PART FOUR

APPENDIX.

MENTAL HYGIENE AND DIET.

Proper growth and activity of the brain and nervous system are promoted by a healthy flow of blood. Pure air and sufficient protein food properly combined and proportioned with carbo-hydrate and fatty foods, rich in phosphates and minerals, are essential. Choose more of the lighter form of protein and starchy foods, as fish, eggs, almonds, green peas, bacon, a moderate amount of lamb and beef, rice, sago, wheat, and vegetable gelatines. Foods rich in minerals are celery, apples, tomatoes, greens, oranges, and practically all the fresh fruits and vegetables, especially the small berries. Melons and starchy vegetables in large quantities are suitable for muscular workers. Use as little as possible of so-called pure chemical substances, such as refined sugar and flour.

Avoid poisonous beverages, tobacco and all forms of drugs. Sleep at least nine hours in a well ventilated room, facing east or south. Avoid constipation. Combine mental work with moderate amounts of useful and enjoyable exercise, or physical work. Protect the eyes from strong artificial light. Keep the feet warm. Relax before and after meals. A certain amount of manual labor is absolutely necessary for the brain-worker. It favors deep breathing and creates a demand for more air and water, and thus improves digestion, oxidation and nutrition. The body poisons are carried off quicker and nervous headaches and despondency are avoided. Short walks out of doors before retiring are very beneficial for people who suffer with cold hands and feet.

“THE IMMIGRANT.”

All who leave the land of their birth should make themselves acquainted with the art of living and the peculiarities of the new country in which they intend to live.

To depart entirely from their old customs and habits is as dangerous as to neglect the study of the new environment or the failure to adopt necessary changes.

In some States the climatic conditions of the United States are very changeable; we have extreme heat and cold, and excess of rain with wind storms and dryness changing within a short time. West of the Rocky Mountains we have a mild sea air. In the Southern States and near the Pacific Coast we have low districts where malaria and catarrhal conditions are easily acquired.

Tropical fruits and vegetables which are looked upon as luxuries in Northern Europe are necessary articles of food in the country where they grow, therefore the stranger should make himself acquainted with such foods and by degrees learn to eat them.

In countries where the days are extremely hot and the nights are cold, the selection of foods should be made accordingly. Fats produce more than twice the amount of energy than carbohydrates, therefore they are more suitable during the early part of the day. During the middle of the day select foods of the protein class, in proper proportion with fruits and raw greens. For the evening meal use the stimulating sub-acid and sweet fruits in combination with light protein and cereal foods.

HEALTH HINTS FOR BUSY PEOPLE.

1. Keep the feet warm, the head cool and the stomach not too full.

2. Take walks out of doors daily and breathe deeply.

3. Do not wear tight shoes or tight corsets.

4. Masticate your food thoroughly. Select, combine and prepare it rightly. Do not overeat.

5. Avoid fresh breads, inferior cakes and pastry.

6. Do not eat unless you are hungry.

7. Do not over-indulge in athletic or any other kind of exercise.

8. Remember that natural feeding, pure air and sufficient sleep call for natural breathing and natural exercise.

9. Unnatural feeding and late hours create disease or nervousness.

10. Don’t take drugs for sleeplessness.

11. Tired feeling in the morning is the result of nerve starvation and auto-intoxication.

12. The house we live in should be constructed for health and comfort, rather than for style.

13. Sleep by open windows. Night air is as pure as day air. Protect yourself from dampness by an open fire if necessary.

14. Do not dress and wash in a cold bath room. Have your wash bowl in the bed room.

15. Sewer gas from a small pipe in a well ventilated bed room is not harmful, as it is carried off in the air. Have the stopper placed in the hole when not in use.

16. Dress by an open fire or in a sunny room. A chill before breakfast produces indigestion and a desire for unnecessary hot foods.

17. Never sleep by night lamps or any other artificial light. They are injurious to the eyes and absorb oxygen.

18. Teach a growing child that selecting and preparing his food is an important occupation.

19. Do not allow a child to fill his body with trash.

20. Pure water is as important as pure food. If you boil your water the minerals are deposited on the bottom of the kettle instead of in the system for bone-making material.

21. Milk is a food, not a drink; it should never be taken in addition to, or at the end of, a heavy meal.

22. Many people object to boiled milk on account of a theory that it tends to constipate. Do not dwell on theories; find out the effect for yourself. Potatoes, toast and many other cooked foods are constipating also. Why not object to those?

23. Raw foods are more nutritious than cooked foods, if they are pure and fresh and can be digested without difficulty.

24. A change from cooked to raw foods might produce diarrhœa or constipation. The latter condition is generally not dangerous. Constipation from cooked foods is more dangerous.

25. A daily evacuation of the bowels is not always a sign that the stomach and intestines are in good working order. The bowels can be forced to move by the eating of too rich foods.

26. Some people are clearer in mind on a vegetarian diet, while upon others it has no such effect at all.

27. A healthy individual does not need to confine himself to a special system of diet. Avoid dangerous experiments carried on for orthodox reasons.

28. Rich soaky cooked nut foods are not health foods. If you want to be a vegetarian, live on raw foods.

29. Some people thrive on raw foods while others do not. The best time to begin with raw foods is in childhood.

30. Hot house plants cannot digest raw foods. Open your doors and windows and learn to breathe first. Fresh air and sunshine are necessary for the change of food.

31. If your teeth are poor, substitute a food-chopper or grinder for your foods.

32. The most perfect foods, such as apples, tomatoes, wheat, oats, rye, legumes and nuts seldom disagree with a healthy individual, provided they are used wisely.

33. Sunlight is a great disinfectant. Dark rooms are a breeding place for tuberculous germs.

34. Daily out-of-door exercise in the sunshine will increase health and reduce the coal bill. Without exercise our food can be of little benefit to us.

35. By natural feeding, overwork is not possible. The body demands rest when its strength is exhausted.

36. Artificial stimulants are deceivers. They make a man feel strong when he is weak. They produce artificial heat and will-power and an abnormal temperature; they lead to overwork, abnormal development and degenerate brains and bodies.

37. Natural will-power can direct its force wherever it is wanted, be it for work or rest; it can sustain on bread and water for many days.

38. Without substance there can be no power. Substantial food, fresh air, water and natural exercise develop strong bodies and minds.

39. Artificial sweets, white bread and poisonous beverages develop butterflies that crave excitement and artificial life.

40. The world is full of people that are without substance, power or principle. They earn their living the easiest way they can. Wrong feeding is responsible for such conditions.

41. Social reformers and humanitarians cannot solve problems until they have learned how to feed the race.

42. Many people are under the impression that if a certain food is recommended as especially healthful, over-indulgence must be beneficial.

43. All natural foods are wholesome; over-eating produces discomfort and disease.

44. Some fruits and vegetables have high medicinal values. Specific foods prescribed in large quantities are useful for certain ailments, but not for a healthy individual.

45. Each individual is a law unto himself. Two different people afflicted with a disease of the same name may require entirely different treatment. Human beings cannot be standardized like inert machines.

46. Canned fruits out of season are not a necessary article of food; they are of value as a medicine.

47. If certain foods do not agree, or produce indigestion, study their combination and preparation carefully, also the proportion, and time of the day when most suitable. If this does not prove satisfactory, leave them alone.

