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Maps, plates, charts, etc., may be filmed at different reduction ratios. Those too large to be entirely included in one exposure are filmed beginning in the upper left hand corner, left to right and top to bottom, as many frames as required. The following diagrams illustrate the method: Les cartes, planches, tableaux, etc., peuvent dtre filmds d des taux de rdducticn diffdrents, Lorsque le document est trop grand pour §tre reproduit en un seul clichd, il est fiim6 d partir dp S'^fngle sup^rieur gauche, de gauche d droite, et de haut r;n bas, en prenant le nombre d'imageis ndcessaire. Les diagrammes suivants illustrent la mdthode. 1 2 3 1 2 3 4 5 6 t«- /.,<^» 'iH \\a ra , !ti- -ir # 'ite ^ NOURIS ''.,-'=C-V IN R3EGARD TO '^^ t^^C ■'*■€■■ HIS HEALTH, '/■ . / AND THE WANT OP IT BY it. Wm. §Mmmf p. §• n To enZig^hben ihep^ple in all things is the duty of every J,£an who possesses, the qiMlificxdions to doit." The late P. C. Dahlman, Prot of the Unlverisitj- of Bonn, SAINT JOHN, N. B. I'MNTED BY BAENES AND COMPANY. 1666. / TE "^^''j '£1."*^' i^ " " . . • 5 . . . . B .... 11 .... 15 .... IS .... 22 • • • • — '-' .... 28 .... Oi .... o i .... 41 .... 43 XIII. Seasons in which certainVictuala are the most Excellent,.. 60 XIV. Of Drinks in general, .... XV. Wine and Ale, . . . • XVI. Brandy and Vinegar, .... XVII. Coffee and Tea, .... XVIII. Chocolate and Acorn Coffee, XIX. General Rules in regard to the Nourishment of Man, XX. Consequences of Intemperance in Eating and Drinking upon the Moral Life of Man, '^^ . . . . 55 .... 58 65 .... 69 ....73 .... 76 Tb "He fewT have fartt most Hip] who isaf tingi can letti phyi tanc ler, ing cc nc Goe as a call inti bod M%t Mmn^lmmi $i t9 I. INTRODUCTION. The distinguished Arabian physician Avicenna, said : « He who is hungry must eat ;" but there are only a few who know the properties of what they eat. Boer- have, the celebrated Dutch physician, went a step farther in saying : " He who will live must eat-but most men eat in order to die sooner than necessary. Hippocrates, thefather of medicine, declares, « Aman who will neither eat nor drink, shows clearly that he is a fool ;" and the old Professor Langenbeck, of Goet- tingen, taught, " without eating and drinking there can be no maintenance of life, for to hunger and blood- letting are both the same." And not only emment physicians, but also great poets go in for the impor- tance of the nourishment of man. For instance, Schil- ler, who said that Hunger and Love keep the world in ffood connection, and the assertion of Lord Byron, « nothing but youth can keep us in full lustre, is by Goethe practically explained in the words " as long as a man can chew, and drink, and kiss, he may be called a happy man," &c., &c. . . . Now eating and drinking mean nothmg else but introducing substances from the outer world into the body, for the purpose of maintaining the same. Nature B 6 THE NOURTSTIMENT OF MAN". oftors many things fornonrirthinent which nrc in such a condition that tliey may be eaten l)y man without any artificial preparation, as water, roots, berries, roots, &c. Most of the means of nourishment of our body, however, cannot be enjoyed by us witliout arti- ficial preparation, as dried pulse, corn, potatoes ; or, are much more fitted for nourishment if they have previously undergone some artificial preparation, as lish, meat, and many sorts of fruit and roots. Eating and drinking, therefore, appear in their effect on the body and on the liealth and period of life of man in general, very much dependent on the artificial preparation of natural products— 1 mean the art of cooking. Now, the art of cooking natural products ascends from the raw to the refined, from the single to the composed material, and ends among the culti- vated nations of the present time, in this manner, that the manner of preparing nourishment for man is most carefully chosen, according to the principles which the physiology of the human body, and the chemical properties and changes of natural products prescribe. But, notwithstanding all experience, there are, at the present time many misuses prevaleut in the artificial preparation of natural products. There are still, sub- stances containing neither glaire (white of egg) nor phosphorous salts, and in themselves entirely unable to preserve life, as arrowroot, &c., &c., considered as very nourishing. Bone jelly or gelatine — dissolved as bouillon — is thought by many a good housewife a very nourishing thing, whilst it has long been proved that animals whi<5h have been fed on such substances have died of INTRODUCTION. In such ^'ithout berries, . of our ut arti- )e8; or, y have tion, as ir cifect ' life of Lrtiiicial 3 art of )ro(luct3 e single le culti- ler, that L is most a which ihemical rcscribe. D, at the artificial till, Bub- }gg) nor f unable dered as illon — is lurishing animals e died of hunger. Still, at the present time, they divide the beef into two parts, viz., the one part becomes in ex- cessive dilution prepared as a soup for the tabic, whilst the other half, or part, as tough fibre, with the glairo almost coagulated by the heat into the most possible indigestibleness, is presented as a nourishing dish to man. We are still presented with eggs baked hard in butter, with fish which has been cooked till it became tender, then hard again, and finally again tender, with vegetables which have lost their vegetable glaire, &c. I have therefore endeavoured to make my fair readers acquainted with the properties of natural products used as food for man, so that they may not only know how to make a dish palatable, but also which preparation of natural products is the right one, in regard to the general health of man, and which is the wrong one, in regard to his want of health ; for what is human life without health?— a mere plague, and nothing else, even if a man had the riches of a Croesus. Since the following articles were originally designed for the limited space of a newspaper, supposed to be read by all classes of the people, I have endeavoured to keep them as plain and as popular as possible, so that every one might easily understand me, and thus make practical use of every method mentioned in the articles, either in preparing food, or in ascertaining whether any article of food be proper for the daily nourishment of man or not. g THE NOURISHMTENT OF MAN. T1,P value of auy victuals for tlie nourishment ot t,'iU:n Ldy isUermined ^rtly b^^^^^^^^^ eoTiteuts of nourishing material, and part y 1 y its l£ venes^. The more nourishing "-^--If;?"- aL, the more nourishing it is = the more ^^^ - material can be prepared, by means of the digest ^e Za^ of the human body, for transition mto he blood the more digestive it is. However, the ^-.lue any victuals is not always determined by its d ges- Hveness for it may be very nourishing, and yet, at Ihe : "; time, be Lj hard to digest ; and .^ee ~ With regard to the digestiveness of ^'ct«'^l^>/"^°. pends very much how they have been prepared, ar,d how they are masticated by man. Here the aix ..f tolng assists nature, whilst transformmg tue raw °ctual! in such a manner that not only are they eat.n by man with a certain nleasare, but also become, by the organs of the body, easily consumed, and thus becom! fit for human nourishment. For instan e, the c2^-one of the most strengthening of victuc s-is, ^^ten soft boiled, very nourishing and easy to d.gest whilst, by being hard boiled, it is not only h.ard to d'U; bxit, in consequence of it, adds but little to the no°urishment of the human body. , r „ , f To a normal nourishment, and to tho production of the necessary warmth, or animal h»at,_ in the human bodv, the following subatances add tne most, viz. . water, glaire substance of all kinds, fat and tat-pro- dncing substances, culinary salt, lime and soda saltB - ,J ' FAT, OR FAT-PRODUCING SUBSTANCES. 9 [THE • Lient of i-n solid by its . it con- iily this igestive nto tliG le value cs di^es- yet, at ce versa. Is, it de- red, ai>d le ait of tiie raw ley eaten :oine, by and tbus ;ance, tlie fcuals — is, to digest, ' liard t(» ;tle to the iuction of lie human tost, viz. : d fat-pro- soda salts and iroTi, wliicli altogether are to be observed as the principal elements of the nourishment of man. Those victuals, therefore, which contain these prime elements in greatest abundance, are the most important to man. They are spring water, milk, blood contained in meat and in some sausages, meat in general, entrails of animals, calf s chawdron, etc. etc., white of egg, corn seeds in bread, peeled grains, meal, oats,^ beer, etc., and legumes in peas, beans, etc., etc. Still, most of these natural products which contain especially much glaire substance, become first, under the assistance of the stomach and the intestinal juice, transformed into a mass which resembles fluid glaire. Then they be- come, by means of the stomach (rectus intestinorum) throuo;h the absorbing vessels, transferred into the blood! where, by another process, they become con- verted to flesh and blood. It is well to observe here, that the more fluid and finely masticated the said victuals are introduced into the stomach, the more digestible they are. Whilst the substances belonoing to the animal kingdom have a highly nutritive value to man, among the products of the vegetable kingdom only the legumes and the seeds of corn can claim aboui; the same value, whereas the green vegetables, and other vegetable subitances, contain far less of valuable human nourishment. Besides the glaire sub- stances, the fat ^u-oducing victuals are of importance for the support of the human body. These possess the great advantage, that they become easily worked np and dii^ested in the body, and besides the forma- tion of fat esi)ocially serve for the foundation of all textures (tissues), as also for the development of the b2 jQ THE NOURISHMENT OF MAN. indispensable animal heat. It is, tl-eto^, jite an erroneous and blamable opinion, which, I am sorry to say, is still very extensively prevalent, to siippose fat dishes or fat substances in general, to be lu them- .elves hurtful, for they are just as necessary tor the health of man as the fresh air. We do iind fatty material with meat in general, with butter, yolk ot c-ng. 18 THE NOURISHMENT OF MAN. V. MILK AND EGGS. Milk is, by virtue of its composition, indisputably one of the most valuable of victuals, in regard to the nourishment of man. For even milk, taken alone, is sufficient to maintain the human body, especially in • childhood, and to nourish it perfectly. It contains all the elements of which the body itself is composed. The principal elements of milk are water, casein, or curd, fat (butter), milk-sugar, salt and iron. The Droportional mass of these substances is, of course, different in the different sorts of milk, and changes itself especially according to the different herbs ou which the animals from which the milk originates, have sustained life. The milk of the cow, and that of the goat especially, are in common use. That of the cow is rich in casein, butter and salt, whilst that of the goat contains less of casein and butter, but more milk-sugar than that of the cow. The souring of milk that has been exposed for a certain time to the air, is caused by the formation of milk-vinegar from milk-sugar, since the oxygen from the atmosphere combines itself with the sugar. A nuick artificial coagulation may be produced by add- insr some tartar or tamarinds to the milk ; and the way to prevent milk as much as possible from becom- ing sour or coagulated, is to boil it, and to keep it away as much as possible from the atmospherical air. During the process of boiling the milk, a skin will be formed over it, and this skin, as long as it is not burst on the surface of the milk, retards its becoming sour, • :f — r.,r^r.¥a flio €nv frnm penetrating into it. A good t add a i of boil milk, humai in tha has loi for wl] ing th MILK AND EGGS. 10 Dood tiling also to prevent milk from Bouring is, to add disputably yard to the en alone, is pecially in ! It contains | composed. \ ,ter, casein, ! iron. The of course, nd changes it herbs on originates, w, and that e. That of whilst that biitter, but :posed for a brmation of xygen from 1 sugar. A ced by add- k; and the Tom becom- 1 to keep it pherical air. skin will be : is not burst joming sour, I into it. A suiui. quantity of soda to it during the process of boiling— about two grains of soda to a quart of milk. For the rest, sour milk is just as useful for human sustenance as sweet milk, because it contains in that state just the same elements, except tliat it has lost the greater part of its solid contents of fat ; for which reason, although it is somewhat less nourish- ino- than fresh or sweet milk, yet it is a more cooling and agreeable drink, and to be recommended to peo- i)le ifflicted with consumption, jaundice, &c. The watery part of milk, which is retained after the fat and casein have been taken away from it, is called I whey, or serum lactis. They are divided into sweet ^ and sour whey, serum lactis dulciiicatum et seruin \ lactis acidum ; the one is prepared by an addition of I acid to milk from which the cream has been taken ! 0% and the other by an acid fermenting of the same. \ In order to obtain a pound of sweet whey, there may i be added half a dram of purified tartar to sixteen \ ounces of milk from which the cream has been taken i off, and which has not been boiled ; the acid combines \ itself in this way with the casein, and separates^ the i same. Sweet whey is an easy and nourishing drink ; I it increases all secretions, and improves the separation I of the gall very much. i Regarding the nutritiveness and digestiveness ot^ milk in general, very much depends on its contents of cheese and butter ; the more it contains of these sub- stances, the more nutritive it is ; it is, however, less digestive, and vice versa. The poorer the milk is in cheese and butter, the easier it is to digest, but the 20 TUE NOURISHMENT OF MAN. IcBS nourishing. In order to make milk easy of di- ..estion, I would advise the reader always to use it fn combination with some bread or other victuals, bince by this means the casein or curd of the milk divides itself more easily in the stomach. Taken in .general, the milk of the cow is more nourishing tiian digestive ; for which reason, for a weak sto- mach, good beef broth, or eggs soft boiled, are to be preferred to milk, or any preparation of milk. How- ever, a man poor in blood, ought to take a good dea of milk, since it is adapted to produce much good blood in the body. , After milk and flesh, eggs are to be considered as the most valuable food, because they are not only very nutritious, but also, when well cooked, very easy to digest. r> ^ ;j W A Civilized nations use only the eggs of tamed birds, as hens, ducks, geese, turkeys, &c. Less civihzed nations eat also the eggs of all other birds and aui,. i bious animals, turtles, &c. The egg consists of four principal substances, viz., the shel?, the Ihin skin which lines the inner part of the shell, the ^^-e, or white of egg, and the yolk. The shell, - i>b 'tp tlan skin, contains about 10 per cent, of the weight of an egg, the white of egg over 60 per cent., and the yolk about 30 per cent.