618 MISCELLANEOUS FARM SUBJECTS 



for energy. The main function of sugar in the blood whether 

 obtained from the digestion of sugar or of starch is believed to be 

 the production of energy. Experiments have shown that sugar 

 prevents fatigue or relieves it. The Maine lumbermen use great 

 quantities of sugar, syrup, and sweet cakes when engaged in severe 

 work. The Canadian lumbermen even add molasses to their fat 

 salt pork. The Swiss guide thinks lump sugar and highly sweet- 

 ened chocolate an indispensable part of his outfit. Sugar is valu- 

 able in cold climates and is used on Polar expeditions. The food 

 value of candy depends on the sugar in it. 



Sugar would seem to be especially adapted to children's use, 

 because of their activity. Many authorities think however that it 

 is better to withhold sugar till after the second year and that it 

 should not be added to cereals. It is better furnished in the simple 

 pudding, a lump of sugar, or homemade candy. 



Sugar is a useful and valuable food. It must, however, be re- 

 membered that it is a concentrated food and therefore should be 

 eaten, in moderate quantities. Further, like other concentrated 

 foods, sugar seems best fitted for assimilation by the body when 

 supplied with other materials which dilute it or give it the necessary 

 bulk. 



Persons of active habits and good digestion will add sugar to 

 their food almost at pleasure without inconvenience, while those of 

 sedentary life, of delicate digestion, or of a tendency to corpulency 

 would do better to use sugar very moderately. It is generally as- 

 sumed that 4 or 5 ounces of sugar per day is as much as it is well 

 for the average adult to eat under ordinary conditions. 



NUTS. 



Nuts are a very concentrated food, even more so than cheese, 

 but when rationally used they are well assimilated and may form 

 a part of a well-balanced diet. Nuts are a very valuable source of 

 protein and fat, these two nutrients being the characteristic constit- 

 uents of the more common nuts, of which the walnut and cocoa- 

 nut may be taken as types. In nuts like the chestnut, carbo- 

 hydrates are a characteristic constituent. For most families it is 

 undoubtedly wiser to use nuts as part of the regular diet than as a 

 condiment or supplement to an otherwise hearty meal. 



Vegetarians and others who use nuts in place of meat should 

 not depend upon them as the main food supply, but should supple- 

 ment them with more bulky foods with a low content of protein 

 and fat. As a whole, nuts may be classed among the staple foods 

 and not simply as food accessories. At usual prices, nuts are rea- 

 sonable sources of protein and energy. Peanuts supply protein and 

 energy very cheaply, even compared with such staple foods as bread 

 and beans. There are a number of nut foods on the market, but it 

 may be stated that there is little to be gained from the standpoint 

 of food value or economy in their use in place of the ordinary 

 nuts and home-made nut products, especially by healthy persons 

 who are willing to masticate their food thoroughly and to use nuts 