48. Don’t buy cheap or inferior food of any kind.

49. Don’t always believe your dealer as to the quality of the product. Investigate for yourself.

50. Don’t use fruits in excess if you lead a very active life. The right proportion is the key note to maintain balance.

51. Excessive fruits and rest is a prescription for sickness.

52. If no great hunger is felt at a meal, do not eat nuts or any kind of foods classed as protein. Neither stuff yourself with liquid foods. A fast or fruits or fruit juices are the best under such conditions.

53. Do not offer a guest more food than he desires. It may be polite, but it is an unwholesome fashion.

54. Drink sufficient pure natural water between your meals. There is danger in over-drinking as well as in under-drinking.

55. A definite employment, practical and loving sympathy with our fellow men and faith in the almighty power of creation is a good prescription for imaginary diseases.

56. There is a great medicinal force in a mind of peace. If you suffer from chronic ailments brought on by overwork, seek rest and solitude, and exercise your soul. The latent powers within you can be awakened by right study. Give up wrong thoughts and habits.

57. Hard arteries are the result of high-pressure life.

58. Restlessness and sleeplessness are the result of an acid or toxic condition of the blood.

59. The liver is the great filter and germ destroyer of the body. Co-operate with nature and treat your liver right. Germs are not attracted to healthy people.

60. Many lung diseases are often the result of an abused liver.

61. Mouth-breathing is the result of structural and functional derangement.

62. Children that are allowed to sit with cold feet in the school room cannot keep their health or study their lessons.

63. A destructive or mischievous child can be corrected by proper food and sufficient suitable employments.

64. Defective teeth and eyesight are often the result of improper feeding. Glasses cannot make up the deficiency.

65. Cleanse the mouth and teeth on arising and after each meal.

66. If you wish to prevent colds, stop overloading your stomach.

HYGIENE ECONOMY AND SANITATION.

The pantry shelf with its contents is responsible for many acute diseases and ptomaine poisoning by unhygienic and careless handling and preservation of foodstuffs.

A closet for the preservation of food should be located on the north or east side of the house if possible. It should have several long and narrow windows from top to bottom, so as to allow plenty of air and light. The shelves should be constructed of wire, zinc or wooden slats, and be removable.

Raw fruits and vegetables should never be kept in the same closet with cooked food. Milk and butter should not be kept near meat or other cooked foods. Potatoes, carrots and underground vegetables should be kept out of doors or in a dry basement. They may be preserved in a box with dry sand.

Onions should not be left in a paper bag; hang them up in the sun or keep them in a flat box in a dry place. Onions which have been cut should never be used again for food, unless the cut side has been preserved in vinegar or oil.

All raw foods which have a thick skin have better keeping qualities than those with a thin skin; therefore, fancy summer fruits should be eaten while fresh on the same day they were picked. No more should be bought than can be eaten the same day, or else they should be preserved by sterilization.

Green vegetables should be used fresh if possible, and not kept longer than three or four days. Never keep them in the house or pantry.

Apples or other winter fruits should be kept in a dry store room out of doors, in the attic or in a dry basement.

The white film that often gathers around grapes is a breeding place for diphtheria germs. Wash thoroughly before eating all fruits which have been stored in houses or at the market. Do not prepare more raw food than can be eaten at one meal. Never allow it to stand after it is cut.

Many housekeepers think it important to scald their dishes, but do not know that it is far more important to sterilize or reboil cooked foods which have stood on the shelf for 18 or 24 hours and sometimes longer. Such foodstuff is dangerous long before the process of fermentation can be detected by the sense of smell or taste.

Some foods begin to undergo changes immediately after cooling; therefore, cooked foods left over, with the exception of a few, should be reboiled before serving again. Rice or other cereals should be stirred over the fire for a while and then baked in the oven until they are thoroughly sterile. The care of milk has been discussed in the chapter on food. Soups which are preserved with fat will keep wholesome for several days without reboiling. Fruits and fruit juices should not stand longer than 24 hours. Eggs are best preserved in bran or lime-water or on ice if kept for a week or longer. Boiled or thoroughly roasted meats will keep wholesome for 36 hours in a cold place. During the summer meat should not be kept from one day to another.

If left-over meat is cut from the bone and cooked up in gravy or soup stock or preserved in gelatine (with fat to cover it), it can be kept wholesome for 4 or 5 days and longer, according to the manner of preservation. Half cooked chops and beefsteak should never be kept in the same manner they are served. They should be cooked thoroughly in fat or gravy before being put away. All meats should be freshly cut and cooked the same day after delivery, or be preserved by partly cooking or roasting, until the next day. Many housekeepers keep roasts, chops and beefsteak until it looks blue and green with putrefaction before it is cooked. Never buy meat which has an unnatural color. Be sure that your butcher does not use poisonous substances to keep the meat from decomposition. Visit your butcher often and investigate how often he gets a fresh supply of meat. This is of more benefit than to save time by telephoning.

Never allow sliced bacon to lie in the ice box or pantry for several days. It becomes rancid and is unfit for food. Buy your bacon in bulk and slice it with a sharp knife when wanted.

Do not keep sliced meat of any kind longer than one day in cold weather. Do not keep it in hot weather without preserving it in gravy or fat or by sterilization.

Do not keep a tight cover on a dish, jar or bottle which contains raw or cooked food, unless the air within is sterile.

Allow cooked food to stand open until it is cool, then put the cover over two-thirds of its opening or cover with a cheese-cloth or a colander.

If milk or cream is delivered in bottles, remove the cover immediately after delivery. If the air where it stands is dusty, protect the milk with cotton or cheese-cloth. Treat boiled milk in the same manner.

Cooked foods which have poor keeping qualities should not be kept for further use, or no more should be prepared than can be eaten at one meal. To this class belong cooked underground or leaf vegetables, custards, soft puddings, milk and egg foods and gelatines. Damp or rainy weather is more favorable for decomposition of foodstuffs than dry weather.

Whites of eggs should not be kept longer than 18 or 24 hours. They must be preserved in a very cold place and be utilized at the earliest opportunity. They are like all proteins, more dangerous than starches if left to ferment, whether the fermentation begins on the pantry shelf or in the stomach. White of egg can be used in many different ways. It may be beaten to a froth and served on fruit-soups or fruit pies, or it can be taken in place of broth at the beginning of a meal. Add a tablespoon of water and a few drops of lemon or orange or apple or cranberry juice to one white of an egg and beat up with a fork, or drink without beating. White of egg can also be utilized for brancakes.

If a variety of left-over food is on hand which cannot be combined into one dish, it is better to serve different food to each member rather than to divide each article for all; the latter custom may be more polite, but it is not wise to mix a great variety of foods at one meal.

Left-over skim-milk is best utilized for cheese, pancakes, whey gruel, whey or milk sauce, or be boiled and served with stale rye or corn bread. Vegetables prepared with milk do not make a good combination. Soft puddings prepared with skim-milk, sugar and eggs, are not very wholesome unless the necessary amount of fat is added in the form of butter or suet. Skim-milk and fruit is not a good combination.

