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Title: Physiological economy in nutrition, with special reference to the minimal proteid requirement of the healthy man

Author: R. H. Chittenden

Release date: November 28, 2022 [eBook #69439]

Most recently updated: October 19, 2024

Language: English

Credits: Mark C. Orton and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

*** START OF THE PROJECT GUTENBERG EBOOK PHYSIOLOGICAL ECONOMY IN NUTRITION, WITH SPECIAL REFERENCE TO THE MINIMAL PROTEID REQUIREMENT OF THE HEALTHY MAN ***

PHYSIOLOGICAL ECONOMY

IN

NUTRITION

WITH SPECIAL REFERENCE TO THE MINIMAL

PROTEID REQUIREMENT OF THE

HEALTHY MAN

AN EXPERIMENTAL STUDY

BY

RUSSELL H. CHITTENDEN,

PH.D., LL.D., SC.D.

DIRECTOR OF THE SHEFFIELD SCIENTIFIC SCHOOL OF YALE UNIVERSITY

AND PROFESSOR OF PHYSIOLOGICAL CHEMISTRY; MEMBER OF THE

NATIONAL ACADEMY OF SCIENCES; PRESIDENT OF THE

AMERICAN PHYSIOLOGICAL SOCIETY; MEMBER OF

THE AMERICAN PHILOSOPHICAL SOCIETY, ETC.

NEW YORK

FREDERICK A. STOKES COMPANY

1907

Copyright, 1904,

BY FREDERICK A. STOKES COMPANY

Published in November, 1904

THE UNIVERSITY PRESS, CAMBRIDGE, U. S. A.

LIST OF ILLUSTRATIONS

F ACING PAGE

Group of soldiers at work in the Gymnasium

136

Side view of Fritz

198

Back view of Fritz

204

Front view of Coffman and Steltz

212

Back view of Coffman and Steltz

220

Side view of Zooman and Cohn

234

Back view of Zooman and Cohn

240

Side view of Loewenthal and Morris

258

Group of soldiers exercising in the Gymnasium

262

Front view of Sliney

272

Soldiers exercising in the Gymnasium

284

Soldiers exercising in the Gymnasium

296

Side view of Stapleton

328

Back view of Stapleton

366

Front view of W. L. Anderson and Bellis

440

Back view of W. L. Anderson and Bellis

442

ACKNOWLEDGMENTS

OF FINANCIAL AID IN MEETING THE EXPENSE OF THE EXPERIMENTS HEREIN DESCRIBED

The writer has been most generously aided by substantial grants from the Bache Fund of the National Academy of Sciences, and from the Carnegie Institution of Washington; also by large donations from Mr. Horace Fletcher of Venice, and from Mr. John H. Patterson of Dayton, Ohio. In addition, the War Department of the United States met in large measure the expense of maintaining at New Haven the Detachment of Volunteers from the Hospital Corps of the United States Army, detailed here through the courtesy of Surgeon-General Robert Maitland O’Reilly.

ACKNOWLEDGMENTS

OF AID IN THE CONDUCT OF THE EXPERIMENTS

The successful carrying out of the experiments in all their details, especially the chemical work, has been rendered possible by the active and continuous co-operation of the writer’s colleague, Lafayette B. Mendel, Ph.D., Professor of Physiological Chemistry in the Sheffield Scientific School.

Efficient aid in the routine chemical and other work of the laboratory in connection with the experiments has been rendered by Frank P. Underhill, Ph.D., Arthur L. Dean, Ph.D., Harold C. Bradley, B.A., Robert B. Gibson, Ph.B., Oliver E. Closson, Ph.B., and Charles S. Leavenworth, Ph.B.

Dr. William G. Anderson, Director of the Yale Gymnasium, with the co-operation of his assistants, has rendered valuable aid in looking after the physical development of the men under experiment, in arranging for frequent strength tests, as well as in prescribing the character and extent of their work in the Gymnasium. The greater portion of the training of the soldiers was under the personal supervision of William H. Callahan, M.D., Medical Assistant at the Gymnasium, while Messrs. William Chase, Anton Muller, John Stapleton, and H. R. Gladwin, Assistant Instructors in the Gymnasium, led the drills and looked after the actual muscular training of the men.

In the study of “Reaction Time” and other matters of psychological interest the work was under the direction of Charles H. Judd, Ph.D., in charge of the Yale Psychological Laboratory, aided by Warren M. Steele, B.A., and Cloyd N. McAllister, Ph.D.

In the morphological study of the blood, etc., Dr. Wallace DeWitt, Lieutenant in command of the Army detail, rendered valuable aid. Dr. DeWitt likewise co-operated in all possible ways during his stay in New Haven to maintain the integrity of the conditions necessarily imposed on the soldier detail in an experiment of this character.

Further, acknowledgments are due the several non-commissioned officers of the Hospital Corps for their intelligent co-operation and interest. Finally, to the men of the Hospital Corps who volunteered for the experiment, our thanks are due for their cheerful compliance with the many restrictions placed upon them during their six months’ sojourn in New Haven, and for the manly way in which they conducted themselves under conditions not always agreeable.

To the students of the University who volunteered as subjects of experiment our acknowledgments are due for their intelligent co-operation, keen interest, and hearty compliance with the conditions imposed.

PREFACE

There is no subject of greater physiological importance, or of greater moment for the welfare of the human race, than the subject of nutrition. How best to maintain the body in a condition of health and strength, how to establish the highest degree of efficiency, both physical and mental, with the least expenditure of energy, are questions in nutrition that every enlightened person should know something of, and yet even the expert physiologist to-day is in an uncertain frame of mind as to what constitutes a proper dietary for different conditions of life and different degrees of activity. We hear on all sides widely divergent views regarding the needs of the body, as to the extent and character of the food requirements, contradictory statements as to the relative merits of animal and vegetable foods; indeed, there is great lack of agreement regarding many of the fundamental questions that constantly arise in any consideration of the nutrition of the human body. Especially is this true regarding the so-called dietary standards, or the food requirements of the healthy adult. Certain general standards have been more or less widely adopted, but a careful scrutiny of the conditions under which the data were collected leads to the conclusion that the standards in question have a very uncertain value, especially as we see many instances of people living, apparently in good physical condition, under a régime not at all in harmony with the existing standards.

Especially do we need more definite knowledge of the true physiological necessities of the body for proteid or albuminous foods, i. e., those forms of foods that we are accustomed to speak of as the essential foods, since they are absolutely requisite for life. If our ideas regarding the daily quantities of these foods necessary for the maintenance of health and strength are exaggerated, then a possible physiological economy is open to us, with the added possibility that health and vigor may be directly or indirectly increased. Further, if through years and generations of habit we have become addicted to the use of undue quantities of proteid foods, quantities way beyond the physiological requirements of the body, then we have to consider the possibility that this excess of daily food may be more or less responsible for many diseased conditions, which might be obviated by more careful observance of the true physiological needs of the body.

First, however, we must have more definite information as to what the real necessities of the body for proteid food are, and this information can be obtained only by careful scientific experimentation under varying conditions. This has been the object of the present study, and the results obtained are now placed before the public with the hope that they will prove not only of scientific interest and value, but that they will also serve to arouse an interest in the minds of thoughtful people in a subject which is surely of primary importance for the welfare of mankind. That the physical condition of the body exercises an all-powerful influence upon the mental state, and that a man’s moral nature even is influenced by his bodily condition are equally certain; hence, the subject of nutrition, when once it is fully understood and its precepts obeyed, bids fair to exert a beneficial influence not only upon bodily conditions, but likewise upon the welfare of mankind in many other directions.

In presenting the results of the experiments, herein described, the writer has refrained from entering into lengthy discussions, preferring to allow the results mainly to speak for themselves. They are certainly sufficiently convincing and need no superabundance of words to give them value; indeed, such merit as the book possesses is to be found in the large number of consecutive results, which admit of no contradiction and need no argument to enhance their value. The results presented are scientific facts, and the conclusions they justify are self-evident.

CONTENTS

Page

A CKNOWLEDGMENTS

v

P REFACE

vii

I NTRODUCTORY

1

I.

E XPERIMENTS WITH PROFESSIONAL MEN.

Chittenden: Daily Record of Nitrogen Excretion, etc.

24

First Nitrogen Balance, with comparison of income and output, amount and character of the daily food

34

Second Nitrogen Balance, with composition of daily food, etc.

43

Mendel: Daily Record of Nitrogen Excretion, etc.

53

First Nitrogen Balance, with comparison of income and output, amount and character of the daily food

60

Second Nitrogen Balance, with composition of daily food, etc.

67

Underhill: Daily Record of Nitrogen Excretion, etc.

79

First Nitrogen Balance, with comparison of income and output, composition of the daily food, etc.

87

Second Nitrogen Balance, with composition of daily food, etc.

93

Dean: Daily Record of Nitrogen Excretion, etc.

98

Nitrogen Balance, with comparison of income and output, amount and character of the daily food

103

Beers: Daily Record of Nitrogen Excretion, etc.

111

First Nitrogen Balance, with comparison of income and output, amount and character of the daily food

114

Second Nitrogen Balance, with composition of daily food, etc.

121

Summary of Results; True Proteid Requirements

127

II.

E XPERIMENTS WITH VOLUNTEERS FROM THE HOSPITAL CORPS OF THE UNITED STATES ARMY.

Description of the Men

134

Daily Routine of Work

135

Daily Record of Nitrogen Excretion, etc., for each of the thirteen men under experiment

139

Average Daily Output of Nitrogen

199

Nitrogen Metabolized per kilo of Body-Weight

201

Changes in Body-Weight during the Experiment

202

First Nitrogen Balance, with comparison of income and output, amount and character of the daily food

203

Second Nitrogen Balance, with composition of daily food, etc.

223

Third Nitrogen Balance, with composition of daily food, etc.

242

Summary regarding Nitrogen Requirement

254

Physical Training of the Men—Report by Dr. Anderson of the Yale Gymnasium

255

Body Measurements

261

Strength or Dynamometer Tests

262

Comparison of the Total Strength of the Men at the beginning and end of the Experiment

274

Reaction Time Experiments—Report by Dr. Judd of the Yale Psychological Laboratory

276

Character and Composition of the Blood

283

General Conclusions

285

Daily Dietary of the Soldier Detail

288

III.

E XPERIMENTS WITH UNIVERSITY STUDENTS, TRAINED IN ATHLETICS.

Consumption of Proteid Food by Athletes

327

Description of the Men

329

Daily Record of Nitrogen Excretion, etc., for each of the eight men under Experiment

332

Average Daily Excretion of Metabolized Nitrogen

364

Metabolized Nitrogen per kilo of Body-Weight

365

Daily Diet Prescribed

366

Nitrogen Balance, with comparison of income and output, and amount and character of the daily food, etc.

375

The Physical Condition of the Men

434

Strength or Dynamometer Tests

436

Report by Dr. Anderson of the Yale Gymnasium

439

Reaction Time—Report by Dr. Judd of the Yale Psychological Laboratory

442

General Summary; True Physiological Requirements for Proteid Food

454

IV.

T HE SYSTEMIC VALUE OF PHYSIOLOGICAL ECONOMY IN NUTRITION.

Diseases due to Perversion of Nutrition

455

Waste Products of Proteid Metabolism may be Dangerous to Health

456

Origin and Significance of Uric Acid

458

Modification of Uric Acid Excretion by diminishing the amount of Proteid Food

463

Tables showing Excretion of Uric Acid by the three groups of men under observation; Uric Acid per kilo of Body-Weight, etc.

467

V.

E CONOMIC AND SOCIOLOGICAL IMPORTANCE OF THE RESULTS

471

VI.

G ENERAL CONCLUSIONS

474

VII.

D ESCRIPTION OF ILLUSTRATIONS

477

PHYSIOLOGICAL ECONOMY

IN NUTRITION

INTRODUCTORY

NOTE.—For the benefit of lay readers, metabolism, a word frequently made use of, may be defined as a term applied to the collective chemical changes taking place in living matter. When these metabolic changes are constructive, as in the building up of tissue protoplasm from the absorbed food material, they are termed anabolic; when they are destructive, as in the breaking down of living matter or in the decomposition of the materials stored up in the tissues and organs, they are termed katabolic. Proteid metabolism, or more exactly proteid katabolism, therefore, means the destructive decomposition of proteid or albuminous matter in the living body and is practically synonymous with nitrogenous metabolism, since the entire nitrogen income is mainly supplied by the proteids or albuminous matters of the food. The chief carbon income, on the other hand, is supplied by fats and carbohydrates, such as starches and sugars.

As the result of many years of observation and experiment certain general conclusions have been arrived at regarding the requisite amounts of food necessary for the maintenance of health and strength. Certain dietary standards have been set up which have found more or less general acceptance in most parts of the civilized world; standards which have been reinforced and added to by man’s aptitude for self-indulgence. Carl Voit, of Munich, whose long and successful life as a student of Nutrition renders his conclusions of great value, considers that an adult man of average body-weight (70-75 kilos) doing moderate muscular work requires daily 118 grams of proteid or albuminous food, of which 105 grams should be absorbable, 56 grams of fat, and 500 grams of carbohydrate, with a total fuel value of over 3000 large calories, in order to maintain the body in equilibrium. The Voit standard or daily diet is accepted more or less generally as representing the needs of the body under normal conditions of life, and the conclusions arrived at by other investigators along these same lines have been more or less in accord with Voit’s figures. In confirmation of this statement the following data may be quoted:

AVERAGE DIETS.

Moleschott.

Ranke.[1]

Forster.

Hultgren[2]  and Landergren.

Atwater.

Studemund.[3]

Schmidt.[4]

grams

grams

grams

grams

grams

grams

grams

Proteid

130

100

131

134

125

114

105

Carbohydrates

550

240

494

523

400

551

541

Fats

40

100

68

79

125

54

63

Fuel value (calories)[5]

3160

2324

3195

3436

3315

3229

3235

In many of these diets it is to be noted that the proteid requirement is placed at even a higher figure than Voit’s standard. Similarly, Erisman, studying the diets of Russian workmen having a free choice of food and doing moderately hard work, found the daily diet to be composed of 131.8 grams of proteid, 79.7 grams of fat, and 583.8 grams of carbohydrate, with a total fuel value of 3675 large calories. Further, Hultgren and Landergren[6] found that Swedish laborers doing hard work had as their daily diet 189 grams of proteid, 110 grams of fat, and 714 grams of carbohydrate, with a total fuel value of 4726 large calories. Voit found that German soldiers on active service consumed daily 145 grams of proteid, 100 grams of fat, and 500 grams of carbohydrate, with a total fuel value of 3574 large calories. Lichtenfelt,[7] studying the nutrition of Italians, states that an Italian laborer doing a moderate amount of work requires 110.5 grams of proteid and a total fuel value for the daily food of 2698 calories, while at hard labor he needs 146 grams of proteid daily, with carbohydrates and fat sufficient to give 3088 large calories. In our own country Atwater,[8] who has made many valuable observations upon the dietetic habits of different classes of people and under different conditions of life, has stated that a somewhat more liberal allowance of proteid would seem desirable, say 125 grams, with a total fuel value of 3500 large calories for a man doing severe muscular labor.

In what is perhaps the latest book on alimentation, Armand Gautier,[9] writing of the French people, states that the ordinary man in that climate needs daily 110 grams of albuminous food, 68 grams of fat, and about 423 grams of amylaceous or saccharine food. It is possible, however, says Gautier, that the quantity of albuminous food can be reduced, if necessary, to 78 grams per day in case a man is not doing work and takes in addition at least 50 grams of fat and 485 grams of carbohydrate food. Where, however, an individual works eight to ten hours a day, the ration, says Gautier, must be increased to at least 135 grams of albuminous food, with 85 to 100 grams of fat, and with from 500 to 900 grams of starchy food.

While these figures may be taken as showing quite conclusively the dietetic standards adopted by mankind, there is no evidence whatever that they represent the real needs or requirements of the body. We may even question whether simple observation of the kinds and amounts of food consumed by different classes of people under different conditions of life have any very important bearing upon this question. They throw light upon dietetic habits, it is true, but such observations give no information as to how far the diets in question serve the real needs of the body. We may find, for example, that under certain given conditions of diet the people in question have the appearance of being well nourished, and that they do their work with apparent ease and comfort; but might not these same results follow with smaller amounts of food? If so, there must of necessity be a certain amount of physiological economy under the more restricted diet, and a consequent ultimate gain to the body through diminished wear and tear of the bodily machinery.

Indeed, experimental work and observations scattered through the last few years have suggested the possibility of much lower standards of diet sufficing to meet the real physiological needs of the body. Thus, Hirschfeld,[10] in 1887, found in experimenting on himself (24 years of age and weighing 73 kilos) that it was possible to maintain nitrogen equilibrium on a diet containing only 5 to 7.5 grams of nitrogen per day, or 35 to 45 grams of proteid, for a period of ten to fifteen days. The amount of non-nitrogenous food consumed, however, was fairly large, especially the amount of butter,—frequently 100 grams a day—the average fuel value ranging from 3750 to 3916 large calories daily. In 1888 Hirschfeld,[11] again experimenting on himself, maintained nitrogen equilibrium for several days on 7.5 grams of nitrogen per day, with fats and carbohydrate sufficient to yield a total fuel value of 3462 large calories as the daily average. The chief criticism of Hirschfeld’s experiments is that he failed to obtain in all cases definite analytical data of the food-stuffs employed and failed to determine the nitrogen of the fæces. Still his results are of value as indicating the possibility of maintaining nitrogenous equilibrium for a brief time at least on a low proteid intake.

Kumagawa,[12] studying especially the diet of the Japanese and experimenting on himself (27 years old and weighing 48 kilos), found with a purely vegetable diet, containing per day 54.7 grams of proteid, 2.5 grams of fat, and 569.8 grams of carbohydrate, that he showed for a period of nine days a plus balance of nitrogen, indicating that his body was laying on about 4 grams of proteid per day. The nitrogen excreted per urine and fæces amounted to 8.09 grams per day, while the nitrogen in the daily food amounted to 8.75 grams. It is interesting to observe in these experiments, as indicating the degree of absorption of the vegetable food (composed in large measure of rice) that the daily average of nitrogen in the urine amounted to 6.069 grams and in the fæces 2.029 grams. In other words, of the 54.7 grams of nitrogen-containing food only 37.8 grams were absorbed, 12.69 grams passing out with the fæces. The total fuel value of the absorbed food per day was 2478 large calories. Similarly, Hirschfeld[13] has called attention to the fact that with many vegetable foods especially, not more than 75 per cent of the ingested proteid can be digested and absorbed, thus emphasizing the necessity of paying heed to the character of the proteid food in considering the nutritive value of a given diet.

In some experiments reported by C. Voit[14] in 1889, on the diet of vegetarians, E. Voit and Constantinidi found that nitrogenous equilibrium was established in one man with about 8 grams of nitrogen, corresponding to 48.5 grams of proteid as the daily diet, with large amounts of starchy foods and some fat. Similarly, Nakahama[15] in the same year, studying the diet (mostly vegetable) and nutritive condition of thirteen German laborers in Leipzig, found that their daily food contained on an average 85 grams of proteid, but Carl Voit criticising these results states that the men were of comparatively light body-weight—about 60 kilos—and not well nourished.

Kellner and Mori,[16] studying the nutrition of a Japanese (weighing 52 kilos and 23 years of age) state that on a purely vegetable diet containing 11.34 grams of nitrogen, of which only 8.58 grams were digested, there was a distinct loss of body-weight, with a daily loss to the body of 1.16 grams of nitrogen. On a mixed diet, however, containing fish, it was possible to establish nitrogenous equilibrium with a daily diet containing 17.48 grams of nitrogen, of which 15.27 grams were digested and utilized. Similarly, Caspari,[17] 29 years old and weighing 66.2 kilos, found that while he could maintain his body in nitrogenous equilibrium on 13.26 grams of nitrogen per day, he could not accomplish it on 10.1 grams of nitrogen, though his daily food contained 3200 large calories.

Other investigators, however, have found no great difficulty in establishing nitrogenous equilibrium in man with much lower quantities of proteid food. Thus, Klemperer[18] found in the case of two young men of 64 and 65.5 kilos body-weight respectively, in an experiment lasting eight days, that nitrogenous equilibrium was established on 4.38 and 3.58 grams of nitrogen per day, but with a daily diet containing in addition to the small amount of proteid 264 grams of fat, 470.4 grams of carbohydrate, and 172 grams of alcohol, with a total fuel value of 5020 large calories.

Peschel,[19] too, has reported experimental results showing that he was able to establish nitrogenous equilibrium for a brief period with 7 grams of nitrogen daily, 5.31 grams appearing in the urine and 1.58 grams in the fæces.

Caspari and Glaessner,[20] in a five-days’ experiment with two vegetarians, found that the wife consumed daily, on an average, 5.33 grams of nitrogen, with fats and carbohydrates to equal 2715 calories, while the man took in 7.82 grams of nitrogen and 4559 calories. Both persons laid on nitrogen in spite of the low intake of proteid food.

Siven’s[21] experiments, however, are perhaps worthy of more careful consideration. Of 60 kilos body-weight and 30½ years of age, his experiments conducted on himself extended through thirty-two days with establishment of nitrogenous equilibrium on 6.26 grams of nitrogen. Moreover, in another experiment he was in nitrogen equilibrium for a day or two at least on 4.5 grams of nitrogen. In Siven’s experiment, the most noticeable feature is the added fact that the total intake of food per day was comparatively low, with a fuel value of only 2444 large calories. In this connection we may call attention to the recent experiments of Landergren,[22] who found with four individuals fed on a daily diet containing only 2.1 to 2.4 grams of nitrogen, but with a large amount of carbohydrate, some fat and alcohol, that on the fourth day of this “specific nitrogen hunger” only 3 to 4 grams of nitrogen were metabolized and appeared in the urine. In other words, a healthy adult man having a sufficient intake of non-nitrogenous food seemingly need not metabolize more proteid than suffices to yield 3 to 4 grams of nitrogen per day.

Such data as these, of which many more might be quoted, surely warrant the question, how far are we justified in assuming the necessity for the rich proteid diet called for by the Voit standard? Voit, however, with many other physiologists would apparently object to any diminution of the daily 118 grams of proteid for the moderate worker, on the ground that an abundance of proteid in the food is a necessity for the maintenance of physical vigor and muscular activity. This view is certainly reinforced by the customs and habits of mankind; but we may well query whether our dietetic habits will bear criticism, and in the light of modern scientific inquiry we may even express doubt as to whether a rich proteid diet adds anything to our muscular energy or bodily strength.

How far can our natural instinct be trusted in the choice of diet? We are all creatures of habit, and our palates are pleasantly excited by the rich animal foods with their high content of proteid, and we may well question whether our dietetic habits are not based more upon the dictates of our palates than upon scientific reasoning or true physiological needs. There is a prevalent opinion that to be well nourished the body must have a large excess of fat deposited throughout the tissues, and that all bodily ills and weaknesses are to be met and combated by increased intake of food. There is constant temptation to increase the daily ration, and there is almost universal belief in the efficacy of a rich and abundant diet to strengthen the body and to increase bodily and mental vigor. Is there any justification for these beliefs? None, apparently, other than that which comes from the customs of generations of high living.

