FORES TRF DEPARTMENT. 



H7 



any of the foreign beers. In his evidence 

 before the congressional committee Prof. 

 Hart gave the following reason for the 

 present unusual consumption of beer: 



"The true reason for the enormous con- 

 sumption of beer is that it supplies nutriti- 

 ous matter, which adulterations of flour 

 have taken from the bread. The working 

 man can no longer sustain strength on the 

 bread he is able to buy, and is forced to 

 drink beer. Malted barley is analogous to 

 wheat. Beer is really a staple article of 

 food and should be kept pure and unadul- 

 terated." 



EGGS. 



Eggs should occupy a more prominent 

 place on our table. They are about one- 

 third solid nutriment, which is more than 

 can be said of meat. With the exception 

 of the shell an egg is all food. "There are 

 no bones, no tough pieces that have to be 

 laid aside. A good egg is 10 parts shell, 

 60 parts white, and 30 parts yolk. The 

 white of an egg contains 66 per cent, 

 water, and the yolk 52 per cent. Practical- 

 ly an egg is animal food, and yet none of 

 the disagreeable work of the butcher is 

 necessary to obtain it. The vegetarians of 



England use eggs freely, and many of 

 these men are 80 or 90 years old, and have 

 been remarkably free from sickness. Eggs 

 are best when cooked 4 minutes. This 

 takes away the animal taste, which is of- 

 fensive to some, but does not harden the 

 white or yolk so as to make it difficult to 

 digest. An egg if cooked hard is difficult 

 of digestion, except by persons possessed 

 of stout stomachs. Such eggs should be 

 eaten with bread, and masticated finely. 

 Fried eggs are much less wholesome than 

 boiled ones. An egg dropped into hot 

 water is not only a clean but a delicious 

 morsel." 



I notice in one of your copies of Recrea- 

 tion, in the department of Pure and Im- 

 pure Foods, a correspondent states that 

 the secret of barbecued shote is its rapid 

 cooking. A sLote should never hang over 

 the coals less than 6 hours, and 8 are better. 

 The secret is the constant basting with a 

 mixture of vinegar, pepper, salt and butter. 

 The test of the heat is that the hand can 

 be held on the under side of the meat next 

 the coals without discomfort. 



James C. Bloom field, M. D., Augusta, Ga. 



FORESTRY DEPARTMENT. 



EDITED BY DR. B. E. FERNOW, 



Director of the New York School of Forestry, Cornell University, assisted by Dr. John N. Gifford, of same 



institution. 



A BOOK ABOUT TREES. 



ARTHUR F. RICE. 



Through the courtesy of Dr. Wm. Sew- 

 ard Webb, I have been put in possession 

 of an interesting and instructive little book 

 entitled ''The Adirondack Spruce." It 

 deals with practical forestry and throws 

 much light on a subject deserving of far 

 more attention than has generally been 

 given it. 



In 1896 Mr. Gifford Pinchot, the author 

 of the book, and Dr. Webb, the owner of 

 Ne-Ha-Sa-Ne Park, a beautiful tract of 

 virgin forest land in the Adirondacks, en- 

 tered into an arrangement, the ultimate ob- 

 ject of which was to be "the preservation 

 and proper management of spruce lands in 

 the Northeastern United States." It was a 

 fortuitous combination of ripe intelligence, 

 ample means, and magnificent opportunity. 

 Ne-Ha-Sa-Ne Park contains 40,000 acres 

 and includes the various features requisite 

 to a broad study of the theme. The ob- 

 servations, surveys and experiments were 

 not. however, confined to that one tract, 



but embraced contiguous lands owned by 

 William C. Whitney, P. Moynehan and 

 the Santa Clara Lumber Company. The 

 field work done comprised the counting 

 and measurement, on 1,046 acres, of all 

 spruces down to a diameter of 2 inches and 

 of all other trees 10 inches or more in di- 

 ameter. The motive and deductions were 

 eminently practical because they dealt not 

 only with the science of forestry, but also 

 aimed to "assist the American lumbermen 

 to get better returns from their invest- 

 ments." 



Too frequently the aims of the forester 

 and the interests of the lumberman have 

 not seemed to be in harmony; the one 

 striving to preserve the forests, and the 

 other laboring to deplete them in the short- 

 est possible time. If therefore it can be 

 shown that the lumberman may cut his 

 crops of timber at intervals with the cer- 

 tainty of having a steady, dividend-paying 

 investment, by the mere exercise of moder- 

 ate precautions, our magnificent forests in- 

 stead of being wrecked and ravaged will be 