Left-over potatoes can be utilized in many different ways: for fish-cakes, pancakes, hash, potato-dumplings, creamed potatoes or for salad. Fried cooked potatoes are not a good food for the noon meal, especially for children or people doing active work.

Baked legumes if preserved with fat meat or oil can be kept on hand for a week and be rebaked two or three times per week.

PRESERVATION OF EGGS FOR THE WINTER.

Put one layer of common salt or bran one inch deep on the bottom of a wooden pail or washtub. Then grease the eggs with parafine or oil and place them with the small end down, so that they will not touch the bottom of the tub. Fill with enough salt to cover the eggs one inch.

PRESERVATION OF EGGS. No. 2.

Preserve the eggs with salicylic acid, which can be bought in the drug store. Follow directions on package.

CHILDREN.

A child should have his face and hands washed before and after each meal. He should not be allowed to carry foodstuffs and candy about the house, or touch carpets and furniture with sticky and greasy fingers. If he requires food between meals, give him four or five meals per day, but have him eat his food in the proper place.

The breeding of flies, mosquitoes and other disease carriers is greatly favored by allowing children to eat at any and all times without napkins or special preservation of their dress or without cleaning their hands before and after eating or before and after playing with animals and pets.

The American child is given too much consideration at the table. There is a great difference between the saying “I don’t like a certain food” and “I don’t want it,” because there are things which taste better.

To leave one’s plate half full of foodstuffs and ask for or accept another food is fashionable, but before the law of our Creator it is unclean and disrespectful.

The physiological laws of our bodies are based on very economical plans; nature utilizes everything and wastes nothing. Cooked foodstuffs, whether they are wasted within our bodies by over-indulgence, or in the garbage can, create decomposition and germs.

Cooked green foods and mushes are neither wholesome foods for chickens or pet animals. Natural food is dry, and animals which are fed on dry food produce a better quality of milk, eggs and flesh than animals which are fed upon slops.

DISHWASHING.

Dishwashing is a work which takes up so much time in every household, that it is a subject which should receive some attention.

The housekeeper who serves a considerable amount of raw food saves much time and strength by relieving herself of greasy dishes and saucepans.

Scrape off the fragments from plates and utensils and prepare one basin with hot soapsuds and another with rinsing water of clear hot or cold water. People whose time is valuable can save much work by placing the dishes from the drain-board upside down on a shelf prepared from wooden slats, or set them in a wire basket and let them dry without wiping.

If the dishes are not washed immediately after each meal, place the silverware and knives in a high bowl or quart measure and let them soak in hot or cold water. Remove all foods from metallic utensils immediately after the meal is over. Never allow metallic spoons to stand in fruit sauce, salt or in any kind of prepared food. Acids dissolve metal and in this way may produce poisoning.

In contagious diseases all dishes should be sterilized. Burn up all

## particles of left-over food, put the dishes into a narrow pail and boil

with plenty of water and soda for an hour or longer.

DISINFECTION OF EXCRETA.

Use solutions of carbolic acid or chloride of lime. Mix with equal quantities of the excreta and allow it to stand for several hours before it is disposed of.

WHITEWASH FOR WOODWORK.

Soak one-fourth of a pound of glue in cold water over night. Dissolve some lime with cold water, add a few handsful of salt. Heat the glue until it is dissolved and add to one bucket of whitewash. This makes a smooth and healthy paint. Use for rough or smooth woodwork, twice per year in laundry, basement or cellar or pantry.

INDEX

## PART I.

## CHAPTER II.

STUDY OF FOODS.

Apples, 27

Almonds, 21

Asparagus, 19

Apricots, 26

Boiled Milk, 35

Berries, 25

Blackberries, 26

Bananas, 27

Bread, 41

Brazil Nuts, 21

Beans (dried), 18

Beans (green), 18

Barley, 31

Cereals, 29

Cabbage, 19

Cauliflower, 19

Celery, 19

Carrots and Parsnips, 19

Corn, 20

Cucumbers, 21

Chestnuts, 22

Cherries, 26

Cranberries, 29

Compotes or stewed fruits, 28

Cheese, 32

Certified Milk, 35

Cream, 35

Cocoanuts, 22

Desserts, 40

Dates, 29

Eggs, 32

Fish, 34

Fats, 37

Fruits, 23

Fruit Jellies, 28

Figs, 29

Grapes, 24

Grapefruit, 27

Hazelnuts, 22

Lentils, 18

Lemons, 27

Lettuce, 21

Limes, 27

Legumes, 18

Muffins, 41

Meat, 32

Muskmelon, 29

Milk, 34

Nuts, 24

Nut-Butter, 22

Nectarines, 27

Oats, 31

Oranges, 27

Peanuts, 22

Plums, 28

Pineapples, 27

Peaches, 26

Pears, 26

Pancakes, 41

Peas (dried), 18

Peas (green), 18

Pine Kernels, 22

Rice, 31

Raspberries, 26

Rye, 30

Sago, 31

Soups, 42

Sugar, 38

Strawberries, 25

Spices, 39

Turnips, 19

Tapioca, 31

Tomatoes, 20

Vegetable Foods, 17

Wheat, 30

Watermelons, 29

Walnuts, 22

## PART II.

PREPARATION OF FOODS.

## CHAPTER I.

GREEN VEGETABLES.

Artichokes, 46

Asparagus, 46

Beets, 46

Beet Greens, 46

Black Carrots, 50

Carrots, 47

Celery Roots, 50

Carrot Puree, 47

Corn, 52

Cucumbers (stewed), 50

Cauliflower, 49

Cabbage, 52

Cabbage Rolls, 54

Egg Plant, 50

Kale, 53

Kohlrabi, 52

Mushrooms, 51

Mustard Greens, 50

Mixed Vegetables, 48

Okra, 50

Onions, 51

Peas, 48

Peas and Codfish, 48

Peas and Carrots, 48

Peas with Lamb, 48

Peppers (stuffed), 51

Parsley, 51

Parsnips, 53

Potatoes, 55

Potatoes, Creamed, 55

Potatoes, Sweet, 55

Potatoes, Steamed, 56

Potatoes, Mashed, 56

Potato Salad, 55

Potato, French, 56

Potato Balls, 56

Crust Potatoes, 56

Potato Pudding, 56

Potato and Apple Puree, 56

Sauerkraut, 54

Squash, 53

Spinach, 49

Spinach, Saxon Dish, 50

String Beans, 49

Sprouts, 52

Tomatoes, 53

Tomatoes, Stewed, 54

Tomatoes, Stuffed, 54

Tomato Puree, 53

Turnips, 53

Turnip Puree, 53

Vegetable Oysters, 53

## CHAPTER II.

LEGUMES AND MEATS.

Breaded Goose, 61

Brains, 61

Bean and Lentil Puree, 58

Beans (baked), 57

Beans, Lima, 58

Bean Puree, 58

Baked Lentils or Peas, 57

Bacon, boiled, 63

Bacon, fried, 63

Bacon, fat, 63

Calves’ Liver, fried, 60

Calves’ Liver, steamed, 60

Chipped Beef, 61

Chicken Gelatine, 59

Hash, 60

Ham Hash, 62

Hamburg Steak, 60

Kidney Hash, 60

Leaf Lard, 63

Lamb in Gelatine, 59

Meat Cake, 62

Pork Cutlets, 59

Pea Puree, 58

Ribs of Pork with Apple Filling, 63

Salisbury Steak, 61

Sour Roast, 59

Tripe, 60

Tongue, 61

Turkey Roasted, 62

Turkey Stewed, 62

Turkey in Gelatine, 62

Turkey Neck, 63

Turkey Dressing, 63

Veal Cutlets, 59

## CHAPTER III.

FISH, CHEESE AND EGGS.

