nct and easily understood form the composition of
food materials as they are bought in the market, including the edible and
non-edible portions. It has been condensed from Dr. W. O. Atwater's
valuable monograph on "Foods and Diet." This work is known as the Yearbook
of the U.S. Department of Agriculture for 1894.

KEY: 1, percentage of nutrients; 2, fuel value of 1 pound in calories. The
unit of heat, called a _calorie_, or gramme-degree, is the amount of heat
which is necessary to raise one gramme (15.43 grains) of water one degree
centigrade (1.8 degrees Fahr.). A, round beef; B, sirloin beef; C, rib
beef; D, leg of mutton; E, spare rib of pork; F, salt pork; G, smoked ham;
H, fresh codfish; I, oysters; J, milk; K, butter; L, cheese; M, eggs; N,
wheat bread; O, corn meal; P, oatmeal; Q, dried beans; R, rice; S,
potatoes; T, sugar.

This table, among other things, shows that the flesh of fish contains more
water than that of warm-blooded animals. It may also be seen that animal
foods contain the most water; and vegetable foods, except potatoes, the
most nutrients. Proteids and fats exist only in small proportions in most
vegetables, except beans and oatmeal. Vegetable foods are rich in
carbohydrates while meats contain none. The fatter the meat the less the
amount of water. Thus very lean meat may be almost four-fifths water, and
fat pork almost one-tenth water.

[Illustration: Fig. 45.--Graphic Chart of the Composition of Food
Materials. Composition of Food Materials. Nutritive ingredients, refuse,
and fuel value. ]

114. Non-proteid Animal Foods. Butter is one of the most digestible
of animal fats, agreeable and delicate in flavor, and is on this account
much used as a wholesome food. Various substitutes have recently come into
use. These are all made from animal fat, chiefly that of beef, and are
known as butterine, oleomargarine, and by other trade names. These
preparations, if properly made, are wholesome, and may be useful
substitutes for butter, from which they differ but little in composition.

115. Garden Vegetables. Various green, fresh, and succulent
vegetables form an essential part of our diet. They are of importance
not so much on account of their nutritious elements, which are usually
small, as for the salts they supply, especially the salts of potash. It is
a well-known fact that the continued use of a diet from which fresh
vegetables are excluded leads to a disease known as scurvy. They are also
u