The Magnolia gazette. [volume] (Magnolia, Miss.) 1872-current, 1883-01-25


1t may not be very .unfavorable to
health to use pickles in warm weather,
possibly, II common sense is exercised
in their selection, and vet the acid in its
natural form may be preferable. Pick
les are made of the ripe cucumber,
g sweet pickles of the beet and Of
various other articles. all ripe. But
when the crudest fruits, vegeta-
bles. ctr. 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 cucumlers not more than one tenth
developed, in their most acrid state,
and at time when they no more re
scmble the real, natural article than the
potato does the peach. Indeed TO
Judge of this, compare the ripe and de-
licious 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
action OF tie vinegar etc, can produce
any improvement, any chemical change
resembling that of the ripeuing process,
Again, the methods Of giving a spo-
cal grernne { pickles, 10 meet fool
ish whm and demand OF consumers, is
deci ly obiee ionabe. Til color is
secured either by adding, in some ca es,
n little verdigris, acetate Of copper, or
by preparing pickles in copper vessels,
by which the same poison is produced
Ali 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 u
cheap rate.
In addition 10 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 met hods Of pickle-making are sure
TO render these PRODUCTS almost wholly
I indigestible and worihle s--if the arti-
cles are unripe m reespeciallv. re Either
the salt or the vinegar use VIII so hard
/ en- these articles as TO place them almos
| or quite beyond the action of the di-
gestive jul es.
/ An able author says "Pi, kles are
/ exceedingly unwholesome rs articles OF
food and 0 ten cause acute dyspepsia.
| Young lad es addicted to their free use
may be assured that they must ceIta MY
4 part with their fayortc dainty or bid
/ iarewe to good digestion. Cucumbers
preserved with salt and vinegar are
ueXt 10 impossible OF gestion.
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 I'm ayorable to good d'gc ton
and good health. The natural effect oi
these pickle stimulants is TO increase tho
appetite, which is always Unsafe I'M
less needed, or is caused by 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
4 ut least, alter the reaction oc
| ours. the stomach first be no
| goaded to an unnatural extent, and
then demanding st in consequence o.
the unusual labor. Pickles are moi
need d, though natural acid, taken in
a natural way, may often prove ad
vantageous, especially in the spring. =
Dr. Hannyoyd. IN CITY aiad Country.