This was the 
first time the 
N and Cin 
foods was 
calculated in 
an official 
enquiry 
The subject 
not yet one of 
national 
education. 
42 ON THE PLACE OF FISH IN 
minute economies of diet.” The details of the inquiry 
are lengthy, but the important point for us to re- 
member is that for the first time the carbon and the 
nitrogen of diet was recognised in an official inquiry 
as a basis for its working value. 
This enquiry, together with others subsequently 
made in other parts of the country, furnished facts as 
to how artizans lived, and at the same time Professor 
Frankland’s work furnished the explanation of the 
origin of muscular power (p. 19). 
The knowledge gained has hardly yet become 
a subject of national education, even though the 
“Food Collection” now at Bethnal Green Museum 
has been successively under the care of Dr. E. Lan- 
kester, Sir Lyon Playfair, Professor Huxley, Professor 
Frankland, and Professor Church, who has laboured 
that its teachings shall contain the latest results with 
exactitude. The Parkes Museum contains a collec- 
tion arranged by Mr. Thomas Twining, and Professor 
Corfield has done much to spread information, yet 
we can hardly say the subject forms part of national 
education. Each must think out for himself. 
RECAPITULATION. 
Heat and force from Carbon and from EHydrogen. 
It has been shown that :— 
1. The complete oxidation of C always results in 
the formation of CO: carbonic acid. The complete 
oxidation of H always results in the formation of 
H,O water. 
2: The supply of O may come— 
(a.) Direct from the air as in such simple ex- 
periments as those described on pp. 13 and 14. 
