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''The Chemistry of Food and Nutrition'' by A. W. Duncan. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.


This anthology is a thorough introduction to classic literature for those who have not yet experienced these literary masterworks. For those who have known and loved these works in the past, this is an invitation to reunite with old friends in a fresh new format. From Shakespeare's finesse to Oscar Wilde's wit, this unique collection brings together works as diverse and influential as The Pilgrim's Progress and Othello. As an anthology that invites readers to immerse themselves in the masterpieces of the literary giants, it is must-have addition to any library.


Enjoyment of food is dependent upon appetite quite as much as upon the nature of the food. Better a simple repast with good appetite than sumptuous fare with bad digestion. There is indeed a causal relationship between simplicity and health. The savage likes the noise of the tom-tom or the clatter of wooden instruments: what a contrast this is to the trained ear of the musician. Uncivilised man has little enjoyment of scenery or of animal life, except as in respect to their power of providing him with food, clothing or other physical gratification. What an enormous advance has taken place. In the case of the painter, his eye and mind can appreciate a wide range and delicacy of colour. Man has improved on the crab-apple and the wild strawberry. From a wild grass he has produced the large-grained nutritious wheat. Vegetables of all kinds have been greatly improved by long continued cultivation. In tropical and sub-tropical climates, where wild fruits are more plentiful, high cultivation is of less importance than in temperate regions. In sparsely inhabited or wild, temperate and cold regions, in times past, when deer and other animals were plentiful, and edible fruits few, flesh could be obtained at less labour; or such intelligence and industry as is required for the cultivation of fruits, cereals, and other foods scarcely existed. Flesh almost requires to be cooked to be palatable, certainly this much improves its flavour. The eating of flesh tends to produce a distaste for mild vegetable foods, especially if uncooked. In process of time, not only flesh but vegetable foods, were more and more subjected to cooking and seasoning, or mixed with the flesh, blood or viscera of the animals killed. Next, food was manufactured to produce a still greater variety, to increase the flavour, or less frequently to produce an imagined greater digestibility or nutritiveness. Man has taken that which seemed most agreeable, rarely has he been intentionally guided by scientific principles, by that which is really best. Only of late years can it be said that there is such a thing as a science of dietetics; although cookery books innumerable have abounded. Of recent years many diseases have enormously increased, some even seem to be new. Digestive disturbances, dental caries, appendicitis, gout, rheumatism, diabetes, nervous complaints, heart disease, baldness and a host of other diseases are due, in a great measure, to abuse of food. One of the most learned and original of scientific men, Professor Elie Metchnikoff, in his remarkable book on ''The Nature of Man,'' referring to the variety of food and its complexity of preparation says that it ''militates against physiological old age and that the simpler food of the uncivilised races is better.... Most of the complicated dishes provided in the homes, hotels and restaurants of the rich, stimulate the organs of digestion and secretion in a harmful way. It would be true progress to abandon modern cuisine and to go back to the simpler dishes of our ancestors.'' A few have lived to a hundred years, and physiologists, including Metchnikoff, see no inherent reason why all men, apart from accident, should not do so. Most men are old at 70, some even at 60; if we could add 20 or 30 years to our lives, what an immense gain it would be. Instead of a man being in his prime, a useful member of the community, from about 25 to 60 or perhaps to 70; he would have the same physical and mental vigour to 80 or 90 or even longer. This later period would be the most valuable part of his life, as he would be using and adding to the accumulated experience and knowledge of the earlier period.

Some, perceiving the mischief wrought by luxurious habits, urge us to go back to nature, to eat natural food. This is ambiguous. To speak of animals as being in a state of nature, conveys the distinct idea of their living according to their own instinct and reason, uninterfered with, in any way, by man. The phrase, applied to man, is either meaningless, or has a meaning varying with the views of each speaker. If it has any definite meaning, it must surely be the giving way to the animal impulses and instincts; to cast off all the artifices of civilisation, to give up all that the arts and sciences have done for man, all that he has acquired with enormous labour, through countless failures and successes, during hundreds of thousands of years, and to fall back to the lowest savagery—even the savages known to us use art in fashioning their arms, clothing and shelter, to the time when man was a mere animal. Civilised man is not only an animal, but an intellectual and spiritual being, and it is as natural for him to clothe himself as for a cow to eat grass. Our intellect has been made to wait on our animal nature, whilst our spiritual has lagged far behind. Animal food and all else of a stimulating character, stimulates the lower nature of man, his selfish propensities; whilst mild food makes it easier to lead a pure life. In the treatment of habitual drunkards in retreats, it has been found that a permanent cure is rare upon the usual abundant flesh dietary. Only by the use of vegetable food, particularly farinaceous, can a permanent cure be assured. The editor of the Clarion, Mr. R. Blatchford, or ''Nunquam,'' has lately adopted a vegetarian diet. He remarks with surprise, that although he has been a heavy smoker for more than 30 years, using not less than eight ounces of tobacco a week, often two ounces in a day, he has found his passion for tobacco nearly gone. He has had to get milder tobacco, and is now not smoking half-an-ounce a day. He says ''it does not taste the same; I am not nearly so fond of it.'' He finds, with regard to wine, that he now cannot drink it, ''it tastes like physic.'' He writes: ''These things have come upon me as a revelation. I begin to see that the great cure for the evil of national intemperance is not teetotal propaganda, but vegetarianism.''

We have given reasons of a scientific character, for abstaining from flesh as food, but higher than these are those relating to ethics. Everything relating to the slaughter-house is revolting to a refined and humane person. In the great slaughter-houses of Chicago; in those huge hideous box-shaped buildings, five or six storeys high, about ten millions of animals are killed every year. They are treated as if they were bales of merchandise and as destitute of feeling. Bullocks are struck on the head with a mallet and let fall into the basement of the building. They are whilst stunned or half-stunned, at once strung up by their hind legs to some machinery, which moves them along, their heads hanging downwards. Regardless of their agony, men run after them to cut their throats, followed by others with great pails to catch the blood. Much of the warm blood is spilt over the men or on the floors; but this is of no consequence, if but a small fraction of a minute is economised. In a short time, whether the animal has bled long enough or not, it reaches the lowest and darkest and worst ventilated portion of the gloomy building, where it is disembowelled. The walls and floors are caked with blood, the place is filthy, there is no proper lavatory accommodation, everything both to eyes and nose is detestable. Even if the windows were kept clean, light could not penetrate into the centre of the buildings. Consequently a large part of the work is done by artificial light. Tuberculosis is prevalent amongst the workpeople living under such unsanitary conditions. Serious crime is much more common amongst them than amongst any other class.

We English-speaking people, who pride ourselves on our civilisation and religion; who call ourselves the followers of the gentle Jesus, the Prince of Peace; yet hunt, shoot, trap and torture animals for food sport and science. Our main reason for eating flesh is that of personal gratification. We are loath to admit that the lower animals have any rights. Those Eastern peoples who are adherents to the teachings of the gentle Buddha hold life sacred. Mr. H. Fielding, who lived many years amongst the simple-minded Burmese, says that though there is now no law against the sale of beef, yet no respectable Burman will even now, kill cattle or sell beef. No life at all may be taken by him who keeps to Buddhistic teaching, and this is a commandment wonderfully well kept. ''He believes that all that is beautiful in life is founded on compassion and kindness and sympathy—that nothing of great value can exist without them. Do you think that a Burmese boy would be allowed to birds'-nest or worry rats with a terrier, or go ferreting? Not so. These would be crimes. That this kindess and compassion for animals has very far-reaching results, no one can doubt. If you are