Codfish Cakes, 65

Fish, boiled, 64

Fish, fried, 64

Fish Cakes, 65

Herring, 64

Shell Fish, 64

Cottage Cheese, 65

Eggs, boiled, 65

Eggs, scrambled, 66

Eggs, scalloped, 66

Omelet, 66

## CHAPTER IV.

SOUPS.

Asparagus Soup, 74

Bean Soup, 67

Buttermilk Soup, 73

Buttermilk with Rice, 73

Blackberry Soup, 69

Buttermilk Soup, 73

Beer Soups, 72

Barley Soups, 74

Bread Soups, 75

Bran Soups, 75

Beef Soup, 69

Beef Soup, 70

Carrot Soup, 74

Clam Chowder, 71

Clear Soup, 70

Cream of Bean Soup, 68

Cream of Pea Soup, 68

Cream of Tomato Soup, 68

Cherry Soup, 69

Huckleberry Soup, 68

Kidney Soup, 71

Knorr’s Pea Soup, 72

Milk Soup, 72

Milk Soup, 73

Milk Soup, 73

Mixed Vegetable Soup, 75

Oatmeal Soup, 71

Pigeon Soup, 71

Potato Soup, 71

Plum Soup, 69

Pea Soup, 68

Spinach Soup, 74

Soup Stock, 70

Soups with Caloric Value--

Tomato Soup, 68

Vegetable Soup, 70

## CHAPTER V.

CEREALS, NOODLES AND DUMPLINGS.

Almond-Rice, 79

Apple-Rice, 79

Apricot-Rice, 79

Brown Rice, 80

Bread and Milk, 78

Barley, 78

Bran Mush, 76

Bran and Rye Mush, 77

Buckwheat Groats, 76

Boiled Whole Wheat, 77

Baked Cornmeal Dumplings, 82

Bread Dumplings, 81

Cornmeal Mush, 77

Cherry Rice, 79

Currant Rice, 80

Carrot Rice, 80

Cracker and Milk, 78

Direction for Boiling Rice, 78

Dumplings, 81

Dumplings, 82

Dumplings, 83

Macaroni in Cream, 80

Macaroni in Soup Stock, 80

Milk-Rice, 78

Noodles, 80

Polenta Italian Dish, 77

Rice Cream, 79

Rice Flour, 77

Raw Whole Wheat, 77

Rylax with Prune Jam, 76

Rolled Wheat, 76

Rolled Oats with Cranberry Sauce, 76

Rhubarb Rice, 80

Steel Cut Oats, 76

Tomato-Rice, 80

## CHAPTER VI.

BREADS, CAKES AND PUDDINGS.

Apple Pancakes, 92

Apple Bread Pudding, 95

Bran Muffins, 86

Bran Bread, 86

Black Bread Pudding, 96

Baked Bread Pudding, 95

Boston Brown Bread, 86

Biscuits, 85

Bread Omelet, 90

Buckwheat Cakes, 92

Cherry Pancakes, 92

Coffee Cake, 85

Cereal Omelet, 90

Corn Bread, 89

Cornmeal Pudding, 94

Crusts, 89

Black Bread, 84

Doughnuts, 90

Egg Toast, 91

Fried Bread, 89

Fish Pudding, 93

Flour Bread Pudding, 94

Frosting, 87

Fruit Cake, 88

German Pancakes, 91

German Potato Cakes, 91

Hominy Cakes, 90

Imperial Sticks, 89

Light Whole Wheat Bread, 84

Light Graham Bread, 85

Liver Pudding, 93

Mixed Flour, 88

Meat Pudding, 93

Matzoon Pudding, 93

Matzoon Cake, 93

Pop Over, 86

Pastry, 87

Plain Cake, 87

Potato Pudding, 93

Plum Pancakes, 92

Plum Pudding, 97

Plain Bread Pudding, 94

Pompernickle, 84

Roman Meal Bread, 85

Rice Fritters, 91

Rye Nuts, 88

Rice Flour Pudding, 95

Rice Pudding, 94

Roman Meal Cakes, 92

Suet Pudding, 96

Steamed Bread Pudding, 96

Sago Pudding, 94

Strawberry Short Cake, 88

Sand Tart, 87

Unleavened Pancakes, 91

Uncle Tom’s Pudding, 96

Sun Dried Bread, 88

Snow Balls, 90

Whole Wheat Bread, 84

White Bread, 85

White Muffins, 86

Vegetable Pudding, 95

## CHAPTER VII.

SAUCES AND SALAD DRESSINGS.

Almond Sauce, 99

Butter Sauce, 98

Bacon Sauce, 100

Cream Sauce, 99

Caper Sauce, 99

Cherry Sauce, 100

Dried Currant Sauce, 100

Dried Cherry Sauce, 101

Flavoring of Meatless Sauces, 100

Horse Radish Sauce, 99

Lemon Sauce, 100

Mint Sauce, 100

Milk Sauce, 100

Mustard Sauce, 99

Mushroom Sauce, 99

Olive Sauce, 99

Tomato Sauce, 98

White Wine Sauce, 101

Red Wine Sauce, 101

COLD DRESSINGS.

French Dressing, 101

Mayonnaise Dressing, 101

Mayonnaise Dressing, 102

Mayonnaise Dressing, 103

Syrup Dressing, 103

## CHAPTER VIII.

SALADS.

Anchovy Butter, 105

Anchovy Salad, 106

Apple Salad, 107

Asparagus Salad, 107

Apple and Banana Salad, 108

Boiled Vegetable Salad, 104

Banana Salad, 107

Banana and Grape Salad, 109

Beet Salad, 109

Cereal Salad, 110

Carrot Salad, 109

Celery Root Salad, 109

Cranberry and Pear Salad, 109

Cranberry and Banana Salad, 108

Cranberry and Celery Salad, 108

Celery Salad, 106

Cabbage Salad, 106

Cheese Salad, 105

Cucumber Salad, 104

Dried Fish Salad, 106

Dandelion Salad, 106

Egg Salad, 105

Empire Salad, 105

Fish Salad, 104

Fruit Salad in Gelatine, 108

Herring Salad, 107

Yellow Dock Salad, 106

Lettuce Salad, 104

Mushroom Salad, 107

Meat Salad, 103

Mixed Spinach Salad, 109

Olive Salad, 107

Orange Salad, 107

Pineapple Salad, 108

Pineapple and Orange Salad, 108

Radish Salad, 107

Radish Salad, 109

Rhubarb Salad, 107

Raw Corn, 109

Spinach Salad, 105

Tomato Salad, 104

Tomato and Watercress Salad, 104

## CHAPTER IX.

GELATINES AND TOASTS.

