108 BULLETIN OP THE UNIVERSITY OP WISCONSIN. 



course, generally known that vinegar is the result of decompo- 

 sition of natural fruit juices which contain the various acids, 

 as malic, citric, etc., needed by the system to promote right 

 digestive and eliminative processes. Vinegar, that is to say, 

 is not found in ripened fruits before decomposition takes 

 place. Xow it is doubtless a principle of universal application 

 in nutrition that foods are best appropriated when they are 

 gained in their native forms, so to speak, as found in ripened 

 fruits and grains or in animal flesh. It is to be regretted 

 that apples and other fruits do not occupy a more prominent 

 place in our dietary lists, when there would be less need of 

 "pickles." The more general use of unfermented fruit juices 

 served as sauces, for instance, is also greatly to be desired in 

 our midst. 



§2. The Influence of Tea, Coffee and Cocoa Upon the Pro- 

 duction and Expenditure of Force in the Organism. — From the 

 point of view w^hich is being taken in this bulletin in the dis- 

 cussion of nutrition, the most important food accessories are 

 those which have a marked effect upon the central nervous sys- 

 tem, as tea, coffee, cocoa, and the various forms of alcoholic 

 "drinks," — wine, beer, whiskey, and the like. It has long been 

 held that a cup of tea or of coffee cheers but does not inebri- 

 ate; and it has come to be generally felt that tea and coffee 

 are necessary adjuncts to one's diet. ^Nearly every student 

 enjoys his cup or cups of tea or coffee at every meal and many 

 apparently believe they derive real nutrition from these bever- 

 ages. The analyses 1 of tea, coffee, and cocoa which follow show,, 

 though, that while they possess a modicum of nutrients, yet one 

 gets such a small allowance of these in the quantity of tea or 

 coffee which can be imbibed at any meal that their nutritive 

 value is practically zero. 



Church. 



