The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1874-07-21
Food Adapted TO the Season and to
Our OccupatIOng.

| Our Occupations.
We need to remember that seventy
parts out Of every hundred Of the food w
cat should be carbon, which Ia consumed
in tho process Of respiration or heat pro-
duction. Two parts Of every hundred
should be phosphorus to supply the waste
Of brain and nerve tissue, and sixteen
parts should be nitrogen, 10 reinforce the
muicular tissues. From this simple state
ment 1t Is easy TO see that in winter we re-
quire more carbonaceous or heat pro-
ducing food In proportion than in summer,
more butter, more sugar, more fatty
meats. II We are using our brains OF
nerves, we need food containing large pro
portions OF phosphorus; and II our musclea
are vigorously exercised, nitrogen should
abound In our breakfast and dinners.
Doughnun, pastry, buckwheat cakes,
mince pies, and rich pudding have no
place on our tables now, II they were ever
permitted TO grace (disgrace) them. In
their stead we will have canned or dried
fruits, custards, curds, and other simple
deserts.
OF the meats, venison and chicken con.
tain more phosphorous than any Of the
others, having three per cent, while beef
and mutton have only two per cent, and
bacon but half per cent. OF the fishes
salmon Is richest in phosphorous, as 1t
contains seven per cent; smelt rank next,
having six; then come Holsters aud her
ring with five; then cod and trout with
four; halibut and Rhiteish contain three;
Goldfish and clam two, and oysters only
one.quarter per cent. f- aF
The richest vegetable In PHOSPHORUS
% the sweet potato, as three per cent Is
found In It, while round potatoes yield
but one, and onions, asparagus and cab
bage only two per cent. 0lfrults, prunes
and figs contain three per cent OF phos-
phorous; apples and cherries one; currants
one-third, and pears none.
II these analyses be correct, Q frst-rate
dinner for . company OF wits would be-
ior the first course soup Of some sort, then
salmon or smelt, then venison with sweet
potatoes, green peas, and bread made oi
the whole wheat. For dessert, custard
pudding and stewed prunes.
Of the meats, 'venison is the richest In
nitrogen or muscle.making food, contain.
ing 20 per cent Of nitrogen. Game fowl,
contains % per cent, but 1t Is not avAila.
BILE for ordinary purposes. After venison
comes mutton and chicken, with 81 per
cent, then beef with 10, and at the foot
Of the list bacon with 81 per cent.
or fish, the richest in nitrogen Is sal.
mon, as II contains 20 per cent; then
comes halibut a. 1S, then smelt, Goldfish,
trout and eel at II, white fish at 16, lob
ster Of Il, and oysters at 12i herring con,
tains but 8.
OF vegetables, the richest in nitrogen
are peas, which contain 90 per cent; then
beans at "a, sweet potatoes 2, common
potatoes /, cabbage /, onions and Rspars.
gus one-hali per cent Of nitrogen, prunes
currants and cherries l. A dinner Tor
workingmAn should be of salmon,
halibut or Goldfish, venison, mutton or
beef, beans, peas or potatoes, and bread
Of the whole grain.
For convenience, three tables are given,
with articles Of food ranged according TO
their nerve, muscle aud heat-producing
power, which, after what has been said
above, must be Of significance to the most
ordinary observer, The parts not in
cluded in the three elements indicated
are water and waste. ---.-
RnLrT AVN NEyv, pponuc,,r. mana p.