obtained from bones, ligaments, and other connective
tissues. In combinations with other foods it has considerable
nutritive value. The place given to it by scientists is to save the
albumen of the body; as it does not help to form tissue or repair
waste it cannot replace albumen entirely. Gelatin will not sustain
life, but when used in the form of soup stock, etc., is considered
valuable as a stimulant.

* * * * *

LEGUMES--PEAS, BEANS AND LENTILS.

These vegetables contain as much protein as meat; yet, this being
inferior in quality to that contained in meat, they can scarcely be
given a place in the same class; therefore we will give them an
intermediate position in food value between meat and grains. From the
standpoint of economy they occupy a high place in nutritive value,
especially for outdoor workers. (See Recipes.)

CHAPTER VI.

Fats and Oils.

Fats and oils contain three elements--carbon, oxygen and hydrogen.
About one-fifth of the body is composed of fat. Before death results
from starvation 90 per cent. of the body fat is consumed.

USES OF FAT.

(1) To furnish energy for the development of heat; (2) to supply
force; (3) to serve as covering and protection in the body; (4) to
lubricate the various structures of the body; and (5) to spare the
tissues. The fats and oils used as food all serve the same purpose,
and come before the carbohydrates in fuel and force value; in
combination with proteids, they form valuable foods for those engaged
in severe muscular exercise, such as army marching, mining
expeditions, etc.

Fats and oils are but little changed during digestion. The fat is
divided into little globules by the action of the pancreatic juice and
other digestive elements, and is absorbed by the system. Fat forms the
chief material in adipose tissue, a fatty layer lying beneath the
skin, which keeps the warmth in the body, and is re-absorbed into the
blood, keeping up heat and activity, and preserving other tissues
during abstinence from food. Fat sometimes aids the digestion of
starchy foods by preventing them from forming lumpy masses in the
mouth and stomach, hence the value of using butter with bread,
potatoes, etc. The animal fats are more nutritive than the vegetable,
butter and cream heading the list. Cooking fats at a very high
temperature, such as frying, causes a reaction or decomposition, which
irritates the mucous membrane and interferes with