The philosophy of eating. By Albert J. Bellows, M.D.

OSMAZOME.

21-1

The Principle which gives Relish to Food and Drink.
Much too little has hitherto been thought by physiologists, and almost nothing has been written on that
beautiful provision for our happiness by which everything that is useful as food or drink is made agreeable
to the palate, so that the higher our relish for any given
article, the more perfectly is it digested and made to
supply the wants of the system, we have therefore a
natural guide to the right kind of food at the right time,
and, on the other hand, have a disrelish for articles
which, not being suited to our condition, would be
injurious. But a little reflection will show us that,
in this adaptation of our palates to the peculiar taste
or osmazome of every distinct article of food, we have
a faithful sentinel, inviting the admission of friends and
protecting us from the approach of enemies.
Place before a child, who has never tasted of sugar,
or butter, or superfine flour, or any other elements of
food that have been separated from their natural connections, and whose tastes are therefore unperverted,
milk, unbolted bread, meats, fruits, or any other natural food, and he will choose just that article which is
best adapted to his condition at the time, and may be
trusted to eat as much as he pleases.
At first, after being weaned from his primary milk,
he will prefer the milk of the cow, and after a while
need, and choose with it, some more concentrated food,
as unbolted wheat, or other bread from grains in their
natural state, and then meats, and potatoes, and fruits,