In Table Thirteen, page seventy, he gives the percentage of the nutrients of wheat, digested as follows:

"We shall never be

He sums up his research by saying: able to lay down hard and fast rules to apply to all cases as to how much of each of the different nutritive ingredients of food are needed to supply the demands of people of different age, sex and occupation, because of the differences between individuals in respect of their demands for nutriment and the ways in which their bodies can make use of different kinds of food.

"The purpose of these investigations is to secure the proportions of nutritive ingredients; their digestibility; their fuel values; the ratio between their values for nutriment and their cost; the kinds of food and proportions of nutriments best adapted to the people of different classes and occupations; the errors in our food economy, and the sociological and agricultural bearings of the subject. All bear directly or indirectly upon health, home life and household, agricultural and national economy."

HOW FOOD IS USED IN THE BODY.

"Food supplies the wants of the body in several ways:

1. To form the tissues and fluids.

2. To repair the wastes of tissues.

3. Is stored for future consumption.

4. Is consumed as fuel, its potential energy being transformed into heat, or muscular energy, or other forms of energy required by the body.

5. In being consumed protects tissues or other food from consumption."

USES OF THE NUTRIENTS.

Protein forms tissue (muscle, tendon,

etc., and fat) and serves as fuel.

Fats form fatty tissue (not muscle, etc.) and serve as fuel.

Carbo-hydrates are transformed into fat and serve as fuel.

All yield energy in. form of heat and muscular strength.

The bodily machine is made of protein. The blood, muscle,.

tendon, bone and brain, all consist of, or at least contain, protein compounds. As the muscles and other tissues are used up in bodily activity, the same materials of the food are used for their repair.

HEALTHFUL BREAD.

Dr. J. W. Smith, Charles City, Iowa, writes as follows:

If bread is the most essential form of human food, it may well be called "the staff of life." It is then highly important that bread should be made in the best possible manner. While it admits of great variation as to material and manufacture, there are essential qualities that cannot be ignored. They are the God-given elements in all the best cereal grains of which bread is made.

Milk is called a perfect food, especially for children, as it contains in proper proportion all the elements necessary for the growth of the young being, child or animal. The fact plainly shows the wisdom and goodness of the Creator. The grains, wheat, rye, oats, barley, corn, rice, etc., also contain elements just as essential for the growth and sustenance of human beings at a little older period of life than when only a milk diet is used.

Fashion is said to rule the world, and not always wisely. If we grow wiser in some things, we are also in great danger of growing weaker in some other things. White flour, and the whiter the better, has been the rule with most of our most estimable lady cooks until a vast injury has been done to the human race, especially in the United States.

If the mass of the people continue on for a few more generations, like the past few, good teeth will be a thing of the past, and almost any teeth in an adult American will be so unusual as to be a curiosity. Neither will the injury stop with the almost universal loss of the teeth- -so essential to good health. Their loss also indicates a general failure or breaking down of all the powers of the body.

Many serious diseases, especially of the digestive organs, are directly caused by improper food, or that which lacks some element or elements necessary for the growth and sustenance of all parts of the human body in a healthy condition. Can we not and will we not learn by observation and experience? Must fashion be followed to the destruction of health and life itself?

God is wiser than we are-is all-wise-and constituted the cereal grains in the most perfect manner for food of human beings. In the manufacture of the whitest flour certain elements essential to the nourishment of portions of the body are almost wholly excluded. Unless such elements are replaced in some way, the work of growth and repair for the whole body

cannot go on.

The teeth, the nerves, and digestion are among the first parts to suffer. 'The dentist, the doctor and patent medicine men try their vocation upon all the sufferers—not always knowing the chief cause of their increasing gains. Of what use is the teaching of physiology (?) in our public schools if its lessons are to be generally ignored by fashionable living? The children are not to blame, but parents and teachers must be held chiefly responsible for much sickness and death of the young.

We hear much about high civilization in our land. How does human. health and endurance here compare with nations that uniformly use "black" or unbolted flour for bread? Is not high health preferable to so called culture that destroys good health and results in an effete class or nation?

A campaign for correct living is a necessity in our nation, at least, if we do not wish to see others of more robust health soon take our places and of our children. To prevent such a result, plain, wholesome foods and simple, correct living must soon take the place of much of our present methods. Good bread is about three times as nutritious by weight as the best meat.. But the best bread cannot be made from the whitest flour. It must contain a certain proportion of all the excluded portion of the kernel of the grain. Wheat comes the nearest to a perfect food of all the grains, when used in nearly the unbolted form. Good flour cannot be made from poor grain nor good bread of bad flour. Ergot in rye has caused mortification of the limbs. Most of the bread of civilized nations is made with some form of yeast, and a fair article of bread can be made with the many forms of yeast; but there are objections to all such bread. The effect of yeast is to commence a fermentation, or really a rotting process in the flour, and which is intended to be stopped by baking the dough at the proper stage. It is not always. easy or even possible to stop the fermentation at such stage. If done too soon the bread will be heavy. If done too late the bread will be over-fermented—a “big loaf," probably sour, and its food value much lessened: The latter form is the kind of bread usually found in most country bakeries and in many families. The large cities usually have good bread, of the kinds made. Alum and other drugs are sometimes used with poor flour and badly managed bread.

