prepared in so many suitable ways and are more difficult of digestion. H. W. Wiley's analysis, based upon American grains, is as follows:

The following table (Uffelmann's) shows the average composition of different flours and cereals:

The cereals are eaten only after a series of careful manipulations producing different grades of flour, varieties of breakfast cereals, etc. In the finest grades of flour nearly all the outer membranes of the wheat grain (bran) is separated; while this removes much indigestible matter it also removes some of the proteids and fats. On the other hand the nutritive material in bran is in a form quite difficult of digestion, and the experiments conducted by Professor Snyder in 1901 indicated that the available proteids in graham bread are not utilized to the same extent as in high grade white bread.

Wheat and rye flour, on account of the gluten present, are especially suited for the preparation of bread; preference should be given to properly baked yeast-bread, and next to the patent aerated bread, while the use of baking powders should be discouraged. Apart from the fact that yeast predigests in a degree the starchy matter, baking powders are often subject to shameful adulterations. Bread possesses decided nutritive qualities, the proportion of nitrogenous to non-nitrogenous matter being 1 in 7. Experience has shown that a male adult cannot digest over 750 grams, and a female over 600 grams a day. This amount would supply about 2/5 of the protein and 2/3 of the carbohydrates required in 24 hours.

When taken in proper quantities 95 to 96% of a light, spongy bread are digested. Toasted bread contains less water and hence more nutriment pound for pound. Crackers cannot take the place of bread. Glutencrackers are suitable for diabetic subjects because they contain from 55 to 75% of protein, and only from 10 to 30% of starch.

The nutritive value of vermicelli, macaroni and the various grits used in soups and in the preparation of mushes may be materially enhanced by the addition of milk and cream.

LEGUMES are a most valuable class of food stuff on account of the great amount of vegetable albumin present and have very aptly been called the poor man's meat. The difference in nutritive value between the immature peas and beans, which are used as green vegetables, and the matured seeds is shown by the analysis of König, Atwater and Bryant:

The digestibility of these vegetables depends largely upon the mode of cooking; they should not be cooked in hard water, as the lime salts form insoluble compounds with the legumin, and after cooking the outer membrane should be removed by straining, in which case about 88% of the nutritives are utilized. If they are old, they should first be soaked for 24 hours in cold water.

SUCCULENT VEGETABLES.-Almost all of the fresh vegetables, except potatoes and green peas, contain a great amount of water, cellulose and salts and therefore very little nutriment. They are rich in amido-compounds and their chief value consists in the fact that they supply the mineral salts in a very palatable and assimilable form.

Potatoes contain proteids 2%, fat 0.10%, starch 20%. The juice is a valuable anti-scorbutic. If over 600 grams of potatoes are taken daily some of the starch is liable to undergo fermentation. In sprouting solanin, a toxic agent, is produced; this is liable to cause nausea, vomit

ing and diarrhea. The nutritive value of potatoes can be improved by cooking them in their jackets and the addition of butter and milk; fried potatoes except in the form of Saratoga chips cannot be recommended. String beans and green peas possess greater nutritive value than potatoes, carrots, beets, oyster plant, parsnips, radishes, turnips, pumpkins, celery, lettuce, squash, asparagus, tomatoes and cucumbers on account of the greater amount of vegetable albumin present. With the exception of beans and peas most of the vegetables are deficient in proteids but fairly rich in carbohydrates and are chiefly valuable for their salts and for the variety which they give to our food.

The different varieties of cabbage and spinach are anti-scorbutic agents, whilst lettuce and endive owe their refreshing taste to the presence of organic acids in the form of citrates, malates and oxalates. The efficacy of onions, wild artichoke, sorrel, scurvy grass, mustard, cress and lambs' quarters as anti-scorbutics should not be forgotten. The nutritive value of edible mushrooms is not greater than that of other fresh vegetables; they are not easily digested and have been greatly overrated as an article of diet.

FRUITS, apart from vegetable fiber and juice, contain some soluble proteids, sugar, dextrose, lavulose, pectins, free organic acids, citric, malic and tartaric, and compounds of these with potassium, sodium and lime. The quantitative composition of some of the fresh fruits according to König is as follows:

Watermelons contain 92% of water, 0.4% of protein, 0.2% fat, 6.7% of carbohydrates and fiber and 0.3% of salts. There is nothing in their nutritive qualities to justify their popularity. Ripe bananas contain 20% of sugar, 2% of protein, 0.5% of starch and a little more of fat. Fresh

figs are about equal in nutritive value to the banana; the dried fig contains 50% of sugar, 4% of protein, 3% of salts and about 13% of seeds and indigestible fiber.

