As a rule, whole or unground articles are to be preferred to those which are powdered; not only because they are less liable to adulteration, but also because the latter more quickly lose flavor and strength.
This objection applies also to buying goods in large quantities of wholesale dealers, for family use. This plan may appear to be economical, but is generally disadvantageous both to buyer and seller. Tea, aromatic and ground goods, and many other commodities often deteriorate in quality before they are used. Servants who can dip their hands into abundant supplies are apt to become more wasteful. If articles so purchased do not prove suitable, it is more trouble to exchange them than with the retail dealer who sells in smaller quantities and is in daily contact with his customers. And, besides, an honest man who studies the daily wants of the families of his community, and adapts his business to supplying them with good articles in convenient quantities and at fair prices, has a right to expect consideration and encouragement from his friends and neighbors.
The Daily Food of a Model Man.
A healthy man, weighing, say, one hundred and fifty-four pounds, consists of water one hundred and nine pounds, and of solid matter forty-five pounds. His blood weighs about twelve pounds, or, when dry, two pounds. The quantity of food substances he should consume every day, and their relative proportions necessary to keep him vigorous and well, are stated by Prof. Johnston to be about as follows:
| lbs. | oz. | |
|---|---|---|
| Water | 5 | 8-3/4 |
| Albumen, fibrin, gluten, etc. | 4-1/4 | |
| Starch, sugar, etc. | 11-1/2 | |
| Fat | 3-3/4 | |
| Common salt | 3/4 | |
| Phosphates, potash salts, etc. | 1/3 |
If for a time the proper balance of constituents is not preserved in the food, even though the health may not appear affected, the laborer can do less work, a frail constitution is engendered and the person becomes more susceptible to disease.
Variety in Food.
If any constituent is deficient we must supply it; hence variety in food is not only agreeable but necessary to health. Albumen, fibrin, casein and gluten build up the muscles and tissues, while starch, sugar and fat produce the warmth and energy of the body. The mineral substances are necessary for the framework—the bones. Grains, fruits and vegetables contain starch and sugar and more or less gluten; meats contain fibrin and albumen; milk, casein, etc.
Beef and Bread
have the following composition: