The Barre daily times. (Barre, Vt.) 1897-1959, 1910-04-18
CONSERVATION OF
KITCHEN RESORCES
Is Latest Slogan Of Secretary James
Wilson Of the Department Of Agr-
culture.

HNifAAl0h ~ hiN0hNh lS7NAhNt1 ~ Ah1 l@t
est slogan Of ''Tama jim" Wilson, secre
tary Of agriculture.
Uncle Sam has been teaching the farm,
ers how to grow good things for q mum.
Der Of years, and now Secretary Wilson
proposes to inaugurate an educational
campaign to tell the housewives the best
way to fix up the things the farmer.
raise.
"Tema inns" keynote IN this cam.
paim Is that the nutritive value may be
raised. and the cost at the same time
lowered. IN other words be hopes 10
teach the housewife what IS best to eat
how to buy it and the best way to
use It.
II seems that American housewives
have been overlooking cooking economy
or at least haven't been as keen con-
seryatl0nists as their sisters abroad
American consuis have lately commented
upon the difference in the standards 81
living between the German and The Eng.
lehman es compared 10 BIS income Al
though opportunity enables the English
man TO reap q larger profit from his la
bors than the German the latter 10 a
better.fed man. The Enghshman puts
more into the kitchen. but The German
takes more ont Of it. The German house
wife is unequalled IS conseryer Of
kitchen resources.
The meat cook book Of the department
Of agriculture IS The result Of exhaustive
experiments with 4 queer device called
the calorimeter. This apparatus is as
large as 4 room and set i As deiicateiy
regulated as a ships enronometer
10 Is used To determine the value Of
foods and their relation TO the health,
growth and energy of the body. Il is
based, in principle, upon the theory that
the human body il selfreglilating and
that whereas ii tile case Of tie furnace
an the fuel Is converted into ash. gas
and hest, IN the body a part of the
food.fuel goes towards building up the
tissues BY the calorimeter food con
sumption Is studied By analysis o. the
ash, the breath, winch represents the
gas and the energy giving properties,
which i comparable TO the heat Of q
furnace.
The chemical composition Of certain
food being determined the exercment
and the breath of s person having eaten
f. are analysed and the decrease ID
chemical constituents represents the por
ton diaested Of ghis latter 3 portion
Is assimilated into the body tissue. and
2 part IS consumed in the energy Of the
person. The exact portion that goes to
energy Il only found after exhaustive
analysis
All human energy s transformed into
hest given eff from the body. Even the
raising Of an arm causes slight escape
of heat To measure this heat is I'd
know The amount al energy expended
Consequently. IA tie calorimeter. man
is placed ii a heat proof chamber There
are two outer walls To Dis room sepa-
rated hy "A air space about five inches
n width Through this space are run
tubes fof HE circulation Of
cold water and wires for electric cur
rents
lt Il necessary thst THE chamber HI
closed be absolutely heat proof and re
main unaffected 81 temperature changes
without, 10 accomplish this advantage
Is taken Of TIE laW % physics that no
change can occur ia 4 room unless the
temperature without 4 changes II tie
heat iu the calofimeter rises cold water
Is turned Ga 81 tie pipes until the air In
the space between the walls Is the same
as shat Of the room III il drops. an
electric current Il passed through Thus
the heat i'll the chamber Is absolutely
imprisoned. The man IN the ealorimeter
IS ied solely upon the diet that Is 10 be
analyzed. 10 moisture the heat Ia the
chamber determines Tile exact amount 81
energy giving nqurishment there Is III
that particular food
Since heat is Die expression Of energy
/ only remains % measure the heat
within the calorimPfeF chamber to deter
miro the energy expended hy The sub
eet under experiment. And the meas
ning is done thps.
Water pipes. Id coils much ike those /
lsed Ii heating houses ARE rim through /
he calorimeter. Cold water, of 4 known I
temperature. runs through them THE wa
-er abs0rbs the heat IN the r0om--that I
Eiren "a by the man within the chamber I
lhe temperature of the water All 1T 4
,assed from the room il again taken and /
.he resultant rise in its temperature t
Gves the amount Of heat or energy gem +
rated from the food under test So
loosely does the caI0rimeter register this I
ieat that it's dials show the slightest +
movement Of the subject such as the f
aising Of an arm.
Tests are made IN the chamber with I
he man at exercise and at rest. 10
rider to know the amount If muscular
mercy expended stationary bicycle ar
is rugged up in the calori
meter The hind wheel Of this is made
i sheet copper Resisting currents of
Electricity are passed through this wheel,
o that it is known exactly The load
gainst which he pulls.
There Is now known hv ANALYSIS the
Of the ash from the food
nd the energy supplied by til There
emains, then, the gas Or breath and
lie quantity assimilated The test Of
he breath Is made at the same time as
he test Of the energy Chemically meas
red air Is passed into the chamber.
The breath is known to give off two
properties from the food digested
Moisture and carbon dioxide.
When the air is drawn from the cham.
er, II Is passed through sulphuric acid
o extract the moisture and through soda
me to extract the carbon dioxide. These
wo chemicals are analysed after being
aturated with The used air, and the
roperties that have been given OH IN \
he breath from the food consumed are
etermined
By a simple process of elimination.
heSe candy
Ill, IL 800