WOMEN'S SECTION OF THE ROUND-UP. 



MRS. MARY A. MAYO PRESIDED AT ALL SESSIONS. 



WEDNESDAY AFTERNOON, MARCH 1. 

 Meeting was opened by repeating the Lord's prayer in concert. 

 THE CHEMISTRY OF COOKING AND CLEANING. 



MISS ELLEN R. RUSHMORE, INSTRUCTOR IN DOMESTIC SCIENCE, AGRICUL- 

 TURAL COLLEGE, MICH. 



Tlie question of foods — the value of foods — the cost and production of 

 foods — these are among the important topics confronting our civilization. 

 The men who are devoting their time and attention to the study of social 

 conditions, to the conditions of the laboring man, and of pauperism and 

 crime, are coming to see the relation between normal, healthy bodies, 

 which are partly the result of good food, and normal, healthy minds. 

 There is probably no exact method of calculating the amount of sickness, 

 crime, and misery that is caused by errors in diet. 



The farmer is learning that if he is to produce certain characteristics 

 in his stock, he must use certain definite foods, and observe certain laws. 

 The governments of all civilized countries pay special attention to 

 quantity' and quality of food given to the army. The exact amount of 

 food required to maintain a certain standard of health and working 

 capacity' has been accurately estimated. But the question of food for 

 average men and women is just beginning to receive the attention that it 

 should. 



First, we must look at 



THE HUMAN BODY. 



What is the body? It is, briefly, an extremely' complex and delicate 

 machine, fitted to do many different sorts of things. It moves and over- 

 com;es resistance. That is to say, it works. So far it is like a steam 

 engine. The steam engine and the body are both losing heat as they 

 work — that is, they are losing carbon and hydrogen as carbon dioxide and 

 water. We burn wood and coal to give heat to make the engine run, and 

 we put fuel in the body to give heat to make the body work. In the coal 

 and wood there are certain parts that will not burn ; they are called ashes. 

 In our foods there is also a part that will not burn, which is also called 

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