PHYSIOLOGY AND THE FOOD PROBLEM 9 



have made a lifelong study of a subject are those 

 who really know something about it, and are the 

 only people in the position to give trustworthy 

 advice. 



So far has the principle of holding one's tongue 

 been carried that our right hands have hardly known 

 what our left hands have been up to, and I doubt 

 whether even my colleagues know very much more 

 of what my bit of war work has been than that it 

 has had something to do with food. But there is 

 no longer, happily, this need of secrecy, and the 

 immense piles of documents of the Food Committee 

 are now released from the confidential category. 



Probably the most important result of scientific 

 interference is that the work has been given an 

 international character, and an Interallied Food 

 Commission, in which the Entente countries parti- 

 cipated, met in London, Paris, and Eome. They 

 reached conclusions relating to the distribution and 

 nutritive value of food, the amounts needed under 

 varying conditions of work, etc., and accumulated 

 important statistics on the supplies available, both 

 in the eastern and western hemispheres, which are 

 of the utmost value. 



At one of the final meetings at Rome, my friend. 

 Professor Chittenden, the apostle of moderation in 

 food in the United States, and one of the representa- 

 tives of that country at the Interallied Conference, 

 put it very happily when he said, '' In the ancient 



