,,nutrition999999 ,,the ,,chemistry ,,of ,,food ,,and ,,nutrition by ,a4 ,w4 ,,duncan1 ,f4,c4,s4 ,analytical ,chemist4 ,manchester ,the ,vegetarian ,society #aije ,,the ,,food ,,route ,is the safest way to sturdy health4 ,many people are kept ill because they do not know how to select food that their own particular bodies will take up and build upon4 ,what will answer for one will not do for another4 ,if one is ailing it is safe to change food entirely and go on a plain simple diet1 say1 for breakfast3-- ,cooked ,fruit1 ,dish of ,,grape-,,nuts and ,cream or hot or cold ,milk1 ,two lightly boiled eggs1 ,one cup of our ,postum ,food ,coffee1 ,slice of toast4 ,no more4 ,our word6 but a diet like that makes one feel good after a few days' use4 ,the most perfectly made food for human use is ,grape-,nuts ,,there',s ,a ,,reason4 ,,grape-,,nuts ,,co41 ,ltd41 #ff ,shoe ,lane1 ,london1 ,e4,c4 ,the ,vegetatian ,society1 ,operations ,national and ,international1 #bg ,,deansgate1 ,,manchester4 ,the ,vegetarian ,society is a philanthropic organisation1 and is supported entirely by the voluntary contributions of those who sympathise with its aims4 ,gifts and ,donations from any who are in sympathy with the ,society's work will be gratefully acknowledged by the ,secretary4 ,send penny stamp for ,recipes and ,explanatory literature4 ,at the same address1 ,,food ,,store ,,department for the supply of ,,vegetarian ,,specialities ,,literature4 ,send for ,price ,list4 ,useful literature for ,beginners4 ,vegetarianism and ,manual ,labour4 #a_/b;d4 ,the ,liver3 ,its ,influence on ,health4 ,dr4 ,kellogg4 ,,one ,in ,praise of ,simpler ,life4 ,eustace ,h4 ,miles ,,penny ,forty ,vegetarian ,dinners4 #ace ,recipes ,,each4 ,chemistry of ,food4 ,by ,a4,w4 ,duncan1 ,f4,c4,s4 ,paper ,copies #c;d2 ,cloth #f;d4 ,the ,first ,step4 ,tolstoy4 #c;d4 ,science in the ,daily ,meal4 #c;d4 ,fruits1 ,nuts1 and ,vegetables3 ,their uses as ,food ,,each4 and ,medicine ,postage extra4 ,from ,the ,vegetarian ,society1 #beg ,deansgate1 ,manchester4 ,,preface4 ,the first edition of #ahhd contained but #e pages of type2 the second of #ahih1 #ad pages4 ,only by conciseness has it been possible to give even a summary of the principles of dietetics within the limit or this pamphlet4 ,should there appear in places an abruptness or incompleteness of treatment1 these limitations must be my excuse4 ,those who wish to thoroughly study the science of food are referred to the standard work1 ,food and ,dietetics1 by ,dr4 ,r4 ,hutchison 7,e4 ,arnold1 #afs474 ,the effects of purin bodies in producing illness has been patiently and thoroughly worked out by ,dr4 ,alexander ,haig4 ,students are referred to his ,uric ,acid1 an epitome of the subject 7,j4 ,a4 ,churchhill1 #aijd1 #bs4#f;d471 or to his larger work on ,uric ,acid4 ,an able scientific summary of investigations on purins1 their chemical and pathological properties1 and the quantities in foods will be found in ,the ,purin ,bodies of ,food ,stuffs1 by ,dr4 ,i4 ,walker ,hall 7,sherratt ,hughes1 ,manchester1 #aijc1 #ds4#f;d474 ,the ,u4,s4 ,department of ,agriculture has made a large number of elaborate researches on food and nutrition4 ,my thanks are due to ,mr4 ,albert ,broadbent1 the ,secretary of the ,vegetarian ,society1 for placing some of their bulletins in my hands1 and for suggestions and help4 ,he has also written several useful popular booklets on food of a very practical character1 at from a penny to threepence each4 ,popular literature abounds in unsound statements on food4 ,it is unfortunate that many ardent workers in the cause of health are lacking in scientific knowledge1 especially of physiology and chemistry4 ,by their immature and sweeping statements from the platform and press1 they often bring discredit on a good cause4 ,matters of health must be primarily based on experience and we must bear in mind that each person can at the most have full knowledge of himself alone1 and to a less degree of his family and intimates4 ,the general rules of health are applicable to all alike1 but not in their details4 ,owing to individual imperfections of constitution1 difference of temperament and environment1 there is danger when one man attempts to measure others by his own standard4 ,for the opinions here expressed ,i only must be held responsible1 and not the ,society publishing the pamphlet4 ,vegetarians1 generally1 place the humane as the highest reason for their practice1 though the determining cause of the change from a flesh diet has been in most cases bad health4 ,a vegetarian may be defined as one who abstains from all animals as food4 ,the term animal is used in its proper scientific sense 7comprising insects1 molluscs1 crustaceans1 fish1 etc474 ,animal products are not excluded1 though they are not considered really necessary4 ,they are looked upon as a great convenience1 whilst free from nearly all the objections appertaining to flesh food4 ,a4,w4,d4 ,the ,chemistry of ,food and ,nutrition ,by ,a4,w4 ,,duncan1 ,f4,c4,s4 ,we may define a food to be any substance which will repair the functional waste of the body1 increase its growth1 or maintain the heat1 muscular1 and nervous energy4 ,in its most comprehensive sense1 the oxygen of the air is a food2 as although it is admitted by the lungs1 it passes into the blood1 and there re-acts upon the other food which has passed through the stomach4 ,it is usual1 however1 to restrict the term food to such nutriment as enters the body by the intestinal canal4 ,water is often spoken of as being distinct from food1 but for this there is no sufficient reason4 ,many popular writers have divided foods into flesh-formers1 heat-givers1 and bone-formers4 ,although attractive from its simplicity1 this classification will not bear criticism4 ,flesh-formers are also heat-givers4 ,only a portion of the mineral matter goes to form bone4 ,class ,i4--,,inorganic ,,compounds4 ,sub-class #a4 ,water4 #b4 ,mineral ,matter or ,salts4 ,class ,,ii--,,organic ,,compounds4 #a4 ,non-,nitrogeneous or ,ternary ,compounds4 a ,carbohydrates4 b ,oils4 c ,organic ,acids4 #b4 ,nitrogenous ,compounds4 a ,proteids4 b ,osseids4 ,class ,,iii4--,,non-,,nutritives1 ,,food ,,adjuncts ,,and ,,drugs4 ,essential ,oils1 ,alkaloids1 ,extractives1 ,alcohol1 c4 ,these last are not strictly foods1 if we keep to the definition already given2 but they are consumed with the true foods or nutrients1 comprised in the other two classes1 and cannot well be excluded from consideration4 ,water forms an essential part of all the tissues of the body4 ,it is the solvent and carrier of other substances4 ,mineral ,matter or ,salts1 is left as an ash when food is thoroughly burnt4 ,the most important salts are calcium phosphate1 carbonate and fluoride1 sodium chloride1 potassium phosphate and chloride1 and compounds of magnesium1 iron and silicon4 ,mineral matter is quite as necessary for plant as for animal life1 and is therefore present in all food1 except in the case of some highly-prepared ones1 such as sugar1 starch and oil4 ,children require a good proportion of calcium phosphate for the growth of their bones1 whilst adults require less4 ,the outer part of the grain of cereals is the richest in mineral constituents1 white flour and rice are deficient4 ,wheatmeal and oatmeal are especially recommended for the quantity of phosphates and other salts contained in them4 ,mineral matter is necessary not only for the bones but for every tissue of the body4 ,when haricots are cooked1 the liquid is often thrown away1 and the beans served nearly dry1 or with parsley or other sauce4 ,not only is the food less tasty but important saline constituents are lost4 ,the author has made the following experiments3--,german whole lentils1 ,egyptian split red lentils and medium haricot beans were soaked all night 7#af hours7 in just sufficient cold water to keep them covered4 ,the water was poured off and evaporated1 the residue heated in the steam-oven to perfect dryness and weighed4 ,after pouring off the water1 the haricots were boiled in more water until thoroughly cooked1 the liquid being kept as low as possible4 ,the liquid was poured off as clear as possible1 from the haricots1 evaporated and dried4 ,the ash was taken in each case1 and the alkalinity of the water-soluble ash was calculated as potash 7,k#b,o74 ,the quantity of water which could be poured off was with the ,german lentils1 half as much more than the original weight of the pulse2 not quite as much could be poured off the others4 ,g4 ,lentils4 ,e4 ,lentils4 ,haricots4 ,cooked ,h4 ,proportion of liquid #a4e #a4be #a4bj -- ,soluble dry matter #j4ig #c4ch #a4dc #g4ff per cent4 ,ash #j4af #j4dj #j4bh #a4bf ,alkalinity as ,k#b,o #j4jb #j4jhb #j4jhd #j4ba ,the loss on soaking in cold water1 unless the water is preserved1 is seen to be considerable4 ,the split lentils1 having had the protecting skin removed1 lose most4 ,in every case the ash contained a good deal of phosphate and lime4 ,potatoes are rich in important potash salts2 by boiling a large quantity is lost1 by steaming less and by baking in the skins1 scarcely any4 ,the flavour is also much better after baking4 ,the usual addition of common salt 7sodium-chloride7 to boiled potatoes is no proper substitute for the loss of their natural saline constituents4 ,natural and properly cooked foods are so rich in sodium chloride and other salts that the addition of common salt is unnecessary4 ,an excess of the latter excites thirst and spoils the natural flavour of the food4 ,it is the custom1 especially in restaurants1 to add a large quantity of salt to pulse1 savoury food1 potatoes and soups4 ,bakers' brown bread is usually very salt1 and sometimes white is also4 ,in some persons much salt causes irritation of the skin1 and the writer has knowledge of the salt food of vegetarian restaurants causing or increasing dandruff4 ,as a rule1 fondness for salt is an acquired taste1 and after its discontinuance for a time1 food thus flavoured becomes unpalatable4 ,organic ,compounds are formed by living organisms 7a few can also be produced by chemical means74 ,they are entirely decomposed by combustion4 ,the ,non-,nitrogenous ,organic ,compounds are commonly called carbon compounds or heat-producers1 but these terms are also descriptive of the nitrogenous compounds4 ,these contain carbon1 hydrogen and oxygen only1 and furnish by their oxidation or combustion in the body the necessary heat1 muscular and nervous energy4 ,the final product of their combustion is water and carbon dioxide 7carbonic acid gas74 ,the ,carbohydrates comprise starch1 sugar1 gum1 mucilage1 pectose1 glycogen1 c42 cellulose and woody fibre are carbohydrates1 but are little capable of digestion4 ,they contain hydrogen and oxygen in the proportion to form water1 the carbon alone being available to produce heat by combustion4 ,starch is the most widely distributed food4 ,it is insoluble in water1 but when cooked is readily digested and absorbed by the body4 ,starch is readily converted into sugar1 whether in plants or animals1 during digestion4 ,there are many kinds of sugar1 such as grape1 cane and milk sugars4 ,the ,oils and ,fats consist of the same elements as the carbohydrates1 but the hydrogen is in larger quantity than is necessary to form water1 and this surplus is available for the production of energy4 ,during their combustion in the body they produce nearly two-and-a-quarter times 7#d 3 #h4i #b4bbe7 as much heat as the carbohydrates2 but if eaten in more than small quantities1 they are not easily digested1 a portion passing away by the intestines4 ,the fat in the body is not solely dependent upon the quantity consumed as food1 as an animal may become quite fat on food containing none4 ,a moderate quantity favours digestion and the bodily health4 ,in cold weather more should be taken4 ,in the ,arctic regions the ,esquimaux consume enormous quantities4 ,nuts are generally rich in oil4 ,oatmeal contains more than any of the other cereals 7#bg analyses gave from #h to #ab4c per cent47 ,the most esteemed and dearest oil is ,almond4 ,what is called ,peach-kernel oil 7,oleum ,amygdal ,persic71 but which in commerce includes the oil obtained from plum and apricot stones1 is almost as tasteless and useful1 whilst it is considerably cheaper4 ,it is a very agreeable and useful food4 ,it is often added to1 as an adulterant1 or substituted for the true ,almond oil4 ,the best qualities of ,olive oil are much esteemed1 though they are not as agreeable to ,english taste as the oil previously mentioned4 ,the best qualities are termed ,virgin1 ,extra ,sublime and ,sublime4 ,any that has been exposed for more than a short time to the light and heat of a shop window should be rejected1 as the flavour is affected4 ,it should be kept in a cool place4 ,not only does it vary much in freedom from acid and rancidity1 but is frequently adulterated4 ,two other cheaper oils deserve mention4 ,the cold-drawn ,arachis oil 7pea-nut or earth-nut oil7 has a pleasant flavour1 resembling that of kidney beans4 ,the cold-drawn ,sesam oil has an agreeable taste1 and is considered equal to ,olive oil for edible purposes4 ,the best qualities are rather difficult to obtain2 those usually sold being much inferior to ,peach-kernel and ,olive oils4 ,cotton-seed oil is the cheapest of the edible ones4 ,salad oil1 not sold under any descriptive name1 is usually refined ,cotton-seed oil1 with perhaps a little ,olive oil to impart a richer flavour4 ,the solid fats sold as butter and lard substitutes1 consist of deodorised cocoanut oil1 and they are excellent for cooking purposes4 ,it is claimed that biscuits1 c41 made from them may be kept for a much longer period1 without showing any trace of rancidity1 than if butter or lard had been used4 ,they are also to be had agreeably flavoured by admixture with almond1 walnut1 c41 cream4 ,the better quality oils are quite as wholesome as the best fresh butter1 and better than most butter as sold4 ,bread can be dipped into the oil1 or a little solid vegetable fat spread on it4 ,the author prefers to pour a little ,peach-kernel oil upon some ground walnut kernels 7or other ground nuts in themselves rich in oil71 mix with a knife to a suitable consistency and spread upon the bread4 ,pine-kernels are very oily1 and can be used in pastry in the place of butter or lard4 ,whenever oils are mentioned1 without a prefix1 the fixed or fatty oils are always understood4 ,the volatile or essential oils are a distinct class4 ,occasionally1 the fixed oils are called hydrocarbons1 but hydrocarbon oils are quite different and consist of carbon and hydrogen alone4 ,of these1 petroleum is incapable of digestion1 whilst others are poisonous4 ,vegetable ,acids are composed of the same three elements and undergo combustion into the same compounds as the carbohydrates4 ,they rouse the appetite1 stimulate digestion1 and finally form carbonates in combination with the alkalies1 thus increasing the alkalinity of the blood4 ,the chief vegetable acids are3 malic acid1 in the apple1 pear1 cherry1 c42 citric acid1 in the lemon1 lime1 orange1 gooseberry1 cranberry1 strawberry1 raspberry1 c42 tartaric acid1 in the grape1 pineapple1 c4 ,some place these under ,class ,,iii4 or food adjuncts4 ,oxalic acid 7except when in the insoluble state of calcium oxalate71 and several other acids are poisonous4 ,proteids or ,albuminoids are frequently termed flesh-formers4 ,they are composed of nitrogen1 carbon1 hydrogen1 oxygen1 and a small quantity of sulphur1 and are extremely complex bodies4 ,their chief function is to form flesh in the body2 but without previously forming it1 they may be transformed into fat or merely give rise to heat4 ,they form the essential part of every living cell4 ,proteids are excreted from the body as water1 carbon dioxide1 urea1 uric acid1 sulphates1 c4 ,the principal proteids of animal origin have their corresponding proteids in the vegetable kingdom4 ,some kinds1 whether of animal or vegetable origin1 are more easily digested than others4 ,they have the same physiological value from whichever kingdom they are derived4 ,the ,osseids comprise ossein1 gelatin1 cartilage1 c41 from bone1 skin1 and connective issue4 ,they approach the proteids in composition1 but unlike them they cannot form flesh or fulfil the same purpose in nutrition4 ,some food chemists wish to call the osseids1 albuminoids2 what were formerly termed albuminoids to be always spoken of as proteids only4 ,jellies are of little use as food2 not only is this because of the low nutritive value of gelatin1 but also on account of the small quantity which is mixed with a large proportion of water4 ,the ,vegetable ,kingdom is the prime source of all organic food2 water1 and to a slight extent salts1 form the only food that animals can derive directly from the inorganic kingdom4 ,when man consumes animal food--a sheep for example--he is only consuming a portion of the food which that sheep obtained from grass1 clover1 turnips1 c4 ,all the proteids of the flesh once existed as proteids in the vegetables2 some in exactly the same chemical form4 ,flesh contains no starch or sugar1 but a small quantity of glycogen4 ,the fat in an animal is derived from the carbohydrates1 the fats and the proteids of the vegetables consumed4 ,the soil that produced the herbage1 grain and roots consumed by cattle1 in most cases could have produced food capable of direct utilisation by man4 ,by passing the product of the soil through animals there is an enormous economic loss1 as the greater part of that food is dissipated in maintaining the life and growth2 little remains as flesh when the animal is delivered into the hands of the butcher4 ,some imagine that flesh food is more easily converted into flesh and blood in our bodies and is consequently more valuable than similar constituents in vegetables1 but such is not the case4 ,fat1 whether from flesh or from vegetables is digested in the same manner4 ,the proteids of flesh1 like those of vegetables1 are converted into peptone by the digestive juices--taking the form of a perfectly diffusible liquid--otherwise they could not be absorbed and utilised by the body4 ,thus the products of digestion of both animal and vegetable proteids and fats are the same4 ,formerly1 proteid matter was looked upon as the most valuable part of the food1 and a large proportion was thought necessary for hard work4 ,it was thought to be required1 not only for the construction of the muscle substance1 but to be utilised in proportion to muscular exertion4 ,these views are now known to be wrong4 ,a comparatively small quantity of proteid matter1 such as is easily obtained from vegetable food1 is ample for the general needs of the body4 ,increased muscular exertion requires but a slight increase of this food constituent4 ,it is the carbohydrates1 or carbohydrates and fats that should be eaten in larger quantity1 as these are the main source of muscular energy4 ,the fact that animals1 capable of the most prolonged and powerful exertion1 thrive on vegetables of comparatively low proteid value1 and that millions of the strongest races have subsisted on what most ,englishmen would consider a meagre vegetarian diet1 should have been sufficient evidence against the earlier view4 ,a comparison of flesh and vegetable food1 shows in flesh an excessive quantity of proteid matter1 a very small quantity of glycogen 7the animal equivalent of starch and sugar7 and a variable quantity of fat4 ,vegetable food differs much1 but as a rule it contains a much smaller quantity of proteid matter1 a large proportion of starch and sugar and a small quantity of fat4 ,some vegetable foods1 particularly nuts1 contain much fat4 ,investigation of the digestive processes has shown that the carbohydrates and fats entail little strain on the system2 their ultimate products are water and carbon dioxide1 which are easily disposed of4 ,the changes which the proteids undergo in the body are very complicated4 ,there is ample provision in the body for their digestion1 metabolism1 and final rejection1 when taken in moderate quantity1 as is the case in a dietary of vegetables4 ,the proteids in the human body1 after fulfilling their purpose1 are in part expelled in the same way as the carbohydrates2 but the principal part1 including all the nitrogen1 is expelled by the kidneys in the form of urea 7a very soluble substance71 and a small quantity of uric acid in the form of quadurates4 ,there is reciprocity between the teeth and digestive organs of animals and their natural food4 ,the grasses1 leaves1 c41 which are consumed by the herbivora1 contain a large proportion of cellulose and woody tissue4 ,consequently1 the food is bulky2 it is but slowly disintegrated and the nutritious matter liberated and digested4 ,the cellulose appears but slightly acted upon by the digestive juices4 ,the herbivora possess capacious stomachs and the intestines are very long4 ,the carnivora have simpler digestive organs and short intestines4 ,even they consume substances which leave much indigestible residue1 such as skin1 ligaments and bones1 but civilised man1 when living on a flesh dietary removes as much of such things as possible4 ,the monkeys1 apes1 and man 7comprised in the order ,primates7 have a digestive canal intermediate in complexity and in length to the herbivora and carnivora4 ,a certain quantity of indigestible matter is necessary for exciting peristaltic action of the bowels4 ,the carnivora with their short intestinal canal need the least1 the frugivora more1 and the herbivora a much larger quantity4 ,the consumption by man of what is commonly called concentrated food is the cause of the constipation to which flesh-eating nations are subject4 ,most of the pills and other nostrums which are used in enormous quantities contain aloes or other drugs which stimulate the action of the intestines4 ,highly manufactured foods1 from which as much as possible of the non-nutritious matter has been removed is often advocated1 generally by those interested in its sale4 ,such food would be advantageous only if it were possible to remove or modify a great part of our digestive canal 7we are omitting from consideration certain diseased conditions1 when such foods may be useful74 ,the eminent physiologist and bacteriologist1 ,elie ,metchnikoff1 has given it as his opinion that much of man's digestive organs is not only useless but often productive of derangement and disease4 ,in several cases where it has been necessary1 in consequence of serious disease1 to remove the entire stomach or a large part of the intestines1 the digestive functions have been perfectly performed4 ,it is not that our organs are at fault1 but our habits of life differ from that of our progenitors4 ,in past times1 when a simple dietary in which flesh food formed little or no part1 and to-day1 in those countries where one wholly or nearly all derived from vegetable sources and simply prepared is the rule1 diseases of the digestive organs are rare4 ,the ,englishman going to a tropical country and partaking largely of flesh and alcohol1 suffers from disease of the liver and other organs1 to which the natives and the few of his own countrymen1 living in accordance with natural laws are strangers4 ,indigestible ,matter--,food is never entirely digested4 ,as a reason against confining ourselves solely to vegetable food1 it has been stated that such is less perfectly digested than animal food and that it therefore throws more work on the digestive organs4 ,it is also urged that on this account a greater quantity of vegetable food is required4 ,we have shown elsewhere that1 on the contrary1 vegetarians are satisfied with a smaller amount of food4 ,man requires a small quantity of woody fibre or cellulose in his food to stimulate intestinal action and prevent constipation4 ,it is difficult to determine how much of a food is unassimilated in the body4 ,this is for the reason of the intestinal refuse consisting not only of undigested food1 but also of residues of the digestive juices1 mucus and epithelial debris4 ,these latter have been shown to amount to from one-third to one-half of the whole of the fces1 which is much more than had previously been supposed4 ,john ,goodfellow has shown that of very coarse wholemeal bread quite #ad per cent4 was undigested1 whilst bread made from ordinary grade wholemeal showed #ab4e per cent4 ,such a method of analysis was adopted as it was believed would exclude other than the food waste4 ,the experiments were made on a person who was eating nothing but the bread4 ,it seems probable that a smaller proportion would have remained unassimilated had the bread not formed the sole food4 ,it is advisable that wheatmeal he ground as finely as possible1 the coarse is not only to a less extent assimilated but apt to irritate the bowels4 ,notwithstanding that fine white