Condiments, if properly used, assure digestion and hasten the absorption of food by the system.—THEODORE CHILD. Copyright, 1894, by MARY E. GREEN, M. D....

In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. From the spiced and perfumed mummies of the Pharaohs to the spiced apple and pickled pear of our own store-rooms, the same reason for the use of spices exists—their antiseptic qualities. A short account of the d

Maxim as ancient as the time of Democritus of Abdera reads: “Whatever pleases the palate nourishes.” Modern science has proven the truth of this maxim and has given us acceptable reason why condiments are no more necessary in palace of connoisseur than in hut of barbarian, why they are as eagerly used by the native of Labrador as by the swarthy son of the tropics; why they are the property of Mohammedan, Confucian, Buddhist, Gentile and Jew, of all castes, races and civilizations. Acting princip