diff options
| -rw-r--r-- | .gitattributes | 3 | ||||
| -rw-r--r-- | 32472-8.txt | 1683 | ||||
| -rw-r--r-- | 32472-8.zip | bin | 0 -> 29349 bytes | |||
| -rw-r--r-- | 32472-h.zip | bin | 0 -> 33164 bytes | |||
| -rw-r--r-- | 32472-h/32472-h.htm | 2260 | ||||
| -rw-r--r-- | 32472.txt | 1687 | ||||
| -rw-r--r-- | 32472.zip | bin | 0 -> 29401 bytes | |||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 |
9 files changed, 5646 insertions, 0 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/32472-8.txt b/32472-8.txt new file mode 100644 index 0000000..6a90abe --- /dev/null +++ b/32472-8.txt @@ -0,0 +1,1683 @@ +The Project Gutenberg EBook of Food in War Time, by Graham Lusk + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Food in War Time + +Author: Graham Lusk + +Release Date: May 21, 2010 [EBook #32472] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK FOOD IN WAR TIME *** + + + + +Produced by Tom Roch, S.D., and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images produced by Core Historical Literature +in Agriculture (CHLA), Cornell University) + + + + + +---------- + +Transcriber's Note: + +In the plain-text versions, italics are represented with _underscores_, +and bold text with {braces}. + +The following corrections were made to the text: Du Bois to DuBois (p. +45, Index entry) and Oleomargarin to Oleomargarine (p. 46, Index entry). + +The variant spelling "calory" (p. 32) has been retained. + +---------- + + + + + FOOD IN WAR TIME + + _By_ + GRAHAM LUSK + + PROFESSOR OF PHYSIOLOGY, CORNELL UNIVERSITY MEDICAL COLLEGE IN + NEW YORK CITY + + PHILADELPHIA AND LONDON + W. B. SAUNDERS COMPANY + 1918 + + + Copyright, 1918 + by + W. B. SAUNDERS COMPANY + + *** + + PRINTED IN AMERICA + + + DEDICATED + TO MY + FELLOW-COUNTRYMEN + + + + +CONTENTS + + + PAGE + + I. A BALANCED DIET 7 + + II. CALORIES IN COMMON LIFE 23 + + III. RULES OF SAVING AND SAFETY 43 + + INDEX 45 + + +NOTE + +The major parts of this small volume appeared under articles entitled +"Food in War Time" in the _Scientific Monthly_ and "Calories in Common +Life" in Saunders' _Medical Clinics of North America_. + + + + +FOOD IN WAR TIME + +I + +A BALANCED DIET + + +There is no doubt that under the conditions existing before the war the +American people lived in a higher degree of comfort than that enjoyed in +Europe. Hard times in America have always been better times than the +best times in Europe. As a student in Munich in 1890 I remember paying +three dollars a month for my room, five cents daily for my breakfast, +consisting of coffee and a roll without butter, and thirty-five cents +for a four-course dinner at a fashionable restaurant. This does not +sound extravagant, but it represents luxury when compared with the diet +of the poorest Italian peasants of southern Italy. Two Italian +scientists describe how this class of people live mainly on cornmeal, +olive oil, and green stuffs and have done so for generations. There is +no milk, cheese, or eggs in their dietary. Meat in the form of fat pork +is taken three or four times a year. Cornmeal is taken as "polenta," or +is mixed with beans and oil, or is made into corn bread. Cabbage or the +leaves of beets are boiled in water and then eaten with oil flavored +with garlic or Spanish pepper. One of the families investigated +consisted of eight individuals, of whom two were children. The annual +income was 424 francs, or $84. Of this, three cents per day per adult +was spent for food and the remaining three-fifths of a cent was spent +for other purposes. Little wonder that such people have migrated to +America, but it may strike some as astonishing that a race so nourished +should have become the man power in the construction of our railways, +our subways, and our great buildings. + +Dr. McCollum will tell you that the secret of it all lies in the green +leaves. The quality of the protein in corn is poor, but the protein in +the leaves supplements that of corn, so that a good result is obtained. +Olive oil when taken alone is a poor fat in a nutritive sense, but when +taken with green leaves, these furnish that one of the peculiar +accessory substances, commonly known as vitamines, which is present most +abundantly in butter-fat, and gives to butter-fat and to the fat in +whole milk its dominant nutritive value. The green leaves likewise +furnish another accessory substance, also present in milk, a substance +which is soluble in water and which is necessary for normal life. +Furthermore, the green leaves contain mineral matter in considerable +quantity and in about the same proportions as they exist in milk. + +Here then is the message of economy in diet, corn the cheapest of all +the cereals, a vegetable oil cheaper by far than animal fat, which two +materials taken together would bring disaster upon the human race, but +if taken with the addition of cabbage or beet-tops they become capable +of maintaining mankind from generation to generation. One can safely +refer to such a diet as a balanced diet. Just as in the case of the +modern experimental biological analysis of a balanced ration in which +such a ration is given to rats and its efficiency as a diet is tested by +its capacity to support normal growth and reproduction of the species, +so here the experimental evidence is presented that corn and olive oil +may become a sustaining diet when green leaves are a supplementary +factor. + +This preliminary sketch shows several important fundamentals of food and +nutrition. If one gives an animal a mixture of purified food-stuffs, +pure protein, pure starch, purified fat, and a mixture of salts like the +salts of milk, the animal will surely die. But if one substitutes +butter-fat for purified fat, and adds a water solution of the natural +salts of milk, the animal lives and thrives. + +Again, the illustration shows how corn may be so supplemented with +other food-stuffs as to become extremely valuable in nutrition. It is +especially valuable at the present time because corn is comparatively +cheap and plentiful. But one asks how about pellagra? It must be here +definitely stated that the use of cornmeal is not the cause of pellagra, +provided the right kind of other foods be taken with it. Pellagra occurs +in the "corn belt" of the United States, and especially among the poorer +classes in the south. The disease has developed since the introduction +in 1880 of highly perfected milling machinery which furnishes corn and +wheat completely freed from their outer coverings. In Italy, where the +milling of corn is still primitive, pellagra is not so severe as with +us, because the corn offal is not completely removed and this contains +the accessory food substances or vitamines which are essential to life. +Pellagra is generally believed to be produced by a too exclusive use of +highly milled corn and wheat flour in association with salt meats and +canned goods, all of which are deficient in vitamines. The administration +of fresh milk is naturally indicated. Goldberger states that after the +addition of milk to the diet of a pellagrin, the typical clinical +picture of pellagra no longer persists. The poor in the mill towns of +the South lived too exclusively upon a corn diet without admixture of +milk or fresh animal food or even of cabbage, and pellagra has been the +consequence. + +The Food Administrator asks us to eat corn bread and save the wheat for +export. It is a very small sacrifice to eat corn bread at one meal or +more a day. Indian corn saved our New England ancestors from starvation, +and we can in part substitute it for our wheat and send the latter +abroad to spare others from starvation. The simplest elements of +patriotism demand that we do this. Therefore let us cry, "Eat corn bread +and save the wheat for France, the home of Lafayette!" + +The United States Department of Agriculture has estimated that only 6.6 +per cent. of our corn crop is used for human food, and of this, 3.4 per +cent. is consumed by the farmers and their families. + +The substitution of foods is no new thing. We find that an English +contemporary author thus described the food habits of the English people +during the "golden days of Good Queen Bess," three hundred and fifty +years ago: + + "The gentilitie commonly provide themselves sufficiently of + wheat for their own tables, whylest their household and poore + neighbours in some shires are forced to content themselves + with rye or barleie; yea and in time of dearth many with bread + made eyther of beanes, peason[1] or otes, or of altogether and + some acornes among." + +[1] An obsolete plural of pease. + +A difference between those days and ours is that the "gentilitie" and +the "poore neighbours" are now asked to unite in reducing the +consumption of wheat and to do this for the safety and welfare of all +mankind. + +Another point in war economy is the use of whole milk in greater +quantity, and the diminution of the use of butter and cream. Cream is +bought only by the wealthy, but in sufficient volume to largely reduce +the amount of whole milk available. In Germany before the war 15 per +cent. of the milk supply of that country was used for the production of +cream. The consequent restriction of the milk supply was distinctly to +the detriment of the health of the peasant farmers of Bavaria. Regarding +the use of butter, a Swiss professor, himself an expert in nutrition, +complains that whereas in his youth children were never given butter on +their bread for breakfast, not even when there was no jam in the house, +yet to-day absence of butter from the table is held to be indicative of +direst poverty. + +If one takes a pint of whole milk daily, or even, as we have seen, +cabbage or beet-tops in its stead, one may take fat in the forms of +olive oil or cottonseed oil, corn oil, cocoanut oil, peanut butter, or +in other vegetable oils, without possible prejudice to health. + +Osborne and Mendel, and more recently Halliburton, have pointed out that +oleomargarine as prepared from beef-fat contains the fat-soluble +growth-promoting accessory substance or vitamine which is present in +butter-fat, but which is not contained in vegetable oils or in lard. + +Halliburton and Drummond summarize the practical results of their work +as follows: + + But when we approach the subject of the dietary of the poorer + classes, the question is a more serious one. In ordinary times + the consumption of beef dripping, which is considerable among + the poor, would to a large extent supply the lacking + properties of a vegetable-oil margarine. But at the present + time beef itself is expensive, and the opportunities of + obtaining dripping are therefore minimized. At the same time + the three important foods for children already enumerated + (milk, butter, eggs) have risen in cost, so as to be almost + prohibitive to those with slender incomes. The vegetable-oil + margarines still remain comparatively cheap, and the danger is + that unless measures are taken to insure a proper milk supply + for infants at a reasonable charge, these infants may run the + risk of being fed, so far as fat is concerned, entirely upon + an inferior brand of margarine, destitute of the + growth-promoting accessory substance. It would be truer + economy even for the poor to purchase smaller quantities of an + oleo-oil margarine if they cannot afford the luxury of real + butter. + +The legal restrictions placed upon the sale of oleomargarine and the +taxes enhancing its cost, now in operation in many of our states, are +without warrant in morals or common sense and should be entirely +abolished in times like these. A well-made brand of oleomargarine is +much more palatable than butter of the second grade, and certainly for +cooking purposes is just as valuable. + +Whole milk contains everything necessary for growth and maintenance, +protein, fat, milk-sugar, salts, water, and the unknown but invaluable +accessory substances. It is of such prime importance that each family +should have this admirable food that I have suggested that no family of +five should ever buy meat until they have bought three quarts of milk. +The insistence by scientific men upon the prime importance of milk has +probably had something to do with its rapid enhancement in price. This +latter factor is greatly to be regretted. I have often wondered why it +was that a quart bottle of a fancy brand of milk in New York should cost +about as much as a quart of _vin ordinaire_ on the streets of Paris, and +a quart bottle of cream as much as a quart of good champagne in Paris. +Despite much denial it appears to me that milk is not sold as cheaply as +it ought to be. Everything should be done to conserve our herds of cows +for the increased supply of whole milk and incidentally for the +manufacture of cheese and of milk powder or of condensed milk. + +If one takes milk with other foods, meat may be dispensed with. Thus +Hindhede advocates as ideal a diet consisting of bread, potatoes, fruit, +and a pint of milk. Splendid health, both of body and mind, the +peasants' comparative immunity to indigestion, kidney and liver disease, +as well as an absolute immunity to gout, is the alluring prospect held +out by the following dietary: + + Graham bread 1 pound + Potatoes 2 pounds + Vegetable fat ½ pound + Apples 1½ pounds + Milk 1 pint + +This bread-potato-fruit diet gives a very excellent basis of wholesome +nutrition. The potatoes yield an alkaline ash which has a highly solvent +power over uric acid, and, therefore, a good supply of these valuable +tubers is needed by the nation. + +To most Americans the dietary factors here described will appear to be +merely attenuated hypotheses, fit only for philosophic contemplation. +For, in real life, it is the roast beef of Old England, or some other +famed equivalent, that makes its appeal. Far be it from me to disparage +the feast following a hunt of the wild boar or other feasts famed in +song and story, but that is not the question. The question is, is meat +necessary? The description of the Italian dietary answers this in the +negative. + +But is meat desirable? The Italian experimenters believed that the +addition of four or eight ounces of meat to the dietaries of some of +their subjects increased their physical and also their mental powers. +The increase in mental power due to change in diet has always seemed to +me to be a figment of the imagination and not susceptible of +demonstration. Thomas lived for twenty-four days on a diet of starch and +cream, during four days of which time the very small quantity of three +ounces of meat was taken daily, and he found his mental and muscular +power unchanged. + +A remarkable experiment on the effect of a potato diet has been +reported by Hindhede. An individual partook of a diet of between four +and one-half and nine pounds of potatoes daily, with some vegetable +margarine, during a period of nearly three hundred days. The rule was to +eat only when hungry and then the potatoes could be taken at the rate of +an ounce a minute. During the last three months (ninety-five days) of +the experiment severe mechanical work was performed and the total food +intake for the latter period amounted to 770 pounds of potatoes and 48 +pounds of margarine. What could be more simple than stocking the cellar +with coal, potatoes, and a tub of margarine! Who then would worry about +the complexities of modern life? + +Of course, vegetarianism is no new thing. Its principal exponent was +Sylvester Graham. It so happens that he was the brother of my great +grandmother, and of him my father wrote in 1861, "long lanky Sylvester +Vegetable Graham, leanest of men." Graham in 1829 began the advocacy of +moderation in the use of a diet consisting of vegetables, Graham bread, +fruits, nuts, salts and pure water, and excluding meat, sauces, salads, +tea, coffee, alcohol, pepper, and mustard. The first effect of this +diet, which largely eliminated the flavors, was to reduce the weight +through lowering the intake of food, but the health of many followers of +the diet appears to have been benefited. The "Graham System" of dieting +suffered from withering criticism at the time. He published in 1837 a +little book entitled, "Bread and Bread Making," bearing on its cover the +scriptural quotation "Bread strengtheneth man's heart." He says in this +volume: + + But while the people of our country are entirely given up as + they are at present, to gross and promiscuous feeding on the + dead carcasses of animals and to the untiring pursuit of + wealth, it is perhaps wholly vain for a single individual to + raise his voice on a subject of this kind. + +The well-known work of Chittenden has shown that when the protein +intake is reduced by one half or less of that which the average American +appetite suggests, professional men, soldiers and athletes may be +maintained in the best physical condition. One of Yale's champion +intercollegiate athletes won all the events of the year in which he was +entered while living on a reduced protein or Chittenden diet. Upon such +a diet, or less than that, the people of Germany are now living to-day. +The principle involves eating meat very sparingly, taking half a piece +where one would have formerly been taken, and using it only for its +flavor. The wing of a chicken has little meat on it and yet if eaten +together with vegetables it gives the meal a different quality than it +would have had without it, and to this extent its use is warranted. The +muscles are active when hard labor is done, but the muscles do not need +meat for the performance of their work. A fasting man may have +considerable power. The popular idea of the necessity of meat for a +laboring man may be epitomized in the statement: a strong man can eat +more meat than a weak one, hence meat makes a man strong. The +proposition is evidently absurd. + +Not only is the taking of meat without beneficial relation to the +capacity for muscular work, but, in fact, an exclusive meat diet results +in the sensation that work is being accomplished with difficulty. When +meat is metabolized it stimulates the body to a higher heat production, +as great an increase as 55 per cent. having been observed in a resting +man. No other food-stuff will accomplish so great an increase. It is +especially worthy of note that this increase in the heat production, due +to the _specific dynamic action_ of protein, as it is called, cannot be +utilized in the execution of mechanical work. When the organism of a +laborer at work in a hot environment is called upon to eliminate extra +heat, due to the work he is performing, he must also eliminate the quota +of heat which is derived from any large ingestion of meat. Hence, the +American farmer in the hot weather can eat little meat. + +So far as is known, taking meat even in large excess is not harmful, but +it represents luxury and waste. According to an oral statement by A. E. +Taylor, the results of many thousand urinary analyses in Germany during +the second year of the war showed about 7 grams of nitrogen excreted, +which would correspond to a dietary containing about 45 grams of +protein. As a matter of fact, this is the equivalent of the reduced +protein dietary of Chittenden, and it is reported that no ill effects +can be attributed to it. The flavor of meat is such that it lends itself +to the easy preparation of a palatable meal, but this flavor could +undoubtedly be as well obtained if the present consumption of meat were +cut in two. It is a question of habit, but with the present reduced +supply of meat one must adopt new habits. It would be highly desirable +if the grain now fed to fatten beef were given to maintain herds of +milch cows. + +Indulgence in meat is due to the desire for strong flavor. With the +increased distribution of wealth, the demand for meat grows. Its +consumption by all classes had vastly increased in all prosperous +countries prior to the war. It is well, however, to remember that its +use has been excessive and unnecessary, and its price can be cut by +wholesale voluntary abstinence. The British people have suffered no +hardship in the recent reduction of their meat ration. + +A British Commission has reported to Parliament that it takes three +times as much fodder to produce beef as it does to produce milk or pork +of the same food value. Since cows eat chiefly hay and grass and pigs +eat grain the cost of the production of a unit value of milk is much +less than the cost of the same value in the form of pork. It takes only +fifty per cent. more fodder to produce veal than to produce pork. Milk, +pork, and veal have long been the established protein-containing foods +of nations on the continent of Europe. According to these figures beef +should cost in the market twice what veal costs, and yet the butcher +charges nearly the same for the two. It would save food for milk +production if steers were eaten as veal and not fed up into beef cattle. +A suitable tax on all steers over a year old would accomplish this +result. If all heifers were developed into milch cows and no cow capable +of giving milk in quantity were slaughtered, the country would be placed +on a much better basis than at present. It might make beef expensive, +but there is every reason why it should be expensive. It would increase +the dairy business, which is evidently a need of the times, something +for the protection of the welfare of mankind. For it must be remembered +that a well-nourished cow during a single year will give in the form of +milk as much protein and two and a half times the number of calories as +are contained in her own body. + +This was written before the publication of the following words of +Armsby, the foremost authority on animal nutrition:[2] + + Roast pig, to those who like it, is not only a delicacy but a + valuable article of diet, but nevertheless, it is possible to + pay too high a price for it, and while a proposal to restrict + rather than to promote meat production in the present crisis + may appear both irrational and unpatriotic it may nevertheless + be in the interest of true food economy.... + + It may be roughly estimated that about 24 per cent. of the + energy of grain is recovered for human consumption in pork, + about 18 per cent. in milk and only about 3.5 per cent. in + beef and mutton. In other words, the farmer who feeds bread + grains to his stock is burning up 75 to 97 per cent. of them + in order to produce for us a small residue of roast pig, and + so is diminishing the total stock of human food.... + + The task of the stock feeder must be to utilize through his + skill and knowledge the inedible products of the farm and + factory, such as hay, corn stalks, straw, bran, brewers' and + distillers' grains, gluten feed, and the like, and to make at + least a fraction of them available for man's use. In so doing + he will be really adding to the food supply and will be + rendering a great public service. Rather than seek to + stimulate live stock husbandry the ideal should be to adjust + it to the limits set by the available supply of forage crops + and by-product feeding stuffs while, on the other hand, + utilizing these to the greatest practicable extent, because in + this way we save some of what would otherwise be a total + loss.... + + The hog is the great competitor of man for the higher grades + of food, and in swine husbandry as ordinarily conducted we are + in danger of paying too much for our roast pig. Cattle and + sheep, on the other hand, although less efficient as + converters, can utilize products which man can not use and + save some of their potential value as human food. From this + point of view, as well as on account of the importance of milk + to infants and invalids, the high economy of food production + by the dairy cow deserves careful consideration, although of + course the large labor requirement is a counterbalancing + factor. + + At any rate, it is clear that at the present time enthusiastic + but