weed with white root ; mentioned 
 by Pliny. Cogan classes carrot with parsnips as food. 
 Galen thinks them better food than parsnips ; has been used 
 as food for ages. 
 
 Good: Not very. Bad: Because it is a tough root. 
 
 Condition of eaters: Only the strong and well may eat 
 them; the sick and feeble never unless fully cooked. 
 
 Morphology: The cultivated carrot is hard, reddish, 
 fleshy, thick, tough, conical, rarely branched, smell pleasant 
 
258 CARROT 
 
 and with a peculiar sweet mucilaginous taste. Boiled it 
 becomes tender and not very flatulent (Cogan). 
 
 Chemistry: United States Government report, percent- 
 ages, as purchased : refuse 20, water 70, protein .9, fat .3, 
 carbohydrates 7.4, ash .7, heat units 175. Edible portion: 
 refuse 83.2, protein 1.1, fat .4, carbohydrates 9.2, ash 1.1, 
 heat units 210. Wood and Bache give carrots constituents 
 as follows : sugar crystallizable and not ; starch, saline mat- 
 ters, extractive, gluten, albumin, volatile oil, vegetable jelly 
 or pectin, malic acid, liguin, and a ruby red crystallizable, 
 odorless, tasteless principle called carotin. Braconnot dis- 
 covered and named the vegetable jelly pectin. ' It is abundant 
 in fruits and vegetables more or less. See also table page 
 124. 
 
 Physiology: The dense texture renders carrot a hard 
 food to digest, unless carefully cooked and eaten in small 
 amounts as a relish. For cattle it is all right. 
 
 Disease: In large amounts and often eaten, carrots must 
 only become sources of disease changes. 
 
 Sole food: We do not know, but judging from experi- 
 ments that have been made, only for a few days. 
 
 Multiple food: Used to flavor soups and as a relish with 
 other foods ; also in vegetable hash. 
 
 Cures: They are noted as medicine in the Edinburgh 
 Pharmacopoeia, 1854, raw, as poultices for bad ulcers. The 
 root is prepared by scraping and is an active stimulant from 
 its oil, also used boiled soft. Galen deemed carrots better 
 than parsnips as a restorative. The wild variety seeds are 
 used as a medicine in chronic kidney disease and dropsy. 
 Their aromatic properties adapt them to the stomach as 
 a cordial. 
 
 Head and heart: Good only as a cordial. 
 
 Eyes, bone, hair, nails, teeth: The chemical elements 
 
CARROT — CABBAGE 259 
 
 show them to be good for these organs, but the barrier is 
 their difficult digestion. 
 
 Intestines: Must be eaten with caution, otherwise will 
 ferment. 
 
 Force: Not much. 
 
 Climate: Temperate. 
 
 Natural: Save from the changes made by boiling. 
 
 Fashionable : As a relish. 
 
 Builder of tissue: If assimilated, which is doubtful. 
 
 Fermentation: Liable to it. 
 
 Intemperance: Very possible, because they can so readily 
 upset the bowels. Those with delicate digestion should 
 best use them as a flavor to soups. 
 
 CABBAGE 
 
 Brassica oleracea. The popular American varieties are 
 curled, drum head, Savoy, Mammoth drum head, Stone 
 mason, red, Dutch, etc. Belongs to the Mustard family; 
 Cruciferse : name derived from Cabocha — old French. Men- 
 tioned by Cicero, so it has long been known and used 
 largely to-day, specially by the Germans as sour krout. 
 
 Good: Not very, save as a relish. Bad: Yes, unless 
 carefully used. 
 
 Condition of feeders: Must be grown, strong and well ; 
 not good for others. 
 
 Morphology: Is loose in structure, generally somewhat 
 tough and hard to digest unless thoroughly cooked. Speci- 
 men cooked showed the usual morphology, save stomata ; 
 the fibrous tissues abundant ; substance cells small, dia- 
 phanous, clear, delicate ; spiral tissues large ; cell contents 
 clear. 
 
 Chemistry: United States Government reports, edible 
 
26o CABBAGE 
 
 part : water 94.3, protein 2.9, fat .7, carbohydrates .08, 
 ash 2.7, heat units 225; as purchased: refuse 15, water 
 70.8, protein 1.8, fat .3, carbohydrates 4.9, ash 1.2, heat 
 units 140. See table page 124. Compared with wheat 
 cabbages chemically fall as follows : water, cabbage has 
 94.3, wheat has 10.4; protein, cabbage has 2.9 per cent., 
 wheat 12.3; fat, cabbage has .7, wheat 1.7 ; carbohydrates, 
 8 per cent, in cabbage. 75 per cent, in wheat; ash, cabbage 
 has 2.J per cent., and wheat has .9; here a line where 
 cabbage excels wheat. Heat units: cabbage 225, wheat 
 1.685. Composition of sour krout, United States Govern- 
 ment report: water 86.3, protein 1.8, fat .8, carbohydrates 
 4.4, ash .7, heat units 145. 
 
 Physiology: Parr says that "cabbages are supposed to 
 ha^ve a stronger tendency to putrefaction than most other 
 vegetables, as in putrifying they exhale an offensive odor, 
 that much resembles that of putrifying animals (probably 
 sulphuretted hydrogen). Therefore it seems reasonable to 
 believe they are easily digested and hence very nutritious" 
 (this is by no means true). Dr. Galen says "all of them 
 may be considered as supplemental provision only and are 
 seldom chosen by the quantity of nourishment they afford 
 but by the tenderness of their texture and the fulness and 
 sweetness of their juice." In general they are flatulent 
 and inconvenient in well stomachs. 
 
 Physiology: Cabbages are far from being unsalutary. 
 They neither induce nor promote a putrid disposition in 
 the human body, but on the contrary they loosen the bowels 
 and produce much flatulency (when improperly cooked). 
 Boiling destroys their laxative quality. 
 
 Disease: The blackness and odor found in decaying 
 cabbage is due to sulphuretted and phosphuretted hydrogen ; 
 there is no wonder that cabbage is laxative, for the solar 
 plexus of nerves, to get rid of the offending gases, causes 
 
CABBAGE 
 
 26l 
 
 downward peristalsis to eject the offenders. There is con- 
 siderable difference between normal peristalsis and irritative 
 peristalsis ; one is not exhaustive, the latter is ; so cabbage 
 would lessen rather than increase the sum of vital forces 
 and if long continued would bring on the disastrous results 
 of baked beans herein cited. The fact that cabbage gen- 
 erates gas so speedily indicates that its disease effects 
 would be felt sooner than that of beans. We should look 
 for catarrh, colic, neurasthenia, sometimes making patient 
 act as if drunk or in acute locomotor ataxia. 
 
 Sole food: We know of no such trials having been 
 made lasting over one day ; probably not over seventeen 
 days. 
 
 Multiple food: Always, eaten for the flavor and feeling 
 under the teeth. 
 
 Cures: Taken in moderation anti-scorbutic ; furnishes 
 lactic acid that acts like citric acid. 
 
 Sour krout is made as follows: Cut the cabbage into 
 thin slices, put them in a cask (cleaned, dried and lined 
 with leaven) ; on each layer sprinkle a layer of salt and 
 press down ; when the cask is full and the liquor drained 
 off, cover with a clean cloth, then lay on a loose cask head 
 and weight it for continued pressure. Let it stand in a 
 warm room until it ceases to ferment, then use by boiling 
 in water for two hours or more, pour off the liquor, add 
 butter and eat as other vegetables. 
 
 Heat: As an anti-scorbutic, in moderate quantity, cab- 
 bage may be good for the head, but certainly bad when it 
 evolves gases in the intestines. 
 
 Heart: Not good because of its easy fermentation in 
 the alimentary canal and its inability to sustain life as sole 
 food. 
 
 Eyes, bone, hair, nails, teeth: The very high amount, 
 seven per cent., of ash renders cabbage a fine food for these 
 
262 CABBAGE 
 
 organs, could it be assimilated. While it does not have the 
 textile density of the conventional bean, still its indigest- 
 ibility is against the high chemical character as food, and 
 must be considered by those who are after the above organs 
 existing in normality. 
 
 Intestines: Is bad unless very carefully cooked and eaten 
 in small amounts. 
 
 How often used: Practically not more than once a week 
 by the average American ; would sicken on it if used daily. 
 
 Heat units: 22$ against the 1800 of sugar shows cab- 
 bage to be low in this respect. 
 
 Force: Had our Government given the percentage of 
 the composition of the ash of cabbage (which is large) of 
 seven per cent, we might judge more of its force powers. 
 Bui here again we meet the bar of indigestion, so that the 
 only way to find out the force of cabbage is to feed men 
 solely on it and set them to work ; one thing is quite certain, 
 however, that the amount of force lost in digestion and 
 assimilation of cabbage would be so great as to diminish 
 much the amount of force actually assimilated. A com- 
 mercial business for profit is usually estimated by the gains, 
 rather than by the amount of business done. 
 
 Climate: Temperate. Natural: Yes, as sometimes cab- 
 bage is eaten raw. 
 
 Aesthetic: Not much, save the taste and flavor. It is 
 not a spectacularly beautiful fashionable food and its odor 
 is decidedly unsesthetic. 
 
 Builder of tissue: Not much if eaten in small quantities 
 and is difficult in large quantities to digest. 
 
 Fermentation: The fetid odor of decaying cabbage points 
 to a peculiar fermentation, not the common alcoholic nor 
 vinegary, but the lactic acid alcohol and vinegar fermenta- 
 tion combined in the evolution of sulphuretted and phos- 
 phuretted hydrogen. We believe that the intestines of large 
 
CABBAGE GRAPE 263 
 
 sour krout eaters could be made to furnish lactic acid 
 alcohol. 
 
 Parasites: (i) cabbage aphis, plant louse, Aphis bras- 
 sicse; (2) cabbage beetle or flea, Phyllotrata vittata; (3) 
 cabbage bug, a brilliant colored pentatomid, Murgantia his- 
 trionica, from Central America to the United States ; (4) 
 cabbage butterfly, Pieris rapae, European export; (5) cab- 
 bage fly, a muscid Anthromya brassicse, whose larvae 
 (maggots) feed on the roots; (6) cabbage moths, (A) 
 Mamestra brassica, (B) Plusia M, (C) Plutetta cruci- 
 ferarum; (7) cabbage worms, larvae of said flies. Cabbages 
 are thus very much preyed upon. 
 
 GRAPE 
 
 Genus-Vitis, many species; extensively cultivated for 
 eating and making wine and raisins. Many of the United 
 States varieties, as the Isabella, Catawba and Concord, are 
 from the wild northern fox grape, Vitis labrusca ; others as 
 the Scuppernong are from the southern species, Vitis vul- 
 prina. The hundreds of Old World varieties are the Vitis 
 vinifera. Some of these have been successful in the United 
 States and the American Pomological Society looks to 
 development of our native grapes for successful culture. 
 
 Raisins are dried grapes containing much sugar, cured 
 in the sun or oven, used in dessert or cooking; known as 
 seedless Sultanas, large or ordinary, and currants or corinth 
 raisins. Raisins come chiefly from the Mediterranean and 
 California. Wine is the fermented juice of the grape, called 
 "dry" when there is little or no sugar, and sweet when the 
 sugar is plainly perceptible to the taste ; some one hundred 
 and sixty-four varieties of wine are given as a partial list 
 in the Standard Dictionary. Must (Latin Mustum-new) 
 is the expressed juice of the grape sweet and unfermented ; 
 
264 GRAPE 
 
 new wine. Grape use dates back to 2348 B.C., and is men- 
 tioned as wine in ancient histories. We will here treat of 
 grapes and raisins and must consider wine later, under 
 Alcohol liquors, with special note on Must. 
 
 Good: As dessert and some consider for chronic dis- 
 eases. All mankind agree to their use when perfectly ripe, 
 newly gathered or kept a few days (and not sometimes). 
 They are thought thus to nourish better and be less laxative. 
 
 Bad: Not if properly used, and in accordance with 
 common sense. 
 
 Condition of feeders: Well people, though as seen above 
 some convalescents might use them. 
 
 Morphology: Grapes are usually globar, or obovoid ; 
 have, when ripe, a thick skin of varying colors, black, 
 purplish, green, etc., soft and elastic to the feel. The inside 
 of the grape skin is soft, velvety, of a reddish color, and 
 this part put under the microscope is a most interesting 
 object with its prismatic crystals of sugar and its fine 
 acicular or needle crystals of cream of tartar, free or aggre- 
 gate and specially in large bundles inside the cells of said 
 pulpy skin., In the skins there are glands, that secrete a 
 beautiful odor that is very aesthetic and attractive, called 
 sometimes the bouquet of grapes. The grape pulp proper 
 is quite large comparatively and has for its center a collec- 
 tion of seeds ; over these is enveloped a mass of greenish 
 white stiff jelly like substance that has no particular form 
 but seems to be, as it were, glued together; these central 
 masses of grapes when bitten are bitterish, a little acrid 
 and astringent, reminding one of tannin. The grape tissues 
 are not very tough ; the juice includes the watery portion 
 of the skin and pulp and is not separated for eating. 
 
 Chemistry: United States Government report, grapes 
 ground and dried, as purchased : water 34.8, protein 2.9, 
 fat .6, carbohydrates 60.5, ash .2, heat units 1,205. The 
 
GRAPE 265 
 
 Vitis vitifera (European) contains malic and tartaric acid, 
 racemic acid, called by Berzelius para tartaric acid from 
 its resemblance to tartaric acid. Its chemistry varies with 
 soil and climate, and the varieties from culture and situation 
 are innumerable. It also contains sugar ; probably the 
 sugar in the above analysis makes up the bulk of the 60.5 
 of carbohydrates. This sugar is grape sugar or glucose 
 and deserves an extended notice. Formula C6 H12 08, 
 found besides in the juices of plants and honey along with 
 levulose or fructose; granules of glucose separate from the 
 juice of grapes in drying; is found in malted grain and made 
 from starch by the action of sulphuric acid. Glucose is 
 also the same as liver sugar ; long boiling of the watery 
 solution of cane sugar with dilute acid will produce glucose. 
 Found in molasses and honey dew, Syrian and Kurdistan 
 manna and in wheat. Glucose is not so sweet as cane sugar 
 or saccharine. In Portugal, the deep colored grape, Tinta 
 francisca, yields sugar twenty-four per cent, of Must weight, 
 like the tonriga, and the white delicious perfumed verdello 
 grape, twenty-two per cent, sugar of Must weight. See 
 also page 124. 
 
 Physiology: Pleasant and grateful to the taste when ripe 
 and refreshing to those with febrile complaints. Largely 
 taken, they are laxative and diuretic from the bitartrate of 
 potassium or cream of tartar. They have always been 
 regarded as nourishing. Galen proved by experience that 
 vineyard keepers feeding only on grapes and figs for three 
 months became very fat, but the flesh so gotten soon wears 
 away again, because it is not firm and fast, but loose and 
 over-moist, and naturally so because sugar is a carbohydrate 
 and fat is also a carbohydrate. 
 
 Destruction of tissue: Not exactly, according to Galen, 
 when he notes that grape eaters grow fat and waste with 
 time but practically so. 
 
266 
 
 GRAPE 
 
 Sole food: In the grape cure for chronic diarrhoea the 
 sick have been represented as living on them from one to 
 three months. We knew a man who tried it and could not 
 live on them but for a month, and hardly that time. 
 
 Multiple food: Generally at the close of the meal. They 
 are often kept on the table and eaten between meals. 
 
 Produce disease: Grapes if freely fed on will produce 
 flatulence and its consequent troubles. Appendicitis has 
 been often laid to grape seeds, justly in some cases; but 
 we think such cases are rare. If the appendix is in a normal 
 condition, the grape seeds are tolerated, as it will push 
 same into the bowel. 
 
 Cures: So said in the grape cure, and there is no doubt 
 of its truth in certain chronic cases. A matter of judgment 
 on the part of the physician. 
 
 Head and heart: Good in health. 
 
 Bone, eyes, hair, teeth, nails: The 1.2 per cent, of ash 
 is favorable for these organs. 
 
 Intestines: Particularly good for them as testified by 
 same in chronic diarrhoea or constipation of the bowels. It 
 may be because of sole feeding. Other things being equal 
 the system will thrive on few articles of food for a time, 
 better than on many. 
 
 How often used: Ethics allow them at one or two meals 
 a day through their season for well people. It is a common 
 custom to eat them at breakfast, though we believe them 
 to be better borne if eaten after a meal. 
 
 Heat: 1,205 high up. If grapes are a fall and summer 
 food why should there be so many heat units for the hot 
 weather? People eat them for their cooling properties. 
 
 Force: We have found considerable in grapes which 
 comes from the protein, 2.9. 
 
 Climate: Mild and hot climates. 
 
GRAPE 267 
 
 Natural: Ripe grapes are very natural food and always 
 eaten raw. Unripe or green grapes are cooked into stew, 
 jelly or sauce. 
 
 Aesthetic: Peculiarly so. 
 
 Religious aspect: Wines new and old have been objects 
 of much religious condemnation and penalty. These will 
 receive notice later. Grapes are not often mentioned; one 
 instance is specially remarkable for the size of one cluster 
 of the grapes of Eschol which the Jewish spies brought to 
 show the fertility of Canaan, and there are other witnesses 
 to prove that the grapes of this region grew to this great 
 size ; even now this incident was a great item in the history 
 of the Jews' religion. 
 
 Builders of tissue: Largely of fat. 
 
 Fermentation: See Alcohol and Must. 
 
 Parasites: (1) grape curculio or weevil, Caeliodes ine- 
 qualis ; (2) a gall making curcurlionid, Banidius seostris; 
 (3) fungus, Oidium Tuckeri, mold or vine mildew; (4) 
 grape hopper, Etrythroneura vitis; (5) grape leaf blight 
 fungus, Cercospora viticola; (6) grape leaf spot, thought 
 to be conidia Laestadia Bidwellii, black rot fungus ; (7) 
 grape louse, Phylloxera; (8) mildew, Peronospora viticola 
 downy ; (9) powdery mildew, Uncinula ampelopsidis ; 
 (10) grape moth, Eudemis botrana larva; (11) ripe rot, 
 Gleosporium f ructgenicum ; (12) bird's eye rot or anthrac- 
 nose, due to Sphaceloma diplodiella; (13) white rot, due to 
 Coniothyrium diplodiella. (14) widely destructive black 
 rot, due to Laestadia Bidwellii. Surely this list from the 
 Standard Dictionary is enough to show the attention of 
 mankind given to the plants and animals that prey on 
 grapes, whose cultivation furnishes a livelihood to many 
 people. 
 
 Intemperance : Have known of collegians glutting them- 
 selves with borrowed grapes ; little ill effects, 
 
MUST 
 
 The juice of the grape, fresh, unfermented, is practically 
 a liquid form of grapes and may be considered as food, in so 
 far as grapes are food. Some think that Must should not 
 be called wine, which means the fermented juice of grapes ; 
 then of course unfermented wine is a misnomer. From the 
 universal presence of alcohol and vinegar yeast plants in the 
 air and their presence on the outside of grape skins it cannot 
 but be that alcohol plants must be in the Must ready to act 
 under the environments of temperature and of air that has 
 more or less of alcohol plants in it, but when air is excluded 
 or the Must is boiled down to stum (must spelled backwards) 
 then it remains as Must and is sold to-day at thirty-five cents 
 a pint for communion purposes in New York City, or two 
 dollars and eighty cents a gallon, which certainly is a good 
 price for grape juice. 
 
 Religion: The last paragraph shows the value of Must for 
 religious purposes. The religious world has been from time 
 to time stirred with the question of using wine at communion, 
 some arguing against it and using the Must, which as said 
 before is sweet, and called glukose, but the new wine is in 
 Acts applied to a more saccharine and therefore inebriating 
 fermented wine, hence those who use the term Must or new 
 wine should remember that philologists are not always any 
 more particular than botanists, who include a vast number of 
 grapes, all under one term, Vitis Unifera, and those who 
 insist that Must should be used at communion may remember 
 that it was Oinos — wine fermented, that the Saviour used at 
 the Passover communion and made at Cana in Galilee. The 
 word wine occurs in the New Testament thirty-seven times, 
 Oinos occurs thirty-three times, Glukos once. In the He- 
 brew Bible "new wine" occurs twenty-seven times, and 
 Tiyorosh, fairly fermented wine, occurs one hundred and 
 seventy times, so that on the ground of Bible usage fer- 
 
 363 
 
MUST WINE — CRANBERRY 269 
 
 merited wine is meant ; indeed Must is mentioned but once 
 in the New Testament. 
 
 Is Must used much as food: Not in the United States; 
 most prefer to have the grape fresh from its receptacle inside 
 the mouth ; it is more cleanly than when trod by the foot ; 
 we doubt if Must is used much as a drink anywhere, save for 
 religious purposes. 
 
 Must is prevented fermenting by the use of sulphur and 
 sulphur compounds ; the bisulphite of soda added to apple 
 wine — cider — kept it, but its flavor was like that of sulphur 
 springs, that is of rotten eggs ; hence the alcoholless apple 
 wine was not a success save as a mode of administering 
 sulphur as a medicine. 
 
 Is Must difficult to make: No. 
 
 Why then pay such high prices for it: We know not. 
 
 Does not Must readily ferment: Yes, when exposed to air. 
 
 Advantages : Can be drank as a liquid when it is hard for 
 a solid to be swallowed ; prevents danger of appendicitis by 
 being seedless ; is more convenient for transportation ; has all 
 the good of grapes in an easier form. 
 
 WINE 
 
 Is fermented juice of the grape and is distinguished by 
 the alcohol it contains. (See Alcohol.) 
 
 CRANBERRY 
 
 Crano or Moor Berries. The American Vaccinium 
 macrocarpon and not the small cranberry ; Vaccinium occy- 
 coccus is meant here. Grows from North Carolina to Minne- 
 sota and northward. Belongs to the Huckleberry family, 
 Vacciniaceae, which has twenty-seven genera and about three 
 hundred and fifty species. Cranberries are not mentioned 
 
270 CRANBERRY 
 
 by this name in Roman history, and as the European cran 
 berry is small and so much inferior to the American, that 
 large quantities of the latter are exported to England, it is 
 probable that they came into general use as a sauce or pie 
 or relish during the last three hundred years. The name 
 indicates them as food for cranes. The high value, ten 
 dollars per barrel, shows the estimate put on them. Are a 
 relish food. 
 
 Good: Moderately, as a relish. 
 
 Bad: Enough not to use in cases of chronic disease. 
 
 Condition of feeders: Festive occasions, especially on 
 Thanksgiving or Christmas. They should be well and in 
 condition to feast on the menus of these days. 
 
 Morphology: When ripe it is a red berry, round or round- 
 ish, half to five-eighths inch in diameter ; it has some resist- 
 ances the touch but collapses under pressure, like any globe 
 with thin walls; its tissues are loose; its substance cells are 
 different from almost any other fruit. Re-entrant angles 
 unique. 
 
 Chemistry: United States Government report, average of 
 two samples, as purchased: water 88, protein .5, fat .7, carbo- 
 hydrates 1 0.1, ash .2, heat units 225. There must be a 
 peculiar acid, which gives the taste, and it is not the pectic, 
 which must be largely present, as all cooks know how well 
 cranberry jellies. Contains citric acid and used for the man- 
 ufacture of that acid (lour, de Pharmacie, 4 ser., v. 18). 
 
 Physiology: Agreeable and appetizing and digests readily, 
 acts somewhat like lemon (citric acid), and appears to meet 
 a physiological want of the digestive organs. 
 
 Destructive of tissues: Not to a great extent. 
 
 Sole food: We know not for men; cranes probably can 
 live on them a whole season ; it is quite certain that man 
 cannot. 
 
CRANBERRY 2*]\ 
 
 Multiple food: Always as a relish. In winter, skating and 
 hungry, frozen cranberries are found very grateful and 
 satisfying for a short time. They are usually made into 
 sauce, jelly, pies, and a good deal of sugar is used with them, 
 so that the eaters taste the sweet acid more than the sour. 
 Sugar as an acid unites with lime to form the saccharate of 
 lime ; we have known the latter to be so strong as to take 
 the skin off the tongue. When the Revere House, Boston, 
 was built many years ago, hogsheads of molasses were put 
 into the mortar, which made the brick work a model one. 
 
 Produce disease: No doubt if used in too large a propor- 
 tion and solely. 
 
 Cures: As a relish against scurvy. 
 
 Head and heart: Not directly but indirectly in assisting 
 digestion. 
 
 Bone, eye, teeth, nails, hair: Not much nourishment for 
 these in two-tenths of one per cent, of ash. 
 
 Intestines: In small quantities they benefit the intestines 
 by their peculiar acid to aid the liver and otherwise as an 
 anti-scorbutic. 
 
 How often used: Practically in the fall and winter 
 months. 
 
 Heat units: 22$ is a small number, and if one were after 
 heat they would select some other kind of food. 
 
 Force: Not much beyond the stimulus of the fine acid 
 relish. 
 
 Climate: Temperate. 
 
 Natural: Custom does not interfere with cranberries, 
 save in the application of heat and sweets in cooking. 
 
 Aesthetic: Yes for its taste, but probably adopted by the 
 fashionable world because of its lovely red color. 
 
 Religion: No special significance. 
 
 Builder of tissues: No. 
 
272 CRANBERRY — FRESH CUCUMBER 
 
 Fermentation: Not when used as a relish and properly 
 prepared ; the carbohydrates are in such small proportion 
 that they cannot make much fermentation unless abused. 
 
 Parasites: (1) cranberry leaf roller, Anchylopera vac- 
 ciniana, whose larvae, called cranberry vine worms, are 
 destructive; (2) cranberry moth, a leaf crumpler, Acrobasis 
 vaccinii; (3) cranberry wevil, Anthonomus suturalis, de- 
 stroys the buds. Note. — Cranberry culture is a most impor- 
 tant industry on Cape Cod, Massachusetts. Schools are 
 closed in the season and most every one that can be spared 
 engage in picking at high prices. 
 
 FRESH CUCUMBER 
 
 Cucumis sativa. A genus of the gourd family, eighty-six 
 gen'era, about six hundred and thirty species ; goes with the 
 pumpkin, squash, musk melon, etc. ; earliest mention made 
 in Egypt, 1 16-125 B.C., by the most learned of all Romans, 
 Varro. The Bible mentions it twice. Not found in Cogan. 
 It makes a considerable portion of the food of many persons 
 in warm climates and seasons. 
 
 Spiritual food: No, but they made a great difference to 
 the Jews' spiritual kingdom, Numbers 1 1 15. 
 
 Good: Can hardly be called a good food, whose name in 
 the Hebrew is derived from a word meaning hard to digest, 
 "qishshu," and this is so even if the Egyptian cucumber is 
 much better than the present conventional one. 
 
 Bad: Certainly, if it spiritually caused deaths to the 
 Jews aforesaid and has certainly caused many acute cases 
 of colic, cholera morbus, collapse, diarrhoea and sometimes 
 physically death. 
 
 Condition of feeders: Must be adults, strong, well, hearty 
 out-of-door workers, not eating them when tired, over- 
 
FRESH CUCUMBER 273 
 
 worked nor out of meal times, hence children should not eat 
 them at all. 
 
 Morphology: The tissues are white fibrous, not very 
 spongy, leathery, elastic, resisting the knife that cuts them 
 up, specially the rind. The skin is tougth, prickly, tuberculate ; 
 usually they are solid all the way through, even when ripe. 
 They have no cells like water melon, oval, oboval, and filled 
 with amoebic protoplasm ; they deserve their Hebrew name. 
 
 Chemistry: United States Government reports, as pur- 
 chased : refuse 15, water 81.6, protein .7, fat 2, carbohydrates 
 2.1, ash .4, heat units 60; water and refuse make up 96.6 per 
 cent; not much nourishment shown by this analysis. See 
 also page 124. 
 
 Physiology: There is a greenish juice in cucumbers, of a 
 peculiar flavor, which makes the relish ; its substance digests 
 slowly and occasions acidity and flatulence, especially in 
 weak stomachs. The Egyptian cucumbers were usually one 
 foot long and greener, smoother, softer, sweeter and more 
 digestible than ours ; they were esteemed delicacies, hence the 
 Jews had some foundation for their longing taste in the 
 wilderness. The qualities are watery and cooling for sum- 
 mer food ; the fresher the better. 
 
 Disease: They rapidly deteriorate and wilt by keeping, 
 lose their crispness and then impede digestion, and this gives 
 the yeasts a chance to turn them into gases, alcohols and 
 vinegars ; these in turn produce diarrhoea, etc. ; palatable and 
 appetizing foods are not necessarily healthy. 
 
 Sole food: Do not know. It is said that in Egypt they 
 form a great part of the food of common people during the 
 summer months, but our cucumbers are not so good as theirs. 
 There is not enough nourishment in them to keep up active 
 life for many days. 
 
 Multiple food: Always in civilized life. 
 
274 FRESH CUCUMBER 
 
 Cures: Never heard of any ; far oftener the other way. 
 (See Skin.) 
 
 Bone, hair, head, heart, nails, teeth: How can they be with 
 only 4 per cent, ash and 96.6 per cent, water and waste. They 
 are relishes and poor ones at that because of this poverty and 
 because they ought to be eaten, if at all, fresh from the vine 
 or kept on ice, save as pickles. 
 