^ The shells of egg^, Tutamina ovorum, contain 97 per cent, of carbonic acid lime, 1 per cent, of phosphoric acid lime, and phosphoric acid magnesia, and 2 per cent, of animal substances, including some marks of sulphur and iron. They are only in use for medicinal ■mivnnsfia. i "i ] conti MILK ANT) EQ08. 21 jasy of di- ^8 to 1190 it ir victuals, ►f tho milk Taken in nourishing L weak Bto- 1, are to be ilk. IIow- a good deal much good )n8idered as re not only d, very easy amed birds, jBS civilized and anijt>iii- tancBB, viz., nner part of id the yolk, ibout 10 per of egg over ent. >ntain 97 per • phosphoric a, and 2 per me marks of or medicinal ^ Tho lining skin of tho rIioU, Pellicula ovi, consists of concreted alumc'i, and a few traces of lime salt, and is also uf some use for medicinal or surgical purposes. The vvlilte of egg, albumen ovi, is a clear, colorless substance of a jelly-like consistence, without smell, and almost wit'hout any taste, it is soluble in cold water, but when coagulated by heat, almost insoluble. It contains 85 per cent, of water, 12 per cent, of albu- men, from 2 to 7 per cent, of substances similar to human saliva, and from 2 to 3 per cent, of iron. Tlic yolk, or yellow of egg, vitellus ovi, is a thickish fluid of a yellow color, and agreeable mild taste ; it \ contains from 56 to 56 per cent, of water, about 17 ' per cent, of albumen and casein, the so-called vitellin, and a great number of small fat globules and bubbles. These little globules contain piuch liquid fat, phos- phor and iron salts, and are like the milk and butter globules. Now, since the egg combines all necessary substances in itself, as a material foundation for the formation of perfect animal forms, it is easy to perceive that it must be a very concentrated article of food, contain- in cr all the elements which are necessary for the pro- pet- nourishment of man. About its digeetibleness for the stomach, I have already made the necessary remarks. Fresh eggs may be saved from spoiling for a long time, if the outer shell is covered with fat, plaster oi Paris, collodium, &c. &c., and thus made impenetrable to air and water, by which means we prevent the hydrogen of the atmospherical air from spoiling the c2 THE ITOUEISHMENT OF MAN. albumen or white of the egg. In order to ascertain whether an egg is fresh, or not yet spoiled, there are several means to be recommended, of which the fol- lowing may prove to be of advantage. When you buy eggs, put every one in the hollow of your hand, and hold it either toward the sun, or towards any other light, in such a way that the eye may convince itself whether the egg be clear and transparent. If, on this occasion, it proves a dark, opaque mass, you may be sure that the egg is spoiled. Another proof of good eggs consists in this,— when the pointed end of the egg feels cold, when touched hy the tip of the tongue, whilst the other end is luke- warm, &c. The preparation and use of eggs, in combination with other victuals, are very various. There may bo made of eggs a number of most nutritious and savory dishes. Every good housewife, I am sure, is well ] ►osted up in the preparation of them ; we will there- fore turn to other victuals. VI. BUTTER AND CHEESE. Butter is the fat, cheese the glaire of milk. IIow they are obtained, is well known to all farmers and housewifes. Ko butter, even the fresheit, is quite pure ; it al- ways contains more or less buttermilk, and casein or curd in a coagulated condition, and some mechanically intermixed whey. By this the butter becomes more tasteable and nourishing. As has already been observed in the article on milk, -i-i.p rroo'l ^a«te ^f l^ntfpr. ns wfill nft its firmness and color, I from I this, " its pr Th easier taste. durir well a loi tubs, in di It adul isve i^igj mo BUTTER AND CHEESE. 28 • to ascertaiii ed, there are ^Licli the fol-s n the hollow i the sun, or that the eye f be clear and I roves a dark )gg is spoiled. ^ this, — when vhen touched j ir end is hike- j I combination | rhere may be I us and savory I sure, is well i we will there- j ' milk. How 1 farmers and [3 pure; it al- and casein or ) mechanically becomes more rticle on milk, firmness and color, depends especially on the food of the animals from whose milk the butter has been made Besides this, the season of the year, as well as the mode of its preparation, has a great influence on butter. The more abundant butter is in casein or curd, the easier it will spoil, and get a rancid, disagreeable taste. Therefore it is very necessary that butter, during its process of preparation, should be clear and well washed and salted, in order that it may keep for a long time. It is also better preserved in vats, tubs, &c. It is called in this state vat or tub butter, in distinction from fresh butter. It not unfrequently happens, that the butter is adulterated, in order that it may weigh heavier, which is very fraudulent. It is done first by imperfect wash- ino-, by which water and curd remtJn in it, or by too strong salting, since salt is much cheaper than butter, or by adding heavier substances to it, as flour, starch, chalk, &Q. One is just as unlawful as the other, and deserves punishment, if detected by the authorities. Butter should be kept either in good porcelain or in glazed vessels, not in metallic reservoirs ; and all acrid or pungent substances ought to be kept away from butter, and the vessels where butter is kept in should be put in dry, airy places, for it imbibes any strange smell much easier than any other -arti- cle of food, and therefore becomes of a disagreeable ' JAU eggs, butter is very apt to make most victuals more palatable, and is almost indispensable in many preparations of victuals, although in more southern climates, and countries poor in butter, the people 24 THE NOURISHMENT OF MAN. often use instead of it, fat, oils, &c., for the preparing of tbeir food. Cheese, which is obtained from the curd of milk, with the addition of a greater or less quantity of butter, milk-sugar, and other constituents of milk, is, as already pointed out, obtained from coagulated milk. There are fat or rich cheese, and meagre cheese, soft and drj', the one obtained from cow's milk, the other from that of the goat. There is also sour and sweet cheese, according to the milk which is used for it having either become coagulated naturally by the hydrogen of the air, or artificially by acids. It is true cheese is nutritious, but only a very strong stomach is able to digest it perfectly, especially when the cheese is hard and very fat, because the gastric juice is hardly able to penetrate it and work it up. Therefore, cheese is the harder to digest the harder it is itself, and the more fat it contains. Old cheese of a disagreeable smell, in which are mites, or which is covered with red mouldy mushrooms — in which the curd has passed into putrefaction — acts more excitingly as a spice upon the stomach, and besides this, on account of manifold disagreeablenesses, which render it unpalatable, is not at all to be recommendetl for frequent enjoyment. Sometimes there developes itself in such cheese, by some peculiar process of fermentation, the so-called cheese poison, which is apt to create vomiting, nausea, fainting, and even sudden death. In general, the wrongly prepared cheese is especi- ally the one which causes those unfoldings or poison- ous appearances. It is not always necessary that he preparing urd of milk, quantity of nts of milk, 1 coagulated and meagre . from cow's There is also nilk which is ted naturally ' by acids, a very strong ecially when e the gastric work it up. it the harder Old cheese tes, or which -in which the >re excitingly iides this, on which render nmended for ch cheese, by the so-called iting, nausea, 3ese is especi- igs or poison- ecessary that NATURAL PKODTJCTS OF WHICH BREAD IS MADE. 25 theesc should become old in order to unfold that poi- $on • sometimes it unfolds itself very quickly in the fresh casein freed from butter. All soft cheese ivhich look of a greenish yellow, may be suspected of Lino- poisonous, and such as are of a greasy and tough, ir g^asy and crumbling consistence, also such as are M a disagreeably sharp or musty smell or taste. I The symptoms which appear shortly after eatmg Ipoisonous cheese, are, a general feeling of illness Lins in the pit of the heart, and neighbourhood of Ihe stomach, which increases by every pressure, vomit- liicr diarrhoea in a more advanced stage, headache kiS dizziness, paleness of the face, trembling of the limbs, and a greater prsecordial anguish, &c. 1 The next main object of treatment must be, to re- llieve the stomach of the poisonous substances, and to lease, as much as possible, the irritability of the injured kbres Next ought to be used an emetic of ipecacu- ianha, then narcotics, especially opium in combination iwitli neutral salts, ifec. ; but it is always advisable to I call in, as quickly as possible, a rational physician. I I NATURAL PRODUCTS OF WHICH BREAD IS MADE. Next to the victuals derived from the animal king- dom, those of the vegetable kingdom are to be con- sidered, and especially the different kinds of corn or crrains. Particularly are to be considered valuable as victuals, wheat, rye, barley, millet, which is very sel- dom used here, but very much in Germany, where it is called hirse, and in Italy, where it is called panci, I*! 26 THE NOURISHMENT OF MAN. u buckwheat, oats, and in warmer climates, maize or Indian corn, and rice. All these productions consist of substances which I contain azotic gas, as glaire substances, especially gluten with vegetable slime, and glaire ; of such as contain no azotic gas, as starch and gummy sugar, and besides these, of water, some phosphorus and sulphuric acid salts, cook salt, silicious earth, and some iron. The amount of glaire that any corn possesses determines precisely its nutritious value. Thus wheat, with 21 per cent, of glaire, has the most nutritious value, next follows rye, with 16 to 17 per cent., barley and oats, with 14 to 15 per cent, Indian corn, with 13 per cent., whilst rice has only 7 per cent. Rice con- tains 70 per cent, of starch ; rye, oats, &c., about CO per cent. Although the method which is now in use to extract flour from the different sorts of corn, is very much improved, there still exists the erroneous prejudice, that the bran must bo carefully separated from the flour, in order to have it whiter, and yet the bran con- tains the most nourishing substance, that is the gluten, which is besides very easy of digestion, and it promotes the evacuation of the bowels very much. In 1860, an acute German, in Dresden, by name Joseph Klemann, discovered a mode of proceeding, by which the bran can be made quite useful, and by which the bread, indispensable for human support, becomes from 10 to 12 per cent, richer in azotic gas, and at the same time cheaper and more palatable, whereas formerly bran was only used as food for the cattle. Wheat and rye flour contain more gluten, md are NA' theref flour i as wel ful, m akes, |as puc By Iternal and tl iwhich theref iThe n up of iin the east, orm < atch Wc )y its mit 1 ppes nbal ts en aste Th. ■)ut ii nifo ust hicl 2S, maize or ances which s, especially ; of such as mmy sugar, jphorus and 'th, and some »rn possesses Thus wheat, st nutritious cent., barley jorn, with 13 . RicQ con- ic, about 60 ise to extract ; very much IS prejudice, ed from the he bran con- is the gluten, i it promotes In 1860, an 'h Klemann, ich the bran h the bread, Ties from 10 at the same sas formerly ten, and are NATURAL PRODtJCTS OF WniCH BREAD IS MADE. 27 [therefore more nutritious than barley or oatmeal. The Jflour itself is made by means of cooking and baking, las well as by the process of fermentation, more tastc- Jful, more porous and digestible, in the form of bread, cakes, pastry, and all kinds of so-called meal-dishes, ,s puddings, &c., &c. By means of baking, there is produced on the ex- ternal edge of the loaf a crust of a pleasant taste, and the small starch grains in the inside are burst, by which the dough becomes more loose and spongy, therefore also of better taste and easier to digest. The most common means to bring about this loosening up of the dough is fermentation, by which the sugar in the flour becomes decomposed by the assistance of east, &c., and thus carbonic acid is developed in the brm of little bubbles, which loosen and maintain the atch. We judge of the good quality of the bread, partly by its taste and smell — it must not be too sour, nor mit a musty smell of spoiled flour— and partly by its .ppearance ; it must not contain any little lumps of nbatched flour, not be too soft on its edges, and also ts crust must not be burnt, nor too h.ard, else it will aste bitter. The flour must, before it is going to be baked, be put in a warm place, in order that it may become of a niform temperature ; the means of fermontation ust not be added to it in large quantities : the water hich is to be used for kneading must have, as nearly ,s possible, an equal temperature with the flour, and either be too cold nor too hot. The dough must be oroughly kneaded. ^ :'l gg THE NOURISHMENT OF MAN. All additions, such as raisins, sugar, eggs, spices, butter, &c., &c., must become well distributed in the bread,' and the baking itself must take place in a well and equally heated oven, but not too near a large fire, so that the substance of the paste may not become unequally heated. If the bread or paste is to be quite loose or porous, there must not be added to it too much butter, sugar and eggs, and the latter especially must become finely distributed in the dough ; the best way of doing which is by twirling and beating up the white of egg to froth. VIII. LEGUMES AND NUTS. To the legumes belong pease, as French pease, peas in husks, chickpeas, &c., &c., lentils, beans, as French beans, kidney beans, horse beans, &c.,&c, vetches, &c. They are the most nourishing victuals of the vege- table kingdom, because they contain a great deal of glaire and starch. In the legumes, however, besides the glaire, and besides-the gluten in the different kmds of corn, the legumin or the casein of the plant, is prevalent. The legumin is a substance similar to the casein of milk, being distinguished from the glaire in that it cannot be brought to coagulation by heat, but by acids, and generally has no phosphorus, except m peas, but sulphur contained in it. Hence the reason is apparent, why persons, whose digestion is not assisted by bodily labor, but who pursue a sedentary mode of life, often become subject to pains in the . V -iv — «orfalrinf» of lofrninAa .Fllftt aS in tllG