=Onions.= Only about four per cent of the onion represents nourishment; the eleven per cent of carbohydrates is made up of two and eight-tenths per cent sugar and the rest extractives. Of the extractives the volatile oil, which causes the eyes to water when peeling, is the most important. The onion is not, therefore, so important for its actual nourishing qualities as for its relish and flavor, and for this it is to be commended. It is a diuretic, encouraging a free action of the kidneys. Because of its diuretic value it is commonly called a healthy food. An onion and lettuce sandwich stimulates the action of the kidneys and is a nerve sedative. The volatile oil makes the onion difficult for some to digest and, in that case, should be omitted from the diet. * * * * * =Beets.= There is no starch in beets, the seven and three-tenths per cent carbohydrates being sugar; they possess, therefore, more nutritive value than onions, and they are easily digested. It will be noted that it takes many beets to make a pound of sugar. There are no more delicious nor nutritive greens than the stem and leaf of the beet. These greens contain much iron and are valuable aids in building up the iron in the blood, thus correcting anaemia. * * * * * =Carrots.= Carrots are valuable as food chiefly on account of their sugar. They are somewhat more difficult of digestion than beets and they contain more waste. They make a good side dish, boiled and served with butter or cream. * * * * * =Turnips.= Turnips have little value as a food. Their nutriment consists in the sugar they contain. For those who enjoy the flavor they are a relish, serving as an appetizer, and, like the onion, are to be recommended as a side dish for this purpose. * * * * * =Parsnips.= Like carrots, parsnips are chiefly valuable for their sugar and for the extractives which act as appetizers. Since turnips, carrots, onions, and parsnips owe a part of their value in nutrition to the extractives which whet the appetite for other foods, it follows that, if one does not enjoy the flavor or the odor, these vegetables lose in value to that individual as a food. If one does enjoy the flavor, it adds to their food value. * * * * * [Sidenote: Green Vegetables] The question may be asked with reason: “Why do we eat green vegetables?” They contain only about four per cent nutrition, as will be seen by the chemical analysis in the following table, and are mostly made up of water and pulp. It will be noted from the table that they are distinctly lacking in protein (nitrogenous matter) and in carbohydrates; hence, they have little food value. Some of them have strong acids, thus increasing the alkalinity of the blood.