ill-considered "booming" of live stock production may do + more harm than good. If it is desirable to restrict or + prohibit the production of alcohol from grain or potatoes on + the ground that it involves a waste of food value, the same + reason calls for restriction of the burning-up of these + materials to produce roast pig. This means, of course, a + limited meat supply. To some of us this may seem a hardship. + Meat, however, is by no means the essential that we have been + wont to suppose and partial deprivation of it is not + inconsistent with high bodily efficiency. Certainly no + patriotic citizen would wish to insist on his customary + allowance of roast pig at the cost of the food supply of his + brothers in the trenches. + +[2] "Roast Pig," _Science_, 1917, xlvi, 160. + +The United States Department of Agriculture has estimated that a pig +that has reached the weight of 150 pounds should be slaughtered, because +beyond that weight the cost of the quantity of feed required to maintain +the animal is out of proportion to the gain in food value of the pig. +One might, therefore, call a pig weighing 150 pounds a _maximal economic +hog_. + + + + +II + +CALORIES IN COMMON LIFE + + +A person is properly nourished who receives adequate energy in the form +of carbohydrate and fat (and incidentally protein); adequate material +for repair of wornout parts, such as protein and mineral salts; and the +diet must contain certain accessory food substances known as food +hormones or "vitamins." Also, it must contain water. But this is not +all, for the food offered must be acceptable to the palate of the +individual. A member of the French Scientific Commission which visited +the United States in the summer of 1917, when questioned regarding the +use of corn bread in France, replied "on ne peut pas changer des +habitudes." The proper nutrition of an individual depends, therefore, +not only upon a sufficient supply of food from a mechanistic standpoint, +but also upon the reasonable satisfaction of the sense of appetite. +These dual fundamentals of proper nutrition should be ever borne in +mind. + +Heat from the sun enters into the composition of the food substances +when they are being built up in the plants, and this energy, which is +latent in the food, is set free in the animal body and is used as the +source of power behind all the physical activities of the body. The +energy can all be recovered as heat and measured in the form of +calories. According to the principles of the law of the conservation of +energy, heat is not destructible. The understanding of the value of a +calorie is indispensable for the comprehension of nutrition. A calorie +is the measure of a unit of heat, or the quantity of heat necessary to +raise a liter of water from 0° to 1° Centigrade. Apparatus has been +invented for measuring the heat production of a man, an apparatus which +is called a calorimeter or a measurer of calories. If one puts a man +weighing, say, 156 pounds in the box of such an apparatus, so that he +lies comfortably on a bed in complete muscular relaxation, and before +his breakfast, one finds that he produces 70 calories an hour. Only in +certain types of disease is there any variation from this normal, though +of course the weight of the man makes a difference in his requirement +for energy. If, at the same time the subject is in the box, the quantity +of oxygen which he absorbs is measured and if certain other chemical +analyses be carried out, one can calculate the exact amounts of protein, +fat, and sugar which have been oxidized by this oxygen. Now, if one +calculates how much heat ought to have been set free from the oxidation +of these quantities of protein fat and carbohydrate, it is discovered +that the heat which ought to have been produced is exactly that quantity +which was measured as having been produced by the man. This measurement +represents the _basal metabolism_ of a man at complete rest, when his +oxidative activities are at their lowest ebb. + +The basal metabolism as measured by 70 calories per hour in the case of +this individual represents the sum of the fuel needed--(1) to maintain +the beating of the heart, which every minute of a man's life moves the +blood or one-twentieth part of the weight of the body, in a circle +through the blood-vessels; (2) to maintain the muscles of respiration +that the blood may be purified in the lungs; (3) to maintain the body +temperature at that constant level which is so characteristic that a +slight variation signifies illness, and (4) to maintain in the living +state the numerous tissues of the body. Any extraneous muscular +movements are carried out in virtue of an increased oxidation of +materials and the heat production rises above the level of the basal +metabolism with increased muscular effort. For a long time the power for +the maintenance of the human machine can be furnished by its own body +fat, as is seen in cases of prolonged fasting, but usually the power is +derived instead from the food-fuel which is taken. The great question in +the world to-day is whether or not a sufficient quantity of food-fuel is +available to support the human family. The question of calories is not +an academic one, but an intensely practical one. + +Science strives to express itself in mathematic terms, and this paper is +written with that end in view. + +Phenomena of life are phenomena of motion. These motions are maintained +at the expense of chemical energy liberated in the oxidative breakdown +of carbohydrate, fat, and protein. Furthermore, the protein structure of +the body cells and the salts of the bones and other tissues are in a +constant state of wearing down. The energy for the human machine and the +materials for its self-repair are taken in the form of food. The general +term _metabolism_ includes all the chemical activities which take place +under the influence of living cells. + +The total quantity of heat produced by the body is a measure of the +intensity of the oxidation of carbohydrate, fat, and protein within the +body. + +It is important to know definitely whether there is any constant measure +of the level of the basal metabolism in normal people, so that one may +determine in cases of disease whether the heat production is normal or +increased or decreased. + +Rubner discovered that the heat production of mammalia during rest was +the same per square meter of surface whether the being was a horse, a +man, a dog, or a mouse. The proposition has appeared so improbable as to +call forth much antagonism. DuBois deserves the credit of having +established this relationship for man beyond the possibility of a doubt. +He was able to do this on account of his discovery of a new and accurate +method of measuring the area of the body surface. It appears from his +work that the _basal metabolism_ for men between twenty and fifty years +old is approximately 40 calories per hour per square meter of body +surface, within a ± error of 10 per cent. + +Boothby has found that the metabolism of patients who have recovered +their health after hospital operations and who have been confined in the +hospital between twenty and fifty days does not vary from the normal +standard of DuBois. + +It has been found by DuBois that the basal metabolism in boys of twelve +is 25 per cent. higher than for an adult of the same height and weight, +or {50} calories per square meter of body surface; and that in boys of +fifteen the metabolism is 11 per cent. higher than for the adult of the +same size and shape, or {44} calories per square meter of body surface +(unpublished work of DuBois). These results explain the large appetites +of boys. + +Women show a metabolism which is 7 per cent. lower than that of men, or +{37} calories per hour per square meter of surface. + +From the charts of the average heights and weights of men varying +between fifteen and fifty-five years old, given by American life +insurance companies, Mr. H. V. Atkinson, of my laboratory, has +calculated the basal metabolism in a table here presented. +Unfortunately, the weights given in these statistics include clothes +worn by the individuals. The calculated heat production, however, is in +each case based upon the weight without clothes. The table is computed +from the following values: + + Calories per + square meter + Age in years of surface + + 15 44 + 20-50 40 + 55 37 + +The table may also be used as follows: + + To find the metabolism of-- + + Women between twenty to fifty years, multiply values for man + by 0.93. + + Boys of twelve to thirteen years, multiply values for boys of + fifteen years by 1.10. + + +THE BASAL METABOLISM OF MEN + +_Calculated from values of the basal metabolism determined by the +methods of DuBois and applied to a table showing the average weights of +221,819 men of different ages and heights compiled from the statistics +of the medico-actuarial investigation of 1912._ + + ------------+------+------+------+------+------+------+------+------+------ + Age. | | | | | | | | | + Heat per | 5 ft.| 5 ft.| 5 ft.| 5 ft.| 5 ft.| 5 ft.| 6 ft.| 6 ft.| 6 ft. + square meter| 0 in.| 2 in.| 4 in.| 6 in.| 8 in.|10 in.| 0 in.| 2 in.| 4 in. + of surface | | | | | | | | | + ------------+------+------+------+------+------+------+------+------+------ + | Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs. + | Cals.| Cals.| Cals.| Cals.| Cals.| Cals.| Cals.| Cals.| Cals. + 15 years | 107 | 112 | 118 | 126 | 134 | 142 | 152 | 162 | 172 + 44 calories |{1510}|{1584}|{1658}|{1753}|{1837}|{1922}|{2006}|{2096}|{2186} + | | | | | | | | | + 20 years | 117 | 122 | 128 | 136 | 144 | 152 | 161 | 171 | 181 + 40 calories |{1430}|{1498}|{1565}|{1647}|{1719}|{1796}|{1868}|{1949}|{2035} + | | | | | | | | | + 25 years | 122 | 126 | 133 | 141 | 149 | 157 | 167 | 179 | 189 + 40 calories |{1459}|{1517}|{1594}|{1671}|{1738}|{1820}|{1896}|{1992}|{2083} + | | | | | | | | | + 30 years | 126 | 130 | 136 | 144 | 152 | 161 | 172 | 184 | 196 + 40 calories |{1478}|{1536}|{1604}|{1685}|{1757}|{1839}|{1920}|{2007}|{2112} + | | | | | | | | | + 35 years | 128 | 132 | 138 | 146 | 155 | 165 | 176 | 189 | 201 + 40 calories |{1488}|{1556}|{1613}|{1695}|{1767}|{1853}|{1939}|{2035}|{2136} + | | | | | | | | | + 40 years | 131 | 135 | 141 | 149 | 158 | 168 | 180 | 193 | 206 + 40 calories |{1498}|{1565}|{1623}|{1709}|{1781}|{1863}|{1959}|{2055}|{2160} + | | | | | | | | | + 45 years | 133 | 137 | 143 | 151 | 160 | 170 | 182 | 195 | 209 + 40 calories |{1507}|{1570}|{1632}|{1719}|{1791}|{1872}|{1968}|{2064}|{2169} + | | | | | | | | | + 50 years | 134 | 138 | 144 | 152 | 161 | 171 | 183 | 197 | 211 + 40 calories |{1517}|{1575}|{1642}|{1724}|{1796}|{1881}|{1973}|{2074}|{2184} + | | | | | | | | | + 55 years | 135 | 139 | 145 | 153 | 163 | 173 | 184 | 198 | 212 + 37 calories |{1449}|{1485}|{1548}|{1620}|{1692}|{1773}|{1854}|{1949}|{2052} + ------------+------+------+------+------+------+------+------+------+------ + +The basal metabolism of an average boy of thirteen years of age +weighing 80 pounds and of a height of 4 feet, 10 inches, may be +calculated as 1525 calories per day. This is the same as that of a man +twenty-five years old, weighing 126 pounds and 5 feet, 2 inches tall. + +A boy thirteen years old and weighing 156 pounds, his height being 6 +feet, 1 inch (there are such cases), would have a basal metabolism of +2300 calories, or larger than that of any grown man given in the +table--larger than a man weighing 211 pounds and 6 feet, 4 inches in +height. I personally know a boy of this age and size. His parents are +said to have sent him to boarding school in order to reduce their food +bills. + +It is evident from this discussion that the food requirement of boys +over twelve years old is about the same as that of men. The emaciation +of the children of the poor probably reduces their requirement of food. +It is not generally recognized that the boy needs as much food as his +father. The requirements of girls have not been investigated, but they +probably need as much as their mothers. + +These data will give with close scientific precision the _minimal +requirement for energy_ which is necessary for the maintenance of the +bed-ridden. + +Ordinary life, however, is not constituted after this fashion. "By the +sweat of thy brow shalt thou eat bread." + +From the work of F. G. Benedict one may calculate the increase in the +basal metabolism, as follows: + + Increase in + the basal + metabolism + Occupation in per cent. + + Sitting 5 + Standing, relaxed 10 + Standing, hand on a staff 11 + Standing, leaning on support 3 + Standing, "attention" 14 + +If one wishes to determine from the basal metabolism table the heat +production of a person who is confined to his room, one should add to +the metabolism of the twenty-four hours the increase above the basal for +those hours of the day during which he is sitting in a chair or +standing. + +Passing to a consideration of the subject of mechanical work done by a +man, one finds that it requires about 1.1 calories to transport a pound +of body weight three miles during an hour, and that increasing power +must be generated if the speed is increased above this rate of _maximal +economic velocity_. + +These relations are shown below: + + Extra calories + per hour required + to move 1 pound + Rate of movement of body + + Walking 3 miles per hour 1.1 + Walking 5.3 miles per hour 3.6 + Running 5.3 miles per hour 3.1 + +If one wishes to determine the heat production of a man weighing 156 +pounds and 5 feet, 7 inches in height, and who is walking or running, +the following calculations can be made: + + Rate of travel per hour in miles 3[3] 5.3[3] 5.3[4] + Cals. Cals. Cals. + + Metabolism for transporting 156 pounds 172 562 484 + Basal metabolism 70 70 70 + Add for standing 7 7 7 + --- --- --- + 249 639 561 + +[3] Walking. + +[4] Running. + +If the man's food cost 10 cents a thousand calories, it may be +calculated that he would have to walk over eight miles at a rate of +three miles per hour in order to save money when he pays a 5-cent +carfare. (This, however, does not include the cost of shoe leather.) + +The carrying of a load of 44 pounds is done at the same expenditure of +energy as the carrying of one's own body weight when the rate is three +miles an hour, so the soldier's equipment would call for the added +expenditure of 48 calories (44 × 1.1), making his total hourly +expenditure of energy nearly 300 calories (249 + 44) during a hike on a +level road. His daily requirement for energy might be: + + Calories + + Sleeping 8 hours at 70 calories per hour 560 + Resting in camp 6 hours at 77 calories per hour 462 + Hike of 30 miles, 10 hours at 300 calories per hour 3000 + ---- + 4022 + +This would be the heat production of a soldier on a day of a "forced +march." The ordinary day's march is only fifteen miles. + +This assumes a level road. If, however, there are hills to climb and +the body weight and the pack are lifted 1000 feet during the hike, this +is done at the additional expense of approximately 0.96 calory of energy +per pound of weight lifted. If the man weighed 156 pounds and the pack +44 pounds, the additional fuel requirement would be 192 calories (200 × +0.96). The total energy requirement for this kind of a hike would have +been 4200 calories. Walking down hill is accomplished at an expenditure +of slightly less energy than walking on the level, but this factor need +not concern one. + +Supposing, however, this individual were running, lightly clad, on a +level road in a race for a distance of 40 miles at the rate of 5.3 miles +per hour, he would complete the distance in seven hours and thirty-three +minutes, which is a reasonable record. His metabolism might thus be +calculated: + + Calories + + Sleeping 10 hours at 70 calories per hour 700 + Resting 6 hours, 23 minutes, at 77 calories per hour 497 + Running 7 hours, 33 minutes, at 561 calories per hour 4236 + ---- + 5433 + +It is a matter of record that a man has run between Milwaukee and +Chicago, a distance of 80 miles, in about fifteen hours. Such an amount +of work would have required over 9000 calories for the day. + +These calculations are all based upon experimental results obtained in +various laboratories in different parts of the world and can be accepted +as being free from any gross error. + +It is evident that the energy requirement is proportional to the amount +of mechanical energy expended. + +One may turn now to the fuel needs in terms of calories in certain +industrial pursuits. According to Becker and Hämäläinen, the quantity of +extra metabolism per hour required in various pursuits is as follows: + + Extra calories of + metabolism per + hour due to + occupation + + Occupations of women: + Seamstress 6 + Typist[5] 24 + Seamstress using sewing machine 24-57 + Bookbinder 38-63 + Housemaid 81-157 + Washerwoman 124-214 + + Occupations of men: + Tailor 44 + Bookbinder 81 + Shoemaker 90 + Carpenter 116-164 + Metal worker 141 + Painter (of furniture) 145 + Stonemason 300 + Man sawing wood 378 + +[5] Observation of Carpenter. + +To use this table one may seek the basal metabolism of the individual, +add 10 per cent. for sixteen hours of wakefulness when the person is +sitting or standing, and then multiply the factors in the last table by +the numbers of hours of work. For example, if one takes the individual +weighing 156 pounds, one obtains the following requirements of energy if +his business were that of a tailor and he worked eight hours a day: + + Calories + + Sleeping 8 hours at 70 calories per hour 560 + Awake 16 hours at 77 calories per hour 1232 + Add for work as tailor 8 hours at 44 calories 352 + ---- + 2144 + +After this fashion one might calculate his food requirements had he +followed occupations other than that of tailor: + + Calories of + metabolism + Occupation per day + + Bookbinder 2440 + Shoemaker 2510 + Carpenter 3100 + Metal worker 2900 + Painter 2950 + Stonemason 4200 + Man sawing wood 4800 + +These figures make no allowance for walking to or from the place of +employment. + +The data here given are inadequate to cover the industrial situation, +but they show clearly that heavy work cannot be accomplished without a +sufficient amount of food-fuel. + +The food-fuel with which to accomplish work is necessary not only for +the soldier, but for the workman behind the line, and it should be +adequate in quantity, satisfactory in quality, and not exorbitant in +cost. + +In virtue of the world-wide scarcity of food, the work of the individual +should be worthy of the food which he eats. + +Tables showing the cost of various wholesome food-stuffs about July 1, +1917, are here reproduced for the benefit of the reader. The tables were +prepared by Dr. F. C. Gephart and issued by the Department of Health of +the City of New York in a leaflet edited by Doctors Holt, La Fetra, +Pisek, and Lusk on the subject of food for children. If the world is +seeking after energy in the form of food-fuel, the world is rightly +entitled to understand the value of its purchases. It must be clearly +understood that people are always destined to look with hopeful +anticipation toward the enjoyment of a meal. They will instinctively +"eat calories" just as they instinctively "eat pounds." They _buy +pounds_ of food, and they could buy more intelligently if they knew the +energy value of what they buy. + + Cost of 1000 Price per + calories, pound, + cents cents + TABLE 1--_Cost of Fats._ + Cottonseed oil 7.3 31 + Oleomargarine 8.5 30 + Peanut butter 8.8 25 + Butter 11.9 43 + Olive oil 12.1 51 + Bacon 13.8 37 + Bacon, sliced, in jars 23.8 65 + Cream (extra heavy, 40 per cent.) 37.7 65 (1 pint) + + TABLE 2--_Cost of Cereals._ + Cornmeal, in bulk 3.6 6 + Hominy, in bulk 3.6 6 + Broken rice, in bulk 3.7 6 + Oatmeal, in bulk 3.8 7 + Samp, in bulk 4.2 7 + Quaker Oats, in package 4.4 8 + Macaroni, in package 4.5 8 + Wheat flour, in bulk 4.6 8 + Malt breakfast food, in package 4.8 8 + Pettijohn, in package 5.3 9 + Cream of Wheat, in package 5.7 10 + Farina, in package 5.9 10 + Cracked wheat, in bulk 5.9 10 + Pearl barley, in package 6.0 10 + Barley flour, in bulk 6.1 10 + Whole rice, in bulk 6.1 10 + Wheatena, in package 8.1 14 + + TABLE 3--_Cost of Ready-to-serve Cereals._ + Shredded Wheat Biscuit 7.8 13 + Grape-nuts 8.6 15 + Force 9.4 16 + Corn Flakes 11.7 20 + Puffed rice 23.5 38 + + TABLE 4--_Cost of Vegetables._ + White potatoes 12.9 4.0 + Turnips 20.0 2.5 + New beets 27.6 5.0 + Onions 29.3 6.0 + Spinach 30.0 3.3 + Green peas 39.2 10.0 + Lima beans 39.2 10.0 + Cauliflower 42.9 6.0 + Carrots 50.0 8.0 + String-beans 55.6 10.0 + Squash 76.2 8.0 + Lettuce 89.4 7.0 + Celery 214.0 15.0 + + TABLE 5--_Cost of Breadstuffs._ + Ginger-snaps 6.3 12.0 + Graham bread 8.2 10.3 + White bread 8.5 10.3 + Rye bread 8.7 10.3 + Graham crackers 9.2 18.0 + Soda crackers 9.4 18.0 + French rolls 10.8 14.0 + Uneeda Biscuit 12.4 24.0 + + TABLE 6--_Cost of Proteins._ + Milk (Grade A) 20.0 13.0 (1 quart) + Roast beef (rib) 23.4 26.0 + Buttermilk 26.5 9.0 (1 quart) + Lamb chops (loin) 32.7 43.0 + Lamb chops (rib) 34.9 38.0 + Young codfish (fresh) 38.6 12.0 + Chicken (roasting) 41.3 32.0 + Eggs 44.7 45.0 (1 dozen) + Beefsteak (round) 50.4 34.0 + + TABLE 7--_Cost of Fruit._ + Fresh (in season): + Bananas 23.0 6 + Apples 23.7 5 + Oranges 65.0 10 + Dried: + Prunes 8.4 10 + Apples 11.1 15 + Peaches 12.5 15 + Apricots 15.5 20 + + TABLE 8--_Cost of Syrup._ + Cane sugar 4.5 8 + Karo corn syrup 5.7 8 + +A British scientific commission has reported to Parliament that if the +workman be undernourished he may, by grit and pluck, continue his labor +for a certain time, but in the end his work is sure to fail. It makes no +difference what the nutritive condition of the person is, if a certain +job involving muscular effort is to be done it always requires a +definite amount of extra food-fuel to do it. Rubner, the greatest German +authority on nutrition, excited grossly inappropriate hilarity in the +comic press of his country by showing that a poor woman who waited +several hours in line in order to receive the dole of fat allowed her by +the government actually consumed more of her own body fat in the effort +of standing during those hours than she obtained in the fat given her +when her turn to receive it came at last. + +A method by which food-fuel can readily be saved with benefit to the +nation and to the individual is for the overfat to reduce their weight. +This has been done with drastic severity in Germany. I have heard from +unquestioned sources how a man who had weighed 240 pounds lost 90 pounds +since the war began; how a corpulent professor at Breslau lost greatly +in weight, but during the second summer of the war regained his former +corpulence during a sojourn in the Bavarian Tyrol, a joy not now +tolerated; and how an American woman lost 40 pounds in weight last +winter in Dresden. There is every reason why a man who is overweight at +the age of fifty should reduce his weight until he reaches the weight he +was when he was thirty-five. According to Dr. Fisk he is a better +insurance risk if after thirty-five he is under the weight which is the +average for those of his years. Reduction in weight reduces the basal +requirement for food, and reduces the amount of fuel needed for moving +the body in walking. The most extreme illustration of the effect of +emaciation upon the food requirement is afforded by a woman who after +losing nearly half of her body weight was found to need only 40 per +cent. of the food-fuel formerly required. This represented a state not +far from the border line of death from starvation, but it indicates how +a community may long support itself on restricted rations. It must be +strictly borne in mind, however, that if any external muscular work is +to be accomplished it can only be effected at the expense of a given +added quantity of food-fuel, whether the person be fat or thin. + +It is not at all difficult to reduce the body weight. Suppose a +clergyman or a