The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-05-13
VEGETARIANlSM IS IT
HI. w. Wiley, Chief of Bureau of
.as Chemistry Gives Some
Timely Pointers.
Chicago Tribune.

All kinds of substitutes for meat are
the price of beef continue to soar sky
ward vegetarianism is in a fair way to
become a fad throughout the country.
Such is the opinion advanced by H. W.
Wiley, chief of the bureau of chemistry
of the United States department OF agri-
culture, who has been giving much atten
ton to the subject OF finding substitutes
for the high priced food products.
"There is no doubt of the fact that
meat eating is not essential to human
life Mr.. Wiley states, land that man
can be nourished, and well nourished,
without resorting to a flesh diet. The
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 human animal is concerned at least,
extends considerably beyond the necessi
! ties of nutrition. Food is factor in So
| cial economy and an important one in
| domestic economy. Not only do we de-
| mand that our food be nutritious but also
that it be palatable. Just at the present
| time, however, the necessities of nutrition
| are pre-eminent, and questions are pre-
sented which demand careful scientific
| and technical study.
1.-THE question of limiting the diet is one
| that deserves more than passing notice
and is based primarily not on the prin-
| ciples of economy but on the requirements
| of hygiene. Both undernutrition and over
| nutrition act unfavorably on the animal
| economy, causing, on the one hand a de-
post of unnecessary fat, and, On the
| other, interference with the vital pro-
cesses, by reason of diminished or INSULT
cient materials for removing the waste OF
the body. 49,.
Large Percentage of Waste.
Few people realize what they buy
| when ordinary meats are purcha sed. In
! the first place, almost every piece Of meat
/ purchased in the market has large
| quantity of refuse-viz, the bones, girls
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 cor
sumption for which, say, 20 cents a pound
is paid in the market, is worth % or sc
cents a pound before it is ready for
cooking.
"a glance at the table expressing the
| percentage of refuse. in animal foods is
| most interesting. In the case Of the
trimmings of the lCin, as high as 81 per
cent has been found to be refuse, and the
percentage in any kind of meats rarely
falls below 10. If we should place the
average percentage of the refuse beef
OF all kinds as purchased in the market
at 25, it 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 percentage 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 weight re-
cefved can be regarded as of nutrtive
value.
Flavor and Taste Desirable.
-''Since the flavor and taste of the meat
are one of the most desirable things. it
is evident that considerable saving can
be secured in meat by utilizing the waste
! portions for making soup. The bones ess-
pecially 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
toe flavor of the meat is impaired in a
most agreeable way to stews and other
preparations of similar nature where
the principal ingredient is potato or some
other vegetable and only sufficient meat
is present to give the desired taste ana
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
dddeu IN large quantities ana seasoned
with appropriate condiments. By the
practice of little ingenuity the house.
wife can utilize to excellent advantage
portions of meat which otherwise would
be wasted.
Omission of Meat Advised.
cat the early breakfasts which Amer
leans are wont to indulge in-that is.
hearty meal before going to their dali,
work-the omission of meat is 20 be earn
d estly advised. Many of the ordinar,
L breakfast foods are to be preferred, es
s pecially oatmeal with sugar and cream
and this, together with a couple of eggs
: a few slices of toast and a cup Of coffee
: makes breakfast which is entirely suf
> ficient for the man of sedentary employ
;, ment, and with little addition of ma
/. 900 0>0o0oSo 0c0cSc0c