It is self-evident that the smallest amount of food that will serve to keep the body in a state of high efficiency is physiologically the most economical, and hence the best adapted for the needs of the organism. Any excess over and above what is really needed is not only uneconomical, but may be directly injurious. This is especially true of the proteid or albuminous foods. It is, however, quite proper to question whether a brief experiment of a few days in which nitrogenous equilibrium is perhaps established at the low level of 4 to 5 grams of nitrogen, the equivalent of 25 to 35 grams of proteid, is to be accepted as fixing the daily requirements of the healthy man, offsetting the customs or habits of a lifetime. Voit himself, however, has clearly emphasized the general principle that the smallest amount of proteid, with non-nitrogenous food added, that will suffice to keep the body in a state of continual vigor is the ideal diet. Proteid decomposition products are a constant menace to the well-being of the body; any quantity of proteid or albuminous food beyond the real requirements of the body may prove distinctly injurious. We see the evil effects of uric acid in gout, but there are many other nitrogenous waste products of proteid katabolism, which with excess of proteid food are liable to be unduly conspicuous in the fluids and tissues of the body, and may do more or less damage prior to their excretion through the kidneys. Further, it requires no imagination to understand the constant strain upon the liver and kidneys, to say nothing of possible influence upon the central and peripheral parts of the nervous system, by these nitrogenous waste products which the body ordinarily gets rid of as speedily as possible. They are an ever present evil, but why increase them unnecessarily? This question brings us back to the starting-point. What is the minimal proteid requirement for the healthy man, or rather, how far can we safely and advantageously diminish our proteid intake below the commonly accepted standards?

The question of safety is a pertinent one. Thus, Munk[23] some years ago (1893) sounded a warning on this point which was later confirmed by Rosenheim.[24] Both of these observers reported that in dogs fed for some time on a low proteid diet, but with an abundance of carbohydrate and fat, there was after some weeks (6-8) a loss of the power of absorption from the alimentary tract, dependent not alone upon a changed condition of the epithelial cells of the intestine, but also upon a diminished secretion of the digestive juices, loss of body-weight, strength, and vigor, followed speedily by death. If these results were really due to the low proteid diet, they suggest a grave danger which must not be lightly passed by. Jägerroos[25] has likewise observed, experimenting on dogs, that there was, after some months, a striking disturbance of the intestines on a low proteid intake, which, however, was eventually traced to a distinct infection, and probably in no manner connected with the diminished amount of proteid in the diet. In these various experiments on dogs carried out by Munk, Rosenheim, and by Jägerroos, there was of necessity great monotony in the diet, and in Munk’s experiments no fresh meat at all was fed, but simply dried food. In other words, if the diet was in any sense responsible for the poor health of the animals, it is fully as plausible to attribute the results to the abnormal conditions under which the animals were kept as to any specific effect due to the low proteid intake. It is very essential that the food of dogs, as of men, shall fulfil all ordinary hygienic conditions. It must be not only of sufficient quantity for the true needs of the body, but it should also have the necessary variety with reasonable degree of digestibility, and proper volume or bulk. When these qualities are lacking, it is not strange if deviations from the normal gradually develop. That the low intake of proteid food could be responsible for the condition existing in Munk’s and Rosenheim’s experiments is not plausible; a view which is strongly reinforced by many observations, notably those of Albu[26] on a woman thirty-seven years old and weighing 37.5 kilos, who had followed a vegetarian diet for six years, and who while under Albu’s care for two years consumed only 34 grams of proteid per day, the total fuel value of the food being only 1400 calories per day. This woman was in nitrogenous equilibrium on 5.4 grams of nitrogen, and on this diet had freed herself from the illness to which she had long been subject.

Voit’s[27] vegetarian is described by Voit himself as a man twenty-eight years old, weighing 57 kilos, well nourished, with well developed muscles, etc. He had lived on a purely vegetable diet for three years, and was found to be in nitrogenous equilibrium on 8.2 grams of nitrogen. No mention is made of any disagreeable effects connected with this low proteid ration, although persisted in for several years. Jaffa’s[28] experiments and observations on the fruitarians and nutarians of California “showed in every case (two women and three children) that though the diet had a low protein and energy value, the subjects were apparently in excellent health and had been so during the five to eight years they had been living in this manner.” In comparing the income and outgo of nitrogen on a diet composed mainly of nuts and fruits, it was observed in two subjects that 8 grams of nitrogen were sufficient to bring about nitrogen equilibrium, while with two other subjects on a like diet the nitrogen required daily for equilibrium was about 10 grams. The diet used in these experiments, however, was of necessity more or less restricted in variety, and was without doubt somewhat monotonous. Jaffa appears to agree with Caspari that the minimum amount of proteid required daily varies with the individual, and may even vary with the same individual at different times. Further, Jaffa, in harmony with Siven, believes that after the body has suffered a loss of nitrogen, there is at once an effort to attain nitrogenous equilibrium, and that any gain of nitrogenous body material is a comparatively slow process. If this is true, it is obvious that the living substance of the tissue protoplasm must be slowly formed from the proteid of the diet. This, says Jaffa, should serve as a warning to anyone contemplating any appreciable decrease in the proteid of the daily diet.

Another statement made by Jaffa may be quoted in this connection, since it illustrates the attitude taken by many physiologists on this question. “Even if it could be proved,” says Jaffa, “by a large number of experiments that nitrogen equilibrium can be maintained on a small amount of protein, it would still be a great question whether or not it would be wise to do so. There must certainly be a constant effort on the part of the human organism to attain this condition, and with a low protein supply it might be forced to do so under conditions of strain. In such a case the bad results might be slow in manifesting themselves, but might also be serious and lasting. It has also been suggested that when living at a fairly high protein level the body is more resistant to disease and other strains than when the protein level is low.” While these suggestions demand careful consideration, it is equally evident that there is another side to the question, viz., the possible danger to the body from the physiological action of the larger amounts of nitrogenous waste products which result from an excess of proteid food, and which float about through the system prior to their excretion. In addition, we must not overlook the great loss of energy to the body in handling and getting rid of the surplus of unnecessary food of whatever kind introduced into the alimentary tract, to say nothing of the danger of intestinal putrefaction and toxæmia when from any cause the system loses its ability to digest and absorb the excess of food consumed. Further, the possible strain on the kidneys and other organs must not be overlooked. Hence we may well query on which side lies the greater danger. To an unprejudiced observer, one not wedded to old-time tradition, it would seem as if great effort was being made to sustain the claims of a high-proteid intake. It is surely well to be careful, but it is certainly not necessary to magnify imaginary dangers to the extent of suppressing all efforts toward the establishment of possible physiological economy.

In a paper read before the Physiological Section of the British Medical Association in 1901 by Dr. van Someren, claim is made of the existence of a reflex of deglutition, the proper working of which protects from the results of malnutrition by preventing the intake of any excess of food. Thorough mastication and insalivation aid in the more complete utilization of the food and render possible great economy, so that body-weight and nitrogen equilibrium are both maintained on an exceptionally small amount of food. This principle had been worked out by Mr. Horace Fletcher on himself in an attempt to restore his health to a normal condition, with such beneficial results that he was speedily restored to a state of exceptional vigor and well-being. Deliberation in eating, necessitated by the habit of thorough insalivation, it is claimed results in the occurrence of satiety on the ingestion of comparatively small amounts of food, and hence all excess of food is avoided.

In the autumn of 1901, Mr. Fletcher and Dr. van Someren visited the physiological laboratories of Cambridge University, and as stated by Sir Michael Foster[29] the matter was more closely inquired into with the assistance of physiological experts. Observations were carried out on various individuals, and as stated by Professor Foster “the adoption of the habit of thorough insalivation of the food was found in a consensus of opinion to have an immediate and very striking effect upon appetite, making this more discriminating, and leading to the choice of a simple dietary, and in particular reducing the craving for flesh food. The appetite, too, is beyond all question fully satisfied with a dietary considerably less in amount than with ordinary habits is demanded.”... “In two individuals who pushed the method to its limits it was found that complete bodily efficiency was maintained for some weeks upon a dietary which had a total energy value of less than one-half of that usually taken, and comprised little more than one-third of the proteid consumed by the average man.” Finally, says Foster, “it may be doubted if continued efficiency could be maintained with such low values as these, and very prolonged observations would be necessary to establish the facts. But all subjects of the experiments who applied the principles intelligently agreed in finding a very marked reduction in their needs, and experienced an increase in their sense of well-being and an increase in their working powers.”

In the autumn of 1902 and in the early part of 1903, Mr. Fletcher spent several months with the writer, thereby giving an opportunity for studying his habits of life. For a period of thirteen days in January he was under constant observation in the writer’s laboratory, when it was found that the average daily amount of proteid metabolised was 41.25 grams, his body-weight (75 kilos) remaining practically constant. Later, a more thorough series of observations was made, involving a careful analysis of the daily diet, together with analysis of the excreta. For a period of six days the daily diet averaged 44.9 grams of proteid, 38.0 grams of fat, and 253 grams of carbohydrate, the total fuel value amounting to only 1606 large calories per day. The daily intake of nitrogen averaged 7.19 grams, while the daily output through the urine was 6.30 grams and in the fæces 0.6 gram; i. e., a daily intake of 7.19 grams of nitrogen, with a total output of 6.90 grams, showing a daily gain to the body of 0.29 gram of nitrogen, and this on a diet containing less than half the proteid required by the Voit standard and having only half the fuel value of the Voit diet. Further, it was found by careful and thorough tests made at the Yale Gymnasium that Mr. Fletcher, in spite of this comparatively low ration was in prime physical condition. In the words of Dr. Anderson, the Director of the Gymnasium, “the case is unusual, and I am surprised that Mr. Fletcher can do the work of trained athletes and not give marked evidences of over-exertion.... Mr. Fletcher performs this work with greater ease and with fewer noticeable bad results than any man of his age and condition I have ever worked with.”[30] It is not our purpose here to discuss how far these results are due to insalivation, or the more thorough mastication of food. The main point for us is that we have here a striking illustration of the establishment of nitrogen equilibrium on a low proteid diet and great physiological economy as shown by the low fuel value of the food consumed, coupled with remarkable physical strength and endurance.

With data such as these before us we see the possible importance of a fuller and more exact knowledge of true dietary standards. We find here questions suggested, the answers to which are of primary importance in our understanding of the nutritive processes of the body; greater ease in the maintenance of health, increased power of resistance to disease germs, duration of life increased beyond the present average, greater physiological economy and greater efficiency, increased mental and physical vigor with less expenditure of energy on the part of the body. All these questions rise before us in connection with the possibility of maintaining equilibrium on a lowered intake of food, especially nitrogenous equilibrium, with a diminished consumption of proteid or albuminous food. Is it not possible that the accepted dietary standards are altogether too high?

It is of course understood that there can be no fixed dietary standard suitable for all people, ages, and conditions of life. Dietary standards at the best are merely an approximate indication of the amounts of food needed by the body, but these needs are obviously changeable, varying with the degree of activity of the body, especially the amount of physical work performed, to say nothing of differences in body-weight, sex, etc. Further, it is doubtless true that there is what may be called a specific coefficient of nutrition characteristic of the individual, a kind of personal idiosyncrasy which exercises in some degree a modifying influence upon the character and extent of the changes going on in the body. Still, with due recognition of the general influence exerted by these various factors the main question remains, viz., how far the usually accepted standards of diet are correct; or, in other words, is there any real scientific ground for the assumption that the average individual doing an average amount of work requires any such quantity of proteid, or of total nutrients, as the ordinary dietetic standards call for? Cannot all the real physiological needs of the body be met by a greatly reduced proteid intake, with establishment of continued nitrogenous equilibrium on a far smaller amount of proteid food than the ordinary dietary standards call for, and with actual gain to the body?

Just here we may emphasize why prominence is given to the establishment of nitrogenous equilibrium, and why the proteid intake assumes a greater importance than the daily amounts of fat and carbohydrate consumed. Fats and carbohydrates when oxidized in the body are ultimately burned to simple gaseous products, viz., carbonic acid and water. Hence, these waste products are easily and quickly eliminated and cannot exercise much deleterious influence even when formed in excess. To be sure, there is waste of energy in digesting, absorbing, and oxidizing the fats and carbohydrates when they are taken in excessive amounts. Once introduced into the alimentary canal they must be digested, otherwise they will clog the intestine or undergo fermentation, and so cause trouble. Further, when absorbed they may be transformed into fat and deposited in the various tissues and organs of the body; a process desirable up to a certain point, but undesirable when such accumulation renders the body gross and unwieldy. With proteid foods, on the other hand, the story is quite different. These substances, when oxidized, yield a row of crystalline nitrogenous products which ultimately pass out of the body through the kidneys. Prior to their excretion, however, these products—frequently spoken of as toxins—float about through the body and may exercise more or less of a deleterious influence upon the system, or, being temporarily deposited, may exert some specific or local influence that calls for their speedy removal. Hence, the importance of restricting the production of these bodies to the minimal amount, owing to their possible physiological effect and the part they are liable to play in the causation of many diseased conditions. Further, the elimination of excessive amounts of these crystalline nitrogenous bodies through the kidneys places upon these organs an unnecessary burden which is liable to endanger their integrity and possibly result in serious injury, to say nothing of an early impairment of function.

The present experiments were undertaken to throw light upon this broad question of a possible physiological economy in nutrition, and with special reference to the minimal proteid requirement of the healthy man under ordinary conditions of life. The writer as a student of physiology has always maintained that man is disposed to eat far more than the needs of the body require, but his active interest in this problem was aroused especially by his observations of Mr. Fletcher and the marked physiological economy the latter was able to practice, not only without detriment, but apparently with great gain to the body as regards strength, vigor, and endurance, coupled with an apparent resistance to disease. While Mr. Fletcher and Dr. Van Someren would doubtless emphasize the importance of insalivation as a means of controlling the appetite and thereby regulating the consumption of food in harmony with the real needs of the body, it is of primary importance for the physiologist and for mankind to know definitely how far it is possible to reduce the intake of food with perfect safety and without loss of that strength, mental and physical, vigor, and endurance which are characteristic of good health. Further, it is equally plain that if there is possible gain to the body from a practice of physiological economy in diet, we should know how far this can be accomplished by simple restriction in the amount of food without complicating the problem by other factors.

In planning the conduct of this series of experiments the writer has clearly recognized that, while it may be possible, as previous experiments have shown, to maintain body equilibrium and nitrogen equilibrium on a low proteid diet for a brief period, this fact does not, as Munk has previously pointed out, by any means establish the view that such a diet will prove efficient in maintaining equilibrium for a long period, or that bodily strength and vigor can be kept up and the proper resistance to disease secured. Hence, it seemed necessary to so arrange the experiments that they should continue not for a few days or weeks merely, but through months and years. Further, it is very questionable whether the restricted diet (restricted in variety) frequently made use of for convenience in ordinary metabolism experiments is well adapted for bringing out the best results. Hence, it was decided to avoid so far as possible any monotony of diet, giving due recognition to the psychical influences liable to affect secretion, digestion, etc., so admirably worked out by Pawlow in his classical experiments on these subjects; influences which are unquestionably of great importance in controlling and modifying, in some measure at least, the nutritive changes in the body. Again, it is evident that to have experiments of this character broadly useful, they must be tried upon a large number of people and under different conditions of life, in order to avoid so far as possible the influence of personal idiosyncrasy and thereby escape misleading conclusions.

The experiments have been conducted with three distinct types or classes of individuals:

1st. A group of five men of varying ages, connected with the University as professors and instructors; men who while leading active lives have not engaged in very active muscular work. They were selected as representatives of the mental worker rather than the physical worker, although several of them in the performance of their daily duties had to be on their feet in the laboratory a good portion of the day.

2d. A detail of thirteen men, volunteers from the Hospital Corps of the United States Army and representatives of the moderate worker; men who for a period of six months took each week day a vigorous amount of systematic exercise in the gymnasium, in addition to the routine work connected with their daily life as members of the United States Hospital Corps. These men were of different nationalities, ages, and temperaments.

3d. A group of eight young men, students in the University, all thoroughly trained athletes, and some of them with exceptional records in athletic events.

I. EXPERIMENTS WITH PROFESSIONAL MEN.

Before proceeding with a detailed account of the experimental work, it may be well again to emphasize that what is especially desired is to ascertain how far, if any, the intake of proteid food can be diminished without detriment to the body, i. e., with maintenance of nitrogen and body equilibrium and without impairment of bodily and mental vigor. Further, if a lower proteid standard than that generally adopted can be established, it is desirable to ascertain whether it can be maintained indefinitely, or for a long period of time, without loss of strength and vigor. Obviously, it is of primary importance that we should know quite definitely what the minimal proteid requirement of the healthy man per kilo of body-weight really is, and the experimental work about to be detailed has aimed especially to determine whether it is possible to materially lower the amount of daily proteid food, without detriment to the bodily health and with maintenance of physical and mental vigor.

The writer, fully impressed with his responsibility in the conduct of an experiment of this kind, began with himself in November, 1902. At that time he weighed 65 kilos, was nearly 47 years of age, and accustomed to eating daily an amount of food approximately equal to the so-called dietary standards. Recognizing that the habits of a lifetime should not be too suddenly changed, a gradual reduction was made in the amount of proteid or albuminous food taken each day. In the writer’s case, this resulted in the course of a month or two in the complete abolition of breakfast, except for a small cup of coffee. A light lunch was taken at 1.30 P. M., followed by a heavier dinner at 6.30 P. M. Occasionally, however, the heartier meal was taken at noontime, as the appetite suggested. It should be added that the total intake of food was gradually diminished, as well as the proteid constituents. There was no change, however, to a vegetable diet, but a simple introduction of physiological economy. Still, there was and is now a distinct tendency toward the exclusion of meat in some measure, the appetite not calling for this form of food in the same degree as formerly. At first, this change to a smaller amount of food daily was attended with some discomfort, but this soon passed away, and the writer’s interest in the subject was augmented by the discovery that he was unquestionably in improved physical condition. A rheumatic trouble in the knee joint, which had persisted for a year and a half and which only partially responded to treatment, entirely disappeared (and has never recurred since). Minor troubles, such as “sick headaches” and bilious attacks, no longer appeared periodically as before. There was greater appreciation of such food as was eaten; a keener appetite and a more acute taste seemed to be developed, with a more thorough liking for simple foods. By June, 1903, the body-weight had fallen to 58 kilos.

During the summer the same simple diet was persisted in—a small cup of coffee for breakfast, a fairly substantial dinner at midday and a light supper at night. Two months were spent in Maine at an inland fishing resort, and during a part of this time a guide was dispensed with and the boat rowed by the writer frequently six to ten miles in a forenoon, sometimes against head winds (without breakfast), and with much greater freedom from fatigue and muscular soreness than in previous years on a fuller dietary. The test of endurance and fitness for physical work which the writer thus carried out “on an empty stomach” tended to strengthen the opinion that it is a mistake to assume the necessity for a hearty meal because heavy work is about to be done. It is certainly far more rational from a physiological standpoint to leave the hearty meal until the day’s work is accomplished. We seemingly forget that the energy of muscular contraction comes not from the food-stuffs present at the time in the stomach and intestinal tract, but rather from the absorbed material stored up in the muscles and which was digested and absorbed a day or two before. Further, it is to be remembered that the very process of digestion draws to the gastro-intestinal tract a large supply of blood, and that a large amount of energy is needed for the processes of secretion, digestion, absorption, and peristalsis, which are of necessity incited by the presence of food in the stomach and intestine, thereby actually diminishing the amount of energy available at the place where it is most needed. Why, then, draw upon the resources of the body just at a time, or slightly prior to the time, when the work we desire to perform, either muscular or mental, calls for a copious blood supply in muscle or brain, and when all available energy is needed for the task that is to be accomplished?

We are too wont to compare the working body with a machine, the boiler, engine, etc., overlooking the fact that the animal mechanism differs from the machine in at least one important respect. When we desire to set machinery in operation we must get up steam, and so a fire is started under the boiler and steam is generated in proportion as fuel is burned. The source of the energy made use of in moving the machinery is the extraneous combustible material introduced into the fire-box, but the energy of muscular contraction, for example, comes not from the oxidizable food material in the stomach, but from the material of the muscle itself. In other words, in the animal body it is a part of the tissue framework, or material that is closely incorporated with the framework, that is burned up, and the ability to endure continued muscular strain depends upon the nutritive condition of the muscles involved, and not upon the amount of food contained in, or introduced into, the stomach. All physiologists will, I think, acknowledge the soundness of this reasoning, but how few of us apply the principle in practice. It is perfectly logical to begin the work of the day with a comparatively empty stomach,—after we have once freed ourselves from the habit of a hearty breakfast,—and in the writer’s experience both mental and physical work have become the easier from this change of habit. The muscle and the brain are given opportunity to repair the waste they have undergone, by the taking of food at times when the digestive processes will not draw upon the energy that in activity is needed elsewhere.

Further, it is easy to understand why on a restricted diet, especially of proteid foods, there should be a diminished sense of fatigue in connection with vigorous or continued muscular work, and why at the same time there should be an increased power of endurance, with actual increase of strength. With a diminished intake of proteid food there is a decreased formation of crystalline nitrogenous waste products, such as uric acid and the purin bases, to say nothing of other bodies less fully known, which circulating through the system are undoubtedly responsible, in part at least, for what we term fatigue. We need not consider here whether the sense of fatigue is due to an action of these substances upon the muscles themselves, upon the motor nerves or their end-plates, or upon the central nervous system; it is enough for the present purpose to emphasize the probable results of their presence in undue amount. Lastly, we may emphasize what is pretty clearly evident to-day, viz., that the energy of muscular contraction comes preferably from the oxidation, not of the nitrogenous or proteid constituents of the muscles, but of the non-nitrogenous components of the tissue; another reason why excess of proteid food may be advantageously avoided. Moreover, proteid food stimulates body metabolism in general, and hence undue amounts of proteid in the diet augment unnecessarily the metabolism or combustion of the non-nitrogenous material of the muscle, thereby destroying what would otherwise be preserved as a source of energy in muscular contraction, when the muscles are called upon for the performance of their daily functions.

On the writer’s return to New Haven in the fall of 1903, he was surprised to find that his body-weight was practically the same as early in July. In the period between November, 1902, and July, 1903, the body had lost 8 kilos under the gradual change of diet, but from July to October, 1903, the weight had apparently remained stationary, from which it might fairly be assumed that the body had finally adjusted itself to the new conditions.

What now was the condition of the body as regards nitrogen metabolism? To answer this question the entire twenty-four hours’ urine was collected practically every day, from October 13, 1903, to June 28, 1904, representing a period of nearly nine months. This daily output through the kidneys was analyzed each day with special reference to the total nitrogen,[31] as a measure of the amount of proteid material metabolized. Total volume of the urine, specific gravity, uric acid, phosphoric acid, indican, and other points were also considered, the more important results being indicated in the following tables.

CHITTENDEN.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

13

57.5

380

1027

5.46

0.376

1.10

14

550

1027

6.51

15

400

1022

5.40

0.352

1.02

16

500

1027

6.45

17

57.4

477

1030

6.40

18

670

1027

7.20

0.406

1.10

19

435

1027

6.13

20

465

1028

6.83

0.476

0.92

21

450

1029

6.51

22

465

1027

6.14

0.370

0.96

27

445

1023

5.52

0.385

0.79

28

405

1027

5.08

Nov.