physician requires 2500 calories daily in the +accomplishment of his work and takes 2580 calories per day instead. The +additional 80 calories is the equivalent of a butter ball weighing a +third of an ounce, or an ounce of bread or half a glass of milk. It +would seem to be the height of absurdity to object to such a trifle. But +if this excess in food intake be continued for a year, the person will +gain nine pounds and at the end of ten years ninety pounds. Such a +person would find that he required a constantly increasing amount of +food in order to transport his constantly increasing weight. In +instances of this sort a motto may be applied which I heard the last +time I was in Washington: "Do not stuff your husband, husband your +stuff." + +Now it is evident that, if instead of taking more than the required +amount of food a little less be taken than is needed, the balance of +food-fuel must be obtained from the reserves of the body's own supply of +fat. By cutting down the quantity of fat taken, or by eliminating a +glass of beer or a drink of whiskey, and not compensating for the loss +of these by adding other food stuffs, the weight may be gradually +reduced. The amusing little book entitled "Eat and Grow Thin" recommends +a high protein and almost carbohydrate-free diet for the accomplishment +of this purpose, but its advice has made so many of my friends so +utterly miserable that I am sure in the end it will counteract its own +message. + +The work of the world is accomplished in largest part by the oxidation +of carbohydrates, that is to say, of sugars and starches. Bread, corn, +rice, macaroni, cane-sugar, these are _par excellence_ the food-fuels of +the human machine. In the dinner-pail of the laborer they testify as to +the source of his power. They are convertible into glucose in the body, +which glucose gives power to the human machine. They may be used for the +production of work without of themselves increasing the heat production +of the worker, as happens after meat ingestion. (See p. 18.) Fat also +may be used as a source of energy, but unless carbohydrate is present a +person can not work up to his fullest capacity. + +Cane-sugar is a valuable condiment, and when taken in small quantities +every half hour, may delay the onset of fatigue. It is more largely used +in the United States than in other countries in the world. As a +substitute, glucose may be used. This is found in grapes and in raisins +and it is also produced in large quantities by the hydrolysis of starch +and sold under the commercial name of corn syrup or Karo. This substance +is entirely wholesome and may be freely employed in the place of sugar, +which is scarce. + +As to the use of alcoholic beverages, the question resolves itself into +several factors. Alcohol gives a sham sensation of added force and in +reality decreases the ability to do work. Alcohol is the greatest cause +of misery in the world, and as Cushny has put it, if alcohol had been a +new synthetic drug introduced from Germany, its importation would long +since have been forbidden. On the other hand, good beer makes poor food +taste well. It also frequently leads to overeating. The cure for bad +food is to have our daughters taught how to cook a decent meal. After +that we can talk about prohibition. + +In some parts of the world whole nations are starving to death. In most +countries of the world people are short of food. In America we have more +food than in any other land, and we must, therefore, be careful in our +abundance, saving it to the utmost, while, at the same time, conserving +the safety of our own people. + + + + +III + +RULES OF SAVING AND SAFETY + + +1. Let no family (of five persons) buy meat until it has bought three +quarts of milk, the cheapest protein food. Farmers should be urged to +meet this demand. + +2. Save the cream and butter and eat oleomargarine and vegetable oils. +Olive oil or cottonseed oil, taken with cabbage, lettuce, or beet-tops, +is excellent food, in many ways imitating milk. + +3. Eat meat sparingly, rich and poor, laborer and indolent alike. Meat +does not increase the muscular power. When a person is exposed to great +cold, meat may be recommended, for it warms the body more than any other +food. In hot weather, for the same reason, it causes increased sweating +and discomfort. In general, twice as much meat is used as is now right, +for to produce meat requires much fodder which might better be used for +milk production. + +4. Eat corn bread. It saved our New England ancestors from starvation. +If we eat it we can send wheat to France. Eat oatmeal. + +5. Drink no alcohol. In many families 10 per cent. of the income is +spent for drink, or a sum which, if spent for real food, would greatly +improve the welfare of the family. + +6. Eat corn syrup on cereals. It will save the sugar. Eat raisins in +rice pudding, for raisins contain sugar. + +7. Eat fresh fish. + +8. Eat fruit and vegetables. + +Since the total energy for the maintenance of our bodies can be measured +in calories, and since this energy serves for the maintenance of the +nations of the world, is it not surprising how little even educated +people know about the subject? + + + + +INDEX + + + Alcoholic beverages, 41 + + Appetite, 23, 35, 41 + + + Balanced ration, biological analysis of, 9 + + Basal metabolism, definition of, 24 + of boys, 26, 29 + of men, 26 + table, 28 + of women, 27 + + Butter, 8 + + + Cabbage, 7 + + Calorie, definition, 24 + + Calories, cost of, 35 + + Calorimeter, 24 + + Cane sugar, 41 + + Carbohydrates and muscular work, 40 + + Chittenden, 16 + + Corn and pellagra, 10 + in Italy, 7 + quantity available, 11 + reasons for using, 10 + syrup, 41 + + Cream, use of, 11 + + + Diet, a balanced, 7 + a proper, 23 + Italian, 7 + of purified food-stuffs, 9 + + DuBois, measurement of surface area, 26 + + + Economy in diet, 8 + + Emaciation, metabolism in, 39 + + Energy of sun, relation of life to, 23 + + + Fasting, metabolism in, 25 + + Foods, cost of, 35 + + + Graham bread, 16 + + Graham, Sylvester, 16 + + Green leaves in diet, 8 + + + Heat production in man, 24 + + Hindhede's dietary, 14 + + + Life, nature of, 25 + + + Meat and muscle work, 18 + desirability of, 15 + economic production of, 19, 20 + in hot weather, 18, 43 + restricted diet of, in America, 18, 20 + in England, 19 + in Germany, 18 + specific dynamic action of, 17 + + Meatless dietary, 14 + + Men, metabolism of, 27 + + Metabolism, definition of, 26 + in emaciation, 39 + in fasting, 25 + + Milk, cost of, 13 + economic production of, 19, 20 + food value, 8, 13, 14 + in pellagra, 10 + + Mineral salts, 8, 23, 25 + + Muscle work, 25, 30 + and carbohydrates, 40 + and diet, 17 + and fasting, 17 + and protein, 18 + and undernutrition, 38, 39 + + + Occupation and metabolism, carrying a load, 31 + climbing, 32 + industrial, 33 + posture, 30 + running, 30-32 + walking, 30 + + Oleomargarine, 12 + + Olive oil, 8 + + Overfat people, 38 + + Oxidation of food-stuffs, 24 + + + Peanut butter, 12 + + Pellagra, 9 + + Pork, economic production of, 19, 20, 21 + + Potato diet, 15 + + + Rules of saving and safety, 43 + + + Substitution of foods, 43 + historical, 11 + + Summary, 43 + + Surface area and heat production, 26 + + + Undernutrition, 38 + and labor, 38 + + + Vegetable oils, use of, 12 + + Vegetarianism, 16 + + Vitamins, 8, 23 + + + Weight, reduction of, 39 + + Women, metabolism of, 27 + + + + + +End of the Project Gutenberg EBook of Food in War Time, by Graham Lusk + +*** END OF THIS PROJECT GUTENBERG EBOOK FOOD IN WAR TIME *** + +***** This file should be named 32472-8.txt or 32472-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/2/4/7/32472/ + +Produced by Tom Roch, S.D., and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images produced by Core Historical Literature +in Agriculture (CHLA), Cornell University) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/32472-8.zip b/32472-8.zip Binary files differnew file mode 100644 index 0000000..35a526c --- /dev/null +++ b/32472-8.zip diff --git a/32472-h.zip b/32472-h.zip Binary files differnew file mode 100644 index 0000000..9a6086d --- /dev/null +++ b/32472-h.zip diff --git a/32472-h/32472-h.htm b/32472-h/32472-h.htm new file mode 100644 index 0000000..bbf33d4 --- /dev/null +++ b/32472-h/32472-h.htm @@ -0,0 +1,2260 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + Food In War Time, by Graham Lusk. (A Project Gutenberg eBook) + </title> + <style type="text/css"> + +body { +margin-left:10%; +margin-right:10%; +} + +h1,h2,h3 { +clear:both; +text-align:center; +} + +h1 { +font-size:150%; +} + +h2 { +font-size:125%; +padding-top:2em; +} + +p { +margin-bottom:.75em; +margin-top:.75em; +text-align:justify; +} + +ul { +list-style-type:none; +} + +blockquote { +font-size:85%; +margin:0; +padding:0.5em 0; +} + +table { +font-size:85%; +margin-left:auto; +margin-right:auto; +} + +th { +font-weight:400; +vertical-align:bottom; +} + +th,td { +border-color:#000; +} + +h1#first { +font-size:140%; +padding-top:2em; +} + +h2#chap1 { +padding-top:0; +} + +p.hang { +margin-left:2em; +padding-left:2em; +text-indent:-1em; +} + +p.pad-t { +padding-top:2.5em; +} + +p.pad-tb { +padding:2.5em 0; +} + +.p-t { +padding-top:1.25em; +} + +.pad-r1 { +padding-right:0.75em; +} + +.pad-r2 { +padding-right:2.5em; +} + +.pad-r3 { +padding-right:3.5em; +} + +.pad-r4 { +padding-right:4em; +} + +.pad-l2 { +padding-left:2em; +} + +table#toc { +font-size:100%; +} + +table#basal { +border-bottom:1px solid #000; +border-collapse:collapse; +border-top:1px solid #000; +} + +table.cost { +text-align:right; +width:40em; +} + +table.cost td { +padding-right:3em; +} + +tr.b { +font-weight:700; +} + +th.mid { +vertical-align:middle; +} + +td.total { +border-top:1px solid #000; +} + +td.no-b { +font-weight:400; +} + +td.item { +padding-left:1em; +padding-right:0; +text-align:left; +} + +div#tp,div#copy,div#dedication { +padding:2em 0; +} + +div#tp { +line-height:1.5em; +} + +div.footnotes { +background-color:#F2F2F2; +border:solid #A4A4A4 1px; +margin-top:3em; +padding:1em; +} + +div.footnote { +font-size:85%; +margin-left:10%; +margin-right:10%; +} + +div.footnote a { +text-decoration:none; +} + +div.footnote .label { +padding:8px; +} + +.fnanchor { +background-color:#F2F2F2; +font-size:.8em; +font-weight:400; +text-decoration:none; +vertical-align:super; +} + +div.tn { +background-color:#CFC; +border:solid #38610B 1px; +font-size:80%; +margin:4em; +padding:1em; +} + +span.pagenum { +color:gray; +font-size:small; +font-style:normal; +left:92%; +position:absolute; +text-align:right; +} + +.center { +text-align:center; +} + +.smcap { +font-variant:small-caps; +} + +.lg { +font-size:115%; +} + +.sm { +font-size:85%; +} + +.xsm { +font-size:75%; +} + +</style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of Food in War Time, by Graham Lusk + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Food in War Time + +Author: Graham Lusk + +Release Date: May 21, 2010 [EBook #32472] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK FOOD IN WAR TIME *** + + + + +Produced by Tom Roch, S.D., and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images produced by Core Historical Literature +in Agriculture (CHLA), Cornell University) + + + + + + +</pre> + + +<div id="tp"> +<h1>FOOD IN WAR TIME</h1> + +<p class="center pad-tb"><i>By</i><br /> +<span class="lg">GRAHAM LUSK</span><br /> + +<span class="xsm">PROFESSOR OF PHYSIOLOGY, CORNELL UNIVERSITY MEDICAL COLLEGE IN<br /> +NEW YORK CITY</span></p> + +<p class="center pad-t"><span class="sm">PHILADELPHIA AND LONDON</span><br /> +<span class="lg">W. B. SAUNDERS COMPANY</span><br /> +<span class="sm">1918</span></p> +</div> + +<div id="copy" class="sm"> +<p class="center">Copyright, 1918<br /> +by<br /> +<span class="smcap">W. B. Saunders Company</span></p> + +<p class="center pad-t xsm">PRINTED IN AMERICA</p> +</div> + +<div id="dedication"> +<p class="center">DEDICATED<br /> +TO MY<br /> +FELLOW-COUNTRYMEN</p> +</div> + +<h2>CONTENTS</h2> + +<table id="toc" cellspacing="4" summary="Table of Contents"> +<tr><td></td><td></td><td class="xsm" align="right">PAGE</td></tr> +<tr><td align="right">I.</td> <td class="smcap">A Balanced Diet</td> <td align="right"><a href="#Page_7">7</a></td></tr> +<tr><td align="right">II.</td> <td class="smcap">Calories in Common Life</td> <td align="right"><a href="#Page_23">23</a></td></tr> +<tr><td align="right">III.</td> <td class="smcap">Rules of Saving and Safety</td> <td align="right"><a href="#Page_43">43</a></td></tr> +<tr><td></td><td class="smcap">Index</td> <td align="right"><a href="#Page_45">45</a></td></tr> +</table> + +<h3>NOTE</h3> + +<p>The major parts of this small volume appeared under +articles entitled "Food in War Time" in the <cite>Scientific +Monthly</cite> and "Calories in Common Life" in Saunders' +<cite>Medical Clinics of North America</cite>.</p> + +<p><span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span></p> + +<h1 id="first">FOOD IN WAR TIME</h1> + +<h2 id="chap1">I<br /><br /> + +A BALANCED DIET</h2> + +<p>There is no doubt that under the conditions existing +before the war the American people lived in a higher +degree of comfort than that enjoyed in Europe. Hard +times in America have always been better times than +the best times in Europe. As a student in Munich in +1890 I remember paying three dollars a month for my +room, five cents daily for my breakfast, consisting of +coffee and a roll without butter, and thirty-five cents +for a four-course dinner at a fashionable restaurant. +This does not sound extravagant, but it represents +luxury when compared with the diet of the poorest +Italian peasants of southern Italy. Two Italian scientists +describe how this class of people live mainly on +cornmeal, olive oil, and green stuffs and have done +so for generations. There is no milk, cheese, or eggs +in their dietary. Meat in the form of fat pork is taken +three or four times a year. Cornmeal is taken as +"polenta," or is mixed with beans and oil, or is made +into corn bread. Cabbage or the leaves of beets are<span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span> +boiled in water and then eaten with oil flavored with +garlic or Spanish pepper. One of the families investigated +consisted of eight individuals, of whom two were +children. The annual income was 424 francs, or $84. +Of this, three cents per day per adult was spent for food +and the remaining three-fifths of a cent was spent for +other purposes. Little wonder that such people have +migrated to America, but it may strike some as astonishing +that a race so nourished should have become the +man power in the construction of our railways, our +subways, and our great buildings.</p> + +<p>Dr. McCollum will tell you that the secret of it all +lies in the green leaves. The quality of the protein in +corn is poor, but the protein in the leaves supplements +that of corn, so that a good result is obtained. Olive +oil when taken alone is a poor fat in a nutritive sense, +but when taken with green leaves, these furnish that +one of the peculiar accessory substances, commonly +known as vitamines, which is present most abundantly +in butter-fat, and gives to butter-fat and to the fat in +whole milk its dominant nutritive value. The green +leaves likewise furnish another accessory substance, +also present in milk, a substance which is soluble in +water and which is necessary for normal life. Furthermore, +the green leaves contain mineral matter in considerable +quantity and in about the same proportions +as they exist in milk.</p> + +<p>Here then is the message of economy in diet, corn the +cheapest of all the cereals, a vegetable oil cheaper by<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span> +far than animal fat, which two materials taken together +would bring disaster upon the human race, but if taken +with the addition of cabbage or beet-tops they become +capable of maintaining mankind from generation to +generation. One can safely refer to such a diet as a +balanced diet. Just as in the case of the modern +experimental biological analysis of a balanced ration +in which such a ration is given to rats and its efficiency +as a diet is tested by its capacity to support normal +growth and reproduction of the species, so here the +experimental evidence is presented that corn and olive +oil may become a sustaining diet when green leaves +are a supplementary factor.</p> + +<p>This preliminary sketch shows several important +fundamentals of food and nutrition. If one gives an +animal a mixture of purified food-stuffs, pure protein, +pure starch, purified fat, and a mixture of salts like the +salts of milk, the animal will surely die. But if one +substitutes butter-fat for purified fat, and adds a water +solution of the natural salts of milk, the animal lives +and thrives.</p> + +<p>Again, the illustration shows how corn may be so +supplemented with other food-stuffs as to become +extremely valuable in nutrition. It is especially +valuable at the present time because corn is comparatively +cheap and plentiful. But one asks how +about pellagra? It must be here definitely stated that +the use of cornmeal is not the cause of pellagra, provided +the right kind of other foods be taken with it.<span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span> +Pellagra occurs in the "corn belt" of the United States, +and especially among the poorer classes in the south. +The disease has developed since the introduction in +1880 of highly perfected milling machinery which +furnishes corn and wheat completely freed from their +outer coverings. In Italy, where the milling of corn is +still primitive, pellagra is not so severe as with us, +because the corn offal is not completely removed and +this contains the accessory food substances or vitamines +which are essential to life. Pellagra is generally +believed to be produced by a too exclusive use of +highly milled corn and wheat flour in association with +salt meats and canned goods, all of which are deficient +in vitamines. The administration of fresh milk is +naturally indicated. Goldberger states that after the +addition of milk to the diet of a pellagrin, the typical +clinical picture of pellagra no longer persists. The +poor in the mill towns of the South lived too exclusively +upon a corn diet without admixture of milk or fresh +animal food or even of cabbage, and pellagra has been +the consequence.</p> + +<p>The Food Administrator asks us to eat corn bread +and save the wheat for export. It is a very small +sacrifice to eat corn bread at one meal or more a day. +Indian corn saved our New England ancestors from +starvation, and we can in part substitute it for our +wheat and send the latter abroad to spare others from +starvation. The simplest elements of patriotism demand +that we do this. Therefore let us cry, "Eat corn<span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span> +bread and save the wheat for France, the home of Lafayette!"</p> + +<p>The United States Department of Agriculture has +estimated that only 6.6 per cent. of our corn crop is +used for human food, and of this, 3.4 per cent. is consumed +by the farmers and their families.</p> + +<p>The substitution of foods is no new thing. We find +that an English contemporary author thus described +the food habits of the English people during the +"golden days of Good Queen Bess," three hundred and +fifty years ago:</p> + +<blockquote> +<p>"The gentilitie commonly provide themselves sufficiently of +wheat for their own tables, whylest their household and poore +neighbours in some shires are forced to content themselves with +rye or barleie; yea and in time of dearth many with bread made +eyther of beanes, peason<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a href="#Footnote_1_1" class="fnanchor">[1]</a> or otes, or of altogether and some +acornes among."</p> +</blockquote> + +<p>A difference between those days and ours is that the +"gentilitie" and the "poore neighbours" are now +asked to unite in reducing the consumption of wheat +and to do this for the safety and welfare of all mankind.</p> + +<p>Another point in war economy is the use of whole +milk in greater quantity, and the diminution of the use +of butter and cream. Cream is bought only by the +wealthy, but in sufficient volume to largely reduce the +amount of whole milk available. In Germany before +the war 15 per cent. of the milk supply of that country +was used for the production of cream. The consequent<span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span> +restriction of the milk supply was distinctly to the +detriment of the health of the peasant farmers of +Bavaria. Regarding the use of butter, a Swiss professor, +himself an expert in nutrition, complains that +whereas in his youth children were never given butter +on their bread for breakfast, not even when there was +no jam in the house, yet to-day absence of butter from +the table is held to be indicative of direst poverty.</p> + +<p>If one takes a pint of whole milk daily, or even, as we +have seen, cabbage or beet-tops in its stead, one may +take fat in the forms of olive oil or cottonseed oil, +corn oil, cocoanut oil, peanut butter, or in other vegetable +oils, without possible prejudice to health.</p> + +<p>Osborne and Mendel, and more recently Halliburton, +have pointed out that oleomargarine as prepared from +beef-fat contains the fat-soluble growth-promoting +accessory substance or vitamine which is present in +butter-fat, but which is not contained in vegetable +oils or in lard.</p> + +<p>Halliburton and Drummond summarize the practical +results of their work as follows:</p> + +<blockquote> +<p>But when we approach the subject of the dietary of the poorer +classes, the question is a more serious one. In ordinary times the +consumption of beef dripping, which is considerable among the +poor, would to a large extent supply the lacking properties of a +vegetable-oil margarine. But at the present time beef itself is +expensive, and the opportunities of obtaining dripping are therefore +minimized. At the same time the three important foods for +children already enumerated (milk, butter, eggs) have risen in +cost, so as to be almost prohibitive to those with slender incomes.<span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span> +The vegetable-oil margarines still remain comparatively cheap, +and the danger is that unless measures are taken to insure a proper +milk supply for infants at a reasonable charge, these infants may +run the risk of being fed, so far as fat is concerned, entirely upon +an inferior brand of margarine, destitute of the growth-promoting +accessory substance. It would be truer economy even for the +poor to purchase smaller quantities of an oleo-oil margarine if +they cannot afford the luxury of real butter.</p> +</blockquote> + +<p>The legal restrictions placed upon the sale of oleomargarine +and the taxes enhancing its cost, now in +operation in many of our states, are without warrant +in morals or common sense and should be entirely +abolished in times like these. A well-made brand of +oleomargarine is much more palatable than butter of +the second grade, and certainly for cooking purposes +is just as valuable.</p> + +<p>Whole milk contains everything necessary for growth +and maintenance, protein, fat, milk-sugar, salts, water, +and the unknown but invaluable accessory substances. +It is of such prime importance that each family should +have this admirable food that I have suggested that +no family of five should ever buy meat until they have +bought three quarts of milk. The insistence by scientific +men upon the prime importance of milk has +probably had something to do with its rapid enhancement +in price. This latter factor is greatly to be +regretted. I have often wondered why it was that a +quart bottle of a fancy brand of milk in New York +should cost about as much as a quart of <i>vin ordinaire</i> +on the streets of Paris, and a quart bottle of cream as<span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span> +much as a quart of good champagne in Paris. Despite +much denial it appears to me that milk is not sold as +cheaply as it ought to be. Everything should be done +to conserve our herds of cows for the increased supply +of whole milk and incidentally for the manufacture of +cheese and of milk powder or of condensed milk.