Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-11-24


Spices and condiments are substances
that in themselves furnish but little
nourishment to the system, their Office
being as adjuncts to the diet, serving to
give relish and flavor to food, some OF
which would otherwise be insipid and
without special character. to recommend
it to the palate.
Contrary to the rule, onions and gar
lies serve the double purpose OF food
and condiment combined.
While condiments and spices are not
generally to be considered as foods, yet
in proper amounts they are of use in the
economy, serving to increase the flow Of
saliva and the desire for food, as well as
the gastric juice.
In some dyspeptic. conditions where
the stomach lacks tone,-is in an atomic
state-these things excite it to activity
and consequently secure better diges-
ton, this being especially true of mus
tard, cayenne pepper and horse-radish.
However, with the exception of salt,
none or these things are absolutely nee
essary to the securing and maintaining
of health; yet so accustomed are all
classes of people to their use that with
out them many articles of diet soon pail
upon the appetite, notwithstanding that
Plutarch said that "hunger and salt
should be mans only sauce"
Many cases of feeble digestion are
benefited by their use in moderation.
This is one side of the questionable
beneficial side. Let us take peep at
the other, the harmful side, for such
there is.
The kinds of these articles most apt to
be used to excess are the peppers, curry,
pickles and vinegar.
Excessive use of these substances sets
up an inflammation of the stomach, with
more or less gastric catarrh resulting,
which progressing, may give us also in
testinal indigestion.
They may at first stimulate the appe-
tite, but eventually the over-eating thus
induced, together with the inflammation
set up, destroys the appetite.
Strong condiments should be used
sparingly by those who move to the
warmer climates, and the diet be made to
consist largely of vegetables and fruits.
There is great variety of tastes
among different people as to spices and
condiments, their selection amounting
in some instances to race characteristic,
Hence we see the Persian demanding
his asafetida, which no other race can
tolerate; the Spaniard and Mexican their
garlic, the East Indian his curry, and the
Frenchman his salad with vinegar.
The continuous association of certain
condiments with certain foods makes it
difficult to recall the flavor of one with.
out that of the other.
Mustard with meats, black pepper
with eggs or beans, red pepper with
oysters, vinegar with lettuce, lobster,
etc., are instances of this sort; and being
deprived of the usual condiment the food
tastes insipid.
When we come to the feeding OF in
valids, in whom it is generally necessary
to please the palate if we would pre- erve
the appetite, this apparently trifiine
fact looms up into one of great import.
ance, seeing a little tact on the part OF
those who cook for the sick in the way
of varying the flavor from day to day
will induce the invalid to take larger
amount of food
Parsley, thyme, sage, marjoram, or
mint added to beef tea or meat broths
will break the monotony of the cOntin
uous use of these things.
1t is said that thirteen million pounds
of black pepper are annually consumed
in the United States. 1t is often adulter
ated, as is also its congener, red pepper
In the case of the latter, adulteration
may be detected by placing SAMPLE in
water, when, if pure, it will float in the
water. If any precipitate fall, it is most
likely red lead.
For children, the most desirable flavors
are cinnamon and ginger.
For invalids, to these we may add nut
meg, cloves, mace and allspice and 9th
ers, though any spice or condimen'
should be used in moderation here.
Mustard is perhaps the most likely tc
have an irritant effect in the stomach
Ladies' World.