The Physiology of Taste Part 14

All pa.s.sed off very well, and we separated at a very late hour.

When we reached home, however, Mr. S-- was attacked by a violent cholic, a disposition to vomit, convulsive cramp, and general indisposition.

This state of things lasted some time, and all said he suffered from the indigestion caused by truffles; at last nature came to the patient's aid, and Mr. S-- opened his mouth and threw up a single truffle, which struck the wall and rebounded, luckily without injury to the by-standers.

All unpleasant symptoms at once disappeared, tranquility was restored, digestion recommenced its course, the patient went to sleep and awoke in the morning perfectly well.

The cause was easily understood, Mr. S--had been eating a long time, and his teeth were unable to sustain the labor imposed on them. He had lost many of those precious members, and those he had left did not always meet together.

A truffle had thus escaped mastication, and almost whole had been swallowed. Digestion had carried it to the pylorus where it was momentarily detained, and this mechanical detention had caused all his trouble, as expulsion had cured it.

Thus there was no indigestion, but merely the interposition of a foreign body.

This was decided on by the consulting body, which saw the corpus delicti, and which selected me as its reporter.

Mr. S-- did not on this account remain a whit less fond of truffles. He always attacked them with the same audacity, but was very careful to swallow them with more prudence. He used to thank G.o.d that this sanitary precaution had prolonged his life and his enjoyments.

Section VIII. SUGAR.

In the present state of science we understand by sugar a substance mild to the taste, crystalizable, and which by fermentation resolves itself into carbonic acid and alcohol.

By sugar once was understood only the crystalized juice of the cane, (arundo saccharifera.)

A few pages of old authors would induce us to think the ancients had observed in certain arundines a sweet and extractible portion.

Luca.n.u.s says:

"Qui bibunt tenera dulces ab arundine succos."

Between water sweetened by the juice of the cane, and the sugar we have, there is a great difference. Art in Rome was not far enough advanced to accomplish it.

Sugar really originated in the colonies of the New World. The cane was imported thither two centuries ago and prospered, and effort was made to utilize the juice which flowed from it, and by gradual experiments they accomplished the manufacture of all the variety of its productions we know of.

The culture of the sugar cane has become an object of the greatest importance; it is a great source of wealth both to the cultivators and the vendors, and also to the taxes of governments who levy an import on it.

INDIGENOUS SUGAR.

It has long been thought that tropical heat was not needed to form sugar. About 1740 Morgroff discovered that many plants of the temperate zones, and among others the beet contained it.

Towards the beginning of the nineteenth century, circ.u.mstances having made sugar scarce, and consequently dear, the government made it an object for savants to look for it.

The idea was successful, and it was ascertained that sugar was found in the whole vegetable kingdom; that it existed in the grape, chestnut, potato, and in the beet especially.

This last plant became an object of the greatest culture, and many experiments proved that in this respect, the old world could do without the new. France was covered with manufactories, which worked with different success, and the manufacture of sugar became naturalized; the art was a new one which may any day be recalled.

Among the various manufactories, the most prominent was that established at Pa.s.sy, near Paris, by Mr. Benjamin Dela.s.sert, a citizen, the name of whom is always connected with the good and useful.

By means of a series of extensive operations, he got rid of all that was doubtful in the practice, and made no mystery of his plan of procedure, even to those who were his rivals. He was visited by the head of the government, and was ordered to furnish all that was needed at the Tuilleries.

New circ.u.mstances, the restoration of peace, having again reduced colonial sugar to a lower price, the French manufacturers lost the advantages they had gained. Many, however, yet prosper, and Dela.s.sert makes some thousands every year. This also enables him to preserve his processes until the time comes when they may again he useful. [Footnote: We may add, that at the session for the general encouragement of national industry, a medal was ordered to be presented to M. Crespel, a manufacturer of arrus, who manufactures every year one hundred and fifty thousand pounds of beet sugar, which he sells at a profit, even--when Colonial sugar is 2 francs 50 centimes the kilogramme. The reason is, that the refuse is used for distillation, and subsequently fed out to cattle.]