</p> + +<p>If one takes milk with other foods, meat may be +dispensed with. Thus Hindhede advocates as ideal a +diet consisting of bread, potatoes, fruit, and a pint of +milk. Splendid health, both of body and mind, the +peasants' comparative immunity to indigestion, kidney +and liver disease, as well as an absolute immunity to +gout, is the alluring prospect held out by the following +dietary:</p> + +<table cellspacing="2" summary=""> +<tr><td>Graham bread</td> <td>1 pound</td></tr> +<tr><td>Potatoes</td> <td>2 pounds</td></tr> +<tr><td class="pad-r4">Vegetable fat</td> <td>½ pound</td></tr> +<tr><td>Apples</td> <td>1½ pounds</td></tr> +<tr><td>Milk</td> <td>1 pint</td></tr> +</table> + +<p>This bread-potato-fruit diet gives a very excellent +basis of wholesome nutrition. The potatoes yield an +alkaline ash which has a highly solvent power over uric +acid, and, therefore, a good supply of these valuable +tubers is needed by the nation.</p> + +<p>To most Americans the dietary factors here described +will appear to be merely attenuated hypotheses, +fit only for philosophic contemplation. For, in real +life, it is the roast beef of Old England, or some other +famed equivalent, that makes its appeal. Far be it<span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span> +from me to disparage the feast following a hunt of the +wild boar or other feasts famed in song and story, but +that is not the question. The question is, is meat +necessary? The description of the Italian dietary +answers this in the negative.</p> + +<p>But is meat desirable? The Italian experimenters +believed that the addition of four or eight ounces of +meat to the dietaries of some of their subjects increased +their physical and also their mental powers. The +increase in mental power due to change in diet has +always seemed to me to be a figment of the imagination +and not susceptible of demonstration. Thomas lived +for twenty-four days on a diet of starch and cream, +during four days of which time the very small quantity +of three ounces of meat was taken daily, and he found +his mental and muscular power unchanged.</p> + +<p>A remarkable experiment on the effect of a potato +diet has been reported by Hindhede. An individual +partook of a diet of between four and one-half and +nine pounds of potatoes daily, with some vegetable +margarine, during a period of nearly three hundred +days. The rule was to eat only when hungry and then +the potatoes could be taken at the rate of an ounce a +minute. During the last three months (ninety-five +days) of the experiment severe mechanical work was +performed and the total food intake for the latter +period amounted to 770 pounds of potatoes and 48 +pounds of margarine. What could be more simple +than stocking the cellar with coal, potatoes, and a tub<span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span> +of margarine! Who then would worry about the complexities +of modern life?</p> + +<p>Of course, vegetarianism is no new thing. Its principal +exponent was Sylvester Graham. It so happens +that he was the brother of my great grandmother, and +of him my father wrote in 1861, "long lanky Sylvester +Vegetable Graham, leanest of men." Graham in +1829 began the advocacy of moderation in the use of +a diet consisting of vegetables, Graham bread, fruits, +nuts, salts and pure water, and excluding meat, sauces, +salads, tea, coffee, alcohol, pepper, and mustard. The +first effect of this diet, which largely eliminated the +flavors, was to reduce the weight through lowering the +intake of food, but the health of many followers of the +diet appears to have been benefited. The "Graham +System" of dieting suffered from withering criticism +at the time. He published in 1837 a little book entitled, +"Bread and Bread Making," bearing on its +cover the scriptural quotation "Bread strengtheneth +man's heart." He says in this volume:</p> + +<blockquote> +<p>But while the people of our country are entirely given up as they +are at present, to gross and promiscuous feeding on the dead carcasses +of animals and to the untiring pursuit of wealth, it is perhaps +wholly vain for a single individual to raise his voice on a subject +of this kind.</p> +</blockquote> + +<p>The well-known work of Chittenden has shown that +when the protein intake is reduced by one half or less +of that which the average American appetite suggests, +professional men, soldiers and athletes may be maintained +<span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span>in the best physical condition. One of Yale's +champion intercollegiate athletes won all the events +of the year in which he was entered while living on a +reduced protein or Chittenden diet. Upon such a +diet, or less than that, the people of Germany are now +living to-day. The principle involves eating meat +very sparingly, taking half a piece where one would +have formerly been taken, and using it only for its +flavor. The wing of a chicken has little meat on it +and yet if eaten together with vegetables it gives the +meal a different quality than it would have had without +it, and to this extent its use is warranted. The +muscles are active when hard labor is done, but the +muscles do not need meat for the performance of their +work. A fasting man may have considerable power. +The popular idea of the necessity of meat for a laboring +man may be epitomized in the statement: a strong +man can eat more meat than a weak one, hence meat +makes a man strong. The proposition is evidently +absurd.</p> + +<p>Not only is the taking of meat without beneficial +relation to the capacity for muscular work, but, in fact, +an exclusive meat diet results in the sensation that work +is being accomplished with difficulty. When meat is +metabolized it stimulates the body to a higher heat +production, as great an increase as 55 per cent. having +been observed in a resting man. No other food-stuff +will accomplish so great an increase. It is especially +worthy of note that this increase in the heat production,<span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span> +due to the <i>specific dynamic action</i> of protein, as it is +called, cannot be utilized in the execution of mechanical +work. When the organism of a laborer at work in a +hot environment is called upon to eliminate extra heat, +due to the work he is performing, he must also eliminate +the quota of heat which is derived from any large +ingestion of meat. Hence, the American farmer in +the hot weather can eat little meat.</p> + +<p>So far as is known, taking meat even in large excess +is not harmful, but it represents luxury and waste. +According to an oral statement by A. E. Taylor, the +results of many thousand urinary analyses in Germany +during the second year of the war showed about 7 grams +of nitrogen excreted, which would correspond to a +dietary containing about 45 grams of protein. As a +matter of fact, this is the equivalent of the reduced +protein dietary of Chittenden, and it is reported that +no ill effects can be attributed to it. The flavor of +meat is such that it lends itself to the easy preparation +of a palatable meal, but this flavor could undoubtedly +be as well obtained if the present consumption of meat +were cut in two. It is a question of habit, but with the +present reduced supply of meat one must adopt new +habits. It would be highly desirable if the grain now +fed to fatten beef were given to maintain herds of +milch cows.</p> + +<p>Indulgence in meat is due to the desire for strong +flavor. With the increased distribution of wealth, the +demand for meat grows. Its consumption by all classes<span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span> +had vastly increased in all prosperous countries prior +to the war. It is well, however, to remember that its +use has been excessive and unnecessary, and its price +can be cut by wholesale voluntary abstinence. The +British people have suffered no hardship in the recent +reduction of their meat ration.</p> + +<p>A British Commission has reported to Parliament +that it takes three times as much fodder to produce +beef as it does to produce milk or pork of the same food +value. Since cows eat chiefly hay and grass and pigs +eat grain the cost of the production of a unit value of +milk is much less than the cost of the same value in +the form of pork. It takes only fifty per cent. more +fodder to produce veal than to produce pork. Milk, +pork, and veal have long been the established protein-containing +foods of nations on the continent of Europe. +According to these figures beef should cost in the market +twice what veal costs, and yet the butcher charges +nearly the same for the two. It would save food for +milk production if steers were eaten as veal and not +fed up into beef cattle. A suitable tax on all steers +over a year old would accomplish this result. If all +heifers were developed into milch cows and no cow +capable of giving milk in quantity were slaughtered, +the country would be placed on a much better basis +than at present. It might make beef expensive, but +there is every reason why it should be expensive. It +would increase the dairy business, which is evidently a +need of the times, something for the protection of the<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span> +welfare of mankind. For it must be remembered that +a well-nourished cow during a single year will give in +the form of milk as much protein and two and a half +times the number of calories as are contained in her +own body.</p> + +<p>This was written before the publication of the following +words of Armsby, the foremost authority on animal +nutrition:<a name="FNanchor_2_2" id="FNanchor_2_2"></a><a href="#Footnote_2_2" class="fnanchor">[2]</a></p> + +<blockquote> +<p>Roast pig, to those who like it, is not only a delicacy but a +valuable article of diet, but nevertheless, it is possible to pay too +high a price for it, and while a proposal to restrict rather than to +promote meat production in the present crisis may appear both +irrational and unpatriotic it may nevertheless be in the interest +of true food economy....</p> + +<p>It may be roughly estimated that about 24 per cent. of the +energy of grain is recovered for human consumption in pork, about +18 per cent. in milk and only about 3.5 per cent. in beef and mutton. +In other words, the farmer who feeds bread grains to his +stock is burning up 75 to 97 per cent. of them in order to produce +for us a small residue of roast pig, and so is diminishing the total +stock of human food....</p> + +<p>The task of the stock feeder must be to utilize through his skill +and knowledge the inedible products of the farm and factory, such +as hay, corn stalks, straw, bran, brewers' and distillers' grains, +gluten feed, and the like, and to make at least a fraction of them +available for man's use. In so doing he will be really adding to the +food supply and will be rendering a great public service. Rather +than seek to stimulate live stock husbandry the ideal should be to +adjust it to the limits set by the available supply of forage crops +and by-product feeding stuffs while, on the other hand, utilizing<span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span> +these to the greatest practicable extent, because in this way we +save some of what would otherwise be a total loss....</p> + +<p>The hog is the great competitor of man for the higher grades of +food, and in swine husbandry as ordinarily conducted we are in +danger of paying too much for our roast pig. Cattle and sheep, +on the other hand, although less efficient as converters, can utilize +products which man can not use and save some of their potential +value as human food. From this point of view, as well as on account +of the importance of milk to infants and invalids, the high +economy of food production by the dairy cow deserves careful +consideration, although of course the large labor requirement is a +counterbalancing factor.</p> + +<p>At any rate, it is clear that at the present time enthusiastic +but ill-considered "booming" of live stock production may do +more harm than good. If it is desirable to restrict or prohibit the +production of alcohol from grain or potatoes on the ground that it +involves a waste of food value, the same reason calls for restriction +of the burning-up of these materials to produce roast pig. This +means, of course, a limited meat supply. To some of us this may +seem a hardship. Meat, however, is by no means the essential +that we have been wont to suppose and partial deprivation of it +is not inconsistent with high bodily efficiency. Certainly no +patriotic citizen would wish to insist on his customary allowance +of roast pig at the cost of the food supply of his brothers in the +trenches.</p> +</blockquote> + +<p>The United States Department of Agriculture has +estimated that a pig that has reached the weight of +150 pounds should be slaughtered, because beyond +that weight the cost of the quantity of feed required +to maintain the animal is out of proportion to the +gain in food value of the pig. One might, therefore, +call a pig weighing 150 pounds a <i>maximal economic +hog</i>.</p> + +<div class="footnotes"> +<h3 class="smcap">Footnotes:</h3> + +<div class="footnote"><p><a name="Footnote_1_1" id="Footnote_1_1"></a><a href="#FNanchor_1_1"><span class="label">[1]</span></a> An obsolete plural of pease.</p></div> + +<div class="footnote"><p><a name="Footnote_2_2" id="Footnote_2_2"></a><a href="#FNanchor_2_2"><span class="label">[2]</span></a> "Roast Pig," <cite>Science</cite>, 1917, xlvi, 160.</p></div> +</div> + +<p><span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span></p> +<p><span class='pagenum'><a name="Page_23" id="Page_23"><br />[23]</a></span></p> + +<h2>II<br /><br /> +CALORIES IN COMMON LIFE</h2> + +<p>A person is properly nourished who receives adequate +energy in the form of carbohydrate and fat (and incidentally +protein); adequate material for repair of +wornout parts, such as protein and mineral salts; and +the diet must contain certain accessory food substances +known as food hormones or "vitamins." Also, it +must contain water. But this is not all, for the food +offered must be acceptable to the palate of the individual. +A member of the French Scientific Commission +which visited the United States in the summer of 1917, +when questioned regarding the use of corn bread in +France, replied "on ne peut pas changer des habitudes." +The proper nutrition of an individual depends, therefore, +not only upon a sufficient supply of food from a +mechanistic standpoint, but also upon the reasonable +satisfaction of the sense of appetite. These dual fundamentals +of proper nutrition should be ever borne in mind.</p> + +<p>Heat from the sun enters into the composition of the +food substances when they are being built up in the +plants, and this energy, which is latent in the food, is +set free in the animal body and is used as the source of +power behind all the physical activities of the body. +The energy can all be recovered as heat and measured +in the form of calories. According to the principles of<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span> +the law of the conservation of energy, heat is not destructible. +The understanding of the value of a calorie +is indispensable for the comprehension of nutrition. A +calorie is the measure of a unit of heat, or the quantity +of heat necessary to raise a liter of water from 0° to 1° +Centigrade. Apparatus has been invented for measuring +the heat production of a man, an apparatus which +is called a calorimeter or a measurer of calories. If one +puts a man weighing, say, 156 pounds in the box of +such an apparatus, so that he lies comfortably on a bed +in complete muscular relaxation, and before his breakfast, +one finds that he produces 70 calories an hour. +Only in certain types of disease is there any variation +from this normal, though of course the weight of the +man makes a difference in his requirement for energy. +If, at the same time the subject is in the box, the quantity +of oxygen which he absorbs is measured and if certain +other chemical analyses be carried out, one can +calculate the exact amounts of protein, fat, and sugar +which have been oxidized by this oxygen. Now, if one +calculates how much heat ought to have been set free +from the oxidation of these quantities of protein fat and +carbohydrate, it is discovered that the heat which +ought to have been produced is exactly that quantity +which was measured as having been produced by the +man. This measurement represents the <i>basal metabolism</i> +of a man at complete rest, when his oxidative activities +are at their lowest ebb.</p> + +<p>The basal metabolism as measured by 70 calories per +hour in the case of this individual represents the sum of<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span> +the fuel needed—(1) to maintain the beating of the +heart, which every minute of a man's life moves the +blood or one-twentieth part of the weight of the body, in +a circle through the blood-vessels; (2) to maintain the +muscles of respiration that the blood may be purified in +the lungs; (3) to maintain the body temperature at +that constant level which is so characteristic that a +slight variation signifies illness, and (4) to maintain in +the living state the numerous tissues of the body. Any +extraneous muscular movements are carried out in virtue +of an increased oxidation of materials and the heat +production rises above the level of the basal metabolism +with increased muscular effort. For a long time +the power for the maintenance of the human machine +can be furnished by its own body fat, as is seen in cases +of prolonged fasting, but usually the power is derived +instead from the food-fuel which is taken. The great +question in the world to-day is whether or not a sufficient +quantity of food-fuel is available to support the +human family. The question of calories is not an +academic one, but an intensely practical one.</p> + +<p>Science strives to express itself in mathematic terms, +and this paper is written with that end in view.</p> + +<p>Phenomena of life are phenomena of motion. These +motions are maintained at the expense of chemical +energy liberated in the oxidative breakdown of carbohydrate, +fat, and protein. Furthermore, the protein +structure of the body cells and the salts of the bones and +other tissues are in a constant state of wearing down. +The energy for the human machine and the materials<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span> +for its self-repair are taken in the form of food. The +general term <i>metabolism</i> includes all the chemical activities +which take place under the influence of living cells.</p> + +<p>The total quantity of heat produced by the body is a +measure of the intensity of the oxidation of carbohydrate, +fat, and protein within the body.</p> + +<p>It is important to know definitely whether there is +any constant measure of the level of the basal metabolism +in normal people, so that one may determine in +cases of disease whether the heat production is normal +or increased or decreased.</p> + +<p>Rubner discovered that the heat production of mammalia +during rest was the same per square meter of surface +whether the being was a horse, a man, a dog, or a +mouse. The proposition has appeared so improbable +as to call forth much antagonism. DuBois deserves +the credit of having established this relationship for +man beyond the possibility of a doubt. He was able +to do this on account of his discovery of a new and accurate +method of measuring the area of the body surface. +It appears from his work that the <i>basal metabolism</i> +for men between twenty and fifty years old is approximately +40 calories per hour per square meter of +body surface, within a ± error of 10 per cent.</p> + +<p>Boothby has found that the metabolism of patients +who have recovered their health after hospital operations +and who have been confined in the hospital between +twenty and fifty days does not vary from the +normal standard of DuBois.</p> + +<p>It has been found by DuBois that the basal metabolism +<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span>in boys of twelve is 25 per cent. higher than for an +adult of the same height and weight, or <b>50</b> calories per +square meter of body surface; and that in boys of fifteen +the metabolism is 11 per cent. higher than for the +adult of the same size and shape, or <b>44</b> calories per square +meter of body surface (unpublished work of DuBois). +These results explain the large appetites of boys.</p> + +<p>Women show a metabolism which is 7 per cent. lower +than that of men, or <b>37</b> calories per hour per square +meter of surface.</p> + +<p>From the charts of the average heights and weights +of men varying between fifteen and fifty-five years old, +given by American life insurance companies, Mr. H. V. +Atkinson, of my laboratory, has calculated the basal +metabolism in a table here presented. Unfortunately, +the weights given in these statistics include clothes +worn by the individuals. The calculated heat production, +however, is in each case based upon the weight +without clothes. The table is computed from the following +values:</p> + +<table cellspacing="2" summary=""> +<tr><th class="pad-r4">Age in years</th> +<th>Calories per<br /> square meter<br /> of surface</th></tr> + +<tr><td>15</td> <td align="center">44</td></tr> +<tr><td>20-50</td> <td align="center">40</td></tr> +<tr><td>55</td> <td align="center">37</td></tr> +</table> + +<p>The table may also be used as follows:</p> + +<div class="sm"> +<p>To find the metabolism of—</p> + +<p class="hang">Women between twenty to fifty years, multiply values for +man by 0.93.</p> + +<p class="hang">Boys of twelve to thirteen years, multiply values for boys of +fifteen years by 1.10.</p> +</div> + +<p><span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span></p> + +<h3>THE BASAL METABOLISM OF MEN</h3> + +<p><i>Calculated from values of the basal metabolism determined by the +methods of DuBois and applied to a table showing the average weights +of 221,819 men of different ages and heights compiled from the statistics +of the medico-actuarial investigation of 1912.</i></p> + +<table id="basal" frame="hsides" rules="groups" cellspacing="2" cellpadding="2" summary=""> +<colgroup /><colgroup /><colgroup /><colgroup /> +<colgroup /><colgroup /><colgroup /><colgroup /> +<colgroup /><colgroup /> +<thead> +<tr><th>Age.<br /> +Heat per<br /> +square meter<br /> +of surface</th> +<th class="mid">5 ft.<br />0 in.</th> +<th class="mid">5 ft.<br />2 in.</th> +<th class="mid">5 ft.<br />4 in.</th> +<th class="mid">5 ft.<br />6 in.</th> +<th class="mid">5 ft.<br />8 in.</th> +<th class="mid">5 ft.<br />10 in.</th> +<th class="mid">6 ft.<br />0 in.</th> +<th class="mid">6 ft.<br />2 in.</th> +<th class="mid">6 ft.<br />4 in.</th></tr> +</thead> + +<tr><td></td><td>Lbs.<br />Cals.</td><td>Lbs.<br />Cals.</td><td>Lbs.<br />Cals.</td> +<td>Lbs.<br />Cals.</td><td>Lbs.<br />Cals.</td><td>Lbs.<br />Cals.</td> +<td>Lbs.<br />Cals.</td><td>Lbs.<br />Cals.</td><td>Lbs.<br />Cals.