  A FAMILY GUIDE. In the ancient times of twenty-five or thirty years ago, the grocer’s goods consisted chiefly of codfish, flour, sugar, tea, coffee, salt, But things have changed. The importer now flashes his order under the sea and on, over plains and through jungles to China. “Ocean tramp” steamships are waiting to receive his merchandise, and within thirty or forty days it may be sending up its grateful fragrance from tea tables in the Mississippi Valley. THE MODERN GROCER.Nor has the enterprising retail grocer of to-day failed to catch the spirit of this progress and keep even step with it. He has become the Popular Food Provider, and his store represents about everything which is palatable in either hemisphere or any zone. As the world has grown enlightened and refined, his stock has become more and more varied and better adapted to the wants of mankind, until it embraces every delicacy of the land, sea or air. His cunningly prepared sauces provoke the appetite and give zest to more substantial articles, while they help also to digest them. He has food fitted for the intellectual worker and for the laborer, for the invalid and for the infant. He practically annihilates Food Never Before so Low.Nor would a day’s wages ever before purchase so much of food products. In the English market, for the ten years from 1870 to 1880, the price of wheat was forty-three per cent. higher than the average of 1886. Sugars have fallen in price nearly one-half in ten years, and teas, coffee, and many other articles are proportionately low. This is due to improvements in machinery, increased transportation facilities and the opening up of new and fertile sections of the earth, under all of which the world’s supply of food has of late years been greatly in excess of the world’s increase in population; and it is the grocer who brings these advantages home to our families. Food Adulteration.There has long been an uneasy feeling lest many articles of food and drink were not only mixed with substances which reduced their nutritive value, but were also often colored with cumulative poisons, and adulterated with substances injurious to health. These fears have not been altogether groundless. There can be no doubt that this monstrous crime has been practiced to some extent in respect to certain articles. But, thanks to the diffusion of intelligence, the teachings of science, the operation of law, the fear of detection and punishment, and largely, also, by the refusal of conscientious grocers to sell such unwholesome products; greedy and unscrupulous manufacturers have been compelled to abandon their vicious practices, and noxious food adulteration is now comparatively a rare crime. Those who desire pure articles can almost always obtain them of a reputable grocer by paying their value. But in order to supply the demand for cheaper goods and meet competition, such Adulteration Laws.Yet even this class of adulterated goods is objectionable, from the fact that there are always dealers who will be tempted to sell them as “Strictly pure,” thus defrauding the purchaser, out-reaching honest rivals and losing their own self-respect. Probably, therefore, most of the upright and leading grocers of the country would be glad to see wise and effective general laws passed against food adulterations, under which all could unite and be freed from unfair competition by the unscrupulous. But laws which will protect both the health and the pocket are difficult to frame and to execute without being sumptuary and oppressive. The most effectual and probably the best laws of the kind in this country at present are the enactments of Massachusetts, New York, Ohio, New Jersey, and Michigan. Less Adulteration than Commonly Supposed.The general Government is also moving in the matter. Last year (1887) three “Bulletins” were issued at Washington, which deal exhaustively with current adulterations of dairy products, spices, etc., and fermented beverages. These reports, made under direction of the Commissioner of Agriculture, were prepared respectively by Messrs. H. W. Wiley, C. Richardson, and C. A. Crampton, who state in substance that they found certain articles extensively adulterated, but generally with harmless materials. The president of the N. Y. Microscopical Society states that many members of that scientific body have looked into the alleged adulterations of food products and find them not as general as many suppose, and the adulterants found were in most cases harmless. At the recent “Health Exhibition,” in England, Dr. Jas. Bell declared to the Conference, that, “In most articles of food there has been a very great improvement in recent years as regards Hints to Housekeepers.As a rule, whole or unground articles are to be preferred to those which are powdered; not only because they are less liable to adulteration, but also because the latter more quickly lose flavor and strength. This objection applies also to buying goods in large quantities of wholesale dealers, for family use. This plan may appear to be economical, but is generally disadvantageous both to buyer and seller. Tea, aromatic and ground goods, and many other commodities often deteriorate in quality before they are used. Servants who can dip their hands into abundant supplies are apt to become more wasteful. If articles so purchased do not prove suitable, it is more trouble to exchange them than with the retail dealer who sells in smaller quantities and is in daily contact with his customers. And, besides, an honest man who studies the daily wants of the families of his community, and adapts his business to supplying them with good articles in convenient quantities and at fair prices, has a right to expect consideration and encouragement from his friends and neighbors. The Daily Food of a Model Man.A healthy man, weighing, say, one hundred and fifty-four pounds, consists of water one hundred and nine pounds, and of solid matter forty-five pounds. His blood weighs about twelve pounds, or, when dry, two pounds. The quantity of food substances he should consume every day, and their relative proportions necessary to keep him vigorous and well, are stated by Prof. Johnston to be about as follows:
Variety in Food.If any constituent is deficient we must supply it; hence variety in food is not only agreeable but necessary to health. Albumen, fibrin, casein and gluten build up the muscles and tissues, while starch, sugar and fat produce the warmth and energy of the body. The mineral substances are necessary for the framework—the bones. Grains, fruits and vegetables contain starch and sugar and more or less gluten; meats contain fibrin and albumen; milk, casein, etc. Beef and Breadhave the following composition:
This shows that the main difference between beef and bread is that the meat contains no starch, and nearly three times as much of the muscle making fibrin as the proportion of gluten (which is similar in many respects) in wheaten bread. The water, climate, season, age, habits, etc., all have to do with the choice of food we eat. Besides the quantity of nourishment contained in the food, there is also the question of the ease and completeness with which it can be digested and assimilated. It is not always fat eaters who are the fattest. Milk.Woman’s milk is considered the type of human food when the conditions approach that of the child, as the milk of the mother is the natural food of all young animals. Milk partakes of the nature of both animal and vegetable food. It contains:
These are average analyses. The casein is equivalent to the gluten of vegetables or the fibrin of meat, and the sugar to starch. With these few general observations, let us pass on to consider in detail the Grocer’s Goods. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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