The philosophy of eating. By Albert J. Bellows, M.D.

ANALYSIS OF DIFFERENT MEATS.

77

as wheat, the differences of the heat-giving powers of
beef and wheat are much more nearly alike than would
at first appear.
The five articles of animal food on which in this
country we principally depend differ in their proportions
of nutritive qualities, and are therefore adapted to
different temperatures and different circumstances, as
may be seen by the following condensed analysis of
each.
In one hundred parts are, -
Mineral matter, Fibrin and albumen,
or food for or food for mus- Fat, or food
brains, &c. cles and tissues, for heat. Water.
Veal,.... 4.5 14.5 16.5 62.5
Beef,.... 5.0 15.0 30.0 50.0
Mutton,.. 3.5 12.5 40.0 44.0
Lamb,... 3.5 12.0 35.0 50.5
Pork,... 1.5 10.0 50.0 38.5
By this table it is seen that while veal contains but
little more than an equal quantity of the principles that
support muscle and heat, pork contains five times as
much of the heaters as of the muscle-feeders. Of
course pork is best adapted to food for cold weather,
and veal for warm weather
Under ordinary circumstances we require four times
as much of food for producing heat as for making
muscle, that is, four times as much sugar or starch as
albumen, fibrin, gluten, or casein; but one pound of
fat contains an equivalent for two and a half pounds
of sugar or starch, and therefore in animal food the