Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1901-12-23
SCIENCE SAYS THE REASON IS
VERY PLAIN.
NATURE DEMANDS THE DIET
People of sedentary Occupations IN
special Need of Condiments 70
SIR the Liver-UsefuI Func-
tion of Tea in the human
Body,

In the dining room of a downtown
boral on a recent evening, two men
cot at table with their wives: They
have sat for months every evening at
that same table and .gossiped while
thew ate. On this evening the men, re-
belllng. had forbidden gossip, and con-
yersation Jagged. At last, in despair.
one Of the women exclaimed:
well, if you cant talk anything else
talk SHOP"
with pleasure, my dear!" replied
her husband. and added to the other
man. doctor. why do we put salt IN
our meat? Is it merely matter or
TASTE"
The physicians reply, which was
voted better than gossip even by the
women. developed into something OF
lecture or an answer-to-queries talk
This is some of it:
Why do we take salt with meat, and
more with mutton than with beef, with
pheasant than with partridge, with
rabbit than with hare, with whiting
than with mackerel?
Well there are two chief salts III
ONT flesh and blood and the supply has
to be kept up. These are potassium
salts and sodium salts. There is suta-
Gent of the former in the food we cat,
but not Of the latter. We therefore
have 10 add the sodium salts in the
form of common salt, which is sodium
chloride.
Another reason why we eat common
salt is that a certain quantity OF n.y.
drOchlOric acid is needed by the stOm-
ach for the purposes Of digestion, and
also TO kill the microbes we swallow.
This acid is manufactured in the stOm-
ach from hydrogen and the chlorine
of the salt. We take more salt with
some kinds of meat than with others
because some naturally contain less
than others
Why do we take vinegar with salad
and sometimes with cabbage?
Raw vegetables are easily enough di-
gested by COWS and horses, but with
great difficulty by the human stomach,
because they contain the hard, f1brOus
substance, cellulose Cabbage con-
tains such quantity of this stuff that,
even when boiled, it is almost quite
indigestible. You will probably never
meet a cabbage eater who does not
complain of dyspepsia. But acids dis
solve Cellulose, and vinegar is an acid.
That is why we take 1t with salad ana
cabbage; and doubtless that is why
it tastes so well, for the palate is an
excellent judge of what is good for the
stomach. Oil or cream is added for
the good reason that it protects the
stomach from the biting acid.
Some people take butter with por-
ridge. some take sugar, some take
milk, and some take buttermilk. The
two latter classes alone are CASTRO
nomically wise.
Our bodies need a certain quantity
OF heterogeneous and a certain quantity
Of carbonaceous foods. The porridge
does not contain sufficient Of the for
mer, and the deficiency is admirably
supplied by skinned milk or butter
milk Sugar and butter are useless
for the purpose. But the butter is
wanted. too, to a small extent, for nei-
Their the porTidge nor the skinned
milk has enough fat. The best of all
ways to take porridge, and by far the
incest when you get used to it, is to
boil the oatmeal in buttermilk and eat
it with cream.
Why do we take pepper, mustard,
and other spices?
They tickle the glands Of The stom-
ach and make them work Conse-
Quently they produce an abundant sup
Fly Of digestive juices. They also stir
up the iver-a necessary function in
The case Of people who live sedentary
lives. The less craving you have for
spices the stronger are your digestive
organs. But as you advance in years
you will do we'll to call in the aid of
the spices whether you desire them or
not.
Many people use milk in tea. but few
of them know it is to preserve their
stOmachs from the unhappy fate of be-
1iiS5 NOA NFCu IuCO ItcluGI. VI CUuIOtI,
it is an eNaggeratiOn to suppose that
the living stomach could by any means
be- so transformed that a pair of gloves
might be made from it, The scientific
facts may be stated as follows:
Whenever fannie acid and albumen
meet they fall desperately in love with
each other, get welded without banns,
and live together forever after as tan
nate OF albumen, or leather. Now,
there is q fannie acid in tea, and the
lining Of the stomach is one mass of
aibumen. The fannie acid weds as
much Of this as is allowed by the laws
81 chemistry. But it kills it in the
process. and so far Injuries the stom-
ach. But milk also contains albumen.
When milk is added to tea, therefore,
the molecules Of fannie acid select
their aIbumen partners from it, and, as
&c 1,y,i--