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Practical dietary for families, schools, and the laboring classes
Practical dietary for families schools and the laboring classes Author:Edward Smith Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER II. SUMMARY STATEMENT OF THE ELEMENTS OF THE BODY WHICH CAN BE SUPPLIED BY FOOD. In discussing the question at the head of this chapter it will be ... more »convenient to state in a few lines the various sources whence the required substances may be obtained, and then to discuss the qualities of foods in detail. Water is supplied to the body both in its separated form and when combined with both fluid and solid substances. In reference to the two latter, it may be remarked that there is no kind of food, however solid, which does not contain it. Thus turnips, carrots, parsnips, onions, and other succulent vegetables contain before cooking from 85 to 92 per cent. of water; potatoes, 76 per cent.; beer, porter, buttermilk, and skim milk, 90 per cent.; new milk, 88 per cent.; eggs, 75 per cent.; liver and fresh herrings, 70 per cent; dried herrings and fresh beef, about 50 - per cent.; mutton/ 42 per cent.; bread, 36 per cent.; cheese, 37 per cent.; dried bacon, sago, wheaten flour, pearl barley, and oatmeal, 15 per cent.; rice, maize, and biscuit, 13 per cent.; and even such fats as lard and dripping whenpure contain 1 or 2 per cent. of water. Hence a large portion of our daily supply of water is taken in its combined form, and to this must also be added the additional quantity which is usually added when solid foods are cooked and prepared for the table. Fat is also supplied largely in foods. Thus of fat when dried at the temperature of boiling water, dripping and lard contain 98 and 99 per cent.; suet and fresh butter, 87| per cent.; dried bacon, 74 £ per cent.; green bacon, 715 per cent.; fresh mutton, 45 per cent.; cocoa and chocolate, 42 per cent.; fresh beef, 33 | per cent.; cheese, 28 per cent.; salted herrings, 12f per cent.; eggs, 11 per cent.; fresh herrings, 7 pe...« less