Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1912-08-16

in such toothsome morsels rdiculed
backslider from the lusty diet of red meat and
potatoes, which his pioneering ancestors had
grown strong.
What a difference the scientific study OF
dietetics has brought about Sugar-that Is. car
bohydrates-is now acknowledged 10 be normal
part Of human food; in certain circumstances
necessary part of 1t. and any way to get sugar
into the system that 1t will be agreeably assim-
Hated is to help nature to accomplish her proper
ends. The carbohydrates are the accessory In
gradients supplying energy to the body above that
which may be obtained from the proteids The
harder the physical work an individual performs
the proteid must he eat and up to GER
tain point the less sugar does he require but In
ordinary life the individual requires detetic
mixture OF proteids, fats, and sweets. while I'M
der conditions in which muscular tissue has been
rapidly exhausted sugar has the faculty OF restor-
ing energy quickly and therefore of making the
heavier foods accomplish better results. The
starchy foods like potatoes useful In all deta.
ries, but when immediate results are sought sugar
must be used.
Sugar is all right in ITSELF and commercial
statistics show that abundance of it is grown and
consumed. Yet plain sugar In dietary will not
invariably be acceptable to the human animal; he
must have his taste well his logic satisfied,
and nothing makes sugar SO agreeable as due
proportion of chocolate added. Ask any child
what kind OF candy he likes best and the almost
invarable reply will be chocolate candy" ask
an adult what kind of cake he prefers. and with
q somewhat ashamed remembrance OF yOutnlul
days, when to indulge in cake was a seldom per-
mitted but frequently clandestine luxury the an
swer is chocolate cake" The schoolgirl makes
fudge" as a proud and selfpopuarzing accom-
plshment: the soda-water fountain would go into
bankruptcy II the chocolate sundae with
drawn from the list of attractions and chocolate
eclaire would be common cream puff If the
brown layer scraped off the top. Chocolate
candy is in some cases of the first OF solid
foods offered (of only under the physi-
clans orders) to the convalescent from typhoid
fever; and armies supply the men in the
field after severe march, those exposed to
the exhaustion of the tropics, with chocolate
candy by no means for the sole reason that 1t
will If only for the time being overcome their
of meeting their dietetic wants by introducing
sugar mixed with chocolate into their systems.
In Central America and Mexico the breakfast
food of the inhabitants from prehistoric times has
produce of the tree: this is made into
porridge called t'iste.' which s agreeable to the
taste and nourishing. for long journey can be
made upon it. In factories 1t is admitted
that go per cent of their chocolate is composed OF
sugar and that they really sell sugar favored
with chocolate instead of chocolate favored with
sugar: the sweeter the article the better 1t is
liked, although the purchaser Is paying two
prices for his sugar and is not getting what he
asked for. He is buying what he wanted.
theless. sweet chocolate and the rule Is thus