The Editor of the Journal of Organic and Medical chemistry, an able new periodical comes out savage on pork. He "defies all hog-eaters, chemists, and physiologists to prove that hogs' flesh is a healthy article of diet." He asserts that the name scrofula " had its origin in a disease peculiar to swine." This is true, the Greeks gave it this name— " swhie disease." It may, however, be as wrongfully applied as many other terms. A man is called a dunce as an epithet of stupidity, derived from the term applied to the followers of the metaphysician, Duns Scotus, by their less able, but more bitter opponents.— Nevertheless, there appears to be something between scrofula and pork, if the testimony of many able physicians is to be believed.— There are some, however, who ride upon different hobbies ; one upon one kind of food, and another upon a different kind. One will advocate bran-bread and vegetables, another beet, pork, wine, and beer. There should be a moderation in all things, for bad beef is just as full of scrofula as bad pork. The great object in selecting food is to have it good—in proper condition—and when hogs are fed upon good provender, and killed in good health, their flesh, if eaten in moderation, we presume will not cause disease. People of fair complexions, who live in cold changeable climates, are subject to scrofula. We believe, however, that too much pork is eaten in our country, and the strictures of the Journal of Organic Chemistry, are required to arrest attention and direct it to the evils arising from the unbounded use of pork for food among our people
This article was originally published with the title "Scrofula and Pork"