190 
several or all of certain classes of compounds characterized 
by containing carbon, oxygen, hydrogen, and with them 
nitrogen. The mostimportant are the proteids or albumin- 
oids, of which albumen, the white of ege, fibrin of bload, 
casein of milk, myosin, the basis of muscle, and gluten of 
wheat, are examples. Allied to these, but occurring in smaller 
propol'tions in anima] tissues an1 foods, are the nitrozenous 
compounds that make the basis of connective and other tissues. 
Gelatin is derived from some of these tissues, and may be 
taken as a type of the compound of this class. As these con- 
stituents are of similar constitution, sand have similar or 
nearly similar uses in nutrition, it is customary to group them 
together as proteiu.* What we should especially bear im mind, 
then, is that protein is a term applied to the nitrogenous con- 
stituents of our foods, and we shall see these are, in general, 
the most important, as they are most ecstly, of the nutrients. 
fFtts.—We have tamiliar examples of these in the fat of 
micat (tallow, lard), in the fat of mill which makes butter, 
and in olive, cotton, seed and other animal and vegetable oils, 
The fats consist of carbon, oxygen and hydrogen, and contain 
no nitrogen, In nutritive value, asin cost, they rank next to 
the protein compounds, For some of the nutritive functions, 
jndeed, the fats equal or exceed protein in importance, 
Carbo-hydrates—Starech, cellulose (woody fiber), sugar, and 
jnosite (‘‘muscle sugar”), and other similar substances are 
called carbo-hydrates, Like the fats, they consist of carbon, 
oxygen and hydrogen, but they have less carbon and hydro- 
gen. and more oxygen than the fats. 
Mineral Matters or Ash.—When vegetable or animal mat- 
ters are burned, more or less incombustible material remains 
asash, The ingredients which make fhe ash are called min- 
eral matters, or sometimes salts. They are for the most part 
compounds of the elements, potassium, sodium, calcium and 
iron with chlorine, sulphuric acid and phosporic acid. So- 
dium combined with chlorine forms sodium chloride, common 
salfé. Calcium with phosphoric acid forms calcium phosphate 
or phosphate of lime, the mineral basis of bones. 
ur bodies contain scoies of compounds, many of which 
cannot be included in either of the above four classes, But 
the bulk of the compounds in the bodies of animals, as well 
as in the food by which they are nourished, are either water 
or some material which we may call protein, fats, carbo- 
hydrates or mineral matters. 
Animal foods, as meats, fish, etc., contain but little of car- 
bo-hydrates, their chief nutrients being protein and fats. 
Milk, however, and some shellfish, as oysters, scallops, etc., 
coutain more or less of carbo-hydrates. Vegetable foods, as 
wheat, peeps. etc., contain less protein and consist largel 
of starch, sugar, cellulose, and other carbo-hydrates, thoug 
nearly all contain more or less of fats, 
THE FUNCTIONS OF THE NUTRIENTS, 
These different nutrients as we have seen, have different 
offices in nourishing the body, in building up its tissues, re- 
paiving its wastes, and serving as fuel to produce animal heat 
and muscular and intellectual energy. Just what is done by 
each class, exactly how they are transformed and used in the 
body, is not yet fully known. Still we bave to-day a tolerabl 
fair idea of the principal parts played by each class of nutri- 
ents. 
According to views formerly held and frequently met with, 
still, the protein compounds were regarded as the “ilesh-form- 
ers” and the sources of muscular energy, while the carbo-hy- 
drates and fat were locked upon as ‘‘fat-formers” and ‘“‘heat- 
voducers.” A vast deal of painstaking research, however, 
as shown that these distinctions were not correctly drawn. 
The albuminoids are Aesh-formers, it is time;indeed accord- 
ing to the nearly unanimous testimony of the most trust- 
worthy experiments, flesh, 7. e., muscular and other nitro- 
genous tissue, is niade from the nitrogenous constituents of 
the food exclusively, But the balance of testimony is decid- 
edly against the production of muscular energy exclusively 
or mainly, by nitrogevous compounds. Each of tlie three 
groups of nutrients probably shares, directly or indirectly, in 
the production of muscular force. So, too, it appears that 
the combustion which produces animal heat isnot confined 
to the carbo-hydrates and fats, but the protein compounds, 
or the products of their decomposition, are also used for this 
purpose, 
Again, the production of fat in the body was formerly 
ascrived to the fats and carbo-hydrates alone. On the other 
hand, some physiologists maintain that the carbo-hydrates 
caunot be transformed into fats, and that a very large part of 
the tat of the body is formed from the disintegration of the al~ 
buminoids. The weight of evidence to-day is decidedly in 
favor of the assumption that all three of the great classes of 
nutrients in our food--the albuminoids, the carbo-hydrates, 
and the fats—are transformed into fat, and that the fat thus 
formed is consumed, either before or after being stored as 
body fat, 
It appears, then, that protein is the most important constit- 
nent of our food, because, whileit performs the funct ons of 
each of the other two chief nutrients in being transformed 
into fat and being consumed for fuel, it has a most weighty 
office of its own in forming the basis of the blood and in 
building up the muscular and other nitrogenous tissues, an 
office which no other nutrient can perform at all. And,aswe 
shall see further, in examining the pecuniary cost, protein is 
poe Garces as well as the most important of the ingredients of 
ood. 