1

390

1029

5.68

0.372

0.42

2

530

1027

6.33

3

470

1027

5.92

0.412

0.75

4

425

1028

5.88

5

375

1029

4.93

0.330

0.79

7

545

1028

6.57

8

57.4

456

1029

5.82

0.371

0.65

9

415

1027

5.43

10

615

1025

6.45

0.430

1.17

11

410

1028

4.80

12

580

1026

5.64

0.371

1.02

13

584

1027

5.82

14

505

1029

6.36

15

405

1028

5.80

0.384

0.73

16

425

1027

5.43

17

455

1028

5.27

0.367

0.76

18

575

1027

6.62

19

447

1027

5.34

0.389

0.77

20

480

1029

6.00

21

57.5

400

1029

5.71

22

382

1029

5.52

0.379

0.97

23

57.7

350

1029

5.33

24

422

1029

6.43

0.400

25

435

1030

5.79

26

57.6

445

1030

6.09

0.430

1.01

27

430

1030

6.17

29

454

1027

5.66

0.420

0.93

30

455

1023

5.56

Dec.

1

420

1028

5.31

0.450

0.92

2

465

1027

6.17

3

430

1027

5.34

0.350

0.82

4

365

1029

4.77

5

430

1030

5.83

6

515

1028

5.90

0.393

1.08

7

400

1028

5.57

8

390

1028

4.99

0.328

1.02

9

405

1030

5.17

10

57.6

370

1026

4.64

0.308

0.90

11

327

1030

4.65

0.325

1.11

12

390

1027

5.16

0.346

1.01

13

429

1029

5.66

14

360

1030

4.84

15

295

1029

4.32

0.291

0.82

16

445

1029

6.27

17

390

1032

5.59

0.358

0.73

18

420

1030

5.62

19

415

1027

5.03

20

57.5

390

1030

5.71

0.402

0.78

21

360

1023

4.25

22

360

1030

5.13

0.342

0.79

23

400

1031

5.08

24

435

1030

6.44

25

450

1029

5.13

0.329

0.77

26

465

5.55

27

470

5.53

28

535

8.18

29

535

7.67

30

656

9.68

31

57.6

490

1031

7.61

0.455

0.92

1904

Jan.

1

415

1030

6.41

2

490

1031

6.56

3

460

1030

5.91

0.319

0.79

4

58.1

430

1030

5.72

5

570

1028

6.36

0.402

6

445

1028

5.68

7

510

1028

5.91

0.367

0.99

8

420

1028

5.37

9

650

1027

7.29

10

635

1024

6.32

0.414

0.99

11

410

1028

4.87

12

450

1027

6.48

13

410

1027

5.34

0.435

14

532

1028

6.22

0.502

15

530

1028

5.98

16

515

1030

6.18

17

537

1030

6.73

0.429

18

57.8

395

1029

5.09

19

450

1030

5.72

0.427

20

420

1026

4.76

21

410

1029

5.26

0.401

22

485

1029

5.41

23

440

1031

5.07

24

485

1029

5.61

0.407

25

545

1027

6.18

26

485

1028

6.69

0.440

27

435

1028

5.64

28

490

1029

6.18

0.423

29

450

1029

5.68

30

475

5.59

0.376

31

490

6.61

Feb.

1

490

1030

6.47

2

57.5

400

1031

6.12

0.219

3

415

1030

5.85

4

545

1027

6.77

0.327

5

450

1030

5.64

6

485

1027

6.01

7

450

1026

5.62

8

57.4

415

1027

5.88

9

540

1026

6.67

0.449

10

410

1029

5.61

11

600

1025

6.70

12

430

1029

5.57

0.437

13

415

1028

5.50

14

480

1028

6.42

0.497

15

395

1030

4.95

16

500

1029

5.97

0.364

17

450

1030

5.62

18

57.3

430

1030

5.86

0.279

19

450

1029

6.21

20

455

1027

5.46

21

500

1027

6.16

0.424

22

445

1028

5.15

23

455

1027

5.63

24

420

1028

6.27

25

560

1027

6.28

0.403

26

630

1026

6.27

27

570

1026

6.87

28

515

1028

6.27

0.496

29

450

1030

5.43

Mar.

1

450

1027

6.02

2

445

1029

5.15

3

590

1028

6.30

4

415

1029

5.40

5

57.5

425

1027

5.48

6

548

1025

5.92

0.370

7

400

1029

4.68

8

530

1028

5.77

9

560

1028

5.84

10

560

1028

5.64

11

495

1028

5.79

12

515

1021

6.80

13

520

1029

6.43

0.370

14

600

1025

6.12

15

520

1026

5.87

16

57.5

525

1026

5.13

17

490

1026

4.97

18

450

1027

5.08

19

500

1024

5.85

20

500

1022

5.91

⎫

0.321

daily

average

1.20

daily

average

21

57.4

430

1025

5.52

⎪

22

458

1033

5.94

⎬

23

57.2

400

1029

5.61

⎪

24

57.3

365

1029

4.31

⎪

25

420

1029

5.39

⎭

26

57.5

435

1027

5.85

27

595

1026

6.33

28

545

1027

6.00

29

435

1028

4.86

30

575

1026

6.26

31

495

1026

5.26

Apr.

1

570

1026

6.33

2

440

1030

6.07

3

487

1026

6.11

0.375

4

410

1028

5.78

5

390

1028

5.38

6

56.8

490

1028

5.56

7

56.5

530

1027

5.69

8

440

1029

5.41

9

465

1019

6.05

10

56.8

500

1029

6.00

0.382

11

500

1028

6.18

12

56.4

475

1029

5.55

0.366

0.870

Daily average

for six months

466

1027

5.82

0.386

0.899

13

545

1029

6.77

14

440

1027

5.89

15

500

1028

5.91

16

485

1028

5.49

17

405

1029

5.99

0.393

18

465

1029

6.11

19

510

1030

7.68

20

430

1031

6.99

21

56.6

615

1029

8.67

22

320

1030

5.03

23

57.1

355

1032

5.72

24

455

1027

5.97

25

380

1027

4.93

26

450

1028

4.97

0.366

27

600

1025

6.62

0.553

28

56.9

385

1029

5.66

0.507

29

415

1029

5.28

0.488

30

56.9

462

1029

5.59

0.413

May

1

486

1027

5.54

0.409

2

405

1028

4.11

0.320

3

57.1

505

1027

5.48

4

456

1026

5.27

5

380

1026

4.88

6

530

1027

6.30

7

470

1024

5.44

8

57.6

460

1027

5.07

9

460

1026

4.28

10

57.4

493

1028

5.26

11

415

1029

4.61

12

530

1029

5.98

13

415

1031

4.72

14

57.2

405

1031

4.98

0.468

15

500

1029

5.31

16

505

1027

5.03

17

650

1020

5.69

18

550

1027

5.81

19

560

1027

6.05

20

615

1027

6.64

21

56.9

380

1032

5.20

0.421

22

475

1028

5.73

23

378

1028

4.60

24

383

1029

4.48

25

535

1025

5.14

26

56.9

355

1028

4.37

27

435

1026

4.93

28

57.5

555

1028

5.99

0.397

29

57.7

565

1027

6.27

30

700

1020

5.50

31

500

1025

5.13

June

1

630

1023

5.41

2

510

1020

4.16

3

530

1023

5.25

4

57.6

390

1029

5.25

5

400

1025

4.87

6

430

1027

5.16

7

480

1028

5.15

8

410

1027

4.95

9

420

1026

4.51

10

395

1026

4.27

11

57.5

510

1030

5.91

12

530

1027

5.95

13

57.6

485

1027

5.35

14

470

1030

5.16

15

560

1024

4.91

16

57.6

390

1029

5.26

17

408

1027

5.17

18

57.9

412

1030

5.07

19

458

1025

5.44

20

58.0

380

1026

4.49

21

480

1023

5.04

22

57.8

580

1025

6.16

23

57.9

535

1025

5.26

⎫

0.397

daily

average

1.08

daily

average

24

57.6

570

1024

5.30

⎪

25

410

1027

4.43

⎬

26

57.4

400

1027

4.66

⎪

27

57.4

405

1027

4.98

⎭

Daily average from Oct. 13, 1903

468

1027

5.69

0.392

0.904

Daily average from April 13 to June 27

5.40

June

28

57.5

595

1026

6.75

Scrutiny of the tables shows that during this period of nine months the body-weight was practically constant. The daily volume of urine was exceptionally small and fairly regular in amount, the average daily output for the nine months being 468 c.c. It is a noticeable fact that with a diminished intake of proteid food there is far less thirst, and consequently a greatly decreased demand for water or other fluids. Further, in view of the small nitrogenous waste there is no need on the part of the body for any large amount of fluid to flush out the kidneys. The writer has not had a turbid urine during the nine months’ period. With heavier eating of nitrogenous foods, an abundant water supply is a necessity to prevent the kidneys from becoming clogged, thereby explaining the frequent beneficial results of the copious libations of mineral waters, spring waters, etc., frequently called for after, or with, heavy eating. Obviously, a small volume of urine each day means so much less wear and tear of the delicate mechanism of the kidneys. Somewhat noticeable, in a general way, is the apparent relationship between the volume of the urine and the nitrogen output, in harmony with the well-known diuretic action of urea. The specific gravity of the urine shows variation only within narrow limits, the daily average for the nine months being 1027.

Uric acid is noticeably small in quantity, the average daily output for the nine months’ period, based upon the determinations made, being only 0.392 gram.

Chief interest, however, centres around the figures for total nitrogen, since these figures give for each day the extent of the proteid metabolism; i. e., the amount of proteid material broken down in the body each day in connection with the wear and tear of the bodily machinery. To fully grasp the significance of these data, it should be remembered that the prevalent dietary standards are based upon the assumption that the average adult must metabolize each day at least 16 grams of nitrogen. Indeed, that is what actual analysis of the urine indicates in most cases. If now we look carefully through the figures shown in the above tables, covering a period from October 13, 1903, to June 28, 1904, it is seen that the daily nitrogen excretion is far different from 16 grams. Indeed, the figures for nitrogen are exceedingly low, and, moreover, they vary little from day to day. The average daily output of nitrogen through the urine for the entire period of nearly nine months is only 5.699 grams.

For the first six months the average daily excretion amounted to 5.82 grams of nitrogen, while from April 12 to June 28 the average daily excretion of nitrogen was 5.40 grams, thus showing a slight tendency downward. On the whole, however, there is shown a somewhat remarkable uniformity in the daily excretion. Thus, the average daily excretion for the month of November was 5.79 grams of nitrogen, for the month of March 5.66 grams, thus showing very little difference in the output of nitrogen through the kidneys in these two periods, three months apart. In other words, the extent of proteid katabolism was essentially the same throughout the entire nine months, implying that the amount of proteid food eaten must have been fairly constant, and that the body had adapted itself to this new level of nutrition from which there was no tendency to deviate. There was no weighing out of food and no attempt to follow any specified diet. The greatest possible variety of simple foods was indulged in, and the dictates of the appetite were followed with the single precaution that excess was avoided. In other words, it was temperance in diet, and not prohibition. Yet it is equally true, in the writer’s case at least, that the appetite itself unconsciously served as a regulator, since there was, as a rule, no necessity to hold the appetite in check to avoid excess. Doubtless, the writer’s knowledge of the general composition of food-stuffs has had some influence in the choice of foods, and thereby aided in bringing about this somewhat remarkable uniformity in the daily output of nitrogen for such a long period of time on an unrestricted diet.

What now do the nitrogen figures show regarding the amount of proteid material metabolized each day? It will be remembered that the Voit standard calls for 118 grams of proteid or albuminous food daily, of which 105 grams should be absorbable, in order to maintain the body in a condition of nitrogen equilibrium, and in a state of physical vigor and general tone. This would mean a daily excretion through the urine of at least 16 grams of nitrogen. The daily output of nitrogen in the case under discussion, however, was 5.699 grams for a period of nearly nine months. This amount of nitrogen excreted through the urine means only 35.6 grams of proteid metabolized, or about one-third the amount called for by the Voit standard, or the standards generally adopted as expressing man’s daily requirement of proteid food. But was the body in nitrogenous equilibrium on this small amount of proteid food? Naturally, this question might be answered in the affirmative, on the basis of the constancy in body-weight for the period from October to June, but more decisive proof is needed. The question was therefore settled by a careful comparison of the income and output, in which all the food eaten was carefully weighed and analyzed, while the nitrogen of the urine and fæces was determined with equal accuracy. The first experiment of this character to be quoted is for the week commencing March 20, a period of six days.

Following are the diets made use of each day, the weights of the various food-stuffs being given in grams. Likewise is shown the nitrogen content of the several food-stuffs for each day, and also a comparison of the nitrogen intake with the output of nitrogen through the urine:

Sunday, March 20, 1904.

Breakfast, 7.45 A. M.—One cup coffee, i. e., coffee 137.5 grams, cream 30.5 grams, sugar 9 grams.

Dinner, 1.30 P. M.—Stewed chicken 50 grams, mashed potato 131 grams, biscuit 49 grams, butter 13 grams, chocolate pudding 106 grams, one small cup coffee, i. e., coffee 64 grams, sugar 12 grams, cheese crackers 29 grams.

Supper, 6.30 P. M.—Lettuce sandwiches 56 grams, biscuit 35 grams, butter 6 grams, one cup tea, i. e., tea 170 grams, sugar 7 grams, sponge cake 47 grams, sliced oranges 82 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

64 + 137 =

201.5

×

0.042

=

0.085

gram.

Cream

30.5

×

0.41

=

0.125

Sugar

12 + 9 + 7 =

28.0

×

0.00

=

0.000

Chicken

50.0

×

4.70

=

2.350

Mashed potato

131.0

×

0.30

=

0.393

Biscuit

35 + 49 =

84.0

×

1.49

=

1.251

Butter

13 + 6 =

19.0

×

0.10

=

0.019

Chocolate pudding

106.0

×

0.86

=

0.911

Cheese crackers

29.0

×

2.54

=

0.737

Lettuce sandwich

56.0

×

0.92

=

0.515

Tea

170.0

×

0.048

=

0.082

Sponge cake

47.0

×

0.98

=

0.461

Sliced orange

82.0

×

0.073

=

0.060

Total nitrogen in food

6.989

grams.

Total nitrogen in urine

5.910

Fuel value of the food

1708 calories.[32]

Monday, March 21, 1904.

Breakfast, 7.45 A. M.—Coffee 119 grams, cream 30 grams, sugar 9 grams.

Lunch, 1.30 P. M.—One shredded wheat biscuit 31 grams, cream 116 grams, wheat gems 33 grams, butter 7 grams, tea 185 grams, sugar 10 grams, cream cake 53 grams.

Dinner, 6.30 P. M.—Pea soup 114 grams, lamb chop 24 grams, boiled sweet potato 47 grams, wheat gems 76 grams, butter 13 grams, cream cake 52 grams, coffee 61 grams, sugar 10 grams, cheese crackers 16 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

119 + 61 =

180

×

0.042

=

0.076

gram.

Cream

30 + 116 =

146

×

0.41

=

0.600

Sugar

9 + 10 + 10 =

29

×

0.00

=

0.000

Shredded wheat biscuit

31

×

1.62

=

0.502

Tea

185

×

0.048

=

0.089

Wheat gems

33 + 76 =

109

×

1.46

=

1.591

Butter

7 + 13 =

20

×

0.10

=

0.020

Cream cake

53 + 52 =

105

×

0.97

=

1.018

Pea soup

114

×

1.00

=

1.140

Lamb chop

24

×

4.54

=

1.090

Sweet potato

47

×

0.18

=

0.085

Cheese crackers

16

×

2.54

=

0.410

Total nitrogen in food

6.621

grams.

Total nitrogen in urine

5.520

Fuel value of the food

1713 calories.

Tuesday, March 22, 1904.

Breakfast, 7.45 A. M.—Coffee 97 grams, cream 26 grams, sugar 9 grams.

Lunch, 1.30 P. M.—Baked potato 83 grams, fried sausage 36 grams, soda biscuit 39 grams, butter 12 grams, tea 137 grams, sugar 10 grams, cream meringue 59 grams.

Dinner, 6.30 P. M.—Chicken broth 146 grams, bread 52 grams, butter 15 grams, creamed potato 76 grams, custard 76 grams, coffee 50 grams, sugar 11 grams, cheese crackers 10 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

97 + 50 =

147

×

0.042

=

0.060

gram.

Cream

26

×

0.42

=

0.109

Sugar

9 + 10 + 11 =

30

×

0.00

=

0.000

Baked potato

83

×

0.40

=

0.332

Fried sausage

36

×

3.06

=

1.101

Soda biscuit

39

×

1.66

=

0.647

Butter

12 + 15 =

27

×

0.10

=

0.027

Tea

137

×

0.048

=

0.066

Cream meringue

59

×

0.92

=

0.543

Chicken broth

146

×

0.78

=

1.138

Bread

52

×

1.66

=

0.863

Creamed potato

76

×

0.42

=

0.319

Custard

76

×

0.82

=

0.623

Cheese crackers

10

×

2.54

=

0.254

Total nitrogen in food

6.082

grams.

Total nitrogen in urine

5.940

Fuel value of the food

1398 calories.

Wednesday, March 23, 1904.

Breakfast, 7.45 A. M.—Coffee 103 grams, cream 30 grams, sugar 10 grams.

Lunch, 1.30 P. M.—Creamed codfish 64 grams, potato balls 54 grams, biscuit 44 grams, butter 22 grams, tea 120 grams, sugar 10 grams, wheat griddle cakes 133 grams, maple syrup 108 grams.

Dinner, 6.30 P. M.—Creamed potato 85 grams, biscuit 53 grams, butter 15 grams, apple-celery-lettuce salad 50 grams, apple pie 127 grams, coffee 67 grams, sugar 8 grams, cheese crackers 17 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

103 + 67 =

170

×

0.042

=

0.071

gram.

Sugar

10 + 10 + 8 =

28

×

0.00

=

0.000

Cream

30

×

0.43

=

0.129

Potato balls

54

×

0.68

=

0.367

Creamed codfish

64

×

1.26

=

0.806

Biscuit

44 + 53 =

97

×

1.66

=

1.610

Butter

22 + 15 =

37

×

0.10

=

0.037

Tea

120

×

0.048

=

0.058

Wheat griddle cakes

133

×

1.32

=

1.760

Maple syrup

108

×

0.019

=

0.021

Creamed potato

85

×

0.53

=

0.450

Cheese crackers

17

×

2.54

=

0.431

Apple-celery salad

50

×

0.20

=

0.100

Apple pie

127

×

0.75

=

0.953

Total nitrogen in food

6.793

grams.

Total nitrogen in urine

5.610

Fuel value of the food

1984 calories.

Thursday, March 24, 1904.

Breakfast, 7.45 A. M.—Coffee 100 grams, cream 25 grams, sugar 8 grams.

Lunch, 1.30 P. M.—Shredded wheat biscuit 29 grams, cream 118 grams, wheat gems 60 grams, butter 8 grams, tea 100 grams, sugar 7 grams, apple pie 102 grams.

Dinner, 6.30 P. M.—Milk-celery soup 140 grams, bread 15 grams, butter 1 gram, lettuce sandwiches 62 grams, tea 100 grams, sugar 10 grams, lemon pie 109 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

100

×

0.042

=

0.042

gram.

Cream

25 + 118 =

143

×

0.43

=

0.615

Sugar

8 + 7 + 10 =

25

×

0.00

=

0.000

Shredded wheat biscuit

29

×

1.76

=

0.510

Wheat gems

60

×

1.17

=

0.702

Butter

8 + 1 =

9

×

0.10

=

0.009

Tea

100 + 100 =

200

×

0.048

=

0.096

Apple pie

102

×

0.75

=

0.765

Milk-celery soup

140

×

0.42

=

0.588

Bread

15

×

1.36

=

0.204

Lettuce sandwich

62

×

1.02

=

0.632

Lemon pie

109

×

0.82

=

0.894

Total nitrogen in food

5.057

grams.

Total nitrogen in urine

4.310

Fuel value of the food

1594 calories.

Friday, March 25, 1904.

Breakfast, 7.45 A. M.—Coffee 100 grams, cream 25 grams, sugar 9 grams.

Lunch, 1.30 P. M.—Halibut with egg sauce 108 grams, mashed potato 89 grams, biscuit 48 grams, butter 10 grams, chocolate-cream cake 90 grams, tea 100 grams, sugar 9 grams.

Dinner, 6.30 P. M.—Milk-celery soup 121 grams, lettuce sandwiches 61 grams, creamed potato 65 grams, lettuce-apple-celery salad 74 grams, coffee 70 grams, sugar 10 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

100 + 70 =

170

×

0.042

=

0.071

gram.

Cream

25

×

0.40

=

0.100

Sugar

9 + 9 + 10 =

28

×

0.00

=

0.000

Halibut, etc.

108

×

3.02

=

3.262

Mashed potato

89

×

0.26

=

0.231

Biscuit

48

×

1.52

=

0.730

Butter

10

×

0.10

=

0.010

Tea

100

×

0.048

=

0.048

Chocolate-cream cake

90

×

0.99

=

0.891

Celery-milk soup

121

×

0.52

=

0.629

Lettuce sandwich

61

×

0.98

=

0.598

Lettuce-apple salad

74

×

0.21

=

0.155

Creamed potato

65

×

0.37

=

0.241

Total nitrogen in food

6.966

grams.

Total nitrogen in urine

5.390

Fuel value of the food

1285 calories.

NITROGEN BALANCE.—Chittenden.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces[33]  (dry).

March

20

6.989

grams.

5.91

grams.

3.6

grams.

21

6.621

5.52

0.0

22

6.082

5.94

12.0

23

6.793

5.61

18.5

24

5.057

4.31

23.0

25

6.966

5.39

16.9

74.0

grams contain

6.42% N.

38.508

32.68

+

4.75

grams nitrogen.

38.508

grams nitrogen.

37.43

grams nitrogen.

Nitrogen balance for six days

=

+1.078

grams.

Nitrogen balance per day

=

+0.179

gram.

Average Intake.

Calories per day

1613.

Nitrogen per day

6.40 grams.

Examination of the results shown in the foregoing balance makes it quite clear that the body was essentially in nitrogenous equilibrium. Indeed, there was a slight plus balance, showing that even with the small intake of proteid food the body was storing up nitrogen at the rate of 0.16 gram per day. The average daily intake of nitrogen for the six days’ period was 6.40 grams, equal to 40.0 grams of proteid or albuminous food. The average daily output of nitrogen through the urine and fæces was 6.24 grams. The average daily output of nitrogen through the urine for the six days’ period was 5.44 grams, corresponding to the metabolism of 34 grams of proteid material. When these figures are contrasted with the usually accepted standards of proteid requirement for the healthy man, they are certainly somewhat impressive, especially when it is remembered that the body at that date had been in essentially this same condition for at least six months, and probably for an entire year. The Voit standard of 118 grams of proteid, with an equivalent of at least 18 grams of nitrogen and calling for the metabolism of 105 grams of proteid, or 16.5 grams of nitrogen per day, makes clear how great a physiological economy had been accomplished. In other words, the consumption of proteid food was reduced to at least one-third the daily amount generally considered as representing the average requirement of the healthy man, and this with maintenance of body-weight at practically a constant point for the preceding ten months, and, so far as the writer can observe, with no loss of vigor, capacity for mental and physical work, or endurance. Indeed, the writer is disposed to maintain that he has done more work and led a more active life in every way during the period of this experiment, and with greater comfort and less fatigue than usual. His health has certainly been of the best during this period.

