Vegetables in season, animals in health, are wholesome natural foods. Scientific care that seeks food-preservation and preparation that secures wholesome human foods and not simply products passable for sale, aid in nourishing humankind effectively. Food-deteriorations and dangers are increasingly prevented by food-inspection and law-regulation through scientifically trained community-commissions.

All food must be sound to be safe. Knowledge protects, for care must be intelligent to prevent exposure of food, so wasting it and starving the body or endangering health.

The effects of decomposition do not disappear when the food (as decomposed fish) is heated or frozen. Dried foods, though they do not foster activity of bacteria, because most germs require moisture, will permit later development so soon as moistened for use.

All foods do not equally provide food for bacteria. Cane-sugar, salt, oil, and food-acids, as vinegar, are less favorable to their growth than are other foods.

Canned food gives variety where the natural food-supply is necessarily limited. Every one needs pure, wholesome food all the time. Children and invalids must have it.

Ptomaine poisoning from hotel fare (Dr. Schrumpf's warning). Asparagus, canned goods, beans, may cause ptomaine poisoning unless in the best condition. Reserving food increases the danger. Fish should not be eaten at inland hotels in warm weather, as it is difficult to keep it in proper condition for use. Chronic ptomaine poisoning may result from eating it. All high seasoning of food is to be avoided, as it conceals food-quality. Fresh food material is to be preferred to length of menu. A continued intake of minute amounts of ptomaines causes loss of appetite, flatulency, constipation; or palpitations, dizziness; or nervous restlessness, headache, insomnia, depression.