NOT A DYSPEPTIC PEOPLE.
It is time that the old saw about Americans being a dyspeptic people was hung up. This has been a pet phrase with medical papers, some physicians, and professors of cookery altogether too long. The story has been repeated until we have acquired abroad the reputation of being a nation of dyspeptics, and if a nation of dyspeptics—then the producers of dyspepsia-provoking food.
Now it is not true that we are a dyspeptic people. On the contrary, whatever we may have been years ago, it is now a fact that we are the people freest from alimentary disorders upon the face of the earth. Further than this, the introduction of our hygienic foods among other nations is perceptibly increasing their health rate and adding to the longevity of their people.
There have been borrowed by our people from the French, English, and Germans the best cooking methods of each, and, combining these with American ideas, methods, and agencies, we have developed a school of cookery purely American, which is the perfection of culinary art, at once the delight of epicures and the hope of physicians.
In the aid of this reform no agency has had an equal influence with the Royal Baking Powder. It has been frequently remarked by the medical fraternity that the decline of those dyspeptic ailments which formerly prevailed among the American people was contemporaneous with the extended use of this article. The fact has likewise caused particular comment from both English and French hygienists. Professors Kahlman and De Wildes of the French Academy coincide that the Royal Baking Powder is the most important of cooking devices because of the essentially hygienic properties which it adds to the food, while Dr. Saunders, an eminent specialist, and the head of the Health Department of London, is an enthusiastic advocate of the "Royal," which he says is "a boon to mankind."
We are not a dyspeptic people, and the chief reason is because of our better, purer, and more wholesome bread.—Journal of Health.