Next in physiological importance to protein come the fats. 
They lack the nitrogen of the protein and cannot do the work 
of protein in forming nitrogenous tissue, making blood, muscle, 
etc. Gut they are very vich m carbon and hydrogen, more so 
than cither protein or carbo-hydrates, and hence they have a 
very high value for tuel, to supply heat and probably muscu- 
Jar force. And in pecuniary cost as well as in physiological 
importance they rank between protein and carbo-hydrates. 
‘he earbo-hydrates stand lowest in the scale of physiological 
importance and are pecuniarily the least expensiye. Never- 
theless it would be wrong to class the carbo-hydrates of food 
as on the whole of minor importance. They have a most im- 
portant use in taking the place of protein and fats and pro- 
tecting them from being consumed, just as the tats replace 
and thus save the protein. The materials used for food by 
mau contain, taken altogether, more carbo-hydrates than fats 
or protein. The carbo-hydrates have their normal place m 
our food and we could not dispense with them, They are of 
inferior value to the protein and fats, in the sense that there 
is much of the work of food in the body which they cannot 
do as well as the protein and fats, and much more which they 
cannot do atall. But they do work which the scarcer and 
dearer protein and fats would otherwise have to do, and, fur- 
thermore, they occur in such large propoltions, especially in 
vegetable materials which make the larger part of the food of 
man, thab thei actual importance is very great. 
AMOUNTS OF NUTRIENTS REQUIRED FOR A DAY’S RATIONS. 
Numerous attempts have been made to determine how much 
of each of the three principal classes of nutrients, protein, fats, 
and carbo-hydrates, is needed for a day’s food for an indi- 
vidual, an aduit or a child, at work or atrest. We know, in 
general, aman when hard at work requires more, because 
more is constimed in his body than the same man would when 
doing no work. But difierent men have different require- 
meétits, due to individual peculiarities, so that the best we can 
do is to take an average amount as expressing the need of an 
average man, By comparing the amounts of carbon, oxygen, 
* Phe muscular tissues of animals. and bence the lean portions of 
meat, fish, ete., contain small quantities of so-called nitrogenous ex: 
trauctives—ereatin, carnin, été, contained in extract of meat, ete, 
which contributes materially to the fiavor, and somewhat to the 
nutritive effect of the foods containing them. They are not usuaily 
deemed of sufficient importance, however, to be grouped as a dis- 
tinet class in tabular statements of the composition of foods, 
FOREST AND STREAM. 
hydrogen, and nitrogen, actuaily found by experiments to be 
consumed by different individuals, and also noting the 
amount and composition of the food consumed by different 
persons, estimates haye been made of the quantities of the 
seyeral nutrients by individuals of different classes under 
various conditions. Prof. von Voit, of the University of 
Munich, for instance, who has made more extensive 
researches upon this subject, perhaps, than any one else, com- 
putes thata fair daily ration for a laboring man of average 
weight, at moderate work, would need to supply 4.2 ounces of 
protein, 2 ounces of fats, and 17.6 ouncés of carbo-hydrates. 
Of course he may get on with less of either one, provided he 
has more of the others, But there is a minimum below which 
he cannot go without injury, and especially he must not have 
too little protein. He may have more protein and less carbo- 
hydrates or fats with no great harm, but with too little pro- 
tein he will suffer, no matter how much carbo-hydrates his 
food may furnish, 
If I have dwelt at some length upon this matter of the nutri- 
ents of foods and the ways they are used in our bodies, it is be- 
cause itis extremely important to a proper understanding of 
our subjret. And perhaps I can do no better than to recapit- 
ulate what I have said in the following tabular form. 
NUTRIENTS OF FOODS. 
1, Protein Compounds—Contain carbon, oxygen, hydrogen 
and nitrogen. 
2, Fats—Consist of carbon, oxygen and hydrogen. 
