Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1897-01-11

are hard to reconcile with modern
theories of eating. 1t might occur to
some one to say. Feed me with pies
and doughnuts if such are to be the
results" There is Bible word, He
that will not work shall not eat" This
may mean that every one ought to
work, Of course; and he or she, who
does, can eat almost anything good for
food. q. q
Suppose at last, however, that the
question Is comparatively settled; that
the chemical composition of the three
classes of food and the available energy
is obtained also that the average man
of the average weight and the average
nutrition required is found. Suppose
his daily diet average is settled as Is
grains of nitrogen, 800 Of carbon, and
an amount of energy yielded equal to
1850 calories. Or. taking the three
classes. figure the energy derived there
from as is done:
1 1SS grams prcoteid 80 large calories
$50 - carbohydrates $500
the .admixture and proportions of the
best possible Diet who is the wiser?
When are the people to eat scientifical-
iy? TO make an arithmetical and
chemical and financial calculation with
each mornings trip to the market?
This is not all, however. The uues-
ton Of food values. very many Of them,
remains unsettled Some foods are
more digestible. some are more nutri-
tious, and about some there is a great
Edifferenceof opinion. To illustrate in the
matter Of cheese: 1T is decaying
milk" says one, "and swarms with
microbes: it takes from to 10 hours
for digestion and cannot be wholesome
under any circumstances Another
declares, Cheese. being the concen-
trated nutriment of milk, is more mus
Gle feeding than any other food"
Mathew Williams says there is as
much nutriment in one pound of cheese
as in three pounds of mutton, and one
is as easily assimilated as the other if
properly cooked. The Swiss noun
taineer takes his cheese raw, comfort
ably digests the same, and finds il
nutritious. The Cheshire and CheddeI
cheese trade in England, being de-
pressed, the Duke of Westminster ex-
planned to the farmers that it was be-
cause of growing belief in it's inferi-
GRITTY as nutritive agent. This led tc
special analysis and, as a result il
was stated that Chedder cheese con
tains a higher percentage of flesh
forming substances and of fats than
meat, even of the finest quality DR.
Parker and DIR. Thudichum say sim
ilarly that cheese is the most valuable
animal food obtainable, and two or
three times as nutritious as the same
money value of meat. All
On the other hand. Sidney Smith
writes of 'Old friendship destroyed by
toasted cheese" and one is undoubted-
ly as true as the other!
Bacteria, also, complicate the ques-
ton of food. They are a newly dis
covered quantity. 1t is truly bad
enough! 5O,OO0.O00 perhaps in every
quart of milk in the daily delivery!
more. probably, in a pound of cheese
than there are inhabitants of the
globe! But even bacteria have a mis-
sion. Some are harmful, some are |
helpful. 1t is not best to probe too |
deeply or know too much. Even a |
little knowledge" may be "a danger-l
BUS thing" The world is full of natural
purifiers and one who studies and /
practices the Gospel of Hygiene need
1Ot worry.
AS we pursue this subject greater
light will dawn. The New Cook looms
Up in the horizon and is surely drawingl
nearer. The New Cook may be man
with an Aladdin Oven" and a text
book on 1.-The Science Of Nutrition"
Amen! So let it be-" says the weary
who spends her life on the
round.-Advance.