In this connection it may be well to call attention to the completeness of the utilization of the daily food in this six days’ experiment, as shown by the small amount of refuse discharged per rectum, indicating as it does the high efficiency of the digestive processes and of the processes of absorption. The refuse matter for the entire period of six days amounted when dry to only 74 grams, and when it is remembered how large a proportion of this refuse must of necessity be composed of the cast-off secretions from the body, it will be seen how thorough must have been the utilization of the food by the system. The loss of nitrogen to the body per day through the fæces amounted to only 0.79 gram, and this on a mixed diet containing considerable matter not especially concentrated, and on some days with noticeable amounts of food, such as salads, not particularly digestible.

Finally, emphasis should be laid upon the fact that this economy of proteid food, this establishment of nitrogen equilibrium on a low proteid intake, was accomplished without increase in the daily intake of non-nitrogenous foods. In fact, the amount of fats and carbohydrates was likewise greatly reduced, far below the minimal standard of 3000 calories as representing the potential energy or fuel value of the daily diet. Indeed, during the balance period of six days just described the average fuel value of the food per day was only a little over 1600 calories.

As the experiment continued and the record for the months of April and May was obtained, it became evident from the nitrogen results that the rate of proteid katabolism was being still more reduced. A second balance experiment was therefore tried with a view to seeing if the body was still in nitrogen equilibrium, and also to ascertain whether the fuel value of the food still showed the same low calorific power. For a period of five days, June 23 to 27, the intake of food and the entire output were carefully compared, with the results shown in the accompanying tables.

Thursday, June 23, 1904.

Breakfast.—Coffee 123 grams, cream 50 grams, sugar 11 grams.

Lunch.—Omelette 50 grams, French fried potatoes 70 grams, bacon 10 grams, wheat gems 43 grams, butter 9 grams, strawberries 125 grams, sugar 20 grams, cream cake 59 grams.

Dinner.—Beefsteak 34 grams, peas 60 grams, creamed potato 97 grams, bread 26 grams, butter 17 grams, lettuce-orange salad 153 grams, crackers 43 grams, cream cheese 15 grams, coffee 53 grams, sugar 12 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

123 + 53 =

176

×

0.045

=

0.079

gram.

Cream

50

×

0.35

=

0.175

Sugar

11 + 20 + 12 =

43

×

0.00

=

0.000

Omelette

50

×

1.32

=

0.660

French fried potatoes

70

×

0.37

=

0.259

Bacon

10

×

3.43

=

0.343

Wheat gems

43

×

1.49

=

0.641

Butter

9 + 17 =

26

×

0.13

=

0.034

Strawberries

125

×

0.11

=

0.138

Cream cake

59

×

0.98

=

0.578

Beefsteak

34

×

4.14

=

1.408

Peas

60

×

0.97

=

0.582

Creamed potato

97

×

0.34

=

0.330

Bread

26

×

1.23

=

0.320

Lettuce-orange salad

153

×

0.15

=

0.230

Crackers

43

×

1.40

=

0.602

Cream cheese

15

×

1.62

=

0.243

Total nitrogen in food

6.622

grams.

Total nitrogen in urine

5.260

Fuel value of the food

1863 calories.

Friday, June 24, 1904.

Breakfast.—Coffee 96 grams, sugar 8 grams, milk 32 grams.

Lunch.—Creamed codfish 89 grams, baked potato 95 grams, butter 10 grams, hominy gems 58 grams, strawberries 86 grams, sugar 26 grams, ginger snaps 47 grams.

Dinner.—Cold tongue 14 grams, fried potato 48 grams, peas 60 grams, wheat gems 30 grams, butter 11 grams, lettuce-orange salad with mayonnaise dressing 155 grams, crackers 22 grams, cream cheese 14 grams, ginger snaps 22 grams, coffee 58 grams, sugar 10 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

123 + 53 =

176

×

0.045

=

0.079

gram.

Sugar

8 + 26 + 10 =

44

×

0.00

=

0.000

Milk

32

×

0.51

=

0.163

Creamed codfish

89

×

1.78

=

1.584

Baked potato

95

×

0.29

=

0.276

Butter

10 + 11 =

21

×

0.13

=

0.027

Hominy gems

58

×

1.20

=

0.696

Strawberries

86

×

0.11

=

0.095

Ginger snaps

47 + 22 =

69

×

1.15

=

0.794

Cold tongue

14

×

4.87

=

0.682

Fried potato

48

×

0.37

=

0.178

Peas

60

×

0.94

=

0.564

Wheat gems

30

×

1.45

=

0.435

Lettuce-orange salad, etc.

155

×

0.15

=

0.233

Crackers

22

×

1.40

=

0.308

Cream cheese

14

×

1.62

=

0.227

Total nitrogen in food

6.331

grams.

Total nitrogen in urine

5.300

Fuel value of the food

1506 calories.

Saturday, June 25, 1904.

Breakfast.—Coffee 101 grams, milk 36 grams, sugar 13 grams.

Lunch.—Omelette 50 grams, bacon 9 grams, French fried potato 23 grams, biscuit 29 grams, butter 8 grams, cream cheese 17 grams, iced tea 150 grams, sugar 15 grams, ginger snaps 42 grams.

Dinner.—Wheat popovers 57 grams, butter 10 grams, lettuce-orange salad with mayonnaise dressing 147 grams, cream cheese 21 grams, crackers 22 grams, cottage pudding 82 grams, coffee 48 grams, sugar 11 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

1201 + 48 =

149

×

0.045

=

0.067

gram.

Milk

36

×

0.46

=

0.166

Sugar

13 + 15 + 11 =

39

×

0.00

=

0.000

Omelette

50

×

1.42

=

0.710

Bacon

9

×

2.66

=

0.239

French fried potato

23

×

0.57

=

0.131

Biscuit

29

×

1.35

=

0.392

Butter

8 + 10 =

18

×

0.13

=

0.023

Iced tea

150

×

0.018

=

0.027

Ginger snaps

42

×

1.15

=

0.483

Cream cheese

17 + 21 =

38

×

1.62

=

0.616

Wheat popovers

57

×

1.64

=

0.935

Lettuce-orange salad

147

×

0.15

=

0.221

Crackers

22

×

1.40

=

0.308

Cottage pudding

82

×

0.76

=

0.623

Total nitrogen in food

4.941

grams.

Total nitrogen in urine

4.430

Fuel value of the food

1392 calories.

Sunday, June 26, 1904.

Breakfast.—Coffee 122 grams, cream 31 grams, sugar 8 grams.

Dinner.—Roast lamb 50 grams, baked potato 52 grams, peas 64 grams, biscuit 32 grams, butter 12 grams, lettuce salad 43 grams, cream cheese 21 grams, toasted crackers 23 grams, blanc mange 164 grams.

Supper.—Iced tea 225 grams, sugar 29 grams, lettuce sandwich 51 grams, strawberries 130 grams, sugar 22 grams, cream 40 grams, sponge cake 31 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

122

×

0.045

=

0.055

gram.

Cream

31 + 40 =

71

×

0.32

=

0.227

Sugar

8 + 26 + 10 =

44

×

0.00

=

0.000

Roast lamb

50

×

4.28

=

2.140

Baked potato

52

×

0.29

=

0.151

Peas

64

×

1.04

=

0.666

Biscuit

32

×

1.35

=

0.432

Butter

12

×

0.13

=

0.016

Lettuce salad

43

×

0.23

=

0.099

Cream cheese

21

×

1.62

=

0.340

Toasted crackers

23

×

1.36

=

0.313

Blanc mange

164

×

0.35

=

0.574

Iced tea

225

×

0.018

=

0.041

Lettuce sandwich

51

×

0.85

=

0.434

Strawberries

130

×

0.11

=

0.143

Sponge cake

31

×

0.94

=

0.291

Total nitrogen in food

5.922

grams.

Total nitrogen in urine

4.660

Fuel value of the food

1533 calories.

Monday, June 27, 1904.

Breakfast.—Coffee 112 grams, cream 22 grams, sugar 10 grams.

Lunch.—Roast lamb 9 grams, baked potato 90 grams, wheat gems 47 grams, butter 12 grams, sugar 25 grams, iced tea 250 grams, vanilla éclair 47 grams.

Dinner.—Lamb chop 32 grams, asparagus 49 grams, butter 17 grams, creamed potato 107 grams, bread 35 grams, lettuce-orange salad with mayonnaise dressing 150 grams, cream cheese 12 grams, crackers 21 grams, coffee 63 grams, sugar 9 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

123 + 53 =

176

×

0.045

=

0.079

gram.

Cream

22

×

0.32

=

0.070

Sugar

10 + 25 + 9 =

44

×

0.00

=

0.000

Iced tea

250

×

0.018

=

0.045

Baked potato

90

×

0.25

=

0.225

Wheat gems

47

×

1.65

=

0.776

Butter

12 + 17 =

29

×

0.13

=

0.038

Roast lamb

9

×

4.28

=

0.385

Vanilla éclair

47

×

0.85

=

0.400

Lamb chops

32

×

4.57

=

1.462

Asparagus

49

×

0.59

=

0.289

Creamed potato

107

×

0.40

=

0.428

Bread

35

×

1.33

=

0.466

Lettuce-orange salad, etc.

150

×

0.23

=

0.345

Cream cheese

12

×

1.62

=

0.194

Crackers

21

×

1.35

=

0.284

Total nitrogen in food

5.486

grams.

Total nitrogen in urine

4.980

Fuel value of the food

1454 calories.

NITROGEN BALANCE.—Chittenden.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

June

23

6.622

grams.

5.26

grams.

10.6

grams.

24

6.331

5.30

0.7

25

4.941

4.43

14.2

26

5.922

4.66

11.9

27

5.486

4.98

15.2

82.6

grams contain

6.08% N.

29.302

24.63

+

5.022

grams nitrogen.

29.302

grams nitrogen.

29.652

grams nitrogen.

Nitrogen balance for five days

=

-0.350

gram.

Nitrogen balance per day

=

-0.070

gram.

Average Intake.

Calories per day

1549.

Nitrogen per day

5.860 grams.

Examination of these figures makes quite clear that the body was still in nitrogen equilibrium, or essentially so, the minus balance being so small as to have little significance. The body-weight was still stationary, and yet during this balance period the average daily intake of nitrogen was only 5.86 grams, corresponding to 36.62 grams of proteid or albuminous food. Further, the average daily fuel value of the food was only 1549 calories, a trifle less than in the preceding period. The average daily output of nitrogen through the urine for this period was 4.92 grams, corresponding to the metabolism of 30.7 grams of proteid food. Hence, the results of this period confirm those of the preceding period and make it quite clear that this subject, with a body-weight of 57.5 kilos, can be maintained in body equilibrium, and in nitrogen equilibrium, on a daily diet containing only 5.8 grams of nitrogen and with a fuel value of about 1600 calories. Under these conditions, as in the last balance period, the daily amount of nitrogen metabolized was very small, averaging only 4.92 grams. Comparison of this figure with the accepted standard of 16 grams of nitrogen makes quite clear the extent of the physiological economy which is attainable by the body, and emphasizes also the extent of the unnecessary and worse than useless labor put upon the body by the prevalent dietetic habits of the majority of mankind.

It is of course understood that the low fuel value which sufficed to keep the writer in body equilibrium would not meet the requirements of a more active life, with greater physical labor. The writer has led a very busy life during the year of this experiment, but it has been mental activity rather than physical, although doubtless he has exercised as much as the ordinary professional worker not accustomed to athletic sports. The results of the experiment, however, make it quite clear that a man of the above body-weight, even though he lead a very active life—not involving great physical labor—can maintain his body in equilibrium indefinitely with an intake of 36 to 40 grams of proteid or albuminous food, and with a total fuel value of about 1600 calories. Further, it is to be understood that there is no special form of diet involved in the accomplishment of such a result. Scrutiny of the daily diet, tabulated in the two balance periods, will show the character of the food made use of. Personal likes and dislikes must naturally enter into the choice of any diet, and freedom of choice, freedom to follow the dictates of one’s appetite, with such regulation as comes from the use of reason and intelligence, are all that is necessary to secure the desired end. Physiological economy in nutrition is easily attainable and does not involve the adoption of vegetarianism. It does mean, however, temperance and simplicity in diet, coupled with intelligent regulation, which, however, soon becomes a habit and eventually leads to a moderation in diet which fully satisfies all the cravings of appetite as completely as it suffices to maintain the body in equilibrium and in a general condition of health and vigor.

Taking the data recorded above, we may now calculate the nitrogen requirement of the body per kilo of body-weight. With the body-weight placed at 57 kilos and with an average daily elimination of nitrogen for nearly nine months of 5.699 grams, or practically 5.7 grams, it is evident that the nitrogen metabolized per kilo of body-weight in the present instance was exactly 0.1 gram. If we take the lower figure of 5.40 grams of nitrogen, the average daily excretion from April 13 to June 27, we find the nitrogen requirement to be 0.0947 gram per kilo of body-weight. Translating these figures into terms of proteid or albuminous matter, they mean the utilization or metabolism of 0.625 gram of proteid matter daily per kilo of body-weight, under the conditions of life, activity, and general food consumption prevailing throughout this period of nearly nine months with this particular individual.

Whether we are justified in saying that this figure represents the minimal proteid requirement of this particular individual is perhaps questionable, since the proteid or nitrogen requirement will of necessity vary somewhat with the amount of non-nitrogenous food consumed. Doubtless, the nitrogen metabolism could be reduced still lower by increasing the intake of non-nitrogenous food, but under the above conditions of life, following a plan of living both congenial and satisfactory, one that fully sufficed to keep the body in equilibrium and with the practice of a general physiological economy, we may say that the metabolism of 0.1 gram of nitrogen per kilo of body-weight was quite sufficient to meet all the requirements of the body. Health, strength, mental and physical vigor have been maintained unimpaired, and there is a growing conviction that in many ways there is a distinct improvement in both the physical and mental condition. Greater freedom from fatigue, greater aptitude for work, greater freedom from minor ailments, have gradually become associated in the writer’s mind with this lowered proteid metabolism and general condition of physiological economy. The writer, however, is fully alive to the necessity of caution in the acceptance of one’s feelings as a measure of physical or mental condition, but he has been keenly watchful for any and every sign or symptom during the course of these experiments, and is now strongly of the opinion that there is much good to be gained in the adoption of dietetic habits that accord more closely with the true physiological needs of the body. If a man of 57 kilos body-weight can maintain a condition of equilibrium, with continuance of health, strength, and vigor (to say nothing of possible improvement), with a daily consumption of say 40 grams of proteid food and sufficient non-nitrogenous food to yield 2000 calories, why should he load up his system each day with three times this amount of proteid food, with enough more fat and carbohydrate to yield 3000 plus calories?

Finally, the writer in summing up his own experience is inclined to say that while he entered upon this experiment simply with a view to studying the question from a purely scientific and physiological standpoint, he has become so deeply impressed with the great gain to the body by this practice of physiological economy, and his system has become so accustomed to the new level of nutrition that there is no desire to return to the more liberal dietetic habits of former years.

Obviously, it is not wise nor safe to draw too broad deductions from a single individual, nor from a single experiment even though it extends over a long period of time; consequently, we may turn our attention to other individuals with presumably different personality and different habits of life. The writer’s colleague, Dr. Lafayette B. Mendel, Professor of Physiological Chemistry in the Sheffield Scientific School, kindly volunteered to become a subject of experiment. With a body-weight of 76 kilos, 32 years of age, and of strong physique, he commenced to modify his diet about the middle of October, 1903, diminishing gradually the amount of proteid food with the results shown in the following tables, where are given, as in the preceding experiment, the amounts of nitrogen in the urine, as a measure of the quantity of proteid metabolized, uric acid, and other factors of interest in this connection.

The collection of data commenced on October 26, 1903. During some weeks the urine of each day was not analyzed by itself, but an aliquot part was taken from the 24 hours’ quantity, and at the end of a week the determinations were made on the mixture, thereby giving the average daily composition for the period. With Dr. Mendel, as in the writer’s case, there was no prescribing of food, but perfect freedom of choice. The appetite was satisfied each day, but with a gradual diminution of proteid food, especially of meat. Dr. Mendel appeared to accomplish the desired end best by keeping up a liberal allowance of non-nitrogenous food, and the total potential energy of the daily diet was not so greatly diminished as in the writer’s case. In other words, he appeared to need more food, but succeeded without great effort in reducing the proteid intake to nearly as low a level as in the preceding experiment. For the period of three months from January 4 to April 3, 1904, the average daily excretion of nitrogen amounted to 6.46 grams, which means the metabolism of 40.37 grams of proteid or albuminous food per day for this quarter of the year.

MENDEL.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

26

76.2

1310

1019

10.53

27

75.0

1650

1016

13.46

0.580

1.90

28

74.5

915

1023

11.03

29

74.5

825

1025

11.48

0.629

1.87

30

74.6

1330

1018

13.17

31

74.5

1045

1021

12.37

Nov.

1

74.5

1030

1020

10.38

0.602

1.59

2

1080

1017

9.59

3

74.5

1058

1016

8.86

0.528

1.63

4

74.5

975

1019

8.66

5

74.5

1030

1021

8.90

0.514

1.83

6

1230

1015

8.11

7

74.6

1450

1016

8.18

8

74.0

970

1019

7.91

0.424

1.92

9

74.0

620

1028

7.72

10

74.0

543

1027

6.60

0.390

1.17

11

74.0

1160

1016

7.03

12

74.0

863

1024

5.37

0.422

1.52

13

74.0

1410

1015

8.12

14

74.0

1265

1017

8.04

0.494

1.94

16

74.0

760

1021

6.93

17

74.0

850

1021

7.34

0.393

1.50

18

74.0

757

1020

6.84

0.364

19

74.0

720

1025

7.35

0.456

1.25

20

74.0

655

1027

7.23

0.474

21

74.0

985

1021

7.44

0.397

22

74.5

590

1026

7.65

0.395

1.20

23

74.5

1100

⎫

7.00

daily

average

0.410

daily

average

1.72

daily

average

24

74.0

1200

1017

⎪

25

1030

⎪

26

74.0

850

⎬

27

935

1020

⎪

28

74.5

870

1021

⎪

29

74.5

993

1017

⎭

30

74.5

650

1023

⎫

7.28

0.480

1.80

Dec.

1

74.5

960

1018

⎪

2

790

1023

⎪

3

74.0

880

1023

⎬

4

1200

1016

⎪

5

74.0

930

1021

⎪

6

1080

1019

⎭

7

73.5

790

1023

⎫

7.63

0.438

1.91

8

73.5

965

1025

⎪

9

74.0

1130

1017

⎪

10

73.0

630

1031

⎬

11

73.0

925

1019

⎪

12

1395

1014

⎪

13

73.0

1010

1018

⎭

14

1030

1020

7.73

15

73.0

875

1021

7.88

16

625

1027

6.48

⎫

0.259

1.10

17

700

1027

7.60

⎪

18

880

1022

8.39

⎪

19

935

1020

7.68

⎪

20

1075

1019

7.35

⎪

21

523

1032

6.37

⎬

22

1455

1017

8.99

⎪

23

920

1021

8.33

⎪

24

725

1025

8.56

⎪

25

865

1024

8.51

⎪

26

710

1027

7.54

⎭

27

910

1026

⎫

7.64

0.438

1.16

28

830

1026

⎪

29

730

1027

⎪

30

670

1033

⎪

31

630

⎬

1904

⎪

Jan.

1

550

⎪

2

1030

1022

⎪

3

1020

1019

⎭

4

750

1021

5.63

⎫

0.436

1.41

5

1030

1016

5.31

⎪

6

73.0

815

1023

5.77

⎪

7

72.7

930

1019

6.02

⎬

8

73.5

1135

1017

5.72

⎪

9

72.2

995

1020

6.39

⎪

10

1175

1017

6.84

⎭

11

72.0

1050

1017

6.17

⎫

0.443

1.43

12

72.2

1230

1015

6.71

⎪

13

71.8

1250

1016

7.43

⎪

14

71.8

1140

1015

7.05

⎬

15

965

1019

5.99

⎪

16

860

1023

6.71

⎪

17

1030

1018

5.81

⎭

18

730

1028

5.74

⎫

0.465

1.48

19

825

1023

6.58

⎪

20

1035

1021

6.70

⎪

21

725

1030

6.96

⎬

22

815

1023

6.99

⎪

23

950

1018

6.27

⎪

24

71.6

790

1025

5.93

⎭

25

71.3

740

1027

5.33

⎫

0.429

1.29

26

600

1030

5.44

⎪

27

965

1020

6.89

⎪

28

1045

1015

6.33

⎬

29

895

1017

6.28

⎪

30

70.6

660

1027

6.53

⎪

31

905

1021

6.79

⎭

Feb.

1

71.7

695

1025

5.13

⎫

0.451

1.40

2

950

1023

6.84

⎪

3

1210

1019

8.10

⎪

4

71.5

985

1020

6.74

⎬

5

1155

1020

6.51

⎪

6

71.1

1035

1019

6.27

⎪

7

70.8

760

1025

6.98

⎭

8

70.5

800

1022

6.29

9

70.6

1150

1023

7.52

0.448

10

70.4

770

1022

6.75

0.318

11

69.2

520

1031

6.71

0.458

12

69.4

565

1033

8.24

0.390

13

69.4

560

1030

7.83

0.420

14

69.2

690

1027

7.99

0.447

15

69.5

680

1027

7.50

⎫

0.420

16

995

1019

6.86

⎪

17

1055

1018

5.63

⎪

18

1185

1015

6.11

⎬

19

712

1025

5.72

⎪

20

70.5

1000

1021

7.38

⎪

21

70.6

1235

1014

5.93

⎭

22

900

1018

6.16

⎫

0.488

23

70.2

840

1020

5.49

⎪

24

875

1017

5.83

⎪

25

70.5

1450

1018

8.09

⎬

26

70.2

1485

1015

6.68

⎪

27

1300

1013

5.93

⎪

28

69.2

735

1022

5.91

⎭

29

575

1030

6.21

⎫

0.462

Mar.

1

975

1019

7.51

⎪

2

70.5

1240

1015

7.29

⎪

3

1400

1013

6.63

⎬

4

70.2

1375

1016

7.34

⎪

5

69.9

1100

1017

7.06

⎪

6

70.0

960

1020

6.51

⎭

7

70.5

970

1017

5.53

⎫

0.413

8

70.9

1220

1015

5.56

⎪

9

70.9

1285

1015

5.70

⎪

10

1000

1020

6.24

⎬

11

70.8

1120

1017

5.98

⎪

12

1285

1015

6.55

⎪

13

70.4

1110

1015

5.79

⎭

14

70.0

690

1024

5.92

⎫

0.485

15

70.6

1240

1017

7.29

⎪

16

70.8

1450

1016

7.47

⎪

17

70.2

780

1022

6.41

⎬

18

1230

1012

6.57

⎪

19

70.1

780

1027

6.41

⎪

20

950

1020

6.21

⎭

21

70.7

1005

1020

6.36

⎫

0.527

22

70.9

1525

1014

6.50

⎪

23

70.6

825

1023

6.39

⎪

24

70.4

550

1029

6.07

⎬

25

1070

1018

6.93

⎪

26

70.8

1100

1017

6.40

⎪

27

70.6

1115

1016

5.82

⎭

28

70.2

1185

1015

6.22

⎫

0.389

29

70.5

1370

1014

6.58

⎪

30

70.3

1185

1016

6.26

⎪

31

70.3

1325

1013

5.96

⎬

Apr.

