The Meeker herald., 1906-03-24
THE WATER WE BUY.
MUCH OF rHH FOOD CONSUMED
PRINCIPALLY NoIsTURE.
Animal Or Vegetable the Various
Articles Of Our Diet Contain
Large Per Cent. Of
Liquid.


What We buy as solid food 10 not
solid. It is rartly water; some of the
CON 20 est fools are almost entirely
co. osrl OF water.
e II as food, water Is q toIernN'
expe a-ye luxury In several instau 8
1t costs something like $3.50 . glass,
says Pears'ns zine.
Let us begin with breakfast.
Look at that loaf OF bread. To all
appearances 1t 10 solid enough. But It
Is not. When 1t came ito the h " g
Of the baker as wheat For it COZ nj u
water only to the extent of II per cent.
In working up the materials Into
dough. by kneaf!ng and other manip-
ulation, and in taking. great Oh ge
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
percentage of water In the crust IL
about half that in the soft inside.
Cured" pork does not contain a
larg, proportion of water: in fact
wherever there is a good deal of fatty
matter. there is also a scarcity Of mois-
ture. SO the man who enin"s ~. s''ce
OF breakfast bacon may comfor' him
self with the reflection that he is get
ting fairly solid value for his money
because bacon 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 mat
ter how carefully prepared. contains a
comparatively regal percentage or wa
ter. Out Of 1.50o samples o. hut.cr ex-
amined by well-tDown antnor'''ne. a
small number contained over &c per
cent. OF water: the larger number ron
tanned between " and is per cent
Carelessly manufactured or adrlt-r-
ated hutter often ro,tnirs much moro
winter than Is permissible by Law and
the hrea'-fest table may include SUD-
plv of butter containing as much as 20
per cent. Of water.
1t is only to be expected that milk,
owing to its ORIGIN should vary con-
siderable IN ita "o--"o~'tion. Much Ce-
ponds ~ tho hr-'' and SURROUNDINGS
VI lHp V'''N'sI w" w IT,
1t ia i,tc-cetinr TO hnow that morn
ing mi,t os " romcc r-,r, thn row is
by M r,---a ~ nour'shi-- 80 th- ~-.e,-
inr -..--l- 'herr 10 moro water IN tho
fcr-'"r. Thu d-,' onart OF milk cen
in tic purest state -o-f,ins an average
Of s7.G -ent. ~ wster.
Tho -hc'-o7t eah contain the largest
percert-r- ~ water. Thus, turbot and
solo ore rredited with 7s per cent:
s-lron rs ner cent; while the com
moner Inhabitants Of the deep blue
sea arc content with from 10 to 90
per cent, ~ In the cass Of the homsly
herring.
''As cool - . cucumber 10 . house.
hold term. The GOODNESS is easily ex-
planned. Cucumbers are almost entire
~ composed OF water-thst Is ss nor
cent or over "a per cent. more thin is
contained IN milk. which is itself
'ir"id Lettuce mat not be forgotten.
Her" is further instance Of Row tt.s
substance may be in an aprarent sold. .
for the cabbage lettuce holds % per cent.
Of water.
Il will be seen that most Of the good
tt'nes of life are largely composed of
water: but 1t II better for US that this
is so. Nature knows more "bout our
diree'ive powers than 20 hrow our
se'r End che has der her prod
ucts nsh flesh. fowl ARD ..uit- with SO
cunning hand that the wAter contained
In each Is essential.
Food c,,'a.ning very little water in
its composition Is not A. 4 rule. good
to eat un'il suitable process Of cock
ing has rendered II safe BY sd6rP mr.
ther 81 ply of water to IL s'd to g.
as is well snown. is the proc So thatren-
ders our food most wholesome and easy
Of digestion.
Pedigree" Of "1og."