Daily inter mountain. [volume] (Butte, Mont.) 1881-1901, 1900-09-08
POOR MANS FOOD
Better Nourishment For Human Body
Than Rich Mans Dainties.

1.-The poor man gets a much greater
real value in food for his money than
does the rich man.
The true nutritive properties of food
on the poor mans table are much great
er han of the food on the rich mans
able"
"Three-quarters of the food the rich
man buys is wasted
There should be more economical
cooking for rich and poor"
Figures will prove that a man can
easily live on Is cents a day"
Such are some of the aluable and
interesting conclusions in a report all
most completed by Prof. w. O.. Atwater,
of Wesleyan university, who for yearS
has studied the relative value of foods.
Lately he has obtained facts n fig
ures touching the food of the rich and
the poor all over the United States, and
/ has just summarized the data from nine
most rich men,.
Prof. Atwater has analysed the broths,
stews and soups, allthe dishes character
istic of the poor mans board; he has
studied the ~fricassees, the ragouts, the
: delicacies that tempt the palates of the
rich, and he has determined, most en-
couragingly, that, while the rich mans
food may taste better, until h rich
] mans palate becomes jaded, the poor
mans food will build more muscle and
brain; is better fitted to be consumed
by the human machine.
In a word, the learned professor, often
employed by the government as an ex-
pert, is sure that pea soup is more val
liable, if cheaper, than terrapin stew;
that corned beef Inc cabbage much sur
pass in nutritive value capOns stuffed
with chestnuts; calves liver and bacon
are far superior to the fatted livers of
Strasburg geese.
NJ qualification al prof Afu0 f0r'0 fail
report is a~nxiously awaited. Your cor
respondent told the gist of it to an in
t~elligent tramp who has had the mis-
fortune to land in the lookup here. Said
the tramp: -
I'm glad to know I can live on Ii
to get the Is cents. Tn sorry to learn
that three-quarters of the rich mans
food is wasted. We would be satisfied
with those three-quarters, whether fore
quarters Or hindquartes."
It was Poi. Atwater who made such
elaborate experiments on the value OF
alcohol as a food. These experiments
geratly disturbed such valuable and re-
spected organizations as the Woman's
Christian Temperance Union. The ex-
periments proved to Prof. Atwater's sat
~isfaction, at least, that two ounces, four
t~ablespoonfuls, of alcohol in "a hours, and
no more, supply the human body with
fuel to make neat anu muscular power
that is, act as food, not as an 1ntox-
icant. More than two ounces act as q
poison.
Prof. Atwater experimental with per-
sons who ave drank moderately and
with those who "never tasted a drop"
To be sure of them he kept them in a
small copper room. The results were the
same.
Doses below two ounces in "a hours
had no bad effect; at the end of the day
there was no trace of alcohol in the
breath. the body was in normal condi-
ton, the alcohol had been completely
oxidized-turned into heat.
AS soon as the professor learned that
more h two ounces of alcohol Is pol
son he went no further in that direction.
He had no desire to learn how much q
man can drink, but how much he can
drink without it hurting him.-New York
Journal