n be seen
from tables of analyses. It would be to the advantage of everyone to
spend a little time examining these tables. It is not a difficult
matter, and the trouble to calculate the quantity of protein in a given
quantity of food, when once the _modus operandi_ is understood, is
trifling. As it has not unwisely been suggested, if people would give,
say, one-hundredth the time and attention to studying the needs of the
body and how to satisfy them as they give to dress and amusement, there
is little doubt that there would be more happiness in the world.

The amount of protein in any particular prepared food is arrived at in
the following manner: In the first place those ingredients containing a
noticeable amount of protein are carefully weighed. Food tables are then
consulted to discover the protein percentage. Suppose, for instance, the
only ingredient having a noticeable quantity of protein is rice, and 1
lb. is used. The table is consulted and shows rice to contain eight per
cent. protein. In 1 lb. avoirdupois there are 7,000 grains; eight per
cent. of 7,000 is 70.00 x 8 = 560 grains. Therefore, in the dish
prepared there are 560 grains of protein. It is as well after cooking to
weight the entree or pudding and divide the number of ounces it weighs
into 560, thus obtaining the number of grains per ounce. Weighing out
food at meals is only necessary at first, say for the first week or so.
Having decided about how many grains of protein to have daily, and
knowing how many grains per ounce the food contains, the eye will soon
get trained to estimate the quantity needed. It is not necessary to be
exact; a rough approximation is all that is needed, so as to be sure
that the system is getting somewhere near the required amount of
nutriment, and not suffering from either a large excess or deficiency of
protein.

FOOTNOTES:

[Footnote 4: Entire-wheat flour averages .9 per cent. fibre; high-grade
white flour, .2 per cent. fibre.]

[Footnote 5: See United States Dept. of Agriculture, Farmer's Bulletin,
No. 249, page 19, obtainable from G. P. O., Washington, D. C.]

III

WHEN TO EAT

The question of when to eat is of some importance. The Orientals eat
fewer meals than we do, and in their abstemiousness they set us an
example we should do well to follow. Sufficient has already been said to
show that it is a mistake to imagine a great deal of food gives great
strength. When we eat frequently, and especially wh