Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-28
MEAT SUBSTITUTES
Chief Chemist Wiley Dis
cusses Food Problem.
CEREALS : NUTRITIOUS
CONTAIN ALL PROPERTIES FOR
SUSTAINING LIFE.
Meats Should Be Used More for Con-
dimental Purposes-Saving
Of Expenses.

'The present high prices of meat" said
| Mr.. H. w. Wiley, chief chemist Of the
| Agricultural Department, today, "have led
| to many inquiries concerning the POSSIBLE
| ty of securing cheaper food products which
| may be regarded as substitutes for the
high-priced meats. Vegetarianism is likely
! to become the fad if the present prices con-
| tinue, not so much by reason Of any SUI
perior merit of its principles as because
economical consideration compel it's adop-
| ton.
There is no doubt of the fact that meat
eating is not essential to human life, and
that men can be nourished and well nour-
ished 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, ex-
tends considerably beyond the necessities
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 nutritious, but also that 1t be pala-
table. Just at the present time, however,
the necessities Of nutrition are pre-emi-
nent, and questions are presented which de-
mand careful scientific and technical study.
without going into the question of the
cause Of the high prices 1 want to set forth
some OF the general principles upon which
the nutrition of man depends and to sug
gest some of the ways in which a cheaper
substance than meat may be made to serve
the double purpose of nutrition and palata-
bilty.
We Eat Too Much.
81 think the statement may be accepted
without question that, as rule, we eat too
much, not only fsmeat, but of all forms of
food. The question of limiting the diet
however, is one that deserves more than a
passing notice, and is based primarily not
on the principles of economy but on the
requirements of hygiene. Both under-nI-
triton and over-nutrition 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
sufficient materials for renewing the waste
Of the body. ~. -.>-
Comparative anatomy has shown that
man Is an omniverous animal, and there
fore there can be no question of the right
and propriety OF flesh eating. In addition
to this the taste of well prepared meats is
most delightful and man in his normal
state has a craving for a meat diet or at
least one in which meat figures to a con-
satisfied. in some degree. without indulging
too freely in the expensive luxury of meat
eating at the present prices
Plenty Of Refuse.
Every 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 a large guam
tity Of refuse, VIZ, the bones gristle ten
dons and other parts unsuitable for the
table. These, of course. are pxt in at stan
dard rates. and the result is that the actual
meat which is fit for consumption, for
which, say 20 cents pound are paid in the
market, is worth Is or 80 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 loin
as high as 81 per cent has been found to
be refuse, and the percentage in any kind
of meat rarely falls below 10. If We
should place the average percentage of the
refuse in beef Of all kinds, as purchased in
the market, at %. it would probably be be-
low 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 type Of all meats in
general. the percentage Of water rises
above TO- In sample of meat which was
prepared for canning purposes, under the
supervision of an agent of the bureau of
chemistry, in the Department Of Agricul-
ture. 1t was found that after removing the
bones and other refuse portions and pass
ing 1856 pounds Of the meat thus prepared
through sausage cutter, sample of the
average meat secured contained 7I17 per
cent Of water. The average percentage of
water in meats, Of course, is not SO high
refuse the purchaser can safely count
upon having 80 per cent of the rest of the
meat consist OF water. So, after ALL in
purchasing meats in general in the open
market. only about % per cent of the total
weight received can be regarded as of nu-
tritiye value.
Utilizing the Waste.
'Since the flavor and taste of the meat
are one Of the desirable things 1t is evil
dent that a considerable saving can be Sc
cured in the meat by utilizing the waste
portions for making soup. The bones espe-
cially 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 impaired in most agree
able way to stews and other prepare atoms
Of similar nature where the principal
ingredient is potato or some other vege-
table 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
nash and other similar preparations where
vegetables are added in large quantities
and seasoned with appropriate condiments
By the practice of little ingenuity the
housewife can utilize to excellent advan-
tage portions OF meat which otherwise
would be wasted.
'At the early breakfasts which Ameri-
cans are wont to indulge in, that is, a
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, espe-
cialiy oatmeal with sugar and cream, and
this, together with a couple of eggs. few
slices OF toast and a cup of coffee, makes
breakfast which is entirely sufficient for
the man of sedentary employment, and
same kind quite enough for a laboring
man. In SO far as actual nourshment is
concerned, the very cheapest and best tina t
can be secured is presented by the cereals,
VIZ. Indian corn. Wheat, oats, rye, rice.
etc.
Nutrition Of Cereals,
"These bodiesscontain all the nourishment
necessary to supply the waste of the body
and the energy and heat necessary to all