bread gave only #d4b per cent4 and a coarse white bread #d4i per cent4 of waste1 a fine wheatmeal bread is more economical as the same quantity of wheat produces a greater weight of flour richer in proteid and mineral matter4 ,from a large number of experiments with man1 it has been calculated that of proteids there is digested when animal food is eaten #ih per cent41 from cereals and sugars #h per cent41 from vegetables and fruits #hj per cent4 ,the difference between the proportions digested of the other food constituents was much less4 ,although there is here a theoretical advantage in favour of animal food1 there are other considerations of far more importance than a little undigestible waste4 ,the main question is one of health4 ,in some dietary experiments of a girl aged #g1 living upon a fruit diet1 of whom we have given some particulars elsewhere1 ,professor ,jaffa gives the following particulars4 ,during the ten days trial the percentages absorbed were proteids #hb4e1 fat #hf4i1 nitrogen free extract #if1 crude fibre #hj1 ash #e4g1 heat of combustion in calories #hf4g4 ,he says1 generally speaking1 the food was quite thoroughly assimilated1 the coefficients of digestibility being about the same as are found in an ordinary mixed diet4 ,it is interesting to note that #hj per cent4 of the crude fibre appeared to be digested4 ,the results of a number of foreign experiments on the digestibility of crude fibre by man are from #cj to #ia4d per cent41 the former value being from mixed wheat and rye1 and the latter in a diet made of rice1 vegetables and meat4 ,,table ,,of ,,analysis ,,of ,,food ,key3 ,p ,proteins4 ,cb ,carbohydrates4 ,c ,cellulose4 ,r ,refuse4 ,w ,water4 ,ca ,calories4 ,nt'nt ,p4 ,fat4 ,cb4 ,ash4 ,c ,r ,w ,ca ,ratio ,wholemeal1 ,g4 #ad4i #a4f #ff4b #a4g #a4f 444 #ad4j #aegg #d4fh ,fine ,flour1 ,g4 #i4c #j4h #gf4e #j4g #j4g 444 #ab4j #afbi #h4d ,medium ,flour1 ,g4 #ab4a #j4i #gb4b #j4i #j4i 444 #ac4j #afjf #f4ac ,bread1 ,wholemeal1 ,g4 #ab4b #a4b #dc4e #a4c #a4h 444 #dj4j #ajhf #c4h ,bread1 ,white1 ,g4 #g4e #j4h #ec4h #j4i 444 444 #cg4j #aagd #g4d ,macaroni1 ,u4 #ac4d #j4i #gd4a #a4c 444 444 #aj4c #affe #e4fg ,oatmeal1 ,d4 #ad4h #i4f #fc4c #b4b #a4d 444 #h4g #aheh #e4gb ,maize1 ,american1 ,s4 #aj4j #d4be #ga4ge #a4e #a4ge 444 #aj4ge #agjj #h4ab ,rice1 husked1 ,u4 #h4j #j4c #gi4j #j4d 444 444 #ab4c #afcj #aj4j ,rye ,flour1 ,u4 #f4h #j4i #gh4c #j4g #j4d 444 #ab4i #afbj #aa4h ,barley1 ,pearl1 ,c4 #f4b #a4c #gf4j #a4a #j4h 444 #ad4f #aehd #ab4g ,buckwheat ,flour1 ,u4 #f4d #a4b #gg4i #j4i 444 444 #ac4f #afai #ab4f ,soy ,bean1 ,c4 #ce4c #ah4i #bf4j #d4f #d4b 444 #aa4j #aich #a4ic ,pea-nut1 ,c4 #bd4e #ej4j #aa4g #a4h #d4e 444 #g4e #bghc #e4b ,lentils1 ,u4 #be4g #a4j #ei4b #e4g 444 444 #h4d #afba #b4d ,peas1 dried1 ,u4 #bd4f #a4j #fb4j #b4i #d4e 444 #i4e #afee #b4f ,peas1 green1 ,e4,u4 #g4j #j4e #ae4b #a4j #a4g 444 #gd4f #dfe #b4c ,haricots1 ,c4 #bc4j #b4c #eb4c #b4i #e4e 444 #ad4j #adfc #b4e ,walnuts1 fresh k41 ,c4 #ab4e #ca4f #h4i #a4g #j4h 444 #dd4e #aefc #f4cc ,walnut kernels #ba4d #ed4a #ae4b #b4i #a4d 444 #e4j #bifd #f4cc ,filberts1 fresh ker41 ,c4 #h4d #bh4e #aa4a #a4e #b4e 444 #dh4j #aejf #h4i ,tomatoes1 ,u4 #a4b #j4b #c4e #j4f #j4e 444 #id4j #aje #c4c ,grapes1 ,u4 #a4j #a4b #aj4a #j4d #d4c #be #eh4j #cce #ab4h ,apples1 ,e4,u4 #j4d #j4e #ac4j #j4c #a4b 7#be7 #hd4f #bij #ce4c ,raisins1 ,e ,u4 #b4f #c4c #gf4a #c4d 444 7#aj7 #ad4f #afje #cb4j ,dates1 ,e4,u4 #b4a #b4h #gh4d #a4c 444 7#aj7 #ae4d #afae #dj4j ,banana1 ,c4,d4 #a4ga 444 #bj4ac #j4ga #a4gd 444 #ge4g #djf #aa4g ,banana ,flour1 ,p4 #c4ac #a4gc #hb4d #e4ic #a4ba 444 #e4f #affd #bg4e ,potatoes1 ,k4 #a4i #j4b #bj4g #a4j #j4g 444 #ge4g #dbi #aa4j ,turnips1 ,e4 #a4c #j4b #f4h #j4h #a4c 7#cj7 #hi4f #aei #e4eg ,onions1 ,e4,u4 #a4f #j4c #i4a #j4f #j4h 7#aj7 #hg4f #bbe #f4a ,cabbage1 ,e ,u4 #a4f #j4c #d4e #a4j #a4a 7#ae7 #ia4e #abc #c4bc ,asparagus1 ,u4 #a4e #j4a #b4c #a4b #j4e 444 #id4d #he #a4g ,celery1 ,e4,u4 #a4a #j4a #c4c #a4j 444 7#bj7 #id4e #he #c4b ,mushrooms1 ,u4 #c4e #j4d #f4h #a4b 444 444 #hh4a #baj #b4b ,tapioca1 ,u4 #j4d #j4a #hh4j #j4a 444 444 #aa4d #afej #bbj ,sugar 444 444 #ajj 444 444 444 444 #ahfj 444 ,oil 444 #ajj 444 444 444 444 444 #dbbj 444 ,milk #c4f #c4g #d4f #j4gc 444 444 #hg4d #cji #c4ef ,butter1 fresh #j4h #hc4e #a4e #j4b 444 444 #ad4j #ceff #bcd ,cheese1 ,u4 #be4i #cc4g #b4d #c4h 444 444 #cd4b #aiej #c4j ,hen's ,eggs1 ,u4 #aa4i #i4c 444 #j4i 444 #aa4b #fe4e #fce #a4gd ,beef1 loin1 ,u4 #af4d #af4i 444 #j4i 444 #ac4c #eb4i #ajbj #b4c ,beef1 loin1 edible p41 ,u4 #ai4j #ai4a 444 #a4j 444 444 #fa4c #aaee #b4c ,mutton1 shoulder1 ,u4 #ac4g #ag4a 444 #j4g 444 #bb4a #df4h #ige #b4gg ,pork1 ,ham1 ,u4 #ad4c #bi4g 444 #j4h 444 #aj4c #de4a #aebj #d4f ,bacon1 smoked1 ,u4 #i4e #ei4d 444 #d4e 444 #h4g #ah4d #bfhe #ac4i ,fowl1 ,u4 #ac4g #ab4c 444 #j4g 444 #be4i #dg4a #gge #b4j ,goose1 ,u4 #ac4d #bi4h 444 #j4g 444 #ag4f #ch4e #aeje #d4i ,cod1 dressed1 ,u4 #aa4a #j4b 444 #j4h 444 #bi4i #eh4e #bae #j4jd ,mackerel1 whole1 ,u4 #aj4b #d4b 444 #j4g 444 #dd4g #dj4d #cfe #i4ac ,oysters1 ,l4 #h4ge #j4ib #h4ji #b4d 444 444 #gi4h #ceb #a4af ,,notes ,,on ,,the ,,table ,,of ,,analysis4--,under calories are shown kilo-calories per pound of food4 ,in the analysis marked ,u the crude fibre or cellulose is included with the carbo-hydrate1 the figures being those given in ,atwater's table4 ,he has found that from #cj to #ia per cent4 of the crude fibre was digested1 according to the kind of food4 ,the term fibre or cellulose in analytical tables is not a very definite one4 ,it depends upon the details of the method of analysis4 ,in the analyses other than ,u1 the cellulose is excluded in calculating the calories4 ,nutrient ratio is the proportion of the sum of the carbo-hydrate and fat1 compared with the proteid as #a4 ,the fat has first been multiplied by #b4bbe to bring it to the same nutrient value as the carbo-hydrate4 ,u indicates that the analyses are taken from the ,united ,states ,department of ,agriculture ,experimental ,station1 ,bulletin #bh1 the tests being chiefly made by ,dr4 ,w4,o4 ,atwater1 or under his direction4 ,they are average analyses of several samples4 ,the refuse consists of such parts as are rejected in preparing the food2 the outer leaves1 skin1 stalk1 seeds1 c41 of vegetables2 the shell of eggs2 the bone1 c41 of meat4 ,e1 indicates that the edible portion only of the food has been analysed1 and under refuse1 in brackets1 is shown the quantity rejected before the analysis was made4 ,there is considerable variation in the same kind of food1 according to the variety of seed and conditions of growth c41 especially is this the case with wheat and flour2 whenever it has been possible the average of the analyses of many samples have been given4 ,the method of analysis has not always been uniform1 frequently the cellulose is included with the carbo-hydrates1 and the proteid sometimes includes a very appreciable quantity of non-proteid nitrogenous matter4 ,this is the case in the analysis of the mushrooms4 ,g4--,analyses are by ,john ,goodfellow2 it will be noticed that the wheatmeal bread is not made from the same flour as the whole-meal4 ,d4--,b4 ,dyer1 average of #ai fine and coarse oatmeals4 ,s1 from ,u4,s4 ,cons4 ,reports1 #ahii4 ,c4--,a4,h4 ,church4 ,the walnut kernels are in the dried condition as purchased2 originally of the same composition as shewn in the fresh kernels4 ,c4,d4--,cavendish or ,figi variety of banana1 analysis by ,d4,w4,m4 ,doherty1 ,n4,s4 ,wales4 ,p4--,a4 ,petermann1 ,u4,s4 ,cons4 ,banana flour1 musca paradisiaca variety4 ,this is widely used in ,central ,america4 ,the flour is from the unripe fruit1 and contains starch #de4g per cent42 on ripening the starch is converted into sugar4 ,k4--,konig1 mean of #ij analysis4 ,milk3--,average of many thousand analyses of the pure4 ,butter4--,made without salt4 ,l1 from the ,lancet1 #aijc1 ,i1 p4 #gb4 ,oysters at #b_/f per dozen4 ,the #h4ji per cent4 includes #j4ia glycogen 7animal starch74 ,the shell was of course excluded1 also the liquid in the shell4 ,apples4--,the refuse includes seeds1 skin1 c41 and such edible portion as is wasted in cutting them away2 the analysis was made on the rest4 ,cookery4--,flesh is easier to digest raw4 ,a few1 on the advice of their doctors1 eat minced raw flesh1 raw beef juice and even fresh warm blood4 ,such practice is abhorrent to every person of refinement4 ,cooking lessens the offensive appearance and qualities of flesh and changes the flavour2 thorough cooking also destroys any parasites that may be present4 ,raw flesh is more stimulating to the animal passions1 and excites ferocity in both man and animals4 ,if the old argument was valid1 that as flesh is much nearer in composition and quality to our own flesh and tissues1 it is therefore our best food1 we do wrong in coagulating the albuminoids1 hardening the muscle substance and scorching it by cooking4 ,fruits when ripe and in good condition are best eaten raw2 cooking spoils the flavour4 ,food requiring mastication and encouraging insalivation is the best4 ,food is frequently made too sloppy or liquid1 and is eaten too hot1 thus favouring indigestion and decay of the teeth4 ,the cereals and pulses can only with difficulty be eaten raw4 ,when cooked in water the starch granules swell and break up1 the plant cells are ruptured1 the fibres are separated and the nutritious matter rendered easy of digestion4 ,the flavour is greatly improved4 ,cooking increases our range and variety of food4 ,the civilised races use it to excess and over-season their dishes1 favouring over-eating4 ,if baking powders are used they should only be of the best makes4 ,they should be composed of sodium bicarbonate and tartaric acid1 in such correct proportions that upon the addition of water only sodium tartrate and carbon dioxide 7carbonic acid7 should result4 ,some powders contain an excess of sodium bicarbonate4 ,self-raising flours should be avoided4 ,they are commonly composed of--in addition to sodium bicarbonate--acid calcium phosphate1 calcium superphosphate and calcium sulphate4 ,common baking powders often consist of the same ingredients1 and sometimes also of magnesia and alum4 ,these are often made and sold by ignorant men1 whose sole object is to make money4 ,calcium superphosphate and acid calcium phosphate very frequently contain arsenic1 and as the cheap commercial qualities are often used there is danger in this direction4 ,a good formula for baking powder is1 tartaric acid #h ozs41 sodium bicarbonate #i ozs41 rice flour #aj to #bj ozs4 ,the last is added to baking powders to improve the keeping quality and to add bulk4 ,the ingredients must be first carefully dried1 the sodium bicarbonate at not too high a temperature or it decomposes1 and then thoroughly mixed2 this must be preserved in well closed and dry bottles4 ,another formula1 which is slow rising and well adapted for pastry1 is sodium bicarbonate #d ozs41 cream of tartar #i ozs41 rice flour about #ad ozs4 ,custard powders consist of starch1 colouring and flavouring4 ,egg powders are similar to baking powders but contain yellow colouring4 ,little objection can be taken to them if they are coloured with saffron2 turmeric would do if it were not that it gives a slightly unpleasant taste4 ,artificial colouring matters or coal tar derivatives are much used1 several of these are distinctly poisonous4 ,drinks4--,it is better not to drink during eating1 or insalivation may be interfered with2 a drink is better taken at the end of a meal4 ,the practice of washing down food with hot tea is bad4 ,the refreshing nature of a cup of hot tea1 coffee1 or cocoa is to a very great extent due to the warmth of the water4 ,the benefit is felt at once1 before the alkaloid can enter the blood stream and stimulate the nerve centres4 ,hot water1 not too hot to cause congestion of the mucous membrane1 is one of the best drinks4 ,when the purity of the water supply is doubtful1 there is advantage in first bringing it to the boil1 as pathogenic bacteria are destroyed4 ,some find it beneficial to drink a cup of hot water the first thing in the morning2 this cleanses the stomach from any accumulation of mucus4 ,if fruit1 succulent vegetables1 or cooked food1 containing much water be freely used1 and there be little perspiration1 it is possible to do without drinking2 but there is danger of taking insufficient water to hold freely in solution the waste products excreted by the body4 ,aerated drinks1 except a very few of the best1 and non-alcoholic beers and wines1 are generally unwholesome1 from their containing preservatives1 foaming powders1 artificial flavourings1 c4 ,stimulants4--,tea and coffee contain an alkaloid theine1 besides volatile oils1 tannin1 c4 ,cocoa contains the milder alkaloid1 theobromine4 ,they stimulate the heart and nervous systems2 tea and coffee have also a diuretic effect4 ,formerly they were erroneously thought to lessen tissue waste4 ,these alkaloids1 being purins1 are open to the general objections named elsewhere4 ,stimulants do not impart energy or force of any kind1 but only call forth reserve strength by exciting the heart1 nervous system1 c41 to increased activity4 ,this is followed by a depression which is as great1 generally greater1 than the previous stimulation4 ,except1 perhaps1 as an occasional medicine1 stimulants1 should be avoided4 ,analysis of cocoa shows a good proportion of proteids and a very large quantity of fat4 ,the claim that it is a valuable and nutritious food would only be true if it could be eaten in such quantities as are other foods 7bread1 fruits1 c474 ,were this attempted1 poisoning would result from the large quantity of alkaloid4 ,the food value of half a spoonful or thereabouts of cocoa is insignificant4 ,certain much advertised cocoa mixtures are ridiculous in their pretentions1 unscientific in preparation1 and often injurious4 ,cereals4--,the most valuable is wheat1 from its proteid being chiefly in the form known as gluten4 ,from its tenacity1 gluten enables a much better loaf to be produced from wheat than from any other cereal4 ,the outer part of the grain is the richest in mineral matter and proteid4 ,wheatmeal bread shows a considerably higher proteid value than white4 ,a large proportion of the proteid in the outer coats of the wheat berry is1 however1 not digested1 and in some experiments the waste has been enough to quite nullify its seeming advantage over white bread4 ,coarsely ground1 sharp branny particles in bread irritate the intestines1 and cause excessive waste of nutriment2 but finely ground wheatmeal is free from this objection1 and is beneficial in preventing constipation4 ,the comparative value of white and brown bread has been much discussed2 it depends both on the quality of the bread and the condition of the digestive organs4 ,experiments on the digestion of bread and other things1 have often been made on persons unaccustomed to such foods1 or the foods have been given in excessive quantity4 ,to those accustomed to it good wheatmeal bread is much pleasanter1 more satisfying1 and better flavoured than white2 indeed1 the latter is described as insipid4 ,most bakers' bread is of unsatisfactory quality4 ,flour and bread contain very little fat1 the absence of which is considered a defect4 ,this is remedied by the addition of butter1 fat or oil1 or by nuts1 c41 which are rich in oil4 ,these may be mixed with the flour prior to cooking1 or used afterwards4 ,oats contain a substance called avenin1 apparently an alkaloid1 which has an irritating action2 the quantity is variable4 ,it is to this that the so-called heating effect of oatmeal on some persons is due4 ,prepared ,cereals or ,breakfast ,foods4--,analyses were made of #cd of these cereal preparations by ,weems and ,ellis 7,iowa ,state ,college ,agricultural ,bulletin1 #aijd74 ,they report that the foods possess no nutritive value in excess of ordinary food materials2 that the claim made for many pre-digested foods are valueless1 and no reliance can be placed on the statement that they are remedies for any disease4 ,oatmeal and other cereals are sold in packets as being partially cooked4 ,we do not doubt that they have been subjected to a dry heat1 but this has scarcely any effect on their starch and other constituents4 ,the difference is a mechanical one4 ,in rolled oats the grains are so cracked and broken1 that on boiling with water1 the water readily penetrates and more quickly cooks them throughout4 ,there are other prepared cereal foods1 but we doubt whether they are thoroughly cooked after the short boiling directed on the labels4 ,they are a great convenience where it is difficult to get the time necessary for cooking the ordinary cereals4 ,coarsely ground wheat is too irritating when made into porridge1 but there are some granulated wheats sold in packets1 which are quite suitable4 ,the ,ralston breakfast food is excellent4 ,they are rich in the phosphates and salts1 found in the outer part of the grain4 ,one cereal preparation called ,grape ,nuts1 has had its starch converted into maltose and dextrin 7maltose being a sugar71 by a scientific application of the diastase of the grain4 ,it is consequently easier of digestion and requires no cooking4 ,it is beneficial for some forms of indigestion4 ,there are several competing foods of less merit1 the starch being less perfectly changed2 one at least of which is objectionably salt4 ,properly cooked starch is readily digested by healthy persons1 and for them malted food is of no special value4 ,pulse1 or ,legumes1 includes haricots and other beans1 peas and lentils4 ,the proteid contained is that variety known as legumin1 which is either the same1 or is closely allied1 to the casein of milk and cheese4 ,pulse is very rich in proteid1 the dried kinds in general use1 contain #bd or #be per cent4 ,the richest is the soy-bean1 which is used in ,china and ,japan1 it contains #ce per cent41 besides #ai per cent4 of fat4 ,pulse requires thorough cooking1 haricots taking the longest time4 ,split lentils are cooked sooner1 and are better digested2 this is chiefly due to the removal of the skins4 ,the haricots1 bought from small grocers who have a slow sale1 are often old1 and will not cook tender4 ,pulse is best adapted to the labouring classes2 the sedentary should eat it sparingly1 it is liable to cause flatulence or accumulation of gas in the intestines1 and constipation4 ,haricots are easier to digest when mashed and mixed with other food4 ,pulse was formerly stated to leave much undigested residue4 ,recent experiments have shown that it is satisfactorily digested under favourable conditions4 ,strmpell found beans in their skins to leave a large proportion of proteid matter unabsorbed4 ,lentil meal mixed with other food was digested in a perfectly satisfactory manner4 ,another experimenter 7,rubner7 found that when even the very large quantity of #a-a_/h pound of dried split peas per day were eaten1 only #ag per cent4 of proteid matter was unabsorbed1 which compares very well with the #aa per cent4 of proteid left from a macaroni diet1 with which the same man was fed at another time4 ,had a reasonable quantity of peas been eaten per day1 the quantity undigested would probably have differed little from that of other foods4 ,nuts are1 as a rule1 very rich in oil and contain a fair proportion of proteid2 when well masticated they are a very valuable food4 ,walnuts are one of the best1 and the kernels can be purchased shelled1 thus avoiding much trouble4 ,they can be finely ground in a nut-mill and used for several purposes1 mixed in the proportion of about two ounces to the pound of wheatmeal they produce a rich flavoured bread4 ,they can also he used in sweet cakes and in rich puddings to increase their food value1 lightness and taste4 ,pine kernels being very oily1 can be used with flour in the place of lard or butter4 ,fruits are generally looked upon as luxuries1 rather than as food capable of supplying a meal or a substantial part of one4 ,they are usually eaten only when the appetite has been appeased by what is considered more substantial fare4 ,fresh fruits contain a larger proportion of water than nearly all other raw foods1 and consequently the proportion of nourishment is small2 but we must not despise them on this account4 ,milk contains as much or more water4 ,certain foods which in the raw state contain very little water1 such as the pulses and cereals when cooked absorb a very large quantity2 this is particularly the case in making porridge4 ,cabbage1 cauliflower1 ,spanish onions and turnips1 after cooking contain even #ig per cent4 of water4 ,roast beef contains on an average #dh per cent41 and cooked round steak with fat removed #fc per cent4 of water4 ,it is customary at meal times to drink water1 tea1 coffee1 beer1 wine1 c4 ,when a meal contains any considerable quantity of fresh fruits there need be no desire to drink4 ,notwithstanding that fruits contain so much water1 a dietary consisting of fruits with nuts1 to which may be added bread and vegetables1 will contain less water than the total quantity usually consumed by a person taking the more customary highly cooked and seasoned foods4 ,an advantage is that the water in fruits is in a wholesome condition1 free from the pollution often met with in the water used for drinking purposes4 ,raw fruits favour mastication1 with its consequent advantages1 whilst cooked and soft food discourages it4 ,plums and what are termed stone fruits1 if eaten in more than very small quantities1 are apt to disagree4 ,persons with good digestions can take fruit with bread1 biscuits and with uncooked foods without any inconvenience4 ,fruit is more likely to disagree when taken in conjunction with elaborately cooked foods4 ,many cannot take fruit1 especially if it be acid1 at the same time as cereal or starchy substances1 and the difficulty is said to be greater at the morning's meal4 ,if the indigestion produced is due to the acid of the fruit preventing the saliva acting on the starch1 scientific principles would direct that the fruit be eaten quite towards the end of the meal4 ,the same consideration condemns the use of mint sauce1 cucumber and vinegar1 or pickles1 with potatoes and bread1 or even mint sauce with green peas4 ,bananas are an exception1 as not interfering with the digestion of starch4 ,bananas are generally eaten in an unripe condition1 white and somewhat mealy2 they should be kept until the starch has been converted into sugar1 when they are both more pleasant and wholesome4 ,nuts and fruit go well together4 ,for a portable meal1 stoned raisins or other dried fruit and walnut kernels or other nuts are excellent4 ,what has been called a defect in most fruits1 is the fact that the proteid is small in proportion to the other constituents4 ,this has been too much dwelt upon1 owing to the prevailing exaggerated idea of the quantity of proteid required4 ,the tomato contains a large proportion1 though the water is very high4 ,bananas1 grapes and strawberries contain to each part of proteid from #aj to #ab parts of other solid nutritive constituents 7any oil being calculated into starch equivalents72 this is termed the nutritive ratio4 ,although this may seem a small proportion of proteid1 there are reasons for believing that it is sufficient4 ,taking the average of #bi analyses of ,american apples1 a nutritive ratio of #cc was obtained4 ,if it were suggested that life should be sustained on apples alone1 this small quantity of proteid would be an insurmountable difficulty4 ,as the addition of nuts or other nutritious food sufficiently increases the proteid1 no objection can with justice be made against the use of fruit4 ,a study of our teeth1 digestive organs and general structure1 and of comparative anatomy1 points to fruits1 nuts and succulent vegetables as our original diet4 ,the potash and other salts of the organic acids in fruits tend to keep the blood properly alkaline4 ,where there is a tendency to the deposition of uric acid in the body1 they hinder its formation4 ,citric1 tartaric1 malic and other organic acids exist in fruits in combination with potash and other bases1 as well as in the free state4 ,the free acids in fruits1 when eaten1 combine with the alkalies in the intestinal tract1 and are absorbed by the body and pass into the blood1 not as acids1 but as neutral salts4 ,here they are converted into potassium carbonate or some other carbonate4 ,fruit acids never make the blood acid but the reverse4 ,fruit salts and acids are antiscorbutic4 ,fruits have often proved of the greatest benefit in illness4 ,what is known as the grape cure has been productive of much good4 ,lemons and oranges have also been of great benefit4 ,strawberries have been craved for and have proved of the greatest advantage in some extreme cases of illness when more concentrated food could not be endured4 ,fruit