Vermont telegraph. [volume] (Brandon [Vt.]) 1828-1843, 1843-08-23

matter in q simple and true ligntt ano
clearly teaches US that. whatever may be
the situation and circumstances and cIet OF
man. cooking, or the artificial preparation
Of his food by fire or otherwise, IS always
10 be considered as real and actual evil
except in so far as il is rendered indis2ens-
ably necessary 10 his physiological ln'er-
ests, by the character of The substances on
which he is compelled 10 suoslst anu
when thus rendered Necessary, it should al
ways be governed by the laws OF constllu-
ton and relation established in his nature I;
or ir other words, the preparations should al
ways be made las far as possible) consist
ent with his organization and with his
physiological properties and powers.
If man were TO subsist wholly on ali
menlary substances in their natural state,
or without any artificial preparation by
cooking, then he would be obliged to use
his teeth freely ia maslicating his food,
and BY so doing, not only preserve his
teeth from decay, and keep them in sound
health, but at the same time, and by the
same means, he would thoroughly mix his
food with the solvent fluid OF his mouth,
and thus prepare il. both for swallowing
and for the action Of thestomach; and by
the same means also, he would be made TO
swallow his food slowly, as the welfare Of
the stomach and the whole system requires
he should.s
Again, il man were tC subsist wholly
on uncooked food, he would never suffer
from the improper temperature OF his nli-
ment. Hot substances taken into the mouth
serve more directly and powerfully TO des-
troy the teeth, than any other cause which
acts Immediately upon them; and hot food
and drink, received into the stomach, al.
ways, in some degree, debilitate that or
gan. and through il, every other organ and
portion Of the whole system diminishing,
as an ultimate result the vital power of
every part, imparing every function, and
increasing the susceptibility Of the whole
body to the action Of disturbing causes, and
predisposing it to disease of every form.
Moreover, the use Of hot food and drink,
always and inevitably diminishes gustalo-
nv power and enjoyment. On this point
the most egregious error Of opinion pre-
walls, wherever FIRE is employed in the
preparation of human aliment. 1t is uni
versally believed that high temperature
Of food gives it higher relish, but the
contrary is true. Heat acts on the gusta-
tory nerve, like other stimulants, always
diminishing the power Of that organ 10
perceive and appreciate the delicate quail
tiles of alimentary substances, and hence,
they who never receive any thing into the
mouth warmer than the blood, always
other things being equal-have the incest
gustatory perception, end the richest and
most varied gustaiory enjoyment of their
food. This every one may demonstrate
for himself by lair experiment of three
months entire abstinence from hot food
and drink and other hot substances. BY
general abstinence from those .hiugs also,
diseases Of the throat, lungs, and indeed,
Of every part of the body. would be far
less numerous and frequent than al present
Ia short. many and great benefits would
result, without the sacrifice Of single
good, or real comfort, or the production Of
a single evil, from the total and universal
abandonment Of hot food and drinks: and
however complicated and pernicious the
artificial preparations may be 10 other re-
spects, there certainly is no necessity for
its being received into the mouth and swal-
lowed when it is hot, or even warm.
Again, If man were to subsist entirely
on food in natural stale, he would never
suffer ffom concentrated aliment We
have seen that every substance in nature
suitable for the food of man, consists Of
both nutritious and innutrilious matter
varying 10 proportions in different sub
stances from three or four per cent of nu-
tritious matter, up TO ninety, orpinelv-four
per cent. But nature, wiihoutsthe aid OF
human art, PRODUCES nothing for the ali
mentary use Of man. which is purely a
concentrated nutrient principle. And the
human body, as we have seen, is organi-
zed and endowed with precise and deter
inmate reference TO. this state Of things I;
and hence. as we have seen, due pro-
portion Of nutritious matter in our food, is
as important TO health, as nutritious matter
is. : Human beings may subsist from
childhood to old age, on a simple diet o!
potatoes and pure. water, exclusively, and
enjoy good and uninterrupted health. and
possess great muscular power and ability
10 endure prosracted hligue and expose
ure. But il the purely nutrient matter be
separated out, by artificial means, and hu-
man beings be fed exclusively on this con-
centrated form Of aliment and pure wafer,
they will soon perish. = not because this
matter contains no azote or nitrogen, nor
because man necessarily requires a variety
OF aliment1y substances, but simply aud
exclusively because the anatomical con-
siraction and physiological powers oflhe
alimentary organs Of the human body,
are consututionally adapted to food which
consists Of both nutritious and innutriIious
matter.
Again, If man subsisted wholly on un-
cooked food, he would not only be pre-.
served from improper concentrations. but