p. 557 | FOOD AND INTEMPERANCE

International Tract and Missionary Society · Oakland, California · Sep 9, 1889

FromSigns of the Times, Vol. 15, No. 35.

FOOD AND INTEMPERANCE.

MEN and women take to stimulants not only to overcome exhaustion, but to drive away sorrow and care, even to drive away dullness and stupidity; but would men and women be dull, exhausted, and stupid if they were full of animal vigor and overflowing with strength?

So I repeat what I said before: That the greatest foe to intemperance is the sanitarian, the health reformer, and especially the sanitary cook, who leads people into healthful habits of eating and drinking, of working and sleeping, of recreation and study.

Every nutritious and healthful meal, neatly spread and partaken with thankfulness, is a temperance lesson. Every well-built house, with conveniences for doing work easily and without waste of force, with well-arranged kitchen, bath-room, sunny windows and good ventilation, is a temperance sermon. Every vegetable garden, rich with nutritious food, and every fruit farm abounding in luscious apples, grapes, peaches and pears is a foe to intemperance. Every school where there is no overcrowding, where the brain is properly taken care of, so that it shall not be deranged, promotes temperance. On the other hand, everything that tends to lower human vitality: overwork, overstudy, too little sleep, too little work, and especially bad food—all prolong the time when intemperance will produce its evil effects. Every bad cook who prepares unsavory, indigestible meals creates a demand for stimulants.

Dr. Brunton, in a work of great originality and extensive research on "The Physiology of Digestion," says what will be applauded by all: "Good cooking is one of the most effective means of stifling the craving for drink, which is the root of so much evil. Drink craving, in truth, depends as often as not on causes of a purely physical nature. Bad cooking is one of the causes of unequal thirst, and the 'demand' thus created leads very naturally to 'supply' in the shape of alcoholics. The mental phase of contentment which supervenes on the digestion of food which has been savory and well cooked is a powerful stimulus to temperance; just as the opposite condition of badly cooked meals suggests a remedy in the shape of liquor, which is often consumed under such circumstances greatly in excess of any needs the body may physiologically exhibit for alcohol. This is well seen in Switzerland, where, when the food is by no means of a savory kind, a glass of 'schnapps' is resorted to for the purpose of 'tempering' the meal, and of rendering it more appetizing. There is probably a mental effect produced by a pleasant, well-cooked meal, which affects the brain and nervous system in an appreciable manner, but one at the same time difficult to explain. Be this as it may, there seems no reason to doubt that cookery and temperance are sworn allies; carelessness in preparing food, and, it may be added, in feeding at large, is the equally stanch ally of intemperance and excess."—Dr. M. L. Holbrook, in "Eating for Strength."