is coming into greater use1 especially owing to its better distribution and lessened cost4 ,fruit is not as cheap as it should be1 as it can be produced in great abundance at little cost1 and with comparatively little labour4 ,the price paid by the public greatly exceeds the real cost of production4 ,a very large proportion1 often the greater part of the cost to the consumer1 goes in railway and other rates and in middle-men's profits4 ,it is commonly cheaper to bring fruit from over the sea1 including land carriage on either side1 than it is to transport ,english produce from one part of our country to another4 ,english homegrown fruit would be cheaper were it not for the difficulty of buying suitable land at a reasonable price1 and the cost of transit4 ,for the production of prime fruit there is a lack of sufficient intelligence1 of scientific culture and co-operation4 ,vegetables--using the name in its popular sense--contain valuable saline constituents or salts4 ,by the usual method of cooking a large proportion of the salts is lost4 ,it is better to steam than to boil them4 ,the fibrous portion of vegetables is not all digested1 but it is useful in stimulating the peristaltic action of the bowels and lessening any tendency to constipation4 ,vegetables are more especially useful to non-vegetarians to correct the defects of their other food4 ,the potato belongs to a poisonous order--the ,solanac4 ,there is a little alkaloid in the skin1 but this is lost in the cooking4 ,the eyes and sprouting portions contain the most and should be cut out4 ,fungi4--,there are about a hundred edible species in this country1 but many of the fungi are poisonous1 some intensely so4 ,it can scarcely be expected that these lowly organised plants1 differing so much in their manner of growth from the green or chlorophyll bearing plants1 can be particularly nourishing4 ,it is only the fructifying part1 which appears above the ground1 that is generally eaten4 ,it is of very rapid growth4 ,of #i edible fungi of #d species1 obtained in the ,belgrade market1 the average amount of water was #hi4c per cent41 leaving only #aj4g per cent4 of solid matter2 the average of fat was #j4ee per cent4 ,the food value of fungi has been greatly over-rated4 ,in most of the analyses given in text-books and elsewhere1 the total nitrogen has been multiplied by #f4be and the result expressed as proteid4 ,the amount of nitrogen in a form useless for the purpose of nutrition is about a third of the whole4 ,of the remainder or proteid nitrogen1 it is said much is not assimilated1 sometimes quite half1 owing to the somewhat indigestible character of the fungi4 ,an analysis of the common mushroom gave proteids #b4b per cent41 amides 7useless nitrogenous compounds7 #a4c per cent41 and water #ic4g per cent4 ,the fungi are of inferior nutritive value to many fresh vegetables and are much more expensive4 ,their chief value is as a flavouring4 ,milk and ,eggs are permissible in a vegetarian dietary1 and as a rule1 vegetarians use them4 ,eggs1 with the exception of such as are unfertile1 are of course alive2 but they have no conscious existence1 and cannot be said to suffer any pain on being killed and eaten4 ,an objection to their use as food is1 that on an egg and poultry farm1 the superfluous male birds are killed1 and as the hens become unprofitable layers they are also killed4 ,a similar humane objection applies to the use of cow's milk by man4 ,the calves are deprived of part of their natural food1 the deficiency being perhaps made up by unnatural farinaceous milk substitutes4 ,many of the calves1 especially the bull calves1 are killed1 thus leaving all the milk for human use4 ,when cows cease to yield sufficient milk they too are slaughtered4 ,milch cows are commonly kept in unhealthy houses1 deprived of exercise and pure air1 crowded together1 with filthy evil smelling floors reeking with their excrements1 tended by uncleanly people4 ,with no exercise and a rich stimulating diet they produce more milk2 but it is no matter for surprise that tuberculosis is common amongst them4 ,when the lesions of tubercle 7consumption7 are localised and not excessive1 the rest of the carcase is passed by veterinary surgeons as fit for food2 were it otherwise1 enormous quantities of meat would be destroyed4 ,as butcher's meat is seldom officially inspected1 but a very small part is judged by the butchers as too bad for food4 ,in mitigation it may be said that poultry lead a happy existence and their death is1 or should be1 quickly produced with but little pain1 probably less pain than if left to die from natural causes4 ,the same cannot be said of cattle and sheep when the time arrives for their transport to the slaughter man's4 ,it is argued by vegetarians who take milk and animal products that they are not responsible for the death of the animals1 as they do not eat their flesh4 ,as vegetarians profit by conditions in which the slaughtering of the animals is a part1 they cannot be altogether exonerated4 ,cow's milk is prone to absorb bad odours1 and it forms a most suitable breeding or nutrient medium for most species of bacteria which may accidentally get therein4 ,by means of milk many epidemics have been spread1 of scarlet fever1 diphtheria1 cholera1 and typhoid4 ,occasionally milk contains tubercle bacilli from the cows themselves4 ,by boiling1 all bacteria1 except a few which may be left out of consideration1 are destroyed4 ,such a temperature1 however1 renders the milk less digestible and wholesome for infants4 ,by heating to #afj ,f4 or #agj ,f4 for a few minutes1 such pathogenic germs as are at all likely to be in milk 7tubercle1 typhoid1 diphtheria1 c47 are killed1 and the value of the milk is but little affected3 this is called ,pasteurising4 ,it was until quite recently a common practice to add boric acid1 formaldehyde and other preservatives2 this has injured the vitality and caused the death of many infants4 ,they have not yet gone quite out of use4 ,for infants the only satisfactory food is that of a healthy mother4 ,on account of physical defects in the mother1 or often for merely selfish reasons1 the infant is deprived of its natural food4 ,many attempts have been made to bring cow's milk to approximately the same composition as human milk4 ,it can be done by adding water1 milk sugar and cream of known composition1 in certain proportions4 ,great difficulties are met with when this is put into practice4 ,the simplest method is that of ,professor ,soxhlet4 ,the proper quantity of milk sugar is added1 but instead of adding the right quantity of cream or fat--a very difficult thing to do--the equivalent quantity of extra milk sugar is used4 ,although not theoretically satisfactory1 in practice it answers very well4 ,we have found it to agree very well with infants4 ,to cow's milk of pure average quality1 add half its volume of water containing #ab4c per cent4 of milk sugar2 or1 what amounts to the same thing1 to a pint of cow's milk add one and a quarter ounce of milk sugar and half-a-pint of water4 ,it is preferable to ,pasteurise by placing the bottle of milk in a vessel of water4 ,this water is to be heated until the milk shows a temperature of about #ge ,c4 or #afe ,f41 but must not exceed #hj ,c4 or a change in the albumen of the milk takes place which affects its digestibility4 ,keep at this temperature for about ten minutes4 ,if not required at once1 a plug of cotton wool should be placed in the neck of the bottle1 and it should be kept in a cold place until required4 ,professor ,soxhlet does not advise the addition of lime water4 ,the proteids are not of the same composition as in human milk 7the calf being a ruminating animal7--and it is a common plan to add water or barley water to milk until it is so watered down that it cannot curdle into tough curds4 ,an infant has thus either to distend its stomach with a large quantity of watery nourishment1 or else to get insufficient food4 ,sometimes it is necessary to peptonise the milk a little4 ,at the ,leipzig infants hospital1 and also the ,hygienic ,institute1 they give to infants1 up to #i months old1 ,prof4 ,soxhlet's mixture1 except that an equal volume of water is added to the milk4 ,milk1 cheese1 and especially hen's eggs contain a very large proportion of proteid4 ,when added to food poor in proteid they improve its nutritive quality4 ,it has often been said1 and with truth1 that some vegetarians by the profuse use of animal products1 consume as much1 or even more proteid of animal origin than the average person who includes flesh food in his dietary4 ,an excess of proteid from these sources is less injurious as eggs contain no purins1 and milk but a very small quantity4 ,in support of the use of animal products1 it may be said that we have become so fond of animal foods and stimulating drinks1 that the use of milk1 butter1 cheese and eggs renders the transition to a dietary derived from the vegetable kingdom much easier4 ,by means of these1 cooked dishes can be produced which approach and sometimes can scarcely be distinguished from those of cooked flesh4 ,in the present state of society1 when really good vegetarian fare is difficult to procure away from home1 eggs1 cheese1 and milk are a great convenience4 ,digestion4--,the digestive juices contain certain unorganised ferments1 which produce chemical changes in the food4 ,if the food is solid1 it has to be liquefied4 ,even if already liquid it has generally to undergo a chemical change before being fitted for absorption into the body4 ,the alimentary canal is a tubular passage which is first expanded into the mouth1 and later into the stomach4 ,as the food passes down1 it is acted upon by several digestive juices1 and in the small intestine the nutritive matter is absorbed1 whilst the residue passes away4 ,the saliva is the first digestive juice4 ,it is alkaline and contains a ferment called ptyalin4 ,this acts energetically on the cooked and gelatinous starch1 and slowly on the raw starch4 ,starch is quite insoluble in water1 but the first product of salivary digestion is a less complex substance called soluble-starch4 ,when time is allowed for the action to be completed1 the starch is converted into one of the sugars called maltose4 ,in infants this property of acting on starch does not appear in effective degree until the sixth or seventh month1 and starch should not be given before that time4 ,only a small quantity should be provided before the twelfth month1 when it may be gradually increased4 ,dr4 ,sims ,wallace has suggested that the eruption of the lower incisors from the seventh to the eighth month1 was for the purpose of enabling the infant--in the pre-cooking stage of man's existence--to pierce the outer covering of fruits so as to permit his extracting the soluble contents by suction2 and accordingly when these teeth are cut we may allow the child to bite at such vegetable substances as apples1 oranges1 and sugar cane4 ,dr4 ,harry ,campbell says that starch should be given to the young1 not as is the custom1 as liquid or pap1 but in a form compelling vigorous mastication1 for it is certain that early man1 from the time he emerged from the ape till he discovered how to cook his vegetable food1 obtained practically all his starch in such a form4 ,if it is given as liquid or pap it will pass down as starch into the stomach1 to setup disturbance in that organ2 while if it is administered in a form which obliges the child to chew it properly1 not only will the jaws1 the teeth1 and the gums obtain the exercise which they crave1 and without which they cannot develop normally1 but the starch will be thoroughly insalivated that much of it will be converted within the mouth into maltose4 ,hard well baked crusts constitute a convenient form in which to administer starch to children4 ,a piece of crust may be put in the oven and rebaked1 and spread with butter4 ,later1 we may give hard plain biscuits4 ,dr4 ,campbell continues1 that he does not say that starch in the pappy form1 or as porridge1 should find no place whatever in man's dietary at the present day1 but we should arrange that a large proportion of our food is in a form inviting mastication4 ,the teeth perform the very important function of breaking down our food and enabling it to be intimately incorporated with the saliva and afterwards with the digestive juices4 ,the ,anglo-,saxon race shows a greater tendency to degeneracy in the teeth than do other races2 the teeth of the present generation are less perfect than those of previous generations4 ,a dentist writes 7,lancet1 #aijc-b1 p4 #ajed7 ,i have had the opportunity of examining the teeth of many natives in their more or less uncivilised state1 from the ,red ,indians of ,north ,america1 the negroes of ,africa1 to the more civilised ,chinese1 ,japanese1 and ,indians of the ,east1 and ,i have usually found them possessed of sound teeth1 but so soon as they come under the influence of civilised life in ,washington1 ,montreal1 ,london1 ,paris and other cities1 their teeth begin to degenerate1 though their general health may remain good4 ,in a long article on mastication in the ,lancet 7#aijc-b1 p4 #hd7 from which we have already quoted1 ,dr4 ,harry ,campbell gives as the effect of thorough and efficient mastication1 that it increases the amount of alkaline saliva passing into the stomach1 and prolongs the period of starch digestion within that organ4 ,that it influences the stomach reflexly by promoting the flow of gastric juice4 ,that the frequent use of the jaws and the tongue1 during the period of growth1 cause the jaws to expand4 ,if the jaws are not adequately exercised during this period1 owing to the use of soft food1 they do not reach their normal size1 the teeth are overcrowded1 do not develop fully1 and are prone to decay4 ,the effect of vigorous mastication is to stimulate the circulation in the tooth pulp1 which promotes nutrition and maintains a firm dental setting4 ,dr4 ,campbell writes3 ,i am perfectly at one with ,dr4 ,wallace1 in believing that the removal of the fibrous portion of food is the main cause of the prevalence of caries among moderns4 ,when the food reaches the stomach1 gastric juice is secreted4 ,this juice contains a ferment called pepsin and hydrochloric acid4 ,pepsin is only active in an acid media4 ,starch digestion proceeds in the stomach to such a time--stated as from #ae to #cj minutes--when the acid gastric juice has been poured out in sufficient quantity to neutralise the alkalinity of the saliva4 ,the gastric juice acts upon the proteids only4 ,after a time the liquefied contents of the stomach are passed into the first portion of the small intestine1 called the duodenum4 ,here it meets with the pancreatic juice1 which like the gastric juice attacks proteids1 but even more energetically1 and only in an alkaline media4 ,the proteolitic ferment is called trypsin4 ,the pancreatic1 the most important of the digestive fluids1 contains other ferments2 one called amylopsin1 takes up the digestion of any remaining or imperfectly converted starch left from the salivary digestion4 ,amylopsin is much more powerful and rapid than the ptyalin of the saliva1 especially on uncooked starch4 ,its absence from the pancreatic juice of infants is an indication that starch should not be given them4 ,another ferment1 stearopsin1 emulsifies fats4 ,the bile is alkaline and assists the pancreatic juice in neutralising the acid mixture that leaves the stomach2 it also assists the absorption of fats4 ,the digestion of proteids is not completed in the stomach4 ,there are some who look upon the stomach as chiefly of use as a receptacle for the large mass of food1 which is too quickly eaten to be passed at once into the intestines2 the food being gradually expelled from the stomach1 in such quantities as the duodenal digestion can adequately treat4 ,a frequently used table1 showing the time required for the digestion of various foods in the stomach1 is of little practical value4 ,there is ample provision for the digestion of food1 there is a duplication of ferments for the proteids and starch4 ,in health1 the ferments are not only very active1 but are secreted in ample quantities4 ,the digestive or unorganised ferments must not be confused with the organised ferments such as yeast4 ,the latter are living vegetable cells1 capable of indefinite multiplication4 ,the former are soluble bodies1 and though capable of transforming or digesting some thousands of times their mass of food1 their power in this direction is restricted within definite limits4 ,another and preferable name for them is enzymes4 ,the action of saliva on starch is powerfully retarded by tea1 this is due to the tannin4 ,coffee and cocoa are without effect4 ,tea infused for two minutes only1 was not found to have sensibly less restraining effect than when infused for thirty minutes4 ,on peptic digestion both tea and coffee had a powerful retarding effect4 ,when of equal strength cocoa was nearly as bad1 but as it is usually taken much weaker1 its inhibitory effect is of little consequence4 ,bacteria are minute vegetable organisms1 which exist in the dust of the air1 in water and almost everywhere on or near the surface of the earth4 ,they are consequently taken in with our food4 ,they exist in the mouth2 those in carious teeth are often sufficient to injuriously affect digestion and health4 ,the healthy gastric juice is to a great degree antiseptic1 but few bacteria being able to endure its acidity4 ,when the residue of the food reaches the large intestine1 bacteria are found in very great numbers4 ,the warmth of the body is highly favourable to their growth4 ,they cause the food and intestinal debris to assume its fcal character4 ,should the mass be retained1 the bacterial poisons accumutate and being absorbed into the body produce headaches1 exhaustion1 neurasthenia and other complaints4 ,proteid matter1 the products of its decomposition and nitrogenous matter generally1 are especially the food of bacteria2 this is shown in the offensiveness of the fces of the carnivora1 notwithstanding their short intestines1 compared with that of the herbivora4 ,also in the difference of the fces of the dog when fed on flesh and on a nearly vegetable diet4 ,on a rich proteid diet1 especially if it consists largely of flesh1 the bacterial products in the intestines are greater than on a vegetable diet4 ,on the latter such a disease as appendicitis is rare4 ,professor ,elie ,metchnikoff1 of the ,pasteur ,institute1 thinks that man's voluminous and highly developed large intestine fulfils no useful purpose1 and on account of its breeding a very copious and varied bacterial flora1 could with advantage be dispensed with4 ,he also has said that man1 who could support himself on food easily digestible1 has a small intestine which is disproportionately fully developed4 ,instead of having between #ah and #ba feet of small intestine1 man might do with one-third of that length4 ,according to him1 there is a disharmony of our food and our digestive system4 ,referring to such views1 and the desire of some surgeons to remove the vermiform appendix and portions of the intestines upon too little provocation1 ,sir ,w4 ,macewin1 ,m4,d41 ,f4,r4,s4 7,b4 ,medical ,jrn41 #aijd1 #b p4 #hgd7 says3--,is this human body of ours so badly constructed that it contains so many useless parts and requires so much tinkering8 ,possibly ,i may be out of fashion with the times1 as ,i cannot find such imperfections in the normal human body as are alleged4 ,on the contrary1 the more one looks into the human body and sees it work1 the better one understands it and the more one is struck with the wondrous utility1 beauty1 and harmony of all its parts4 ,our food we can change1 but not our organs-except by a dangerous surgical operations4 ,our teeth with our complex and very long intestines are adapted for fibrous1 bulky and solid food4 ,on such food mankind has lived for an immense period of time4 ,it is true that there are several theoretical advantages in cooked vegetable foods2 but unfortunately there is a want of conformity with our digestive organs4 ,if a flesh diet is taken1 the incongruity is greater4 ,concentrated food causes constipation4 ,an active man1 leading an out-of-door life1 can take unsuitable food with little or no apparent inconvenience1 the movements of his body favouring intestinal action2 whilst the same food to a sedentary person will prove distinctly injurious4 ,some persons have such a vigorous digestion that they can consume almost any food1 even that which is obviously unsuitable2 not only bad in kind but excessive in quantity4 ,other persons have to be very careful4 ,many have boasted that they can take of what they call the good things of life to their full1 without bad effect4 ,we know of such men who have been much esteemed for their joviality and good nature1 but who have broken down in what should have been a hearty and useful middle life4 ,there are others who were poorly equipped for the battle of life1 with indifferent constitutions1 never having had the buoyancy and overflowing of animal spirits2 but who1 by conserving such strength as they had1 have outlived all their more healthy but less careful comrades4 ,the errors of the parents are often most evident in the children or grandchildren4 ,there are many persons who cannot eat of some particular food1 although it may be quite wholesome to others4 ,sometimes it is a psychological rather than a physiological disability1 which may he overcome by an effort of the will4 ,at other times it seems to have no connection with the imagination1 although it is not always possible to give a sound reason for it4 ,in the main1 of course1 there are principles of dietetics applicable to all alike1 but in regard to details1 everyone should make rules for himself1 according to his experience4 ,when there appears no real reason for an idiosyncrasy1 a little humouring of our taste and digestion will often overcome it1 to our advantage4 ,it is generally those of delicate constitution who are most sensitive4 ,some cannot eat oatmeal except in small quantity4 ,olive and other vegetable oils1 even when of good quality cannot be taken by many people1 whilst others find them quite as wholesome1 or even better than butter4 ,vegetarians can generally detect lard in pastry both by its taste and its after effects1 although those accustomed to this fat do not object to it4 ,it is also surprising how some individual's tastes and habits will vary at different periods of their lives4 ,one form of dyspepsia is due to undigested starch remaining in the stomach and causing an excessive secretion of hydrochloric acid4 ,as long as proteid food is present1 the pepsin and acid expend themselves on it1 and are removed together4 ,the undigested starch continues to stimulate gastric secretion1 and the acid residuum causes pain1 heartburn and flatulence4 ,if there be also any butyric acid1 or some other fatty acid1 derived from milk1 butter1 cheese1 c41 there will be acid eructations4 ,for this form of indigestion there are several methods of treatment4 ,first2 the very thorough cooking of all starchy food1 and it is an advantage to take a little good extract of malt1 either at the time of eating or directly afterwards4 ,the diastase of the malt has the same action on starch as the ptyalin in the saliva4 ,it is better1 scientifically1 to have the farinaceous food at about #acj ,f4 7as hot as the mouth can bear will do71 and then to add malt extract4 ,on keeping the mixture warm1 from a few minutes to half an hour or more1 the starch is digested and rendered soluble4 ,such food is not very pleasant to take4 ,the food known as ,grape ,nuts has been treated in a similar manner4 ,the use of malt extract1 however1 seems a clumsy substitute for salivary digestion4 ,second2 the eating of starch in the form of hard and dry biscuits1 crusts and other hard food1 which demand thorough mastication and insalivation1 and the keeping in the mouth for a long while1 during which the saliva has time to act4 ,this is the best plan4 ,third2 the taking of sodium bicarbonate towards the end of the period of digestion1 in order to neutralise the acid in the stomach4 ,this gives relief1 but does not cure1 as the dose has to be repeated after each meal2 in course of time the quantity of soda has sometimes to be increased to an alarming extent4 ,fourth2 the abstention from starchy foods and the substitution of an exclusive flesh dietary4 ,in the ,salisbury treatment1 raw minced beef is given4 ,this method often gives immediate relief1 but its ultimate effect on the kidneys and other organs is very bad4 ,no hard and fast rule can be laid down as to the number of meals into which the daily amount of food required should be divided4 ,the stomach appears to work to the best advantage