Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1899-01-04

Fashiops That Have Died out-I"e
simian school.
Evening Post)

styles and schools Of cooking come ana
90. individual fruits and vegetables rise
and fall in popularity, and diet seiqIn n,..
are born. wax great, and disappear. BOW
many recall the craze for Vienna bread
and Vienna coffee In 1S7S-T-'1S2 VINO re,
members the English mutton cnop ahu
stewed tripe of the SOS? Yet tne lornSi
played havoc for n spell with the oiH-
70 shioned coffee-pot trade, ana the Iattot
brought numerous chop-houses INTO oeins,
which ran their brief career ana passeu
away. - al
Diet reforms are longer lived than cult
nary fashions The graham movement,
now nearly a half-century olu, mas hv'
yet lost it's hold upon gooIly army, a.
though many of the views OF the IOul ny,
have been discarded by his followers; me ne
rionger contains the irritating lignose-
bearing husk, which in former days sup
piled the dinnerwit with basis TOT Johes
on sawdust and pulverized cisar-ooAssii
Graham bread is. nevertheless, I'm general
demand. and most hotels and restaurants
supply graham gems purs' ana DIS
cults -,
The "fresh-blood diet" which drew
! crowds OF men and women 10 tne a ude,oio ~
twenty years ago. has lost all power on
attraction. The practice came To an emu
when the German microscopes anhoun,SJin
! that the huid was an admirable VeniSis
| for disease germs, and thaf many US,
4 Of contagious and infectious diseases coulu
be traced directly TO It's use ,..
| Nearly all the new diet-reform theories
| have a more or less scientlnc pasis. Cho
| Of these is the meat-extract system Whicn
| comes from Paris. The meat, whlch may
| be any form OF flesh or fowl, Is cooked Dy
| either roasting or boiling 10 a point AZ
which all germ-life dies. X Is then com
minuted in a chopplng- bowl or meat-cgt,
| ting machine and squeezed In poWerlui
| press The high pressure brings out an
| the natural juices and two-thitds Oh the
carnin. albumen, and animal lellles. IL
forms red fluid Of moderate Vlscosity
and very rich SAVIOR OF the mes I'm a,,al
| which IL is extracted IL digests even
more rapidly than beef extract put less
so than the peptones and sarcopep'oheS
| in the market i, .no
substitution of raw for cooked meat. The
extract is darker and heavier, when, &C
cording 10 it's advocates, makes II more
nOurshing. On the other hand' the naSOl
is not so agreeable, nor is Il as sate IRON ON
bacilli and other minute hlefi0ims as the
extract of the cooked tissue. ,-,.,
| In both schools the meat pomace wnlCh
remains after the pressing Is supposed 10
be thrown away, but Partisan saNahls
saw that IL Is made up into croquettes'
game pates, and other deiicacies for Sc
| cond- and third-class restaurants. botl
systems have received the approval Oh tiS
medical men at home and abroad anu
what is Of equal importance itoI,, ~ mt nor
mercial point of view. they nave not
excited antagonism from any other In
terest. l.. A.
