S34 
THE RURAL* NEW-YORKER 
Ma ch 1, 
VEGETABLES AS FOOD. 
Part I. 
Food is a substance which when it en¬ 
ters into the body supplies heat and en¬ 
ergy, builds tissues and repairs wastes. 
All true foods are nutritious and when 
taken into the body become a part of 
it. Plants are the only food producers. 
They are the original source of the 
nutritive elements contained in flesh 
foods. They alone possess the power to 
convert living substances out of the 
elements of earth and air. The system 
requires three classes of substances to 
supply all of its needs; organized ma¬ 
terial in the form of vegetable or ani¬ 
mal substances; water, a liquid; oxygen, 
a gas. The ultimate elements required 
in the food are oxygen, hydrogen, car¬ 
bon, nitrogen, chlorine, calcium, sodium, 
potassium, magnesium, sulphur, phos¬ 
phorus, silicon, fiuorin and iron. 
In the mysterious chemistry of plant 
life all these elements are converted into 
assimilable foods and with their prox¬ 
imate elements are essential in building 
the bone, brain and nerves, and also in 
furnishing important constituents of the 
whole body. 
A vegetarian diet includes all edible 
plants, regardless of the more technical 
division into the three classes, fruits, 
grains and vegetables. The two main 
classes of food elements are carbonace¬ 
ous and nitrogenous. The carbonace¬ 
ous foods are the fuel foods which sup¬ 
ply heat and energy and are made of 
carbon, hydrogen and oxygen. The ni¬ 
trogenous foods contain the above and 
also nitrogen and sulphur. The carbo¬ 
hydrates (starch, sugar) and fats. 
Starches are found only in vegetable 
foods and are the most abundant of all 
the food elements. Starch abounds in 
the grains, but is found in the legumes, 
and some vegetables. Sugar is quite un¬ 
like starch in its general properties, al¬ 
though closely related to it. Through 
the developments of plant life the in¬ 
soluble, tasteless starch is converted 
into sugar. Fats are both of vegetable 
and animal origin, but are found in 
large quantities in nuts, olives, peanuts, 
cotton-seed, corn, oats and oil of sesame. 
Nitrogenous or proteid foods are al¬ 
bumen, casein, beans, peas, gluten and 
fibrin. The white of an egg is a good 
example of albumen. Casein is found 
in milk and vegetables. All the vegeta¬ 
ble foods contain albumen; the most 
important of all albumens is gluten, 
which is found in wheat, rye and barley. 
The two minor classes of food ele¬ 
ments are cellulose and mineral sub¬ 
stances. Cellulose is woody fiber 
and forms the structure or framework 
of foods, the skins and sections of fruits 
and vegetables and cell walls of foods. 
It is practically indigestible, but fur¬ 
nishes bulk, which is necessary for 
proper digestion. The mineral portion 
goes to build bone, brain and nerves 
and are important constituents of all 
the tissues of the body. 
Iron is found in some vegetables and 
fruits. It is an important constituent of 
the blood. Foods poor in nutritive ele¬ 
ments make a poor quality of blood, 
which make poor tissues and conse¬ 
quently a defective body. Phosphorus 
is needed for building and repairing the 
bones and nerves. Potassium is re¬ 
quired by the red blood cells and mus¬ 
cles. Sodium is essential for the prop¬ 
er constitution of the fluids of the body 
giving alkalinity to the blood, its normal 
reaction, favoring osmosis, the passage 
of a fluid through an animal membrane, 
removes carbonic acid from tissues into 
the circulation and through the lungs 
in expired air. 
Chlorin goes into the composition of 
hydrochloric acid, an important element 
in gastric secretion and the digestion of 
foods. Sulphur is one of the constitu¬ 
ents of the albumens or proteids in both 
animal and vegetable matter. Calcium 
enters into the bone structure, its most 
important element. A theory is now 
being advanced and receiving some con¬ 
sideration that the prevalence of tuber¬ 
culosis is due to a lack of lime salts 
in the body. If this proves to be true 
it is certainly another score in favor 
of vegetable diet, which contains all 
these salts in solution and readily assim¬ 
ilated. Fiuorin and silicon is found in 
bones and teeth. Silicon gives support 
to the stalks of grain, etc. All these 
elements so lavishly supplied by nature 
in the vegetables indicate the great vari¬ 
ety of elements required by the body 
for a proper balance of its repair and 
wastes supplied by its foods. 
The vegetable kingdom or plant life 
is capable of dissolving out of the soil 
and appropriating earthy matter and 
mineral salts by organizing and vitaliz¬ 
ing them into foods, a process which 
cannot be furnished outside of Nature’s 
great laboratory, the vegetable kingdom. 
Vegetable foods provide an antitoxic 
diet which cannot be truthfully said of 
them after becoming animalized or 
flesh foods. A grain of corn or wheat 
contains every element that an animal 
contains, even the meat, fat, bones, etc. 
The great prevalence of dental de¬ 
cay is due to absence of salts in the 
foods. It may be from a lack of earthy 
salts in the soil, where the vegetables 
are grown, or from a diet lacking or 
deficient in these food elements. Mod¬ 
ern milling processes are responsible for 
the removal of these necessary ele¬ 
ments of food in the superfine and 
bleached flours. Whole wheat flour 
contains two hundred per cent, more 
phosphate than white flour, which should 
be called partially devitalized flour. 
