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 FOOD AND 
 LIFE 
 
 Lansing - Qulick 
 
Class. 
 Book.. 
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 COPVRIGHT DEPOSm 
 
FOOD AND LIFE 
 
 BY 
 
 MARION FLORENCE LANSING 
 
 r 
 
 IN COLLABORATION WITH 
 
 LUTHER HALSEY GULICK 
 
 GINN AND COMPANY 
 
 BOSTON • NEW YORK • CHICAGO • LONDON 
 ATLANTA • DALLAS • COLUMBUS • SAN FRANCISCO 
 
COPYRIGHT, 1920, BY MARION FLORENCE LANSING 
 ALL RIGHTS RESERVED 
 
 320.2 / J 
 
 GINN AND COMPANY • PRO- 
 PRIETORS • BOSTON • U.S.A. 
 
 • CI.A565311 
 
PREFACE 
 
 Children have a normal, spontaneous interest in food. To 
 a child each meal is a matter of fresh and vital consequence. 
 His own experience prepares him to appreciate that what he 
 eats has a direct and important bearing on his health and 
 comfort. He responds readily to a call to take a more intelli- 
 gent interest and a more active concern in his food needs and 
 habits. War did a real service in bringing people back from the 
 conventionally remote attitude of modern civilization to a vivid 
 realization of the interest and importance of this universal 
 human need. It drove home also the truth that while their 
 elders have a responsibility for children's food, children have 
 in their own right a relation of their own to this as to other 
 concerns of daily life. 
 
 To Dr. Gulick there came as an inspiration the vision of a 
 new rating of boys and girls in all their social relations. He 
 saw them not only as "futures," not only as potential citizens 
 and homemakers, but as " presents," contributing everywhere 
 by doing their part as boys and girls. To him the book owes 
 its inspiration and inception. His faith in the power of boys 
 and girls as an effective factor in national life and service was 
 amply justified during the war. To-day the government is 
 making every effort to capitalize this youthful enthusiasm 
 and persistence as a permanent asset in our individual and 
 
vi FOOD AND LIFE 
 
 community life, and as a part of our national share in banishing 
 
 famine, waste, and misery from the world brotherhood. This 
 
 book is intended to aid in that movement. 
 
 From its pages the child will learn the facts he should know 
 
 concerning the great Food Business into which he is born and 
 
 in which he is a partner. He will be led to see the need of his 
 
 becoming an intelligent and active partner. He will come into 
 
 a sense of the world brotherhood which is the hope of the 
 
 future. The ethical side is often more natural to the child than 
 
 the technical details. There is hardly a virtue or an ideal of 
 
 family, community, and world life which does not take a natural 
 
 place in a study of the fundamental human problem of food. 
 
 The actual facts are most interesting when presented simply 
 
 and entertainingly. Knowledge recently contributed by science 
 
 has made this a new subject, and one far more readily grasped 
 
 by boys and girls than it could have been five or even two years 
 
 ago. With a sufficient amount of information to make the book 
 
 a complete and satisfying whole, the aim has been to suggest 
 
 as well as to inform. From this book the child goes to the 
 
 geography lesson, to the physiology and domestic-science class, 
 
 to the garden, to the store, and to the home with a newly 
 
 awakened interest. Not only does he kiunv ; knowing, he is 
 
 stimulated at each point to do. The chapters will serve their 
 
 purpose best if the knowledge each imparts is a stimulus, 
 
 not an end. Together they provide the necessary background 
 
 of information, education, and inspiration for the child's life 
 
 as it relates to and is interpreted by his food. 
 
 M. F. L. 
 Cambridge, Massachusetts 
 
CONTENTS 
 
 CHAPTER PAGE 
 
 I. A Life Business i 
 
 II. The Food Tether 6 
 
 III. In Business for Yourself 14 
 
 IV. Food as Fuel 21 
 
 V. Food as Fuel (Continued) 27 
 
 VI. Our Daily Bread 36 
 
 VII. The Magic Touch 43 
 
 VIII. Likes and Dislikes S3 
 
 IX. A World Appetite 60 
 
 X. The First Step 67 
 
 XI. The Moment of Eating . 75 
 
 XII. In the World's Food Market 82 
 
 XIII. The Pitcher and the Loaf 89 
 
 XIV. The Gift of a Garden 96 
 
 XV. Kitchen Service 107 
 
 XVI. Food and Monev 119 
 
 XVII. For Future Use 128 
 
 XVIII. Food and Health 137 
 
 XIX. Food and the Government 145 
 
 XX. At a World Table 153 
 
 FACTS AND FIGURES 161 
 
 Weight as a Test. The Garrison Ration with its 
 Substitutes. The Calorie. The ioo-Calorie Portion. 
 Taste and Smell. Milk. School Children and the 
 Government. Three Meals a Day. For Further 
 Reference. 
 
 INDEX , 181 
 
 vii 
 
FOOD AND LIFE 
 
 CHAPTER I 
 
 A LIFE BUSINESS 
 
 Boys and girls often talk over what they will do in 
 life. They wonder what calling they will follow when 
 they are men and women. There is one business into 
 which everyone is born, a business which everyone 
 will surely follow all his life. This is the food business. 
 Three times a day, seven days in the week, fifty-two 
 weeks in the year, — to say nothing of odd times be- 
 tween, — every boy and girl, every man and woman, 
 wishes, expects, and needs food. To get this food is 
 man's chief business in life. So it must always be. 
 When this is attended to, then and then only can he 
 go about other matters. 
 
 To enter into this business you who read this book 
 need not make a special request or application to-day. 
 You did that long ago. From the moment when as 
 a tiny baby you first cried for food, you have been 
 enrolled on its lists. The minute you were born. Life, 
 the manager of this business firm or company, took 
 you into partnership and set you to work. So it takes 
 
2 FOOD AND LIFE 
 
 into partnership every living thing, whether it be 
 plant or animal. Without food existence is impossible. 
 No plant is so independent that it can live without 
 food ; no animal body is so built that it can go more 
 than a short time without nourishment. 
 
 When a young man is received into a business, he 
 is expected to take some share in carrying it on. You 
 have done a good bit of work in the company already. 
 When you were born you weighed seven or eight 
 or nine pounds. In a few months you doubled that 
 weight. Think how much you weigh now. All this 
 weight and growth have come directly from the food 
 you have eaten. That you have used this food well 
 is shown by the fact that you are strong and healthy 
 and that you weigh six, seven, or eight times as much 
 as you did in the first weeks or months of your life. 
 It is a good business partner who can make such big 
 returns in a few short years. 
 
 Man's section of this great food enterprise of the 
 world has three main departments. One has for its 
 headquarters the land ; here the food must be raised. 
 In this department Nature takes the heavier share of 
 the work, man doing only a small assisting part. In 
 the second department man is the active agent. He 
 acts as middleman, delivering the food which has 
 been grown on the land to the human body in a form 
 in which it can be taken. The food is bought or ex- 
 changed, transported, prepared, cooked, and served.. 
 Commerce, conservation, cooperation, all are needed 
 
U. S. Food Administration 
 
 IT TAKES ALL SORTS OF PEOPLE TO FEED THE WORLD " 
 
4 FOOD AND LIFE 
 
 here. The third department has as many separate 
 stations as there are people in the world. In each 
 human body the food must be eaten, digested, and 
 distributed. 
 
 It is interesting to be in business. You have found 
 it so already. You will find it increasingly so the 
 more you know about this business and the more you 
 share in it. Let us check up the part which you as 
 a boy or girl can have. Let us see what part you are 
 already having. 
 
 In the third department — the eating department — 
 you give place to no one. Food is one of the chief 
 joys of life to hungry boys and girls. You want it, 
 you enjoy it, and, as the old phrase goes, it agrees 
 with you. You turn it to the best of use. You grow 
 tall and broaden out each year until you are of age 
 and have reached your natural limit of growth. 
 
 In the second department — the buying, preparing, 
 cooking, and serving — you are having an increasing 
 part each year. In the first department — the raising 
 of food — your garden entitles you to a place. There 
 is, then, not a single division in this great world busi- 
 ness, except perhaps the buying, where you must 
 wait to take any share until you are grown up. You 
 are in each department now. 
 
 If you are partners in a business, you cannot afford 
 not to know about it. The only way an office boy 
 ever works up to a higher position is by finding out 
 all about the departments in which he is working. 
 
A LIFE BUSINESS 5 
 
 This book is to tell you about this huge Food Concern, 
 with its powerful silent partners, Nature and Life, and 
 its active agents, of whom each of you is one. It will 
 tell the facts that you must know in order to succeed 
 in your part of the business ; it will show you what 
 other agents are doing and how you can work with 
 them ; it will help you to get the biggest returns out 
 of your partnership and do your utmost to make this 
 great world Food Business succeed. 
 
 QUESTIONS 
 
 What is the one business in which every human being must take 
 part? 
 
 What are its three departments ? 
 
 In how many of its departments have you taken a share ? 
 
 How much have you increased in weight since you were born ? 
 
CHAPTER II 
 
 THE FOOD TETHER 
 
 Need for food is a tether which keeps man tied to 
 the land. Cokimbus was able to discover America be- 
 cause he could take in the holds of his ships food 
 enough to keep his crew alive until he reached shore. 
 As often as his men grew discouraged they would be- 
 gin to figure on the food supply. " We have sailed for 
 so many days and eaten so much food," they would 
 say. " We can sail home safely on the food we have. 
 If we keep on and do not find land, we shall run short 
 of food and die." Just as we are learning to-day that a 
 hungry nation tends toward anarchy, so every explorer 
 of that day knew that a hungry crew was always ripe for 
 mutiny. The success of a voyage depended on whether 
 the leader's faith in the unknown land ahead could 
 hold the balance true against the discouraging pull 
 upon the spirits of his men of a decreasing food supply. 
 
 So much food, so many days of life : that is the rule. 
 As a man is held down to earth by the force of gravity, 
 which keeps him from being tossed hither and yon by 
 every wind that blows, so he is held to his home and 
 his everyday life by this tether. It anchors him as 
 firmly as a cord ever held a flying kite. 
 
THE FOOD TETHER 7 
 
 You know the story of the old-time giant Antaeus, 
 the famous wrestler, who renewed his strength every 
 time he touched earth. Even so man is held to the land. 
 Hercules overcame the giant by holding him up from 
 the earth. Think what circumstances draw men away 
 from their food supply. War is one ; city life is another ; 
 flood or earthquake or similar natural disasters may be 
 others. We shall talk about some of them later. 
 
 Man's tether is longer than that of any other living 
 creature. He owes its length to his adaptable body 
 and his clever mind. In food necessities, as in the 
 matter of climate, he is wonderfully adaptable. Most 
 birds and animals eat only a few kinds of food ; man 
 eats almost anything that any member of the animal 
 world eats. Next to man the English sparrow, the 
 dog, and the cat are said to be most adaptable in their 
 food requirements. Matching the marvelous body 
 machine, which can make use of almost any kind of 
 foodstuff, is the clever mind, which has devised ways 
 to prepare, store, preserv^e, and transport food. The 
 animal eats raw the food which he finds, and eats it at 
 or near the place where he has found it. Man cooks, 
 dries, cans, and in a thousand ways treats his food to 
 meet his needs. His adaptable body lets him travel 
 and dwell wherever the land is fertile ; his ingenious 
 mind enables him to store and carry his food until he 
 is free to encircle the globe. 
 
 Peary could reach the north pole because twenty 
 years of study had taught him what food to carry and 
 
8 FOOD AND LIFE 
 
 in what form to carry it so that his men might bear the 
 strain of that terrible arctic journey. He could go far 
 beyond the usual limit of man's travels. He could leave 
 behind fertile lands where food abounded and go into 
 the wilderness, where little or no food could be found. 
 
 TRANSPORTING THE ARCTIC RATION 
 
 He planned and selected by a standard which we 
 who live at home need not consider. The food had 
 to occupy as little space and be as light in weight as 
 possible. Every added ounce of weight to be carried 
 took just so much from the needed strength of his 
 men ; every foot of the small space on the sledges 
 must be used to the best advantage. 
 
 This is what he says about his supplies: 
 
 The essentials, and the only essentials, needed in a serious 
 arctic journey, no matter what the season, the temperature, or 
 the duration of the journey — whether one month or six — are 
 
THE FOOD TETHER 9 
 
 four : pemmican, tea, ship's biscuit, condensed milk. Pemmi- 
 can is a prepared and condensed food, made from beef, fat, 
 and dried fruits. It may be regarded as the most concentrated 
 and satisfying of all meat foods. 
 
 With these essentials Peary packed his sledges to 
 support their crew of men and dogs for the fifty days' 
 dash for the pole. The bottom layer was of dog 
 pemmican in red tins, covering the entire length and 
 width of the sledge ; then came two layers of biscuit 
 and of crew pemmican in blue tins • then the con- 
 densed milk. 
 
 The standard daily ration for work on the final sledge jour- 
 ney towards the pole was one pound of pemmican, one pound 
 of ship's biscuit, four ounces of condensed milk, one-half 
 ounce of compressed tea, and six ounces of liquid fuel (alcohol 
 or petroleum). 
 
 This made a total of two pounds, four and a half 
 ounces of solids per man per day. ''On this ration," 
 adds Peary, "a man can work hard and keep in good 
 condition in the lowest temperatures for a very long 
 time. I believe that no other item of food, either for 
 heat or muscle building, is needed." 
 
 An army can advance from its base of supplies 
 only so far as food can be brought to it. Long 
 ago Napoleon said, "An army travels on its stomach." 
 A friend of mine, who was in Italy as a Red Cross 
 worker at the time of the Austrian surrender, fed 
 in the mountain passes Austrian soldiers who had had 
 no food for five days. No army so poorly provisioned 
 
lO FOOD AND LIFE 
 
 could hold out. Germany did not believe any army 
 could operate three thousand miles from its base of 
 supplies. Read the army ration of the American sol- 
 dier in France, the best-fed soldier in the world, and 
 you will see that the despised Yankee taught even the 
 scientific German a lesson in food supply. Compare 
 it with Peary's emergency ration for his fateful fifty 
 days' dash. The total is over four and a half pounds 
 as against Peary's two and a quarter pounds. 
 
 The garrison ration of the American soldier was 
 one and a quarter pounds of fresh beef, one and an 
 eighth pounds of flour, one and a quarter pounds 
 of potatoes, and beans, prunes, coffee, sugar, milk, 
 vinegar, salt, pepper, lard, butter, sirup, and baking 
 powder in varying amounts, making a total of about 
 four and a half pounds. Parallel with this list are 
 many substitutes for each article of food. Flour, for 
 instance, is not served by the pound as the grocer 
 would hand it over the counter. That would hardly 
 help the soldier in his food problem. The flour part 
 of the ration appears in bread, hominy, corn meal, 
 crackers, and oatmeal. Prunes are varied with apples, 
 peaches, pears, pineapple, jam, jelly, and "assorted 
 preserves." (The full ration is given on page 164.) 
 
 Later we shall talk more about the body ration 
 necessary for continued health and comfort. Now we 
 are interested in the ration as a measure of man's 
 independence. With this amount of food supplied 
 him he could carry on a war anywhere. 
 
12 
 
 FOOD AND LIFE 
 
 Columbus, Peary, and Pershing had to provide a 
 fixed daily allowance, or ration, because they had taken 
 their men off the land — Columbus out on the sea, 
 Peary over the ice, and Pershing into camps or out 
 across No Man's Land, where they could do nothing 
 
 U. S. Official 
 
 FOOD FOR A DESERT JOURNEY 
 
 to supply themselves with food. Belgium had to be 
 put on rations because its land was laid waste or was 
 in the hands of the enemy. England went on rations 
 because the land area for food cultivation of the British 
 Isles is not sufficient for the feeding of her population. 
 She depends always on food brought from overseas. 
 Before the war it used to be said that she kept three 
 weeks ahead of her needs in provisions. With sub- 
 marines sinking the incoming food in mid-ocean, she 
 had to put her people on limited rations. China suffers 
 
THE FOOD TETHER 
 
 13 
 
 from famine when the floods cover the rice fields. 
 Whenever people are cut off from the land where 
 their food is raised,. the tether pulls them back. 
 
 It has been good for man to be pulled up short in 
 this way. Otherwise he might have become a careless, 
 idle, roaming creature. It is good for you that you 
 must report three times a day at table. Many a time 
 you go out saying " I will be back in time for supper " 
 or " for dinner." As the farmer is held to the land 
 which he tills, so all of us are blessedly held to our 
 homes and our work by our need for food. 
 
 QUESTIONS 
 
 How is man tied to the land ? 
 
 How has he lengthened his tether ? 
 
 Why must any people ever be put on rations ? 
 
CHAPTER III 
 
 IN BUSINESS FOR YOURSELF 
 
 Mr. Smith was a candy manufacturer. His son John 
 wanted to go into the business, and Mr. Smith wanted 
 to take him into it. But he wanted John to learn the 
 candy business before he became his partner. So he 
 said to John : " How would it be for me to set you up 
 in business for yourself ? I will give you a little factory 
 for your own. I will put in the machinery and buy the 
 supplies to start you. Then you can go ahead and 
 manage it." John wanted the factory. He was eager 
 for the chance. But he did not think that he knew 
 enough about the actual making of the candy to risk it. 
 Mr. Smith saw that John was right. " I will do more," 
 he said. " I will give you one of my best foremen. 
 He knows all about the process of making candy. 
 He will attend to that for you, and your mind will be 
 left free for the other parts of the business." 
 
 Nature did the same thing for you that Mr. Smith 
 did for his son. She set you up in business for your- 
 self. She gave you the most w^onderful machine in 
 the world — your body. It belongs to you and to no 
 one else. You are in full charge. But Nature did not 
 go away and leave you the whole business of manag- 
 ing it. If you had consciously to manage and direct the 
 
IN BUSINESS FOR YOURSELF 
 
 15 
 
 various activities that are going on all the time within 
 your body, you would have no time or thought for 
 anything else. You would be nearly distracted send- 
 ing your thoughts here and there to see that your 
 heart kept beating, and your lungs kept breathing, 
 and your blood kept moving, and your whole body 
 kept growing. Attending to the food business alone 
 would drive you crazy, for it goes on night and day, 
 Sundays and holidays. 
 
 Nature wished your thinking self to be free for 
 other things than the running of your body. So, like 
 Mr. Smith, she gave you a foreman. This foreman is 
 your Other Self ; it is really You, for it is part of You, 
 but so, for that matter, is your body You. It is not, 
 however, the thinking, attending, conscious You. It is 
 a Body Self which knows how to run the mechanical 
 processes of your body, and which attends to them 
 whether you are paying attention or not. 
 
 We stopped in the middle of Mr. Smith's talk with 
 his son. Mr. Smith was willing to provide John wath a 
 foreman, but said: "If you are to be a successful candy 
 manufacturer, you must know every step of the proc- 
 ess of candy-making. You must watch the foreman 
 and each worker, and question them until you know 
 exactly what takes place in each room of the factory. 
 You must know not only the raw products (sugar, 
 milk, water, flavoring) and the finished products (candy 
 in pound and five-pound boxes) but also how they are 
 mixed, heated, cooled, molded, and packed. No man 
 
1 6 FOOD AND LIFE 
 
 is fit to be at the head of a business who does not 
 have every detail of that business clearly in his mind. 
 He will make mistakes in buying his materials, selling 
 his products, or handling his employees." 
 
 It was not hard for John to learn the business. He 
 could go and ask his foreman questions. If man's 
 Body Self had been able to talk, science would have 
 been saved thousands of experiments. But though the 
 Body Self attended to its business and did it well, 
 it kept so quiet about it that the endless curiosity of 
 man down all the centuries hardly suf^ced to find out 
 how the food business inside his own body was run. 
 
 People had such strange ideas. Philosophers used to 
 sit down and try to imagine what could be happening 
 to this food which they ate. Each day they ate it, and 
 it disappeared. The body into which it was dropped 
 took it in but did not increase in weight. No other 
 vessel could have a thousand or fifteen hundred pounds 
 of matter dropped into it in a year and, except for some 
 waste, give no sign of what became of it. In some way 
 it kept the body alive, but how they could not imagine. 
 
 Then came a brilliant group of men who made the 
 body tell some of its secrets. One discovered the circula- 
 tion of the blood, the river of life flowing into every part 
 of the body. Two others discovered oxygen, that ele- 
 ment in the air which combining with other substances 
 " makes them burn." Year after year secrets were un- 
 covered until now you and I can almost hear our Body 
 Selves talk if we let the scientists act as interpreters. 
 
IN BUSINESS FOR YOURSELF 
 
 17 
 
 Suppose this Body Self did talk. It might like to 
 tell you, as its chief, some things. Foremen are always 
 going to their chiefs with requests and suggestions. 
 It might even begin by complaining. It might say 
 to you: 
 
 " Do you realize the work you are making me do ? 
 I must keep your heart beating ; that alone is as much 
 
 THE NOON LUNCH AT AN OPEN-AIR SCHOOL 
 Food furnishes heat-energy to keep these children warm 
 
 work in a single day as it would be to lift a man twenty- 
 five hundred feet into the air. I must keep your chest 
 moving. I must keep your body w^arm. All these things 
 I must do, and then I must be ready to supply energy 
 for everything you do. If you kept still I should even 
 then have work enough to do, but you walk and run, 
 you dig in the garden. Sometimes it seems to me as 
 if you were never still a minute." 
 
l8 FOOD AND LIFE 
 
 You do work your foreman hard. You expect a 
 great deal of your body ; you are always calling on it 
 for energy. This you may do because you supply it 
 with food. Your foreman will not complain if you give 
 him the materials he needs. He will not waste them ; 
 he will even save and store some of them. But he must 
 have them if he is to supply you with the energy you 
 need, first, to keep your body machinery running and, 
 next, to do the work you want to do. This energy your 
 foreman would measure in terms of heat, for heat is a 
 form of energy, and it is heat-energy which keeps your 
 body going. 
 
 Paracelsus, a Swiss physician who was born the 
 year after Columbus discovered America, thought 
 there really was a spirit that lived in the stomach and 
 separated the food, the good from the bad. If there 
 were such a spirit living in the stomach, he would not 
 be separating good from bad. First of all he would be 
 testing your food to see how much heat-energy there 
 was stored in it. Each tiny cell in the body is a little 
 furnace. The foodstuff which comes to it from your 
 eating is the " coal " ; the oxygen which comes to it 
 through the lungs from your breathing '' makes it burn." 
 When coal burns in a stove, carbon in the coal is uniting 
 with oxygen of the air, and as a result energy is given 
 off in the form of heat. Shut off the oxygen, the draft 
 of air, in a stove and the coal will not burn. Let in air 
 through a wide-open draft without putting in much 
 coal and the fire will burn out. The oxygen from your 
 
IN BUSINESS FOR YOURSELF 1 9 
 
 lungs is ready to meet in the cells the food liquid from 
 your stomach and " burn " in each of a million cells. 
 Then from each of these cells will come the heat-energy 
 which is needed not only to keep your heart beating 
 but to enable you to run and jump and play and work. 
 
 This Paracelsus-spirit, sitting in your stomach and 
 watching the food as it came down from your mouth, 
 would have for one of his instruments a food thermom- 
 eter. It would not be quite like our thermometers. 
 They test temperature by seeing how high a thread 
 of mercury rises. This spirit in the stomach would be 
 testing to see how much heat could be gotten out of 
 each bit of food when it met oxygen in the cells. 
 
 When the scientist found out that one of the 
 chief things the body wanted from food was possible 
 heat-energy, he began to test every kind of food for 
 heat-energy. He had it meet oxygen in his tube as it 
 would meet oxygen in the cell. He found that each 
 food responded by giving out a particular amount of 
 heat. So he said to himself : " I will make a food ther- 
 mometer and measure the food before I put it into the 
 body. Then I shall know how much heat it will give 
 out in the body." He called his food thermometer by 
 the less familiar name of caioritnefer, but the two words 
 really mean the same, each being a " heat-measure " — 
 Ikermomeie^r from the Greek word for heat, ^^/(Crimeter 
 from the Latin word for heat. 
 
 That was a great day when men found out how to 
 measure food as if it were fuel. After that they could 
 
20 
 
 FOOD AND LIFE 
 
 find out how much fuel the body needed. When they 
 had done that, and learned some other facts, explorers 
 and aviators could plan their emergency rations, the 
 army could select intelligently its fighting ration, and 
 you and I could run our food business properly, giving 
 our bodies the materials they need. 
 
 QUESTIONS 
 
 How did Nature set you up in business ? 
 What becomes of much of the food we eat ? 
 
 In what sense may we call the body an engine ? What does it do 
 for us ? 
 
 For what does the body test the food we give to it ? 
 
CHAPTER IV 
 
 FOOD AS FUEL 
 
 It is one thing to drop food into a mysterious cavity- 
 like the leather bag of Jack the Giant Killer; it is 
 quite another to supply fuel for a furnace from which 
 a known amount of heat is required. Jack's only con- 
 cern was that the giant should see a certain amount 
 of food disappear. He could throw in all kinds, hit 
 or miss, the faster the better. Sometimes we are in 
 danger of treating our bodies as if they were Jack's 
 leather bag. Then we do well to remind ourselves that 
 they are furnaces or engines, with food as their fuel. 
 They can be misused more than most furnaces with- 
 out getting out of order, but even their fires will finally 
 run low if not fed properly or if choked. 
 