</td></tr> + +<tr align="right"><td align="left">15 years</td> +<td>107</td><td>112</td><td>118</td> +<td>126</td><td>134</td><td>142</td> +<td>152</td><td>162</td><td>172</td></tr> +<tr class="b"><td class="no-b">44 calories</td> +<td>1510</td><td>1584</td><td>1658</td> +<td>1753</td><td>1837</td><td>1922</td><td>2006</td> +<td>2096</td><td>2186</td></tr> + +<tr align="right"><td align="left" class="p-t">20 years</td> +<td class="p-t">117</td><td class="p-t">122</td><td class="p-t">128</td> +<td class="p-t">136</td><td class="p-t">144</td><td class="p-t">152</td> +<td class="p-t">161</td><td class="p-t">171</td><td class="p-t">181</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">40 calories</td> +<td>1430</td><td>1498</td><td>1565</td> +<td>1647</td><td>1719</td><td>1796</td> +<td>1868</td><td>1949</td><td>2035</td></tr> + +<tr align="right"><td align="left" class="p-t">25 years</td> +<td class="p-t">122</td><td class="p-t">126</td><td class="p-t">133</td> +<td class="p-t">141</td><td class="p-t">149</td><td class="p-t">157</td> +<td class="p-t">167</td><td class="p-t">179</td><td class="p-t">189</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">40 calories</td> +<td>1459</td><td>1517</td><td>1594</td> +<td>1671</td><td>1738</td><td>1820</td> +<td>1896</td><td>1992</td><td>2083</td></tr> + +<tr align="right"><td align="left" class="p-t">30 years</td> +<td class="p-t">126</td><td class="p-t">130</td><td class="p-t">136</td> +<td class="p-t">144</td><td class="p-t">152</td><td class="p-t">161</td> +<td class="p-t">172</td><td class="p-t">184</td><td class="p-t">196</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">40 calories</td> +<td>1478</td><td>1536</td><td>1604</td> +<td>1685</td><td>1757</td><td>1839</td> +<td>1920</td><td>2007</td><td>2112</td></tr> + +<tr align="right"><td align="left" class="p-t">35 years</td> +<td class="p-t">128</td><td class="p-t">132</td><td class="p-t">138</td> +<td class="p-t">146</td><td class="p-t">155</td><td class="p-t">165</td> +<td class="p-t">176</td><td class="p-t">189</td><td class="p-t">201</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">40 calories</td> +<td>1488</td><td>1556</td><td>1613</td> +<td>1695</td><td>1767</td><td>1853</td> +<td>1939</td><td>2035</td><td>2136</td></tr> + +<tr align="right"><td align="left" class="p-t">40 years</td> +<td class="p-t">131</td><td class="p-t">135</td><td class="p-t">141</td> +<td class="p-t">149</td><td class="p-t">158</td><td class="p-t">168</td> +<td class="p-t">180</td><td class="p-t">193</td><td class="p-t">206</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">40 calories</td> +<td>1498</td><td>1565</td><td>1623</td> +<td>1709</td><td>1781</td><td>1863</td> +<td>1959</td><td>2055</td><td>2160</td></tr> + +<tr align="right"><td align="left" class="p-t">45 years</td> +<td class="p-t">133</td><td class="p-t">137</td><td class="p-t">143</td> +<td class="p-t">151</td><td class="p-t">160</td><td class="p-t">170</td> +<td class="p-t">182</td><td class="p-t">195</td><td class="p-t">209</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">40 calories</td> +<td>1507</td><td>1570</td><td>1632</td> +<td>1719</td><td>1791</td><td>1872</td> +<td>1968</td><td>2064</td><td>2169</td></tr> + +<tr align="right"><td align="left" class="p-t">50 years</td> +<td class="p-t">134</td><td class="p-t">138</td><td class="p-t">144</td> +<td class="p-t">152</td><td class="p-t">161</td><td class="p-t">171</td> +<td class="p-t">183</td><td class="p-t">197</td><td class="p-t">211</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">40 calories</td> +<td>1517</td><td>1575</td><td>1642</td> +<td>1724</td><td>1796</td><td>1881</td> +<td>1973</td><td>2074</td><td>2184</td></tr> + +<tr align="right"><td align="left" class="p-t">55 years</td> +<td class="p-t">135</td><td class="p-t">139</td><td class="p-t">145</td> +<td class="p-t">153</td><td class="p-t">163</td><td class="p-t">173</td> +<td class="p-t">184</td><td class="p-t">198</td><td class="p-t">212</td></tr> +<tr align="right" class="b"><td align="left" class="no-b">37 calories</td> +<td>1449</td><td>1485</td><td>1548</td> +<td>1620</td><td>1692</td><td>1773</td> +<td>1854</td><td>1949</td><td>2052</td></tr> +</table> + +<p><span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span></p> +<p>The basal metabolism of an average boy of thirteen +years of age weighing 80 pounds and of a height of 4 +feet, 10 inches, may be calculated as 1525 calories per +day. This is the same as that of a man twenty-five +years old, weighing 126 pounds and 5 feet, 2 inches tall.</p> + +<p>A boy thirteen years old and weighing 156 pounds, +his height being 6 feet, 1 inch (there are such cases), +would have a basal metabolism of 2300 calories, or +larger than that of any grown man given in the table—larger +than a man weighing 211 pounds and 6 feet, 4 +inches in height. I personally know a boy of this age +and size. His parents are said to have sent him to +boarding school in order to reduce their food bills.</p> + +<p>It is evident from this discussion that the food requirement +of boys over twelve years old is about the +same as that of men. The emaciation of the children +of the poor probably reduces their requirement of food. +It is not generally recognized that the boy needs as +much food as his father. The requirements of girls +have not been investigated, but they probably need as +much as their mothers.</p> + +<p>These data will give with close scientific precision the +<i>minimal requirement for energy</i> which is necessary for +the maintenance of the bed-ridden.</p> + +<p>Ordinary life, however, is not constituted after this +fashion. "By the sweat of thy brow shalt thou eat +bread."</p> + +<p>From the work of F. G. Benedict one may calculate +the increase in the basal metabolism, as follows:</p> + +<p><span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span></p> + +<table cellspacing="2" summary=""> +<tr><th>Occupation</th> +<th>Increase in<br /> the basal<br /> metabolism<br /> in per cent.</th></tr> +<tr><td>Sitting</td><td align='right' class="pad-r2">5</td></tr> +<tr><td>Standing, relaxed</td><td align='right' class="pad-r2">10</td></tr> +<tr><td>Standing, hand on a staff</td><td align='right' class="pad-r2">11</td></tr> +<tr><td>Standing, leaning on support</td><td align='right' class="pad-r2">3</td></tr> +<tr><td>Standing, "attention"</td><td align='right' class="pad-r2">14</td></tr> +</table> + +<p>If one wishes to determine from the basal metabolism +table the heat production of a person who is confined +to his room, one should add to the metabolism of the +twenty-four hours the increase above the basal for +those hours of the day during which he is sitting in a +chair or standing.</p> + +<p>Passing to a consideration of the subject of mechanical +work done by a man, one finds that it requires about +1.1 calories to transport a pound of body weight three +miles during an hour, and that increasing power must +be generated if the speed is increased above this rate of +<i>maximal economic velocity</i>.</p> + +<p>These relations are shown below:</p> + +<table cellspacing="2" summary=""> +<tr><th>Rate of movement</th> +<th>Extra calories<br /> +per hour required<br /> +to move 1 pound<br /> +of body</th></tr> +<tr><td>Walking 3 miles per hour</td><td align='right' class="pad-r3">1.1</td></tr> +<tr><td>Walking 5.3 miles per hour</td><td align='right' class="pad-r3">3.6</td></tr> +<tr><td>Running 5.3 miles per hour</td><td align='right' class="pad-r3">3.1</td></tr> +</table> + +<p>If one wishes to determine the heat production of a +man weighing 156 pounds and 5 feet, 7 inches in height, +and who is walking or running, the following calculations +can be made:</p> +<p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p> + +<table cellspacing="2" summary=""> +<tr><th class="pad-r4">Rate of travel per hour in miles</th> +<th>3<a name="FNanchor_3_3" id="FNanchor_3_3"></a><a href="#Footnote_3_3" class="fnanchor">[3]</a><br /> Cals.</th> +<th>5.3<a name="FNanchor_3b_3b" id="FNanchor_3b_3b"></a><a href="#Footnote_3b_3b" class="fnanchor">[3]</a><br /> Cals.</th> +<th>5.3<a name="FNanchor_4_4" id="FNanchor_4_4"></a><a href="#Footnote_4_4" class="fnanchor">[4]</a><br /> Cals.</th></tr> + +<tr><td class="pad-r4">Metabolism for transporting 156 pounds</td><td align='right'>172</td><td align='right'>562</td><td align='right'>484</td></tr> +<tr><td>Basal metabolism</td><td align='right'>70</td><td align='right'>70</td><td align='right'>70</td></tr> +<tr><td>Add for standing</td><td align='right'>7</td><td align='right'>7</td><td align='right'>7</td></tr> + +<tr><td></td><td class="total" align='right'>249</td><td class="total" align='right'>639</td><td class="total" align='right'>561</td></tr> +</table> + +<p>If the man's food cost 10 cents a thousand calories, +it may be calculated that he would have to walk over +eight miles at a rate of three miles per hour in order to +save money when he pays a 5-cent carfare. (This, +however, does not include the cost of shoe leather.)</p> + +<p>The carrying of a load of 44 pounds is done at the +same expenditure of energy as the carrying of one's own +body weight when the rate is three miles an hour, so +the soldier's equipment would call for the added expenditure +of 48 calories (44 × 1.1), making his total +hourly expenditure of energy nearly 300 calories (249 + 44) +during a hike on a level road. His daily requirement +for energy might be:</p> + +<table cellspacing="2" summary=""> +<tr><td></td><th>Calories</th></tr> +<tr><td>Sleeping 8 hours at 70 calories per hour</td><td align='right' class="pad-r1">560</td></tr> +<tr><td>Resting in camp 6 hours at 77 calories per hour</td><td align='right' class="pad-r1">462</td></tr> +<tr><td class="pad-r4">Hike of 30 miles, 10 hours at 300 calories per hour</td><td align='right' class="pad-r1">3000</td></tr> + +<tr><td></td><td class="total pad-r1" align='right'>4022</td></tr> +</table> + +<p>This would be the heat production of a soldier on a +day of a "forced march." The ordinary day's march is +only fifteen miles.</p> + +<p><span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span></p><p>This assumes a level road. If, however, there are +hills to climb and the body weight and the pack are +lifted 1000 feet during the hike, this is done at the additional +expense of approximately 0.96 calory of energy +per pound of weight lifted. If the man weighed 156 +pounds and the pack 44 pounds, the additional fuel requirement +would be 192 calories (200 × 0.96). The +total energy requirement for this kind of a hike would +have been 4200 calories. Walking down hill is accomplished +at an expenditure of slightly less energy than +walking on the level, but this factor need not concern +one.</p> + +<p>Supposing, however, this individual were running, +lightly clad, on a level road in a race for a distance of 40 +miles at the rate of 5.3 miles per hour, he would complete +the distance in seven hours and thirty-three minutes, +which is a reasonable record. His metabolism +might thus be calculated:</p> + +<table cellspacing="2" summary=""> +<tr><td></td><th>Calories</th></tr> +<tr><td>Sleeping 10 hours at 70 calories per hour</td><td align='right' class="pad-r1">700</td></tr> +<tr><td>Resting 6 hours, 23 minutes, at 77 calories per hour</td><td align='right' class="pad-r1">497</td></tr> +<tr><td class="pad-r4">Running 7 hours, 33 minutes, at 561 calories per hour</td><td align='right' class="pad-r1">4236</td></tr> + +<tr><td></td><td class="total pad-r1" align='right'>5433</td></tr> +</table> + +<p>It is a matter of record that a man has run between +Milwaukee and Chicago, a distance of 80 miles, in about +fifteen hours. Such an amount of work would have required +over 9000 calories for the day.</p> + +<p><span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span></p><p>These calculations are all based upon experimental +results obtained in various laboratories in different +parts of the world and can be accepted as being free +from any gross error.</p> + +<p>It is evident that the energy requirement is proportional +to the amount of mechanical energy expended.</p> + +<p>One may turn now to the fuel needs in terms of calories +in certain industrial pursuits. According to +Becker and Hämäläinen, the quantity of extra metabolism +per hour required in various pursuits is as follows:</p> + +<table cellspacing="2" summary=""> + +<tr><td></td><th>Extra calories of<br /> +metabolism per<br /> +hour due to<br /> +occupation</th></tr> + +<tr><td>Occupations of women:</td><td></td></tr> +<tr><td class="pad-l2">Seamstress</td> <td align="center">6</td></tr> +<tr><td class="pad-l2">Typist<a name="FNanchor_5_5" id="FNanchor_5_5"></a><a href="#Footnote_5_5" class="fnanchor">[5]</a></td> + <td align="center">24</td></tr> +<tr><td class="pad-l2 pad-r4">Seamstress using sewing machine</td> <td align="center">24-57</td></tr> +<tr><td class="pad-l2">Bookbinder</td> <td align="center">38-63</td></tr> +<tr><td class="pad-l2">Housemaid</td> <td align="center">81-157</td></tr> +<tr><td class="pad-l2">Washerwoman</td> <td align="center">124-214</td></tr> + +<tr><td>Occupations of men:</td><td></td></tr> +<tr><td class="pad-l2">Tailor</td> <td align="center">44</td></tr> +<tr><td class="pad-l2">Bookbinder</td> <td align="center">81</td></tr> +<tr><td class="pad-l2">Shoemaker</td> <td align="center">90</td></tr> +<tr><td class="pad-l2">Carpenter</td> <td align="center">116-164</td></tr> +<tr><td class="pad-l2">Metal worker</td> <td align="center">141</td></tr> +<tr><td class="pad-l2">Painter (of furniture)</td> <td align="center">145</td></tr> +<tr><td class="pad-l2">Stonemason</td> <td align="center">300</td></tr> +<tr><td class="pad-l2">Man sawing wood</td> <td align="center">378</td></tr> +</table> + +<p>To use this table one may seek the basal metabolism +of the individual, add 10 per cent. for sixteen hours of<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span> +wakefulness when the person is sitting or standing, and +then multiply the factors in the last table by the numbers +of hours of work. For example, if one takes the +individual weighing 156 pounds, one obtains the following +requirements of energy if his business were that of a +tailor and he worked eight hours a day:</p> + +<table cellspacing="2" summary=""> +<tr><td></td><th>Calories</th></tr> +<tr><td>Sleeping 8 hours at 70 calories per hour</td><td align='right' class="pad-r1">560</td></tr> +<tr><td>Awake 16 hours at 77 calories per hour</td><td align='right' class="pad-r1">1232</td></tr> +<tr><td class="pad-r4">Add for work as tailor 8 hours at 44 calories</td><td align='right' class="pad-r1">352</td></tr> +<tr><td></td><td class="total pad-r1" align='right'>2144</td></tr> +</table> + +<p>After this fashion one might calculate his food requirements +had he followed occupations other than +that of tailor:</p> + +<table cellspacing="2" summary=""> + +<tr><th>Occupation</th> +<th>Calories of<br /> +metabolism<br /> +per day</th></tr> + +<tr><td>Bookbinder</td> <td align="center">2440</td></tr> +<tr><td>Shoemaker</td> <td align="center">2510</td></tr> +<tr><td>Carpenter</td> <td align="center">3100</td></tr> +<tr><td>Metal worker</td> <td align="center">2900</td></tr> +<tr><td>Painter</td> <td align="center">2950</td></tr> +<tr><td>Stonemason</td> <td align="center">4200</td></tr> +<tr><td class="pad-r4">Man sawing wood</td> <td align="center">4800</td></tr> +</table> + +<p>These figures make no allowance for walking to or +from the place of employment.</p> + +<p>The data here given are inadequate to cover the industrial +situation, but they show clearly that heavy work +cannot be accomplished without a sufficient amount +of food-fuel.</p> + +<p>The food-fuel with which to accomplish work is<span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span> +necessary not only for the soldier, but for the workman +behind the line, and it should be adequate in quantity, +satisfactory in quality, and not exorbitant in cost.</p> + +<p>In virtue of the world-wide scarcity of food, the work +of the individual should be worthy of the food which he +eats.</p> + +<p>Tables showing the cost of various wholesome food-stuffs +about July 1, 1917, are here reproduced for the +benefit of the reader. The tables were prepared by +Dr. F. C. Gephart and issued by the Department of +Health of the City of New York in a leaflet edited by +Doctors Holt, La Fetra, Pisek, and Lusk on the subject +of food for children. If the world is seeking after energy +in the form of food-fuel, the world is rightly entitled +to understand the value of its purchases. It +must be clearly understood that people are always destined +to look with hopeful anticipation toward the enjoyment +of a meal. They will instinctively "eat calories" +just as they instinctively "eat pounds." They +<i>buy pounds</i> of food, and they could buy more intelligently +if they knew the energy value of what they buy.</p> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td></td><th align="center">Cost of 1000 calories, cents</th> +<th align="center" class="pad-l2">Price per pound, cents</th></tr> + +<tr><td align="left" colspan="3"><span class="smcap">Table 1</span>—<i>Cost of Fats.</i></td></tr> +<tr><td class="item">Cottonseed oil</td> <td>7.3</td> <td>31</td></tr> +<tr><td class="item">Oleomargarine</td> <td>8.5</td> <td>30</td></tr> +<tr><td class="item">Peanut butter</td> <td>8.8</td> <td>25</td></tr> +<tr><td class="item">Butter</td> <td>11.9</td> <td>43</td></tr> +<tr><td class="item">Olive oil</td> <td>12.1</td> <td>51</td></tr> +<tr><td class="item">Bacon</td> <td>13.8</td> <td>37</td></tr> +<tr><td class="item">Bacon, sliced, in jars</td> <td>23.8</td> <td>65</td></tr> +<tr><td class="item">Cream (extra heavy, 40 per cent.)</td> <td>37.7</td> <td>65 (1 pint)</td></tr> +</table> + +<p><span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td align="left" colspan="3"><span class="smcap">Table 2</span>—<i>Cost of Cereals.</i></td></tr> +<tr><td class="item">Cornmeal, in bulk</td> <td>3.6</td> <td>6</td></tr> +<tr><td class="item">Hominy, in bulk</td> <td>3.6</td> <td>6</td></tr> +<tr><td class="item">Broken rice, in bulk</td> <td>3.7</td> <td>6</td></tr> +<tr><td class="item">Oatmeal, in bulk</td> <td>3.8</td> <td>7</td></tr> +<tr><td class="item">Samp, in bulk</td> <td>4.2</td> <td>7</td></tr> +<tr><td class="item">Quaker Oats, in package</td> <td>4.4</td> <td>8</td></tr> +<tr><td class="item">Macaroni, in package</td> <td>4.5</td> <td>8</td></tr> +<tr><td class="item">Wheat flour, in bulk</td> <td>4.6</td> <td>8</td></tr> +<tr><td class="item">Malt breakfast food, in package</td> <td>4.8</td> <td>8</td></tr> +<tr><td class="item">Pettijohn, in package</td> <td>5.3</td> <td>9</td></tr> +<tr><td class="item">Cream of Wheat, in package</td> <td>5.7</td> <td>10</td></tr> +<tr><td class="item">Farina, in package</td> <td>5.9</td> <td>10</td></tr> +<tr><td class="item">Cracked wheat, in bulk</td> <td>5.9</td> <td>10</td></tr> +<tr><td class="item">Pearl barley, in package</td> <td>6.0</td> <td>10</td></tr> +<tr><td class="item">Barley flour, in bulk</td> <td>6.1</td> <td>10</td></tr> +<tr><td class="item">Whole rice, in bulk</td> <td>6.1</td> <td>10</td></tr> +<tr><td class="item">Wheatena, in package</td> <td>8.1</td> <td>14</td></tr> +</table> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td align="left" colspan="3"><span class="smcap">Table 3</span>—<i>Cost of Ready-to-serve Cereals.</i></td></tr> +<tr><td class="item">Shredded Wheat Biscuit</td> <td>7.8</td> <td>13</td></tr> +<tr><td class="item">Grape-nuts</td> <td>8.6</td> <td>15</td></tr> +<tr><td class="item">Force</td> <td>9.4</td> <td>16</td></tr> +<tr><td class="item">Corn Flakes</td> <td>11.7</td> <td>20</td></tr> +<tr><td class="item">Puffed rice</td> <td>23.5</td> <td>38</td></tr> +</table> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td align="left" colspan="3"><span class="smcap">Table 4</span>—<i>Cost of Vegetables.</i></td></tr> +<tr><td class="item">White potatoes</td> <td>12.9</td> <td>4.0</td></tr> +<tr><td class="item">Turnips</td> <td>20.0</td> <td>2.5</td></tr> +<tr><td class="item">New beets</td> <td>27.6</td> <td>5.0</td></tr> +<tr><td class="item">Onions</td> <td>29.3</td> <td>6.0</td></tr> +<tr><td class="item">Spinach</td> <td>30.0</td> <td>3.3</td></tr> +<tr><td class="item">Green peas</td> <td>39.2</td> <td>10.0</td></tr> +<tr><td class="item">Lima beans</td> <td>39.2</td> <td>10.0</td></tr> +<tr><td class="item"><span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span> +Cauliflower</td> <td>42.9</td> <td>6.0</td></tr> +<tr><td class="item">Carrots</td> <td>50.0</td> <td>8.0</td></tr> +<tr><td class="item">String-beans</td> <td>55.6</td> <td>10.0</td></tr> +<tr><td class="item">Squash</td> <td>76.2</td> <td>8.0</td></tr> +<tr><td class="item">Lettuce</td> <td>89.4</td> <td>7.0</td></tr> +<tr><td class="item">Celery</td> <td>214.0</td> <td>15.0</td></tr> +</table> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td align="left" colspan="3"><span class="smcap">Table 5</span>—<i>Cost of Breadstuffs.</i></td></tr> +<tr><td class="item">Ginger-snaps</td> <td>6.3</td> <td>12.0</td></tr> +<tr><td class="item">Graham bread</td> <td>8.2</td> <td>10.3</td></tr> +<tr><td class="item">White bread</td> <td>8.5</td> <td>10.3</td></tr> +<tr><td class="item">Rye bread</td> <td>8.7</td> <td>10.3</td></tr> +<tr><td class="item">Graham crackers</td> <td>9.2</td> <td>18.0</td></tr> +<tr><td class="item">Soda crackers</td> <td>9.4</td> <td>18.0</td></tr> +<tr><td class="item">French rolls</td> <td>10.8</td> <td>14.0</td></tr> +<tr><td class="item">Uneeda Biscuit</td> <td>12.4</td> <td>24.0</td></tr> +</table> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td align="left" colspan="3"><span class="smcap">Table 6</span>—<i>Cost of Proteins.</i></td></tr> +<tr><td class="item">Milk (Grade A)</td> <td>20.0</td> <td>13.0 (1 quart)</td></tr> +<tr><td class="item">Roast beef (rib)</td> <td>23.4</td> <td>26.0</td></tr> +<tr><td class="item">Buttermilk</td> <td>26.5</td> <td>9.0 (1 quart)</td></tr> +<tr><td class="item">Lamb chops (loin)</td> <td>32.7</td> <td>43.0</td></tr> +<tr><td class="item">Lamb chops (rib)</td> <td>34.9</td> <td>38.0</td></tr> +<tr><td class="item">Young codfish (fresh)</td> <td>38.6</td> <td>12.0</td></tr> +<tr><td class="item">Chicken (roasting)</td> <td>41.3</td> <td>32.0</td></tr> +<tr><td class="item">Eggs</td> <td>44.7</td> <td>45.0 (1 dozen)</td></tr> +<tr><td class="item">Beefsteak (round)</td> <td>50.4</td> <td>34.0</td></tr> +</table> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td align="left" colspan="3"><span class="smcap">Table 7</span>—<i>Cost of Fruit.</i></td></tr> +<tr><td class="item" colspan="3">Fresh (in season):</td></tr> +<tr><td align="left" class="pad-l2">Bananas</td> <td>23.0</td> <td>6</td></tr> +<tr><td align="left" class="pad-l2">Apples</td> <td>23.7</td> <td>5</td></tr> +<tr><td align="left" class="pad-l2">Oranges</td> <td>65.0</td> <td>10</td></tr> +<tr><td class="item" colspan="3"><span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span> +Dried:</td></tr> +<tr><td align="left" class="pad-l2">Prunes</td> <td>8.4</td> <td>10</td></tr> +<tr><td align="left" class="pad-l2">Apples</td> <td>11.1</td> <td>15</td></tr> +<tr><td align="left" class="pad-l2">Peaches</td> <td>12.5</td> <td>15</td></tr> +<tr><td align="left" class="pad-l2">Apricots</td> <td>15.5</td> <td>20</td></tr> +</table> + +<table class="cost" cellspacing="2" summary=""> +<col width="54%"></col> +<col width="20%"></col> +<col width="26%"></col> +<tr><td align="left" colspan="3"><span class="smcap">Table 8</span>—<i>Cost of Syrup.</i></td></tr> +<tr><td class="item">Cane sugar</td> <td>4.5</td> <td>8</td></tr> +<tr><td class="item">Karo corn syrup</td> <td>5.7</td> <td>8</td></tr> +</table> + +<p>A British scientific commission has reported to Parliament +that if the workman be undernourished he may, +by grit and pluck, continue his labor for a certain time, +but in the end his work is sure to fail. It makes no +difference what the nutritive condition of the person is, +if a certain job involving muscular effort is to be done it +always requires a definite amount of extra food-fuel +to do it. Rubner, the greatest German authority on +nutrition, excited grossly inappropriate hilarity in the +comic press of his country by showing that a poor +woman who waited several hours in line in order to receive +the dole of fat allowed her by the government +actually consumed more of her own body fat in the +effort of standing during those hours than she obtained +in the fat given her when her turn to receive it came at +last.