The news and herald. (Winnsboro, S.C.) 1877-1900, 1881-08-25

fare OF an ordinary household. Such
criticisms, directed toward modern
works Oh the culinary art, ore hardly
just, as both in England and this co,ln-
try many handy books have been COM
piled, whose chief end is to teach the
Ignorant how topreparc food in the most
economical manner. Perhaps, what is
not 80 fully explained as it should be in
many of these books, is what might be
called the rationale of food values. The
most inquiring of housewives, th,lmbing
her cookbook, when she comes across
some page or two devoted to the chcmi-
cal composition of food, generally sliips
1t, as she is only intent on finding out
how charlotte russo is to be compound
ed. Still, these rather dry pages have
their use, and by no means difficult to
understand. 1t is by no means necessary
that the exact chemical composition Of
food, its carbon, hydrogen, nitrogen,
oxygen, sulphur, phosphatcs and other
mineral salts should be mcmorizcd, but
tho three specific characteristics of the
things VIC cat ought to be remembered.
In the briefest manner, then, food may
be separated into three classes, the al-
buminoids, the hydro cnrbons, md the
antl-scorbutics The first arc essentially
the buildcrs-np and rcstorcrs of the body
tho second are substances which tend to
keep us warm; thoy are essentially the
Goals which keep the engine going, and
the third are the prcvcntivcs which keep
off disease and more especially scuryy,
An egg IL al albuminoid, butter is n
hydro-carbon, and cabbage an anti
sscorbutic. An albuminoid makes tissue.
What men call "the strength" in food is
said to be derived from albuminoils.
but this term is IN erroneous one. Men
can and do grow strong and>lusty when
partaking of the albuminoids in the most
sparing way. The rice feeders of Hin
dnstan arc notable example of this.
The hydrocarbons exist in all the
starchcs which are found in the cereals,
in sugars and in the fats. The anti
scorbutics, found i'll certain vegetables,
are as valuable rs any other edible sub
stances, though their food value may
not be very great. Now, what is notice
nhln in NIL these nhoro "f nrief;no nf food
Is that many single things may possess
III themselves some of these qualities
For instance, meat has in the lean the
nlbuminoid, in it's fat the hydro carbon:
1t has even, when fresh, certain anti
scorbutic power. In milk, too, VIC have
the albumcn, and most particularly IN
anti-scorbutic power. We see, then.
that i'll certain way nature has given
us III single substance moro than one
OF those things necessary for life, but tho
perfect unit, containing nll in proper
proportions, does not exist. Hence the
natural inclination we have to mix,our
food. The dish of meat cooked with
vegetables as n compound gives us the
variety plcasrrable to tho pnlnte and de-
sirablc for our health. The human en-
glnc not only wants fuel md water, but
MS its CRATE bars are worn out it must
possess the magical powers of sclf-re-
storation. just as in the repairs of n
locomotive, the head of the machine
shop looks out where he can find the
best md cheapest coal and oil or matcri-
MS, always having the cost in view; SO
must we learn how to feed ourselves, by
the study of food values, ut the smallest
| outlay of money. Now, in England at
present, where food is scarce and money
not plenty, it becomes quite important
that lessons ofeconomy should be taught
to all classes. If the bare chance Of life
is not alone thought of, f,thercquircmcnts
OF the workingmen-thosc who plow r
dig or spin--are also IN object 81
tude. What is the food, tH ~ -
laborcrs con have, 50 that
their sincw and muscle,
coming? 1t is curious
turn has been made, bS Sr. !
these alimcntary substances, TIM co.
gen, oxygen, nitrogen and carbon to an
old English dish. Possibly the classic
pork md beans was brought over from
England to Plymouth Rock English
writer's on the economy of food, Sir
Henry Thompson and DIR. Paxy cspc-
cially, direct working people to the cx-
ccllcncc of beans, peas and lcntils, when
cooked with fat meats such as bacon
but wisely require certain simple add.
tions. Now, why? The beans contain
the starch, the sugar-making properties,
the fat the hydro -carbons. These arc
albuminoids and hydro -carbons, but your
anti-scorbutic is not present. This want
is supplied by the addition of n vcgeta-
bic such rs IN onion or q carrot. The
value of anti-scorbutics in our food can
not be overlooked If the poorer classes
can not indulge in salads, the use OF
which entails more or less expensive
dressings, resource can be had to sour.
kraut, the excellence of which has often
been stated in these columns. These
lessons as to the destruction of food
ought to be Of use to oven those who
know nothing Of want. and whose tables