 We know how much heat we require from the body 
 furnace. Many thousands of tests have established that, 
 until it is a matter of arithmetic like the price of beef 
 or eggs. Do a certain piece of work and you use up a 
 certain number of calories of heat. The calorie is the 
 unit of heat as it is measured by the food thermometer, 
 or calorimeter. Get up from the chair in which you 
 are now sitting, walk eight feet, turn, walk back, and 
 sit down "again ; you will have used about one calorie 
 
2 2 FOOD AND LIFE 
 
 of heat more than if you had kept still. A certain 
 number of calories to keep the body going, a smaller 
 number in addition for our voluntary acts like walk- 
 ing, stretching, eating, running, and playing, — such is 
 the requirement for fuel for our body furnace. Every 
 muscle movement that we make uses a certain amount 
 of heat-energy. Boys and girls use up more calories 
 in proportion to their weight than men and women. 
 That is partly because they are growing so fast, partly 
 because they are more active. Here is a table ^ by which 
 you can find out for yourself the number of calories of 
 heat-energy which you require from your body in a day. 
 
 Age 
 
 Number of Calories per Day 
 
 Under i year 
 
 45 calories per pound 
 
 1-2 years 
 
 45-40 calories per pound 
 
 2-5 years 
 
 40-36 calories per pound 
 
 6-g years 
 
 36-32 calories per pound 
 
 10-13 years 
 
 34-27 calories per pound 
 
 14-17 years 
 
 30-22 calories per pound 
 
 To figure out what you require, find your place in 
 the table by age and multiply your weight in pounds 
 by the number of calories opposite your age. Since 
 two numbers are given in the calorie list, multiply first 
 by the first number given, then by the second ; some- 
 where between these two results lies your average 
 daily requirement. Suppose you are ten years old 
 and weigh 60 pounds. In the table, for children from 
 
 ^ From H. C. Sherman's "Chemistry of Food and Nutrition," 1918. 
 
TAKING THE WEEKLY WEIGHT RECORD 
 
24 
 
 FOOD AND LIFE 
 
 ten to thirteen years of age the number of calories is 
 from 34 to 27. Multiplying 34 by 60 we get 2040; 
 multiplying 27 by 60 we get 1620. According to how 
 fast you are growing and how lively you are, you are 
 asking your body to furnish from 1600 to 2000 calories 
 of heat a day. The average for a man of ordinary 
 habits of life is from 2500 to 3000 calories a day. An 
 active farmer uses about 3500, a Maine lumberman at 
 the height of the working season, 5800. A baby, weigh- 
 ing only a few pounds, uses more heat-energy or does 
 more " work " in proportion to its weight than anyone 
 except a very hard-working laborer. 
 
 To run your food business properly on the fuel side, 
 you must keep a sort of balance sheet, putting in as 
 much heat in fuel as you take out in energy. When 
 your father is to leave the furnace fire for the day, or 
 when he orders coal for the winter, he does not regulate 
 the amount of coal by guesswork or any haphazard 
 process. He knows by experience about how much 
 coal it takes to keep the fire going at the proper rate 
 all day or all winter, and he supplies that amount. 
 When he goes on a long trip in his automobile, he 
 does not start out blindly, hoping that the gasoline in 
 his tank will keep the engine going and the wheels 
 turning to cover the number of miles of his trip. He 
 balances gallons of gasoline against engine output or, 
 in this case, against miles covered by a given engine 
 output. If the two balance he may, barring accidents, 
 depend on his engine to do the work required. 
 
FOOD AS FUEL 
 
 25 
 
 The output oi the body is too varied to be measured 
 in miles ; the food fuel cannot be measured in quarts. 
 Both can, however, be measured in these calories, these 
 heat-units. This makes possible a rough figuring of a 
 balance sheet. Two drops of fat contribute a calorie 
 
 Women's Municipal League, Boston 
 100-CALORIE PORTIONS 
 
 See also list, page 170 
 
 of heat. Three lumps of sugar furnish extra energy 
 enough for walking a mile. Two slices of bread, or a 
 large boiled egg, or a little over half a cup of milk, or a 
 medium-sized ripe banana — each of these furnishes 
 one hundred calories. The cook or the purchaser of 
 raw or cooked food can easily learn to estimate the fuel 
 value of every food. So interested have people become 
 
26 
 
 FOOD AND LIFE 
 
 in this food-test that many restaurants have added 
 a new column to their menu, giving not only the 
 food and its price but also the number of calories in 
 the portion served. 
 
 To most of us eating by calories would be tiresome. 
 We are not mere mechanical machines. We prefer to 
 think of our food as appetizing and hunger-satisfying ; 
 we should weary of thinking of it as energy-producing. 
 Yet, when all is said and done, that Body Self of ours 
 will still be checking off what we eat with the food 
 thermometer. To keep the Body Self well supplied is 
 one of our first duties. 
 
CHAPTER V 
 
 FOOD AS FUEL (Continued) 
 
 The fuel value of a food depends largely on the heat 
 that has gone into its composition. It is the old story 
 that you can take out of a thing only what has been 
 put into it. 
 
 Nature is man's first and chief cook. With the 
 heat from her great stove, the sun, she combines or 
 " cooks " in the tiny mixing pots of plants, the cells, 
 the ingredients which go to make up our food. This 
 food has fuel value according to the amount of heat 
 which has been taken up by it in the process of 
 " cooking." 
 
 Practically all that we eat is either plant food or 
 animal food, either vegetables, grains, and cereals or 
 meat, fish, eggs, and milk. All foods have some fuel 
 value ; some have far more heat-energy stored up in 
 them than others. The fuel value in calories of all 
 common foods has been calculated and can be found 
 in government lists. Let us see if we can tell why 
 some of the plant and animal foods furnish more 
 heat energy than others. 
 
 Let us go back to the Long Ago and suppose a time 
 
 when plants and animals were almost alike. This 
 
 27 
 
28 FOOD AND LIFE 
 
 sounds like the beginning of a fairy story, but there 
 really are some plants that are so like animals, and 
 some tiny animals that are so like plants, that it takes 
 a microscope and a learned scientist to name one a 
 plant and the other an animal. There were a good 
 many of these living structures made up of tiny cells, 
 and some were going to be animals and some were 
 going to be plants. All of them got their energy from 
 the sun. After the world was started, it had to have 
 some great store of energy to keep it going, and that 
 source of energy is the sun. The sun is giving its 
 energy out freely. It comes in a steady stream to 
 plants and animals alike. Its coming is like money 
 pouring in on a person. The question is, What will he 
 do with it? He must choose to do one of two things, 
 either spend it or keep it to pass on to his children. 
 In the fairy story of Long Ago that I am telling you, 
 suppose that some of these living groups of cells had 
 the question put to them as to what they were going 
 to do with this sun-energy which came to them in 
 sun-heat and sun-light. Whether they were asked the 
 question or not, we know what they did. 
 
 Plants said, " We will keep this energy, storing it 
 for our children and for our own use in the days when 
 the sun does not send us its light and heat." Animals 
 said, " We will keep just enough energy to be safe to 
 live on for a short time, but the rest we will spend in 
 free movement as fast as it comes to us." So it hap- 
 pened, and the story ends, as all fairy stories should, 
 

 \Ve are Aiiiinnls 
 Wo Spend 
 / We Move 
 
 We are Plants 
 
 We Save 
 We Sray Still 
 
 THE PARTING OF THE WAYS 
 
30 FOOD AND LIFE 
 
 with " they Hved happy ever after." But the plants had 
 chosen to stay still, and they have stayed still to this 
 day, each one living in its appointed place for its life- 
 time. The animals had chosen to spend their energy 
 in movement, and they have moved here, there, and 
 everywhere, all over the earth. That is one difference, 
 the big difference, between the Animal Kingdom and 
 the Vegetable Kingdom. 
 
 The plants, which are tied to one place, reach out 
 into the air around them and down into the earth be- 
 neath them to get the ingredients for their food. With 
 the sun-heat and the sun-light they cook it in their 
 tiny mixing pots, the cells. When it is first cooked it 
 has a great deal of water mixed in with it, and water 
 has no fuel value. But then the plants begin to provide 
 for their seed children, for whom they are saving this 
 " money " that the sun lavishes on them. They begin 
 to pack away this wealth of energy for them, and 
 wherever you and I can find it packed away, there we 
 shall find a food with heat in it, a food of good fuel 
 value. 
 
 The potato is one such food. It is a storeroom with 
 plenty of starch put away for the sprouts (which are 
 to come from the eyes of the potato) to live on until 
 they are big enough to get energy from the sun for 
 themselves. All kinds of seeds and bulbs which 
 are good to eat have high fuel value, for around the 
 germ of life the plant always packs a good supply of 
 starch. That is why beans and peas, grains, cereals 
 
FOOD AS FUEL 
 
 31 
 
 (wheat, barley, rye, oats, rice, and all their products 
 in bread, crackers, and breakfast foods), are good 
 fuel foods. They are rich in starch, which is the 
 product into which the sun-energy has transformed 
 their ingredients. 
 
 Sugars are another kind of product into which sun- 
 energy cooks the ingredients which plants draw from 
 the air and from the earth. We get our cane sugar 
 from the watery juice of the sugar cane. From this we 
 drive out the water until we have the only perfect un- 
 mixed fuel food, our white sugar. Test sugar by the 
 food thermometer and it will get a very high mark. 
 Fruit-plants store energy in the sugar which is packed 
 around the seed of the fruit. If fruits did not have so 
 much water in them they would rank higher as fuel 
 foods. Dried fruits, such as prunes, figs, and raisins, 
 go high on the list for their sugar fuel. 
 
 Stored plant-food is not the only human fuel. It is 
 the most abundant and the least expensive, but except 
 in the case of our prepared table sugar it is not the 
 most concentrated fuel. " Fats are fuel for fighters," 
 said the government war poster which was displayed 
 all over the country in the autumn and winter of 191 7. 
 We get our fats from animal foods — bacon, meat, 
 cheese, cream, milk, butter, and lard — and from a few 
 vegetable foods — olive oil, coconut oil, corn oils, and 
 cottonseed oils. Animals eat plants and get the fuel- 
 energy which is stored in this food. Then they, in 
 their turn, store it. You remember that they chose to 
 
32 FOOD AND LIFE 
 
 spend most of the energy the sun gave them in move- 
 ment, but to save some as a reserve. This reserve they 
 store in fats and oils. Weight for weight, fats have 
 more than twice as much fuel value as sugars and 
 starches. That was why Uncle Sam wanted fats for 
 his " fighters." Fats took less than half the room that 
 the other fuel foods would have taken and space was 
 precious on government ships. 
 
 The way to recognize a fuel food when you have no 
 list at hand is to think whether before you bought it 
 as a food it was stored by its plant or animal as a 
 reserve. If it was, you will get the benefit of the 
 energy stored in it. When you eat honey you are eat- 
 ing the sugar which the bees put away in the comb as 
 we might put money in the bank. Because they store 
 it so fast they can spare some of it for us and still be 
 well provided for winter. 
 
 The way to buy fuel food is to get some of the less 
 expensive energy-foods, such as potatoes and cereals 
 and milk, and some of the more expensive, such as 
 meats and fats. Always when you eat bread and butter 
 you are laying in " coal " for your " furnaces." 
 
 The way to keep your furnaces from getting choked 
 is to see that you do not eat too much fuel food, which 
 would be almost as bad as too little. The danger of 
 too much sugar or too much candy is that if it is piled 
 on foods or shoveled in after foods which are already 
 rich in fuel, it may so choke the furnaces as to keep 
 them from burning well. To overload a furnace so 
 
FOOD AS FUEL 
 
 33 
 
 that it cannot burn well is to waste fuel and decrease 
 the resulting heat-energy which a reasonable supply 
 of fuel would give. 
 
 QUESTIONS 
 
 How many calories of heat do you use in a day ? 
 What is the fuel which gives this heat ? 
 How does Nature put heat-energy into food ? 
 What do plants do with their energy ? 
 What do animals do with their energy ? 
 
 Where shall we find stored energy-food in plants ? Where in 
 animals ? 
 
 How shall we recognize fuel food ? 
 
 How shall we buy fuel food ? 
 
 Why should we be careful not to eat too much fuel food ? 
 
 r-f,-. 
 
 4- 
 
FATS 
 
 Eggs Oil Lard Cream Peanuts 
 
 Nuts Oleomargarine Butter Cheese 
 
 These foods, grouped in the picture at the top 
 of the opposite page, are rich in fat, as are also 
 bacon, fat meat, chocolate, and many cooked foods. 
 As bread is spread with butter, many foods are 
 cooked with fat to make them more appetizing. 
 
 SUGARS 
 
 Sirup Apples Sugar Oranges 
 
 Molasses Banana Honey Prunes Raisins 
 
 A large orange may contain two tablespoonfuls 
 of sugar. Look at the foods grouped in the pic- 
 ture and see how many sources of sweets there 
 are in our diet. Fresh fruits and dried fruits 
 contain a generous amount of sugar combined 
 with other substances which make for health. 
 
 STARCHES 
 
 Bread Potatoes Macaroni 
 
 Oatmeal Rice Graham Flour 
 
 Hominy Corn Meal White Flour Shredded Wheat 
 
 Bread and the many other cereal foods sug- 
 gested by the contents of these plates make up 
 an important part of our food. They give bulk ; 
 they supply fuel ; they are easy to obtain and not 
 expensive; they are plain foods without much 
 flavor. We can eat them without tiring of them. 
 
 FUEL foods 
 
.^^ 
 
 ■^ 
 
 =_-^ 
 
 
 L„ 
 
 FUEL FOODS 
 
CHAPTER VI 
 OUR DAILY BREAD 
 
 When in the prayer we use the words " Give us this 
 day our daily bread," we are asking for just what we 
 need and all we can take. Man lives on a daily-ration 
 plan. Our bodies are so built that they can take care 
 of and use during one day the food for that day. This 
 amount they can handle well ; from it they can get 
 good results. More than a day's ration taken in a 
 day overcrowds our bodies. They can store a little, 
 but the rest goes to waste. 
 
 Man's life must be run on the daily-ration plan 
 because he is so free in spending his energy in move- 
 ment and activity. Physically he is at the head of the 
 Animal Kingdom, and animals belong to the adven- 
 turous group which chose to spend energy rather than 
 to store it. It is a glorious group ! Every one of us 
 would make the same choice if we had to make it 
 to-day. The need of providing three good meals a day 
 is a small price to pay for the freedom of movement 
 which we enjoy. Man does not even store up enough 
 energy to take a long winter sleep, as some of the 
 animals do. He is willing to put food into his "bank 
 account " every day if by so doing he may be able to 
 draw on that account freely. 
 
 36 
 
OUR DAILY BREAD 37 
 
 We have seen how closely the fuel intake and the 
 energy output balance. They do not balance exactly. 
 Prudently taking thought for the morrow, the Body 
 Self does try to store up a tiny reserve which shows 
 itself to us in the form of extra weight and bulk. We 
 differ in the amount of reserve stored in our bodies. 
 A little fat is a good thing. It allows us to draw on 
 the body bank in sudden emergencies without danger 
 to our health. The body must have food to keep itself 
 going. If for some reason we do not give it this food, 
 it will turn cannibal and eat itself, burning itself up to 
 keep the fires going. Sometimes a man tries to see 
 how long he can go without food. He may be able to 
 fast forty days, but to fast for that length of time he 
 must give up the privilege of moving about freely 
 and using up his energy. He must also be willing to 
 come out at the end of the time with a poor, weakened 
 body, for in denying it food he has forced his body to 
 live on itself. Only on the daily-ration plan can we 
 enjoy our usual active lives. 
 
 On the daily-ration plan a man needs foods which 
 fall into two groups, — fuel foods, of which we have 
 been speaking, and life foods, of which we are going 
 to speak. Fuel foods he needs because his body is a 
 machine, taking in fuel and giving out energy. Life 
 foods he needs because his body is a living machine. 
 
 All the fuel in the world will do no good if the 
 furnace or engine is out of order or unequal to the 
 demands on it. If the body were only a machine, and 
 
38 FOOD AND LIFE 
 
 not a living machine, you would never have grown 
 an inch beyond the size you were as a baby in your 
 mother's arms. You could not get much energy out 
 of a machine of that size. But you would not have 
 lived very long, or if you had lived you would have 
 spent much of your time in some sort of repair shop. 
 In Chapter IV you read about the heat-energy the 
 body had to produce daily. The wear and tear on the 
 parts of a machine working at such a tremendous rate 
 is more than iron or steel could ever stand. Your body 
 can stand it because it is a living machine. Because 
 your body is alive, it can build itself, so that you grow 
 from a baby to a full-sized man or woman. Because it 
 is alive, it is its own repair shop. It can renew itself 
 when parts wear out, as they constantly do. It can 
 repair itself when parts need repair. It can oil itself 
 and keep itself running smoothly, so that all the parts 
 work silently and well together, without creaking or 
 squeaking or rubbing as the parts of an engine would 
 if they were not oiled. But like any other builder, it 
 cannot build unless it has something to build with. 
 It must have materials. It must have what we are 
 choosing to call "life foods." We might almost have 
 called them " body foods," for they are the foods out of 
 which the body builds and rebuilds itself. They are 
 the foods which do not burn up in the body, but which 
 stay and finally become part of the body itself. 
 
 When Nature is preparing foods she does not put 
 them up in neat packages, as breakfast foods are put 
 
40 FOOD AND LIFE 
 
 up, sealing them and labeling them "Fuel Food," 
 "Life Food No. i," "Life Food No. 2," etc. Nature is 
 not running a grocery store or even a medicine counter. 
 She is running a food shop, and like a good cook she 
 mixes all the needed kinds of material into appetizing 
 dishes. Into some she puts more fuel foods : that is when 
 food is being stored away by the plant or animal. Into 
 others she puts more life foods : that is in the parts 
 of plants or animals where there is the most life and 
 growth. The way to be sure to get a good daily ration 
 of both fuel foods and life foods is to eat a good varied 
 diet. Some dishes will furnish more of one kind and 
 others more of another; all together, if the meals are 
 well planned, they will give to the body not only what 
 will supply energy but what will also keep the machine 
 at its best. 
 
 Preparing foods for eating is a matter of putting dif- 
 ferent elements together. Eating foods is a matter of 
 taking them apart. Nature and man mix them. The 
 minute they get inside the mouth the taking apart 
 process begins. In the mouth the food is turned, as far 
 as possible, into a liquid. Even here there is a little 
 agent that is looking out for a special kind of food. 
 This food it takes apart, splitting it up into less com- 
 plex elements. In the stomach and all through the 
 digestive tract there are more agents, each looking for 
 its own kinds of food. They are stationed at intervals, 
 like watchmen, so that if any life food gets by one 
 which ought to split it up, it will have to pass another 
 
OUR DAILY BREAD 4 1 
 
 and still another. The end and aim of all this splitting 
 apart of foods is that they shall go to the cells in a 
 form in which they can be used. A tiny cell could not 
 use the mixture of fuel and life foods in a piece of 
 bread as we take it into the mouth. When these foods 
 have been split up into the simple parts or groups, the 
 resulting liquid can be taken by the cell and burned as 
 fuel or used as building material. 
 
 Just as a cook makes a great many dishes out of a 
 few things like flour and eggs and butter, so Nature 
 makes everything in the world out of a very few 
 elements. For living plants and animals she has four 
 main elements of which she uses considerable portions, 
 and a dozen or more other elements of which she uses 
 a bit here and there. When each food has been split up 
 in the digestive tract, it has furnished the amount of 
 each element that was in it. WHiat the body needs for 
 fuel it will burn. It will burn more than is desirable 
 of the incoming life foods if it is running short of fuel. 
 If there is a little extra fuel it may store part of it. 
 What it needs of building materials it will either use 
 at once or dispose of as waste. Fuel materials it can 
 store ; most of the life foods cannot be stored for more 
 than a single day. They must be new every morning 
 and fresh every evening. 
 
 As fuel foods are heavy and bulky to carry around 
 with us, we shall be more comfortable if we eat of fuel 
 foods only about the daily ration of the body. (There- 
 fore, not too many sweets !) As life foods are very 
 
42 
 
 FOOD AND LIFE 
 
 expensive, and it takes a certain amount of energy for 
 the body to get any excess of them out of the system 
 after we have put them in, it will pay us to find out 
 just about what our daily ration is and neither over-eat 
 nor under-eat. (Certainly, not too much meat !) Then 
 and then only shall we be running our food business 
 well on the daily-ration plan which is marked out for 
 us by Nature. 
 
 QUESTIONS 
 
 What in man's way of living puts him on the daily-ration plan ? 
 If you were asked to choose to-day, would you choose to pay this 
 price for your freedom ? 
 
 What can the body do for itself because it is a living machine ? 
 
 What kinds of food must it have to keep in running order ? 
 
 Why should we eat a varied and balanced diet ? 
 
 What happens to our food as soon as we have eaten it ? 
 
 Why should we not eat too much candy ? 
 
 Why should we avoid too much meat ? 
 
CHAPTER VII 
 THE MAGIC TOUCH 
 
 If, instead of mixing and baking a cake, your mothers 
 put out on the table exactly the ingredients which go 
 to the making of that cake, you would not want to eat 
 them. Yet there would be just as much food value in 
 the cup of flour and the eggs and the milk and butter 
 and other ingredients as there will be in the cake 
 when it is made. 
 
 If Nature spread out before you the elements of 
 which she makes foods, — carbon, oxygen, nitrogen, 
 and hydrogen, iron, phosphorus, sulphur, and the 
 rest, — they would not do you any good so far as 
 eating is concerned. Yet they would all be there, as 
 all the materials for the cake were on the table before 
 you. Plants could take them and eat them. That is 
 what plants can do that animals cannot do. They reach 
 out in the air for some elements and down into the 
 ground for others, and finding them in combinations 
 take them and make use of them. 
 
 We have seen how heat is as necessary for Nature's 
 foods as for the dishes we prepare from them for the 
 table ; but even cooking is not all that is needed to 
 turn elements — gases and minerals — into the prod- 
 ucts we eat as foods. They must receive the magic 
 
 43 
 
44 
 
 FOOD AND LIFE 
 
 touch of life. Till they have had that they are common 
 elements ; when they have had it they are fit foods for 
 a living body. Everything we eat (excepting always 
 the water we drink) has passed once, twice, sometimes 
 thrice under this magic touch. 
 
 Wise men have searched in vain for that within a 
 living body which gives it its life. When I was a child 
 I had for a plaything a Japanese wooden egg which 
 came apart in the middle. When the colorless outer 
 shell was opened, there lay inside it a smaller egg gayly 
 striped in reds and blues. That too would open. In- 
 side it was another, and another, and still another, until 
 within the tenth shell there lay a tiny egg that would 
 not open. Searching within a living body for that 
 which keeps it alive is very much like opening my 
 play-nest of eggs. We may strip off one layer after 
 another, peering intently into each to find the life in it. 
 Each time there is a smaller living body within. Finally 
 we come to the last, the tiniest of all. This is a living cell 
 filled with a thick liquid. Here we are halted. We may 
 look at this cell with our strong glasses ; we may test 
 it to see what it is made of; but we cannot find out 
 how it differs from the cell which we could put together 
 from the same materials. Only we know that in some 
 way it has received the magic touch of life, which has 
 turned it from a mixture of gases and minerals into 
 a living cell. 
 
 This much we do find in our search for life, that 
 wherever life is, whether in plant or animal, there is to 
 
THE MAGIC TOUCH 45 
 
 be found the same kind of fluid. This fluid is evidently 
 Nature's Hfe mixture. It is this fluid that receives the 
 magic touch. When we find it we are next to Hfe. 
 Since the body is made up of cells full of this fluid, 
 and the body is rebuilding itself, the best we can do 
 in the way of supplying it with life foods is to give 
 it foods which have a great deal of this life-stuff. 
 All foods which have been alive have a little of this 
 mixture. The nearer we come to the living part 
 of a plant or animal, the richer the food is in this 
 life-stuff. 
 
 There is no need for you to learn the lists of these 
 life foods. It will be time enough for that when you 
 are studying physiology, which tells you more about 
 how the body works, or domestic science, which tells 
 you about the foods you are cooking and what they do. 
 Here we will group the life foods for you, so that you 
 will know what they are when you see them referred 
 to in food lists and in other books. 
 
 Meat and fish and living parts of vegetables we eat 
 chiefly for the mixture of chemicals which make up 
 that thick fluid we have just spoken of, which is always 
 found next to life. All tissue that has been very much 
 alive has it. Every seed has a tiny layer or shell of it, 
 like the egg of the play-nest which was next to the in- 
 nermost egg, that would not open. This, which is the 
 chief class of life foods, is called the protein group of 
 foods. In this class are placed all the parts of the food 
 that go to make up this actual life-stuff. 
 
46 FOOD AND LIFE 
 
 When I tell you where the word protehi came 
 from, you will see why these foods are called by this 
 name. Greek and Latin are the languages of science. 
 That is because they are the old languages, which 
 the scientist, whether he speaks English or French or 
 German or Italian or Swedish or any other modern 
 language, knows. So that is where we get our science 
 names. Calorimeter came from the Latin word for 
 heat, you remember, as thermometer came from the 
 Greek word for heat. Protos is the Greek word for 
 " first." So the fluid that comes next to life itself the 
 scientist called protoplasm, or " first form," and the 
 group of chemicals which together make up that pro- 
 toplasm he named proteins, or "first things." When 
 you hear people talking about " proteins," or about 
 how much " protein " a food has in it, you will re- 
 member that all they mean is "first foods," — foods 
 which come right next to life, made up of that stuff 
 to which Nature gives the magic touch of life. 
 
