480 RECREATION, © 
thing, so I picked up my courage to get 
down and hunt for my game bag, running 
back to the bush whenever I heard a notse. 
I finally secured the bag, reloaded my 
rifle and gave Mr. Hog another bullet, 
which finished him. 
I was found at 5 o’clock that evening. 
We took the hog into camp and the boys 
took the measurement of his tusks. They 
were 5% inches long. His bristles meas- 
ured 3 and 4 inches, and his nose, was 
long and sharp. Some said the hogs were 
old razor backs that had been turned loose 
and had grown up wild, and others said 
they were the native wild hogs. 
The boys went out the next day and 
killed 2 more hogs, but we could never 
find the others. We could not eat the 
meat as it was rank. I still have a desire 
to go hog hunting again, but will go 
horseback and take a shotgun the next 
time. 
PURE AND IMPURE FOODS. 
“What a Man Eats He Is.” 
LET YOUR MEAT BILLS BE SMALL. 
A writer in Harper’s Weekly has recent- 
ly interviewed Professor Atwater in re- 
gard to meat eating. Among other valu- 
able rules of diet, the professor advocates 
the buying of less meat and asks con- 
sumers to be contented with less expensive 
cuts. 
After bringing out the fact that the 
cereals and many of the vegetables also 
contain proteids, he continues: 
“Now to come to the question of com- 
parative cost. A given amount of nutri- 
ment in meat costs very much more than 
it does in flour and other vegetable foods. 
The reason for this is simple. An acre of 
land will produce a certain amount of 
wheat, which may be converted directly 
into food for man; or this acre will produce 
so much grass or fodder, which may be 
used as raw material for fattening a steer. 
The animal requires two years of develop- 
ment, more or less, before it is ready for 
feod; and when it is finally butchered, only 
about 58 per cent. of its total weight is 
sold as meat, and part of that is bone. A 
given amount of nutriment in meat costs 
several times as much as it does in flour 
or other cereal products, or in vegetables. 
Twenty-five cents will buy, say, one pound 
of sirloin of beef, whereas it will buy over 
8 pounds of flour, which contains more 
than 8 times as much nutriment; it will 
buy 10 pounds of corn meal, which is more 
than Io times as rich in fuel and body- 
building substances; it will buy 20 pounds 
of potatoes, containing at least 8 times the 
nutriment of a pound of steak, 5 pounds 
of beans, 3% of codfish, and so on. A 
quart of milk, 34 pound of sirloin steak, 
and 5 ounces of wheat flour contain about 
the same amounts of nutritive material, 
whereas the prices are very different, the 
milk and the flour costing only a very 
small pércentage of the cost of the steak. 
Few people realize these facts. 

ARE WE GETTING TOO FAT? 
From certain observations and con- 
clusions of the U. S. Anthropological De- 
partment, the unwelcome fact is brought 
te our knowledge that we are, as a race, 
becoming entirely too fat. Says a writer 
in the New York Journal: 
“Figures collected from makers of ‘store 
clothes’ show that within the last 10 years 
there has been an average increase of 1% 
inches in the girth of Americans. It has 
been necessary to introduce a new size in 
the ready-made tailoring business. Waist- 
coats and trousers are now made to contain 
ar American with a circumference of 47% 
inches, whereas the limit in 1889 was 46 
inches. That size, the leading tailors then 
believed, would never be exceeded. 
‘““An increase in 10 years of 1% inches in 
the equatorial measurement of the resi- 
dents of this country, if maintained con- 
tinuously at that ratio, means an increase 
in 100 years of 12 inches, and in 1,000 years 
of 125 inches. In other words, in the year 
2809 there will be Americans at large who 
will be 16 feet around. 
“These figures are not official, the An- 
thropological Department not having 
brought the calculation to its. legitimate 
conclusion, but any one with the slightest 
knowledge of mathematics can verify them 
for himself. 
““A remarkable reason is given by the 
Anthropological Department for this added 
avoirdupois. It is said to be due to the 
increased consumption of farinaceous food. 
The dairy lunch counters which have 
sprung up in thousands during the past few 
years are to blame. They feed the public 
on things which go to make up adipose 
tissue. The average citizen a few years 
ago used to lunch on a slice of roast 
beef, but he now takes a bowl of milk full 
of crackers, a saucer of cornstarch pudding 
and a hunk of pie. These articles are ex- 
ceedingly fattening. 
““Our customers are certainly getting 
much stouter,’ said the manager of a 
Park Row dairy lunch when the matter 
was called to his attention. ‘I had never 
thought of it before, but now it is men- 
tioned, I remember that the last 50 chairs 

SAN a kay ie 
Wak oMteon 6! 