i diftere jthelei I of strj starch since putr both thel tuali exp( supe bur( pur( and cam and LEGUMES AND NUTS. 29 3ggs, spices, butcd in the Lce in a well a large fire, not become s to be quite ed to it too er especially Lgli ; the best ating lip the li pease, peas lis, as French vetches, &c. of the vege- jreat deal of ever, besides iiferent kinds the plant, is jirnilar to the . the glairein by heat, but lis, except in ce the reason 3stion is not e a sedentary pains in the riiftt as in the different kinds of grain, there must be separated from the legumes the outward indigestible husks, by means of straining or squeezing, so that the little grain of starch may be burst asunder by the heat. In order to have legumes well done, there ought to be used for the cooking of them only soft water which is free from lime ; if this is not strictly observed, they will not boil soft, partly because the lime precipitates itself on the legumes, and thus makes them less acces- sible by the water, and partly because the legumin itself becomes by lime-salt, especially by plaister (sul- phuric acid of lime) indissoluble ; consequently hard, or quite indigestible. ^ On this occasion I take the liberty again to make a few remarks on water, of which I said but little in the especial article on it. Pure water that has no calcareous earth dissolved in it, has, as already pointed out in the former article, the most beneficial effect on the human body. First, it agrees with all victuals, and by no means changes their intrinsic properties, knee of itself it produces neither fermentation nor putrefaction ; on the contrary, it very much retards both. Secondly, and consequently, it introduces into the blood the nourishing juice derived from the vic- tuals, and conveys it as pure and mild as it can be expected from them. Thirdly, it never becomes superabundant, for everything which would become burdensome to the body by too copious a draught of pure water, becomes, by evaporation, perspiration, and urine, immediately discharged by the proper canals. Besides that, water without calcareous earth and acetic air, acts as a softening remedy. In order D 30 THE NOUKISIIMENT OF MAN. I' l^< to find out whether we have good water for drinking, we need only put into a ghiss, filled with clear water, some potash which has been previously dissolved in water free from lime (salt of tartar) ; when the water, if it is good, will at once assume a milky color, and the calcareous earth, which before was not visible, will drop to the bottom of the glass in little white flakes. All men ought to be reasonable enough to choose for their proper drink, that is, in order to allay thirst, nothing but water. Water always tastes well, and as already observed, perfectly agrees with all victuals. It elevates the powers of the digestive organs, pre- vents the production of slime and acrid humors in them, and furthers their evacuation from the body by all means. Water, therefore, is the only drink, whicli in all sicknesses and diseases, not only may be safely allowed, but is also of great benefit ; it allays thirst sufficiently, without aggravating it ; and at the same time, does not quench it all at once, but always gives way to the demand of nature for fluids, — when, for instance, acrid humors are in the digestive organs, — until the cause of the thirst is entirely removed. ^ext to the legumes may be taken into considera- tion some nuts, or seeds, containing fat, as almonds, nuts of all kinds, chestnuts, &c., because they are very rich in fat and glaire. Nuts, or seeds of the nature of nuts, contain altogether, a great deal of nourish- ment for man. They are, in the vegetable kingdom, what eggs are in the animal kingdom, viz., an accu- mulation of all the powers of that production, which may grow up from them. Kne it, This n ■for th j the oil j good : \ bines : ' is defi I The Inuts { jtaches I sort is in futnr LEGUMES AND NUTS. 31 :br drinking, clear water, dissolved in n the water, T color, and not visible, little white ;h to choose allay thirst, well, and as all victuals, organs, pre- hnmors in :he body by rink, which ly be safely illays thirst at the same Iways gives —when, for ^e organs, — moved. 3 considera- is almonds, ley are very ' the nature of nourish- e kingdom, z., an accu- tion, wdiich Kuts have a mild and nourishing vegetable mucus in themselves, which by means of their oily and sac- ^larine parts brought into one peculiar condition, and -combined with a sufficient quantity of moisture, forms Itself easily into milk. In order to produce and to re- ' Kne it there is a strong mechanical power necessary. This may be done the more easily, when a fluid is used kr that purpose, which combines itself easily with ithe oily parts of the nut. This will take place when Lod nuts are thoroughly chewed, and the saliva com- bines itself sufficiently with the mass. Any one who L deficient in saliva ought not to eat nuts. I The greatest amount of milk is contained in hazel Inuts and almonds, then follows the French nuts, pis- Itaches nuts, chestnurs, &c., &c., of which the latter isort is the harde^^ to digest, for which reason, persons lof a weak 2toi. ^^ht noi to eat them. Weaker Isick persons, as '. ^ children, ouglit not to eat nuts |at all. However, . . milk of these fruits, artificially Iprepared from them, may be allowed, and m many leases proves very wholesome. Heally sick people, Ihowever, ought never to take them before consulting Ian intelligent physician. . . i i . Bitter almonds do not belong at all to victuals, hut Irather to medicines. The bitterness of this kind of ialmonds is also contained in the stones of cherries, plums, &c., &c., and in the peach tree; the leaves also are bitter. People, therefore, ought never to eat them, especially not without previously peeling olt tlie skin from them. Else they will subject them- jselves to some dangerous troubles, such as cramp ot the 1 , -i;,,. ^4...^...^i,*tio. vmnitinfr. and faintings. 1 ft 32 THE NOURISHMENT OF MAN. I I which are certamly very uiipleasunt things. For to most animals, even the next border neighbour of man, tlic monkey, the eating of such bitter fruits is a deadly, stomach-inflaming poison. The older the nuts are, the more easily they may become dangerous to the health of man, since then a certain kind of acritude forms itself, viz., the rancid- ness which Anally aff'ects the whole mass. This is especially the case with the French nuts, and the almonds, and still more particularly with the latter. This rancidness is a kind of acid, into which the pre- viously mild parts of oil are converted, and is one of the worst poisons for the human body, although it does not always at once show its bad consequences, if it has not entered the stomach in large quantities, but more easily conveys itself into the juices of the body, infects all the oily parts of the same, and after- wards shows its dangerous power in many ways, by means of high fevei-s, boils, sore ulcers, eruptions on the skin, and makes fatal other diseases which may not exactly have resulted from it, especially small pox, &(i. Every one, therefore, particularly, such as have weak and easily irritated digestive organs, ought to be very cautious in partaking of nuts of all kinds, especially those which are old, and have a sharp acrid taste. IX. POTATOES, TURNIPS, CARROTS AND BEETS. Although potatoes possess all the necessary qualities of an article of food, yet they are not so good as might ^bletast fcousist c to twei] ;;spccial tabic, tl )f mair 19 the < to be r The jgwoUci I tissue. I in the very 1 I little ^ the c water come \ the 3 i o-um. 1 - ?.-!> J Xf .^ 4-1^»;» r»/-w1^/^Mo1 nao QTirl fllPIV ft OTA P. POTATOES, TUllNirS, CARROTS AND BEETS. 88 8. For to ur of man, ,s a deadly, they may nee then a the raiicid- 8. This is s, and the the latter, 'h the pre- id is one of il though it isequences, quantities, lices of the , and after- Y ways, by ruptions on which may ially small •ly, such as gans, ought ►f all kinds, sharp acrid BEETS. xry qualities od as might Til per c^nt. of starch. Ab usod with meat, ^° i^lv lilh the addition of fat, and made i-ala- fHo t evi V nsoful article of food ; hut as a n.oanB uii'nAhe health and strength of the body, or tlrS^"-™hment for the body, they are totally i*°S:Si as is generally known, is atuberculcms . iiiL ijutc^i-v/ , . 7^. „ ^f o o-veat mass of celluiai lrrS::^>^"t£";il^£argedstarch.meal tissue. i"'°" ' ,, . ,u„ounded by a watery, f" '' mrslltgl i'e, and a jnice containing a ■rnW^e add The starch-containing substance ot J little tree aciQ. J- „„tatoe swells in warm t the cellular tissue of tl « ^ «^ ^ ^^^j^, .,,. l^^Aithoughthefewinor^^J.^^^ n^XninXi;^^---^-'^^'^^^^ ^ Sr^Sle 4cl. and interne. ;^^- hkc all other fruit a a -^- tune, an^^^,^^ ^^^,^^^^ 'r '"oS ' 1 p ta oe"Uich does not easily article of tood. a puia shows its unripe- burst during its process of -^^S' *°;;, sprinkled ness, and the more when i. is hei e ana i- d2 u THE NOUEISIIMKNT OF MAN". I' t with greenish spots, Buiellrt disagreeably, tastes bitter, iiiid inwardly bIiows some lumps of mucus. As soon as the leaves of the potatoc begin to die nwj^y, and the seed capsules are large and soft, we may take it for certain that the potatoe has become perfectly ripe. The plant has now finished its busi- ness, and reached its destination, and the fruit has cer- tainly attained its full ripeness and cpiality. But just as little as the unripe or too early potatoe is advisable for the nourishment of man, just so little is one fit to ; eat, which is already germinating, or sprouting. All irerms mu'"^ be carefullv cut awav before boiling them, because th. ^ugli them unfolds itself a very poisonous and stupefying substance called solalin, which has a \ very unwholesome influence upon the human organi- ■ ;^ation. The little starch-grain in the potatoe, as already pointed out, become, duiing the process of boiling, inore soluble, and thus the potatoe is rendered more digestive. However, from the properties mentioned, it is easy to conclude that exclusive nourishment by potatoes cannot be benellcial, either to the good condi- tion of the blood or to the muscles of the body, im- |)arting no strength to them, but only serving to pull' them up. This is especially the case in those coun- tries where potatoes are used by the people as the ])rincipal sustenance of life, especially in those years when other victuals are less grown, and dear, as some- times in Ireland and some parts of Germany ; and I, as well as many other physicians, have found this confirmed even here in this country, since the appear- ance of the typhoid fever, as well as some cases of irrcat 1 espc The son) 1 tol anc to [ ai len coi POTATOES, TURNirS, CARBOTb AND IJICETS. 35 a«te8 bitter, 1 typlms dnring last ^^•lntcl^ which liad mostly their legin to die id soft, we has become ed ita busi- ruit has cer- \ But just is advisable is one fit to uting. All oiling them, y poisonous A'hich has a nan organ i- , as already J of boiling, dered more mentioned, rishment by ! good condi- e body, im- ving to puft* those coun- jople as the those years 3ar, as some- any ; and I, 3 found this ) the appear- )me cases of oHgiirin a wlnt of proper nourishment by the people aftlictcd by them. With regard to the preparation of potatoes by the art of cooking, the value of »uch dishes, as well as their palatableness, depends much on the water em- ployed in boiling. It must be hot, and not in too Irreat quantitv, bo that the i>otatoes may boil ciuickly ; Bince otherwi^sc their watery nature will be more pro- iniuent ; for which reason potatoes cooked by steam, and tho^e baked in ashes, are much more palatable than those boiled in water. Frozen potatoes, it la true do not taste as well as those which are not frozen, but they do no harm to the health of either man or animal, that is, as long as putrefaction has not commenced. Turnips arc divided especially into two kmd^, the common round white one, and the somewhat long Yellow one. Both sorts are easy to digest, but do not, however, possess much nutritive strength. They are sufficient, however, for persons who have not much bodily labor, and furnish a good nourishing .luico, especially in combination with other proper victuals. They all help to cleanse the blood, since they possess some diuretic power. . . j The smaller sort, or the bitter white turnip, in ordei to be well enjoyed, require strong digestive powers, and temperance, because they have a great tendency to give trouble to the stomach, and since they requi.c a pretty long time for digestion, easily cause flatu- lence. It belongs, like the potatoe, mostly to sandy countries, where the poverty of nature makes men 36 THE NOTJEISIIMENT OF MAN. I labor hard, and thus can easier digest hard food, and just for that purpose lets such victuals prosper the best. Weakly and indolent people must therefore be very temperate in partaking of them. Turnip cabbage, as well as turnip rooted cabbage, holds pretty nearly the middle place between the be- fore-mentioned kinds of turnips and the carrot ; it is a little easier to digest, and more nutritive. The carrot is a most excellent root. It is more nutritious, because it is richer in mild glaire and sac- charine, easy to digest, and, in consequence of its sac- charine juice or sugar, an excellent means of dissolving mucilagenous uncleanness of the intestines and of the blood. Besides this, it possesses a peculiar physical power. Among other things, for instance, a poultice of the fresh and raw root applied externally to eating ulcers, or even open cancers, although it may not en- tirely heal them, will prevent them eating further. Besides that, the carrot exercises a very beneficial in- fluence against a species of worms called Ascarides, which, by the eating of raw carrots, especially early in the morning, before breakfast, are carried off. The juice of carrots has also a similar effect, but not to such an extent as the carrot eaten raw. Again, it is a good remedy for the breasts of those suffering from a tenacious cough, combined with phlegm. Beets are of no great value either with regard to nutriment or digestion ; they may, however, do no great harm as a dish, to those who like them. More real value is possessed by the parsely root, parsnip and celery root, which are easier to digest, ""specially when they become old, they possess Sii' . d food, and prosper the therefore be ed cabbage, ^een the be- ;arrot ; it is It is more ire and sac- e of its sac- f dissolving } and of the ar physical ;, a poultice ly to eating may not en- ing further, eneficial in- [ Ascarides, jcially early edoff. The but not to Again, it is ftering from 1. ;h regard to ever, do no em. •arsely root, )r to digest, ley possess AR0MAT1C9 OR SPICES, AND OTHER HERBAGE. 