The weekly examiner., 1901-08-24
SCIENCE OF EATING.
It Is Being Studied by the Depart
 ment of Agriculture.
Selection of Foods with Reference to Human ReQufrem ents-S1OW Cooking Is the Best of All
 Cooking.
Especial Washington Letter.1 T TEMPERANCE lectures are


 of agriculture; lectures which teach temperance in all things, such as eating, drinking, tilling, planting, hoeing, moving, reaping. Every branch and division of the great de- partment of agriculture is working on common sense practical lines.
 In one of the divisions to-day it was was ascertained that the people of this country do not know how to choose the foods they eat or how to cook them afterward. This burden of ignorance falls most heavily upon the wage-workers who, taking an av- craze among them, use one-half of their money to buy food. this esti- mate not including the cost of cook ing. The poor man wastes in pur- chasing provender; his wife wastes in preparing it for the table. When an intelligent person buys coat he has pretty fair idea as to whether it fits him and how it will wear. But when he invests in meat and pota toes he has little informat tion as to how much nutriment they contain or whether it is of kind suited to his bodily requirements.
 These men of science say that when man buys coal or wood for the winter he knows exactly how many tons or cords he will need; but that the average man has no idea of the amount or kind of fuel he needs for his body-for food is fuel to keep the human physical ma- chinery going.
 It is of interest and value to know that the average human being, lead ing moderately active life, requires 59 ounces of food per diem. He con gumes 37 ounces of water and ab- sorbs in breathing 30 ounces of oxy- gen from the air. His total bodily in come, therefore, is about eight pounds daily. What he needs for his support each day is four and one-fifth ounces of fesh-forming albumen; two ounces of fat-enough to make a fair-sized candle-17A ounces of sugar and starch; four-ifths of an ounce of mineral matters, such as common salt, potassium, etc.; two quarts of water, and 15O gallons of oxygen. So much water is cont%ned in solid foods that we may be said to eat as much water as we drink. HI OA OCA 1O SuPPIy, GhS SuOSes1uCCS above mentioned man should eat daily 20 ounces of bread, eight ounces of beefsteak, 30 ounces of po- tatoes and one ounce of butter, with one quart of water or the equivalent. { A human being is composed mostly of water. The body of man weigh ing 154 pounds contains 96 pounds or 46 quarts of water. To complete his makeup must be added 13 pounds of albumen, ten pounds of gelatine, 23 pounds of fat, sA pounds of phos- phate of lime, one pound of carbon ate of lime, three ounces of sugar and starch, seven ounces of fuoride of calcium, six ounces of phosphate of magnesia, a trifle of chloride of potassium and little ordinary table salt.
 The students of food do not ex- pect all men and women to know all of these facts by their own expert ence, but they expect ultimately to be able to teach people the science and art of eating so that life may be greatly prolonged. They have gone so far as to invent and construct an apparatus for measuring the physic- al income and outgo of human be- ings.
 It is metal box, inside of which man is placed. He stays there for