when it is full1 or nearly so1 and the appetite is appeased4 ,three approximately equal meals seems to be a convenient division4 ,dr4 ,dewey and his followers advise only two meals a day1 and it seems incontestable that many persons find the plan advantageous4 ,these are generally adults with weak digestions1 or elderly persons who1 on account of their age and the sluggish action of their assimilative functions1 require comparatively little food4 ,children1 on account of their vigorous vitality1 rapid growth and hearty appetites1 ought not to be restricted to this number4 ,persons who have got into the pernicious habit of greatly over-eating1 and whose stomachs have become distended and unusually large1 sometimes find it easier to restrict their daily food to a healthy quantity by taking only two meals4 ,the general objections against two meals are that either two little food is taken1 or the ingestion of such a large quantity is bad for the stomach and causes it to press on the adjacent viscera4 ,the large quantity of blood and nerve force drawn to the over-distended stomach1 depletes the brain and nervous system1 causing drowsiness and incapacity for mental and physical work4 ,the carnivora1 whose opportunity for obtaining food--unlike the herbivora--is irregular and often at long intervals1 gorge themselves upon opportunity and are in the habit of sleeping after a meal4 ,the frugivora and herbivora1 however1 are alert and ready to fly from their enemies should such appear4 ,the conveying of so much nourishment to the liver and blood stream at one time1 is probably a greater tax on them4 ,a light lunch between the usual full meals has nothing to recommend it4 ,the stomach is burdened to little purpose1 often before it has finished with one meal another is imposed upon it1 no time being left for recuperation4 ,dietaries4--,the best proportions of proteids1 carbo-hydrates and fats required for the nourishment of the body has not yet been conclusively decided4 ,the common plan is to average the dietary of large bodies of persons1 particualrly of soldiers and prisoners4 ,these dietaries have been adjusted empirically 7the earlier ones at least71 and are generally considered as satisfactory4 ,they are chiefly of ,english and ,german origin4 ,another method is to laboriously analyse the injesta or food consumed and compare it with the dejecta or excretions1 until a quantity and kind of food is found which is just sufficient to keep the body in equilibrium4 ,this latter plan is the best1 but to be quite satisfactory must be tried on a large number of suitable persons under varying conditions1 both of quantity and kind of food4 ,nearly all the experiments have been made on persons accustomed to a stimulating dietary3 their usual food has included a considerable quantity of flesh and alcoholic drinks4 ,sufficient attention has not been paid to the dietaries of the more abstemious races who partake of little if any flesh food4 ,the standard daily dietary for a man of average weight1 doing a moderate amount of work1 is variously stated by the best authorities as proteids from #ajj to #acj grammes1 fat #ce to #abe grammes1 and carbo-hydrates #dej to #eej grammes4 ,there is a surprising difference of opinion on the amount of fat1 but those who give least fat give the largest quantity of carbo-hydrate and vice-versa4 ,dr4 ,r4 ,hutchison in ,food and ,dietetics1 sums up the quantities given by the highest authorities as follows3--- ,proteid #abe g4 7 #d4d oz47 x #d4a #eab cal4 #bj g4 ,n1 #fb ,c ,carbo-hydrate #ejj g4 7#ag4f oz47 #d4a #bjej #bjj ,fat #ej g4 7 #a4h oz47 #i4c #dfe #ch ----------------- ---- -------- ----- #fge g47#bc4h 7 #cjbg ,total #bj g4 ,n1 #cjj ,c ,the nutrient ratio is #a 3 #d4i4 ,for scientific purposes1 metrical weights and measures are used1 instead of the inconvenient ,english grains1 ounces1 pounds1 c4 7#a gramme #ae4dc grains2 #a ounce avoirdupois #dcg4e grains #bh4ce grammes74 ,a calorie is a measure of the power of a food in generating heat and muscular energy 7these two being convertible74 ,the calories used in food tables are kilo-calories1 representing the amount of heat which would raise a kilogramme 7#ajjj grammes7 of water #a ,centigrade4 ,this is the same as raising #a pound weight #d ,fahrenheit4 ,according to the table given1 #abe grammes of dry proteid are required per day2 this contains #bj grammes of nitrogen and #fb of carbon4 ,when thoroughly consumed or utilised in the body1 the heat or its equivalent in muscular work equals #eab kilo-calories4 ,proteids have1 of course1 an additional value as tissue formers4 ,the factors used here1 of #d4a and #i4c1 are those commonly employed2 but the latest and most reliable research1 taking account only of that part of the food which is actually available in the body1 gives for proteid and carbo-hydrate #d calories1 and for fat #h4i calories4 ,fat has a higher food value than the carbo-hydrates1 as #d4a 3 #i4c #b4bg or #d4j 3 #hi #b4bbe1 according to whether the old or new factors are used4 ,in the table of analyses #b4bbe was used4 ,the standard dietary for a woman1 or of a boy #ad to #af years of age1 is given as equivalent to eight-tenths that of a man2 a child of #aj to #ac six-tenths2 of #b to #e four-tenths4 ,a man doing hard work requires one-tenth more4 ,the following table gives three standard dietaries1 and a few actual ones1 in grammes per day4 ,the food of persons in easy circumstances1 and of working men in the receipt of good wages1 approximate to the standard dietaries1 except that the fat is higher and the carbo-hydrates proportionately less4 ,this is due to an abundance of animal food4 ,it was thought unnecessary to give them in detail3-- ,pr't4 ,fat4 ,c'rb4 ,cal4 ,n4,r4 ,hutchison3 ,man1 moderate muscular work #abe #ej #ejj #cjbg #d4i ,atwater3 #abe 444 444 #cdjj #f4b ,voit3 #aah #ef #ejj #bife #e4e ,atwater3 ,woman1 light to moderate muscular work1 or ,man without muscular exercise #ij 444 444 #bdej #f4a ,football teams1 ,connecticut and ,california1 ,u4,s4 #bbf #ced #fcd #feij #f4f ,russian peasants #abi #cc #ehi #cafe #e4d ,negro families--,alabama and ,virginia #hf #ade #ddj #ccie #i4c ,labourers-,lombardy 7diet1 mostly vegetable7 #hb #dj #cfb #baib #e4e ,japanese1 on vegetable diet 7a7 #ga #ab #cif #bjbf #f4j ,trappist monk1 in ,cloisters-vegetable diet #fh #aa #dfi #bcjd #g4c ,java village--,columbia ,exposition1 #ahic #ff #ai #bed #adej #d4g ,sewing girl-,london 7#c_/i per week7 #ec #cc #caf #ahbj #g4c ,german vegetarians #ed #bb #egc #bgge #aa4f ,german labourers' family 7poor circumstances7 #eb #cb #bhg #afdj #g4b ,dr4 ,t4,r4,a4--wheatmeal bread and water only 7b7 #hb #h4e #dgj #bcdb #f4j ,man--#c years' exclusively vegetable diet 7c7 #ed #bb #eeg #bgaj #aa4b ,thomas ,wood1 the miller of ,billericay 7d7 #ee #e4g #cac #aefj #f4j ,dr4 ,alexander ,haig considers that #hh grammes of proteid is required by a man leading a decidedly active life4 ,,notes4--7a7 ,the ,japanese are of small stature and weight4 7b7 ,one of a series of experiments by ,a4,w4 ,blyth1 #ahhh4 #a-a_/b lbs4 of wheatmeal per day was required for equilibrium2 sedentary occupation1 with a daily walk of six miles4 7c7 ,see ,a ,text ,book of ,physiology1 by ,m4 ,foster1 #eth edition1 part ii41 p4 #hci2 the diet was bread1 fruit and oil4 ,the man was in apparently good health and stationary weight2 only #ei per cent4 of the proteids were digested1 leaving the small quantity of #cb grammes available for real use4 ,in commenting upon this1 ,professor ,foster writes3--,we cannot authoritatively say that such a reduction is necessarily an evil2 for our knowledge will not at present permit us to make an authoritative exact statement as to the extent to which the proteid may be reduced without disadvantage to the body1 when accompanied by adequate provision of the other elements of food2 and this statement holds good whether the body be undertaking a small or large amount of labour4 7d7 ,the ,miller of ,billericay's case is quoted by ,dr4 ,carpenter1 and also by ,dr4 ,pavy4 ,it was reported to the ,college of ,physicians in #agfg by ,sir ,george ,baker4 ,a remarkable degree of vigour is said to have been sustained for upwards of eighteen years on no other nutriment than #af oz4 of flour1 made into a pudding with water1 no other liquid of any kind being taken4 ,a striking instance of abstemiousness is that of ,cornaro1 a ,venetian nobleman1 who died in the year #aeff at the age of #ih4 ,up to the age of #dj he spent a life of indulgence1 eating and drinking to excess4 ,at this time1 having been endowed with a feeble constitution1 he was suffering from dyspepsia1 gout1 and an almost continual slow fever1 with an intolerable thirst continually hanging upon him4 ,the skill of the best physicians of ,italy was unavailing4 ,at length he completely changed his habits of diet1 and made a complete recovery4 ,at the age of #hc he wrote a treatise on a ,sure and certain method of attaining a long and healthful life4 ,he says1 what with bread1 meat1 the yolk of an egg and soup1 ,i ate as much as weighed #ab ozs41 neither more nor less4 ,i drank #ad oz4 of wine4 ,when #gh he was persuaded to increase his food by the addition of #b oz4 per day1 and this nearly proved fatal4 ,he writes that1 instead of old age being one of weakness1 infirmity and misery1 ,i find myself to be in the most pleasant and delightful stage of life4 ,at #hc ,i am always merry1 maintaining a happy peace in my own mind4 ,a sober life has preserved me in that sprightliness of thought and gaiety of humour4 ,my teeth are all as sound as in my youth4 ,he was able to take moderate exercise in riding and walking at that age4 ,he was very passionate and hasty in his youth4 ,he wrote other treatises up to the age of #ie4 ,kumagara1 ,lapicque and ,breis-acher1 have1 as the result of their experiments1 reduced the quantity of proteid required per #bd hours to #de grammes4 ,t4 ,hirschfeld states1 as the conclusion of his research1 that it is possible for a healthy man 7in one case for #ae days and in another for #aj days7 to maintain nitrogenous balance on from #cj to #dj grammes of proteid per day4 ,labb and ,morchoisne 7,comptes ,rendus1 #cjth ,may1 #aijd1 p4 #acfe7 made a dieting experiment during #ch days1 upon one of themselves4 ,the proteid was derived exclusively from vegetable food4 ,the food consisted of bread1 lentils1 haricots1 potatoes1 carrots1 chestnuts1 endives1 apples1 oranges1 preserves1 sugar1 starch1 butter1 chocolate and wine4 ,at the commencement1 the day's food contained #ad4a grammes of nitrogen #hi4c proteid1 which was gradually diminished4 ,on the #gth day #aa4f g4 ,n4 #gc4e g4 proteid was reached2 during this time less ,n4 was eliminated1 indicating that the proteid food was in excess of that required for the wear and tear of the body4 ,as the quantity of nitrogenous food was diminished almost daily1 the ,n4 eliminated was found to diminish also4 ,this latter was in slight excess of that absorbed2 but when a day or two's time was allowed1 without further reduction in the food1 the body tended to adjust itself to the dimished supply1 and there was an approximation of income and expenditure4 ,the smallest quantity of food was reached on the #cbnd day with #a4jf ,n4 #f4g proteid1 which was obviously too little1 as #b4ai ,n4 #ac4i proteid was eliminated4 ,on the #bast day #d4ab ,n4 #bf proteid was injested1 and #d4je ,n4 was eliminated4 ,the inference drawn from the research is that about #bf grammes of proteid per day was sufficient4 ,the weight of the body remained practically constant throughout1 and the subject did not suffer inconvenience4 ,of course the full amount of calories was kept up2 as each succeeding quantity of the proteid was left off1 it was replaced by a proper quantity of non-nitrogenous food4 ,these experiments were carried out in the usual approved scientific manner4 ,it may1 however1 be urged against any generalised and positive conclusions as to the minimum quantity of proteid required for the body1 being drawn from such experiments1 that the period covered by them was much too short4 ,a prolonged trial might have revealed some obscure physiological derangement4 ,we are quite justified in concluding that the usual1 so-called standard dietaries contain an unnecessarily large proportion of proteid4 ,in some practical dietaries1 #ej grammes and under have seemed enough2 but for the ordinary adult man1 who has been accustomed to an abundance of proteid1 and whose ancestors have also1 it is probably advisable not to take less than #gj or #hj grammes per day 7#b-a_/b to #c ounces74 ,if it is desired to try less1 the diminution should be very gradual1 and a watch should be kept for any lessening of strength4 ,some comments may now be made upon the table of dietaries4 ,that of the ,london sewing girl contained #ec grammes of proteid1 which should have been ample1 according to some of the authorities we have given2 yet she was badly nourished4 ,the food was doubtless of bad quality1 and it appears deficient in carbo-hydrates2 this latter is shown by the low number of calories4 ,the long hours and unhealthy conditions of work1 and not a deficiency of food constituents1 is probably the cause of the bad health of such persons4 ,there is no reason to think the proteid insufficient1 although some persons have said as much4 ,we have no particulars of the ,german vegetarians1 but the calories appear satisfactory4 ,in the poor ,german labourer's family the calories are too low4 ,in ,dr4 ,t4,r4 ,allinson's experiment on a wheatmeal dietary1 it will not do to assume that less than #hb grammes of proteid would have been insufficient4 ,it is probable that a smaller quantity of proteid would have been enough if the fat and carbohydrates had been increased4 ,the calories are below the usual standard4 ,in the succeeding example the calories are considerably higher1 being not far from the usual standard1 yet #ed grammes of proteid sufficed4 ,it is a common error to place an undue value on the proteids to the extent of overlooking the other constituents4 ,dr4 ,alexander ,haig in ,diet and ,food1 p4 #h1 cites the case of a boy aged #aj1 fed on #b-a_/d pints of milk per day4 ,the boy lost weight1 and ,dr4 ,haig is of opinion that the quantity of milk was very deficient in proteid2 more than twice as much being required4 #b-a_/d pints of milk contain about #de grammes of proteid1 whereas1 according to the usual figures 7#abe x #f_/aj7 a boy of this age requires #ge g4 ,this quantity of #de g4 is however1 higher1 allowing for the boy's age1 than that in several of the dietaries we have given in our table4 ,a little consideration will show that ,dr4 ,haig has overlooked the serious deficiency of the milk in the other constituents1 which accounts for the boy's loss of weight4 ,the quantity of milk contains only about #afj g4 of total solid matter1 whilst #djj g4 is the necessary quantity4 ,milk is too rich in proteid matter to form1 with advantage1 the sole food of a human being4 ,human milk contains much less in proportion to the other constituents4 ,the old doctrine enunciated by ,justus von ,liebig was that proteid matter is the principal source of muscular energy or strength4 ,he afterwards discovered and acknowledged his error1 and the subject has since been thoroughly investigated4 ,the makers of meat extracts and other foods1 either from their own ignorance of modern research or their wish to take advantage of the lack of knowledge and prejudice of the public1 call proteid matter alone nourishment4 ,the carbo-hydrates and fats are equally entitled to be called nourishment4 ,our reason for devoting so much space to the consideration of the quantity of proteid matter required1 is that in the opinion of many eminent writers it is the crux of vegetarianism4 ,they have stated that it is impossible to obtain sufficient from vegetable foods alone1 without consuming an excessive quantity of carbo-hydrates4 ,we will summarise the argument as given in ,kirke's ,physiology1 as edited by ,morrant ,baker1 a standard work1 and which is repeated in ,furneaux's ,animal ,physiology1 a book which is much used in elementary science schools3 ,the daily waste from the system amounts to1 carbon #d1ejj grains 7or #cjj grammes71 and nitrogen1 #cjj grains 7or #bj grammes74 ,now let us suppose a person to feed on bread only4 ,in order to obtain the necessary quantity of nitrogen to repair this waste he would have to eat nearly #d-a_/d lbs4 daily4444 ,he would be compelled to take about double the quantity of carbon required in order to obtain the necessary weight of nitrogen4444 ,next1 let us suppose that he feeds on lean meat only4 ,then1 in order to obtain the necessary quantity of carbon1 he must eat no less than #f-a_/b lbs4 daily4444 ,in this case we notice a similar waste of nitrogen1 the removal of which would give an undue amount of work to the organs concerned4444 ,but it is possible to take such a mixed diet of bread and meat as will supply all the requirements of the system1 and at the same time yield but little waste material4 7,these extracts are from ,furneaux1 the next is from ,kirke4 ,the figures and argument is the same in each1 but we have chosen those sentences for quotation which are the briefest and most suitable2 certain calculations being omitted47 ,a combination of bread and meat would supply much more economically what was necessary 444 so that #c_/d lbs4 of meat1 and less than #b lbs4 of bread would supply all the needful carbon and nitrogen with but little waste4 ,from these facts it will be plain that a mixed diet is the best and most economical food for man2 and the result of experience entirely coincides with what might have been anticipated on theoretical grounds only4 ,professor ,huxley1 in his ,elementary ,physiology uses almost the same figures and argument4 ,the adoption of this high proteid or nitrogen figure would lead to some ridiculous conclusions4 ,one writer states that #ah eggs would contain sufficient flesh forming substance for a day's ration1 but a very much larger quantity would be required to supply enough carbon4 ,on the other hand1 ,professor ,church says that1 no less than #gj lbs4 of pears would have to be eaten per day1 to supply the necessary quantity of nitrogen2 although the carbon would be in excess4 ,the curious may calculate the proper quantity of each that would make a theoretically perfect dietary4 ,people are apt to assume that what they themselves eat1 or what their class1 race1 or nation eat1 is the proper and necessary diet2 at least as far as the elementary constituents and quantities are concerned4 ,the error is in attempting to make a vegetarian diet1 however contrary to common sense and the experience of the greater part of the earth's inhabitants1 agree in composition with the ordinary lavish flesh dietary of the well-to-do ,european4 ,it is significant that ,john ,bull is caricatured with a large abdomen and a coarse1 ruddy1 if not inflamed face1 indicative of his hearty dining on flesh1 coarse food and alcoholic drinks4 ,an unhealthy short lived individual4 ,even if we accept a high proportion of proteid1 it is possible to combine purely vegetable foods so as to give the required quantity of the various constituents1 without a superfluity of the carbo-hydrates4 ,in ,food ,grains of ,india1 ,professor ,a4,h4 ,church shows by elaborate analyses and dietary tables1 how this can be accomplished by various combinations of cereals1 pulses1 etc4 ,he takes ,forster and ,voit's standard of #bhb grains of nitrogen and #e1jfj grains of carbon1 with a suitable deduction for the smaller weight of the ,indians4 ,in his examples of daily rations he gives from #e to #i ounces of various beans1 balanced by the addition of the proper quantity of rice--#d to #af ounces1 and a little oil4 ,such a large quantity of pulse appears to us excessive1 and would cause discomfort to most persons4 ,we much doubt whether those ,indians who are strict vegetarians could consume such quantities4 ,some valuable investigations were made on the diet of a family of fruitarians1 at the ,californian ,agricultural ,experimental ,station1 ,july1 #aijj1 by ,professor ,m4,e4 ,jaffa 7bulletin #ajg74 ,the proportion of food1 both proteid and carbo-hydrate used was surprisingly small4 ,the research is particularly important1 as the diet was not an experimental one1 tried during a short period only2 but that to which the family were accustomed4 ,the family consisted of two women and three children2 they had all been fruitarians for five to seven years1 and made no change in their dietary during the experiment4 ,they only had two meals a day1 the food being eaten uncooked4 ,the quantities of all the foods and other particulars are detailed in the bulletin4 ,the first meal was at #aj-cj a4m41 and always consisted of nuts followed by fruits4 ,the other meal was about #e p4m41 when they usually ate no nuts1 substituting olive oil and honey4 ,the nuts used were almonds1 ,brazil1 pine1 pignolias and walnuts2 the fresh fruits were apples1 apricots1 bananas1 figs1 grapes1 oranges1 peaches and pears4 ,other foods were dates1 raisins1 pickled olives1 olive oil and honey4 ,one person 7b7 ate a little celery and tomatoes1 and another 7c7 a little cereal food4 ,in the following table are given the average daily quantities of the food constituents in grammes3--,proteids1 fat1 carbo-hydrate1 crude fibre1 value in calories and nutrient ratio4 ,the crude fibre is classed as a carbo-hydrate and included in the calorie value1 and also in calculating the nutrient ratio4 ,pro4 ,fat4 ,c'r'b4 ,fibre4 ,cal4 ,n4 ,r4 ,woman1 age #cc1 weight #ij lbs4 7a7 #cc #ei #aaj #dj #acjj #h4f ,woman #cj #ajd 7b7 #be #eg #gb #bg #ajdj #i4a ,girl #ac #ge-a_/b 7c7 #bf #eb #aaa #df #abce #aj4e ,boy #i #dc 7d7 #bg #ef #ajb #ej #abee #aj4c ,girl #f #cj-a_/b 7e7 #bd #eh #ig #cg #aaij #aa4a ,girl #g #cd 7ee7 #dj #gb #abf #h #ache #g4d ,the last research extended over ten days2 the period during which each of the other subjects was under observation was from #bj to #bh days4 7a7 ,the tentative standard for a woman at light work calls for #ij grammes of proteids and #b1ejj calories2 it is thus seen that the quantity of food eaten was far below that usually stated as being necessary4 ,the subject1 however1 was a very small woman1 #e feet in height1 taking almost no physical exercise4 ,she believed1 as do fruitarians generally1 that people need far less raw than cooked food4 7b7 ,the food eaten was even less in quantity than in the previous dietary4 ,one reason for this was the fact that the subject was1 for part of the time at least1 under great mental strain1 and did not have her usual appetite4 ,even this small amount of food1 judging by her appearance and manner1 seemed sufficient for her needs1 enabling her to do her customary housework and take care of her two nieces and nephew1 the subjects of the other experiments4 7c7 ,this girl was given cereals and vegetables when she craved them1 but her aunt says she never looks nor feels so well when she has much starchy food1 and returns to her next meal of uncooked food with an increased appreciation of its superiority4 ,the commonly accepted dietary standard for a child #ac years old and of average activity1 is not far from #ij grammes of proteids and #b1dej calories1 yet the girl had all the appearance of being well fed and in excellent health and spirits4 7d7 ,during the #bb days of experiment1 there was an increase in weight of #b pounds1 due to the fact that the family had been in straitened circumstances1 and the food provided was more abundant during the study4 7e7 ,the subject had been very delicate as a baby4 ,she was very small for her age1 being #aj pounds under the average weight1 and #g inches less than the average height4 ,it is interesting to note that her only gain in weight during the past year was made during this dietary and the one immediately following4 ,this was due to her being urged to eat all she wanted1 of what she most preferred1 as the food was provided by those making the study4 ,the proteid is less than the tentative standard for a child of #a to #b years old1 but the subject appeared perfectly well and was exceedingly active4 ,she impressed one as being a healthy child1 but looked younger than her age4 7ee7 ,the subject is the same as in the previous experiment 7e71 but after an interval of #h months1 her seventh birthday occurred during the time4 ,professor ,jaffa1 who made the investigation1 says3--,it would appear that all the subjects were decidedly under-nourished1 even making allowance for their light weight4 ,but when we consider that the two adults have lived upon this diet for seven years1 and think they are in better health and capable of more work than they ever were before1 we hesitate to pronounce judgment4 ,the three children