37 iomc acrid qualities, and very often operate moive ts medicine (for which they are frequently used) [han as nourishing food, and besides that, the celery root particularly has sometimes too much mfliience iipon the nervous system; for which reason certain Lrsons ought not to eat it at all. X. I AROMATICS OE SPICES, AND OTHER HERBAGE. I We possess, besides the above-mentioned roots, m Ithe vegetable kingdom, in this Province, a whole stock U the most excellent and wholesome aromatics or ipices up from the weakest to the strongest and most limn-^t. For instance, basilicum, dill, ground-ivy, Iche^il, parsley, anise, tarragon, cummin and carra- Iway, coriander and fennel flower, sweet mai^oram, ipepperwort, thyme, juniper berries, garlic, and other kinds of leek, horse-radish, radishes, onions, and many other aromatic or strong tasting herbs; some ot 1 which are seldom and others are often used as victuals. Although some among the above-mentioned herbs iare not raised plentifully in this country in gardens ibut rather in artificial beds, yet, since they are raised 5 here, which proves that they can grow here, we may Ire-ard them as belonging to the vegetable kmgdom of'this Province. Since, therefore, we can so easily get all these aromatics here, which altogether, it pro- perly used, promote digestion, drive away flatulence, land increase the creneral evaporation of the body, as well as the secretion and evacuation of urine, ana Jtluis strengthen the nerves, why should we most com- imonly useW aromatics ?ind spices of foreign countries f 88 THE KOURISHMENT OF MAN. »l All sncli strangers as cloves, cinnamon, Arabic cro-| ciis, Spanish pepper, nutmeg nuts and blossoms, car- damon, vanilla, ginger, &c., &c., are altogether too ardent for us, and work unfavorably upon our diges- tive functions. The frequent use of them induces the blood to run too much towards the vessels of the abdomen, and thus gives rise to such troublesome maladies as hemorrhoidal vein, cramps of the stomach, spleen, or hypochondria, ifec, &g. In fact, all the above-mentioned aromatics, and even some of those raised in this Province, are to be considered more as medicinal herbs, than as herbs produced for "the nutri- ment of man, and ought therefore to be used very moderately for the latter purpose. But although these aromatics do not especially be- long to such victuals as are necessary for the nourish- ment of man, tliey are very good, however, to improve the taste of certain dishes, and some of them more or less assist the digestion of victuals. The influence which they have on the digestive apparatus arises from their containing in its bark or leaves, and in its blossoms, fruits, seeds or roots, more or less etherial oil and salts, which support the mucilaginous and sali- vary secretions of the mou^h and stomach, and ele- vate the latter considerably. According to their nature and quality we distin- guish, for the purpose of nourishment, dry and green vegetables or herbage. To the former belong, besides the legumes, also most of the before-mentioned herbs and aromatics; and since I have already spoken of them in regard to their value, I will now turn to those vegetables, which, like the legumes, ifec, &c., with- AROMATIOS OK SriCES, AND OTHER HEKBAGE. 39 jut an artificial preparation, that is, by the art of Booking, have very little nourishment, and are hard io digest. They form, along with meat, bread, and eggs, the laily fare of most of our people in this Province. They are hardly to be considered as nourishing, but rather as satiating elements for the support of man, md therefore not without some importance. The lost ligestible and palatable are green vegetables, 7hen they are quite young and fresh. Their most lourishing elements are substances free from azotic ras, viz., gum, starch, sugar, slime or mucus, and a certain vegetable acid. Only sometimes they contain small quantity of glaire, except onions, which flways contain about from 25 to 30 per cent, of the latter. Those vegetables, which have the least nourishing -alue, are such as have lain long in cellars, or have l-iQQii salted, as for instance, the German sourkraut, &c. 'he principal vegetables of this kind used for the >iutriment of man in this Province, are cabbages, viz., '•arden-cole, white cabbage, savoy, cauliflower, spinach, lettuce, dandelion, &c. All of these vegetables have mucli raw element and [ittle nourishment. On accoimt of their raw parts, Ihey ought never to be partaken of except well done, bd because they are so very softening, and productive [f flatulence, tliey ought never to be eaten in con- nexion with too much fat. Especially fat geese, pnoked pork, ham, and pork, should never be eaten nth them. AVhite cabbage is more nourishing than lurled sarden-cole, because it has less raw fibres, and 40 THE NOURISHMENT OF MAN. if fc! ; consequently, is Ccasier to digest. The best is the cauli-^ flower ; it contains good nourishment, is easy to digest ■ and is not so conducive to flatulence, especially when eaten without much fat. Spinach is very soluble, and therefore would be a good article of food, and easy to digest, if it were not for its relaxing qualities, for which reason it is not so safe, especially for weak stomachs. There ought to be always taken with it some agreeable spice, but no hard victuals, especially no hard boiled or baked eggs. All the different kinds of lettuces, dandelion, &c., are mild, nourishing, and easy to digest, when they are well chewed ; and are, besides, of a blood-purify- ing nature. Especially dandelions in spring, and headed lettuce in summer, are an acceptable gift of nature to man, since, particularly in summer, the blood easily becomes thick and full of bilious acrid humour, which condition the frequent partaking of these beneficial vegetable remedies. A person who nourishes himself mostly on victuals from the vegetable kingdom, ought to drink no ale, and but little wine, since otherwise his blood will be- come acrimoniated, which leads to serious diseases. Further, he ought not to live in a cold, ungenial cli- mate, or ouglit to be in circumstances to i3rotect him- self against the influences of nature, else his vital powers will soon become weakened, the blood will run thick and sluggishly through his body, and soon create a superabundance of mucus, and thus the man becomes consumptive. it is the cauli- asy to digest, ecially when • soluble, and | , and easy to qualities, for lly for weak! iken with it| s, especially i delion, &c., , when they »lood-piirify- spring, and | ;able gift of uinmer, the ilious acrid artaking of on victuals rink no ale, 3od will be- ns diseases, ngenial cli- rotect him- e his vital blood will r, and soon | thus the Mushrooms and mosses. XI. 41 MUSHROOMS AND MOSSES. Tlie inuslivooms and mosses which may serve fur the nourishment of man, althongli they are in little use in this Province, where also they are not found Dlentifully, belong to vegetables, as well in regard to . their nourishing value as to the manner of prepara- tion. Themushrooms, of which especially the truffles, or eartlmuts, morel, champlnion, stone-mushrooms, Goat's beard, or Goat marjoram, and some other more or less known kinds, fit to be eaten by man, contain starch, siigar, mucus, and jelly, but more glaire than other vegetables, phosphoric acid salt, and a certain mushroom acid. Taken in general, mushrooms are, in consequence of their cliemical composition, more nourishing than the other green vegetables, and if well 'prepared by the art of cooking, most of them will not be hard to digest. However, it must be especially noticed, that there arc mushrooms, particularly among the few specie:*. found in this Province, which are really poisonous, and apt to exercise a stupefying influence upon man and beast, and also some other kinds, although in other respects harmless, yet from having grown on certain places, or from having become over-ripe— since in no plant does putrefaction commence more quickly tlian in mushrooms— easily imbibe poisonous ele- ments. Now, in order to ascertain whether mushrooms are \m\lj poisonous or not, the following simple means may prove beneficial to those who desire to have a ilisli of that plant. If a good housewife wishes to I 1 > ■i Iier ^^ 'I'DE NOURlSIIxMENT OP MAK. prepare mushrooms as a dish for the family ] boil with tliem one or two onions, which W previously peeled and if ih^. ^^^ ^^®^ that two is cortain,, Bomepoiso„1„tL;„„2 ^r .lor the rest, no person onght to gatlier or oC mnshrooms, or any other plant, either for the p, rpos' of nounslnnent or for medicinal use, or in order to The vegetable kingdom contains, besides m..h rooms, a great many poisonous plan s, S iH t" ward appearance are similar to s„eh a Tre ^ ILZ the purpose of Imman nourishment. F ' „rn e hembck(c:cutavirosa) might be mistaken foXj m the preparation of victuals, henbane or ho..sbtr. •^h ..d of ,1,. i,„b., ,„„„ ., z"::^' •'•■ Now, «««,„, p,^„ ,, 1^ ' ■ • butteimJk to dnnk as he can swallow. If that can- ■i FBUITS IN GENERAL. 48 i^il.y, let her 1 have been '—•^ a Muck '^'/ be sure timsh rooms. • or collect the purpose in order to y obtained least asked concerning ^ be distin- not always sometimes les mush- Ech in ont- in use for instance, or chervil hogsbane which are iken, will dizziness :' the 8to- &c. he above ve eaten )hjsician lile, the as mnch hat can- not be had, let him take fresh or sweet milk, and if tliis also is wanting, let liim take tepid or luke-warm water, as mnch as he can drink. Between this there might be administered a few table-spoon fulls of good fresh oil, not rancid, then again buttermilk, milk, or lukewarm water, and again oil, and so forth, until vomiting takes place, or the pliysician arrives, in order to administer more powerful medicines, accor- ding to the state the patient is in. Mosses are in no great use among the people, with the exception of the Iceland moss as a medicinal pre- paration, and the so-called Irish moss, of which wo- men, by addition of milk and sugar, are accustomed to make a kind of cooling jelly, very much liked, par- ticularly in the United States, where it is called blanc mange. This is both a most excellent and wholesome nourish- ment and refreshment for man, because of its solid con- tent of mucus, which, in combination with milk and sugar, is not to be despised. XIL FRUITS IN GENERAL. Under the name of Fruit is to be understood all the fruits of tendril-plants, shrubs, bushes, and trees. All of these fruits need no particular artificial prepara- tion, after they ha^•e been prepared by nature ; that is, have become ripe, to render them palatable. These fruits may be divided into two principal kinds, viz., kernel fruit, and stone fruit. Each of the two kinds is an excellent and wholesome food. The kernel fruit, to which belong all aj)ples and pears 'of a cap- 44 THE NOUlilSIIMEXT OF MAN. sular natmo, tl,o cl.aliced, pui.>,,kin, and h„sk fruit of M-iudi latter Jdnd, belonging to the legumes, I have alroad.,' spoken under that head, since that frnit is I ' seldom partaken of hy man in its natural state, em- Wace lu general, all such sorts of fruit, as, instead ot stones, have kernels in their capsules. All of them contain more or less soluble glaire, plant-tibro, sucrar and vegetable gum, called gluten, and are, on ?he whole, more nourishing than the stone-fruit Among those which grow in this Province, are the ollowmg most used by man : garden euri-ants, goose- l>eri-ies, rasj.berries, strawberiies, and blackberries • and among tliose mostly imjiorted from other coun- tries, the following are most liked and in use : wine- grapes, %s, pumpkins, melons and cucumbers ; which latter are also raised by the people of this Province xNow the fruits which grow or have been raised in this 1 rovince, are far more nourishing, and easier to digest than those which we import from other conn- tries, with the exception of crapes. They are alto- gether excellent moans to purity the digestive oi-o-ans ti'om accumulations of bad mucilaginous trash, and to purify and dilute the blood. They promote the circulation of the blood, and act as excellent diureti.'s • both which operations, just at the time when nature has ripened the above-mentioned fruit, are especiallv necessary, for certain reasons. For most iierson's they are real refreshments. However, 1 would advise ' such ],eople as have an irritable stomach, or in o-ene- val very sensitive nerves, to be cautious in the enioy- montof that fruit, since it is apt sometimes, especiallv whcn eaten with an empty stomach., to cause in such FKUIT8 IN GENERAL. 45 d Iiiisk tnilt, unics, I Imve that fruit is al state, eiii- , as, instead Alloftliem -tibre, sugar are, on the lit. nee, are tlie •ants, goose- ack berries ; other coun- nse ; wine- )ers ; wliich 3 Province, n raised in d easier to )tljer conn- y are alto- :ive organs trash, and oniote the diuretics ; len nature especially it persons old advise 1* in gene- the enjoy- especially ic in such persons nausea, vomiting, and eruptions of the skin, &c. Still this lessens not b}'' any means the value of those I excellent fruits, but prove clearly that they possess [medicinal powers; on the contrary, their quieting, cooling, blood-diluting influences, render them a very advisable and beneficial food for sick people. This is especially meant of the j nice extracted from garden currants, raspberries, and much more of that from that noble fruit called black mulberry, which, how- ever, I have never seen in this city, — partly pure, partly mixed with water. These are unparalleled means in all kinds of fevers, where heat and thirst so much trouble the sufferer. Sometimes there is hardly any other medicine necessary than the juice of these wholesome fruits. Every good mother of a family, therefore, should, if possible, take care to have them always at hand in the house. Among those fruits, which grow better in warmer climates than that of this Province, is the wine grape, the finest of all ; a great, invaluable gift of nature to man. Although grapes may not serve exclusively or exactly as a nourishing food, still they possess some other very useful qualities. They are adapted to regulate the bilious contents of the digestive appara- tus, even if those contents have almost gone into putrefaction ; they thin and purify the chyle or juice of the body by their diruretic power ; they promote the activity of a sluggish stomach, cause neither flatulence nor any other nneaeiness", and refresh, with their ai-dent power, the whole nervous system of man. This refreshing power soon transfers itself into the blood, and its vital spirit becomes more lively and £2 *^ T«E NOUEISHMENT OF MAK. quick, 60 that the blood of a man who „artak-cs of g.-apes frequently possesses, and therefori can "v/ nSed"V"'"r'; ■?" ^"^'■'^•"-- ^r>n-iiJ^-i anin.atod elements to the canals of the more noble org-f of the body, than any other man who enjoy not wine-grapes. ^''.i^v» The reason for all this is, that wine grapes make 1 e whole man more brisk, jovial, and in il „X akmgs more lively ; secretion and exseeretion of a , luuds beconje promoted by then,, and therefore wo '"ay be really thankful to natur^ for the bertiful present which it has given to „s in ti.e wine g ape and cultivate them wherever it is possible. ^ ^ ' ilic hgis m itasolid contents very much like tl». 