The Birmingham age-herald., 1917-05-29
MEN, WOMEN
 AND THINGS

Food economy
 Yes, it's necessary.
 But it's poor economy. not to eat enough.
 Turkey roasted and served hot is good, Cold turkey is palatable Turkey hash is eatable.
 Now comes a sure enough economist who says, Its poor soup bone that doesn't get second dip.'
 This bring to mind the old story of the farmer who, when asked by waiter In restaurant, If he would have oxtail soup, replied Amt that going pretty far back for soupT"
 Country Life says:
 Years ago on the plantations along the Chesapeake bay it was stated in the contracts that farm laborers should have pork once or twice a week-they ob- jected to daily meals of terrapin and can vasback duck, which were the delight of the epicures. Now with pork soaring and good ham as precious as real money it begins to look though the farm workers who turned down canvasback duck knew what was valuable
 Eating Is largely matter of habit, it is said. Immigrants newly arrived in this country are often miserable and un- happy because they cannot get their ac- customed food, and yet their children as readily acquire new eating habits as they learn the games and customs of the children with whom they play.
 The French Canadian eats very little Of what he calls sweet neat known is for salt pork which he uses in large quantities. The south has been partial to "hog and hominy and fat meat and corn bread.
 It would be fine if we could know the history of our foods, when people began to eat the different things and why It is said about nineteen-twentieths of all that we eat merely furnishes the power that drives us through our days labor.
 Food is another name for fuel. It keeps us warm It's the A B of food knowl- edge.
 We need more food and different food warm and we heat it with the fatty and starchy foods. The heat value of food for the body and coal for the furnace is measured in the same way.
 The unit of heat is called a calorie. A calorie will warm two quarts of water one degree in temperature. The aver age adult needs from 25Oo, to 5000 of these calories every day. That is, he needs enough food and the right kind of food which, if burned in stove instead of in his body, would heat 26 quarts of water from freezing temperature to boiling.
 
 Dr. Barnard says in Table Talk:
 AS matter of fact only a part of the food which is consumed by the body produces heat. Much of it goes to the formation of new tissue in the growing child and the repair of tissue in the adult. Much of it is expended as energy or work, but however it may be used the fuel supply cannot be cut down.
 "A man lying flat on his back in bed will use more than 1900 calories in "A hours It takes from 15O to 200 calories in the form of energy to digest the food which the body needs The nervous man wastes many calories of energy fidgeting at his work. That is why the same amount of food that keeps his placid minded bench mate plump and happy Is not sufficient for him, and he remains lean and scrawny.
 "The way man works greatly influ- ences the amount of food he needs to keep him going. A trained man harden ed to his task will do the same amount of work on three-fourths the food supply of the unskilled worker. And here is another curious thing. Work done at slow speed actually takes more food to produce the energy to do it than work done more briskly.''
 So every lazy man who wants to econ omize food ought to speed up during war times. It's false economy to "sol- dier' on the job. Let the slogan be- Hustle
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