had the appearance of health and strength4 ,they ran and jumped and played all day like ordinary healthy children1 and were said to be unusually free from colds and other complaints common to childhood4 ,the youngest child1 and the only one who has lived as a fruitarian almost from infancy was certainly undeveloped4 ,she looked fully two years younger than she was4 ,still1 there are so many children who are below the average in development1 whose dietaries conform to the ordinary standards1 that it would be unfair to draw any conclusions until many more such investigations are made4 ,the research shows that not only is there need of a revision of the standard quantity of proteids1 but also of the carbo-hydrates and fats4 ,it is generally said by those who have no practical experience amongst vegetarians1 that the latter require a much larger quantity of food than do those who include flesh4 ,the truth is that vegetarians eat less1 often much less4 ,it is a common experience that vegetable food has a more staying power1 and a much longer period can be allowed between meals1 without the inconvenience that a flesh-eater1 especially a flesh and alcohol consumer1 suffers4 ,this is due1 in part at least1 to its less stimulating character and its slower digestion4 ,this fact has been shown by the success of vegetarians in feats of strength and endurance1 and especially in the comparatively fresh condition in which they have finished long walking1 cycling1 tennis1 and other matches4 ,those who attempt to prolong their powers of endurance by flesh extracts and stimulating foods and drinks1 usually finish in a very exhausted condition4 ,the superior endurance and recovery from wounds1 when compared with our ,english soldiers1 of simple feeding men1 such as the ,zulus1 ,turks and ,japanese1 has often been remarked4 ,it is often said that vegetable food1 as it contains more fibre and is slower of digestion1 taxes the bodily organs more4 ,if we attempted to eat uncooked1 the more fibrous vegetables1 the grains1 and unripe fruit1 it would be quite true1 but it is not so of the ordinary food of vegetarians4 ,a slowness of digestion does not necessarily imply a greater strain on the system4 ,as vegetables1 in particular1 are for the longest period of time in the intestines1 and undergo the greater part of their digestion there1 a gentle and slow process of digestion in that organ may be more thorough4 ,it may also entail less expenditure of nervous energy than if the food had been of such a stimulating character1 as to be hurried along the digestive tract4 ,digestion is for the most part a chemical process4 ,if the food is of right kind and quantity1 thoroughly masticated1 assisted if necessary by cookery1 and the digestive ferments are normal1 digestion proceeds without any sensible expenditure or energy or consciousness of its accomplishment4 ,there is nothing improbable in a flesh-eater requiring more food than a simple living vegetarian4 ,his food contains more proteid1 and excrementitious matter or extractives2 these stimulate the digestive organs and overtax the excretory ones4 ,generally1 he is fond of condiments1 salt1 and elaborate cooking1 often also of alcohol2 if a man1 probably of tobacco4 ,he lives1 as it were1 at high pressure4 ,there are on record certain experiments which appear to indicate the necessity of a large proportion of proteid1 especially when the diet has been of vegetable origin4 ,these experiments are inconclusive1 because the subject has been accustomed to an ordinary flesh diet1 perhaps also to alcoholic drinks4 ,the change to a comparatively non-stimulating diet cannot be made1 and the digestive organs expected to adapt themselves in a few days4 ,perhaps not even a month or a year would suffice1 for some people1 and yet that same diet would suit others4 ,in some experiments the food has not been appetising1 the subject has even taken it with reluctance or even loathing2 an excess of some food has been eaten which no vegetarian or anybody else would think of using in a practical dietary4 ,sometimes persons on changing from an ordinary flesh dietary1 lose weight and strength4 ,generally1 it is found that they have done little more than discontinue the flesh1 without substituting suitable foods4 ,authorities think it is from a deficiency of proteid1 and recommend an addition of such foods as pulse1 wheatmeal1 oatmeal1 eggs1 milk1 cheese1 and such as a reference to the table of analyses1 show a low nutrient ratio figure4 ,this may also be due to an insufficiency of food eaten1 owing to the comparatively insipid character of the food and want of appetite4 ,in making a change to a vegetarian diet1 such foods had better be taken that are rather rich in proteid1 and that approximate somewhat in their flavour and manner of cooking to that used previously4 ,a further change to a simpler diet can afterwards gradually be made1 according to conviction1 tastes and bodily adaptability4 ,it must not be expected that a change1 even an ultimately very advantageous one1 will always meet with an immediate and proper response from digestive and assimilative organs which have been accustomed for many years1 perhaps by inheritance for generations1 to another manner of living4 ,there are several preparations produced from centrifugalised milk--that is milk from which the butter fat has been removed1 which consist chiefly of proteid4 ,these have a value in increasing the proteid contents of foods which may be thought deficient4 ,the addition of these manufactured products appear unnecessary1 as most of our food contains an abundance of proteid1 and we can easily limit the quantity or avoid altogether those that are thought defective4 ,the later apologists for a flesh diet have had to admit that it is not a physiological necessity2 but they have attempted to justify its use by a theory somewhat as follows4 ,it is admitted1 that any excess of proteid over that necessary for its special province of producing tissue1 is utilised as a force-producer1 in a similar manner to the carbo-hydrates4 ,when the molecule is split up1 and the carbon utilised1 the nitrogen passes off in the form of urea by the kidneys4 ,the theory propounded is that at the moment the nitrogen portion is liberated1 it in some manner stimulates the living protoplasm of the nerve cells in its immediate neighbourhood to a higher state of activity4 ,these views are given by ,dr4 ,hutchison in his book on ,food1 but there are no substantial grounds for them4 ,it is only prompted by a wish to excuse a cherished habit4 ,sir ,william ,roberts1 ,m4,d41 in ,dietetics and ,dyspepsia1 p4 #af says that high feeding consists mainly in a liberal allowance of meat1 and in the systematic use of alcoholic beverages1 and that low-feeding consists in a diet which is mainly vegetarian and non-alcoholic1 and he proceeds to say that the high-fed classes and races display1 on the whole1 a richer vitality and a greater brain-power than their low-fed brethren4 ,that it is remarkable how often we hear of eminent men being troubled with gout1 and gout is usually produced either by personal or ancestral high-feeding4 ,we can only spare room for a few remarks on this subject4 ,intellectual and business ability brings wealth1 wealth frequently leads to the pleasures of the table1 but such habits are detrimental to sustained effort and clearness of mind4 ,the children and grandchildren of such high livers are usually common-place1 intellectually1 and of deteriorated physique4 ,the aristocracy who are generally high livers1 notwithstanding their great advantages of education1 travel and leisure1 are not as a rule famed for their intellectual gifts4 ,in the recent war the frugal living ,japanese soldier has proved himself the most enduring and bravest in history2 whilst the ,japanese officers are more resourceful and tactful than the wealthier1 high-fed ,russian officers1 with their aristocratic lineage4 ,what is called high-feeding1 is of the greatest benefit to the doctors and the proprietors of remedies for digestive and nervous disorders4 ,food ,adjuncts and ,drugs4--,in addition to the nutrients and the small quantity of indigestible fibre of which we have already written1 food generally contains small quantities of substances which are difficult to classify1 and whose action on the body is but imperfectly understood4 ,many of these possess pungent or strong odours and flavours4 ,to them1 various fruits1 meats1 etc41 owe much of their characteristic differences of taste4 ,when pure the proteids and starches are devoid of taste4 ,such oils and fats as are generally eaten have also but little flavour1 providing they are free from rancidity and of good quality4 ,the sugars differ from the other nutrients in possessing a more or less decided taste4 ,the free vegetable acids also strongly affect the sense of taste1 but they are only consumed in small quantities4 ,a drug may be defined as a substance which modifies the functions of the body or of some organ without sensibly imparting nourishment4 ,this action may be one of stimulation or of depression4 ,a drug is taken for its medicinal action1 a food adjunct for its modifying action on food4 ,it is impossible to give a quite satisfactory definition1 or to draw sharp distinctions4 ,for example1 tea1 coffee1 alcohol and tobacco are sometimes placed in one group1 and sometimes in another1 according to opinion of their action and the definition of the terms food adjuncts1 drugs and poisons4 ,the difference of grouping often depends upon intensity rather than of kind of action4 ,if taken frequently and not in quantity sufficient to have a markedly medicinal action1 such things are generally called food adjuncts or supplementary foods1 although much may be said in favour of a different view4 ,the volatile oils of mustard1 caraway1 cloves1 etc41 are used in medicine2 also the alkaloids of coffee and cocoa4 ,even honey is used as a mild laxative for infants2 that is1 as a drug4 ,the difference between a drug and a poison is one only of degree4 ,some of the most esteemed drugs have to be administered in very small quantities1 or they cause death2 e4g41 strychnine and morphine4 ,classifications are necessary for methodical study1 and for assisting the memory in grasping large numbers of things which can be grouped together4 ,classifications1 however1 are artificial1 not due to natural lines of demarkation1 but according to man's knowledge and convenience2 hence a group is apt to approach and finally merge into another group1 although on first consideration they appeared quite distinct4 ,the disregard of this often leads to confusion and useless discussions4 ,plants1 like animals1 as the result of tissue change1 have certain used-up or waste matters to get out of the way4 ,animals have special excretory organs for the purpose2 waste matter remains in the flesh and blood of dead animals4 ,in plants are found a large number of powerful volatile oils1 alkaloids1 bitter resins1 etc4 ,many of these are1 in all probability1 excretory products of no assimilative value to the plant4 ,certain volatile oils may attract insects1 and in obtaining nectar from flowers insects assist fertilisation4 ,agreeable volatile oils and flavouring substances in fruits attract birds and animals4 ,the eating of the fruits cause the seeds1 which are uninjured by passing through the digestive system1 to be disseminated over wide areas to the advantage of the plant species4 ,on the other hand1 nauseous and poisonous alkaloids1 oils1 resins1 etc41 serve as a protection against the attacks of browsing animals1 birds1 caterpillars1 snails1 etc4 ,these nauseous substances are most abundant in the bark1 husk1 skin and outer parts4 ,it is commonly supposed that the food on which each animal1 including man1 subsists1 is especially produced by ,nature for the purpose4 ,this is an error1 for each species of plant and animal lives for itself alone1 and protects itself1 with more or less success1 against destruction by its competitors and enemies4 ,each species of animal selects from its surroundings such food as is most suitable4 ,such food may not be theoretically perfect2 that is1 it may not contain the maximum of nourishment free from innutritious matter2 but during the long period of evolution1 each species of animal has become possessed of organs suited to its environment4 ,if to such animals be given food containing less indigestible matter1 or food which is more readily digested by laboratory tests made independently of the living animal1 their digestive system will be thrown out of gear1 become clogged up or refuse to work properly1 just as the furnace of a steam boiler1 made to burn coal1 will act badly with wood or petroleum4 ,many scientific men have overlooked this fact1 and have endeavoured to produce food substances for general consumption1 in the most concentrated and soluble form1 thinking such food would be more easily assimilated4 ,the ,volatile and ,essential ,oils are contained in minute quantity in a very large number of animal and vegetable foods4 ,they contribute in part to the flavour of fruits4 ,they are the cause of the pungency and aroma of mustard1 horse-radish1 cloves1 nutmegs1 cinnamon1 caraway seeds1 mint1 sage and other spices4 ,onions contain a notable quantity4 ,when extracted the essential oils become powerful drugs4 ,in moderate quantities they are stomachic and carminative1 in larger quantities irritant and emetic4 ,condiments and spices not only add flavour to food1 but stimulate the secretion of gastric juice and peristaltic movement4 ,the ,alkaloids most used are those of tea1 coffee1 kola-nut1 cocoa1 coca1 tobacco and opium4 ,although the two last are generally smoked1 they must be classed amongst the food adjuncts4 ,it is of little consequence whether their active principles enter the body by the mouth and saliva or the lungs2 their action on the blood and nervous system is the same4 ,the ,extractives1 as they are called1 comprise a number of bodies of varying nature4 ,they especially exist in flesh and flesh extracts4 ,amongst these are the purins4 ,they will be treated at greater length hereafter4 ,alcohol is to some extent a true food1 but its stimulant and other action quite overshadows any food value it may possess4 ,there are other bodies such as the resins and bitters4 ,the active principle of ,indian hemp is a resin4 ,there is a great difference of opinion as to the extent to which stimulants may advantageously be used4 ,it is remarkable that amongst nearly all nations1 either alcohol in some form or one of the stronger alkaloids is in common use4 ,from this fact it is sometimes argued that stimulants must supply a physiological need4 ,the same method of reasoning will apply with greater force to the use of condiments4 ,such conclusions appear to us to be scarcely warranted4 ,if the extensive or even universal practice of a thing proves its necessity1 then has there been justification1 either now or in the past1 for war1 lying1 avarice and other vices4 ,it is strange that drugs differing so greatly in their immediate and obvious effects as1 for example1 alcohol and opium1 or coffee and tobacco should be used4 ,should it he said that only some of the much used stimulants are useful1 there is an end to the argument based on their universal use4 ,there is no doubt that the use of stimulants in more than very small quantities is distinctly injurious1 and it is difficult to see what physiological advantage there can be in their habitual use1 to what is vaguely called a moderate extent4 ,sometimes they are taken for a supposed medical necessity1 and where taste attracts1 little evidence satisfies4 ,those in the habit of taking them1 if honest1 must confess that it is chiefly on account of the apparent enjoyment4 ,the ill-nourished and the depressed in body and mind crave most for stimulants4 ,a food creates energy in the body1 including the nervous system1 and this is the only legitimate form of stimulation4 ,a mere stimulant does not create but draws on the reserve forces4 ,what was latent energy--to become in the natural course gradually available--under stimulation is rapidly set free2 there is consequently1 subsequent depletion of energy4 ,there may occasionally be times when a particular organ needs a temporary stimulus to increased action1 notwithstanding it may suffer an after depression2 but such cases are so rare that they may be left out of our present argument1 and stimulants should only be used1 like other powerful drugs1 under medical advice4 ,in the last #be years the use of alcohol by the medical profession has steadily diminished1 its poisonous properties having become more evident4 ,there is a general similarity in the effects of stimulants on the digestive and nervous systems4 ,the most largely used stimulant is ethyl alcohol1 and as its action is best known1 it may be useful to name the principal effects4 ,alcohol in the form of wine and spirits1 in small quantities1 first stimulates the digestive organs4 ,large quantities inflame the stomach and stop digestion4 7,beer1 however1 retards digestion1 altogether out of proportion to the alcohol it contains47 ,alcohol increases the action of the heart1 increases the blood pressure1 and causes the vessels of the whole body to dilate1 especially those of the skin2 hence there is a feeling of warmth4 ,it the person previously felt cold he now feels warm4 ,the result of the increased circulation through the various organs is that they work with greater vigour1 hence the mental faculties are brightened for a time1 and the muscular strength seems increased4 ,the person usually feels the better for it1 though this is not always the case2 some have a headache or feel very sleepy4 ,it has been repeatedly proved that these good results are but transitory4 ,the heart1 although at first stimulated1 is more exhausted after the action of the alcohol has passed away than it was at first4 ,this is true of all the organs of the body which were stimulated4 ,in consequence of the dilatation of the blood vessels of the skin1 an unusual quantity of heat is lost and the body is cooled4 ,after taking alcohol persons are less able to stand cold4 ,when overtaken by snowstorms or subjected to excessive or prolonged cold1 it has often happened that those who resorted to spirit drinking have succumbed1 whilst the others have survived4 ,insurance statistics have conclusively shown that teetotallers are longer livers than the so-called moderate drinkers4 ,the terrible effects on both body and mind of the excessive drinking of alcohol1 or the use of other strong stimulants or narcotics1 are too obvious to need allusion to here2 we are only concerned with what is vaguely called their moderate use4 ,the stimulation produced by tea and coffee is in some respects like that of alcohol4 ,the heart is stimulated and the blood pressure rises4 ,the kidneys are strongly affected in those unaccustomed to the drug1 but this ceases after a week or more of use4 ,their chief effect is on the brain and nervous system4 ,many have boasted that they can take of what they call the good things of life to their full1 without any bad effect1 and looking over a few years1 or even many years1 it seems a fact4 ,some of us have known of such men1 who have been esteemed for their joviality and good nature1 who have suddenly broken down at what should have been a hearty middle life4 ,on the other hand there are men who were badly equipped for the battle of life1 with indifferent constitutions1 who never had the buoyancy and overflow of animal spirits1 but who with care have long outlived all their formerly more robust but careless companions4 ,simple versus ,highly-flavoured ,foods4--,it is very difficult to decide to what extent condiments and flavourings should be used4 ,these have stimulating properties1 although differing from the more complex properties of alcohol and the alkaloids4 ,the great differences in the dietetic practices of nations does not appear to be in conformity with any general rule4 ,it varies with opportunity1 climate and national temperament2 though doubtless the national temperament is often due in part to the dietetic habits4 ,some races are content with the simplest foods1 large numbers subsist chiefly on rice1 others on the richer cereals1 wheat1 oatmeal1 etc41 and fruit4 ,on the other hand there are races who enjoy stronger flavoured food1 including such things as garlic1 curry1 pickles1 pepper1 strong cheese1 meat extracts1 rancid fats1 dried and smoked fish1 high game or still more decomposed flesh1 offal and various disgusting things4 ,the ,greenlanders will eat with the keenest appetite1 the half-frozen1 half-putrid head and fins of the seal1 after it has been preserved under the grass of summer4 ,in ,burmah and ,sumatra a mess is made by pounding together prawns1 shrimps1 or any cheap fish2 this is frequently allowed to become partially putrid4 ,it is largely used as a condiment for mixing with their rice4 ,numerous examples of this sort could be given4 ,there is scarcely anything that it is possible to eat1 but has been consumed with relish by some tribe or other4 ,the strongest flavoured1 and to our minds most disgusting foods are eaten by the least intelligent and most brutal races4 ,it is hunger that compels the poor ,african bushman to eat anything he can get1 and the ,hottentot not only the flesh1 but the entrails of cattle which die naturally1 and this last he has come to think exquisite when boiled in beast-blood4 ,all this shows a wonderful range of adaptability in the human body1 but it would not be right to say that all such food is equally wholesome4 ,the most advanced and civilised races1 especially the more delicately organised of them are the most fastidious1 whilst it is the most brutal1 that take the most rank and strongly flavoured foods4 ,even amongst the civilised there are great differences4 ,the assimilative and nervous systems can be trained to tolerate injurious influences to a remarkable degree4 ,a striking example is seen in the nausea commonly produced by the first pipe of tobacco1 and the way the body may in time be persuaded1 not only to tolerate many times such a quantity without manifesting any unpleasant feelings1 but to receive pleasure from the drug4 ,opium or laudanum may be taken in gradually increasing quantities1 until such a dose is taken as would at first have produced death1 yet now without causing any immediate or very apparent harm4 ,nearly all drugs loose much of their first effect on continued use4 ,not only is this so1 but a sudden discontinuance of a drug may cause distress1 as the body1 when free from the artificial stimulation to which it has become habituated1 falls into a sluggish or torpid condition4 ,for the enjoyment of food two things are equally necessary1 a healthy and keen appetite and suitable food2 without the first no food1 however good and skilfully prepared1 will give satisfaction4 ,the sense of taste resides in certain of the papilloe of the tongue1 and to a much less degree in the palate4 ,tastes may be classified into sweet1 bitter1 acid and saline4 ,sweet tastes are best appreciated by the tip1 acid by the side1 and bitter by the back of the tongue4 ,hot or pungent substances produce sensations of general feeling1 which obscure any strictly gustatory sensations which may be present at the same time4 ,to affect the taste the food must enter into solution4 ,like the other senses1 taste may be rendered more delicate by cultivation4 ,flavours are really odours1 and the word smell would be more appropriate4 ,for example1 what we call the taste of an onion1 the flavour of fruit1 etc4 7independent of the sweetness or sourness of the fruit7 is due to the nose4 ,much has been written on the necessity of making food tasty1 so as to stimulate the appetite and digestion4 ,it is urged that unless this is done food will not be eaten in sufficient quantity4 ,innumerable receipts 7some very elaborate7 have been published for this purpose4 ,all this is supposed to increase the enjoyment of food4 ,the ,anglo-,saxon race--the race whose dietary is the most elaborate--is especially subject to digestive derangements1 and without good digestion and the consequent healthy appetite1 no food will give full gustatory pleasure4 ,the most wholesome food1 and that which can be eaten most frequently without weariness1 is mildly flavoured and simply prepared4 ,plain bread is an example2 whereas sweet bread1 currant bread1 etc41 though agreeable in small quantity1 or as an occasional delicacy1 soon palls on the appetite4 ,rice is the poorest and mildest flavoured of the cereals1 it is therefore often1 perhaps generally1 made more tasty by the addition of fish1 curry1 etc4 ,the bulk of the ,chinese live on rice1 with the exception of only #c or #d