No- 4.] NUTRITION. 71 



lonof, slow cookino; • and I had it under the oven for eijrht 

 hours, in which period I added a second supply of skimmed 

 milk, to make up for evaporation. The heat within the oven, 

 made of plate-glass quarter of an inch thick, was raised to 

 330-335° F., with one of these Bradley & Hubbard lamps. 

 The heat on the outside, disclosed by a thermometer in con- 

 tact, attained 135°, showing an accumulation within, due to 

 the quarter-inch of glass, of 200° F. The cooking was very 

 perfect, and the material has since been reduced to a pul}). I 

 have not made an analysis of this combination, but in protein 

 a pound would be equal to at least three pounds of clear 

 beef. It cost at retail prices about seven cents a pound in a 

 pasty condition after allowing for evaporation. On a large 

 scale this compound could be made as a soup stock for about 

 five cents a pound. If shin of beef were substituted for 

 tripe, the cost would be much less. It would be very easy 

 to add beef suet to supply fat, and thus make a merchantable 

 compound to be packed in cans or jars, containing the exact 

 proportion of protein and fat required for complete nutrition, 

 with a given amount of starch to be added either in the form 

 of bread or veijetables. 



This compound corresponds in its general make to the 

 German army sausage, in which the requisite pl'oportion of 

 starch is combined with the protein and fat. These sausages, 

 like this compound, may be mixed with a certain quantity of 

 water in a tin pan anywhere, warmed up, or even eaten cold. 

 It will fully sustain a man in active work, either with bread 

 supplying the starch separatel}" from the compound, or with 

 a certain proportion of starch combined. I think that this 

 opens a field for new varieties of food to be put up either in 

 cans or glass jars. The latter are much to be preferred, but 

 are a little more expensive. Let me call your attention to 

 the close analogy between my cooking apparatus and the 

 best incubators. 



The most complete application of my methods to the 

 nutrition of large numbers of persons has been accomplished 

 by President Booker T. Washington of the Tuskegee Insti- 

 tute, Alabama. He came to me with a plea to help him 

 improve the nutrition of the colored students in a State 

 where all the meats except hog products are stringy, tough 



