The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1899-01-15
NOTIONS IN DIET REFORM
FASHION GOVERNS OUR FOOD AND
DRINK As WELL AS OUR APPAREL.
Fads Come and GO-Abandonment of
the Fresh-BIOOd Diet-MOdern
Scientific Foods.
New York Post.

New York Post.
That mysterious goddess, Fashion. seems
to rule over eating as well as over apparel,
music the drama and literature. Styles and
schools of cooking come and go. individual
| fruits and vegetables rise and fall in popu-
larity, and diet reforms are born, wax great
and disappear. How many recall the craze
| for Vienna bread and Vienna coffee in 1876
! TITS? Who remembers the English NUT
ton chop and stewed tripe of the sixties?
Yet the former played havoc for a spell with
the old-fashioned coffee-pot trade, and the
latter brought numerous chophouses into
being. which ran their brief career and
passed away.
Diet reforms are longer lived than Gull
nary fashions. The graham movement, now
nearly half century old. has not yet lost
its hold upon goodly army, although many
of the views of the founder have been dis
carded by his followers. The average sam
pie of graham flour no longer contains the
irritating, Iignose-bearing husk. which in
former days supplied the dinner-wit with a
basis for Jokes on sawdust and pulverized
cigar boxes Graham bread is nevertheless
in general demand and most hotels and
restaurants supply graham gems" puts
and biscuits.
The 'fresh-blood Diet which drew crowds
of men and women to the abattoirs twenty
years ago, has lost all power of attraction.
The practice came to an end when the Ger
man microscopists announced that the fluid
was an admirable vehicle for disease germs
and that many cases of contagious and in
| fictitious diseases could be traced directly 10
it's use
Nearly all the new diet-reform theories
! have a more or less scientific basis. One
of these is the meat-extract system which
comes from Paris. The meat, which may
be any form of flesh or fowl, is cooked by
either roasting or boiling to point at which
all germ life dies. 1t is then cOmminuted
! in a chopping bowl OF meat-cutting ma
! chine and squeezed in a powerful press. The
| high pressure brings out all the natural
| juices and two-thrds of the carnin, albumen
and animal jellies. 1t forms red fluid of
| moderate viscosity and a very rich SAVIOR of
the mess from which it is extracted 1t d.
! gests even more rapidly than beef extract,
! but less so than the peptones and sarco-
| peptones in the market.
| A variation of this system consists in the
/ substitution of raw cooked meat. The eX-
| tract is darker and heavier, which, accord
! ing to it's advocates, makes it more nour-
| fishing. On the other hand, the flavor is not
| so agreeable nor is it as safe from bacilli
! and other minute life forms as the extract
| of the cooked tissues.
In both schools the meat pomace which
! remains after the pressing is supposed to
| be thrown away, but Partisan savants say
| that 1T is made up into crOQuetteS, game
| pates, and other delicacies for second and
| third-class restaurants Both systems have
| received the approval of the medical men
| at home and abroad, and what is of equal
| Importance from commercial point of view
they have not excited antagonism from any
| other interest.
SALISBURY SYSTEM.
The very opposite of this theory is the
| cornerstone of the Salisbury system, which
enjoys a certain vogue in this country and
| T2rit hi naof &c
! reduced to a thread-like structure, washed
in water, compressed into convenient sized
| cakes and broiled, roasted, or steamed
Chemically the dish is pure fbrin in the
best possible form for the stomach to act
upon. The flavor is not unpleasant, but it
| does not possess enough character or in
tensity to be called attractive.
ThlS principle of Slicing tissues into
threads has become very popular of late
| years, and may be regarded as a fad. Wheat
Is treated in this manner, and also corn,
| rye and barley. Vermcelli has largely re-
| placed macaroni, and the cord or ribbon
noodle has driven out the larger and thick
| err varieties of the German kitchens The
difference, as shown by the cooking labo-
| ratories, is very much in favor of the new
| practlce. Half an ounce of boiled macaroni
dlgested artifcially, while the same weight
| cut INTO threads or thin waters requires only
! forty-five minutes.
OF the new fads the one which hos
aroused the greatest interest is what is
| Jocularly known as the Simian diet school
XWIThiiiik o t1g and arboreal-banquetng.
| 70 two American doctors in london ana
also 10 fashionable sanitarium in Mich
iisSn' IL really belongs to a group Of Eng
4sn zoologlsts, of whom the late Frank
auckland was the leading member 1t is
q th pra a eorollary of Darwinism. Though
| me genus homo has become differentiated
| from his apish ancestor yet the differel.,ia-
ton mas not been as great as is commonly
| Deleved. The teeth, which throw the hest
| night upon an animals natural diet indi
cate that man has a natural tendency to
ABOUT the same class of food articles as
ms quaurumanous fOrbears.
Up to this point there is no difference
among what may be called the Simfan
| sehoois. They all agree that a model diet
should consist of fruits. berries, nuts. dried
fruits, eggs. small birds and small fishes
Ihey also agree in discountenancing the ex-
CesslVe use OF animal food and of the tubers
or esculents which grow in the dark .
i mere the unanimity ends and Dame Discord
! iIs,s LuI sway. The London school recom-
iulenus al the articles mentioned and also
lzdrus, turtles, snakes, barks and MANY
vegetable shoots which are not used h.
| ments is that if monkey escape in a no.
ket ne VIII go, not to a banana stand. but
20 the nsh counter and seize any small FISH
| nc can lay MS paws upon
MONKEY DIET.
In the tropics the monkey thew anonbosiza
WIZ leaVe anything and everything to catch
and eat live lizard, and will go to almost
!
rum globe. This little animal takes delight
IN robbing birds nests and sucks eggs with
! even more skill and grace than an expert
country boy. The English school has a res
taurant in London just off Ludgate hill. On
the bill OF fare may be found such delicacies
as broiled sardines with walnut bread
whitehall with almond flour biscuit. BARGE
| iona nut salad with caviare and pigeons
eSS omeiet, and nuts, raisns milk and
! cheese of every sort. W
The Simian school of MICHIGAN +ends ,,e,,,
closely 70 strict vegetariansm. They grind
| nuts INTO various ftours and meals make
| COMBINATION foods of nut meal and dried
fruits, issue recipes in which the chief in
sfeulents are nut meals or flours Fruits
| fresh and dried, honey, sugar milk cream
| putter, cheese and buttermilk Most of tbe
| followers object to meat as a food buf toI
crate II when employed incidentally
! Inc third school started in Berlin and is
marked by using he raw flesh of fish and Of
| small birds. In the former detail thew fol-
/ low the example of the Japanese who usa
| naked fish meat in numerous forms This
| School has already exercised some infuenca
| Upon the average bill of fare marked chiefl,y
| by larger use of nut preparations AmonS
! the new dishes of the last year which rnaS
| be placed in this category are walnut ana
! hlckory-nut, cakes, chopped walnut and ce1
| cry salad, which was first produced nv the
I New York Association of Teachers of Cook
! cry. The list is extended with grated brazil
nuts for the basis of curries mixtures of
boiled chestnut@, raisns, fruits and snices
| for stuf1ng poultry, whipped almond cream
1 tod A N.V