 Intestines: They are hard for same. 
 
 How often used: Very rarely and then only by the well 
 and hearty. 
 
 Heat: low proportion. 
 
 Force: Not a force producer, but a user of force to digest 
 it all out of proportion to its usefulness. 
 
 Climate: Warm climes like Egypt is where they flourish ; 
 no so developed m temperate climates and thus not so good 
 to eat. 
 
 Natural: Decidedly, never knew them to be cooked, but 
 always used raw with vinegar and salt. 
 
 Aesthetic: Yes to the taste, smell and sight, but for this 
 few would be eaten. Found on the table of fashion ("coo! 
 as a cucumber" is a proverb) they are cool and moist cer- 
 tainly, especially when iced. 
 
 Builder of tissues: Very little. 
 
 Effect on the skin: Cucumber juice is the basis of cucum- 
 ber ointment for irritation of the skin, and works well. 
 
 Fermentation: Decidedly liable. 
 
 Parasites: (1) a black beetle, Crepidodera cucumeris, 
 whose larvae devour the leaves; (2) the squash beetle. 
 
 Intemperance: Probably there is more intemperance in 
 eating cucumbers that comes under the notice of the medical 
 profession than of any other vine fruit used as food. 
 Eaters use them against their judgment and are willing to 
 run the risks, but often do they regret the disturbance to 
 the nervous apparatus when it is too late. 
 
CUCUMBER PICKLES 
 
 They are generally the half-grown fruit of cucumber 
 vines soaked in brine vinegar along with spices and some- 
 times with sugar. Pickling preserves the cucumber in a 
 more solid condition and are used as flavors and relishes. 
 
 Chemistry: United States Government report: water 89, 
 protein 5, fat .5, carbohydrates 5.4, heat units 130, ash 4.6. 
 
 Good: From a chemical standpoint, on account of the ash, 
 and this alone. 
 
 Bad: Because of the hard, tough structure. 
 
 Condition of feeders: They should be of the strongest 
 constitutions. 
 
 Physiology: They offer hard problems in physiology 
 though the vinegar in small quantities probably acts on the 
 liver like other acids. Their denser structure makes them 
 even harder to digest than the fresh raw cucumbers, al- 
 though the immature are less tough than the mature. 
 
 Sole food: Probably not over one day. 
 
 Multiple food: Always. 
 
 Produce disease: Constipation, then diarrhoea, colic, 
 flatus, and if pushed, dysentery. 
 
 Cure by feeding: We know of one case of dyspepsia who 
 had consulted physicians here and abroad and finally was 
 cured by eating pickles on the advice of the late Gr. Gross. 
 It seems to us that the cure was the natural result of the 
 visits to Europe and the rest, and that it was synchronous 
 with the use of the pickles. 
 
 Bone, hair, nails, teeth: 4.6 of ash is good for these 
 organs, but how can it be assimilated from tough pickles. 
 
 Intestines: Bad for them unless in very small quantities. 
 
 Heat: Too small to be sought for. Force: Little. 
 
 Climate: Are used in hot and cold climates and are put 
 up so as to be readily carried and kept for use where they 
 are not grown. We have seen huge hogsheads of pickles 
 
 275 
 
276 CUCUMBER PICKLES PEPPER, BLACK 
 
 brought to this country from Holland and bottled to go all 
 over the world from New York. 
 
 Aesthetic and fashionable : They certainly are in good 
 form for society use, but they are eaten largely by the 
 general consumer. 
 
 Builder of tissue: No. 
 
 Pickles from ripe cucumbers: They are tenderer. 
 
 Fermentation: Pickles may be said to be in the stage of 
 vinegar fermentation as they are soaked in vinegar; if so, 
 their next stage must be one of decay. Cider that has gone 
 through with the alcohol and vinegar fermentation is disa- 
 greeable to sight and almost so as to smell, as the decay is 
 a charnel house. 
 
 Intemperance: Are subject to the language as used for 
 cucumber intemperance. 
 
 Dr. Parr says of pickles: They are little more than vine- 
 gar in its most inconvenient and indigestible form, also that 
 no diet is particularly inconvenient to the robust; (we add) 
 unless they make it a sole food as we have seen. 
 
 Unripe melons, unripe walnuts, sliced beet root, etc., are 
 also used to make pickles with vinegar and are classed with 
 cucumber pickles. 
 
 PEPPER, BLACK 
 
 Piper nigrum. One form of condiment ; mentioned by 
 Horace and Celsus before the Christian era; not men- 
 tioned in the Bible; came from India originally, but now 
 from Java, Sumatra, Malabar; belongs to the Piperacese 
 that has two tribes, eleven genera and one thousand species. 
 Universally used. 
 
 Good: Yes ; it is allowed in chronic diseases. 
 
 Bad: If used carelessly, like an edged tool. 
 
 Condition of feeders: Both well and sick. 
 
PEPPER, BLACK 277 
 
 Morphology: The dried berries are like a small pea, out- 
 side blackish and wrinkled, inside whitish. Specimen from 
 hotel table : oil globules, reddish amber like plates, masses 
 of some cooked cereal blackened by iodine. Starch grains 
 in masses looking whitish like manna or gum tragacanth; 
 soaked in water both masses broke up into very numerous 
 small spore-like bodies 375 x and less than half the size of 
 red blood corpuscles (man) ; some were saltatory and auto- 
 mobile like oil ; the one-sixteenth, one-fiftieth, and one- 
 seventy-fifth inch objectives showed they were not oil but 
 some irregular, some regular hexagons — tetragons, some 
 globar, some with inside focus, some with nucleus — off 
 focus this disappeared. The sexagons had most marked 
 outlines and nuclei, some were with raised margins like dried 
 red blood corpuscles. Grains single, aggregated, massed, 
 color nacreous, yellowish white; no automobility with high 
 powers ; Lugol's solution stained these bodies ail dark 
 purple ; probably these are the smallest of all starch grains ; 
 remarkable. 
 
 Chemistry: Pellitier found piperin ; a peculiar crystal, an 
 acrid concrete oil or soft green resin, a balsamic volatile 
 oil, a colored gum, an extractive like that in beans, bassorin, 
 uric and malic acids, lignin and salts. The formula for 
 piperin is N2 C70 H37 Oio; it is doubtful if it is the source 
 of activity, which lies more probably in the resin and volatile 
 oil ; the resin or concrete oil is of a deep green color, very 
 acrid, and soluble in alcohol or ether; the volatile oil is 
 limpid, colorless, but ages yellow, of a strong odor and less 
 acrid than the pepper. (Wood and Bache.) No Govern- 
 ment analysis. 
 
 Physiology: A warm carminative stimulant, producing 
 general arterial excitement, but also acting with greater 
 proportional energy on the part applied. Parr credits the 
 
278 PEPPER, BLACK 
 
 stimulus to the resin, not the oils. It is the safest spice to 
 warm the stomach and enable it to perform its office more 
 properly. . 
 
 Disease: It has been known to kill in some instances in 
 large doses ; excites congestion. 
 
 Sole food: Never. 
 
 Cures: Intermittent fever in drunkards, it is said ; in 
 colic, has been applied like mustard; used from the time of 
 Hippocrates to excite a languid stomach and correct 
 flatulence. 
 
 Head: Good only indirectly by helping digestion. 
 
 Heart: Stimulates, but not a food. 
 
 Eyes: Direct action is very painful and blinding. 
 
 Heat: Pepper is so heating that it is regretted we have 
 no analysis for its heat to see how its actual heat compares 
 with the physiological. 
 
 Force: That of the whip. 
 
 Climate: Natural to the tropics ; pepper food better borne 
 there than in the temperate climes. 
 
 Natural: Yes. Fashionable: But not very aesthetic. 
 
 Builder of tissue: No. 
 
 Effect on skin and mucous membrane : Irritates and in- 
 flame, if not blister. 
 
 Fermentation: Too much volatile oil, which prevents. 
 
 Parasites: Pepper moth, Amphidasis betularia, European, 
 white speckled and streaked with black. 
 
 Intemperance: Rarely, as the sense of taste intensely 
 rebels against such a thing ; on the other hand, it is good for 
 drunkards. 
 
 Holbrook's Worcestershire Sauce: This sauce the senior 
 writer has found good and recommends it as a valuable 
 table sauce used in moderation ; the American substitutes 
 have been found abominable. 
 
RED OR CAYENNE PEPPER 
 
 Capsicum is of the Solanaceae or nightshade family ; the 
 dried or gTeen pods are the part used ; native of the East 
 and West Indies; species are numerous, cultivated in Eu- 
 rope and this country. 
 
 Physiology: Produces in the stomach a powerful sense of 
 heat and general glow all over the body, but no narcotic 
 effect ; is is useful in correcting the flatulent tendency of cer- 
 tain vegetables and aiding their digestion ; hence the value 
 to natives of the tropics, who live chiefly on vegetable food. 
 In the East Indies it has been used from time immemorial. 
 Pliny refers to it ; it is more powerful than black pepper. 
 
 Chemistry: Bracomet found its active principles to be 
 capsicin, which resembles an oil or soft resin, of a yellowish 
 or reddish brown color. Its taste, though at first balsamic, 
 soon produces an insupportably hot and pungent impression 
 over the whole of the mouth ; heated it melts and at a higher 
 temperature emits fumes, which even in very small quanti- 
 ties produces coughing and sneezing. The other substances 
 are an azotized substance, gum, pectic acid and pectin (prob- 
 ably) and salts. It is sometimes adulterated by red lead. 
 
 Good: In the tropics where vegetable food is largely 
 eaten. 
 
 Condition of feeders: Vegetarians need it most. 
 
 Morphology: The tissues of the pod are not very tough. 
 
 Disease: Applied to the skin produces congestion and 
 redness and probably likewise in large doses in the stomach. 
 
 Cures: Neuralgia ; useful to weak stomach and enfeebled 
 digestion ; delirium tremens ; also valuable in some forms 
 of hemorrhages. 
 
 Head and heart: Stimulates the heart and helps the heart 
 and head by arresting the gases from vegetable tropic food. 
 
 Intestines: Good for them by preventing fermentation. 
 
 279 
 
280 RED OR CAYENNE PEPPER TABASCO SAUCE 
 
 How often used: In the tropics is is constantly used with 
 other food. 
 
 Heat: Capsicum is much hotter than black pepper. 
 
 Force: According to chemists, capsicum should be the 
 most powerful food producing force, because of its heat. 
 
 Climate: The tropics, specially where there seems to be a 
 greater tolerance of capsicum. 
 
 Natural: Decidedly, as it is used uncooked. 
 
 Aesthetic and fashionable: Its red looks well in the 
 castor; it is not the red of the beet, the strawberry or cran- 
 berry. 
 
 Religion: No connection. 
 
 Fermentation: Prevents same. 
 
 Parasites: Do not know. It would be interesting to prove 
 they were free from them on the ground of its acridity. 
 
 Intemperance: We know of no cases. 
 
 TAEASCO SAUCE 
 
 It is a strong American Cayenne pepper sauce, very inter- 
 esting under the microscope ; the field is found full of minute 
 whitish automobile granules which are probably oil ; there 
 are also large prominent dark red globules scattered through 
 the field, some of which are encysted in the cells of the body 
 substance, whose walls are clear like glass and render their 
 contents visible. Some of the shapes inside were other than 
 globar and were amoebic, like the fat found at times in the 
 renal epithelia of fatty ills ; the spiral tissues were well 
 dissected and the cells corresponding to aleurone cells in 
 wheat were very small ; polarized light did not affect the 
 oils, but did bring out here and there in masses of substance 
 cells, the presence of large starch grains; the" specimen 
 examined appeared to be prime and genuine. 
 
RASPBERRY 
 
 Rubus idaeus; also Rubus stringosus, wild red; Rubus 
 occidentalis, black raspberry or thimbleberry. Distinguished 
 from the blackberry by having the collective thimble shaped 
 mass of drupe separable from the dry hemispherical recep- 
 tacle. Rubus idaeus mentioned by Pliny. Wood and Bache 
 make no distinction between raspberries and blackberries. 
 Parr says it is a native of Britain, with three varieties, red, 
 white and smooth, and distinguishes them from blackber- 
 ries, Rubus vulgaris, by the fainter taste and moderately 
 agreeable flavor ; but most persons know there is a well-rec- 
 ognized difference. Raspberries have a delicate flavor, ten- 
 derness of tissue, cool the palate, quench thirst and promote 
 secretions. Our experience has been that they are the best 
 berries for the sick. 
 
 Parasites: (i) borers, Caterpillar of Bembecia maculata; 
 (2) the grub of a beetle, Oberea bimaculata; (3) slugs, the 
 larvae of a saw fly, Selandria rubi. 
 
 The wild raspberry is the best, having a flavor far 
 exceeding the cultivated. 
 
 Used: As a dessert or mixed with water, sugar and 
 vinegar or syrup as drinks. 
 
 Chemistry: United States Government reports: water 
 85.8, protein 1, carbohydrates 12.6, ash .6, heat units 255. 
 
 STRAWBERRY 
 
 Fragaria vesca. We are told that technically it is neither 
 a fruit nor berry, but a large, fleshy conical or hemispherical 
 receptacle bearing on its surface the seeds which are really 
 the fruit. Mentioned by Virgil and Pliny. 
 
 Chemistry: United States Government reports: refuse 
 10, water 81.8, protein .9, fat .6, carbohydrates 6.1, ash .6, 
 heat units 155. We can find no inorganic analysis, but this 
 
 281 
 
282 STRAWBERRY — ASPARAGUS 
 
 confirms the impression that strawberries are a very poor 
 food to supply tissue waste. 
 
 Good: To give desire to the eye, to stimulate the palate 
 when properly cultivated ; are a relish and condiment ; not 
 much more. 
 
 Bad: When sour as lemon juice, though they look red 
 and large. 
 
 Morphology: They have no tough texture and probably 
 the Creator intended them as food from the seeds which 
 project from their substances. 
 
 Disease: In addition to the above, if eaten unripe their 
 carbohydrates are liable to ferment and produce cholera 
 morbus symptoms and urticaria in some when the fruit 
 is ripe. When tuberculous blood has been brought to nor- 
 mality by treatment they will quickly devolute said normality 
 to abnormality. 
 
 Parasites: (i) borer, Tyloderma fragaria; (2) moth, 
 Anassia lineatella, affect the roots; (3) strawberry spider 
 crab, Eurynonome aspera; (4) strawberry moths, Angerone 
 crocataria; (5) Acronycta oblinita; (6) strawberry saw 
 fly, Emphytus maculatus; (7) wevil, Anthronomus sig-' 
 natus, punctures the blown stems to lay its eggs; (8) 
 strawberry worm, the larvae of four and five. 
 
 Where found in best condition: In Maine, town of 
 Brewster, one Fourth of July morning years ago, the senior 
 writer found an abundance of ripe delicious strawberries 
 (wild natives) ; never before nor since has he. found any- 
 better; cultivation increases size, but decreases quality. 
 
 ASPARAGUS 
 
 It is a case of unripe plant being edible when the 
 mature is inedible. Has a fine flavor and is appetizing and 
 greatly esteemed by many. Has been used for ages. The 
 
ASPARAGUS — RHUBARB 283 
 
 word is Persian. Judged by its good looks, taste and smell 
 asparagus is approved. But here is where society makes 
 a mistake. Eat solely of it and see how little strength it 
 gives, how its active principle, asparagin C2 H8 N2 O3, 
 is eliminated in the urine, and if you can live on it more 
 than four days, you will do more than healthy men who 
 tried it. Asparagus does not remove albuminuria, and 
 should be avoided in diseases of fatty degeneration. But 
 its large amount of nitrogen makes it a desirable relish if 
 it is well borne and digested. It is also an easy plant on 
 which to study the changes from rawness in cooking. We 
 think hot water a much better and safer diuretic than 
 asparagus. Chemistry: See page 124. 
 
 RHUBARB 
 
 Known to Greeks and Romans. Name comes from the 
 river Rha or Volga. Is a relish as a sauce or in pies. We 
 do not know how long one could live on it solely, but 
 probably not long. The chemistry is interesting and not 
 wholly settled ; some claim a volatile oil, but this is not 
 proved ; crystals of oxalate of lime are found in abundance 
 as well as an acid identical with chrysophanic acid. The 
 stem is a very interesting study morphologically ; sections 
 are easily made ; cooked, the anatomical elements are shown 
 beautifully. It is not used alone to our knowledge and 
 rarely raw, but in combination ; its acid combines with 
 sugar agreeably. Its softness and delicacy in the mouth 
 and its acceptability to the palate and liver make it one 
 of the most desirable relishes to the well and ailing, but 
 not to the sick ; those desiring pies will find rhubarb next 
 to mince in value. Rhubarb is an excellent relish and 
 pleasant stimulant to bowel peristalsis. 
 
BANANA 
 
 A tropical fruit of prolific fecundity, easy cultivation and 
 quick growth. Commerce of late years has brought this 
 fruit to the United States in such abundance that it may 
 be called a people's food. In this the banana is like wheat. 
 Has about 68 per cent, starch and said to be the sole food 
 in South Pacific Islands, and yet cannibalism is found 
 among such bananivorous. The banana comes in admirably 
 as joint food, as with v/heat properly glucosed. Eaten 
 generally raw; sometimes cooked. If we compare the 
 bananivorous with the wheativorous we find the latter to 
 excel. It is a question if the banana was as cheap in the 
 United States as wheat, it could be substituted for the 
 latter. We hear little of illness caused by it, but two 
 Americans who visited the West Indies and lived largely 
 on the same and oranges returned home sick, as evidenced 
 by systemic symptoms and deranged blood morphology. 
 On another like tour they took a large supply of Bovril 
 and came home well. As a composite food for the well,, 
 in the United States, the banana is to be highly esteemed. 
 
 PINEAPPLE 
 
 A tropic food long and extensively used as a relish. 
 We do not know of its ever being used exclusively. The 
 banana has the preference in the tropics from abundance 
 and cheapness. In temperate climes the pineapple is too 
 expensive for sole feeding. It is a large spike of flowers 
 clustered on a short stiff stem with bracts and sharp pointed 
 leaves, almost like thorns. In use, the outside of the colony 
 of flowers and fruit is cut off, leaving inside a soft, juicy 
 mass among large fibrous cells. Odor peculiar, penetrating 
 and pleasant. Sometimes eaten as such, but often they are 
 kept in layers with sugar sprinkled between. The osmotic 
 
 284 
 
SPIRITUAL AND MENTAL KINGDOM FOODS 285 
 
 action results in the pouring forth of a very delicate and 
 fragrant syrup that is a delight to the palate and refresh- 
 ingly cool. Separated into a syrup, it is much in demand 
 as a flavor to soda water from druggist's fountains. Pine- 
 apple has been said to have a power of digesting food, and 
 therefore more than a simple relish. It is also a medicine 
 claimed to dissolve the membranes in diphtheria. A lady 
 informs us that she knows of a desperate case thus cured. 
 We have had no experience to vouch for or oppose such 
 statement. 
 
 SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 Musics 
 
 Prelude: There are eight definitions of spiritual in the 
 Standard Dictionary (i) As opposed to physical and meta- 
 physical. (2) That highest principle of man's being which 
 is distinguished from the animal soul. (3) The soul as acted 
 on by the Holy Spirit. (4) Of or pertaining to sacred or 
 religious things. (5) Of or pertaining to or directly pro- 
 ceeding from God, as spiritual man, spiritual songs, etc. 
 (6) Marked or characterized by the highest and finest quali- 
 ties of the human mind, as a spiritual face, etc. (7) Of or 
 pertaining to Spiritualism. (8) Swedenborgianism. 
 
 Spiritual man: The Bible, an eminently spiritual book, 
 mentions "food" fifty- four times ; spirit, spiritual, spiritually, 
 occurs five hundred and eighty times. 
 
 The spiritual man is the eternal man ; the physical man 
 is seen and is temporal. Take the modern magazine way 
 of illustrating the histories of men ; i.e., photographs of the 
 same man, from infancy to old age; they are exceedingly 
 instructive as showing the changes of the physical environ- 
 ment of the spiritual man who sees, hears, thinks, tastes, 
 smells, wills, minds, judges, understands, knows. The spirit- 
 
286 SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 ual man endures, while the physical body is transformed, 
 metabolized, dying and new born all the time. 
 
 What is man without his spirit ! Go to some insane 
 asylum and see the inmates in apparent physical health, but 
 mindless, and so pronounced by the law. 
 
 The spiritual man when the physical man is dead is not 
 a citizen, nor a husband, nor a father, nor owner of real 
 estate; he is a spirit. Hence the close, intimate and vital 
 relation of the spiritual, physical and psychical man. In 
 terrestrial life, they are all inseparably connected, and when 
 you come to final causes, as we can say that we have never 
 seen electricity, but see and know what it does, so have we 
 never seen man, only the temple he lives in and what he does. 
 
 The word "spirit" is from the Latin spiritum, breath — 
 Greek, nvevfia. Air is invisible, but as we well know man 
 would not live very long without it. For these and other 
 reasons we justify the food division of spiritual kingdom. 
 
 Are musics food: We use the word musics after the 
 Japanese, as we believe in the music of the ear, the eye, the 
 touch, the taste, the smell, because music is harmonious 
 motion of the air for the ear, and of light for the eye, and 
 of vibrating motions of the nerves for the touch, the taste 
 and the smell. Touch and taste music are still to be proved, 
 save on the general principle that touch and taste are forms 
 of motion, if not emotion. "Music, the science and art of the 
 rhythmic combination of tones, vocal or instrumental, em- 
 bracing melody and harmony for the experience of anything 
 possibly by those means — but chiefly anything emo- 
 tional, one of the fine art or arts of beauty and 
 expression." Standard Dictionary. Music is Schopen- 
 hauer's "quintessence of life and events, without any 
 likeness to any of them ; also music embodies the 
 general figures and dynamic element of occurrences," 
 and is considered to carry our feelings with them. 
 
Spiritual and mental kingdom foods 287 
 
 If we had five meals a day, Schopenhauer's quintessence 
 of life and events would be very realistic in our eating, while 
 the dynamic occurrences of life would not be very dynamic 
 if we had nothing to eat. The feelings of hunger are the 
 earliest and the last in man to be realized ; so as music comes 
 to supply a spiritual hunger it is dietetic on such grounds, 
 but we consider that its harmonious motions are the chief 
 points. Music has long been considered an article of spiritual 
 food. We quote these items from Cogan, 1585. "But for a 
 mind wearied with study and for one that is melancholicke 
 ... as Aristotle witnesseth, there is nothing more com- 
 fortable or that more raiseth the spirits than musicke, accord- 
 ing to that saying of Hessus, 'For nothing so exhilarates 
 human minds with so great sweetness as the noble work of a 
 melodious voice.' Aristotle declares that music is to be 
 learned not only for solace and recreation, but also because 
 it moveth men to virtue and good manners and prevaileth 
 greatly to wisdom, quietness of mind and contemplation. 
 But what kind of musicke every student should use, I refer 
 that to their own inclinations. . . . The harp of all instru- 
 ments is the most ancient and hath been in greatest prize and 
 estimate. Orpheus with his harp delighted and fed the spirits 
 or souls of Lions and Tigers and made them to follow him and 
 with his sweet harmony drew stones and woods after him, 
 that is to say, moved and qualified the gross hearts and rude 
 minds of men. . . . Laborers, as the galley men, ploughmen, 
 carters, carriers, ease the tediousness of labor and journey in 
 singing and whistling, yea brute beasts are delighted with 
 songs and noise, as mules with bells, and horses with trum- 
 pets and shawms are of fiercer stomach to their appointed 
 ministry. So that melody is refreshment and food to the 
 wearied mind and drive away melancholie." Themistocles 
 when he was denied the lyre at a feast was unfitted for study. 
 Spiritual songs are spiritual food ; when sung with the spirit 
 
288 SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 and the tinder standing, they feed the hungry souls of the 
 worshipers better than the phonated words of the preacher 
 and teacher. Music deserves a higher place in spiritual 
 dietetics, in so much as the metaphysical soul and spirit excel 
 the physical material body, wonderful though it is. 
 
 Are musics good: Yes, when properly used. Not many 
 years ago a gentleman of one hundred years of age sung 
 a bass solo, conducted an orchestra and accompanied on the 
 piano a solo singer, at a concert given by his great-grand- 
 daughter. And not many years have passed since there was 
 a centenarian conducting a church choir in Maine ! 
 
 The music of the eye is fully if not more good than that 
 of the ear; this music harmony of the almost immeasurably 
 minute vibrations of light is the foundation of the spiritual 
 food we feed on whenever we gaze at majestic mountains, 
 lovjely landscapes, the foliage of flowers, grass and great 
 varieties of vegetable life covering the earth in late spring 
 or early summer, rainbows, gorgeous sunsets, polarized light, 
 ladies dressed in colors that harmonize with themselves and 
 their surroundings, and the colors of real paintings. Archi- 
 tecture brings forth "frozen music" in cathedrals and perfect 
 public buildings. Indeed the milliners, dressmakers, jewel- 
 lers, carriage makers, all vie in having eye music that is good. 
 The music of the senses of taste, smell and touch go to form 
 the delights of our lives when properly used not as an end, 
 but as a means to the end of good living. 
 
 Bad: There is a good deal of bad music in the world. 
 Some of it crazes and is the farthest from aesthetic, because 
 it is unbalanced, out of tune, harsh, grating or wrongly 
 played. Such music is very much like poorly selected, 
 cooked and served food. The musical soul food in our 
 churches is not always good. Complexity of church music 
 is not in the question, but it is the rendering of simple music 
 
SPIRITUAL AND MENTAL KINGDOM FOODS 289 
 
 properly composed or cooked in conformity to the best of the 
 resources at hand. Choirs are not drilled, as volunteers they 
 will not come to rehearsals. The organ will be played, 
 throttle valve pulled out, full and soft music will be rendered 
 forte, or rather there will be no attention paid to the com- 
 poser's marks of expression, and so it goes helter-skelter. 
 Musicians are disgusted and stay away from church. For- 
 tunate is it that the phonetic food furnished by the minister 
 is generally better served, mainly because it is a monologue 
 and easier to get at, but chiefly because church customs will 
 not tolerate such errors in syntax and prosody as they do 
 tolerate in music. 
 
 Eye music of dietetics is not so bad as it might be or as 
 the music of the taste and smell. How many are there who 
 have such a cup of coffee as is served at a few of the best 
 hotels which has the bouquet, fragrance of the oil of coffee 
 and a taste, that is music to the palate ? And such is possible 
 in private families. How many families boil potatoes prop- 
 erly, yet such cooking should be done always resulting in 
 food that is music to the taste, digests easily and conse- 
 quently nourishes better ! Poor spiritual kingdom food is as 
 bad as poor animal or vegetable kingdom food, and it all 
 depends on care, other things being equal. 
 
 Condition of music feeders. Music food tastes best to the 
 hungry, even when they are not aware of being hungry at 
 all. In such cases it goes straight to the soul with quick and 
 gentle power, and the memory of it will last for years. 
 Church music heard in Vienna in 1862 is even yet a memory 
 with the senior writer. Music food is suitable for all 
 conditions of life, even the very sick, but it must be properly 
 selected. It is to be hoped that music for the sick can be 
 made more available than it now is. The sweetest vocal 
 music comes from boys and children. It is the fashion now 
 
29O SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 to have music at the dinner hours of the best hotel's; it 
 imparts appetite to those who need it, indeed all musics are in 
 place and in good form at a first-class banquet. 
 
 Musics and anatomy: Burton's Anatomy of Melancholy is 
 an adaptation of a spiritual matter to our subject. The word 
 anatomy for ages has meant the dissection of the human 
 body. Confined to this definition, the word is out of place 
 in the spiritual kingdom, but the latest and best definition 
 is, that it is a branch of morphology, that treats of the struc- 
 ture of organisms, human body especially. Morphology is 
 a branch of biology or the science of organic forms. One 
 definition of forms is the appearance or character in which 
 a thing presents itself ; likeness, image. In our vernacular, 
 how often we speak of a divided mind, a concentrated will. 
 If we come back to the original meaning of spirit as of 
 things invisible like air, heat, electricity, we find that science 
 has made divisions in them. Again it is certain, in our 
 present state of existence, that we should not have any idea 
 of spiritual kingdom food, but for our five senses and our 
 mental and intellectual qualities, that bring spiritual things 
 to our cognizance. Will governs all our life and is infinitely 
 superior to any other attribute we possess. Anatomy comes 
 in to describe the forms of organs through which we see, 
 hear, feel, touch, taste, and that which is includeed under 
 cerebration or functions of the brain, consciousness, intelli- 
 gence, judgment, memory, love, hate, etc. Since sight, touch, 
 taste, hearing, feeling, cerebration, emotion, are all forms 
 of motion, it follows that for us to perceive them we must 
 have the most wonderful organs of precision, that anatomy 
 tells us of. This needs no enlarging. 
 