</p> + +<p>A method by which food-fuel can readily be saved +with benefit to the nation and to the individual is for +the overfat to reduce their weight. This has been done +with drastic severity in Germany. I have heard from<span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span> +unquestioned sources how a man who had weighed 240 +pounds lost 90 pounds since the war began; how a corpulent +professor at Breslau lost greatly in weight, but +during the second summer of the war regained his +former corpulence during a sojourn in the Bavarian +Tyrol, a joy not now tolerated; and how an American +woman lost 40 pounds in weight last winter in Dresden. +There is every reason why a man who is overweight at +the age of fifty should reduce his weight until he reaches +the weight he was when he was thirty-five. According +to Dr. Fisk he is a better insurance risk if after thirty-five +he is under the weight which is the average for +those of his years. Reduction in weight reduces the +basal requirement for food, and reduces the amount of +fuel needed for moving the body in walking. The most +extreme illustration of the effect of emaciation upon the +food requirement is afforded by a woman who after +losing nearly half of her body weight was found to need +only 40 per cent. of the food-fuel formerly required. +This represented a state not far from the border line of +death from starvation, but it indicates how a community +may long support itself on restricted rations. It +must be strictly borne in mind, however, that if any external +muscular work is to be accomplished it can only +be effected at the expense of a given added quantity of +food-fuel, whether the person be fat or thin.</p> + +<p>It is not at all difficult to reduce the body weight. +Suppose a clergyman or a physician requires 2500 calories +daily in the accomplishment of his work and takes<span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span> +2580 calories per day instead. The additional 80 +calories is the equivalent of a butter ball weighing a +third of an ounce, or an ounce of bread or half a glass of +milk. It would seem to be the height of absurdity to +object to such a trifle. But if this excess in food intake +be continued for a year, the person will gain nine +pounds and at the end of ten years ninety pounds. +Such a person would find that he required a constantly +increasing amount of food in order to transport his constantly +increasing weight. In instances of this sort a +motto may be applied which I heard the last time I was +in Washington: "Do not stuff your husband, husband +your stuff."</p> + +<p>Now it is evident that, if instead of taking more than +the required amount of food a little less be taken than is +needed, the balance of food-fuel must be obtained from +the reserves of the body's own supply of fat. By cutting +down the quantity of fat taken, or by eliminating a +glass of beer or a drink of whiskey, and not compensating +for the loss of these by adding other food stuffs, +the weight may be gradually reduced. The amusing +little book entitled "Eat and Grow Thin" recommends +a high protein and almost carbohydrate-free diet for +the accomplishment of this purpose, but its advice has +made so many of my friends so utterly miserable that +I am sure in the end it will counteract its own message.</p> + +<p>The work of the world is accomplished in largest part +by the oxidation of carbohydrates, that is to say, of<span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span> +sugars and starches. Bread, corn, rice, macaroni, +cane-sugar, these are <i>par excellence</i> the food-fuels of +the human machine. In the dinner-pail of the laborer +they testify as to the source of his power. They are +convertible into glucose in the body, which glucose +gives power to the human machine. They may be used +for the production of work without of themselves increasing +the heat production of the worker, as happens +after meat ingestion. (<a href="#Page_18">See p. 18.</a>) Fat also may be +used as a source of energy, but unless carbohydrate is +present a person can not work up to his fullest capacity.</p> + +<p>Cane-sugar is a valuable condiment, and when taken +in small quantities every half hour, may delay the onset +of fatigue. It is more largely used in the United States +than in other countries in the world. As a substitute, +glucose may be used. This is found in grapes and in +raisins and it is also produced in large quantities by the +hydrolysis of starch and sold under the commercial +name of corn syrup or Karo. This substance is entirely +wholesome and may be freely employed in the +place of sugar, which is scarce.</p> + +<p>As to the use of alcoholic beverages, the question resolves +itself into several factors. Alcohol gives a sham +sensation of added force and in reality decreases the +ability to do work. Alcohol is the greatest cause of +misery in the world, and as Cushny has put it, if alcohol +had been a new synthetic drug introduced from Germany, +its importation would long since have been forbidden. +On the other hand, good beer makes poor food<span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span> +taste well. It also frequently leads to overeating. +The cure for bad food is to have our daughters taught +how to cook a decent meal. After that we can talk +about prohibition.</p> + +<p>In some parts of the world whole nations are starving +to death. In most countries of the world people are +short of food. In America we have more food than in +any other land, and we must, therefore, be careful in our +abundance, saving it to the utmost, while, at the same +time, conserving the safety of our own people.</p> + +<div class="footnotes"> +<h3 class="smcap">Footnotes:</h3> +<div class="footnote"><p><a name="Footnote_3_3" id="Footnote_3_3"></a><a name="Footnote_3b_3b" id="Footnote_3b_3b"></a> +<a href="#FNanchor_3_3"><span class="label">[3]</span></a> Walking.</p></div> + +<div class="footnote"><p><a name="Footnote_4_4" id="Footnote_4_4"></a><a href="#FNanchor_4_4"><span class="label">[4]</span></a> Running.</p></div> + +<div class="footnote"><p><a name="Footnote_5_5" id="Footnote_5_5"></a><a href="#FNanchor_5_5"><span class="label">[5]</span></a> Observation of Carpenter.</p></div> +</div> + +<p><span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span></p> + +<h2>III<br /><br /> +RULES OF SAVING AND SAFETY</h2> + +<p>1. Let no family (of five persons) buy meat until it +has bought three quarts of milk, the cheapest protein +food. Farmers should be urged to meet this demand.</p> + +<p>2. Save the cream and butter and eat oleomargarine +and vegetable oils. Olive oil or cottonseed oil, taken +with cabbage, lettuce, or beet-tops, is excellent food, in +many ways imitating milk.</p> + +<p>3. Eat meat sparingly, rich and poor, laborer and +indolent alike. Meat does not increase the muscular +power. When a person is exposed to great cold, meat +may be recommended, for it warms the body more than +any other food. In hot weather, for the same reason, it +causes increased sweating and discomfort. In general, +twice as much meat is used as is now right, for to produce +meat requires much fodder which might better be +used for milk production.</p> + +<p>4. Eat corn bread. It saved our New England ancestors +from starvation. If we eat it we can send wheat +to France. Eat oatmeal.</p> + +<p>5. Drink no alcohol. In many families 10 per cent. +of the income is spent for drink, or a sum which, if +spent for real food, would greatly improve the welfare +of the family.</p> + +<p><span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span></p><p>6. Eat corn syrup on cereals. It will save the sugar. +Eat raisins in rice pudding, for raisins contain sugar.</p> + +<p>7. Eat fresh fish.</p> + +<p>8. Eat fruit and vegetables.</p> + +<p>Since the total energy for the maintenance of our +bodies can be measured in calories, and since this energy +serves for the maintenance of the nations of the +world, is it not surprising how little even educated +people know about the subject?</p> + +<p><span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span></p> + +<h2>INDEX</h2> + +<ul><li><span class="smcap">Alcoholic</span> beverages, <a href="#Page_41">41</a></li> + +<li>Appetite, <a href="#Page_23">23</a>, <a href="#Page_35">35</a>, <a href="#Page_41">41</a></li> +</ul> + +<ul> +<li><span class="smcap">Balanced</span> ration, biological analysis of, <a href="#Page_9">9</a></li> + +<li>Basal metabolism, definition of, <a href="#Page_24">24</a> +<ul> +<li> of boys, <a href="#Page_26">26</a>, <a href="#Page_29">29</a></li> +<li> of men, <a href="#Page_26">26</a> +<ul><li> table, <a href="#Page_28">28</a></li></ul> +</li> +<li> of women, <a href="#Page_27">27</a></li> +</ul> +</li> + +<li>Butter, <a href="#Page_8">8</a></li> +</ul> + +<ul> +<li><span class="smcap">Cabbage</span>, <a href="#Page_7">7</a></li> + +<li>Calorie, definition, <a href="#Page_24">24</a></li> + +<li>Calories, cost of, <a href="#Page_35">35</a></li> + +<li>Calorimeter, <a href="#Page_24">24</a></li> + +<li>Cane sugar, <a href="#Page_41">41</a></li> + +<li>Carbohydrates and muscular work, <a href="#Page_40">40</a></li> + +<li>Chittenden, <a href="#Page_16">16</a></li> + +<li>Corn and pellagra, <a href="#Page_10">10</a> +<ul><li> in Italy, <a href="#Page_7">7</a></li> +<li> quantity available, <a href="#Page_11">11</a></li> +<li> reasons for using, <a href="#Page_10">10</a></li> +<li> syrup, <a href="#Page_41">41</a></li></ul> +</li> + +<li>Cream, use of, <a href="#Page_11">11</a></li> +</ul> + +<ul> +<li><span class="smcap">Diet</span>, a balanced, <a href="#Page_7">7</a> +<ul> +<li> a proper, <a href="#Page_23">23</a></li> +<li> Italian, <a href="#Page_7">7</a></li> +<li> of purified food-stuffs, <a href="#Page_9">9</a></li></ul> +</li> + +<li>DuBois, measurement of surface area, <a href="#Page_26">26</a></li> +</ul> + +<ul> +<li><span class="smcap">Economy</span> in diet, <a href="#Page_8">8</a></li> + +<li>Emaciation, metabolism in, <a href="#Page_39">39</a></li> + +<li>Energy of sun, relation of life to, <a href="#Page_23">23</a></li> +</ul> + +<ul> +<li><span class="smcap">Fasting</span>, metabolism in, <a href="#Page_25">25</a></li> + +<li>Foods, cost of, <a href="#Page_35">35</a></li> +</ul> + +<ul> +<li><span class="smcap">Graham</span> bread, <a href="#Page_16">16</a></li> + +<li>Graham, Sylvester, <a href="#Page_16">16</a></li> + +<li>Green leaves in diet, <a href="#Page_8">8</a></li> +</ul> + +<ul> +<li><span class="smcap">Heat</span> production in man, <a href="#Page_24">24</a></li> + +<li>Hindhede's dietary, <a href="#Page_14">14</a></li> +</ul> + +<ul> +<li><span class="smcap">Life</span>, nature of, <a href="#Page_25">25</a></li> +</ul> + +<ul> +<li><span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span> +<span class="smcap">Meat</span> and muscle work, <a href="#Page_18">18</a> +<ul><li> desirability of, <a href="#Page_15">15</a></li> +<li> economic production of, <a href="#Page_19">19</a>, <a href="#Page_20">20</a></li> +<li> in hot weather, <a href="#Page_18">18</a>, <a href="#Page_43">43</a></li> +<li> restricted diet of, in America, <a href="#Page_18">18</a>, <a href="#Page_20">20</a> +<ul><li> in England, <a href="#Page_19">19</a></li> +<li> in Germany, <a href="#Page_18">18</a></li></ul> +</li> +<li> specific dynamic action of, <a href="#Page_17">17</a></li></ul> +</li> + +<li>Meatless dietary, <a href="#Page_14">14</a></li> + +<li>Men, metabolism of, <a href="#Page_27">27</a></li> + +<li>Metabolism, definition of, <a href="#Page_26">26</a> +<ul><li> in emaciation, <a href="#Page_39">39</a></li> +<li> in fasting, <a href="#Page_25">25</a></li></ul> +</li> + +<li>Milk, cost of, <a href="#Page_13">13</a> +<ul><li> economic production of, <a href="#Page_19">19</a>, <a href="#Page_20">20</a></li> +<li> food value, <a href="#Page_8">8</a>, <a href="#Page_13">13</a>, <a href="#Page_14">14</a></li> +<li> in pellagra, <a href="#Page_10">10</a></li></ul> +</li> + +<li>Mineral salts, <a href="#Page_8">8</a>, <a href="#Page_23">23</a>, <a href="#Page_25">25</a></li> + +<li>Muscle work, <a href="#Page_25">25</a>, <a href="#Page_30">30</a> +<ul><li> and carbohydrates, <a href="#Page_40">40</a></li> +<li> and diet, <a href="#Page_17">17</a></li> +<li> and fasting, <a href="#Page_17">17</a></li> +<li> and protein, <a href="#Page_18">18</a></li> +<li> and undernutrition, <a href="#Page_38">38</a>, <a href="#Page_39">39</a></li></ul> +</li> +</ul> + +<ul> +<li><span class="smcap">Occupation</span> and metabolism, carrying a load, <a href="#Page_31">31</a> +<ul><li> climbing, <a href="#Page_32">32</a></li> +<li> industrial, <a href="#Page_33">33</a></li> +<li> posture, <a href="#Page_30">30</a></li> +<li> running, <a href="#Page_30">30-32</a></li> +<li> walking, <a href="#Page_30">30</a></li></ul> +</li> + +<li>Oleomargarine, <a href="#Page_12">12</a></li> + +<li>Olive oil, <a href="#Page_8">8</a></li> + +<li>Overfat people, <a href="#Page_38">38</a></li> + +<li>Oxidation of food-stuffs, <a href="#Page_24">24</a></li> +</ul> + +<ul> +<li><span class="smcap">Peanut</span> butter, <a href="#Page_12">12</a></li> + +<li>Pellagra, <a href="#Page_9">9</a></li> + +<li>Pork, economic production of, <a href="#Page_19">19</a>, <a href="#Page_20">20</a>, <a href="#Page_21">21</a></li> + +<li>Potato diet, <a href="#Page_15">15</a></li> +</ul> + +<ul> +<li><span class="smcap">Rules</span> of saving and safety, <a href="#Page_43">43</a></li> +</ul> + +<ul> +<li><span class="smcap">Substitution</span> of foods, <a href="#Page_43">43</a> +<ul><li> historical, <a href="#Page_11">11</a></li></ul> +</li> + +<li>Summary, <a href="#Page_43">43</a></li> + +<li>Surface area and heat production, <a href="#Page_26">26</a></li> +</ul> + +<ul> +<li><span class="smcap">Undernutrition</span>, <a href="#Page_38">38</a> +<ul><li> and labor, <a href="#Page_38">38</a></li></ul> +</li> +</ul> + +<ul> +<li><span class="smcap">Vegetable</span> oils, use of, <a href="#Page_12">12</a></li> + +<li>Vegetarianism, <a href="#Page_16">16</a></li> + +<li>Vitamins, <a href="#Page_8">8</a>, <a href="#Page_23">23</a></li> +</ul> + +<ul> +<li><span class="smcap">Weight</span>, reduction of, <a href="#Page_39">39</a></li> + +<li>Women, metabolism of, <a href="#Page_27">27</a></li> +</ul> + +<div class="tn"> +<h3 class="smcap">Transcriber's Note:</h3> + +<p>The following corrections were made to the text: Du Bois to DuBois (<a href="#Page_45">p. 45</a>, +Index entry) and Oleomargarin to Oleomargarine (<a href="#Page_46">p. 46</a>, Index entry).</p> + +<p>The variant spelling "calory" (<a href="#Page_32">p. 32</a>) has been retained.</p> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Food in War Time, by Graham Lusk + +*** END OF THIS PROJECT GUTENBERG EBOOK FOOD IN WAR TIME *** + +***** This file should be named 32472-h.htm or 32472-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/2/4/7/32472/ + +Produced by Tom Roch, S.D., and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images produced by Core Historical Literature +in Agriculture (CHLA), Cornell University) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. + + +</pre> + +</body> +</html> diff --git a/32472.txt b/32472.txt new file mode 100644 index 0000000..586b463 --- /dev/null +++ b/32472.txt @@ -0,0 +1,1687 @@ +The Project Gutenberg EBook of Food in War Time, by Graham Lusk + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Food in War Time + +Author: Graham Lusk + +Release Date: May 21, 2010 [EBook #32472] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK FOOD IN WAR TIME *** + + + + +Produced by Tom Roch, S.D., and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images produced by Core Historical Literature +in Agriculture (CHLA), Cornell University) + + + + + +---------- + +Transcriber's Note: + +In the plain-text versions, italics are represented with _underscores_, +and bold text with {braces}. + +For the ASCII version, the following substitutions were made: deg. for +degree symbol, +/- for the plus-minus sign, x for the multiplication +sign, and a for a-umlaut. + +The following corrections were made to the text: Du Bois to DuBois (p. +45, Index entry) and Oleomargarin to Oleomargarine (p. 46, Index entry). + +The variant spelling "calory" (p. 32) has been retained. + +---------- + + + + + FOOD IN WAR TIME + + _By_ + GRAHAM LUSK + + PROFESSOR OF PHYSIOLOGY, CORNELL UNIVERSITY MEDICAL COLLEGE IN + NEW YORK CITY + + PHILADELPHIA AND LONDON + W. B. SAUNDERS COMPANY + 1918 + + + Copyright, 1918 + by + W. B. SAUNDERS COMPANY + + *** + + PRINTED IN AMERICA + + + DEDICATED + TO MY + FELLOW-COUNTRYMEN + + + + +CONTENTS + + + PAGE + + I. A BALANCED DIET 7 + + II. CALORIES IN COMMON LIFE 23 + + III. RULES OF SAVING AND SAFETY 43 + + INDEX 45 + + +NOTE + +The major parts of this small volume appeared under articles entitled +"Food in War Time" in the _Scientific Monthly_ and "Calories in Common +Life" in Saunders' _Medical Clinics of North America_. + + + + +FOOD IN WAR TIME + +I + +A BALANCED DIET + + +There is no doubt that under the conditions existing before the war the +American people lived in a higher degree of comfort than that enjoyed in +Europe. Hard times in America have always been better times than the +best times in Europe. As a student in Munich in 1890 I remember paying +three dollars a month for my room, five cents daily for my breakfast, +consisting of coffee and a roll without butter, and thirty-five cents +for a four-course dinner at a fashionable restaurant. This does not +sound extravagant, but it represents luxury when compared with the diet +of the poorest Italian peasants of southern Italy. Two Italian +scientists describe how this class of people live mainly on cornmeal, +olive oil, and green stuffs and have done so for generations. There is +no milk, cheese, or eggs in their dietary. Meat in the form of fat pork +is taken three or four times a year. Cornmeal is taken as "polenta," or +is mixed with beans and oil, or is made into corn bread. Cabbage or the +leaves of beets are boiled in water and then eaten with oil flavored +with garlic or Spanish pepper. One of the families investigated +consisted of eight individuals, of whom two were children. The annual +income was 424 francs, or $84. Of this, three cents per day per adult +was spent for food and the remaining three-fifths of a cent was spent +for other purposes. Little wonder that such people have migrated to +America, but it may strike some as astonishing that a race so nourished +should have become the man power in the construction of our railways, +our subways, and our great buildings. + +Dr. McCollum will tell you that the secret of it all lies in the green +leaves. The quality of the protein in corn is poor, but the protein in +the leaves supplements that of corn, so that a good result is obtained. +Olive oil when taken alone is a poor fat in a nutritive sense, but when +taken with green leaves, these furnish that one of the peculiar +accessory substances, commonly known as vitamines, which is present most +abundantly in butter-fat, and gives to butter-fat and to the fat in +whole milk its dominant nutritive value. The green leaves likewise +furnish another accessory substance, also present in milk, a substance +which is soluble in water and which is necessary for normal life. +Furthermore, the green leaves contain mineral matter in considerable +quantity and in about the same proportions as they exist in milk. + +Here then is the message of economy in diet, corn the cheapest of all +the cereals, a vegetable oil cheaper by far than animal fat, which two +materials taken together would bring disaster upon the human race, but +if taken with the addition of cabbage or beet-tops they become capable +of maintaining mankind from generation to generation. One can safely +refer to such a diet as a balanced diet. Just as in the case of the +modern experimental biological analysis of a balanced ration in which +such a ration is given to rats and its efficiency as a diet is tested by +its capacity to support normal growth and reproduction of the species, +so here the experimental evidence is presented that corn and olive oil +may become a sustaining diet when green leaves are a supplementary +factor. + +This preliminary sketch shows several important fundamentals of food and +nutrition. If one gives an animal a mixture of purified food-stuffs, +pure protein, pure starch, purified fat, and a mixture of salts like the +salts of milk, the animal will surely die. But if one substitutes +butter-fat for purified fat, and adds a water solution of the natural +salts of milk, the animal lives and thrives. + +Again, the illustration shows how corn may be so supplemented with +other food-stuffs as to become extremely valuable in nutrition. It is +especially valuable at the present time because corn is comparatively +cheap and plentiful. But one asks how about pellagra? It must be here +definitely stated that the use of cornmeal is not the cause of pellagra, +provided the right kind of other foods be taken with it. Pellagra occurs +in the "corn belt" of the United States, and especially among the poorer +classes in the south. The disease has developed since the introduction +in 1880 of highly perfected milling machinery which furnishes corn and +wheat completely freed from their outer coverings. In Italy, where the +milling of corn is still primitive, pellagra is not so severe as with +us, because the corn offal is not completely removed and this contains +the accessory food substances or vitamines which are essential to life. +Pellagra is generally believed to be produced by a too exclusive use of +highly milled corn and wheat flour in association with salt meats and +canned goods, all of which are deficient in vitamines. The administration +of fresh milk is naturally indicated. Goldberger states that after the +addition of milk to the diet of a pellagrin, the typical clinical +picture of pellagra no longer persists. The poor in the mill towns of +the South lived too exclusively upon a corn diet without admixture of +milk or fresh animal food or even of cabbage, and pellagra has been the +consequence. + +The Food Administrator asks us to eat corn bread and save the wheat for +export. It is a very small sacrifice to eat corn bread at one meal or +more a day. Indian corn saved our New England ancestors from starvation, +and we can in part substitute it for our wheat and send the latter +abroad to spare others from starvation. The simplest elements of +patriotism demand that we do this. Therefore let us cry, "Eat corn bread +and save the wheat for France, the home of Lafayette!" + +The United States Department of Agriculture has estimated that only 6.6 +per cent. of our corn crop is used for human food, and of this, 3.4 per +cent. is consumed by the farmers and their families. + +The substitution of foods is no new thing. We find that an English +contemporary author thus described the food habits of the English people +during the "golden days of Good Queen Bess," three hundred and fifty +years ago: + + "The gentilitie commonly provide themselves sufficiently of + wheat for their own tables, whylest their household and poore + neighbours in some shires are forced to content themselves + with rye or barleie; yea and in time of dearth many with bread + made eyther of beanes, peason[1] or otes, or of altogether and + some acornes among." + +[1] An obsolete plural of pease. + +A difference between those days and ours is that the "gentilitie" and +the "poore neighbours" are now asked to unite in reducing the +consumption of wheat and to do this for the safety and welfare of all +mankind. + +Another point in war economy is