1> .... t. ugh the latter belongs mo're to the sol' - ...it, only It possesses still more power than the plnn, o prouiote the evacuation of the bowels. However gs inust be far more n.oderately enjoyed than a,n of the before-mentioned fruits. All 1 ypocliondriacs a..d sncli as suffer from habitual eostiviness w.l fin,' beSbl^rk^t.^^^'''^^'''^^^'^'--'^-— ^^^ Pumpkins, as I have already pointed out ono-bf ..ev-er to be eaten before they hL^ been p^e.l ty o.inslung still It will always soften the stomach- 1 u mpkins, iialf or three quarters of rice for instanr>P FHUIT3 IN GENERAL. 47 > partakes of )re can give, spirited and ' more noble 1 wlio enjoys ?rapes make in all under- retion of all ;lierefore we lie beautiful wine grape, k ■*• cli like the 3 the stone- an the plum However, than any of cliondriacs, 3s, will find lat trouble, le inornino- out, ought fepared by P, or some somewhat stomach ; ) a mess of f instance, re suitable Of as softening, but of a much more cooling nature, is the melon. Its juice, it is true, is really excellent for thinning and purifying the blood, and it gives line nourishment ;— however, for the people of this climate, it has not been created, no matter of how much use and value it may be, and is, to people of a warmer climate. Besides that, the melon is dear, and as a production of foreign countries, belongs, among our people, to the so-called dainties, and is mostly eaten when hunger is already satisfied by other vic- tuals. The poor man is scarcely able to purchase melons, and the rich man who takes such dainties on a stomach quite full, commits a foolish action ; for what may be called greater foolishness than to weaken, by so softening and cooling a fruit, a full stomach, which has already enough to do to work up all that has been eaten before. J^^early the same may be said of the cucumber, which is also a production of this Province. Most persons eat cucumbers before they have become ripe, which is another very foolish thing. The pi-incipal virtue which this fruit possesses, is, it purifies the blood, but it contains very little nourishment, and is hard to digest ; therefore, people of a weak stomach ought not to partake of it at all, and stronger persozis only moderately as a side-dish. A great deal more might be said concerning cucumbers, as well as the fruits above mentioned, especially apples and pears, and some others, which are very wholesome and nourishing, and easy to digest, and of which I have not spoken. However, as these articles are writ- ten more for the purpose of directing the attention i4 48 TIIK NOUKISimiONT OF MAN. Iffl ■r <'f ray reatlcrs to tlic 1„V1, i„.|,o,tanee .f fl,n i-^ contents of natural i.rodi.cf Ion, Jl. '"''^ consn„.od, than to ^^T^Ztf -o com,„o,,,. ~.^^.n.xta.tt..j:;trr^^^^^^^^^^ M'ith their varieties m.rl ih V ^ t^^^i^Ties i"'«i::,Sit'c«::;''i";''*'-f~' Persons inclined to tJiicknP.« nf n ? ^^^'le-iniitB. » .In, o,. .n,.fc, .pi* Jj1i7::,™', ■' * •^ the aolid ii'o comirionly lanation con- » now to tlic ►^vin^^ in tin's and cherries i mostly get 'imrinds, iSza. >luble gUiire, tiou, gluten, t in general, tluin kernel most nntji- ; and dried Iv prepared ial eft'ect on remedy t'oj- 30\ve]n; for have tJieni e the next tone-fruits. lelanciioJy, persons of y of fresli i they can ice, whicli able, after ivater, but care must Ij ripe. FRUITS IN OKNEUAL. 40 reaches, as ^vell as apricots, >vhcn Ailly ripe, are julso beneticiul fruits. However, they belong to the same family as almonds, on which I have already made some remarks ; and thus the leaves of the trees on 'which they grow, the skin, and the kernel in the stones of the fruit, contain a bitter transient element, which has a great inlluence upon the nerves. This element causes, in some i)er8ons, pains in the stomach, colic, &c., and, if taken with the fruit in large quan- tities, has even the power to destroy life. However, tliat need not ])revent us from eating them : we can peel them before eating, and there is no necessity to crack the stones and eat the kernels at all. It is also an error that the enjoyment of these fruits, as well as of some others belonging to the same family, would cause dysentery, if eaten in the same months in Avliich they have become ripe. Dysentery, which may be easily and quickly re- medied if a physician is called in early enough, does not originate from a ]>erson'8 eating too many poaches, tkc. It rather has its origin in the sharp elements of the blood, which, during the summer heat, especially in the month of August, have formed them- selves in the chyle of the body, and now, during the day, by the sometimes severe evaporation of the skin, become driven away (juicker than usual, and, since the nights of sucli days are sometimes cool, nature })uts a sudden stop to its escape by the ])ore5 ; hence the revolutionary elements seek at once another pas* sage by way of evacuation. This way is through tiie intestines, and, in order that this evacuation of ug]y i I I M ^^ THE N0rKISHME.VT OF UA^, and easily, and those distressed hv f], , • more quickly relieved, the good Sd W '"'' ^V''' ^^^^^ "s just about this time thp !i P'ovidedfor ,ene -i-h promote th;:n^:^^-^"^--v'"^^^^ certainly do not cause dysente^^^^ ^^' "^"'^^' ^"^|kno^ lattae Xni. lalwa^ PDl, AND WHOMSOM ^^'^^I'ENT, PLENTI- L^'f; As ali-eadj observed, tlie eoorl n„«i;f x- |be en tnals is thepH„cipalg„;,,„trft e LI"'' "" ^^ ^ ;>"t"t.veness. and savonriness. £ el S ?"'''' '"' keeper, therefore, sixould be fully JaLZ TT r'''*"^ season when victuals are the bes chem n '*, '''' P~d" est, and choose their kitchen stot.J-'^';''^''*"""- ^ "«* i ally the meat. This is, .deed ' Zh f''i ''^''"" I '^'"'^ est importance, and if it^tTjrJ^'^'^^' ^>>"o^ Be dom taken into consideraTion tl ere J^ f, ^"f ^ P°*' )>alf so many people sick in oir dayel ^ ""' Dyspepsia, or weakness oft), 7 *', t^'ere are. apparatus, h^s its oaS'£tiSr"'1'''°"'^^*'^-^ bad, nnseasonably ehose^ di^ ? ^' '" " ^'^^''^erly, in the excessive ind'encet; ^^'"'di^ing, and tea and punch e3 " l '"" ^''"^'^■^' ^^I'^'^'alb' opportun ty and Slf./ "?'''"" ^'^'° ^'«^ ''"d the attention to tWs ,nrtTe„ ! l" ^ *" ^"'"'' '"'^ ^'''^'o a great many oE ''"'"'' '^ "^""' fr""" "''ich -•" l.ave disUe J IX "f '^T^ J-- esj)eciallj as had the his whole rom which 3 proceed, n'gin of it stomach, 1 thus, by lua] ity of cleansing the bowels of sucli bad substances, he will generally have met with success, and have restored |his patient to health again. Besides, it is a well known fact to real physicians, that dyspepsia seldom attacks man in one and the same shape or form, alwaj^s, however, about one and the same season of the year, and certainly all such persons as are not acquainted with the difference between victuals, and the season in which they are the most wholesome to be enjoyed. Of course the process of life would go on within a comparatively narrow space, if a man con- fined himself entirely to the enjoyment of certain victuals at certain seasons, and thus there would be produced about the same trouble as is produced by a diet improperly and unseasonably chosen. This is exactly the case in our city ; at one time we can find almost nothing but beef, at other times nothing but pork, and vice versa ; and I recollect very well times when the relatives of one or another of my patients for whom I had ordered veal, looked in vain for that kind of meat for a whole fortnight, whilst pork and beef were to be had in plenty. On the other hand, however, accordinir to the laws of nature, habit or custom contribute a great deal to prevent a good many unseasonably chosen victuals from doing any greater harm than those already spoken of. In habits and customs rest many great secrets, and espe- cially this, how it can happen that thehuman organism possesses the capacity of indulging in, and enduring certain things, which no rational man in the abstract would commit to it. IsTeither the hut of the poor man, nor the palace of the rich, neither the polar nor Tup. i^OtJElsiIMENt OF ^AN. the troi)Ical regions, nor tlie temperate zones, neitjier the culture of the European, nor the natural condition of the inliabitauts of the South Sea Islands, offer the most exclusive stipulations in regard to the unfolding and progress of life. Life prospers there as well as here ; it prospers by small means of nourishment aa well as by richer means ; it prospers in tlie idle man as well as in the active one ; in men who labour in coal mines, or in arsenic huts, as well as in those who labour under God's free sky, surrounded by the most wholesome influence of a pure vegetatiori and air. Of course, that it not unfrequently progresses in one or another ol-ganism, at the expense of its being and contmuation in general, is also a fact which cannot be denied. Kow, following the same rule wliich we have ob- served when speaking of the properties of victuals, we will do the same now, and commence flrst with beef ;^ tliis being the principal food with all of us. This meat not only possesses the best qualities! during the inonths of April, May, June, and July,! but IS generally the cheapest 'about tliat time, and is 1 the easiest to digest. Further on in summer, whenj the days begin ^ get short, we ought not to eat sol '"""l". '^\/"'^ '^^"^^^^ ^^ b^"g^^t during the months from November until April, since about that tM le not only the most fresh, but also the easiest! to digest. During the summer time no pork at allj ^ijould be eaten, especially no strong salted pork.l Yeal may be safely enjoyed by all men through the whole year, but it ^ ^^, , J to be had, and ^inefs very nmo)* . .^ . , •^. ,, ,. J , "^ .X m its price during the diirerent VICTUALS EXCELLENT, ETC. 53 zoDos, neither :ural condition Einds, offer tlie the unfolding ere as well as mrishment as the idle maul rho labour in ! in those who I bj the most tion and air. presses in one its being and Ich cannot be I we have ob-l ?" victuals, we j 5t with beef;i IS. est qualities! 3, and July, time, and is nmer, when \^ lot to eat so during thej ? about that ) the easiest! pork at all; alted pork. I en through* be had, and I lie difierenti seasons of the year. If a person is going to keep veal for a longer time than three or four days, it would be advisable to boil it about ten minutes, and then put it in a cool place. Calves ought not to be butchered before they are six weeks old, else the veal will have very little nutritive value. Mutton is of the best quality during the months from January till May : it is an excellent article of food during the hot months of summer, but is seldom butchered at that time for several reasons. Fowls, such as young pigeons, chickens, &c., are the best during the months of March, April, and on- ward till September, and all other poultry, as for instance, geese, ducks, turkeys, &c., are the fattest from September to February. Any kind of game is of a good quality and a whole- some nourishment to man from September to the end of January ; however. Moose and Eoe may be also enjoyed in the summer season, if they can be had. Butter and milk, in proper quantities, are whole- some throughout the whole year ; however, they are most wholesome and nourishing during the spring and summer seasons, because in winter the beast is in want of green and fresh food. Eggs are generally fresh and good from February till May ; in the latter month the brooding of the fowls begin, and therefore about this time a good housekeeper should be cautious whilst purchasing eggs. The different kinds of fish are the best during the months of October, November, December, January and February, provided they can be caught at these times ; except fresh herrings, which are the best in Ji': ^^ THE NOURISHMENT OF MAN. the mentlis of May and June. Lobsters and crabs are the fuUest and most wholesome in July and August. •' """ The strength and qnality of the diflferent kinds of drinks, as wines and brandies, depend much on their ^e except ale, which is the best from February until All kinds of vegetables are wholesome durine the whole year, rf they can be had ; the first green vej ables come to ns in this country about the end of May ; encumbers and beans and peas about August turnips and other vegetables later, and some ve^ time when it commences to freeze. Potatoes appear some as ear y as July, some kinds later ; they will' keep perfectly savoury and wholesome until the next spring. Mushrooms, some berries, and other fruits are not good before October. ^ The salting of meat and other victuals for the win- ter, should not be done before November; and in TpSbif ''''-' '"^^^ ^'^-'^ "^ --^-1 - -^ The time which is necessarily employed to boil one or another species of food, cannot Je Led .M smce that depends much on the condition of the v c' tuals, Whether they be young or old, and lo on Ihe' rdTaii^'if/ ""''''^ "i' ''*"^' -^-" "- - good deal of influence on the victuals becoming quickly or slowly done. However, with an emia! rrrr;" ^^r'' "' «^'' ^^^ ^^^ ^01^ ab'" ours V ! 7 '"*"■' ''^'^ '^"'^ '""«<'» -'^°»' fonr ours, veal and young mutton from two to three \m OF DRINKS IN GENEEAL. && 8 and crabs ^ July and nt kinds of icli on their f uary until during the ^reen vege- the end of ut August, ne vegeta- about the •es appear, they will 1 the next ' fruits are f the win- •; and in as much ) boil one precisely, ' the vic- o on the ich has a ecoming m equal id about out four o three hours ; geese three to four hours ; ducks two hours ; turkeys four hours ; chickens an hour and a half to two hours ; pigeons one hour ; partridges an hour and a half ; heath-fowl three hours ; hares and rabbits two hours to two hours and a half; moose four to five hours ; roebuck three to four hours, and all kinds of small birds half an hour, &c. It must be observed, however, that all the above- mentioned flesh must not be over one year old, for older flesh must be boiled longer. It also makes some difference whether the pieces are large or small, for large pieces want more boiling than small ones. Also, the flesh must not be removed for some time from the fire before it is quite done, else it will get hard and tough. All floury victuals also must be boiled or baked by a moderate fire, and the cover must not be removed from them before they are done, else they will get hard, and have a dull appearance. All soups and other fluids, used as by-dishes to other food, must be prepared separately, before they are added to flesh or other victuals, as, for instance puddings; and all remains of boiled or baked vic- tuals which are intended to be kept, as well as the raw victuals, nmst be kept in cool places, in order to reserve them for the next meal. XIV. OF DBINES IN GENERAL. All victuals in a fluid form, serving in particular for the assimilation of solid food, are called drinks. The general signification of drink is, something to 56 THE NOURISHMENT OF MAN. quench the thirst of man, and supply the watery sub- stances of the blood, which become continually ab- sorbed hy means of the process of life. However, they possess, according to each single peculiarity of drink, other different qualifications, as for instance, cooling, warming, irritating, soothing, nourishing drinks, as milk, beef-broth, chocolate ; and aromatic or spicy drinks, such as tea, coffee, and other infusions ; and all alcoholic or fermented drinks, as wine, beer,' cider, brandy, &c. Some of these drinks are of greater' some of less importance in regard to the nutriment of man, because almost the fifth part of the human body consists, in the most strict chemical sense, of fluid substances, and by the more solid victuals, only a small portion of fluids can become introduced into the body. , According to this, all drinks may be different in many ways. One of the most important of all of them is water, on which I have repeatedly made some remarks. And indeed we can never speak of it or recommend it too much. Its chemical composition, and its consequent influence with regard to the health and want of health of the human body, are of the highest importance ; without water we should be utterly unable to maintain life. But not only is it the most wholesome and natural, but also the cheapest of beverages, and needs no artificial preparation at all ; it is given by nature freely to every man and beast. It contributes essentially to the promotion of the elements of the body, even the hardest, the muscles and bones, and is the means of essentially supporting the process of life ; it keeps the juice of all OF DRINKS IN GENERAL. 