A FEW WORDS ABOUT EATABLES. 683 



ounces, and of both these substances together to nitrogenous matter 

 as 17*264 ounces to 4*908 ounces. In point of fact, the proportions of 

 nitrogenous matter, of fatty matter, of carbo-hydrates, and of mineral 

 matter, in the dry constituents of a hen's egg, of a pint of cow's milk, 

 and of 2 pounds of bread and pound of lean meat, according to Dr. 

 Pavy, are : 



1. In the dry constituents of the contents of a hen's egg : 



Nitrogenous matter 110 grains. 



Fatty matter 82 " 



Mineral matter 11 " 



Total 203 



2. In the dry constituents of a pint of cow's milk : 



Nitrogenous matter 3G9 grains. -843 ounces. 



Fattymatter 351 " -802 " 



Lactine 486 " 1-069 " 



Mineral matter 72 " '164 " 



Total 1,260 " 2-878 " 



3. In the dry constituents of 2 pounds of bread and pound of 

 uncooked lean beef : 



Bread. Beef. Total. 



Nitrogenous matter 2592 ounces. 2 - 31 6 ounces. 4-908 ounces. 



Fattymatter '512 " '432 " -944 



Carbo-hydrates 16-320 " 16-320 



Mineral matter -736 " "612 " 1*348 " 



C. By thus putting the composition of egg and milk side by side 

 with that of bread and meat, the conclusion you would have me draw, 

 I suppose, is, not only that fatty matter is present in large quantity in 

 the two model forms of food, egg and milk, but also that fatty matter 

 may be made to take the place of the starch and sugar of bread. 



M. By comparing the composition of 2 pounds of bread and 

 pound of lean meat with that of eggs, you may also, I think, form 

 some idea of the amount of fatty or saccharine matter which is neces- 

 sary to replace the 2 pounds of bread. The nitrogenous matter of 6 

 pints of milk or thereabout is equivalent to that of 2 pounds of bread 

 and 3 pounds of lean meat, for in 6 pints of milk there are 4-082 

 ounces of fatty matter and 6*416 ounces of lactine ; and, therefore, 

 you may conclude that the 4*082 ounces of fatty matter and 6*016 

 ounces of lactine which are present in the 6 pints of milk are equiva- 

 lent, for practical purposes, to the *944 ounce of fatty matter and to 

 the 16*820 ounces of starch and other carbo-hydrates wdiich are met 

 with in the 2 pounds of bread and pound of lean meat. The nitroge- 

 nous matter of 20 eggs is about equal to that of 2 pounds of bread 

 and pound of lean meat, for in 20 eggs there are 1,600 grains, or 

 3*66 ounces of fatty matter, and therefore you may conclude that the 



