Wilmington daily commercial., 1873-09-30
CuI.ipe md t,Ivi,Izn,Ion


Even the most imperious natural appetite
comes in for it's share Of artistic culture. We
must all eat, and il we can not say with Feuer-
bach that a man il what he eats, we must allow
that what he eats has great deal to do with
making him what he is II he feeds upon blood
he is not likely to be lamb; and If he lives unon
milk and water he il not likely to be a lion
What we should eat, and hoW1Vs should prepare
1t for eating. whether by tina Ncessea of nature
or the arts Of cookery-this merely an ali.
mentery, but an aesthetic ques n Tho farm
and the kitchen, the arts that 4 > agricultural
and those that are culinary tOuos closely upon
the arts that are called beautiful > The sunshine
and the ram season and Tlpen the fruits OF the
year i'll the ovens Of the earth, and Without them
where il the bloom upon the cheek, the light in
the eye, or the music in the step and voice. The
over the fire the transformation Of elements into
food which the sunshine began.
We need to study this matter more thoroughly
and give the table it's true r5thetic dignity Ii
IL we'll that we have magazine given to this
subject directly, and that several periodicals are
devoted to the laws OF health which deal with il,
indirectly. The cook il a rising power i'm nnr
civilization, and he ought to be. His mission
ID not to pamper dainty appeiites or to stuff ex
acting stomacAs, but to provide the food that il
best for mind and body, and most adapted to .e-
cure the health and Joy of nerve aud muscle
thought, feeling, and will. good cook ~ a
loyal servant OF God and nature, and when God
and nature send the meat, we ought not to alIoty
the devil to send cooks. What Is worse forbody
and soul than dyspepsia and how much come.
from bad cooking, SaleTatus bread greaAy nas.
try and the like American abonnatioDs OF the
table have written themselves ia dark lines upon
the faces and even upon the faith OF thousands
and half poisoned whole generations of hopefui
girls and boys. Away with all the Ini.calIed
food that lies like lead upon the stomach an d
like sln upon he soul Let us have thugs to
eat and and drink that are nouriAhing, strength
enng, and plosant We hail the last philoso-
pher Who has written 80 wisely upon 'Foods. :"
Why degrade the sense of taste below it's fel-
lows. aud shut out of fellowship the yery sense
which marks social companionship and even de-
vout comnuuiOn2 II the table has ita trne a..
thetic dignity life will gain in grace and refine
ment; and why should not tho task OF providing
Tor the table DO regarded az a worthy and even
liberal art
Iu old times gentle ladies' were proud of be-
ing good cooks, while now many poor women
will work their fingers to the bone rather ma
go into the kitchen or have any thing to do with
the table except to sit at it and cat. A chanpe
for the better has begun and will 90 on Ac-
compllshed women, in one case at least, by ex-
press arrangement, are willing to meet for gen-
ial soclality, aud spread the table with the Snnd
things prepared by their own hands, So the re-
past il douDly nsthetic. from the quality of The
conversation and OF the dishes. The working
classes come in for their share Of this moven,anI
and such institutions as Boiiius Bower and the
Holly-tree Cotfee-houses, that have provided
cheap and good fare, and pleasant reading and
association, are among the most hopeful signs
OF tue times. Give, then, the taste and the ia
BILE their due and now while the rich and VAR.
GUS fruits OF the harvest comming in it il
not amiss to speak OF duly appreciating their
priceless and exquisite qualities Why make so
much ado Of taste in the concert-roOm or pic
turegalery, and ignore or disparago it in the
orchardI Why not rejoice in the grapes. the
peaches the apples, and the pears az works Of
the Divine Artist who gave Raphael and Is eth
oven tn cir inspiration, and taught Newton and
heper their wisdom l-EDIToRs EASY CHAIR IN
Hdip per's Magazine for OctOber.