| More than 3/4 water |
| Fresh milk, fruit, vegetables (except potatoes). |
| Canned soups, tomatoes, peaches, pears, etc. |
| More than 1/2 water |
| Fresh beef, veal, mutton, poultry, eggs, potatoes. |
| Canned corn, baked beans, pineapple. |
| Evaporated milk (unsweetened). |
| More than 1/3 water |
| Fresh bread, rolls, pork chops. |
| Potted chicken, etc. |
| Cheese. |
| Canned blackberries. |
| Less than 1/3 water |
| Dried apples, apricots, peaches, prunes. |
| Fruit jelly. |
| Less than 1/5 water |
| Salt pork, bacon, dried fish, butter. |
| Dessicated eggs, concentrated soups. |
| Powdered milk. |
| Wheat flour, cornmeal, etc., macaroni. |
| Rice, oatmeal, hominy, etc. |
| Dried beans, split peas. |
| Dehydrated vegetables. |
| Dried dates, figs, raisins. |
| Orange marmalade, sugar, chocolate. |
| Nuts, nut butter. |
"Although this table is good in its way, it is not a fair measure of the relative value of foods. Even the solid part of some foodstuffs contains a good deal of refuse (potatoes 20 per cent), while others have none.
FIVE QUART PAIL TO NEST CANS
"Nutritive Values—The nutritive elements of foodstuffs are protein, a little mineral matter, fats, and carbohydrates. Protein is the basis of muscles, bone, tendon, cartilage, skin and corpuscles of the blood. Fats and carbohydrates supply heat and muscular energy. In other words, the human body is an engine; protein keeps it in repair; fats and carbohydrates are the fuel to run it.
"Familiar examples of proteids are lean meat and white of egg. The chief food fats are fat meat, butter, lard, oil and cream. Carbohydrates are starchy foods (flour, cereals, etc.) and sugar (sweets of almost any kind).
"The problem of a well-balanced ration consists in supplying daily the right proportion of nutritive elements in agreeable and digestible form. The problem of a campaign ration is the same, but cutting out most of the water and waste in which fresh foods abound. However, in getting rid of the water in fresh meats, fruits and vegetables we lose, unfortunately, much of the volatile essences that give these foods their good flavor. This loss—and it is a serious one—must be made up by the camp cook, changing the menu as often as he can by varying the ingredients and the processes of cooking.
"Variety is quite as welcome at the camp board as anywhere else, in fact, more so; for it is harder to get. Variety need not mean adding to the load. It means substituting, say, three 5-pound parcels for one 15-pound parcel, so as to have something 'different' from day to day.
"Digestibility—We must bear in mind the adage that 'we live not upon what we eat but upon what we digest.' Some foods rich in protein, especially beans, peas, and oatmeal, are not easily assimilated, unless cooked for a longer time than campers generally can spare. A considerable part of their protein is liable to putrefy in the alimentary canal, and so be worse than wasted. An excess of meat or fish will do the same thing. Other foods of very high theoretical value are constipating if used in large amounts, as cheese, nuts, chocolate.
"Food Components—Let us now consider the material of field rations, item by item.