e in
good health.

COFFEE.

Coffee is made from the berries of coffee-arabica, which are dried,
roasted and browned. The following table gives an approximate idea of
the composition of coffee beans (Konig):--

Water 1.15
Fat 14.48
Crude fibre 19.89
Ash (mineral matter) 4.75
Caffeine 1.24
Albuminoids 13.98
Other nitrogenous matter 45.09
Sugar, gum and dextrin 1.66

Coffee is frequently adulterated with chicory, which is harmless.
Coffee should not be allowed to boil long or stand in the coffee pot
over a fire, as the tannin is extracted, which renders it more
indigestible. Much controversy has been indulged in over the effect of
coffee upon the system, but like many other similar questions it has
not reached a practical solution. The general opinion seems to be that
when properly made and used in moderation it is a valuable stimulant
and not harmful to adults.

COCOA.

Cocoa and chocolate contain more food substances than tea or coffee,
although their use in this respect is not of much value. The following
table gives the analysis of cocoa (Stutzer):--

Theobromine 1.73
Total nitrogenous substance 19.28
Fat 30.51
Water 3.83
Ash (mineral matter) 8.30
Fibre and non-nitrogenous extract 37.48

ALCOHOL.

The use of alcohol is wholly unnecessary for the health of the human
organism. (See Public School Physiology and Temperance.)

Condiments.

Condiments and spices are used as food adjuncts; they supply little
nourishment, the effect being mainly stimulating, and are very
injurious when used in excess. They add flavor to food and relieve
monotony of diet. The use of such condiments as pepper, curry,
pickles, vinegar and mustard, if abused, is decidedly harmful. Salt is
the only necessary condiment, for reasons given in the chapter on
mineral matter. The blending of flavors so as to make food more
palatable without being injured is one of the fine arts in cookery.
Some flavors, such as lemon juice, vinegar, etc., increase the solvent
properties of the gastric juice, making certain foods more
digestible.

CHAPTER IX.

Preparing Food.

The knowledge of food values and their relation to the body will be of
little use