se of lungs and will not contain much food,
though they naturally have a good deal of flavour; parsley, sage, and
tea are examples of this. The fruit is a house to protect the seeds, and
is made most attractive and delicious, so that animals will be tempted
to eat this part, and thus assist in the dispersal of the seeds. The
fruit has comparatively little food value as building material. The seed
contains the stored material to build new plants, and therefore is the
most nutritive part of all. It is the only part of the plant which
contains an appreciable supply of building food, that is, which can take
the place of eggs or meat in the diet. Baked beans are sometimes called
"nuggets of nourishment" or "the poor man's beef".

LESSON IV

After discussing the food value of the different parts in this broad
way, the pupils may be asked to consider the plant foods used in their
diet and to compare their nutritive value.

The facts concerning these may be summed up as follows:

1. Green vegetables:

These generally contain much water, hardly any
protein or fat, and a small amount of sugar.
They are valuable mainly for their mineral
matter and cellulose.

2. Root vegetables and tubers:

These are more nutritious than green
vegetables, because they contain much more
sugar and starch.

3. Ripe seeds (cereals, legumes, and nuts):

These are highly nutritious, because of the
large amount of protein and building mineral
matter they contain, and also the amount of
fuel food.

DRIED VEGETABLES AND FRUIT

It is important that the value of these be pointed out. Dried foods
contain all of the constituents of fresh food excepting water and a
little flavour lost in evaporation, yet they are often much cheaper.
Attention should be directed to the best means of restoring the water
and, if necessary, of giving an additional flavour by the use of cloves,
cinnamon, etc.

Canning is a better means of preserving food for export or for use when
out of season, but where the expense prohibits this method, drying is a
good substitute. In districts where fruit and vegetables cannot be grown
or in seasons when they cannot be obtained fresh, the dried forms are
cheap and have excellent food value.

THE COOKING OF VEGETABLE FOOD

As vegetable food is eaten both raw and cooked, the pupils should be
asked to decide when cooking is necessary a