56 STATE POMOLOGICAL SOCIETY. 



The schools are not simply to teach cooking but certain knowl- 

 edge of physiology is taught as well. Here we have to learn a 

 great deal from the experiments of farmers in keeping stock. We 

 learn from them that we need certain foods. The food which the 

 human body needs is arranged in different proportions by different 

 authorities. They all agree that we must have water, starch, fat, 

 albuminous matter and mineral matter. We need a great deal 

 more water than anything else, as three-fifths of the human body 

 is water; next is starch, next fats and albumen and a small 

 amount of mineral. 



I have brought with me some bottles which show the compara- 

 tive analysis of the apple, as prepared at the Massachusetts Insti- 

 tute of Technology : Water in one pound of apples, 85.79 ; pec- 

 tine in one pound of apples, 5.81 ; sugar in one pound of apples, 

 7.22 ; organic acid in one pound of apples, 82 ; cellulose in one 

 pound of apples, 1.5 ; mineral matter in one pound of apples, .5 ; 

 protoids in one pound of apples, .oG. 



You will see that the apple does not contain any starch and that 

 it does contain a large proportion of water, a large proportion of 

 mineral matter and acids. 



Apples combine very well with starch and we get from them the 

 flavor we need. In all foods we need various proportions of starch 

 and fat in order to make a dish which would be satisfying. We 

 know that apples alone would not be a very satisfying dish. 

 When combined properly with other ingredients we get something 

 that is satisfying. A great many of our cooked dishes of apples 

 are dishes which we have for desserts, and we are inclined to treat 

 these things as if they were not solid substances. We look upon 

 them as an addition to our meal and do not consider them as of 

 any special value as food. We make the mistake of eating a 

 hearty dessert after eating a sufficient amount of food. It would 

 be better for us all if we ate more fruit and less substantial food. 

 If we would take more watery food it would be better for us than 

 so much solid food. 



I will illustrate the method of teaching in the school while I pre- 

 pare this dish. Every detail of the work is explained to the 

 young girls and children as we go along, so they will begin with 

 right habits of work and make it easy for them as we go along. 

 In making the dough I take one pint of flour, one cup of sour milk, 

 one heaping teaspoonful of cream of tartar and one even teaspoon- 



