July i 7> i 9 i6 Digestibility of Very Young Veal 579 



diet. The animals remained in a normal condition at all times, exhibit- 

 ing characteristic functions of growth, maintenance, and reproduction. 

 Berg reports that the immature veal at times was kept in an ice box at 

 2° to 4 C. for many days before use and that it remained in edible con- 

 dition. 



It is evidently the opinion of the more recent investigators that very 

 young veal, or, as it is commonly called, bob veal, is not unsuited for 

 use as human food. As very little information, however, is available 

 as regards the coefficient of digestibility of very young veal, a series 

 of experiments was undertaken to determine the completness of digestion 

 of this material by the human subject in normal health. 



DIETARY TESTS 



Before attempting to study the digestibility of very young veal, tests 

 were made in which it was cooked in the laboratory and in several homes 

 and eaten in quantity, although no record - was kept of the amounts of 

 veal and other foods eaten. The purpose of these tests was to have very 

 young veal prepared by different methods and eaten by a large number 

 of persons whose ages and daily activities were quite varied, to see 

 whether purging or other disturbances of digestion would result and 

 whether there was warrant for the popular belief that it is indigestible 

 in the sense that it causes illness or distress. In general, it may be said 

 that no physiological disturbances were noted either in the laboratory 

 tests with individuals or in the tests made in a number of families. 



Reports of the individual tests of the use of very young veal are as 

 follows : 



In family A the ages of the various members ranged from 4 to 65 

 years. Observations of the dietary value of bob veal were made at 

 various times, using different portions of the carcass. With one excep- 

 tion no member of the family was apprised of the age of the veal, which 

 was cut up into small pieces and prepared in the form of a stew. The 

 criticism offered in regard to the meat was that it seemed somewhat dry, 

 and one member of the family remarked that it seemed to be stringy. 

 No one experienced any ill effects whatever from eating the meat, and all 

 appeared to relish it as much as market veal. 



Family B was comprised of comparatively young adults only. All the 

 members of the family were apprised of the nature of the meat, which 

 was served in the form of a roast. Their criticism of the veal was that it 

 seemed rather tasteless — that is, lacked flavor — and that although it 

 appeared good it would not be preferred to the ordinary market veal. 

 No instances of any ill effects resulted from eating this meat. 



Family C was composed of both children and adults whose ages ranged 

 over a period of 50 or more years. In this study tests were made at two 

 different times. On one occasion the veal was served in the form of a 

 stew, while in the other case it was served roasted. Only one member 