 Proteins are not all alike. Nature does not make 
 all her living creation on one pattern or by one recipe. 
 " All flesh is not the same flesh," reads a verse in the 
 Bible ; " but there is one kind of flesh of men, another 
 of beasts, another of fishes, and another of birds." The 
 list might go on indefinitely, with the flesh of green 
 leaves, and of plant seeds, and of milk, and of eggs, 
 and so forth. All these proteins are good for us ; all 
 do some special work in our bodies. The way to get 
 enough of protein, and enough of all the proteins you 
 
THE MAGIC TOUCH 
 
 47 
 
 need, is to eat a good variety of meat and fish and 
 vegetables, with milk and eggs. 
 
 Because meat has been so lately living flesh, people 
 used to think that to get protein into our bodies we must 
 eat a great deal of meat. Now they know that there is 
 
 — ^ 
 
 11^ 
 
 ■W ■' ■: - 
 
 
 
 .- , „ - ' 'n\}4^ 
 
 
 THE DAIRY COW 
 The best food producer in the world 
 
 protein in all life tissues. Milk must have a great deal 
 of it, for from the mother's milk the calf must get its 
 life-building food to make its body machine grow and 
 to renew and repair its tissues. The cow eats a great 
 deal of plant life, every living tissue of which has pro- 
 teins. These her body works over and gives out in milk, 
 which is therefore a good life food. Eggs must have a 
 
48 
 
 FOOD AND LIFE 
 
 great deal of it, else how could the tiny bit of life in 
 the center of the egg grow and become a little chick ? 
 Eggs have fuel food stored in them, too, else how could 
 the growing chick have energy to break its way out of 
 the shell ? Milk and eggs are the best all-round foods, 
 because in them are stored all that the young animal 
 needs for the first few days or weeks of its life. When 
 we eat them we are getting the benefit of carefully 
 
 prepared life foods. 
 
 Two other life foods 
 have been lately recog- 
 nized by the scientists 
 \vhich they do not even 
 know enough about to 
 name, except to call 
 them " life foods " or 
 vitamincs, from the 
 Latin word vita, "life." 
 They too come in foods which have been actively alive 
 — in the green leaves of vegetables, in milk, in butter, 
 in the fat of living organs of animals, in fruits, and in 
 meats. They are absent from the stored products of 
 plant life, the stored fats, the closely packed sugars, 
 the starch supplies of the cereals and grains. Without 
 them our bodies do not grow or work properly. 
 
 Then there are the minerals. It does not occur to 
 you when you drink milk that you are drinking calcium, 
 or lime. Yet you are doing so, and that lime, like a 
 good many other minerals you take in your food, is 
 
THE MAGIC TOUCH 49 
 
 very necessary for your living body machine. The min- 
 eral parts of your food — and all healthy diets must 
 have them — act in a hundred ways to keep the body 
 machine working smoothly, as grease and oil lubri- 
 cate the parts of a machine, and also to build up living 
 tissue. One mineral helps to build teeth. Every living 
 cell must have certain of these minerals, such as phos- 
 phorus. So we may put them in the group of life 
 foods, or body foods, which are needed because the 
 body is a living machine. 
 
 As you learned to know fuel foods as foods which 
 the plant or animal laid by as a reserve store, so you 
 will know proteins and vitamines and minerals as the 
 groups which are found in the most active and living 
 parts of plants and animals. Knowing this, you know 
 the main facts about the kinds of foods needed for your 
 body. Without a cook-book or a food-book or a diet-list 
 you can go straight to Nature's storehouse and choose 
 for yourself wisely and well from the abundance of 
 plant and animal foods which she has provided for you. 
 
 QUESTIONS 
 
 What can plants do in getting food that animals cannot ? 
 What must happen to elements before animals can take them as 
 food ? 
 
 What do we always find next to life ? 
 
 What are proteins ? 
 
 How are milk and eggs good foods ? 
 
 What two other kinds of life foods besides proteins do we need ? 
 
PROTEINS 
 
 Cheese Peas Milk Beans Peanuts Dried Beans 
 Meat Fish Eggs 
 
 The foods in this group, shown in the picture 
 at the top of the opposite page, are rich in the 
 different kinds of protein needed for body build- 
 ing. Notice that with the animal foods are placed 
 peas, beans, and nuts, furnishing vegetable proteins. 
 
 VITAMINES 
 
 Milk Spinach Cauliflower 
 Eggs Butter Cabbage Lettuce 
 
 Milk, eggs, butter, and green vegetables are 
 called by Dr. McCollum " protective foods " be- 
 cause if we eat them in reasonable quantity we 
 get the needful amount of certain mysterious sub- 
 stances called "vitamines." Animals denied pro- 
 tective foods failed to grow and developed disease. 
 
 MINERALS AND WATER 
 
 Milk Spinach Berries Apples Cabbage Lettuce 
 
 Eggs Beets Carrots Cucumber Potatoes 
 
 Whole Wheat Celery 
 
 Our bodies need water, which fruits and vege- 
 tables supply in good measure. They need mineral 
 matter, contained in vegetables, milk, eggs, and 
 in bread made from other than white flour. They 
 need a good bulk of food upon which to work, 
 and are provided with it by vegetables and fruits. 
 
 life foods 
 
LIFE FOODS 
 
IN BUSINESS 
 
 To run the body part of the Food Business well, we must 
 
 Remember 
 
 That the body is a machine, 
 
 taking in food as fuel, 
 
 burning it as it meets oxygen from the air, 
 
 and giving out energy ; 
 That as we require from the body energy, 
 
 so we must give the body fuel ; 
 That fuel foods are the foods in which heat-energy 
 
 has been stored by plants and animals as a 
 
 reserve ; 
 That the body is a living machine, 
 
 building, rebuilding, repairing, and running 
 
 itself; 
 That for its life processes it must have life foods, 
 
 which are proteins, vitamines, and mineral 
 
 substances ; 
 That we live on a daily-ration plan 
 
 and must therefore supply the body a diet of 
 
 fuel foods and life foods daily. 
 
CHAPTER VIII 
 LIKES AND DISLIKES 
 
 To get the best out of our food we must enjoy it. 
 That is common sense, and it is the best science too. 
 
 We might have been so made that we could get the 
 proper amount of nourishment into our bodies without 
 ever having the pleasure of tasting it. Instead, we who 
 stand at the top of the scale of animal life have been 
 given a very delicate sense of taste. Set in the lining 
 of the mouth and on the tongue are little "taste buds," 
 tiny cells with hairy endings, so folded in flesh that 
 they look like the closed buds of a plant. Through 
 these buds is brought to us the sense of the taste of 
 the food we eat. Take them and our sense of smell 
 away, and the business of feeding ourselves would be 
 like putting food into the cup of a meat chopper. 
 
 Sometimes people have diseases of the mouth and 
 throat so that they cannot take food in the usual way. 
 They have to be fed through a tube, which pours liquid 
 food into the stomach without its ever touching the 
 inside of the mouth. We might think that so long as 
 the necessary food reached the stomach for distribu- 
 tion through the body, one way of getting it in would 
 do as well as another. As a matter of fact, this way, 
 
 53 
 
54 FOOD AND LIFE 
 
 which leaves the mouth out of the process of digestion, 
 does not do at all. People may live through an illness 
 with this method of feeding. But to get the best from 
 their food they must take it through the mouth ; they 
 must let the little taste buds feel it and send a mes- 
 sage of pleasure up along the nerves to the brain, with 
 an accompanying signal to the stomach to prepare 
 for it ; they must let the mouth contribute its liquid 
 saliva, and the little digestion agents in the mouth 
 begin to tear the food apart. Then by the time the food 
 reaches the stomach, the stomach is ready for it, ready 
 to make the most of it. Putting food in through a 
 tube is like pushing a person into the house without 
 ringing the doorbell to summon the persons within to 
 receive him. He may get in and he may stay in, but 
 if they do not want him or are not prepared for him, 
 he will not have so pleasant or so satisfying a time as 
 he would otherwise. 
 
 It is a small thing the Body Self asks of us, that we 
 protect and instruct it by this sense of taste. Taste is 
 ready to be a very good servant, but it is often badly 
 trained. A mistress is sometimes judged by the man- 
 ners of her servants. Anyone who goes frequently 
 into the homes of strangers comes to have a distinct 
 impression of the lady of the house long before, sum- 
 moned by her maid, she has arrived in the reception 
 room to greet the newcomer. Sometimes a maid opens 
 the door only a few inches, admitting the stranger as 
 if only under protest; sometimes she escorts him in 
 
LIKES AND DISLIKES 55 
 
 and disappears in search of her mistress without taking 
 his name or showing any more interest in his arrival 
 than as if she were a piece of machinery set to open 
 the door in response to a ring at the bell. 
 
 Nature begins the training of our servant, taste ; it 
 is for us to continue that training. We find taste very 
 convenient and necessary as the watchdog type of 
 servant, opening the door hesitatingly to suspicious- 
 looking or suspicious-smelling foods which may con- 
 tain poisons. We should not like to have it become a 
 careless servant, admitting anyone without a moment's 
 thought or inquiry. We must take pains, however, to 
 train it to be a pleasant and welcoming servant for all 
 kinds of good foods, discriminating carefully between 
 them and giving to each an individual greeting. 
 
 A great many people do not have their food door 
 opened cheerfully. They grumble over their food. 
 They eat it when they are so tired that nothing would 
 please them. They bolt it down so fast that they do 
 not stop to think what it is or what it tastes like. 
 Then they blame their bodies for not being ready or 
 able to take care of it promptly and easily. Really the 
 fault is all their own. 
 
 Along with hunger, which is the call of the body for 
 food and is probably connected with actual contrac- 
 tions of the stomach, comes appetite, which is closely 
 connected with taste and smell and the pleasant 
 remembrance or anticipation of food. Hunger, like 
 thirst, seems to be general. We hunger for food as 
 
56 
 
 FOOD AND LIFE 
 
 we thirst for water. Appetite is more discriminating, 
 more closely related to our thoughts and feelings. 
 The two work so constantly and closely together that 
 we need not try to separate them, except to make more 
 emphatic in our minds the importance of the pleasure 
 element in the taking of food. 
 
 There has long been a remark in common speech 
 concerning an attractive food, "It makes my mouth 
 water." This remark describes an important physical 
 fact. The sight and smell of food for which we feel a 
 desire does make the mouth water and the saliva flow. 
 It also makes the stomach "water," preparing, as we 
 have said, at the signal sent by taste or smell, for 
 the reception of the food. It is equally true that any 
 strong feeling of distaste, of anger, of weariness, of 
 fear, or of pain stops the mouth and the stomach from 
 "watering" and keeps the food taken into the body 
 from passing in proper fashion on its way. The Body 
 Self does not run the food business independently; 
 it is very dependent on you. 
 
 A dog, the pet of a great student of food, had what 
 was like a window in his stomach, so that the flow of 
 the digestion fluids could be watched. When he was 
 hungry and was shown food that he liked, the juices 
 would begin to flow at once in his stomach, before he 
 had taken a single mouthful. Once a cat was brought 
 into the room. The dog watched it with great excite- 
 ment and anger. When the cat was taken away, 
 although the dog went back to the food, the juices 
 
LIKES AND DISLIKES 
 
 57 
 
 did not begin to flow again for some time. His ex- 
 citement and anger were so strong that they had ruled 
 out and ruled over the food desires which would make 
 for good digestion. . 
 
 Again and again it has been proved with animals 
 and children and men and women that for food to do 
 
 A CORDIAL WELCOME 
 
 US the most good we must enjoy it. It is not enough 
 to provide for our Body Self the right amount of fuel 
 foods and life foods ; we must speak a good word for 
 them to the Body Self, welcoming them cordially as 
 they come to us. 
 
 There are two ways to go about this very necessary 
 matter of enjoying our food. One is to eat what we 
 
^8 FOOD AND LIFE 
 
 like; the other is to hke what we eat. These two 
 statements may sound as if they were one and the 
 same thing; sometimes they are, but only to the 
 person who has a well-trained taste servant. The body 
 must have a certain amount of fuel food ; it must have 
 a good variety of life foods. Suppose the taste servant 
 lets in gladly only a few kinds of food. Suppose a 
 person said : " I know that to have my food do me 
 good I must enjoy it. Therefore I am going to eat 
 what I like." With that thought he might go to a 
 table set with a good mixture of fuel and life foods 
 and he might say, "Now which of these foods do I 
 like ? " If he had a well-trained servant in his tastes 
 and appetites, he would eat a little of everything and 
 his body needs would be well met. If he picked all fuel 
 foods and few life foods, so that the body had nothing 
 to build with, or on the other hand all life foods, so 
 that the body must burn them instead of building 
 with them, he might have eaten what he liked, but he 
 would have been a very poor business manager for his 
 food business. He would be abusing his Body Self be- 
 cause he had never taken the trouble to train his taste. 
 Now a healthy person with a well-trained taste serv- 
 ant comes to the same table. He may know a good 
 deal about fuel foods and life foods. More likely he 
 does not. He knows that food is good and that he is 
 hungry. He takes a portion of everything; he tastes 
 it with interest ; he eats it with enjoyment. Ask him 
 if he likes what he is eating and he will assure you 
 
LIKES AND DISLIKES 
 
 59 
 
 that he does. He Hkes it because it is good ; he likes 
 it also because he intends to like it. When you take 
 food or exercise or anything else in that spirit, it does 
 you good. Of that person we might say, in the famil- 
 iar phrase, "His food will agree with him." Perhaps 
 we might better turn the words about and say, " He 
 agrees with his food ; therefore it will agree with him." 
 Nature starts us with a healthy liking for the foods 
 which our bodies need. It is we who make the trouble, 
 saying, " I don't like this," or " I never tried that ; I 
 don't think I should like it." Only a person who likes 
 almost everything can safely let himself eat only what 
 he likes. He has a well-trained servant in his tastes. 
 
 QUESTIONS 
 
 What part do our mouths have in the business of eating ? 
 In what spirit should we have our food door opened ? 
 Why must we enjoy our food ? 
 How can we train ourselves to enjoy our food ? 
 
CHAPTER IX 
 A WORLD APPETITE 
 
 Turkey, carp, and carrots, we hear, 
 Came into England all in one year. 
 
 Here, in an old English proverb, we have history writ- 
 ten not in dates of kings and battles but in terms of 
 food and drink. It is a very sensible and democratic 
 way of writing history, one that will probably gain in 
 favor and importance in the years to come. Certainly 
 much of the history of the Great War through which 
 we have been passing might be written in terms of 
 food. In exactly what year it was that turkey and 
 carp and carrots came to England we do not know, 
 but it was about 1520, a year famous in the period of 
 discovery and exploration. 
 
 We expect to find in our stores and markets food 
 from all over the earth. We expect to sit down every 
 day to a world table. Only when war upsets the ship- 
 ping of the world's food products do we stop to think 
 where each article of food on our tables comes from 
 and how many people are concerned in bringing our 
 sugar from the West Indies, our tea from China, our 
 fruits from the southlands, and our spices from the 
 
 islands of the sea. In the olden days, when sailing 
 
 60 
 
A WORLD APPETITE 
 
 6l 
 
 vessels were venturing out on the first long voyages of 
 
 discovery, kings and queens waited with interest to see 
 
 what new foods their captains would bring home to 
 
 them. The turkey of the proverb had been brought to 
 
 England from Mexico. It is a fact recorded in history 
 
 that turkey was eaten in France for the first time at 
 
 the wedding of Charles the 
 
 Ninth in 1571. Carp was 
 
 a fresh-water fish which 
 
 some Crusader brought 
 
 back to Europe from Asia, 
 
 breeding it with great care 
 
 in the ponds of his castle 
 
 grounds. It is interesting 
 
 that the necessities of war 
 
 have revived the eating of 
 
 carp. Now — four hundred 
 
 years after it was brought 
 
 to England — government 
 
 publications are urging 
 
 English-speaking peoples 
 
 to eat more carp. Carrots 
 
 came from the gardens of Holland, and a better 
 
 vegetable could not have been brought. 
 
 Sugar, which we found it so hard to do without in 
 war time, came to England only in Shakespeare's day. 
 It was brought from Venice and was a great luxury. 
 No nation or generation in all the world's history 
 has used sugar as we Americans are using it in the 
 
62 FOOD AND LIFE 
 
 twentieth century. People had to get their sweets out 
 of the other foods where Nature has stored them. 
 
 Only in our own time has a world table been set ; 
 only in our time has it been interesting to cultivate a 
 world appetite. People have always kept their bodies 
 nourished on the foods that lay close about them. 
 Nature has seen to it that every man who lived close 
 to the soil could in his own country raise the necessary 
 life foods and fuel foods. The Chinese had their rice 
 for fuel, and the Irish their potatoes. Bread and fruits 
 were staple articles of diet almost everywhere. The 
 Eskimo gets his fat from whale blubber, the southerner 
 his from olive oil. Both can make up their daily ration 
 of 2500 calories for body needs. For variety and inter- 
 est and attractiveness nothing so wonderful as our 
 present group of foods brought from all parts of the 
 world has ever been known. 
 
 A world appetite is one qualification for a good 
 traveler. If you went to dine at the home of a China- 
 man and he offered you rice from his own rice fields, 
 it would not be polite to say, "No, I thank you." A 
 good traveler follows in eating, as in other customs of 
 living, the old rule " When in Rome, do as the Romans 
 do." He finds it worth while to do this not only for 
 politeness but also for his own comfort. A man who 
 could eat nothing but the food he had always been 
 accustomed to raise on his own farm would have a 
 sorry time of it if he went on a trip around the world 
 and inquired everywhere for food to which he was 
 
A WORLD APPETITE 63 
 
 accustomed. Stefansson is able to live beyond the 
 reach of relief expeditions in the far North because he 
 can eat the food which the tribes dwelling there eat, 
 and can live as they live. He can live "off the country," 
 as Caesar's armies did. 
 
 It was Stefansson's willingness to eat the same 
 kind of food they ate which made some of the most 
 remote tribes which he visited feel safe with him. 
 There was one tribe in the far, far North which had 
 never been visited by a white man and knew nothing 
 of our world. Toward it across the ice plains Stefansson 
 and his two companions came, to be looked upon at 
 first as spirits from another world, not as flesh-and- 
 blood men. As the news of the coming of the strangers 
 spread through the village, men, women, and children 
 came out to meet them. The women of each family, 
 writes Stefansson,^ "were in more hurry to be presented 
 than the men, for they must, they said, go right back 
 to their houses to cook us something to eat." You 
 have often seen your mothers slip away as quickly to 
 prepare food for an unexpected guest who had come 
 a long journey. The men of the village set about pre- 
 paring a house for the strangers, but before it was 
 done children came running to announce that their 
 mothers had dinner ready. 
 
 Stefansson's own hostess was " motherly, kindly, and 
 hospitable, like all her countrywomen. Her first ques- 
 tions were not of the land from which I came, but of 
 
 1 From " My Life with the Eskimo." The Macmillan Company, 1913. 
 
64 FOOD AND LIFE 
 
 my footgear. Were n't my feet just a little damp, and 
 might she not pull my boots off for me and dry them 
 over the lamp ? Would I not put on a pair of her hus- 
 band's dry socks, and was there no little hole in my 
 mittens or coat that she could mend for me ? She had 
 boiled some seal meat for me, but she had not boiled 
 any fat, for she did not know whether I preferred the 
 blubber boiled or raw. They always cut it in small 
 pieces and ate it raw themselves ; but the pot still 
 hung over the lamp, and anything she put into it 
 would be cooked in a moment. When I told her that 
 my tastes quite coincided with theirs — as, in fact, they 
 did — she was delighted. People were much alike, 
 then, after all, though they came from a great distance. 
 She would accordingly treat me exactly as if I were 
 one of their own people come to visit them from afar." 
 
 It was a strange moment when this twentieth- 
 century explorer met a woman who might for all that 
 she knew of the great modern world have been living 
 in the Stone Age. Its difficulties were smoothed away 
 before they even appeared by the simple sharing of 
 a meal together. " People were much alike, then, after 
 all," she said as he ate her food, and she adopted 
 this strange white man as one of her owai people. 
 
 Some of us would not have met the test as well as 
 Stefansson did. We would not have been so ready to 
 enjoy seal meat and raw blubber. Our tastes would 
 not have been so broad as his. His would not have 
 been so broad if they had not been trained. That is 
 
A WORLD APPETITE 
 
 65 
 
 one thing that we all should do — train our tastes so that 
 we may have not a local, narrow range of likes and 
 dislikes in food but a world taste and a world appetite. 
 
 Boy Scouts, Girl Scouts, Camp Fire Girls, every 
 group of boys and girls getting together for self- 
 training, go through 
 regular drills and 
 tests to improve 
 their sight and hear- 
 ing. They train their 
 hands so that their 
 sense of touch may 
 be more keen. By 
 cold baths and vig- 
 orous exercise they 
 train their skin to 
 resist cold. Let us 
 begin to train our 
 tastes. 
 
 First make a list 
 of the kinds of food 
 you eat in a week, 
 
 not forgetting to count all the seasoning and spices 
 and flavoring in the different dishes. Then study 
 up in your geography and ask your grocer, your market 
 man, and your fruit dealer, if you do not know, where 
 each of the foods comes from. See how many coun- 
 tries help to set your world table ; then see how much 
 of a world appetite you have. Explorers have had to 
 
66 FOOD AND LIFE 
 
 cultivate world appetites because they were going 
 around the world. You will find it very much worth 
 while to cultivate a world appetite, because the foods 
 of the world are coming to you. 
 
 Then when you travel, your tastes will be already 
 trained. No one is so independent at home or abroad 
 as the man who eats everything and likes everything. 
 He has stretched his food tether to encircle the globe. 
 
 QUESTIONS 
 
 How can it be said that we sit at a world table ? 
 
 What does it mean to have a world appetite ? 
 
 From what countries do the foods on your table come ? 
 
CHAPTER X 
 
 THE FIRST STEP 
 
 "To dine," it has been said, "was the first step up 
 on the highway of civiHzation." This first step man 
 took when he began to cook his food. He is the only 
 hving creature that can make a fire ; so he is the only 
 creature that can practice the arts of cookery. This he 
 has always done, to a greater or less degree. There is 
 hardly a record in history or tradition of a tribe so 
 savage that it ate all its food raw. The myths of 
 all nations, as soon as they have told how man was 
 created, give an account of how man got fire. The 
 witty Frenchman was not far amiss who called man 
 a " cooking animal." 
 
 Fire was to early peoples so wonderful that it is 
 always pictured as the property of the gods, given to 
 man by them as a reward for service or, more often, 
 stolen or snatched from them by man. You should 
 re-read, or read for the first time if you do not know 
 it, the classic Greek myth of Prometheus, the friend of 
 mankind who suffered untold agony that man might 
 have fire. 
 
 The Polynesians have a story which traces the desire 
 for fire directly to the taste for cooked food. Maui, so 
 
 the legend runs, was a guard between the upper world 
 
 67 
 
68 FOOD AND LIFE 
 
 where mortals lived and the lower world where dwelt 
 the gods. Though Maui had been born in the under- 
 world, he had never tasted cooked food. When his 
 mother came to visit him as he paced back and forth 
 between the two worlds, she never shared the food 
 which he offered her but ate always from a basket 
 which she brought with her. One day, while she slept, 
 Maui peeped into her basket and tasted a bit of her 
 food. It was far better than anything he had ever 
 eaten. Maui knew that the dwellers in the underworld 
 prepared their food with fire, which neither he nor 
 any other mortal had ever been permitted to see. " If 
 fire makes food as good as this," said Maui to himself, 
 " I must have it." So one day he followed his mother 
 secretly to the underworld, and after many adventures 
 obtained from the Fire God the secret of making a fire. 
 After that he cooked food for himself. Nor was Maui 
 selfish with this wonderful secret which he had obtained 
 at such risk. He gave of his cooked food to mortals, and 
 finally even shared with them his wonderful secret of 
 how to make fires over which to cook their own food. 
 Cooking is the preparation of food by applying heat. 
 This heat may be applied in several ways. The sim- 
 plest and most primitive was to hold the food directly 
 over a fire. We still cook by this direct exposure when 
 we broil meat or toast bread. Roasting was another 
 method of cooking with heat which came directly 
 from the coals. Although we speak of " roast lamb " 
 or "roast beef," nowadays we almost never roast. The 
 
THE FIRST STEP 
 
 69 
 
 name remains from the time when meat was really 
 roasted, the time when it was cooked out of doors over 
 huge fires or turned on a spit before the open fires in 
 the deep fireplaces of our forefathers. What we to-day 
 
 A NEW ENGLAND FIREPLACE 
 
 call " roast beef " is really " baked beef," — beef cooked 
 by dry heat in an oven. Ancient tribes baked both in 
 the embers under their fires, as we bake potatoes in 
 the hot ashes of a camp fire, and in holes in the ground 
 lined with hot stones. They would wrap the food in 
 leaves and lay it on the stones, closing the hole at the 
 top to keep the heat in. We are following this ancient 
 
70 FOOD AND LIFE 
 
 way of baking when we heat the soapstones of a fire- 
 less cooker and place the food between them. 
 