When beet sugar was in the market, party men, up-starts and fools, took it into their heads that its flavor was unpleasant, and some even said it was unhealthy.

Many experiments have proved the contrary, and the Count de Chaptal, in his excellent book, Chemistry Applied to Agriculture,"

(vol. ii. page 13,) says:

"Sugars obtained from various plants, says a celebrated chemist, are in fact of the same nature, and have no intrinsic difference when they are equally pure. Taste, crystalization, color, weight, are absolutely identical, and the most acute observer cannot distinguish the one from the other."

An idea of the force of prejudice is afforded by the fact, that out of one hundred British subjects, taken at random, not ten believe in the possibility of obtaining sugar from the beet.

USES OF SUGAR.

Sugar was introduced by the apothecaries. With them it was a most important article, for when a person was greatly in want of any article, there was a proverb, "Like an apothecary without sugar."

To say that it came thence, is to say that it was received with disfavor; some said that it was heating, others that it injured the chest; some that it disposed persons to apoplexy. Calumny, however, had to give way to truth, and for eighty years this apothegm has been current, "Sugar hurts nothing but the purse."

Under this impenetrable aegis the use of sugar has increased every day, and no alimentary substance has undergone so many transformations. Many persons like sugar in a pure state, and in hopeless cases the faculty recommend it as a substance which can do no possible harm, and which is not unpleasant.

Mixed with water, it gives us eau sucree, a refreshing drink, which is healthful, agreeable, and sometimes salutary.

Mingled in large quant.i.ties with water it const.i.tutes sirops, which are perfumed, and from their variety are most refreshing.

Mingled with water, the caloric of which is artificially extracted, it furnishes two kinds, which are of Italian origin, and were introduced into France by Catharine de Medici.

With wine it furnishes such a restorative power that in some countries roasted meats taken to the bride and groom are covered with it, just as in Persia soused sheeps' feet are given them.

Mingled with flour and eggs, it furnishes biscuits, maccaronies, etc., etc., ad infinitum.

With milk it unites in the composition of creams, blanc-mangers and other dishes of the second course, subst.i.tuting for the substantial taste of meat, ethereal perfumes.

It causes the aroma of coffee to be exhaled.

Mingled with cafe au lait, a light, pleasant aliment is produced, precisely suited to those who have to go to their offices immediately after breakfast.

With fruits and flowers it contributes to furnish confitures, marmalades, preserves, pates and candies, and enables us to enjoy the perfume of those flowers long after they have withered.

It may be that sugar might be advantageously employed in embalming, an art of which we know little.

Sugar mingled with alcohol furnishes spirituous liquors, such as were used, it is said, to warm the old blood of Louis XIV., which, by their energy, seized the palate and the taste by the perfumed gas united to them, the two qualities forming the ne plus ultra of the pleasures of the taste.

Such is the substance which the French of the time of Louis XIII.

scarcely knew the name of, and which to the people of the nineteenth century is become so important; no woman, in easy circ.u.mstances, spends as much money for bread as she does for sugar.

M. Delacroix, a man of letters, who is as industrious as he is profound, was one day complaining of the price of sugar, which then cost five francs a pound, "Ah!" said he, "if sugar should ever again be thirty sous a pound, I will drink nothing but eau sucree." His wishes were granted; he yet lives, and I trust he keeps his word.

Section IX. ORIGIN OF COFFEE.

The first coffee tree was found in Arabia, and in spite of the various transplantations it has undergone, the best coffee is yet obtained there. An old tradition states that coffee was discovered by a shepherd of old, who saw that his flock was always in the greatest state of excitement and hilarity when they browsed on the leaves of the coffee tree.

Though this may be but an old story, the honor of the discovery belongs only in part to the goat-herd. The rest belongs to him who first made use of the bean, and boiled it.