The great opportunities of the year come to us in summer. Nature is all alive to please and instruct us—to give us the delights of the eye and the inspiration of study. The world has been dressed with infinite art, to afford us a holiday which shall be full of instruction. We need travel to widen our vision of God’s modern Edens dressed by human art. We need an active intelligence, to see and understand the Eden world of summer. But all depends upon our care of our bodies. Health is the condition of all summer pleasures. Is it not strange that we will spend months and years learning how to use lifeless tools, and yet will not spend needed time to learn the management of this vital tool by use of which all happiness comes to us? Let us all try this time to keep the instrument of life in tune for the music of the summer; to make of the season of highest opportunity all there is in it for ourselves. Starting with that selfish purpose, we shall soon find that we need social food, and that here also, “it is more blessed to give than to receive.” Helping others to enjoyment is the healthiest of “health movements;” for no tonic is so spiritually exhilarating as the sight of other people’s happiness which we have made. The man who sends a child out of the city suffocation of summer time has a poor imagination if he can not enjoy the gambols of that child in the country meadows and groves as he never enjoyed a banquet in his own house. Doing as many generous actions as possible is one way to get both health and pleasure out of the summer.
It is somewhat remarkable that at a time when science is indubitably failing to justify the exalted hopes of those who looked to it for a solution of the deepest questions of being, it is enlarging our sense of its value to practical every-day life. The mystery of the molecule is insoluble, but the usefulness of chemistry is rapidly increasing. Professor W. Mattieu Williams proposes to use maltose as a cooking agent to produce foods which are both more palatable and more easily digested. Those who attend the cooking school at Chautauqua this summer will probably learn how this work is to be done, and what results will follow. The theory sprang out of attempts to feed cattle on malted grain. It was found to be too expensive for cattle, and also hardly necessary, because cows have good digestive apparatus. Human beings have impaired digestion, and can afford more expensive food than the beasts have need of. The maltose cooking carries graniverous foods up into an advanced stage of nutritive condition, lessens the labor of weak stomachs, and tickles dull palates with new flavors. There is no near limit to the possible fruits of this thought. The chemist may render us incalculable services along this line. We have suffered something from the chemistry of men who adulterate our food; it is a comfort to know that the good uses of chemistry are coming forward to render us most valuable compensations.