4. It acts as a carrier. It enters into the formation
of blood, which carries food to the various parts of the body.
It also carries off waste materials,
ESSENTIALS TO LIFE ' 17
(b) Uses out of the body: —
1. In power production. 4. In cooking.
2. In transportation. 5. For plant growth.
3. In cleaning. 6. Other uses.
Kinds. — (1) Soft water, as already explained.
(2) Hard water, temporary and permanent.
(3) Mineral water, which is water containing a com-
paratively large percentage of certain minerals, such as
soda, sulphur, and iron, and is valuable for medicinal
purposes.
Daily Requirement. — An average person requires about
two quarts of water a day. This is supplied l^y vegetables,
meat, and other food, as well as by beverages.
Temperatures. — Water freezes at 32° Fahrenheit (which
is zero on the Centigrade scale).
Water simmers at 185° F.
Water boils at 212° F., or 100° C.
Impure water cannot always be detected by color, taste,
or smell. One should always know the source of water
before using it. Water is contaminated in many ways,
but the most common are —
1. In open wells, by surface water and foreign sub-
stances.
2. By having w^ater supply too close to outbuildings
or sewage disposals. Water is purified more or less by
filtering through the earth, but this does not necessarily
remove harmful bacteria, especially when the filtering
distance is short.
3. By carelessness in diseases.
To Purify Water. — Water from springs and artesian
and bored wells is usually pure.
1. Boiling will purify most water, but this destroys
—3
18 • DOMESTIC SCIENCE
the flavor as well as the bacteria. Pouring boiled water
from one jar to another partially restores its flavor.
2. Filtering water through stone filters is quite effec-
tive. The filters must be thoroughly cleaned frequently
or they will be worse than none. In city systems water
is often filtered through large sand beds to purify it. Small
cloth filters fastened on the faucets do not purify the water.
Cautions in the Use of Water. — 1. Do not use water
left standing Jn open vessels.
2. Draw off the first water from pipes before using
any. Water takes up the lead of the pipes when allowed
to stand in them for any time.
3. Do not drink water in the dark.
4. Use freshly boiled water for cooking purposes,
never that from the hot-water faucet.
vS. Keep all pitchers and water jars washed clean and
free from the lime deposits that accumulate on the bottom
and sides.
FOOD
Food is anything which taken into the body builds and
repairs the tissues or furnishes heat and energy.
Foods contain many elements, but the most important
are those which enter into the composition of the body;
as, oxygen, hydrogen, nitrogen, carbon, calcium, phos-
phorus, and others. Where have you found these elements
before? Some of them are more abundant in certain
foods than in others, and therefore foods perform different
functions in the body. For this reason we have foods
classified according to their composition and function.
Classification of food. — (A) Organic foods, of animal
and vegetable origin, include —
1. Proteifis which, include —
a. Albumin, as in the white of egg.
ESSENTIALS TO LIFE 19
b. Casein; as, milk curd.
c. Fibrin; as, lean meat.
d. Gelatin, as found in sinews and bones.
e. Extractives, as in the juices of meats.
/. Gluten, as contained in wheat.
Page 13
Presented as published in 1914. 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
4. It acts as a carrier. It enters into the formation of blood, which carries food to the various parts of the body. It also carries off waste materials,
ESSENTIALS TO LIFE 17
(b) Uses out of the body: —
1. In power production. 4. In cooking.
2. In transportation. 5. For plant growth.
3. In cleaning. 6. Other uses. Kinds. — (1) Soft water, as already explained.
(2) Hard water, temporary and permanent.
(3) Mineral water, which is water containing a comparatively large percentage of certain minerals, such as soda, sulphur, and iron, and is valuable for medicinal purposes.
Daily Requirement. — An average person requires about two quarts of water a day. This is supplied l^y vegetables, meat, and other food, as well as by beverages.
Temperatures. — Water freezes at 32° Fahrenheit (which is zero on the Centigrade scale).
Water simmers at 185° F.
Water boils at 212° F., or 100° C.
Impure water cannot always be detected by color, taste, or smell. One should always know the source of water before using it. Water is contaminated in many ways, but the most common are —
1. In open wells, by surface water and foreign substances.
2. By having water supply too close to outbuildings or sewage disposals. Water is purified more or less by filtering through the earth, but this does not necessarily remove harmful bacteria, especially when the filtering distance is short.
3. By carelessness in diseases.
To Purify Water. — Water from springs and artesian and bored wells is usually pure.
1. Boiling will purify most water, but this destroys the flavor as well as the bacteria. Pouring boiled water from one jar to another partially restores its flavor.
2. Filtering water through stone filters is quite effective. The filters must be thoroughly cleaned frequently or they will be worse than none. In city systems water is often filtered through large sand beds to purify it. Small cloth filters fastened on the faucets do not purify the water.
Cautions in the Use of Water. — 1. Do not use water left standing Jn open vessels.
2. Draw off the first water from pipes before using any. Water takes up the lead of the pipes when allowed to stand in them for any time.
3. Do not drink water in the dark.
4. Use freshly boiled water for cooking purposes, never that from the hot-water faucet.
vS. Keep all pitchers and water jars washed clean and free from the lime deposits that accumulate on the bottom and sides.
FOOD
Food is anything which taken into the body builds and repairs the tissues or furnishes heat and energy.
Foods contain many elements, but the most important are those which enter into the composition of the body; as, oxygen, hydrogen, nitrogen, carbon, calcium, phosphorus, and others. Where have you found these elements before? Some of them are more abundant in certain foods than in others, and therefore foods perform different functions in the body. For this reason we have foods classified according to their composition and function.
Classification of food. — (A) Organic foods, of animal and vegetable origin, include —
1. Proteifis which, include —
a. Albumin, as in the white of egg.
ESSENTIALS TO LIFE 19
b. Casein; as, milk curd.
c. Fibrin; as, lean meat.
d. Gelatin, as found in sinews and bones.
e. Extractives, as in the juices of meats. /. Gluten, as contained in wheat.