The sun. [volume] (New York [N.Y.]) 1833-1916, 1905-04-02

MUSICAL.
Why DO We Uss Condimcnts7



While II cannot be said that the use OF con- n
diments In the daily dietary has found a COM
pete chemical or physiological eXplAna IQn p
yet II Is, OF course. broadly known thai ~
many cases they are essential constituents,
for they improve the flavor OF more OF less
tasteless foods and. indeed. promote diEee'iou
by exciting tho flow OF the various digestive
sscretions Flavor IL undoubtedly a g. eat
promoter OF digestive success. IL rs not O Ike
clear. however. why. for example, a PEI son
takes mustard with ham, pork or beef ana
not with mutton. vinegar with salad or bb-
ster and not with ham OF other foods. In
ReneraliEinE. however. It would appear that
condiments are chosen 70 accompany those
foods which are less digestible or which are
richer than others Mutton. for example.
IL more digestible than beef. pork, or duck
and II Is 20 these three that mustard - gcn-
orally added. Vinegar, again, is known
TO soItsn the hard fibre Of both meat anu
vegetables: hence II probably renders such
foods as crab. lobster. salmon. salads. red
cabbage. and walnuts less tough and more
digestible Vinegar In dressing and sauces
probably has a similar action.
AZ q rule the increased amount OF soluble
or sItraCtiye matters In a food IL In direct
relation 60 it's diResJibihty and nourishing
value, not that the eKtTactivc principles arc
In themselves nourishing, but because they
arc appetiEinR and promote the flow or ui-
petite the presence Of tasty eKtractvN loT
the use OF condiments Is probably SUPER
duous. BTea d and cheese and boer form
q most enjoyable meal after brisk exercise
In the open country air. but during sedentary
occupation very little relish Ii experienced
for such . simple Tepast. Hunger rs the best
sauce. but failing hunger the appetite must
be ooAIsd and herein lies the true uses OF
Sauoss. oondi ments and other aids
The abuse OF condiments has it's attendant
evils The excessive use OF vinegar is cal
oulAted 20 lead 10 an anRmio condition. while
IL has an unfayorable influence on govt.
Some silly women take vinegar TO produce
a pale complexion. Similarly, free indul-
gence IN pepper OF mustard. which are both
irritapts. Ia likely to have an irritating effect
upon the organs Of secretion. On the other
hand their moderate indulgence promotes
digestion for they act as Carminatives.
Highly savory dishes are Incompatible with
GOOD digestion and the prevailing preference
for literally Ranished messes- instead
o plain, simple food u 70 be deplored. The
habit Of partAkinR OF highly seasoned food
accounts yery largely for the decline IN the con-
sumption OF light elegant wines Of the claret
type The bouquet and mayor OF delicate
vine are completely spoiled by rich tasting
Salt IL perhaps the commqnest condiment
Of all and yet man practically stands alone
amongst animals as a regular consumeT OF
Il IN the more or lees pure state and as dem
mite adjunct 20 bis food. btlt p present IN
most foods, but the amount In the majority
81 oases would not appear 90 satisfy mans
needs or be would not iustinctv'ly add more,
Moreover salt may not necessarily exist
In the free STATE Of foods Of natural origiA,
Int NAV be loosely combined with organic
eonstituentH There can be little doube
that salt plays a greater part than that OF
a mere condiment 10 the body. for It possesses
soiyent powers which. besides drawing out
The flavor OF food, facilitate the Absorption
more particularly OF pToteids and thus IN.
crease tissue metAbolism. The pleasures OF
feeding would be very decidedly dimlnHhcd
n sAlt and condiments were banlshed rom
our tables IL IL noteworthy. moreover,
that amongst condiments, moet OF them,
whilst nAvorinF the digestive processes,
oounteract any disposition 70 undesirable
fSrmantAtion.