1

1060

1016

6.30

⎪

2

70.6

1115

1016

6.42

⎪

3

70.3

1290

1013

6.39

⎭

4

70.0

845

1022

6.44

⎫

0.356

1.54

5

1110

1020

6.39

⎪

6

1055

1022

7.53

⎪

7

575

1027

6.42

⎬

8

650

1031

6.94

⎪

9

795

1026

7.06

⎪

10

1230

1020

7.01

⎭

11

850

1021

5.61

⎫

0.419

12

1005

1018

6.66

⎪

13

695

1020

5.75

⎪

14

69.6

910

1027

5.79

⎬

15

70.1

1000

1018

6.42

⎪

16

70.9

1590

1016

6.30

⎪

17

70.8

1250

1015

5.25

⎭

18

70.5

985

1020

5.79

⎫

0.453

19

70.7

1230

1016

5.90

⎪

20

70.5

1485

1014

5.70

⎪

21

70.1

1125

1023

7.09

⎬

22

70.3

1665

1013

7.09

⎪

23

69.8

935

1023

6.06

⎪

24

69.7

1100

1018

6.07

⎭

25

69.6

935

1021

5.78

⎫

0.373

26

69.9

1000

1021

6.18

⎪

27

70.1

1295

1015

6.06

⎪

28

70.0

1425

1013

5.56

⎬

29

70.2

990

1022

6.24

⎪

30

70.2

1100

1021

7.32

⎪

May

1

70.0

1380

1014

5.96

⎭

2

69.8

1050

1016

5.35

⎫

0.260

3

69.8

700

1022

5.46

⎪

4

69.5

900

1019

6.48

⎪

5

69.6

750

1023

6.52

⎬

6

69.7

1120

1019

7.26

⎪

7

1010

1020

6.00

⎪

8

1165

1015

6.01

⎭

9

69.7

880

1020

5.38

⎫

0.408

10

70.0

935

1019

5.22

⎪

11

69.6

1050

1017

6.05

⎪

12

69.8

950

1020

6.15

⎬

13

1060

1020

6.62

⎪

14

69.5

1520

1015

6.47

⎪

15

69.3

1345

1014

5.65

⎭

16

69.0

1230

1015

5.09

17

68.4

775

1019

5.11

18

69.2

660

1021

6.06

⎫

0.325

19

68.6

905

1018

7.17

⎪

20

69.4

685

1022

6.33

⎪

21

69.1

1142

1018

6.78

⎪

22

69.5

1055

1019

5.70

⎪

23

69.6

1053

1018

5.75

⎬

24

69.8

895

1020

6.39

⎪

25

69.4

900

1018

6.05

⎪

26

69.7

725

1025

6.55

⎪

27

70.0

705

1026

7.36

⎭

28

71.0

1115

1020

8.23

⎫

0.476

29

1370

1016

7.83

⎬

30

69.7

740

1023

7.10

⎭

31

1135

1017

5.93

June

1

1300

1018

6.86

2

1420

1014

6.06

3

69.7

1447

1015

7.03

4

1383

1016

5.97

5

1530

1015

6.43

6

870

1023

5.53

7

1010

1013

4.91

8

815

1019

5.53

9

865

1019

6.59

10

69.7

1110

1015

6.36

11

1410

1017

5.95

12

69.1

1510

1014

6.07

13

1100

1016

5.94

14

1090

1018

5.43

15

1380

1017

6.46

16

70.0

1760

1014

6.55

17

1755

1013

6.63

18

1075

1026

6.06

19

70.0

1285

1016

6.55

20

585

1022

5.44

21

595

1024

6.93

22

655

1023

7.07

23

1230

1015

7.45

Daily aver. from Nov. 10, 1903.

1001

1020

6.53

0.419

1.46

From November 10, 1903, to June 23, 1904, a period of about seven months and a half, the average daily excretion of nitrogen through the urine was 6.53 grams. In other words, throughout this long period the average daily amount of proteid matter metabolized was 40.8 grams, only a little more than one-third the amount called for by the Voit standard. Until February, the body-weight gradually fell, but from the early part of February until the end of the experiment the body-weight remained practically stationary at 70 kilos. Dr. Mendel, however, from the necessities of his daily work in the laboratory was compelled to a much greater degree of physical activity than the subject of the preceding experiment, and consequently required a larger amount of non-nitrogenous food than the latter. Further, owing to his greater physical activity and the necessary variations in this daily activity, it was not so easy at first to attain equilibrium.

On February 9, a balance experiment of six days was commenced, with a careful comparison of the nitrogen intake and output. In the accompanying tables are shown all of the data. By scrutiny of these it will be seen that Dr. Mendel had adopted essentially a vegetarian diet. During this period of six days, however, he was not in nitrogen equilibrium, neither was he strictly in body equilibrium, since there was a distinct tendency for the body to fall off in weight. In this connection it may be mentioned that there is always a tendency during a balance experiment of this character for the subject to eat less than he is ordinarily accustomed to, owing to the tediousness of weighing every particle of food consumed. Further, for the same reason, and to avoid excess of chemical work in the analysis of samples of food, he is inclined to limit his diet to a few articles and thereby unconsciously restricts his intake of food, sometimes disastrously so.

Tuesday, February 9, 1904.

Breakfast.—Bread 33 grams, sugar 20 grams, coffee and milk 210 grams.

Lunch.—Consommé 150 grams, sweet potato 170 grams, bread 135 grams, tomato 106 grams, coffee and milk 210 grams, sugar 20 grams.

Dinner.—Bread 75 grams, mashed potato 200 grams, string beans 91 grams, apple pie 282 grams, coffee and milk 210 grams, sugar 20 grams, water 100 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

33 + 135 + 75 =

243

×

1.36

=

3.30

grams.

Sugar

20 + 20 + 20 =

60

×

0.00

=

0.00

Coffee (breakfast)

210

×

0.10

=

0.21

Consommé

150

×

0.38

=

0.57

Sweet potato

170

×

0.28

=

0.48

Tomato

106

×

0.19

=

0.20

Coffee (lunch)

210

×

0.15

=

0.32

Potato

200

×

0.36

=

0.72

String beans

91

×

0.26

=

0.24

Apple pie

282

×

0.49

=

1.38

Coffee (dinner)

210

×

0.099

=

0.21

Total nitrogen in food

7.63

grams.

Total nitrogen in urine

7.52

Fuel value of the food

2297 calories.

Wednesday, February 10, 1904.

Breakfast.—Bread 37 grams, sugar 20 grams, coffee and milk 210 grams.

Lunch.—Bread 110 grams, sugar 7 grams, milk 250 grams, apple fritters 90 grams.

Dinner.—Bread 37 grams, sugar 21 grams, baked beans 100 grams, cranberry sauce 125 grams, coffee and milk 210 grams, molasses candy 54 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

37 + 110 + 37 =

184

×

1.65

=

3.04

grams.

Sugar

20 + 7 + 21 =

48

×

0.00

=

0.00

Coffee (breakfast)

210

×

0.12

=

0.25

Milk

250

×

0.55

=

1.37

Apple fritters

90

×

0.45

=

0.40

Baked beans

100

×

1.40

=

1.40

Cranberry sauce

125

×

0.04

=

0.05

Coffee (dinner)

210

×

0.11

=

0.23

Candy

54

×

0.06

=

0.03

Total nitrogen in food

6.77

grams.

Total nitrogen in urine

6.75

Fuel value of the food

1673 calories.

Thursday, February 11, 1904.

Breakfast.—Bread 40 grams, sugar 20 grams, coffee and milk 210 grams.

Lunch.—Bread 95 grams, sweet potato 130 grams, sugar 7 grams, milk 250 grams, peach preserve 93 grams.

Dinner.—Bread 90 grams, mashed potato 100 grams, tomato purée 135 grams, baked beans 75 grams, lemon pie 110 grams, coffee and milk 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

40 + 95 + 90 =

225

×

1.75

=

3.94

grams.

Sugar

20 + 7 + 21 =

48

×

0.00

=

0.00

Coffee (breakfast)

210

×

0.096

=

0.20

Sweet potato

130

×

0.31

=

0.40

Milk

250

×

0.51

=

1.27

Peach preserve

93

×

0.09

=

0.08

Potato

100

×

0.36

=

0.36

Tomato purée

135

×

0.33

=

0.45

Baked beans

75

×

1.30

=

0.98

Lemon pie

110

×

0.61

=

0.67

Coffee (dinner)

210

×

0.13

=

0.27

Total nitrogen in food

8.62

grams.

Total nitrogen in urine

6.71

Fuel value of the food

1828 calories.

Friday, February 12, 1904.

Breakfast.—Bread 58 grams, sugar 21 grams, coffee and milk 210 grams.

Lunch.—Bread 120 grams, sugar 21 grams, custard 76 grams, milk 250 grams, coffee and milk 125 grams.

Dinner.—Bread 67.5 grams, sugar 21 grams, mashed potato 150 grams, lima beans 80 grams, coffee and milk 210 grams, apple dumpling 131 grams, molasses candy 27 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

58 + 120 + 67.5 =

245.5

×

1.71

=

4.20

grams.

Sugar

21 + 21 + 21 =

63.0

×

0.00

=

0.00

Coffee (breakfast)

210.0

×

0.11

=

0.23

Custard

76.0

×

0.83

=

0.63

Milk

250.0

×

0.48

=

1.20

Coffee (lunch)

125.0

×

0.078

=

0.10

Potato

150.0

×

0.37

=

0.56

Lima beans

80.0

×

0.90

=

0.72

Coffee (dinner)

210.0

×

0.12

=

0.25

Apple dumpling

131.0

×

0.72

=

0.94

Candy

27.0

×

0.06

=

0.00

Total nitrogen in food

8.83

grams.

Total nitrogen in urine

8.24

Fuel value of the food

1929 calories.

Saturday, February 13, 1904.

Breakfast.—Bread 47.5 grams, sugar 28 grams, coffee and milk 210 grams.

Lunch.—Bread 57 grams, sugar 40 grams, sweet potato 135 grams, quince preserve 73 grams, apple turnovers 118 grams, coffee and milk 310 grams.

Dinner.—Bread 59 grams, mashed potato 175 grams, peas 80 grams, apple pie 141.5 grams, sugar 21 grams, coffee and milk 210 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

47.5 + 57 + 59 =

164.0

×

1.64

=

2.69

grams.

Sugar

28 + 40 + 21 =

89.0

×

0.00

=

0.00

Coffee (breakfast)

210.0

×

0.11

=

0.23

Sweet potato

135.0

×

0.37

=

0.50

Quince preserve

73.0

×

0.047

=

0.03

Apple turnovers

118.0

×

0.96

=

1.13

Coffee (lunch)

310.0

×

0.15

=

0.47

Potato

175.0

×

0.37

=

0.65

Peas

80.0

×

0.96

=

0.77

Apple pie

141.5

×

0.43

=

0.61

Coffee (dinner)

210.0

×

0.11

=

0.23

Total nitrogen in food

7.31

grams.

Total nitrogen in urine

7.83

Fuel value of the food

2057 calories.

Sunday, February 14, 1904.

Breakfast.—Bread 50 grams, sugar 21 grams, banana 92.5 grams, coffee and milk 210 grams.

Lunch.—Bread 108.5 grams, sugar 28 grams, baked potato 165 grams, apple sauce 114 grams, coffee and milk 210 grams.

Dinner.—Bread 63 grams, sugar 28 grams, succotash 75 grams, mashed potato 200 grams, chocolate layer cake 80 grams, ice cream 73 grams, coffee and milk 210 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

50 + 108.5 + 63 =

221.5

×

1.75

=

3.87

grams.

Sugar

21 + 28 + 28 =

77.0

×

0.00

=

0.00

Banana

92.5

×

0.002

=

0.19

Coffee (breakfast)

210.0

×

0.11

=

0.23

Baked potato

165.0

×

0.41

=

0.68

Apple sauce

114.0

×

0.029

=

0.03

Coffee (lunch)

210.0

×

0.10

=

0.21

Succotash

75.0

×

0.57

=

0.43

Mashed potato

200.0

×

0.37

=

0.74

Chocolate cake

80.0

×

0.75

=

0.60

Ice cream

73.0

×

0.58

=

0.42

Coffee (dinner)

210.0

×

0.11

=

0.23

Total nitrogen in food

7.63

grams.

Total nitrogen in urine

7.99

Fuel value of the food

2065 calories.

NITROGEN BALANCE.—Mendel.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

9

7.63

grams.

7.52

grams.

10

6.77

6.75

11

8.62

6.71

12

8.83

8.24

53 ⎫

contain 5.84% N

=

6.248

grm. N.

13

7.31

7.83

54 ⎭

14

7.63

7.99

39.2

contain 6.72% N

=

2.634

146.2

8.882

grm. N.

46.79

45.04

+

8.882

grams nitrogen.

46.79

grams nitrogen.

53.92

grams nitrogen.

Nitrogen balance for six days

=

-7.13

grams.

Nitrogen balance per day

=

-1.19

grams.

Average Intake.

Calories per day

1975.

Nitrogen per day

7.83 grams.

In this balance period of six days the average daily intake of nitrogen was 7.83 grams, coupled with an average fuel value of the food per day of 1975 calories. This latter value was obviously too small for a man of Dr. Mendel’s body-weight, and doing the amount of physical work he was called upon to perform. Being on one’s feet in a laboratory six to eight hours a day, in addition to the ordinary activity of a vigorous man leading a strenuous life, necessitates the utilization and oxidation of considerable food material. The average daily output of nitrogen through the urine amounted to 7.50 grams, considerably above the average daily excretion for the seven months’ period. Still, under these conditions there was a minus balance of 7.13 grams of nitrogen for the six days’ period, indicating that the body was drawing upon its stock of proteid material to the extent of 1.19 grams of nitrogen per day. This does not necessarily mean that the body had need of that additional amount of proteid matter each day, but rather that the amount of total energy required was beyond the potential energy supplied by the food. There not being sufficient non-nitrogenous food at hand, the body was compelled to draw upon its own resources, and in so doing utilized some of its tissue proteid. This is made quite clear by the results of the second balance period shortly to be described.

It is evident, however, that while the body was not in nitrogen equilibrium for this particular period of six days, there must have been a general condition of both body and nitrogen equilibrium, otherwise the body-weight would not have remained practically stationary for so long a period as from February 7 to June 20.

Commencing May 18, a second nitrogen balance was attempted, in which, as in the preceding case, there was a careful comparison of income and output for seven days. There was as before a free choice of food, but it was essentially vegetable in character. A greater variety of foods was taken, however, and an effort was made to have the non-nitrogenous food somewhat more liberal in amount, though in as close harmony as possible with the desires of the appetite.

Wednesday, May 18, 1904.

Breakfast.—Banana 92 grams, bread rolls 28 grams, cream 50 grams, coffee 150 grams, sugar 21 grams.

Lunch.—Bread 66 grams, soup 150 grams, farina 154 grams, sweet potato 123 grams, beans 70 grams, syrup 50 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Dinner.—Bread 42 grams, consommé 100 grams, spinach 100 grams, mashed potato 250 grams, apple pie 97 grams, coffee 150 grams, cream 50 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

92

×

0.23

=

0.212

grams.

Bread rolls

28

×

1.66

=

0.465

Cream

50

×

0.46

=

0.230

Coffee

150

×

0.066

=

0.099

Sugar

21

×

0.00

=

0.000

Bread

66

×

1.60

=

1.056

Soup

150

×

0.41

=

0.615

Farina

154

×

1.09

=

1.678

Sweet Potato

123

×

0.32

=

0.394

Beans

70

×

0.34

=

0.238

Syrup

50

×

0.024

=

0.012

Coffee

150

×

0.057

=

0.086

Cream

50

×

0.46

=

0.230

Sugar

14

×

0.00

=

0.000

Bread

42

×

1.80

=

0.756

Consommé

100

×

0.38

=

0.380

Spinach

100

×

0.53

=

0.530

Mashed potato

250

×

0.38

=

0.950

Apple pie

97

×

0.43

=

0.417

Coffee

150

×

0.06

=

0.090

Cream

50

×

0.46

=

0.230

Sugar

21

×

0.00

=

0.000

Total nitrogen in food

8.668

grams.

Total nitrogen in urine

6.060

Fuel value of the food

2359 calories.

Thursday, May 19, 1904.

Breakfast.—Banana 102 grams, bread rolls 50 grams, coffee 150 grams, cream 50 grams, sugar 21 grams.

Lunch.—Bread 57 grams, egg omelette 20 grams, hominy 137 grams, syrup 68 grams, potatoes 128 grams, coffee 100 grams, sugar 21 grams, cream 50 grams.

Dinner.—Tomato purée 200 grams, bread 24 grams, fried sweet potato 100 grams, spinach 70 grams, Indian meal 100 grams, syrup 25 grams, coffee 100 grams, sugar 21 grams, cream 40 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

102

×

0.23

=

0.235

grams.

Bread rolls

50

×

1.54

=

0.770

Coffee

150

×

0.06

=

0.090

Cream

50

×

0.47

=

0.235

Sugar

21

×

0.00

=

0.000

Bread

57

×

1.60

=

0.912

Egg Omelette

20

×

1.58

=

0.316

Hominy

137

×

0.20

=

0.274

Syrup

68

×

0.024

=

0.016

Potatoes

128

×

0.49

=

0.627

Coffee

100

×

0.06

=

0.060

Cream

50

×

0.47

=

0.235

Sugar

21

×

0.00

=

0.000

Tomato purée

200

×

0.53

=

1.060

Bread

24

×

1.74

=

0.418

Sweet potato

100

×

0.38

=

0.380

Spinach

70

×

0.56

=

0.392

Indian meal

100

×

0.20

=

0.200

Syrup

25

×

0.024

=

0.006

Coffee

100

×

0.06

=

0.060

Sugar

21

×

0.00

=

0.000

Cream

40

×

0.47

=

0.188

Total nitrogen in food

6.474

grams.

Total nitrogen in urine

7.170

Fuel value of the food

2072 calories.

Friday, May 20, 1904.

Breakfast.—Sliced orange 140 grams, coffee 100 grams, cream 30 grams, sugar 21 grams.

Lunch.—Bread 28 grams, mashed potato 250 grams, lima beans 40 grams, coffee 100 grams, sugar 21 grams, cream 30 grams, fried hominy 115 grams, syrup 48 grams.

Dinner.—Bread 19 grams, consommé 150 grams, string beans 140 grams, mashed potato 250 grams, rice croquette 93 grams, cranberry jam 95 grams, coffee 100 grams, sugar 21 grams, cream 30 grams, syrup 25 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Sliced orange

140

×

0.20

=

0.280

Coffee

100

×

0.06

=

0.060

Cream

30

×

0.44

=

0.132

Sugar

21

×

0.00

=

0.000

Bread

28

×

1.71

=

0.479

Mashed potato

250

×

0.30

=

0.750

Lima beans

40

×

0.76

=

0.304

Coffee

100

×

0.06

=

0.060

Sugar

21

×

0.00

=

0.000

Cream

30

×

0.44

=

0.132

Fried hominy

115

×

0.57

=

0.656

Syrup

48

×

0.024

=

0.012

Bread

19

×

1.97

=

0.374

Consommé

150

×

0.59

=

0.885

String beans

140

×

0.36

=

0.504

Mashed potato

250

×

0.34

=

0.850

Rice croquettes

93

×

1.06

=

0.986

Cranberry jam

95

×

0.03

=

0.029

Coffee

100

×

0.06

=

0.060

Sugar

21

×

0.00

=

0.000

Cream

30

×

0.44

=

0.132

Syrup

25

×

0.024

=

0.006

Total nitrogen in food

6.691

grams.

Total nitrogen in urine

6.330

Fuel value of the food

1915 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 153 grams, coffee 150 grams, sugar 21 grams, cream 30 grams.

Lunch.—Bread 25 grams, potato croquette 229 grams, Indian meal 109 grams, tomato 123 grams, syrup 48 grams, coffee 100 grams, sugar 14 grams, cream 20 grams.

Dinner.—Bread 31 grams, bean soup 100 grams, fried potato 200 grams, bacon 5 grams, lettuce-orange salad 47 grams, prunes 137 grams, coffee 100 grams, sugar 21 grams, cream 25 grams, banana 255 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

153

×

0.23

=

0.352

grams.

Coffee

150

×

0.06

=

0.090

Sugar

21

×

0.00

=

0.000

Cream

30

×

0.43

=

0.129

Bread

25

×

1.82

=

0.455

Potato croquette

229

×

0.71

=

1.626

Indian meal

109

×

1.09

=

1.188

Tomato

123

×

0.17

=

0.209

Syrup

48

×

0.024

=

0.012

Coffee

100

×

0.06

=

0.060

Sugar

14

×

0.00

=

0.000

Cream

20

×

0.43

=

0.086

Bread

31

×

1.62

=

0.502

Bean soup

100

×

1.21

=

1.210

Fried potato

200

×

0.60

=

1.200

Bacon

5

×

3.05

=

0.153

Lettuce-orange salad

47

×

0.21

=

0.099

Prunes

137

×

0.16

=

0.219

Coffee

100

×

0.06

=

0.060

Sugar

21

×

0.00

=

0.000

Cream

25

×

0.43

=

0.108

Banana

255

×

0.23

=

0.587

Total nitrogen in food

8.345

grams.

Total nitrogen in urine

6.780

Fuel value of the food

2485 calories.

Sunday, May 22, 1904.

Breakfast.—Banana 220 grams, orange 60 grams, coffee 100 grams, sugar 21 grams, cream 25 grams.

Lunch.—Bread 35 grams, potato 300 grams, fried rice 160 grams, syrup 63 grams, ice cream 84 grams, coffee 100 grams, sugar 14 grams.

Dinner.—Cream of celery soup 100 grams, bread 21 grams, mashed potato 250 grams, spinach 40 grams, French fried potato 100 grams, strawberry short-cake 120 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

220

×

0.23

=

0.506

grams.

Orange

60

×

0.20

=

0.120

Coffee

100

×

0.06

=

0.060

Sugar

21

×

0.00

=

0.000

Cream

25

×

0.45

=

0.113

Bread

35

×

1.57

=

0.550

Potato

300

×

0.30

=

0.900

Fried rice

160

×

0.75

=

1.200

Syrup

63

×

0.024

=

0.015

Ice cream

84

×

0.53

=

0.445

Coffee

100

×

0.06

=

0.060

Sugar

14

×

0.00

=

0.000

Cream of celery soup

100

×

0.33

=

0.330

Bread

21

×

1.91

=

0.401

Mashed potato

250

×

0.37

=

0.925

Spinach

40

×

0.55

=

0.220

French fried potato

100

×

0.57

=

0.570

Strawberry short-cake

120

×

0.50

=

0.600

Total nitrogen in food

7.015

grams.

Total nitrogen in urine

5.700

Fuel value of the food

2321 calories.

Monday, May 23, 1904.

