longer offer remonstrance against irritating substances, and allow the
enemy to enter into the citadel of life. The mischievous work is thus
insidiously carried on year after year until by and by the individual
breaks down with some chronic disorder of the liver, kidneys, or some
other important internal organ. Physicians have long observed that in
tropical countries where curry powder and other condiments are very
extensively used, diseases of the liver, especially acute congestion and
inflammation, are exceedingly common, much more so that in countries and
among nations where condiments are less freely used. A traveler in
Mexico, some time ago, described a favorite Mexican dish as composed of
layers of the following ingredients: "Pepper, mustard, ginger, pepper,
potato, ginger; mustard, pepper, potato, mustard, ginger, pepper." The
common use of such a dish is sufficient cause for the great frequency of
diseases of the liver among the Mexicans, noted by physicians traveling
in that country. That the use of condiments is wholly a matter of habit
is evident from the fact that different nations employ as condiments
articles which would be in the highest degree obnoxious to people of
other countries. For example, the garlic so freely used in Russian
cookery, would be considered by Americans no addition to the natural
flavors of food; and still more distasteful would be the asafetida
frequently used as a seasoning in the cuisine of Persia and other
Asiatic countries.

The use of condiments is unquestionably a strong auxiliary to the
formation of a habit of using intoxicating drinks. Persons addicted to
the use of intoxicating liquors are, as a rule, fond of stimulating and
highly seasoned foods; and although the converse is not always true, yet
it is apparent to every thoughtful person, that the use of a diet
composed of highly seasoned and irritating food, institutes the
conditions necessary for the acquirement of a taste for intoxicating