The Bridgeport evening farmer., 1910-04-18
EASY LESSONS
 FOR AMERICAN
 HOME KEEPERS
Tamma Jim Wilson's Little Les son on Conservation of
 Kitchen Resources.
DETERMINING FOOD VALUES
Battleships Almost Enough to
 Maintain Pacific Fleet Now.

Washfngton, April 1s.-The conserve
 ton of kitchen resources is the lat
 est slogan of -sTama Jirn'' Wilson, Sec
 retary of Agriculture. 1
 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 fo tell the
 housewives the best way to fix up the things the farmers raise.
 '@Tama Jin's'' keynote in this cam- paign is that the nutritiYe value may be raised, and the cost at the same time lowered. In other words he hopes to teach the housewife what is best to eat, how to buy it and the best way to use it.
 It 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 lately com mented upon the difference in the standards of living between the Ger man and the Eng1ishman as com pared to his income. Although op- portunity enables the Englishman to reap a larger profit from his labors than the German, the latter is -bet- ter fed man. The Englishman puts more into his kitchen but the Ger man takes more out of it. The Ger man housewife is unequalled as conservor of kitchen resources.
 The meat cook book of the Depart ment of Agriculture is the result of exhaustive experiments with a queeri device call the calori1neter. This ap-F paratus is as large as room and yet is as delieatefy regulated as a ships
 It is used to determine the value of foods and their relation to the health, growth and energy of the body. It 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 a part of the food-fuel goes towards the 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 fur mace.
 The chemical composition Iof a cer- tain food being determined, the ex- crement and the breath Of a person having eaten it. are analysed and the decrease in chemical constituents re- presents the portion digested. Of this latter, a portion is assimilated into the body tissue, and a part is consumed act portion that goes to energy is only found after exhaustive analysis.
 All human energy is transformed into heat given off from the body. slight escape of heat. To measure this heat is to know the amount of energy expended. Consequently in. the caIorimeter, man is placed in 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 al- tern ately tubes for the circulation of cold water and wires for electric cur rents,
 It is necessary that the chamber in- l closed be absolutely heat proof, and 1 remain unaffected by temperatu ture | changes without. To accomplish this, | advantage is taken of the law of i physics that no change can occur in | 2 room unless the temperature without 1 t changes If the heat in the ca1o- | -ineter rises cold water is turned on i n the pipes until the air in the space | the walls is the same as that | of the room. If it drops an electric 1