Table Topics

Animal food is one of the greatest means by which the pure sentiment of the race is depressed.—Alcott.

An English medical author says, "It is no doubt true that the constant use of animal food disqualifies the mind for literary application. We can scarcely imagine a philosopher living on horse flesh like a Tartar, or on buffalo meat like an Indian; and it is a fact that these tribes appear incapable of civilization until they acquire the habit of using a less stimulating diet, and begin to cultivate the fruits of the earth for their own use. The difference, in the success of Christian missions, between such people and those whose chief sustenance is farinaceous food, is very striking and worthy of especial notice. In the East, and in Polynesia, literature and Christian doctrines are seized upon with avidity. But in vain were the most earnest labors of the best men to introduce reading and writing among the American Indians until they had first been taught to grow corn and to eat bread."

An American gentleman traveling in the East met a Brahmin priest, who refused to shake hands with him for fear of pollution. The reason he assigned was that Americans eat hogs. Said the priest, "Why, I have heard that in America they put hogs' flesh in barrels and eat it after it has been dead six months! Horrible!"

Pork is by no means a favorite food in Scotland. King James is said to have abhorred pork almost as much as he did tobacco. He said, "If I were to give a banquet to the devil, I would provide a loin of pork and a poll of ling, with a pipe of tobacco for digestion!" —Scott.

The Hindu would as soon think of becoming a cannibal as of eating swine's flesh. It is stated that the Indian mutiny so frightful in its results originated in a fear among the Sepoys that they would be forced to eat pork. A lady in India had an amusing experience which illustrates the Hindu sentiment on the subject of pig. Arriving late at a grand dinner, she and her husband saw the first course being carried in as they went down the hall. A row of khitmutgars was drawn up, waiting to follow the dish into the dining-room, and serve their respective employers; as a dish of ham was carried by, each man gravely and deliberately spat upon it! Needless to say, Mrs. B. and her lord waited for the second course.

Both the ancient Syrians and Egyptians abstained from flesh-eating out of dread and abhorrence, and when the latter would represent any thing as odious or disagreeable by hieroglyphics, they painted a fish.

Yes, Agassiz does recommend authors to eat fish because the phosphorus in it makes brains. So far you are correct. But I cannot help you to a decision about the amount you need to eat—at least with certainty. If the specimen composition you send is about your fair usual average, I should judge that perhaps a couple of whales would be all you want for the present; not the largest kind, but simply good, middling-sized whales!—Mark Twain's Letter to a Young Author.

T here is no branch of the culinary art which requires more skill than that of preparing food for the sick and feeble. The purpose of food at all times is to supply material for repairing—the waste which is constantly be chosen with reference to its nutritive value. But during illness and convalescence, when the waste is often much greater and the vital powers less active, it is of the utmost importance that the food should be of such a character as will supply the proper nutrition. Nor is this all; an article of food may contain all the elements of nutrition in such proportions as to render it a wholesome food for those in health, and not be a proper food for the sick, for the reason that its conversion into blood and tissue lays too great a tax upon the digestive organs. Food for the sick should be palatable, nutritious and easily assimilated. To discriminate as to what food will supply these requisites, one must possess some knowledge of dietetics and physiology, as well as of the nature of the illness with which the patient is suffering; and such a knowledge ought to be part of the education of every woman, no matter to what class of society she belongs.

There are no special dishes suitable alike for all cases. Hot buttered toast, tea, rich jellies, and other dainties so commonly served to the sick, are usually the very worst articles of diet of which they could partake. As a general rule, elaborate dishes are not suitable.

Well-cooked gruel, a nicely broiled steak, a glass of milk, or some refreshing drink often serve far better than foods which combine a greater variety of ingredients, and require more extensive preparation. The simplest foods are always the best, because the most readily assimilated.

Scrupulous neatness and care in all the minute particulars of the cooking and serving of food for invalids, will add much to its palatableness. The clean napkin on the tray, the bright silver, and dainty china plate, with perhaps a sprig of leaves and flowers beside it, thinly sliced bread, toast or cracker, and the light cup partly filled with hot gruel, are far more appetizing to the invalid than coarse ware, thickly cut bread, and an overflowing cup of gruel, though the cooking may be just as perfect. Anything that suggests excess or weight fatigues the sick. The appearance of milk served in a bowl, water in a mug, beef-tea in a saucer, though seemingly a trivial thing, is often sufficient to remove all desire for food.

So far as practicable, the wants of the patient should be anticipated, and the meal served, a surprise. The capricious appetite of an invalid may sometimes be coaxed by arranging his simple food upon a tray so planned that in the napery and service-ware used, some one particular color predominates, and if this color be selected to accord or harmonize as far as possible with the food allowed, the tout ensemble presents a pleasing fancy, which will tempt the eye, and through its influence, the appetite of the patient. For example: an invalid whose dietary must consist of fruit and grains, might be served to a "purple" dinner, with bill of fare including a fresh, cool bunch of purple grapes, a glass of unfermented grape juice, a saucer of blackberry mush, a plate of nicely toasted wafers, Graham puffs or zwieback, with stewed prunes, or a slice of prune toast served on dishes decorated with purple. Tie the napkin with a bow of purple ribbon, and place a bunch of purple pansies just within its folds. The monotonous regimen of a poor dyspeptic which poached eggs, beaten biscuit, wheat gluten, eggnog, with, perhaps, stewed peaches or an orange, are served on gilt-band china with a spray of goldenrod, a bunch of marigolds, or a water-lily to give an additional charm.

Foods which are ordered to be served hot, should be hot, not merely warm, when they reach the patient. To facilitate this, let the dish in which the food is to be served, stand in hot water for a few moments; take out, wipe dry, turn in the hot food, place on the tray, and serve. An oil stove, alcohol lamp, or a pocket stove is very convenient for warming gruels, broths and other similar foods, as either can be made ready for use in a moment, and will heat the small quantity of food necessary for an invalid in one fourth the time in which it could be accomplished over the range, if necessary to reduce the fire.

In the preparation of food for the sick, a scrupulously clean dish for cooking is of the first importance. It is a good plan in every household to reserve one or two cooking utensils for this purpose, and not be obliged to depend upon those in daily use. Utensils used for the cooking of fruits, vegetables, meat, etc., unless cleaned with the utmost call will sometimes impart a sufficiently unpleasant flavor to the food to render it wholly unpalatable to an invalid whose senses are preternaturally acute.