the use of whole milk in greater +quantity, and the diminution of the use of butter and cream. Cream is +bought only by the wealthy, but in sufficient volume to largely reduce +the amount of whole milk available. In Germany before the war 15 per +cent. of the milk supply of that country was used for the production of +cream. The consequent restriction of the milk supply was distinctly to +the detriment of the health of the peasant farmers of Bavaria. Regarding +the use of butter, a Swiss professor, himself an expert in nutrition, +complains that whereas in his youth children were never given butter on +their bread for breakfast, not even when there was no jam in the house, +yet to-day absence of butter from the table is held to be indicative of +direst poverty. + +If one takes a pint of whole milk daily, or even, as we have seen, +cabbage or beet-tops in its stead, one may take fat in the forms of +olive oil or cottonseed oil, corn oil, cocoanut oil, peanut butter, or +in other vegetable oils, without possible prejudice to health. + +Osborne and Mendel, and more recently Halliburton, have pointed out that +oleomargarine as prepared from beef-fat contains the fat-soluble +growth-promoting accessory substance or vitamine which is present in +butter-fat, but which is not contained in vegetable oils or in lard. + +Halliburton and Drummond summarize the practical results of their work +as follows: + + But when we approach the subject of the dietary of the poorer + classes, the question is a more serious one. In ordinary times + the consumption of beef dripping, which is considerable among + the poor, would to a large extent supply the lacking + properties of a vegetable-oil margarine. But at the present + time beef itself is expensive, and the opportunities of + obtaining dripping are therefore minimized. At the same time + the three important foods for children already enumerated + (milk, butter, eggs) have risen in cost, so as to be almost + prohibitive to those with slender incomes. The vegetable-oil + margarines still remain comparatively cheap, and the danger is + that unless measures are taken to insure a proper milk supply + for infants at a reasonable charge, these infants may run the + risk of being fed, so far as fat is concerned, entirely upon + an inferior brand of margarine, destitute of the + growth-promoting accessory substance. It would be truer + economy even for the poor to purchase smaller quantities of an + oleo-oil margarine if they cannot afford the luxury of real + butter. + +The legal restrictions placed upon the sale of oleomargarine and the +taxes enhancing its cost, now in operation in many of our states, are +without warrant in morals or common sense and should be entirely +abolished in times like these. A well-made brand of oleomargarine is +much more palatable than butter of the second grade, and certainly for +cooking purposes is just as valuable. + +Whole milk contains everything necessary for growth and maintenance, +protein, fat, milk-sugar, salts, water, and the unknown but invaluable +accessory substances. It is of such prime importance that each family +should have this admirable food that I have suggested that no family of +five should ever buy meat until they have bought three quarts of milk. +The insistence by scientific men upon the prime importance of milk has +probably had something to do with its rapid enhancement in price. This +latter factor is greatly to be regretted. I have often wondered why it +was that a quart bottle of a fancy brand of milk in New York should cost +about as much as a quart of _vin ordinaire_ on the streets of Paris, and +a quart bottle of cream as much as a quart of good champagne in Paris. +Despite much denial it appears to me that milk is not sold as cheaply as +it ought to be. Everything should be done to conserve our herds of cows +for the increased supply of whole milk and incidentally for the +manufacture of cheese and of milk powder or of condensed milk. + +If one takes milk with other foods, meat may be dispensed with. Thus +Hindhede advocates as ideal a diet consisting of bread, potatoes, fruit, +and a pint of milk. Splendid health, both of body and mind, the +peasants' comparative immunity to indigestion, kidney and liver disease, +as well as an absolute immunity to gout, is the alluring prospect held +out by the following dietary: + + Graham bread 1 pound + Potatoes 2 pounds + Vegetable fat 1/2 pound + Apples 1-1/2 pounds + Milk 1 pint + +This bread-potato-fruit diet gives a very excellent basis of wholesome +nutrition. The potatoes yield an alkaline ash which has a highly solvent +power over uric acid, and, therefore, a good supply of these valuable +tubers is needed by the nation. + +To most Americans the dietary factors here described will appear to be +merely attenuated hypotheses, fit only for philosophic contemplation. +For, in real life, it is the roast beef of Old England, or some other +famed equivalent, that makes its appeal. Far be it from me to disparage +the feast following a hunt of the wild boar or other feasts famed in +song and story, but that is not the question. The question is, is meat +necessary? The description of the Italian dietary answers this in the +negative. + +But is meat desirable? The Italian experimenters believed that the +addition of four or eight ounces of meat to the dietaries of some of +their subjects increased their physical and also their mental powers. +The increase in mental power due to change in diet has always seemed to +me to be a figment of the imagination and not susceptible of +demonstration. Thomas lived for twenty-four days on a diet of starch and +cream, during four days of which time the very small quantity of three +ounces of meat was taken daily, and he found his mental and muscular +power unchanged. + +A remarkable experiment on the effect of a potato diet has been +reported by Hindhede. An individual partook of a diet of between four +and one-half and nine pounds of potatoes daily, with some vegetable +margarine, during a period of nearly three hundred days. The rule was to +eat only when hungry and then the potatoes could be taken at the rate of +an ounce a minute. During the last three months (ninety-five days) of +the experiment severe mechanical work was performed and the total food +intake for the latter period amounted to 770 pounds of potatoes and 48 +pounds of margarine. What could be more simple than stocking the cellar +with coal, potatoes, and a tub of margarine! Who then would worry about +the complexities of modern life? + +Of course, vegetarianism is no new thing. Its principal exponent was +Sylvester Graham. It so happens that he was the brother of my great +grandmother, and of him my father wrote in 1861, "long lanky Sylvester +Vegetable Graham, leanest of men." Graham in 1829 began the advocacy of +moderation in the use of a diet consisting of vegetables, Graham bread, +fruits, nuts, salts and pure water, and excluding meat, sauces, salads, +tea, coffee, alcohol, pepper, and mustard. The first effect of this +diet, which largely eliminated the flavors, was to reduce the weight +through lowering the intake of food, but the health of many followers of +the diet appears to have been benefited. The "Graham System" of dieting +suffered from withering criticism at the time. He published in 1837 a +little book entitled, "Bread and Bread Making," bearing on its cover the +scriptural quotation "Bread strengtheneth man's heart." He says in this +volume: + + But while the people of our country are entirely given up as + they are at present, to gross and promiscuous feeding on the + dead carcasses of animals and to the untiring pursuit of + wealth, it is perhaps wholly vain for a single individual to + raise his voice on a subject of this kind. + +The well-known work of Chittenden has shown that when the protein +intake is reduced by one half or less of that which the average American +appetite suggests, professional men, soldiers and athletes may be +maintained in the best physical condition. One of Yale's champion +intercollegiate athletes won all the events of the year in which he was +entered while living on a reduced protein or Chittenden diet. Upon such +a diet, or less than that, the people of Germany are now living to-day. +The principle involves eating meat very sparingly, taking half a piece +where one would have formerly been taken, and using it only for its +flavor. The wing of a chicken has little meat on it and yet if eaten +together with vegetables it gives the meal a different quality than it +would have had without it, and to this extent its use is warranted. The +muscles are active when hard labor is done, but the muscles do not need +meat for the performance of their work. A fasting man may have +considerable power. The popular idea of the necessity of meat for a +laboring man may be epitomized in the statement: a strong man can eat +more meat than a weak one, hence meat makes a man strong. The +proposition is evidently absurd. + +Not only is the taking of meat without beneficial relation to the +capacity for muscular work, but, in fact, an exclusive meat diet results +in the sensation that work is being accomplished with difficulty. When +meat is metabolized it stimulates the body to a higher heat production, +as great an increase as 55 per cent. having been observed in a resting +man. No other food-stuff will accomplish so great an increase. It is +especially worthy of note that this increase in the heat production, due +to the _specific dynamic action_ of protein, as it is called, cannot be +utilized in the execution of mechanical work. When the organism of a +laborer at work in a hot environment is called upon to eliminate extra +heat, due to the work he is performing, he must also eliminate the quota +of heat which is derived from any large ingestion of meat. Hence, the +American farmer in the hot weather can eat little meat. + +So far as is known, taking meat even in large excess is not harmful, but +it represents luxury and waste. According to an oral statement by A. E. +Taylor, the results of many thousand urinary analyses in Germany during +the second year of the war showed about 7 grams of nitrogen excreted, +which would correspond to a dietary containing about 45 grams of +protein. As a matter of fact, this is the equivalent of the reduced +protein dietary of Chittenden, and it is reported that no ill effects +can be attributed to it. The flavor of meat is such that it lends itself +to the easy preparation of a palatable meal, but this flavor could +undoubtedly be as well obtained if the present consumption of meat were +cut in two. It is a question of habit, but with the present reduced +supply of meat one must adopt new habits. It would be highly desirable +if the grain now fed to fatten beef were given to maintain herds of +milch cows. + +Indulgence in meat is due to the desire for strong flavor. With the +increased distribution of wealth, the demand for meat grows. Its +consumption by all classes had vastly increased in all prosperous +countries prior to the war. It is well, however, to remember that its +use has been excessive and unnecessary, and its price can be cut by +wholesale voluntary abstinence. The British people have suffered no +hardship in the recent reduction of their meat ration. + +A British Commission has reported to Parliament that it takes three +times as much fodder to produce beef as it does to produce milk or pork +of the same food value. Since cows eat chiefly hay and grass and pigs +eat grain the cost of the production of a unit value of milk is much +less than the cost of the same value in the form of pork. It takes only +fifty per cent. more fodder to produce veal than to produce pork. Milk, +pork, and veal have long been the established protein-containing foods +of nations on the continent of Europe. According to these figures beef +should cost in the market twice what veal costs, and yet the butcher +charges nearly the same for the two. It would save food for milk +production if steers were eaten as veal and not fed up into beef cattle. +A suitable tax on all steers over a year old would accomplish this +result. If all heifers were developed into milch cows and no cow capable +of giving milk in quantity were slaughtered, the country would be placed +on a much better basis than at present. It might make beef expensive, +but there is every reason why it should be expensive. It would increase +the dairy business, which is evidently a need of the times, something +for the protection of the welfare of mankind. For it must be remembered +that a well-nourished cow during a single year will give in the form of +milk as much protein and two and a half times the number of calories as +are contained in her own body. + +This was written before the publication of the following words of +Armsby, the foremost authority on animal nutrition:[2] + + Roast pig, to those who like it, is not only a delicacy but a + valuable article of diet, but nevertheless, it is possible to + pay too high a price for it, and while a proposal to restrict + rather than to promote meat production in the present crisis + may appear both irrational and unpatriotic it may nevertheless + be in the interest of true food economy.... + + It may be roughly estimated that about 24 per cent. of the + energy of grain is recovered for human consumption in pork, + about 18 per cent. in milk and only about 3.5 per cent. in + beef and mutton. In other words, the farmer who feeds bread + grains to his stock is burning up 75 to 97 per cent. of them + in order to produce for us a small residue of roast pig, and + so is diminishing the total stock of human food.... + + The task of the stock feeder must be to utilize through his + skill and knowledge the inedible products of the farm and + factory, such as hay, corn stalks, straw, bran, brewers' and + distillers' grains, gluten feed, and the like, and to make at + least a fraction of them available for man's use. In so doing + he will be really adding to the food supply and will be + rendering a great public service. Rather than seek to + stimulate live stock husbandry the ideal should be to adjust + it to the limits set by the available supply of forage crops + and by-product feeding stuffs while, on the other hand, + utilizing these to the greatest practicable extent, because in + this way we save some of what would otherwise be a total + loss.... + + The hog is the great competitor of man for the higher grades + of food, and in swine husbandry as ordinarily conducted we are + in danger of paying too much for our roast pig. Cattle and + sheep, on the other hand, although less efficient as + converters, can utilize products which man can not use and + save some of their potential value as human food. From this + point of view, as well as on account of the importance of milk + to infants and invalids, the high economy of food production + by the dairy cow deserves careful consideration, although of + course the large labor requirement is a counterbalancing + factor. + + At any rate, it is clear that at the present time enthusiastic + but ill-considered "booming" of live stock production may do + more harm than good. If it is desirable to restrict or + prohibit the production of alcohol from grain or potatoes on + the ground that it involves a waste of food value, the same + reason calls for restriction of the burning-up of these + materials to produce roast pig. This means, of course, a + limited meat supply. To some of us this may seem a hardship. + Meat, however, is by no means the essential that we have been + wont to suppose and partial deprivation of it is not + inconsistent with high bodily efficiency. Certainly no + patriotic citizen would wish to insist on his customary + allowance of roast pig at the cost of the food supply of his + brothers in the trenches. + +[2] "Roast Pig," _Science_, 1917, xlvi, 160. + +The United States Department of Agriculture has estimated that a pig +that has reached the weight of 150 pounds should be slaughtered, because +beyond that weight the cost of the quantity of feed required to maintain +the animal is out of proportion to the gain in food value of the pig. +One might, therefore, call a pig weighing 150 pounds a _maximal economic +hog_. + + + + +II + +CALORIES IN COMMON LIFE + + +A person is properly nourished who receives adequate energy in the form +of carbohydrate and fat (and incidentally protein); adequate material +for repair of wornout parts, such as protein and mineral salts; and the +diet must contain certain accessory food substances known as food +hormones or "vitamins." Also, it must contain water. But this is not +all, for the food offered must be acceptable to the palate of the +individual. A member of the French Scientific Commission which visited +the United States in the summer of 1917, when questioned regarding the +use of corn bread in France, replied "on ne peut pas changer des +habitudes." The proper nutrition of an individual depends, therefore, +not only upon a sufficient supply of food from a mechanistic standpoint, +but also upon the reasonable satisfaction of the sense of appetite. +These dual fundamentals of proper nutrition should be ever borne in +mind. + +Heat from the sun enters into the composition of the food substances +when they are being built up in the plants, and this energy, which is +latent in the food, is set free in the animal body and is used as the +source of power behind all the physical activities of the body. The +energy can all be recovered as heat and measured in the form of +calories. According to the principles of the law of the conservation of +energy, heat is not destructible. The understanding of the value of a +calorie is indispensable for the comprehension of nutrition. A calorie +is the measure of a unit of heat, or the quantity of heat necessary to +raise a liter of water from 0 deg. to 1 deg. Centigrade. Apparatus has +been invented for measuring the heat production of a man, an apparatus +which is called a calorimeter or a measurer of calories. If one puts a +man weighing, say, 156 pounds in the box of such an apparatus, so that +he lies comfortably on a bed in complete muscular relaxation, and before +his breakfast, one finds that he produces 70 calories an hour. Only in +certain types of disease is there any variation from this normal, though +of course the weight of the man makes a difference in his requirement +for energy. If, at the same time the subject is in the box, the quantity +of oxygen which he absorbs is measured and if certain other chemical +analyses be carried out, one can calculate the exact amounts of protein, +fat, and sugar which have been oxidized by this oxygen. Now, if one +calculates how much heat ought to have been set free from the oxidation +of these quantities of protein fat and carbohydrate, it is discovered +that the heat which ought to have been produced is exactly that quantity +which was measured as having been produced by the man. This measurement +represents the _basal metabolism_ of a man at complete rest, when his +oxidative activities are at their lowest ebb. + +The basal metabolism as measured by 70 calories per hour in the case of +this individual represents the sum of the fuel needed--(1) to maintain +the beating of the heart, which every minute of a man's life moves the +blood or one-twentieth part of the weight of the body, in a circle +through the blood-vessels; (2) to maintain the muscles of respiration +that the blood may be purified in the lungs; (3) to maintain the body +temperature at that constant level which is so characteristic that a +slight variation signifies illness, and (4) to maintain in the living +state the numerous tissues of the body. Any extraneous muscular +movements are carried out in virtue of an increased oxidation of +materials and the heat production rises above the level of the basal +metabolism with increased muscular effort. For a long time the power for +the maintenance of the human machine can be furnished by its own body +fat, as is seen in cases of prolonged fasting, but usually the power is +derived instead from the food-fuel which is taken. The great question in +the world to-day is whether or not a sufficient quantity of food-fuel is +available to support the human family. The question of calories is not +an academic one, but an intensely practical one. + +Science strives to express itself in mathematic terms, and this paper is +written with that end in view. + +Phenomena of life are phenomena of motion. These motions are maintained +at the expense of chemical energy liberated in the oxidative breakdown +of carbohydrate, fat, and protein. Furthermore, the protein structure of +the body cells and the salts of the bones and other tissues are in a +constant state of wearing down. The energy for the human machine and the +materials for its self-repair are taken in the form of food. The general +term _metabolism_ includes all the chemical activities which take place +under the influence of living cells. + +The total quantity of heat produced by the body is a measure of the +intensity of the oxidation of carbohydrate, fat, and protein within the +body. + +It is important to know definitely whether there is any constant measure +of the level of the basal metabolism in normal people, so that one may +determine in cases of disease whether the heat production is normal or +increased or decreased. + +Rubner discovered that the heat production of mammalia during rest was +the same per square meter of surface whether the being was a horse, a +man, a dog, or a mouse. The proposition has appeared so improbable as to +call forth much antagonism. DuBois deserves the credit of having +established this relationship for man beyond the possibility of a doubt. +He was able to do this on account of his discovery of a new and accurate +method of measuring the area of the body surface. It appears from his +work that the _basal metabolism_ for men between twenty and fifty years +old is approximately 40 calories per hour per square meter of body +surface, within a +/- error of 10 per cent. + +Boothby has found that the metabolism of patients who have recovered +their health after hospital operations and who have been confined in the +hospital between twenty and fifty days does not vary from the normal +standard of DuBois. + +It has been found by DuBois that the basal metabolism in boys of twelve +is 25 per cent. higher than for an adult of the same height and weight, +or {50} calories per square meter of body surface; and that in boys of +fifteen the metabolism is 11 per cent. higher than for the adult of the +same size and shape, or {44} calories per square meter of body surface +(unpublished work of DuBois). These results explain the large appetites +of boys. + +Women show a metabolism which is 7 per cent. lower than that of men, or +{37} calories per hour per square meter of surface. + +From the charts of the average heights and weights of men varying +between fifteen and fifty-five years old, given by American life +insurance companies, Mr. H. V. Atkinson, of my laboratory, has +calculated the basal metabolism in a table here presented. +Unfortunately, the weights given in these statistics include clothes +worn by the individuals. The calculated heat production, however, is in +each case based upon the weight without clothes. The table is computed +from the following values: + + Calories per + square meter + Age in years of surface + + 15 44 + 20-50 40 + 55 37 + +The table may also be used as follows: + + To find the metabolism of-- + + Women between twenty to fifty years, multiply values for man + by 0.93. + + Boys of twelve to thirteen years, multiply values for boys of + fifteen years by 1.10. + + +THE BASAL METABOLISM OF MEN + +_Calculated from values of the basal metabolism determined by the +methods of DuBois and applied to a table showing the average weights of +221,819 men of different ages and heights compiled from the statistics +of the medico-actuarial investigation of 1912._ + + ------------+------+------+------+------+------+------+------+------+------ + Age. | | | | | | | | | + Heat per | 5 ft.