It is only within the last fifteen years that correct impres-
sions as to what constitutes the true nutritive qualities of food
have been arrived at. In organic chemistry, however, as origin-
ating in the researches of Baron Lie bio, many practical conclu-
sions are now ascertained, in relation not merely to the actual
composition of food as determined by a series of analyses, but
also as to the actual application of the principles of food to tho
wants of the human body. It has been determined that every
thought of the mind, as well as every act of tlio body, produces
changes in the human system, progressively converting the living
and healthful matter of which the body is composed, to dead and
waste particles, which have to be reneived and restored to the
living fiibric in tho elements of tho blood, the various parts of
which must, in the first instance, be derived from the food con-
sumed. It thus becomes of very great interest to be fully aware
of the composition of the various articles of food, and their
respective value for forming blood in the body. Besides this
leading requirement in the composition of food however, another
series of particles have to bo provided, which, in combination
with the oxygen of the atmosphere, produce the animal heat of
the body ; and, lastly, certain mineral particles are required,
which are said to produce most important results in the con-
version of the elements of food into the living tissue of the body.
The former of these principles of food may bo popularly desig-
nated as the Jlesh^J arming principle, whilst the latter is the
heat -forming principle, the mineral elements being usually
denominated the ashes of food.
In the above conclusions, we have accepted the theory most
generally acknowledged as correct, in relation to the formation
of the blood and the animal heat of the body, preferring this,
for the sake of our argument, as the least favourable of two
theories presented on the subject.
8
INTUODUCTION.
We now call attention to the following statistics, presenting
the composition of various articles of food, the results of the
analyses made by distinguished chemists, principally of the
Liebig school of chemistry, including those of Dn. Lyon Play-
FAin, Boussingault, and others, in which the composition of
food is presented under the three great heads of requirement
already mentioned, premising merely, that in addition to mat-
ter to foim the animal heat and the blood of the body, as well
as ashes, a certain amount of innutritions matter accompanies
most articles of food, and that this has been declared by certain
physiologists to be of considerable importance ; bulk, as well as
nutrition, being considered essential to the healthy action of
food in the process of digestion.
CoDtain : Supplying to the Body :
Weight Articles of Diet
SoUd
mntter.
Water.
Flesh-forming Heat-forming
principle. principle.
Ashes.
lb.
lb.
lb.
Ib.
lb.
lb.
100
Turnips
... 11-0 .
. 89-0
... 10
.. 9-0 ...
10
I)
Eed Beet Root
... 11-0 .
.. 89-0
... 1-5
.. 8-5 ...
10
Carrots
... 13-0 .
. 87-0
... 2-0
.. 10-0 ...
1-0
Potatoes
... 28-0 .
. 72-0
... 2-0
.. 25-0 ...
10
Butcher’s Meat
... 36-6 .
.. 63-4
... 21-5
.. 14-3 ...
•8
»
Bread (stale)
... 76-0 .
. 24-0
... 10-7
.. 64-3 ...
10
it
Peas
... 84-0 .
. 16-0
... 29-0
.. 51-5 ...
3-5
fi
Lentils
... 84-0 .
. 16-0
... 83-0
Page 5
Presented as published in 1891. 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
A modernized reading is not available for this page yet. You are seeing the original text.
It is only within the last fifteen years that correct impres-
sions as to what constitutes the true nutritive qualities of food
have been arrived at. In organic chemistry, however, as origin-
ating in the researches of Baron Lie bio, many practical conclu-
sions are now ascertained, in relation not merely to the actual
composition of food as determined by a series of analyses, but
also as to the actual application of the principles of food to tho
wants of the human body. It has been determined that every
thought of the mind, as well as every act of tlio body, produces
changes in the human system, progressively converting the living
and healthful matter of which the body is composed, to dead and
waste particles, which have to be reneived and restored to the
living fiibric in tho elements of tho blood, the various parts of
which must, in the first instance, be derived from the food con-
sumed. It thus becomes of very great interest to be fully aware
of the composition of the various articles of food, and their
respective value for forming blood in the body. Besides this
leading requirement in the composition of food however, another
series of particles have to bo provided, which, in combination
with the oxygen of the atmosphere, produce the animal heat of
the body ; and, lastly, certain mineral particles are required,
which are said to produce most important results in the con-
version of the elements of food into the living tissue of the body.
The former of these principles of food may bo popularly desig-
nated as the Jlesh^J arming principle, whilst the latter is the
heat -forming principle, the mineral elements being usually
denominated the ashes of food.
In the above conclusions, we have accepted the theory most
generally acknowledged as correct, in relation to the formation
of the blood and the animal heat of the body, preferring this,
for the sake of our argument, as the least favourable of two
theories presented on the subject.
8
INTUODUCTION.
We now call attention to the following statistics, presenting
the composition of various articles of food, the results of the
analyses made by distinguished chemists, principally of the
Liebig school of chemistry, including those of Dn. Lyon Play-
FAin, Boussingault, and others, in which the composition of
food is presented under the three great heads of requirement
already mentioned, premising merely, that in addition to mat-
ter to foim the animal heat and the blood of the body, as well
as ashes, a certain amount of innutritions matter accompanies
most articles of food, and that this has been declared by certain
physiologists to be of considerable importance ; bulk, as well as
nutrition, being considered essential to the healthy action of
food in the process of digestion.
CoDtain : Supplying to the Body :
Weight Articles of Diet
SoUd
mntter.
Water.
Flesh-forming Heat-forming
principle. principle.
Ashes.
lb.
lb.
lb.
Ib.
lb.
lb.
100
Turnips
... 11-0 .
. 89-0
... 10
.. 9-0 ...
10
I)
Eed Beet Root
... 11-0 .
.. 89-0
... 1-5
.. 8-5 ...
10
Carrots
... 13-0 .
. 87-0
... 2-0
.. 10-0 ...
1-0
Potatoes
... 28-0 .
. 72-0
... 2-0
.. 25-0 ...
10
Butcher’s Meat
... 36-6 .
.. 63-4
... 21-5
.. 14-3 ...
•8
»
Bread (stale)
... 76-0 .
. 24-0
... 10-7
.. 64-3 ...
10
it
Peas
... 84-0 .
. 16-0
... 29-0
.. 51-5 ...
3-5
fi
Lentils
... 84-0 .
. 16-0
... 83-0