The morning call., 1891-02-22
SOMETHING WORTH KNOWING.
Juliet COrSOl Tells Of The Medicinal Qualities
Of Food.

The medicinal properties of some foods are
as definite as their nutritlYe, and as reliable
as those of drugs. Indeed. the pharma-
copeia includes the following so-called foods
in its list Of official drugs: Asparagus, cab
bage, carrots, dandelon, endive, garlic,
Indian corn, leeks, lettuce. mushrooms, par
ships, sweet potatoes, sorrel, sea weeds,
tomatoes, the cereals, spices. sweet herbs,
sugar, honey, mOlasses, the various berries,
the oily nuts, animal fats, eggs, oysters,
many kinds of fish, nearly all fruits and
their jellies and juices, the wines, cordials
and spirits, the condiments, and salt, esDe-
cially, without which life is insipid indeed
In their order the dietetic qualities of the
condiments will be considered and the spe-
cial action of various foods in connection
with the recipes given for preparing them.
just rs common salt is indispensable to
the health of cattle. the salts of potash pres
ent in vegetables and fruits are important to
man. The good health of many vegetarians
is due to this substance.
The cookery of vegetables largely affects
their dietetic value, and mistresses should
instruct their cooks as to the proper ways of
treating these important foods. In the first
place the most strict attention should be
paid tn cleansing them thoroughly from
dust, sand and injurious worms and insects /;
careful washing in plenty of cold, sailed
water, with brush or cloth, will suffice for
roots, and careful examination of the leaves
of succulent plants; the latter should be
left blossom end down in enough sailed cold
water to cover them for at least an hour
This Will generally destroy all para
site life, so that the small creatures
will fall of their own weight to the
bottom of the water unless embodied
between the leaves; therefore cabbage, let
tuce, etc, should be carefully inspected be-
fore cooking. Soft water in cooking Will
SO far soften the tissues of vegetables as to
extract much of their juices and valuable
salts. unless salt is added to it; and the
boiling of peeled vegetables withdraws much
OF their potash, the value of which we shall
presently see. French cooks, having first
thoroughly cleansed them, will save the
water in which they have been boiled for
sauces and soups. We would suggest mod
crate sailing, and then have the water used
in making the white sauce usually served
with vegetables.
The persistent loss OF potash from food
predisposes the systym to attacks of govt,
rheumatism, lnmbago and neuralgia. All
similar diseases, including the painful gall
stones, are caused by an excess Of lithic acid
in the blood. This acid can be reduced n
quantity by the use Of the vegetable acids
combined with potash. Primarily. the conf
bInation of the acid and alkal in the system
is associated with the process of destructive
assimilation, the elimination of the waste
products of life. Life itself is the active
presence in the body of the elements of
food, chief of which are carbon, hydrogen
and nitrogen, which enter into the comrosi-
ton Of all animal and vegetable substances.
The fact must be understood that while the
mineral acids are injurious to health, the
vegetable acids are wholesome. We rely
chiefly upon fruits to supply the latter, and
they also contain considerable quantities of
potash, which Is sometimes artiiicially sup
Oiled The trpatmpnt Uf the liInIp arid lta-
thesis, the condition of the system that
causes rheumatism and kindred diseases;
for instance, the addition of as much potash
as can be held upon 10-eent piece 10 the
juice OF lemon IN glass OF water is an
admirable beverage for use in any of these
troubles.
Lemons and grapes among fruits contain
the most potash. The natural combination
IS potash with tartaric acid in grapes; with
citric acid in lemons, lines shaddocks or
grape fruit, and all the oranges; with mallc
acid in apples; with Tactic acid in milk, etc.
Cream OF tartar is n tartaric acid of grapes,
and may be used in water with sugar as a
substitute for grape juice. 1t is the substi-
tuition OF mineral acid for those of fruits and
vegetables that is so injurious to health: Tor
instance, sulphuric acid in wine and vinegar
for the natural fruit acid
In cooking. potash may be added to the
ACID nuts IN small quantities to neutralZe
their acids and economics sugar. This is
often done In stewinG gGOSeberries and rhu-
barb. The most succulent vegetables con-
tain the greatest proportion of potash, such
as lettuce, spinach, etc. As some must be
lost in boiling. it is advisable to eat as many
uneooked salads as the appetite demands.
In addition to potash, acid and other salts,
fruits contain substance called pectin,
which IS the basis of the iellies made from
them with sugar. Such vegetables as carrots.
turnlps and parsDips also contain pectin, a
condition OF which INSCRIPTIONS manu!ac-
lellies for the trade. The so-called fruit
jams of the An erican local trade are adul-
terated in this way, and apple butter is
largely made Of pumpkin and turnip pulp.