 Toasting, broiling, roasting, and baking are all 
 methods of cooking in a dry heat ; water or any other 
 liquid is introduced only to prevent burning and to 
 add flavor, as in the case of basting (which is to say 
 moistening) meat which is being baked. Boiling, stew- 
 ing, and steaming make use of the heat obtained in the 
 boiling of some liquid. To boil is to subject to the 
 action of heat in a boiling liquid ; to stew is to boil 
 slowly or to cook in a little water at a temperature 
 below boiling point; to steam is to cook in the steam 
 which comes from water at or near the boiling point. 
 Indian tribes living near hot springs used to bring 
 their raw food and cook it in the steam that rose from 
 the ground near the spring. One tribe of Indians in 
 our own country were called Stone Boilers, because 
 it was their custom to fit a water-tight skin into a hole 
 in the ground, pour water into this skin, put in the 
 meat to be cooked, and then drop in red-hot stones. 
 The heat from the stones would start the water boiling 
 and thus cook the meat. Sometimes the stomach of 
 the animal of which the flesh was being cooked would 
 be used to hold the water, for the stomach is a natural 
 pot of a fairly strong kind. 
 
 Cooking in fat, which we call/rj'/;/^, must have come 
 later than these other methods of cooking, for it re- 
 quired the use of a pan or griddle to keep the fat from 
 dripping into the fire or oozing out into the water. 
 
72 FOOD AND LIFE 
 
 Cooking by direct exposure to heat over an open 
 fire is wasteful because the heat spreads in every other 
 direction as well as the one where is hung or laid the 
 food to be cooked. Most of our cooking is done to- 
 day either in an oven or in a pot or kettle, in some- 
 thing that receives the heat and holds it. 
 
 It is interesting that to-day many of the old proc- 
 esses of cooking, which were laid aside with the com- 
 ing in of the modern cookstove, are being revived. 
 We have spoken of the fireless cooker, which will hold 
 the heat in a covered kettle and let the mixture within 
 cook for hours after the start given it by a few 
 moments of heat applied from the stove. Outdoor 
 cooking is being revived ; boy and girl campers are 
 making use of ways of building outdoor ovens and 
 tiny stone fireplaces which the Indians of five hun- 
 dred years ago would recognize at once, should they 
 return from their Happy Hunting Grounds to the 
 woods and plains over which once they ranged. 
 
 Outdoor cooking, in your own backyard if the fire 
 laws permit or on the camping trips of your family, 
 your group of Boy or Girl Scouts or Camp Fire Girls, 
 or any other club, is not only good fun ; it is very 
 much worth while. It is good to be independent. It 
 is good to go away from the town or city, from 
 the kitchen with its cookstove and its woodpile or 
 coal hod into the open and there to draw on the store- 
 house of Nature for your supplies. It is good to match 
 your wits against the conditions of wind and woods 
 
THE FIRST STEP 
 
 73 
 
 and weather, your muscles against the difficulties of a 
 scattered supply of necessaries, and to come out the 
 victor, with a palatable, well-cooked meal to your credit. 
 You have gained in the effort not only food but power. 
 You have taken a part in the romantic, adventurous 
 struggle of man to win a living from the land on 
 which he finds himself. You have taken with the first 
 man the first step on the highway of upward progress. 
 
 QUESTIONS 
 
 What are the three methods of cooking by direct heat ? Describe 
 each of them. 
 
 What is baking ? 
 
 How do boiling, stewing, and steaming differ from these other 
 methods ? 
 
 What name do we give to cooking in fat ? 
 
 How many of these ways of cooking have you practiced, indoors 
 or out ? 
 
CHAPTER XI 
 
 THE MOMENT OF EATING 
 
 If we did not enjoy eating, perhaps we should not 
 be wilhng to take so much trouble to keep ourselves 
 alive. Nature knew how that would be, so she did 
 everything to make us enjoy the actual moment of 
 eating. Man has responded by throwing around the 
 moment of eating not only ceremony but a certain 
 sacred ness. To go through any form of eating to- 
 gether has been, among the simplest as well as the 
 most cultured peoples, an act which carried with it 
 obligations of friendship. The u^nderer who had 
 shared the food of an Arab host in a tent on the 
 desert w^as from that moment under his host's pro- 
 tection. To the ancient Greeks no law was more 
 sacred than the law of hospitality. When a man had 
 partaken of food in the home of his host, a covenant 
 had been formed between them. 
 
 A Persian nobleman was walking in his beautiful 
 gardens when a man came rushing to him in great 
 distress. He was fleeing from the crowd whose shouts 
 could already be heard without the gates. The noble- 
 man was at that instant eating a peach. To the fugi- 
 tive he gave the remainder of the peach. When the 
 crowd had forced their way into the nobleman's 
 
 75 
 
76 FOOD AND LIFE 
 
 presence, they told him that this man who had hid- 
 den himself from them in the garden had slain within 
 an hour the only son of the nobleman. For this they 
 were following him ; for this they demanded that he 
 be turned over to them for punishment. The noble- 
 man hesitated but a moment. "We have eaten to- 
 gether," he said; "he must go in peace." Only when 
 the murderer was beyond his host's protection could 
 he be made to answer for his deed. 
 
 With us the moment of eating has been made the 
 center of family and social life. On the physical side 
 this is wise. That the old proverb "Good digestion 
 waits on appetite" is true, we have seen from our 
 study of digestion. Only when taste prepares the way 
 do the mouth and stomach send out their digestion 
 juices promptly. 
 
 It has long been suspected that smell has a great 
 deal to do with pleasure in eating. Lately it has been 
 possible to test this with three persons who had lost 
 their sense of smell. Two of them were housekeepers, 
 familiar with food in every stage of preparation. 
 They would have had no idea, had these tests not 
 been made, that their taste responses to food were so 
 different from those of others. Yet when they were 
 blindfolded and given different foods to taste and 
 name, there w^ere whole groups of foods which they 
 found it almost if not quite impossible to identify. 
 Butter, cream, and olive oil they could hardly tell apart. 
 They could give no names to vanilla extracts, pineapple 
 
THE MOMENT OF EATING 77 
 
 sirup, bananas, grapes, quinces, strawberries. Tea and 
 chocolate, which each took frequently, they could not 
 name without sight or smell. Sour milk they did not 
 recognize, nor did they reject kerosene when it was 
 offered to them. Housekeepers of similar experience 
 but with the normal sense of smell were able blind- 
 folded to name these same foods without dii^culty. 
 
 Smell, as taste's silent partner, is evidently far more 
 important than we have supposed. Thinking back, we 
 can prove this to ourselves by remembering how taste- 
 less food is when we have a cold in the head which 
 interferes with the keenness of our sense of smell. 
 Taste and smell, with sight for a much less active 
 partner, are the senses for whose examination the cook 
 must prepare food. Taste and smell have always been 
 put low in the scale of the senses, yet for bodily wel- 
 fare and for actual pleasure they must be reckoned 
 high. Sight and hearing have to do with what is out- 
 side the body ; taste and smell have to do with what is 
 entering the body. A man may see horrible sights and 
 live ; he may hear most distressing sounds and live ; 
 but he cannot take poison and live. Because it is so 
 necessary for our well-being, it is said that the sense of 
 taste is at birth the best developed of our senses. 
 
 All this new appreciation of taste and smell in its 
 relation to food and bodily welfare gives us a new stand- 
 ard by which to rate the skill of the cook. We 
 hold in esteem, says Hollingworth," the workman whose 
 craft consists in the preparation and arrangement 
 
78 FOOD AND LIFE 
 
 of sights and sounds in pleasing elements, orders, 
 and compositions." He is an artist. "The workman 
 whose craft consists in the preparation and presenta- 
 tion of acceptable sensations of taste, smell, touch, and 
 temperature" — the cook, is not he or she an artist, 
 too ? Cookery is the oldest science in the world. It 
 has been honored by kings and practiced by men and 
 women of higli skill. The cookbooks of the Middle 
 Ages were written almost entirely by men, usually by 
 doctors, for medicine and cookery have always been rec- 
 ognized as sciences which went hand in hand. " I do not 
 consider myself as hazarding anything," said Dr. Lister, 
 physician to Queen Anne and writer of a very good cook- 
 book, " when I say that no man can be a good physician 
 who has not a competent knowledge of cookery.'/ 
 
 It is in recognition of the pleasure and importance 
 of eating that man has made it the center of so much 
 that is spiritual as well as physical. It takes weeks, 
 months, even years, for our food to grow. It takes 
 hours and days to prepare it, through the various 
 stages, for its appearance on the table. It takes fifteen 
 or twenty or thirty minutes to eat it. Of any actual 
 mouthful we are conscious only a minute or two. 
 That moment should be very satisfying to make all 
 the preparation worth while. Let us think what we 
 do or may do to make it so. 
 
 We eat at regular times. This is good for our bodily 
 welfare, as the body adapts itself easily to taking small 
 amounts of food at appointed times. Go past your 
 
THE MOMENT OF EATING 79 
 
 regular mealtime and the body reacts unfavorably, 
 with discomfort of one sort or another. It is bad, 
 too, to be eating all the time, as it gives no chance for 
 the rests which are -good for every part of our body 
 machinery. It is better, too, not to overload the body 
 with all the food at one meal, though this custom of 
 frequent meals w^as not followed in many periods of 
 which we have historic record. Plato, the Greek 
 philosopher, was much surprised when, traveling in 
 Italy, he noticed that the inhabitants ate twice a day 
 instead of once, as was his native custom. 
 
 We eat in groups. Tasting is not a social act. 
 Taste and smell require nearness to or actual contact 
 with the object to be smelled or tasted. This may be 
 one reason why they have been regarded as lower 
 senses. Twenty persons may look at the same picture 
 at one and the same moment, sharing in the reactions 
 it causes in them. Only one person may taste a given 
 bit of food. Convenience and the social instinct have 
 supplemented taste in this respect, making eating 
 one of the chief social functions of life. It is much 
 easier to cook food in quantity than to prepare single 
 portions. It is better for one skilled person to do it 
 over a single fire than for each person to prepare his 
 own food over his own little heater. So we have food 
 cooked in bulk and ready for eating at a certain time. 
 Even this does not necessarily mean that we shall 
 eat it together. Missionaries and teachers of backward 
 peoples always feel that they have won a victory when 
 
So 
 
 FOOD AND LIFE 
 
 they persuade a family to sit down at a table and 
 eat together. In making social the moment of eat- 
 ing they have strengthened the ties of family life. 
 Members of a South Pacific tribe living on the island 
 of Tahiti were found, by the first white men who 
 
 BACK TO BACK 
 
 landed there, to gather at the hour for eating, place 
 themselves at a distance of two or three yards apart, 
 turn their backs on each other, and eat in utter silence. 
 The old custom had been handed down to them from 
 the days when each feared that his food might be stolen 
 from him by his next neighbor. 
 
 We serve food attractively. We remember that 
 smell and sight are taste's silent partners and we try 
 
THE MOMENT OF EATING 8 1 
 
 in every way to meet their requirements as well as 
 those of taste. A banquet, a funcheon, a camping 
 supper, a "club feed," are only incidentally nourishing. 
 It is the social element and the festive and artistic 
 element that give them their charm. We share the 
 deep-rooted instinct of the ancient peoples, to whom 
 eating together was the highest form of companionship. 
 Man approaches the spiritual through the physical. 
 We greet one another by a cordial clasping of the 
 hands. We express our friendship by satisfying to- 
 gether our bodily needs. Food has entered into the 
 highest acts of religion. The Jewish Passover is one 
 symbol, the Lord's Supper another. In the break- 
 ing of bread together Jesus and his disciples sealed 
 their spiritual union. Not only do we dignify the 
 moment of eating when we sit together about the 
 family table ; the more we make of family life at meal- 
 times the more happy family life we shall have. The 
 family table is the place for the sharing of family 
 interests. Begin each meal with a word of thanks to the 
 Father in heaven for the food which we are about to 
 eat together, and we have made the circle complete. 
 
 QUESTIONS 
 
 What three senses have to do with our enjoyment of food ? 
 Why do we find food to be without flavor when we have colds ? 
 Why is it good for us to eat at regular times ? 
 What do we gain by eating in groups ? 
 
CHAPTER XII 
 IN THE WORLD'S FOOD MARKET 
 
 Indian boys and girls did not know much about 
 markets. Their food came to them directly, without 
 being bought or sold. They saw their fathers go out on 
 the hunt to get meat. It was brought home, dressed, 
 and prepared for eating. They saw their mothers plant 
 corn and maize, harvest it, grind it, and make it into a 
 kind of bread. Only when the work of the tribe was 
 divided and parceled out was there need of a market 
 or food exchange. When some were chosen for the 
 hunt, and others who stayed at home must get meat 
 from them, then for the first time there might be 
 buying and selling. 
 
 The world's first markets were small and local. 
 People of a neighborhood brought in their fruits and 
 vegetables, their grains and meats, and shared by pur- 
 chase or exchange in the products of their neighbors' 
 farms. All the food displayed would come from within 
 two, three, four, or five miles of the place of selling. 
 When food was exchanged for other food, instead of 
 money being passed, the transaction was called barter. 
 All the early trade of the world was by barter. The 
 
 people in one village had this year more wheat than 
 
 82 
 
IN THE WORLD'S FOOD MARKET 8^ 
 
 they needed ; those in the next had more pork. Wheat 
 was sent from the first village to the market of the 
 second village, which in its turn sent back pork. So it 
 went on, and the circle of food exchange grew larger 
 and larger until to-day, as we have seen, we buy at our 
 markets and eat at our tables food from all over the 
 world. Instead of being little separate markets, the 
 markets of each village, town, and city have become 
 branches of the world's great Food Market. They are 
 not independent of one another; they are like a chain 
 of stores that encircles the globe. 
 
 If we had never thought of the world as buying 
 at one great Food Market, we should have learned to 
 do so during the war. The war taught us many lessons. 
 The most important, which we shall remember longest, 
 were those about the oneness of the whole world. We 
 found that our village or town or city or even our 
 nation did not and could not live unto itself. It was 
 linked up closely with the rest of the world. One of 
 the ways in which we felt this most quickly was in 
 that great world's Food Business, into which, as you 
 read in the first chapter of this book, we were all born 
 as partners. 
 
 The world's Food Market carries on a huge business. 
 Food is reckoned in tons and carloads and shiploads 
 instead of in pounds and packages. If all the foods 
 in this market could be spread out on counters which 
 you could see, as it is actually spread out in millions 
 of branch shops, there would be, in spite of the endless 
 
84 FOOD AND LIFE 
 
 variety of foods, also a great sameness. All the differ- 
 ent names and kinds of vegetables and meats and 
 breadstiiffs and fruits would match up and fall into a 
 few big groups. When they had been put into these 
 groups, a few chief foods would stand out as the foods 
 on which people everywhere depend. These take far 
 more space on the counters of the world Food Market 
 than any others or than many of the lesser foods 
 put together. 
 
 Wheat, with its sisters and cousins, — rice, millet, 
 rye, barley, corn, and maize, — holds chief place. The 
 world raises more grains and cereals than any other 
 food. It gets more nourishment out of them than out 
 of any other food. It ships more of them from place 
 to place. That is the reason why wheat was a subject 
 of so much importance in the war. Kings and presi- 
 dents and food administrations, ambassadors and 
 peace conferences, — all had to give much time and 
 thought to the problem of raising, carrying, and dis- 
 tributing wheat and the other cereals. 
 
 Sugar occupies an important place. In the year 1 9 1 3, 
 the year before the war, the sugar crop of the world was 
 nearly twenty-one million tons. This was less than one 
 fifth of the world's wheat crop ; but the sugar was pro- 
 duced in fewer places than the cereals. Its circle of 
 exchange was larger. So our sugar shortage was due, 
 more than to any other one thing, to the lack of ships. 
 When we had to go without cane sugar from the tropics, 
 we looked about on the counters of the world's Food 
 
IN THE WORLD'S FOOD MARKET 
 
 85 
 
 Market and found many other nature sugars which 
 grew nearer home. The beet-sugar industry was greatly 
 helped. Corn sirups, honey, maple sirups, and the like 
 were used as substitutes for sugar. We use sugar 
 more for its flavor than as a food. A little of it 
 will go a long way in flavor, and we can get our 
 needed fuel in larger measure from other foods. 
 
 A WAR-TIME EXHIBIT OF SUGAR SUBSTITUTES 
 
 Beans occupy a great deal of space in the world's 
 Food Market. The people who would be crowding to 
 buy the largest amounts of them would be the people of 
 India and other countries of the Far East. Our own 
 country raised in the year before the war only about 
 one tenth as many beans as India. Beans of one kind 
 or another are found everywhere in the world, however, 
 and a most satisfying and nourishing food they are. 
 
 European, British, and American peoples would be 
 found crowding around the potato counter. It would 
 
86 FOOD AND LIFE 
 
 be a big section of the market and well loaded. A 
 bushel of potatoes has nowhere near the food value, 
 bulk for bulk, of a bushel of grain. So while potatoes 
 take up a great deal of space and are popular, they 
 are better to eat in the local market than to ship to 
 distant places. 
 
 We Westerners would be surprised to see that meat 
 does not take nearly so important a place in the 
 markets of the world as it does in our own local markets. 
 More than half the people of the earth eat very little 
 meat. This is because in many parts of the world 
 there is not room for the meat-producing animals — 
 cattle and sheep and hogs. These animals must have 
 land for grazing. When people come into a region 
 and settle thickly, the meat-producing animals are 
 crowded out. So the meat of the world is produced in 
 only a few countries — Australia, New Zealand, the 
 United States, Argentina, and Canada — and is eaten 
 chiefly in those countries and in lands to which it is 
 easily carried. Europe and the British Isles buy a 
 good deal of meat. 
 
 The same animals are far more important to most 
 of the world for the milk, butter, and cheese they 
 produce when living than for the meat of their bodies. 
 Milk is probably the most important food we have and is 
 increasingly in demand, especially in the Western world. 
 Because it is so important, we should all drink a good 
 daily portion of it. Here we mention it only as having 
 an important place in the list of mankind's chief foods. 
 
IN THE WORLD'S FOOD MARKET 8y 
 
 Fish, vegetables, fruits, and nuts are to be found on 
 the tables of local food markets. Japan eats a great 
 deal of fish, as do many coast sections and islands. 
 Every country has its own fruits and vegetables. 
 Some of them enter into the trade between countries. 
 But if we could see the world's Food Market as the 
 world's foods are spread out on it, wheat and other 
 cereals would take the most space ; sugar would call 
 itself to our notice at once ; beans, potatoes, and 
 meats would follow along ; milk would stand out as 
 very important. In each country these chief foods 
 would be accompanied by local foods. 
 
 No boy or girl who lived through the war will find 
 this list of chief foods hard to remember. The names 
 of these appeared many times on war posters. When 
 the war made it hard to ship food from one place 
 to another, we tried to eat more of the local foods. 
 Wheat we had to send abroad, because people there 
 could not be raising it ; so we cut down our wheat 
 ration and ate local " substitutes," the sisters and 
 cousins of wheat, which could not be shipped so easily 
 but which would give us a good measure of fuel- and 
 life-food elements. Corn, which is a native American 
 food, came into its own during the war, giving us 
 of its sweetness in corn sirups as well as its other 
 nourishing elements as a cereal. Almost all the war 
 substituting of foods was a coming back to our own 
 local markets instead of sweeping so wide a circle in 
 our exchange of foods. It had the other side too, that 
 
88 
 
 FOOD AND LIFE 
 
 we tried to send to empty food markets in suffering 
 lands food from our local markets. 
 
 QUESTIONS 
 
 How did there come to be markets ? 
 
 What groups of foods hold chief places in the world's Food Market ? 
 Which foods are best in a local market ? Which are shipped from 
 country to country ? 
 
 ,-..'-■'^1 
 
CHAPTER XIII 
 
 THE PITCHER AND THE LOAF 
 
 In the long-ago days when mysterious and powerful 
 strangers sometimes walked the earth in disguise, it 
 befell at nightfall that two travelers came to the humble 
 cottage of an aged couple, old Philemon and his 
 good wife Baucis. These strangers, who were humbly 
 dressed, had been driven rudely out of the neighbor- 
 ing village, where they had sought food and shelter. 
 Philemon and Baucis welcomed them cordially, for 
 they were given to hospitality. However poor and 
 scanty their fare, they were always more than glad to 
 share it with the hungry stranger. So they set before 
 these guests all that the house afforded, grieving only 
 that their last loaf of bread was half eaten and their 
 pitcher only partly filled with milk. But behold ! as 
 the strangers lifted again and again the pitcher, which 
 a moment before they had emptied, it had in some 
 mysterious way filled itself again, and as Baucis cut 
 the bread, thinking that each slice would be the last, 
 there was always another slice. The pitcher was 
 become, through the wonder-working powers of the 
 guests, a miraculous pitcher which would never be 
 empty when Philemon or Baucis might need milk; 
 the loaf was renewed to meet the needs of these guests. 
 
90 FOOD AND LIFE 
 
 With an enchanted pitcher and a self-renewing loaf 
 no one need suffer for nourishing and palatable food. 
 Bread and milk and bread and butter (made from milk) 
 are the best all-round foods in the world. No one 
 would want to live on them alone. Philemon and 
 Baucis served their guests honey for sweets and 
 grapes for fruits and added to their own noonday 
 meal vegetables from their garden. But as a basis 
 for the diet of everyone, and particularly of growing 
 boys and girls, milk is the best all-round food, with 
 bread as a close second. Put the two together and 
 you have life foods and fuel foods in good measure. 
 
 Milk is the only kind of food that should never 
 be left out of our diet. No matter what the price, we 
 cannot afford to go without it. Milk is so important 
 that every state has whole books of laws about it ; 
 every farmer who sells it is especially followed up by 
 county and state officials. The reasons why we should 
 every one of us take a quart if possible, but surely 
 a pint of milk, a day are facts every boy and girl 
 should know. 
 
 First, vtilk comes nearest of any food to being a com- 
 plete diet in itself. Babies live on it ; young animals 
 live on it. It has fat in it and a milk sugar; it has 
 two very desirable proteins, so that a considerable 
 part of our needful protein life food can come from 
 it ; it has mineral elements in it, particularly a larger 
 amount of calcium (lime) than any other food. Calcium, 
 makes and remakes our bones, and in other ways is 
 
THE PITCHER AND THE LOAF 9I 
 
 needed for good health. There is hardly any in meat 
 or bread, none in fats and sugars, very little in most 
 other foods ; but in a quart of milk there is enough 
 for a daily portion for a boy or girl, in a pint enough 
 for a grown person. Milk and the butter made from 
 it have also those two necessary items for growth and 
 health, the vitamines, which we spoke of among our 
 life foods. We sent all we could of food containing 
 these vitamines to the starving children of Belgium, for 
 it was found that these helped them to grow and to get 
 and keep well. We had always had enough vitamines 
 in our diet so that except in war times or cases of 
 underfeeding we had not known how much they were 
 needed. Milk has small amounts of other elements 
 good for keeping the body running. 
 
 So, first, fnilk should be taken for the large number of 
 good and needful life foods and fuel foods in it. It has 
 in it almost everything needed for growth and body- 
 building and body-running, though there are other 
 things used in these processes which it does not 
 supply. It is not a complete diet, but it comes nearer 
 to being such than any other food. 
 
 Second, the elements in milk are easily taken up by the 
 human body. The Body Self welcomes milk because 
 its sugar can be easily put to use, its proteins easily 
 turned into life-stuff. 
 
 Third, milk is easy to cook with. Used with other 
 foods it makes appetizing dishes. Turn over the pages 
 of a cookbook and see how many recipes use milk. 
 
92 
 
 FOOD AND LIFE 
 
 It is good for us and easy for the body to take up; 
 it is also in a convenient form for us to use. 
 
 Fourth, it Jits in luith other foods which lue commonly 
 eat and makes tip for the elements which they lack. If we 
 drink or take in our cooked food a good amount of 
 milk along with our other foods, we may feel quite 
 sure we are running our body business well. If we 
 do not take milk, we must take a good deal of trouble 
 to attend to getting the right kinds of food. 
 
 Fifth, it is economical — whatever its price. A quart 
 of milk is equal in fuel value to eight eggs or nine 
 ounces of round steak. It has been calculated that 
 milk at twenty-five cents a quart would be cheaper 
 food than eggs or steak at average prices. Here is 
 what four writers have said about it : 
 
 Milk is the cheapest form of animal food for the money 
 that the householder can buy. — H. B. Endicott, State and 
 Federal Food Administrator 
 
 The greatest factor of safety in the human diet is the reg- 
 ular use of milk. — United States Food Administration 
 
 You can get more for your money in milk in actual food 
 value, in energy, in protein, in repairing and building proper- 
 ties than in any other food in the world. — W. T. Sedgwick, 
 Professor of Biology in Massachusetts Institute of Technology 
 
 Milk is an indispensable article of the diet of any people 
 
 who wish to achieve Without the continued use of 
 
 milk ... we cannot as a nation maintain the position as a world 
 power to which we have risen. The keeping of dairy animals 
 was the greatest factor in the history of the development of 
 
THE PITCHER AND THE LOAF 
 
 93 
 
 man from a state of barbarism. .... We are still depend- 
 ent on the dairy industry for our continued prosperity. — 
 E. V. McCoLLUM, United States Nutrition Expert 
 
 No wonder states and cities and towns and homes 
 look after their milk supply to see that it is clean and 
 wholesome, for milk, more than almost any other food, 
 suffers from being carelessly handled. In the care of 
 milk from the moment of milking to the moment of 
 eating there are three rules to be followed : keep it 
 clean ; keep it cool ; keep it covered. Follow these three 
 rules and your milk will do wonderful things for your 
 body health. 
 
