ered necessary, avoid taking a drink to wash down each mouthful of food, unless you desire to pose as a popular dyspeptic. Instead of conventional drinks, use hot water with fruit juice, caramel cereal or the nut meal prepared with hot water, or any simple domestic preparation. Drinks may be taken at the beginning or close of a meal, but not hot enough to scald the stomach, nor cold enough to chill it, and as a rule do not drink, especially anything cold, for two or three hours after eating. : OF THE LAND. CHAPTER XIX. ALCOHOLICS IN FOOD. There seems to be an increasing tendency to incorporate alcoholic flavors, wines, brandies, and other non-temper- ance liquids in our food and possibly we begin to make inebriates of those who partake of them. In religious, secular, daily and weekly papers and monthly magazines the flag of intemperance is displayed and announces wine, beer, brandy, rum, cider and gin from a wine glass full to a quart being required to perfect a given article of food. Brandied pears, peaches and other luscious fruits are rendered intoxicating; even the watermelon is not con- sidered complete by some prolific writers on the food question without being deluged with a glass of wine before serving. Under the head of "safe, summer del- icacies," we find a quart of the best brandy or good Jamaica rum to be added to a quart of fruit juice. A dainty supper dish is called "brandy cake." The cake is baked and then all the brandy poured over it that it will absorb ! Wine and brandy dressings and wine sauces mmon. Thousands of this class of recipes are heralded to the domestic world. These teachings reat stumbling block to the temperance cause and nd flourish because we have not thought enough ALCOHOLICS IN FOOD. 22 1 Is not the temperance sentiment sufficiently influential to induce the editors of household departments in papers and magazines to refuse to publish recipes containing liquor in any form ? Are not the heads of cooking schools, that wield such a powerful influence in the homes of to-day, sufficiently united on the temperance question to refuse to use, or teach the use of wine, brandy, etc., in our food ? If not, then upon what sort of foundation does the temperance question rest! Notwithstanding the earnest work of the W. C. T. U, in this direction and the good that has been accomplished, a new plank should be added to their platform, and a new page written so powerful in its appeal that intoxicants in food would become unpopular. It is an easy matter for a progressive individual to strike out in a new line of thought, but very difficult to interest the masses in comparatively new, untried methods, especially in anything pertaining to the pleasures of the table. But to humanitarians and tem- perance leaders and workers everywhere this book appeals, and asks why it is that notwithstanding the influence of this immense combination, crime is more rampant than ever ; criminals, inebriates and saloons becoming more numerous every year. Breweries and distilleries old and new rise in all their grandeur, proclaiming to the world that they accumulate their millions, alike from the artificial wants developed in the homes of wealth and luxury, and the ills and wretchedness arising from the hovel and the gutter. Evidently causes exist that legislators, politicans and the temperance army have failed to discover. Human nature rebels against coercion ; physical " wants " demand gratification and it is useless to attempt to compel inebri- ates to yield to our wishes. Let us then turn our attention 222 THE FAT OF THE LAND,

AI-modernized reading of the original text

ered necessary, avoid taking a drink to wash down each mouthful of food, unless you desire to pose as a popular dyspeptic. Instead of conventional drinks, use hot water with fruit juice, caramel cereal or the nut meal prepared with hot water, or any simple domestic preparation. Drinks may be taken at the beginning or close of a meal, but not hot enough to scald the stomach, nor cold enough to chill it, and as a rule do not drink, especially anything cold, for two or three hours after eating. : OF THE LAND. CHAPTER XIX. ALCOHOLICS IN FOOD. There seems to be an increasing tendency to incorporate alcoholic flavors, wines, brandies, and other non-temperance liquids in our food and possibly we begin to make inebriates of those who partake of them. In religious, secular, daily and weekly papers and monthly magazines the flag of intemperance is displayed and announces wine, beer, brandy, rum, cider and gin from a wine glass full to a quart being required to perfect a given article of food. Brandied pears, peaches and other luscious fruits are rendered intoxicating; even the watermelon is not considered complete by some prolific writers on the food question without being deluged with a glass of wine before serving. Under the head of "safe, summer delicacies," we find a quart of the best brandy or good Jamaica rum to be added to a quart of fruit juice. A dainty supper dish is called "brandy cake." The cake is baked and then all the brandy poured over it that it will absorb ! Wine and brandy dressings and wine sauces common. Thousands of this class of recipes are heralded to the domestic world. These teachings create a stumbling block to the temperance cause and the errors flourish because we have not thought enough ALCOHOLICS IN FOOD. 22 1 Is not the temperance sentiment sufficiently influential to induce the editors of household departments in papers and magazines to refuse to publish recipes containing liquor in any form ? Are not the heads of cooking schools, that wield such a powerful influence in the homes of to-day, sufficiently united on the temperance question to refuse to use, or teach the use of wine, brandy, etc., in our food ? If not, then upon what sort of foundation does the temperance question rest! Notwithstanding the earnest work of the W. C. T. U, in this direction and the good that has been accomplished, a new plank should be added to their platform, and a new page written so powerful in its appeal that intoxicants in food would become unpopular. It is an easy matter for a progressive individual to strike out in a new line of thought, but very difficult to interest the masses in comparatively new, untried methods, especially in anything pertaining to the pleasures of the table. But to humanitarians and temperance leaders and workers everywhere this book appeals, and asks why it is that notwithstanding the influence of this immense combination, crime is more rampant than ever ; criminals, inebriates and saloons becoming more numerous every year. Breweries and distilleries old and new rise in all their grandeur, proclaiming to the world that they accumulate their millions, alike from the artificial wants developed in the homes of wealth and luxury, and the ills and wretchedness arising from the hovel and the gutter. Evidently causes exist that legislators, politicans and the temperance army have failed to discover. Human nature rebels against coercion ; physical " wants " demand gratification and it is useless to attempt to compel inebriates to yield to our wishes. Let us then turn our attention

A practical cook and text book for general use