The clarion. [volume] (Jackson, Miss.) 1883-1888, 1884-12-31


aud muscle Of any article yet given, but
are very poor in heat-giving qualities
but when cooked, as is usual, with fat
pork, the proper proportion is well main
tained. They are difficult of digestion.
and can only be eaten by those of strong
stomachs. They are not only one of the
most nutritious foods, but also one of
| the most economical. When there is a
/ healthy digestion there is no food which
can be 50 highly recommended for one
! who labOrs either with brain or muscle
As beans. However, care must be taken
not to use them too freely during the
summer in southern climate. During
the heated term food should not be taken
IN 50 concentrated form.
Rice contains less waste and more nu-
triton than any vegetable, but the nu-
| triton is in the form of heat and fat
giving properties, and must be used ac-
cordingly. 1t analyzes as follows:
water lib >
Material for muscle. 6.5
Material for heat. ......,......,........79 8
Material Tor aln..........,............. 0.5
An analysis of the common potato is
given as being nearly that of the aver
age vegetable. Carrots, parsnips and
the like contain a large proportion of
water, aud are, therefore, less nutritious
Potatoes contain in 100 parts;
W alef.......'.
Material for muscle. Ia
Material for heat .....................194 9 4
Food Tor braln....................... 0.9
Beef of average fatness contains the
following elements:
.....................50
Material for muscle.............. .........15
Material for fat and heat. ........31
Material Tor Draln-..................... ..... 1
The analysis of all meats, with the
exception of pork, is sufficiently near
the table given above to make it unne-
cessary to be more explicit. Pork CON
tains much larger proportion of heat
giving material than any other meat,
and in 100 parts only about l5 of ma
terial for brain and bone.
Fish gives about the same analysis as
lean meat, with the exception that it
contains large proportion of the phos-
pilates
In apples, which l take as a type of
fruits, there are in 100 parts:
Material for muscle..................
Material for heat....,.................. 5
Material for in...........................
The Importance of fruits in winter as
well as summer is not realized. They
contain a large amount of waste mate
rial, which is remedy for constipation,
and also the acids which are most valu-
able 10 those whose livers are sluggish
Cows milk gives the following analy-
sis:
Material for muscle 5S
Material for eat.......................... so
Material for ain...................... 10
Milk contains larger proportion of
material for brain and bone than does
the natural food for an infant. When
used for that purpose it should be dilu-
ted with about one-third water and have
the addition of little sugar, to give s
| larger proportion of material for heat
and fat. For older children and grown
people there can be no better food, the
material for brain and muscle being
much greater than in any other food.
/ Cheese contains from 90 to 10 per
cent. of material for muscle, l9 for heat
and for brain and bone. 1t is eX-
tremely hard of digestion and inclines
to constipation. 1t is one of the lest
articles for one doing muscular work,
containing the largest proportion of nu-
triton of any article in common use.
| Buttermilk contains material for mus
lcle and brain, and nearly all of the iron
which the milk contains. Both of these
articles are highly reco mmended.-J. ii.
| Gibson, in Northwestern Miller.