1 6 Food-Grains of India. 



It will be seen that the above percentages correspond to_ a 

 ratio between the oil and the albuminoids of i : i"3, and 

 between the oil and the starch of i : 3 "5 — the "nutrient-ratio" 

 being about i : 4'5. 



Of the proportions to be introduced into a ration of a very 

 important group of food-adjuncts, namely, the spices, condi- 

 ments, and flavourers, no quantitative statement can be safely 

 made. Examples of the amounts actually allowed per head 

 per day have been published in several official Indian reports. 

 One of these examples may be cited from the Indian Economist, 

 of 15th October, 1870. Surgeon S. B. Partridge gives as 

 materials for " curry stuff," y^ a drachm of garlic, yi, a drachm of 

 chillies, and the same quantity of mustard ; of black pepper, 

 I y^ drachms ; coriander fruits, 2 drachms ; turmeric, 4 drachms ; 

 and tamarinds, 8 drachms. Four or five ounces of fresh 

 vegetables, such as onions, potatoes, and melons, are extremely 

 useful as supplying some of the constituents in which a rice 

 or millet and pulse diet is deficient, and in adding variety, both 

 of flavour and of texture or consistency to food, which otherwise 

 might be monotonous or unpalatable. In fact, the dilution of 

 such dry and concentrated food staples as rice, millet, and pulse, 

 with succulent vegetables containing much water in intimate 

 association with soft and pulpy cellulose, performs the very 

 useful office of securing more complete digestion and assimila- 

 tion of the starch, albuminoids, and oil. 



From what has been said in the preceding paragraphs it is 

 evident that the terms "nutrient-ratio," and "nutrient-value," as 

 employed in this Handbook, have a somewhat restricted meaning. 

 Nevertheless, these terms are extremely useful, for they serve to 

 express the two chief or fundamental facts upon which rational 

 dietaries must be constructed. 



A Day's Ration. — We have just seen how, from the chemical 

 analysis of actual dietaries in successful use, and from the results 

 in practice of theoretically-constructed dietaries, several normal or 

 standard rations have been devised in which defined quantities and 

 proportions of albuminoids, fat, and starch are associated. Besides 



