Dinnerology Author:Oliver Herbrand Gordon Leigh Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: secrets, their good or bad designs upon us, their powers of revenge, their ability to console and succor and bless. Let me know my friends from my enemies, say I... more ». Now we have got to learn our A B 0 of foods and their properties. Everything we eat and drink has a certain amount of waste in it, often a mischievous amount. In the solids there .is more liquid than we fancy, so much flesh-forming material, so much force- furnishing material, and a residue of solid waste. Get to know just what proportions of these materials there are in your bread, mush, steak, fish, and pie crust and then you are for the first time in your life qualified to out-wit the doctor in his own domain by Preventing nine-tenths of the ailments which nine- tenths of the medicos never cure. You are afraid it means a return to the drudgery of our schooldays ? Well, it does not. If it did, wise folk would be wise to get the A B C at any rate. As the old proverb has it, "a little knowledge is a mighty convenient thing." I never was remarkably accurate in my quotations, but I'm always right in their drift. We cannot all be learned Professors (thank the Lord), but we can be humble Practisers of the sensible things we are permitted to learn and think out for ourselves. May my sins be forgiven me, but I sometimes think the best-intentioiied learned Professors scare us awayfrom their fountains by their dryness and the learned confusion of tongues in which they invite us to drink. At a certain college a very accomplished scientist? discoursed upon " the Physiological and Fecundary Economy of Food/' and the papers reported him as prescribing for the laboring man a daily diet of " one- fourth pound of proteine, one-fourth pound fat, and a pound of carbo-hydrates," to keep him well and strong. This was excellent advice...« less