Nutrition, though seemingly complex, is really a simple pro-
cess; albumen is changed to fibrine, and fibrine to flesh. The
relation of each to the other has been aptly compared to that of
the raw cotton, the spun yarn, and the woven fabric.
The minute corpuscles in the blood are constantly building up
the body, very much as the coral insect builds its structure. The
work of each corpuscle is too small for our conception ; but, taken
in the aggregate, the result is the wonderful growth and renova-
tion of the human body. And what is still more wonderful,
every organ of the body is on the alert to keep the whole system
in natural health. The activity of the vessels which remove
the waste particles from the blood is untiring. The kidneys
are the scavengers of the body, and stand next to the lungs in
renovating it. If too much water be drunk, the kidneys, lungs,
and skin carry it off, for fear that the blood should become too
watery. We may cease to convey food into the body for days
with no evil consequences; but let the removing organs cease
operations for a single day, and disease ensues.
LIFE AND MOTION.i
Circulation of Water. — As a plant grows, water from the soil
or air unites chemically with carbon, and forms the woody fibre
of the stem, the sugar of the sap, and the starch of the seed.
When the plant dies, the water is again set free from its struc-
ture and passes into the air. The starch and sugar, also, which
the plant yields having been consumed by some animal, the
water which they contain passes into the air through the lungs
and skin. Thus the same water is caused to revolve in a circle
of life-sustaining combinations. Within a single hour it may
be in some vegetable structure in the form of sugar; then it
may pass into and circulate through some animal system and
be discharged as vapor from the lungs, and afterwards become
1 This article is mainly an abstract of the chapters on the Circulation
of Matter," contained in ''Johnston's Chemistry of Common Life." It is
inserted here as bearing upon the general subject of food, and with the hope
that all who read this will read the original.
The Boston Cook Booh.
479
absorbed by thirsty leaves and aid in the growth of flowers and
fruits.
Circulation of Carbon. — Vegetables, which are largely starch
and carbon, absorb carbonic-acid gas from the atmosphere, which
contains thirty- three grains of carbon in every square inch. If
the world were all dry land, and covered with dense vegetation,
all the carbon would be extracted from the atmosphere in twenty-
three years. This carbonic acid is restored to the atmosphere by
the waste and decay of vegetable matter, by the exhalations from
animals, and by combustion.
The leaf of a living plant draws in carbonic acid gas from the
air, and gives off the oxygen contained in it, retaining only the
carbon. The roots drink in moisture from the soil; and out of
the carbon and water contained in it the plant forms starch,
sugar, fat, and other substances.
Page 285
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Nutrition, though seemingly complex, is really a simple process; albumen is changed to fibrine, and fibrine to flesh. The relation of each to the other has been aptly compared to that of the raw cotton, the spun yarn, and the woven fabric.
The minute corpuscles in the blood are constantly building up the body, very much as the coral insect builds its structure. The work of each corpuscle is too small for our conception ; but, taken in the aggregate, the result is the wonderful growth and renovation of the human body. And what is still more wonderful, every organ of the body is on the alert to keep the whole system in natural health. The activity of the vessels which remove the waste particles from the blood is untiring. The kidneys are the scavengers of the body, and stand next to the lungs in renovating it. If too much water be drunk, the kidneys, lungs, and skin carry it off, for fear that the blood should become too watery. We may cease to convey food into the body for days with no evil consequences; but let the removing organs cease operations for a single day, and disease ensues.
LIFE AND MOTION.
Circulation of Water. — As a plant grows, water from the soil or air unites chemically with carbon, and forms the woody fibre of the stem, the sugar of the sap, and the starch of the seed. When the plant dies, the water is again set free from its structure and passes into the air. The starch and sugar, also, which the plant yields having been consumed by some animal, the water which they contain passes into the air through the lungs and skin. Thus the same water is caused to revolve in a circle of life-sustaining combinations. Within a single hour it may be in some vegetable structure in the form of sugar; then it may pass into and circulate through some animal system and be discharged as vapor from the lungs, and afterwards become
1 This article is mainly an abstract of the chapters on the Circulation of Matter," contained in ''Johnston's Chemistry of Common Life." It is inserted here as bearing upon the general subject of food, and with the hope that all who read this will read the original.
The Boston Cook Booh.
absorbed by thirsty leaves and aid in the growth of flowers and fruits.
Circulation of Carbon. — Vegetables, which are largely starch and carbon, absorb carbonic-acid gas from the atmosphere, which contains thirty- three grains of carbon in every square inch. If the world were all dry land, and covered with dense vegetation, all the carbon would be extracted from the atmosphere in twentythree years. This carbonic acid is restored to the atmosphere by the waste and decay of vegetable matter, by the exhalations from animals, and by combustion.
The leaf of a living plant draws in carbonic acid gas from the air, and gives off the oxygen contained in it, retaining only the carbon. The roots drink in moisture from the soil; and out of the carbon and water contained in it the plant forms starch, sugar, fat, and other substances.