 Chemistry: There is much music in chemistry, that treats 
 of the atoms of matter and their combinations. Atoms are 
 infinitely small and in the most active motions within infi- 
 nitely small spaces; so small as to be unappreciable to the 
 
SPIRITUAL AND MENTAL KINGDOM FOODS 29 1 
 
 senses, even in solid bodies like metals. These atoms com- 
 bine in proportions that agree or symphonize, in incalculably 
 minute motions, that form new bodies. The doctrine of 
 election or selection is one of the great doctrines of chem- 
 istry. So it is in music. Chords that are mathematically 
 agreeing with each other form harmony which is mainly a 
 question of the vibrations of air, that numerically agree. Now 
 where do we find vibrations of matter (save heat perhaps) 
 equal to those that form the spiritual music of the eye (light) 
 or olfactory nerves in perfumes that are capable of infinitely 
 divisible atoms (as proved in the odor of musk lasting for 
 many years without any sensible dimunition in the bulk of 
 the musk). As we speak of the music of the spheres (mean- 
 ing the sublime magnificent motions of stars, suns, moons 
 and planets) may we not include in them the motions of 
 atoms which are thought to be infinitely minute spheres? 
 In studying for years the very minute microspores or seeds 
 of cryptogamic vegetations such as have been found in the 
 blood of scrofula, they are seen to be automobile and to go 
 where they will, among the red blood corpuscles and the 
 white serum interspaces, even when filled with fibrin fila- 
 ments like a web of cotton cloth. They are much different 
 from the minute globules of fat found in cow's milk, that 
 move indeed, but with vibratory motions of tremulous to and 
 fro movements ; but the microspores change their places with 
 apparent intelligence, which explains the cause of said mo- 
 tion to be inherent in said microspores. Look at a crystal of 
 the triple phosphates of lime, magnesia and soda under polar- 
 ized light; see its rendition of the music of light in all its 
 perfection, exceeding that of a $7500 diamond, as once 
 demonstrated under the microscope, and one realizes that the 
 atomic motions of crystallization that produce such symmet- 
 rical gems must be due to a musical harmony of the chemical 
 
292 SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 atoms. Ordinary music is not so good in a chemically impure 
 atmosphere as in a pure one. 
 
 In the music of smell, the French chemists excel. But 
 chemistry does not excel smell, for the refinements of or- 
 ganic matters go far beyond the chemist's skill and the most 
 successful combinations of perfume music are the result 
 of trying different combinations. Nitrous oxide gas in 
 the air will often change the voice to a shrill tone. The 
 usual odors of a chemist's laboratory are far from being 
 spiritual music, but discord rather, stirring up the soul to 
 disquiet. Some chemical compounds stop all the musics as 
 the anaesthetics. Some help to restore the powers of appreci- 
 ation, as ammonia inhaled during fainting. Chemistry and 
 music have been yoked together at the annual celebration of 
 the Sheffield Scientific School, in chemical songs of peculiar 
 technical expressions which voice in music the ease with 
 which different elements were married in atmospheric har- 
 monies. 
 
 Physiology: Music of the ear serves to: dilate the capil- 
 laries and equalize circulations, quiet, strengthen and in- 
 crease the power of the heart's beat, promote the excretion of 
 carbonic acid gas, rest tired nerve centers by tranquillizing 
 the sympathetic nervous system, quicken the memory, pro- 
 mote digestion, give courage and strength, open the spiritual 
 faculties so that they will more readily understand the ideas 
 promulgated by speech, calm in panics, persuade to better 
 things, exalt into higher and more spiritual life, impart 
 strength for conflicts with work and worry, help study, 
 soothe anguish — mental and physical (a boy sang while his 
 limb was being amputated and said he felt no pain), im- 
 prove the general health, act as an athletic as at a musical 
 festival, give expression to the highest, purest and holiest 
 joys, enable to endure martyrdom, drown sorrows and griefs, 
 and help the functions of the body to act in harmony and 
 
SPIRITUAL AND MENTAL KINGDOM FOODS 293 
 
 agreement of nerve forces, and thus feed the spiritual part 
 of man so as to legitimately and truly enjoy life. 
 
 Multiple spiritual food: Generally so as in churches. It 
 is associated with poetry the most beautiful, with ideas the 
 greatest in the world, with history the most graphic, with 
 visions the most seraphic, with doctrines the most far reach- 
 ing, with spiritualistics the most omnipotent, with idylls the 
 most attractive, etc. 
 
 Disease relations: Music may be good, but from environ- 
 ments be disease causing. In 1862, the Marseillaise hymn, a 
 fine piece of musical form and ensemble, was not allowed 
 to be sung in France for fear of exciting riot, revolution and 
 bloodshed. When Napoleon invaded Egypt the bands gave 
 public concerts, but when they played a tune, the melody of 
 which we now call "We Won't Go Home Till Morning," the 
 populace was frantic and a furious mob was aroused. The 
 music ceased. Then it was found that during the French 
 invasion of Egypt, seven hundred years previous, the same 
 tune was played and it had rankled in Egyptian souls for 
 seventy decades. 
 
 A poor quality of music is usually the cause of spiritually 
 diseased effects. Of course it makes a difference in the stand- 
 point of view or race. The Chinese music in California in 
 1871 was most horrid to the senior writer; to the Chinese 
 it was physiological no doubt and no more outre than white 
 being a mourning color. A song of recent years ran thus : 
 "Johnny Morgan played the organ, His father beat the drum, 
 His sister played the tambourine, And his brother went turn, 
 turn, turn, turn, turn, turn, All alone on the great trombone, 
 The music was so sweet, They gave them all another cent, 
 To go to another street." The moral is that a hand organ, 
 bass drum, tambourine, and bass trombone made a combi- 
 nation of disease causing music that resulted in its banish- 
 ment, yet a financial success. 
 
294 SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 One thing noticed in Holland, in 1890, was that by statute 
 all the street hand organs were kept in tune. There is no 
 doubt that the public have a taste for diseased music. This 
 is seen in churches where a hideous cornet leads the soprano 
 part when there are plenty of soprano voices to carry it, 
 and the cornet is useless save as a light played alto. Further, 
 church music becomes disease producing when its splendid 
 hymnology and music (much better than formerly) is spoilt 
 by male voices taking the soprano part when the music is 
 written for four parts and there are females and boys enough 
 to carry said soprano. Solos, duets and trios are sung as 
 choruses with the organ full blast. People sing out of tune, 
 as the clergy tell everybody to participate, no matter 
 whether in time, tune or on the wrong part, and the parts 
 are not naturally balanced. A musical composition is put 
 together with fixed rules as to time and arranged in four 
 ranks of different character (bass, alto, tenor and air), to 
 make a harmonious whole, else there will be confusion. The 
 last thing there should be in public worship is confusion. 
 It is disease causing, to spirituality. This catering to a de- 
 praved public musical taste has been seen markedly on steam- 
 boats, where the orchestra is made up of seven performers, 
 i.e., double bass viol, bass trombone, cornet, first and second 
 violin, clarionet and viola; the double bass and trombone 
 made two on the bass; cornet, violin and clarionet most of 
 the time playing the melody, thus drowning out the second 
 violin and viola. Thus was murdered what would otherwise 
 be classical music. 
 
 The makers of phonographs and gramophones dispense 
 disease music ; for mere audibility, they cater the harshest, 
 crudest, raucous music which cuts you like filing a saw, and 
 then call for admiration and money for such abominable 
 coarse, fog-horn performances. Banjo music, which is so pop- 
 
SPIRITUAL AND MENTAL KINGDOM FOODS 295 
 
 ular, is merely the exaltation of the narrow and crude musical 
 resources of slaves, poverty stricken in money and music, 
 to the drawing room .of the rich and learned, who ought to 
 know better than to have pizzicato and no middle part music 
 all the time, when it might do well enough for a change. 
 
 There is other disease causing music of the eye and ear : 
 children's noises are more or less necessary ; they are the 
 natural expressions of their growing life, yet the mother, 
 especially, becomes tired from the constant irritation of the 
 nerve centers during the day ; a helpful rule would be to 
 insist that at certain hours, children must respect the rights 
 of their parents and be quiet, even if only at the table. Table 
 manners of young and old when uncouth disgust and irritate, 
 this producing bad music to the eye and ear. The noise of 
 cities, so much of which is necessary and so much of which 
 is unnecessary, disturb the nerve centers and produce mis- 
 chief. It is claimed that the noises which one has to bear in 
 certain occupations and which one becomes accustomed to, 
 do not injure the human body; this is wrong; such do injure, 
 and there cannot be too much reform in the abatement of 
 noises which are unnecessary, and an effort to find out 
 whether the alleged necessary discomforts of the eye and 
 ear might not some of them be remedied. It is well for both 
 the young and the old to remember that silent moving, soft 
 speaking people have a better chance for success in the world 
 than their opposites. 
 
 Cures: Dr. Rush relates how a man was restored to sanity 
 by passing by a church when a hymn was being sung which 
 was a favorite of his mother's, long since dead. David's harp 
 music curing Saul is another instance. Another one is that 
 of a farmer more than one hundred years ago in Maine, who 
 when crossed in love took a halter to hang himself in a log 
 cabin ; while on his way, a bird plainted her mournful 
 
296 SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 tune for a lost mate; being a composer, he took down, the 
 notes and wrote the verse for a fugue tune. After this, he 
 thought he would like to hear his choir sing it the next 
 Sunday, and his suicide was indefinitely postponed. Typhoid 
 fever has been greatly ameliorated by the use of a first-class 
 music box. Music will relieve cramps, cure loss of memory, 
 quiet heart palpitation, and put to sleep even in fatal diseases. 
 Marsilius Ficinus says "I myself frequently try at home how 
 much the sweetness of the lyre and song avail against the 
 bitterness of black bile;" our word melancholy means the 
 same. Dogiel of Kazan, Russia, experimented on the action 
 of music on the heart, arteries, veins and capillaries, and 
 showed with the sphygmograph that music increases circula- 
 tion of the blood. It is a help in nervous prostration and in 
 diseases of fatty degeneration that are caused by retarded and 
 impeded circulation. It helps the lack of force, in diseases 
 where there is a diminution of the excretions of carbonic 
 acid gas and rests the muscles. Old age being a disease, 
 Socrates used to play on musical instruments with the boys, 
 thus using a good music cure. 
 
 Head and nerves: Mind, conscience, will, intellect, reason, 
 judgment, are spiritual qualities that may be comprehended 
 under one word, "cerebration," or the functions of the brain. 
 Feelings, such as love, hate, passion, envy, joy, etc., belong 
 to the nerve ganglions of the heart (a muscular organ), 
 of which we have used the term "cardiation" for the auto- 
 matic independent nerve functions. When the brain is tired 
 out, over-active, or in a panic, because the voluntary nerves 
 have stolen force from the sympathetic nerves, good music 
 will so rest and refresh the sympathetic nerves that they 
 are at peace with the voluntary head nerves, which then 
 recover their lost tone and the head is made new again. 
 If there are headaches from congested ganglions, music so 
 
SPIRITUAL AND MENTAL KINGDOM FOODS 297 
 
 strengthens the heart and dilates the capillaries, veins and 
 arteries, that the blood, as well as nerve congestion, is 
 relieved, and the confusion of stasis is over. This we think 
 is especially the case when New York schools on fire have 
 been safely emptied of two thousand children by having 
 them march to music, which certainly was a spiritual food. 
 
 Memory is quickened by music. A child captured at 
 about two and a half years of age by Indians, and kept thus 
 for eighteen years, being brought in by the military who had 
 corralled the capturing tribe, the parents recognized their 
 daughter, but she did not recognize them until the mother 
 sang the old familiar lullabies. We have already seen there 
 are physical foods, or products of such foods, that cause 
 metaphysical disease — as for example the gases from oat 
 meal that caused acute headache, numbness, loss of memory 
 and impairment of the cerebral faculties. Good music goes 
 in to remedy these, by its direct action on the head nerve 
 centers and indirectly in improving the digestion. Music in 
 public worship prepares the head better to understand truths 
 enunciated. Lecturers should precede and follow their dis- 
 course by good music. Ear and eye musics are sometimes 
 well combined by hearing music and gazing on beautiful 
 pictures of art or nature. Cogan, 1585, taught that students 
 should practice or hear music as enabling them to do better 
 head work. 
 
 Mountaineering is hard for the heart because of the rari- 
 fied air pressure and the ascents ; in this light, the story of 
 Napoleon's soldiers pulling cannon over the Alps in his 
 Italian campaign has added significance ; the soldiers becom- 
 ing exhausted, Napoleon ordered the bands to play, with the 
 result of making history. Anciently, galley slaves were 
 encouraged to sing, also carters, carriers, boatmen, negro 
 slaves, over their hard work. The rhythm of the heart's 
 
298 SPIRITUAL AND MENTAL KINGDOM FOODS 
 
 movement in pulsation is very like that of musical compo- 
 sitions whose tempo is 4/4, seventy beats of the metronome, 
 to the minute. 
 
 Eyes: Such music as furnished through the eyes, as 
 previously noted, is ravishing and powerful. 
 
 Alimentary canal: Music promotes digestion and aids 
 assimilation, confers force and strengthens the circulation of 
 blood in the bowels and stomach. 
 
 Heat: Music increases the excretion of carbonic acid gas, 
 showing greater combustion of air oxygen and thus warms. 
 The holding of the breath in singing is a splendid way of 
 warming the outer parts of the body, by throwing the blood 
 to the peripheries. 
 
 Force: Music is a dynamic, as abundantly proved by the 
 foregoing Dogiel experiments and the Napoleon incident. 
 
 Climate: Music is in all climes where man abides, and 
 the music of light pervades the limitless spaces of creation 
 with its most refined, subtle and incomprehensibly great 
 number of vibrations. 
 
 Natural: Customs have not impoverished music food, 
 save as allowing much poor, weak, lame and imperfect music 
 to be served to the spirits of the public, and this is no more 
 than customs have done to physical food. Per contra, an 
 impressive sight and sound of London, 1889, was the sing- 
 ing of the blessing by the children of Guy's Hospital before 
 they partook of their evening meal. Four brass instruments, 
 one of which looked as large as the boy who blew it, accom- 
 panied the singers. 
 
 Aesthetic: Yes in the highest degree of sounds harmo- 
 nious, which combine wonderfully with the aesthetics of the 
 eye, palate, touch and taste. 
 
 Religion: Some kind of music is found connected with all 
 kinds of religion, save the Friends Society with exceptions. 
 
SPIRITUAL AND MENTAL KINGDOM FOODS 299 
 
 It is an art of great antiquity as a medium of religious 
 worship. Vocal music was the oldest, and the Christian rule 
 requires its use for edification. "The vocal music of the 
 Imperial choristers at St. Petersburg incomparably surpasses 
 in sweetness and effect that produced by the combined power 
 of the most exquisite musical instruments." About 1800 B.C. 
 vocal and instrument music was in use. Egypt was the place 
 of the invention of musical instruments, synchronously with 
 Palestine. The Psalms then used are standard words for 
 sacred music to-day. These could be much more elaborated 
 upon in antiphonies. 
 
 Builder of tissues: Indirectly. 
 
 The skin: Music causes the circulation of the blood to be 
 strong in the outer parts of the body, hence the skin nutrition 
 is better. The introduction of American methods of teaching 
 music in the public schools in Japan has made a marked 
 improvement in the countenances of the pupils of the forty 
 thousand schools. 
 
 Fermentation: Music has a good effect on the sympathetic 
 nerves, partly paralyzed by the gases of fermentation, as 
 found in cramps and abdominal colic. 
 
 Parasites in music: Perhaps a better heading would be 
 parasitic music, that is, impaired by a spiritual mould, as 
 mouldy bread. The three prime requisites of music are 
 rhythm, harmonious vibration and proper musical form. 
 If any one or all of these are violated, you have parasitic 
 music, and if this violation is persistently done at a public 
 concert, look out for mouldy management. Such music is 
 far from being a spiritual aliment ; it is more like food adul- 
 terated and abased by parasites. 
 
 Intemperance: Music can cloy, over-excite and tire the 
 spirit. Teachers in musical conservatories are glad to get off 
 into a silent wilderness, and the last thing they wish to hear 
 is music, 
 
ALCOHOL 
 
 Note. — Endeavor has been made, throughout this work, 
 to limit repetition; accordingly, attention is directed to the 
 connection, as to subject matter of this chapter, specially 
 with Fermentation and Food in surgical affections. 
 
 There is no such thing ever seen as absolutely pure 
 vinic alcohol, conventionally so called, which is the ethylic 
 alcohol or the hydrated oxide of ethyl, C2 H5 (OH). Ether 
 is the oxide of ethyl, C2 H5 O. There are a large number 
 of alcohols, as methylic, or" wood spirits, amylic, propylic, 
 butylic, senanthic, propenyl or glycerine, etc. This is enough 
 to show what a large subject alcohol is. It would take a 
 volume to treat fully of alcohol chemically. 
 
 Vinic alcohol here is meant that diluted liquid which is 
 found in fermented sugars and starches, from which alcohol 
 is obtained by distillation, i.e., the intoxicating principle of 
 beers, wines and liquors. It is one product of»the action 
 of saccharomycetes cerevisise or alcohol yeasts feeding on 
 starches and sugars ; known also as aqua vitse or the water 
 of life. Longfellow says "Paracelsus of old, wasted life 
 in trying to discover its elixir (an imaginary cordial sup- 
 posed to be capable of sustaining life indefinitely), which 
 after all turned out' to be alcohol, and instead of being 
 made immortal upon earth, he died drunk on the floor of 
 a tavern." As the yearly liquor bill of the United States 
 is over one billion two hundred millions of dollars (and 
 is the largest of the nation) ; as this vast sum is spent in 
 drink ; as most drinks are food ; as some claim' alcohol is 
 food; as some disdain it as food and as some will drink it 
 in place of real and true foods, we must give it place here as 
 a spirituous food, and discuss it as we have done other foods. 
 In order to distinctly understand our subject, let it be said 
 here that it includes the following and more : Absolute 
 alcohol pure, not used. Dilute alcohol, proof spirits, 54.5 
 
 300 
 
ALCOHOL 30I 
 
 per cent, water United States, 51 per cent water Great 
 Britain. Rectified spirit, 91 per cent, pure United States, 
 90 per cent, pure Great Britain. Ale, a beer with a good 
 deal of body, 6.20 to 8.88 per cent, of alcohol. Beer, 
 Munich, 3.9 per cent.; Vienna, 4.1 per cent.; bock, 4.69 
 per cent.; lager (American), 3.85 per cent.; Holland, much 
 less. Brandy, 48 to 56 per cent, alcohol. Gin, about the 
 same as brandy. Rum, ditto. Cider, 5.21 to 9.87 per cent, 
 of alcohol. Wines, 8.88 to 25.41 per cent. The longer 
 kept, the less alcohol and better flavor (Christison). Must, 
 already noted, is unfermented wine that only needs air 
 and time to set the alcohol plants which are present in it 
 a-growing. It is proposed to treat all these under one 
 head, with the premise that the greater the per cent, of 
 alcohol the greater the action. 
 
 Organic or inorganic: Organic, as conventional alcohol 
 is produced by organisms of the cryptogamic vegetable 
 kingdom. It is also produced by chemical synthesis, but 
 only in technical laboratories and for curiosity. Its elements, 
 carbon, hydrogen and oxygen, are found in stones and 
 other inorganic substances, but this does not make alcohol 
 inorganic, any more than man is, because he has indispens- 
 able mineral elements, nor any more than bone is inorganic, 
 though it has mineral elements enough to keep its shape 
 and size after all the organic elements are burned off. 
 
 Animal kingdom: No, even if the triatomic alcohol 
 glycerine is also an animal product. Alcohol is produced 
 in the alimentary canal, but comes from the fermentation of 
 organic substances taken in from the outside. 
 
 Vegetable kingdom: Yes, as to repeat, it is produced 
 by the action of the alcohol plant (saccharomyces cere- 
 visise or torula cerevisise) upon starches and sugars. These 
 plants and the alcohol produced are everywhere present 
 
302 ALCOHOL 
 
 in nature. (This cannot be repeated too often.) French 
 chemists have tested for alcohol in doors and out with 
 iodoform and have never failed to find it. So full is the 
 air with it, that all organic substances as fruits and prepara- 
 tions, will, when unprotected, be covered with mould or 
 the mycelial forms of yeast plants. Vinegar is made arti- 
 ficially by exposing dilute alcohol on beech shavings in 
 diaphragmatic barrels to the action of the air. This shows 
 that the alcohol is acted on by aerial vinegar yeast th^t is 
 always found in connection with the alcoholic yeast. Yeast 
 cakes will soon change into vinegar yeast if kept moist 
 and dark. The relation of vinegar to alcohol is so close 
 as to be almost inseparable. This has not been well ex- 
 plained, but we believe the vinegar plant is a descendant 
 of the alcohol, and that the artificial production of vinegar, 
 as above, is due as much to the vinegar plant in the air as 
 to the alcohol in the water used. 
 
 The neck of a champagne bottle at the cellars of the 
 California Sonoma vineyard was broken off squarely just 
 below the cork by the pressure of the carbonic acid gas and 
 alcohol ; it was estimated by experts that pressure was 
 equal to one hundred and twenty-five pounds to the square 
 inch; this force was exerted primarily by the protoplasm 
 of the alcohol yeast plant; why such protoplasm produces 
 alcohol, glycerine and carbonic acid gas we cannot say, as 
 under the microscope it appears like other protoplasms ; 
 this work in nature is a necessity in order to care for waste 
 of organic products, as fruits, vegetables, etc., which are 
 provided with such a lavish profusion, that they are not 
 all utilized and if left unfermented would make the world 
 a vast charnel house; the alcohol thus produced is taken 
 up by the foliage direct, without going into carbonic acid 
 gas, as it is volatile in vapor and ready to endosmose into 
 the leaves in its very dilute condition, as the winds and 
 
ALCOHOL 303 
 
 tempests blow it everywhither. The alcohol and vinegar 
 plants are in the order or family of those vegetations that 
 mildew, mould, putrefy and decay, the corpses of animals ; 
 the poisonous ptomaines are all of cryptogamic origin. 
 Were it not that the heat of baking destroys the alcohol 
 plants, those who eat leavened bread would probably perish. 
 The bacilli of tuberculosis occur along with the alcohol 
 plant. The fact that alcohol is a product of vegetable decay 
 is not in favor of its being a food. Putridity and rottenness 
 are bad in foods. 
 
 Spiritual kingdom: No, save as given to those who are 
 ready to perish. On the contrary the names, "aqua vitse" 
 (water of life), ardent spirits, etc., seem to connect alcohol 
 with the spiritual kingdom. The immense national yearly 
 bill for "alcohol" proves something more than a physical 
 relationship to man. Love, mind, soul and will must be 
 influenced to make so much alcohol consumed and plants 
 for producing alcoholic drinks of so great capital. But 
 the great provocative for the astounding use of liquors is 
 the will. 
 
 Again the custom of treating to liquor indiscriminately 
 is responsible for much drunkenness. Many a youth whose 
 will is not to drink has been induced to change that will, 
 and becoming drunken, he has been laughed at for making 
 a fool of himself. The conquest of principle was really 
 made over his spiritual kingdom of mind, intellect and 
 will, before he was conquered in the physical kingdom and 
 made the worse for liquor. Some argue that alcohol has 
 helped their faculties and truly there are some alcoholic 
 men of high rank. But to show that alcohol is not an 
 intellectual necessity, we have only to mention Sir Isaac 
 Newton, who drank nothing but water when he wrote his 
 celebrated treatise on Optics, and John Locke, the mighty 
 giant in intellect, who wrote the magnificent treatise On 
 
304 ALCOHOL / 
 
 the Understanding, made water his common drink. Water 
 drinkers have minds more clear and capable of greater 
 efforts than those who use alcohol. 
 
 The time was when a physician was said to be "good 
 only when half drunk," and that his perceptions, judgment, 
 tact, etc., were better when his intellect was partially alco- 
 holized. But this is past, and such physicians are put 
 beyond the pale of their profession. So our great railroads 
 dismiss engineers and employees who drink spirituous 
 liquors on the ground of impairing their spiritual faculties 
 of observation, judgment and action. 
 
 Another view as to the spirituality : many people depend 
 on liquor as their spiritual refreshment, and saloons are 
 fitted up with costly paintings and woods and stones, made 
 up in architecture and furniture — as music to the eye. 
 Yet these do not comply with the definition of food that 
 we have used as a text, i.e., "food is any substance or form 
 of motion, biologically received from without that enters 
 into the tissues and fluids of the human body to become 
 part and parcel of it and normally sustain life." Of course, 
 the music to the eye in the magnificent fittings of the saloons 
 is in a way a mental food, but no more than that. 
 
 We do not confound spirituous with spiritual, but the 
 evidence is unmistakable that alcohol does act powerfully 
 in the domain of the spiritual kingdom, unduly exhilarating 
 and exciting. If not, why should the word "intoxication," 
 primarily meaning to poison, be specially applied to alcohol. 
 
 Good: As a matter of history, there are a great many 
 who regard alcohol as a food, specially in the spirituous 
 and spiritual kingdoms. Certainly, it is a good medicine 
 in some cases. Its action in fermenting decayed matter 
 is a good thing in the economy of nature, as a sort of aerial 
 undertaker to remove dead and dying vegetable substances ; 
 also, when separated as rectified and dilute alcohol, it is 
 
ALCOHOL 305 
 
 good to preserve organic substances, animals even, from 
 complete decay. But as noted, if very much diluted and 
 exposed to the air it changes to vinegar, which in turn will 
 go on to still further decay. Alcohol is a solvent for plant 
 principles, and the tinctures made from it are useful and 
 good in their place. It is also good to burn for heat and 
 cooking. Those who esteem it good use it in culinary art; 
 some think that mince pies are valueless without alcohol. 
 Thieves, robbers and murderers find alcohol good to blunt 
 their finer sensibilities and enable them to practice cruelties, 
 stealings and tortures on their fellow-beings. Devils find 
 alcohol good to help along their wiles and compass the 
 destruction of men, women and children. 
 
 History shows a good use of the milder liquors. We 
 are informed of a Jewish family that have used wine for 
 several hundred years with never a drunkard. There 
 are some that can take liquor and never be harmed. These 
 are examples of temperance. Total abstinence is not tem- 
 perance, but there are many who cannot play with liquors 
 even lightly and not get hurt. All should have their choice 
 unmolested. Some who believe alcohol is good can find 
 an evidence in one individual who died at one hundred and 
 one years and drank a glass of rum daily all his life. To 
 offset this others have died at a like age who had drank 
 no rum for seventy years. 
 
 Bad: Alcohol is a bad food, because it is a poison; 
 Alcohol has a special appropriation of the word intoxicate, 
 i.e., to poison inwardly. It is a bad food chemically, as it 
 is made up only of carbon, hydrogen and oxygen, and has 
 not elements enough to supply the tissues their waste in 
 transformation or metabolism, but mainly builds fat when 
 it should build muscles and nerves. It is bad because it 
 stimulates and exhilarates as a spur or whip. Horses are 
 not fed on whips, when they need hay and oats to give 
 
306 ALCOHOL 
 
 them force, which when latent may be brought out if neces- 
 sary by the whip. Alcohol may so confuse the sensibilities, 
 that the drinker may feel he can do anything. It retards 
 the circulation, especially the capillaries, making faces red 
 because of the passive dilatation of the capillaries due to 
 partial paralysis of the nerve centers. 
 
 English officers captured in India and fed very simply 
 on rice and water, without alcohol, on their release found 
 themselves high in rank because their superior officers were 
 dead from free living and the use of alcohol. Alexander 
 Selkirk, for four years on the island of Juan Fernandez, 
 drank nothing but water. He had been there but a short 
 time when he increased in strength amazingly, being three 
 times as strong as he had ever been before. But sailing for 
 England, he drank beer and other fermented liquors. After 
 this his strength gradually declined, and in one month he 
 was no stronger than any other man. 
 
 Alcohol is bad for digestion, because if strong it arrests 
 the processes, and if weak it helps to add to the internal 
 alcohol that is brewed whenever yeast fermentation attacks 
 starches and sugars in the ingested foods. It helps the 
 carbonic acid gases in their obstructive work, and if the 
 alcohol turns into vinegar in the alimentary canal, its long- 
 continued action causes consumption of the bowels, to name 
 no more. Some reject this view of alcoholic fermentation 
 in the alimentary canal ; but we cannot conceive the yeast 
 plants being found in the digestive tract in the midst of 
 fermenting starch and sugar, with the accompanying car- 
 bonic acid gas, how alcohol cannot be present, without 
 biology being reversed. If not there, the history of leavened 
 bread making is denied, as alcohol has been collected from 
 baking bread. It is a curious fact that people who are 
 dyspeptic, and have never used liquors as a beverage, when 
 put on food that does not ferment, miss the stimulus of 
 
ALCOHOL 307 
 
 the alcohol, produced by the intra-fermentation, occurring 
 with their dyspepsia, feel as lost and weak as topers who 
 have been deprived of their alcohol and bitterly complain. 
 
 Condition of feeders: This makes the greatest difference. 
 For example, a man sick unto death w 7 ith chronic erysipelas, 
 was given daily for three months a pint and a half of 
 whiskey, with no solid food ; when cured he had no desire 
 for liquor. Those who, in health, drink to raise their spirits 
 acquire the taste or rather passion for it, which overcomes 
 all considerations of prudence, wisdom and judgment. 
 There are people who drink alcohol at their meals and have 
 strength enough to control themselves from drunkenness. 
 Such people may go on to the end of their days apparently 
 in good condition; vet they have (some of them) insensibly 
 shortened their lives by degenerating their tissues. Children 
 should not drink alcohol, as it stunts their growth. Youths 
 do not need it. Men and women are better without it. 
 
