214 
STATE AGRICULTURAL SOCIETY. 
prevails generally in selecting food to use with cheese, is as 
much in accordance with reason as with taste. A little chem¬ 
istry will illustrate this, and show ns that we might, with profit, 
consume much more cheese than we now do. Ohemistrj^ di¬ 
vides our food into two classes; those which go to make up 
flesh and the framework of the body, and are called flesh-form¬ 
ing or albuminoids; and those which furnish the material for 
fat and animal heat, and are called fat-forming, or supporters 
of respiration. We do not use these two kinds of food in 
equal quantities ; we take only one of the former to two and a 
fourth of the latter. They are found in just this proportion in 
milk. That it may be seen at a glance in what relative propor¬ 
tions the two classes of elements exist in some of the common 
articles of food, I have prepared a table, by selecting from 
some of the latest and best authors, to show what per cent, of 
albuminoids and fat-forming elements are contained, on an av¬ 
erage, in the kinds of food named: 
Albuminoids. 
Per cent. 
Fat--forming 
Per cent. 
Milk. 
3.8 
8.2 
Butchers’ meat. 
14.4 
29.9 
Cheese. 
24.0 
31.0 
Wheat flower. 
11.8 
74.1 
Wheat meal. 
13.0 
67.6 
Rye Flour. 
10.5 
72.6 
Corn. 
10.0 
68.0 
Buckwheat. 
9.0 
69.6 
Peas. 
22.4 
62.3 
Beans. 
22.6 
46.5 
Rice. 
Y.5 
76.5 
Fruits, of all kinds. 
0.6 
11.8 
Potatoes. 
2.0 
21.0 