 As soon as we grow up from being babies we pass 
 from having milk alone to having bread with it or 
 bread by itself. Bread is truly, as the proverb says, 
 " the staff of life." In the problem of feeding whole 
 nations on the least amount of food possible, during 
 the war, it was found that if the bread ration of a 
 people was kept normal and sufficient a great deal of 
 change and of cutting down might be practiced in the 
 other foods of the diet without harm to the health or 
 spirits of the people. 
 
 Bread has been eaten by all peoples, but to some of 
 the queer foods that other peoples have called breads 
 we should not give that name. They were alike in 
 having been made from a kind of flour which was 
 made from some cereal. Here their likeness to our 
 whole- wheat bread or our white bread or our biscuits 
 and rolls and muiHns ended. We as a people have the 
 
94 
 
 FOOD AND LIFE 
 
 best bread in the world. We are likely to eat too 
 much white bread and too little corn and graham and 
 whole-wheat and other breads that have in them some 
 food elements for body-building and body-running 
 that white bread does not have. All breads give good 
 bulk to our food and help the body to keep its waste 
 
 IN AN ARMY BAKERY 
 
 materials moving. We should eat each day one or 
 two slices of some bread besides white bread if we can. 
 
 When you have a chance, watch while bread is 
 being made. Bread-making is carefully regulated by the 
 government — in flour mills, where flour is made from 
 the grains, and in public bakeries, where loaves of 
 bread are sold. Bread-making is one of the most inter- 
 esting operations of cooking and is worth looking into, 
 until some day you learn to make bread yourself. 
 
 So long as we as a nation have a miraculous milk 
 pitcher that never runs dry and a loaf of bread to eat 
 
THE PITCHER AND THE LOAF 
 
 95 
 
 with our milk, we shall not suffer for good foods. It 
 is for you to be sure that pitcher and loaf are given 
 sufficient honor at your table. 
 
 QUESTIONS 
 
 What do we mean when we say that milk is almost a complete diet ? 
 (See charts, pp. 173 and 177.) 
 
 What are the five reasons for milk in our diet ? 
 How much should every boy or girl take each day ? 
 What part does bread have in our diet ? 
 
CHAPTER XIV 
 
 THE GIFT OF A GARDEN 
 
 A garden was God's first gift to man. When, accord- 
 ing to the Creation story, he had formed man, the 
 Lord God went eastward and planted a garden. 
 There he put the man whom he had formed. " And 
 out of the ground made the Lord God to grow every 
 tree that is pleasant to the sight and good for food." 
 This garden man was to "dress" and "keep." Animals 
 were not given a garden. They could not use one. 
 Like man they eat plant food, but they must take it 
 as they find it. The lion may be the King of Beasts, 
 but he has no control of the land over which he stalks. 
 To man was given dominion over the earth. The land 
 is his, and he may use it as he will. The gift of a 
 garden has been handed down from father to son, 
 from generation to generation, for all the hundreds 
 of years since. 
 
 You remember the fable of the old man who as he 
 
 was dying told his sons that in the bit of land which 
 
 he was leaving them lay buried treasure. One son 
 
 laughed at the idea and after digging for a few hours 
 
 and finding nothing went away to seek his fortune 
 
 elsewhere. The other son stayed at home on the land 
 
 the father had left them, and as he worked over it and 
 
 96 
 
THE GIFT OF A GARDEN 97 
 
 dug in it and tended the seeds which were planted in 
 it he found in his garden both heaUh and weaUh. To 
 him the land had given its hidden treasure. 
 
 They are old stories, but they are as true for you 
 and me as on the day when they were first written. 
 We too can have for the asking the gift of a garden, 
 and there never was more need for the wealth that we 
 shall find in it than there is just now. The saddest 
 sight in France is No Man's Land, that region miles 
 and miles wide which was once the fairest garden 
 land in France and is now a barren waste, hideously 
 plowed by shells and sown with the remains of 
 warfare, so that it will be years and years before it 
 can be made to bloom again. Yet old men and 
 women and children are finding their way back to 
 these desolate wastes, eager to spend their lives to 
 make this once more the garden spot of France. We 
 who take land and garden stuff as a matter of course, 
 and even grumble a little over the work that must be 
 done to plant the seeds and keep the rows of little 
 plants free from weeds, may well think of this and be 
 thankful for our gift. The worst waste lot in New 
 York City from which Boy Scouts took wagonloads 
 of tin cans and ashes last summer before they 
 made it into a school garden would seem wealth to 
 little French boys and girls compared to their own 
 ruined land. Yet the French children are making 
 battlefields into gardens as fast as ever they can. 
 While these gardens of the war countries are in the 
 
98 FOOD AND LIFE 
 
 making, and in the many years before they can be 
 what they were before the war, we must make the 
 most of the land which we have and so help to raise 
 food for those who have not our rich gift. 
 
 Uncle Sam found out during the war what his 
 children can do in the way of food gardens. That is 
 why he is piping for you all to follow him as he 
 leads the way to the fields. " Let me suggest," said 
 President Wilson, as he called the nation to arms 
 and to service in April, 191 7, "let me suggest that 
 everyone who creates or cultivates a garden helps, 
 and helps greatly, to solve the problem of the feeding 
 of the nations." The answer of the boys and girls to 
 this call was splendid. Sixty thousand acres of land 
 that had been lying idle was made into food gardens 
 by a million and a half boys and girls. Now, when 
 you have a garden you are joining an army, the 
 United States School Garden Army. It is as big 
 as the army Uncle Sam sent to France, and it is 
 growing every day. When you have joined it you 
 are not only cultivating your own little plot of land, 
 you are an active partner with Uncle Sam in his 
 share of the world's food business. Just at present 
 Uncle Sam is taking a very large share of that 
 business into his own hands in order to help out 
 the hungry peoples who have been made land poor 
 and food poor by the war. The sooner you sign up 
 and get into the School Garden Army the better 
 (on page 174 you can read how to do it). 
 
FOLLOW THE PIED PIPER 
 
 Join the United States 
 School Garden Army. 
 
lOO 
 
 FOOD AND LIFE 
 
 Having a garden takes you out of the ranks of 
 those who only eat food and puts you in the ranks 
 of those who raise food for eating as well as eating 
 what other people have raised. The first question to 
 ask yourself as a garden soldier is, What am I going 
 to put into my garden? It goes back to another 
 
 GARDEN SOLDIERS 
 
 question, Who is going to eat what I grow in my 
 garden ? You and your family and your neighbors 
 will eat what you grow in your garden. That may 
 sound selfish and disappointing. You have been think- 
 ing that you will be ready to do the work of a garden 
 if it is going to help feed hungry boys and girls on 
 the other side of the world. Now you are told your 
 garden is to feed yourself. Feeding yourself is the 
 first thing for you to do as a garden soldier, for just 
 
THE GIFT OF A GARDEN 
 
 lOI 
 
 in so far as you feed yourself Uncle Sam will not 
 have to feed you. He will have just so much more 
 food of the kinds that can be packed and shipped to 
 send overseas. Uncle Sam has about so much food 
 that is raised every year in his food business. .Part 
 of it you eat; not very 
 much, perhaps, but as 
 there are several million 
 boys and girls who eat 
 each about the same 
 amount, it counts up. 
 Uncle Sam does not 
 want you to eat less 
 than you need, but if 
 you can raise for your 
 own table food that 
 would not otherwise be 
 raised and so draw less 
 on his supply, you will 
 be a very worth-while 
 soldier and partner. To- 
 gether the boys and girls of the United States can 
 release a large amount of food to go overseas. 
 
 If you and your family are to eat the food from 
 your garden, you must raise food that you will enjoy. 
 You must think, too, how vegetables fit your body 
 needs. Fruits and vegetables supply a great deal of 
 water in the diet, and that is good. About two thirds 
 of your whole body is water; the rest is solid. If you 
 
I02 FOOD AND LIFE 
 
 weigh ninety pounds, sixty pounds of that weight 
 is the water in every tissue of your body. As it 
 rebuilds and runs itself, the body wants mixed in with 
 its food a good supply of water ; fruits and vegetables 
 will give this. An apple is eighty-five parts water to 
 fifteen parts solid, a strawberry ninety parts water to 
 ten parts solid. Even the starchy potato has seventy- 
 eight parts of water to twenty-two of life and fuel 
 foods, while celery has ninety-four parts water to 
 six of solid. 
 
 Fruits and vegetables give good bulk to our food, 
 and that the body needs. If all our foods were liquid, 
 like milk and water, or were closely packed, like medi- 
 cine in tablets, they would not give the digestive tract 
 enough material on which to work. The waste of the 
 body would not be carried off so easily and regularly. 
 Besides, we should not feel as if we had had a good 
 meal. We want a good deal of something to eat. 
 Fruits and vegetables make up that " something." If 
 we have raised them in our own garden we are getting 
 the needful bulk at a low price. 
 
 Vegetables are plant foods, and as such they vaiy 
 as to whether they contain more stored fuel food, 
 saved by the plant for future use, or more proteins 
 and other life foods. As a matter of fact we depend 
 on them for all these needs of our bodies. They give 
 us mineral salts. Milk, you remember, had calcium 
 (lime). So do our common vegetables. They give us also 
 good proteins, the foods which are next to life itself 
 
THE GIFT OF A GARDEN I03 
 
 and so are needed for our living cells. The leaf vege- 
 tables give us in their green parts good supplies of the 
 vitamines, without which we can neither live nor grow. 
 
 There is one other fact to remember about vege- 
 tables in general. They fit in well with milk and 
 bread and butter to make up a good all-round diet. If 
 we want to treat the Body Self well without taking 
 much trouble to figure out how much of each kind of 
 food we are giving it, we are perfectly safe when we 
 have put into our daily ration a good mixture of milk, 
 bread and butter, and vegetables, with a sprinkling of 
 sugar and a variety of fruits. 
 
 Suppose all the common vegetables were to come 
 and stand in a row before you and ask, one by one, 
 for a place in your garden. If you had room you would 
 like to -welcome them all. Perhaps you can, but even 
 then you must choose which ones shall have the most 
 space. Here is what they might say for themselves : 
 
 Potato. I have a good portion of fuel food stored up in 
 me ; I have a little protein of a kind that is very much 
 needed and not very common ; I have a good supply of vita- 
 mines ; and I have a group of mineral salts without which 
 you cannot be healthy. 
 
 Beans. You must plant a good many of my family, one 
 kind or another. We all have a good mixture of fuel and 
 life foods and water. Besides, we grow fast and do not need 
 much care. 
 
 Tomatoes. We are easy to raise, too, and though we are 
 mostly water, we have a good acid flavor, we have some min- 
 eral salts, and we look well and taste good on the table with 
 
I04 FOOD AND LIFE 
 
 meat and potato and bread and butter and some of those 
 other plain foods. 
 
 Lettuce. I help out a great deal at table. I may be made 
 up mostly of water, but I have minerals, and I am one of the 
 very best of those leafy vegetables without which no one can 
 get along. 
 
 Cabbage. So am I, and I have a lot of nourishment in 
 me, too. 
 
 Spinach. So am I, and I have some iron for you. 
 
 Beet. I give you fuel food and a sweet flavor as well. Much of 
 the sugar of the world is beet sugar, which comes from such 
 beets as you can grow in your garden. Why not plant me, 
 tend me, eat me, and so get the sugar straight from me ? 
 
 Peas. I am good for sugar, too, and for all the things 
 seeds give to the diet. 
 
 Carrots. People do not pay much attention to me, but 
 they would if they knew that I have a good supply of fuel 
 stored up in me, ten times as much lime as a potato of the 
 same weight, and a good bit of phosphorus. Really, I am a 
 kind of all-round vegetable. 
 
 Radishes, Parsnips, and Turnips. We are roots. We are 
 very good to eat and very good for you. 
 
 You would have quite a garden if you listened to 
 them all, would you not ? Read the garden suggestions 
 sent out by the government for your army, which you 
 may obtain by writing to the Director of the United 
 States School Garden Army, Washington, D. C, talk 
 over your plans with your parents and teacher, and then 
 choose which you will plant by three tests: (i) what 
 you like, (2) what you can raise easily, (3) what will 
 give you good food value. 
 
THE GIFT OF A GARDEN 
 QUESTIONS 
 
 105 
 
 In what way is the United States rich compared with other countries? 
 
 How does your having a garden help Uncle Sam in his Food 
 Business ? 
 
 What do fruit and vegetables do for the body ? 
 
 What part do fruit and vegetables have in an all-round diet? 
 (See chart, p. 177.) 
 
 Which vegetables shall you cultivate in your garden ? 
 
OUR FOOD 
 
 To make the most of the food supply about us, 'we must 
 
 Remember 
 
 To enjoy the food which we eat, 
 
 so that the body will welcome it ; 
 To cultivate a world appetite, 
 
 so that we may get the benefit of sitting at a 
 
 world table ; 
 To eat at regular times, 
 
 so that the body may work and rest alternately ; 
 To dignify the moment of eating, 
 
 making it the center of family life ; 
 To give to the pitcher of milk and the loaf of 
 
 bread a place of honor at our tables ; 
 To welcome at our tables a variety of fruits and 
 
 vegetables, raising them in our own gardens 
 
 in so far as we can. 
 
CHAPTER XV 
 
 KITCHEN SERVICE 
 
 Kitchen service is a service into which each one of 
 us will at some time in our lives be drafted. Most of us 
 will probably do a good deal of it, for we have not at 
 our command the fairy spell which Little Two-Eyes 
 had. The wise woman found her crying and taught her 
 a spell which would keep her from ever being hungry 
 again. She had only to say to her goat, " Little goat, 
 bleat; little table, rise," and a neatly laid table would 
 stand before her, with the most delicious food on it. 
 When she was satisfied she had only to say, '' Little goat, 
 bleat ; little table, away," and the table would disappear. 
 When the wise woman had vanished. Little Two-Eyes 
 tried the spell, and there before her was a little table 
 covered with a white cloth, on which were laid a plate, 
 a knife and fork, and a silver spoon. The most deli- 
 cious food was there also, and smoking hot. " This is 
 a beautiful, easy way of housekeeping," said Little 
 Two-Eyes, and so it was. But it did not last even for 
 Little Two-Eyes, for the prince came and took her 
 to a beautiful home of her own. There she needed 
 neither goat nor table, for she could have the happi- 
 ness of keeping house for herself without any cross 
 
 older sisters to take away her share of the food. 
 
 107 
 
Io8 FOOD AND LIFE 
 
 "I shall be a far better husband to some girl when 
 I go home than I would have been if Uncle Sam had 
 not drafted me," said a tall, handsome soldier, as he 
 peeled potatoes by an army stove in France and 
 talked to a visitor while he worked. " I think I 've 
 peeled a million of these since I came to France ! 
 And I thought I was coming over here to fight 
 Germans!" Uncle Sam did not despise kitchen service 
 when he came to the problem of feeding his boys in 
 camps both here and overseas. He drafted into this 
 branch of service every man who had had previous 
 experience in cooking and urged all who showed any 
 interest or talent to volunteer for training. Schools 
 for army cooks were set up in many camps. Here 
 men were given three months' instruction in cooking, 
 at the end of which time those who had passed the 
 examinations received diplomas and were assigned to 
 be company cooks. 
 
 The cooks had to learn how to use their supplies. 
 They had to take the ration list which was spoken 
 of in Chapter H (see pages lo and 164) and 
 twist, turn, vary, and combine its ingredients so 
 that the hard-working men would be well nourished. 
 They had to see that the men had the right num- 
 ber of calories each day. A soldier was using up a 
 great deal of energy. He must make up for it by 
 a good supply of fuel food. Including unavoidable 
 waste, the American soldier is said to have taken into 
 his body on an average 3635 calories' worth of food 
 
no FOOD AND LIFE 
 
 daily, while his actual allowance was for nearly a thou- 
 sand calories more. The prisoner of war had sent to 
 him daily in the enemies' camps, through the agency of 
 the Red Cross, by the advice of the surgeon general's 
 food experts, a 2600-calorie ration. 
 
 If you think you have had to learn in this book a 
 good deal about calories and proteins and vitamines 
 and other food matters of which you had never heard, 
 you may rest assured that it is "child's play" compared 
 to what these boys who qualified as army cooks had 
 to learn. On whether they knew these facts and could 
 make the most of- the ration given them, so that the 
 men would eat it with relish, depended the health, 
 the morale, and therefore the fighting power of the 
 soldiers. It was a matter of winning the war or losing 
 it. If any boy had ever failed to hold a good cook in 
 honor before he went into the army or navy, he learned 
 then and there his mistake. The cook came into his 
 own as a person of importance. 
 
 But how the boys hated the monotony of the camp 
 mess ! How they longed for the home table and wel- 
 comed the doughnuts of the Salvation Army lassies or 
 the cups of chocolate of the " Y " and Red Cross can- 
 teens ! I doubt if tliere was a man in the army who 
 did not write home about the food he was eating, about 
 the special Thanksgiving dinner, or the treat he had 
 when he was on leave. The letters I received were full 
 of such allusions. If you have ever eaten at a restau- 
 rant or a boarding house for any length of time, you 
 
KITCHEN SERVICE 
 
 III 
 
 will know why the boys felt as they did. Only a good 
 home cook, preparing food for a small family and put- 
 ting love and intelligence into the task, can set an in- 
 viting table day after day and week after week. Eating 
 in platoons may be necessary in war times, but it is 
 
 If 
 
 k 
 
 m 
 
 ^^H^ !^^'^«a ^F' <«t^i^Kiit^-^g|i8B 
 
 f 
 
 
 r^^^^^^^^^^^%^jJ 
 
 \z - 
 
 
 "^^fl 
 
 U. S. UffiLial 
 
 THE CAMP MESS 
 
 a dreary business to stand in line and march in to 
 dinner with a thousand other men. " Better a dinner 
 of herbs where love is," said the wise man in the Book 
 of Proverbs, and thousands of home-coming boys echo 
 his words. 
 
 If the home cook is to be so held in honor, she 
 must have the knowledge which the army cook gained. 
 She must have all his virtues and add to them the 
 
112 FOOD AND LIFE 
 
 charm of home cooking and home service. Girls and 
 women are not the only home cooks. Even as Gareth 
 took his turn at kitchen service when he went as a 
 page in King Arthur's hall, so boys are taking their 
 term of kitchen training, that they may be capable 
 of providing for themselves in an emergency and so 
 be independent all their lives. Of what good are the 
 best kitchen or the choicest ingredients in the world 
 if there is no cook to use them ? Is a boy or man to 
 condemn himself to raw food if there are no girls 
 or women about? The army did not think so. The 
 modern boy does not think so. Boy Scouts can go off 
 on a camping trip and cook most excellent meals for 
 themselves. They help their mothers with the heavy 
 jobs of kitchen work at home and surprise her by 
 turning cook when she is ill or absent. If we are to 
 be masters of our own part of the food business, each 
 one of us had better learn all that can be picked up at 
 home or outside the home about cooking. 
 
 It takes a whole alphabet to go the rounds of some 
 occupations. Cooking falls into Cs. We begin with 
 the Cook. To be a good cook one must be clean 
 and keep everything about the preparation of food 
 clean. " 'T is by his cleanliness a cook must please," 
 said old Dr. King in his " Art of Cookery," written 
 more than two hundred years ago. We are still surer 
 of this fact, for when he wrote no one dreamed of the 
 germs and bacteria which are just waiting to do harm 
 if things are not kept pure and clean. No one knew 
 
KITCHEN SERVICE II3 
 
 how flies pick up dirt and disease on the cushioned 
 balls of their feet and carry it to the next article of 
 food on which they may happen to light. In a public 
 bakery or food shop everything has to be kept clean. 
 This is so important that it is required by law. We 
 are still allowed to be the ones who make the law in 
 our own homes, but for health's sake we must observe 
 it none the less carefully. 
 
 Cooking is a craft. It is an art that requires knowl- 
 edge and skill. To become a craftsman — that is, a 
 skilled worker at any handwork or trade — should 
 always be regarded as a great achievement. The boy 
 who in the Middle Ages had served his apprentice- 
 ship and won his place as a craftsman in any line of 
 handwork was entitled to many privileges. Cooking 
 is a simple craft. It is not hard to learn if we may 
 learn it by practice and at the elbow of a skilled cook. 
 It is an art or craft worthy our best attention, for on 
 it depends the health and happiness of the household. 
 To the cook falls the planning of the meals. The food 
 to be served must be so portioned that there are fuel 
 foods and life foods in good measure ; its ingredients 
 must be combined attractively and in a way that saves 
 and brings out the best nourishment in each; all the 
 dishes must be ready to serve at one and the same 
 minute. The hot things must be hot, the cold things 
 thoroughly chilled. Sweets and sours must be put 
 together to please our sense of taste. The good cook 
 knows all about tastes and flavors. It is said that the 
 
114 FOOD AND LIFE 
 
 admitted leadership of French cooks in their craft is 
 due to their highly cultivated appreciation of tastes 
 and flavors. 
 
 There are four main tastes : sweet, sour, bitter, and 
 salt. Sweets we taste at the tip of the tongue; sour, 
 at the sides ; bitter, at the back ; and salt, over nearly 
 the whole tongue. When we mix foods to bring out 
 the flavor, we do one of three things. We keep one or 
 other of these tastes separate and distinct, unmixed 
 with anything else, as in salt fish or sweet desserts. 
 Or, second, we plan a meal so that wc get one taste 
 after another in quick succession. Or, third, we put 
 them together so that one takes away the sharp effect 
 of the other. For instance, we put sugar with cranber- 
 ries or apples in making cranberry or apple sauce, the 
 sweet of the sugar to oppose the sour of the cranberry 
 or the apple and make of the two together a taste 
 which we like. We put sugar in lemonade or tea for 
 the same reason. Foods like potato, bread, and 
 cereals are useful because they do not have a highly 
 pronounced taste of their own. We do not tire of 
 them, and we can put a variety of more highly flavored 
 foods with them. There is no end to what the good 
 cook comes to know about appetizing combinations. 
 
 When the cook has seen that everything is kept 
 clean, which is the first C, when she has come to 
 look upon cooking as a craft (making herself a skilled, 
 intelligent worker) which is the second C, she must 
 look after the calories to see that her family gets enough 
 
KITCHEN SERVICE 
 
 115 
 
 of energy taken into the body to match their energy 
 output. Calories, the units of fuel value, are the third C. 
 
 She will see, too, that her 
 kitchen is conveiiient. We 
 have new ideas nowadays 
 about kitchen service. We 
 used to say, " That is a good 
 big kitchen"; we are learn- 
 ing to say, " What a conven- 
 ient little kitchen!" We are 
 beginning to reckon kitchen 
 
 work by the number of steps taken and to use every de- 
 vice to make this work easy and swift. The big kitchens 
 of the Middle Ages were planned and presided over by 
 
 CONTENTS OF THE ARMY COOK S CHEST 
 See also same chest closed, above and on page 117 
 
ii6 
 
 FOOD AND LIFE 
 
 men, who had under them a whole army of helpers. 
 Labor meant little to them. They could have as many 
 steps taken as they wished. When one person must 
 take all the steps, convenience must be considered. 
 Our smallest and most modern kitchens were planned 
 and are used by men. They are the dining-car kitchen 
 
 AN ARMY ROLLING KITCHEN 
 
 and the army movable kitchen. In the picture you 
 see a most compact and convenient type of army 
 "rolling kitchen." It looks small. Yet it is intended 
 to serve three hundred men and can take care of a 
 considerably larger number. On it a total of 1 20 gal- 
 lons of liquid food and 160 pounds of roast meat can 
 be prepared at one time. The kitchen when spread 
 
KITCHEN SERVICE 
 
 117 
 
 out is shown here, giving an idea of its very complete 
 equipment, even to the chest with the cook's utensils. 
 We can plan the arrangement of our own kitchens so 
 that the work may be done swiftly and easily. 
 
 Lastly, the cook must see that the food, the table, 
 and the manner of sei*ving have charm. That is what. 
 
 THE SAME KITCHEN UNPACKED 
 
 with all its science and labor, the army mess could not 
 achieve. It is something that the simplest home table 
 can easily achieve. The Japanese make of the serving 
 of tea a ceremony which lends to a simple cup of tea a 
 real distinction. The table that was spread for Little 
 Two-Eyes had its white cloth and its silver spoon. 
 This is where boys and girls can begin at once to help 
 
ii8 
 
 FOOD AND LIFE 
 
 the cook. They can bring the dishes into which the 
 food is to be put and arrange them in the right places 
 on the table. They can set the table with every fork 
 and knife and spoon laid straight. They can pick 
 flowers for the center of the table. Best of all they 
 can bring cheerful faces to table. Then the cook 
 will have her reward for all her work, for " the proof 
 of the pudding is in the eating." A happy, well-fed 
 family is the sign of a good cook. 
 
 QUESTIONS 
 
 What was the fue! value in calories of the soldier's ration ? 
 How much was your ration in calories ? 
 How much was a farmer's ration ? (See page 24.) 
 How does a family table gain over a hotel or army mess ? 
 What are the four main tastes ? How do we combine them in 
 cooking ? 
 