The very opposite Of this theory is the
cornerstone Of the SALISBURY system
which enjoys a certain vogue IN thls
| country and Great Britain. me meat,
preferably beef Is reduced TO thread-nHs
! structure washed IN water, coihpIeSoev
into convenient sized cakes, ana prolisI
roasted or steamed. Chemically the dlsn
is pure ibrin in the best possible FORM loi
the stomach 70 act upon. The flavor IL not
unpleasant, but IT does not posses
enough character or intensity to be call
This principle Of slieing tissues into
threads has become very popular or lat'
years and may be regarded as a lau
Wheat is treated in this manner, ana ais
corn rye and barley. Nermlcelu Mas
. largely replaced macaroni, and the cOr'
: or ribbon noodle has driven out the large
, and thicker varieties In the Gernsi
, kitchens. The difference, as shown by IN
cooking laboratories Is very mucn II
= favor OF the new practice. Half an ounce
of boiled macaroni requires nearly wv
l hours TO dissolve when digested artlh
. cially, while the same weight cut lnu
threads or thin waters requires only forty
OF the new fads the one which ha
aroused the greatest interest rs what
jooularly known as the Simlan diet schoo
7 monkey feeding, and arDoreal-pahQuetih
' While the credit Of the theory Is ascrloe
n TO two American doctors in London, an
h | also TO a fashionable sanitarlum In Mem
Z | gan. IL really belongs to a group of Enc
. | Hsh biologists, of whom the late iran
auckland was the leading member. IL
practical corollary OF Darwinisn
y | Though the genus homo has become Oil
Formulated from his apish ancestor, ye
[ the differentiation has not been as grea
I | as Is commonly believed. The teeth. whlc
throw the hest light upon an animal
natural die. Indicate that man mas
| natural .enden.y TO about the same GAS
of food articles as his quadrumanous fol
bears.
! among what may be called the Simia
schools. They all agree that model de
| should consist of fruits, berries mus
dried fruits, eggs. small olras' a ana snla
: fishes. They also agree IN dlscounte
e nancing the excessive use OF ahimal 700
D | and of the tubers or "esculents Whicl
D grow in the dark Here the unanlmit,
, | ends, and Dame Discord mas lull sway
| The London school recommends ali IN
articles mentioned. and also lizards, tur
, lies snakes, baFks, and many yesetaul
shoots which are not used by civilized 80
5 ciety one Of their stock aIsuinSints
3 | that If monkey escape in a market n
I | will 60 not 10 banana-stand, put 20 "a
! fsh-cOunter and seize any small hsh u
can lay his paws upon.
In the tropics the monkey they eihpna
| size will leave anything ana eVelytnln
- 10 catch and eat live lizard, ana VIII Z
| Ia elu,ost any lengths TO steal nan y on
3 | an aquarium-gl globe This little ANNA
takes delight in rObbinS pirds he7ts hL
sucks eggs with even more shlll ana SI9S
| tha1 ~ expert country boy The LhsDsl
e | school mas a restaurant IN i>Dn0OA Ji!SI 81
Ludsate Hin. On the Dill OF iLre ma
d | be found such delicacies ~ prone s"I
| dimes with walnut bread, WhlteDht 4
aimou1-dour biscuit Barcelona nut sali
With caviare and pigeons esq umele'
ami nuts. raisins milk ana cheese
every sort. -
| ole IN
5 They grind nuts into various Hours an
meals make combination foods or nu
= meal and dried fruits, issue recipes
which the chef insred ents are nu nea
or fours. fruits uTesn and dned), none.
sugar. milk, cream, butter, cheese, an
buttermilk Most Of the followers opge
TO meat as a food, but tolerate II Whe
emp.oyed incidentally.
- the third school started In Berlin, az
is marked BY using the raw Aesh Oh IL
and of small birds. In the former deta
r. they follow the example OF the Japanes
who use faxed hsh.neat IN numero.
forms This school has already exercise
q some influence upon the average Dill
fare marked chiefly by a larger use
nut preparations. Among the new dlsh'
a of the last year which may De placed
this category are walnut ana hickory nv
g. cakes, chopped walnut and celery sala'
, which was first produced by the Ne
- York Association OF Teachers OF Cooker
= The list is extended with grated braZi
81 nuts for the basis OF curries, mixtures
boiled chestnuts, raisins, fruits an
x specs for stuffing poultry whipped a
$ mond cream, and roasted and crushe
= | peanuts to add 10 cOnsomme.
l The fruit-cure. which some claim STARE
in Germany, while IL Is held by others ths
II originated In Dansville. n. T., still hold
" It's sway, but not 10 50 large an extent
formerly. II has broken up at man
points into sub-schools, such as n
erape-cure. the apple-eure, the peaei
cure. the oranse-cure. the banana-cur