New-York tribune., 1905-01-09

shilling griie5-5cnc anS 20 SPLIT, With friend a.
hurried, dftee1pelny pint 0f cl3ret mixed With
Jus Of Savoy vater, ron tho Greesia7 vel bored
tenth OF nile deep beneath the building OF with
/ = little green bottle OF Perrier.
nan ) body nay require food. and yet he mzy
have no appetite for hunge- IS 4 nse6 that met
recognized unless 1t be accompanied b. desirs.
PLEASURE As A DIGESTIVE.
When tie digestive apparatus IS not WORKING
wen O. the cooking IS family, hunger falls to shogs
the danger-signal Of sppettte, a1d rs rcGieee
20 take the rouEisament vs lack.
Whatever adds 70 the arrseabIszszs % lgs .sas q
Us resources A1d power Mathew Arno,dl. .
Appetite is the most powerful szcitzns e ssstzo
HSoSsuoa- Eslee tie importance tor digestion Of
80 -1--slo as to 2sPe7lse a agreeable sur
Io9n1inss. ve!l-apponted table, and good cooking
ard the Cse before dinner Of h. . TIE ssvourT
articles usually eazSad On the fora GEurs"
I quote this from q lecture delivered TO ths
students OF the London Hospital some ST years
ago Many OF the listeners must be today
1our1shlng practitioners, and woaaer whether 6
ever occurs TO them that, by sending their
patients 10 the Savoy they would follow this
lesson TO the letter The proposition which am
endeaTouring TO prove in this chapter OF ny notes
Is 50 bold that must accumulate M evidence.
and VIII try to explain how Important par5
properly -coo.-ed food may play even before lt IS
eaten. Ic IS Common knowledge that ones
mouth waters when . waiter brings a TEMPTING
Glsa but the excitement Of the saIivary glands
bringing into action the - ptyaln " which In the
case Of food containing starch enables the mouth
to perform chemical as well as mechanical nara
IN the task of digestoll is not the only fnction Of
the Imagination. Gastric juice IS needed and.iS
must not be always or one quality. As we see and
smell pleasing food, an unseen aDCtheeary takes
down one bottle after another from the shelves
within rs and mixes Just the sort OF pepsin thas
we need, using 3 little more or less renuet, a
little more or less acid The old physiolocists
Jumped all the varieties Is % kind OF Gouz
fortis but it is known nowadays that tha
| appearance OF mutton chop excites 2 secretion
copious in quantity but pOol IN fernents tha6
/ bread evokes . concentrated mixture, and that a
glass o. milk, with its feeble resistance IA
/ digestion, meets with such cOnten1pt that il
hardly receives any attention Gt all. No one ysb
knows how far this specialization extends 10
seems probable enough that, IL the aroma OF meat
Is mixed with that o. fish before either dish "a
I brought to the table-a1d this happens only too
often IN ul-regUlated private houses and reatau-
rants-the hstiessness with which one regards food
50 devoid OF SAVIOUR is shared by the internal dis
penSer, and it may well be that the very best cook
ing and the daintiest method Of serving food are ia
this respect, Is IN others, very necessary aids
/ TO digestion. speak with the uncertainty which
/ an ignorant layman shares with the most leaned
among specialists, for only the half-schOOled ara
/ cOcksUre but gastric fever that laid ne fab 81
/ Liao-yang prompted ne 10 ask many guestionsI
And do not think that any physician viii laugh
when suggest that If a nan is forced to dine a.
/ the house OF q friend whose cook Is clumsy, hs
might do worse than TO walk through the Savcy
restaurant on his way TO dinner IN order to snif2
something good to eat, or better yet take plate
ful Of the SavOys admirable clear sOup, in order
that It's extractiyes should n1ster-iR not assor1-
his gastric juices for the battle. Without being
: raDid vegetarian, one nay believe that
most OF Us eat TOO uCch neat, and that the way
/ IN which vegetables are cooked at the Savoy
induces Us TO maintain, there, better eCUi ibriuu
/ The reader VIII be enabled to understand the
conclusions which have reached after very
~
dietctIc point Of view, II be VIII At this stage
consider for moment the purpose OF eating
which IS the most Important Of the duties ws
owe ourselves. win lot hesitate on the brink
Of ny subject, as ! see swimmers shiver OF
the bank OF the Serpentine these November
mornings, 70 search IOr Pon5e comparisons -
man at table land / fear woman must be
no less prosaic) is stolGng himself but he
Is not only shOyeling coal, he is also tending
an engine Some Of the food he eats plays
the part OF fuel and becomes energy but his
boiler wears out more rapidly than any BeleyiiIs,
and ke must be as careful 70 replace burnt-oue
boiler tubes as to keep up his head OF steam.
Baron Liebig, il book dajntiIy called A1tur-
t0iSsenschCftItcse Something, from which any
schOolboy can quote learnedly With the aid Of 3.
dictionary, told the world this ana = year OF two
after Lie5ig died, Professor Huxley added the re-
mark that the human needs dI5er fro1 tie boilers
in that certain substances serve both purposes,
replacing woEn-oQt tissue and supplying heat
Another great physiologisb proved, Ii 2 yolUn9
OF Lr7lGlT srgStberGPls, that neither oR thssa
aAthorities vas quite il TIE right. And IL thR
reader desires to decide among the three, bi9
simplest ccurse viii b to do what have don8
and go to DR.. Ro5ero H1tchison's delightful
volume on . Food, where he vii ind the whOls
subject clearly treated IN English. The sub
stances that serve this double pGCp0ss shall call
"a FI-sts,' instead q going TO GreeE-EaglisA
scientific slang Tor the word which describes foods
Of the first importance. The chief Flrsts arc
white OF egg, curd OF milk, the uUscle-esselce oe
lean meat, and the gluten OF wheat Any Cls O.
these. with water and salt, VII sustain life. a
ScoCchE-2n tells ne that Ass5 has seen n ishla2d
shepherGs thrive upon oatmeal ard water, and
know that ] have lived II health If not IN con-
fort fer many weeks at a time 1p0n nothing elsa
than tough beef and muddy water. But these kLrsts
are the Toods that least attract the appetite OF
the very men and women Who most reed them. A.
clear soGp and en- o1-e-ette are delicious 1t tha
Savoy, but n Low many private houses VII they
E1aks one mouth water
For human fuel, n addition TO the dou5ly-usefuI
Eirsts, we have another group Of foods Ehe Fats
There is the faJ OF neat butter, which ID
the fat Cs milk Give oil tn Spain and Italy an
important aE-icle Of food ana tho fat OF grain.
which forms only hC1dredth part % wheat aud
ha1 q hunGEedth p3rG O9 whe2tea bread two
thirds of the bulk o. . loaf Is mere gaSi- Unless
neat is admirably cooked she fcE IS UaaEt-aetiYs
to delicate tas1o- ] have shown n q previous
chapter Of these NoJss taab the Savoy butter il &C
, quality better than 3 private hOusekseper can
buy IN any London shop, and the rolls served
at the Savoy, baked fresh four tines day
are lar uoro whOlesoms than English household
bread. Many persons suppose that Wholeneal
bread is more NUTRITIOUS L1Gn wheaton bread
this IS q niszpprena1siCn arising from the fsca
that physicians recommend it &c patients who
lack pe-lstslsls, since lS IS mechanical ssil1Iana
IN this respect The savoy rolls, again, EEa
nutritious rot oaly because hey are rla0e oe tha