Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1892-07-07

DehiocT tlic party siiall De buried under
in November. A good many people
are aware that we are only beginning
to understand the first principles Of
food economy, in this country espec-
tally. We buy food which is too ex-
pensive and which does not contain
the qualities we need. We consume
too much of the fats of meat and butter,
the starch of flour and potatoes and
sugar and too little of the protein
found in lean meat and the gluten OF
wheat which goes to make blood. bone
and brains. We use needless quanti-
ties of food and do not know how to
cook it properly. The coming man
will have studied all these things, un-
derstand them to perfection and will
consequently live on a higher plane
mentally, morally and physically, sim
ply from having good digestion and
knowing how to get all the good out of
the least quantity of food. Our mod
ern irrational ways OF cooking will be
greatly improved. Our greatest waste
in cooking is in the amount of fuel us
ed, only small portion of the heat of
which is utilized in cooking. May we
not look for revolution in cookery
such as would be effected by Mr.. Ed
ward Atkinson's Aladdin oven which
is gradually coming into recognition.
1t is not too much to call this one of
the greatest inventions of this inventive
age. The fuel used is oil, and every
particle of heat is used to cook with,
no odor or heat escaping into the room.
With the use of statistics furnished in
this country and Europe it is easy to
see the relative value of our foods and
estimate what we should eat to accom-
plish given result. The term protein
or albumenoids, is used for the sub
stance which forms the basis of the
body, bone, muscle and blood. The
fats Of different substances serve to
give heat and to give the body force
and strength. Mineral matters too,
are necessary to replace waste, but in
general the two great food divisions
are the proteids which build up the
body and the fats which furnish fuel.
To use each of these in the right pro-
portion and permit no waste, will be
the lesson Of the future man. Doubt
less there will be competent medical
examiners to prescribe the exact in
gradients each person needs, and these
prescriptions will be compounded and
sent out from large central TODD bu-
reau in each town in the most com
pact lUIIn. AHciillSlo cStlildtc tHC thl-
ue of foods by a unit or Calorie, one
Calorie being the amount of heat that
would raise one pound of water four
degrees Fahrenheit. A gram of pro-
tein is estimated to contain Al Gallo
ries and gram of fats 9.3 Galleries of
energy. A pound OF fat sirloin beef
would contain 900, pound of butter
3 800, pound of potatoes $40 Gallo
ries. The potatoes contain so little
because they are mostly water. The
greatest care should be used to get the
right proportion of proteids and fats
for the proper nourishment of the body.
If there are not enough of the former
it will De weak and inefficient. If not
enough fats there viii be a lack of heat
and energy. One of the greatest faults
of the present day is that people, es-
pecially those with moderate incomes
insist on having the best food, that is
the most expensive in cost, without
any regard to the amount of good they
viii get out of it. This is especially
noticeable in buying the different cuts
of beef. Twenty-Five cents invested in
a pound of sirloin steak viii bring $40
of pound Of nutrition, l5-100 of a.
pound of protein and fat enough to
make $40 Galleries Of energy. A cut
from the forequarter at half the cost
will yield the same amount of energy,
thus giving twice as much for the mon
ey. And as a general thing it is the
poor man who throws away his money
on expensive foods and wastes it in