Breakfast.—Banana 229 grams, coffee 125 grams, sugar 21 grams, cream 25 grams.

Lunch.—Bread 58 grams, apple sauce 125 grams, scrambled egg 15 grams, consommé 75 grams, fried potato 170 grams, rice croquette 197 grams, syrup 68 grams, coffee 100 grams, sugar 21 grams, cream 30 grams.

Dinner.—Bread 72.5 grams, vegetable soup 100 grams, potato croquette 198 grams, bacon 7 grams, string beans 120 grams, water ice 77 grams, coffee 100 grams, cream 30 grams, sugar 14 grams, banana 270 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

229

×

0.23

=

0.527

grams.

Coffee

125

×

0.06

=

0.075

Sugar

21

×

0.00

=

0.000

Cream

25

×

0.45

=

0.113

Bread

58

×

1.63

=

0.945

Apple sauce

125

×

0.02

=

0.025

Scrambled egg

15

×

2.07

=

0.311

Consommé

75

×

0.65

=

0.488

Fried potato

170

×

0.60

=

1.020

Rice croquette

197

×

0.61

=

1.202

Syrup

68

×

0.024

=

0.016

Coffee

100

×

0.06

=

0.060

Sugar

21

×

0.00

=

0.000

Cream

30

×

0.45

=

0.135

Bread

72.5

×

1.75

=

1.269

Soup

100

×

0.70

=

0.700

Potato croquette

198

×

0.77

=

1.525

Bacon

7

×

3.28

=

0.230

String beans

120

×

0.22

=

0.264

Water ice

77

×

0.006

=

0.005

Coffee

100

×

0.06

=

0.060

Cream

30

×

0.45

=

0.135

Sugar

14

×

0.00

=

0.000

Banana

270

×

0.23

=

0.621

Total nitrogen in food

9.726

grams.

Total nitrogen in urine

5.750

Fuel value of the food

2756 calories.

Tuesday, May 24, 1904.

Breakfast.—Orange 100 grams, rolls 37 grams, rice 50 grams, syrup 25 grams, coffee 125 grams, sugar 21 grams, cream 50 grams.

Lunch.—Bread 77 grams, cream of celery soup 125 grams, mashed potato 270 grams, tomato sauce 50 grams, farina croquette 191 grams, syrup 78 grams, coffee 75 grams, cream 20 grams, sugar 7 grams.

Dinner.—Bread 49 grams, tomato soup 200 grams, French fried potato 200 grams, spinach 50 grams, farina croquette 276 grams, syrup 100 grams, coffee 100 grams, sugar 14 grams, cream 50 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

100

×

0.20

=

0.200

grams.

Bread rolls

37

×

1.64

=

0.607

Rice

50

×

0.36

=

0.180

Syrup

25

×

0.024

=

0.006

Coffee

125

×

0.06

=

0.075

Sugar

21

×

0.00

=

0.000

Cream

50

×

0.45

=

0.225

Bread

77

×

1.66

=

1.278

Celery soup

125

×

0.48

=

0.600

Mashed potato

270

×

0.26

=

0.702

Tomato sauce

50

×

0.23

=

0.115

Farina croquette

191

×

0.74

=

1.413

Syrup

78

×

0.024

=

0.019

Coffee

75

×

0.06

=

0.045

Cream

20

×

0.45

=

0.090

Sugar

7

×

0.00

=

0.000

Bread

49

×

1.82

=

0.892

Tomato soup

200

×

0.19

=

0.380

French fried potato

200

×

0.46

=

0.920

Spinach

50

×

0.54

=

0.270

Farina croquette

276

×

0.76

=

2.098

Syrup

100

×

0.024

=

0.024

Coffee

100

×

0.06

=

0.060

Sugar

14

×

0.00

=

0.000

Cream

50

×

0.45

=

0.225

Total nitrogen in food

10.424

grams.

Total nitrogen in urine

6.390

Fuel value of the food

3229 calories.

NITROGEN BALANCE.—Mendel.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

18

8.668

grams.

6.06

grams.

14

grams.

19

6.474

7.17

39

20

6.691

6.33

30

21

8.345

6.78

83

contain 6.06% N

=

5.03

grm. N.

22

7.015

5.70

23

9.726

5.75

38

24

10.424

6.39

57

95

contain 5.76% N

=

5.47

grm. N.

10.50

grm. N.

57.343

44.18

+

10.50

grams nitrogen.

57.343

grams nitrogen.

54.68

grams nitrogen.

Nitrogen balance for seven days

=

+2.663

grams.

Nitrogen balance per day

=

+0.380

gram.

Average Intake.

Calories per day

2448.

Nitrogen per day

8.192 grams.

In this period of seven days the average daily intake of nitrogen was 8.192 grams, or only 0.36 gram per day more than in the first balance period, while the average fuel value of the food amounted to 2448 calories per day. Yet the average daily output of nitrogen through the urine for this period was 6.31 grams, or 1.2 grams per day less than in the first balance experiment. Further, under the conditions of this balance experiment, the body was laying up 0.380 gram of nitrogen per day, i. e., showing a plus balance of 2.66 grams of nitrogen for the seven days’ period. Again, it is to be noted that the average daily amount of nitrogen metabolized, 6.31 grams, was 0.22 gram less than the average daily nitrogen excretion for the entire seven months’ period, 6.53 grams. Evidently, this subject was quite able to maintain nitrogen equilibrium with a metabolism of only 6.31 grams of nitrogen per day, on a daily diet having a fuel value of about 2400 calories. Indeed, taking into account the amount of the plus nitrogen balance, it is evident that the daily food was somewhat in excess of the real requirements of the body, under the then existing conditions of body-weight and bodily activity.

Again, we would call attention to the thorough utilization of the food in this experiment, emphasizing at the same time the voluminous character of the diet, together with its largely vegetable nature. The contrast between the diet made use of by Dr. Mendel and that used by the subject of the first experiment is quite striking, since the latter employed a much more concentrated diet with an average fuel value of only 1600 calories. Yet with a total intake of 57.343 grams of nitrogen for the seven days of Dr. Mendel’s balance period, 10.5 grams only passed out through the rectum, or 18.3 per cent, while in the second nitrogen balance of the first subject, with the more concentrated diet, 17.1 per cent of the total ingested nitrogen appeared in the fæces. In view of the great divergence in the character and volume of the intake, it is rather remarkable there should be so little difference in the relative utilization of the two diets.

Finally, taking the average daily excretion of nitrogen through the kidneys from November 10 to June 23, as a measure of the nitrogen metabolized daily, viz., 6.53 grams, and taking the body-weight at 70 kilos, it is plain to see that the nitrogen metabolized per kilo of body-weight throughout this experiment was 0.093 gram, closely similar to the result obtained with the first subject. In other words, both of these subjects, though widely different in body-weight, under different degrees of physical activity, and living on different forms of diet, seemingly required for the maintenance of equilibrium essentially the same amount of nitrogen per kilo of body-weight; viz., with the first subject 0.0947 gram, if we take the lower figure of the last two months, and 0.093 gram with the second subject.

Regarding the fuel value of the daily food, Dr. Mendel with a body-weight of 70 kilos, during the second balance period, apparently utilized on an average 34.9 calories per kilo of body-weight daily, while the first subject, of 57 kilos body-weight, made use of only 28 calories per kilo. The fuel value of the daily food must, however, as is well known, vary greatly with differing degrees of physical activity, from which arises the necessity for corresponding variation in the amounts of non-nitrogenous foods ingested.

Dr. Frank P. Underhill, instructor in physiological chemistry in the Sheffield Scientific School, is another subject of experiment who volunteered to study on himself the effects of a lowered proteid intake. Prior to the experiment he was in the habit of eliminating from 16 to 16.5 grams of nitrogen per day through the kidneys, representing the usual 105 grams of proteid food metabolized.

Dr. Underhill, at the beginning of the experiment, July 1, 1903, was twenty-six years of age and weighed 67.6 kilos. For a period of two weeks, from July 14 to August 2, he gradually reduced the intake of proteid food as well as the total amount of food consumed, doing this in part by diminishing the quantity eaten at breakfast, and in smaller measure at the two other meals of the day. During this period of two weeks, the urine and fæces were analyzed with the results shown in the accompanying table. Regarding the extent of proteid metabolism, it will be seen that the nitrogen content of the urine fell from 14.28 grams per day down to 5 to 6 grams per day. Having reached this level, the subject maintained it throughout the summer of 1903, occasional analyses being made to demonstrate the level of nitrogen excretion.

Date.

Body-

weight.

Urine.

Fæces.

Total

Nitrogen.

Volume.

Sp. Gr.

Nitrogen.

Moist.

Dry.

Nitrogen.

1903.

c.c.

grams.

grams.

grams.

grams.

grams.

July

14

67.6

1300

1018

14.28

156.0

30.5

1.59

15.8

15

67.6

1095

1020

11.72

70.0

17.0

0.80

12.52

16

67.1

860

1021

11.72

182.5

44.5

2.12

13.84

17

66.9

675

1022

9.39

134.0

43.0

2.05

11.44

18

66.3

865

1021

10.45

57.5

20.0

0.95

11.40

19

65.7

785

1021

10.34

170.0

41.0

1.95

12.29

20

65.7

740

1024

10.34

76.0

35.0

1.66

12.00

21

65.7

910

1017

11.61

96.0

32.0

1.52

13.13

22

65.7

900

1013

9.50

56.0

31.0

1.75

11.25

23

65.3

600

1017

8.65

41.0

14.0

0.79

9.35

24

65.0

640

1013

6.65

151.0

33.0

1.86

8.51

25

65.3

690

1012

6.01

86.0

29.0

1.63

7.64

26

65.3

410

1023

6.65

57.0

19.0

1.06

7.71

27

65.7

530

1017

6.75

202.0

33.0

1.86

8.61

28

65.7

610

1013

5.49

155.0

26.0

1.46

6.95

29

66.4

620

1017

5.96

121.0

26.0

1.46

7.42

30

66.3

700

1016

5.80

233.0

48.0

2.71

8.51

31

65.8

1265

1010

6.70

211.0

36.0

2.03

8.73

Aug.

1

65.3

1240

1009

6.23

172.0

23.0

1.29

7.52

2

65.3

760

1016

6.75

214.0

27.0

1.42

8.17

11

65.3

500

1017

6.44

152.0

22.0

1.34

7.78

12

65.3

405

1024

6.86

70.0

15.0

0.91

7.77

13

65.3

540

1019

6.23

90.0

10.0

0.61

6.84

In connection with the accompanying table of results, attention is called to the composition of the fæces with special reference to their content of nitrogen. The point to be emphasized is the gradual increase in the percentage content of fæcal nitrogen, associated with the changed diet and the general diminution of food intake. This is well illustrated by the following figures, giving the percentage of nitrogen in the dry fæces for the three periods of July 14-21, July 22-30, and August 11-13:

July 14-21,

4.77

per

cent

Nitrogen

July 22-30,

5.65

”

”

”

Aug. 11-13,

6.11

”

”

”

The diminished amount of fæcal discharge means naturally not only a smaller intake of food, but implies also a greater utilization of the food ingested, and as a result the increased percentage of nitrogen in the discharges shows itself because of the relatively larger preponderance of nitrogenous secretions from the intestinal tract.

The latter part of September, 1903, Dr. Underhill attempted to return to his original methods of living, but found difficulty in consuming the daily quantities of food he had formerly been in the habit of taking. From October 11 to October 25, 1903, however, he raised the consumption of proteid food to such a degree that the nitrogen excretion through the urine averaged from 10 to 12 grams per day. After this date he fell back to the lower proteid intake, and from that period to June 23, 1904, he maintained a low level of proteid metabolism without detriment to his bodily vigor, and, as he believes, with a distinct betterment.

The following tables of results extending from October 11, 1903, to June 23, 1904, show the data collected.

UNDERHILL.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

11

65.4

1300

1015

10.37

0.611

1.72

12

700

1022

9.07

13

1050

1022

12.35

0.820

2.15

14

1400

1017

12.01

15

870

1020

11.48

0.671

1.76

16

1165

1013

12.09

17

840

1020

11.24

18

1150

1017

10.00

0.613

1.77

19

678

1022

7.79

20

1165

1018

10.76

0.603

1.60

21

1460

1017

11.91

22

950

1019

10.71

0.643

1.73

23

1165

1017

12.82

24

65.4

850

1025

12.49

25

850

1022

11.07

0.645

1.76

26

1025

1018

⎫

8.31

daily

average

0.465

daily

average

1.18

daily

average

27

775

1018

⎪

28

1140

1015

⎬

29

765

1020

⎪

30

860

1019

⎪

31

1150

1015

⎭

Nov.

1

750

1020

⎫

7.91

0.469

1.30

2

675

1022

⎪

3

955

1014

⎪

4

1270

1012

⎬

5

885

1015

⎪

6

770

1020

⎪

7

860

1021

⎭

8

775

1020

⎫

7.86

0.537

1.40

9

890

1018

⎪

10

1070

1018

⎪

11

755

1020

⎬

12

950

1023

⎪

13

1100

1017

⎪

14

980

1015

⎪

15

630

1020

⎭

16

65.0

700

1020

⎫

7.82

0.467

1.49

17

1000

1015

⎪

18

940

1018

⎪

19

770

1023

⎬

20

770

1025

⎪

21

790

1020

⎪

22

770

1021

⎭

23

590

1025

⎫

8.55

0.476

1.67

27

710

1024

⎬

28

1080

1017

⎪

29

760

1019

⎭

30

870

1018

⎫

7.72

0.506

1.43

Dec.

1

860

1017

⎪

2

1120

1015

⎪

3

1450

1009

⎬

4

720

1019

⎪

5

720

1019

⎪

6

510

1027

⎭

7

65.1

700

1018

⎫

7.36

0.474

1.44

8

650

1018

⎪

9

860

1013

⎪

10

975

1020

⎬

11

800

1021

⎪

12

830

1018

⎪

13

750

1019

⎭

14

860

1018

⎫

8.11

0.497

1.35

15

870

1019

⎪

16

880

1015

⎪

17

820

⎬

18

760

1021

⎪

19

860

1017

⎪

20

520

1023

⎭

21

1200

1014

⎫

7.18

1.05

22

65.0

510

1025

⎭

23

650

⎫

6.70

0.356

0.97

24

670

⎪

25

500

⎬

26

550

⎪

27

850

⎭

28

65.2

930

⎫

8.70

0.626

1.21

29

1200

⎪

30

750

⎪

31

1280

⎬

Jan.

1

750

⎪

2

750

⎪

3

870

⎪

4

1230

⎭

5

720

1023

⎫

8.23

0.530

1.24

6

960

1020

⎪

7

760

1022

⎬

8

1000

1017

⎪

9

720

1025

⎪

10

65.1

730

1021

⎭

11

700

1016

⎫

7.74

0.618

1.20

12

650

1020

⎪

13

700

1024

⎪

14

660

1025

⎬

15

610

1025

⎪

16

710

1024

⎪

17

660

1022

⎭

18

770

1016

⎫

7.80

0.705

1.14

19

64.8

700

1022

⎪

20

1130

1018

⎪

21

830

1020

⎬

22

600

1019

⎪

23

480

1021

⎪

24

750

1019

⎭

25

680

1020

⎫

6.85

0.500

1.07

26

800

1018

⎪

27

800

1020

⎪

28

700

1020

⎬

29

64.4

1010

1014

⎪

30

980

1018

⎪

31

820

1015

⎭

Feb.

1

990

1015

⎫

7.98

0.535

1.24

2

660

1020

⎪

3

64.4

1060

1015

⎪

4

980

1017

⎬

5

970

1014

⎪

6

790

1019

⎪

7

1120

1015

⎭

8

715

1021

8.11

9

64.4

1225

1014

7.49

0.450

10

64.4

770

1018

6.14

0.505

11

64.5

715

1022

8.02

0.568

12

850

1021

8.82

0.539

13

490

1028

7.17

0.505

14

64.4

795

1020

7.73

0.543

15

780

1021

⎫

8.27

0.558

16

920

1023

⎪

17

660

1021

⎪

18

640

1027

⎬

19

730

1023

⎪

20

840

1027

⎪

21

700

1018

⎭

22

440

1025

⎫

7.47

0.556

23

600

1023

⎪

24

750

1022

⎪

25

830

1017

⎬

26

64.0

870

1021

⎪

27

910

1015

⎪

28

950

1014

⎭

29

600

1021

⎫

7.15

0.526

Mar.

1

680

1021

⎪

2

1120

1011

⎪

3

640

1021

⎬

4

1080

1016

⎪

5

1220

1034

⎪

6

890

1015

⎭

7

1000

1014

⎫

8.18

0.682

8

650

1020

⎪

9

750

1020

⎪

10

850

1018

⎬

11

950

1014

⎪

12

1000

1016

⎪

13

64.2

860

1019

⎭

14

840

1020

⎫

7.83

0.540

15

920

1016

⎪

16

750

1020

⎪

17

820

1017

⎬

18

1220

1012

⎪

19

920

1015

⎪

20

700

1022

⎭

21

900

1015

⎫

8.04

0.733

22

980

1013

⎪

23

990

1014

⎪

24

750

1020

⎬

25

820

1017

⎪

26

700

1021

⎪

27

910

1020

⎭

28

930

1017

30

900

1020

31

450

⎫

7.87

0.530

1.44

Apr.

1

500

⎪

2

420

⎪

3

600

⎪

4

950

⎪

5

930

⎬

6

980

⎪

7

600

⎪

8

980

⎪

9

800

⎪

10

810

⎭

11

65.2

940

1017

⎫

9.46

⎫

0.496

12

710

1024

⎬

⎪

13

750

1024

⎭

⎪

14

740

1020

7.55

⎬

15

590

1024

6.51

⎪

16

900

1016

7.51

⎪

17

1290

1009

5.11

⎭

18

65.2

590

1017

5.96

⎫

0.527

19

630

1024

6.39

⎪

20

670

1022

7.48

⎪

21

900

1021

8.10

⎬

22

980

1017

7.00

⎪

23

850

1019

7.60

⎪

24

640

1023

7.33

⎭

25

65.0

600

1021

8.23

⎫

0.490

26

610

1014

5.82

⎪

27

600

1023

7.27

⎪

28

970

1015

7.05

⎬

29

795

1017

5.91

⎪

30

700

1021

6.80

⎪

May

1

795

1016

5.72

⎭

2

65.2

860

1017

6.50

⎫

0.344

3

1120

1016

6.92

⎪

4

1090

1015

6.54

⎪

5

580

1021

5.92

⎬

6

700

1020

7.29

⎪

7

895

1017

8.97

⎪

8

800

1016

7.30

⎭

9

65.2

895

1019

6.28

⎫

0.416

10

850

1019

6.27

⎪

11

960

1019

7.26

⎪

12

690

1022

6.29

⎬

13

990

1017

7.96

⎪

14

690

1022

7.21

⎪

15

900

1015

6.15

⎭

16

65.1

945

1014

5.10

⎫

0.364

17

1090

1016

6.15

⎪

18

620

1020

5.21

⎪

19

1110

1015

6.53

⎪

20

895

1016

6.12

⎬

21

810

1019

6.95

⎪

22

1110

1016

8.72

⎪

23

65.0

685

1020

7.07

⎪

24

560

1021

6.78

⎭

25

1090

1010

6.02

⎫

0.420

26

610

1017

5.97

⎪

27

790

1016

6.83

⎪

28

1100

1014

7.65

⎬

29

650

1021

6.12

⎪

30

65.0

630

1021

5.21

⎪

31

660

1018

5.07

⎭

June

1

65.1

920

1014

5.96

2

65.1

800

1013

5.81

3

65.0

950

1014

7.30

4

790

1015

6.78

5

780

1020

8.28

6

65.1

890

1015

6.89

7

720

1017

5.87

8

950

1015

5.93

9

1060

1014

4.96

10

940

1017

5.92

11

1050

1019

7.62

12

1000

1017

6.66

13

890

1021

7.26

14

1340

1016

6.91

15

1190

1015

6.86

16

720

1025

7.99

17

65.2

800

1017

7.25

18

820

1018

6.99

19

920

1014

6.18

20

890

1015

6.03

21

900

1016

6.37

22

760

1018

6.79

23

630

1020

6.06

Daily average from Oct. 26, 1903

833

1018

7.43

0.516

1.28

It will be seen by a study of the analytical data that Dr. Underhill had an average daily excretion of nitrogen through the kidneys from October 26, 1903, to June 23, 1904, of 7.43 grams. From October 26 to April 13, a period of nearly six months, the average daily excretion was 7.81 grams of nitrogen, while from the latter date to June 23 the average daily excretion amounted to 6.68 grams of nitrogen. Taking the body-weight at 65 kilos, the lower nitrogen figure would mean a metabolism of 0.102 gram of nitrogen per kilo of body-weight, closely akin to the figures obtained with the two preceding subjects.

An excretion of 6.68 grams of nitrogen corresponds to the metabolism of 41.75 grams of proteid matter, while the excretion of 7.43 grams of nitrogen implies the metabolism of 46.4 grams of proteid, being less than one-half the ordinarily accepted requirement for the healthy adult.

During this long period of eight months the body-weight was stationary, carrying with it the assumption that the body was in a condition of nitrogen equilibrium. It should be emphasized in connection with Dr. Underhill’s case, that throughout the entire period of eight months, and more, there was perfect freedom in the choice of food. Further, it will be noticed by a study of the dietary made use of in the balance experiments that Dr. Underhill did not reduce his nitrogen intake by any exclusion of meat. He practically made use of his ordinary diet, such as he had always been accustomed to, but with a decided diminution of the amount of proteid food, accompanied by a gradual reduction in the total amount of food consumed each day. His diet, therefore, was in no sense a vegetable diet. Meat was conspicuous in his daily food, but naturally in reduced quantities.

On February 9 a nitrogen balance was attempted, in which a careful comparison of the nitrogen content of all intake and output was made for a period of six days. By a study of the results of this balance period, shown in the accompanying tables, it will be noticed that not only was there no deficiency of nitrogen, but the body was laying on nitrogen at the rate of 0.158 gram per day. Further, it will be observed that the fuel value of the food per day averaged only a little over 2000 calories. Yet this amount of food, with its comparatively low fuel value, carried with it only 8.83 grams of nitrogen per day. Upon this quantity of food the body was able to maintain itself, with a little nitrogen to spare and with sufficient fuel value in the food to supply all the energy required for muscular contraction, mental effort, and the maintenance of body temperature.

Tuesday, February 9, 1904.

Breakfast.—Bread 22 grams, tea 146 grams.

Lunch.—Macaroni 129 grams, fried sweet potato 85.5 grams, bread 59 grams, butter 15 grams, fig cake with wine sauce 115 grams, sugar 15 grams, coffee 210 grams.

Dinner.—Bread 27.9 grams, beef 48 grams, potato 207.5 grams, butter 19 grams, pie 272 grams, coffee 210 grams, sugar 10 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

22 + 59 + 27.9 =

108.9

×

1.61

=

1.753

grams.

Tea

146.0

×

0.018

=

0.026

Macaroni

129.0

×

0.87

=

1.122

Sweet potato

85.5

×

0.28

=

0.240

Butter

15 + 19 =

34.0

×

0.088

=

0.030

Fig cake

115.0

×

0.69

=

0.793

Sugar

15 + 10 =

25.0

×

0.00

=

0.000

Coffee (lunch)

210.0

×

0.09

=

0.207

Beef

48.0

×

2.64

=

1.267

Potatoes

207.5

×

0.36

=

0.747

Pie

272.0

×

0.49

=

1.332

Coffee (dinner)

210.0

×

0.15

=

0.315

Total nitrogen in food

7.832

grams.