Maltose, an important product of di¬ 
gestion, is a sugar formed by the ac¬ 
tion of saliva upon starches, aids in the 
dissolving of the organized salts pres¬ 
ent in whole-wheat breads. Without 
the action of the saliva these salts if 
present would be imperfectly utilized, 
hence the necessity of thoroughly chew¬ 
ing and masticating all foods. Rachitis, 
a disease of infancy where there is a 
faulty bone formation and delayed den¬ 
tition or defective teeth are results of 
a diet lacking in these food elements. 
Nuts in general have about four times 
the nutriment that meat has. In the 
gluten of the grains, nuts, peas, beans 
and lentils there is an excess of albumen 
or proteids. A high protein or flesh 
diet tends to lessen the alkalinity of the 
blood, a condition which, when present, 
indicates decreased vital resistance, a 
diminished efficiency of the blood as a 
germicide. 
Prof. Chittenden, who is authority on 
food values, found that a high protein 
diet or one largely of flesh foods was 
highly detrimental to health and warns 
against an excess at all times. The 
waste products in the flesh are stimulat¬ 
ing, and as soon as their stimulating 
effects have passed off other stimulants 
are demanded, which tends to intem¬ 
perance along lines of dissipation. 
Rice as a food is deserving of more 
than a passing mention. It sustains a 
larger portion of the human race than 
any other substance used for food, not 
even excepting wheat, maize or any 
other cereal. It is the most easily di¬ 
gested of all cereals, and where it is 
made the principal food, indigestion with 
its numberless ills and the horrors of 
mental depression aiid suicidal tend¬ 
encies, are almost unknown. The Jap¬ 
anese soldiers on their rations of rice 
sustained longer marches and suffered 
less from their wounds than the sol¬ 
diers of any of the European nations 
with whom they marched into the in¬ 
terior of China. 
The polishing of rice in this and in 
other countries has not only robbed it 
of its most desirable qualities, but in 
order to make it attractive to the buyer 
it is coated with glucose and talc to 
produce its pearly appearance. Talc 
serves a better purpose in the manufac¬ 
ture of hearthstones, baby powders and 
for lubricating purposes. Glucose is 
starch treated with dilute sulphuric acid. 
Polished rice to be wholesome should 
be washed in at least four waters. It 
has been found to be the cause of beri¬ 
beri, a peripheral neuritis or paralysis 
which proved fatal until its cause and 
remedy has been discovered. Its cure 
is in eating whole-wheat flours, peas and 
heans, which supply the proper albumen. 
Unadulterated rice furnishes an anti¬ 
toxic diet, as do all the cereals. Barley 
from which malt and malt extract are 
obtained is the richest in diastase of all 
the cereals. Diastase has the power of 
converting starch into dextrin and 
sugar. These preparations * are not the 
fermented or alcoholic forms of malt 
liquors. 
From tables showing chemical com¬ 
pounds and food values by Office of 
U. S. Experiment Station, Department 
of Agriculture, the total nutritive value 
of cereals is about three times that of 
lean beef and about the same as beans 
and about one-half that of nuts. They 
contain a large amount of carbohydrates 
which beef does not at all contain. 
Fruits are made up of water, protein, 
fats, carbohydrates, cellulose, mineral 
matter and the oils which give them 
their characteristic odor and flavors. 
The juice of fruit is a most healthful 
and refreshing beverage and consists of 
distijled water impregnated with the 
carbohydrates and other constituents. 
L. L. GRREN, M.D. 
The Telescope of Speech 
The astronomer, by the 
power of his telescope, becomes 
a reporter of the movements 
of a hundred worlds greater 
than ours, and the student of 
celestial activities millions of 
miles away. 
He points his instrument at 
any spot in the heavens, and his 
sight goes rushing through 
space to discover and inspect 
a star hitherto unknown. 
Up to the power of his lenses, 
his vision sweeps the universe. 
As the telescope may be 
focused upon any star, so the 
telephone may be focused upon 
any person within the range 
of its carrying power. 
Your voice may be directed 
anywhere in the Bell System, 
and it will be carried across 
country at lightning speed, to be 
recognized and answered. 
The telescope is for a very- 
limited class, the astronomers. 
The telephone is for everyone. 
At the telescope you may see, 
but cannot be seen. At the 
telephone you may speak and 
be spoken to, you may hear and 
be heard. By means of the Bell 
System this responsive service 
is extended to the v/hole nation. 
American Telephone and Telegraph Company 
And Associated Companies 
One Policy One System Universal Service 
Is All It Now Costs to H 
Have Your Seed-Grain 1 
Cleaned and Graded H 
Brings It— 
Freight Prepaid 
Now that farmers everywhere 
ore cleaning and fjrnding their Seed 
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berYOF RCIIAT1IA M WILL 
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BUM 
i9ia 
The CHATHAM 
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After 40 years’ experience. I know every grain 
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You don't have to puy for a lot of extras for which 
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Last year I added a Corn-Sorting Attachment, 
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