The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1910-04-28
THE CULINARY
R
is LATEST PLAN OF SECRETARY
WILSON.
COST OF LIVING REDUCED
ONE OF BENEFITS OF CONSERV-
ING KITCHEN RESoRcES.

II NpioNi bAo vi hilthSi ltoOul,
es is the latest slogan of "Tama jim
Wilson, secretary of agriculture, say
a Washington dispatch.
Uncle Sam has been teaching the
farmers how to grow good things for
a number of years, and now Secre-
tary Wilson proposes to inaugurate
an educational campaign to tell the
housewives the best way to fix up the
things that the farmers raise.
"Tama Jim's" keynote in this cam
paign is that the nutritive value may
be raised, and the cost at the same
time lowered. In other words he
hopes to teach the housewives what
is the best to eat, how to buy it and
the best way to use it.
1t seems that American housewives
have been overlooking cooking econ
omy-or at least haven't been as
keen conservationists as their sisters
abroad. American consuls have late
ly commented upon the difference in
the standards of living between the
German and the Englishman as com
pared to his income. Although op-
reap a larger profit from his labors
than the German, the latter Is a bet
ter fed man. The Englishman puts
more into the kitchen but the Ger
man takes more out of it. The Ger
man housewife is unequalled as a
conservor of kitchen resources.
The meat cook book OF the depart
ment of agriculture is the result of
exhaustive experiments with a queer
device called the calorimeter. This
apparatus is as large as a room and
yet it is ~delicately regulated as a
ships chronometer.
It is used to determine the value
of foods and their relation to the
health, growth and energy Of the
body. II is based, in principle, upon
the theory that the human body is
self regulating and that, whereas in
the case Of the furnace all the fuel is
converted into ash, gas and heat, in
the body part Of the food-fuel goes
towards building up the tissues. BY
the calorimeter food consumption Is
studied by analysis of the ash, the
breath, which represents the gas, and
the energy-giving properties, which
is comparable to the heat of a furn-
ace.
The chemical composition of a GER
tain food being determined, the eX-
crement and the breath Of a person
having eaten it are analysed and the
represent the portion digested. OF
this latter, a portion is assimilated
into the body tissue, and a part is
consumed in the energy Of the person.
The exact portion that goes to en-
ergy is only found after exhaustive
analysis.
All human energy is transformed
into heat given off from the body
Even the raising of an arm causes a
slight escape of heat. To measure
this heat is to know the amount of
energy expended. Consequently in
the calorimeter, a man is placed in d
heat proof chamber. There are two
outer walls to this room separated by
an air space about five inches in
width. Through this space are run
alternately tubes for the circulation
Of cold water and wires for electric
currents.
II is necessary that the chamber
inclosed be absolutely heat proof, and
remain unaffected by temperature
changes without. To accomplish
this, advantage is taken of the law OF
physics that no change a occur in
a room unless the temperature with
out it changes. If the heat in the
calorimeter rises cold water Is turn
ed on in the pipes until the air in the
space between the walls is the same
as that OF the room. II It drops an
electric current Is passed through.
Thus the heat in the chamber is alb
solutely imprisoned. The man in the
,calorimeter is fed solely upon the
diet that Is to be analysed. To meas
ure the heat in the chamber deter
mines the exact amount of energy
giving nourishment there is in that
particular food.
Since heat Is the expression of IN
ergy 1t only remains to measure the
heat within the calorimete chamber
to determine the energy expended by
the Subject" under experiment. And
The measuring IS done thus:
Water pipes, In coils much like
those used in heating houses, are run
through the calorimeter. Cold water.
~ HunUu tomnorofrro vr,no