The best and most agreeable water for drinking purposes
is moderately soft spring water. Where this cannot be
obtained, soft surface water may be used, provided that it
is sand filtered before it reaches the consumer. Unless
this is known to be very perfectly done, it is safer to boil
it ten minutes, setting it away in a refrigerator in clean
glass bottles. Water so treated is cool enough to be agree-
able to the taste, not cold enough to chill the stomach,
and absolutely free from disease bacteria.
The worst water for drinking is that from wells. This
water source is so commonly used in the country, and such
a prolific cause of disease, that any one thinking of going to
a new resort, even for a limited stay, should first investigate
the water supply.
It is said that an active person needs three quarts of
110 HANDBOOK OF DOMESTIC SCIENCE
water per day. A great deal of this water is contained in
the food, of course ; but it is certainly true that most of us
drink too little, rather than too much water.
It should be taken with meals, but, of course, washing
down the food with its aid, instead of solely by means of
the muscles of the gullet, is objectionable.
Oxygen
Oxygen, like water, is essential to the final development
of food into energy or into actual tissue, and in this sense
may be called a food. Too much emphasis, therefore, can-
not be laid upon the necessity of fresh air in connection
with eating, in spite of the fact that it is a text from which
we preach in almost every other subject in domestic science.
As Dr. Edw. Smith says, in "Foods " : —
" The necessity for oxygen as a food is absolute and
unintermittent. When the mixed gases of the atmosphere
are received into the lungs, a portion is absorbed by the
blood, and the oxygen combines Avith the carbon, nitrogen,
and hydrogen of foods, and in all the vital processes, to
form compounds.' Some of these compounds remain for a
time in the body, and form a part of its substance ; but a far
greater proportion, after producing heat, leave the body as
water and carbonic acid, or other compounds, and are
called excreta. The body is a great oxidizing apparatus, by
which it sustains its bulk, produces heat, and modifies the
composition of the atmosphere. When it casts off that
which, having been used is no longer useful- to it, it not
only deteriorates the atmosphere, but renders it impure.
It is not too general an expression to say that every thought
and act of man, as well as every action within his body, is
accompanied by the consumption of oxygen and deterio-
ration of surroun dins' air."
FOODS 111
Method. — Since the study of water has been outlined in
the chapter on the Laundry, and tlie study of oxygen in
connection with that on the Kitchen, the teacher is advised
to refer to these chapters. In all probability, the best
method to be pursued with the study of the inorganic
constituents of food, is to teach them in reading and
language lessons.
DECEMBER
FOODS (Continued):
Food Values, Dietaries, Food Economy
DKINKS :
Tea, Coffee, Cocoa
ADVANCED COUKSE :
Proteids and How to Cook Them
By L. L. W. WILSON, Ph.D.,
Of the PlIILADELPniA NOKMAL SCUOOL
CHAPTER V
FOODS (Continued)
The chart on p. 117 is self-explanatory except for the
term calories.
Page 56
Presented as published in 1900. 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
The best and most agreeable water for drinking purposes is moderately soft spring water. Where this cannot be obtained, soft surface water may be used, provided that it is sand filtered before it reaches the consumer. Unless this is known to be very perfectly done, it is safer to boil it ten minutes, setting it away in a refrigerator in clean glass bottles. Water so treated is cool enough to be agreeable to the taste, not cold enough to chill the stomach, and absolutely free from disease bacteria.
The worst water for drinking is that from wells. This water source is so commonly used in the country, and such a prolific cause of disease, that any one thinking of going to a new resort, even for a limited stay, should first investigate the water supply.
It is said that an active person needs three quarts of
water per day. A great deal of this water is contained in the food, of course ; but it is certainly true that most of us drink too little, rather than too much water.
It should be taken with meals, but, of course, washing down the food with its aid, instead of solely by means of the muscles of the gullet, is objectionable.
Oxygen
Oxygen, like water, is essential to the final development of food into energy or into actual tissue, and in this sense may be called a food. Too much emphasis, therefore, cannot be laid upon the necessity of fresh air in connection with eating, in spite of the fact that it is a text from which we preach in almost every other subject in domestic science. As Dr. Edw. Smith says, in "Foods " : —
" The necessity for oxygen as a food is absolute and unintermittent. When the mixed gases of the atmosphere are received into the lungs, a portion is absorbed by the blood, and the oxygen combines Avith the carbon, nitrogen, and hydrogen of foods, and in all the vital processes, to form compounds.' Some of these compounds remain for a time in the body, and form a part of its substance ; but a far greater proportion, after producing heat, leave the body as water and carbonic acid, or other compounds, and are called excreta. The body is a great oxidizing apparatus, by which it sustains its bulk, produces heat, and modifies the composition of the atmosphere. When it casts off that which, having been used is no longer useful- to it, it not only deteriorates the atmosphere, but renders it impure. It is not too general an expression to say that every thought and act of man, as well as every action within his body, is accompanied by the consumption of oxygen and deterioration of surroun dins' air."
Method. — Since the study of water has been outlined in the chapter on the Laundry, and tlie study of oxygen in connection with that on the Kitchen, the teacher is advised to refer to these chapters. In all probability, the best method to be pursued with the study of the inorganic constituents of food, is to teach them in reading and language lessons.
DECEMBER
FOODS (Continued): Food Values, Dietaries, Food Economy
DKINKS :
Tea, Coffee, Cocoa
ADVANCED COUKSE : Proteids and How to Cook Them
Of the PlIILADELPniA NOKMAL SCUOOL
CHAPTER V FOODS (Continued)
The chart on p. 117 is self-explanatory except for the term calories.