 Morphology: The illustrations of the saccharomycetes 
 or alcohol plants show glassy, oval, oboval and globar bodies, 
 composed of an investing membrane enclosing clear proto- 
 plasm, which, to repeat, when the plant is actively at work, 
 make alcohol, carbonic acid gas, water and glycerine, etc., 
 out of sugar and starch ; said bodies have a vacuole or 
 vacuoles inside, sometimes large enough for space in which 
 with the one-seventy-fifth inch objective we have seen spores 
 with such automobile force, that on one occasion one spore 
 was chasing another spore about the concave periphery of 
 the vacuole as children drive hoops following one another. 
 The appearance in photograph is of a plaque plate with 
 mammelonated surfaces like the protoplasm of white blood 
 corpuscles. The one-seventy-fifth inch objective brought 
 these out more distinctly than any other lens and hence is one 
 of its superiorities, giving more detail of structure. When 
 the space between the cover and slide is watery and thin, 
 
308 ALCOHOL 
 
 the yeast plants have been seen to revolve and show their 
 forms to be exactly like eggs in solid geometry. They 
 increase mostly by budding, and by cleavage less rarely. 
 They have the power like algae of ranging themselves in 
 linear directions and growing into what is called mycelial 
 filaments, which also increase by budding and by fruitage 
 scattering microspores — the history of which we have not 
 made out, but which we believe form the alcohol yeast plants 
 when sown on fertile soils. Along with the alcohol plants 
 are the vinegar. So close is the relation, that it is the 
 business of distillers and brewers to arrest the development 
 of the vinegar yeast, so as not to lose their alcohol. The 
 mycoderma aceti or vinegar plant is made up of single 
 microspores, much like that of the fruitage of the alcohol 
 aerial mycelial filaments. These vinegar microspores are 
 smaller than the red blood 'corpuscles, or about one-six 
 thousandth inch; they usually gather in masses (plaques), 
 seemingly glued together as by a soft cement. Besides 
 these, alcohol plants are accompanied by bacteria, as seen 
 in the photograph with the one-fiftieth inch objective taken 
 in 1876. At first sight, vinegar plants seem out of place 
 here, but botanists have noted that they and the bacteria 
 always go with the alcohol plants. Bacilli are the babies 
 of cryptogamic vegetations. The mother of vinegar is one 
 of the forms of the full development of vinegar yeast, and 
 is a curious collection of protoplasmic jelly-like substance, 
 found abundantly in hydrant water, kept in wood, as set 
 wash tubs, barrels or on board ship, and in cider set to 
 form into vinegar {See Water, hydrant and ship) ; the 
 morphology of mother of vinegar shows linear demarcations 
 running parallel to each other, in their jelly substance, 
 which is filled with the microspores of the mycoderma aceti, 
 and once in a while numbers of alcohol plants are found 
 planted as plums in a pudding. There is much to be learned 
 
ALCOHOL 309 
 
 about these processes. Every cook who makes leavened 
 bread does what the distillers and brewers do, i.e., produces 
 alcohol, and if she does not look out, vinegar. Put your 
 ear in the quiet night to a pan of dough rising with yeast 
 and you hear the carbonic acid gas bubbles rising and 
 breaking with multiple sounds like a hive of bees in active 
 life. The alcohol can be made manifest by distilling. The 
 vinegar will show (if care is not taken) by the sourness 
 and sogginess of the bread. If the process is allowed to go 
 on unchecked the dough will be unfit for use. The mor- 
 phology of alcohol is associated with the decay of vegetable 
 kingdom tissues. 
 
 Chemistry: The interest that chemists have taken in the 
 yeast plants is far greater than that of the botanists. The 
 many alcohols besides the one under consideration are 
 differentiated by laws of combination so exact, elective and 
 reliable, that chemistry has discovered said differentiations 
 and given us a corresponding nomenclature. We know 
 carbon as charcoal and diamond and hydrogen and oxygen 
 as being united in water, and yet we find to go back to our 
 former statement, that it is a protoplasm that converts these 
 three elements into alcohol. 
 
 Physiology: Those who have part in the more than 
 billion dollar annual liquor bill of the United States, by 
 their actions show that to them alcohol is one of the greatest 
 promoters of health ; that it is good to warm a cold in winter 
 and to cool the heat in summer; that no matter how well 
 the functions of the body are going on, alcohol will make 
 them better; that the feelings of hilarity, good cheer and 
 conviviality that come from alcohol osmosing into the system, 
 and specially into the blood, give a healthful stimulus and 
 exhilaration to all the faculties ; that those who drink to 
 excess and become drunk are exceptions to the rule and 
 are men of small calibre, unable to hold what they drink 
 
3IO ALCOHOL 
 
 without intoxication, making no account of the varying 
 susceptibilities of different individuals to alcohol and other 
 poisons ; that topers' red faces with their lividity and mud- 
 diness are physiological ; that the pleasurable sensations 
 experienced from alcohol prove that a jolly drunk once in 
 a while causes one to forget cares and sorrows ; that table 
 liquors are the drinks to take at dinners, etc., etc. Temperate 
 people regarding the physiology of alcohol state that it 
 cannot be a true food when it is one of the products of decay 
 and death ; that sound fruits of the vegetable kingdom are 
 wholesome for man, but when they are rotten with the 
 decay from alcohol and vinegar yeast vegetations no one 
 should touch them ; that our vernacular language, to repeat, 
 in applying the word intoxication to alcohol, makes it a 
 poison; that it is a whip food of three elements peculiarly 
 combined, and not enough to build up tissues, that have 
 fifteen or more elements ; that it has been found in plants, 
 that oil in germination changes over to sugar, whence it is 
 easy to change into alcohol in contact with the alcohol plants 
 of decay and diastase (this is called mutual conversion, and 
 it may be reversed and probably is ; we have found that 
 the sugar of the cells of a ripe apple has been converted 
 over to amyloid by the pressure of the barrel head making 
 a facet that looked as if rotten, but the touch revealed a 
 hardness foreign to rot, and the microscope revealed the 
 starch or amyloid that turned blue with iodine ; this gives 
 reason to say, that alcohol may be converted oyer into fat 
 and long used may become a producer of fatty degenera- 
 tion) ; that alcohol is a paralyzer of the vaso-motor nerves, 
 and pushed makes acute locomotor ataxia, reeling, want of 
 co-ordination of nerve centers, thickness of speech, tumbling 
 anywhere into dirt and filth, in other words paralyzes the 
 motor nerves ; that it also paralyzes the sensory nerves, 
 making a special anaesthetic, causing vomiting; that when 
 
ALCOHOL 311 
 
 further pushed, alcohol makes one dead drunk (i.e., com- 
 plete anaesthesia, as if etherized), incapability of feeling 
 motion or exercise of brain functions. Temperate people 
 admit that abuse makes good foods bad, but there is none 
 in the list that steals away the senses so deeply and deftly 
 as alcohol. Slight injuries may result fatally in the intem- 
 perate; that is, alcohol impairs the constitution and goes 
 against longevity. The more articles the stomach has to 
 digest, the worse it is for the digestion, especially when 
 loaded with alcoholic drinks and food that will ferment. 
 
 Disease relations of alcohol: The action of alcohol long 
 continued is to produce a chronic congestion of the gastric 
 walls, so that after death they appear as red as beefsteak, 
 when the color should be white, like that of tripe, because of 
 the paralysis of the vaso-motor nerves of the capillaries of 
 the stomachic circulation. Those who drink, sometimes act 
 as if they did not want to move for want of nerve force to 
 control properly the muscular action. The one who gets 
 easily angry or mad at nothing, as we say, shows a lack of 
 nerve force, or call it unsoundness of mind. Drunkenness 
 is acute insanity causing perversions of action that charac- 
 terize maniacs and lunatics. Fifty per cent, alcohol has 
 the power to dissect out the ganglionic multipolar nerve 
 centers of the gray peripheral matter of the brain. Some 
 years ago Dr. Harriman, of Boston, and the senior writer 
 experimented with calves' brain soaked in alcohol ; beautiful 
 morphological results followed. May it not be possible that 
 alcohol drank as some people drink it, thus pathologically 
 changes the living nerve centers. (See Alcohol and the 
 head.) 
 
 Alcohol helps to produce fatty degeneration (a replacing 
 of other tissues or parts of tissues with some form of the 
 many fat acids). Even the solid fats may degenerate into 
 oils or oleic acid. Carbon, hydrogen and oxygen are the 
 
312 ALCOHOL 
 
 elements from which alcohol and fats are made. We have 
 seen that fats in the plant are converted during germination 
 into sugar and the sugar into fat by diastase. It seems 
 then there is nothing to hinder alcohol being turned into 
 fat and replacing other tissues. There are three special 
 causes of fatty degeneration: (i) retarded or impeded 
 blood flow and osmosis; (2) fats in excess; (3) carbohy- 
 drates in fermentation. Starting with the alcohol made out- 
 side, as in drinkers, it is helped by the fermentation in the 
 alimentary canal of foods, so that, heavy drinkers have a 
 double chance for the degeneration, aided by the vaso- 
 motor nerve paralysis. But the greatest cause is the 
 want of elements to make tissues that themselves have 
 more than simply carbon, hydrogen and oxygen. Then 
 there are such things as making the epithelial cells of the 
 lining membrane of the alimentary canal drunk, and thus 
 not properly selecting material to organize into tissues, just 
 as a drunken man would eat improper food. 
 
 Alcohol also produces fibroid degeneration. The fascias 
 and white connective fibrous tissues are all glue tissues and 
 ferment into soluble forms of carbohydrates like sugar and 
 starch, and the kinship of alcohol to carbohydrates makes 
 it easy to have it turn into fibroid tissues in excess, thus 
 forming fibroid tumors ; besides, the vaso-motor paralysis 
 retards and impedes the circulation connected with assimila- 
 tion, and thus the fibrous tissues may increase beyond bounds, 
 and not only be too much developed but degenerate ; for we 
 find fibroids varying in density from great hardness to that 
 of water almost. The paralysis of the vaso-motor system 
 of the capillaries caused by alcohol helps along the forma- 
 tion of degraded or devoluted fibrous tissue. We do not 
 insist that this will occur in all cases of alcoholism, because 
 in some there will be a splendid constitution to ward of! 
 such troubles for years. 
 
ALCOHOL 313 
 
 The enlarged toper's nose is an example of fatty and 
 fibroid degeneration. It is not said that all fibroids are 
 caused by alcohol, but that some are. It is an interesting 
 question how far latent alcoholism is causal of fibroids ; 
 i.e., that alcohol brewed in the alimentary canal of dyspeptics 
 bloated with carbonic acid gas. Cases of fibroid disease have 
 been cured by feeding foods in which there is no alcoholic 
 fermentation. Women living on pies, cakes, white bread, 
 ice cream, candy, confectionery, etc., all go into the business 
 of alcohol making from the sour mash fermentations. This 
 has been further proved : wheat flour has been raised into 
 bread by yeasts from the bowel discharges. Take the muscles 
 of porters alcoholic from habitual beer drinking: in 1889, 
 at New York, a small temperate expressman took a Saratoga 
 trunk on his shoulder, did no harm to surroundings, and 
 walked ofr with it as a light load. At Kenilworth, England, 
 the same season, three porters could hardly carry the same 
 trunk upstairs, and jabbed the corners into the plastered 
 walls! this trio had very red faces and rotund bodies; they 
 breathed hard ; the New Yorker breathed easily. The con- 
 dition of the English trio was due to the very flabby fragile 
 muscles ; palpably alcohol is not a proper food for muscular 
 tissues, but for fat. Fat weakens by coming in between the 
 muscular fibrillar and also by taking their place. Athletes 
 do not train on alcohol to make their tissues tough like a 
 good textile fabric that stands wear and tear, while a rotten 
 fabric gives out in light service. The normal fat acids, as 
 palmitic, stearic and margaric, are solid like a candle. Oil 
 or oleic acid is not regarded as normal under the skin; 
 when oil is found on the slide in human blood (said oil does 
 not come from the blood, as after a full meal sometimes, 
 but from the fat beneath the skin) it is regarded as the 
 first sign of fatty degeneration; when such has been 
 removed, so that the oleic acid becomes palmitic, or margaric, 
 
3 H ALCOHOL 
 
 or stearic, feeding on starches and sugar (alcohol food) 
 will bring on a devolution to oleic acid again. In general 
 terms, alcohol continuously employed is disease causing, 
 because it stimulates and exhilarates with only three basic 
 elements, and cannot commonly sustain normal life. Over- 
 stimulation and over-exhilaration exhaust the vital forces, 
 and hence the constitution is undermined and breaks down 
 in the ordinary demands made upon it for the performance 
 of the functions of life. 
 
 Action of alcohol on human blood: Dr. Harriman, of 
 Boston, took a tough drunkard and paid him to drink as 
 much whiskey as he could continuously. He drank two 
 and one-half pints at one sitting. Blood specimens were 
 taken, dried on slides, and then photographed with one- 
 sixteenth, one-fiftieth and one-seventy-fifth inch objectives 
 (with sunlight, no heat protecting cell, wet plates, exactly 
 as the micro-photographs of consumptive and comparative 
 physiological specimens of blood were taken in the former 
 series by the doctor and the senior writer). The action of 
 the alcohol was to shrivel the red and white blood corpuscles 
 in various ways. One of the most impressive features 
 brought out, was the production of amoeboid character, 
 thereby making the red corpuscles imitate closely the white, 
 or in other words reversing the ordinary biological charac- 
 ters of the said corpuscles and unfitting the red corpuscles 
 for their normal work in the system. Indeed it is rare that 
 the white corpuscles put forth such an arm as one red blood 
 corpuscle showed. It is more like the action of a fresh- 
 water amoeba with which most microscopists are familiar. 
 Some of the corpuscles were bleached and as it were de- 
 prived of one-half of their body space, showing a great 
 contraction of the protoplasm contents and yet without a 
 darker condensation of structure ; a like condition as to the 
 red blood corpuscles was found by the junior writer in 
 
ALCOHOL 3T5 
 
 1888 in the blood of a costly cow dying of milk fever. 
 Cases of alcohol poisoning are energetically treated in our 
 hospitals, with some at that dying; in private practice, we 
 have seen young men in collapse, pulse forty, cold perspira- 
 tion from head to feet, who needed active attention and of 
 the most positive medical nature; such cases have always 
 occurred when the opportunity for blood inspection did not 
 present ; let us have more study on this line. The impression 
 given a physician treating such cases is that man is hard 
 to kill. Further action of alcohol and vinegar on the blood 
 is noted in the experiments of killing twenty-five per cent. 
 of hogs in eight weeks fed on sour whiskey mash ; all of 
 one hundred and four cases autopsied had embolism and 
 thrombosis, that is the fibrin of the blood was before death 
 coagulated in filaments, skeins and masses of aggregations, 
 swimming as clots or stuck like plugs in the vessels, the 
 heart included. Evidence is very clear from the manage- 
 ment of cases of disease of the action of the alcohol and 
 vinegar in producing these fibrin clots in the blood. It 
 should also be remembered that this thrombosis is liable 
 to occur in alcohol intestinal brewing people as in dram 
 drinkers. 
 
 Alcohol and tuberculosis: In 1858-59 the senior writer 
 travelled five thousand miles in the United States in five 
 successive months, partly to find out the connection of 
 alcoholism and tuberculosis. He talked with many physi- 
 cians and inspected the records of deaths in many cities and 
 cemeteries, but was unable to find any bond between them. 
 Ten years later he came across the fact that experiments 
 had been made as to the brother or cousin of alcohol, to 
 wit: vinegar, and said experiments were so many and 
 decisive that he considered he had found the missing link 
 in tubercle production, and his mind having been so trained 
 by work in the line of carbohydrate bodies, it was very easy 
 
3l6 ALCOHOL 
 
 to accept the findings of these experiments : ten hundred 
 and twenty-six swine were fed on distillery mash and about 
 twenty-five per cent, of them were dead in eight weeks. 
 One hundred and four of these were autopsied and tuber- 
 culosis found. The physical appearance of the blood in 
 tuberculosis obtained in said hogs and also in man ever 
 since. The mycoderma aceti or vinegar plant appears in 
 the blood of such cases. There would be no sour vinegar 
 mash unless there had been alcohol mash before. So far 
 as this goes, alcohol is causal of tuberculosis. As dough 
 is raised with leaven, and too much yeast or too long ex- 
 posure will cause said dough to sour into vinegar, it is easy 
 for vinegar to be formed in the intestines from alcohol, 
 especially when no pains are taken to arrest it. Tuberculosis 
 is started by vinegar yeast in the intestines. If the epithelia 
 of the mucous membrane are constitutionally strong they 
 will not allow the invasion of the blood by the vinegar yeast, 
 and thus we have tuberculosis intestinalis, or consumption 
 of the bowels. But if the villi epithelia are not able to 
 prevent the invasion of the blood by the mycoderma aceti, 
 then tuberculosis may occur in any part of the body, but 
 specially in the lungs. Generally in fermenting liquors 
 with air bubbles, you will find the automobile spores of the 
 vegetations swaying about said air bubbles. When the lung 
 capillaries are not dilated by full inspirations they are con- 
 tracted and hold said mycoderma aceti, when it will grow 
 and interfere with the nutrition and produce the retrograde 
 changes we call tuberculosis. The bacilli, being always 
 present, are babies of said parasitic vinegar yeast. 
 
 Note. — This Primer on Food has no space for polemics ; 
 we wish only to add, in this connection, that certain Ameri- 
 can medical contributions in the seventies and eighties were 
 on the necessity of systemic treatment of tuberculosis (per- 
 
ALCOHOL 3 I 7 
 
 haps notably the senior writer's publication in the trans- 
 actions of the American Medical Association of 1880 of the 
 histories of seventy cases of tuberculosis, one-third of which 
 were termed permanent arrests of the disease), great 
 emphasis being made on the use of the morphologies of 
 blood, sputum and feces in diagnosis and management ; the 
 promulgation of Koch's discovery of animalized bacilli as 
 causes of tuberculosis fixed the medical world on one point 
 of attack only, to wit : the killing of the bacilli by germi- 
 cides ; how useless this has been we need not to go into ; 
 it is a matter of congratulation that the pioneer American 
 work of over thirty years ago has borne great fruit; the 
 treatment to-day is systemic and men no longer cavil when 
 it is claimed that we are able to combat this disease ; the 
 awakening interest in blood work means the eventual use 
 by all physicians of the morphology of the blood in pre- 
 taberculosis, when it is easy to change the course of the 
 patient back to permanent health, as this diagnosis is made 
 ere there are broken-down lungs throwing off animalized 
 bacilli (tubercular) of the mycoderma aceti. 
 
 The mass of civilized mankind eats in excess starches 
 and sugars that are alcohol and vinegar producers in decay 
 and death, and it is no wonder that tuberculosis is called 
 the "white plague." The death rate on a low estimate is 
 twenty-five per cent, of all cases of disease. One great 
 factor in tuberculosis of cattle is the alcohol and vinegary 
 fermentation, especially in silo and stall feeding. A study 
 of grass-fed cattle in Oxford County, Maine, showed the 
 absence of the pre-tubercular state, as evidenced by there 
 being no mycoderma aceti present in the blood, and also by 
 the health of said cattle. Silos heat, burn, smell like sour 
 molasses and show the presence of alcoholic and vinegar 
 yeast. Also, silo fed cattle are kept in stalls and not 
 
3l8 ALCOHOL 
 
 allowed healthy exercise, thus making them doubly liable 
 to tuberculosis. Alcohol and tuberculosis both with vinegar 
 are products of decaying organic matter, and are half-way 
 houses to death of vegetables and animals. Alcohol and 
 vinegar prevent the cure of tuberculosis. Alcohol exhil- 
 arates and stimulates dying tuberculosis cases, hastening 
 death, because there is little force of resistance left in the 
 decaying system. Alcohol may rouse the imagination and 
 excite the feelings and joys of the consumptive, but it is 
 like the flickering blaze of an almost extinguished wick. 
 Rock candy and whiskey are poor things to give consump- 
 tives. They may taste good, feel good and be relished, but 
 they are only carbon, hydrogen and oxygen, both of them, 
 and the better the alleged effects, the sooner are the forces 
 of life used up. They both go to help the vinegary fer- 
 mentations grow more luxuriantly. If any consumptives 
 resist them, it shows a wonderful constitution. 
 
 How long can alcohol be lived on as single food: The 
 longest we have known was the case of a young man, son 
 of a dead liquor dealer, who his mother said lived on 
 beer and alcohol for a year and a half. It is probable he 
 lived most of the time on beer, eating a few other things 
 and drinking some milk, so this history does not wholly 
 answer the question, but to us it is a marvellous example 
 of the resisting power of nature when so poorly fed ; the 
 man died of typhoid conditions, flabby tissues, vacant and 
 weak mind. Another case was a man with typhoid fever 
 who lived fourteen or fifteen days on wine and when he con- 
 valesced found it distasteful to him. The use for several 
 months, by a case of erysipelas, of whiskey has been noted. 
 In 1815 the French frigate Medusa was wrecked on the 
 coast of Africa. Of the survivors on a raft, those who lived 
 on liquor fared worse and died sooner than those who 
 starved without liquor. 
 
ALCOHOL 319 
 
 Multiple food: Usually. It is taken in connection with 
 foods of common reputation for good. Even in saloons, 
 when drinks are taken the lunch counter is generally patron- 
 ized. Sprees are times of special feeding on alcohol, lasting 
 generally for a week to forty-two days, and as one spreer 
 said, "such have to drink until nature rebels." 
 
 Cures: Alcohol has a reputation of curing most diseases, 
 especially with lay prescribers for their own ailments. Po- 
 licemen have been brought to bay for drunkenness and plead 
 that they took alcohol as medicine for malaria. So of people 
 who take cold or fear they are going to take cold, their 
 apprehensions are quickened according as they love liquor. 
 Many take it as a medicine for grief; as a double-edged 
 sword to sever sorrows and double joys, and to fight a cold 
 or cool a fever. It is used as an antidote in snake bits ; and 
 curiously in delirium tremens, peculiarly an alcoholism, the 
 poor victims often see visions of serpents and other horrors 
 of a crazed imagination. The impression in the medical 
 profession is strongly gaining favor that alcohol is not a 
 good medicine, on the ground that it is work to live in 
 health and more work to live in disease ; a patient needs 
 generally more food than a well person, and said food must 
 be concentrated and known by experience to sustain life, 
 and therefore must have elements enough to renew all 
 tissues biologically. 
 
 Head food: No, because it has only three elements. It 
 makes fatty degeneration, which is specially bad on the brain, 
 causing a softening and apoplexy, and it has no lecithin or 
 other brain food. It confuses, warps, irritates, partially 
 paralyzes, sometimes steals the brains and destroys the cere- 
 bellar functions of co-ordination of muscular action, produc- 
 ing acute locomotor ataxia, acute paresis, and acute insanity. 
 It makes one cruel to himself and those he loves ; annihilates 
 the judgment, so that there occur all sorts of excesses (even 
 
320 ALCOHOL 
 
 murders), and all sorts of unethical deeds, even wallowing 
 in the mire like a hog. Sterne, Journal of the American 
 Medical Association, March 23, 1901, states that the changes 
 in the ganglionic nerve cells of the cerebellum by acute alco- 
 holism have been demonstrated. There was a diminution of 
 the chromophile granules of the nerve cells of the outer part 
 of the brain and the large multipolar cells of the spinal gray 
 matter. The importance of these changes is vastly increased 
 in the light of the theory that the ganglionic cells have 
 amoeboid movements, producing contiguity of structure with- 
 out continuity. Sterne concludes his paper: "It is not the 
 man who occasionally becomes intoxicated who gets into 
 trouble, but the man who drinks much and never gets drunk, 
 or he who is nearly always drunk that becomes a candidate 
 for disease . . . his are the nerve tissues that show slight 
 vitality, his offspring of stunted intellectual mould show 
 signs of mental degeneracy, making them easy victims of 
 epilepsy, imbecility, and idiocy, and a right to a berth in the 
 insane hospitals, etc." {See Alcohol and Disease.) 
 
 Heart and muscles: Muscles have carbon, hydrogen, 
 oxygen, nitrogen, and ash percentages, as follows : Chloride 
 of potassium 14.8, phosphoric acid 36.6, sulphuric acid 2.9, 
 potash 40.2, earths 5.6. Against this put alcohol with its 
 carbon, hydrogen, and oxygen, and thus it lacks six impor- 
 tant elements as muscle food. No wonder muscles turn into 
 fat when alcohol is used. 
 
 Alcohol under competent medical advice is a good medi- 
 cine sometimes for diseases of the heart. Since placing such 
 cases in proper position and in ten minutes' time the pulse 
 has been reduced from one hundred and sixty to eighty 
 beats per minute, position is thus far preferable to the use of 
 alcohol acting as a spur or whip to the heart and muscles, as 
 this very whip exhausts the vitality, and if food is not used 
 
ALCOHOL 321 
 
 the retrograde reaction will very likely kill the patient when 
 the alcohol stimulant is gone. Again this stimulant of 
 alcohol to the heart will create a feeling of more strength 
 and confidence than the vital forces can sustain, and there 
 may be a sudden collapse and breaking down. 
 
 We should not be doing full justice to our subject if we 
 do not touch on the effects of spirituous liquors on the heart 
 spiritually. Instances have been known where it was the 
 duty of some to take human life legally, and to refuse to do 
 it for "want of heart." It is related of a celebrated Italian 
 singer in the fourteenth century, captured by robbers who 
 intended to kill him ; he sang so well that they let him go. 
 Here music transformed cruel murderous hearts into those 
 of compassion. But alcohol acts the reverse of music on the 
 heart ; had those murderers taken alcohol, we think that the 
 said singer would have been killed, because alcohol stifles all 
 feeling of compassion, pity or respect for the rights of others. 
 
 Mucous membranes: Strike a man on the back of the neck 
 and if he is not killed by the blow, he is liable to choke to 
 death from the pouring out of tough, tenacious, gluey, proto- 
 plasmic colloid from and by the mucous membranes partly 
 paralyzed from the effect of the blow ; the same condition is 
 found in the bladder (urinary) in diseases affecting the 
 lower part of the spinal axis to the degree of paralysis ; also 
 in mucous membranes of lungs, throat and enteron due to 
 fermenting paralyzing food in chronic disease; but this 
 condition is also seen acutely in alcoholism ; it is called spit- 
 ting cotton; men recovering from a debauch may be seen 
 literally pulling out of their mouths the stringy, gluey, pro- 
 toplasmic colloid. 
 
 Eyes: The eyes of drunkards betray them often. They 
 are red with passive congestion of the whites, or may have 
 a muddy look, corresponding well to a muddled brain. The 
 
322 ALCOHOL 
 
 eyelids are often thickened, sodden, reddish. The eyes, taken 
 as a whole, come next to bony structure, especially in the 
 corneas and crystalline lenses, and is is easy to see how 
 alcohol cannot be a good food for the eyes, because of its 
 three sole elements. The eye is nourished more by osmosis 
 than by any other function of nutrition. There are but few 
 blood vessels in the cornea — the crystalline lenses, the 
 aqueous humor, the sclerotic coat. The specific gravity of 
 alcohol is much less than that of the blood, so there must be 
 osmotic trouble, which explains the retardation of circula- 
 tions in drunkards' eyes and lids, and perhaps the wonderful 
 mental aberration in cases of delirium tremens. The eyes 
 are commonly considered an expression of the condition of 
 the soul. Compare the blear, smirking, leering, ogling, 
 sinister, wild, glaring, fiery, or blunt eyes of the drunkard 
 with those of a sober man — clear, bright, expressive, calm, 
 mild, gracious, clean, wholesome. 
 
 Again one test of ether or alcohol anaesthesia is the sensi- 
 tiveness of the eye to the touch. The patient may appear to 
 be anaesthetized by the loss of power shown when the arm is 
 lifted up falling limp ana helpless, and yet if the eyes respond 
 to the touch the anaesthesia is incomplete. Anaesthesia of the 
 eyes shown by irresponsive touch and non-contracting iris 
 to light are good signs of death. Again the eyes are instru- 
 ments of precision of the sublimest and minutest accuracy. 
 Alcohol, a decaying product, destroys their accuracy and 
 makes them report to the. "ego" of the soul (the spirit of 
 man), the terribly wrong evidence noted in the cases of 
 delirium tremens. 
 
 Bone, hair, teeth, nails: Alcohol is bad for them, because 
 it has only three elements — carbon, hydrogen and oxygen. 
 Bone has cartilage and blood vessels, 33.26 per cent., phos- 
 phate of lime 52.26, fluoride of lime I, carbonate of lime 
 
ALCOHOL 323 
 
 10.21, phosphate of magnesia 1.05, oxide of soda .92, chlo- 
 ride of sodium 0.25. Oxides magnesia and iron 1.5, teeth 
 food (Marchand). 
 
 Teeth Dentine^ Enamel 
 
 Phosphate of lime 66.72 89.82 and traces 
 
 of fluoride 
 of lime. 
 
