08 FOOD AXI) DRINK. 



that too rich diet is injurious, just as truly as one that i 

 inadequate. When the food of horses is too nutritious, in- 

 stinct leads them to gnaw the wood-work of their mangers. 



12. Different Articles of Diet Milk. Milk is 

 the earliest nutriment of the human race, and in the selec- 

 tion and arrangement of its constituents, may be regarded 

 as a model food, no other single article being capable of 

 sustaining life so long. Cow's milk holds casein, one of 

 the albuminoids, about five parts in one hundred; a fatty 

 principle, when separated, known as butter, about four 

 parts; sugar of milk four parts; water and salts eighty- 

 seven parts. The casein and fatty substance are far more 

 digestible in milk, than after they have been separated 

 from it in the form of cheese and butter. 



13. Since milk, in itself, is so rich an article of food, 

 the use of it as a beverage is unwise, unless the quantity 

 of the other articles consumed be reduced at the same 

 time. The milk sold in cities is apt to be diluted with 

 water. The way to detect the cheat is by testing the 

 specific gravity of the article. Good milk is about 1030; 

 ckimmed milk 1035; but milk diluted one-fifth is 1024. 

 An instrument called the lactometer is also used, by 

 which the amount of cream present is ascertained. 



14. Eggs. The egg is about two-thirds water, the bal- 

 ance is pure albumen and fat in nearly equal proportions. 

 The fat is in the yolk, and gives it its yellow color, l^gg-s 

 contain none of the sugar-principles, and should be eaten 

 with bread or vegetables that contain them. Soft-boiled 

 eggs are more wholesome than those which are hard-boiled 

 or fried, as the latter require longer time to digest. 



15. Meats. The meats, so called, are derived from the 

 muscular parts of various animals. They are most im- 



1 2. Milk as a model food ? Cow's milk ? The constituents when separated y 

 1 3. Milk as a beverage ? Milk sold in cities ? How to detect the cheat ? 

 14. Composition of eggs? Yolk? How should eggs be eaten ? Why? How 

 t-oiled ? Why ? 

 1 5. Meats, whence derived ? Why important ? Fk-h of youuir animal- y 



