The Leader, enterprise and press. (Fitzgerald, Ga.) 1915-1921, 1920-05-12


hash is comparatively dry, so most OF
the water is allowed to evaporate pass.
ing off in the form of steam. If it
Is hubby's birthday or time to ask
for an Easter hat, wife may treat the
bash to little frying-up in a pan:
making it a Drowned hash-but it isn't
necessary at all.
Vitamine Content Not Lost.
can important feature - this new
process" according to its sponsors, sis
that the fuel value and vitamine con,
tent of fresh foods is not lost or re-
duced."
The necessity for vitamines in the
dietary is admitted, and this feature is
being emphasized in current medicY
literature.
while little understood by the pro-
fcSsion and still less, of course, by the
general public" says Doctor Fitch,
''vilamincS, according to the consensus
among research workers in this par,
ticular field, are Of definite, organic,
chemical composition easily destroyed
by prolonged exposure to heat. Pa.
tient research into the subject has es
tabliShed the fact that they possess
toxic properties and that, even in re-
Markally infnitcSimal amounts, they
relieve the symptoms of deficiency dis,
ease in both man and animals Clint
cal experimentation has established
The fact that when vitamineS are de-
ticicnt in the dietary the body suffers
and there are soon developed symp-
toms of deficiency disease. Nitamines
are essential for growth. development
and the maintenance of life. Ppllagra
beri-beri, Scurvy and other deficiency
diseases are to be controlled or pre-
vented through the administration of
the proper foods, containing the ade-
quare yitanire content.
"The vitamne content of fresh foods
Is greatest just when the fresh vege-
tables or fruits reach their highest
the animal or fowl reaches maturity
and is well fed and physically cit All
vitamineS originally come from the an
imal kingdom. The COW receives vi
tamines from the green grasses and
cereal foods she ingests and excretes
vitamines ii her milk; the hen receives
vitamines from cereal grains and green
herbs and stores them in her flesh
and in the eggs she lays. TIE heart
necessary to sterilize milk or to ster-
iliZe fresh fruits, vegetables and meats
in the canning process destroys the
vitamine content
ccntrasted With Dehydration.
ESPECIALLY abroad, extensive expert
ments have been made with the deny
drafting process. Here is some of the
foreign product" said Doctor Fitch,
indicating a little box of dried food,
1T is most attractive in color, but it
must be soaked T. hours, and boiled
for more than three hours, and then
meat and stock and seasoning
added to make It i vegetable soup, and
it has not been found possible to keep
the worm out of it and preserve all
the vitamine contents. Sufficient heat
used in the process Of drying destroys
the vitamines. In the new process the
food is not submitted to such great
heat, or for so long, but the worm does
not get in 1t because Of the seasoning.
The vitamine content is deficient in
all dehydrated fruits and vegetables
and in picked and sailed meats"
According to Doctor Fitch. cases of
debility in any body of troops should
at once direct attention to diet.
"No troops can be kept in condition
Indefinitely on canned foods Alone"
he said. "Tinned and preserved meats
possess no antiScorbutic (aHtiscurvyJ
value whatever. Frozen meat, while
more valuable than preserved meat,
must be considered inferior to freshly
killed meat. 1t will be seen that views
as to the value and effect of different
foods have greatly changed in the last
decade. Meat, considered at one time
the best diet for making strong men,
is shown to be inferior so far as vitam-
ines are concerned to other foods
once held in contempt by meat eaters.
Vegetables of many kinds, when prop
erly cooked, are not only more eco
nOmical but more beneficial"
The report of J. Delpit of the
French commission on the new process
halls it as remarkable discovery that
will literally revOlutioniZe the process
of feeding troops in war time. The
reduction in volume and the reduction
in weight, the absolute Interchangeable
ity by cold, heat or cold water are
among the features which recommend
it to the commission. The difficulty
Of Incorporating fresh vegetable prod
ucts in the diet of the soldier under
all conditions is touched upon by NJ.
Delpit. He considers that the new
process making possible ''the provi-
Sioning of soldiers with food products
actually consisting of great variety
of soups and vegetables will alleviate
his hard lot to great extent and con-
tribute to his well being" Hospitals
at the front and behind the lines. he
thinks, will find them almost equally