 Carbonate of lime 3.36 4.37 
 
 Phosphates of magnesia. .. . 1.08 1.34 
 
 Other salts 0.83 0.88 
 
 Chondrin 27.61 3.39 
 
 Fat 0.40 0.20 
 
 Von Biha. 
 
 Nails are a horny development, agreeing very closely with 
 the epidermis ; they have a greater proportion of sulphur 
 and lime than other tissues ; they have more phosphate of 
 lime than the epidermis. It is evident that horny nails are 
 more like bone than alcohol, with its carbon, hydrogen and 
 oxygen. Protein, a substance of the nails, is composed of 
 carbon, hydrogen, oxygen, nitrogen and sulphur. Sulpha- 
 mide is composed of nitrogen, hydrogen, sulphur and 
 oxygen. 
 
 Hair: Chemical composition is not well understood, but it 
 is chiefly a nitrogenous substance. It is considered a protein 
 compound with sulphamide, oxide of iron, oxide manganese, 
 silica, phosphate of magnesia, sulphate of alumina and lime. 
 To recapitulate, alcohol is not a good food for hair, nails, 
 bone, teeth. 
 
 Alcohol and the intestines: The action of alcohol here 
 should include the action of vinegar, which in such organs 
 must be found whenever alcohol is taken into the alimentary 
 
324 ALCOHOL 
 
 canal, unless osmosed away into the blood. The subject is 
 divided into two parts : ( 1 ) action of alcohol drank as liquor ; 
 (2) action of alcohol and vinegar formed or brewed in the 
 alimentary canal from starches and sugars eaten as food ; as 
 to importance this division outranks the first ; more people 
 suffer from alcohol and vinegar brewed within them, than 
 from intemperate alcoholism; it is needed that the latent 
 influences of alcoholism should be laid bare, and hence we 
 will consider this first. Ordinarily, there is not enough 
 alcohol to intoxicate but enough to be missed when with- 
 drawn, and it is this dilute alcohol that will change into 
 vinegar faster than in the leavened dough or the whiskey 
 mash, because the warm nooks, folds, crannies and turns in 
 the intestines give place for the alcohol and vinegar yeast to 
 nest in. This is specially so when digestion has been delayed 
 by want of normal downward movement of the bowels. 
 There are other alcohols (some twenty-four) which have a 
 different yeast and vinegar. Some of these are found in 
 the intestines, and sulphuretted and phosphoretted hydrogen 
 are evolved from them. After long existence and persistence 
 they likewise paralyze the intestines, so that fibrous tissues 
 are laid down in excess, even like a string tied so as to stric- 
 ture the intestines. We have spoken of the epithelia of the 
 intestines being made drunk by alcohol and transmitting the 
 vinegar yeast into the blood and producing disease of the 
 lungs. As before noted, when the trouble does not go so 
 far, one can see cases of consumption of the bowels mani- 
 fested by chronic diarrhoea. See Alcohol and Tuberculosis. 
 Action of alcohol on the intestines when drank: This is 
 exosmosed out of the alimentary canal almost immediately, 
 as shown by its flying to the head. It does not remain to 
 form vinegar, but is eliminated by the skin, kidneys, bowels. 
 The harm in this respect is not like that when alcohol is 
 brewed in the bowels. When drank to excess, there may 
 
ALCOHOL 325 
 
 be a chance to become vinegar and thus produce chronic 
 diarrhoea, but we think it is not often that this is the case. 
 Its force is felt more on the liver, as being directly absorbed 
 into the portal circulation ; and also on the kidneys, that do 
 their best to eliminate any liquid poison. But whatever part 
 in the alimentary tract alcohol does touch, it tends to paralyze 
 those parts, passively dilate the capillaries, and thus render 
 them liable to fatty and fibroid degeneration. That this 
 local action is severe is shown in the deaths of young people 
 who have drank spirits. The process is called burning, but 
 this is more in the feelings, because the reddened stomach 
 and intestines are so from passive more than active con- 
 gestion. 
 
 Heat: The heat units of alcohol, as a food, are omitted 
 principally because the chemists do not agree that alcohol 
 is food. But a chemist connected with the Government has 
 made some experiments by feeding a man in a closed cage 
 or chamber on alcohol, and finds that alcohol does furnish 
 heat. This announcement has probably attracted more atten- 
 tion than all the utterances of our Government on this sub- 
 ject, although the experiment of but one man on one man. 
 Considering this experiment to be final, alcohol must have 
 more qualifications than that of heat alone to be called a food. 
 On this ground we might call the live wire of the trolley 
 car, food; or coal, wood, shavings, coke, petroleum, grass, 
 hay, or any organic substances as ether, -naphtha, benzine, 
 that burn, food. 
 
 Force: Opinions on this are divided. Some take the 
 ground that alcohol confers force. Formerly our naval 
 authorities used to issue a spirit ration with this idea, but 
 it is not so now. Few athletes strive in prize battles or 
 liquor as a force. Alcohol is a whip as proved, but we have 
 seen enough to show that whips confer no force where there 
 is none. True foods do confer such. The exhilarating and 
 
326 ALCOHOL 
 
 stimulating effects of alcohol have been mistaken for force, 
 because the feelings were made incapable of realizing the 
 situation. As a spiritual force how poor a showing do the 
 alcoholists make as compared with the non-alcoholists. 
 
 Climate: Alcoholists find no place where alcohol is un- 
 suited to the climate. But it is found that Arctic and 
 Antarctic explorers get along much better alcoholless. So 
 on the sea and so in the army on the march. 
 
 Natural: Alcohol is the natural product of decay, caused 
 by action of a yeast on organic matters. It is not naturally 
 found in quantities, but has to be separated from dying 
 grains by distillation, an artificial process. Water in vapor 
 is condensed by cold in the air and is a magnificently 
 sublime operation of nature. Alcohol is evaporated into the 
 air, but never condensed by cold into rain. Compared with 
 water, wheat and meat, alcohol is not a natural food at all. 
 
 Customs and ethics: Civilized and uncivilized people from 
 time immemorial have drank alcohol as food ; if not for 
 the body, for the spirits in the estimation of the drinkers. 
 On the other hand, the people who do not believe this, but 
 regard alcohol as a poison, are very many, and if they would 
 all unite together, would probably do away with much of the 
 evils of alcoholism. But such is the hold of alcohol on the 
 people who use it, that there is a constant warfare between 
 the factions, and until more enlightenment comes this will 
 continue. In the vinelands, whole people live from the 
 products of the vine or from the beer business. 
 
 Aesthetic and fashionable: If there were in alcohol no 
 money nor aesthetics (love of the beautiful by the perverted 
 judgment of the alcoholist) there would be but little of the 
 present use of alcohol. There is an aesthetic enjoyment 
 (low in quality, to be sure) to the drinkers of alcohol from 
 its exhilarating and stimulating effect. This enjoyment may 
 become so strong a love that it will supersede all else. No 
 
ALCOHOL 327 
 
 fashionable banquet is considered in good form and complete 
 alcoholless, though great changes have been wrought in the 
 last few years as to this custom, and people may now attend 
 such banquets and abstain without the annoyance which used 
 to follow such abstinence. The fashion of treating, so com- 
 mon in America, is wholly wrong, leading to extravagant 
 expenditures and acute drunkenness. The fashion as to 
 alcohol on board the Atlantic Ocean passenger steamers is 
 a disgrace to the twentieth century. It is a fashion to make 
 champagne much adulterated, using cider, and thus a profit 
 of five hundred to one thousand per cent. This is, of course, 
 in keeping with the fashion of adulterating true foods. Other 
 lines of fashion might be noted. 
 
 Alcohol and religion: The Bible has much to say as to the 
 injurious effects of alcohol, but it is impossible to quote 
 here even a part of its dicta. The Mohammedan does not 
 use alcohol. 
 
 Builders of tissue: Alcohol cannot build any tissues that 
 depend for normality on sulphur, nitrogen, phosphorus, 
 potassium, sodium and chlorides. The tissues that alcohol 
 can build are fat and glue. 
 
 Effect on the skin: People generally judge of health, 
 disease, mind or character bv the skin of the face. If a man 
 is drunken, or is a heavy drinker, it usually appears in red- 
 ness of the facial blood vessels. There may also be seen 
 somewhat enlarged blood vessels, with their numerous rami- 
 fications, like rivers on a map ; there are muddiness, larda- 
 ceousness and lividness. But perhaps the most prominent 
 advertisement is the toper's nose. Sometimes it may be 
 found in a moderate or total abstainer, but even then it is a 
 question whether it is not due to the alcohol brewery in 
 the alimentary canal of fermenting starches and sugars : 
 the toper's nose may be expected from alcoholism for the 
 following reasons : ( 1 ) because of vasomotor nerve paraly- 
 
328 ALCOHOL 
 
 sis where the blood vessels terminate in the V of the nose, 
 making the circulation to double back on itself and thus 
 easy to impede and retard; (2) because alcohol is easy to 
 convert into fat; (3) because alcohol alone cannot build 
 up normal skin tissue; (4) because a fat-producing food, 
 overfed, will degenerate the normal fat acids, palmitine, 
 stearine, and margarine into oleic acid; (5) because the 
 fibrous tissues of the skin may be fattily degenerated by 
 alcohol. Again the blear, sodden, heavy eyelids of topers 
 make another showing of alcoholic character readable at 
 sight. Taking the view that skin diseases, save from con- 
 tagions, wounds and injuries, have been classed as simply 
 forms of passive inflammation or congestion, it is seen that 
 alcohol, a paralyzer of the vasomotor nerves of the skin, 
 is not a proper remedy in skin treatment, where causes are to 
 be removed and nature fully assisted. There is no need of 
 ttfe heat of alcohol in the skin which has heat, enough already 
 because of the abnormally dilated capillaries. 
 
 Fermentation: We have seen in the foregoing, that alco- 
 hol is a product of decay, fermentation and retrograde 
 changes in nature to deliver the world from the effects of 
 accumulating dead matter, and that its results in man are 
 also in the line to remove said man from the active normal 
 life. 
 
 Parasites: The mycoderma aceti, or vinegar yeast, which 
 is always found in connection with and lives on alcohol, may 
 be deemed a parasite of it and very destructive to the human 
 race in tuberculosis. 
 
 Intemperance: What is it? Especially, habitual and 
 excessive indulgence in the use of alcoholic drinks. In- 
 ebriety is habitual intoxication. Intoxication is to make 
 drunk, as with spirituous liquors ; figuratively, to elate or 
 excite to a degree of frenzy, as "his success has intoxicated 
 him." Ebriety is drunkenness by alcohol. (Standard Die- 
 
ALCOHOL FERMENTATION 329 
 
 tionary. ) We have intemperance of eating foods, of speech, 
 of action, of passion, of miserliness, of money making, of 
 religious enthusiasm or otherwise, but no intemperance is 
 so much present in man as that of alcoholism; nor so costly 
 in money, character, influence, and power as ebriety, and 
 none monopolizes or takes the first place in the definitions 
 of dictionary makers as alcoholism. Those who call alcohol 
 a food will have to admit that it is the most poisonous of all 
 foods in its action on the head, liver, kidneys, muscles, 
 nerves, else it would not be classed as a toxin (poison) 
 in the very name intoxication. The nerves of sense may 
 repel it, but the nerves of conscience, will, judgment, are so 
 deprived of their normal functions that alcoholic intemper- 
 ance wrecks both body and soul. Prohibitory laws will not 
 cure the evil, which will end only when men will live nor- 
 mally. 
 
 FERMENTATION 
 
 Biologically, when food does not digest, it generally 
 ferments with the common yeast and vinegar, and this may 
 happen when the food is good and the eater overdone by 
 work, worry or pleasure. This has been often referred. to 
 herein; especially in the chapter on Alcohol, as well as 
 those on Food in Chronic Disease, Acute Disease and in 
 Surgical Affections; it is well, however, to briefly recapitu- 
 late: 
 
 The effect on the stomach and intestines is dilatation 
 from the partially paralyzing gases ; the alcohol has also to 
 do with this ; sometimes the distension is enormous ; this is 
 bad, as the gastric and intestinal juices sufficient for a normal 
 sized stomach and intestine become insufficient for those 
 twice as large. Often this fermentation causes colic, which 
 may be like writer's cramp, because of weakness. The para- 
 lyzing effect of fermentative gases and alcohol interferes 
 
33° FERMENTATION 
 
 with the functions of the epithelia, which become as it were 
 drunken, their elective powers are deranged and thus matters 
 enter the blood circulation which cause acute and organic 
 disease. The law that herbivora have large and carnivora 
 small calibered intestines has been made use of with astonish- 
 ing effects in the treatment of those suffering from enlarged 
 stomachs and intestines. (See Food in Surgical Affections.) 
 In the cases of long-continued fermentation, the stomach and 
 intestines are thickened, strictural sometimes because of this 
 perverted metabolism under the aforementioned paralysis 
 from gases and alcohols. Pathologists are at present some- 
 what at sea in their description of such thickenings, as the 
 line of demarcation between fibroid and malignant tissue is 
 hard to make out. The alcohol and the vinegar yeast plants 
 abound in such alimentary canals. This has already been 
 considered under alcohol and tuberculosis ; it would appear 
 that the lung lesions are caused by the fermentation largely 
 obtaining in the small intestine, with the consequent absorp- 
 tion of morbid matters, while when long continued in the 
 large intestine, we get cases of consumption of the bowels 
 or of fibroid or malignant thickening ; in the latter instance, 
 there must be a causative, a great expenditure of nerve force 
 from overwork, worry, anxiety, grief, shame, poverty, etc., 
 to have the retrograde tissue metamorphosis pass the fibroid 
 stage into the malignant or cancerous. 
 
 The spinal axis and its derivatives suffer from said fer- 
 mentation ; the thickening of the sheaths of the spinal nerves 
 and the fatty degeneration of the cord itself may come from 
 the same cause that thickens the intestinal walls ; add tertiary 
 syphilis to this condition and there is more trouble. Again, 
 patients under treatment for nerve degenerations and im- 
 proving will be set back by eating a meal composite and 
 complex that speedily ferments. 
 
FERMENTATION 33 1 
 
 The fibroid degenerations found in abdominal tumors as 
 well as cystic degenerations, are amenable to food treatment 
 which embraces the stopping of the fermentative conditions 
 and the best of nutrition instead afforded. The osseous 
 system, it is reasonable to expect to be interfered with, by 
 the same conditions. 
 
 The blood suffers from said fermentation by an increase 
 of its fibrin filaments, its red corpuscles becoming adhesive, 
 and the introduction of foreign matters by the drunken 
 epithelia of the villi and re-entrant glands of the small intes- 
 tines. We know that stopping fermentation in the bowels 
 has removed the said abnormalities in the blood of our 
 patients. 
 
 Said fermentation, specially in the stomach, affects the 
 heart ; the gases from a distended stomach have, by osmosis, 
 caused palpitation and in some cases death from paralysis, 
 particularly about two or three a.m., when the greatest 
 stomachic accumulation occurs, though the heart has the 
 least work to do because of the recumbent position; other 
 causes of these fatalities arise from this fermentation, to wit : 
 the ropy, sticky condition of the blood before described 
 causing greater work on the heart and further a lessening 
 of nutrition from the partially paralyzed stomach and bowels. 
 Also, the paralyzing influence of stomachic gases, if it 
 does not kill, helps promote fatty degeneration of the heart, 
 that includes arterio-sclerosis and cholesterine degeneration 
 into a stony heart. 
 
 The kidneys suffer from their specially complicated 
 anatomy, so that the circulations are retarded and impeded 
 and the result, a fatty or fibroid degeneration, so familiar in 
 Bright's disease. 
 
 The liver, a dense and compound organ, suffers from the 
 loss of nerve force caused bv fermentation, 
 
33 2 CHANGES IN FOOD BY COOKING 
 
 The head is a special sufferer ; colds in the head and 
 catarrhs were found in sole easily fermenting food eating, 
 the latter being often secretions of partially paralyzed oral, 
 nasal and post-pharyngeal glands. Dry catarrh, pharyngitis 
 sicca, is soonest cured by appropriate topical treatment, the 
 stopping of fermentation and the giving of large quantities 
 of hot water daily. 
 
 The brain is intimately influenced by fermentation; the 
 action of alcohol is treated under another head. Experiments 
 with sole feeding of oat meal and coffee produced much 
 fermentation and diarrhoea, with dizziness, vertigo, reeling, 
 unsteady gait, in healthy men in eight days. 
 
 Uterine and prostate gland fibroids have been relieved 
 by systemic treatment, which prevented the subject of this 
 chapter; it may be stated that nature when overworked, 
 underfed and partly paralyzed, will lay down an excess of 
 fatty or fibroid tissues, same being lower grade than the 
 tissues they have usurped. 
 
 CHANGES IN FOOD BY COOKING 
 
 It is impossible to do justice to a subject of such vast- 
 ness, newness and deepness in a food primer. One may 
 apprehend but not comprehend it. And yet it is a vital sub- 
 ject with which man must deal or die because there are not 
 enough of edible raw foods to eat and the great majority are 
 inedible. 
 
 Cooking aims are: (a) to remove the objections of raw 
 foods; (b) to change cereal starches to glucose; (c) to 
 soften and break down connective tissues in plants and 
 animals; (d) to expose interstitial food substances so that 
 the juices of the alimentary tract can have easy access; (e) 
 to make foods more soluble in the alimentary canal; (f) to 
 save nerve force in assimilation — a child died from intestinal 
 
CHANGES IN FOOD BY COOKING 333 
 
 impaction of raisins, suffering great agony, as all its nerve 
 force was employed and exhausted in the attempt to digest; 
 (g) to get the maximum of food force with the minimum 
 expenditure of nerve force. Chemistry and pharmacy may 
 be termed departments of cooking. The botanist has to cook 
 in some of his branches of work. Are cooks drudges? If 
 so, then dealing with the wonderful, past finding out, in- 
 tensely refined and subtle, entirely beyond the reach of man 
 to comprehend, results, is menial. Yet such operations in 
 organic and inorganic chemistry are deemed of the highest 
 character. Is it drudgery to prepare things whose structure, 
 formation and analysis have baffled the greatest human 
 abilities to solve? Drudgery when the character, abilities 
 and success of a man depend on his food ? 
 
 Tests of Good Cooking 
 
 A. The copper reaction of grape sugar in cereals and other 
 starch-containing foods, commonly called the Fehling's test. 
 Cooking more or less changes the starch to sugar which 
 reduces copper to its red oxide by test. Hence thus tested, 
 properly cooked cereals, etc., should produce the beautiful 
 scarlet red cupric oxide, thus showing that the starch has 
 changed from insoluble colloid to a soluble crystalloid, and is 
 capable of absorption in the alimentary canal. The degree 
 of color in the test shows the amount of dextrosing, sucros- 
 ing or glucosing. The test is generally used by physicians 
 to detect diabetes mellitus with the same reagents, test tubes 
 and accessories. These words apply to cooking by heat and 
 cold. It would be well if our cooks used it. 
 
 B. Polarized light under the microscope: Up to the 
 present time, the writers have found this an admirable test 
 of beauty. Raw starch polarizes light; potato starch gives 
 a wondrous display that can only be fully appreciated by 
 actual observation. Cook the potato thoroughly and the 
 
334 CHANGES IN FOOD BY COOKING 
 
 polarization ceases. Raw beef is another magnificent speci- 
 men under polarized light, and ordinarily cooked does not 
 polarize. Here then is also a good test for cooking. Lately 
 the senior writer has had beef cooked by steaming, and even 
 when the meat was cooked dry from the accidental escape 
 of steam, some of the fibers polarized blue. The beef tasted 
 and digested well, so perhaps here is an exception. 
 
 C. Morphology of good cooking: The subject is vast, 
 new and almost unknown ; it is impossible to do justice to it 
 here. There should be illustrations of raw and cooked foods 
 and let them speak for themselves. We can only mention 
 a few foods premising that the zoologist and botanist use 
 heat to soften specimens, so that they can be made thin 
 and transparent enough to see through them. To be sure 
 with modern appliances of direct light, the opaque objects 
 afe seen and photographed beautifully. But the ordinary 
 observation of the microscopist is through the object. Per- 
 haps there is no field of microscopy greater than that of the 
 kitchen; it is hoped that learners will not neglect this mine 
 of gastronomic knowledge. 
 
 Potato, white; raw section: Shows a network of white 
 connective fibrous tissue woven in reticulations, like a fish 
 net without the knots; inside each reticulation, the starcli 
 grains in various sizes lie thickly aggregated in nacreous 
 masses. Cooked, all reticulations disappear; a collection of 
 great sacs fill the field and are full of starch that is me- 
 chanically broken down, has no pearly look, and is a confused 
 homogeneous mass that does not polarize light; if the 
 cooking is imperfect, some starch grains will be seen that 
 polarize light ; the morphology has been completely changed 
 by the inscrutable action of heat. 
 
 Beans, Boston baked: Razv section shows a dense compact 
 structure ; outside membrane, made up of prisms that fit close 
 together side by side; substance is made up of reticulations 
 
CHANGES IN FOOD BY COOKING 335 
 
 of connective tissue fibers, that are distinct like strings ; 
 interspaces filled with starch grains, globar and polarizing 
 light ; the whole fabric seems made to withstand unfavorable 
 environments ; the bean certainly keeps well in this climate. 
 Thoroughly cooked, the reticulations disappear, the field is 
 filled with oval, ovoid, obtusely triangular sacs with a trans- 
 parent glassy wall of cellulose, whose thickness, if the ampli- 
 fication was to the size of an egg two inches long, would ap- 
 pear as one- fourth inch — these sacs contain the starch com- 
 minuted and mixed up in a homogeneous mass that does not 
 polarize light ; if the cooking is incomplete, they will polarize 
 according to the amount of cooking; the outer membranes 
 when appearing in separate masses, show a collection of hex- 
 agonal prisms with straight wall ; from above, they remind 
 one of the prisms of the Giant's Causeway, Ireland; often 
 the sacs are ruptured and the contents escaping. When one 
 considers that the walls of cellulose are insoluble in the 
 alimentary tract and that starch half cooked, if not digested 
 will ferment, it is no wonder that the intestinal gases are 
 abundantly formed and the results are unpleasant some- 
 times. (See Fermentation.) The Lima or French bean is 
 more digestible than the conventional Boston, as the ele- 
 ments of its skin are like a double crossed T connecting at 
 the ends of the cross bars, and hence their hold is more 
 fragile than if they laid solidly together. 
 
 Wheat: Difficult to describe without illustration ; its archi- 
 tecture is complex, showing beautiful solid geometrical mani- 
 festations ; has seven teguments, the whole grain being fitted 
 to endure for many years if kept from heat and moisture ; 
 its starch is quite globar and polarizes light. Cooked, the 
 starch is distorted, wrinkled, has cleavages and loses its 
 normal shape and power to polarize light ; often it is oblit- 
 erated into amorphous masses. 
 
 Note. — This chapter is but a syllabus-memorandum. 
 
AMYLOID AND PROTEIN GROUPS 
 
 This chapter is a commentary on matter in Johnson's 
 justly famous and esteemed how crops grow. 
 
 The amyloid or cellulose group in plants are Cellulose, 
 Starch, Inulin, Dextrin, Gum, Cane Sugar, Fruit Sugar, 
 Grape Sugar, Liguin. 
 
 Starch and Cellulose have identical chemical composition, 
 C6 Hio O5 ; Inulin, liquid from artichoke, is the same. 
 Dextrin, C12 H20 Oio, is a gum found in old potatoes and 
 young wheat plants. Ferments and acids produce Dextrin 
 from Starch and Cellulose. Nearly one pound of Dextrin 
 has been obtained (Limprecht) from two hundred pounds 
 of young horse flesh. 
 
 One of the most remarkable facts in the history of amy- 
 4oids is the facility with which its members undergo mutual 
 conversion. The machinery of the vegetable organism has the 
 power to transform most, if not all, of these bodies into 
 every other one, and we find nearly all of them in every 
 individual of the higher order of plants at some stage of 
 their growth. 
 
 In germination, seed starch, is converted into dextrin and 
 glucose. Thus soluble, it osmoses into the embryo as food. 
 Here again it is solidified as cellulose, starch or other organic 
 principles, making the chief part of the materials for the 
 seedling structure. At springtime, in cold climates, starch 
 stored over winter in the new wood of many trees (maple 
 especially) seems to be converted into sugar in the sap, that 
 carried upwards to the buds, nourishes the young leaves and 
 is then transformed into cellulose and starch again. 
 
 The healthy sugar beet root juice, ten to fourteen per 
 cent, saccharose, is destitute of starch. 
 
 In animals, the amyloids change when used as food. Cel- 
 lulose partly, starch, dextrin and gums are all converted into 
 
 336 
 
AMYLOID AND PROTEIN GROUPS 337 
 
 glucose. Fats, oils and wax are chiefly in seeds of hemp, 
 flax, colza, cotton, bogberry, peanut, butternut, beach, hick- 
 ory, almond and sun flower, etc., ten to seventy per cent, 
 oil, also in cereal grains, oats and maize. The lower leaves 
 of the oat plant at bloom contain ten per cent, of fat and wax, 
 dry. These are not the plant essential volatile oils. 
 
 In the animal body fat (in insects and man's ears and 
 crystalline lenses) wax is formed or appropriated from the 
 food and accumulates in considerable quantities. 
 
 One of the most important questions of agricultural 
 chemistry is to feed animals for the most rapid and most 
 economical fattening. However greatly the various fats 
 differ in external characters, they all are mixtures of three 
 elementary fats, stearin, palmatin and olein, consisting of 
 carbon, hydrogen and oxygen, and making up tallow, olive 
 oil and butter, and are ingredients of the food of man and 
 domestic animals. 
 
 Centesimal composition of the elementary fats 
 
 Stearin 
 
 Carbon j6.6 
 
 Hydrogen 12.4 
 
 Oxygen 10.0 
 
 Phosphorized fats: The brain and spinal cord and the 
 yolks of eggs contain them, 1.21 to 2.53 per cent. They 
 have been found in the sugar pea as follows : carbon 66.85, 
 hydrogen 9.52, oxygen 22.38, phosphorus 1.25. Are not 
 then peas good brain food? 
 
 Topler found phosphorus as follows in the oils : lupin 
 0.29 per cent., pea 1.17, horse bean 0.72, vetch 0.50, winter 
 lentil 0.39, horse chestnut 0.30, wheat 0.25, barley 0.28, oat 
 
 44- 
 
 Palmatin 
 
 Olein 
 
 75-9 
 
 77A 
 
 12.2 
 
 11.8 
 
 11.9 
 
 10.8 
 
33& AMYLOID AND PROTEIN GROUPS 
 
 Protagon (Leibrich, 1864) is the phosphorized principle 
 of the oil of maize, brain, nerves, yolk of egg, etc. Per- 
 centages of composition : carbon 67.2, hydrogen 1 1 .6, nitro- 
 gen 2.7, phophorus 1.5, oxygen .17. Heated to boiling it 
 yields glycerine, phosphoric acid, oleic acid, etc. 
 
 Relation of fats to amyloids: The oil or fat of plants is 
 in many cases a product of the transformation of amyloid, 
 because the oily immature seeds contain starch that vanishes 
 as they ripen. In the sugar cane the quantity of wax is 
 said to be the largest when the sugar is least abundant, 
 and vice versa. In germination, the seed oil is converted 
 back again into starch, sugar, etc. 
 
 The protein bodies or albuminoids are (1) albumin, or 
 white of egg, (2) fibrin, or muscle, (3) casein, or milk 
 curd. I. Albumin, of hen's egg, in the blood, the crys- 
 talline lens and blood corpuscles, globulin and hsemoglo- 
 bulin. Vegetable albumin is found in all plant juices and 
 in all respects agrees with animal albumin. Found in cab- 
 bage juice more than in potato juice. Water extracts 
 albumin from flour of wheat, rye, oats and barley. (Nitrate 
 of mercury test the best.) II. Fibrin from the clot of blood 
 has many of the properties of albumin. Flesh fibrin is had 
 by repeated squeezing and washing in water until the color- 
 ing matters are removed. It is in fact the actual fibers of the 
 muscle. Vegetable fibrin, gluten from wheat flour, is an 
 admixture of several albuminoids, and contains also some 
 starch and fat. It does not dissolve in water, and has no 
 fibrous structure like animal fibrin, but forms when dry a 
 tough horn-like mass. In composition it approaches animal 
 fibrin. III. Casein, new cheese ; unlike egg albumin, it is 
 not coagulated by heat, but by acids, rennet and boiling in 
 salts of lime and magnesia. It has been detected in the 
 brain. Vegetable casein, from seventeen to nineteen per cent. 
 of pea and bean, closely resembles milk casein in all respects. 
 
AMYLOID AND PROTEIN GROUPS 339 
 
 The Chinese make a vegetable cheese from peas, sold as 
 Tao Foo. Casein is found in oats, potatoes, turnips and 
 many plants. In cruder wheat gluten two other albuminoids 
 are : ( I ) gliadin, or vegetable glue ; strongly resembles ani- 
 mal glue; (2) mucidin resembles gliadin, but is less soluble 
 in strong alcohol and is insoluble in water. The exact com- 
 position of albuminoids is uncertain, as they are mixed with 
 other matters from which it is very difficult to separate them 
 wholly. They are altered and destroyed by our reagents, 
 and our methods of analysis are scarcely delicate enough to 
 indicate their difference with entire accuracy. 
 
