FONTHILL 



3234 



FOOD 



abbey buildings were converted into 

 a prison. In 1910, when the abbey 

 church was restored, the tomba of 

 Henry II of England, his wife 

 Matilda, and his son Richard I 

 were discovered. See Fontevrault, 

 son Histoire et ses Monuments. 

 L. A. Bosseboeuf, 1890. 



Fontevrault. Opened vaults in which 



the remains of two English kings 



were discovered in 1910 



Fonthill OB FONTHILL GIFFARD. 

 Parish and village near Hindon, 

 Wiltshire, England, 1 m. N.E. of 

 Hindon. William Beckford (q.v.), 

 who settled here in 1796, built 

 Fonthill Abbey at a cost of over 

 250,000, and disposed of it and 

 the greater part of its contents in 

 1822 for 330,000. A second 

 Fonthill Abbey was built on the 

 same site by the 2nd marquess of 

 Westminster. The church of Holy 

 Trinity, built 1866, replaced that 

 erected by Beckford in 1748. 



Fonvielle, WILFRID DE (1824- 

 1914). French aeronaut and 

 author. Born in Paris, July 24, 

 1824, he early showed a genius 

 for mathematics, and became a 

 teacher. His opposition to Louis 

 Napoleon during the revolution of 

 184S caused his banishment to 

 Algeria after the coup d'etat of 

 1851, but he returned at the am- 

 nesty (1859), engaged in politics, 

 and studied aeronautics. His two 

 days' balloon ascent of 1868 in- 

 augurated a series of ascents, in 

 many of which he was associated 

 with Tissandier. During the siege 

 of Paris, 1870, he made his escape 

 in a balloon, and went to London, 

 where he gave political lectures. 

 He died April 29, 1914. 



Foochow OR FUCHOW. Treaty 

 port of China, capital of the prov. 

 of Fo-Kien. It stanols hi a plain 

 surrounded by hills on the river 

 Min, 36 m. from its mouth. The 



Foochow. General view of the town and river Min, from above the European 

 quarter on the island of Nan-tai 



town is enclosed by old and crumb- 

 ling walls, pierced by seven gate- 

 ways crowned by towers. The 

 suburbs lie outside the walls, and 

 are almost as extensive as the town 

 itself. The river is spanned by the 

 bridge of Ten Thousand Ages, 

 which is supported by stone pillars, 

 and is a marvellous example of 

 Chinese engineering ; it connects 

 with the island of Nan-tai, the 

 European quarter. The bridge is 



supposed to be over 800 years old. 

 There are shipbuilding yards, an 

 arsenal, a dry dock, numerous 

 wharves, and a school of naviga- 

 tion. The leading industries are 

 connected with cotton goods, tim- 

 ber, tea, paper, matches, spices, 

 cereals, and ores, while there is a 

 large trade with Japan and the 

 maritime provinces of China. Foo- 

 chow was opened to foreign trade 

 in 1842. Pop. 624,000. 



FOOD: ITS VARIETIES AND VALUES 



W. A. Brend, M.D.. Author of Health and the State 



The article Diet deals with another aspect of this question. See also 



Better ; Cheese ; Mutton ; Pork, and the articles that follow on Food 



Inspection and Food Control ; Digestion 



Food is the term applied to the 

 nutritive matter taken by animals 

 of all kinds to sustain life. The 

 various classes of food vary very 

 much in their constituents and in 

 their value as nourishment. The 

 principal nutritive constituent of 

 meat is protein, the percentage 

 varying hi different kinds of meat, 

 and also with the amount of fat. 

 The percentage composition of 

 lean beef, according to Bischoff and 

 Voit, is as follows : 

 Protein . 18-4 



Gelatin 1-6 



Fat .. 0-9 



Extractives 1-9 



Ash .. 1-3 



Water 75-9 



In bacon, on the other hand, there 

 is 65 p.c. of fat, and only about 

 8 p.c. of protein. The digesti- 

 bility of meat on the whole is 

 lessened by cooking, hence under- 

 done meat is often the most ap- 

 propriate form for dyspeptics. The 

 breast of chicken is the most diges- 

 tible form of meat. Veal is not so 

 digestible as beef or mutton, and 

 pork is still less digestible. Tripe 

 is a valuable, readily digested food. 

 Gelatin is not capable of forming 

 new tissues, but is a source of heat 

 and energy. 



In fish the chief nutrient con- 



stituents are protein and fat, 

 which vary largely in amount and 

 proportion in different fish. Boiled 

 herring contains about 26 p.o. of 

 protein and 10 p.c. of fat, eels 

 contain 17 p.c. of protein and 17 

 p.c. of fat, mackerel about 17 p.c. 

 of protein and 7 p.c. of fat, cod 

 22 p.c. of protein and 0'3 of fat. 

 Thin soups, beef-tea, meat ex- 

 tracts, and similar preparations 

 contain chiefly the flavouring con- 

 stituents of meat, and very little 

 nutritive material. They possess 

 dietetic value, inasmuch as they 

 stimulate the flow of the gastric 

 juices, and experience has shown 

 that a warm drink containing a 

 meat extract possesses a certain 

 amount of stimulating power 

 when a person is fatigued and cold. 

 The average percentage of com- 

 position of milk is as follows : 

 Water .. .. 87 to 88 



Protein .. .. 3 to 3'5 



Sugar . . . . 4 to 5 



Fat 3*5 to 4'5 



Mineral matters 0-7 



We see from this table that milk 

 contains a certain amount of all 

 the essential constituents. It is 

 easily digested, and is therefore 

 appropriate for invalids, for whom 

 it may often with advantage be 

 diluted with lime or barley-water. 



