siderable extent chemical questions, and they must be answered by the chemist. But new methods must be introduced of a more refined nature than most of those in use at present, and these methods will probably be discovered in paths leading far away from the field of medicine proper.
There is a deep question of great importance to the physician involved in the study of food: What food should this or that person indulge in? Every physician knows that the whole subject of food is at present in an indefinite, unsatisfactory condition. Fashions change in regard to kinds of food considered advisable. Now it is raw beef, now milk, now certain vegetables, etc. Of course, there is always a good reason to be given for the advice, whatever it may be, but it is certain that a good firm basis is still wanting for an understanding of the needs of the body under different conditions. Here is a great field for investigation; and Voit, of Munich, is doing what it is possible for a man to do in this direction.
But, aside from the deeper question which chemistry must answer as to the requirements of the body in the way of food, another question, which presents itself at once to the physician and chemist, concerns the adulterations of food. Very little of a general character can be said in this connection. It is, of course, the duty of the physician to see that the food partaken of is what it ought to be. That adulteration of various kinds of food is a frequent occurrence can not be doubted. In despotic countries, inspectors of food are appointed, and heavy penalties are imposed upon those who sell adulterated articles. We can hardly hope ever to have such strict regulations in regard to these matters in this country. The free-born citizen, especially if he be a manufacturer or dealer in suspected articles, naturally rebels against interference with his rights; and the manufacturer is not to be treated lightly. His voice is loud in the halls of legislation; and, what he does not want, the average legislator is pretty sure not to want. The relations with reference to food adulterations are similar to those existing with reference to fertilizers. The value of many fertilizers depends upon the amount of phosphoric acid and ammonia contained in them. I know that in some places there are chemists who habitually find considerably more phosphoric acid and more ammonia in any given fertilizer than it actually contains. If a young chemist dares to find the amounts actually present, and to state the results, the manufacturer discards them, and takes the highest and false ones obtained by the initiated chemist. This can only be characterized by the name swindling. The public must submit. The manufacturer's interests are not to be trifled with. Looking at the subject of food adulterations from the standpoint of the public, it can only appear highly desirable that some action should be taken by our State governments looking to vigorous interference with the traffic in impure and injurious substances.
