The question of seasoning and the nature of condiments are discussed in another chapter, but as artificial flavors.usually enter into all forms of cooking, a word of explanation is needed at the beginning of this department.

It is a well known fact now that salt, pepper, mustard, essences, etc., are of a poisonous, irritating, stimulating nature, and that the less one usees of them the better off he is. Thousands of people are now living entirely without condiments and many more use them but sparingly. All of these testify that the flavor of food is more delicate and pleasing without being artificially seasoned than it is with the average amount in general use.

The sense of taste, when free from the deadening influence of salt and pepper, becomes so much more acute that .food flavors before unknown are appreciated and. enjoyed.

Seasoning and sauces at best indicate poor cooking or inferior food that needs something to help it out.

When a hostess sees a guest use much vinegar or salt and pepper at her table she immediately knows her cooking is not considered just right. It is a delicate point and, as the popularity of excessive seasoning is fast waning, one should pause to consider how great a hold the false habit has gained upon him.

Most people use condiments thoughtlessly because of habit without knowing that they are injurious and even offensive to a normal taste.

At a club dinner not long ago a society lady was noticed to spread a thick' white layer of salt upon a slice of tomato, then a layer of black pepper, and another of mustard over it. She ate the combination without thought either of the seasoning or the tomato, but the next day at another gathering from which she was absent the vulgarity of such a use of condiments was discussed, leaving reflections against her culture.

Another instance shows that it is largely imagination that salt and pepper improve the taste of food. A wealthy and refined elderly lady was having her eyes treated at a sanitarium. Condiments were not used except occasionally by a patient who ventured to carry some to the table. The half blind woman was noticed during dinner by the matron to carefully spread a black layer of something over her canteloupe. "Where did you get the pepper?" she inquired. "It was already upon the melon and you don't know how much better it makes it," was the quick reply. Upon close observation a burst of laughter was heard from all around the table. The pepper was just innocent dirt. In the evening the doctor gave a parlor lecture upon the subject, showing that the need of seasoning was all in the imagination.

In this work that aims to cultivate good habits, the customary "salt and pepper" is omitted, leaving each one to "season to taste," but it must not be forgotten that just a suggestion of flavor like that of perfume is all that can longer be considered "good taste".