57 ^aterj siib- nually ab- However, iuliarity of * ID stance, lourishing '. aromatic infusions ; nne, beer, of greater, triment of man body i, of fluid ly a small into the fferent in of all of lade some ^ of it or iposition, he health ire of the lould be 3nly is it cheapest ration at nan and Qotion of lest, the sentially ice of all victuals and the blood, in a proper state of fluidity ; promotes the solution of all matter in the body, and is the means of secretion and exsecretion. Therefore vtqXqt is very beneficial for the health of man, and even if taken in large quantities, when not too cold or when the body is overheated, will do no harm. Water belongs to those fluid victuals wherein all parts are fully dissolved, and in which many other substances are soluble. Imperfect fluid drinks are such wherein a part of the substances of which they consist are in a condition of welling or swelling, for instance, slime or mucus, and oil, or in a mechanical stirring or raising, for instance, parts of vegetables, in marsh mallow tea, or different powders put into water. The first kind is clear, the latter kind more or less muddy. There are warm drinks and cold drinks, according to the different preparation and temperature. In general, all clear-coloured or uncoloured drinks, pre- pared principally from water, are known under the name of water, as soda water, and all those prepared from raspberries, gooseberries, sarsaparilla, &c. Ac- cording to the diff'erent kinds of drinks, they receive dif- ferent names, as for instance, tea, from the well-known plant of that name. The first are mostly taken cold, the latter mostly warm. Acid drinks are called lemon- ades, made either of lemons, vinegar with sugar, &c. ; and when they are mixed with wine or brandy they are called punch, as for instance rum-punch, wine- punch, whiskey-punch, &c. Fluids or drinks pre- pared from decoctions of grains, by the addition of different bitter-extract holding substances, as for in- f2 5S THE NOURISHMENT OF MAN. atauce, hops, &c., are called beers or ales, and all fer- mented drinks are called wines and brandies, &c. Fluids prepared by the art of cooking, out of meat, floury or slimy substances, vegetables and fruits, are called soups or jellies ; they are taken either warm or cold, with spoons, or in glasses, but especially with spoons, when they are o^ too great consistency to drink out of cups or glasses. The preparation of good fluids, cither drinks or soups, is one of the principal objects of the art of pre- paring human food, and will be duly considered in the following articles, with regard to each fluid article of food worthy to be mentioned. is M XV. WINE, AND ALE OR BEER. Wine is the product of the vinous orwiney fermen- tation obtained from sugar-holding juice (Weinmost). It is distinguished from ale,--or beer, as it is called in Germany, Ireland, and Scotland,— chiefly by this, that the latter, which is obtained from the fermenta- tion of an infusion of malt, is brought into a vinous fermentation by the addition of barm or yeast, whilst wine, without this addition, by means of bringing glaire elements into putrefaction, gets spontaneously into a vinous fermentation. According to its chemi- cal composition, wines contain far less of nourishing substances, such as sugar, gum, dextrin, salt, than ale, and also no bitter substances, but more alcohol or spirit of wine, for which reason it is much more powerful than the latter. I* ii-. WIKE, AND ALE OR BKEK. 69 id all fer- dies, &c. of meat, ruits, are warm or illy with ,^to drink iriiiks or rt of pre- •ed in the article of ' ferineii- einmost). called in hy this, 'erment^- a vinous 3t, whilst bringing aneonsly ts chemi- xirishing than ale, I or spirit powerful Although wine is in general prepared from the juice of grapes, there are a good many other vinous drinks called wines, partly prepared from country produce, as tree-fruits and berries of our own Tro- vince, and partly from the productions of other lands. Especially are apples and pears of all kinds the ^ruits which are used for the manufacture of wines, since they contain a good quantity of the saccharine element ; and among them all, the so-called sweet cider is certainly a beverage not to be despised. Ml these wines, however, contain far less spirit of wine or alcohol than the wines prepared from grapes ; and these aeain are distinguished from eacli other accord- ing to the country where the grapes grow, Irom which they have been manufactured, whether in valleys or on hi^'-h hills, whether in more or less warm or hot latitudes, &c. ; and the proportion of alcohol m the wines made from fruits and berries other than grapes, amounts only to 9 per cent., whilst that of the latter reaches 20 per cent, and more. The alcohol which is contained in wine, acts upon the nervous system and the digestive organs, partly m the way of excitement and animation, but when taken in larcre doses, it is intoxicating. Hence the greater or less effect of wine depends on its proportion ot alcohol, of which the weaker country wines of Bohe- mia and tl e Tyrol, and those manufactured either m this Province or in the United States, contain in gene- ral about 8 per cent., whilst the more noble Rhenish, Burmmdy, Hungarian, and Bordeaux wines, contain from U to 20 per cent., and the stronger or heavier- bodied wines, as Madeira, Port, Cape wine, &c., con- 60 THE NOUEISnMENT OF MAN. tain from about 21^ to 25 per cent. According to tills, it is eas}' to perceive that wine may be one of the greatest benefactora, and one of tlie greatest de- stroyers of the human race : the latter, especially in those countries where lightness of heart, and spiritual neglect of the people in general has prevented parents and guardians from bringing up children in the pro- per love and fear of God, and teaching them that temperance and moderation in all things, physio- logical and psychological, is requisite ; that to use to excess any one of the good gifts of God in nature, is a sin against the Creator, and a transgression of his eternal laws given to man's whole nature, a sin which sooner or later will avenge itself on every person who oversteps those laws. Wine, that is, such as has been pressed from ripe grapes, well fermented, and not too young, is one of the most animating;^ beverages, and most refreshing to the nervous system when taken moderately. The answer to the question, how much a person may safely drink of it, depends very much on the consti- tution of the individual. And besides, there are some cases,— as when the body is in a state of exhaustion, or the mind is depressed by one trouble or another, or even all the vital energy is in a low state, and almost totally gone,— when wine is even absolutely necessary as a strengthening medicine, and will always prove beneficial. Persons who have accustomed themselves to wine so much, that they can scarcely allow a day to pasc without having their brains soaked in wine,— I mean habitual drinkers,— will certainly weaken their diges- WINE, AND ALE OH BKKR. 61 )rding to bo one of jatest de- 3cially in . spiritual d parents 1 the pro- lem that I pliysio- at to use n nature, on of liis sin which Tson who from ripe is one of •eshinf( to 3ly. The son may le consti- are some haustion, other, or id almost lecessary ys prove \ to wine p" to pass —I mean sir diges- tive apparatus more and more. Such persons, per-^ haps without knowing it, overdose the vital juice of tlieir bodies with combustible elements, acids, and rancid, acrid substances, and enlarge the vessels more and more, especially the tender ones in the softer in- testines and parts of the body ; for the blood gets agitated too often, and thus they deprive the nervee of their natural sensibility and activity. As a natural consequence, there follows sooner or later, plagues and maladies of all descriptions, a£ dysentery, dry and wet hemorrhoidal veins, choldngs and vomUings in the mornings, produced by coughs, red in%med eyes, sometimes even blindness, or tlui loss of one eye, ulcers, diffi(;ult to heal, on the lower extremities, gout, and what is about the worst and most dangerous, delirium tremens or the horrors; and it i3 sometimes hard even for the most skilful physi- cian to restore the impaired vital powers to their proper activity again. Ale or beer is a beverage much more widely dilinsed among men than' wine. It is, as I have ah-eady pointed out at tho commencement of tins article, a fci-mented decoction of grains of barley or some other corn, spiced either by hops or a substitute for them^ Before the barley or other corn, however, can be nsed for tlie above purpose, it must go through a germina. tin- process in an artificial way, and during that chemical metamorphosis, the elements of Bpintuous fermentation form themselves ; and the more skiltully this is performed, the more solid content or body the ale possesses. But this is the business of the 3 62 THE NOURISHMENT OF MAN. # Ale is offered to ns in extraordinary varieties, and the i ii„ . - • / TT^^vw jcaiij- ^ruwo in ¥\.. cue WINE, AND ALE OR BEEE. C8 ieties, and tly on tbe difforcnt ti the kind iid to it as iven to it, man lager 's ale, &a 3ntlj pre- ' tlie beer tbegood- p"here the )erformod luickly or rent from t gives a uum of a 8 a great ere have her these by other ntain ex- h trefoil, metimes ive been iromatic rugs, as lan toll- iigynia), te of its er India in the East Indies, especially in Maltibar, &c. It is a lamen- table truth that all these poisonous plants are in great use among some brewers, especially the Indian berries among the brewers of porter in England. England, that in many other things is so much en- lightened, as a kingdom, is, I believe, in regard to sanitary laws, excelled by several European nations ; for if I am not mistaken, Morrice's Ti-eatise on Brew- ing, — a book which has reached many editions in England, is allowed to circulate unchallenged as a hand-book on the art of brewing. From that work I quote the following :—" To 80 bushels of malt add 3 pounds of India berries. This addition," continues that seoimdrel of an author in his Treatise, " will give the porter a more intoxicating quality, so that it ap- pears stronger than it really is, and besides it prevents the second fermentation in the bottles, and their crack- ing too." Now, where a man is allowed to publish such a book, teaching men freely and openly how to cheat and poison their fellow-men, there cannot be that attention paid to sanitary regulations which there should be. As in England the India berries, so in Bavaria the so-called Ignatius beans are in use among brewers. These beans were first discovered by the learned Jesuit Father Camelli, who found the plant on the Philippine Islands, and used the beans of it with some success in epilepsy. Highly pleased at this, he named them Ignatius beans in honor of Ignatius Logola, the founder of the order to which he belonged. Some scoundrels had scarcely found out the properties of hat-i fliov i^nmmfiTio.fid usinsr them for •I lis7- 7T 64 THE NOUEISH^IENT OF MAN. '^f ^1 purposes quite contrary to that of the learned Father Camelli. But in Bavaria there are strict sanitary laws ; bad brewers may try to escape them, but woe to them when their beer is found to be adulterated by any kind of poison ; the government will punish them heavily, and also every man who would counsel the Bavarian brewers to use certain noxious substitutes for hops, or any other substance of which beer is com- posed, as Morrice has counselled the brewers of Eng- land. Hence it is easy to perceive that the health of a great many people in a city, or those of whole pro- vinces, depends more or less on the uprightness of a few men who have chosen the profession of brewer. There is some good ale brewed in tliis city, but also some bad, against which the people ought to be warned. In the better ale brewed in this city, I have found water, spirit of wine in moderate quantity, carbonic acid, gluten and sugar, the aromatic and bitter elements of hops, and some salt. However, in some ale I have discovered some noxious elements, and if the manufacturers of that ale do not desist from the use of those ingredients in the articles they manufacture, I shall publish their names, that the public may be warned. ISTow such a peculiar mixture of nourishing and slightly exciting substances in the better ales of our city, will do harm to no man. Its taste is agreeable, winey, and bitterish ; it promotes the appetite, and even persons who are not at all used to it may drink a good deal before they feel any intoxicating effect. Of all spirituous drinks, it is the most advantageous to the healthy organization, and even to sick persons BRANDT AND VINEGAR. 