ounces of fish per day1 and they are a fine1 big and strong race4 ,the ,japanese labourer lives on similar food4 ,in ,india rice is the food most in use1 though many other cereals are eaten there4 ,other races live chiefly on fruits4 ,it appears that the digestive organs will perform their functions perfectly with the mildest flavoured food4 ,there is nothing surprising in this4 ,the strongest1 most intelligent1 and largest animals are those which feed on grass1 herbs and fruits4 ,even the ,african lion is no match for the gorilla4 ,the lion and tiger are capable of great strength1 but they cannot put it forth for long periods as can the herbivora4 ,our most useful animal1 the horse1 can exert much more muscular energy1 weight for weight1 than any of the carnivora4 ,the cost of feeding one of the herbivora is much less than that of one of the carnivora of the same weight4 ,this is so whether we take the cost of purchasing the food2 or the expenditure of time1 labour and energy on the part of man or of natural forces in the production of the food4 ,herbs1 roots1 corn and fruit are produced much more abundantly and freely than the corresponding quantity of sheep1 deer1 etc41 on which the carnivora feed4 ,the restlessness1 craving for novelty1 and love of excitement1 so characteristic of the ,anglo-,saxon1 and to a less extent of some other ,european races1 has its correspondence in the food of these races4 ,highly-seasoned and nitrogenous foods act as a stimulant and favour spasmodic1 and for a time perhaps1 great intellectual and physical exertion1 with a succeeding period of exhaustion4 ,simpler food favours long1 sustained1 uniform muscular strength1 clearness of intellect1 and contentment4 ,let no one misunderstand us2 we do not assert that all who live on simple food have either clear intellects or are contented1 because there are other factors besides food1 but that such qualities are more easily retained or obtained under that condition4 ,it is well known that the over-fed and badly fed are the most irritable and discontented ,those living on a stimulating dietary consisting largely of flesh have their chief successes in feats of short duration4 ,simple and abstemious living individuals or races excel in laborious work requiring endurance over long periods1 such as long walking1 cycling1 and other athletic feats and long military campaigns4 ,the digestive and assimilative organs need the food constituents of which we have written1 in proper proportion and quantity1 and in a fairly digestible condition4 ,within these very wide and comprehensive limits1 the organs can be trained4 ,very much of the great difference in food is due to the non-essential flavouring and stimulating part1 rather than to that part which is essential and nourishing4 ,what is the best1 interests but few2 whilst what is at present the pleasantest1 influences the many4 ,the ego1 the superphysical conscious and reasoning entity should rule its material body1 its temporary vehicle4 ,the body1 being the servant of the ego1 just as a horse1 dog1 or other of the lower animals recognises its master1 becomes a docile subject4 ,the body can be led into good habits nearly as easily as into bad ones2 often more easily1 as bad habits are sometimes painfully acquired4 ,the body being once habituated to certain movements1 conditions1 foods or drinks1 within reasonable limits1 derives pleasure therefrom and resists change4 ,it is only when the food1 etc41 transgresses certain elementary principles1 that the result is more or less painful4 ,we may on scientific principles condemn flesh-foods1 stimulants and elaborately prepared foods2 but after ruling all this out1 there is still left a very great variety of foods and methods of preparing them3 hereon each individual must form his own opinion4 ,of the foods thus left1 the same kind is not equally suitable to everyone1 nor even to the same person at different periods4 ,a delicately balanced1 fine-grained1 high-toned mind and body responds to every tender influence1 and is painfully jarred by that which is coarse4 ,to such1 fruits and delicately flavoured and easily digested foods are doubtless best and conducive to purity and clearness of thought4 ,a coarse-grained1 badly poised1 roughly working body and spirit1 is non-responsive except to loud or coarse impulses2 and such a one's appetite is gratified1 not by simple but by coarsely seasoned foods4 ,a person who is accustomed to a stimulating dietary of flesh-foods1 especially if well-seasoned1 finds a simple diet unsatisfying4 ,should such persons dine off simple vegetarian food1 there is a tendency to over-eating4 ,the less stimulating food fails to rouse the digestive organs and to appease the appetite2 although an ample supply of nourishment be consumed4 ,this is the reason why so many imagine that it is necessary to eat a larger quantity of food if it be vegetable4 ,should a distressing fulness and flatulence result from their over-feeding1 they lay the blame to the vegetarian dietary instead of to themselves4 ,most persons1 on changing to a vegetarian dietary1 commence by imitating flesh dishes in appearance and flavour and even in the names4 ,there is the additional inducement that the food may be attractive and palatable to friends who lack sympathy with the aesthetic and humane principles of the diet4 ,after a while many of them incline to simpler flavoured foods4 ,they revert to the unperverted taste of childhood1 for children love sweets1 fruits1 and mild-flavoured foods rather than savouries4 ,one who loves savouries1 as a rule1 cares much less for fruits4 ,by compounding and cooking1 a very great variety of foods can be prepared1 but the differences in taste are much less than is usually1 supposed4 ,the effect of seasoning instead of increasing the range1 diminishes it1 by dulling the finer perception of flavours4 ,the predominating seasoning also obscures everything else4 ,the mixture of foods produces a conglomeration of tastes in which any particular or distinct flavours are obscured1 resulting in a general sameness4 ,it is often stated that as an ordinary flesh-eater has the choice of a greater range of foods and flavours than a vegetarian1 he can obtain more enjoyment1 and that the latter is disagreeably restricted4 ,certainly he has the choice1 but does he avail himself of it to any considerable extent8 ,no one cares to take all the different kinds of food1 whether of animal or vegetable that are possible4 ,of edible animals but a very few kinds are eaten4 ,a person who particularly relishes and partakes largely of flesh-foods will reject as insipid and unsatisfying many mild-flavoured foods at one end of the scale4 ,the vegetarian may abstain from foods at the opposite end of the scale1 not always from humane reasons1 but because they are unpleasant4 ,thus there may be little to choose between the mere range of flavours that give enjoyment to each class of persons4 ,the sense of taste is in its character and range lower than the sense of sight and hearing4 ,the cultivation of the taste for savouries seems to blunt the taste for fruits and the delicate foods4 ,the grass and herbs on which the herbivora subsist1 seems to our imagination of little flavour and monotonous2 but they eat with every sign of enjoyment1 deliberately munching their food as though to get its full flavour4 ,in all probability they find a considerable range of flavours in the great varieties of grasses commonly found together in a pasture4 ,our elaborate cooking customs entail a vast amount of labour4 ,they necessitate the cost1 trouble and dirt from having fires in great excess of that required for warmth3 the extra time in preparing1 mixing and attending to food which has to be cooked3 and the large number of greasy and soiled utensils which have to be cleaned4 ,cooked savoury food is generally much nicer eaten hot1 and this necessitates fires and attention just previous to the meal4 ,we have already said that soft cooked food discourages mastication and leads to defective teeth4 ,our elaborate cookery is mainly due to our custom of eating so largely of flesh1 whilst the eating of flesh would receive a great impetus on the discovery of the art of cooking4 ,flesh can only be eaten with relish and with safety when cooked4 ,such a large proportion of it is infected with parasites1 or is otherwise diseased1 that it would he dangerous to eat it raw1 even were it palatable in such a state4 ,in those countries where man eats flesh in a raw or semi-cooked form1 parasitic diseases are common4 ,there is not the least doubt that our habit of eating so much cooked food is responsible for much over-eating1 hasty eating1 dyspepsia and illness4 ,in regard to the making of bread1 porridge1 and many other comparatively simple prepared foods1 the advantages of cooking seem overwhelmingly great4 ,with our present imperfect knowledge and conflicting opinions1 it is impossible to arrive at any satisfactory conclusion1 and the whole question requires careful and impartial investigation4 ,experiments have been made with animals1 chiefly pigs1 with cooked and uncooked clover1 hay1 corn1 meal1 etc4 7,u4,s4 ,department of ,agriculture74 ,it was found that the food was more or less diminished in digestibility by cooking4 ,at least #ac separate series of experiments with pigs in different part of the country have been reported4 ,in #aj of these trials there has been a positive loss from cooking the food4 ,the amount of food required to produce in the animal a pound gain in weight was larger when the food had been cooked than when it was given raw4 ,in some cases1 the increased quantity of food required after cooking was considerable4 ,those who live on uncooked food contend that a smaller quantity of nourishment is required4 ,as uncooked food requires more mastication and is eaten more slowly1 there is a better flow of saliva and time is given for the digestive organs to be gradually brought into complete action1 and finally for the appeasing of the appetite4 ,in the case of the members of the fruitarian family1 whose food was uncooked1 and of whom we have previously written1 the quantity of nutriment taken was much less than that thought necessary1 even after making full allowance for their small stature and weight4 ,meat ,extracts4--,justus von ,liebig1 the great ,german chemist1 was the first to attempt to make these on the commercial scale4 ,he described a method in #ahdg1 and this not proving satisfactory1 another one in #ahfe4 ,he stated that the only practicable plan on a manufacturing scale1 was to treat the chopped flesh with eight to ten times its weight of water1 which was to be raised to #ahj ,f4 ,in another passage he says it is to be boiled for half-an-hour4 ,after straining from all the undissolved meat fibre1 etc41 and carefully cleansing from all fat1 the decoction is to be evaporated to a soft extract2 such a preparation is practically free from albumin1 gelatin and fat2 all the nutritive principles except the saline matter having been extracted4 ,liebig states that #cd pounds of meat are required to produce #a pound of extract4 ,in #ahgb1 he wrote neither tea nor extract of meat are nutritive in the ordinary sense1 and he went on to speak of their medicinal properties4 ,druit1 in #ahfa1 in describing the effect of a liquid preparation of meat1 states that it exerted a rapid and stimulating action on the brain1 and he proposed it as an auxiliary and partial substitute for brandy1 in all case of great exhaustion or weakness attended with cerebral depression or despondency4 ,in like manner1 a feast of animal food in savages1 whose customary diet was almost exclusively vegetable1 has been described by travellers as producing great excitement and stimulation similar to that of intoxicating spirits4 ,similar effects have been observed from a copious employment of ,liebig's extract4 ,voit asserts1 from the results of his experiments1 that extract of meat is practically useless as a food1 and other authorities are quite of the same opinion1 although they may value it as a stimulant and drug4 ,the ,extra ,pharmacopia1 #aija1 states that ,liebig's ,extract or ,lemco consists of creatin1 creatinin1 globulin and urea1 with organic potash and other salts4 ,it has been much over-estimated as a food either for invalids or healthy persons2 still it is often valuable as a flavouring to add to soups1 beef-tea1 etc41 and it is a nerve food allied to tea4 ,meat extracts stimulate the action of the heart and the digestive processes1 but as in the case of other stimulants there is a succeeding period of depression4 ,the ,british ,medical ,journal says that the widespread belief in the universal suitability of concentrated beef-tea is frequently responsible for increasing the patient's discomfort1 and is even capable in conditions of kidney inefficiency1 of producing positive harm4 ,some of the meat bases1 the leucomaines1 have been found to possess marked poisonous effects on the body4 ,the manfacturers of meat extracts continue to mislead the public by absurdly false statements of the value of their products4 ,they assert that their extracts contain the nutritive matter of #cj1 #dj or #ej times their weight of fresh meat1 or that one or two meat-lozenges are sufficient for a meal4 ,one company1 asserts by direct statement1 or imply by pictorial advertisement1 that the nutritive matter in an ox can be concentrated into the bulk of a bottle of extract2 and another company that a tea-cup full is equivalent in food value to an ox4 ,professor ,halliburton writes3 ,instead of an ox in a tea-cup1 the ox's urine in a tea-cup would be much nearer the fact1 for the meat extract consists largely of products on the way to urea1 which more nearly resemble in constitution the urine than they do the flesh of the ox4 ,professor ,robert ,bartholow has also stated that the chemical composition of beef-tea closely resembles urine1 and is more an excrementitious substance than a food4 ,those whose business it is to make a pure meat-broth1 for the purpose of preparing therefrom a nutrient for experimenting with bacteria1 cannot fail to recognise its similarity both in odour and colour to urine4 ,little consideration is needful to show the untruthfulness and the absurdity of the statements made by manufacturers as to the food value of these extracts4 ,fresh lean beef contains about #be per cent4 of solid nutriment and #ge per cent4 of water4 ,if lean beef be desiccated1 one pound will be reduced to four ounces of perfectly dry substance2 this will consist of about #hj per cent4 of proteid matter and nearly #bj per cent4 of fat including a little saline matter and the extractives4 ,this is as far as it is possible to concentrate the beef4 ,if it were possible to remove1 without interfering with the nutritious constituents1 the membraneous matter1 the creatin1 creatinine and purin bodies1 we should reduce it to a little less than four ounces4 ,it is very remarkable that the most nutritious matter of the beef1 the muscle substance or proteid and the fat1 are rejected in making ,liebig's extract1 whilst the effete or waste products are retained4 ,in ,bovril and some other preparations1 some meat fibre has been added with the object of imparting a definite food value4 ,hence in some advertisements1 now withdrawn1 it was alleged that the preparations were immensely superior in nutritive value to ordinary meat extracts4 ,the ,bovril ,company extensively circulated the following3--,it is hard for ladies to realise that the beef tea they make at home from the choicest fresh beef contains absolutely no nourishment and is nothing more than a slight stimulant4 ,it is so1 however1 and many a patient has been starved on beef tea1 whether made from fresh beef or from the meat extracts that are sold to the public4 ,from these ,bovril differs so much that one ounce of its nutritious constituents contains more real and direct nourishment than fifty ounces of ordinary meat extract4 ,if analyses of meat extracts are referred to1 it will be seen that the principal part of ,bovril is the meat bases and other things common to all such extracts1 and which the ,company in their circular so emphatically condemn4 ,if the meat fibre1 which is the principal1 if not the sole difference1 is the only nourishing constituent1 it is difficult to see the advantage over ordinary beef1 which can be procured at a very small proportionate cost4 ,concerning this added meat fibre1 ,c4,a4 ,mitchell1 in ,flesh ,foods1 writes3 ,as this amounts to at most some #h or #aj per cent41 it is obvious that a large quantity of the substance would be required to obtain as much unaltered proteid as is contained in an egg4 ,on the other hand1 it has been pointed out that there is nothing to show that flesh powder suspended in meat extract is more digestible than ordinary flesh in the same fine state of division1 whilst the amount of flesh bases1 the principal stimulating agents1 is correspondingly reduced4 ,concerning added albumin and meat fibre1 ,a4,h4 ,allen1 in ,commercial ,organic ,analysis1 vol4 iv41 writes3 ,the amount of these constituents present in such a quantity of meat extract as is usually1 or could be1 taken at a time1 is too insignificant to give it any appreciable value as nutriment4 ,notwithstanding such statements by analysts and others1 ,bovril is advertised to contain the entire nourishment of prime ox-beef4 ,the great extent of the extract of meat trade is shown by a circular issued by the ,lemco and ,oxo ,company4 ,they give the number of their cattle killed since #ahfe as #e1eej1jjj2 stock of cattle #afj1jjj2 employees in works1 farms and branches1 #c1bjj4 ,this is only one out of many such companies4 ,it is a sad thing that myriads of animals should be slaughtered with all the horrible and brutalising surroundings of the slaughter-house to such a purpose--the nutritious matter being nearly all wasted4 ,reliance on these extracts is responsible for much sickness and death4 ,instead of their preventing colds1 influenza1 and other complaints as is professed1 they predispose to them by overloading the body with waste products1 taxing the excretory organs and reducing the vitality4 ,the following analyses of meat extracts are by ,otto ,hehner3-- ,gela- ,albu- ,meat ,water4 ,fat4 tin4 min4 ,fibre4 ,liebig ,co4's ,extractum ,carnis #ae4bf #j4cd #e4ah -- #b4ab ,armour's ,extract of ,meat #ae4ig #j4ba #c4ca -- -- ,brand ,co4's ,extractum ,carnis #ag4he #j4ch #d4ef -- #a4ha ,brand ,co4's ,meat ,juice #ee4dh #j4aj #j4fi #a4jj -- ,brand ,co4's ,essence of ,beef #hi4fh #j4jf #e4ab -- -- ,valentine's ,meat juice #ee4ec #j4aj #j4ge #j4be -- ,bovril ,company's ,fluid ,beef #bh4cd #a4jb #c4ha -- #e4cg ,bovril for ,invalids #bd4cd #a4jg #d4ef -- #e4hg ,albu- ,pep- ,meat moses4 tones4 ,bases4 ,ash4 ,liebig ,co4's ,extractum ,carnis #b4ja #h4jf #ci4cb #bc4ea ,armour's ,extract of ,meat #a4ge #e4ac #da4ab #bi4cf ,brand ,co4's ,extractum ,carnis #d4ai #aj4af #ch4ij #ah4hj ,brand ,co4's ,meat ,juice #a4jf #b4ej #ab4ej #aa4jf ,brand ,co4's ,essence of ,beef #j4ai #j4eg #c4dc #a4jj ,valentine's ,meat juice #b4jj #b4hg #ab4dh #ab4ja ,bovril ,company's ,fluid ,beef #h4ch #ac4ah #ai4ch #ag4fg ,bovril for ,invalids #e4ef #f4dd #cd4jg #af4ej ,some of the ,liebig's ,extract of ,meat so called1 contains yeast extract2 some even1 is almost entirely1 if not altogether made from yeast4 ,the latter can be manufactured at a very low cost from brewers' and distillers' waste products1 and there is a strong incentive for unscrupulous dealers to substitute it secretly4 ,artificial meat extracts prepared from yeast have the appearance and taste of meat extracts1 but some1 at least1 have a considerably sharper flavour4 ,in one method of manufacture common salt is added1 and this renders it unfit for use in more than very small quantities as a flavouring4 ,j4 ,graff has made analyses of ten yeast extracts1 and contrasted them with meat extracts 7see ,analyst #aijd1 page #aid71 and says1 ,it will be seen that the chemical composition of yeast extract does not greatly differ from that of meat extract4 ,yeast extracts contain purin bodies1 and are probably equally as injurious as meat extracts4 ,such strong and rank flavours 7the odour is suggestive to us of putrefaction7 should be discouraged by those who would cultivate a refined taste in food4 ,flesh ,bases and ,waste ,products4--,as the result of destructive metamorphosis or the wearing out of the body1 there remain certain waste products which have to be expelled as soon as is possible4 ,their retention and accumulation would soon produce death4 ,a part is expelled by the lungs as carbon-dioxide1 or as it is generally though less correctly termed1 carbonic acid4 ,upon the breaking down of the complex proteid and other nitrogenous matter1 the nitrogen is left in comparatively simple combinations4 ,these effete nitrogen compounds are commonly termed flesh bases or nitrogenous extractives4 ,they exist in small quantity in flesh meat1 but are concentrated and conserved in the making of beef-tea or beef-extract4 ,the spleen1 lymphatic and other glands1 and especially the liver1 break these down into still simpler compounds1 so that the kidneys may readily separate them from the blood1 that they may pass out of the body4 ,by far the largest part of this waste nitrogen is expelled from the bodies of men and many other mammals in the form of urea4 ,pure urea is an odourless transparent crystalline substance1 of cooling saline taste like nitre4 ,it is soluble in an equal volume of water1 and is expelled from the body with great ease4 ,in the herbivora the nitrogenous waste takes the form of another body called hippuric acid4 ,the nearly solid light-coloured urinary excretion of birds and serpents consists of urates2 this is uric acid in combination with alkalies4 ,in man1 in addition to the urea excreted1 there is also a little hippuric and uric acid or compounds of these4 ,uric acid is a transparent colourless crystalline body almost insoluble in water but soluble as urates in the presence of alkalies4 ,as deposited from urine it is of a dull red sand-like appearance1 as it has a great affinity for any colouring matter that is present4 ,it is only possible to make a brief reference to the chief organic bases4 ,the xanthine bases are closely related to uric acid4 ,some of these occur in small quantity in the urine and animal tissues1 others1 such as caffeine1 occur in plants4 ,creatine is a constant constituent of muscle substance4 ,in fowl's flesh there is said to be #j4cb per cent41 in cod-fish #j4ag per cent41 and in beef #j4jg per cent4 ,creatinine is produced from creatine with great facility2 it exists in urine4 ,both creatine and creatinine are readily soluble in water4 ,a series of bases1 closely allied to creatinine have been isolated from the flesh of large animals by ,a4 ,gautier2 they are known as ,gautier's flesh bases4 ,when administered to animals1 these act more or less powerfully on the nerve centres1 inducing sleep and in some cases causing vomiting and purging in a manner similar to the alkaloids of snake venom1 but less powerfully than the ptomaines4 ,these bases are formed during life as a result of normal vital processes and are termed leucomaines4 ,another class of bases of an alkaloidal nature1 are termed ptomaines2 these differ from the leucomaines1 being produced by putrefactive or bacterial agency from dead flesh4 ,the poisoning which has occasionally resulted from the eating of sausages1 pork-pies1 tinned meats1 etc41 is due to their having contained ptomaines4 ,such quantities of waste products as are produced in the healthy body are excreted with ease1 but it is otherwise in certain diseases4 ,either specially noxious substances are produced1 or the usual substances are in excessive quantity and not eliminated with sufficient rapidity2 in consequence the body is poisoned4 ,those who eat largely of flesh1 introduce into their system the excretory matter contained therein1 which super-added to the excretory matter resulting from the vital processes of the body puts an unusual and unnatural strain upon the liver and kidneys4 ,it has been observed1 that the eating of the flesh of some trapped animals has produced severe symptoms of poisoning4 ,the pain and horror of having a limb bleeding and mangled in a most cruel steel trap1 the struggles which only add to the misery1 slowly being done to death during hours or even days of torture1 has produced in their bodies virulent poisons4 ,leucomaine poisons have also been produced by the violent and prolonged exertions of an animal1 fleeing from its pursuers1 until its strength was completely spent4 ,cases are also known1 where a mother nursing her infant1 has given way to violent anger or other emotion1 and the child at the breast has been made violently