Smyrna times., 1886-02-03
CLAY EATING

In many countries certain clays have
been used from time immemorial as Il
food product. Clays are essentially
formed of SILICA, alumnia and water in
variable proportions, colored by metallic
oxides, and presenting themselves in
amorphous masses which are smooth and
unctuous to the touch, and upon which
the friction of the nail leaves a shining
trace, as upon soap. They adhere to
the tongue, and form with water Iine
pliable paste that may be given all sorts
of forms. Some samples of edible
earth consist, as in the case of tripol, of
microscopic fossilized shells and innu-
merable fresh water infusoria.
How man came to have recourse to
such food we do not know, but the same
circumstances have led to like results in
countries that are very remote from each
other. 1.-THE practice of eating consid-
erable quantities of clay" says the
learned naturalist Guibourt, "as a
necessary supplement to too insufficient
a nourishment is almost universally diff
fused among the savage people Of Africa,
America and Asia The OttOmacs, q
people of South America, regularly con-
snme from a pound to pound and
half of clay per day, which satisfies their
hunger without injuring their health.
Among the Indians on the banks of
the Amazon, clay forms q part of the
fare, even when other food is abundant.
Edible earth is sold in the markets of
Bolivia, and a kind which has an agree
able OdOr is much esteemed among the
Peruvians. According to travellers, the
negroes of Jamaica have recourse to
clay only when there is a dearth of other
food, but they eat it without repug-
nance. On the contrary, the negroes of
Guinea, transported to America, seek an
earth analogous to that which they have
been accustomed to, and, not always
finding it, have recourse to pipe clay.
In the kingdom of Siam the women
and children are clay eaters. In Java,
says Labilardiere, they make a sort OF
q cake out of ferruginous clay, which
they eat when they wish to become lean,
and which the women use during preg.
nancy. 1t is an object of commerce il
AMMAN and Tonkin.
1t is question here, then, of wide
spread habit thar we find in all ATTITUDES
from the equator to the polar regions
Guinea, New Caledonia, Siberia and
Terra del Fuego and one that has beer
! preserved among some Ct the descend.
ants of the Portuguese navigatOrs
"There are still women in Portugal,
says Guibourt. "who delight to ca. the
red Boucaros clay from which the alcav
Ozzas are made; and he adds:
do not think that so widespread
custom has the effect of momentarlly
appeasing hunger, without result ser
viceable to nutrition. 1t is probable, OF
the contrary, that the instinct Of preser
vation has made known to these misera
bic peoples species of clays that contain
a certain quantity of organic matte
derived from vegetable detritus, ant
that this material contributes to sustain
them i'll those months of the year during
which more efficient food fails them. 8"
This reasoning appears very plausible
and if he more moderate use of edibl
earth has been preserved during years O
abundance, it is doubtless So as not t
lose the tradition of it, and in order +
remember n resource that may becom
valuable at given time.
The Indians of the Dutch colonies O
Java and Sumatra submit an edible cla
to peculiar preparation They reduc
it to Il paste with water, separate a
foreign matter from it, and spread it on
in thin layers, which they cut into smal
cakes and cook over q charcoal fire
Each of these little cakes, which is role
up, looks like piece of dry bark. TIL
color is sometimes that of slate an
sometimes brown. The clay is ais
sometimes formed into rudely
figures of men and animals This sill
gular food has a slightly aromatic favc
that offsets its earthly taste.