Norwich bulletin., 1911-10-21

6Written Specially for The Bulletin.)
 Pass along almost any of our resi-
 dential streets during these autumnal
 days, and you will be greeted with
 odors of sugar and spice and all
 things nice' which tell of the busy
 housewife within enga ged in picking
 or preserving for her family's enjoy
 ment during the coming months of
 winter. What we buy is just as good,
 or, perhaps. even better, but there is
 general feeling that home made rel
 ishes are better than can be bought
 in the market. At any rate, most
 families prefer Mothers pickles and
 preserves to all others, and in every
 household certain recipes have become
 a family tradition. and whatever in-
 novations creep in by way of up-to-
 date arrangement or cookery, some
 things still remain to recall the fla
 vorite dishes of former times. Else
 why are so many articles put upon the
 market bearing this legend or some
 thing similar: "Grandmother's Cook
 ies'' or "Grardma's Buckwheat Cakes"
 etc.? And why are so many wives
 urged to make their pies as Mother
 used to make hers? Very often were
 those identical. dishes placed before
 the critic he would find they did not
 taste the same as in days of yore. So
 much is owing to bygone appetite
 or present imagination. The flavor
 is net the same. Like the beautiful
 pebble brought home from the sea-
 shore, the sky and the air were not
 brought with 1t, and in different sur
 roundihgs the trophy no longer seems
 attractive, and is cast aside as worth
 less.
 How many hours are spent in the
 kitchen working over hot stove to prepare these relishes, which all phys icians, of whatever school they may be, agree in telling us are not only un- necessary but harmful to ones health. When later CT. in life the digestive or
 gans fail. and life is made a burden by nervous dyspepsia, there is all ways some other thing to be blamed for the disaster. We never hold spices, and pickles, and the like, re- sponsible for our breakdown in health and nerve Irritability and melancholy must be accounted for in some other way Highly seasoned food has had nothing to do with it, of course. Such harmless things as stuffed peppers or chili sauce. or horse e-radish cannot be the cause. Why, we had them on the table at home with every meal, we say. and dyspepsia was never known to any of us." That may be, l but did our fathers and mothers live l in those days the intense, strenuous | life which we follow? And there is something in a good old book, which we all read. about the fathers eating | teeth are set on edge. A famous au- 1 thority on such matters once said l that to educate a child properly one l must begin with his grandfather. So 1 in matters of sound health, it would 1 seem wise to begin at least two gen. i erations back of the one in training, l in order to obtain the needful loun- 1 dation of ali good health.
 l In preserves we have advanced to- wards better knowledge and practice. ] Very seldom are we offered any of the i old pound for pound combinations, 1 which were the pride and delight of 1 the cooks of two generations ago. Air tight jars hold our supplies secure l from spelling and fresh uncooked 1 fruit is so more easily obtained that 1 less preserving is done than formerly 1 Not so very long ago, though, an 1 elderly housekeeper told of a hard day.s work to prepare sweetmeats for 1 winters use. T like something can Hip into,' she explained. T shall ] never get used to these new -fansled self sealing jars