Children need, in the main, to eat foods as flavored by nature.

Flavorings are used to increase palatability of foods that are themselves without marked flavor. When volatile it is essential so to add them to foods that they will not be dissipated during cooking.

Confections flavor a diet as flavorings do food.

The sweet chocolate sold as a candy is usually nearly two thirds sugar. Adulteration of chocolate is possible and somewhat practiced. Cheaper vegetable constituents are substituted; even some inorganic substances are used. Both are unfortunate. The latter may not be wholly safe. Pure chocolate and chocolates of stated composition are needed for all uses of chocolate.

In 1911 the United States imported $4,946,200 worth of spices and exported of these $245,622 worth together with $58,989 worth of domestic production. The quality of spices depends upon manner of growth and purity of preparation. Ground spices are easily and not infrequently adulterated with pulverized nut-shells and grain-hulls. Unground, adulteration is neither so simple nor usual, though still possible.

Use of vinegar is primarily to promote palatability of food. In concentration it is slightly preservative. This limits its use, as it should not be consumed except in small quantity. Vinegar is oxidized in the body, so yields energy. This is, however, so insignificant that vinegar is not considered nutritive. It "cuts" oil, as does lemon-juice too. This so separates oil-particles as to increase ready digestion of oil. Olives are hand-picked and cold-pressed to prevent bruising and decomposing, as both cause deterioration in the oil produced. Great care is necessary and exercised in its preparation to preserve its delicacy.