The Creator intended that the process of eating should be enjoyed. He has gathered the tasteless, insipid food elements together, and mixing in mineral and organic accessories, has produced for the tickling of our palates all the numberless flavors that the combined action of those highly specialized organs of taste and smell have enabled us to enjoy. The tasteless starch is bound up in the palatable potato; the insipid protein, in the pea, the lentil, and the bean; the rather nauseating fat, in the plump, appetizing olive. To the child not yet educated to the perverted demands of his father's palate, the thought, taste, and smell of these aromatic and savory substances produces a desire to eat. By the time he is twenty, he will not be satisfied with the natural flavor of his food. The cook must pepper or ginger it up, and he must further mustard or Worcestershire it to get it down. His soups are hot, and his salads are hotter. The palatable pleasure in a meal of his childhood is a lost asset. What has brought about this change in the appetite of man? We all know, from experience, that we handle our food better if we relish it. This is due largely to the fact that the taste organs telegraph ahead to the stomach to prepare for work. The stomach responds by pouring out some digestive juices, and is consequently all ready to begin business the instant the tourist arrives. But when the food is bolted, there is a failure on the part of the taste nerves to telegraph ahead, unless they are stimulated more intensely by the addition of some readily diffusible sapid substance. Are we thus fooling nature?--We are not. Primarily, this unnatural stimulation leads to the most prevalent American dietetic sin; namely, overeating. We do not know when we have had enough. Dr. Wiggers, of Cornell University, has shown that overeating results in the surcharging of the blood stream with elements of digestion; and this, through the operation of physical laws, ultimately leads to arteriosclerosis and its chain of disasters. Secondly, with this unnatural stimulation of the taste nerves, the telegraphic messages to the stomach and the intestine are unreliable. Normally the tract is informed as to the nature of the food about to come, and is thus enabled to pour out a specific juice for a specific kind of food. Obviously this specificity which characterizes all normal processes is broken down, and the digestive function is placed under a handicap, when we cover up the natural taste with condiments.