For the scientific facts regarding foods I have consulted various works, especially the following: Diet and Dietetics, by Gauthier; Foods, by Tibbles; Food Inspection and Analyses, by Leach; Foods and their Adulteration, by Wiley; Commercial Organic Analysis, by Allan. However, I am most indebted to the numerous bulletins issued by the U. S. Department of Agriculture. All who make a study of foods and their value owe a great debt to W. O. Atwater and Chas. D. Wood, who have worked so long and faithfully to increase our knowledge regarding foods. As we consider the various groups of foods, directions are given for the best way of cooking, but no fancy cooking is considered. Those who wish fancy, indigestible dishes should consult the popular cook books. The women have it in their power to raise the health standard fifty to one hundred per cent by cooking for health instead of catering to spoiled palates, and by learning to combine foods more sensibly than they have in the past. The art of cooking has made its appeal almost entirely to the palate. This art is not on as high level as the science of cooking, which gives foods that build healthy bodies. The right way of cooking is simpler, quicker and easier than the conventional method, and gives food that is superior in flavor. After the normal taste has been ruined, it takes a few months to acquire a natural taste again so that good foods will be enjoyed. CHAPTER X. FLESH FOODS. ==================================================================== Pro- Carbohy- Calories Water tein Fat drates Ash per lb. -------------------------------------------------------------------- Beef, average 72.03 21.42 5.41 .... 1.14 .... Veal, lean 78.84 19.86 .82 .... .50 .... Mutton, average 75.99 17.11 5.77 .... 1.33 .... Pork, average fat 47.40 14.54 37.34 .... .72 .... Pork, average lean 72.57 20.25 6.81 .... 1.10 .... Rabbit 66.80 22.22 9.76 .... 1.17 .... Chicken, fat 70.06 19.59 9.34 .... .91 .... Turkey 65.60 24.70 8.50 .... 1.20 .... Goose 38.02 15.91 45.59 .... .49 .... Pigeon 75.10 22.90 1.00 .... 1.00 .... Duck, wild 69.89 25.49 3.69 .... .93 .... Black bass 76.7 20.4 1.7 .... 1.2 450 Sea bass 79.3 18.8 .5 .... 1.4 370 Cod, steaks 82.5 16.3 .3 .... .9 315 Halibut, steaks 75.4 18.3 5.2 .... 1.1 560 Herring 74.67 14.55 9.03 .... 1.78 .... Mackerel 73.4 18.2 7.1 .... 1.3 640