ill4 ,we must not expect the flesh of any hunted or terrified animals to be wholesome4 ,animals brought in cattle ships across the ,atlantic1 suffer acutely4 ,after rough weather they will often arrive in a maimed condition1 some being dead4 ,to this is added the terror and cruelty to which they are subjected whilst driven by callous drovers1 often through a crowded city1 to the slaughter house to which they have an instinctive dread4 ,it is only to be expected that the dead flesh from such animals1 should contain an unusually large quantity of the more poisonous flesh bases4 ,purin ,bodies4--,the term purin has been applied to all bodies containing the nucleus ,c#e,n#d4 ,it comprises the xanthine group and the uric acid group of bodies4 ,the principal purins are hypoxanthin1 xanthin1 uric acid1 guanin1 adenin1 caffeine and theobromine4 ,purins in the body may either result from the wear and tear of certain cell contents1 when they are called endogenous purins2 or they are introduced in the food1 when they are distinguished as exogenous purins4 ,these purins are waste products and are readily converted into uric acid4 ,the production of some uric acid by tissue change is1 of course1 unavoidable2 but that resulting from the purins in food is under control4 ,an excess of uric acid is commonly associated with gout and similar diseases4 ,the morbid phenomena of gout are chiefly manifested in the joints and surrounding tissues4 ,the articular cartilages become swollen1 with ensuing great pain4 ,there is an accumulation of mortar like matter about the joints4 ,this is calcium urate 7not sodium urate as is generally stated74 ,these nodular concretions are called tophi or chalkstones4 ,very many are the hypotheses which have been propounded on the cause of gout and the part played by uric acid2 many have had to be discarded or greatly modified4 ,though much light has recently been thrown on the subject1 there remains much that is obscure4 ,the subject is one which is surrounded with great difficulties1 and would not be suitable for discussion here1 were it not for the following reason3 ,certain views on uric acid as the cause of gout and several other diseases1 are at the present time being pushed to the extreme in some health journals and pamphlets4 ,unfortunately many of the writers have very little knowledge1 either of chemistry or physiology1 and treat the question as though it were a simple one that had been quite settled4 ,our purpose is to clear the ground to some extent1 for a better understanding of its fundamentals1 and to warn against dogmatism4 ,our remarks1 however1 must be brief4 ,it is undeniable that great eaters of meat1 especially if they also take liberally of alcoholic drinks1 are prone to diseases of the liver and kidneys1 about or soon after the time of middle life4 ,flesh meat contains relatively large quantities of purins4 ,purins are metabolised in the body to uric acid1 about half of the uric acid produced in the body disappears as such1 being disintegrated1 whilst the other half remains to be excreted by the kidneys4 ,one view is that whilst the organs of the body can readily dispose of its endogenous uric acid1 or that produced by its own tissue change1 together with the small amount of uric acid derived from most foods1 the organs are strained by the larger quantity introduced in flesh-food or any other food rich in purins3 that there is an accumulation in the system of some of this uric acid4 ,vegetable foods tend to keep the blood alkaline1 flesh possesses less of this property2 alkalinity of the blood is thought to be favourable to the elimination of uric acid1 whilst anything of an acid nature acts contrarily4 ,dr4 ,alexander ,haig writes ,i consider that every man who eats what is called ordinary diet with butcher's meat twice a day1 and also drinks acid wine or beer1 will1 by the time he is #ej1 have accumulated #cjj to #djj grains of uric acid in his tissues1 and possibly much more2 and about this time1 owing to the large amount of uric acid in his body1 he will probably be subject to attacks of some form of gout or chronic rheumatism4 ,dr4 ,haig ascribes to the presence of uric acid in the system1 not only gout and rheumatism1 but epilepsy1 hysteria1 mental and bodily depression1 diseases of the liver1 kidneys1 brain1 etc4 ,the opinion of the majority of eminent medical men1 during recent years1 is that uric acid is not a cause1 but a symptom of gout1 that uric acid is not an irritant to the tissues1 and that it is readily excreted in the healthy subject4 ,some of the reasons for this latter and against the previously stated hypothesis1 are as follows3--,birds very rarely suffer from gout--the nodular concretions1 sometimes found about their joints and which have been ascribed to gout1 are of tuberculous origin--yet their blood contains more uric acid than that of man1 and the solid matter of their excretion is mainly urates4 ,if uric acid caused gout we should expect the disease to be common in birds4 ,it is a remarkable fact that the waste nitrogen should be excreted in the form of uric acid or urates from such widely differing classes of animals as birds and serpents4 ,birds have a higher body temperature than man1 they are very rapid in their movements and consume a large amount of food proportionate to their weight4 ,they live1 as it were1 at high pressure4 ,serpents1 on the other hand1 have a low body temperature1 they are lethargic and can live a long while without food4 ,there is no obvious reason why some animals excrete urea and others uric acid4 ,as uric acid is a satisfactory and unirritating form in which waste nitrogen is expelled from the body of the active alert bird1 as well as from the slow moving reptile1 it is surprising if a very much smaller quantity acts as a poison in man4 ,many physicians are convinced that uric acid is absolutely unirritating4 ,uratic deposits may occur to an enormous extent in gouty persons without the occurrence of any pain or paroxysms4 ,urates have been injected in large amounts into the bodies of animals as well as administered in their food with no toxic result whatever1 or more than purely local irritation4 ,the most careful investigations upon the excretions of persons suffering from gouty complaints1 have failed to show uric acid in the excretions in excess of that in normal individuals1 except during the later stage of an acute attack4 ,there is an excess of uric acid in the blood of gouty subjects2 some eminent medical men say it is in the highest degree probable1 that this excess is not due to over production or deficient destruction1 but to defective excretion by the kidneys4 ,the excess may arise from failure of the uric acid to enter into combination with a suitable substance in the blood1 which assists its passage through the kidneys4 ,under the head of gout are classed a number of unrelated disturbances in the gastro-intestinal tract and nutritive organs1 whose sole bond of union is that they are accompanied by an excess of urates1 and in well developed cases by deposits in the tissues4 ,this is why there are so many different causes1 curative treatments1 theories1 contradictions and vagaries in gout4 ,there are good reasons for believing that uric acid is not in the free state in the body4 ,in the urine it is in combination with alkalies as urates1 perhaps also with some organic body4 ,it has been shown that the blood of the gouty is not saturated with uric acid1 but can take up more1 and that the alkalinity of the blood is not diminished4 ,the excess over the normal is in many cases small2 it is said to be absent in some persons1 and rarely1 if ever reaches the quantity found in leukaemia4 ,leukaemia is a disease marked by an excessive and permanent increase in the white blood corpuscles and consequent progressive anmia4 ,neither does the uric acid of gout reach the quantity produced in persons whilst being fed with thymus gland 7sweetbread71 for medical purposes4 ,in neither of these cases are any of the symptoms of gout present4 ,in the urine of children1 it is not unusual to find a copious precipitate of urates1 yet without any observed effect on them4 ,the symptoms of gout point to the presence of a toxin in the blood1 and it is this which produces the lesions2 the deposition of urates in the joints being secondary4 ,this poison is probably of bacterial origin1 derived from decomposing fcal matter in the large intestine4 ,this is due to faulty digestion and insufficient or defective intestinal secretions and constipation4 ,this explains why excessive feeding1 especially of proteid food1 is so bad4 ,the imperfectly digested residue of such food1 when left to stagnate and become a mass of bacteria and putrefaction1 gives off poisons which are absorbed in part1 into the system4 ,this bacterial poison produces headache1 migraine1 gouty or other symptoms4 ,because of the general failure of gouty persons to absorb the proper amount of nutriment from their food1 they require to eat a larger quantity2 this gives a further increase of fcal decomposition and thus aggravates matters4 ,the voluminous bowel or colon of man is a legacy from remote pre-human ancestors1 whose food consisted of bulky1 fibrous and slowly digested vegetable matters4 ,it was more useful then1 than now that most of our food is highly cooked4 ,about a third part of the fcal matter consists of bacteria of numerous species1 though chiefly of the species known as the bacillus coli communis1 one of the less harmful kind which is a constant inhabitant of the intestinal tract in man and animals4 ,this species is even thought to be useful in breaking down the cellulose1 which forms a part of the food of the herbivora4 ,flesh meat leaves a residue in which the bacteria of putrefaction find a congenial home4 ,poisons such as ptomaines1 fatty acids and even true toxins are produced4 ,it is believed that there exists in the colons of gouty persons1 either conditions more favourable to the growth of the bacteria of putrefaction1 or that they are less able to resist the effect of the poisons produced4 ,it has generally been found that milk is a very good food for gouty patients4 ,this seems due to its being little liable to putrefaction1 the bacterial fermentation to which it is liable producing lactic acid--the souring of milk4 ,the growth of most bacteria1 particularly the putrefactive kinds are hindered or entirely stopped by acids slightly alkaline media are most favourable4 ,this explains how it is that milk will often stop diarrhoea4 ,dr4 ,haig condemns pulse and some other vegetable foods1 because1 he says1 they contain uric acid4 ,pulse1 he states1 contains twice as much as most butcher's meat4 ,vegetable foods1 however1 contain no uric acid and meat but a very small quantity4 ,the proper term to use is purins or nucleins4 ,dr4 ,haig has used a method of analysis which is quite incapable of giving correct results4 ,many vegetarians have accepted these figures and his deductions therefrom1 and have given up the use of valuable foods in consequence4 ,we therefore give some of the analyses of ,dr4 ,i4 ,walker ,hall1 from ,the ,purin ,bodies in ,food ,stuffs4 ,the determination of the purins has proved a very difficult process4 ,dr4 ,hall has devoted much time to investigating and improving the methods of others1 and his figures may be accepted with confidence4 ,the first column of figures indicates purin bodies in parts per #a1jjj1 the second column purin bodies in grains per pound3-- ,sweet bread #aj4jf #gj4d ,liver #b4ge #ai4c ,beef steak #b4jg #ad4e ,beef ,sirloin #a4cj #i4a ,ham #a4ae #h4a ,chicken #a4c #i4a ,rabbit #j4ig #f4c ,pork ,loin #a4ba #h4e ,veal loin #a4af #h4ad ,mutton #j4if #f4ge ,salmon #a4af #h4ae ,cod #j4eh #d4jg ,lentils and haricots #j4fd #d4af ,oatmeal #j4ec #c4de ,peameal #j4ci #b4ed ,asparagus 7cooked7 #j4ba #a4ej ,onions #j4ji #j4jf ,potatoes #j4jb #j4a ,the following showed no traces of purins3 white bread1 rice1 cabbage1 lettuce1 cauliflower and eggs4 ,milk showed a very small quantity1 and cheese consequently must contain still less4 ,the researches of ,dr4 ,hall show that the purins of food are metabolised or broken down by gouty patients1 almost as well as by normal individuals1 any slight retention being due to increased capillary pressure4 ,a portion of the purins remain undigested1 the quantity depending upon the particular purin and the vigour of the digestive organs4 ,two rabbits had the purin hypoxanthin given to them daily1 in quantities which if given to a man in proportion to his weight1 would have been #ag and #c grains respectively4 ,these rabbits showed malnutrition1 and after death degenerative changes were visible in their liver and kidneys4 ,dr4 ,hall has made a large number of personal experiments1 and says that when he has taken large doses of purin bodies--such as #g grains of hypoxanthin1 #ae to #gg grains of guanin or #g to #ae grains of uric acid1 apparently associated symptoms of general malaise and irritability have frequently appeared4 ,in gouty subjects such moderate or small quantities of purins which are without effect on the healthy subject1 may prove a source of irritation to the already weakened liver and kidneys4 ,professor ,carl von ,noorden says of gout1 with regard to treatment we are all agreed that food containing an excess of purin bodies should be avoided1 and those words embody almost all there is to be said as to dietetics4 ,alcohol is very injurious in gout4 ,salicylic acid is a dangerous remedy4 ,alkalies in every form are utterly useless4 ,dr4 ,j4 ,woods-,hutchinson says1 the one element which has been found to be of the most overwhelming importance and value in the treatment of gout and lithmia1 water1 would act most admirably upon a toxic condition from any source2 first1 by sweeping out both the alimentary canal primarily1 and the liver1 kidneys and skin secondarily2 and secondly1 by supplying to the body cells that abundant salt-water bath in which alone they can live and discharge their functions4 ,dr4 ,woods-,hutchinson proceeds to state1 that the one active agent in all the much vaunted mineral waters is nothing more or less than the water4 ,their alleged solvent effects are now known to be pure moonshine4 ,the value consists in plain water1 plus suggestion--not to say humbug--aided1 of course1 by the pure air of the springs and the excellent hygienic rules4 ,it is a common experience amongst rheumatic patients1 that they cannot take lentils1 haricots and some other foods2 sometimes1 even eggs and milk are inadmissible4 ,this is not for the alleged reason that they contain purins1 or as some misname it1 uric acid2 but because the digestive organs are unequal to the task4 ,it will be seen1 that although ,dr4 ,haig's hypothesis of uric acid as a cause of gout and some other diseases is disputed by many eminent physicians1 his treatment by excluding flesh and other foods which contain purins1 and also pulse1 which is difficult of digestion by the weakly1 is a wise one4 ,it has proved of the greatest value in very many cases4 ,digestion and nutrition is a complex process1 and it may be faulty at various stages and in several ways2 there may be either deficient or excessive secretions or inaction4 ,thus there are exceptions1 where gouty symptoms1 including an excessive quantity of urates in the urine1 have only been relieved by the giving up of milk foods or starch foods 7see ,lancet1 #aijj1 ,i41 p4 #a1 and #aijc1 ,i41 p4 #ajei74 ,those particularly interested in the subject of the purins and gout are referred to the lecture on ,the meaning of uric acid and the urates1 by ,dr4 ,woods-,hutchinson1 in the ,lancet1 #aijc1 ,i41 p4 #bhh1 and the discussion on ,the ,chemical ,pathology of ,gout before the ,british ,medical ,association at ,oxford 7see ,british ,medical ,journal1 #aijd1 ,,ii41 p4 #gdj74 ,dr4 ,george ,s4 ,keith1 in ,fads of an ,old ,physician1 has a chapter on rheumatic fever2 he says that the disease is much more common than it was fifty years ago4 ,he has never met with it in the young or old except when the diet had consisted largely of beef and mutton1 and this although he has been on the outlook for at least forty years for a case of the disease in a child or youth who had not been fed on red meat4 ,he speaks of it as being exceedingly common in ,buenos ,ayres and ,rosario in the ,argentine ,republic1 amongst the young2 and that it leads to most of the heart disease there4 ,the amount of meat1 especially of beef1 consumed by old and young is enormous4 ,the main evils there1 were anmia in children and neuralgia both in old and young4 ,dr4 ,haig relates how he suffered from migraine all his life1 until the time of his discontinuing butchers' meat4 ,as meat contains a comparatively large quantity of purins and other bodies called extractives1 it is probable that such quantities have an injurious effect1 quite apart from the question of uric acid production4 ,that an excessive meat diet lessens the vitality of the body and pre-disposes to disease is undoubted1 but opinions differ as to how the injury is brought about4 ,on thorough ,mastication4--,we have written at some length on the quantity and constituents of food required per day and have criticised the usually accepted standards4 ,we have since read a valuable contribution to the subject by ,mr4 ,horace ,fletcher in his book1 ,the ,a4,b4-,z4 of our own nutrition 7,f4,a4 ,stokes ,co41 ,new ,york74 ,ten years previous to the writing of the book1 when of the age of #d1 he was fast becoming a physical wreck1 although he was trained as an athlete in his youth and had lived an active and most agreeable life4 ,he had contracted a degree of physical disorder that made him ineligible as an insurance risk4 ,this unexpected disability and warning was so much a shock1 that it led to his making a strong personal effort to save himself4 ,he concluded that he took too much food and too much needless worry4 ,his practice and advice is1 be sure that you are really hungry and are not pampering false appetite4 ,if true appetite that will relish plain bread alone is not present1 wait for it1 if you have to wait till noon4 ,then chew1 masticate1 munch1 bite1 taste everything you take in your mouth2 until it is not only thoroughly liquefied and made neutral or alkaline by saliva1 but until the reduced substance all settles back in the folds at the back of the mouth and excites the swallowing impulse into a strong inclination to swallow4 ,then swallow what has collected and has excited the impulse1 and continue to chew at the remainder1 liquid though it be1 until the last morsel disappears in response to the swallowing impulse4 ,in a very short time this will become an agreeable and profitable fixed habit4 ,mr4 ,fletcher has been under the observation of several eminent scientific men4 ,professor ,r4,h4 ,chittenden1 of ,yale ,university1 in his report refers to the experiments of ,kumagawa1 ,sivn1 and other physiologists2 who have shown that men may live and thrive1 for a time at least1 on amounts of proteid per day equal to only one-half and one-quarter the amount called for in the ,voit standard 7see p4 #cb71 even without unduly increasing the total calories of the food intake4 ,such investigations1 however1 have always called forth critical comment from writers reluctant to depart from the current standards1 as extending over too short periods of time4 ,dr4 ,chittenden writes that he has had in his laboratory1 for several months past1 a gentleman 7,h4,f47 who for some five years1 practised a certain degree of abstinence in the taking of food and attained important economy with1 as he believes1 great gain1 in bodily and mental vigour and with marked improvement in his general health4 ,the gentleman in question fully satisfies his appetite1 but no longer desires the amount of food consumed by most individuals4 ,for a period of thirteen days1 in ,january1 he was under observation in ,professor ,chittenden's laboratory4 ,the daily amount of proteid metabolised was #da4be grammes1 the body-weight 7#afe pounds7 remaining practically constant4 ,analysis of the excretions showed an output of an equivalent quantity of nitrogen4 ,in ,february a more thorough series of observations was made4 ,the diet was quite simple1 and consisted merely of a prepared cereal food1 milk and maple sugar4 ,this diet was taken twice a day for seven days1 and was selected by the subject as giving sufficient variety for his needs and quite in accord with his taste4 ,no attempt was made to conform to any given standard of quantity1 but the subject took each day such amounts of the above foods as his appetite craved4 ,the daily average in grammes was1 proteid #dd4i 7#a4eh ounces71 fats #ch4j1 carbohydrates #bec4j1 calories #a1fjf4 ,the total intake of nitrogen per day was #g4ai1 while the output was #f4ij4 ,it may be asked1 says ,professor ,chittenden1 was this diet at all adequate for the needs of the body--sufficient for a man weighing #afe pounds8 ,in reply1 it may be said that the appetite was satisfied and that the subject had full freedom to take more food if he so desired4 ,the body-weight remained practically constant and the nitrogen of the intake and output were not far apart4 ,an important point is1 can a man on such food be fit for physical work8 ,mr4 ,fletcher was placed under the guidance of ,dr4 ,w4,g4 ,anderson1 the director of the gymnasium of ,yale ,university4 ,dr4 ,anderson reports that on the four last days of the experiment1 in ,february1 #aijc1 ,mr4 ,fletcher was given the same kind of exercises as are given to the ',varsity crew4 ,they are drastic and fatiguing and cannot be done by beginners without soreness and pain resulting4 ,they are of a character to tax the heart and lungs as well as to try the muscles of the limbs and trunk4 ,my conclusion1 given in condensed form1 is this3 ,mr4 ,fletcher performs this work with greater ease and with fewer noticeable bad results than any man of his age and condition ,i have ever worked with4 ,to appreciate the full significance of this report1 it must be remembered1 writes ,professor ,chittenden1 that ,mr4 ,fletcher had for several months past taken practically no exercise other than that involved in daily walks about town4 ,sir ,michael ,forster had ,mr4 ,fletcher and others under observation in his ,cambridge laboratories1 and in his report he remarks on the waste products of the bowel being not only greatly reduced in amount1 as might be expected2 but that they are also markedly changed in character1 becoming odourless and inoffensive1 and assuming a condition which suggests that the intestine is in a healthier and more aseptic condition than is the case under ordinary circumstances4 ,if we can obtain sufficient nourishment1 as ,mr4 ,fletcher does1 on half the usual quantity of food1 we diminish by half the expenditure of energy required for digestion4 ,by thorough mastication the succeeding digestive processes are more easily and completely performed4 ,what is also of great importance is that there is not the danger of the blocking up of the lower intestines with a mass of incompletely digested and decomposing residue1 to poison the whole body4 ,even where there is daily defcation1 there is often still this slowly shifting mass2 the end portion only1 being expelled at a time1 one or more days after its proper period4 ,all this improved condition of the digestive tract1 leaves more vitality for use in other directions1 a greater capacity for work and clearness of brain4 ,professor ,r4,h4 ,chittenden1 in ,physiological ,economy in ,nutrition1 writes3--,our results1 obtained with a great variety of subjects1 justify the conviction that the minimum proteid requirements of the healthy man1 under ordinary conditions of life1 are far below the generally accepted dietary standards1 and far below the amounts called for by the acquired taste of the generality of mankind4 ,body weight1 health1 strength1 mental and physical vigour and endurance can be maintained with at least one-half of the proteid food ordinarily consumed4 ,from these and other considerations1 we see that it is not only unnecessary1 but inadvisable to diet ourselves according to any of the old standards1 such as that of ,voit1 or even to any other standard1 until they have been very thoroughly revised4 ,we shall probably find that as the body becomes accustomed to simpler food1 a smaller quantity of the food is necessary4 ,the proportion of proteids to other constituents in all the ordinary1 not over manfactured vegetable foods1 such as are generally eaten1 may be taken as sufficient4 ,several cookery books have been compiled in conformity with certain proteid standards and also with some more or less fanciful requirements2 these give the quantities and kinds of food which it is imagined should be eaten each day4 ,theoretically1 