The Republican journal., 1905-02-09

What we buy as solid food is not
solid. 1t is partly water; some of the
commonesr foods are almost entirely
composed of water.
Bought as food, water is tolerably
expensive luxury. In several instances
it costs some thing like two dollars and
fifty cents glass.
Let us begin with breakfast
Look at that loaf of bread. To all
appearance it is solid enough. But it
is not. When it came into the hands
OF the baker as wheat -four it contained
water only 20 the extent OF II per cent.
In working up the materials into dough,
by kneading and other manipulation,
and IN baking, great change takes
place, and the quantity Of water has
more than doubled. The wheat flour
loaf contains nearly 40 per cent. of
water. Curiously enough, its value as
a food is increased thereby, The pes-
centage of water in the crust is about
half that in the soft inside.
Cured pork does not contain large
proportion Of water; in fact, wherever
there is a good deal of fatty matter,
there is also a scarcity of moisture. So
the man who enjoys his slice of break
fast bacon may comfort himself with
the reflection that he is getting fairly
solid value for his money, because ba.
con contains only % per cent. of water.
Fresh eggs, on the other hand, are
composed of no less than IS per cent.
of water.
The best dairy-made butter, no matter
how carefully prepared, contains COM
paratively regal percentage of water.
Inf of S0n Gu mi ,1a c.>f h,,f tar NOD
by well-knoWn authorities, a small num-
Der contained over Is per cent. of water;
the larger number contained between
IL and 10 per cent. Carelessly manu-
featured or aGulterated butter often
contains much more water than is per-
MISSILE by law, and the breakfast table
may include a supply of butter contain
ing as much as 20 per cent of water.
1t is only to be expected that milk,
owing to its origin, should vary consid-
erably in its composition. Much de-
ponds on the health and Surroundings
OF the animal yielding it.
1t is interesting to know that morn
ing milk, as it comes from the cow, is
by no means as nourishing as the even
ing supply; there is more water in the
former. The daily quart of milk even
in its purest state contains an average
OF $40 per cent. of water.
The choicest fish contain the largest
percentage of water. Thus turbot and
sole are credited with IS per cent; sal
mon IS per cent; while the ccmmoner
inhabitants of the deep blue sea are
content with from 40 to 60 per cent. as
in the case Of the homely herring.
LAS cool as cucumber is a house
hold term. The GOODNESS is easily ex
planned. Cucumbers are almost entire
~ composed of water-that is, 95 per
cent, or over IA per cent. more than
is contained i'll milk, which is itself a
liquid. Lettuce must not be forgOttens
Here is a further instance of how little
substance may be in an apparent solid,
for the cabbage lettuce holds 90 per
cent. of water.
1T will be seen that most of the good
things of life are largely composed of
water; but it is better for us that this
is so. Nature knows more about our
digestive powers than we know our
selves, and she has designed her pro-
ducts-fsh, flesh, fowl, and fruit-with
SO cunning hand that the water con-
tanned in each is essential
Food containing very little water i'm
its composition is not, as a rule, good
to eat until suitable process of cook
ing has rendered it safe by adding a
further supply Of water to it, and boil
lng,a is well known. is the process that
renders our food most wholesome and
easy OF digestion.-Pearson's Magazine.