 Albuminoids are termed proteids because they take the 
 first place in physiological importance. In animals, all food 
 albuminoids dissolve in the gastric juices and enter the 
 blood, to form albumin and fibrin. In the lacteals, they 
 are converted into casein, and in the appropriate part of 
 circulation they are formed into egg albumin. In the living 
 plant life changes of place and character occur among pro- 
 teids. Outside the body, fibrin exposed to moist summer 
 heat for some days dissolves to a liquid which has the 
 properties of albumin. Remove the albumin and adding 
 acetic acid to the liquid, curds are formed readily like casein. 
 Lehmann has shown that when albumin is dissolved in oxide 
 of potassium and mixed with a little oily fat and milk sugar, 
 the mixture coagulates as milk curdles. Some think casein 
 is a compound of albumin and oxide of potassium. Album- 
 inoids are adapted to animal nutrition, being essential ingre- 
 dients of muscles and cartilages, nerves and brain. They 
 likewise exist largely in the nutritive fluids of the animal 
 as blood and milk. So far as we know the animal body has 
 not the power to produce albumin, fibrin or casein ; it can 
 only transform these bodies as presented to it from external 
 sources (this is true in the main). The mammary glands 
 secrete casein. Animals can live a limited time on them- 
 
34° AMYLOID AND PROTEIN GROUPS 
 
 selves, a sort of cannibalization by which they grow poor, 
 wasting their own tissues by the formation of the album- 
 inoids, it must be, for body power. They are hence indis- 
 pensable ingredients of food and have been aptly named by 
 Liebig as the plastic elements of nutrition. 
 
 It is, in all cases, the plant which originally contributes 
 these substances and places them at the disposal of the 
 animal. But animals are eaten by animals, and the animal 
 albuminoids, etc., are easier to assimilate and confer more 
 force than the plants. Vegetarians take the ground that 
 all human food should be from the vegetable kingdom. It 
 seems to us that it is best to derive food from all kingdoms 
 of nature — vegetable, animal, mineral and spiritual ; the 
 last because our chemists say that life (the spiritual kingdom 
 food) resists, overcomes and modifies the affinities of oxygen 
 and ensures the existence of a continuous and perpetual 
 succession of living forms. Take life away and decay comes 
 from the want of vital resistance to oxygen, physical con- 
 ditions and cryptogamic vegetations. Physical and chemical 
 amyloid changes are in one direction towards decomposition 
 and simple compounds. To reverse this needs life or phyto- 
 chemistry. In the laboratory, we reduce from the highest 
 and more complex constitution to a simpler one. In the 
 vegetable, all this is reversed and many more changes are 
 done. (This shows what better chemists plants are than 
 man.) 
 
 The albuminoids are mostly capable of existing in the 
 liquid or soluble state, and thus admit of distribution 
 throughout the entire animal body, as blood, etc. They 
 likewise readily assume the solid condition, thus becoming 
 more permanent parts of the living organism, as well as 
 capable of indefinite preservation, for food in the seeds and 
 other edible parts of plants. Proteids contain sixteen per 
 cent, of nitrogen. In germination, seedlings, like nascent 
 
FOOD IN ACUTE DISEASES 341 
 
 man, depend on the parent for growth. The seed food 
 undergoes three simultaneous functions: (i) solution, (2) 
 transfer, (3) assimilation. The solution is easy with 
 albumin, dextrin, casein, gum and sugar. It is otherwise 
 with fats, oils, starch, gluten. The changes have been 
 traced somewhat. Sachs found that ripe squash seeds have 
 no starch, sugar nor dextrin, but were very rich in oil, 
 fifty per cent., and protein forty per cent. But the oils 
 disappear and at the same time starch and sometimes sugar 
 is formed in germination. The starch that is so formed 
 from the fat of oily seeds, or that which exists ready formed 
 in the farinaceous seeds, is changed into dextrin and sugar. 
 Fat is also formed most largely at bloom time of plant. It 
 cannot be too much impressed on those who study fatty 
 degeneration that fats and oils are transformed from the 
 amyloids. Immature oily seeds contain starch. Ripe oily 
 seeds contain no starch. But in germination, the oil of said 
 seed is converted back again into starch and sugar, and just 
 here is shown again that plants are better chemists than men 
 who cannot do this — furthermore that life is the spiritual 
 power added to the physical to make such a change. 
 
 FOOD IN ACUTE DISEASES 
 
 From what precedes, it cannot be denied that food is 
 an exciting cause of disease. It is also a predisposing cause. 
 However much physicians may differ as to other things, 
 they are united as to these ideas ; the conventional question, 
 when the profession is called to an acute disease, asked or 
 unasked, is what has been the food? This query is also 
 uppermost in the laity. Formerly the usage was to admin- 
 ister an emetic to expel the malefactor as dogs chew grass 
 for the same purpose : it is a short way to relief and will 
 
34 2 FOOD IN ACUTE DISEASES 
 
 not be abandoned if man knows as much as dogs. Some- 
 times the food is all right, while the patient has used up his 
 forces pleasantly or unpleasantly and there is left an insuffi- 
 ciency to digest them ; then nature will send . an alarm 
 through the whole body, to rouse and expel said food. One 
 of this kind occurred in a case of fractured patella that was 
 convalescing and felt well enough to study; began such 
 at ten a.m.; fed at one and again at six o'clock, working 
 on technical studies in the meantime; all was delightful 
 till 6.30 p.m., when a mighty colic came on that shook like 
 an earthquake; thinking that food might be the cause, an 
 emetic was given and both meals came up sweet and undi- 
 gested; the injured leg was cold as if dead; the trouble was 
 that the dynamis had been pleasantly used up in study. 
 Never take away the force needed to digest normal food. 
 
 " An example of food as predisposing is seen when people 
 live so that their blood is ropy, adhesive, sticky, fibrin fila- 
 ments unduly developed, has formless and crystalline mat- 
 ters, so that the circulation is retarded and impeded ; let 
 such be exposed to cold and they will be very liable to 
 contract pneumonia. Rheumatism is another example, the 
 morphology of the blood showing the pre-stage. 
 
 Food cu^al: By abstinence and the patient cannibalizing 
 himself; this is very good, but ten to fourteen days is a 
 limit judged by well people who would not fast so long if 
 they could help it. A typho-malarial case, foodless and 
 medicineless for this time, was finally forced to eat beef 
 essence and recovered so speedily that in ten days he returned 
 home, some four hundred miles. In fasting it is well to give 
 hot water enough to keep the blood liquid and promote 
 downward peristalsis of guts, to give fresh air and baths and 
 thus to clear out the alimentary canal of fermenting foul 
 food, gases, etc. It is well to remember, that it takes more 
 force to run the body in disease than in health, and that 
 
FOOD IN ACUTE DISEASES 343 
 
 Natura naturans is all the time striving to cure ; the physician 
 who conserves force in acute disease by putting his patient 
 to bed, feeds simply and aids nature by whatever is necessary 
 in the line of medication, gets results. This is also a very 
 rich subject, but our limits will allow of but the following 
 specific cases : Lately, a two year old was allowed to eat 
 at the table, brown bread, vegetables and other things as 
 the adults, and had cholera infantum seriously ; the mother 
 applied to a physician, who asked the conventional question 
 
 as to food eaten; after the reply, he asked: "Mrs. , 
 
 would you not like to have your child cured without medi- 
 cine, reserving it for future use?" On her acquiescence, 
 the child was fed milk, the whites of eggs dropped in boiling 
 water and Bovril ; the symptoms abated ; the child slept so 
 long that the grandmother was worried, but was told to 
 leave the patient alone; in two days she was well. 
 
 A lady, aged fifty, mother of a large family, was sud- 
 denly attacked by an acute inflammation of the left lung, 
 and so viciously that in the acute onset the two attending 
 physicians labored all night, fearing speedy dissolution ; the 
 next day there was some abatement of symptoms of pain, 
 dyspnoea, fever, which did not last, and the anxiety of the 
 attendants as to closely impending death was not relieved 
 till a dozen leeches were applied on the left chest, which 
 filled with blood, dropped off and the patient allowed to 
 bleed slowly into the bed. (Venesection is coming into 
 favor again, we are glad to note, for it has its place in 
 therapy.) Physical examination of the left chest showed 
 dulness over the lower two-thirds ; there was no bulging 
 of intercostal spaces ; but auscultation developed most 
 curious rales, as if the greater part of the lung was more 
 or less turned to fluid ; the attack was about two decades 
 ago and in warm June weather; the patient was made as 
 comfortable as possible in bed, or in a Cutter reclining chair ; 
 
344 FOOD IN CHRONIC DISEASES 
 
 after a month she was moved to the sea-shore, where she 
 remained till fall; the main foodal reliance in this case was 
 broiled chopped beef (see same under Beef), eaten to the 
 amount of two to three pounds daily, hot water, coffee or 
 tea, with but slight additions of vegetable food at first; 
 there was a complete recovery, the lung regaining full 
 normal action. 
 
 FOOD IN CHRONIC DISEASES 
 
 Diagnosis: The morphologies of the blood, sputum, faeces 
 and urine carefully ascertained ; the chemistry of the urine 
 likewise; supplemented by the usual physical examination 
 by inspection, mensuration, auscultation, palpation and per- 
 cussion, with consideration of historical features. 
 
 Food: In many cases broiled chopped beef is to be fed 
 two and three times a day, and with some patients up to 
 one pound a meal ; this broiled chopped beef may be alter- 
 nated, at times, with broiled or roasted beef, lamb, or 
 mutton, the dark meat of turkey, fowl and game; a thin 
 slice of ham or bacon broiled, allowed with broiled chopped 
 beef at times as an appetizer ; the whites of eggs, dropped 
 in boiling water and cooked moderately hard, in profoundly 
 weak cases allowed freely, in some up to twelve to eighteen 
 a day. Vegetable kingdom food: Toasted bread, cracked 
 wheat, wheatlet, wheatena, rice, hominy, baked potato, Ger- 
 man fried potatoes, string beans and green peas in sea- 
 son, spinach, any one or two of the foregoing at meal ; 
 the chemistry and morphology of the urine and morphology 
 of the faeces and blood determining whether the introduction 
 of any of the foregoing foods agreed or not; the reliance 
 as to solid food, to repeat, placed on the broiled chopped 
 beef. Relishes per se: Pepper, salt, butter, Worcestershire 
 sauce, horse-radish, lemon- juice, coffee, tea, tobacco, celery, 
 
FOOD IN CHRONIC DISEASES 345 
 
 lettuce, water-cress, according to the demands and response 
 systemically by the patient. 
 
 Baths: Ammonia and water or sea-salt water, at tem- 
 perature best for patient, daily by the use of sponge, whether 
 in bed or about. 
 
 Exercise according to conditions ; in some entirely pas- 
 sive in bed by rubbing; in others, by trolley or automobile 
 or carriage; in still others, patient to be placed on a bare- 
 backed horse and the latter led about the yard. 
 
 Rest, mental and physical, before and after meals always 
 enjoined, i 
 
 Medicines as per arising conditions ; tonics, cholagogues. 
 alteratives, digestives, aperients, anodynes ; the last make 
 the hardest problem, especially in cases of nerve-degenera- 
 tion, where the crying out for sustenance (the idea of the 
 ancients, and it is good) is accompanied by pain, pain, pain. 
 
 Hot water, i.e., water raised to the boiling point, cooled 
 in a saucer to a comfortably hot degree, and slowly sipped 
 in one-half to one pint doses, one-half to one hour before 
 each meal and on going to bed, is commonly prescribed ; 
 urine going below 1016, amount diminished; aerated dis- 
 tilled, or spring water, with not more than ten grains of salts 
 to the gallon, to be employed. 
 
 The foregoing is necessarily very general : indeed, as in 
 achieving anything in life that is good, there is no royal 
 road to success in the management of a chronic case; the 
 physician in attendance must study his patients constantly, 
 and this leads to the advice that the financial part of the 
 matter must be thoroughly understood; a chronic case may 
 be under observation for two years ; it may be permanently 
 relieved in a few months ; in either case the physician and 
 patient must keep in mind that while surgical work covering 
 fifteen minutes to half an hour will save life, and the 
 operator js gratefully paid fees which range up into the 
 
34-6 FOOD IN CHRONIC DISEASES 
 
 thousands in some cases, that the end achieved medically in 
 a chronic case is of just as great importance and will require 
 months of work on the part of the attendant. On the 
 patient's side, his finances may be in such shape that a long 
 fight for health may not only impoverish him, but his 
 family; such a condition necessitates the greatest frankness 
 on the part of the patient; the physician who is to make the 
 fight for amelioration, if not cure, must know where he 
 stands. 
 
 Finally, the art necessary in the successful management 
 of this class of disease is something to be acquired only 
 by the broadly trained man of medicine. The layman who 
 may read this book and take unto himself the management 
 of his own case or of those dear to him, will soon get into 
 trouble; the accurate use of the microscope and chemistry 
 he knows not of; the "shadings' 5 so well read by chemists, 
 biologists, lawyers and physicians in their respective pro- 
 fessions are beyond him ; or the evidence presented to the 
 attendant as to blood, digestion and assimilation, may neces- 
 sitate at times the prohibition practically of all foods from 
 the vegetable kingdom until the system is working nor- 
 mally ; admitted gladly that these are days when the layman 
 knows many things, yet his knowledge, outside of his own 
 calling, is only sufficient to lead him to his medical adviser, 
 and to give intelligent co-operation in the fight with disease. 
 Specific directions in writing, subject to change, should be 
 given patient after diagnosis is made. The following lim- 
 ited number of case histories we present as pictures of some 
 sides of this work : 
 
 i. Arthritis deformans; tubercular joint, (?)-io,oi. 
 Englishwoman, aged thirty-eight ; governess ; had taught in 
 England since 1884; in this country since 1889, caring for 
 two lads in a well-to-do family ; unmarried ; medium height ; 
 body well nourished, excepting left thigh and leg, which 
 
FOOD IN CHRONIC DISEASES 347 
 
 were somewhat atrophied; left knee-joint considerably en- 
 larged and painful to touch over condyles; flexion only to 
 forty-five degrees ; locomotion on level, safe, sidewalks, 
 comfortable if in moderation ; stair-climbing painful ; this 
 condition had obtained for twelve years; resection advised 
 by surgeons in England, who had kept the limb in plaster 
 cast at one time for three months ; blood under the micro- 
 scope showed an excess of fibrin filaments, red corpuscles 
 sticky and huddled together ; some free subdermal fat ; urine 
 bilious, with but occasionally a trace of albumin; no casts 
 or fatty epithelia. This case was treated as falling under 
 either head of the caption above. Besides the general sys- 
 temic treatment, as adjuvants were used biniodide of mer- 
 cury, one-sixteenth grain, three to four times a day with 
 hot water ; iodide of potash, four-grain doses before meals ; 
 simple tonics and digestives as the progress of the case indi- 
 cated; after some months of persistent treatment, mesotan 
 was used locally on the joint and has been used ever since; 
 for the last year the patient has been taking no internal 
 medicine; is living on a broader dietary, but making beef 
 the mainstay. There has been a marked improvement in 
 the condition of blood and urine; the knee-joint has some- 
 what reduced in size ; there is a diminution in the hyper- 
 esthesia and the patient ambulates with much greater 
 freedom. 
 
 2. Arthritis deformans; incipient locomotor ataxia. — 
 Successful business man, aged thirty- two, had been suffer- 
 ing for two years with what was called rheumatism ; pains 
 in neck and the joints of all the extremities ; swollen meta- 
 carpal and metatarsal joints; in winter, no matter how well 
 dressed and gloved, on coming into the house the fingers 
 and toes would be of a ghastly, yellowish-w r hite, and on 
 circulation resuming its sway the pain would be excruciating. 
 The patient had had full swing at all the anti-uric acid treat- 
 
34-8 FOOD IN CHRONIC DISEASES 
 
 ment. Blood-morphology gave but little evidence of ten- 
 dencies even to rheumatism ; urine somewhat bilious ; no 
 albumin, sugar, casts, or fatty epithelia; indeed, the case 
 presented the appearance of a fairly well-established peri- 
 pheral trophic disturbance due to central nerve-lesions, with 
 but little evidence of disturbance of blood and urine. But 
 little medicine was given in this case. It should be said 
 that the behavior of the stomach was capricious, as if suffer- 
 ing from defective nerve-supply. The condition of this 
 patient has markedly improved ; joint disturbances practically 
 nihil ; swellings have disappeared ; he has not always stuck 
 to his regimen as closely as he should and deviations have 
 retarded the progress of his case. 
 
 3. Arithritis deformans; pre-locomotor ataxia. — 1897. 
 Married woman, aged sixty; anchylosis right shoulder joint; 
 partial anchylosis of the neck; unable to raise herself in 
 bed ; if put on the floor standing, ambulated with difficulty, 
 and could not go upstairs because of weakness in knees; 
 blood showed, under microscope, free subdermal oil, fat in 
 leucocytes, emerald green, bronze and other pigmented crys- 
 tals ; urine — albumin, fatty epithelia, casts, not in abundance 
 and not always present together; free oil in faeces. This 
 case was rigidly treated for eight months ; but little medi- 
 cine was given ; she was visited once monthly and watch of 
 her case kept by examination of urine and faeces thrice 
 weekly. At the end of ten months' time she was able to 
 travel to the Pacific coast with a party of friends, and stood 
 the pleasures and discomforts of the trip better than any 
 one else in the party; shoulder and other joints normal and 
 remain so. 
 
 4. Locomotor ataxia. — 1895. Man, aged thirty-two; 
 measles at age of six had stunted mental development; had 
 the usual run of childhood diseases ; seriously ill at fifteen, 
 with evidences of tuberculosis pulmonalis, from which he 
 
FOOD IN CHRONIC DISEASES 349 
 
 recovered; 1891, began to have trouble with locomotion, 
 which increased until 1895, when his condition is : cannot 
 stand unless supported by an assistant; if left alone, his 
 body flexes to the right so that the right fingers touch the 
 floor ; full history of the pains of ataxia ; blood showed free 
 subdermal oil, fat in leucocytes ; urine showed albumin, 
 casts, fatty epithelia, not conjoined, but appearing alter- 
 nately ; also much protoplasmic catarrh. While under treat- 
 ment, was moved to the cars and taken to Maine for the 
 summer. Volunteered examinations by local sojourning 
 physicians resulted in diagnosis of incurable locomotor 
 ataxia. This man recovered and remains in moderate health 
 to-day, walking with ease. 
 
 5. Locomotor ataxia. — March, 1904, a man aged fifty- 
 six, consulted the junior writer ; by profession a civil engi- 
 neer ; thoroughly educated here and abroad ;with this training 
 and the best of habits, business and personal, he had achieved 
 success ; weight, one hundred and fifty-six ; height, six feet 
 two inches. He related that for about four months he had 
 been suffering from a cold on the lungs ; that a physician 
 under whose care he had been recently, stated that he had 
 a tubercular lesion in the right lung. Examination — right 
 lung normal, with the exception of occasional rales upper 
 portion ; left lung, rales over lower half — but slight increase, 
 on percussion, of dullness ; heart somewhat enlarged and 
 beating at one hundred ; sputum profuse, containing mucous 
 corpuscles enlarged and distended by granular gravel, also 
 gravelly concretions freely found ; finger-nails in normal 
 condition ; no fever ; no hectic appearances ; no night-sweats. 
 Blood showed slight tendency to ropiness of the red cor- 
 puscles ; there were present but slightest increase of fibrin 
 filaments and no evidence of tuberculous matter, of which 
 much has been written by American writers. Urine normal, 
 except as to some bile and the presence of protoplasmic 
 
35° FOOD IN CHRONIC DISEASES 
 
 colloid catarrh; liver somewhat enlarged. The two things 
 which disturbed the patient were loss of flesh and pain, the 
 latter mainly evidenced in the chest on either side alternately. 
 
 Diagnosis. — Tuberculosis negatived; it was stated 
 frankly that the left lung was in an asthmatic catarrhal 
 condition; that the liver was enlarged and that the nerve 
 symptoms were an accompaniment of the presence of proto- 
 plasmic colloid catarrh in the urine, and that there was dan- 
 ger of some serious trouble in the nervous system ; this was 
 enlarged upon to the members of his family and a careful 
 prognosis given. 
 
 He was placed on treatment and somewhat improved 
 for a couple of weeks ; then the pain element became worse 
 and it was necessary to put the patient to bed. The gravelly 
 condition of the sputum diminished, together with the 
 amount of expectoration ; the urine cleared of the bile and 
 catarrh ; the blood, which had not been far from normal, 
 became normal ; yet the pain element increased ; first one 
 lung, then the other; then the right side, over the liver: 
 then in the bowels ; then in the legs ; then the thighs ; and 
 finally it located itself in the right hip. At this time the 
 liver had increased in size and was freely felt under the 
 free margin of the ribs. The patient was under the care 
 of the late Dr. Geo. F. Lightfoot, of Arlington, N. J., ana 
 the junior writer. A consultation with New York and 
 Newark physicians resulted as follows: that there was no 
 tuberculosis, though the left lung was markedly dull on 
 percussion. One of the consultants, because of a lump 
 found, about the size of a hen's egg, under the liver, sug- 
 gested gall-stones and that the pain in the right hip came 
 from that as a reflex; both agreed that the possibility of a 
 nerve degeneration was the only solution and due to an 
 attack of grip two years before; one suggested operation 
 
FOOD IN CHRONIC DISEASES 35 1 
 
 for gall-stones, which the family, as well as Dr. Lightfoot 
 and the junior writer, could not agree to. Surcease in part 
 from pain only by the use of morphine, which would bring 
 back bile in the urine and the liver would swell ; yet calomel 
 in divided doses would relieve the same ; patient losing flesh 
 steadily. Sticks closely to directions, and the closest medical 
 care is given. 
 
 In June the family desired that the senior writer, who 
 at the time was out of the State, should see the case. The 
 latter responded, and about four hours were spent in the 
 examination of the patient and his blood, urine, faeces and 
 sputum. At this time, the pain, which had been such a fear- 
 ful symptom, had diminished ; the patient was taking mucn 
 less morphine and was eating well ; but a new symptom had 
 arisen ; to wit — difficulty in swallowing. A most careful 
 laryngological examination was made by the consultant ; 
 beyond a dryness of the throat mucous membranes, there 
 was nothing abnormal ; yet it was almost impossible for the 
 patient to swallow. He talked frankly with the consultant, 
 who assured him that it was absolutely necessary for him 
 to eat and drink, in which he acquiesced. This was on a 
 Tuesday ; Wednesday and Thursday some improvement in 
 swallowing, which was, however, but temporary, the diffi- 
 culty returning in increased force ; nourishment given by the 
 rectum, but the patient went quietly down the hill and died 
 the following Sunday. No autopsy, though much desired 
 by attendants. The diagnosis reached at the final consulta- 
 tion was of nerve degeneration ; that the abatement of pain 
 in other parts of the body showed amelioration and that the 
 symptoms as to the throat were caused by a breaking out of 
 the disease in the nerve centers governing the same; that 
 if we could carry the patient over that point in the history 
 of his case, he stood a reasonable hope of recovery. It is 
 
3$2 FOOD IN CHRONIC DISEASES 
 
 hard to fight out such a losing battle with death as this was, 
 and to the physicians in attendance the only pleasing feature 
 was the splendid, intelligent co-operation of the family. 
 
 6. Angina pectoris. — Over twenty-five years ago, a 
 mother was sick under a complication of diseases, in which 
 angina pectoris was a prominent feature; the attacks were 
 almost daily ; she was prostrate in bed without appetite and 
 too weak to raise voice, hands or head; the heart's area on 
 percussion was larger than normal ; the first sound pre - 
 sented a sonorous murmur, heard towards the left; aortic 
 sounds normal ; impulse increased ; the sense of constriction, 
 suffocation and impending death was markedly character- 
 istic, as if a giant gripped her chest; bad prognosis given; 
 she was persistently fed against the appetite and in due 
 time recovered normal tone and action of the heart, living 
 twenty years to die of other troubles, the heart remaining 
 faithful till the end. 
 
 7. Enlarged heart ■■ simulating tuberculosis. — A veter- 
 inary student some twenty years ago sought advice because 
 of several hemoptyses ; blood morphology negatived tuber- 
 culosis; the patient was much run down from overwork 
 and underfeeding; examination of the chest confirmed the 
 blood finding and demonstrated that the hemoptyses were 
 due to an enlarged condition oi the heart causing a stasis 
 of blood in the lungs, said stasis relieving itself by forcing 
 the blood through the mucous membranes with subsequent 
 expectoration ; stringent orders were given as to proper 
 feeding, rest and hygiene; but little medicine employed; 
 the gentleman is in the active practice of his profession 
 to-day. 
 
 Note. — It is a common thing in the management of 
 chronic cases to have patients voluntarily call our attention 
 to the fact that in the course of treatment the left chest 
 wall, which has been larger than the right, has gone down 
 
FOOD IN CHRONIC DISEASES 353 
 
 to normal ; by physics, this is easily explained ; given, a blood 
 stream of increased specific gravity due to an increase of 
 fibrin filaments and a massing of the blood corpuscles, the 
 heart must automatically increase in size to meet the aug- 
 mented work of pumping the blood through the many 
 thousands of miles of microscopic capillaries; further this 
 enlarged condition is found in athletes unduly trained; 
 bringing the blood back to normal condition with proper 
 treatment of any disarranged functions, the nutrition of the 
 heart takes care of itself; this work is accomplished some- 
 times with a speed that is amazing, as in the following case : 
 
 8. Enlarged heart. — 1898. A young man, about to take 
 (in a month's time) examination for one of the arms of 
 the military service of the United States, presented himself 
 for thorough examination, stripping to the nude ; urine was 
 found to be somewhat bilious ; liver otherwise normal ; kid- 
 neys, stomach and nervous system normal ; blood not much 
 out of the way ; fine condition of the lungs with ample 
 increase on inspiration ; but the heart was banging and 
 pounding over an enlarged area, and the area of dulness 
 on percussion was increased ; had been an athlete and 
 smoked cigarettes considerably ; how much the latter had to 
 do with his condition is not known ; the heart's sounds were 
 those of what is called a "tobacco heart;" he had stopped 
 his cigarettes ; cholagogues were administered ; strychnia 
 freely given ; careful directions imposed as to the drinking 
 of plenty of pure water and a limited diet as to starches 
 and sugars, with unlimited use of broiled beef imposed ; 
 the candidate passed both physical and mental examinations 
 and is a commissioned officer to-day in the service of our 
 great Republic. 
 
 9. Obesity — enlarged heart. — In 1888, the junior writer 
 was engaged some eight hundred miles from New York on 
 special work covering six months of time ; a young woman 
 
354 FOOD IN CHRONIC DISEASES 
 
 of small skeleton, moderate height and weighing two hun- 
 dred and fifty-six pounds, consulted him because of the 
 inconvenience of her obese condition as well as for 
 dyspncea; the fat was so much that to accurately mark out 
 the outlines of the heart was impossible; suffice it to relate 
 exertion brought on the dyspncea noted; she was rigidly 
 dieted on little but broiled beef preparations; salicin and 
 strychnia employed as heart tonics ; plenty of water allowed ; 
 on returning to New York, she kept in touch with her 
 adviser by correspondence and sending specimens of urine; 
 one such contained the largest deposit of cystine crystals 
 that we have ever seen; she was warned that she had been 
 eating either the yolks of eggs or oatmeal and to look out 
 for a nasty attack of rheumatism, which unfortunately 
 came, needing the attention of local and consulting physi- 
 cians, the site of attack being the stomach ; her weight had 
 been reduced under systemic treatment one hundred pounds 
 and her heart beautifully weathered the mix-up of cystinic 
 blood and the stomach ; this case was living ten years there- 
 after in good health. 
 
 10. Obesity — weak heart. — 1905. A mother aged fifty- 
 eight, born and reared in comfortable circumstances, which 
 have persisted all through life, of below the medium height, 
 weighing one hundred and sixty-eight pounds, complained 
 of difficulty in climbing stairs, of pain about the heart and 
 flushing of face and head on any unusual exertion, that is 
 for her; heart pulsation, irregular, beating three or four 
 times regularly, then intermitting; same difficulties as in 
 previous case as to exploration of chest and determination 
 of actual size of heart; this patient was treated for nine 
 months ; reduction of weight, one to one and one-half pounds 
 per week ; the blood being somewhat ropy and sticky, small 
 doses of iodide of potash were exhibited with upsetting 
 
FOOD IN CHRONIC DISEASES 355 
 
 effects; likewise small doses of Phytolacca decandra could 
 not be borne ; cholagogues were prescribed for liver ; strych- 
 nia mainly for heart; the patient had been a great eater 
 of sweets, and diet therefore somewhat irksome, though 
 not as restricted as in previous case; the result of this nine 
 months of work is eminently satisfactory to the patient and 
 the family as well as the medical attendant. 
 
 ii. Epilepsy — \e petit mal. — Though petit, was big 
 enough to wreck the brilliant prospects of a young col- 
 legian; his urine showed albumin, fatty epithelia and casts, 
 not synchronously but separately; at times, the abundance 
 of kidney casts was excessive ; this patient was considerably 
 relieved but changed treatment and is living to-day on a 
 farm, after a lapse of fifteen years, uncured of his nerve 
 condition. 
 
