Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-08-17
new FOOD SOURCES
TOPIC Of CHEMISTS
American Society Reveals
Methods of Providing Pal
atable and Cheaper Diet.

PHILADELPHIA, August 16.-New
food sources and recently discovered
| methods of adapting familiar sub
stances to a palatable and cheaper
diet have been discovered. according
to a bulletin issued yesterday by the
American Chemical Society, which is
shortly to hold its annual meeting in
this city.
In these days when fruits and veg
etables are soaring in price beyond
the reach of many persons, sprouted
grains. beans and peas are classed
as excellent substitutes. They devel-
oped the much needed vitamines. the
, invisible power of which adds to the
nourtshing quality of foods and Is
so often destroyed by improper meth
DDS of preserving, canning or cook
ing. The sprouting, as it does in the
case of matted barley. develops the
starch .'a,st into more digestible form.
especially valuable for the feeding of
children and invalids. The Chinese
hundreds OF years ago recognized the
worth of foods of this class. and en-
little meat to give flavor. Thus chop
suey, containing as it does sprouts of
rice or beans. If not drenched with
oriental sauces. furnishes a far bet
Ter 1000 tnan Is commonly believed.
Buttermilk Food Factor.
DIR. William Grelck of ST. Paul.
Mimi. member of the American
Chemical Society who has for years
made special study of the milk
problem, declared a few days ago
that there is a wide field of nutritive
values in buttermilk. A method has
been discovered for condensine il
into semi-solid smooth substance
OF consistency of ice cream. Eight
to ten pounds of this material when
loaf of far greater food value than
that of the bread of the ordinary
baker shops. The vitamines of the
buttermilk define the structure Of the
bread and produce an agreeable milk
flavor. The sugar Of milk which
still remains in the buttermilk is
not only an excellent food, but, COM
bined with the dextrin in the flour.
makes delicious brown crust which
appears at comparatively low
baking temperature. This fact saves
fuel and prevents unnecessary loss of
moisture.
Digestible Viands Considered.
DR.. Charles La Wall of Phila-
delphia, chemist to the food bureau
Of the Pennsylvania department of
agriculture. member of the American
Chemical Society, draws attention to
the increasing knowledge regarding
food values and their digestibility.
ITO the research chemist" he said
yesterday. 1--WE are indebted for i'm
provements in the quality and nu-
tritive value Of many staple foods
such as bread. as well as many pre-
narad and m on;lfa cfflrntl fpCda n
him. also. we owe many new foods,
like glucose, oleomargarine, the hy-
drogenated fats which include lard
substitutes or cooking compounds
widespread economic and nutritional
Importance. Through the efforts of
the chemist has come our knowledge
which prevents the spoilage of much
food which otherwise would go to
waste"
The experiments now in progress
for obtaining edible oils from the to-
mato seed and even from that de-
spised roadside pest, the cookie burr,
are significant induces Of the wide
spread efforts of scientists to solve
the food problems of the day.
The division of agricultural and
food chemistry of the American Chem
ical Society will have a prominent
part in the annual meeting of the
society which convenes in Philadel-
phia at the Bellevue-Stratford Hotel
from September to 6. inclusive.
Plan to Extend Use Of Corn.
A suggestion that the use Of corn
will be far more expanded in this
country is indicated in the paper to
be read by DR.. J. s. McHargue of the
Kentucky agricultural experiment
station. Lexington, KY. Maize. the
original cereal of the American con-
used for the food of man in recent
times as much az it should be on
account of the difficulties of preserv-
ing meal and -four made from it.
Dr. w. D. Richardson. chief chemist
of Chicago and one of the leading
authorities on food in the United
states, will give many helpful hints
concerning food that 10 little utilized.
in his paper to which he gives the
title "what Was the Diet Of Aborigi-
nal Mani"
Others who will read papers are
Frederick W. Morse Of the Massa-
chusetts agricultural experiment sta
ton of Amherst, Mass: DR.. W. b.
Kilgore of Raleigh. n. c.: Margaret
G. Perry and DR.. George D. Beal OF
the University of Illinois: DR.. F. w.
Zerban Of the Louisiana sugar expert
ment ste ton. New Orleans. La.
AS indicated by the subjects out
lined for discussion, the expert
knowledge of the country now will
be directed toward the production of
food of better quality and the de-
velopment of food products which