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17
UPON THE SANITARY STATE OF CLERKEN WELL.
Now the alum question has two main hearings: 1st, as to the direct action of
the salt upon the body; and 2nd, as to the effect ot the alum upon the bread.
The first bearing loses its interest, after what has been staled.
In regard to the 2nd, the alum certainly renders a small portion of the
nitrogenous and nutritious components of the bread insoluble and indigestible.
But the amount is extremely insignificant, far too much so to be of the slightest
importance.
It is commonly stated that alum is added to inferior flour, to give the bread
made from it the appearance of that made from the best flour; but alum is
always added to the bread, as far as I know, in the Metropolis. No objection
can be raised to the aition of the alum in depriving the bread of part of its
soluble phosphates, for these exist in flour in very much larger amount than
in the natural type of our food, viz. milk—and hence they are not necessary
in so large quantity for the perfect nutrition of the body. I believe, then,
that those who indulge in the use of alumed bread may at least safely do so
without injury to health.
Now, having shown why bread prepared with alum should not produce
the diarrhoea, dysentery, &c., attributed to its long-continued use, let us see
how the matter stands with regard to the returns of the causes of death. In
the district are 70,000 persons, who consume daily alumed bread, and out of
this number more than 300 die every quarter. During the first quarter of
the present year, 392 persons died. Of these 115 were more than 50 years
of age; but none died of dysentery, and 2 only of diarrhoea, viz. an infant
three months old, and an adult 65 years of age. Hence, I believe the supposed
injurious action attributed to the use of alum in making bread must be
viewed as based rather upon preconceived notions and error than upon the
results of experiment and observation.
I have no intention, however, of recommending the use of alum, especially
as it may serve to conceal damaged flour; and the white appearance which it
imparts to bread is no recommendation. The use of potatoes in making
bread, which is often adopted, is, however, objectionable in the case of the
poorer classes, who depend principally upon this article for their supply of
nitrogenous matters.
ARROWROOT.
All the samples of arrowroot which I examined were genuine. I may
remark that arrowroot is too often used as an article of diet for children, especially
infants. A thick jelly of this substance looks very rich and nourishing;
but it cannot be compared with bread in nutritive power. It should never be
used by those whose means for buying food are small; and those who will
use it may depend upon British arrowroot or potato starch being quite as
good as the foreign, and it is much cheaper.
MILK.
All the samples of milk obtained from the smaller shops were more or less
diluted with water; those from the cow-keepers were not so. It is generally
understood that the milk as sold is skimmed, and even diluted with water.
Hence, this should be taken into account in regulating the quantity of this
most important article used, epecially in the case of children. Among the
poor the children generally are not supplied with milk in sufficient quantity;
and the fact is not sufficiently known or acted upon, that milk is the essential
food of a child, and cannot be replaced by tea or arrowroot without injury.
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