 12. Epilepsy — le grand mal. — Girl, thirteen years of 
 age ; albumin in urine marked ; also present casts and fatty 
 epithelia; difficulty in managing patient, an orphan; solid 
 food restricted to broiled beef and then changed to steamed 
 whole wheat; if the patient did not drink molasses from a 
 jug, or otherwise disobey, there were no convulsions; after 
 some months she was able to bear without digestive troubles 
 beef and wheat together, and as the case progressed, other 
 foods were brought into her dietary ; seen eight years after 
 commencing treatment, she had been well, with no recur- 
 rence of seizures. 
 
 13. Chronic Bright' s disease. — March, 1898, a middle- 
 aged man sent from a Southern State, where he had been 
 wintering, to the senior writer six specimens of urine, the 
 examination of which resulted in a diagnosis of impending 
 Bright's disease, and of scrofula. The gentleman went to a 
 large city, was under the care of an eminent physician for 
 five weeks, who contradicted the diagnosis of Bright's ; then 
 
35^ FOOD IN CHRONIC DISEASES 
 
 was treated by another physician of national reputation, 
 who examined but one specimen of urine and also negatived 
 Bright's. 
 
 September, 1898, the sick man, dissatisfied, came to 
 New York — the senior writer had not returned from his 
 summer sojourn at Buzzard's Bay and the case fell to the 
 junior writer for examination — and stayed here one week 
 for daily study. Blood somewhat rheumatic, free subdermal 
 oil, fat globules in leucocytes and scrofulous. Urine, on 
 testing by nitric acid and heat, filled full with albumen, 
 which on settling would take up half the bulk of specimen ; 
 bile present ; under the microscope, casts and fatty epithelia 
 were very plentifully found, also amyloid ; slight colloid ca- 
 tarrh and more of same in faeces. Patient distinctly informed 
 of his condition of Bright's disease and weak heart, and 
 hope given him that he might be relieved; decided to be 
 treated; went to his home, four hundred miles distant; 
 thrice weekly sent specimens of urine and fseces, and of 
 sputum when there was same; the evidence furnished by 
 study of the last showed asthmatic tendencies. 
 
 June, 1899. Seen in Pennsylvania by the junior writer 
 while away at a consultation. The urine had meanwhile 
 practically cleared of albumen, with great diminution of 
 the abnormal morphologies; blood improved; general con- 
 dition much better. Treatment continued for another year. 
 
 May, 1901. Has come to New York for overhauling; a 
 visit of ten days. Blood — no rheumatism, but slight traces 
 of free fat and scrofula. Urine — no albumen, no fatty 
 epithelia, no amyloid ; daily examination for the period of 
 visit showed but one cast. Catarrh of the nasal, pharyn- 
 geal, and urinary tracts, and somewhat of the bowels, as 
 shown by the colloid discharges. Some days has been able 
 to walk eight miles. Had wintered in a Southern State, 
 
FOOD TN CHRONIC DISEASES 357 
 
 and the cold, raw weather of the unusual May of 1901 has 
 depressed him. In "better condition, 1904. 
 
 15. Chronic Bright' s disease. — 1885. Middle-aged 
 woman; same evidence of Bright's disease as in the fore- 
 going case; also capillary bronchitis with asthmatic sputum 
 containing lung fibre. Living to-day, with no evidence of 
 Bright's. 
 
 16. Double pleurisy and tuberculosis. — Before the Civil 
 War, the senior writer in company with the late Dr. Ben- 
 jamin Cutter, examined a case of double pleurisy and tuber- 
 culosis ; naturally the prognosis was not encouraging ; the 
 patient was an Irishman, who had a fine hog in the pen 
 adjoining the house; he was advised to kill the hog, (it was 
 winter time) and eat him without any aid from his family ; 
 the man turned up a year later in good health and said that 
 he had eaten the whole of the hog. This was before the 
 days of careful beef feeding in tuberculosis. 
 
 Space does not permit other practical illustrations except 
 as under Food in Surgical Affections and The Care of 
 the Aged ; tuberculosis has been referred to specifically under 
 Alcohol and Tuberculosis, and Fermentation, and needs no 
 amplification here; reference to the bibliographical list will 
 lead to further information. We wish to emphasize that 
 the profession is far ahead of the laity in the appreciation 
 of the importance of the management of chronic disease; 
 it is so easy and comfortable to take hold of one in the pre- 
 stages of a chronic ill and put him on his feet; the medical 
 man sitting in a restaurant and leisurely surveying those 
 about him picks out men and women that he knows are 
 doomed to near extinction unless they mend their ways; 
 that the family physician is hampered, despite his hold on 
 his clientele, is sadly too true; it would seem as if men 
 would not think of the possibilities of the habitat of their 
 
35^ FOOD IN CHRONIC DISEASES 
 
 divine spirits being in need of repair ; if their friends become 
 ill, they are full of solicitous attention and the physician 
 called in, has his hands full with what is liable to be a hope- 
 less job; without any question, this is the most important 
 work for the medical profession, whether among the rich 
 or the poor; indeed, the time will come when the State 
 will have to employ, for purely economic reasons, physicians 
 of experience in general medicine to care for the moderate 
 wage earner ; this means a revolution of our present pauper- 
 izing hospital system ; the enlisted man in the military service 
 receives the care of the best medical talent without any loss 
 of self-respect; the judiciary are well and justly paid for 
 eminent services; likewise the physician in hospital work 
 should be; the State of New York has done much through 
 its Department of Charities to cut down indiscriminate 
 chapty ; but this work is only the inception ; healthy and 
 serene old age should be the heritage of all, and can be 
 obtained only by proper living; the finest work in medicine 
 is to be the preventive management of chronic disease with 
 death at greatly advanced age by the simple, kindly, snuffing 
 out of the candle of life. (See The Care of the Aged.) 
 
 The writers are not particularly enamoured by the med- 
 ical utterances of "yellow journalism;" we do take pleasure, 
 however, in abstracting an editorial of The Evening Post 
 (New York, November 8, 1906), with due thanks for a 
 notable lay pronouncement: 
 
 "Real Prevention of Disease." 
 
 "The great benefit that medical science has brought to 
 humanity in the last half century has been chiefly through 
 preventive medicine. . . . But preventive medicine has 
 concerned itself mainly with contagious diseases which 
 threaten wholesale, and deals but slightly in the popular 
 
FOOD IN CHRONIC DISEASES 359 
 
 conception, with individuals. The result is that there has 
 grown up in the public mind a feeling of carelessness regard- 
 ing disease except where the State is supposed to protect us. 
 We are much concerned about the purity of our drinking 
 water, but few stop to ponder the fact that a majority of us 
 will die of some chronic disease which in its incipiency 
 might be arrested. For protection from acute infection 
 we may depend upon boards of health, but for safeguarding 
 against chronic disease we must trust to the physician. He, 
 however, can do nothing to prolong our days unless we 
 give him an opportunity to detect a malady in its early 
 stage. Health is without price, yet how many periodically 
 submit themselves to their doctors for thorough examina- 
 tion? That such a periodic examination is the wisest of 
 precautions, is shown by the rejected applications in every 
 life insurance company. Thousands were boastfully proud 
 of their robust health until some life insurance physician 
 rated them 'bad risks/ 
 
 "The conditions under which Americans live in large 
 cities are particularly adapted prematurely to age the heart 
 and arteries. In all probability, these conditions will not 
 soon change, and the only way one may protect himself is 
 by measuring the wear and tear on his organism. Medicine 
 has grown rich in methods and instruments of precision for 
 the detection of subtle changes indicating the onset of 
 disease. A manufacturer with a fortune in machinery would 
 not neglect to employ an expert engineer to scrutinize it 
 from time to time. Very likely, however, the same man has 
 omitted to ascertain through a physician whether his manner 
 of life has worked ravages with his heart or arteries. Al- 
 most every one goes to a dentist at least once a year ; why 
 should one not go to a physician? . . . Oliver Wendell 
 Holmes once said that the w T ay to live to old age is to become 
 
3°0 FOOD IN SURGICAL AFFECTIONS 
 
 the victim of a chronic disease and then take care of your- 
 self. The real danger in the chronic type of disease is the 
 insidious progress that gives its victim no warning, until 
 the period when medical aid avails is past." 
 
 FOOD IN SURGICAL AFFECTIONS 
 
 It may be said that the main theme of this book is pre- 
 ventive medicine, and that proper feeding, hygiene, and 
 necessary medication may prevent many of the surgical 
 ills. Metabolistic surgery is better than the surgeon's 
 surgery. 
 
 The practice of medicine involves the use of any means 
 of relief as seasoned judgment after profound study may 
 indicate; systemic treatment may relieve without surgery or 
 may so reinforce the sick that surgery is employed with 
 far enhanced results ; an operation on a patient with sticky, 
 ropy, blood, weakened heart and distended stomach and 
 intestines, sometimes has to be performed, with small chance 
 of successful outcome. 
 
 In the Section on Gynecology, of the Ninth International 
 Medical Congress, Washington, 1887, Dr. R. J. Nunn, of 
 Savannah, ex-President of the Medical Association of Geor- 
 gia, stated that for years it had been his invariable rule to 
 compel women whom he had confined, to be watched for a 
 month or more after arising from bed, their hygiene and food 
 closely attended to, and any local wounds topically treated; 
 and he had not had a case of cancer occur in such so 
 managed. 
 
 Thirty years ago, a middle-aged woman, suffering from 
 a large hard uterine fibroid, was put on treatment in prepara- 
 tion for surgery or galvanism by profound abdominal 
 puncture ; in time, the tumor was so greatly diminished that 
 
FOOD IN SURGICAL AFFECTIONS 36 1 
 
 the surgical or galvanic intervention was indefinitely post- 
 poned and eventually the tumor disappeared. 
 
 A few years later, a woman likewise middle-aged, 
 with a correspondingly large and hard tumor, was treated 
 systemically, with great improvement of general condition 
 but little diminution of the growth; she decided on opera- 
 tion; at this time, the mortality in hysterectomies was not 
 a pleasing subject for contemplation; the late Dr. T. Gail- 
 lard Thomas removed the growth by abdominal hysterec- 
 tomy, the patient recovering so speedily that it was 
 eventful on the side of normality; she is living to-day in 
 good health. 
 
 1905, a young married woman suffered the first four 
 months of pregnancy greatly from nausea, vomiting and 
 anorexia; she finally aborted, and for the following six 
 weeks there was almost daily menorrhagia; the junior writer 
 saw the case in consultation with the attendant, a gentleman 
 of large practice and splendid knowledge of surgical tech- 
 nique; we concurred that the hemorrhages were due to a 
 sessile growth two inches in diameter, in the anterior wall 
 of the womb ; the proposition was put clearly to patient and 
 husband, that three courses of treatment were before them : 
 first, systemic and foodal ; second, galvanic ; and third, 
 surgery; they elected the first, with the naturally associated 
 topical treatment of tampons and such medication as neces- 
 sary, and in four months' time the growth had disappeared. 
 
 1890, while the senior writer was in Berlin, one of his old 
 patients consulted the junior for a flat, quite hard growth 
 in the right breast, four inches in diameter; this patient, 
 aged fifty-five, had been advised to have said growth 
 extirpated ; she was a professional philanthropist, constantly 
 wasting her vital forces on reform work ; advice was given 
 that operation might not be necessary, and she agreed 
 
3^2 FOOD IN SURGICAL AFFECTIONS 
 
 to eschew her philanthropies and to follow directions as to 
 food, hygiene and medicine; the growth disappeared m less 
 than six months of time, and she is living to-day free 
 from it. 
 
 The use over thirty years ago by profound abdominal 
 puncture of a galvanic current of low intensity and con- 
 siderable quantity, in a series of cases of abdominal fibroids, 
 resulted in cures of twenty per cent, and relief from dis- 
 tressing symptoms with diminution of growths in a large 
 per cent., eight per cent, dying from natural causes ; this 
 explanation was then given as to the modus operandi: the 
 galvanic current had so affected the nerve supply governing 
 said growths, that nature was able, in the majority of cases, 
 to increase her hold, so to speak, on said growths, and in 
 part or whole absorbed them. But in feeding, we go still 
 further, stop the causes lying in insufficient nourishment 
 and the feeding of fermenting foods with the consequent 
 paralyzing effects so often noted here, and in time also 
 obtain results in a certain percentage of cases without 
 surgery, provided the vital forces of the patient are not prac- 
 tically lost and directions are followed persistently without 
 murmur or repining ; determination or will, and that certain 
 unmeasured and unseen element, constitution, have to be 
 considered; no laboratory can measure such, and it is only 
 the experience of the well balanced and trained medical 
 man that gets the best out of such. 
 
 Cases of strictured bowels have been alluded to under 
 fermentation; let us go a little farther, practically: a man, 
 thirty years of age, was struck by a slowly moving loco- 
 motive and thrown twenty feet ; was shocked and taken home 
 for a few days, but had no local evidence of injury 
 external or internal ; he resumed work in the city and after 
 some weeks began to complain of constipation and intes- 
 tinal gases, with the passage of short, scrappy or ribbon-like 
 
THE CARE OF THE AGED 363 
 
 stools ; examination revealed an otherwise normal man ; ab- 
 domen somewhat fleshy and no tumor could be felt ; but the 
 bowel conditions persisted; the patient's occupation placed 
 him in touch with a number of physicians, who frankly 
 admitted that it was beyond them as to diagnosis ;* our 
 opinion was that he was suffering from a strictured condi- 
 tion in the large intestine, due to shock to the nervous 
 system, accompanied perhaps by some local internal bruise 
 (if you please) caused by the impact of the locomotive; at 
 any rate, a line of treatment that ensured a sweet condition 
 of the stomach and intestines in a few months removed all 
 of his symptoms of discomfort and the physical signs of the 
 gross morphology of the stools. 
 
 1905. an overworked middle-aged man, whose profession 
 required great mental activity and in whose family there had 
 been much illness, began to lose weight and strength; on 
 the abdomen appeared enlarged subdermal veins ; the trans- 
 verse colon was thickened and enlarged throughout its entire 
 length, the emaciation of the patient making diagnosis most 
 clearly palpable. Our anxiety as to the outcome was fully 
 shared by the family and friends of the patient; treatment, 
 systemic, was persisted in for months ; there was a gradual 
 absorption of the fibroid (if you please) tissue, and to date 
 there has been no return ; ten months of isolation from work 
 was taken, sojourning in places from Florida to Maine, 
 though difficulty was experienced at times in getting proper 
 food when away from home. 
 
 THE CARE OF THE AGED 
 
 I. December, 1903; retired civil engineer (aged eighty) 
 of international reputation ; had been of exemplary habits, 
 but an enormous worker ; for months he had suffered from 
 
 *These cases are rare, 
 
3^4 THE CARE OF THE AGED 
 
 swelling of the finger joints, preventing closing, with stiff- 
 ness of the lower extremities causing difficult and painful 
 locomotion; his trouble had been called rheumatism and for 
 that treated ; blood showed free subdermal oil in specimen ; 
 color below par ; some huddling of red corpuscles ; no fibrae- 
 mia ; none of the cystinic and other crystals found in rheu- 
 matism; urine at times slightly albuminous, but once only 
 were found any casts. Diagnosis : disturbance in the central 
 nervous system causing the peripheral troubles above noted. 
 Was carefully treated, with slow return of normal locomo- 
 tion ; now he goes to his office each business day for con- 
 sulting work in his profession. 
 
 II. About two months later, the patient's wife, some 
 few years his junior, a delicate, fragile appearing lady, 
 overate and went to bed with a violent abdominal colic ; 
 immediate treatment, a hypo, of morphin, atropin and 
 hyoscin hydrobromate ; systemic treatment followed ; a slug- 
 gish liver was an important element in her case ; also, great 
 weakness. This case was "gentled" along for several months 
 with careful nursing and medication ; is now in good health, 
 careful of what she eats, and sits in the seat of honor in her 
 family, a comfort and delight to her kin and friends. 
 
 III. A rear-admiral, retired, at the age of sixty-four 
 was found, with occasional slight evidences of albumin or 
 casts, to be suffering loss of fiesh, general weakness and 
 hardening of the arteries. Habits had been exemplary as to 
 liquor, fairly so as to food, but he had been a very arduous 
 follower of his professional work; after eight months of 
 treatment, his arteries had retured to almost normal feel; 
 is living in fair health to-day. 
 
 We will not say at what age one becomes senile; these 
 are strenuous days, but people are living longer than for- 
 merly and should live still longer. 
 
 The aged need careful attention, the physician examining 
 
THE CARE OF THE AGED 365 
 
 secretions thrice weekly. In case III. the morphology of 
 the feces was a very decided aid in the prescribing of food. 
 
 Aerated, distilled or a neutral spring water these cases 
 need much of ; best drank at a comfortably hot temperature 
 one hour before meals, and on going to bed at night ; urin- 
 ometer will give indication of amount needed ; the water 
 should be previously raised to the boiling point. Avoid 
 all charged drinks. 
 
 Foods that ferment into alcohol and vinegar must be 
 forbidden, and beef must not be forbidden ; the hardening 
 of arteries is largely a matter of cholesterin deposits, a 
 form of fatty degeneration ; beef is the best of foods to wipe 
 out such a condition. In case I. there was more or less fatty 
 or fibroid degeneration going on in the nervous system ; 
 beef is of all food best fitted to arrest such degenerations, 
 and replace by normal tissues. With the beef may be eaten 
 the whites of eggs dropped in hot water and cooked mod- 
 erately hard ; dark meat of fowl, turkey or game, and mutton 
 and lamb allowed as they agree. Bring in wheat prepara- 
 tions, baked potatoes, spinach, rice, hominy, string beans or 
 green peas in season (but not canned), according as they 
 agree. Bread should be preferably made from a gluten 
 flour, but look out that the flour is not faked ; the microscope 
 will clearly indicate; avoid oat meal, baked beans, vinegar, 
 desserts, pastries, cakes, salads, and indeed all swill-produc- 
 ing foods. We criticise the hog for its habits, but 
 anatomically we are much like the hog, and eat things that 
 are speedily swill. 
 
 Medication: Case II. had had a similar attack a year or 
 so before and was ill a long time ; criticism was made that 
 the medication at that time had been too severe ; these cases 
 do not need large dosage ; get your results, but do not over- 
 whelm the nervous system thereby. The liver must be 
 attended to; we like a mixture of equal parts of boneset 
 
366 THE CARE OF THE AGED 
 
 and dandelion, fluid extracts, in doses of from one-quarter 
 to one teaspoonful, in hot water, two or three times a day ; 
 with this one may have to add a little cascara sagrada ; th^ 
 exsiccated sulphate of soda, C. P., in doses of one-half to one 
 teaspoonful in a cup of hot water in the morning is very 
 efficacious ; these cases need careful study in this line ; as 
 progress continues, less medicine will be needed; good old 
 calomel at times is valuable. As to tonics, pyrophosphate 
 of iron, salicin and strychnine, with small dosage, i.e., 
 enough to get effects ; digitalis, if indicated, must be given 
 with great care ; we prefer tablets of the fluid extract. This 
 leads to a consideration of 
 
 Coca erythroxylon as a food: This native of Peru, whose 
 leaves have been used for centuries by the Andeans, is prob- 
 ably less understood than most properties of nature employed 
 in«medicine ; it is confounded with cocoa by those who should 
 know better; and further, its products as dispensed have 
 been much sophisticated, intentionally or unwittingly. "The 
 history of coca is most intimately entwined with the re- 
 ligious, racial, and even political history of Peru and the 
 adjacent countries, and has even left its permanent impres- 
 sion upon that of their conquerors (see Mortimers Peru — 
 the History of Coca. ) . This history is of great physiological 
 interest, since coca is unquestionably the agent which has 
 enabled the dwellers of the higher Andes not only to with- 
 stand the effects of a high elevation, but to become noted for 
 their physical strength and endurance in spite of them. De- 
 prived of its support, those abilities fail. Foreigners going 
 there have found it possible to gain a similar assistance from 
 its use and to endure without distress physical trials, which 
 are otherwise unendurable." — Coca, National Dispensatory, 
 
 I905- 
 
 Dr. W. Golden Mortimer, in his monumental work, 
 
 says : "The probability is that coca, through its nitrogenous 
 
THE CARE OF THE AGED 367 
 
 influences, so affects metabolism as to enable the organism 
 to utilize substances which might otherwise pass off as 
 waste' ; ; quoting Bartholow we further find "It is probable 
 that some of the constituents of coca are utilized in the 
 economy as food, and that the retardation of tissue waste 
 is not the sole reason why work may be done by its use 
 which cannot be done by the same person without it." The 
 senior writer is now in his seventy-fifth year, residing a 
 greater part of the time at West Falmouth, Massachusetts, on 
 Buzzard's Bay, and is engaged in original and literary work 
 with visits to cities as consultations require ; overdoing 
 on a trip with a resulting upset of the enteron, the quickest 
 and liveliest aid to normal condition was the use of The- 
 Mariani ; there was a sense of relief from exhaustion and 
 prostrating weakness, which no other drug would give. For 
 years we have been intimately acquainted with the Vin- 
 Elixir and The-Mariani ; too much credit cannot be given 
 Angelo Mariani for selecting the right kind of leaves and 
 properly transporting and rightly blending them in his 
 always stable preparations; that the aged, as well as others 
 in acute and chronic exhausting disease, have been greatly 
 benefited by such we know well ; those who cannot bear any 
 preparations containing sugar, may safely use the The- 
 Mariani, which is a fluid extract ; the hearts of the aged 
 need care, and the Mariani preparations as indicated are of 
 wonderful assistance. In the collective investigation of Dr. 
 Mortimer (ut supra) we find that coca has been used 
 exclusive of all other food by seven physicians in cases 
 ranging from three to twenty-one days, and in one case 
 for several months. 
 
 Dr. J. Leonard Corning, in his work "Brain Exhaustion," 
 says : "Vin Mariani is the best in the market ; besides exer- 
 cising an invigorating effect upon the cerebral centers, it 
 imparts an indescribable sensation of satisfaction." In 
 
3^8 THE CARE OF THE AGED 
 
 "Brain Rest" he says : 'This is undoubtedly the most potent 
 for good in the treatment of exhaustive and irritative condi- 
 tions of the central nervous system." 
 
 Dr. Beverley Robinson, New York Medical Record, 
 says : "In 'Vin Mariani' we have a powerful stimulant to the 
 economy that frequently will strengthen or give tone to the 
 nerves in a rapid manner, that no other drug with which I 
 am familiar can accomplish." 
 
 As to the dangers of cocaine habit from the use of reliable 
 preparations of the leaves, Dr. Mortimer cites evidence of 
 scientists who have thoroughly investigated local conditions 
 in Peru, and have been satisfied to report that the only habit 
 observed was that of longevity, in some instances to one 
 hundred and thirty years of life. 
 
 Use ammonia and warm water sponge baths nightly as 
 a master of fine hygiene, enough ammonia tc make the water 
 soft to the feel. 
 
 On this subject a book could be easily written; these 
 cases are generally a delight to manage ; intelligent effort is 
 appreciated by the patient ; moreover, the physician will open 
 up associations with those that have lived, worked, endured 
 and learned, that will be of great mental and spiritual wel- 
 fare to him. 
 
 Apoplexy, the foe of the aged and sometimes of the 
 younger, needs attention here ; it must never be forgotten 
 that immortal Robinson Crusoe was written by Defoe after 
 he had suffered from two strokes; it is of course best to 
 detect these cases in their pre-stages ; the blood and urine 
 studied of people who have begun to age (perhaps prema- 
 turely from excesses) will tell the tale whether the case 
 is drifting towards embolism or fatty degeneration of 
 the blood vessels of the brain. Called to see a case 
 stricken, the same means of diagnosis will differentiate 
 between the two troubles and with consequent intelligent 
 
URIC ACID SUMMER FEEDING 369 
 
 treatment ; a plugged blood vessel is a different proposition 
 clinically from a ruptured one. Furthermore, nature is a 
 kindly Dame, even in these stricken cases ; unless the damage 
 is about or on a vital center of the brain, absorption 
 takes place when causes are stopped and the system prop- 
 erly oiled and fed. The writers' cousin, Dr. Calvin Cutter, 
 whose Physiologies are so well known to three generations, 
 after his first "stroke," pluckily prognosticated the second 
 and third and went about his affairs ; the "strokes" followed 
 in due time, Dr. Cutter surviving only a few days the last ; 
 this was nearly forty years ago ; better medical work is now 
 done, and it is a pity the present knowledge could not have 
 existed then. 
 
 URIC ACID : MEMORANDUM 
 
 ''The Chemistry, Physiology and Pathology of Uric Acid 
 and the important Purin Bodies with a discussion of the 
 Metabolism in Gout." By Francis McCrudden, of the Har- 
 vard Physiological Laboratory. This work is based on the 
 statements of over seven hundred authors about more than 
 two hundred and seventy subjects. We have treated herein 
 (pages 70, 71, 72) to some extent the relations of uric acid 
 and beef; the findings of McCrudden are directly opposed 
 to those of Haig. This book, while not covering all of this 
 subject, should be in the library of every medical man who 
 desires to co-ordinate the knowledge obtained by chemistry, 
 morphology and practical medicine. 
 
 SUMMER FEEDING 
 
 We wish to gently protest against the annual sententious 
 animadversions as to beef in summer ; the unusual abstrac- 
 tion of salts by excessive sweating and the depression 
 caused bv the action of heat on the nerve centers must be 
 
37° SUMMER FEEDING EPILOGUE 
 
 considered; many people think it wise to push ice cream 
 (its sugar is a heat producer) and complex salads; these 
 combinations are speedily turned to swill and do not make 
 nerve force. The man or child who keeps his alimentary 
 tract sweet and feeds his nerve centers with roasted or broiled 
 animal foods and a moderate vegetable dietary, with care- 
 ful discrimination as to the fruits he eats, will have little 
 chance to suffer the usual summer upsets. 
 
 EPILOGUE 
 
 This labor of love and vexation is temporarily ended ; of 
 love as it is vital to our life work as physicians and men ; of 
 vexation, as it is so greatly condensed by the instructions of 
 the publisher, that the fruitage is hardly more than a hand- 
 book or primer; further, the illustrations by microphotog- 
 raphy and drawings, the former with powers ranging to the 
 i /75th inch objective, relating to the biology, pathology and 
 therapeutics of food, have been eliminated and rest securely 
 in the vaults of a safe deposit company till they are wanted. 
 In condensing the text, specific references to the liver, spleen, 
 kidneys and lungs, under each food, have been cut out; 
 suffice it to say that the closing chapters contain sufficient 
 matter relating to such organs for the time being; in fact, 
 a thousand pages would not suffice for the full elaboration 
 of this subject. 
 
BIBLIOGRAPHY: PARTIAL. 
 
 Department of Agriculture, Washington, D. G, and State 
 Agricultural Experiment Stations. Reports. 
 
 Thomas Cogan, Schoolmaster at Manchester. Haven of Health, 
 1589, said to be the first English work on food published. 
 
 Griffith and Henfrey. Micrographic Dictionary. London, 1883. 
 John Van Voorst, Paternoster Row. 
 
 Samuel William Johnson. How Crops Grow; many editions. 
 Orange Judd Company, New York. 
 
 James H. Salisbury, M.D., LL.D. The Relation of Alimentation 
 and Disease. J. H. Vaill & Co., 1888, New York. 
 
 Funk & Wagnalls' Standard Dictionary. New York. 
 
 W. Golden Mortimer, M.D. Peru : History of Coca. New York, 
 J. H. Vaill & Co., 1901. 
 
 American Book Company, New York. Twentieth Century Book 
 on Hygiene. 
 
 J. Leonard Corning, M.D., Brain Exhaustion. D. Appleton & 
 Co., New York. 
 
 J. Leonard Corning, M.D., Brain Rest. G. P. Putnam's Sons, 
 New York. 
 
 Ephraim Cutter, M.D., LL.D.* 
 
 Feeding against the Appetite. Medical Register, Philadelphia, 
 Pa., April 2d and 9th, 1887. 
 
 Food as an ^Esthetic, Chemic, Physiologic, Pathologic and Thera- 
 peutic. Am. Journal of Dental Science, January and February, 
 1880. 
 
 The Therapeutical Drinking of Hot Water: its Origin and Use. 
 Am. Med. Weekly, January 8th, 1883; Druggists' Circular, Au- 
 gust, 1883; London Lancet, September 15th, 1883; Journal 
 d'Hygiene, October 25th, 1883 ; Therapeutic Gazette, Scientific 
 American, Constitutionnelle, and the medical and secular press 
 of Paris. 
 
 Medical Food Ethics Now and to Come. Secretary's Address, 
 Section Physiology and Dietetics, Am. Med. Ass'n., 1892. The 
 Journal of Assoc, 1893. 
 
 *Of over 500 titles of communications, a limited number is here noted. 
 
 371 
 
37 2 bibliography: partial 
 
 Food, Nervousness, and Divorce. Therapeutic Gazette, August, 
 1880. 
 
 Food as a Medicine in Uterine Fibroids. American Journal of 
 Obstetrics, October, 1877. 
 
 Food and Uterine Fibroids. International Med. Congress, Berlin, 
 1890. 
 
 Diet in Cancer. Albany Med. Annals, July-August, 1887. 
 
