No. 7. DEPARTMENT OF AGRICULTURE. 255 



injurious as a vegetable, but tliis lias never been established. The 

 seeds are largely mineral, and we should spare them. 



The egg-piant, tried as it usually is, is very hard to digest. It 

 should not be fried at all. If used at all, it should be cooked in deep 

 fat, and drained well, and eaten when hot, but it should be well 

 cooked. Egg plant can be used as an escalloped dish, the same as 

 the potato. It is not so nutritious as some of the other vegetables; 

 peas and beans contain a larger amount of protein on account of 

 less water. Egg plant contains 12.6 per cent, of water, while beans 

 contain only about 4 per cent., so you can see there is a large per- 

 centage of water in the egg plant. 



Then we have lettuce; in it, and in celery and in tomatoes, we 

 have a very large percentage of water, and very little of the tissue 

 building elements, consequently, less of food value, as you will 

 observe. Then we have certain amounts of carbo-hydrates in the 

 peas and beans — 59.65 per cent, in the beans and 29.62 in the peas. 

 Then we have 1.8 per cent, of fat. It is our duty, in summertime, 

 to largely abstain from meat, and use instead, gre-en vegetables. 



Meat: Steaks are very much more tender than the other parts. 

 The muscles of the leg are better developed because the animal usies 

 the leg. It looks tough, but when we cook it, it contains moro 

 nourishment than any other part of the animal. If you can digest 

 it, let it alone as much as possible, and if you cannot digest it, 

 let it alone entirely. If you can't digest it, it contains no nourish- 

 ment for you. The porter-house steak come from here: the top 

 sirloin from here; it is a good, solid chunk of meat. Here comes the 

 round, quite as tender as the sirloin, and from an economical stand- 

 point a much more desirable piece, because it costs much less. 



What makes the meat so much more tender up here? Simply 

 because this part is not exercised so much, and has more fat. The 

 fat extends along the muscular lines of the animal, and the meat 

 there is tender on account of it. Down here is the portion of meat 

 that is used for corned beef. 



Here we have a diseased cow's stomach. This stomach shows 

 the cow to have been suffering from tuberculosis, yet it was taken 

 from a cow apparently healthy, and supposed to be in perfect con- 

 dition. Now, there is no doubt a great deal of meat from diseased 

 animals sold in the markets, but it is usually easy to detect on ex- 

 amination. Ordinarily a diseased animal becomes reduced in flesh, 

 but in this case there was nothing of that kind, which is unusual. 

 Western beef is supposed to be free from infection, because of live 

 stock inspection. Be very careful in regard to the meats you make 

 use of. Deal only at the largest shops; and, especially in hot 

 weather, use as little meat as possible. ^'S'hen you do use it, see 

 that it comes from a shop that is under government inspection, be- 

 cause the mark of the United States' Inspector means protection. 



Meat is com])osed of carbo-hydrates, which are heating, water 

 and fat, making it a very expensive food; so substitute, as much as 

 possible, peas and beans, and macaroni and rice and eggs. They 

 contain more of the tissue-building proteins, while meat is composed 

 largely of fats. Salt pork contains 29.85 per cent, of fat. I will not 

 give any more time to it than to simply say that it is a very undesir- 

 able thing to use. 