66 ned Father ct sanitary n, but woe Iterated by unish them 30unsel the substitutes eer is com- )rs of Eng- e health of whole pro- itness of a 3f brewer. ^ but also ^ht to be ity, I have quantity, matic and 3wever, in elements, not desist bicles they , that the shing and les of our igreeable, 3tite, and oay drink ng effect, mtageous k persons will sometimes prove to be of great value. For the rest much the same might be said about ale as I have remarked about wine, in regard to persons who can- not control their desires. However, ae this article has already been long enough, we will turn to other subjects. XVI. BRANDY AND VINEGAR. By the distillation of strong fluids, containing alco- hol, we get brandy, and all the so-called distilled waters. They consist, besides spirit of wine and water, of small quantities of transient and etherial and oily elements. The term liquor, which is generally ap- plied in the English language to all spirituous drinks, is taken from the French, and ought, therefore, to be applied as the French apply it, only to such brandies as are sweetened with sugar and aromatics. This kind of brandy (liqueur), provided that no noxious Huids are used in its preparation, has an exciting in- fluence upon the nerves, like wine, promotes the appe- tite, the circulation of the blood, and the formation of fat in the human body ; the latter especially, on account of its solid content of alcohol ; for which rea- son it may be allowed to be taken in a small quantity before dinner. Several of this kind are used in the art of cooking, in the preparation of sauces for some kinds of food ; for instance, puddings and other dishes. In combination with warm or hot water, these kinds of prepared brandies ought not to be taken too often, since they weaken the stomach ; especially ought they not to be taken in the winter season, by men who o 66 THE NOURISHMENT OF MAN. pi' have to expose themselves in out-door business, since they promote the perspirat^'on ; and a person will easily catch cold, particularly when exposed to the cold air out of doors. Taken, however, as a medicine, whilst remaining in bed, they may prove somewhat benelicial in rheumatism, &c. For the rest aglass of brandy is better than a glass ot bad wine, because brandy is more transient or volatile, and does not so easily cause acidity in the stomach. It does not, however, refresh the nerves so much as good wine, especially not so much as well- flavoured wine. And with all food with which wine will not agree, brandy certainly will agree much less : not even with a dish of meat, since it hardens every nourishing thing in the stomach. More particularly brandy ought never to be taken either with, or shortly after a meal of eggs, lobsters, oysters, herrings, or other fish, nor with milk, cheese, or fat pork. But after a meal of legumes, or fruit in husks, if not too lull of fat, a small glass of brandy will do no harm It will agree the best with dishes prepared from the vegetable kingdom. Women, before they are fifty years of age, ought to take no brandy at all, except as a medicine, for several reasons. All that I have said on wine if taken in excess in regard to the health of man, may also be said concern- ing brandy ; only that brandy weakens, or rather deadens the nerves much more than wine does, and also lessens the powers of the digestive organs. Brandy has always some tendency to harden the mesen- tery, and the stronger it is, the worse are its conse- quences. less, since srson will Jed to the medicine, somewhat au a glass nsient or ty in the nerves so aa well- lich wine uch less ; 3ns every bicnlarly, 'r shortly 'ings, or rk. But ' not too 10 harm, from the ire fifty , except xcess, in 3oncern- ' rather )es, and Brandy mesen- 3 conse- BRANDY AND VINEGAR. 67 As already observed, I repeat, man ought to quench his thirst by water only, that valuable gift of nature, and to avoid all strong drinks as much as possible, using them only moderately, as spices are used in food; and thus keep his mind always sober, and his body in good health. Vinegar (chemical properties, 4:Cx6Hx30x Aq.) is produced by the transmutation of alcohol and some vegetable substances, through the reception of oxygen under the presence of a ferment, similar to the pro- duction of acetic acid in yeast, &c. The vinegar commonly used is mostly made of alcohol, wine, beer, or cider ; and vinegar obtained from wood is called acetum pyrolignosum, which, however, is very sel- dom used for the purpose of nourishment. But also all juices of sweet berries and fruits which contain sugar and fermenting substances, will, without much help of man, yield a good vinegar. A good vinegar, that is, such as is obtained from spirits of wine, forms a perfectly clear fluid of a light yellow colour, has an agreeable spirituous sour smell, and a strong sour taste. Among those substances, concerning whose proper use and value most people do not know much, is vinegar. Although not in itself a nourishing thing, it is an excellent means for the preservation of health. A few table spoonfuls of vinegar put into a quart of water, gives the best cooling drink with which a person can quench his thirst, and refresh himself in hot days. For vinegar possesses a contracting power, and the result of con- traction is always a cooling or quenching of heat, according to the law by which, through each contrac- 6S THE NOURISHMENT OF MAN. m 141 tion, an evaporation of warmth or heat is produced, which I have already pointed out in tlie article on the green leaf. Vinegar, therefore, is a good remedy in all sickness connected with increased heat of the human body, and, according to experience, the surest and quickest means of quenching all kinds of feverish thirst. A drink of good vinegar may also protect a man exposed to severe cold, so that he may not freeze to death. In dangerous diseases, where otlier sudori- iics are forbidden, vinegar is a good means to start the perspiration and co protect against poisonous substances. In contagious diseases, vinegar may be sprinkled on glowing coals or hot iron, so that it may evaporate, and those who are around the diseased person may thus be protected from infection. However, when vinegar is improperly used, and in great quantity, and for a long time, it will make a man quite meagre and pale-lo, ^king, will cause a gradually increasing inflammation of the mucous mem- brane of the intestines, and, according to the experi- ence of some physicians, even real scirrhus ventriculi. All persons, whose digestive organs are weak, or who have a cough, or any real congestions, ought to avoid taking vinegar, either alone, or mixed with water, or with any other food. It should never be given to children whilst they are sick, even if they are very feverish, for in all sicknesses of children acids are for- bidder. The vessels in which vinegar is kept ought to be made either of glass, or of stone-earth, not of copper, tin, or lead, because vessels made of such metals con- tain poisonous elements, which easily become dis- COFFEE AND TEA. produced, cle on the smedy in t of the ;he surest ' feverish protect a lot freeze )r sudori- to start •oisonous may be ^t it may diseased I, and in make a cause a us raem- ) experi- ntriculi. or who to avoid 'ater, or ;iven to re very are for- it to be copper, ills con- Qo dis- solved or extracted by vinegar, and are injurious and dangerous to the health of man. XVII. COFFEE ANP TEA. The fruits of the Cofee tree (Coffea Arabica, Linn. CI. v. R. 1 Bubiaceae, Jussieu), are distributed through almost the whole world, and used by most people by the pouring of hot water upon the beans or seed of that plant, after they have been roasted and afterwards ground. There are three kinds in general use, viz. : 1st. The Arabic or Levantine Coffee, of which the Mocha is the finest sort, consisting of small dark coloured beans. 2d. The East India or Java Coffee, whose beans are larger, and of ^lighter color. 3d. The West India Coffee, of which the best grows in Martini que, the beans of which are of a medium size, and of a greenish color. AU these kinds of coffee Gontai^ oily fat, a peculiar kind of acid, legu- raine, sugar, salts, the coffein, an especially effective substance, and a bit r alcoholoid, which is easily soluble in water. Coffee, especially when strong, has an influence upon man of an agreeably exciting, animating, refrcslnng, and sleep-banishing nature ; and is far less transient and less overlieating than wine, brandy, and tea. It it were not in such general use as an article ot diet, it would be an eminent medicine, in certain cases, to ail persons who are not accustomed to its daily use. However, coffee is just as little to be considered m itself as nourishing, or in general as a strengthemng drink, as the above-mentioned drinks are. Tersons g2 I |l %i i I? ro THE NOURISHMENT OF MAK. Of a plethoric habit onght to drink no strong coffee The beans which should be nsed for the prepara- tion of coffee, ought not to be too old ; the best are those over one year old, but not over two years old In order to prepare good coffee, a quantity of eithe.- Mocha Java or Martmi.ine beans ought to be washed, then dried between some cloth, and roasted in a covered vessel over a slow, gradually increased fire, until the beans have assumed a light brown, not dark brown color. If the vessel in which coffee beans are roasted, is not covered, they will lose their aroma, for w^nch reason great attention should be paid to this. When this has been done, they should be ground as tae as possible, boiling water poured over, allowed to stand for a little while, and then filtered. The strength of the coffee may be regulated by the smallei- or larger quantity of boiling water, which ought al- ways to be in a state of ebullition when poured over. For the beans of coffee are frequently supplied, wholly or partially, with certain substitutes, of which burnt chicory root is the commonest ; carrots, grains of rye and barley, acorns, chestnuts, &c., are also used. All these substances are, through the avarice of man, subjected to various adulterations, and are thus more or less dangerous to health. Especially :« the gi-ound substance called domestic Coffee, imported trora the United States, full of adulteration, and on account of its cheapness, is bought and used by many poor people, who, however, pay a doubly high price for it— their health ^ » r The commonest adulterations which I have found ong coffee le prepara- e best are years old. Y of either )e washed, sted in a sased fire, , not dark beans are iroma, for id to this, ground a® ', allowed ■ed. The le smallei' ought ai- red over, supplied, 5f which s, grains are also s avarice and are ■eially is mported and on ►7 many ^h price e found COFFEE AND TEA. 71 in some so-called domestic Coffee, are ground bricks, several earths, burnt roots of all kinds, roasted pota- toes, stale bread, and the grounds of coffee already used, — which latter are the least injurious addition, — roasted acorns, grass-seed, peas, beans, cocoa-shells, &c. Every good housewife should not, therefore, trust in such coffees, but buy, roast, and grind the natural beans herself. Tea (tea verides et Bohea Linne), is an infusion of the dried leavesof a bush which grows in China, Japan, and the north-east of Asia. The leaves of this tree are annu- ally harvested two or three times, either by roasting over an open fire, or after their fading, by steam, dried in the air. The leaves prepared in the first manner, give the black ; those dried in the air and rolled together with the hands, the gi'een tea. To the last kind belongs the Emperor Tea, which comes from the young leaves of the first harvest. This kind seldom comes either tc Europe or to this Continent, being intended only for the Emperor of China and the people of his court. It has a lively green color, and an agreeable balsamic smell. Another good kind is the Soulong or Tshulong tea, consisting of small, bluish-green, tightly-rolled leaves, which have become aromatized with the blos- soms and flowers of the plant lan-hoa ; it is called also caravan tea ; then the pearl tea, forming little roundish-rolled lumps of leaves, as large as a pea ; and is often imported by othei- nations under the name of Imperial or Emperor tea. Kext comes the gun- powder tea, in form of little balls, and of a dark color ; the Hyson or Haysan tea, in longish, tightly-bound little leaves of a bluish color, aromatic smell and 7? THE N0UEJ8UMENT OF MAN. ^v 4 ■■^i' ft; agreeable taste ; Haysan Goilbee, of less solid content with long, small leaves ; Songlo, or Singlo, with yel- lowish green, great, badly rolled leaves, and much dust, and a great many other kinds besides, of difier. ent names, and more or less value. Of the black or brown tea are in use the Pekoe tea, which has little brown leaves, covered here and there with small white spots, with a strong flavour. This kind softens and draws slowly, for which reason it can be used twice for infusion. The Souchong or Sout- shong, one of the best kinds of tea, consists of per- fectly juicy, young, and well-rolled leaves, of which one kind, under the name of Padri-Souchong, with small, selected, rolled leaves, of a light brown, which smell agreeably, yet not strong,--is sometimes' sold as Caravan tea. Finally there are to be mentioned the poorer kinds, as Linkisam, with small and rough leaves ; Kamponi, with medium-sized, dark brown or black shining leaves ; Congou, Bohea, and some other sorts. The brickstone tea is the poorest of all. of oliein ; the leaves are pressed together in China into the form of a brick, from which it derives its name. The adulterations of, and additions to tea, are mani- fold, and often hard to detect. The most injurious adulteration is the colouring of tea, with Berlin blue and mixing it with plaster of Paris. Therefore tea' especially green tea, ought always, before it is used, tc'» be shaken about in cold water, by means of which part of the coloring matter is absolved ; or the micro- scope should be used, which, however, is not in the possession of many families. Very often lea ves from other trees or bushes are id content, V with yel- and much , of diffeiv Pekoe tea, and there aiir. This ison it can ? or Sout- its of per- of which ong, with vn, which les sold as :ioned the ^h leaves; or black ther sorts, iiein ; the e form of are mani- ( injurious rlin blue, ifore tea, 8 used, to of which le micro- ot in the CHOCOLATE AND ACORN COFFEE. 