Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-10-26
Amateur Worlds Champion Says a
Man Can Train On It.
MILK GIVES STRENGTH PROPERTIES
Athlete Who Sticks to 1t is Always
Found Fit.
OTHER FOOD ALLOW WE'D
Copyright, 1901, BY s. $. Mcclure Co.,

valuable time. The college man who goes
into training for foot ball or track work
must join a training table, which costs him
half as much again, or perhaps twice as
much, as ordinary board. The man out
side Of college who fits himself for an
athletic team goes on diet that costs him
eight or ten dollars a week. Perhaps this
is not more than he would spend on his
meals, anyway, but the expense TO him Of
getting into condition is represented by the
time for exercise, taken from his business
L propose to outline here system of train
ing which costs not more than twenty-five
cents a day, and may be reduced much
lower, and which does not require the
hours of exercise incident to the regular
system.
place on the menu of the present-day
training table. 1t is the mainstay of the
diet. If you asked the average trainer to
get his men into condition without giving
them meat he would laugh at you.
Meat is what puts muscle on a man."
he will tell you. You can't get strength
on vegetable foods
But when we eat meat we are filling our
selves with waste products. An animal
moves; it thereby uses up energy and cells,
and there is a waste product which includes
uric acid So it is with US; when we eXer-
else we are using up energy and cells. and
there is that same waste product, includ-
ing uric acid. But in eating meat we are
taking in the animals waste product to add
to our own, and so have just as much more
to get rid Of That is why men trained on
meat diet have to give SO much time to
exercise; they have a great amount of
uric acid to work out of the blood. Granted
that meat is strength giving, If We could
get the same upbuilding elements in some
other food that would not include the
waste products, should we not obtain better
results, physically? Meat is strengthening,
heat-giving. fat-producing. But we do not
eat it for heat or fat. Sugar, butter and
starchy foods, such as potatoes, will fur
nish us with all the necessary heat and
fat. 1t is for it's strengthening properties
that we eat meat, and these are found in a
substance known as albumen or proteid.
Proteid Necessary.
What is this proteid? Chemists will tell
us that it is a mysterious something COM
posed of carbon, oxygen, nitrogen and hy-
drogen. That leaves little wiser than
before. 1t is easily understood and i'm
portant property is that it makes our blood
and the cells of our bodies. Prot, Gamgee
a noted Psychologist, and one OF the ear
Hest students of proteid says of it:
1--WE may be deprived Of starches and yet
live; we may be deprived of sugars and yet
hve: we may go without fats; but unless
we have proteid we die"
In his Primer of Physiology the emf
nent Prof. Michael Foster writes:
Proteid matter we must have always
1t Is the only substance which can renew
the heterogeneous proteid matter of the blood
and SO the heterogeneous proteid matter of
the body. We might, indeed, manage to
live on proteid matter alone for it contains
not only nitrogen but also carbon and hy-
drogen, and out of 1t, with the help
of few minerals, we might renew the
whole blood and build up any and every
part of the body
1t is now easy to see why we take meat,
1t contains over 20 per cent Of this val
1 IL
per cent; green vegetables contain even
less, as general rule. In fact leaves and
roots are poor in proteid. The grains are
fairly cheap, but it is not every one who
finds them nourlShing and sustaining. They
contain rather more than half as much
proteid as meat does; cheese, peas, beans
and nuts contain more than meat does or
about the same. The tables are not to be
trusted implicitly, but a training on these
foods would be worth the experiment Milk
is not good for training, since 1t Is too fat
tening. 1t has very little proteid in pro-
portion to its fat; but IL milk had Its fat
chat Is to say Its butter and sugar. taken
away, as well as Its water, then there Is
left almost the pure proteid of milk This
dry proteid seems to answer to the ques-
ton: "On what shall we train?" though no
| final answer can be given until a large
number of experiments have been made
1t is with milk proteid that the expert
ments of the future are sure to deal, If
only because they are pure and cheap and
strong; for, whereas meat contains about
\ 20 per cent of proteid, milk powder con-
tains about so per cent.
Daily Menus.
l have trained on this diet for a long
time and with the best Of results The
principle Of my method is to take a certain
amount Of fruit and vegetables, SO as to
get water, bulk, chemical salts, fat and
heat-bread serves the same purpose-but,
above all, to take about four ounces of
proteid every day. My course of proteid is
this milk powder, which l get in the form
of biscuits, variously favored, or buy it in
the simplest form and make up the biscuit
myself Here is my menu, reduced to the
simplest effective form:
BreakfaSt-Four or five milk proteid his
cults; an apple.
Lunch-Graham bread and cheese; two
or three milk proteid biscuits
su eamrwO or three milk proteid biscuits.
stance), four or five milk proteid biscuits
Just before going to bed two or three
glasses of water and an apple
Approximate cost: Apples, cents; milk
proteid biscuits, 10 cents; graham bread
and cheese, B cents; vegetables 8 cents:
total. q cents. If the biscuit are made up
in large quantities the cost of them can
be reduced to about cents day
This may sound dry and unpalatable
but, OF course, it is susceptible to some va
ration. both as to the favoring of the
proteid and the fruits and vegetables On
the milk proteid, with graham bread and
apples. I have lived as cheaply as a dollar
week, and that while was in hard train
ing. To show the effect of this sort of diet
shall have to go into my own personal
experience. In my four years of expert
menting with this diet I have never been
out of training for a single day, and have
been doing hard work, both mental and
physical, most of the time. find that the
great point in favor Of my system is that
am fit all the time, whether I have been
taking exercise not.
Personal Experience.
Let me give an instance. After very
hard court tennis match with the worlds
professional champion. Peter Latham, at
Brighton, did week of sedentary work
Of about ten hours day. I scarcely went
out of doors. and took practically no exer-
else. At the end Of the week. on the Satur-
day, I played racquets against Moore who
is now the professional at Tuxedo. and was
one of the best professionals in England,
and another player. for about two hours.
In the afternoon played court tennis for
an hour and half with Mr.. James BynE
Gribble, the present holder OF the gold
prize in England. At the end was quite
fresh. i had not to stop my work because
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