COMPOSITION OF ARTICLES OF HUMAN FOOD. 157 
food would require five such animals, in order to procure the 
carbon necessary for respiration. Hence we see the immense 
advantage as to economy of food, which a fixed agricultural 
population possess over the wandering tribes of hunters which 
still people a large part both of the Old and New Continents. 
164. The following Table exhibits the proportions of albu- 
minous, starchy or saccharine, fatty, and saline substances, 
contained in various articles ordinarily used as food by Man ; 
together with the proportion which water bears in each case 
to the solid constituents of the food, which becomes a most 
important element of consideration when the nutritive value 
of different kinds of food is compared :— 
. & 25 eis a 2°. & sie 
: - = = = : SE 
Substances, 106 parts. | = 235 a = 22 23 Z5e 
= | 328 |223 Se) 22 Ree 
Human Milk ...............| 89} 3.5 | 42/ 3.0} 02/114] 35 | 149 
Cow's Milk .......00-000..| 86] 4.5 | 5.0} 4.1 | 0.71148] 45 | 19.3 
Skimmed Milk | 87] 45 | 50] 27] 07 | ILS] 4.5 | 160 
Butter Milk .. s7| 45 | 5.0} 05 | 07 | 60] 45 | 105 
73} 190 | . 5.0 | 2.0 | 12.0 | 19.0 | 31.0 
77} 19.0 1.0 | 0.6 | 2.4 | 19.0 | 214 
74} 21.0 3.0 | 12] 7.2 | 21.0 | 982 
20 0.8 70.0 | 1.3 }168.0 0.8 [168.8 
36 | 29.0 30.0 | 4.5 | 72.0 | 29.0 |101.0 
44| 45.0 6.0 | 5.0 | 144 | 45.0 | 59.4 
oe 83.0 | 2.0 |199.0 | ... [199.0 
74} 14.0 10.5 1.5 | 25.0 | 14.0 | 39.0 
78 | 20.0 - | 16] .. | 20.0 | 20.0 
secosese | 52} 16.0 30.0 | 1.3 | 72.0 | 16.0 | $3.0 
sue | 79 | 19.0 10] 12] 24] 19.0 | 214 
78 | 17.0 oe 4.0 | 1.4] 9.6 | 17.0 | 26.6 
80} 10.0 | .. | 8.0] 1.3 | 19.2 | 10.0 | 29.2 
15| 11.0 | 70.0 | 2.0] 1.7 | 74.8 | 11.0 | 858 
15; 10.0 70.0 | 2.4} 2.0] 75.8 | 10.0 | 85.8 
15 | 12.0 | 620 | 6.0] 3.0 | 76.4 | 12.0 | $3.4 
15 9.0 | 66.0 | 20]; 18 | 70.8 9.0 | 79.8 
4} 9.0 | 65.0 | 80] 17 | 841.2] 9.0 | 93.2 
14} 7.0 | 76.0} 03} 0.3 | 76.7 | 7.0 | 83.7 
19} 23.0 | 45.0 | 3.0 | 3.6 | 52.2 | 23.0 | 75.2 
13 | 22.6 58.0 | 2.0 | 3.0 | 62.8 | 22.0 | 84.8 
14] 24.0 | 440] 14] 3.6 | 47.4 | 240 | 71.4 
14} 29.0 | 44.0 | 1.5} 23 | 47.6 | 29.0 | 76.6 
44; 90 | 49.0] 10] 2.31514] 9.0 | 60.4 
48/ 5.3 | 46.0] 10] 14 | 484] 5.3 | 53.7 
74} 20 | 23.0 | 02} 0.7 | 235] 2.0 | 25.5 
86 2.0 4.0 0.5 | 0.7 5.0 2.0 7.0 
Arrow- cccccaccccessccces | 1B |) eve 82.0 woe o= | 82.0 ow. | 82.0 
* The value of the Fat is in this column according to its 
heating equivalent of starch, which is larger in the ratio of 2.4 to 1. 
_ Hence, in the last column, the proportion of nutriment in aliments 
ntai of their solids 
_ containing fat, comes to be greater than the weight 