this should be calculated to accord with the weight1 temperament1 age and sex of the eater and the work he or she has to perform4 ,the dietaries that we have seen have their proteid ratio placed unnecessarily high4 ,this high proteid ratio can be got by the use of the pulses1 but except in small quantities they are not generally admissible1 and in some of the dietaries they are ruled out4 ,the difficulty is got over by the liberal use of eggs1 cheese and milk4 ,to admit a necessity for these animal products is to show a weakness and want of confidence in the sufficiency of vegetable foods4 ,some of these cookery books are of use in sickness1 especially as replacing those of the beef-tea1 chicken-broth1 jelly and arrowroot order4 ,they provide a half-way stage between flesh and vegetable food1 such as is palatable to those who have not quite overcome a yearning for flesh and stimulating foods4 ,the liberal use of animal products is less likely to excite the prejudice of the ordinary medical practitioner or nurse4 ,possibly1 also1 a higher quantity of proteid may be required on first giving up flesh foods4 ,the ,use of ,salt4--,one of the most remarkable habits of these times is the extensive use of common salt or sodium chloride4 ,it is in all ordinary shop bread1 in large quantity in a special and much advertised cereal food1 even in a largely sold wheat flour1 and often in pastry4 ,it is added to nearly all savoury vegetable food1 and many persons1 not content1 add still more at the time of eating4 ,no dinner table is considered complete without one or more salt-cellars4 ,some take even threequarters of an ounce1 or an ounce per day4 ,the question is not1 of course1 whether salt is necessary or not1 but whether there is a sufficient quantity already existing in our foods4 ,some allege that there is an essential difference between added salt and that natural to raw foods4 ,that the former is inorganic1 non-assimilable and even poisonous2 whilst the latter is organised or in organic combination and nutritive4 ,the writer is far from being convinced that there is a difference in food value4 ,some herbivorous animals are attracted by salt1 but not the carnivora4 ,this has been explained by the fact that potassium salts are characteristic of plants1 whilst sodium chloride is the principal saline constituents of blood and of flesh4 ,in their food1 the herbivora take three or four times as much potash salts as the carnivora4 ,of course1 the sodium chloride in the flesh of the herbivora and frugivora is obtained from the vegetable matter forming their food1 and very few of them have the opportunity of obtaining it from salt-licks and mineral sources4 ,they must have the power of storing up the sodium chloride from plants in sufficient quantity1 whilst the potash salts pass away4 ,there is no justification for saying that they are worse off by being deprived of salt4 ,if the ape tribe can thrive without added salt why should not man8 ,bunge considers that a restriction to vegetable food causes a great desire for salt4 ,opposed to this1 is the fact that certain tribes of negroes who cannot obtain salt1 add to their vegetable food wood ashes or a preparation of wood ashes2 this is chiefly potash4 ,one preparation used in ,british ,central ,africa was found to contain about #ba per cent4 of potassium chloride to only #j4e per cent4 of sodium chloride4 ,it has been said that vegetarians consume more salt than those who take flesh food4 ,we doubt this2 we know of many vegetarians who have a strong objection to added salt1 and have abstained from it for years4 ,some find that it predisposes to colds1 causes skin irritation and other symptoms4 ,at many vegetarian restaurants the food is exceedingly salty2 the writer on this account cannot partake of their savoury dishes1 except with displeasure4 ,nearly all who patronise these restaurants are accustomed to flesh foods1 and it is their taste which has to be catered for4 ,flesh1 and particularly blood1 which of course1 is in flesh1 contains a considerable quantity of sodium chloride2 and most flesh eaters are also in the habit of using the salt cellar4 ,these people are accustomed to a stimulating diet1 and have not a proper appreciation of the mildly flavoured unseasoned vegetable foods4 ,only those who have1 for a time1 discontinued the use of added salt1 and lost any craving for it1 can know how pleasant vegetables can be2 even those vegetables which before were thought to be nearly tasteless1 unless seasoned1 are found to have very distinct flavours4 ,it is then perceived1 that there is a much greater variety in such foods than was previously imagined4 ,it is commonly urged that salt and other condiments are necessary to make food palatable and to stimulate the digestive functions4 ,we1 on the contrary1 say that condiments are the cause of much over-eating2 and that if food cannot be eaten without them1 it is a sign of disorganisation of the digestive system1 and it is better to abstain from food until the appearance of a natural and healthy appetite4 ,an excess of salt creates thirst and means more work for the kidneys in separating it from the blood prior to its expulsion4 ,even should it be admitted1 that certain vegetables contain too little sodium salts1 a very little salt added to such food would be sufficient2 there is no excuse for the general use of it1 and in such a great variety of foods4 ,it is thought that some cases of inflammation of the kidneys originate in excessive salt eating2 certain it is that patients suffering from the disease very soon improve1 on being placed on a dietary free from added salt and also poor in naturally contained sodium and potassium salts4 ,it is also possible to cause the swelling of the legs 7oedema71 to which such invalids are subject1 to disappear and reappear at will1 by withdrawing and afterwards resuming salt-containing foods4 ,the quantity of one-third of an ounce1 added to the usual diet1 has after a continuation of several days1 produced oedema4 ,in one patient1 on a diet of nearly two pounds of potatoes1 with flesh1 but without added salt1 the oedemia disappeared and the albumin in the urine diminished4 ,as potatoes are particularly rich in potash salts1 this case is significant1 as showing contrary to expectations1 that such quantity as they contained had not the irritating effect of added common salt4 ,salt and other chlorides have been shown by several observers1 to be injurious1 not only in diseases of the kidneys1 but also of the liver and heart4 ,in these diseases the excess of salt is retained in the tissues1 it causes a flow of fluid into them1 and so produces oedema and favours the increase of dropsy4 ,the good effect of milk in such diseases has long been known2 it is probably due to its relative poverty in sodium and potassium chlorides4 ,even in the case of three healthy men1 by an abrupt change from a diet extremely rich in chlorides to one deficient1 they were able to reduce the body-weight by as much as two kilos4 7#d lbs4 #f oz472 this was by the loss of an excess of water from their connective tissues4 ,sodium chloride diminishes the solvent action of water on uric acid and the urates2 but potassium salts1 on the contrary1 do not1 they may even increase the action4 ,although nearly all the medical experience recorded has to do with diseased persons1 such cases are instructive2 it is only reasonable to suppose1 that more than a very small quantity of salt in excess of that natural to the food1 is a source of irritation in the body1 even of the ordinarily healthy individual4 ,summary4--,enjoyment of food is dependent upon appetite quite as much as upon the nature of the food4 ,better a simple repast with good appetite than sumptuous fare with bad digestion4 ,there is indeed a causal relationship between simplicity and health4 ,the savage likes the noise of the tom-tom or the clatter of wooden instruments3 what a contrast this is to the trained ear of the musician4 ,uncivilised man has little enjoyment of scenery or of animal life1 except as in respect to their power of providing him with food1 clothing or other physical gratification4 ,what an enormous advance has taken place4 ,in the case of the painter1 his eye and mind can appreciate a wide range and delicacy of colour4 ,man has improved on the crab-apple and the wild strawberry4 ,from a wild grass he has produced the large-grained nutritious wheat4 ,vegetables of all kinds have been greatly improved by long continued cultivation4 ,in tropical and sub-tropical climates1 where wild fruits are more plentiful1 high cultivation is of less importance than in temperate regions4 ,in sparsely inhabited or wild1 temperate and cold regions1 in times past1 when deer and other animals were plentiful1 and edible fruits few1 flesh could be obtained at less labour2 or such intelligence and industry as is required for the cultivation of fruits1 cereals1 and other foods scarcely existed4 ,flesh almost requires to be cooked to be palatable1 certainly this much improves its flavour4 ,the eating of flesh tends to produce a distaste for mild vegetable foods1 especially if uncooked4 ,in process of time1 not only flesh but vegetable foods1 were more and more subjected to cooking and seasoning1 or mixed with the flesh1 blood or viscera of the animals killed4 ,next1 food was manufactured to produce a still greater variety1 to increase the flavour1 or less frequently to produce an imagined greater digestibility or nutritiveness4 ,man has taken that which seemed most agreeable1 rarely has he been intentionally guided by scientific principles1 by that which is really best4 ,only of late years can it be said that there is such a thing as a science of dietetics2 although cookery books innumerable have abounded4 ,of recent years many diseases have enormously increased1 some even seem to be new4 ,digestive disturbances1 dental caries1 appendicitis1 gout1 rheumatism1 diabetes1 nervous complaints1 heart disease1 baldness and a host of other diseases are due1 in a great measure1 to abuse of food4 ,one of the most learned and original of scientific men1 ,professor ,elie ,metchnikoff1 in his remarkable book on ,the ,nature of ,man1 referring to the variety of food and its complexity of preparation says that it militates against physiological old age and that the simpler food of the uncivilised races is better4444 ,most of the complicated dishes provided in the homes1 hotels and restaurants of the rich1 stimulate the organs of digestion and secretion in a harmful way4 ,it would be true progress to abandon modern cuisine and to go back to the simpler dishes of our ancestors4 ,a few have lived to a hundred years1 and physiologists1 including ,metchnikoff1 see no inherent reason why all men1 apart from accident1 should not do so4 ,most men are old at #gj1 some even at #fj2 if we could add #bj or #cj years to our lives1 what an immense gain it would be4 ,instead of a man being in his prime1 a useful member of the community1 from about #be to #fj or perhaps to #gj2 he would have the same physical and mental vigour to #hj or #ij or even longer4 ,this later period would be the most valuable part of his life1 as he would be using and adding to the accumulated experience and knowledge of the earlier period4 ,some1 perceiving the mischief wrought by luxurious habits1 urge us to go back to nature1 to eat natural food4 ,this is ambiguous4 ,to speak of animals as being in a state of nature1 conveys the distinct idea of their living according to their own instinct and reason1 uninterfered with1 in any way1 by man4 ,the phrase1 applied to man1 is either meaningless1 or has a meaning varying with the views of each speaker4 ,if it has any definite meaning1 it must surely be the giving way to the animal impulses and instincts2 to cast off all the artifices of civilisation1 to give up all that the arts and sciences have done for man1 all that he has acquired with enormous labour1 through countless failures and successes1 during hundreds of thousands of years1 and to fall back to the lowest savagery--even the savages known to us use art in fashioning their arms1 clothing and shelter1 to the time when man was a mere animal4 ,civilised man is not only an animal1 but an intellectual and spiritual being1 and it is as natural for him to clothe himself as for a cow to eat grass4 ,our intellect has been made to wait on our animal nature1 whilst our spiritual has lagged far behind4 ,animal food and all else of a stimulating character1 stimulates the lower nature of man1 his selfish propensities2 whilst mild food makes it easier to lead a pure life4 ,in the treatment of habitual drunkards in retreats1 it has been found that a permanent cure is rare upon the usual abundant flesh dietary4 ,only by the use of vegetable food1 particularly farinaceous1 can a permanent cure be assured4 ,the editor of the ,clarion1 ,mr4 ,r4 ,blatchford1 or ,nunquam1 has lately adopted a vegetarian diet4 ,he remarks with surprise1 that although he has been a heavy smoker for more than #cj years1 using not less than eight ounces of tobacco a week1 often two ounces in a day1 he has found his passion for tobacco nearly gone4 ,he has had to get milder tobacco1 and is now not smoking half-an-ounce a day4 ,he says it does not taste the same2 ,i am not nearly so fond of it4 ,he finds1 with regard to wine1 that he now cannot drink it1 it tastes like physic4 ,he writes3 ,these things have come upon me as a revelation4 ,i begin to see that the great cure for the evil of national intemperance is not teetotal propaganda1 but vegetarianism4 ,we have given reasons of a scientific character1 for abstaining from flesh as food1 but higher than these are those relating to ethics4 ,everything relating to the slaughter-house is revolting to a refined and humane person4 ,in the great slaughter-houses of ,chicago2 in those huge hideous box-shaped buildings1 five or six storeys high1 about ten millions of animals are killed every year4 ,they are treated as if they were bales of merchandise and as destitute of feeling4 ,bullocks are struck on the head with a mallet and let fall into the basement of the building4 ,they are whilst stunned or half-stunned1 at once strung up by their hind legs to some machinery1 which moves them along1 their heads hanging downwards4 ,regardless of their agony1 men run after them to cut their throats1 followed by others with great pails to catch the blood4 ,much of the warm blood is spilt over the men or on the floors2 but this is of no consequence1 if but a small fraction of a minute is economised4 ,in a short time1 whether the animal has bled long enough or not1 it reaches the lowest and darkest and worst ventilated portion of the gloomy building1 where it is disembowelled4 ,the walls and floors are caked with blood1 the place is filthy1 there is no proper lavatory accommodation1 everything both to eyes and nose is detestable4 ,even if the windows were kept clean1 light could not penetrate into the centre of the buildings4 ,consequently a large part of the work is done by artificial light4 ,tuberculosis is prevalent amongst the workpeople living under such unsanitary conditions4 ,serious crime is much more common amongst them than amongst any other class4 ,we ,english-speaking people1 who pride ourselves on our civilisation and religion2 who call ourselves the followers of the gentle ,jesus1 the ,prince of ,peace2 yet hunt1 shoot1 trap and torture animals for food sport and science4 ,our main reason for eating flesh is that of personal gratification4 ,we are loath to admit that the lower animals have any rights4 ,those ,eastern peoples who are adherents to the teachings of the gentle ,buddha hold life sacred4 ,mr4 ,h4 ,fielding1 who lived many years amongst the simple-minded ,burmese1 says that though there is now no law against the sale of beef1 yet no respectable ,burman will even now1 kill cattle or sell beef4 ,no life at all may be taken by him who keeps to ,buddhistic teaching1 and this is a commandment wonderfully well kept4 ,he believes that all that is beautiful in life is founded on compassion and kindness and sympathy--that nothing of great value can exist without them4 ,do you think that a ,burmese boy would be allowed to birds'-nest or worry rats with a terrier1 or go ferreting8 ,not so4 ,these would be crimes4 ,that this kindess and compassion for animals has very far-reaching results1 no one can doubt4 ,if you are kind to animals1 you will be kind1 too1 to your fellow-men4 ,by participating in any form of cruelty or injustice1 not only to our fellow-men1 but also to the lower animals1 we retard our progress towards the higher life1 the subtler forces in man cannot find their full expression and we are less responsive to spiritual influences4 ,printed by ,hurst ,bros41 ,shaw ,heath1 ,stockport4 ,,the ,,standard ,,nut ,,meat4 ,,protose ,made from choice grains and nuts so combined as to produce a food resembling beef-steak in appearance1 taste1 and nutriment1 but free from all the tissue wastes found in animal foods4 ,protose constitutes a perfect substitute for all flesh foods1 to which it is much to be preferred4 ,it tastes good1 promotes health and vigour1 and imparts great staying power4 ,the success of ,protose is based upon merit1 and the best advertisement of ,protose is--,protose4 ,literature more fully descriptive of ,protose and of our other ,health ,foods may be had upon request4 ,,the ,international ,health ,association1 ,ltd41 ,,legge ,,street1 ,,birmingham4 ,,the ,,food ,,reform ,,restaurant 7,opposite the ,prudential #d ,,furnival ,,street1 ,assurance ,,holborn1 ,,london1 ,e4,c4 ,buildings7 #d minutes walk from ,city ,temple or ,law ,courts4 ,the daintiest and most up-to-date ,vegetarian ,restaurant in ,london4 ,central yet quiet situation1 every convenience4 ,,rooms ,,to ,,let ,,for ,,evening ,,meetings4 ,,open #i ,a4,m4 ,,to #h ,p4,m4 7,,saturdays1 #g p4m4 in winter1 #d p4m4 in summer74 ,special ,nut and other ,proteid ,f4,r4 ,co's4 ,shilling ,ordinary ,foods always on the ,menus4 ,three ,courses1 ,cheese ,coffee4 ,conservative ,cooking1 ,six varieties of ,great variety of dishes4 ,sixpenny ,teas4 ,,fruits1 ,,salads1 and ,dishes la ,carte1 in great variety4 ,,proprietors--,,the ,,food ,,reform ,,company1 ,,ltd4 ,will you try a cup ,illustration of tea that instead of injuring your nerves and toughening your food1 is ,,absolutely ,,safe ,,and ,,delightful4 ,the ,universal ,digestive ,tea1 #b_/b1 #b_/aj1 #c_/f per lb4 is ordinary tea treated with oxygen1 which neutralises the injurious tannin4 ,every pound of ordinary tea contains about two ounces of tannin4 ,tannin is a powerful astringent substance to tan skins into leather4 ,the tannin in ordinary teas tans1 or hardens1 the lining of the digestive organs1 also the food eaten4 ,this prevents the healthful nourishment of the body and undoubtedly eventuates in nervous disorders4 ,on receipt of a postcard1 ,the ,universal ,digestive ,tea ,co41 ,ltd41 ,,colonial ,,warehouse1 ,,kendal1 will send a sample of this ,tea and name of nearest ,agent1 also a ,descriptive ,pamphlet compiled by ,albert ,broadbent1 ,author of ,science in the ,daily ,meal1 etc4 ,,agents ,,wanted4 ,sold by ,the ,vegetarian ,society1 #beg ,deansgate1 ,manchester4 ',,it ,,is ,,nature',s ,,soap'--,dr4 ,kirk 7,edinburgh7 ,m',clinton's ,colleen and ,tyr-,owen ,toilet ,soaps are made from the natural salts of plants and vegetable oils only4 ,they have therefore a mildness that no other soap possesses4 ,the use of this soap prevents heat irritation insummer1 and keeps the hands from chapping in cold weather4 ,m',clinton's ,shaving ,soap is also made from vegetable oils and the ash of plants1 and is the only shaving soap so made4 ,m',clinton's ,tooth ,soap is free from the nauseous taste of caustic soda4 ,it contains no animal or mineral matter4 ,an ideal dentifrice4 ,we guarantee these statements1 and will return the money to anyone dissatisfied with the result of a trial4 ,for #a_/f we will send1 post paid1 a large assorted box1 say with ,shaving soap 7cake or stick71 or ,tooth soap as required4 ,also a pretty ,enamelled ,matchholder1 representing a cottage fireside in this ,irish village4 7,dept4 ,s47 ,d4 ,,brown ,,son1 ,donaghmore1 ,tyrone1 ,ireland4 ,,trade ,,mark ,they have stood the test ,illustration ,f4,r4 ,,nut ,,meat ,,vejola ,,meatose ,,grain ,,granules ,,nut ,,cream ,,rolls ,,nut ,,caramels ,,nut ,,butter ,,nutmeatose ,and found to be best ,samples of either of the above will be forwarded post free for six stamps4 ,solely ,manufactured by ,,the ,,london ,,nut ,,food ,,co41 ,health ,food ,specialists and ,manufacturing ,confectioners1 #dfe ,battersea ,park ,road1 ,london1 ,s4 ,w4 ,,empire ,,linen ,,mesh ,,underwear4 ,a ,,contrast4 ,,empire ,,linen ,,mesh ,,underwear ,,woollen ,,underwear ,is a clean vegetable product ,is an animal product and cannot be properly cleansed ,preserves the ,natural heat of the ,creates unnatural heat body ,is porous and open1 allowing the ,becomes felted and chokes the skin to breathe pores ,absorbs moisture very rapidly ,absorbs moisture very slowly ,dries very rapidly ,dries very slowly ,radiates away all moisture from ,retains the moisture of the body the pores ,can be easily cleansed ,cannot be boiled without destroying the fabric ,hardens and strengthens the ,enervates and enfeebles the system system ,does not shrink in washing or wear ,always shrinks ,prevents chills and colds ,encourages chills and colds ,prevents and relieves ,rheumatism ,promotes ,rheumatism and similar diseases ,does not irritate the most ,causes ,rash and other skin sensitive skin troubles ,cures and prevents prickly heat ,irritates all skin diseases ,they shall be clothed with ,linen ,and no wool shall come upon garments4--,ezekiel #dd4ag them4--,ezekiel #dd4ag ,but ,flax1 that cleanest and best ,for wool the excretion of a production of the field1 is used sluggish body taken from not only for the inner and outer sheep4 c4--,apuleius clothing1--,apuleius ,i go woolward for penance4 ,they'll find linen enough4 --,shakespeare --,shakespeare ,booklets telling all about this underwear1 together with patterns of materials can be had free4 ,the ,,irish ,,linen ,,mesh ,,co41 ,cathedral ,buildings1 ,belfast4 ,,mapleton',s ,,nut ,,foods ,stand the test alike of time1 experience and chemical analysis4 ,they are daily used by all classes in the community1 and have been awarded after full analysis the certificate of the ,institute of ,hygiene1 #cd ,devonshire ,st41 ,harley ,st41 ,london1 ,w4 ,these foods were largely used at the ,vegetarian ,society's ,summer ,school at ,st4 ,andrews4 ,send for full descriptive ,price ,list from the manufacturer1 ,hugh ,mapleton1 #b and #c ,dolphin ,st41 ,ardwick1 ,manchester1 also at ,bristol and ,hamburg4 ,the ,broadbent ,health ,booklets4 ,,one ,,penny ,,each4 #a4 ,how to ,keep ,warm #b4 ,bread3 ,its ,influence on ,health #c4 ,constipation ,prevented by ,diet #d4 ,dyspepsia ,prevented by ,diet #e4 ,dangers in ,food 7for sufferers from ,rheumatisms7 #f4 ,rheumatism and ,gout ,prevented by ,diet #g4 ,children3 ,their ,health and ,food #h4 ,complexions made ,beautiful #i4 ,nervousness ,prevented by ,diet #aj4 ,the ,secrets of ,longevity ,london3 ,r4,j4 ,james4 ,london ,house ,yard1 ,e4,c4 ,philadelphia3 ,,the ,,broadbent ,,press4 #ajbc ,foulkrod ,st41 ,frankford4 ,price #c cents4 ,special quotations from the ,author for quantities-- ,,albert ,,broadbent1 ,f4,s4,s41 #beg ,,deansgate1 ,,manchester4 ,,plasmon ,,arrowroot4 ,illustration ,,infants1 ,,invalids1 c4 ,provides the greatest nourishment2 is absolutely non-irritating1 easily digested1 and particularly useful in extreme exhaustion and wasting diseases4 ,tins #e;d4 #i;d4 ,all ,chemists4 ,the ,broadbent ,health ,books4 ,,by ,,albert ,,broadbent1 ,f4,s4,s41 ,f4,r4,h4,s4 ,fortieth ,dietetic ,thousand4 ,,science ,,in ,,the ,treatment for ,fourpence ,,daily ,,meal4 ,gout1 ,post ,free4 ,rheumatism4 ,,fruits1 ,,nuts1 ,,and ,,vegetables1 ,seventieth ,thousand4 ,,their ,uses ,as ,,food ,,and ,,medicine4 #c-a_/b;d4 ,post ,free4 ,a ,,book ,,about ,,salads4 #c-a_/b;d4 ,post ,free4 ,all these ,books contain ,invaluable ,recipes4 ,,from #beg ,,deansgate1 ,,manchester4 ,,highest ,,in ,,quality4 ,the ,lancet says1 ,cadburys ,cocoa undergoes no method of treatment by which foreign substances are introduced4 _/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/ _/_/_/_/ ,cadbury's ,,the ,,nicest ,,cocoa ,illustration ,illustration ,the standard of highest purity4--,the ,lancet4 _/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/_/ _/_/_/_/ ,cadbury's ,cocoa is an exceedingly nourishing article of food containing every ingredient necessary for the sustenance of the body4 ,it is the best and safest stimulant for brain workers and those who undergo great bodily exertion4 ,,lowest ,,in ,,price