V^ j<r,i\ ^q^^^\fii!ffii!^ed ifi Alimentm-y Substances. 36 1 



iti' the eliTfcidationdf this point. If the work were once fairly 

 begun by the physiologist, chemistry would not be long in 

 rendering that assistance which would then be found neces- 

 S^^y ; for example, in the various experiments which might be 

 liiade in artificial digestion, from the results of which as one 

 element in the calculation taken along with the proportion of 

 nitrogen as the other, it would at once be possible to deter- 

 mine scientifically the real nutritive value of the different kinds 

 of aliment; the importance to our dietetics of this method of 

 determination, which at present exists only in idea, would 

 then not only be felt by the patient, but by the whole human 

 race. ''' e'^'w ■ { •i-'.'-' *• 



'■'"Table of the comparative proportion of nutriment in our 

 ^i'ganic aliments. If we assume the amount of nitrogen in 

 human milk, perfectly dried at 212° F., to be repi'esented by 

 100, we can then express the degree of nutritive power of the 

 other alimentary substances by the following numbers; 



raoi'l ■iv'A 9#<^§:^^«^^^' mm -lol v 

 Rice . .k^.yji;.: ^dLtftoiBil 

 Potatoes iiOiyii i>d3.tijifUOi|84 

 Turnipifc> mh i^be-i-AAm 106 

 Rye . ^iCiijiliu X^^IV *' 106 

 Maize . . . . 100 to 125 



Barley . . . . . j ; 

 Unfermented bread: jcrf^" 



Glasgow iiciiii^ J4 'iu 

 Oats . . <<i byJi.li"U< 

 White breadtJia/Ufn .inu 

 Wheat .'1 .g>"J.f«i.^jlill9' to 144- 



1?5 



134 

 138 

 142 



lUCi 



150 

 166 

 201 

 239 

 264 

 276 

 283 

 289 



Carrotspt ,ydt 

 Brown bread . . . . 

 Agaricus cantharellus . 

 Peas . . . yuu HI. 

 Agaricti§-rus.snlainey|» » 

 Lentils ii'uJo iiiil -t^i Ui 

 Haricot beans * ■ i ^ i 

 Agaricus deliciosus . . 

 Beans ♦ Jo.^j^^iJuc-ojiih.iuSaO 



u.ii !.j alio Animal. .jo1{m,,,i(J 

 Human milk * »>-• mn n iOQ 

 Cow's milk inloit|Xf4 a(i . 287 

 Oyster . ..,,>,,. 305 



1r1^ r )-., trivial 'JfO oi - „^^ 



Yolk of egg/ rJi-r^rlA >'<^ 305 

 Cheese . . . . 331 to 447 



