The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1872-10-25
WASTE OF FOOD.
A Substitute for Meat.

lE'On the London Times, Oct. /. ls7s)
The popular writings Of Baron Liebig
many years ago rendered most of US in
some degree acquainted with the classifi-
Cation Of substances used for food and
With tue purpose they were severally sup.
posed to fulfill. He taught broadly that
food might be divided into three groups
tile alOuminous, Of which flesh is the
type; the oleaginous, or fatty; and the sac.
CaafIne, which includes the innumerable,
Iotms otstarCh which are capable of easy
conversion into sugar. He taught that
lle oleaglnOus matter eaten was partly
Stored up in the economy as deposited fat,
aud partly burnt oil" as fuel for the pro-
duClIon of animal heat. The sacchariue
nAller was entirely burnt off in the same
way and only the albuminnus was capa
OlsOEbCiDg converted into tho solid tissues
oithe body, and Of replacing daily waste
Iaose tissues, which was assumed to be
considerable. The albuminous group Of
substances were found not only 10 animal
Iood, but were largely represented in the
vegetable kinguOm, especially by the
gluten" Of wheat and by substances in
which the pea and bean family were es-
kclalIy rich. Had it not been for this,
ale' Baron Liebig taught, could not have
Ora maintained on vegetable food alone;
Mu,S II was, vegetables presented the
necessary albuminOus nutriment In forms
more complex, and less easy of applica-
aon to the repair Of the body than in the
IStns furnished by the flesh Of animals.
HsnCe the animal kingdom was held tc
minll the office oil digesting vegetable
L.Cuuen, and, by converting It into flesh
aIacreasingits flrness to become the food
a man. Under the influence OF these
views, It was assumed that large pro-
N'uon OF animal lood was, If not neces-
NY, at least desirable for the supply o.
NsIe; and that iarinaceous and oily mat
Ms were Of little value except to main
A,a temperature, and to confer upon the
slNe quantity Of a meal a bulk favorable
woe digestive process. The progress o.
INQUIRY during late years has led, however
y Considerable divergence from these
1SItlles. 1t is still held that only the
aOomIloCs material can be applied 10 tht
%%a.Vtllon % OF the body; but 1t Is knowr
%s, Iae destruction Of the body is far les!
%Aaount than was supposed, and that /
ssA proportion Of the albumlnous food
SAe1 by habitual flesh eaters is at leas
%iIply wasted, and Is often distinctly in-
!IouS' The fatty substances consumed
NC ao' merely Deposited" but furnish
sS.' ssSS.S'O'oIutIy ~ essential ingredient TO nearly
%,Ss'y one OF tue tissues, but especially L
TS, r. oESln, the nerves and tho muscles
rNIs rrNJISSCcharine group is not subservlenI
So; ;.s VI mainly, to the production Of heat
Sni SnisssaetaIly 10 the production OF force
~, Sae vital actions Of man, instead o
sSiS uS maintained at the expense of his
n. ,a structures, are maintained chiefly al
s.S1s s.S1pense Of the torce yielded by the
iSs Imposition Of the starchy and sacchar.
M, lsNefs which he consumes. 1t follows
Ssstse Sssuese twogroups arc now held to hold
GsM GSM place in nutriLive value, and that
n mOS m%OSSuAlnous food, although necessary
6S SSetale Stfale quantity IS supertluous whcl
c,ooiu.. iC.uetate quantity Is exceeded. ThC
pST.n S;usiOn which result from scientific
D5ID DSM,y are thus brought into perfect hsr,
AK, ~tth the teachings Of experience
Trb '. o; o. suitable vegetable substances
p,sss.su NV ss.suI,tllcicuCy orIat, will everywhere
SsssN.eeIIl NE in high degree oi vigor
IpfssS;e!aOIe food atl1rdiug by its clutter
md uS,SS,etacy ,So Of material for tissue repaI
Ss S ~. @e lat being always essential. It i
RssiO%npp :. Of food not only in the Pola
t.sSSas, tyas, where aquAntiIy which woult
CoSD,ate Co%aete be superlluous is required L
but ttSe! S;,S ., lhe low external temperature
ISS,iS.a.aath SS..a tue addition Of rice, forms th
Eoni0aTe EauTe OF multitudCs who live undc
iis,V pS A. sun. v,2 An exclusively ANNA nina
e, psD Sr ,ue ,uS other hand, Is only posslbl
a3 EsG'f q ,Ss Iss'ls1s asis2 ACTIVITY sompa'