Banana Gelatine, 112

Buckwheat Gelatine, 113

Bean Gelatine, 115

Bread Gelatine, 115

Bran Gelatine, 114

Barley Gelatine, 113

Beer Gelatine, 112

Blanc Mange, 112

Calves’ Foot Jelly, 112

Coffee Gelatine, 114

Cereal Coffee Gelatine, 115

Chocolate Gelatine, 115

Fruit Gelatine, 111

Gelatine Pudding, made with Sour Milk, 111

Lentil Gelatine, 116

Oat Gelatine, 114

Pea Gelatine, 114

Pineapple Gelatine, 112

Rice Gelatine, 113

Rye Gelatine, 114

Snow Pudding, 113

Tomato Gelatine, 113

Wine Gelatine, 115

Whipped Sweet Cream, 112

Whipped Sour Milk, 111

TOASTS.

Apple Toast, 117

Apricot Toast, 116

Barley Toast, 116

Clam Toast, 117

Celery Toast, 117

Cream Toast, 117

Egg Toast, 118

Milk Toast, 117

Oyster Toast, 117

Prune Toast, 116

Rice Toast, 116

Rye and Bran Toast, 116

Spinach Toast, 117

Tomato Toast, 116

Water Toast, 116

## CHAPTER X.

FRUITS, PUDDINGS AND GRUELS.

Apple Sauce, 120

Apple Snow, 121

Apricot Sauce, 121

Apple Tapioca, 122

Ambrosia, 120

Apple Pudding, 122

Apple Sago, 125

Arrowroot Gruel, 127

Boiled Custard, 124

Blackberry Sago, 125

Bread Gruel, 125

Beer Gruel, 122

Baked Apples, 120

Baked Peaches, 120

Berry Tapioca, 122

Baked Apples in Oil, 121

Barley Gruel, 126

Currant, Raspberry or Peach Pudding, 123

Cornmeal Gruel, 126

Codfish Gruel, 126

Chocolate Cornstarch, 124

Cornstarch Gruel, 128

Dried Fruits, 119

Fig-Butter, 119

Gluten Gruel, 127

Gooseberry Pudding, 121

Gooseberry Compot, 121

Ground Dried Dates, 120

Ground Dried Prunes, 120

Lemon Filling for Pie, 123

Mixed Flour Gruel, 127

Milk Gruel, 128

Nut Gruel, 127

Onion Gruel, 125

Oatmeal Gruel, 126

Peptonized Gruel, 128

Peaches and Whipped Cream, 123

Plain Junket, 123

Rice Gruel, 124

Raisin and Currant Butter, 119

Rhubarb Pudding, 122

Sago Gruel, 128

Soaked Fruit, 119

Strawberries with Cream, 123

Stewed Blackberries, 121

Stewed Huckleberries, 121

Tomato Tapioca, 122

Wine Gruel, 123

Wine Gruel, 124

Wheat Gruel, 126

## CHAPTER XI.

FLUIDS.

Apple Barley Water, 133

Albumen Water, 133

Almond Milk, 134

Bean Tea, 136

Coffee, 135

Cocoa, 135

Cocoa Shells, 136

Egg Wine, 135

Fruit Lemonade, 134

Flaxseed Tea, 133

Irish Moss, 133

Lemon Whey, 133

Lemonade with Egg, 134

Milk Eggnog, 134

Pea and Lentil Tea, 136

Raw Green Pea Juice, 133

Strawberry Milk, 134

Tea, 135

Water Eggnog, 133

Quoted from Farmers’ Bulletin No. 142, by W. O. Atwater, Ph. D. U. S. Department of Agriculture.

