By HELEN D. ABBOTT, Assistant in the Chemical Laboratory of the Philadelphia Polyclinic, and College for Graduates in Medicine.

The prevailing opinion respecting the substances known as condiments is, that they possess essentially stimulating qualities, rendering them peculiarly fitted for inducing, by reflex action, the secretion of the alimentary juices. Letheby gives, as the functions of condiments, such as pepper, mustard, spices, pot-herbs, etc., that besides their stimulating properties they give flavor to food; and by them indifferent food is made palatable, and its digestion accelerated. He enumerates as aids to digestion--proper selection of food, according to the taste of the individual, proper treatment of it as regards cooking, and proper variation of it, both as to its nature and treatment.

While it is difficult to give an entirely satisfactory definition as to what constitutes food, the following extracts from standard works will serve as guides. Hermann[1] says: "The compound must be fit for absorption into the blood or chyle, either directly, or after preparation by the processes of digestion, i.e., it must be digestible. It must replace directly some inorganic or organic constituent of the body; or it must undergo conversion into such a constituent, while in the body; or it must serve as an ingredient in the construction of such a constituent." He further says that water, chlorides, and phosphates are the most indispensable articles of diet. Watts[2] states that "whatever is commonly absorbed in a state of health is perhaps the best, or rather the truest, definition of food."

[Footnote 1: Elements of Human Physiology, by L. Hermann. Translated by Gamgee.]

[Footnote 2: Dictionary of Chemistry, vol. iv., pages 147-8.]

Chemical analysis shows that the most important and widely applicable foods contain carbon, hydrogen, oxygen, nitrogen, and mineral matter, the latter containing phosphates and chlorides. Other things being equal, it may be considered that the comparative nutrient value of two articles is in proportion to the amounts of carbon, nitrogen, and phosphoric acid they contain.

"The food of man also contains certain substances known under the name of condiments. Since these bodies perform their functions outside the real body, though within the alimentary canal, they have no better reason to be considered as food than has hunger, optimum condimentum."[1] Such is the positively expressed opinion of Foster, the author of the article on nutrition in Watts' Dictionary of Chemistry. With a view of determining how far the common condiments deserve this summary dismissal, a number of analyses have been made in the laboratory of the Philadelphia Polyclinic. My examinations were especially directed to the mineral matter, phosphoric acid, and nitrogen. The following table shows the result of the analyses:

[Footnote 1: Ibid., page 149.]

The articles were examined in the condition in which they were obtained in the market, without any preliminary drying, selecting, or preparation. The ash was obtained by burning in a platinum crucible, at as low a temperature as possible, dissolving in hydrochloric acid the phosphoric acid separated as ammonium molybdo-phosphate, and determined in the usual manner.

Qualitative tests made for nitrogen indicated its presence in each one of the condiments examined.

It is of importance to observe that the majority of these condiments are fruits, ripe or nearly so. The seed appropriates to itself the nitrogen and the greatest nutritive properties for the development of the future plant. All nutritive substances fall into two classes: the one serves for the repair of the unoxidizable constituents of the body, the other is destined to replace the oxidizable. Condiments fulfill both of these requirements, as is shown by a study of their composition; the phosphoric acid and nitrogen are taken up by the tissues, as from other substances used in diet. Some articles affect the character of the excretions; this is often due to essential oils; the presence of these in the excretions cannot be said to diminish the value of the substances in supplying the tissues the necessary elements. The same holds true for condiments; the essential oils conspicuous in them are accorded only stimulating properties; however, it may be observed that the essential oils in tea and coffee are accredited with a portion of the dietetic value of these beverages. It appears that when condiments are used in food, especially for the sick, they may serve the double purpose of rendering the food more appetizing and of adding to its nutritive value.

The value of food as a purely therapeutic agent is attracting some attention at present, and in its study we must not neglect those substances which combine stimulant and nutritive qualities.--Polyclinic.