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PROPER DIET FOR HOT WEATHER.
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heat of the body—are starches, sugar, and fat; and those that more particularly nourish the nervous and muscular system are the albumen and salts; and a perusal of, or reference to, the following table will show what these are, and also the amounts of the different constituents they contain. At a glance the reader will see that the largest proportion of summer food should consist of green vegetables, cooked or as salads; white or lean meats, such as chicken, game, rabbits, venison, fish, and fruits.
Table showing the Percentage Composition of Various Articles of Food.
| Water. | Albumen. | Starch. | Sugar. | Fat. | Salts. | |
| Bread | 37 | 8·1 | 47·4 | 3·6 | 1·6 | 2·3 |
| Biscuit | 8 | 15·6 | 73·4 | 73·4 | 1·3 | 1·7 |
| Wheat-flour | 15 | 10·8 | 66·3 | 4·2 | 2·0 | 1·7 |
| Barley-meal | 15 | 6·3 | 69·4 | 4·9 | 2·4 | 2·0 |
| Oatmeal | 15 | 12·6 | 58·4 | 5·4 | 5·6 | 3·0 |
| Rice | 13 | 6·3 | 79·1 | 0·4 | 0·7 | 0·5 |
| Peas | 15 | 23·0 | 55·4 | 2·0 | 2·1 | 2·5 |
| Arrowroot | 18 | . . . . | 82·0 | . . . . | . . . . | . . . . |
| Potatoes | 75 | 2·1 | 18·8 | 3·2 | 0·2 | 0·7 |
| Carrots | 83 | 1·3 | 8·4 | 6·1 | 0·2 | 1·0 |
| Parsnips | 82 | 1·1 | 9·6 | 5·8 | 0·5 | 1·0 |
| Turnips | 91 | 1·2 | 5·2 | 2·1 | . . . . | 0·6 |
| Cabbage | 91 | 2·0 | 5·8 | 5·8 | 0·5 | 0·7 |
| Sugar | 5 | . . . . | . . . . | 77·0 | . . . . | . . . . |
| Treacle | 23 | . . . . | . . . . | 5·2 | . . . . | . . . . |
| New milk | 86 | 4·1 | . . . . | 2·8 | 3·9 | 0·8 |
| Cream | 66 | 2·7 | . . . . | 5·4 | 26·7 | 1·8 |
| Skim milk | 88 | 4·0 | . . . . | 6·4 | 1·8 | 0·8 |
| Buttermilk | 88 | 4·1 | . . . . | . . . . | 0·7 | 0·8 |
| Cheese | 36·8 | 33·5 | . . . . | . . . . | 24·3 | 5·4 |
| Cheddar cheese | 36 | 28·4 | . . . . | . . . . | 31·1 | 4·5 |
| Skim cheese | 44 | 44·8 | . . . . | . . . . | 6·3 | 4·9 |
| Lean beef | 72 | 19·3 | . . . . | . . . . | 3·6 | 5·1 |
| Fat beef | 51 | 14·8 | . . . . | . . . . | 29·8 | 4·4 |
| Lean mutton | 72 | 18·3 | . . . . | . . . . | 4·9 | 4·8 |
| Fat mutton | 53 | 12·4 | . . . . | . . . . | 31·1 | 3·5 |
| Veal | 63 | 16·5 | . . . . | . . . . | 15·8 | 4·7 |
| Fat pork | 39 | 9·8 | . . . . | . . . . | 48·9 | 2·3 |
| Green bacon | 24 | 7·1 | . . . . | . . . . | 66·8 | 2·1 |
| Dried bacon | 15 | 8·8 | . . . . | . . . . | 73·3 | 2·9 |
| Ox liver | 74 | 18·9 | . . . . | . . . . | 4·1 | 3·0 |
| Tripe | 68 | 13·2 | . . . . | . . . . | 16·4 | 2·4 |
| Cooked meat, roast, no dripping being lost, boiled assumed to be the same | 54 | 27·6 | . . . . | . . . . | 15·45 | 2·95 |
| Poultry | 74 | 21·0 | . . . . | . . . . | 3·8 | 1·2 |
| White fish | 78 | 18·1 | . . . . | . . . . | 2·9 | 1·0 |
| Eels | 75 | 9·9 | . . . . | . . . . | 13·8 | 1·3 |
| Salmon | 77 | 16·1 | . . . . | . . . . | 5·5 | 1·4 |
| Entire egg | 74 | 14·0 | . . . . | . . . . | 10·5 | 1·5 |
| White of egg | 78 | 20·4 | . . . . | . . . . | . . . . | 1·6 |
| Yolk of egg | 52 | 16·0 | . . . . | . . . . | 30·7 | 1·3 |
| Butter and fats | 15 | . . . . | . . . . | . . . . | 83·0 | 2·0 |
| Beer and porter | 91 | 0·1 | . . . . | 8·7 | . . . . | 0·2 |
I know that I am warring with many established opinions, and I know that the ideas I am promulgating in regard to diet