3. Carbo-hydrates—Consist of carbon, oxygen and hydrogen, 
4, Mineral Matters or Ash—H, g,, calcium, potassium and 
sodium, phosphates and chlorides. 
A. Albuminoids or Protetds—#. g., albumen of 
egg, myosin of muscle (lean of meat), casein of 
milk, gluten of wheat. 
B. eee e. g,, collagen (which boiled yields 
| gelatin). 
Fats: e. g., fats of meat, butter, olive oil, oil of maize and 
wheat, 
Carbo-hydrates: e. g,, starch, sugar, cellulose. . 
MEAN PERCENTAGE COMPOSITION. 
Protein. + 
Protein Carbo- 
compounds. Fats. hydrates. 
Percent. Percent. Per cent. 
Gay WOM es sta teats ele ete ae phe Dore 76,5 44.0 
ORME CD Se We oa see 22.5 11.6 49.6 
ERY GTOR en oso A. es sips tates 7.0 11.9 6.4 
INIGFOS BOSH baie 4 fs crew tuart site soe 16,0 Levi's ate 
SEAT G UTED IED «aed aiE Mrs Hoe ag eer 1.0 af-\- hod 
100.0 100.0 100.0 
FUNCTIONS OF NUTRIENTS: 
i. €., Ways in which the nutrients are used in the body, 
forms the (nitrogenous) basis of blood, muscle, 
connective tissue, etc. 
is transformed into fats and carbo-hydrates. 
is consumed for fuel. 
are stored as fat. 
a foad | are consumed for fuel.” 
The Carbo-hy- \ are transformed into fat, 
drates of food | are consumed for fuel. 
AMOUNTS OF NUTRIENTS REQUIRED IN A DAY'S FOOD. 
Minimum. daily ration for laboring men at ordinary work. 
Protetin Fats Carbo-hydrates 
118 grams (4.2 02.). 56 grams (2 02.). 500 grais (17.6 02,). 
The same experimental research which basrevealed to us 
the ways in which our food supplies our bodily wants, has 
shown us how to estimate the relative nutritive yalues of 
different foods from their chemical composition. The esti- 
mates are only approximate, because the nutritive effects are 
influenced by various conditions, sorae of which research has 
not yet been definitely explained, while others vary with the 
nature of the food or the user, so that the yalue of a given 
food ina given case may vary from the standard set by the 
analysis. These sources of uncertainty are nevertheless so 
narrowed down by late investigation, and the errors confined 
within such limits, that by intelligent use of the facts at our 
disposal we may judge very closely from the chemical com- 
position of a food what is its value as compared with others 
of the same class, at any rate for our nourishment. 
[fO BE CONTINUED. ] 
glew Publications. 
Campina anp CRuISING IN FLoRIDA. By James A. Henshall, M. D, 
Robert Clarke & Co., Cincinnati, 
The above is the title of a work of 250 pages by the author of “A 
Book on t © Black Bass,”? w deity and pepularly known, and which was 
received with great favor by fishermen. 
The last work of Dr. Henshall treats on camping and sporting, 
being a narrative or log of his cruises in Southern Wlorida and a 
yachting and shooting trip outside around to the West Coast to Cedar 
eys The book is not only pleasant reating, bunt contains a great 
deal of useful information to the sportsman and fisberman con- 
templating a visit to Southern Florida, and especially so to parties 
visiting ‘ndian River. With this work as a guide and coast pilot as 
it were, the navigation of Indian River is simplified, and parties 
yachting or cruising in that direction should not be withoutit, as it 
“ives such minute sailing directions and such detailed information 
or camping and fishing as to enable parties to dispense with any 
other guide or pilot. The work is written in an easy, off-hand, unpre 
tentious style and reads pleasantly. The Doctor has a happy faculty 
of enabling his readers to sée the places he describes with their own 
eyes, as ii were—that is. he gives a distinct and clear ‘dea of what he 
describes, a desideratur so seldom attained by descriptive writers. 
Dr. Henshall certainly deserves the gratitude of all sportsmen taking 
an interest in Florida or contemplating a trip there in quest of good 
sport, as he tells them just where they can find all that heart could 
desire—how to get there and the best methods, ways and means of 
carrying oul a successful expedition, Thework contains much other 
useftl information, alist of the birds and fishes of Florida, anu will 
doubiless meet with great favor in sporting circles and those contem- 
plating a winter in Florida. Books of this character are eagerly 
svught for, and read by @ large class of the communily seeking 
information as tothe best place to go toto avoid our trying winter 
climute, and Florida seems just now to be the coming Mecca. 