By unleavened bread is meant almost any form that is not made with yeast or any form of “baking powder.' Aërated bread is now used almost wholly in London and some other cities of Europe, [and has been to some extent in American cities. It is made by pressing air into the dough by machinery, and baking at once. It is probably the nearest to a perfect bread, and there is no loss of nutritive value, as happens with all yeast bread. Perhaps from popular prejudice for yeast bread, or the difficulties. of the manufacture of aërated bread, yeast bread is still in general use.

The writer firmly believes that there is a more excellent way of breadmaking than those now in general use, and that it is also some kind of unleavened bread.

FRUITS.

Ripe fruits of nearly all kinds, are attractive, delicious, appetizing and healthful. They may be placed in the first rank of subsidiary, or luxurious food, since they supply an agreeable and refreshing material when eaten alone, or with other food. They may be taken by the sick, when all else is rejected, and

thus by acting on the sense of taste, a desire be stimulated for nutritious food.

3. The plum, peach, apricot, cherry, olive and date.

4.

The grape, gooseberry, currant, cranberry, barberry.

5. The strawberry, raspberry, blackberry, mulberry.

6. The melon, pineapple, fig, banana.

Bauer gives the following average composition of some of the most important of these:

The analysis shows these fruits to be rich in potash salts; the apple and strawberry rich in soda salts. They also contain salts of lime, magnesia and iron; also salts of vegetables (malates, citrates, tartrates) and some free acid.

Their chief food value is in the sugar they contain. When taken in moderate quantity they are cooling and refreshing, and tend to promote intestinal action, and correct a tendency to constipation.

Some of them more nearly approach to food than others. 'The olive offers a true food in the form of oil, and stimulates the appetite, when pickled, so that it serves the poor and ill fed in the former, and the rich and over fed in the latter. In the fresh state it is eaten daily by rich and poor as a pleasing fruit and as a true food.

The date, is a highly nutritious fruit. It contains fifty-eight per cent of sugar, and is eaten when fresh or dried. It is one of the chief articles of food of the Arab.

Of the apple, Dr. R. G. Searles, of Brooklyn, N. Y., says: The apple is such a common fruit that very few persons are familiar with its remarkably efficacious medical properties. Everybody ought to know that the very best thing they can do is to eat apples just before retiring for the night. Persons uninitiated in the mysteries of the fruit are

liable to throw up their hands in horror at the visions of dyspepsia which such a suggestion may summon up, but no harm can come to even a delicate system by the eating of ripe and juicy apples just before going to bed. The apple is an excellent brain food, because it has more phosphoric acid in easily digestible shape than other fruit. It excites the action of the liver, promotes sound and healthy sleep, and thoroughly disinfects the mouth. This is not all. The apple helps the kidney secretions and prevents calculus growths, while it obviates indigestion and is one of the best preventives known of diseases of the throat. Everybody should be familiar with such knowledge.

Most persons who discard fruit because of their fear of appendicitis use the pulpy fruits, such as apples, pears, plums and peaches freely and confidently, while they deny themselves the many-seeded fruits such as raspberries, blackberries, strawberries, grapes, etc. These small and many-seeded fruits can always be eaten with impunity if taken with other food, especially with bread, potatoes and such glutinous and starchy foods as afford a covering for the seeds. It is surprising what sharp and rough and indigestible substances will safely pass through the whole intestinal track without doing any injury at all, if plenty of potatoes, bread, or oatmeal is eaten at the same time. The best time to eat any fruit is at the table and with other food. Appendicitis is not any more common than it used to be. It is only more generally recognized, and it is the explanation of many sudden and fatal attacks of peritonitis, or inflammation of the bowels-the causes of which were unknown. It is foolish for persons to deny themselves the pleasure of eating fruit through fear of infection by microbes or appendicitis because perhaps one in a million persons happens to get a seed in the "appendix. Fruits are among God's good creatures grown for the delight, enjoyment and physical benefit of rich and poor, prince and peasant.

All fruits with skins on should be washed and peeled before eating especially fruits exposed on the streets and where dust. and flies can have access to them. Few are aware of the danThey are great scavengers,

ger of food contamination by flies. and are not at all choice as to what they eat, nor where they step. They pass at one bound from an infectious carcass, a foul ulcer, or a mass of diseased sputum or reeking filth to the apple, pear or peach, and with dirty feet and dirty proboscis run over it and contaminate it. Hence all such fruit should be

first washed and dried and then pared if possible. Even food to be cooked ought for cleanliness sake to be washed if cooked with the skin on.