Nebraska advertiser., 1881-10-20

not to be-such as those owing 10 sick
ness, to inability to buY food ut the
lowest prices, from not knowing which
are the most economical materials for,
or the best combinations of food. or,
how so TO prepare it rs 10 be most &C
ceptablc TO the palate, mOsl digcstible
and most nourishing. The time has
come when we are able, with good
degree of certainty, TO estimate what
are the relations Of force TO food, what
are the demands made bv labor on the
various food supplies, and how so TO
furnish the food as that from it shall be
derived the greatest amount of ability
for work.
The well-known division of foods into
the nitrogcnOus or llcsh-forming or
muscle repairing foods and the non
heterogeneous, fat-forming, hcat-produc-
ing and force giving foods is valuable
as n guide. While the distinction Of
the two is not so exact but that one
now and then in part substitutes the
other, yet both must be had in due pro-
port on if effective life is TO be main
tanned Albumen, so largely repre-
scnted in the whites of eggs, in meat
and in such n vegetable rs beans, is SO
much the mainstay of this part OF the
vitality AS that this class of foods is
often known as the albumnatcs. The
carbonaceOus or producing keeps
the fires of life alive, and sugar, starch,
the fats and the sweeter fruits represent
this. In digestion the starchcs are
converted into sugars, and so into heat
The heat-produCing powcro of fat in its
natural state is about twice Us great as
that of starch or sugar BY comparing
the chemical composition of various
articles with the materials of which we
are made, and closely studying the
physiological processes by which the
transformation of materials ig carried
on, we are able to determine thcOretc-
cally and eNperimentally what foods
should be used and to- test their acCu-
rate use by the results secured. In
many substances we find the exact food
stored up which is needed to augment
or sustain the body. In other cases,
when not finding the precise article we
find something readily convertible into
the substance required, and can de-
tcrmine the method and condition of
conversion. Knowing what effects will
be produced by excessive toll or other
demands, we prepare or provide, there
fore, by extra supply. Many vegetables
have in store the food contained in
flesh. Not only beans, but Indian
corn, well cooked, has much of the
strength of meat and is rich in oil. Its
nutritive value is in carbon. the same
rs wheaton flour, and its ten grains less
of nitrogen is compensated by con-
siderable quantity of free hydrogen. 1t
depends for its digestibilty and for its
relish more on cooking than does the
wheat flour. 1t requires long boiling
and to be carefully stirred into hot
water while being prepared. Ii thus
allowed TO boil till well done and so us
to be thick when cold. it can be cut in
To slices and used for frying. and thus
form both nutritious and savory dish.
Milk, while so much valued, is not Oft
en- enough at the command of the la
borer and of children. Skim milk has
only lost its oil, and is, therefore, very
valuable. Buttermlk is not enough
esteemed for its food value. Butter
milk and potatoes have SO often formed
the chief food in Ireland that we there
have illustrations of its value. Meat is
so expensive rs not to be at full COM
mand to all classes, and, therefore,
substitution should be carefully studied.
We have the greatest respect for the
good old-fashioned Yankee and English
dish of beans and bacon. The chief
trouble nowadays is that so few cooks
know how to prepare it. The beans
must be good and soaked before cook
ing. They want, before baking, to be
parboiled. Then, with piece of good
salt pork and slow cooking before it is
time for the browning, n savory as we'll
as meaty dish is at hand. Albumen
and other ingredients are in this form
at hand quite as readily and quite as
usefully as in meat.-M \. IndcDcn-
dea.