SHOPPELL’s BUILDING PLAans for modern, low-cost houses is a cel- 
lection of designs for cottages, etc., published by the Co-operative 
Building Plan Association, No, 24 Beekman street. ‘fhe work is valu- 
able for those intending to make a modest yenture ih the building 
line, provided the scale drawings sent are placed in the hands of an 
honest, competent builder, and a sharp eye kept that the specifica- 
tions are lived upto. Of course with an important piece of work a 
professional architect is called in, but fora very larze percentage of 
ordinary building in the country such sets of plans as these will 
epable owners to avoid the horrible productions of carpenter-archi- 
tects, and get the worth of every dollar spent in conyenient, health- 
ful, artistic dwellings. 
BOCKS RECEIVED. 
Sxvun HunpRED ALsuM VERSES.—Compiled and published by J. 5. 
Ogilvie, New York, Paper, 15 cents, 
EpMonp DANTES.—Sequei to the Count of Monte-Oristo, T. B. 
Peterson & Bros,. Philadelphia, Pa. Price 76 cents, 
SnakEs.—Curiosities and Wonders of Serpent Life. By Catherine 
CO. Hopley. New York: B.P. Dutton & Co. 1864. Cloth, 614 pp. 
PROTECTION AND FREE TRADE To-pay, at home and abroad, in field 
aud workshop. By Robert P. Porter. Boston: Jas, R. Osgood, 1884. 
Paper, 48 pp. Price, 10 cents. 
a 
The Protein 
of food 
The Fats { 
THe Limirep PaAyMEntT PoLroims of the Travelers, of Hartford, Conn,, 
concentrate payments mto the working years of a man’s life, and 
leave him free from all worry in his later years even if helpless,— 
av. eS 
fOocr, 2, 1884. 
The Boandt 
FIXTURES. 
BENCH SHOWS. . = 
Oct. 7, 3, 9, 10'and 11.—Third Annual Bench Show of the Danbury 
Agricultural Society, Danbury, Conn, Entries close sept. 27. E. 5, 
Davis, Superintendent, Danbury, Conn. 
Oct. 16,17 and 18,—National Breeders’ Show, Industrial Art Hall, 
Paseo pais Pa. James Watson, Secretary, P.O. Box 770, Entries 
clo.a Oc 
Oct. 21, 42, 23. and 24.—First Annual Fall Bench Shey of the West- 
minster Kennel Club, Madison Square Gaiden, New York, Hntries 
close Oct. 6. Mr. Chas, Lincoln, Supermtendent. 
FIELD TRIALS, : 
Nov, ——Third Avnual Trials of the Robins Island Club, Robins 
Island, L. I, Open to members only. Mr. A, T. Pluminer, Secretary 
Nov. 17.—rixth Annual Trials of the Hastern Field Trials Club, at 
Hen Point, N.C. W. A. Coster, Secretary, Flatbush, L, 1. 
Dee. 8 —Sixth Annual Trials of the National Americ3n Kennel Club 
at Canton, Miss. D. Bryson, Seeretary, Memphis, Tenn. 
Dee, 15,—Southern Sportsmen’s Assoviation Trials, Canton, Miss, 
Mr. T. K. Renaud, Secretary, New Orleans, La. 
A. K. R: 
MAH AMERICAN KENNEL REGISTER, for the registration of 
pedigrees, ete. (with prize lists of allshows and trials), is pub- 
lished every month. Entries close on the 1st. Should be in early. 
Entry blanks sent on receipt of stamped and addressed envelope. 
Registration fee (25 cents) must accompany each entry. No entries 
inserted unless paid in advance. Yearly subscription $1. Address 
‘American Kennel Register,” P. O. Box 2882, New York. ‘Number 
of entries already printed 1560, Volume, bound in cloth, sent 
postpaid, $1.5¢, 
CONCERNING DICTATORSHIP. 
[ is unwise to reason from insufficient data. Mr. Chas. H. 
Mason in a recently published letter reasons from insufi- 
cient data, Very naturally he falls into error in the conclu- 
sions drawn. His argument is so wide of the mark that we 
should not be doing our duty if we permitted it to go un- 
challenged. 
Mr. Mason relates, partly by positive assertion and partly 
by indirect implication, a most remarkable story of his own 
individual experience in this country as a judge at dog shows. 