Total nitrogen in urine

7.490

Fuel value of the food

2232 calories.

Wednesday, February 10, 1904.

Breakfast.—Bread 33 grams, tea 146 grams.

Lunch.—Bread 71 grams, butter 10.5 grams, apple fritters 119 grams, coffee 210 grams, sugar 21 grams.

Dinner.—Roast pork 80 grams, bread 55.7 grams, butter 27.8 grams, cranberry sauce 150 grams, coffee 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

33 + 71 + 55.7 =

159.7

×

1.65

=

2.635

grams.

Tea

146.0

×

0.075

=

0.109

Butter

10.5 + 27.8 =

38.3

×

0.088

=

0.033

Apple fritters

119.0

×

0.45

=

0.535

Coffee (lunch)

210.0

×

0.11

=

0.231

Sugar

21 + 21 =

42.0

×

0.00

=

0.000

Roast pork

80.0

×

4.80

=

3.840

Cranberry sauce

150.0

×

0.04

=

0.060

Coffee (dinner)

210.0

×

0.11

=

0.231

Total nitrogen in food

7.674

grams.

Total nitrogen in urine

6.140

Fuel value of the food

1694 calories.

Thursday, February 11, 1904.

Breakfast.—Bread 38.7 grams, tea 146 grams.

Lunch.—Bread 97.5 grams, butter 31.5 grams, sweet potato 108.7 grams, spaghetti 82.5 grams, peaches 89.4 grams, coffee 210 grams, sugar 21 grams.

Dinner.—Bread 75 grams, butter 21.5 grams, roast beef 116 grams, lemon pie 188.5 grams, coffee 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

38.7 + 97.5 + 75 =

211.2

×

1.75

=

3.696

grams.

Tea

146.0

×

0.084

=

0.122

Butter

31.5 + 21.5 =

53.0

×

0.088

=

0.046

Sweet potato

108.7

×

0.31

=

0.336

Spaghetti

82.5

×

0.47

=

0.387

Peaches

89.4

×

0.09

=

0.080

Coffee (lunch)

210.0

×

0.096

=

0.201

Sugar

21 + 21 =

42.0

×

0.00

=

0.000

Roast beef

116.0

×

3.00

=

3.480

Lemon pie

188.5

×

0.61

=

1.149

Coffee (dinner)

210.0

×

0.13

=

0.273

Total nitrogen in food

9.770

grams.

Total nitrogen in urine

8.020

Fuel value of the food

2334 calories.

Friday, February 12, 1904.

Breakfast.—Bread 34 grams, tea 146 grams.

Lunch.—Bread 42 grams, butter 20 grams, codfish cake 72 grams, potato 100 grams, custard 100 grams, coffee 210 grams, sugar 21 grams.

Dinner.—Bread 46 grams, butter 25.5 grams, veal 53 grams, potato 75 grams, lima beans 50 grams, apple dumpling 120 grams, coffee 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

34 + 42 + 46 =

122.0

×

1.71

=

2.086

grams.

Tea

146.0

×

0.045

=

0.065

Butter

20 + 25.5 =

45.5

×

0.088

=

0.040

Codfish cake

72.0

×

1.57

=

1.130

Potato

100.0

×

0.41

=

0.410

Custard

100.0

×

0.83

=

0.830

Coffee (lunch)

210.0

×

0.078

=

0.163

Sugar

21 + 21 =

42.0

×

0.00

=

0.000

Veal

53.0

×

5.51

=

2.920

Potato

75.0

×

0.37

=

0.277

Lima beans

50.0

×

0.90

=

0.450

Apple dumpling

120.0

×

0.72

=

0.860

Coffee (dinner)

210.0

×

0.12

=

0.252

Total nitrogen in food

9.483

grams.

Total nitrogen in urine

8.820

Fuel value of the food

1735 calories.

Saturday, February 13, 1904.

Breakfast.—Bread 35 grams, tea 146 grams.

Lunch.—Bread 57.5 grams, butter 28 grams, sweet potato 100 grams, coffee 210 grams, sugar 21 grams, quince 105.5 grams, apple turnovers 153 grams.

Dinner.—Bread 35.5 grams, butter 11 grams, peas 70 grams, roast beef 50 grams, pie 169 grams, coffee 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

35 + 57.5 + 35.5 =

128.0

×

1.64

=

2.099

grams.

Tea

146.0

×

0.033

=

0.048

Butter

28 + 11 =

39.0

×

0.088

=

0.034

Sweet potato

100.0

×

0.37

=

0.370

Coffee (lunch)

210.0

×

0.15

=

0.315

Sugar

21 + 21 =

42.0

×

0.00

=

0.000

Quince

105.5

×

0.047

=

0.049

Apple turnovers

153.0

×

0.96

=

1.468

Peas

70.0

×

0.96

=

0.672

Roast beef

50.0

×

3.22

=

1.610

Pie

169.0

×

0.43

=

0.726

Coffee (dinner)

210.0

×

0.11

=

0.231

Total nitrogen in food

7.622

grams.

Total nitrogen in urine

7.170

Fuel value of the food

2186 calories.

Sunday, February 14, 1904.

Breakfast.—Bread 31 grams, tea 146 grams.

Lunch.—Bread 70.5 grams, butter 29 grams, potato 123 grams, apple sauce 127.5 grams, coffee 210 grams, sugar 21 grams.

Dinner.—Bread 20.5 grams, butter 23 grams, chicken 101.5 grams, potato 80 grams, succotash 80 grams, chocolate cake 103 grams, ice cream 125.8 grams, coffee 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

31 + 70.5 + 20.5 =

122.0

×

1.75

=

2.135

grams.

Tea

146.0

×

0.063

=

0.091

Butter

29 + 23 =

52.0

×

0.088

=

0.045

Potato

123.0

×

0.41

=

0.504

Apple sauce

127.5

×

0.029

=

0.037

Coffee (lunch)

210.0

×

0.10

=

0.210

Sugar

21 + 21 =

42.0

×

0.00

=

0.000

Chicken

101.5

×

5.08

=

5.150

Potato

80.0

×

0.37

=

0.296

Succotash

80.0

×

0.57

=

0.456

Chocolate cake

103.0

×

0.75

=

0.772

Ice cream

125.8

×

0.58

=

0.729

Coffee (dinner)

210.0

×

0.11

=

0.231

Total nitrogen in food

10.656

grams.

Total nitrogen in urine

7.730

Fuel value of the food

2231 calories.

NITROGEN BALANCE.—Underhill.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

9

7.832

grams.

7.49

grams.

9.5

grams.

10

7.674

6.14

11

9.770

8.02

32.0

12

9.483

8.82

9.5

13

7.622

7.17

28.0

14

10.656

7.73

24.0

103.0

grams contain

6.52% N.

53.037

45.37

+

6.715

grams nitrogen.

53.037

grams nitrogen.

52.085

grams nitrogen.

Nitrogen balance for six days

=

+0.952

gram.

Nitrogen balance per day

=

+0.158

gram.

Average Intake.

Calories per day

2068.

Nitrogen per day

8.83 grams.

On June 1, near the close of the experiment, a second nitrogen balance was attempted, with a view to seeing if under the existing conditions of life and activity it was possible to reduce the fuel value of the food, and at the same time diminish in still greater measure the quantity of proteid food taken. The results of this trial are seen in the accompanying tables, where for four days a careful comparison of output and intake is shown. It will be observed from these tables that the average fuel value of the food per day was reduced to 1785 calories, and that the average intake of nitrogen was restricted to 6.73 grams per day. The balance shown is a minus balance, although the deficiency per diem is not large. It is very obvious that both the nitrogen and fuel value of the food can be reduced considerably below the average maintained during the period of the first balance, but not to the degree attempted in the second balance, and secure nitrogen or body equilibrium. It will be noted in this last nitrogen balance, that the average daily output of nitrogen through the urine amounted to 6.46 grams, while the average nitrogen intake was 6.73 grams. The fuel value of the food, however, averaged only 1785 calories per day. It is quite evident, if the non-nitrogenous food had not been reduced quite so much, that a plus nitrogen balance would have been obtained. Still, it is obvious that under the conditions of life and activity, this subject needed to metabolize only about 40 grams of proteid per day, with the total fuel value of his food equal to about 2000 calories, in order to secure both body and nitrogen equilibrium. Here, again, we have an illustration of the possibility of physiological economy which shows itself in a reduction of the daily proteid food more than 50 per cent, with a reduction of the non-nitrogenous food fully 30 per cent, and with maintenance of health, strength and vigor equal, if not superior, to that which the subject has ever experienced.

Wednesday, June 1, 1904.

Breakfast.—Champagne wafer 21.5 grams, tea 146 grams, sugar 15 grams.

Dinner.—Bread 67.4 grams, butter 15.1 grams, beefsteak 55.5 grams, potato 128 grams, asparagus 103.5 grams, tea 146 grams, sugar 15 grams, banana 83.5 grams.

Supper.—Bread 15.7 grams, butter 11.8 grams, banana and nuts 106 grams, crullers 90.2 grams, coffee 145 grams, sugar 15 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Champagne wafer

21.5

×

0.64

=

0.138

gram.

Tea

146.0

×

0.015

=

0.022

Sugar

15 + 15 + 15 =

45.0

×

0.000

=

0.000

Bread

67.4 + 15.7 =

83.1

×

1.46

=

1.212

Butter

15.1 + 11.8 =

26.9

×

0.10

=

0.027

Banana

83.5

×

0.28

=

0.192

Beefsteak

55.5

×

4.72

=

2.620

Potato

128.0

×

0.32

=

0.410

Asparagus

103.5

×

0.35

=

0.362

Tea

146.0

×

0.033

=

0.048

Crullers

90.2

×

1.04

=

0.938

Banana and nuts

106.0

×

0.69

=

0.731

Coffee

145.0

×

0.060

=

0.087

Total nitrogen in food

6.787

grams.

Total nitrogen in urine

5.960

Fuel value of the food

1913 calories.

Thursday, June 2, 1904.

Breakfast.—Bread 30 grams, tea 146 grams, sugar 15 grams.

Dinner.—Clam chowder 270.5 grams, bread 64 grams, butter 14.5 grams, lobster 36.5 grams, Saratoga chips 15 grams, caramel custard 79 grams, tea 146 grams, sugar 15 grams.

Supper.—Bread 35.2 grams, butter 13.8 grams, pineapple 148.7 grams, crullers 84.8 grams, tea 140 grams, sugar 15 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

30.0

×

1.46

=

0.438

gram.

Tea

146.0

×

0.045

=

0.066

Sugar

15 + 15 + 15 =

45.0

×

0.00

=

0.000

Bread

64 + 35.2 =

99.2

×

1.44

=

1.428

Butter

14.5 + 13.8 =

28.3

×

0.10

=

0.028

Clam chowder

270.5

×

0.34

=

0.920

Lobster

36.5

×

3.73

=

1.361

Saratoga chips

15.0

×

0.97

=

0.146

Caramel custard

79.0

×

0.77

=

0.608

Tea

146.0

×

0.036

=

0.053

Tea

140.0

×

0.036

=

0.050

Pineapple

148.7

×

0.054

=

0.080

Crullers

84.8

×

1.04

=

0.882

Total nitrogen in food

6.060

grams.

Total nitrogen in urine

5.810

Fuel value of the food

1921 calories.

Friday, June 3, 1904.

Breakfast.—Bread 31 grams, tea 146 grams.

Dinner.—Fried ham 61 grams, asparagus 124.2 grams, baked potato 85 grams, bread 29 grams, butter 23.5 grams, tea 140 grams, sugar 15 grams, pineapple 74.8 grams.

Supper.—Bread 34 grams, butter 17.8 grams, pineapple 158.5 grams, tomato 132.5 grams, cup cake 121 grams, tea 140 grams, sugar 15 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

31 + 20 + 34 =

94.0

×

1.44

=

1.354

grams.

Tea

146.0

×

0.039

=

0.057

Fried ham

61.0

×

4.90

=

2.989

Asparagus

124.2

×

0.50

=

0.621

Baked potato

85.0

×

0.55

=

0.468

Butter

23.5 + 17.8 =

41.3

×

0.10

=

0.041

Tea

140.0

×

0.027

=

0.038

Sugar

15 + 15 =

30.0

×

0.000

=

0.000

Pineapple

74.8 + 158.5 =

233.3

×

0.065

=

0.152

Tea

140.0

×

0.054

=

0.076

Tomato

132.5

×

0.150

=

0.199

Cup cake

121.0

×

0.85

=

1.029

Total nitrogen in food

7.024

grams.

Total nitrogen in urine

7.300

Fuel value of the food

2011 calories.

Saturday, June 4, 1904.

Breakfast.—Bread 32 grams, tea 140 grams.

Dinner.—Hash 133 grams, peas 151.5 grams, bread 61.4 grams, butter 16.1 grams, custard 150 grams, sugar 15 grams, tea 140 grams.

Supper.—Bread 62.5 grams, butter 17 grams, tea 140 grams, sugar 15 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

32.0

×

1.44

=

0.461

gram.

Tea

140.0

×

0.021

=

0.029

Hash

133.0

×

1.50

=

1.995

Peas

151.5

×

1.04

=

1.576

Bread

61.4 + 62.5 =

123.9

×

1.47

=

1.821

Butter

16.1 + 17 =

33.1

×

0.10

=

0.033

Custard

150.0

×

0.78

=

1.170

Sugar

15 + 15 =

30.0

×

0.00

=

0.000

Tea

140.0

×

0.033

=

0.046

Tea

140.0

×

0.030

=

0.042

Total nitrogen in food

7.173

grams.

Total nitrogen in urine

6.780

Fuel value of the food

1297 calories.

NITROGEN BALANCE.—Underhill.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

June

1

6.787

grams.

5.96

grams.

10

grams.

2

6.060

5.81

10

3

7.024

7.30

25

4

7.173

6.78

6

51

grams contain

5.81 % N.

27.044

25.85

+

2.963

grams nitrogen.

27.044

grams nitrogen.

28.813

grams nitrogen.

Nitrogen balance for four days

=

-1.760

grams.

Nitrogen balance per day

=

-0.442

grams.

Average Intake.

Calories per day

1785.

Nitrogen per day

6.73 grams.

Dr. Arthur L. Dean, Instructor in Plant Physiology in the Sheffield Scientific School, twenty-five years of age, and weighing 64 kilos, likewise became a subject of study in this investigation. He is a man of strong physique, and as an undergraduate student at Harvard University trained for various athletic events. He began on the experiment October 13, 1903, and continued until April 3, 1904. From October 13th to October 27 he followed his usual dietary habits, simply reducing in some measure the amount of food consumed. During this period of fifteen days, the average excretion of nitrogen per day through the kidneys was about 12 grams. On the 28th of October he began to reduce in still greater measure the amount of proteid food eaten, and gradually diminished the extent of his proteid metabolism, although not to the same degree as the preceding subjects. He had full freedom of choice in the character and quantity of his diet, but his food was characterized by a predominance of vegetable matter, with an almost complete exclusion of meat.

For a period of nearly six months, or more exactly, from October 28 to April 3, the average daily output of nitrogen through the kidneys amounted to 8.99 grams, while the average daily output of uric acid was 0.386 gram. This daily excretion of 8.99 grams of nitrogen implies a metabolism of 56.18 grams of proteid. This, to be sure, means a reduction in proteid metabolism of about 50 per cent, as compared with the Voit and other standards, but does not show an economy equal to that practised by the preceding subjects. It is to be noted, however, in Dr. Dean’s case, that the body-weight did not show at any time in the experiment a tendency to diminish. In fact, all through the experiment his body-weight was a little higher than at the beginning.

DEAN.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

13

63.2

1100

1017

10.63

0.323

2.38

14

1050

1020

9.83

15

1390

1018

14.93

0.432

1.98

16

1370

1017

11.26

17

1350

1019

11.18

18

1670

1017

11.62

0.490

2.51

19

63.2

1075

1018

10.19

20

1260

1015

9.98

0.483

1.88

21

1350

1020

13.04

22

1405

1015

11.38

0.431

2.07

23

1240

1020

11.98

24

1200

1023

11.16

25

1365

1018

11.97

0.395

2.02

26

1195

1020

10.75

27

1240

1021

11.90

0.477

1.97

28

1704

⎫

9.29

daily

average

0.398

daily

average

1.69

daily

average

29

1105

⎪

30

64.5

1180

⎬

31

910

⎪

Nov.

1

710

⎭

2

1540

⎫

8.54

0.354

1.65

3

1250

⎪

4

1300

⎬

5

975

⎪

6

1150

⎭

8

64.6

1192

1025

10.86

0.493

9

845

⎫

8.84

0.368

1.85

10

1255

⎪

11

1245

⎪

12

1540

⎬

13

940

⎪

14

1300

⎪

15

1065

⎭

16

64.5

1165

⎫

9.45

17

910

⎭

18

840

10.59

0.444

19

1720

1012

10.32

0.331

1.95

20

640

1022

8.60

0.336

⎫

1.75

21

1310

1016

9.27

0.378

⎬

22

720

1026

8.42

0.415

⎭

23

64.7

900

⎫

8.22

0.322

1.74

24

1520

⎪

25

1095

⎪

26

710

⎬

27

700

⎪

28

1140

⎪

29

1200

⎭

30

820

⎫

8.15

0.362

1.68

Dec.

1

1335

⎪

2

64.5

940

⎪

3

970

⎬

4

1240

⎪

5

1190

⎪

6

720

⎭

7

1160

⎫

9.12

0.342

2.11

8

960

⎪

9

850

⎪

10

935

⎬

11

945

⎪

12

1425

⎪

13

64.3

1065

⎭

14

770

⎫

9.08

15

790

⎭

30

1230

1017

⎫

8.60

0.375

1.80

31

66.1

1525

1020

⎪

1904

⎬

Jan.

1

1010

1021

⎪

2

1270

1020

⎪

3

1230

1020

⎭

4

820

⎫

8.42

0.338

1.76

5

1425

1018

⎪

6

1100

1021

⎪

7

1025

1021

⎬

8

760

⎪

9

1450

1019

⎪

10

65.8

1410

1016

⎭

11

1030

1017

⎫

8.51

0.428

12

65.0

830

1023

⎪

13

790

1025

⎪

14

1070

1020

⎬

15

1300

1019

⎪

16

925

1025

⎪

17

1100

1023

⎭

18

850

1025

⎫

8.23

19

1120

1019

⎪

20

1005

1020

⎪

21

1270

1020

⎬

22

980

1020

⎪

23

650

⎪

24

980

1024

⎭

25

65.5

1000

⎫

8.85

0.395

1.67

26

940

⎪

27

1350

⎪

28

840

⎬

29

675

⎪

30

740

⎪

31

1160

1017

⎭

Feb.

1

700

⎫

8.22

0.381

1.19

2

860

⎪

3

925

⎪

4

590

⎬

5

835

⎪

6

935

⎪

7

930

⎭

8

1035

1017

9.00

9

64.1

800

1027

8.64

0.432

10

940

1020

8.29

0.314

11

720

1030

8.55

0.364

12

860

1023

9.93

0.348

13

980

1022

8.87

0.379

14

63.9

1285

1022

8.33

0.385

15

910

⎫

9.30

0.301

16

1210

⎪

17

1455

⎪

18

1000

1022

⎬

19

1420

⎪

20

1050

⎪

21

64.5

1365

⎭

22

765

⎫

9.685

0.423

23

1070

⎪

24

1080

⎬

25

1495

⎪

26

970

⎪

28

750

⎭

29

725

⎫

10.31

0.410

Mar.

1

1100

⎪

2

990

1024

⎪

3

1180

⎬

4

1100

⎪

5

1010

⎪

6

970

⎭

7

790

⎫

8.99

0.433

8

64.4

670

⎪

9

840

⎪

10

1110

⎬

11

1090

⎪

12

755

⎪

13

1220

⎭

14

745

⎫

8.24

0.368

15

1030

⎪

16

1040

⎪

17

1080

⎬

18

1390

⎪

19

795

⎪

20

64.0

840

⎭

21

720

⎫

9.26

0.545

22

970

⎪

23

1200

⎪

24

845

⎬

25

1000

⎪

26

1180

⎪

27

1750

⎭

28

820

⎫

9.59

0.409

29

710

⎪

30

1100

⎪

31

770

⎬

Apr.

1

1250

⎪

2

885

⎪

3

65.0

630

⎭

Daily average from Oct. 28, 1903

1035

1021

8.99

0.386

1.73

On February 9, a nitrogen balance was attempted, when for a period of six days a careful comparison of intake and output of nitrogen was made. The results show that while during this period of six days 52.999 grams of nitrogen were ingested, there was an output through the urine and fæces of 61.13 grams of nitrogen, thus indicating a minus balance for this period of 1.355 grams of nitrogen per day. The average daily intake of nitrogen was 8.83 grams. The average daily output of nitrogen through the kidneys was 8.77 grams, being 0.22 gram less than the average daily excretion through the kidneys for the six months’ period. The fuel value of the food for this period averaged 2529 calories per day. The nitrogen balance, however, is so strikingly a minus balance that we are forced to conclude the above quantities of food were not quite sufficient to meet the needs of the body under the then existing conditions. Still, the fact that the body-weight during the entire period of six months showed no tendency downward implies that during this longer period the body must have been essentially in nitrogen equilibrium, under conditions whereby there was a metabolism of only 56 grams of proteid per day. As before stated, this means a physiological economy, as contrasted with existing standards, of about 50 per cent in proteid food. So far as was to be seen, the bodily strength and vigor of the subject, like his body-weight, were fully maintained under the restricted diet, but, for some reason, he did not apparently take as kindly to a reduction of proteid food, and did not accomplish so great a lowering in the rate of proteid metabolism.

Following are the data of the balance experiment:

Tuesday, February 9, 1904.

Breakfast.—Coffee 210 grams, bread 38.5 grams, oatmeal 127 grams, cream 92 grams, sugar 20 grams.

Lunch.—Bread 63.5 grams, butter 12.5 grams, potato 155 grams, consommé 150 grams, stewed tomato 109 grams, coffee 210 grams, sugar 20 grams, pudding 85 grams.

Dinner.—Roast beef 17.5 grams, potato 177 grams, bread 39.1 grams, butter 12 grams, string beans 110 grams, apple pie 237.6 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

210.0

×

0.10

=

0.210

grams.

Bread

38.5 + 63.5 + 39.1 =

141.1

×

1.36

=

1.918

Oatmeal

127.0

×

0.64

=

0.812

Cream

92.0

×

0.40

=

0.368

Butter

12.5 + 12 =

24.5

×

0.088

=

0.021

Potato

155.0

×

0.28

=

0.434

Consommé

150.0

×

0.38

=

0.570

Tomato

109.0

×

0.19

=

0.207

Sugar

20 + 20 =

40.0

×

0.00

=

0.000

Pudding

85.0

×

0.69

=

0.586

Roast beef

17.5

×

2.64

=

0.462

Potato

177.0

×

0.36

=

0.637

String beans

110.0

×

0.26

=

0.286

Apple pie

237.6

×

0.49

=

1.164

Coffee

210.0

×

0.099

=

0.208

Total nitrogen in food

7.883

grams.

