The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-10-27

No modern miracle of X-ray machinery
or wireless apparatus has ever yet out
classed the miracle of turning products
OF the soil into such victory as that of
Yesterday. No necromancy can be in the
same class with this of transmitting food
values into muscle, endurance, courage
and tenacity. And yet how little thought
is given ordinarily to this process Of
turning meat and bread into giants OF
the gridiron. Tell me what you eat,
and I will tell you what you are" may
well be applied to the process or feeding
a team Of great husky giants who can
lick the intermountain region"
That food should be of the best, should
be we'll cooked, that it should produce
muscle in plenty, all these things are
conceded. But just what elements shall
go to make up this amount of muscle.
just how much shall be allowed for
waste and repair, the quality that Will
produce not alone muscle, but endur-
ance of a mental as we'll as a physical
kind, these are the questions with which
many people do not trouble themselves
solved as they have never been solved
before, locally, by Miss Lucy Van Colt,
who has provided a training table for the
University of Utah team. and has fed
them on to victory.
For the first time in the history of the
institution a training table was estab-
lished within the grounds and under the
direct supervision of the faculty. This
W
the task of feeding the team was given
TO Miss Lucy Van Colt, a graduate OF
Columbia college in the domestic science
department. and real cook besides
Conditions Are Adverse.
The task was taken under the most ad-
verse conditions. the only available assets
being a crowded corner of the geological
laboratory and the enthusiasm OF Dean
Byron Cummings. Here the beginnings
were made by clearing a long experiment
table Of the debris of the geological stu
dents and making hasty and sweeping
. covering of white oilcloth- The long gas
tubes extending down the center, which
had been used for testing purposes, made
a barricade between the two sides. so
that dividing line was not needed. The
made resting places for an occasional
flower provided by the fair maids who
gave their services to help feed the
team. The first meal was served on Oct.
3, and from that date to this two meals
a day have been provided for the I'M
doing of Golden
1t was not a question of cooking alone,
however. which confronted Miss Van
Colt. The heavy task of buying suitable
menus for each day, of fitting the one
days food into the menu of the next day.
of providing plenty and allowing of no
waste whatever, were all hers, and the
physiological side alone would have
staggered an ordinary doctor. While the
healthy bodies were being made fit for
H.
too. must be nourished in such q manner
as to insure no loggishness In thought
either in studies or on the field. The
organs of the body must be kept work
ing in their proper manner each day, and
n large allowance must be made for the
tearing down of thousands of muscle
cells in every practice.
Must Be Made PalatabIe.
In addition to all these things which
are required for a training table, the
food absolutely must be palatable. And
so well has this been done that many
have looked askance at the viands which
have found a place on Miss Van Colts
menus. Indeed. so noted have the meals
become that not few of the staid uni
versity professors have been moved to
sample the diet-purely for scientific
purposes of course.
Bread made from the highest grade of
flour. mixed with milk instead of water:
the very best cuts of beef, bushels of
spinach, gallons of the finest milk pro-
durable, unlimited supplies of the best
butter to be obtained, are a few OF the
foundations of the menus. as a sample
of which the following may be taken:
Luncheon menu
Cream Corn Soup Crackers
Beefsteak
Escalloped Potatoes Tomatoes and Lettuce
Bread Butter Milk