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But there remains the question of energy-producing food, which is indispensable, for the little Lycosa moves, when necessary, and very actively at that. To what shall we attribute the heat expended upon action, when the animal takes absolutely no nourishment? An idea suggests itself.
This and the fact that some grains contain also a large amount of fat account for the high energy-producing quality of cereals. While it is safe to say that cereals are chiefly valuable for their starch, the tissue-building material in some grains, although in small proportion, is in sufficient quantity to place them with the protein foods.
Chemical science, that bold revolutionary, promises to provide us with synthetic food-stuffs. The laboratory and the factory will take the place of the farm. Why should not physical science step in as well? It would leave the preparation of plastic food to the chemist's retorts; it would reserve for itself that of energy-producing food, which, reduced to its exact terms, ceases to be matter.
But there remains the question of energy-producing food, which is indispensable, for the little Lycosa moves, when necessary, and very actively at that. To what shall we attribute the heat expended upon action, when the animal takes absolutely no nourishment? An idea suggests itself.
But, though it have just come from the engine-shop, it is still inert. To acquire the power of movement it must receive from the stoker a supply of 'energy-producing food'; in other words, he lights a few shovelfuls of coal in its inside. This heat will produce mechanical work. Even so with the beast.
Although protein is the most expensive of the food substances, the kind of protein found in cereals is one of the cheaper varieties. FAT IN CEREALS. The fat of cereals helps to contribute to their heat-and energy-producing qualities, and, besides, it is one of the cheaper sources of this food substance.
In order to select food material that will meet the requirements just set forth, three important matters must be considered; namely, the substances of which it is composed; its measure of energy-producing material, or what is called its food, or fuel, value; and its digestion and absorption.
Chemical science, that bold revolutionary, promises to provide us with synthetic foodstuffs. The laboratory and the factory will take the place of the farm. Why should not physical science step in as well? It would leave the preparation of plastic food to the chemist's retorts; it would reserve for itself that of energy-producing food which, reduced to its exact terms, ceases to be matter.
Buns baked with chopped pork in them give one fine energy-producing material, and do not freeze. A sweet hard biscuit is made on the coast which is excellent in one's pocket. Cocoa, cooked pork fat, stick chocolate, are all good to have. Our sealers carry dry oatmeal and sugar in their "nonny bags," which, mixed with snow, assuage their thirst and hunger as well.
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