 What are the five C's which the cook must remember ? 
 
CHAPTER XVI 
 
 FOOD AND MONEY 
 
 All the money in the world would do us no good if 
 there were no food. King Midas found that out. He 
 was fonder of gold than of anything else in the world. 
 When he was given a chance to speak his dearest wish, 
 he wished that everything he touched might be turned 
 to gold. His wish was granted, but how unhappy he 
 was ! Every bit of food which he touched turned to 
 gold before he could put it into his mouth. He arose 
 from the breakfast table far richer in money than when 
 he sat down but poorer in comfort, for he was hungry, 
 and he had no prospect, with all his gold, of ever being 
 able to satisfy that hunger with appetizing food. It 
 took him only a few minutes to weary of the gift of the 
 golden touch and rejoice when he was allowed to become 
 an ordinary man again. This is a fairy story, but like 
 many fairy stories it has a thread of truth in it. Money 
 has no value in itself. Its only value is that we can 
 exchange it for what we wish and need. Money is a 
 social convenience and necessity. Robinson Crusoe 
 alone on his island would find it of no value, while a 
 fruit tree would be of great value because it could fur- 
 nish him food. We all know this, but it is good for us 
 
 119 
 
I20 FOOD AND LIFE 
 
 to stop and think about it sometimes. With money 
 rightly understood and put in its proper place, other 
 things, like food, take their proper place, too. As you 
 think about it I believe food will rise in your esteem, 
 and money, mere money, will take a lower place. 
 
 Food and money are always being put into the scales 
 and balanced one against the other. You are doing it 
 yourself every day. You go to the store to buy apples. 
 " How much are apples worth to-day? " you ask. You 
 are putting your money on one side of a scale in your 
 mind and apples on the other. You are asking how 
 many apples will balance in value the twenty-five cents 
 you have in your pocketbook. When you are told the 
 price, you will have found out how much your twenty- 
 five cents is worth in terms of apples. At one time of 
 year, when apples are plenty, your twenty-five cents 
 will be worth twice as much in apples as at another 
 time of year when they are scarce. It seems at first 
 thought as though a quarter had a quarter's worth of 
 value, whether it would buy so many apples or twice as 
 many apples. But you know for yourself it has not. 
 If you need a certain number of apples, you may have 
 to give up two quarters for them instead of one. 
 Your quarter will have shrunk in value since the last 
 time you bought them. As a matter of fact the value 
 of money in the world of business and commerce is 
 being reckoned every day in terms of food value, just 
 as the money in your pocketbook had to be reckoned 
 in terms of apples. The reason for this is that people 
 
FOOD AND MONEY I21 
 
 must have food. So food becomes a world standard of 
 values. The price of food comes to be balanced with 
 and counted as the worth of money. 
 
 Let me give you an example of how this balancing 
 of food and money works out in practical business. A 
 man was trying in my hearing to prove to a customer 
 the other day that the automobile for which he was 
 salesman was cheaper than it was two years ago, although 
 the price in dollars was the same. It cost one thousand 
 dollars two years ago; it was costing one thousand 
 dollars now. " Then how is it cheaper?" asked the cus- 
 tomer. "It is cheaper," replied the salesman, " because 
 wheat has gone up in price, and with it everything else 
 has gone up." Wheat is the great staple crop of the 
 United States. The price of wheat does in a way set 
 the standard for other prices and so fix the value of the 
 money in your pocketbook and mine. When wheat 
 goes up in price, flour and bread and fodder for animals 
 and beef and everything else begins to go up, too. It 
 would take more than a thousand dollars in money to 
 buy this year the same amount of wheat that could 
 have been bought for a thousand dollars two years ago. 
 But a thousand dollars would buy the same car. There- 
 fore, said the automobile salesman, the car is cheaper 
 now than it was two years ago. Because all people must 
 have food, whether they have automobiles or not, food 
 is a world standard of value. The prices of wheat are 
 read every day with the greatest interest by men who 
 are handling money all over the world. Your father 
 
122 FOOD AND LIFE 
 
 could doubtless find them for you in almost any news- 
 paper. Men are reading them to see how much their 
 money is w^orth to-day and will be worth to-morrow, 
 whether, as they say, "times are hard" or "times 
 are easy." 
 
 It is worth while to think about food and money in 
 this way, in which the moneyed people of the world 
 think about them, for you are going to be balancing 
 food and money every day of your life. You nmst be 
 fed. The two questions that will interest you will be 
 How much money will it take to feed me? and How 
 much money shall I have left when I have been fed ? 
 We must have enough to eat ; but the less money we 
 spend on food, the more we have for all our other needs. 
 Money spent on food to keep ourselves well nourished 
 is money well spent. Money spent on food beyond 
 what we use or need is wasted money, for when it is 
 gone we have nothing to show for it except, perhaps, 
 doctors' bills if we have overcrowded our body machine. 
 The facts you have learned in this book about the kinds 
 of food your body needs will help you to get more 
 and better food value for your money. 
 
 If there is a choice between three foods which you 
 might buy with your twenty-five cents, choose the one 
 with the most food value. Take milk for an example. 
 A quart of milk has, you remember, the same fuel 
 value as nine ounces of round steak or eight eggs. Put 
 your quarter on one side of the scale and see how much 
 more milk you can get for it than steak and eggs. It is 
 
FOOD AND MONEY 
 
 123 
 
 foolish to burn expensive meat for fuel when cereals and 
 their products (breakfast foods, rice, corn meal, flour, and 
 bread) are as good for fuel and much cheaper. Get a bit 
 of meat for flavor and for its life foods, but stoke your 
 furnace with cheaper foods. A cup of cocoa has an 
 amazing fuel value, yet cocoa is not at all expensive. 
 
 ALIKE IN FUEL VALUE, UNLIKE IN PRICE 
 
 Tea and coffee have practically no food value except 
 as flavors, and they contain elements which are bad 
 for growing boys and girls. 
 
 People are becoming wiser in balancing their money 
 against their food and getting the most value for the 
 money they are spending. But there is much that they 
 do not yet know. Boys and girls can learn these facts 
 and be a real help in the family buying. When the 
 price of milk went up a few cents in New York City 
 in war time, the wise people kept right on buying milk, 
 
124 
 
 FOOD AND LIFE 
 
 for they knew that with the way other foods were going 
 up in price milk would give more food value even at 
 fourteen, fifteen, or sixteen cents a quart than other foods 
 they could buy. But in the poorer districts of the city 
 only half as much milk was bought as in ordinary times 
 at the usual price. Those people thought they were 
 
 saving money by 
 cuttingtheirmilk 
 orders. Probably 
 most other foods 
 which they were 
 buying cost more 
 than milk for an 
 equal food value. 
 But they did not 
 know it. This 
 book is to tell 
 you these facts, 
 so that you will 
 know them. If 
 anyone told you that learning a few facts and putting 
 them into practice would double the number of pen- 
 nies or nickels or dimes in your pocket, you would 
 be in a hurry to know what these facts were. 
 When you come to buying food the facts about 
 food values that you have already learned will in- 
 crease the buying power of your money. They may 
 help in your family-buying now, for if you will eat and 
 enjoy plain, simple foods, your parents will not have to 
 
FOOD AND MONEY 
 
 125 
 
 buy fancy foods to keep you contented. Get your food 
 bulk out of cereals and vegetables ; your flavor out of 
 sugar and small portions of meat, out of fruits and the 
 more fancy foods ; and your all-round nourishment out 
 of milk, with some eggs cooked in your food. Eat all 
 
 A WEEKLY MARKET IN LINCOLN, NEBRASKA 
 
 the foods in their season. These are the rules for eating 
 that will make your money worth more in food-buying. 
 Selling is the second part of the story of food and 
 money as it concerns you, for if you are raising food 
 you may very likely have something to sell. To raise 
 food and then sell it to your neighbors or at local stores 
 is as good patriotism as it is good business. You are 
 creating or cultivating food that would not otherwise 
 be created or cultivated. If you have more of it than 
 you need, you are helping in Uncle Sam's food business 
 
126 FOOD AND LIFE 
 
 when you put it on the market. It matters not 
 whether you are seUing pigs that you have raised or 
 eggs or butter or vegetables. People are buying every 
 one of these products from someone. If your product 
 is good, clean, and sold at a fair price, they might as 
 well buy of you. They will be glad to do so if you are 
 one of Uncle Sam's food army, wearing his badge of 
 service. Remember that part of the business of selling 
 is to find a market that is not overstocked. 
 
 Saving is the third part of the story of food and 
 money. It is a wicked waste to buy food and then let 
 part of it spoil or throw it away mixed in with real 
 waste. In preparing food the good cook uses every 
 nourishing bit of the materials she has bought. At 
 table everyone must follow the " law of the clean plate," 
 taking only what he intends to eat and then eating it 
 to the last scrap. In the army they put boys who did 
 not follow the " law of the clean plate," but left good 
 food on their plates, at a separate table, which was soon 
 nicknamed the " hog table." Here they were some- 
 times given their own left-overs to eat, sometimes 
 provided with stated amounts of food instead of being 
 left to dish out their own portions. 
 
 We must not make it necessary to have a special 
 table for us. Left-overs from the main dishes must be 
 made over into appetizing dishes. " Don't feed your 
 garbage pail at the expense of your pocketbook," said 
 Mr. Hoover during the war. It is good doctrine for 
 us all to remember when we think of food and money. 
 
FOOD AND MONEY 
 
 127 
 
 One other way to save is to lay up for the future. This 
 will be described in the next chapter. 
 
 QUESTIONS 
 
 What do we mean when we say that money is a social convenience ? 
 
 How do we sometimes reckon the value of money in terms of the 
 food it will buy ? 
 
 How can you sometimes double the food value of the money in 
 your pocketbook ? 
 
 How can we so spend our money as to get an all-round diet ? 
 (See chart, p. 177.) 
 
 What is the " law of the clean plate " ? 
 
CHAPTER XVII 
 FOR FUTURE USE 
 
 As winter follows summer, so the storing of food 
 must follow the harvesting of crops. Man lives on a 
 daily-ration plan, but food does not fall at his feet like 
 manna from heaven, an equal amount each day in the 
 year. It comes by the seasons, and in its season a 
 portion of each crop must be put away for the months 
 ahead. The squirrel knows this and works diligently, 
 storing away nuts for winter. A dog buries a bone 
 for to-morrow. A fable tells the sorry story of the 
 grasshopper that sang all summer while the ants were 
 hard at work laying up winter supplies and then went 
 to the ants in winter pleading for food. " What did 
 you do all summer?" asked the ants, sternly. "I sang," 
 replied the grasshopper. Nature showers a wealth of 
 food upon us. It is for us to save as well as sing 
 during the months of her bounty. 
 
 Left to themselves most foods do not keep more 
 than a few hours or days. The processes within them- 
 selves which resulted in their growing and ripening 
 do not stop all at once but continue, bringing them 
 soon past the stage where they are palatable. In all 
 living tissue there are tiny life forms, so small that 
 
 they can be seen only through the microscope, called 
 
 128 
 
FOR FUTURE USE I 29 
 
 bacteria, yeasts, and molds. These forms of life must 
 be killed if the food is to be kept from decay. When 
 they have been killed, the food is sterile. Sterile 
 food will keep indefinitely if closed away from the air. 
 
 FISH IN COLD STORAGE 
 
 Except for a slight loss of flavor it will have the same 
 taste and appearance when we open it as it did when 
 we closed it months before. It must be kept from the 
 air, for the air is full of tiny forms of life. You have 
 heard them called germs. They will attack any food 
 which is wnthin their reach. Like other plants they 
 need for their life warmth, food, and moisture. Like 
 other plants they cannot live in more than their 
 
130 FOOD AND LIFE 
 
 normal temperature, but are killed by excessive heat 
 or cold. On these facts depend the three methods of 
 food preservation, — by cold, by heat, and by drying. 
 
 Cold is the most common agent for protecting food 
 from too rapid ripening or from spoiling. Food is put 
 into the refrigerator, where the temperature is low. 
 This method is used in homes to keep food for short 
 periods ; it is used in great refrigerating plants to keep 
 food for long periods. It is also used when food must 
 be carried long distances. Milk, meat, and other food 
 products come to us in refrigerator cars, kept at 
 a temperature at which the tiny life forms cannot 
 work. In homes food of certain kinds may be stored 
 for long periods in cool, dry places. Apples, pears, 
 potatoes, beets, cabbages, carrots, onions, and turnips 
 are examples of the fruits and vegetables which may 
 be stored in this way. Root vegetables and starchy 
 fruits lend themselves best to this easy method of 
 preservation. Moderate heat and comparative dryness 
 are sufficient for them. 
 
 Heat is the most effective and swift agent for kill- 
 ing destructive life forms. Nothing, not even these tiny, 
 persistent bacteria, can live through a few moments 
 of great heat. Canning, preserving, and the making of 
 jams and marmalades all require intense heat. Canning 
 depends on heat, or in the cold-pack method on heat 
 and cold, without the necessary addition of anything 
 but water. Preserving requires the addition of sugar. 
 Old-fashioned preserves used to be made on " pound 
 
FOR FUTURE USE I31 
 
 for pound " recipes, a pound of sugar for each pound 
 of the fruit to be preserved. Sugar is often added 
 during the process of canning, but it is added chiefly 
 for the flavor, not as a means of " keeping " the fruit. 
 In preserving so much sugar was used for the actual 
 " preserving," or " keeping," of the fruit that the sweet- 
 ness often covered from the taste the real flavor of 
 the fruit. Nowadays canning is preferred, as an 
 easier and more economical method which keeps the 
 original flavor. Both canning and preserving depend 
 on heat as the agent for killing all the life forms. 
 Water is put with the fruit or vegetable to make 
 possible the heating, as either would burn if direct 
 heat were applied. Last, but not least, the jars or 
 cans must be quickly and tightly sealed from the air 
 so that no outside life can attack their contents. 
 
 Vinegar, salt, and spices are used as well as sugar 
 to keep food for considerable periods of time. Like 
 sugar they hinder the growth of any bacteria, molds, 
 yeasts, or germs. They also add flavor. The name 
 given to this way of treating food is pickling. Salt is 
 used also as an assisting agent in connection with 
 another method of food preservation, drying. 
 
 Food-drying is an old process, probably the oldest 
 method of food preservation in the w^orld. Early col- 
 onists on the Atlantic seaboard followed the example 
 of the Indians in drying their corn, meat, fish, and 
 fruits. Lately, especially during and since the war, 
 this simple method has been revived and extended 
 
132 
 
 FOOD AND LIFE 
 
 far beyond any former use. The government now 
 sends out directions for home drying of fruits and 
 vegetables just as it sends out canning instructions 
 (see page 175). We have learned that much of our 
 food is one-half, two-thirds, three-fourths, or nine- 
 tenths water. Much of this water will evaporate under 
 proper drying conditions. The dried part will then 
 
 BEETS BEFORE AND AFTER DRYING 
 
 keep almost indefinitely if packed away from the dust. 
 A pasteboard box or a strong paper bag will serve to 
 hold the dried products, as they do not need. the care- 
 ful sealing required for canned fruits and vegetables. 
 In the home this is a convenient, inexpensive, and 
 easy way to take care of small amounts of fruit 
 or vegetables which might otherwise spoil. It may 
 also be used for larger quantities. Dried products 
 are useful in commerce, as they take little space 
 and weigh little compared to the original products 
 
FOR FUTURE USE 
 
 133 
 
 and are therefore profitable and convenient to ship 
 and to handle in retail stores. 
 
 Processes of food preservation are important in 
 the home. Boys and girls have done wonders within 
 the last few years in their canning clubs. Mothers and 
 daughters have formed clubs which report at county 
 fairs thousands of jars to the credit of a small group. 
 
 SPINACH BEFORE AND AFTER DRYING 
 
 Farmers and housewives have looked on with astonish- 
 ment while boys and girls from the canning clubs gave 
 demonstrations of swift and successful use of govern- 
 ment methods. Every boy and girl should feel a care 
 that fruit and vegetables be not wasted under his or 
 her eyes. Garden products not needed for the table 
 should be put up by some one of these methods for 
 future use. Nor need we depend on our own gardens 
 only. We can watch our neighbors' gardens and the 
 markets to buy any surplus. We can pick berries and 
 
134 
 
 FOOD AND LIFE 
 
 bring them home to be canned. Nothing will taste so 
 good in the winter months as the contents of these 
 jars, brought out one by one from the preserve closet. 
 They will also prove far less expensive than similar 
 canned products purchased at the stores. While all 
 
 A CHAMPION DEMONSTRATION TEAM 
 
 these methods of food-storing are home processes, 
 they are also in far greater measure commercial 
 processes. What used to be done in the home, and 
 the home only, is now done on a big scale in the 
 factory, and our home tables are the gainers. The 
 good housewife likes, however, to depend on her 
 own product. 
 
 The United States is the largest producer and 
 consumer of canned goods in the world. About 
 
FOR FUTURE USE 1 35 
 
 one hundred years ago an Englishman brought to 
 America a process, which was at the same time 
 being patented in France, of seahng food in air-tight 
 containers. It was demonstrated that food so sealed 
 would keep indefinitely. The problem was how to 
 manufacture air-tight containers inexpensively and in 
 large quantities. Then came the tin can. Some day 
 someone will write the romance of the tin can, that 
 humble container of food which we take so for granted 
 and treat with so little respect. The tin can lengthened 
 man's food tether almost indefinitely. Before its manu- 
 facture men who had gone in sailing vessels on long 
 whaling expeditions, being away from home supplies 
 of fresh food for a year or more, had often come home 
 ill with diseases directly due to the lack of vegetables, 
 fruits, and milk. Now they could carry these necessary 
 elements of diet in cans and live healthily and well. 
 " Canning," it has been said, " more than any other 
 invention since the introduction of steam, has made 
 possible the building up of towns and communities 
 beyond the bounds of varied production." It has made 
 possible the interchange of foods in the world's Food 
 Market. The tin can has had its share in enabling us 
 to sit at a world table. 
 
 To store food wisely is a sign of thrift. Nature has 
 given to America a wonderfully bountiful provision 
 of food. To waste any part of it is a national sin. To 
 save what we need for ourselves and to put the rest 
 into such form that it can be sent to those in other 
 
136 
 
 FOOD AND LIFE 
 
 lands who need it is a national duty. By doing our 
 personal share in seeing that food is saved, not wasted, 
 we can help in this great patriotic service. 
 
 QUESTIONS 
 
 What conditions do bacteria require for their life ? 
 By what processes may we talce away these conditions from them 
 and so preserve food ? 
 
 What is the difference between canning, preserving, and pickling ? 
 How did the tin can help in the discovery of the north pole ? 
 How did it help in the winning of the war ? 
 
 
 Oh 
 
 ''ir-t f 
 
 iiZ'- 
 
 ocy 
 
CHAPTER XVIII 
 
 FOOD AND HEALTH 
 
 The Chinese have a custom of paying a doctor to 
 keep them well. Our way has been to call a doctor 
 only when we were ill, paying him for his sei*vices 
 during the illness. Their way would be to pay 
 a doctor so much a year. If the man keeps well 
 the doctor has no further duties. In case of illness the 
 doctor must attend his patient without extra charge. 
 The Chinese are not suflficiently skilled in the medical 
 knowledge which prevents disease to have this plan 
 work out very well, but the plan itself is a splendid 
 one. It is the modern idea which is being adopted in 
 schools and factories, as well as in the army and 
 navy, to prevent illness rather than to wait for it to 
 come upon us. This book, and especially this chapter, 
 takes the place of the Chinese doctor, whose business 
 it is to see that his patients keep well. In the chapter 
 on Food and Money it was said that the knowledge 
 you gain from this book may double and triple the 
 money in your pocketbook. If you will follow the 
 rules given in this chapter they will save you doctors' 
 bills and much discomfort. Good health depends in 
 large measure on food. It is not hard to keep 
 well, for good health is natural and normal; it is 
 
 137 
 
138 FOOD AND LIFE 
 
 much harder to get well after an illness. So pretend 
 that you have called in your doctor and told him 
 you want him to keep you well and that these are 
 his instructions. 
 
 The state of Massachusetts prints its " Food Rules 
 for School Children " on a card which every child 
 may have. We will take these rules as those of our 
 doctor and test them by our knowledge to see if we 
 can tell why the Department of Health prescribed 
 them for the children of Massachusetts. 
 
 1 . Begin the day by drinking a glass of zvater and drink at 
 least six glasses dnring the day. 
 
 Why was this rule put in ? We have learned that 
 two thirds of our body weight is water. Every cell in 
 our bodies, every tissue of living matter, needs water. 
 Every bit of our food must be carried in liquid form 
 to the hungry and thirsty parts of the body. Water 
 helps, also, to keep up the body processes ; it helps to 
 carry off waste. Solid food does not give us water 
 enough. Nature helps children in keeping this rule 
 by making them thirsty. 
 
 2. Do 710 1 go to school ivitJiont breakfast. 
 
 Why not ? Because you will be hungry ; not only 
 will the conscious, thinking You feel hungry but the 
 Body Self will need food. It has gone through a long 
 night without food ; now it must have something on 
 which to work. 
 
FOOD AND HEALTH 
 
 139 
 
 3. Eat regularly t/wce times a day. 
 
 We learned in Chapter XI that the body becomes 
 accustomed to having its food at regular times and 
 adapts its ways to those times. Also, the body can 
 handle its daily ration in three parts more easily than 
 all at once. 
 
 4. Eat sloxvly and ehew all food ivell. 
 
 Why? First, to get the full taste. We shall not 
 have that taste more than an instant at best. If we do 
 not roll the food around a bit in our mouths, it may 
 not touch those taste buds which are ready to appreci- 
 ate it. We taste sweet, you remember, on the tip of the 
 tongue, sour at the sides, bitter at the back, and salt 
 nearly all over the tongue. If a food is a mixture, as 
 most foods are, it must touch nearly the whole tongue 
 for us to get its best flavor. Second, there is an agent 
 in the mouth that wants to begin to split some kinds 
 of food apart. We must give it a chance to do it. 
 Third, the food must be chewed. Food for the stomach 
 should be in a soft, pulpy form. Our teeth are put 
 into the mouth to enable us to change the food from 
 solid to semiliquid form. The saliva helps on the 
 process. To send food down to the stomach in pieces 
 and chunks of solid matter is not fair to the Body Self. 
 
 5. Drink milk every day; four glasses are not too much. 
 What are the reasons why we should drink milk? 
 
 It is an all-round food, coming nearer to being a com- 
 plete diet in itself than any other food. It has in it fat. 
 
FOOD AND HEALTH 141 
 
 milk sugar, two desirable proteins, calcium for bones, 
 iron, and vitamines for growth. It is easy for the body 
 to take into itself. It fits in with other foods which we 
 commonly eat and makes up in elements which they 
 lack. It is economical. What else did we learn about 
 milk ? To keep it clean, to keep it cool, and to keep it 
 covered. This is because it is easily changed by those 
 life forms, the bacteria, of which we were speaking in 
 the last chapter. (See charts, pp. 172 and 173.) 
 
 6. Eat some breakfast cereal every day. 
 
 Why ? Cereals are good fuel foods. They give bulk. 
 They have necessary life elements. They are not 
 expensive. 
 
 7. Eat some vegetable besides potato every day. 
 
 Vegetables give bulk, mineral matter, vitamines, 
 and some protein and fuel food. They supply a good 
 variety in the diet. 
 
 8. Eat bread and butter at every meal ; dark breads ai'e best. 
 
 Bread and butter are almost a diet in themselves; 
 dark breads have some food elements which are lost 
 in making the flour white. 
 
 9. Eat some fntit every day. Spend the pennies for apples 
 instead of for candy. 
 
 " An apple a day keeps the doctor away " is a good 
 proverb to remember. Fruit gives to our diet min- 
 erals, liquids, and some fuel food. It has a little life 
 food, and it adds flavor and variety to our meals. 
 
142 FOOD AND LIFE 
 
 lo. Do not eat candy betzvcen meals ; eat candy and other 
 sweets only at the end of a regular meal. 
 
 Candy is a concentrated fuel food of high heating 
 capacity. Put in between meals it is likely to choke 
 
 
 
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 W^k 
 
 nl 
 
 
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 fi^x" . S-'^ 
 
 HE 
 
 '^^^ \T\^k 
 
 ^^^^^^^^^ 
 
 ^^ 
 
 ^jk '^"" 
 
 M m^ < ^^H 
 
 
 w^S' 
 
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 I 
 
 ^^Hl 
 
 A SCHOOL LUNCH IN NEW YORK 
 
 the furnaces and stop you from getting the energy 
 you want to keep your body processes going and let 
 you run and play. 
 
 1 1 , Do not drink tea or coffee ; it does the body no good 
 but does it harm. 
 
 Tea and coffee are taken for their flavor. They do 
 not add food value, and they have in them elements 
 which are particularly bad for growing boys and girls. 
 
 12, Do not eat or tonch any food zvithout first zvashing the 
 hands. 
 
 13, Do not cat fruit zvithout first washing it. 
 
FOOD AND HEALTH 1 43 
 
 14. Do not eat luith a spoon or fork tvhich has been nscd by 
 another person xvithout first washing it. 
 
 1$. Do not drink from a glass or cup ivJiicJi has been used 
 by another persoji zvithout tvashing it. 
 