73 Lshei s are mixed with tea, which, however, can only be dis- covered by a botanist, or sometimes by the taste. Tea contains, among its elements, a weak, bitter substance called Tein, about 6 per cent., which is similar to^ coifein, and which is combined with tanninum purum ; about -J to 1 per cent, of transient etherial oil, which substance gives to the tea its aroma and its taste; and 1)esides these, about 15 to 20 per cent, of glaire or casein; also gums and salts. Green tea contains more etherial oil than black tea. Each infusion of tea ought to be prepared with boiling water, and in perfectly closed vessels, whereby, however, the casein of the leaves becomes retained by the tanninum, and not fully dissolved. But this is of no great conse- quence ; tea is in any way neither nourishing nor w liolesome, and has done more harm, especially among women, than any other drink, and ought not to be recommended at all. If a person cannot help over- loading her stomach daily with several large cups of tea, let her at least sweeten it well, and put milk to it to the extent of one-half, in order to make the effects less injurious. XVIII. CHOCOLATE AND ACORN COFFEE. Chocolate is a mass prepared from roasted and finely-ground cacao beans, sugar and spices, especially vanilla. These beans are the seed kernels of the fruit of the cacao tree, called Theobroma cacao, or Theo- bromabicolor, which grows in South America, and in the West Indies. The fruit of this tree is melon-like, 74 TlIIi; NOURIsnMENT OF UA^, lit i nn'w.j -.1 ^ ^ 101 med, that is afterwards XooT2T\"^ cacao-butter, about io to 50 and wbieh a.; bast^:;- ^ r„o:t:;"^;:: ,^k" „r! ^ ^^^ substance, tbe cacao beans, or the ^^r .atS: wT; oJi-rr rs "S^^^^^ nourishing j«ice;i"a;1u ^1^1°^ ^ T .nen la.,a„d voluptuous, and tSore t^, , rtt oe taken in lara-e anantfti^a k^ ^ • """fe"^ "<^t to to« quantities by certain persons. irs ClluCOLATK AND ACORX COFFEE. )oang each beans lias a ill tlio ker )n. Tliese •ftce-beans, licatioii of tt iJiirpose, a.fterward8 tain forms old. The ise the fat acid, and at strong, d. Some han they leat igno- peculiar 40 to 50 inninnm, 3, called ^ coffein, ipon tlie leir solid h or the nourish- ition of •e added however a raw makes k not to Much nither might acorns (glundcs quercns), which are scarcely appreciated in their solid contents of nourishment, in this Province, be recommended to be need. Tlie acorn is tlie fruit >f the oak tree, belong- ing to the natural family of the Amentacecn, and in the pystem of Linna3us to Monocca Polynndria. The kernel of this fruit has a bitterish, keen, and contracting taste. It contains, besides 32 per cent, of celiusa, many nourishing substances, viz., 38 per cent, starch meal, 11 per cent, gum and fat oil, 9 ])er cent, tanninum, 5 per cent, of bitter extractive sub- stance and resin, and a small quantity of different salts. Hence acorns appear at once both as an astrin- gent tonic and a means of nourishment. In order to prt .erve them well, the kernels ought to be stripped of their leather-like, bright yellowish-brown shell, cut, and strongly dried. In this form they may be used either as a powder, or in a decoction for both medici- nal and nourishing use. Scrofulous people especially, will derive great benefit from decoction of acorns or acorn coffee. In. Germany, such acorn coffee is pre- pared exactly as other coffee, viz., by roasting the peeled kernels before grinding, in the same way as the coffee beans are roasted, hence the name, acorn coffee. The celebrated physician Hufeland, especially recommends highly a coffee thus prepared. When the kernels of the acorns become roasted, their starch meal is changed into gum, and the tanninum suffers a change ; and besides this, during the process of roasting there is formed in the acorn some empyreu- matic oil. The nutritive value of the acorn shows itsplf in its freo"f*Tit. nso iip fnttf^rjirio' imVo TVt» .Tn\va 70 TlIK NOUKISllMKNr OF IIAK, Is l.)..g siocc know it, for tl>o lost son in tlio paral.lo of onr Lor A person, tliercfore, who drinks wit]iontbein«2: thirsty, commits a foolish action in filling or overloading the ritoma(^h with something 8upera])undant. There is a true and a false hunger and thirst : it is i)]\\y the first that must urge men to eat and to drink. False hunger always indicates that the condition of the body is faulty, and especially that of the stomacli. There are, at such a time, cither such sharp, irritating or tickling substances, or uncleanncsscs in the sto- mach, as cause a stronger motion of the same than is necessary, and thus produce a kind of craving, or hun- ger, or the organs of sensation of the stomach have already, by various causes, become so extremely irri- table, that without the least proper outward irritation, even if a quantity of mucus lodges in the stomach, which otherwise lessens the appetite, yet the sensation referred to arises. The longing for drink — the natural thirst — must, if it is really a true thirst, be easily (pienched and satisfied with the simplest fiuids. The false — sickly or artificial thirst — is hard to satisfy; and is always founded upon a faulty condition of the body. The bad consefjucnces of unseasonable eating and drinking, are innumerable. It not only creates some peculiar sicknesses and diseases, but also causes such inward or outward sicknesses or diseases, as have nut absolutely originated from taking too much food, to be more dangerous, as for instance, small pox, meaeels, typhus fever, syphilis, wounds, tfcc. The next conse- (pience of unseasonable eating and drinking is an overloading of the stomach. The ideas which we combine in the words overloading of the stomach, are •vhfiolnfplv rfilativn, nneo^dincy to thf> Ijndilv frirm of H 7' i ^ S THE NOURISHMENT OP MAN. different men ; and wliether each of tbein can h^«r . greater or less quantity of foorl tt , ^ tatally to st.ch men, as by intemperate eatiL !nd dnnkmg have spoiled the juices of their bodls^ and but seldom ,s a physician able to render any assltan" especially m small pox, measles, dysentery^r where eviden ty the danger of the sickness or^disTa^ct L be ascribed far less to its peculiar virulence ILn ll the bad condition of the juices of the bod' which have been corrupted by intemperance in eaHn! iS dnnkmg before the disease made its appeara^ A man ought never to confine himself too Zl% on.y when he is hungry or thirsty. In o-oneral T. in/>- f],P loi.^. ^ ^'iring tue night, and since morn- l?i.^ an bear a lable and ■nghly in- J8. They latulence. d throat, )mplaint, Ily result 'ing and ies; and sistance, J.j where a-se is to than to . which ing and ice. A ch to a d drink 'al, the I partly ises, or prepar- as not morn- all the t time ; most ?ht to sleep, an at arsons GENERAL RULES. 79 who are in circumstances, or are obliged to pursue- a quiet mode of living, combined with much sitting, do well to take food but once a day, eithei- at noon, or in order to do better without a meal at night, about three o'clock in the afternoon. Healthy and hard working men do better to eat seldom and a good deal at once, whilst for children, sickly and weak people, it is better to eat oftener, and but little at each time. Drinking is confined to no time : a man may drink as often as he is thirsty, that is, naturally thirsty, not otherwise. All victuals used either as drink or as food, ought to have a mild, sweetish taste and smell. They ought, in the first place, to cause but little labor to the teeth ; secondly, have nothing striking either in taste or smell ; and thirdly, be neither bitter nor tougli, nor contracting, nor peculiarly salt, nor qk- tremely acid, neither stupefying nor purely oily, nor sweet alone ; in one word, they ought to be entirely palatable to the individual who is going to partake of them. XX. CX)NSEQUENCSS OP INTEMPERANCE IN EATING AND DRINKING UPON THE MORAL LIFE OF MAN. In consequence of the close relation between the bodily and spiritual condition of man, intemperance in eating and drinking must have a most disadvan- tageous influence upon the condition of our spiritiial or moral life ; since a man, who does not feel in bodily health, cannot possibly have a clear, exact intellect, and an undisturbed control over his thoughts and desires. Such a man, as experience teaches, will be 80 THE iYOruiSmiENT OF MAN. PI m always overcome inucli mnrp ooc-i i. ^rould if his bod. Zr^Z tZ ^' ^ '"^"' "'™ '"^ Jiealth, and therefore will '"'''?''" "°"*^"*°" o*' tice and vice and 'til T-" '"'"^ """^">'' >"!'"- kind. Siuce tWefol ^ T' '"'"'' "^ «'« «■<»•«* .^i.e,n.IveeTo' e^";: S Ze td 0^^^'' IS necessary for the sustenance of tie bodv It . Too much food Itiakes a man lazv f, .,. „i i j ai.d business and labor is hea Ithv hu\ '•^1^"°'' "'"''' ' I'ealthy. All men who haTe^^^^'f^^f '^ """ H^e, have mostly been suol, J^^"^'"^ \° advanced J'««l during theh- life time ^^a'T' "'''?'' *^ ^^^<''- iife in youth is the fid" L of a if '"' j''^™'" life- iu a double way novf v ^ ''"'^ ^'''^'"'r '"%that dieeof ^r ^ f '"'' ^* ^"'^^ t'' th« '.eeause it makes III ZV^^; I^toll""' «"d happiness attainable by n^^n f ' T - wdshirofin iiniirtr r Tlni r f to intemperance in eating and drinkinl 1 n,s they kept their stomachs in good o.der Ind W tins means their brains sohm. »«,] *i ' "-^ among their fellmtl i ' *''«y '^e^'amo famous •^ ""' ^''"o^^-'nen dnnng the time in which m rer tlian he >ndition of imit injns- ngs hardly ■ the worst eeustomed teller tliaii , we need spiritual are never ►f all that man, ad- od work ; B8S is un- tdvanced to labor aborions healthy 's to the ardness. go, and fortune an the o man. 3 to en Thev which iuldng. iiid by 'ainous which OONSEQUENCES OF INTEMPERANCE, AC. 8l they lived, and were not forgotten in history by those who lived after them. The taking of too much food makes a man lustful. Voluptuousness, however, must always be considered as a vice, and every single vice is a means of short- ening life. A lustful man will always seek the enjoy- ment of physical love when he ouglit not to seek it, even in youth, when his body is not yet fully deve- loped. And when his body is fully developed, lust- fulness will make him forget his duties towards his future wife ; or if he is married he will become un- faithful to his wife, and vice versa ; for if a man is unfaithful, how may he require or expect his wife to be true to him. Voluptuousness will occasion a mar» not to enter into matrimonial life, because all irreiru- lar enjoyments have this peculiarity, — to deter man from simplicity, and from tlie repetition of enjoyment with one and the same object. However, as it is in most things, so it is in this, simplicity is necessary for many reasons. Pure matrimonial life prevents the desire of changes in enjoyment, and consequently all weakening, unnatural impulses or irritations. It will temper the eccentric, fanciful hopes, and plans or pro- jects, as well the just as excessive anxiousness : in short, matrimonial life is, and will always be, the only one which leads men to happiness and long life. Intemperance in eating and drinking causes people to be neglectful. The husband will forget to look after the serving man, and his wife to watch the ser- ving girl. The servants will neglect their duties of looking after the children, and whatever they may have to take care of. The serving man will forget 82 [t ' that Ins pipe is burn TlIE NOUKISHMENT OF MAN. f:ir'i'!'!^-?/»^-^t,.oa«.: iiig and uncovered, when ].e IS are fires occasioned by 7nlT T"'^ ' ^""^ ''"^ "f^^n PeH.ape at the Je ^r "a f ^ 7^ fo^getfulness - .'"•| forgets to put out onLltV^l^'tT''"^ watches with whioli sI.p I.J • {, ® children the «ttle children .Jd t J S o^ t^ ^ "j''' ' *'"- or later the house is on fire or „thf "' ?'^«0'>ner ones is poisoned from «, ,l' Pf *'*I'^ o"^ of the Kttle on the n^atcherie ^"^ "'' P'^'^P'^o^ub that is «^i^'::z':rT:::!-^'^^ti:^^ -'"-eanse « 'S on lire, if onlr the ZT neighbour's house ^ -i" Willingly ciLX';:rtri?ir' '■"''• ^^^ i^nd it out and expose him h ^nf' P"''"" "^n^^t neighbour is .iek ol Z so l"' "f . ^^ "^ '- ^•ell. and has plenty- bnti' ,? '"" himself feels -cl befullofelv;^,dS::;Sr^ T^^ --h, ^oinething ,nore than he^ms /mself h'^ t"""'"^ ee well, never be satisfied ; ZuL^.-'"^^ '"'''' IS sick, and will realk- K,. i o,lwnya imagine ho -ever believe tlT^e in^S Sf.' '^'f ^'-"i 13 the cause of all this if T „ ?'""« ^o much •relieving it, that is, when he f«".. ^' '*"''°* ^'^'l' sickness, his physic an vWI), '*'"" "P°" '^ ''"d of duee him to abstlTn V "T" ^'^"^ *^*^"Wfi to in- ""-^inorder to ^vfrmt^^^^ T' '*""'^"'g '- -d make him a bctL t" *:"' '' '"'*'' ^S^'"' P--S Of intemperate habit^ .e a,wa,. i„ , ,,,. CONSEQUENCES OF INTEMPERANCE, &C. 83 , when lie is id liow often Tgetfulness ! '5 the serving children tlje afire; the J and sooner of the h'ttle orus that is ^iH cause a and stingi- nan makes othing for ui*'s house 1 bim. He ^ on cannot •are if jijs iself feels ^y much, ibourhas ^ill never lagine he ' lie will >o much lot help a bed of fc^ to in- ing too 1 again, I a cer- tain kind artificial fever, and it may be truly said of tliem, consumendo consumimur. Notliing has a more prejudicial influence upon the health and moral conduct of man, than intemperance, and the jealousy and envy proceeding from it. These vices exercise a powerful influence on the whole organism of man, and positively cause shortness of life, sin.e tliese vices, as well as others, sharpen the gall, and thus incite to self- destruction, or in some cases, even actual self-murder. Since nowthe greaterpart of men havethrown then> selves out of a natural manner of living, it is no won- der there are so many hypochondriacs among us. If a plysician tells such a man the real plain truth, he will not believe him, but goes to another one, until he has consulted all the physicians in town. Finally, he will take up some so called medical books or advisers, as for instance, Warren's Household Physician, &c! He will read all that is written in these books with more attention than he is generally accustomed to pay to any other th'ng except the stomach, and thus imagine he perceives his own trouble in every shape of disease explained in such books. Because he did not believe what his physici . told him and imagines that he finds his troublry : 'ainly described in the book before him, and the remedies for them prescribed too, he thinks all the physicians he has consulted, were fools, and only himself and the writer of the book not so ; and now he commences to prepare for himself his own medicine according to the ideas of Ira Warren, ifec, until his health sinks more and more, and he is upon a bed of sickness. If he is not mar- ried, he has been a continual source of grief to his 8^ THE NOURISHMENT OP M AN. ViircnU, and if he is me neglected tl a 1 this tl ^i'ld children; Ke was'al narried man, he lias d le iii'ino: all main duties towards his wife always nkk and unable to «-oi-k,-ho«'cve.- ho could oat and dnnK |J . iu3 appetite foi' tl.is or tliat food was al ink all tlie time. ways good, U wa. the only thing that helped hi,u along,-it cozdd Se L'rsriitlr-f ,' '" "■■■" '^' ^"- ^"-- -d more : ' " iSrh ' '""T' " -''"'"^^ '"°''« and all of them will prove >'^''."f "■>"'"."'y'"onts, ;;;;>;we,;h.w.^ porate habits have beZ/et, .' H ' "" "^ ?"^"'- iniirdererq if T I, . '''-"""; garalJleis, thieves, am even the nourishment of m n an^ off ""P"''^"«^ °f moderation in all onioym^n? i„ ' "'^"^'f ""'' ^mce, as T hplipi-o t i i , s->^"^ to nealtn. ' t ^^^^^^^5 J- liave already done thi^ T ^r. the futnX :~; „rXr ', •",-?"'°" ^" i'lg 1ms passed awav to h"' r#^ ' ' ''^'^ ' '""'■"■ thcologic'al profS "" ''"^'''""^ ""^■""-^ "f' "'o fis (liirino: all irds his wife 1 unable to lil the time, ays good,-^ g, — it could all. Mean- keiiod moro body and e tells him, ys tell juu ^ 3 cases it is ooner than ■ leaves his i own chil- Linistances. ijoyments, ^n if used excess — 've a good of inteni- 1 and even attention >rtanee of mee and 3 health. s, I once nation of lation to ^