Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1901-12-26
SCIENCE SAYS THE REASON Is
VERY PLAIN.
NATURE DEMANDS THE DIET
People of Sedentary Occupations in
Special Need of Condiments to
Stir the Liver-useful Func-
ton of Tea in the Human
Body.

In the dining room of a downtown
hotel. on a recent evening, two men
sat at table with their wives. They
have sat for months every evening at
that same table and gossiped while
they ate. On this evening the men, re-
belling, had forbidden gossip, and con-
versation Jagged. At last, in despair.
one of the women exclaimed:
We'll, 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
eur meat? Is it merely matter of
taste?"
The physicians reply, which was
voted better than gossip even by the
women, developed into something of a
lecture or an answer-toqueries 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 in
our flesh and blood and the supply has
to be kept up. These are potassium
salts and sodium salts. There is suffi-
cient of the former in the food we eat,
but not of the latter. We therefore
have to 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 d.
gested by cows and horses, but with
great difficulty by the human stomach
because they contain the hard, fibrous
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 and
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 fol
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 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 small extent, for mel
Their the porridge nor the skinned
milk has enough fat The best of al
ways to take porridge, and by far the
incest when you get used to it, is tc
boil the oatmeal in buttermilk and cal
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
ply of digestive juices. They also stil
up the liver-a necessary function In
the case of people who live sedentary
lives. The less craving you have foi
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 o;
not.
Many people use milk in tea, but fe"
of them know it is to preserve theil
stomachs from the unhappy fate of be
ing converted into leather. Of course
it is an exaggeration to suppose thai
the living stomach could by any means
be so transformed that pair of gloves
might be made from it. The scientific
facts may be stated as follows:
Whenever fannie acid and albumer
meet they fall desperately in love will
each other, get welded without banns
and live together forever after as tan
nate of albumen, or leather. Now
there is a fannie acid in tea, and tn
lining of the stomach is one mass o
albumen. The fannie acid weds a
much of this as is allowed by the law
of chemistry. But it kills it in tn
process. and so far Injuries the stom
ach. But milk also contains albumer
When milk is added to tea, therefore
the molecules of tannic acid selec
their albumen partners from 1t, and, a
divorce is unknown 10 tannate of a
bumen, the albumen Of the stomach re
mains single and so the lining is VI