This rule of prudent moderation applies in the same manner to the spices proper. Dishes too well seasoned cause thirst, and are thus apt to lead directly to immoderate drinking ; and, furthermore, the stomach becomes weakened by being constantly irritated beyond its capabilities. This is the reason why diseases of the stomach are very common in England where ginger, curry, and spiced sauces are taken with every meal ; and it is an open question whether the tendency to the various forms of gout, which are especially prevalent in England, may not in a certain measure be traced to excessive seasoning. It is probable that this custom w as introduced into England from its tropical colonies, which are particularly the home of the pungent spices. It would seem that under the glowing sun of the equator, which relaxes every manifestation of life, the stomach also requires the strongest stimulation. That is why Nature, with motherly foresight, causes pepper, ginger, nutmeg, cardamom, cloves, vanilla, and cinnamon to thrive in those countries, adding, as sub-tropic products, saffron, Spanish pepper and paprika ; whereas the temperate zone produces the less pungent spices : fennel, dill, caraway, anise, coriander, mustard, marjoram, and pepper-root.
These natural conditions, however, have nearly been obliterated by centuries of habituation and the growing influences of civilised modes of living, and' spices which are indigenous to the tropics have become a neces sity also to people living in more rigorous climates. The proper utilisation of condiments constitutes the art of the cook, for not every spice is suitable for every food, but that must be selected which is in keeping with the dish proper. The judicious seasoning of a dish, by its aromatic smell,
actually causes one's mouth to water ; and, as is well known, saliva is the first important digestive juice which the morsel cannot spare in the process of being thoroughly utilised in the organism. If, then, the morsel reaches the stomach well provided with saliva, the stimulation it contains will cause a profuse secretion of the gastric juice which is to perform the principal share of digestion ; whereas, if this required stimulation is absent, the diges tion will be insufficient, so that a portion of the food leaves the body without being utilised. The important point in nutrition is not so much the food ingested as the quantity of food digested. The competent cook, therefore, acids neither too much seasoning nor too little, but knows exactly the quantity that is needed. Seasoning the food after it is brought to the table is not satisfactory, since the condiments used do not permeate it to the desired degree.
SPIGELIA.—The rhizome and rootlets of the Carolina pink, or S,bigelia Marilandica. It is said to contain an alkaloid called spigeline. One or two teaspoonfuls of the fluid extract are given for roundworms. Like other drugs used for this purpose, it is best to give it on an empty stomach, following it with a brisk purge. An over-dose may cause flushing and dryness of the skin, swelling of the face, dimness of vision, and delirium.