88 JELL Y. 



simply to water; organic food-stuffs are present in them 

 in very small quantity. Fruits, like most fresh vegeta- 

 bles, are chiefly valuable for their mineral matters. Some 

 kind of fruit or vegetable is, nevertheless, an important 

 part of every one's diet. This is shown by the fact that 

 sailors on a long voyage almost invariably suffered from 

 the disease known as scurvy, before the " canning" of 

 vegetables and fruits made it possible to keep the crew 

 supplied with them. 



17. Jelly. Jellies made from animal substances, as 

 calves' feet, or the gelatin sold in groceries, are com- 

 monly believed to be extremely nutritious. It is there- 

 fore important to know that, although they contain 

 nitrogen, they cannot entirely take the place of albu- 

 mens. When our bodies are supplied with animal jelly, 

 they can manage to get along with less albuminous food, 

 but the organs need for their growth or complete repair, 

 food containing some albumen. If a sick person can 

 digest some lean beefsteak, it is more valuable as a food 

 than the best calf's-foot jelly; but if he can only digest 

 the jelly it is very useful, because, though it does not 

 entirely prevent the loss of nitrogen from the body, it 

 considerably lessens it. 



18. The Cooking of Meats, in many cases causes special 

 flavoring matters to be formed, which make our food 

 more palatable. In addition it makes many foods more 

 digestible. 



When meats are properly cooked they become softer 



17. What jellies are usually supposed to be very nourishing ? 

 What is it important to know about them ? How and when may they 



be very useful ? 



18. How does cooking make meats more pleasant to the taste ? 



