The economy of food ; a popular treatise on nutrition, food and diet / by J. Alan Murray.

  • Murray, J. Alan (John Alan)
Date:
1911
Catalogue details

Licence: In copyright

Credit: The economy of food ; a popular treatise on nutrition, food and diet / by J. Alan Murray. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    predominate, and, in some cases, amount to about 75 per cent. ; protein forms from 15 to 20 per cent, and fat from 2 to 4 per cent, of the edible matter. Dried fruits are used in puddings and in various other ways. If steeped for a few hours before using, they take up a considerable amount of water and are much improved in all respects. They are not so much esteemed for hygienic purposes as fresh fruits, but are an excellent substitute when the latter are unobtainable. Honey may be regarded as a vegetable rather than an animal product inasmuch as it is collected rather than produced by bees. It is probable, however, that the saccharine substances undergo modification in the honey bags of the bees. These creatures certainly have the power of transform- ing sugar into wax. Honey consists mainly of a mixture of several different kinds of sugars, with smaller quantities of wax, gum, poUen, formic acid and other organic substances. The flavour and odour of the honey depend largely upon the kind of flowers from which it has been collected. Bees fed on sugar or glucose produce large quantities of honey of very inferior quality. Glucose is used to adulterate honey and is sometimes substituted for it, either fraudulently, or avowedly under the name of artificial honey. Genuine honey should contain not more than 25 per cent, of water.