The odoriferous substances yielded from these plants are: the volatile oils and ethers of peppermint, roses, orange flower, lavender, camphor, lemon, bitter almond, wintergreen, cinnamon, cloves and a number of others. They are used for perfumes, medicines, confections, and in the art of cookery. Many of the spices used for food are dried, as bay leaves, thyme, marjoram, vanilla beans, dried skins of lemons and oranges. Ground spices or liquid extracts should be used sparingly. Many of them are adulterated. Free salt and ground spices create an abnormal desire for water and food, and they injure the mucous membrane lining of the blood vessels and glandular structures, and obstruct the capillaries. People who cannot relish their food without these artificial appetizers should fast a while, or replace them by natural stimulants, as tomatoes, apples, lemons and greens. Few people realize the harm that is done by the number of salt, sugar and pepper holders that are placed on the table at every meal, to say nothing of the dozens of boxes of ground spices that fill the kitchen shelf. A pinch of pepper on gravies, milk soups, or other nutritious dishes, if mixed thoroughly with the food, assists in the coagulation of soft nitrogenous foods and prevents putrefaction, but excess of it, or if sprinkled on dry food, is very harmful. The best way to use spices is to buy them whole, in the fresh or dried state, and chop, grate, or grind them when needed. Vanilla beans, bitter almonds, bay leaves, cinnamon bark and many others may be used whole and removed before serving. Children’s food should never be covered with pepper or other stimulating spices. Under our present system of living salt has become a necessary adjunct to our food. Legumes, cereals or any other foods which require a large amount of water for cooking need an additional amount of salt. It should be added before the food is removed from the fire, so that the salt will be properly dissolved and combined with the food. Moderate amounts of preserved, salted meats and fish are valuable as antiseptics, if combined with soft, cooked, nutritious foods in the form of soups and gravies, or with milk foods, eggs, cereals or legumes. Salt used in this way will not hurt the lining of the alimentary tract and other tissues, as free salt does when it is sprinkled on lettuce, meat, potatoes or other dry food. Never use salted, smoked or preserved meats or fish in excess. If possible, investigate the source and manner of preparation of preserved foods. DESSERTS.