TABLE I.--_Average composition of common American food products._

-------------------------------------+--------+-------+---------+-----+---------+-----+---------- | | | | | | | =Fuel= =Food Materials (As Purchased)= |=Refuse=|=Water=|=Protein=|=Fat=| =Carbohydrates= |=Ash=| =Value= | | | | || | =per lb.= -------------------------------------+--------+-------+---------+-----+---------+-----+---------- =Animal Food.= | | | | | | | | % | % | % | % | % | % |=Calories= Beef, fresh: | | | | | | | Chuck ribs | 16.3| 52.6 | 15.5 | 15.0| -- | 0.8 | 910 Flank | 10.2| 54.0 | 17.0 | 19.0| -- | .7 | 1,105 Loin | 13.3| 52.5 | 16.1 | 17.5| -- | .9 | 1,025 Porterhouse steak | 12.7| 52.4 | 19.1 | 17.9| -- | .8 | 1,100 Sirloin steak | 12.8| 54.0 | 16.5 | 16.1| -- | .9 | 975 Neck | 27.6| 45.9 | 14.5 | 11.9| -- | .7 | 1,165 Ribs | 20.8| 43.8 | 13.9 | 21.2| -- | .7 | 1,135 Rib rolls | -- | 63.9 | 19.8 | 16.7| -- | .9 | 1,055 Round | 7.2| 60.7 | 19.0 | 12.8| -- | 1.0 | 890 Rump | 20.7| 45.0 | 13.8 | 20.2| -- | .7 | 1,090 Shank, fore | 36.9| 42.9 | 12.8 | 7.3| -- | .6 | 545 Shoulder and clod | 16.4| 56.8 | 16.4 | 9.8| -- | .9 | 715 Fore quarter | 18.7| 49.1 | 14.5 | 17.5| -- | .7 | 995 Hind quarter | 15.7| 50.4 | 15.4 | 18.3| -- | .7 | 1,045 Beef, corned, canned, pickled, | | | | | | | and dried: | | | | | | | Corned beef | 8.4| 49.2 | 14.3 | 23.8| -- | 4.6 | 1,245 Tongue, pickled | 6.0| 58.9 | 11.9 | 19.2| -- | 4.3 | 1,010 Dried, salted, and smoked | 4.7| 53.7 | 26.4 | 6.9| -- | 8.9 | 790 Canned boiled beef | -- | 51.8 | 25.5 | 22.5| -- | 1.3 | 1,410 Canned corned beef | -- | 51.8 | 26.3 | 18.7| -- | 4.0 | 1,270 Veal: | | | | | | | Breast | 21.3| 52.0 | 15.4 | 11.0| -- | .8 | 745 Leg | 14.2| 60.1 | 15.5 | 7.9| -- | .9 | 625 Leg cutlets | 3.4| 68.3 | 20.1 | 7.5| -- | 1.0 | 695 Fore quarter | 24.5| 54.2 | 15.1 | 6.0| -- | .7 | 535 Hind quarter | 20.7| 56.2 | 16.2 | 6.6| -- | .8 | 580 Mutton: | | | | | | | Flank | 9.9| 39.0 | 13.8 | 36.9| -- | .6 | 1,770 Leg, hind | 18.4| 51.2 | 15.1 | 14.7| -- | .8 | 890 Loin chops | 16.0| 42.0 | 13.5 | 28.3| -- | .7 | 1,415 Fore quarter | 21.2| 41.6 | 12.3 | 24.5| -- | .7 | 1,235 Hind quarter, without tallow | 17.2| 45.4 | 13.8 | 23.2| -- | .7 | 1,210 Lamb: | | | | | | | Breast | 19.1| 45.5 | 15.4 | 19.1| -- | .8 | 1,075 Leg, hind | 17.4| 52.9 | 15.9 | 13.6| -- | .9 | 860 Pork, fresh: | | | | | | | Ham | 10.7| 48.0 | 13.5 | 25.9| -- | .8 | 1,320 Loin chops | 19.7| 41.8 | 13.4 | 24.2| -- | .8 | 1,245 Shoulder | 12.4| 44.9 | 12.0 | 29.8| -- | .7 | 1,450 Tenderloin | -- | 66.5 | 18.9 | 13.0| -- | 1.0 | 895 Pork, salted, cured, and pickled: | | | | | | | Ham, smoked | 13.6| 34.8 | 14.2 | 33.4| -- | 4.2 | 1,635 Shoulder, smoked | 18.2| 36.8 | 13.0 | 26.6| -- | 5.5 | 1,335 Salt pork | -- | 7.9 | 1.9 | 86.2| -- | 3.9 | 3,555 Bacon, smoked | 7.7| 17.4 | 9.1 | 62.2| -- | 4.1 | 2,715 Sausage: | | | | | | | Bologna | 3.3| 55.2 | 18.2 | 19.7| -- | 3.8 | 1,155 Pork | -- | 39.8 | 13.0 | 44.2| 1.1 | 2.2 | 2,075 Frankfort | -- | 57.2 | 19.6 | 18.6| 1.1 | 3.4 | 1,155 Soups: | | | | | | | Celery, cream of | -- | 88.6 | 2.1 | 2.8| 5.0 | 1.5 | 235 Beef | -- | 92.9 | 4.4 | .4| 1.1 | 1.2 | 120 Meat stew | -- | 84.5 | 4.6 | 4.3| 5.5 | 1.1 | 365 Tomato | -- | 90.0 | 1.8 | 1.1| 5.6 | 1.5 | 185 Poultry: | | | | | | | Chicken, broilers | 41.6| 43.7 | 12.8 | 1.4| -- | .7 | 305 Fowls | 25.9| 47.1 | 13.7 | 12.3| -- | .7 | 765 Goose | 17.6| 38.5 | 13.4 | 29.8| -- | .7 | 1,475 Turkey | 22.7| 42.4 | 16.1 | 18.4| -- | .8 | 1,060 Fish: | | | | | | | Cod, dressed | 29.9| 58.5 | 11.1 | .2| -- | .8 | 220 Halibut, steaks or sections | 17.7| 61.9 | 15.3 | 4.4| -- | .9 | 475 Mackerel, whole | 44.7| 40.4 | 10.2 | 4.2| -- | .7 | 370 Perch, yellow, dressed | 35.1| 50.7 | 12.8 | .7| -- | .9 | 275 Shad, whole | 50.1| 35.2 | 9.4 | 4.8| -- | .7 | 880 Shad, roe | -- | 71.2 | 20.9 | 3.8| 2.6 | 1.5 | 600 Fish, preserved: | | | | | | | Cod, salt | 24.9| 40.2 | 16.0 | .4| -- |18.5 | 325 Herring, smoked | 44.4| 19.2 | 20.5 | 8.8| -- | 7.4 | 755 Fish, canned: | | | | | | | Salmon | -- | 68.5 | 21.8 | 12.1| -- | 2.6 | 915 Sardines | [1]5.0| 53.6 | 23.7 | 12.1| -- | 5.3 | 950 Shellfish: | | | | | | | Oysters, “solids” | -- | 88.3 | 6.0 | 1.3| 3.3 | 1.1 | 225 Clams | -- | 80.8 | 10.6 | 1.1| 5.2 | 2.3 | 340 Crabs | 52.4| 36.7 | 7.9 | .9| .6 | 1.5 | 200 Lobsters | 61.7| 30.7 | 5.9 | .7| .2 | .8 | 145 Eggs: Hens’ eggs | [2]11.2| 65.5 | 13.1 | 9.3| -- | 0.9 | 685 Dairy products, etc.: | | | | | | | Butter | -- | 11.0 | 1.0 | 85.0| -- | 3.0 | 3,410 Whole milk | -- | 87.0 | 3.3 | 4.0| 5.0 | .7 | 310 Skim milk | -- | 90.5 | 3.4 | .3| 5.1 | .7 | 165 Buttermilk | -- | 91.0 | 3.0 | .5| 4.8 | .7 | 160 Condensed milk | -- | 26.9 | 8.8 | 8.3| 54.1 | 1.9 | 1,480 Cream | -- | 74.0 | 2.5 | 18.5| 4.5 | .5 | 865 Cheese, Cheddar | -- | 27.4 | 27.7 | 36.8| 4.1 | 4.0 | 2,075 Cheese, full cream | -- | 34.2 | 25.9 | 33.7| 2.7 | 3.8 | 1,885 | | | | | | | =Vegetable Food.