The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-02-17

easiest and cheapest form, md best please
the taste with due regard to health. In
order to do this we must examine into
the chemical constituents of the various
kinds of food, showing their relative
values in fulfilling these indications also,
the relative amounts nature demands to
supply it's wants. Then we can easily
determine which kind best fulfils natues
requir The amount required for
the production of respiration and animal
heat is about two and one fourth times as
much as for the supply of muscular action,
and 1t must consist of those ingredients
which are the best supporters of combus-
tion which is nearly purely carbon and
hydrogen, the same being united with
the oxygen of the atmosphere, produces
both animal and artificial heat. These
are found in a very pure state
in the ANIMAL oils, starch, and
sugar, and exist largely in wheat, corn,
potatoes, and the various kines of grain
and roots, while the albuminous portions
are found in the various nitrogenized
tplants nearly pure in The yolk of the egg
and the flesh of animals. Now both
classes Of these ingredients are essential
to the life of all animals An animal will
as effectually die OF starvation by with
holding from their food either class of
these ingredients as by withholding food
altogether. though not In the same length
OF time. In the winter, and in cold eli
mates, q larger quantity of oleaginous or
carbonaceOus food is required, in order to
keep up the proper temperature of the
body. Our appetite demands and our
health requires fat pork in the winter,
and fresh beef in the summer Buck
wheat cakes, with plenty of grease, sy
lrups and sugar in cold weather, and the
!, lnitrogenized plants, such as cabbage,
ham and eggs with the aceteus acids, in
warm weather. Hence the reason why
the inhabitants Of the polar regions will
drink down large quantities Of train oil
or eat tallow candles by the dozen, which
would be fatal to the inhabitants of the
tropics learn by late accounts of re-
that health is fast promoted, and they
best endure the severity Of the cold and
bhe fatigues of their journies by reducing
their food down to it's simplest and most
concentrated forms, viz, train oil and
fresh or dried beef, without cooking.
Milk contains a proper proportion Of
each of these ingredients, in the simplest
and purest forms in the climates where
it is found In the cold of Nothern lati-
tudes more Of the oil Of butter exists in
it's composition in proportion to its case
in and albuminous ingredients, the latter
of which is found more largely in pro-
Iportion to higher degree of temperature
which exists in the tropics It contains
all Of the ingredients for the support and
building up Of the animal tissues. II is
the only food for all of the MAMMALIAN
young. It has a proper quantity of the
oil, or butter and sugar for the support of
respiration and heat, and the casein
which is analogous to albumen or fibrin,
for the production of animal motion.
The phosphates of lime and magane,a,
for the supply Of the bones, hair, nails,
&C., in their most natural and proper
I proportion. 1t may be said that in the
manufacture of cheese this equilibrium
is destroyed, and that cheese does not
contain the same ingredients as milk
In answer | will say that no essential
ingredient is lost, or its qualities materi-
ally changed The water and sugar of
milk only is carried off, which can be
very easily and CHI. apply substituted. The
water costs nothing, and the sugar.
small quantiy-can DO easily supplied
by the use of -four, potatoes or starch in
its various forms Cheese making may
be said to be artificial digestion. Still
not wholly artificial for the two pro-
cesses are nearly identical.
The one converts the milk into cheese,
then Immediately assimilates it to the
wants OF the animal economy, then fulfills
ha oh Of n oNrk
of animal heat, motion, &C., and after q
while is again mostly converted into its
original elements. The other converts
the milk into cheese, and then suspends
the operation in a measure for an indef-
mite time, or until it is needed for the
purposes Of digestion. Recent discover
les have shown that tho active principle
in the rennet Of the calf, and the Stomachs
of all mammalia, are due, not to an acid
or alkali contained in the gastric juice of
their stomachs, but to innumerable glob-
ules or cells suspended in the liquids of
their stomachs. 1t is proven that these
are really the active principles, from the
fact that the strength Of the rennet is in
proportion to the number of these cells
These cells or globules are found in large
quantities, and suspended in innumerable
quantities in the liquids after
good rennets are soaked in water or
whey. After portion of this liquid is
put into pure milk, digestion may be
said to have really commenced, as though
it were in the stomach of the calf, though
the process is much more rapid in the
latter case than in the former. Let us
compare and trace the operation in each
case. The milk, after it enters the
stomach of the calf, is coagulated in from
ten to fifteen minutes while in the cheese
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