Morning journal and courier. [volume] (New Haven [Conn.]) 1848-1894, 1893-08-30
SLOW TO LEARN.

Two srticles-one in the Popular Science
Monthly and one in the Forum-merit the
attention of all who live, and especially OF
those who have to be careful what they
spend in their efforts to live.
In the Popular Science Monthly Miss NJ
A. Bolsnd, instructor in cooking in the
Johns Hopkins Training School for Nurses,
makes an earnest plea for education in
household affairs and particularly for better
knowledge in cookery. Scientific cooking,
according to Miss Bolsnd, should include
the following elements and principles: A
knowledge of the chemical composition of
food materials and food, that a woman
may know when she ia supplying her fam
lily with diet composed of all those prin-
ciples, in correct proportion, which are
necessary to perfectly nourish the body,
and also that she may appreciate that she
is not always obliged to buy expensive
materials in order to obtain that which lie
needful and wholesome. A knowledge of
the methods of preparing and preserving
food, both cooked and uncooked, under
such conditions of cleanliness that it shall
be free from poisonous or noxtous prinei-
pies. A knowledge of the laws of health,
that 1t may be possible in some measure to
determine what constituents and what eat
ables afford proper material for the main
tenance of the body, and under what cir.
cumstances of occupation, exercise, and
living In general they are most completely
utilized.
Professor Atwater, in the Forum, ID
quite as earnest as Sister Boland, and
more definite He points out that food
has value only in proportion as it supplies
the natural wants of the body and SO en-
ables man to perform his work, be 1t phys
ical or mental. To supply the wants of the
body it is necessary to have enough protein
to build up the tissues and keep them In
repair as they aye being constantly used
up, and, second, enough fats and carbohy
drates to supply the needed energy. Stated
in scientific terms, the value of food Is pro
portionate TO the number of grams of pro
tein it contains and the number of cslorie,
of energy. A certain number of thes,
grams and calories-dependent on the 90
be supplied to each person. Anything IN
excess of that number is a waste, and
so is anything that goes into the stom
ach without adding protein or energy
to the system. And it is certain that
neither quantity nor market price of food
determines its nutritive value. There Is AZ
much nutriment in q pound of wheat fioui
as in seven pounds of oysters. Five oents
worth of -four or beans or Goldfish will gel
as much material TO build up the body a,
fifty cents or dollar will pay for in ten
derloin, salmon or Holsters. In the cass
of one dietary, that of a machinist in Bos
ton, Professor Atwster found that IL one
half of the meats, fsh, lard, milk, butter
cheese, eggs, sugar and molasses had beer
omitted the protein and energy supplied
by the remainder would have been NOR,
than sufficient to enable the man to do hi
| work.
1t would be surprising, If folks were no
folks, that people do not pay close attsn
ton to the efficiency and economy of wha
they eat. If they would they could live
great deal better than they do at much les
cost. There is enough waste in the foot
department of the American people to bu.
| all the women sealskin sacks. Perhaps
this were fully realized the matter woul,
be inquired into and the sacks bought.