= | | | | | | | | | | | | | | Flour, meal, etc.: | | | | | | | Entire-wheat flour | -- | 11.4 | 13.8 | 1.9| 71.9 | 1.0 | 1,650 Graham flour | -- | 11.3 | 13.3 | 2.2| 71.4 | 1.8 | 1,645 Wheat flour, patent roller process | | | | | | | High-grade and medium | -- | 12.0 | 11.4 | 1.0| 75.1 | .5 | 1,635 Low grade | -- | 12.0 | 14.0 | 1.9| 71.2 | .9 | 1,640 Macaroni, vermicelli, etc.: | -- | 10.3 | 13.4 | .9| 74.1 | 1.3 | 1,645 Wheat breakfast food | -- | 9.6 | 12.1 | 1.8| 75.2 | 1.3 | 1,680 Buckwheat flour | -- | 13.6 | 6.4 | 1.2| 77.9 | .9 | 1,605 Rye flour | -- | 12.9 | 6.8 | .9| 78.7 | .7 | 1,620 Corn meal | -- | 12.5 | 9.2 | 1.9| 75.4 | 1.0 | 1,685 Oat breakfast food | -- | 7.7 | 16.7 | 7.3| 66.2 | 2.1 | 1,800 Rice | -- | 12.3 | 8.0 | .3| 79.0 | .4 | 1,620 Tapioca | -- | 11.4 | .4 | .1| 88.0 | .1 | 1,650 Starch | -- | -- | -- | -- | 90.0 | -- | 1,675 Bread, pastry, etc.: | | | | | | | White bread | -- | 35.3 | 9.2 | 1.3| 53.1 | 1.1 | 1,200 Brown bread | -- | 43.6 | 5.4 | 1.8| 47.1 | 2.1 | 1,040 Graham bread | -- | 35.7 | 8.9 | 1.8| 52.1 | 1.5 | 1,195 Whole-wheat bread | -- | 38.4 | 9.7 | .9| 49.7 | 1.3 | 1,130 Rye bread | -- | 35.7 | 9.0 | .6| 53.2 | 1.5 | 1,170 Cake | -- | 19.9 | 6.3 | 9.0| 63.3 | 1.5 | 1,630 Cream crackers | -- | 6.8 | 9.7 | 12.1| 69.7 | 1.7 | 1,925 Oyster crackers | -- | 4.8 | 11.3 | 10.5| 70.5 | 2.9 | 1,910 Soda crackers | -- | 5.9 | 9.8 | 9.1| 73.1 | 2.1 | 1,875 Sugars, etc.: | | | | | | | Molasses | -- | -- | -- | -- | 70.0 | -- | 1,225 Candy[3] | -- | -- | -- | -- | 96.0 | -- | 1,680 Honey | -- | -- | -- | -- | 81.0 | -- | 1,420 Sugar, granulated | -- | -- | -- | -- | 100.0 | -- | 1,750 Maple sirup | -- | -- | -- | -- | 71.4 | -- | 1,250 Vegetable:[4] | | | | | | | Beans, dried | -- | 12.6 | 22.5 | 1.8| 59.6 | 3.5 | 1,520 Beans, Lima, shelled | -- | 68.5 | 7.1 | .7| 22.0 | 1.7 | 540 Beans, string | 7.0| 83.0 | 2.1 | .3| 6.9 | .7 | 170 Beets | 20.0| 70.0 | 1.3 | .1| 7.7 | .9 | 160 Cabbage | 15.0| 77.7 | 1.4 | .2| 4.8 | .9 | 115 Celery | 20.0| 75.6 | .9 | .1| 2.6 | .8 | 65 Corn, green (sweet) edible portion | -- | 75.4 | 3.1 | 1.1| 19.7 | .7 | 440 Cucumbers | 15.0| 81.1 | .7 | .2| 2.6 | .4 | 65 Lettuce | 15.0| 80.5 | 1.0 | .2| 2.5 | .8 | 65 Mushrooms | -- | 88.1 | 3.5 | .4| 6.8 | 1.2 | 185 Onions | 10.0| 79.8 | 1.4 | .3| 8.9 | .5 | 190 Parsnips | 20.0| 66.4 | 1.3 | .4| 10.8 | 1.1 | 230 Peas (Pisum sativum), dried | -- | 9.5 | 24.6 | 1.0| 62.0 | 2.9 | 1,565 Peas (Pisum sativum), shelled | -- | 74.6 | 7.0 | .5| 16.9 | 1.0 | 440 Cowpeas, dried | -- | 13.0 | 21.4 | 1.4| 60.8 | 3.4 | 1,505 Potatoes | 20.0| 62.6 | 1.8 | .1| 14.7 | .8 | 295 Rhubarb | 40.0| 56.6 | .4 | .4| 2.2 | .4 | 60 Sweet potatoes | 20.0| 55.2 | 1.4 | .6| 21.9 | .9 | 440 Spinach | -- | 92.3 | 2.1 | .3| 3.2 | 2.1 | 95 Squash | 50.0| 44.2 | .7 | .2| 4.5 | .4 | 100 Tomatoes | -- | 94.3 | .9 | .4| 3.9 | .5 | 100 Turnips | 30.0| 62.7 | .9 | .1| 5.7 | .6 | 120 Vegetables, canned: | | | | | | | Baked beans | -- | 68.9 | 6.9 | 2.5| 19.6 | 2.1 | 555 Peas (Pisum sativum), green | -- | 85.3 | 3.6 | .2| 9.8 | 1.1 | 235 Corn, green | -- | 76.1 | 2.8 | 1.2| 19.0 | .9 | 430 Succotash | -- | 75.9 | 3.6 | 1.0| 18.6 | .9 | 425 Tomatoes | -- | 94.0 | 1.2 | .2| 4.0 | .6 | 95 Fruits, berries, etc., fresh:[5] | | | | | | | Apples | 25.0| 63.3 | 0.3 | 0.3| 10.8 | 0.3 | 190 Bananas | 35.0| 48.9 | .8 | .4| 14.3 | .6 | 260 Grapes | 25.0| 58.0 | 1.0 | 1.2| 14.4 | .4 | 295 Lemons | 30.0| 62.5 | .7 | .5| 5.9 | .4 | 125 Muskmelons | 50.0| 44.8 | .3 | -- | 4.6 | .3 | 80 Oranges | 27.0| 63.4 | .6 | .1| 8.5 | .4 | 150 Pears | 10.0| 76.0 | .5 | .4| 12.7 | .4 | 230 Persimmons, edible portion | -- | 66.1 | .8 | .7| 31.5 | .9 | 550 Raspberries | -- | 85.8 | 1.0 | -- | 12.6 | .6 | 220 Strawberries | 5.0| 85.9 | .9 | .6| 7.0 | .6 | 150 Watermelons | 59.4| 37.5 | .2 | .1| 2.7 | .1 | 50 Fruits, dried: | | | | | | | Apples | -- | 28.1 | 1.6 | 2.2| 66.1 | 2.0 | 1,185 Apricots | -- | 29.4 | 4.7 | 1.0| 62.5 | 2.4 | 1,125 Dates | 10.0| 13.8 | 1.9 | 2.5| 70.6 | 1.2 | 1,275 Figs | -- | 18.8 | 4.3 | .3| 74.2 | 2.4 | 1,280 Raisins | 10.0| 13.1 | 2.3 | 3.0| 68.5 | 3.1 | 1,265 Nuts: | | | | | | | Almonds | 45.0| 2.7 | 11.5 | 30.2| 9.5 | 1.1 | 1,515 Brazil nuts | 49.6| 2.6 | 8.6 | 33.7| 3.5 | 2.0 | 1,485 Butternuts | 86.4| .6 | 3.8 | 8.3| .5 | .4 | 385 Chestnuts, fresh | 16.0| 37.8 | 5.2 | 4.5| 35.4 | 1.1 | 915 Chestnuts, dried | 24.0| 4.5 | 8.1 | 5.3| 56.4 | 1.7 | 1,385 Cocoanuts |[6]148.8| 7.2 | 2.9 | 25.9| 14.3 | .9 | 1,295 Cocoanuts, prepared | -- | 3.5 | 6.3 | 57.4| 31.5 | 1.3 | 2,865 Filberts | 52.1| 1.8 | 7.5 | 31.3| 6.2 | 1.1 | 1,430 Hickory nuts | 62.2| 1.4 | 5.8 | 25.5| 4.3 | .8 | 1,145 Pecans, polished | 53.2| 1.4 | 5.2 | 33.3| 6.2 | .7 | 1,465 Peanuts | 24.5| 6.9 | 19.5 | 29.1| 18.5 | 1.5 | 1,775 Pinon (Pinus edulis) | 40.6| 2.0 | 8.7 | 36.8| 10.2 | 1.7 | 1,730 Walnuts, black | 74.1| .6 | 7.2 | 14.6| 3.0 | .5 | 730 Walnuts, English | 58.1| 1.0 | 6.9 | 26.6| 6.8 | .6 | 1,250 Miscellaneous: | | | | | | | Chocolate | -- | 5.9 | 12.9 | 48.7| 30.3 | 2.2 | 2,625 Cocoa, powdered | -- | 4.6 | 21.6 | 28.9| 37.7 | 7.2 | 2,160 Cereal coffee infusion (1 part | | | | | | | boiled in 20 parts water)[7] | -- | 98.2 | .2 | -- | 1.4 | .2 | 30

