Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-18
USES OF THE CONDIMENTS.
Stimulate Appetite by Giving a Flavor
to Tasteless victuals.

From The Lancet.
While 1t cannot be said that the use of
condiments In the daily dietary has found
a complete chemical or physiological ex-
PLANTATION, yet II Is. of course, broadly
known that In many cases they are essen
tial constituents for they improve the IA
vor of more less tasteless foods and. in
deed. promote digestion by exciting the
flow of the various digestive secretions.
Flavor is undoubtedly great promoter OF
digestive success. 1t is not quite clear.
however, why. for example. person takes
mustard with ham. pork or beef and not
with mutton: vinegar with salad or lobster
and not with ham or other foods In gen
eralzing. however, It would appear that
condiments are chosen to accompany those
foods which are less digestible or which are
richer than others. Mutton. for example.
Is more digestible than beef. pork or duck.
and it is to these three that mustard is
generally added. Vinegar, again, Is known
to soften the hard fiber Of both meat and
vegetables; hence 1t probably renders such
food as crab. lobster. salmon. salads. red
cabbage and walnuts less tough and more
digestible. Vinegar in dressing and sauces
probably has similar action.
As a rule the increased amount OF solu-
BILE or extractive matters In a food Is In d.
rect relation to Its digestibility and nour-
ishing value. not that the eXtractive princi-
PIES are In themselves nourishing. but be
flow OF digestive juices. To the man with
robust appetite the presence OF tasty er-
tractives or the use of condiments is prob
ably superfluous. Bread and cheese and
beer form most enjoyable meal after
brisk exercise in the open country air. but
during sedentary occupation very little rel
ish Is experienced for such a simple repast.
Hunger is the best sauce. but falling hun
ger the appetite must be coaxed and herein
lies the true uses of sauces. condiments and
other aids.
Abuse of condiments has its attendant
evils. The excessive use Of vinegar is cal
culated to lead to an anaemic condition.
while 1t has an unfavorabe influence on
govt. Some silly women take vinegar to
produce pale complexion. Similarly,
free indulgence in pepper or mustard, which
are both irritants. is likely to have an irri-
tating effect upon the organs of secretion.
On the other hand, their moderate indul-
gence promotes digestion, for they act as
carmnatives. Highly savory dishes in
compatible with good digestion, and the
prevailing preference for literally garnished
''messes" instead of plain, simple food is to
be deplored. The habit of partakinS of
highly seasoned food accounts very largely
for the decline in the consumption OF light
elegant wines of the claret type. The bou-
quet and flavor Of delicate wine are COM
pletely spoiled in rich-tasting sauces or
spices.
Salt is perhaps the commonest condiment
of all and yet man practically stands alone
among animals as regular consumer of IT.
in the more or less pure state and as def
mite adjunct to his food. Salt is present in
most foods, but the amount in the majority
of cases would not appear to satisfy mans
needs or he would not instinctively add
more. Moreover, salt may not necessarily
exist in the free state of foods of natural
origin. but may be loosely combined with
organic constituents. There can be little
doubt that salt plays a greater part than
that of mere condiment In the body. for
1t possesses solvent powers which. besides
drawing OUT the flavor of food. facili-
tate the absorption more particularly of
proteids and thus Increase tissue metabol-
ism. The pleasures of feeding would be
very decidedly diminished II salt and con-
diments would be banished from our tables.
1t Is noteworthy, moreover, that among
condiments, most Of them. while fiavoring
the digestive processes. are antseptfc,
that their action tends to counterfeit any
disposition to undesirable fermentation.