 Treatment of Consumption by Animal Food. Boston Journal of 
 Chemistry, January, 1876. 
 
 Treatment of Consumption. Trans? ctions Am. Med. Assn., 1880, 
 pp. 76. Seventy cases reported. 
 
 Food and Tubercle. International Med. Congress, Berlin, 1890. 
 
 Food as a Medicine in Typhoid Fever and in Laryngeal Growths. 
 Middlesex E. Dis. Med. Society, Massachusetts, May, 1877. 
 
 Food in Nervous Affections. Journal of Am. Med. Association, 
 1888. 
 
 •Food in Motherhood. Book. D. Stott, 370 Oxford street, Lon- 
 don, January, 1890. Out of print. 
 
 Heafrt Disease and Feeding. Open letter to W. T. Gardner, M.D., 
 LL.D., Glasgow. Albany Medical Annals, September, 1888. 
 
 Feeding of Nursing Children. Virginia Med. Monthly, August, 
 1880. 
 
 Food in Agalaxia. American Journal of Obstetrics, New York, 
 April, 1878. 
 
 Candy. Boston Journal of Chemistry, April, 1876. 
 
 Teeth and Flour. American Journal of Dental Science, Novem- 
 ber, 1878. 
 
 Is Flour our Proper Food? Trans. New Hampshire State Med. 
 Society, 1875. 
 
 Does the Use of Flour Promote the Decay of Teeth? Boston 
 Journal of Chemistry, December, 1874. 
 
 Does the Use of Flour Promote Affections of the Nervous Sys- 
 tem? Boston Journal of Chemistry, February, 1875. 
 
 Asthenic Disease and Flour. Boston Journal of Chemistry, April, 
 
 1873. 
 
 Whole Wheat Cleaned. Popular Science News, Boston, Janu- 
 ary-February, 1888; S. Sc, London, June, 1888. 
 
 Butter. Michigan Med. News, June 25th, 1881. 
 
 Highly Important and Extensively Advertised Cereal Foods under 
 
 the Microscope. Twenty-eight cuts. Am. Med. Weekly, January. 
 7th, 1882, edition 260.000 ; Scientific American ; also newspapers. 
 
BIBLIOGRAPHY : PARTIAL 373 
 
 The Relation of Medicine and Music. Circular of Information, 
 
 U. S. Bureau of Education, Washington, D. C, 1886. 
 The Relation of Medicine and Music. Read to Society of Sc, 
 
 Letters, and Art, London, November, 1890. Published 1891. 
 
 Gold Medal Prize Essay. 
 Report en Flour and Decayed Teeth. Mass. State Board of Health, 
 
 1875. 
 
 Ephraim Cutter, M.D., and John A. Cutter, M.D., jointly. 
 
 Fatty and Fibroid Degenerations. Journal American Medical 
 Association, vol. xviii, p. 659. 
 
 Feeding in the Wasting Diseases. Report to Committee on Dietet- 
 ics of American Medical Association, 1890; Journal American 
 Medical Association, July 20, 1890, etc. 
 
 Diet in Tumor and Cancer. Medical Bulletin, August and Sep- 
 tember, 1891, Philadelphia. 
 
 Fatty Ills and Their Masquerades. Book, 1898. 
 
 Serious Cases. Medical Bulletin, July, 1896. 
 
 On Galvanism : Food Primer ; Food Causation of Cataract ; Dia- 
 betes and Locomotor Ataxia. Joint lecture, Medicc-Chirurgical 
 College. Medical Bulletin, May, 1900. 
 
 John A. Cutter, M.D. 
 
 Answer to Food versus Bacilli in Consumption. Virginia Medical 
 Monthly, December, 1888. 
 
 Enemata of Whites of Eggs. Journal American Medical Associa- 
 tion, vol. xxv., p. 147. 
 
 Food for Diabetics. Journal American Medical Association, vol. 
 xxviii., p. 1041. 
 
 Treatment of Diabetes. Journal American Medical Association, 
 vol. xxix., p. 494. 
 
 Tuberculosis and Vinegar. Journal American Medical Associa- 
 tion, vol. xxx., p. 321. 
 
 Editorials and original articles on hygiene and the management of 
 chronic ills. Dietetic and Hygienic Gazette, 1897-98-99. 
 
INDEX 
 
 A 
 Achard, 354. 
 
 Acute diseases, Food in, 341. 
 Aegineta, Paulus, 187. 
 Aged, The care of, 363. 
 Air, 3. 
 
 Albany Medical College, 1. 
 Albumenoids, 338, 339, 340. 
 Albuminuria, etc., 94, 103, 163, 
 
 347, 364. 
 Alcohol, 126, 300. 
 
 and tuberculosis, 315. 
 
 daily food, 307. 
 
 plant. See Saccharomy- 
 
 cetes. 
 sole food, 318. 
 Aldehydes, 125. 
 Algae, 214. 
 Almond, 337. 
 
 American Book Company, 371. 
 Medicine, 143. 
 Pomological Society, 
 
 263. 
 troops, 63. 
 Amyloid and protein groups, 
 
 336. 
 Anatomy of melancholy, 290. 
 Andover Theological Seminary, 
 
 54- 
 Angina pectoris, 20, 352. 
 Anguish, 292. 
 
 Apoplexy, 363. 
 
 Arctic and Antarctic, 63. 
 
 Arterio-sclerosis, 331, 364, 365. 
 
 B 
 
 Bacilli, bacteria, infusoria. See 
 Water, Wheat, Alcohol, 
 Fermentation, Food 
 in chronic disease. 
 Baked beans, 201. 
 Baker, W. R., 34- 
 Baking powders, 134. 
 Banana, 284. 
 Barbecues, 64. 
 Barley, 149. 
 Beach, 337. 
 
 Beacon Hill Reservoir, 37. 
 Beans, baked, 201. 
 Lima, 205. 
 String, 209. 
 Beef, 56. 
 
 and uric acid, 70. 
 broiled chopped, 80, 344. 
 cooking, 78. 
 extracts, 72. 
 
 abnormal fibre, Morphol- 
 ogy of, 72. 
 steak dinners, 64. 
 tongue, 84. 
 Beets, 253. 
 
 *A full index, direct and cross, would take up many pages; the text 
 of each food herein corsidered opens with general and historical consider- 
 ations which are followed by systematic sub-divisions, so that the reader 
 may easily find the chemistry, physiology, morphology, disease relations, 
 etc. Under fish, is a general consideration of the subiect and a specific 
 consideration of scale and shell fish. 
 
 375 
 
376 
 
 INDEX 
 
 Bergamots, 193. 
 Ben-beri, 143. 
 Bibliography, 371. 
 Biliousness, 239, 241. 
 Blindness, 163. 
 Blood, 331. 
 
 Action of alcohol on, 314. 
 
 corpuscles, 210, 211. 
 Bogberry, 337. 
 Bond, Dr., 104. 
 Boneset, Fluid extract, 365. 
 Boston Board of Health, 76. 
 brown bread, 152. 
 University, 1. 
 Water Board, 35. 
 Bovril, 72, 284, 343- 
 Bowels, Sore, 179. 
 Bracomet, 279. 
 Brain, 332. 
 
 and alcohol, 319. 
 
 exhaustion, 367. 
 
 disturbances, 201, 204. 
 
 rest, 368. 
 
 See Head under various 
 foods. 
 Brand, 122. 
 Bread, 133- 
 Breakfast foods, 137. 
 Bric-a-brac, 6. 
 Bright's disease, 65, 90, 163, 197, 
 
 33i, 355, 357- 
 See Albuminuria. 
 Broiled chopped beef, 80, 344. 
 Brown bread, 152. 
 Buchenet, 237. 
 Burton, 177, 290. 
 
 Butter, 13. ] 
 
 Buttermilk, 15. | 
 
 Cabbage, 259. 
 
 Caesar's army, 130. 
 
 Cakes, 135, 136. 
 
 Calculi of kidneys, 22. 
 
 Canals and air, 4, 5. 
 
 Cancer, 83, 187, 360. 
 
 Cane sugar, 125, 336. 
 
 Cankers, 66. 
 
 Capsicum, 279. 
 
 Cardiation, 279. 
 
 Care of the aged, The, 363. 
 
 Carrot, 257. 
 
 Carson, Kit, 66. 
 
 Cascara sagrada, 366. 
 
 Casein, 338, 339, 34L 
 
 See Milk. 
 Cassava, 159. ; 
 
 Cataract, 163. 
 Catarrhs, 180, 321, 332. 
 Cattle, Stall fed, 14. 
 Celery, 173. 
 Cellulose, 336. 
 Celsus, 104. 
 Cereal grains, 337. 
 Cerebellum, 320. 
 
 Changes in food by cooking, 332. 
 Charities, Department of, 358. 
 Cheese, 13. 
 
 Cheney, 117. •' 
 
 Chocolate, 120. 
 Cholera, 208. 
 
 infantum, 16, 17, 343. 
 
 morbus, 282. 
 Cholesterine degeneration, 331. 
 Chronic diarrhoea, 213. 
 
 diseases, 344. 
 
INDEX 
 
 377 
 
 Cicero, 244, 259. 
 
 Citron, 193. 
 
 Coca erythroxylon, 366. 
 
 Cocoa, 120. 
 
 Coffee, 114. 
 
 pots, 40. 
 Cogan, Thomas, 57, 66, 85, 96, 
 
 99, 104, 237, 240, 242, 250, 
 
 252, 256, 257, 371. 
 Cohen, Prof. J. Solis, M.D., 163. 
 Colds, 332. 
 
 Colic, 179, 246, 272, 329, 342. 
 Columnella, Lucius J. M., 197, 
 
 201, 244, 251. 
 Colza, 337. 
 Condiments, 226. 
 Constipation, 68, 170, 179, 266. 
 Conversion, Mutual, 310. 
 Cooke, Prof. J. P., 53. 
 Cooking, 78, 332. 
 Corn, 152. 
 Corned beef, 81. 
 
 Corning, Dr. J. Leonard, 367,371. 
 Coues, Dr., 144. 
 Coughs, 220. 
 Cramps, 329. 
 
 See Colic. 
 Cranberry. 269. 
 Cress, 244. 
 Cucumber, 272. 
 
 pickles, 275. 
 Curds of milk, 12. 
 Cutter, Benjamin, A.M., M.D., 
 
 Hi, 45- 
 Cutter, Benjamin L., 40. 
 Cutter, Calvin, A.M., M.D., 369. 
 Cuzner, Dr. A. T., 159. 
 Cystin, 94. 
 
 See Rheumatism. 
 
 D 
 
 Dandelion, 240. 
 
 Fluid extract, 365. 
 
 Darlington, Dr. Thomas, 29, 7$. 
 
 Darwin, Charles, 197. 
 
 Dates, 161. 
 
 David, King, 201. 
 
 Degeneration. See Fatty, fibroid 
 and nerve. 
 
 Delirium tremens, 279. 
 
 Dextrin, 336. 
 
 Diarrhoea, 67, 204, 216, 217, 218, 
 220, 246, 266, 273. 
 
 Digestion, 298. 
 
 Digitalis, 366. 
 
 Dioscorides, 253, 255. 
 
 Disagreeable habits, 295. 
 
 Disease, Real prevention of, 358. 
 
 Diseases. See Acute and chronic, 
 and surgical affec- 
 tions and special 
 references in in- 
 dex. 
 
 Dispensatory, National, 366. 
 
 Dreams, 179. 
 
 Dried beef, 83. 
 
 Drunkards, 278. 
 
 Dunglison, Robley, 212. 
 
 Dysentery, 155. 
 
 Dyspnoea, 343. 
 
 Ebriety, 328. 
 
 Edinburgh Pharmacopoeia, 258. 
 
 Eggs, 93. 
 
 Whites of, 343, 344, 365. 
 Einheif, 147. 
 
378 
 
 INDEX 
 
 Einhoff, 149. 
 Elephantiasis, 143, 163. 
 Elixir Mariani, 367. 
 Embolism, 368. 
 
 Emerson, Ralph Waldo, 169. 
 Emetic, 341, 342. 
 Enlarged heart, 353. 
 Epilepsy, 170, 355. 
 Epileptics, 205. 
 Epilogue, 370. 
 Ergot poisoning, 163. 
 Erysipelas, 318. 
 Esquimaux dogs, 48. 
 Eye diseases, 91. 
 
 Fats, 337- 
 
 Fatty degeneration, 88, 90, ioo, 
 
 122, 174, 311, 313, 331, 34i, 
 
 368. 
 
 ills, 170. 
 Fehling's test, 333. 
 Fermentation, 306, 329. 
 Fermenting food, 342. 
 Fernelius, 242. 
 Fevers, 66. 
 Fibrin, 338, 339- 
 Fibroid degenerations, 170, 312, 
 
 330, 331, 362, 363. 
 Fibroids, 332, 360, 361. 
 Fish, 104. 
 
 in river water, 27. 
 Flatulence, 252, 260. 
 Flax, 337. 
 
 Flour, Common, 135. 
 Food and cooking, 332. 
 
 Divisions of, 1, 2, 3. 
 
 first taken, 3. 
 
 in acute diseases, 341. 
 
 in chronic diseases, 344. 
 
 in surgical affections, 360. 
 
 Foods, Breakfast, 137. 
 
 Infants', 137. 
 
 Spiritual and mental, 285. 
 
 Vegetable kingdom, table 
 analyses, 124. 
 French Academy of Medicine, 
 
 67. 
 Frogs, 27. 
 Fruit sugar, 337. 
 Fungi, 6, 213. 
 
 Galen, 86, 95, 187, 237, 238, 255, 
 
 256, 257, 258, 260. 
 Gall stones, 20, 350. 
 Galvanism of fibroids, 362. 
 Ganglionic nerve centers, 311. 
 Gangrene, 149. 
 Garlic, 223. 
 
 Georgia State Med. Assoc, 360. 
 Germ life and ice, 49. 
 Gliadin, 339. 
 Glucose group, 125. 
 Gluten, 341. 
 Gout, 20. 
 
 Gramophones, 294. 
 Grape, 263. 
 
 fruit, 193. 
 
 sugar, 336. 
 Green pea, 197. 
 Griffith and Henfrey, 371. 
 Gum, 336, 341, 360. 
 
 H 
 
 Haig, 70, 71, 369. 
 
 Halle, 20. 
 
 Hamburg steak, 81. 
 
 Hamlin, Cyrus, D.D., LL.D., 165. 
 
 Hardtack, 136. 
 
INDEX 
 
 379 
 
 Harris, 250. 
 
 Harvard Medical Laboratory, 71. 
 Physiological Labora- 
 tory, 369. 
 University, i, iii, 33, 53. 
 Hasselquist, Frederick, 231. 
 Head, 332. 
 
 See paragraphs under va- 
 rious foods. 
 Health Boards, 28, 359. 
 Heart and circulation, 292. 
 
 Coca for, 367. 
 
 Enlarged, 352, 353. 
 
 See Palpitation. 
 
 Weak, 354. 
 Hemorrhages, 279. 
 Hemp, 337. 
 Hickory, 337. 
 Highlanders, 177, 178. 
 Hindoos, 2. 
 Hippocrates, 187. 
 History of the American Revo- 
 lution, 155. 
 Hodge, Thomas, Co., 43. 
 Hoffmann's anodyne, 184. 
 Holden, Dr. Austin, 194. 
 Holmes, Oliver Wendell, 227, 
 
 228, 229, 359- 
 Hominy, 152. 
 Horseradish, 226. 
 Hot water, 50, 342, 345, 365. 
 How crops grow, 124, 336. 
 Humidity, 7, 8. 
 Hydrogen dioxide, 15. 
 
 Ice, 48. 
 Inebriety, 328. 
 Infants' foods, 137. 
 Insane asylums, 108. 
 
 Insanity, 311, 319. 
 Insomnia, 239. 
 Intermittent fever, 278. 
 Intestinal parasites, 55. 
 Intestines, 323, 324, 330, 331, 362, 
 
 363. 
 Inulin, 346. 
 Iowa College, 1. 
 Irish moss, 212. 
 Iron, Pyrophosphate of, 366. 
 
 Jersey lightning, 172. 
 
 Johnson, S. W., 124, 336, 371. 
 
 Jordan, Dr., 76. 
 
 Journal de Pharmacie, 270. 
 
 Judeus, Isaac, 66. 
 
 Juvenal, 222. 
 
 K 
 
 Keller, Helen, 90. 
 Kidneys, 370. 
 
 Calculi of, 22. 
 See Bright's disease, 
 Fatty and Fibroid 
 degenerations and 
 Albuminuria. 
 Koppe, Dr., 21. 
 Kosher beef, 75. 
 
 Lactucarium, 237. 
 
 Lactucin, 237. 
 
 Lamb, 86. 
 
 Lead pipes for hydrant waters, 
 
 39- 
 Leeks, 223. 
 Lehmann, 339. 
 
38o 
 
 INDEX 
 
 Leibrich, 338. 
 
 Lemon, 193. 
 
 Leprie, 66. 
 
 Leprosy, 105, 143, 146. 
 
 Lettuce, 237. 
 
 Liebig, 340. 
 
 Life, 340. 
 
 Lightfoot, Dr. Geo. R, 350. 
 
 Liguin, 336. 
 
 Lima bean, 205. 
 
 Limes, 193, 196. 
 
 Limprecht, 336. 
 
 Linnaeus, 242, 244. 
 
 Liver, 330, 331, 364, 365, 370. 
 
 Liverpool Sponge Museum, 35. 
 
 Locke, John, 303. 
 
 Locomotor ataxia, 181, 204, 246, 
 
 310, 319, 347, 348, 349- 
 Longfellow, 300. 
 Lorenzo, Dr. Frank A., 223. 
 Lucian, 222. 
 Ludwig, 238. 
 Lumes, 193. 
 Lungs, 370. 
 
 See Tuberculosis. 
 
 M 
 
 McCrudden, Francis H., 369. 
 Malaria, 37. 
 Malignant tissue, 330. 
 Mariani, Angelo, 367. 
 Mathias, 255. 
 Mayn, John, 177. 
 Medical Congress, Ninth Inter- 
 national, 360. 
 Tenth International, 48, 
 
 67. 
 Medicine, Future of, 358. 
 Melancholia, 295. 
 
 Melon, Musk, 251. 
 Water, 249. 
 Memory, 292, 297. 
 Mental kingdom foods, 285. 
 Mercury bin-iodide, 347. 
 Mesotan, 347. 
 Milk, 9, 58. 
 
 and cholera infantum, 16. 
 
 and grown-ups, 16. 
 
 and tuberculosis, 14. 
 
 constituents, 9, 11. 
 
 Conventional lack of, for 
 babes, 10. * 
 
 Curds of, 12. 
 
 Digestion of, 12. 
 
 ethics, 13. 
 
 Good and fresh, 9. 
 
 in tea and coffee, 16. 
 
 quantity versus quality, 15. 
 
 Skim, 14. 
 
 sterilization, 15. 
 Molasses, 128. 
 Mongery, Dr., 248. 
 Morphology, Abnormal beef fi- 
 ber, 72. 
 of good cooking, 
 
 334. 
 See references un- 
 der Foods. 
 Mortimer, Dr. W. Golden, 366, 
 
 3$7, 368, 371. 
 Mountaineering, 297. 
 Mucidin, 339. 
 Mushes, 134. 
 Mushrooms, 5. 
 Musics, 285. 
 Musk melon, 251. 
 Must, 268. 
 Mustard, 231. 
 Mutton, 86. 
 
INDEX 
 
 38l 
 
 N 
 
 Nansen, 63. 
 Napoleon, 293, 297. 
 Needham Dam, 34. 
 Nerve center disturbances, 204. 
 degenerations, 330, 350, 
 
 35i, 363, 365- 
 
 diseases, 149. 
 
 tissues, 320. 
 Nervous system, 330. 
 Neuralgia, 279. 
 New Century Primer of Hygiene, 
 
 147. 
 New Jersey State Medical So- 
 ciety, 167. 
 New York Boys' Asylum, 67. 
 
 Deaf and Dumb In- 
 stitute, 87. 
 Croton Dam, 36. 
 Newton, Sir Isaac, 303. 
 Noises, 295. 
 Norton, Prof. J. P., 179. 
 
 Rear - Admiral Charles 
 Stuart, 43. 
 Nuclein, 250. 
 Nunn, Dr. R. J., 64, 360. 
 Nursing, Substitution for, 15. 
 
 O 
 Oat, 177. 
 
 Obesity, 88, 100, 170, 353, 354. 
 
 Oils, 337, 34i. 
 
 Okra, 244. 
 
 Old age, 296. 
 
 Oleomargarine, 13. 
 
 Onions, 219. 
 
 Orange, 193, 196. 
 
 Ovid, 104. 
 
 Oxalate of lime, 70. 
 
 Ox-tail, 84. 
 
 Palpitation of heart, 179, 204, 
 
 206, 296. 
 Panics, 292, 297. 
 Paracelsus, 300. 
 Paresis, 319. 
 Parr, 174, 240, 242, 252, 253, 256, 
 
 260, 281. 
 Parsley, 242. 
 Parsnip, 255. 
 Patella, Fractured, 342. 
 Pay en, 117. 
 Peach, 181. 
 Peanut, 337. 
 Pearson, 187. 
 Pelletier, 256, 277. 
 Pepper, Black, 276. 
 
 Cayenne, 279. 
 Red, 279. 
 Peru : History of Coca, 366. 
 Peyer, 117. 
 
 Pharyngitis sicca, 332. 
 Phillips Academy, 54. 
 Phonographs, 294. 
 Phosphorized fats, 337. 
 Phyto-chemistry, 340. 
 Pickles, 275. 
 Pies, 136. 
 Pineapple, 284. 
 Pleurisy, 357. 
 Pliny, 149, 181, 186, 193, 201, 229, 
 
 237, 242, 251, 253, 255, 257, 
 
 279, 281. 
 Plum, 189. 
 Pneumonia, 7, 343. 
 Pneumonitis, Typhoid, 107. 
 Poet Martial, 237. 
 Poisoning by peas, 198. 
 Polarized light, 333. 
 Polyclinic, London, 105. 
 
382 
 
 INDEX 
 
 Pork, 95. 
 
 Porterhouse steak, 79. 
 
 Post, New York Evening, 358. 
 
 Potassium iodide, 347. 
 
 Potato, 137. 
 
 Prescription, Oldest, 167. 
 
 Preventive medicine, 358, 360. 
 
 Prohibitory laws, 329. 
 
 Prostate gland, 332. 
 
 Protagon, 338. 
 
 Protein group, 336, 338, 339. 
 
 Prousb, 149. 
 
 Prune, 189. 
 
 Prussic acid, 159, 182. 
 
 Ptomaine poisoning, 103. 
 
 Pumpernickel bread, 148. 
 
 Quarriane, 66. 
 
 Q 
 
 R 
 
 Radish, 229. 
 
 Raspberry, 281. 
 
 Reindeers, 48. 
 
 Reinsch, Prof. Paulus F., 32, 33, 
 
 35, 37, 38, 161, 213. 
 Religionists and food, 207. 
 Remsen, Prof., 35. 
 Reptiles in river water, 27. 
 Rheumatism, 20, 70, 72, 95, 108, 
 
 194, 195, 342, 347, 348, 356, 
 
 363, 364. 
 Rhubarb, 283. 
 Rice, 142. 
 
 Richardson, A. D., 96. 
 Roast beef, 81. 
 Robinson, Dr. Beverley, 268. 
 Rumford, Count, 86. 
 Rye, 147. 
 
 Saccharomycetes cerevisiae, 300. 
 Saccharose, 336. 
 
 group, 125. 
 Sachs, 341. 
 Sago, 157. 
 Sake, 146. 
 Salicin, 366. 
 Salisbury, Jas. H., M.D., LL.D., 
 
 371. 
 Salt, 53. 
 
 Salts, how formed in blood, 71. 
 
 Sancyoski, Baron, 143. 
 
 Sausages, 102. 
 
 Scabies, 66. 
 
 Scarlet fever, 102, 123. 
 
 Sciatica, 70. 
 
 Scorbutic, anti, 229, 261. 
 
 Scrofula, 355. 
 
 Scurvy, 195, 220, 239, 271. 
 
 Sei-I-Kwai Journal, 143. 
 
 Selkirk, Alexander, 306. 
 
 Seo Sal, 66. 
 
 Shaddock, Capt., 193. 
 
 Shaddocks, 193. 
 
 Smithsonian Institute, 33. 
 
 Soda, Sulphate of, C. P., 366. 
 
 Sourkrout, 260, 261. 
 
 Spinach, 216. 
 
 Spinal axis, 330. 
 
 Spiritual and mental foods, 285. 
 
 Spitting cotton, 321. 
 
 Spleen, 370. 
 
 Sponge Museum, Liverpool, 35. 
 
 Squash, 245, 247. 
 
 Standard Dictionary, 371. 
 
 Stanley, 63. 
 
 Starch, 336, 341. 
 
 State Exp. Stations, 371. 
 
 Steam and air, 8. 
 
INDEX 
 
 383 
 
 Stellurine, 70. 
 
 Stern & Co., 75. 
 
 Sterne, 320. 
 
 Stomach, Alcoholic relations of, 
 
 3". 
 
 See Fermentation. 
 Stone of bladder, 154. 
 Strawberry, 281. 
 Strictured intestines, 330, 362, 
 
 363. 
 String beans, 209. 
 Strychnine, 366. 
 Sugar, Brown, 128. 
 
 cane, 125. 
 
 Common white, 128. 
 
 in conversion, 336. 
 
 Kinds, 125. 
 Suicide, 295, 296. 
 Summer squash, 247. 
 Sunflower, 337. 
 
 Surgical affections, Food in, 360. 
 Swine plague, 101. 
 
 pox, 102. 
 Sympathetic nerves, 296. 
 
 Tabasco sauce, 380. 
 
 Tahoe, Lake, 31. 
 
 Tanner, Dr., 53. 
 
 Tapeworm, 58, 67, 102, no, 113, 
 
 248. 
 Tapioca, 159. 
 Tappuah, 193. 
 Tea, 118. 
 
 Thallophytes, 213. 
 The Mariani, 367. 
 Thomas, Dr. T. Gaillard, 361. 
 Toper's nose, 313, 327. 
 Topler, 337. 
 
 Treating, 327. 
 Tripe, 83. 
 
 Triple phosphates, 70. 
 Trout in river water, 27. 
 Tubercular lesion (?), 349. 
 Tuberculosis, 14, 15, 67, 96, 97, 
 101, 105, 315, 330, 346, 352, 
 
 357- 
 Turnip, 251. 
 Typhoid conditions, 318. 
 
 fever, 29, 54, 108, 296. 
 
 and water, 28, 29, 30. 
 
 pneumonitis, 107. 
 Typho-malaria, 342. 
 Typhus fever, 138, 149. 
 
 U 
 
 Undertakers, National Conven- 
 tion, 55. 
 Undigested beans, 202. 
 U. S. Dept. Agric, 371. 
 University of Pennsylvania, i, iii. 
 Uric acid, 71, 369. 
 
 and beef, 70. 
 
 in blood, 71. 
 Urticaria, 101, 282. 
 Uterine fibroids. See Fibroid. 
 
 V 
 
 Veal, 85. 
 
 Vegetarians, 340. 
 
 Venesection, 343. 
 
 Vin Mariani, 367, 368. 
 
 Vinegar, 40, 41, 323, 328. 
 
 Mother of, 308. 
 Virgil, 149, 174, 177, 189, 281. 
 Vogel, 179. 
 Von Wolff, Prof. E., 124. 
 
3^4 
 
 INDEX 
 
 W 
 
 Water, 18. 
 
 a chemical substance, 52. 
 Animal and vegetable 
 
 life in, 32. 
 Artesian, 25. 
 Boiling, 52. 
 Chemically pure, 18. 
 Cochituate, 32, 33. 
 Cold, 44. 
 Color of, 31. 
 Combinations of, not fit 
 
 to drink, 18. 
 Croton, 32. 
 
 Distilled, 18, 19, 20, 21. 
 Drink, fit in deserts, 24. 
 Formless, pure, 18. 
 Horn Pond, litigation, 36. 
 Hot, 50. 
 Hydrant, 38. 
 Ice, 45, 47. 
 
 Kinds, fit to drink, 18. 
 Long Pond, 32. 
 Lukewarm, 50. 
 
 Water Melon, 249. 
 
 Mystic, 32. 
 
 Pond or lake, 21, 31. 
 
 Pool, ditch and marsh, 
 23, 24. 
 
 Purifying process, 41. 
 
 Ship, 40. 
 
 Sky blue, 31. 
 
 Snow, 49. 
 
 Spring, 25, 26. 
 
 River, 27, 28, 29, 30. 
 
 Well, 21, 22, 23. 
 
 Worms in, 43. 
 Watson, Prof. Sereno, 33. 
 Wheat, 129. 
 Wine, 269. 
 
 Wood, Prof. E. A., 10. 
 Wood, Dr. G. B., 152. 
 Wood and Bache, 122, 181, 258, 
 
 277, 281. 
 Worcestershire sauce, Hol- 
 
 brook's, 278. 
 Workensky, 122. 
 Worms, 27, 43. 
 Worrall, Dr., 161, 163, 164. 
 
•HY 6 1907 
 
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 V 
 
LIBRARY OF CONGRESS 
 
 
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