[1] Refuse, oil.

[2] Refuse, shell.

[3] Plain confectionery not containing nuts, fruit, or chocolate.

[4] Such vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared.

[5] Fruits contain a certain proportion of inedible materials, as skins, seeds, etc., which are properly classed as refuse. In some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected.

[6] Milk and shell.

[7] The average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, fat 3.4, carbohydrates 72.6, and ash 4.5 per cent. Only a portion of the nutrients, however, enter into the infusion. The average in the table represents the available nutrients in the beverage. Infusions of genuine coffee and of tea like the above contain practically no nutrients.

TABLE II.--_Food consumption of persons in different circumstances, and proposed dietary standards._

(Quantities per man per day.)

------------------------------------------+-----------------------+-----------------------+------+---------- =No. of= | =Actually Eaten= | =Digestible= | | =Studies= |---------+-----+-------+---------+-----+-------+ =Fuel= |=Nutritive= =Incl. in Av’ge=| =Protein= | =Fat= | =Carbohydrates= | =Protein= | =Fat= | =Carbohydrates= | Value=| Ratio= ------------------------------------------+---------+-----+-------+---------+-----+-------+------+---------- =Persons with Active Work.= | | =gms= |=gms=| =gms= | =gms= |=gms=| =gms= |=Calories= | _I_: Rowing clubs in New England | 7 | 155 | 177 | 440 | 143 | 168 | 427 | 3,955| 5.6 Bicyclists in New York | 3 | 186 | 186 | 651 | 171 | 177 | 631 | 5,005| 6 Football teams in Connecticut and | | | | | | | | | California | 2 | 226 | 354 | 634 | 208 | 336 | 615 | 6,590| 6.6 Prussian machinists | 1 | 139 | 113 | 677 | 128 | 107 | 657 | 4,270| 7 Swedish mechanics | 5 | 189 | 110 | 714 | 174 | 104 | 693 | 4,590| 5.3 | | | | | | | | | =Persons with Ordinary Work.= | | | | | | | | | | | | | | | | | | Farmers’ families in Eastern United | | | | | | | | | States | 10 | 97 | 130 | 467 | 89 | 124 | 453 | 3,415| 8.2 Mechanics’ families in United States | 14 | 103 | 150 | 402 | 95 | 143 | 390 | 3,355| 7.5 Laborers’ families in large cities | | | | | | | | | of United States | 12 | 101 | 116 | 344 | 93 | 110 | 834 | 2,810| 6.3 Laborers’ families in United States | | | | | | | | | (more comfortable circumstances) | 2 | 120 | 147 | 534 | 110 | 140 | 518 | 8,925| 7.6 Russian peasants | -- | 129 | 33 | 589 | 119 | 31 | 571 | 3,165| 5.4 Swedish mechanics | 6 | 134 | 79 | 523 | 123 | 75 | 507 | 3,380| 5.5 | | | | | | | | | =Professional Men.= | | | | | | | | | | | | | | | | | | Lawyers, teachers, etc., in United | | | | | | | | | States | 14 | 104 | 125 | 423 | 96 | 119 | 410 | 3,220| 7.1 College clubs in United States | 15 | 107 | 148 | 459 | 98 | 141 | 445 | 3,580| 7.8 German physicians | 2 | 131 | 95 | 327 | 121 | 90 | 317 | 2,680| 4.3 Japanese professor | 1 | 123 | 21 | 416 | 113 | 19 | 403 | 2,345| 4 | | | | | | | | | =Men with Little or no Exercise.= | | | | | | | | | | | | | | | | | | Men (American) in respiration | | | | | | | | | calorimeter | 11 | 112 | 80 | 305 | 103 | 76 | 296 | 2,380| 4.5 Men (German) in respiration | | | | | | | | | apparatus | 5 | 127 | 80 | 302 | 117 | 76 | 293 | 2,430| 4 | | | | | | | | | =Persons in Destitute Circumstances.=| | | | | | | | | | | | | | | | | | Poor families in New York City | 11 | 93 | 95 | 407 | 86 | 90 | 895 | 2,845| 6.9 Laborers’ families in Pittsburg, Pa. | 2 | 80 | 95 | 308 | 74 | 90 | 299 | 2,400| 6.8 German Laborer’s family | 1 | 52 | 32 | 287 | 48 | 30 | 278 | 1,640| 7.2 Italian mechanics | 5 | 76 | 38 | 396 | 70 | 36 | 384 | 2,225| 6.6 | | | | | | | | | =Miscellaneous.= | | | | | | | | | | | | | | | | | | Negro families in Alabama and | | | | | | | | | Virginia | 39 | 86 | 145 | 440 | 79 | 188 | 427 | 3,895| 9.3 Italian families in Chicago | 4 | 103 | 111 | 391 | 95 | 105 | 379 | 2,965| 6.5 French Canadians in Chicago | 5 | 118 | 158 | 345 | 109 | 150 | 335 | 3,260| 6.2 Bohemian families in Chicago | 8 | 115 | 101 | 360 | 106 | 96 | 3499 | 2,800| 5.3 Inhabitants Java village, Columbian | | | | | | | | | Exposition, 1893 | 1 | 66 | 19 | 254 | 61 | 18 | 246 | 1,450| 4.7 Russian Jews in Chicago | 10 | 137 | 103 | 418 | 126 | 98 | 405 | 3,135| 5 Mexican families in New Mexico | 4 | 94 | 71 | 613 | 86 | 67 | 595 | 3,460| 8.7 Chinese dentist in California | 1 | 115 | 113 | 289 | 106 | 107 | 280 | 2,620| 4.9 Chinese laundryman in California | 1 | 135 | 76 | 566 | 124 | 72 | 549 | 3,480| 5.7 Chinese farm laborer in California | 1 | 144 | 95 | 640 | 132 | 90 | 621 | 3,980| 6.2 United States Army ration, peace | -- | 120 | 161 | 454 | 110 | 153 | 440 | 3,730| 7.1 German Army ration, peace | -- | 114 | 39 | 480 | 105 | 37 | 466 | 2,275| 5.2 | | | | | | | | | =Dietary Standards.= | | | | | | | | | | | | | | | | | | Man at hard work (Voit) | -- | 145 | 100 | 450 | 133 | 95 | 437 | 3,270| 4.9 Man at moderate work (Voit) | -- | 118 | 56 | 500 | 109 | 53 | 485 | 2,965| 5.5 Man with very hard muscular work | | | | | | | | | (Atwater) | -- | 175 | [8] | [8] | 161 | [8] | [8] | 5,500| 7.2 Man with hard muscular work (Atwater)| -- | 150 | [8] | [8] | 138 | [8] | [8] | 4,150| 6.2 Man with moderately active muscular | | | | | | | | | work (Atwater) | -- | 125 | [8] | [8] | 115 | [8] | [8] | 3,400| 6.2 Man with light to moderate muscular | | | | | | | | | work (Atwater) | -- | 112 | [8] | [8] | 103 | [8] | [8] | 3,050| 6.1 Man at “sedentary” or woman with | | | | | | | | | moderately active work (Atwater) | -- | 100 | [8] | [8] | 92 | [8] | [8] | 2,700| 6.1 Woman at light to moderate muscular | | | | | | | | | work, or man without muscular | | | | | | | | | exercise (Atwater) | -- | 90 | [8] | [8] | 83 | [8] | [8] | 2,450| 6.1

[8] Fats and carbohydrates in sufficient amounts to furnish, together with the protein, the indicated amount of energy.