 These last four rules are for that cleanliness in serv- 
 ing and eating that must also be carried out in cook- 
 ing. Dirt and disease germs are always floating about 
 in the air. Food is going to be allowed entrance to 
 the inside of our body. It must go in clean, not carry- 
 ing with it germs which will do harm. 
 
 The Child Health Organization in New York City 
 puts its rules and principles in an alphabet, the " Child 
 Health Alphabet." ^ Here are a few of its twenty-six 
 food letters: 
 
 B is for Bicttcr and Beans and Brown Bread ; 
 
 Also for Baths before Breakfast or Bed. 
 C is for Cereals and Cocoa too ; 
 
 Consider the Calorics coming to You, 
 I is for h'on in Spinach and Eggs, 
 
 Builds Red Blood and Sinews for Strong Arms and Legs. 
 M is for Milk, which makes Mtiscle and Bone ; 
 
 Not less than a Pint every day till you 're grown. 
 S is for Sugar and Sirup and Szveets ; 
 
 Every Child must have occasional Treats. 
 T is a Topic which Trouble begins ; 
 
 Both Tea and Coffee for Children are Sins. 
 W is for Water, the best thing to drink 
 
 Between Meals as often as ever we think. 
 
 1 Copyright, Child HeaUh Organization, 1918. 
 
144 
 
 FOOD AND LIFE 
 
 These are two ways to put the rules by which your 
 food business is to be run into a form that will help 
 you to remember them. Why not make a food card 
 or an alphabet of your own ? Then you can repeat it 
 over and over until you know it so well that you will 
 always remember to act by it. 
 
CHAPTER XIX 
 
 FOOD AND THE GOVERNMENT 
 
 Group life makes for the convenience and comfort 
 of each member of the group. This is true of a 
 family and a small community. It is equally true of 
 a nation. A single member of a group rarely gives 
 as much to the group in the way of sei-vice as he 
 gets from it in assistance and protection. No one of 
 us ever renders to our government a quarter or a 
 tenth or a hundredth part of the service which our 
 government gives to us. 
 
 This is especially true in regard to our food. Our 
 government did not wait until it called a citizen 
 army from their homes and put them into camps 
 to look after their food. It had been looking after 
 the food of each member of that army in his home. 
 In camp it could control his food. Before he went 
 into camp it could only watch over and protect so 
 far as was possible the food which he was likely to 
 buy. It had watched over his milk, to make it pos- 
 sible for him to buy clean and rich milk. It had 
 inspected his meat at every stage, from its source 
 until it was handed to him over the counter by a 
 clerk. It had tested the contents of sample cans of 
 food before the manufacturer was allowed to seal and 
 
 145 
 
146 FOOD AND LIFE 
 
 send his product. The government had not actually 
 fed each man until he came into the army. But in 
 so far as it could it had taken the part of the taster 
 who used to taste the king's food before it was put 
 on the table. It has done what it could to protect 
 the man from taking a mouthful of food which was 
 not clean, pure, and wholesome. 
 
 Food protection is not new. We read in the laws 
 of England as far back as 1773 that "a standard 
 wheat loaf shall weigh three fourths of the wheat of 
 which it is made." This means that only one fourth 
 of any ingredient except wheat was allowed in the 
 loaf of bread which the public baker might sell. The 
 man whose bread was found to be below standard 
 might be drawn through the streets on a hurdle 
 with the offending loaf tied about his neck. So pub- 
 lic a punishment would surely make him mend his 
 ways in the future. 
 
 If a family could raise all its own food, supervis- 
 ing every process through which it is put, it could 
 protect itself. At least the family would be respon- 
 sible for any lack of cleanliness or any impurity in 
 the process or the finished product. Many hands 
 must touch it before it comes to our tables. 
 
 As soon as people begin to exchange food, they 
 lose direct knowledge of the food in its journey from 
 its source to its destination. When this food ex- 
 change comes to take place in a county, a state, 
 and a continent, a single person cannot trace his 
 
FOOD AND THE GOVERNMENT 
 
 147 
 
 food. Food inspection must then be taken over by 
 the government. There must be pure-food laws. We 
 have seen how food is made up of many elements. 
 For the sake of greater profit or for the sake of keep- 
 ing food longer from spoiling, manufacturers and men 
 
 A MINNESOTA CHAMPION TEAM 
 
 who handle food in large quantities are tempted to 
 substitute one element for another in food in a way 
 that is not fair to the person who buys it. There 
 may also be danger to his health. The government 
 takes account of all these possibilities. It instructs 
 the makers of canned goods to print on the label of 
 each can a statement of what is in the can. The 
 
148 FOOD AND LIFE 
 
 buyer may then know exactly what he is buying. 
 It makes out general requirements, which are like 
 the recipes in cookbooks, as standards for flour and 
 milk and similar staple foods. We should be very 
 grateful to the men who worked for many years to 
 get pure-food laws on our statute books and are on 
 the lookout to see that they are enforced. 
 
 The land of a people is its wealth. The care of 
 the land is in the hands of the farmer. He holds 
 the land as trustee for a hungry world. Out of the 
 land occupied by the farmer must come not only the 
 necessary food for himself and his family but also 
 a surplus for the markets of the world. Farmers 
 of the twentieth century have done splendid serv- 
 ice in increasing the crops from the land. In this 
 the government has helped and encouraged them. 
 To take crops from the land as coal is taken from 
 a mine is to make the land poor for the future. 
 From fertilizers the land gets back the needful ele- 
 ments which crops have taken from it. To plant 
 crops which need one kind of soil on land fitted 
 for another kind of crop is to fail to get the best 
 from the land. From being an occupation by which 
 one might earn a living farming has become a science. 
 On the farmer rests the responsibility for feeding the 
 world. The government does well to recognize him 
 as the chief partner in its food business and give 
 him the benefit of all its stores of knowledge and 
 experience. Every boy and girl who has even a tiny 
 
FOOD AND THE GOVERNMENT 
 
 149 
 
 garden may get the help and advice of the govern- 
 ment through the Department of Agriculture, Wash- 
 ington, D. C. Farming is the most important and 
 most necessary business in the world. Everyone 
 who chooses it for his or her vocation comes under 
 the special notice and protection of the government. 
 
 READY FOR WORK 
 
 Over in France there was at the headquarters a 
 huge bulletin board on which were hung reports of 
 the quantities of food in every army depot in France. 
 It was kept up to date by a constant shifting of the 
 reports. Anyone looking at that board could tell 
 exactly the amount of food available for the army 
 at any given time or place. The government at 
 Washington has similar knowledge of all the food 
 in this country. It publishes monthly surveys, which 
 
I50 
 
 FOOD AND LIFE 
 
 farmers and market men may receive, showing how 
 much food of every kind is on hand. It tells how 
 many bushels of wheat or pounds of meat or butter 
 are in storage, how many are being moved, and how 
 many will probably be available in the near future. 
 Such information, gathered from all over the coun- 
 try, puts the government in a position where it can 
 plan for and advise its citizens. It is as if the depart- 
 ment in Washington were on a mountain top, look- 
 ing out over its fields and warehouses. From this 
 mountain top it makes its survey, considering the 
 feeding of millions of people as if they were a unit, 
 a single family. 
 
 In war time the people of the United States taught 
 themselves and the world a wonderful lesson in de- 
 mocracy. Looking out from Washington and regard- 
 ing the people of the United States as a unit, the 
 people saw that their food supply must be treated 
 as a whole and portioned out with infinite care if all 
 the people were to be well fed and the necessary 
 amount of food sent abroad. So the government 
 added to its usual departments for protection and 
 advice and assistance a Food Administration. Food 
 control by a government is nothing new. Every 
 autocratic ruler down the centuries had practiced 
 food control by some arbitrary rationing system. It 
 was - the glory of our democracy that the people 
 responded, went more than halfway to meet the gov- 
 ernment. So readily and willingly did they respond 
 
Savet 
 
 products of the LaM 
 
 Eat more fish — ' 
 
 they Feed themselves./ 
 
 -. ,}H^.. i.Mi^y 
 
 UNITED STATES POOO ADMINIS TRATl 
 
152 FOOD AND LIFE 
 
 to the appeals of Mr. Hoover and his fellow admin- 
 istrators for food conservation that the element of 
 necessary control by the government was completely 
 overshadowed by the voluntary self-rationing of the 
 people. As the recruit in the army camps was taught 
 that in saluting his of^cers he was saluting the author- 
 ity which as a free citizen of the republic he had 
 himself had a hand in setting up, so the people in 
 accepting their food rations recognized that this was 
 no arbitrary order from above. Their own government 
 was acting for them. It was showing them how to 
 use well and wisely the food in their possession. If, 
 as has been said, food is the test of democracy, our 
 democracy met the test and came out victorious. 
 
 QUESTIONS 
 
 How does the government protect food ? 
 
 Why must we depend on the government to look after our food ? 
 
 How is the farmer trustee of the land ? 
 
 How did the people meet the government's war-time food control ? 
 
CHAPTER XX 
 
 AT A WORLD TABLE 
 
 The graduates of one of the great colleges live in 
 almost every state in the Union. Each year the gradu- 
 ates of different sections of the country meet in some 
 city convenient to them all and hold a banquet. This 
 year they planned that all these scattered groups should 
 hold their annual banquet in their accustomed cities at 
 exactly the same moment. This meant that some of 
 the banquets had to be held at unusual times of day 
 because of the differences in standard time. It was 
 further arranged that all these banquet tables should 
 be connected by telephone, each guest having at his 
 plate a telephone receiver of his own. The result was 
 that friends two thousand miles apart sat listening at 
 the same moment to the same after-dinner speeches. 
 The group in San Francisco spoke to the group in 
 New York City, and Chicago, Seattle, and Baltimore 
 listened and took their turns in the conversation. 
 Though they were hundreds of miles apart, in thirty- 
 five different cities, these graduates were, so far as 
 communication was concerned, sitting at the same table. 
 
 Newspapers serve the same purpose as telephone 
 receivers in making us remember that while we are 
 
 _ 153 
 
154 FOOD AND LIFE 
 
 sitting at our own tables we are also sitting at a world 
 table. Even as we buy at a world market and eat from 
 a table spread with foods from. all over the world, so 
 we sit at a table at which is seated with us all the rest 
 of the hungry world. 
 
 War has brought the picture of a world table freshly 
 to our minds. The United States gave its splendid 
 example of voluntary self-rationing because of the 
 appeal of other members of the world family who were 
 rising from the table hungry because there was not 
 food enough to satisfy them. The United States had 
 food in plenty for itself. It deliberately set aside a part 
 of that food for the needs of the warring nations. It 
 sent out of the country food which it might have eaten, 
 because Americans would not stuff themselves with 
 plenty while others starved. This was a beautiful thing 
 to do ; but it was the only thing to do. No man or 
 woman or child could have enjoyed food if he had been 
 actually sitting at table with hungry Belgians or Ser- 
 bians or Poles or Armenians who were not being fed. 
 The danger was that we should forget these other 
 members of the world family because they were out of 
 sight. That is the danger always. We need to stir our 
 ipiaginations to picture this world table. When we are 
 tempted to leave good food on our plates or to throw 
 away a piece of bread, we must train ourselves to see 
 some hungry child reaching out for bread and not get- 
 ting it because there is not enough to go around. The 
 chief lesson of sitting at a world table is not to waste. 
 
AT A WORLD TABLE 155 
 
 If we eat what is set before us we release for sending 
 overseas other foods which are needed there. 
 
 The sharing of food is the sign of a new world 
 brotherhood for which men everywhere are hoping and 
 working. Science has made it possible for the world 
 to become one, sitting at one table. A man can speak 
 
 SERVING TEA IN JAPAN 
 
 from Wales to Australia by wireless message in a fif- 
 teenth part of a second. Surely no nation need go 
 hungry without other nations' knowing of its need. Our 
 land and ocean systems of transportation make it pos- 
 sible to send food quickly. Our new scientific farming 
 makes it possible to raise food to feed adequately the 
 nations of the earth. The land has never been worked 
 as it can be worked. Two blades of grass can be 
 made to grow where one grew before. A small plot 
 
156 
 
 FOOD AND LIFE 
 
 of ground properly enriched and tended and protected 
 from pests will yield far more than it ever yielded under 
 old farming methods. Yet without the vision of a world 
 table and the desire for a world brotherhood science 
 alone would be slow in saving the world from famine. 
 
 BOY-SCOUT GARDENERS 
 
 To-day we are all summoned to take part in a new 
 crusade — to drive famine from the earth. Famine is a 
 dreadful specter that has always stood just behind the 
 poor man and the nation whose food supply was barely 
 equal to its needs. It has been ready to pounce 
 on its victims the moment wages ceased or a crop 
 failed, bringing with it attendant woes of disease 
 and anarchy. It is the enemy of law and order, the 
 foe of prosperity and contentment. 
 
AT A WORLD TABLE 
 
 157 
 
 To drive famine from the earth more food must be 
 raised. Even before the war the world was in danger 
 of going hungry. The population of the globe is increas- 
 ing. Its food supply must therefore increase. Every 
 human being must eat ; he must be a consumer of food. 
 The more need there is of food, the more producers 
 there must be. " Everyone who creates or cultivates 
 a garden helps, and helps greatly, to solve the problem 
 of the feeding of the nations," said President Wilson. 
 To solve this problem there must be more than gar- 
 deners ; there must be farmers. The farmer is the 
 leader in the world crusade against famine. To be a 
 food producer is to be an active partner in the world s 
 food business, and active partners were never more 
 needed. Boys and girls should think, when they are 
 choosing what they will be, whether they can choose 
 this for their vocation. If they can, they will be doing 
 a splendid service. 
 
 To drive famine from the earth there must be less 
 waste. Here everyone can take a part. " This is the 
 time for America to correct her unpardonable fault of 
 wastefulness and extravagance. Let every man and 
 woman assume the duty of careful, provident use and 
 expenditure as a public duty." 
 
 To drive famine from the earth there must be world 
 brotherhood. Here boys and girls can help. When 
 boys and girls do anything, they do it with all their 
 might. They do it joyfully as an adventure. They do 
 it all together as they would play a game. They do it 
 
158 
 
 FOOD AND LIFE 
 
 in the spirit of King Arthur's knights, who " rode 
 abroad redressing human wrong." For them 
 
 every morning brought a noble chance, 
 And every chance brought out a noble knight. 
 
 U. S. Official 
 AMERICAN SOLDIERS SHARING WITH FRENCH CHILDREN 
 
 They gloried in a vision of a world protected and puri- 
 fied by their valor, and in that vision wrought 
 
 All kind of service with a noble ease 
 That graced the lowliest act in doing it. 
 
 To raise food or save food without a vision, as many 
 worthy folks are doing, is good service, but it is not 
 
AT A WORLD TABLE 
 
 159 
 
 the kind of service that makes of the world one brother- 
 hood. For that we must have the vision. Boys and 
 girls are the ones who can catch the vision and work 
 for it. They can keep before themselves and others the 
 vision of all the world seated at one table, repeating 
 together the familiar prayer, " Give us this day our 
 daily bread." They can help to answer that prayer 
 for the world, and so become, like Arthur's knights, 
 " the fair beginners of a nobler time." 
 
PARTNERS 
 
 To be good partners in the -world's Food Business, "we must 
 
 Remember 
 
 To eat with enjoyment food which the body needs •- 
 To buy wisely, getting the best food value for our 
 
 money ; 
 To prepare food carefully and serve it attractively ; 
 To raise from the land as much food as we can ; 
 To store for the future the crops in their seasons ; 
 To save food from waste in our homes and in 
 
 our communities ; 
 To honor the industries and workers contributing 
 
 to our world table ; 
 To make ourselves worthy to sit at the world table, 
 By reminding ourselves always to save and share. 
 By keeping before ourselves and others the vision 
 
 of a world table, at which everyone is fed, so 
 
 that in our time famine may be driven from 
 
 the world. 
 
 As partners in the world's Food Business 
 We so covenant. 
 
FACTS AND FIGURES 
 
 FOR TEACHERS AND PUPILS 
 
 I 
 
 WEIGHT AS A TEST 
 
 For growing boys and girls weight is the quickest and surest 
 index of health. The child who has become interested in the 
 successful management of his own personal department of the 
 food business should be taught to regard his weight and, more 
 important still, his rate of gain in weight as the test by which 
 he may know whether he is supplying to his body the right 
 kinds and amounts of food. Children should be encouraged to 
 keep their monthly weight records, comparing them frequently 
 with the standards in the tables given below. A " Class- Room 
 Weight Record " containing these tables, with spaces for monthly 
 records for a group of children throughout the school year, is 
 issued under the authority of the Bureau of Education of the 
 Department of the Interior and may be obtained at a nominal 
 cost through that office in Washington or through the Child 
 Health Organization, 156 Fifth Avenue, New York City. The 
 latter organization, which is acting with the National Child 
 Labor Committee in promoting interest in this important sub- 
 ject, has other material useful in the schoolroom, including tags 
 to be used in weighing contests, to carry the facts into the 
 children's homes. 
 
 161 
 
l62 
 
 FOOD AND LIFE 
 
 Right Height and Weight 
 FOR Boys ^ 
 
 Right Height and Weight 
 FOR Girls ^ 
 
 Height c 
 
 10 
 
 II 
 
 12 
 
 13 
 
 14 
 
 
 Height 
 
 9 10 II 
 
 12 
 
 13 
 
 ■4 
 
 inches yr 
 
 s. yrs. 
 
 yrs. 
 
 yrs. 
 
 yrs. 
 
 yrs. 
 
 
 inches 
 
 yrs. yrs. yrs. 
 
 yrs. 
 
 yrs. 
 
 yrs. 
 
 45 4 
 
 9 
 
 
 
 
 
 45 
 
 49 
 
 
 
 
 46 5 
 
 I 
 
 
 
 
 
 
 46 
 
 51 
 
 
 
 
 47 5 
 
 3 54 
 
 
 
 
 
 
 47 
 
 52 53 
 
 
 
 
 48 5 
 
 5 56 
 
 57 
 
 
 
 
 
 48 
 
 54 55 56 
 
 
 
 
 49 5 
 
 8 58 
 
 59 
 
 
 
 
 
 49 
 
 56 57 58 
 
 
 
 
 50 6 
 
 60 
 
 61 
 
 62 
 
 
 
 
 50 
 
 58 59 60 
 
 61 
 
 
 
 51 6 
 
 2 63 
 
 64 
 
 65 
 
 
 
 
 51 
 
 61 62 63 
 
 64 
 
 
 
 52 6 
 
 4 65 
 
 67 
 
 68 
 
 
 
 
 52 
 
 64 65 66 
 
 67 
 
 
 
 53 6 
 
 7 68 
 
 69 
 
 70 
 
 71 
 
 
 
 53 
 
 67 68 68 
 
 69 
 
 70 
 
 
 54 7 
 
 71 
 
 72 
 
 73 
 
 74 
 
 
 
 54 
 
 69 70 71 
 
 7- 
 
 73 
 
 
 55 7 
 
 3 74 
 
 75 
 
 76 
 
 77 
 
 78 
 
 
 55 
 
 72 73 74 
 
 75 
 
 76 
 
 77 
 
 56 7 
 
 7 78 
 
 79 
 
 80 
 
 81 
 
 82 
 
 
 56 
 
 76 77 78 
 
 79 
 
 80 
 
 81 
 
 57 • 
 
 . 81 
 
 82 
 
 83 
 
 84 
 
 85 
 
 
 57 
 
 ... 81 82 
 
 83 
 
 84 
 
 85 
 
 58 . 
 
 . 84 
 
 85 
 
 86 
 
 87 
 
 88 
 
 
 58 
 
 ... 85 86 
 
 87 
 
 88 
 
 89 
 
 59 • 
 
 • 87 
 
 88 
 
 89 
 
 90 
 
 92 
 
 
 59 
 
 ... 89 90 
 
 91 
 
 93 
 
 94 
 
 60 . 
 
 • 91 
 
 92 
 
 93 
 
 94 
 
 97 
 
 
 60 
 
 94 
 
 95 
 
 97 
 
 99 
 
 61 . 
 
 
 95 
 
 97 
 
 99 
 
 102 
 
 
 61 
 
 99 
 
 lOI 
 
 102 
 
 104 
 
 62 . 
 
 
 100 
 
 102 
 
 104 
 
 106 
 
 
 62 
 
 104 
 
 106 
 
 107 
 
 109 
 
 63 • 
 
 
 105 
 
 107 
 
 109 
 
 III 
 
 
 63 
 
 109 
 
 III 
 
 112 
 
 "3 
 
 64 . 
 
 
 
 "3 
 
 "5 
 
 117 
 
 
 64 
 
 
 "5 
 
 "7 
 
 118 
 
 65 • 
 
 
 
 
 120 
 
 122 
 
 
 65 
 
 
 117 
 
 119 
 
 120 
 
 66 . 
 
 
 
 
 125 
 
 126 
 
 
 66 
 
 
 119 
 
 121 
 
 122 
 
 Rates of Gain 
 
 A boy should gain about eight ounces a month from the time he is 
 eight years old until he is twelve years old ; then he should begin to 
 gain at the rate of sixteen ounces a month for the next three or four 
 years, returning to a gain of eight ounces a month from the ages of 
 sixteen to eighteen years. 
 
 A girl should gain about eight ounces a month from the time she 
 is eight years old until she is eleven years old, twelve ounces a month 
 
 1 Prepared by Dr. Thomas D. Wood 
 
Class-Room Weight Record 
 
 Name 
 
 *€. lUl 
 
 ** Wd^ 
 
 YEAH ACTTIAL WEIGHT .|1 
 
 Sej*. 
 
 IXt. 
 
 No.. 
 
 Ita, >.. P*. U 
 
 „. ^. -„ 1 M. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 HBGHT ID.) WEIGHT TABLE for BOTS 
 
 ABOUT WHAT A BOT SBOUl, 
 EACH MONTH 
 
 OOilH HEIGHT 1 
 
 ml WEIGHT TABLE for GRLS 
 
 
 J j< .-i. Ivy ;;!,■; 
 
 
 /. .: X. ji v; vi A *|tt|.", ,-, 
 
 nil: 
 i s ; : : . 
 
 i^^^l is ii 
 
 
 fT'f 
 
 
 \i i 1 1 = 
 
 '°^ : : : 
 
 J" s .'I s 
 
 ""■ 3 ;;: S 
 J) OAm S :::: ::n: 
 
 • 01 S ::■.:::=- 
 
 «« 1 
 
 tius dM : 
 
 llil f 
 
 jlifi h.. 
 
 
 
 
 
 
 
 
 
 ABOOTWBA 
 
 rAcntLSHom 
 
 CHMOHTH 
 
 
 
 
 
 ! : : rjsisis s 
 
 l.i«.»_ 
 
 
 
 Tit Md d< 
 
 ^ "="•■" 
 
 DEPARTMENT OF THE INTQUOR 1 
 
 
 Heisht md weisht to be ulten in house clothen, witboul shoe» Weigh on the same daj e»cb mooth. Age the oearest binhitar 
 EKi chUd to enter his o»n weight. -~ 
 
1 64 FOOD AND LIFE 
 
 from the time she is eleven years old until she reaches the age of 
 fourteen, eight ounces a month from the ages of fourteen to sixteen, 
 and four ounces a month from the ages of sixteen to eighteen years. 
 
 In Chapter I attention is called to the child's weight as 
 showing the part he has already taken in the food business. 
 From this time on he should be taught to regard the frequent 
 taking of his weight and the keeping of a record of it as a busi- 
 ness man would regard monthly stock-taking or the making up 
 from his books of a trial balance. Emphasis should be laid 
 on the fact that it is not necessarily the amount of food eaten 
 which is affecting this record but the kind of food, not the 
 expense but the proportion of needed elements. The records 
 should not be taken too seriously, but should be treated through- 
 out as a "trial balance." Other conditions besides food enter into 
 the matter, but food is one of the chief elements, as the child 
 who is reading this book will readily see. Moreover, it is the ele- 
 ment in which the child may take the most active part by con- 
 trolling his appetite and directing his tastes into right channels. 
 
 In Chapter IV weight takes on a new interest as an index of 
 the number of calories required. Here, as elsewhere, the figures 
 are introduced chiefly to arouse interest. The final impression 
 is to be of the importance of weight as an index — on the one 
 hand, of food requirements, and on the other hand, of health. 
 
 II 
 
 THE GARRISON RATION WITH ITS SUBSTITUTES 
 1918-1919 
 
 From this garrison ration, referred to in Chapter II, the 
 child will get his first idea of an exact, scientific ration and of 
 the principle of substitutes. The basis of all substitution in 
 
FACTS AND FIGURES 
 
 165 
 
 diet is the actual food value for body needs. The closer the 
 resemblance of a substitute to the article which it replaces in 
 flavor, appearance, and texture, the more satisfactory it is from 
 the standpoint of human choice and instinct, but as a substitute 
 its only essential is that it shall be as nearly as possible equiva- 
 lent in food value. This point may be emphasized later in the 
 choice of foods from the point of view of economy. 
 
 Following the style of this table, children will enjoy making 
 out daily and weekly rations. It is suggested that they group 
 the articles of their diet as fuel foods and life foods. 
 
 Garrison Ration with Substitutive Articles for Overseas 
 
 Component Articles and Quantities 
 
 Substitutive Articles and Quantities 
 
 Mutton, fresh 20 oz. 
 
