Evening star., 1915-01-03

Of the hundreds Of boys that he re-
!Quested DR.. Cheesman A. Herrick, pres
ident OF the college, to have prepared
tor government publication full ac-
count Of the health work Of the insti-
tuition The report will be printed by
the bureau of education for distribu-
ltion among the officers Of orphanages,
home schools, so-called industrial and
reform schools, schools for the feeble
minded. state schools for the deaf and
dumb and other institutions, in which
1T il estimated there are no less than
10000 children In the United States
who are given care Of the physical
health as well as an education.
By the provisions of the will of
Stephen Girard the college Is accessible
to poor white male orphans" between
the ages of six and ten years, and
examinations of applicants for admis-
plicant undergoes careful physical
examination. The United States bu-
reau of education is particularly anx-
ious that the officers Of institutions
themselves similar health plan which
is outlined for the Girard College by
including, as it does. good food. health
full outdoor exercise, watchful care.
warm clothing, sanitary surroundings
and perfectly ventilated sleeping quar-
ters. This system of care, 1t has been
found, increases the boys resistance to
disease, while he is securing an edu-
cation which could not be obtained
affords.
The system Of personal hygiene of
the boys at the Institution is advised
for the inmates of similar institutions
throughout the United States. Empha-
the 1900 pupils not a single case OF
typhoid has developed in Girard Col
lege for more than three years Among
the pupils Of the college who go to
the country during the vacation period
during July and August, however,
there has been an occasional case of
post-vacation typhoid due to the fact
that pupils have spent part of the
tlme In territory in which there had
been epidemics Of the disease.
Mouth hygiene is emphasized in the
report as one Of the principal factors
| in making for the health of the in
mates of the institution, and every
thing possible is done to better the
| Il X
| Although vegetable milk made from
the sofa or soy bean may not ever be-
become competitor of
MILK From cows milk in the United
sop p..r States, officials of the
1'y oean. United States Department
OF Agriculture are interested in de-
scriptfon of the methods used ty the
Japanese in making a substitute for the
worlds most popular food beverage. The
so-called vegetable milk Of Japan is
Travelled in the far east, and is also
manufactured by the Chinese and Jap
anese in San Francisco and Oakland,
| Cal, and in scattered localities in this
country where there is large oriental
population. The vegetable milk is gen.
orally used by the orientals alone.
| Tho manner in which the soy bean is
made to furnish a product which in
Japan competes with ordinary milk is
described in report recently received by
the bureau Of chemistry of the Depart
ment Of Agriculture. The method of pre-
pairing this vegetable milk is interesting.
although it Is somewhat complicated. The
| beans first are soaked for ten to twelve
hours In the process Of soaking they
| expand about two and one-half times,
and when thoroughly soaked are then
ground between mill stones, with sufficient
water to give the desired fiuidity. The
small stream Of water pass over the
| beans as they are being ground
| The concentrated part Of the fluid is
then separated from the part contain
| portion
boiled for about twenty minutes, after
which the more concentrated portion is
added and the boiling is continued for
i've or ten minutes longer, with an ener-
getic Japanese stirring the mixture all
the time. This boiled LIQUID is then
filtered through a heavy bag, over which
boiling water is poured and allowed to drain
through the material. Finally the mass
OF ground beans is pressed in order to
| ee1 az much Of the liquid out as possible.
l 70 t.
ance, and furnishes the vegetable milk of
| Japan, which is considered very nourish-
ing. and is often used as a substitute for
| ordinary milk A0A
| General curiosity as to the real con-
| 'ents OF the condensed soups which
are extensively marketed
ConQenSe0 exists among chemical ex-
! Souns perts as well as among the
members of a family who
often make vain attempts to find real
chicken in some brands Of condensed
| chicken soups or beef in beef SOUP In
| connection with the inquiries concern
ing the contents Of condensed soup
chemists and nutrition experts in the
United States Department of Agricul-
ture are Interested in a report of an
investigation Of commercial condensed
| soups made by L. A. Congdon of the
North Dakota experiment station.
In an investigation in which analyses
were made of many samples of con
densed soups on the market, the au-
thor found out that the principal con-
stttuents used in condensed boullions
were salt and water, with some ex-
tractive of beef and added Spices" He
found that in the condensed beef soups
the principal ingredient was vegetable
: matter, mostly in the form of boiled
barley, and very little beef The soup
he says, might better be named "vege-
table and beef SOUP" In condensed
chicken soups the principal ingredients
were rice and salt water, which Mr..
Congdon suggests might better be
! called '.rice-chicken SOUP or "rice
soup, chicken flavor" The principal
ingredients Of chicken gumbo soup
were boiled rice, a small amount OF
other vegetables, and. in one case, a
small quantity of corned beef and
chicken.
In the experiment stations investi-
cation 1t was found that the samples
Of the consomme offered were salt
water solution Of meat extractive.
Clam broth in all cases was salt wat
er solution Of clam extractive. and in
clam chowder, besides a small amount
Of clans, the chief ingredient was
found to be boiled potatoes and some
onions with some Incorporated water.
The condensed vegetable soups were
more In line with what their name i'm
piled, and the majority of those
analyzed contained lima beans, barley,