FOOD VALINE OF FltUITS. 141 



six hundred calorics in that apple pie. Perhaps the expression of 600 

 calorics does not mean much to us. 



The ordinary day laborer requires three thousand calorics per day. 

 What is a caloric? It is the heat we get out of the food, — the force. We 

 put potatoes and meat and fruit and various other things into the body, 

 and with a calometer measure the response the body gives. What is the 

 difference between life and death? Just this: in life there is heat, and in 

 death there is absence of heat. And so food is put into the body to keep 

 up this heat; it is necessary in life. We measure this heat in calorics. 

 Apples in pound quantities, or one pound of apples, will furnish two hun- 

 dred and ninety, and one pound of potatoes will furnish eight hundred 

 and twenty, or two and a half times as much. 



As to the food value of apples, I will say in conclusion that by far the 

 greatest food value of apples is the cleansing effect upon the blood, and 

 the furnishing of mineral material that is necessary to the blood. 



If it is necessary for you to get the supply of salt for the blood which 

 you know is just as salty as the sea, and it is necessary to get this from 

 the foods you eat, and if fruits furnish this in great abundance, then fruits 

 have this value which any of you can readily see. If for no other reason, 

 although we have shown that they have so many other values, if for no 

 other reason, fruits are necessary for the minerals they furnish, and the 

 cleansing properties that they contain. 



I had hoped this morning to have some little cooking tests, but on 

 looking at the program, I saw you had planned so many other good things, 

 and I thought it would be an imposition upon you to bring up a cook 

 stove into the room, and I thought in the demonstration with apples I 

 would have to be careful as the Winesap man would not like it, if the 

 Jonathan apple cooked up a little bit better than his apple, and the Jona- 

 than man would not like it if the Winesap apple cooked up a little better 

 than this apple, and so on all the way around. I want to thank you for 

 giving me a place on the program, and also for the attention you have 

 given me throughout the talk. 



DISCUSSION. 



The President: On behalf of the society I want to thank" Miss Rowan 

 for this fine talk, and want to say that I am glad she was here, because 

 from now on I am a suffragette. 



Miss Rowan: I am not glad I was here, then, because I am not a 

 suffragette. 



Member: I want to ask Miss. Rowan a question as to the relative 

 value of the apple in its raw state and its cooked state. What would you 

 recommend as to the proportion to be eaten raw and cooked? 



Miss Rowan: I think it depends a good deal on the system. In the 

 raw stage the roughage part of the apple predominates. After the apple 

 is cooked, that is broken down, the action is not so great in the cooked 

 apple as in the raw apple. 



Member: How about the skin? 



