White Pine news weekly mining review. [volume] (East Ely, Nev.) 1910-1920, 1920-04-04

tor. II is all prepared the same way
n Ia lust put in water. Soup Is wet,
ca tho water Is saved. Corned bee1
hash is comparatively dry, SO most OF
the water Is allowed to evaporate pass
ing off In the form of steam. II II
is hubby's birthday, or time to ask
for an Easter hat, wife may treat the
hash to a little frying-up In a pan,
making II a Drowned hash-but 1t isn't
necessary at all.
vitamlne Content Not Lost.
"An important feature Of this new
process" according to Its sponsors, rs
that the fuel value and vitamine con-
tent of fresh foods is not lost or re-
duced."
The necessity for yitamines In the
dietary Is admitted, and this feature Is
being emphasized in current medical
literature.
"While little understood by the pro-
fession and still less, of course, by the
general public" says Doctor Fitch,
.yitamines, 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 mas es-
tablished the fact that they possess
toxic properties and that, even In re-
markably infinitesimal amounts, they
relieve the symptoms of deficiency dis
ease In both man and animals. Clini-
cal experimentation has established
the fact that when vitamines are de-
icient In the dietary the body suffers
and there are soon developed symp-
toms of deficiency disease. Vitamines
are essential for growth, development
and the maintenance of life. Pellagra,
beri-beri, scurvy and other deficiency
diseases are to be controlled or pre-
vented through the administration OF
the proper foods, containing the ade-
quate vitamine content.
1.-THE vitamine content of fresh foods
Is greatest just when the fresh vege-
tables or fruits reach their highest
state of perfection and In meats when
the animal or fowl reaches maturity
and Is well fed and physically ft. All
vitamines originally come from the an
imal kingdom. The COW receives VI
tamines from the green grasses n
cereal foods she ingests and e%xcretes
yitamines In her milk the hen receives
yitamines from cereal grains and green
herbs and stores them In her flesh
and In the eggs she lays. The heart
necessary to sterilize milk or to ster-
ilIze fresh fruits, vegetables and meats
in the canning process destroys the
vitamine content.
contrasted With Dehydratlon.
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.
"It is most attractive In color, but 1t
must be soaked u hours. and boiled
for more than three hours, and then
meat and stock and seasoning
added to make 1t a vegetable soup, and
1t has not been found possible to keep
the worm out of 1t and preserve all
the vitamIne contents. Sufficient heat
used In the process Of drying destroys
the yitsmines.s In the new process the
food Ia 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 salted meats"
According to Doctor Fitch, cases Of
debility In any body Of troops should
at once direct attention to diet.
mo troops can be kept In condition
indefinitely on canned foods Alone"
he said. "Tinned and preserved meats
no antiscorbutic (antiscurvy)
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 n time
the best diet for making strong men,
is shown to be inferior SO far as yitam-
ines are concerned to other foods
once held In contempt by meat eaters.
Vegetables of many kinds, when prop
erly cooked, are rot only more eco
nomical but more beneficial"
The report of ]. Delpit of the
French commission OF the new process
halls 1t as n remarkable discovery that
will literally revolutionize the process
of feeding troops In war time. Tn
reduction In volume and the reduction
In weight, the absolute u~nchangeabil
ity by cold. heat or cold water ars
among the features which recommend
IL to the commission. The difficult,
of incorporating fresh vegetable prod
ucts In the diet of the soldier undei
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 a great variety
Of soups and vegetables will alleviat,
| his hard lot to a great extent and con
tribute to his we'll being" Hospital,