The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-04-04

~ nSh is digested and to COM
pare It IN this respect with other
foods. =thase experiments the
food and feces were analysed. De-
Quoting the nutritive material ex-
creted in the teces from the total
amount consumed in the food
showed how much was retained
by the body. 1t was found that
fish and lean beef were about
equally d!gestible In each case
about 50 per cent OF the total dry
matter, 81 pei. cent of the protein
and more than 80 per cent OF the
Other experiments Of the same
character indicate that salt fish
is less thoroughly digested than
fresh fish.
Place of Fish In the Diet:
The place Of fish in the diet, ac-
cording to this same bulletin, is 10
furnish an eccnpmical source of ni-
trogeHoils nutrients and to supply the
demand for variety. which increases
With the advance of ciyiIva ton.
1t IS we'll understood says the
bulletin. that persons in varying con-
ditions Of life and occupation require
different kinds and qualities Of food
For the laboring man doing heavy
york the diet must contain a com.
.paratlvely large amount of the fuel
ingredients and enough OF the flesh
forming substances to make good the
wear and tear of the body.
Fish and therleaner kinds Of meat
arc deficient in materials which yield
heat and muscular power. When, how
ever, fish and meat are supplemented
by bread, potatoes, etc, a diet Is pro-
vided which will meet all the de-
mands OF the body. Where fish can
be obtained at low cost it may adyan-
tageously furnish a considerable por-
ton Of the protein required, and UNI
der most conditions its use may be
probably extended solely on the plea
of Variety a
Those who have followed my ar
ticles in the North American during
the last five years already are ac-
quainted with many ways of prepar-
ing fish for the table. However, the
governments comments on the pre-
paration of FISH will prove interesting
and valuable to every one.
In his role of chief cook, Uncle
Sam says: a.
Fish is commonly boiled, steam
ed, broiled; fried or baked, or
may be combined with other ma
terials in some made dish. When
boied. it is stated that the loss in
weight ranges from to 80 per
cent. One e1perimenter gives Is
per cent as the average. This
loss is largely made up of$water-
that is. the cooked fish Is much
less moist than the raw. Little
tat or protein Is lost. So far as
known, experiments have Fl not
been made which show the los
ses by other methods Of cooking.
1t IS, however, probable that there
would be usually very consid-
cradle loss Of water. .;5 ,:s. 4.
In most cases fat or carbohy-
drates in the form OF butter. flour
or other material are added to
fish when cooked, and thus the de-
ticiency in feul ingredients is
made good. Boiled or steamed
fish is often accompanied by a
rich sauce, made from butter,
eggs, etc. FTeid fish Is cooked in
fat, and baker fish is often filled
with force meat, and may also be
accompanied by a sauce; the force
meat beng made Of bread, butter.
etc. contains fat and carbohy-
drates. i /. I. &
In made dish -chowd ers. Ash
pies. salads. etc--fat and carbo-
hydrates Clutter. -four. vegetables
etc.l are combined with fish. the
kind and amount varying In the
individual cases. Furthermore,
-z. n the ordinary hous ehold, fish or