Fruit contains very little protein, but the percentage of carbohydrates is considerable and on account of the organic salts and aromatics they are very refreshing and promote the action of the bowels and kidneys. Hard and very acid fruits are liable to produce diarrhea. Lemon and lime juice contain free organic acids, about 30 grains of citric acid to 1 ounce of the juice, and are excellent anti-scorbutic agents.

Shell fruits contain a great amount of nutritive material in the form of protein, fat and carbohydrates, as shown by the following table prepared by Uffelmann:

Hazelnuts have about the same composition as walnuts. The meat of cocoanuts contains about 70% of fat and the milk contains nearly 7% of sugar. Peanuts contain about 30% of protein, and 45% of fat, and hence enjoy a very deserved reputation. Chestnuts are quite indigestible in the raw state and should be either roasted or cooked. Roasting also aids in the digestion of peanuts and almonds.

Honey, sugar and syrups are food stuffs as they supply heat and energy in the system and also improve the palatability of the food. The same is true of jams and jellies; the latter delicacies should always be home made, as it is frequently the case that they are made from glucose, syrups and gelatin artificially colored and flavored. Indeed it has been shown that the refuse of fruit-canning establishments and such tasteless articles as summer squash, boiled white turnips and clover seed are transformed into commercial jams.

COMBINATION OF FOOD.

A question of considerable importance is, whether the needs of the economy shall be supplied with an animal, vegetable or mixed diet, and the answer is plainly in favor of a mixed course. In the first place, the structures of our teeth and digestive tract plainly indicate that we occupy an intermediate position between the carnivora and herbivora. In the second place if we were to supply the needs of protein in the system ex

clusively from the vegetable kingdom, we would have to introduce an excess of carbohydrates, i. e., about 1,800 grams of bread or rice or 6,000 grams of potatoes; on the other hand, in order to supply the requirements of carbon from the animal kingdom, we would have to eat about 7,000 grams of meat containing 5% of fat or drink 6,000 grams of milk. Such quantities cannot be taken for any length of time without creating intense disgust for food and causing serious systemic disorders. For these reasons alone a mixed diet should be preferred. Moreover, Uffelmann has shown that the recruits of a Prussian infantry company, between the ages of 21 and 22 years, made their best gains while subsisting on 39 grams of animal and 71 grams of vegetable proteids and concludes that this proportion is, physiologically speaking, the proper one. Indeed an exclusive animal diet is liable to produce gout and diseases of the arteries, kidneys and liver, and health suffers whenever 75% or more of the proteids are supplied in the form of meat or eggs; probably on account of the crystalline waste products in the blood.

Food should be combined so as not to tax the digestive organs. Thus, for example, milk is not well borne with acid fruits, and the digestibility of eggs is impaired by large quantities of fluids. The condiments and relishes should not be wanting, and monotony in diet should be avoided. The foundation of a suitable diet will, however, be found in meat, milk, butter or fat, bread, rice or potatoes.

The amount of cooked meat should not be less than 160 grams and should not exceed 190 grams a day, or from 180 to 210 grams of fish. If the minimum amounts are taken, the deficiency should be supplied by 250 c.cm. of milk.

The daily requirements of fat are at least 25 grams of butter, oleomargarine or lard, or 30 grams of bacon, according to the taste and circumstances of the individual.

Bread is an indispensable article of diet and has long been called the staff of life; it furnishes a well-balanced ration of protein and hydrocarbons, but experience has shown that more than 750 grams per day cannot be tolerated, nor can more than 600 grams of potatoes be profitably consumed per day. It is very desirable that legumes and rice should take the place of some of the potatoes.

From our knowledge of the proximate constituents contained in the various food stuffs Diet Tables can be constructed which will meet the requirements of the body as well as the purse of the consumer. So, for example, a ration of bread, codfish, lard, bacon, potatoes, beans, milk, sugar and tea may be purchased for 15 to 20 cents which in actual food value is equal to the best hotel fare.