Dodge City times., 1883-01-25

AUOuC f1CklcS.
It may not be very unfavorable to
health to use pickles in warm weather.
possibly, if common sense is exercised
in their selection, and yet the scid in its
natural form may be preferable. Pick
les are made of the ripe cucumber.
"sweet pickles. of the beet and of
various other articles, all ripe. But
when the crudest fruits, vegeta-
bles, etc., are employed, after certain
chemical changes have developed poi
sons, and when poisons are used in
making them, it is reasonable to infer
that much harm will certainly result
from their use. 1t is now usual to Sc
lect cucumbers not more than one tenth
developed, in their most acrid state,
and at time when they no more re-
semble the real, natural article than the
potato does the peach. Indeed. to
judge of this, compare the ripe and de-
icious peach with that not more than
One-tenth grown, in taste, and note the
sweetness of the one and the acridity,
the absence of all pleasantness, in the
other. The same must be true of the
small cucumber in the same condition,
since the matured juices and elements
cannot appear at this stage of growth.
OF course no one will suppose that the
action OF the vinegar, etc.. can produce
any improvement, any chemical change
resembling that of the ripening process.
Again. the methods of giving spe-
cial greenneSs to pickles, 10 meet fool
ish whim and demand. of consumers. is
decidedly objec. ionable. This color is
secured either by adding, in some ca les,
a little verdigris, acetate of copper, or
by preparing pickles in copper vessels.
by which the same poison is produced.
All do not know, when eating them,
that the favorite green is thus pro-
duced, while it may be that some are
reckless in the matter, choosing to be
fashionable. We may infer, certainly,
while this color is demanded, that un-
principled producers will accommodate.
and that the color will be secured at a
cheap rate.
In addition to the well-known fact
that all preserved food is made more
difficult of digestion by these preserv-
ing processes, it is as well known that
the methods of pickle-making are sure
TO render these products almost wholly
indigestible and worthle s-if the arti-
cles are ripe m re reespeciallv. Either
the salt or the vinegar used will so hard
en- these articles as to place them almos-
or quite beyond the action OF. the di-
gestive juii es.
An able author says "Pickles are
exceedingly unwholesome as articles OF
food. and often cause acute dyspepsia.
Young ladies' addicted to their free use
may be assured that they must certainly
part with their favorite dainty or bid
farewe to good digestion. Cucumbers
preserved with salt and vinegar are
next to impossible OF Digestion
And, when in addition to salt and
vinegar, ardent spirits are employed,
when the vinegar has lead in it. as is
sometimes true, the use of pickles is
st II more un avorable to good dget;on
and good health. The natural effect OF
these pickle stimulants is to increase the
appetite, which is always unsafe un-
less needed, or is caused by a real de-
mand for more food, as when there is
increased exercise, while they diminish
the power of the stomach to dispose
of the food. This certainly is true.
at least, after the reaction oc-
ours. the stomach first be NO
goaded to an unnatural extent. and
then demanding r-st in consequ nee o
the unusual labor. Pickles are not
need d, though natural acid. taken in
q natural way, may often prove adj
vantageous, especially in the spring.
Dr. Hannaford. IN City and Country.
Mr.. Irving. the English actor. de-