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are less easily digested, and for that reason should be seldom^ 

 used. On the contrary they prove to be as completely digest- 

 ed as the simpler forms, and are surely sufficiently easy of 

 digestion for the normal healthy organism. They are too 

 valuable a food source to be neglected. For, unless diges- 

 tion is weakened, there is only harm to be gained from choos- 

 ing too easily digested foods. Malted and predigested foods 

 of all kinds, often so widely advertised, have this grave dis- 

 advantage. "While of distinct benefit to the invalid, they do 

 not sufficiently exercise the normal digestive functions of 

 the body, when in health. 



What do apples cost in comparison with other foods ? 



Where apples can be purchased at 90 cents a bushel, T 

 find they compare favorably with potatoes at the same price. 



I use this price merely because it is a convenient one- 

 for purposes of comparison, and without regard to present 

 market prices. If you are paying twice as much or half as 

 much for apples you can easily reckon the cost to you of 

 serving apples. 



In the meal at which baked apples, served with pork,, 

 took the place of potatoes, I found that the apples cost prac- 

 tically the same and furnished nearly as much nutriment as 

 did the potatoes. Rice, plain boiled, was used to furnish the 

 extra starch needed. 



By actual analysis 10 cents, worth of apples at 90 cents- 

 a bushel will yield 1,467 calories; potatoes 2,068, bread 2,430, 

 sirloin steak 440 and celery 140 calories. 



But as was previously noted, the caloric system is not 

 fair to the proteid foods, and this explains the seeming low 

 value of beef steak. Apples, then we find, do compare favor- 

 ably with other foods of similar food value in the matter of 

 price. 



An interesting series of experiments was carried on in- 

 the interests of the small boy and the green apple. 



German scientists analj'zed green apples and ate green^ 

 apples, and finally came to tlie following learned conclusions.. 

 That there was no deadly something in green apples, which 

 was not also present in ripe apples, and that the injurious 

 effects from eating green apples arose from the large amount 

 of hard fibre present, and the imperfect chewing, while pos- 

 sibly the larger amount of acid present caused some difficul- 

 ty. No tests have yet convicted the green apple of harboring:" 



