The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-01-26

close interest in the help that substances
which may be most suitably prepared in
the kitchen are able TO afford us in the
treatment of disease, and not TO regard the
Kitchen simply as a place from which the
provision of healthy food for healthy per-
sons is all that can be desired or obtained
There is a fund OF interest and OF infor-
nation in the old accounts of the various
properties and powers with which writer's
from the earliest times invested different
articles of diet. Thus. Pliny. tells that
Cato thinks that after eating hare sleep
is induced, but the common people suppose
that after such food the body is more lively
and gay for nine days: this may be only
an idle rumor, but. STILL for so widespread
a belief there must be some foundation"
Whether there is any true foundation for
sGch oelef or not an investigation into
the exact chemical properties of flesh OF
various animals and into such articles OF
diet, for instance, as shell-fish. which are
known TO have peculiar effects upon GER
tain people, would not only be OF great in
terest but might lead 20 results OF great
thera peutic value.
Such chemical work as this is a most
fitting direction in which 10 turn some OF
the efforts of clinical laboratories such
more extensively employed In connection
with all large general hospitals. There are
many widespread beliefs and theories with
regard 10 the effects of different foodstuns
in health and disease. Exact knowledge
such points is scanty. We cannot doubt
that in attempting 10 enlarge and TO de-
fine II, direct or indirect results OF i'm
Why, for instance, are tomatoes in the
popular mind so widely associated with
the spread of cancer? We have no grounds
whatever for believing the idea TO have
any reasonable foundation. Yet how much
do know of the special constituents OF
the tomato? Has IL any therapeutic prop
critics? Is IL, as matter Of fact, particu-
larly prevalent where cancer is especially
common? Such questions and their solu-
ton are a natural adjunct TO intelligent
medical interest in the kitchen, and we
have mentioned merely the crudest and
most obvious OF the many problems, thera-
peutic and pathological, that the Kitchen
suggests TO us If we honor it with our at
tention.
There is another point of view from which
the cook may be brought TO the aid OF the
practical physician. Surprising that expert
ment were 10 show that drugs which now
lures or pills were capable of introduction
into the more welcome output OF the do
nestle kitchen-how grateful an assistance
might we obtain. IL is often difficult when
a medicine has to be taken frequently and
over long periods of time to be sure that
the patient does not grow careless or for
getful. If. however. instead OF taking his
draught before, or his pill after, his daily
meals. that draught or that pill were. with
out altering the taste of the dish and with
out losing its own efficacy. combined with
the patients dinner instead OF preceding
or following ii, we can imagine a far more
certain acceptance on his part, and the
physicians orders would be more consist
emily carried out by connivance on the part
of the cook than they are with the coop
Grafton of the chemist. Such a RELOCATION
of the dispensers duties TO the hands OF
the chef can only be achieved b. familiar
ity on the part of the medical man with the
work of both his subordinates. With the
work of one ne is, perhaps fairly cogniz-
ant; with that OF the other we strongly
recommend him TO become more intimately
acquainted