The Port Gibson reveille., 1911-01-05
fHE FOODS OF
Zach Race Feeds to Suit the Con
ditions Of Climate.
experience Has Led to the Proper Sc
lection OF Food by the Inhabl-
tants of Different Parts
Of the Globe.

1t is only within a very recent period
that the science of nutrition has re-
ceived much attention even,in q scien-
tifc way; only within a very few years
that anything has been done to give
popular instruction upon the subject.
If we had waited, writes Edward At
kinson in the New York Sun, for the
scientist to tell us how to live, we might
long since have begun to diminish in
numbers. Each race, perhaps each
body of inhabitants occupying given
section of the earth's surface, appears
10 have established by a process Of nat
nral selection national food, which
can be procured at least cost, andwhicn
when analyzed is found to contain the
nutrients, protein, starch and fat, in
about the right proportion to suit the
conditions of the climate.
Beginning with the so-ealled rice-fed
nations or races, whose rations consist
in large quantity Of rice or starchy
food. it appears that they add the re-
auisite amount of nitrogen by consum-
ing peas and beans. Living mainly in
hot countries, they do not need so
much fat. In India the elep mt Of fat
is derived from peculiar E of but
ter called ghee. In that combination
IS found complete food at the least
cost.
Moving into Europe, we find that the
nutrition of the working classes OF
Italy consists mainly of polenta, form
of Indian corn or maize meal, which IN
itself is nearly a complete food, but
being little short of nitrogen, modi-
cum of cheese is added, the chief ele-
nlent in the diet of the Italian, how
ever, being macaroni and cheese, many
of the cheeses being made from the
skim milk after the cream has been
taken off, as these are richer in nitro
gen. Maearoni and cheese with salad
is SUBSTANTIALLY a complete food.
Passing over to Switzerland we again
End cheese furnishing that which is the
most important and the most expensive
in every dietary, the nitrogenous por-
ton. In France more meat is eaten,
but in the stock pot, or pot an feu,
every element of meat and vegetation,
including remnants of bread and every
thing that contains nutrition, is con-
verted over into nearly complete food,
to which the customary salad and bread
serve as a remainder.
In England the relative scarcity Of
naeat is made up by the abundant con-
sumption of cheese, bread and cheese
serving as the mainstay of the working
people, the cheese supplying the de-
fciency of the wheat in protein. In
Scotland oatmeal is the mainstay, and
in the grain of the oat is to be found d
food more nearly corresponding to the
requirements of complete nutrition
than in any other single variety of food
which is known to exist. The Irish,
subsisting from choice or from necessity
SO much upon potatoes, are a people Of
relatively low vitality, not tenacious Of
life, and as a rule, not long lived ex-
eept wnen removed to other regions
where they can secure more complete
nutrition.
In the northern nations of Europe
fish and rye bread together form
cheap and complete basis for nutrition;
the fish consisting of herring, which
supplies very large amount Of fat, or
Of salmon or of some other varieties.
Crossing the ocean, in New England
we find IN the baked beans and brown
bread made from the maize meal, ra-
ton at low cost which is very complete
N its proportions of energy.
Passing into Canada we come to an
entirely different dish, pease porridge,
made into coordination with coarse
crackers and bit of pork, furnishing
strong and complete ration at almost
the minimum Of cost.
Again, moving to the southern states,
the customary ration of the colored
man, which he chooses in preference to
almost any other kindsof food, consists
of three and one-half pounds of bacon
and q peck of maize meal per week, to
which are added few vegetables from
the field, making perhaps the cheapest
ration at the least cost in ratio to the
force 1t contains than can be found any
where. In Mexico the "tortilla," or
bean, furnishes the nitrogen in connec-
ZION with diet of other materials, very
meager at the best.
Necessity has probably been the
teacher in each case; the experience of
many generations has probably led to
slae hna1 selection, and the habit of
FEEDING upon these enforced rations has
developed an inherited appetite for
them which in many Instances has be-
some so strong that change to a diff
sereRt diet, even as well balanced as
Shose named, leads for the time being
20 indigestion and to disease. have
been told that the southern negro viii
&c afflicted with dyspepsia if his Gus
tomary ration when at work is changed
from the usual hog and hominy to either
bacon and wheat bread or to corn bread
and beef.