The Montgomery advertiser., 1902-05-02
IN PLACE OF MEAT
NEoErARIANIsN MORE PorU-
 LAR SINCE RISE IN BEEF.
H. W. Wiley, Government Chemist, Gives, Advice on Question os Food Substitutes-Tells How
 To Avoid Waste.

70 Food Substitutes--Tells How To Avoid Waste.
 All kinda ot substitutes for meat are being sought by economical people. and if the prices of beef continue to soar to become a fad throughout the country. Such is the opinion advanced by IT. w. Wiley, Chief Of the Bureau of Chem istry of the United States Department of Agriculture, who has been .g1ying substitutes for the high-priced food pro- ducts.
 '"There is no doubt of the fact that meat eating Is not essential to human hfe' MT. Wiley states. 'and that man can be nourished, and we'll nourished, without resorting to a flesh diet. Tho principal argument for the use of meat is based upon taste. since it is admitted by all that the function of foods so far as the tends considerably beyond the necessi- ties of nutrition. Food Is factor in so- cial economy and an important one tn domestic economy. Not only 20 we ae. mand that our food be nutritious. but also that 1t be palatable. Just at the present time, however. the necessities of nutrition are pre-eminent, and questions are presented which demand carful sca-
 
 The question of limiting the diet is one that deserves more than a passing no- tice and Is based primarily not on the principles of economy but on the require and overnutrition act unfavorably on the animal economy, causing, on the one hand. . deposit of unnecessary fat, and. on the other, interference with the vital processes, by reason of diminished or in- sufIicient materials for removing the waste of the bOdy
 Large Percentage of Waste.
 Few people realize what they buy when ordinary meats are purchased. In the first place, almost every piece of meat purchased in the market has large quantity of refuse-viz.: the bones, gris- tie. tendons and other parts unsuitable for the table. These. of course. are put in at standard rates, and the result is that the actual meat which Is fit for con- sumption for which, say. 20 cents pound cents pound before it is ready for cooking.
 "A glance at the table expressing the per centage of refuse in animal foods is most interesting. In the case of the trimmings of the loin, as high as 57 per cent. has been found to be refuse. and the per centage in any kind of meats rarely falls below 10. If we should place | of all kinds as purchasd in the market at p. 1t would probably be below rather | than above the true number.
 Then after the refuse is cut away the purchaser buys an immense quantity of water. In some parts of beef. and beef | may be taken as a type of all meats in ! general. the per centage of water rises above 70. So. after all. in purchasing meats in general in the open market. only about 25 per cent. of the total 1 weight received can be regarded as oi | nutritive value.
 Flavor and Taste Desirable.
 Since the flavor ard taste of the meat are one of the most desirable things. il | Is evident that e considerable saving can | be secured In meat by utilizing the waste | portions for making soup. The bones es- | pecialiy are available for this purpose and to secure the best results should be broken into small pieces before being treated for making stock for soup. Again the flavor of the meat is imparted in 8 | most agreeable way to stews and other preparations of a similar nature, where the principal ingredient Is potato or some other vegetable and only sufficient meat | is present to give the desired taste and 1 flavor.
 "Portions of meat also which are not edible in the ordinary forms in which they exist can be made quite palatable by being worked into hash and other sim liar preparations where vegetables are added In large quantities and seasoned with appropriate condiments. By the practice of a little ingenuity the house | portions of meat which otherwise wouic be wasted.
 Omission of Meat Advised.
 At the early breakfasts which Amer leans are wont to indulge in-that is hearty meal before going to their daily work-the omission of meat is to be earn estly advised. Many of the ordinary breakfast foods are to be preferred. es pecially oatmeal with sugar and cream | and this, together with a couple of eggs ,1la nfN NrNan ..AA If an makes a breakfast which Is entirely sui ficient for the man of sedentary employ ment. and, with a little addition of ma terials of the same kind, quite enougi for laboring man.
 "In so far as actual nourishment Is con cerned, the cheapest and best that cal be secured Is presented by the cereals viz: Indian corn. wheat. oats. rye, rice etc These bodies contain all the nour ishment necessary to supply the vast of the body and the energy and hea necessary to all animal functions ant hard labor in a form well suited to al | Restion and capable not only of maintain ing the body in a perfect condition. bu also of furnishing the energy necessar. to the hardest kind of manual labor. Tn | waste material In cereals is small, ana as compared with that in meat. prac.l cally none at all. In fact, the ordinar. wastes, such as the bran and germ, ar among the most nutritive components O | the cereals. and both health and econom, | would be conserved, as a rue, Uy tHOi | consumption instead of rejecting them a I In the ordinary processes of milling Tn lordlnary cereals of commerce contain oni. l about 10 per cent. of waste. and this l an exceedingly small proportion as com pared with the per centage In meats.
 If meats should be used, as suggest | ed, more for continental purposes. in the making of soups. stews. etc., an not more than once a day as one of tn ! staple articles of the table, it would b better in my opinion, for the health an
 strength of the consumer. and especiall
 would it be a saving in the matter 0 household expenses.
 Cereal Foods Supply Energy.
 Tt is well known that men who ar , nourished extensively on cereals are ca | pable of the hardest and most endurln , manual labor. Meats are quickly digest ed, furnish an abundance of energy 500
 after consumption. but are not retaine
 in the digestive organs long enough
 sustain permanent muscular exertion. 0
 the other hand. cereal foods are nor
 slowly dlgested. furnish the energy nee
 essary to digestion and the vital fun6
 uons in a more uniform manner and thu , are better suited to sustain hard manus labor for a long period of time. ? Ut seems probable that the prices c 7 meat, now abnormally high, will neve l again descend to as low point as the
 reached a few years ago. and hence tn
 condition which now confronts us. whic
 go accentuates the question of the cos
 of living is probably one of permanenc, 1, Without entering into detailed scientifi discussion of the elements or iood an nutrition, it Is hoped that in the abov . resume there have been presented som , of the essential principles which ma