His statement is substantially this: That having rendered 
certain favors to the editor of a sporting paper, he was, through 
the influence of that editor, invited to judge at a dogshow; that 
he was warned beforehand to award prizes only to such 
exhibits as belonged to members of the editor’s “ring;’ 
that he was asked to report upon the show, being warned 
not to criticise certain dogs; that he did so report, but that 
the truth being told about the dogs in question, his report 
was suppressed; that having by his contumacious behavior 
thus incurred the displeasure of the editor, he received from 
him a threatening letter, in which the editor said, “If ever I 
come down on you in an editorial there will be ——little of 
you left; and don’t you forget it;” and that subsequently his 
(Mason’s) record as a successful breeder and exhibitorin Great 
Britain was referred to by this journalist in a false and be- 
littling manner. 
The obyious purport of the letter is to show how the dictsa- 
torial individual in question sought to direct and control Mr. 
Mason’s decisions as a bench show judge, and thereby cause 
prizes to be awarded, not for merit, but to further the ends of 
the editor or the editor’s friends. There 1s no reason to sup- 
ose that the circumstances are not substantially as Mr, 
ason relates them. No censure can be cast upon him for 
having made known his experience. It is instructive; and 
ene public ought by all means to have been informed of 1% 
efore. 
But when Mr. Mason proceeds to draw inferences from his 
facts he goes very wide of the mark, His conclusions are that 
his experience as a judge has been and is the experience of 
other judges. That is to say, because he himself found it im- 
possible to do his duty conscientiously in the judging ring 
without at the same time incurring the hostility of the petty 
canine czar, he has made the mistake of assuming that other 
judges, against whom such subsequent enmity has not beer 
displayed, must necessarily have been humbly obedient to the 
dicta of the said ‘ring’ master. Thisis an erroneous conclusion, 
A little reflection will show Mr. Mason that he has been de~- 
ceived in this particular. He should remember that there was 
one condition absent from other cases, but present in his 
own, which would naturally invite in an unscrupulous indi- 
vidual an endeavor to control him as a judge. This was, 
that at the time of the principal occurrences to which Mr. 
Mason refers he was a comparative stranger here. Well- 
informed persons, it is true, were familiar with his 
marked success as a breeder and exhibitor at the 
English shows, but to the yast majority of the 
sportsmen of this country, he was simply an Englishman, 
a stranger, whose record and standing in canine matteis here 
were yet to be established. Moreover, as is usually the rule in 
such cases, that sbanding was to be determined very largely 
by what the spoi ting press might say of the new comer, and 
by the information respecting him which it might from time 
to time give to the public. It was the most natural thing in 
the pall then that journalistic acumen of a special sort (the 
kind that has an axe to grind or a dog to sell) should have been 
quick to see that here was a fine opportunity to make or 
break a reputation, and so a chance—by promising to make it 
or threatening to break it—to compel the individual to 
kuuekle down to editorial decrees. As Mi. Mason’s letter very 
well shows, this brilliant scheme lacked nofpine but success. 
Tt was clumsily made; and it failed. The knuckhng down did 
not work, and the attempt to ruin the character of the obsti- 
nate judge likewise miscarried, because, be it noted, there 
were other and independent journals, through the medium of 
which thé individual attacked could present his side of the 
case for the arbitrament of the public. ; 
Mr. Mason’s mistake (and itis a very serious one) lies right 
here: he assumes that the individual who sought to control 
him, a new comerin America, hasthe presumption to attempt 
to control all other bench show judges in the same manner 
and by like methods. The fact is entirely overlooked that 
these gentlemen, as a rule, being well known to the public, 
it was quite beyond the power of any selfishly interested news- 
paper scribe to jure them. It is one thing to mislead the 
public about something with which it is not familiar, aud 
quite another to delude it on points concerning which it is 
wellinformed. If Mr. Mason will carefully review the differ- 
ence of circumstances between himself (at the time he speaks. 
of) and other judges, he will perhaps be willing to acknow- 
ledge his error in supposing that the latter have all been 
treated as he was. 
‘And what authority has Mr. Mason for his talk about a 
‘ing?’ It is true that there have been some very shady 
transactions which might excite in the minds of strangers a 
suspicion that there is a canine “ring” in this country, and 
certain iniquitous awards and the published defenses of them 
would very naturally tend to convert that suspicion into set- 
tled conviction; but on the other hand, be it said, there haye 
been so many instances where, just as in Mr. Mason’s own 
case, bench-show judges have asserted their absolute inde- 
pendence by makin, their awards in their own way, with- 
out fear or favor, that we have every warrant for 
saying that the “ring,” it there be a ‘ring,’ is a very small 
one and by no means a strong one. Granting the existence of 
such a “ring,” its numerical strength need not remain a mat- 
ter of conjecture; it could easily be determined by a tally of 
the sportsmen in this country who will be tound to-day to oe 
port the like course of treatment pursued by the same indi- 