 Bacon 12 oz. 
 
 Ham 12 oz. 
 
 Meat, canned when impracti- 
 cable to furnish fresh meat . 16 oz. 
 
 Hash, corned beef when im- 
 practicable to furnish fresh 
 
 meat 16 oz. 
 
 Turkey, dressed and drawn on 
 Thanksgiving Day and on 
 Christmas Day; when practi- 
 cable, drawn 16 oz. 
 
 Turkey, undrawn 19 oz. 
 
 Pork, salt — in Alaska only . . 16 oz. 
 
 Beef, salt — in Alaska only . . 22 oz. 
 
 Cheese 4 oz. 
 
 Sausage 12 oz. 
 
 Fish, dried 14 oz. 
 
 Fish, pickled 18 oz. 
 
 Fish, canned 16 oz. 
 
 Fish, fresh, drawn iS oz. 
 
 Fish, fresh, undrawn . . . . 22 oz. 
 
 Sardines 16 oz. 
 
 Beef, fresh 20 oz. 
 
1 66 
 
 FOOD AND LIFE 
 
 Garrison Ration with Substitutive Articles for Overseas 
 (Continued) 
 
 Component Articles and Quantities 
 
 Substitutive Articles and Quantities 
 
 Bread, soft i8 oz. 
 
 Bread, hard, to be ordered 
 issued only when the in- 
 terest of the government so 
 
 requires i6 oz. 
 
 Corn meal 20 oz. 
 
 Hominy, fine 16 oz. 
 
 Crackers, assorted 16 oz. 
 
 Oatmeal 16 oz. 
 
 Hops 08 oz. 
 
 Yeast 08 oz. 
 
 Yeast food 08 oz. 
 
 Rice 1.6 oz. 
 
 Beans, baked, when impracti- 
 cable to cook meals .... 4 oz. 
 
 Soup, canned 8 oz. 
 
 Soup, powdered i oz. 
 
 Soup, concentrated i oz. 
 
 Farina 4 oz. 
 
 Hominy 4 oz. 
 
 Potatoes, canned 15 oz. 
 
 Potatoes, sweet 20 oz. 
 
 Potatoes, sweet, canned ... 1 5 oz. 
 
 Vegetables, dehydrated . . . 5.5 oz. 
 
 Onions, in lieu of an equal 
 quantity of potatoes, but not 
 to exceed 20 per cent of total 
 issue. 
 
 Tomatoes, canned, in lieu of 
 an equal quantity of pota- 
 toes, but not to exceed 
 20 per cent of the total 
 issue. 
 
 Flour 18 oz. 
 
 Baking powder 08 oz. 
 
 Beans 
 
 .4 oz. 
 
 Potatoes 20 oz. 
 
FACTS AND FIGURES 
 
 167 
 
 Garrison Ration with Substitutive Articles for Overseas 
 {Continued) 
 
 Component Articles and Quantities 
 
 Substitutive Articles and Quantities 
 
 Potatoes {continued) 
 
 Corn, sweet, canned, in lieu 
 of an equal quantity of po- 
 tatoes, but not exceeding 
 20 per cent of total issue. 
 
 Peas, green, canned, in lieu 
 of an equal quantity of po- 
 tatoes, but not exceeding 
 20 per cent of total issue. 
 
 Spinach, canned, in lieu of 
 an equal quantity of pota- 
 toes, but not exceeding 
 20 per cent of total issue. 
 
 Other fresh vegetables (not 
 canned) when they can be 
 obtained in the vicinity or 
 transported in a wholesome 
 condition from a distance, in 
 lieu of an equal quantity of 
 potatoes, but not exceeding 
 30 per cent of total issue. 
 
 
 Prunes i .28 oz. 
 
 Apples, dried or evaporated 
 
 1.28 oz. 
 
 
 Jam, assorted 
 
 Not to ex- 
 
 
 
 Jelly, currant 
 Apple butter 
 
 ceed 50 per 
 cent of total 
 
 2.56 oz. 
 
 
 Preserves, ass't _ 
 
 issue 
 
 
 
 Peaches, canned 
 
 4 oz. 
 
 
 Pears, canned 
 Pineapple, canne 
 
 
 4 oz. 
 4 oz. 
 
 
 d 
 
 Coffee, roasted and 
 
 Coffee, roasted, not ground . 
 
 1. 1 2 oz. 
 
 ground 1.12 oz. 
 
 Coffee, green 
 
 1.4 oz. 
 
 
 Tea, black or green .... 
 
 0.32 oz. 
 
 
 Coffee, instantaneous . . . 
 
 1. 1 2 oz. 
 
 
 Cocoa 
 
 1. 1 2 oz. 
 
1 68 
 
 FOOD AND LIFE 
 
 Garrison Ration with Substitutive Articles for Overseas 
 {Continued) 
 
 Component Articles and Quantities 
 
 Substitutive Articles and Quantities 
 
 Sugar 3.2 oz. 
 
 
 Milk, evaporated, un- 
 sweetened . . . . 2 oz. 
 
 
 Vinegar 16 gill 
 
 Pickles, cucumber, in lieu of 
 an equal quantity of vine- 
 gar, but not exceeding 50 
 per cent of total issue . . 
 
 Pickles, chowchow .... 
 
 Pickles, mixed 
 
 0.16 gill 
 0.16 gill 
 0.16 gill 
 
 Salt 0.64 oz. 
 
 
 
 Pepper, black .... 0.04 oz. 
 
 
 Lard 0.64 oz. 
 
 Lard, substitute 
 
 0.64 oz. 
 
 Butter ....... 0.5 oz. 
 
 Oleomargarine 
 
 0.5 oz. 
 
 Sirup 0.32 gill 
 
 Molasses 
 
 0.32 gill 
 
 American Museum of Natural History, New York 
 A TYPICAL DAILY FIELD RATION 
 This should supply 4199 calories 
 
FACTS AND FIGURES 169 
 
 III 
 
 THE CALORIE 
 
 The calorie of food tests is the Calorie, or '" large calorie," 
 of the physicist, the amount of heat required to raise the tem- 
 perature of one kilogram (2.2046 pounds) of water one degree 
 centigrade. This is very nearly the same as the heat required 
 to raise the temperature of four pounds of water one degree 
 Fahrenheit. 
 
 The child who weighs a quart of water will find that it 
 weighs about two pounds. One calorie of heat will raise the 
 temperature of two quarts of water about one degree Fahren- 
 heit, always provided no heat is lost in the surrounding air or 
 in the container. A common unit for food values is the 100- 
 calorie portion, which amounts to an average helping at table 
 of many foods. Such a portion gives in the body, by a rough 
 estimate, heat equivalent to that involved in raising the tem- 
 perature of a quart of water from the freezing to the boiling 
 point. To drink a little over half a cup of milk is to release 
 in the body heat-energy corresponding to that used in heat- 
 ing a quart of ice-cold water until it boils. By comparisons 
 like these some idea may be obtained of the amount of heat- 
 energy involved in the processes of daily life. The pupil 
 may be reminded that the body must be kept at a tempera- 
 ture of 98.6 degrees, no matter what the temperature of the 
 surrounding air. 
 
 If the question arises as to how it is known that actual heat- 
 energy is released, the method of food-testing in a calorimeter 
 may be described. A carefully weighed sample of food is 
 placed in a capsule within a steel vessel or bomb. The bomb 
 is then charged with oxygen and is lowered, tightly closed, into 
 
170 
 
 FOOD AND LIFE 
 
 a larger vessel, where it is surrounded by a known weight of 
 water. An electric spark starts combustion. The heat liberated 
 in the process of the union between the food and the oxygen 
 within the bomb raises the temperature of the surrounding 
 water as surely as would a gas flame burning beneath the water. 
 From such tests as these, carried out with minute accuracy, it 
 has been found that a gram of pure protein or of pure carbo- 
 hydrate yields in the body four calories of heat, and a gram of 
 fat, nine calories. For purposes of simplicity protein has been 
 classed for its essential qualities as a life food. It always con- 
 tributes some fuel value for the body processes. If the body 
 is short of fuel a larger proportion of protein will be used as 
 fuel, but to force the body into using an excess of protein as 
 fuel when cheaper and more satisfactory fuels may be easily 
 supplied is like stoking a furnace with a precious substance 
 which will burn but which is more needed for other purposes. 
 The teacher who is clear on these points will make such use 
 of them with the class as occasion requires. 
 
 IV 
 
 THE 100-CALORIE PORTION 
 
 A general sense of food as fuel is all that is needful for 
 children. The interest of the idea usually arouses the curiosity 
 of the child as to the fuel value of the food he eats. The list 
 of lOO-calorie portions here presented will satisfy this interest 
 and serve as a basis for practical home application of the facts 
 learned. A lOO-calorie portion is, in most of the cases given, 
 an average serving of the food listed. The pupil who has come 
 to a sense of money values of food can easily see the differ- 
 ences in relative cost of the various portions. 
 
FACTS AND FIGURES 171 
 
 1 small corn-meal mufifin 
 
 2 slices of white bread ^ inch thick by 3I inches square 
 
 3 small slices of Graham bread 
 
 1 cubic inch of butter 
 
 A medium-sized ripe banana 
 A large boiled egg 
 
 2 scant level tablespoonfuls or one heaping tablespoonful 
 of granulated sugar 
 
 3^- lumps of sugar 
 
 I cup of milk (whole) 
 
 I I cup of milk (skim) 
 I to ^ cup of cocoa 
 
 2^ teaspoonfuls of peanut butter 
 18 single medium-sized peanuts 
 i cup of scalloped potatoes 
 ^ cup of baked custard 
 
 1 cup bread custard pudding 
 
 ^ cup of apple-tapioca pudding 
 
 2 large molasses cookies 
 
 2 medium-sized chocolate creams 
 i^ tablespoonfuls of apple sauce 
 ^ cup macaroni and cheese 
 
 I cup of oatmeal (cooked) 
 
 I large apple 
 
 ^ large apple baked with two tablespoonfuls of sugar 
 
 1 baked apple served with whipped cream 
 
 3 or 4 unstoned dates 
 
 4 medium-sized prunes 
 
 2 cooked prunes with two tablespoonfuls of prune juice 
 I large bunch of grapes 
 
 1 cup of grape juice 
 
 I large orange 
 
 I medium-sized potato 
 
172 FOOD AND LIFE 
 
 V 
 TASTE AND SMELL 
 
 Children will be interested to prove by experiment on them- 
 selves the important part smell plays in relation to the palatability 
 of food. At a dinner table where the subject came up recently 
 guests promptly tested their powers of taste by eating highly fla- 
 vored mints with eyes and nostrils closed. They were amazed 
 
 AMOUNT OF LIME IN 
 
 I CUP OF MILK 
 
 j/z CUP OF CARROTS 
 
 I EGG 
 
 2 SLICES OF BREAD 
 
 to find themselves unable to distinguish between a variety of 
 kinds. Experiments along these lines help to emphasize the 
 truth that excellent food value may reside in a food which 
 does not especially appeal in flavor or other appetizing qualities. 
 
 VI 
 
 MILK 
 
 Too much emphasis cannot be laid on the importance 
 of milk as a chief feature of diet for children. The accom- 
 panying charts indicate two points which will interest and im- 
 press children and adults. Because milk is a liquid we are 
 inclined to think of it as a beverage rather than as a food. 
 
FACTS AND FIGURES 
 
 173 
 
 MILK IS A FOOD 
 
 IT HAS MORE SOLIDS THAN ANY OF THE 
 OTHER FOODS LISTED BELOW 
 
 PERCENT O I 
 
 MILK ^^B 
 
 6 7 8 
 
 10 11 12 13 
 
 BEETS I 
 
 CARROTS I 
 
 SQUASH I 
 
 PINEAPPLE I 
 
 TURNIPS I 
 
 OYSTERS I 
 
 CABBAGE I 
 
 RADISH I 
 
 CAULIFLOWER 1 
 
 SPINACH ] 
 
 WATERMELON | 
 
 PUMPKIN 
 
 TOMATOES 
 
 ASPARAGUS 
 
 The length of each black line on the chart indicates the 
 proportion of combined carbohydrate, fat, protein, and min- 
 eral constituents in the food listed. This represents what we 
 are accustomed to 
 call the solid part 
 of the food. The 
 rest of the hundred 
 per cent is water. 
 When the water 
 content of each of 
 these foods is ana- 
 lyzed, it exceeds by 
 the amount indi- 
 cated that of milk. 
 The remainder of 
 each line, as it 
 could be extended 
 on a wide black- 
 board, might be 
 labeled " Water." 
 Milk is 87 per cent 
 water ; the per cent 
 of water in the 
 other foods listed is 
 in each case higher. 
 
 Children are interested in lime (calcium) because it is needed 
 for the building and renewing of bones, teeth, etc. The ordi- 
 nary American diet is more apt, it is said, to be deficient in 
 calcium than in any other element. Milk is by far the most 
 important calcium-containing food (see chart, p. 172). On the 
 other hand, the iron content of milk is low. 
 
 CUCUMBER 
 
 UNITED STATES DEPARTMENT OF AGRICULTURE 
 
 BUREAU OF ANIMAL INDUSTRY 
 
 DAIRY DIVISION 
 
174 FOOD AND LIFE 
 
 Another method of approach to the milk question is the con- 
 sideration of the dairy cow as the greatest animal food-producing 
 machine in the world. The figures here given are from 
 Leaflet O, issued by the Massachusetts Dairy Bureau, State 
 Board of Agriculture. " Take, for example, a cow weighing 
 looo pounds while in milking condition. Good dairymen do 
 not consider a cow worth keeping unless she gives 6000 pounds 
 or more of milk per annum. A cow weighing 1000 pounds 
 and yielding 5000 pounds of milk per year produces five times 
 her own weight in a food all of which is digestible, and all of 
 which is not only the most complete food known but is also 
 the least expensive among foods of animal origin. To produce 
 Steer Beef requires 2I to 3 years ; to produce Baby Beef 
 requires 6 to 8 months ; to produce Veal requires 6 to 8 weeks ; 
 to produce Milk requires 12 hours." 
 
 VII 
 SCHOOL CHILDREN AND THE GOVERNMENT 
 
 The United States School Garden Army, with its slogan 
 
 A Garden for Every Child, 
 Every Child in a Garden, 
 
 is the first national organization which children in school will 
 be likely to join. Inquiries concerning its organization, badges, 
 garden manuals, enlistment sheet, etc. should be addressed by 
 the teacher to 
 
 The United States School Garden Army 
 Bureau of Education 
 
 Department of the Interior 
 Washington, D. C. 
 
FACTS AND FIGURES I 75 
 
 Any organization of school children doing garden work is 
 eligible for enlistment. The number of members in a company- 
 is from ten to one hundred and fifty. The requirement for 
 membership is the signing of an enlistment sheet in which the 
 pupil agrees to raise one or more food crops and to keep 
 records of his work and the results, reporting them to the 
 teacher or garden supervisor. Bronze service bars, with varying 
 insignia for privates and officers, are furnished to garden soldiers. 
 Every pupil enlisting in the School Garden Army is also 
 entitled to display a service flag. 
 
 Gardening is the oldest and most essential of the arts. Long before 
 the dawn of recorded history the human race became proficient in 
 those garden practices that enabled it to subsist upon the products of 
 the soil. . . . Under primitive conditions this great heritage of the race 
 became the common property of each succeeding generation. It was 
 passed along by the simple but efficient procedures through which all 
 essential knowledge descended from one generation to another. In 
 modern times, however, living has become so complex and specialized 
 that the old methods are no longer pursued, and under the conditions 
 now prevailing a knowledge of garden practice comes only to a few. 
 The old heritage is still shown, however, in the universal love that 
 children have for gardening. . . . The recent stress of world famine 
 has shown the imperative need of restoring the art of gardening to 
 the educational curriculum, and the nation-wide success of the School 
 Garden Army has indicated the most efficient way of adapting the 
 study to modern conditions. The basic idea of the School Garden 
 Army is to make the study and practice of gardening so essential a 
 part of each school system that every child shall know the joy of 
 watching plants grow and of learning through experience the pro- 
 ductive power of the soil. There is no thought that all these pupils 
 shall become farmers, but there is an idea that they shall develop into 
 better citizens through their knowledge and experience. — U. S. S. G.A. 
 Leaflet 92. 
 
176 FOOD AND LIFE 
 
 The Department of Agriculture at Washington issues many 
 helpful bulletins and pamphlets. In extension work among boys 
 and girls it cooperates with the State Boards of Agriculture, 
 through which boys' and girls' canning clubs, pig clubs, and 
 county-fair exhibits and demonstrations have been carried on 
 with increasing interest and profit to all concerned. For 
 special publications of this Federal Department of Agriculture, 
 write to the 
 
 Division of Publications 
 
 Department of Agriculture 
 Washington, D. C. 
 
 or in case of any question to the 
 
 Office of Information 
 
 Department of Agriculture 
 Washington, D. C. 
 
 Be sure, however, to write also to the Board of Agriculture 
 in your own state for information as to how boys and girls of 
 the state are organized. 
 
 VIII 
 
 THREE MEALS A DAY 
 
 While few children choose or plan their meals, most children 
 regulate to a considerable degree their food consumption by the 
 effect upon the family purchases of their likes and dislikes, 
 their choices and preferences. It is therefore worth while to 
 make definite and practical their interest in the subject by 
 charts and demonstrations. A distinctive feature of this book 
 is the grouping of the three classes of foods taken primarily 
 
FACTS AND FIGURES 
 
 177 
 
 for body-building and body-running as life foods. This brings 
 to the child, in simple language, the new biological test of food 
 
 y^vrZ-^^MJ^ 
 
 ^oequate 
 
 values, which emphasizes the function of a food in its living 
 condition and the proved effect of the food on living creatures, 
 as the term fuel foods reflects the earlier chemical analysis of 
 foods and their grouping by calorie content. 
 
 In the chart "An All-round Diet" the basic division of foods 
 as life foods and fuel foods is indicated at the center. This 
 
178 FOOD AND LIFE 
 
 is interpreted in the terms, made familiar by many govern- 
 ment publications, of "the five food groups" : (i) vegetables 
 and fruits, (2) meats and meat substitutes, (3) cereals and 
 other starchy foods, (4) sweets, (5) fats. This grouping is 
 given in many articles, bulletins, and leaflets. It is useful as a 
 practical guide, with its watchword : "' Choose some food from 
 every one of the five groups daily and not too much from any 
 one group." The proportions here given indicate roughly the 
 amounts approved by general agreement for the average family 
 or individual, while the budget division in the outer circle is 
 based on careful studies made in New York City and outside in 
 families of varying means living under many types of conditions. 
 Another suggested proportion for a family is as follows : 
 
 The amount spent for~ 
 vegetables 
 fruit 
 milk 
 
 -should equal -i 
 
 'the amount spent for 
 meat 
 fish 
 eggs 
 
 L 
 
 IX 
 
 FOR FURTHER REFERENCE 
 
 General List 
 
 Food and the War. United States Food Administration. Houghton 
 Mifflin Company. 191 8. (Government price, 80 cents, postpaid.) 
 
 An excellent and extended summary of all the newer food information 
 in convenient form. 
 
 LusK, Graham. The Fundamental Basis of Nutrition. Yale University 
 
 Press, 1 91 4. 
 A lecture published in six brief chapters for popular use. Other books 
 
 on this subject by Dr. Lusk will also prove to be interesting, valuable, 
 
 and simple. 
 
FACTS AND FIGURES 179 
 
 McCoLLUM, E. V. The Newer Knowledge of Nutrition. The Macmil- 
 lan Company, 191 8. 
 
 An invaluable pioneer work describing experiments and far-reaching 
 conclusions in the new biological estimate of food values. Popular, 
 readable, and suggestive. 
 
 Rose, Mary S. Feeding the Family. The Macmillan Company, 1917. 
 A popular and accurate study with full lists, plans, dietaries, and sugges- 
 tions for every member of the household. 
 
 Sherman, Henry C. Chemistry of Food and Nutrition. 2d ed. 
 
 The Macmillan Company, 191 8. 
 A complete and scientific textbook. 
 
 Wardall, R. a. and White, E. N. A Study of Foods. Ginn and 
 
 Company, 191 4. 
 A simple, all-round treatment of the subject from the school standpoint. 
 
 Pamphlets, Bulletins, Leaflets 
 
 The Child Health Alphabet. Child Health Organization, 156 Fifth 
 Avenue, New York. (5 cents.) 
 
 Diet for the School Child. Child Health Organization. (10 cents.) 
 
 Food Allowances for Healthy Children. New York Association for Im- 
 proving the Condition of the Poor. (10 cents.) 
 
 Food for the Family. New York Association for Improving the Condi- 
 tion of the Poor. (5 cents.) 
 
 Food Primer for the Home. New York Association for Improving the 
 Condition of the Poor. (25 cents.) 
 
 Food for Young Children, Farmeis' Bulletin No. yiy, United States 
 Department of Agriculture. 
 
 How to Conduct a Nutrition Class. Child Health Organization. ( r o cents.) 
 
 How to Select Foods. I. What the Body Needs. Farmers' Bulletin 
 No. 808, United States Department of Agriculture. 
 
 Milk, by D. R. Mendenhall. Children's Bureau, Publication No. jj. 
 
 Principles of Nutrition and the Nutritive Value of Foods, Farmers' Bulle- 
 titi No. 142, United States Department of Agriculture. 
 
l8o FOOD AND LIFE 
 
 Each year sees new literature published by the government on subjects 
 connected with food values, home canning, the fireless cooker, the 
 home garden, etc. Instead of listing here valuable publications on these 
 subjects, we suggest sending direct to Washington for lists which will 
 be readily furnished and from which selection can be made. The Chil- 
 dren's Bureau is issuing publications on which teachers will find it 
 worth while to keep themselves informed. 
 
 The experiments and demonstrations of the period of the war marked 
 the beginning of a new era in food knowledge and food interest. 
 Magazine articles, both of the war period and of to-day, present in 
 attractive, readable form valuable matter which would in former years 
 have been available only in technical, scientific theses. The teacher 
 will find in current magazines and in the daily press supplementary 
 material which will contribute to the interest of the schoolroom. 
 Advertising literature issued by reliable firms contains much practical 
 information. 
 
INDEX 
 
 Animal foods, 27, 31-32, 34, 46-48, Fuel foods, 30-33, 34, 40, 41, 91, 103, 
 
 50, 86-87 104, 123, 141, 177-178 
 Appetite, 55-56, 62-66, 76 
 
 Gardening, 96-105, 148-149, 157, 174- 
 
 Body, the, 2, 4, 7, 14-20, 21-26, 37- 17^ 
 
 38, 41, 53-59, 76-79 
 
 Bread, 31, 34, 62, 89-90, 93-95, I4i> Hunger, 4, 6, 55 
 
 143, 146, 171 
 
 Bulk, how supplied, 34, 50, 94, 102, Kitchens, 11 5-1 17 
 
 125, 141 
 
 Buying, rules for, 32, 122-125, 177, Ljfg foods, 38-42, 44-49, 50, 91, 103, 
 
 178 104, 123, 141, 176-178 
 
 Calories, 21-26, 62, 108, no, 114-115. Markets, 82-88, 125 
 
 143, 169-17 1 Mgat^ 27, 42, 45-48, 50, 68-69, 86, 
 
 Canning, 130-131, i33-i35. 176 122-123, 125, 130, 131, 135, 145, 
 
 Cereals, 27, 30-31, 32, 34, 84, 87, 123, 177-178 
 
 125,141,143,177,178 Milk, 27, 34, 46-48, 50, 86, 89-95, 
 
 Cooking, 67-73, 77-78, 108-118 ^^^_^^^^ ^^^^ ^^^^ ,^g^ ^^^^ ^^^^ 
 
 Diet, an all-round, 34, 50, 176-178 '"~ ''* 
 
 „. ,. o Minerals, 48-49, 50, 102-104, 141, 172, 
 
 Digestion, 40-41, 53-59, 78 , t ty, j > t t / 
 
 Drying, 130, 131-133 '^^ 
 
 Eating, rules for, 52, 106, 138-144, Plant foods, 27, 30-31, 34, 45, 46, 50, 
 
 160 84-87, 101-104 
 
 Eggs, 34, 46-48, 50, 92, 122-123, 125, Proteins, 45-48, 49, 50, 102-104, 141 
 
 171, 178 
 
 Ration, the, 9-10, 36-37, 41-42, 108, 
 
 Fats, 31-32, 34, 177-17S no, 150, 152, 154, 164-168 
 Fish, 27, 45-47, 50, 87. 131, 151, 178 
 
 Fruits, 31, 34, 48, 50, 62, 87, 101-103, Saving, loo-ioi, 126-127, 128-136, 
 
 125, 130-135, 141, 171, 177-178 150-152, 157 
 
 181 
 
l82 FOOD AND LIFE 
 
 Smell, 76-77, 79, 172 61, 85-87, 101-104, 130-135, 141, 
 
 Sugars, 31, 34,61-62,84-85, 104, 114, 171, 177-178 
 
 125, 1 30-13 1, 142 Vitamines, 48, 50, 103-104, 141 
 
 Taste, 53-59, 76-77> "4> 139- ^7- Water, 30, 31, 50, 101-104, 132-133- 
 
 138, 173 
 Vegetables, 27, 30-31, 34, 45, 48, 50, Weight, 2, 22-24, 161-164 
 
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