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Food.

'9'

TABLE showing the quantity of Nutriment contained in different
articles of Diet.

 

C.   N.

ARTICLES OF DIET.   (Carboniferous.)   (,Nitrogenous.)

Total real Nutri

ment per cent.

of gross weight.

Wheat Flour..

71.25

16.25

87.5

Bread   „

51.5

10.5

62.0

Oatmeal   

65.75

16.25

82.0

Pearl Barley

67.0

15.0

82.0

Peas

55.5

24.5

80'0

Potatoes (preserved potatoes are

24.5

2.5

27.0

thoroughly dry)    

Carrots ..

8

1.5

10.0

Turnips    

5.7

0'3

6.0

Cabbage .   ..

6.7

0.3

7.0

Lean of Beef and Mutton ..

 

27.0

27.0

Fat of meat   .. ..

100.0

 

100.0

Average Beef and Mutton . ,

15.0

20.25

35.25

Bacon    

62.5

8.36

70.86

Skimmed-milk Cheese..

0.4

64.6

65.0

White Fish    

 

21.0

21.0

New Milk

8.0

4.5

12.5

Skimmed Milk

5.5

4.5

10.0

Butter-milk ..   , ,

1.0

6.0

7.0

Beef Tea, strong

 

1.44

1.44

Beef Tea and Meat decoction of

Broth ..

 

0.72

0.72

Sugar

100.0

 

100.0

Butter ..

100.0

 

100.0

Total   in Sedentary life   12.57   4.25

17 ounces.

Nutriment   in Active life , .   21.00   7.00

28   „

required.   in Severe labour   22.50   7.50

30

aid of this Table, with surprisingly uniform results. But these diets chiefly refer to temperate climates ; it would therefore be a matter of great interest if travellers in distant lands would accurately observe and note down the --eight of their own rations and those of the natives. It is a great desideratum to know the lightest portable food suitable to different countries. Any such reports, if carefully made and extending over a period of not less than two months, would be very acceptable to me. To make them of any use, it is necessary that every article consumed should be noted down ; and that the weight and state of health, at the beginning and at the end of the period, should be compared.

As examples of the way in which the above Tables should be applied, I will now give three dietaries, in which the quantity of real nutriment has been calculated,