| 5 ft.| 5 ft.| 5 ft.| 5 ft.| 5 ft.| 6 ft.| 6 ft.| 6 ft. + square meter| 0 in.| 2 in.| 4 in.| 6 in.| 8 in.|10 in.| 0 in.| 2 in.| 4 in. + of surface | | | | | | | | | + ------------+------+------+------+------+------+------+------+------+------ + | Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs.| Lbs. + | Cals.| Cals.| Cals.| Cals.| Cals.| Cals.| Cals.| Cals.| Cals. + 15 years | 107 | 112 | 118 | 126 | 134 | 142 | 152 | 162 | 172 + 44 calories |{1510}|{1584}|{1658}|{1753}|{1837}|{1922}|{2006}|{2096}|{2186} + | | | | | | | | | + 20 years | 117 | 122 | 128 | 136 | 144 | 152 | 161 | 171 | 181 + 40 calories |{1430}|{1498}|{1565}|{1647}|{1719}|{1796}|{1868}|{1949}|{2035} + | | | | | | | | | + 25 years | 122 | 126 | 133 | 141 | 149 | 157 | 167 | 179 | 189 + 40 calories |{1459}|{1517}|{1594}|{1671}|{1738}|{1820}|{1896}|{1992}|{2083} + | | | | | | | | | + 30 years | 126 | 130 | 136 | 144 | 152 | 161 | 172 | 184 | 196 + 40 calories |{1478}|{1536}|{1604}|{1685}|{1757}|{1839}|{1920}|{2007}|{2112} + | | | | | | | | | + 35 years | 128 | 132 | 138 | 146 | 155 | 165 | 176 | 189 | 201 + 40 calories |{1488}|{1556}|{1613}|{1695}|{1767}|{1853}|{1939}|{2035}|{2136} + | | | | | | | | | + 40 years | 131 | 135 | 141 | 149 | 158 | 168 | 180 | 193 | 206 + 40 calories |{1498}|{1565}|{1623}|{1709}|{1781}|{1863}|{1959}|{2055}|{2160} + | | | | | | | | | + 45 years | 133 | 137 | 143 | 151 | 160 | 170 | 182 | 195 | 209 + 40 calories |{1507}|{1570}|{1632}|{1719}|{1791}|{1872}|{1968}|{2064}|{2169} + | | | | | | | | | + 50 years | 134 | 138 | 144 | 152 | 161 | 171 | 183 | 197 | 211 + 40 calories |{1517}|{1575}|{1642}|{1724}|{1796}|{1881}|{1973}|{2074}|{2184} + | | | | | | | | | + 55 years | 135 | 139 | 145 | 153 | 163 | 173 | 184 | 198 | 212 + 37 calories |{1449}|{1485}|{1548}|{1620}|{1692}|{1773}|{1854}|{1949}|{2052} + ------------+------+------+------+------+------+------+------+------+------ + +The basal metabolism of an average boy of thirteen years of age +weighing 80 pounds and of a height of 4 feet, 10 inches, may be +calculated as 1525 calories per day. This is the same as that of a man +twenty-five years old, weighing 126 pounds and 5 feet, 2 inches tall. + +A boy thirteen years old and weighing 156 pounds, his height being 6 +feet, 1 inch (there are such cases), would have a basal metabolism of +2300 calories, or larger than that of any grown man given in the +table--larger than a man weighing 211 pounds and 6 feet, 4 inches in +height. I personally know a boy of this age and size. His parents are +said to have sent him to boarding school in order to reduce their food +bills. + +It is evident from this discussion that the food requirement of boys +over twelve years old is about the same as that of men. The emaciation +of the children of the poor probably reduces their requirement of food. +It is not generally recognized that the boy needs as much food as his +father. The requirements of girls have not been investigated, but they +probably need as much as their mothers. + +These data will give with close scientific precision the _minimal +requirement for energy_ which is necessary for the maintenance of the +bed-ridden. + +Ordinary life, however, is not constituted after this fashion. "By the +sweat of thy brow shalt thou eat bread." + +From the work of F. G. Benedict one may calculate the increase in the +basal metabolism, as follows: + + Increase in + the basal + metabolism + Occupation in per cent. + + Sitting 5 + Standing, relaxed 10 + Standing, hand on a staff 11 + Standing, leaning on support 3 + Standing, "attention" 14 + +If one wishes to determine from the basal metabolism table the heat +production of a person who is confined to his room, one should add to +the metabolism of the twenty-four hours the increase above the basal for +those hours of the day during which he is sitting in a chair or +standing. + +Passing to a consideration of the subject of mechanical work done by a +man, one finds that it requires about 1.1 calories to transport a pound +of body weight three miles during an hour, and that increasing power +must be generated if the speed is increased above this rate of _maximal +economic velocity_. + +These relations are shown below: + + Extra calories + per hour required + to move 1 pound + Rate of movement of body + + Walking 3 miles per hour 1.1 + Walking 5.3 miles per hour 3.6 + Running 5.3 miles per hour 3.1 + +If one wishes to determine the heat production of a man weighing 156 +pounds and 5 feet, 7 inches in height, and who is walking or running, +the following calculations can be made: + + Rate of travel per hour in miles 3[3] 5.3[3] 5.3[4] + Cals. Cals. Cals. + + Metabolism for transporting 156 pounds 172 562 484 + Basal metabolism 70 70 70 + Add for standing 7 7 7 + --- --- --- + 249 639 561 + +[3] Walking. + +[4] Running. + +If the man's food cost 10 cents a thousand calories, it may be +calculated that he would have to walk over eight miles at a rate of +three miles per hour in order to save money when he pays a 5-cent +carfare. (This, however, does not include the cost of shoe leather.) + +The carrying of a load of 44 pounds is done at the same expenditure of +energy as the carrying of one's own body weight when the rate is three +miles an hour, so the soldier's equipment would call for the added +expenditure of 48 calories (44 x 1.1), making his total hourly +expenditure of energy nearly 300 calories (249 + 44) during a hike on a +level road. His daily requirement for energy might be: + + Calories + + Sleeping 8 hours at 70 calories per hour 560 + Resting in camp 6 hours at 77 calories per hour 462 + Hike of 30 miles, 10 hours at 300 calories per hour 3000 + ---- + 4022 + +This would be the heat production of a soldier on a day of a "forced +march." The ordinary day's march is only fifteen miles. + +This assumes a level road. If, however, there are hills to climb and +the body weight and the pack are lifted 1000 feet during the hike, this +is done at the additional expense of approximately 0.96 calory of energy +per pound of weight lifted. If the man weighed 156 pounds and the pack +44 pounds, the additional fuel requirement would be 192 calories (200 x +0.96). The total energy requirement for this kind of a hike would have +been 4200 calories. Walking down hill is accomplished at an expenditure +of slightly less energy than walking on the level, but this factor need +not concern one. + +Supposing, however, this individual were running, lightly clad, on a +level road in a race for a distance of 40 miles at the rate of 5.3 miles +per hour, he would complete the distance in seven hours and thirty-three +minutes, which is a reasonable record. His metabolism might thus be +calculated: + + Calories + + Sleeping 10 hours at 70 calories per hour 700 + Resting 6 hours, 23 minutes, at 77 calories per hour 497 + Running 7 hours, 33 minutes, at 561 calories per hour 4236 + ---- + 5433 + +It is a matter of record that a man has run between Milwaukee and +Chicago, a distance of 80 miles, in about fifteen hours. Such an amount +of work would have required over 9000 calories for the day. + +These calculations are all based upon experimental results obtained in +various laboratories in different parts of the world and can be accepted +as being free from any gross error. + +It is evident that the energy requirement is proportional to the amount +of mechanical energy expended. + +One may turn now to the fuel needs in terms of calories in certain +industrial pursuits. According to Becker and Hamalainen, the quantity of +extra metabolism per hour required in various pursuits is as follows: + + Extra calories of + metabolism per + hour due to + occupation + + Occupations of women: + Seamstress 6 + Typist[5] 24 + Seamstress using sewing machine 24-57 + Bookbinder 38-63 + Housemaid 81-157 + Washerwoman 124-214 + + Occupations of men: + Tailor 44 + Bookbinder 81 + Shoemaker 90 + Carpenter 116-164 + Metal worker 141 + Painter (of furniture) 145 + Stonemason 300 + Man sawing wood 378 + +[5] Observation of Carpenter. + +To use this table one may seek the basal metabolism of the individual, +add 10 per cent. for sixteen hours of wakefulness when the person is +sitting or standing, and then multiply the factors in the last table by +the numbers of hours of work. For example, if one takes the individual +weighing 156 pounds, one obtains the following requirements of energy if +his business were that of a tailor and he worked eight hours a day: + + Calories + + Sleeping 8 hours at 70 calories per hour 560 + Awake 16 hours at 77 calories per hour 1232 + Add for work as tailor 8 hours at 44 calories 352 + ---- + 2144 + +After this fashion one might calculate his food requirements had he +followed occupations other than that of tailor: + + Calories of + metabolism + Occupation per day + + Bookbinder 2440 + Shoemaker 2510 + Carpenter 3100 + Metal worker 2900 + Painter 2950 + Stonemason 4200 + Man sawing wood 4800 + +These figures make no allowance for walking to or from the place of +employment. + +The data here given are inadequate to cover the industrial situation, +but they show clearly that heavy work cannot be accomplished without a +sufficient amount of food-fuel. + +The food-fuel with which to accomplish work is necessary not only for +the soldier, but for the workman behind the line, and it should be +adequate in quantity, satisfactory in quality, and not exorbitant in +cost. + +In virtue of the world-wide scarcity of food, the work of the individual +should be worthy of the food which he eats. + +Tables showing the cost of various wholesome food-stuffs about July 1, +1917, are here reproduced for the benefit of the reader. The tables were +prepared by Dr. F. C. Gephart and issued by the Department of Health of +the City of New York in a leaflet edited by Doctors Holt, La Fetra, +Pisek, and Lusk on the subject of food for children. If the world is +seeking after energy in the form of food-fuel, the world is rightly +entitled to understand the value of its purchases. It must be clearly +understood that people are always destined to look with hopeful +anticipation toward the enjoyment of a meal. They will instinctively +"eat calories" just as they instinctively "eat pounds." They _buy +pounds_ of food, and they could buy more intelligently if they knew the +energy value of what they buy. + + Cost of 1000 Price per + calories, pound, + cents cents + TABLE 1--_Cost of Fats._ + Cottonseed oil 7.3 31 + Oleomargarine 8.5 30 + Peanut butter 8.8 25 + Butter 11.9 43 + Olive oil 12.1 51 + Bacon 13.8 37 + Bacon, sliced, in jars 23.8 65 + Cream (extra heavy, 40 per cent.) 37.7 65 (1 pint) + + TABLE 2--_Cost of Cereals._ + Cornmeal, in bulk 3.6 6 + Hominy, in bulk 3.6 6 + Broken rice, in bulk 3.7 6 + Oatmeal, in bulk 3.8 7 + Samp, in bulk 4.2 7 + Quaker Oats, in package 4.4 8 + Macaroni, in package 4.5 8 + Wheat flour, in bulk 4.6 8 + Malt breakfast food, in package 4.8 8 + Pettijohn, in package 5.3 9 + Cream of Wheat, in package 5.7 10 + Farina, in package 5.9 10 + Cracked wheat, in bulk 5.9 10 + Pearl barley, in package 6.0 10 + Barley flour, in bulk 6.1 10 + Whole rice, in bulk 6.1 10 + Wheatena, in package 8.1 14 + + TABLE 3--_Cost of Ready-to-serve Cereals._ + Shredded Wheat Biscuit 7.8 13 + Grape-nuts 8.6 15 + Force 9.4 16 + Corn Flakes 11.7 20 + Puffed rice 23.5 38 + + TABLE 4--_Cost of Vegetables._ + White potatoes 12.9 4.0 + Turnips 20.0 2.5 + New beets 27.6 5.0 + Onions 29.3 6.0 + Spinach 30.0 3.3 + Green peas 39.2 10.0 + Lima beans 39.2 10.0 + Cauliflower 42.9 6.0 + Carrots 50.0 8.0 + String-beans 55.6 10.0 + Squash 76.2 8.0 + Lettuce 89.4 7.0 + Celery 214.0 15.0 + + TABLE 5--_Cost of Breadstuffs._ + Ginger-snaps 6.3 12.0 + Graham bread 8.2 10.3 + White bread 8.5 10.3 + Rye bread 8.7 10.3 + Graham crackers 9.2 18.0 + Soda crackers 9.4 18.0 + French rolls 10.8 14.0 + Uneeda Biscuit 12.4 24.0 + + TABLE 6--_Cost of Proteins._ + Milk (Grade A) 20.0 13.0 (1 quart) + Roast beef (rib) 23.4 26.0 + Buttermilk 26.5 9.0 (1 quart) + Lamb chops (loin) 32.7 43.0 + Lamb chops (rib) 34.9 38.0 + Young codfish (fresh) 38.6 12.0 + Chicken (roasting) 41.3 32.0 + Eggs 44.7 45.0 (1 dozen) + Beefsteak (round) 50.4 34.0 + + TABLE 7--_Cost of Fruit._ + Fresh (in season): + Bananas 23.0 6 + Apples 23.7 5 + Oranges 65.0 10 + Dried: + Prunes 8.4 10 + Apples 11.1 15 + Peaches 12.5 15 + Apricots 15.5 20 + + TABLE 8--_Cost of Syrup._ + Cane sugar 4.5 8 + Karo corn syrup 5.7 8 + +A British scientific commission has reported to Parliament that if the +workman be undernourished he may, by grit and pluck, continue his labor +for a certain time, but in the end his work is sure to fail. It makes no +difference what the nutritive condition of the person is, if a certain +job involving muscular effort is to be done it always requires a +definite amount of extra food-fuel to do it. Rubner, the greatest German +authority on nutrition, excited grossly inappropriate hilarity in the +comic press of his country by showing that a poor woman who waited +several hours in line in order to receive the dole of fat allowed her by +the government actually consumed more of her own body fat in the effort +of standing during those hours than she obtained in the fat given her +when her turn to receive it came at last. + +A method by which food-fuel can readily be saved with benefit to the +nation and to the individual is for the overfat to reduce their weight. +This has been done with drastic severity in Germany. I have heard from +unquestioned sources how a man who had weighed 240 pounds lost 90 pounds +since the war began; how a corpulent professor at Breslau lost greatly +in weight, but during the second summer of the war regained his former +corpulence during a sojourn in the Bavarian Tyrol, a joy not now +tolerated; and how an American woman lost 40 pounds in weight last +winter in Dresden. There is every reason why a man who is overweight at +the age of fifty should reduce his weight until he reaches the weight he +was when he was thirty-five. According to Dr. Fisk he is a better +insurance risk if after thirty-five he is under the weight which is the +average for those of his years. Reduction in weight reduces the basal +requirement for food, and reduces the amount of fuel needed for moving +the body in walking. The most extreme illustration of the effect of +emaciation upon the food requirement is afforded by a woman who after +losing nearly half of her body weight was found to need only 40 per +cent. of the food-fuel formerly required. This represented a state not +far from the border line of death from starvation, but it indicates how +a community may long support itself on restricted rations. It must be +strictly borne in mind, however, that if any external muscular work is +to be accomplished it can only be effected at the expense of a given +added quantity of food-fuel, whether the person be fat or thin. + +It is not at all difficult to reduce the body weight. Suppose a +clergyman or a physician requires 2500 calories daily in the +accomplishment of his work and takes 2580 calories per day instead. The +additional 80 calories is the equivalent of a butter ball weighing a +third of an ounce, or an ounce of bread or half a glass of milk. It +would seem to be the height of absurdity to object to such a trifle. But +if this excess in food intake be continued for a year, the person will +gain nine pounds and at the end of ten years ninety pounds. Such a +person would find that he required a constantly increasing amount of +food in order to transport his constantly increasing weight. In +instances of this sort a motto may be applied which I heard the last +time I was in Washington: "Do not stuff your husband, husband your +stuff." + +Now it is evident that, if instead of taking more than the required +amount of food a little less be taken than is needed, the balance of +food-fuel must be obtained from the reserves of the body's own supply of +fat. By cutting down the quantity of fat taken, or by eliminating a +glass of beer or a drink of whiskey, and not compensating for the loss +of these by adding other food stuffs, the weight may be gradually +reduced. The amusing little book entitled "Eat and Grow Thin" recommends +a high protein and almost carbohydrate-free diet for the accomplishment +of this purpose, but its advice has made so many of my friends so +utterly miserable that I am sure in the end it will counteract its own +message. + +The work of the world is accomplished in largest part by the oxidation +of carbohydrates, that is to say, of sugars and starches. Bread, corn, +rice, macaroni, cane-sugar, these are _par excellence_ the food-fuels of +the human machine. In the dinner-pail of the laborer they testify as to +the source of his power. They are convertible into glucose in the body, +which glucose gives power to the human machine. They may be used for the +production of work without of themselves increasing the heat production +of the worker, as happens after meat ingestion. (See p. 18.) Fat also +may be used as a source of energy, but unless carbohydrate is present a +person can not work up to his fullest capacity. + +Cane-sugar is a valuable condiment, and when taken in small quantities +every half hour, may delay the onset of fatigue. It is more largely used +in the United States than in other countries in the world. As a +substitute, glucose may be used. This is found in grapes and in raisins +and it is also produced in large quantities by the hydrolysis of starch +and sold under the commercial name of corn syrup or Karo. This substance +is entirely wholesome and may be freely employed in the place of sugar, +which is scarce. + +As to the use of alcoholic beverages, the question resolves itself into +several factors. Alcohol gives a sham sensation of added force and in +reality decreases the ability to do work. Alcohol is the greatest cause +of misery in the world, and as Cushny has put it, if alcohol had been a +new synthetic drug introduced from Germany, its importation would long +since have been forbidden. On the other hand, good beer makes poor food +taste well. It also frequently leads to overeating. The cure for bad +food is to have our daughters taught how to cook a decent meal. After +that we can talk about prohibition. + +In some parts of the world whole nations are starving to death. In most +countries of the world people are short of food. In America we have more +food than in any other land, and we must, therefore, be careful in our +abundance, saving it to the utmost, while, at the same time, conserving +the safety of our own people. + + + + +III + +RULES OF SAVING AND SAFETY + + +1. Let no family (of five persons) buy meat until it has bought three +quarts of milk, the cheapest protein food. Farmers should be urged to +meet this demand. + +2. Save the cream and butter and eat oleomargarine and vegetable oils. +Olive oil or cottonseed oil, taken with cabbage, lettuce, or beet-tops, +is excellent food, in many ways imitating milk. + +3. Eat meat sparingly, rich and poor, laborer and indolent alike. Meat +does not increase the muscular power. When a person is exposed to great +cold, meat may be recommended, for it warms the body more than any other +food. In hot weather, for the same reason, it causes increased sweating +and discomfort. In general, twice as much meat is used as is now right, +for to produce meat requires much fodder which might better be used for +milk production. + +4. Eat corn bread. It saved our New England ancestors from starvation. +If we eat it we can send wheat to France. Eat oatmeal. + +5. Drink no alcohol. In many families 10 per cent. of the income is +spent for drink, or a sum which, if spent for real food, would greatly +improve the welfare of the family. + +6. Eat corn syrup on cereals. It will save the sugar. Eat raisins in +rice pudding, for raisins contain sugar. + +7. Eat fresh fish. + +8. Eat fruit and vegetables. + +Since the total energy for the maintenance of our bodies can be measured +in calories, and since this energy serves for the maintenance of the +nations of the world, is it not surprising how little even educated +people know about the subject? + + + + +INDEX + + + Alcoholic beverages, 41 + + Appetite, 23, 35, 41 + + + Balanced ration, biological analysis of, 9 + + Basal metabolism, definition of, 24 + of boys, 26, 29 + of men, 26 + table, 28 + of women, 27 + + Butter, 8 + + + Cabbage, 7 + + Calorie, definition, 24 + + Calories, cost of, 35 + + Calorimeter, 24 + + Cane sugar, 41 + + Carbohydrates and muscular work, 40 + + Chittenden, 16 + + Corn and pellagra, 10 + in Italy, 7 + quantity available, 11 + reasons for using, 10 + syrup, 41 + + Cream, use of, 11 + + + Diet, a balanced, 7 + a proper, 23 + Italian, 7 + of purified food-stuffs, 9 + + DuBois, measurement of surface area, 26 + + + Economy in diet, 8 + + Emaciation, metabolism in, 39 + + Energy of sun, relation of life to, 23 + + + Fasting, metabolism in, 25 + + Foods, cost of, 35 + + + Graham bread, 16 + + Graham, Sylvester, 16 + + Green leaves in diet, 8 + + + Heat production in man, 24 + + Hindhede's dietary, 14 + + + Life, nature of, 25 + + + Meat and muscle work, 18 + desirability of, 15 + economic production of, 19, 20 + in hot weather, 18, 43 + restricted diet of, in America, 18, 20 + in England, 19 + in Germany, 18 + specific dynamic action of, 17 + + Meatless dietary, 14 + + Men, metabolism of, 27 + + Metabolism, definition of, 26 + in emaciation, 39 + in fasting, 25 + + Milk, cost of, 13 + economic production of, 19, 20 + food value, 8, 13, 14 + in pellagra, 10 + + Mineral salts, 8, 23, 25 + + Muscle work, 25, 30 + and carbohydrates, 40 + and diet, 17 + and fasting, 17 + and protein, 18 + and undernutrition, 38, 39 + + + Occupation and metabolism, carrying a load, 31 + climbing, 32 + industrial, 33 + posture, 30 + running, 30-32 + walking, 30 + + Oleomargarine, 12 + + Olive oil, 8 + + Overfat people, 38 + + Oxidation of food-stuffs, 24 + + + Peanut butter, 12 + + Pellagra, 9 + + Pork, economic production of, 19, 20, 21 + + Potato diet, 15 + + + Rules of saving and safety, 43 + + + Substitution of foods, 43 + historical, 11 + + Summary, 43 + + Surface area and heat production, 26 + + + Undernutrition, 38 + and labor, 38 + + + Vegetable oils, use of, 12 + + Vegetarianism, 16 + + Vitamins, 8, 23 + + + Weight, reduction of, 39 + + Women, metabolism of, 27 + + + + + +End of the Project Gutenberg EBook of Food in War Time, by Graham Lusk + +*** END OF THIS PROJECT GUTENBERG EBOOK FOOD IN WAR TIME *** + +***** This file should be named 32472.txt or 32472.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/2/4/7/32472/ + +Produced by Tom Roch, S.D., and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images produced by Core Historical Literature +in Agriculture (CHLA), Cornell University) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +http://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need, are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at http://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +http://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at http://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit http://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including checks, online payments and credit card donations. +To donate, please visit: http://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart is the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + http://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/32472.zip b/32472.zip Binary files differnew file mode 100644 index 0000000..92aff53 --- /dev/null +++ b/32472.zip diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..8b58bea --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #32472 (https://www.gutenberg.org/ebooks/32472) |