The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-07-27

II say" exclaimed Mr.. Ebenezeer
Butterworth Snagues, as 4 dropped in
to his Office, just to pass the time of
day, come out and take lunch with
meVor say we make it dinner" We
went to Rohrer's, who, by the way, is
an old marketman himself, and know
what good food is, and, as he caters
TO marketmens who also know what
good food is, 1t goes without saying
that Rohrer sets a first class table.
1t was little before noon, so the
rush had not yet started and we got
good seat in a corner. l ordered
clam chowder. Snagues said, 'I'll take
the same" but while we were waiting
for it Snagues said to me, in a sub
dued tone, do you think that's quite
safe, doctor?"
What" said T. safe? why of course
it's safe; what is there dangerous about
clam choWder?"
We'll" said Snagues, that's what
l don't know, but my wife has been
reading about microbes, and she says,
that the books say that doctors use
pertinent with. The books say it's an
awfully rich culture MUD and that
germs thrive prodigiously in it,"
oh, nonsense!" said l, perhaps
germs do grow luXuriantly in it. but
man alive, the germs are all boiled to
death by the time you eat them"
We'll" said Snagues, my wife
wouldn't eat 'em but I'll risk it."
What will you have now?" said
Snagues, after finishing the first course
Oh said /, nothing much; that
chowder is rather filling; but if you
insist I'll take pie and a cup of coffee"
oh! bosh!" said Snagues, have
what'n you have?" Make it chicken,
then" said l.
Great SCOTT" exclaimed Snagues,
amt you afraid of typhoid fever?"
Typhoid fever!" said l. what have
chickens to do with typhoid fever?"
Il don't know" said Snagues, but
my wife said that that book said that
farmers are awfully careless about
raising poultry. They run around loose
and eat up all sorts of offal and even
slops-the chickens do, 1 mean, not the
farmers-and that's one way people
get typhoid fever and don't know how
they get it."
For the Lords sake!" said 1, what
idea will you get next? Have some
chicken anyway. I'll vouch for it you
won't get typhoid fever. It'll all be
roasted out"
Objects to the Jelly. :
Having done justice to the chicken I
told Snague that 1 thought we might
try little jelly instead of pie "AII
right, said Snagues, "I'll have some,
but Mrs. Snagues says, that the book.
says, that gelatine is the worst thing.
OF all, or rather the best thing for
germs. Why she says jelly is reg
uiSr picnic ground for microbes.
THAT may be true" said, 81 have
no doubt of it, 1 dare say that in this
spoonful of jelly 1 shall devour mil
lions and billions of microbes, but
then, what of that? They are prob
ably innocent little things. Do you
suppose 1 would recommend Jelly to
my patients if l thought there was any
thing wrong about it; that was Civ
ing them poison, in fact?"
why, of course not!" said Snagues,
Il didn't mean to intimate anything
like that; but you see my wife has
filled my head full of germs-I mean
IDEAS that germs fill everything, and
m sort or scared about eating things"
This is the first square meal that I
have eaten for a week. said Snagues
as we rose from the table, "for 1 have
been afraid that what / ate would give
me fits. say, doctor, dear, drop in
again whenever you pass my way, and
take lunch with me. If you order any
thing know it will be safe to eat it.
Perhaps you noticed that 1 let you
order today and followed suit"
Il don't know about setting a good
example," said /, but if it will helm
you any will order dinner for you ev-
cry day in the week. Better than that
l will invite your wife to dine with me
at my house, say Thursday evening"
Thursday evening Snagues and his
wife were promptly on hand at the
dinner hour. At that dinner we had
some prime oysters, on the half shell.
TO pegln with, and before Mrs. Snagues
could say a word, l said, its a funny
thing about oysters; you know they
nave typhold fever, sometimes, but
pepper, salt and vinegar kill the germs
People have been killed by oysters but
that is as rare as getting struck by
lightning. Have some more" Mrs
Snagues, 1 added, as I saw her towing
with each one, before making up her
mind to risk the microbe. They're
not SICK L can assure you, 1 ordered
them from Goldman, the fshman, and
that's assurance enough that they're
all right, buy your fish at good fish
market and you need have no fear"
Theory as to Lobsters.
When 1 helped Mrs Snagues TO +be
soup, l said, this is fine lobster bisoue.
Some people actually believe that lob
sterS live on drowned men, but if that
was so think how soon the Holsters
would starve to death owing to a lack
of accommodating sailors. If YOU fol-
low that thing far enough we shouldn't
eat an animal or a vegetable, for all
growth is due to decay, although adj
nit that 1T is not a pleasant thing to
think about. Why, even fmDerial
Caesar, dead and turned to clay. NAV
have been incorporated into a sheen
that was turned into mutton, or ner-
haps grew up into a beet. There's
one thing about lobster, though. he's
llSI9llV fresh he
from salt water; for he's kept alive
until he's boiled and +t>at's the only
proper way to keep fish, asst as they dc
in Germany, where yoL pick out your
fish from lot swimming about in q
tub and have him killed on the spot.
then you know he's fresh"
Have a piece of shad, Mrs. Snag1les. >
1 said, 1T came all he way from Flori-
da about three days ago. OF course
you know fish isn't fit to eat unless Il
is fresh killed. Why have seen fish
few days dead so putrid that it shont
IN the dark; that's on account of the
phosphorus in 1t, you know, that's why
fish is so good for brain making. til
strange that fish decays so quickly
but you see 1t isn't built the right way
( to keep. Do have some of the shad
Mrs. Snagues, 1t has been on ice an(
any microbes In 1t have been frozer
so stiff that they can't even wriggl,
the tips of their tiny tails"
This beef" said /, to Mrs. Snagues
as a prime piece of roast was served
has been seasoning two weeks: 1t ha,
hung that length of time in my butch
er's ice-chest and the microbes hav
been at work havoring it. Did 70,
ever eat a piece of fresh killed meat
1t is very insipid and raw; you wouldn'
like it, am sure"
These potatoes" said, looked sor
Of green when 1 bought them. 1 sus
pect that the farmer used Paris gree
to XIII the potato bugs, but don't b
alarmed: guess If has oil heay, Ix,ocI,o