THE IMPORTANCE OF VEGETABLES IN THE 
DIETARY 
Ipa S. Harrinerox 
Bureau of Farmers’ Institutes, Department of Agriculture, Albany, N. Y. 
“ Come, ve thankful people, come, 
Raise the song of Harvest-Home: 
All is safely gathered in, 
Ere the winter storms begin; 
God, our Maker, doth provide 
For ovr wants to be supplied; 
Come to God’s own temple, come, 
Raise the song of Harvest-Home.” 
— Texry Avrorp. 
In words like these we give thanks at harvest time for the 
products of the good brown earth, of summer sun and rain. Too 
often we fail in the thanks that consist in “ safely gathering in” 
and using the bounty of orchard, garden and field. We are told 
that over one-half of this is wasted by us every year, while over 
one-half of the world goes hungry. 
Our canning club specialist at Washington, Mr. O. H. Benson, 
is right in saving that the diet of America people consists too 
largely of meat, coffee, bread, butter, eggs, and patent medicines. 
Improper feeding is responsible for over 80 per cent. of human 
ailments. This is not so much a question of over-or under-feeding 
as of wrong feeding. Good feeding consists of two things: the 
right food, and the ability of the body to use it. We may starve 
in the midst of plenty if our digestion is poor. Inefficient powers 
of digestion may be due to a poor inheritance, to lack of fresh air, 
or to a lack of sufficient water; but the chief cause is found in a 
poorly balanced dietary. Poor feeding in childhood is sure to 
result in poor adult health. 
The body’s needs have not been met when we have supplied 
protein foods for the building and repairing of tissue, and starches, 
sugars, and fats to furnish energy. Such foods as meats, cereals, 
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