O'SHEA ASPECTS OF MENTAL ECONOMY. 99 



ble constituent of bone. The nitrogenous matters amounted to thrice 

 the proportion present in the whole wheat grain; the oil or fat was 

 more than six times as much. It should be added that the albuminoid 

 matter included little or no tenacious gluten, but a considerable quan- 

 tity of the diastatic ferment. 



"But if, on some grounds, the exclusion of the germ from our mill- 

 products is a procedure of doubtful utility, there can be no question 

 that the removal of the fibrous outer envelope of the grain is of con- 

 siderable advantage. The following figures were obtained in the analy- 

 sis of a carefully prepared sample: — 



In 100 parts. 



Water 15.2 



Albuminoids (from total nitrogen) 10.4 



Oil 2.5 



Ash or mineral matter 2.6 



To these analytical results it may be added that this ash contained 

 no more than 15.3 per cent, of phosphoric acid. All these results, and 

 the high proportion of fiber present, contrast very strongly with those 

 previously given in the analysis of the germ." 



If now one desired to work out bis daily dietary so as to 

 obtain the right proportions of albuminous and carbonaceous 

 elements with something like mathematical accuracy, which 

 process, if it demanded bis constant attention and made him 

 over-conscious of his food, would certainly be an unwise pro- 

 ceeding; — but if be wished to do it, be might proceed accord- 

 ing to the following scheme (Kellogg) : 



Combine 8 ounces leaD beef with 4 pounds 8 ounces potatoes. 



Combine ~i l A ounces lean beef with 1 pound 8 ounces rice. 



Combine V-A ounce lean beef with 1 pound 8 ounces Indian meal. 



Combine 12 eggs with 1 pound 6 ounces rice. 



Combine 9 eggs with 5 pounds 2 ounces potatoes. 



Combine 3 pints of milk with 1 pound of rice. 



Combine VA pints of milk with 4 pounds 4 ounces potatoes. 



Combine 7 l A ounces peas with 1 pound 4 ounces rice. 



Combine 6 ounces peas with 5 pounds of potatoes. 



Combine 5 ounces oatmeal with 5 ounces rice. 



Combine 4 ounces oatmeal with 1 pound 11 ounces potatoes. 



Combine 4 ounces oatmeal with 5 ounces rye meal. 



Combine 15 ounces oatmeal with 10 ounces Indian meal. 



A word should be said of the heat-producing properties of 

 foods, since the extremes of climate in these regions make this 

 a very important matter. Yet it is almost entirely disregarded 



