tend 

 Greet 

 Fren< h 



FONTAINEBLEAU 



2242 



FOOD 



enter the city, and electric lines ex- 

 l rough the Fox River Valley north to 

 Bay. The first settlement was made by 

 and Germans in 1836 ; it was incor- 

 porat as a village in 1847, and a city char- 

 it r \\ granted in 1852. In 1914 the commis- 

 sion fotm of government was adopted. In 

 1910 c i...i-!!l:iticii was lS.7'i7; it mcrras. <1 

 to 21, I by 1916. The area is six square miles. 



Foi.dldu Lac is a busy manufacturing city, 

 about* ,000 people being employed in its 

 eightM factories; the largest of these make 

 churc furniture, caskets, leather and refrig- 

 erator , putter and cheese. Its bank, school 

 and cl urch buildings excel those of the aver- 

 age ci yj of its size. Besides these it has a 

 Federa building, a $100,000 courthouse, a $55,- 

 000 tl elter, an armory, an imposing high 

 school building, a Masonic Temple, a Y. M. 

 C. A. mflding, Saint Agnes Hospital, the state 

 insane asylum and the state women's reforma- 

 tory. Inl addition to its public and parochial 

 schoo it has Grafton Hall (Episcopal), Saint 

 Mary Academy (Catholic) and a Carnegie 

 Library^ I Fond du Lac is the seat of an Epis- 

 copal bBlopric. F.M.G. 



FONTAJNEBLEAU, Jon tan bio' ' , a town in 

 France, \tnirty-five miles southeast of Paris. 



It is ch 

 .is rich in 

 magnific 



the abd 



|ly celebrated for its chateau, which 



listoric interest and one of the most 



in France. Its apartments were 



lavishly lecorated under different reigns since 

 that of ''fancis I, and still preserve much of 

 their ori; ;inal character. The forest surround- 

 ing the bateau comprises 42,500 acres, and is 

 world-fai iqus. Fontainebleau was the scene of 



aiion of Napoleon in 1814; the revo- 



.....atever is taken into the system 

 r iourishment, maintain the tempera- 



cation o the Edict of Nantes was signed here 

 in 1685, aa was the peace preliminary agree- 

 ment be w*en Great Britain, France, Spain and 

 Portugal in 1762. The town figures promi- 

 nently i i I many historic romances, notably 

 those of Dumas. 



FOO-CHOW. See Fu-Cnow. 



FOOD 

 to supp! 



ture of the body, furnish energy and provide 

 material fir growth is food. The body con- 

 tains about twenty different elements, or sim- 

 ple subsmmces, the twelve most important be- 

 ing carbonJ hydrogen, oxygen, nitrogen, sodium, 

 potassiuniJ calcium, magnesium, chlorine, phos- 

 phorus, Mphur and iron. These elements are 

 united iiio hundreds of different compound 

 substancai, all of which are indispensable to 

 the healmy working of the system. To main- 



tain these substances in the body in proper 

 proportions food must be supplied at fairly 

 regular intervals, in suitable quantities (neither 

 too little nor too great) and of sufficient va- 

 riety. 



Work of the Body. Careful investigations 

 have shown that there is a loss from the body 

 of a man of average size of about nine pounds 

 of matter every twenty-four hours, not in- 

 cluding the undigested portion of food, which 

 is thrown off as waste. Of this nine pounds, 

 seven and a half are water, but the other one 

 and a half pounds were solid matter in the 

 body, although they are eliminated from the 

 body either as gas or in solution in water. 

 The heat given off by the body during this 

 period is sufficient to raise the temperature 

 of fifty pounds of water from the freezing to 

 the boiling point, or to heat its own weight 

 of water from the freezing point to the body- 

 temperature. To produce this heat the body 

 consumes this one and a half pounds of solid 

 matter by a process resembling that of burn- 

 ing the food. Although the body does not 

 become nearly as hot as a furnace, the food 

 materials combine with oxygen from the air 

 as they do in burning and yield carbon diox- 

 ide, water and salts, the same products, or at 

 least approximately the same, that they yield 

 when burned. 



Chemistry of Foods. Foods contain the 

 same elements as are found in the body, other- 

 wise they could be of little or no value; in 

 other words, what we call food would not be 

 food at all. We must first of all, then, look 

 for nitrogen, hydrogen, oxygen and carbon, 

 since these elements enter into the composi- 

 tion of the body in larger proportions than any 

 others. Next in importance come calcium and 

 phosphorus, which are found in large propor- 

 tions in the bones, and finally iron, a small 

 proportion of which is required in the blood. 



According to their composition the chief 

 substances contained in foods are generally di- 

 vided into the following classes: 



Proteins. In the first class are those con- 

 taining nitrogen as one of their elements. This 

 class takes the name protein, which means of 

 first importance. Such foods as lean meat, 

 cheese, milk, eggs, nuts and peas and beans 

 are rich in proteins. The dry white of egg is 

 nearly all protein and so is the gummy gluten, 

 which we have left when we chew wheat for 

 a long time, or when we wash dough under 

 running water until all the starch has been 

 carried away. Proteins are the most important 



I 



