256 ANNUAL REPORT OF THE Off. Doc. 



Here we have the peanut, a very desirable article of food, mostly 

 disagreeable to people, because the nuts have been roasted and re- 

 roasted a number of times, but if you can get them fresh, they 

 are an excellent food. The butter is really better where you can- 

 not get freshly roasted nuts. They take the place of meat at any 

 time, but are not desirable in hot weather. They contain a very 

 large percentage of carbo-hydrates. The butter is used as a dress- 

 ing, and in large quantities is not digestible, but in small quantities, 

 and thoroughly masticated, it is possible to digest it in a good, 

 healthy stomach. 



Milk: The appearance of the fat cells, and the full appearance 

 of the cream. As you know, it is the fat in the milk which gives it 

 food value, but too rich a milk or cream it is undesirable to use. In 

 the skim milk we have more of the protein which builds up the tis- 

 sues of the body. For the adult it is a most excellent article of food, 

 particularly for invalids, because it builds up the tissues of the 

 body. It largely takes the place of meat, and is much better for 

 the kidneys. It is utterly impossible for the kidneys to keep in 

 good, healthy condition where much meat is used. The alkaline 

 substance in the blood needs to be kept in good, healthy condition. 

 Take the milk between meals, and sip it slowly, so as to mix the 

 saliva with the milk. Now, in order to get the best results from 

 our food, we want to get the salivary glands to do their work 

 thoroughly and mix the saliva with the food, so that the necessary 

 chemical changes can take place in the human stomach. In the 

 laboratory, showing the Babcock test of milk, to determine the 

 amount of solids in it. This shows the bottling process employed 

 in large factories. The bottle is sterilized, and filled, as you see 

 it, and under the label is a little printed slip, giving the number of 

 bacteria in the milk, showing it to be within the number allowed 

 for certified milk, and assuring the consumer of a good, pure article. 



Separating: In large factories where much of the milk is con- 

 densed, it is first passed through a vacuum vessel, containing about 

 ten thousand quarts and sterilized, and then put in cans and tightly 

 sealed with a metal top, so as to secure and preserve it. Then 

 comes the process of making malted milk, and so on. 



Fruits for food value: The banana grows in this form. There 

 is no fruit more extensively used throughout the country; it con- 

 tains a very large proportion of starch, which turns into sugar, 

 after a while. 



Oranges contain about 9 per cent, of sugar, and a large amouiii 

 of water, but they do not contain as much citric acid as the lemons 

 and limes. Grape-fruit is similar to oranges, but it contains a 

 substance, in addition, which is similar to quinine. There is nothing 

 better in the spring, on account of the citric acid it contains. 



Pineapple has a medical value which the other fruits do not have. 

 It is very good in throat trouble and diphtheria. It is very delicious. 

 Take it and shred it with a silver knife, taking it from the core in 

 that way. 



Pure and impure milk in formaldehyde. The difference is very 

 easily seen. Dr. Wiley of the Department at Washington, a gentle- 

 man of whom most of you have heard in connection with the Pure 

 Food Law, and a very good friend of mine, from whom I have re- 

 ceived a great deal of information. 



