The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1892-09-10
THE FOODS OF NATIONS.
EACH RACE FEEDS TO SUIT
ITS OWN CLIMATE,
Experience Has Led to the Proper Sc
lection of Food by the Inhibi-
tants OF Different Parts
OF the Globe.

II Is only within very recent
period that the science OF nutrition
has received much attention even in
a scientific way; only within very
lew years that anything has been
done to give popular instruction upon
the subject III we had waited. writes
dward Atkinson in the New York
Sun. for the scientist to tell us how to
live. we might long since have begun
TO diminish in numbers. Zach race.
perhaps each body OF inhabitants
occupying given section OF the
earth's surface. appears to have estab-
lished by process OF natural selec-
ton national food. which can be
procured Mt least cost and which
when analysed is found to contain the
nutrients protein starch and fat In
about the right proportion TO suit the
conditions OF the climate.
Beginning with the so-called rice
led nations or races whose rations
consist in large quantities OF rice or
starchy rood. it appears that they add
the requisite amount OF nitrogen by
consuming peas and beans. Living
mainly in hot countries, they do not
need so much fat In India the ele-
ment OF fat is derived from peculiar
kind OF butter called ghee. In that
combination Is found a complete food
r at the least cost
Moving into Europe we find that
the nutrition OF the working classes OF
Italy con lists mainly OF polenta II
form OF Indian corn or maize meal
which in itself is nearly complete
food. but being little short OF nitro
gen. modicum of cheese is added
the chief element in the diet OF the
Italian. however being macaroni and
cheese. many OF the cheeses being
made from skim milk after the cream
has been taken off and these are
richer in nitrogen. Macaroni and
cheese with salad is substantially n
complete food.
Passing over to Switzerland we
again find cheese furnishing that
which is the most important and the
most expensive in every dietary the
heterogeneous portion. In France more
meat is eaten. but in the stock pot or
pot au feu every element OF meat and
vegetation including remnants OF
bread and everything that contains
nutrition. is converted over into
nearly complete food. to which the
customary salad and bread serve us n
remainder.
In England the relative scarcity OF
meat is made up by the abundant con-
sumption of cheese. bread and cheese
! serving as the mainstay of the work
ing people. the cheese supplying the
deficiency OF the wheat in protein.
| In Scotland oatmeal is the mainstay.
and in the grain OF the oat is to be
found Il food more nearly correspond
ing to the requirements of complete
nutrition than in any other single
variety OF food which is known to en-
list. The Irish, suhsisting from choice
or from necessity so much upon pota-
toes are IL people ,of relatively low
vitality not tenacious OF life and as
u rule, not long lived except when re-
moved to other regions where they
can secure more complete nutrition
In the northern nations OF Europe
fish and rye bread together form
heap and complete basis for nutri-
! lion; the fish consisting OF herring.
which supplies very large amount
II fat or of salmon or OF some other
! varieties.
Crossing the ocean. in New Eng
land we find in the baked beans and
brown bread made from the maize
NEAL a ration at low cost which is
! very complete in its proportions OF
energy.
Passing into Canada we come TO an
entirely different dish pease porridge
made into n combination with coarse
crackers and n bit of pork. furnish
ing strong and complete ration at
almost the minimum OF cost
Again. moving to the southern
states, the customary ration of the
colored man which he chooses in
preference to almost any other kind
of food. consists OF three and one-half
pounds OF bacon and peck OF maize
meal per week. to which are added "a
few vegetables from the field. making
perhaps the cheapest ration at the
least cost in ratio TO the force 1t con-
tains than can be found anywhere. In
Mexico the 'tortillo." or bean. fur
nishes the nitrogen in connection
with diet OF other materials, very
meager at the best
Necessity has probably been the
teacher in each case; the experience
OF many generations has probably led
to the final selection. and the habit Of
feeding upon these enforced rations
has developed an inherited appetite
for them which in many instances has
become so strong that q change 10 q
different diet even as we'll balanced
as those named leads for the time be-
ing to indigestion and to disease.
have been told that the southern
negro will be afflicted with dyspepsia
II his customary ration when at work
is changed from tho usual hog and
hominy to either bacon and wheat
bread or TO corn bread and beef
That spoiled IL All.
Hunker-This girl l am poinU IN