The suburban citizen., 1902-05-31
FOR A MEATLESS MENU
CHIEF CHEMIST WILEY DISCUSSES
PRESENT FOOD PROBLEM.

Cereals Are Nutritious - It is Asserted
That the American People Eat Too
Much Flesh and Occasional, Abstl-
nence is Recommended.
Fl. w. Wiley, the chief chemist Of
the Agricultural Department at Wash
ington, in speaking to a Washington
Star reporter of the present high
prices Of meat, gives some excellent
advice to those who seek more eco
nomical substitute for food, and while
he does not advise us to give up meat
altogether, he believes we would be
better off by eating less Of flesh and
more of cereals. He gives the rela-
tive merits Of both and the compari-
son cannot but prove interesting. Says
he:
"There is no doubt Of the fact that
meat eating is not essential to human
life, and that men can be nourished
and we'll nourished without resorting
to a flesh diet The principal argu-
ment for the use Of meat is based upon
taste, since it is admitted by all that
the function Of foods, so far as the
human animal Is concerned at least,
extends considerably beyond the neces-
stiles Of nutrition. Food is a factor
in social economy and an important
one in domestic economy. Not only
do we demand that our food be nu-
tritiouS, but also that 1t be palatable.
Just at the present time, however, the
necessities of nutrition are pre-emi-
nent, and questions are presented
which demand careful scientific and
technical study.
"We eat too much, not only Of meat,
but of all forms Of food. Both un-
der-nutrition and over-nutrltion act
unfavorably on the animal economy,
causing on the one hand deposit Of
unnecessary fat, and on the other in
reference with the vital processes, by
reason Of diminished CT insufficient
materials for renewing the waste Of
the body.
Comparative anatomy has shown
that man is an omniverous animal, and
therefore there can be no question Of
the right and propriety Of flesh eat
ing.
Every few people realize what they
buy when ordinary meats are pur-
chased. In the first place almost ev-
cry piece of meat purchased in the
market has a large quantity Of re-
fuse, viz, the bones, gristle, tendons
and other parts unsuitable for the
table. A glance at the table express
ing the percentage of refuse in ami
NAL foods is most interesting. In the
case of the trimmings of the loin as
high as fifty-seven per cent. has been
found to be refuse, and the percentage
in any kind Of meat rarely falls below
ten.
"Then, after the refuse is cut away,
the purchaser buys an immense quan'
and beef may be taken as a type of
all meats in general, the percentage of
water rises above seventy. Only
about twenty-five per cent. of the total
weight received can be regarded as
Of nutritive value.
"Since the flavor and taste Of the
meat are one of the desirable things
a considerable saving can be secured
in the meat by utilizing the waste por.
tlons for making soup. The bones es.
pecially are available for this purpose,
and to secure the best results should
be broken into small pieces. Again,
the flavor of the meat is impaired in
most agreeable way to stews and
other preparations Of similar nature
where the principal ingredient is po.
tato or some other vegetable and only
sufficient meat is present to give the
desired taste and 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 similar
preparations where vegetables are add
ed in large quantities and seasoned
with appropriate condiments.
cat the early breakfasts which
Americans are wont to indulge in
that is, hearty meal before going
to their daily work, the omission OF
meat is to be earnestly advised. Many
of the ordinary breakfast foods are tc
be preferred especially oatmeal with
sugar and cream, and this, together
with couple Of eggs, few slices
of toast and cup Of coffee, makes 9
breakfast which is entirely sufficient
for the man of sedentary employment
and with a little addition of materials
of the same kind, quite enough for G
laboring man. In so far as actua
nourishment is concerned, the very
cheapest and best that can be secured
is presented by the ceareals, viz, In
dian corn, wheat oats, rye, rice, etc
"These bodies contain all the nour
ishment necessary to supply the waste
of the body, and the energy and hear
necessary to all animal functions ant
hard labor in a form well suited Il
digestion, and capable of not only
maintaining the body in perfect con
dition, but also Of furnishing the en-
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