258 ON THE SOURCE OF MUSCULAR POWER. 



the same apparatus and in the same manner as described above for 



the determination of the actual energy in muscle, urea, uric acid, and 



hippuric acid. 



The author then appends a series of tables, showing the actual 



energy developed by one gram of various articles of food, when burnt 



in oxygen, or when oxidized in the body, together with other tables, 



showing the weight and cost of various articles of food required to be 



oxidized in the body in order to raise 140 lbs. to the height of 10,000 



feet. From the first table we make the following short extract, to 



elucidate the concluding remarks : — 



Metiekilograms 

 of force. 



Cheese 1,969 



Potatoes 429 



Oatmeal , ],G96 



Breadcrumb 945 



Beef (lean) 664 



White of Eggs , 284 



Milk 280 



Beef Fat '. 3,841 



Butter 3,077 



Cabbage 184 



Pea Meal 1,G67 



These results are in many instances fully borne out by experience. 

 The food of the agricultural labourers in Lancashire contains a large 

 proportion of fat. Besides the very fat bacon which constitutes their 

 animal food proper, they consume large quantities of so-called apple 

 clumplings, the chief portion of which consists of paste Im which 

 dripping and suet are large ingredients, in fact these dumplings fre- 

 qently contain no fruit at all. Egg and bacon pies and potato pies 

 are also very common pieces de resistance during harvest-time, and 

 whenever very hard work is required from the men. The speaker 

 well remembers being profoundly impressed with the dinners of the 

 navigators employed in the construction of the Lancaster and Preston 

 Railway : they consisted of thick slices of bread surmounted with 

 massive blocks of bacon, in which mere streaks of lean were visible. 

 Dr. Piccard states that the Chamois hunters of Western Switzerland 

 are accustomed, when starting on long and fatiguing expeditions, to 

 take with them, as provisions, nothing but bacon-fat and sugar, be- 