Total nitrogen in urine

8.640

Fuel value of the food

2576 calories.

Wednesday, February 10, 1904.

Breakfast.—Coffee 210 grams, bread 31.8 grams, cream 50 grams, sugar 40 grams, oatmeal 155 grams.

Lunch.—Bread 77 grams, butter 14.5 grams, apple fritters 193.5 grams, coffee 210 grams, sugar 20 grams.

Dinner.—Bread 82 grams, butter 20 grams, cranberries 150 grams, baked beans 150 grams, coffee 210 grams, sugar 32 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

210.0

×

0.12

=

0.252

grams.

Bread

31.8 + 77 + 82 =

190.8

×

1.65

=

3.148

Cream

50.0

×

0.47

=

0.235

Sugar

40 + 20 + 32 =

92.0

×

0.00

=

0.000

Oatmeal

155.0

×

0.60

=

0.930

Butter

14.5 + 20 =

34.5

×

0.088

=

0.030

Fritters

193.5

×

0.45

=

0.870

Coffee

210.0

×

0.11

=

0.231

Cranberries

150.0

×

0.04

=

0.060

Baked beans

150.0

×

1.40

=

2.100

Coffee

210.0

×

0.11

=

0.231

Total nitrogen in food

8.087

grams.

Total nitrogen in urine

8.290

Fuel value of the food

2145 calories.

Thursday, February 11, 1904.

Breakfast.—Bread 49 grams, oatmeal 185.7 grams, cream 64 grams, coffee 210 grams, sugar 35 grams.

Lunch.—Bread 111.8 grams, butter 40.5 grams, sweet potato 287 grams, peach preserve 109.3 grams.

Dinner.—Tomato purée 99 grams, bread 94.5 grams, butter 21.5 grams, beans 138 grams, lemon pie 155 grams, coffee 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

49 + 111.8 + 94.5 =

255.3

×

1.75

=

4.467

grams.

Oatmeal

185.7

×

0.40

=

0.742

Cream

64.0

×

0.49

=

0.313

Coffee

210.0

×

0.096

=

0.201

Sugar

35 + 21 =

56.0

×

0.00

=

0.000

Butter

40.5 + 21.5 =

62.0

×

0.088

=

0.054

Sweet potato

287.0

×

0.31

=

0.889

Peach preserve

109.3

×

0.09

=

0.098

Tomato purée

99.0

×

0.33

=

0.326

Beans

138.0

×

1.30

=

1.794

Lemon pie

155.0

×

0.61

=

0.945

Coffee

210.0

×

0.13

=

0.273

Total nitrogen in food

10.102

grams.

Total nitrogen in urine

8.550

Fuel value of the food

2854 calories.

Friday, February 12, 1904.

Breakfast.—Oatmeal 192.3 grams, cream 75.5 grams, bread 41.6 grams, coffee 210 grams, sugar 20 grams.

Lunch.—Bread 64.1 grams, butter 14 grams, fish cakes 60 grams, potato 200 grams, custard 107.3 grams.

Dinner.—Bread 60 grams, butter 15 grams, lima beans 100 grams, potato 150 grams, apple dumpling 259 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

192.3

×

0.52

=

0.999

grams.

Cream

75.5

×

0.50

=

0.377

Bread

41.6 + 64.1 + 60 =

165.7

×

1.71

=

2.833

Coffee

210.0

×

0.11

=

0.231

Sugar

20.0

×

0.00

=

0.000

Butter

14 + 15 =

29.0

×

0.088

=

0.025

Fish cakes

60.0

×

1.57

=

0.942

Potato

200.0

×

0.41

=

0.820

Custard

107.3

×

0.83

=

0.890

Lima beans

100.0

×

0.90

=

0.900

Potato

150.0

×

0.37

=

0.555

Apple dumpling

259.0

×

0.72

=

1.864

Total nitrogen in food

10.436

grams.

Total nitrogen in urine

9.930

Fuel value of the food

2363 calories.

Saturday, February 13, 1904.

Breakfast.—Oatmeal 150 grams, cream 42 grams, sugar 31 grams, bread 31 grams, coffee 210 grams.

Lunch.—Bread 36 grams, sweet potato 222 grams, butter 17 grams, quince preserve 81.5 grams, apple turnover 154.5 grains.

Dinner.—Potato 175 grams, bread 62 grams, butter 15 grams, peas 100 grams, apple pie 177 grams, coffee 210 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

150.0

×

0.43

=

0.645

grams.

Cream

42.0

×

0.50

=

0.210

Sugar

31 + 21 =

52.0

×

0.00

=

0.000

Bread

31 + 36 + 62 =

129.0

×

1.64

=

2.115

Coffee

210.0

×

0.11

=

0.231

Sweet potato

222.0

×

0.37

=

0.821

Butter

17 + 15 =

32.0

×

0.088

=

0.028

Quince preserve

81.5

×

0.047

=

0.038

Apple turnover

154.5

×

0.96

=

1.483

Potato

175.0

×

0.37

=

0.647

Peas

100.0

×

0.96

=

0.960

Apple pie

177.0

×

0.43

=

0.761

Coffee

210.0

×

0.11

=

0.231

Total nitrogen in food

8.170

grams.

Total nitrogen in urine

8.870

Fuel value of the food

2606 calories.

Sunday, February 14, 1904.

Breakfast.—Quaker oats 150 grams, bread 42.5 grams, coffee 210 grams, sugar 31 grams, banana 88.2 grams, cream 87.6 grams.

Lunch.—Bread 87.3 grams, butter 28.7 grams, potato 210 grams, apple sauce 116.5 grams.

Dinner.—Bread 51.5 grams, butter 12.2 grams, sugar 21 grams, potato 150 grams, succotash 100 grams, chocolate cake 122.5 grams, vanilla ice 110.7 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Quaker oats

150.0

×

0.46

=

0.690

grams.

Bread

42.5 + 87.3 + 51.5 =

181.3

×

1.75

=

3.172

Coffee

210.0

×

0.11

=

0.231

Sugar

31 + 21 =

52.0

×

0.00

=

0.000

Banana

88.2

×

0.20

=

0.176

Cream

87.6

×

0.50

=

0.438

Butter

28.7 + 12.2 =

40.9

×

0.088

=

0.035

Potato

210.0

×

0.41

=

0.861

Apple sauce

116.5

×

0.029

=

0.033

Potato

150.0

×

0.37

=

0.555

Succotash

100.0

×

0.57

=

0.570

Chocolate cake

122.5

×

0.75

=

0.918

Vanilla ice

110.7

×

0.58

=

0.642

Total nitrogen in food

8.321

grams.

Total nitrogen in urine

8.330

Fuel value of the food

2635 calories.

NITROGEN BALANCE.—Dean.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

9

7.883

grams.

8.64

grams.

10

8.087

8.29

11

10.102

8.55

18

grams.

12

10.436

9.93

18

13

8.170

8.87

80

14

8.321

8.33

58

174

grams contain

4.90% N.

52.999

52.61

+

8.52

grams nitrogen.

52.999

grams nitrogen.

61.13

grams nitrogen.

Nitrogen balance for six days

=

-8.131

grams.

Nitrogen balance per day

=

-1.355

grams.

Average Intake.

Calories per day

2529.

Nitrogen per day

8.83 grams.

Mr. George M. Beers, Clerk in the Treasurer’s office of the Sheffield Scientific School, became a subject of study in January, 1903. Mr. Beers was thirty-eight years of age, and had always enjoyed fairly good health, although of somewhat frail physique. His occupation has always been indoor work as accountant, etc. His body-weight was 61 kilos.

Mr. Beers came to the writer for advice as to possible ways of improving his general health, and when it was learned that he was in the habit of eating large amounts of meat, the suggestion was made to him that it might be wise to ascertain the effect of a diminished quantity of proteid food, and as a result of this advice Mr. Beers began to cut down the amount of meat consumed daily. The effect of this abstention from meat was so noticeable that voluntarily all meat was withdrawn from his diet. With this change in dietary habits there came about a loss of body-weight, which, however, was soon regained.

Commencing with May 14, 1903, the amount of nitrogen excreted from the kidneys was determined from time to time, but not each day, since it was very soon found that Mr. Beers showed great regularity in his dietary habits, and a corresponding regularity in the composition of the output. This regularity was due in large measure to the fact that the subject became, for the time at least, practically a vegetarian. The beneficial effects noted in his own experience with abstention from meat led to his voluntarily excluding it from his daily diet, so that from January, 1903, to June, 1904, the subject practically tasted meat, fish, or eggs on only four occasions, namely, the 26th day of November, 1903, May 19, 20, and 21, 1904. With this limitation to a vegetable diet and with regular methods of living, the nitrogenous waste material was found to be constant within very narrow limits. Emphasis, however, should be laid upon the fact that there was no prescription of diet, but perfect freedom of choice, although this choice was limited wholly to vegetable and cereal foods.

The accompanying tables give the output of nitrogen, uric acid, etc., through the kidneys for various dates between May 14, 1903, and June 15, 1904. Scrutiny of these tables shows that the average daily output of nitrogen, so far as the data show, amounted to 8.58 grams. This indicates an average daily metabolism of 53.62 grams of proteid material.

Likewise noticeable is the perfectly steady body-weight throughout this whole period of time, while the low level of 8.5 grams of metabolized nitrogen testifies to an economy in the use of proteid food, which indicates that in this subject at least the needs of the body for proteid food could easily be met by an amount equal to about one-half that called for by the Voit and similar standard dietaries.

BEERS.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

May

14

61.1

940

1020

8.23

0.330

1.82

Oct.

8

920

1014

6.40

0.374

1.47

13

61.1

740

1026

8.74

0.375

1.61

14

780

1024

8.37

15

970

1018

8.90

0.374

1.04

16

1365

1014

9.09

17

1295

1013

8.86

18

1400

1013

7.56

0.347

1.57

20

61.1

1304

1014

8.14

0.328

1.44

21

1510

1012

7.97

22

1450

1012

8.26

0.338

1.95

23

1130

1013

7.86

24

1060

1019

8.46

25

1275

1015

8.25

0.375

1.74

26

1390

1014

7.34

27

61.4

1000

1020

7.50

0.344

1.38

Nov.

21

61.4

670

1025

8.72

22

925

1017

8.21

0.335

1.28

23

585

1027

8.36

24

885

1023

8.02

0.354

25

800

1026

7.92

26

1095

1020

10.77[*]

0.364

1.53

Jan.

5

61.4

1110

1018

8.99

0.324

7

650

1024

8.15

0.278

1.29

8

710

1020

7.88

9

910

1023

8.73

10

890

1020

8.01

0.327

1.21

11

875

1017

7.51

12

480

1029

6.77

13

580

1023

8.00

0.398

14

765

1022

8.35

15

1360

1017

9.22

16

61.4

990

1020

8.79

17

835

1024

8.47

0.354

18

780

1020

8.05

19

790

1022

8.10

0.382

Feb.

9

860

1023

8.46

0.355

10

61.4

850

1024

8.57

0.226

11

61.4

750

1022

8.55

0.352

12

61.4

595

1026

8.46

0.368

13

61.4

640

1027

8.75

0.425

14

60.8

730

1025

8.28

0.353

Apr.

18

61.5

610

1025

7.69

⎫

0.365

daily

average

19

61.5

870

1020

9.87

⎪

20

61.5

985

1019

8.87

⎪

21

61.5

795

1024

8.25

⎬

22

61.5

1090

1019

9.02

⎪

23

61.5

970

1022

8.44

⎪

24

61.5

810

1021

7.30

⎭

25

61.5

850

1018

6.94

⎫

0.691

26

61.5

620

1024

7.11

⎪

28

450

1027

8.58

⎬

29

650

1025

9.52

⎪

30

1260

1018

10.20

⎪

May

1

1060

1017

8.71

⎭

2

610

1025

8.16

3

650

1022

8.70

4

61.5

870

1019

8.51

5

61.3

610

1025

8.31

6

61.3

655

1026

8.72

⎫

0.356

7

680

1025

8.53

⎪

8

60.8

490

1026

7.00

⎪

9

61.3

550

1026

7.59

⎬

10

705

1025

7.78

⎪

11

730

1025

8.28

⎪

12

800

1025

9.36

⎭

16

715

1022

7.29

17

990

1018

6.95

18

715

1026

7.81

19

845

1926

10.45[†]

20

61.5

1170

1020

11.02[†]

21

61.2

795

1025

10.02[†]

22

835

1020

8.42

23

695

1025

9.42

24

660

1025

9.82

25

700

1025

9.91

⎫

0.434

26

620

1026

8.59

⎪

27

665

1026

9.53

⎬

28

61.2

960

1021

10.31

⎪

29

790

1023

9.24

⎭

31

930

1025

10.44

June

1

855

1018

8.76

2

850

1023

8.01

3

860

1020

9.24

4

61.4

1145

1021

10.17

5

590

1024

7.47

6

510

1029

7.53

7

620

1027

8.26

8

985

1020

8.45

9

1220

1020

8.49

10

1220

1017

8.28

11

1710

1013

8.82

12

925

1017

7.11

13

920

1020

8.01

14

1090

1015

8.64

15

61.5

915

1022

8.68

Daily average

880

1021

8.58

0.365

1.49

* Turkey eaten on this day.

† On these three days, meat, fish, and eggs were eaten.

On February 9, a nitrogen balance was attempted covering a period of six days, in which there was an exact comparison of the nitrogen income and output. In this balance period it will be observed that the total amount of nitrogen taken in for the six days was 53.108 grams, while the output of nitrogen through the kidneys amounted to 51.07 grams. The nitrogen excreted through the fæces, however, brought the total nitrogen output up to 58.83 grams, thus making a minus balance for the six days of 5.722 grams of nitrogen. During this period the average fuel value of the food per day was 2168 calories. The average daily output of metabolized nitrogen during the period was 8.5 grams, practically identical with the average daily excretion of nitrogen through the kidneys for the entire year, so far as determined. We have here a distinct minus balance, due either to an insufficient amount of proteid food, or an insufficient fuel value.

Tuesday, February 9, 1904.

Breakfast.—Oatmeal 237.5 grams, butter 10 grams, sugar 35 grams, milk 60 grams, coffee 210 grams.

Lunch.—Macaroni 142 grams, cheese 10.5 grams, bread 71.5 grams, sweet potato 119.5 grams, milk 250 grams.

Dinner.—Bread 80.7 grams, butter 20 grams, mashed potato 176 grams, string beans 77.5 grams, apple pie 82 grams, milk 250 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

237.5

×

0.64

=

1.520

grams.

Butter

10 + 20 =

30.0

×

0.088

=

0.026

Sugar

35.0

×

0.00

=

0.000

Milk

60 + 250 + 250 =

560.0

×

0.52

=

2.912

Coffee

210.0

×

0.10

=

0.210

Macaroni

142.0

×

0.87

=

1.235

Cheese

10.5

×

4.45

=

0.467

Bread

71.5 + 80.7 =

152.2

×

1.36

=

2.069

Sweet potato

119.5

×

0.28

=

0.334

Mashed potato

176.0

×

0.36

=

0.633

String beans

77.5

×

0.26

=

0.201

Apple pie

82.0

×

0.49

=

0.401

Total nitrogen in food

10.008

grams.

Total nitrogen in urine

8.460

Fuel value of the food

2094 calories.

Wednesday, February 10, 1904.

Breakfast.—Oatmeal 299 grams, butter 19 grams, cream 71 grams, sugar 41 grams, coffee 210 grams.

Lunch.—Bread 79 grams, butter 11 grams, boiled potato 155.2 grams, milk 250 grams.

Dinner.—Bread 56 grams, butter 12 grams, baked beans 100 grams, cranberry sauce 150 grams, sugar 21 grams, coffee 210 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

99.0

×

0.60

=

1.794

grams.

Butter

19 + 11 + 12 =

42.0

×

0.088

=

0.036

Cream

71.0

×

0.47

=

0.333

Sugar

41 + 21 =

62.0

×

0.00

=

0.000

Coffee (breakfast)

210.0

×

0.12

=

0.252

Bread

79 + 56 =

135.0

×

1.65

=

2.227

Boiled potato

155.2

×

0.39

=

0.605

Milk

250.0

×

0.55

=

1.375

Baked beans

100.0

×

1.40

=

1.400

Cranberry sauce

150.0

×

0.04

=

0.060

Coffee (dinner)

210.0

×

0.11

=

0.231

Total nitrogen in food

8.313

grams.

Total nitrogen in urine

8.570

Fuel value of the food

1723 calories.

Thursday, February 11, 1904.

Breakfast.—Oatmeal 300 grams, cream 71 grams, butter 10 grams, sugar 41 grams, coffee 210 grams.

Lunch.—Butter 14 grams, bread 126 grams, boiled sweet potato 205 grams, milk 250 grams.

Dinner.—Bread 22 grams, butter 7.5 grams, mashed potato 100 grams, sugar 14 grams, milk 250 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

300.0

×

0.40

=

1.200

grams.

Cream

71.0

×

0.49

=

0.347

Butter

10 + 14 + 7.5 =

31.5

×

0.088

=

0.027

Sugar

41 + 14 =

55.0

×

0.00

=

0.000

Coffee

210.0

×

0.096

=

0.201

Bread

126 + 22 =

148.0

×

1.75

=

2.590

Sweet potato

205.0

×

0.31

=

0.635

Milk

250 + 250 =

500.0

×

0.51

=

2.550

Mashed potato

100.0

×

0.36

=

0.360

Total nitrogen in food

7.910

grams.

Total nitrogen in urine

8.550

Fuel value of the food

1979 calories.

Friday, February 12, 1904.

Breakfast.—Oatmeal 300 grams, butter 10 grams, cream 74 grams, sugar 41 grams, coffee 210 grams.

Lunch.—Bread 86 grams, butter 9 grams, potato 200 grams, sugar 14 grams, milk 250 grams.

Dinner.—Bread 63 grams, butter 14 grams, mashed potato 150 grams, apple dumpling 136 grams, milk 250 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

300

×

0.52

=

1.560

grams.

Butter

10 + 9 + 14 =

33

×

0.088

=

0.029

Cream

74

×

0.50

=

0.370

Sugar

41 + 14 =

55

×

0.00

=

0.000

Coffee

210

×

0.11

=

0.231

Bread

86 + 63 =

149

×

1.71

=

2.547

Potato

200

×

0.41

=

0.820

Milk

250 + 250 =

500

×

0.48

=

2.400

Mashed potato

150

×

0.37

=

0.555

Apple dumpling

136

×

0.72

=

0.979

Total nitrogen in food

9.491

grams.

Total nitrogen in urine

8.460

Fuel value of the food

2209 calories.

Saturday, February 13, 1904.

Breakfast.—Oatmeal 300 grams, butter 12 grams, cream 70 grams, sugar 41 grams, coffee 210 grams.

Lunch.—Bread 80 grams, butter 11 grams, sweet potato 132 grams, sugar 20 grams, milk 250 grams.

Dinner.—Bread 59.5 grams, mashed potato 175 grams, butter 11 grams, sugar 20 grams, apple pie 141 grams, milk 250 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

300.0

×

0.43

=

1.290

grams.

Butter

12 + 11 + 11 =

34.0

×

0.088

=

0.029

Cream

70.0

×

0.50

=

0.350

Sugar

41 + 20 + 20 =

81.0

×

0.00

=

0.000

Coffee

210.0

×

0.11

=

0.231

Bread

80 + 59.5 =

139.5

×

1.64

=

2.287

Sweet potato

132.0

×

0.37

=

0.488

Milk

250 + 250 =

500.0

×

0.54

=

2.700

Mashed potato

175.0

×

0.37

=

0.647

Apple pie

141.0

×

0.43

=

0.606

Total nitrogen in food

8.628

grams.

Total nitrogen in urine

8.750

Fuel value of the food

2395 calories.

Sunday, February 14, 1904.

Breakfast.—Oatmeal 300 grams, butter 16 grams, cream 70 grams, sugar 41 grams, coffee 210 grams.

Lunch.—Baked potato 171 grams, bread 72 grams, butter 15 grams, sugar 21 grams, apple sauce 38 grams, milk 250 grams.

Dinner.—Bread 35.5 grams, butter 13.5 grams, mashed potato 180 grams, sugar 20 grams, chocolate cake 111 grams, ice cream 115 grams, milk 250 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

300.0

×

0.46

=

1.380

grams.

Butter

16 + 15 + 13.5 =

44.5

×

0.088

=

0.039

Cream

70.0

×

0.50

=

0.350

Sugar

41 + 21 + 20 =

82.0

×

0.00

=

0.000

Coffee

210.0

×

0.11

=

0.231

Baked potato

171.0

×

0.41

=

0.701

Bread

72 + 35.5 =

107.5

×

1.75

=

1.881

Apple sauce

38.0

×

0.029

=

0.011

Milk

250 + 250 =

500.0

×

0.40

=

2.000

Mashed potato

180.0

×

0.37

=

0.666

Chocolate cake

111.0

×

0.75

=

0.832

Ice cream

115.0

×

0.58

=

0.667

Total nitrogen in food

8.758

grams.

Total nitrogen in urine

8.280

Fuel value of the food

2610 calories.

NITROGEN BALANCE.—Beers.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

9

10.008

grams.

8.46

grams.

10

8.313

8.57

44.7

grams.

11

7.910

8.55

19.0

12

9.491

8.46

30.0

13

8.628

8.75

28.0

14

8.758

8.28

5.0

126.7

grams contain

6.13% N.

53.108

51.07

+

7.76

grams nitrogen.

53.108

grams nitrogen.

58.83

grams nitrogen.

Nitrogen balance for six days

=

-5.722

grams.

Nitrogen balance per day

=

-0.953

gram.

Average Intake.

Calories per day

2168.

Nitrogen per day

8.85 grams.

On May 6, a second nitrogen balance was attempted covering a period of seven days, in which, as before, there was an exact comparison of the income and output of nitrogen. In this period of seven days, as shown in the accompanying tables, the fuel value of the food was essentially the same as in the preceding period, but the amount of proteid food was increased to an average intake of 10.10 grams per day. Under these conditions there was a distinct plus balance for the seven days amounting to 2.425 grams, thus showing that with this quantity of nitrogenous food the body was laying on nitrogen to the extent of 0.346 gram per day. The average daily amount of nitrogen metabolized during this period was only 8.18 grams, being quite noticeably below the average daily amount for the year. In other words, the results of this balance period show that with a consumption of food sufficient to yield about 2200 calories per day, the body of this subject needed to metabolize only 8.25 grams of nitrogen per day to more than maintain nitrogen equilibrium. Following are the tables of results:

Friday, May 6, 1904.

Breakfast.—Oatmeal 345 grams, butter 7 grams, sugar 30 grams, milk 100 grams, coffee 180 grams.

Dinner.—Bread 67 grams, potato 71 grams, corn 179 grams, pie 133 grams, milk 200 grams.

Supper.—Biscuit 75 grams, butter 11 grams, potato 106 grams, cake 52 grams, apricots 75 grams, milk 230 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

345

×

0.40

=

1.380

grams.

Butter

7 + 11 =

18

×

0.11

=

0.020

Sugar

30

×

0.00

=

0.000

Milk

100 + 200 + 230 =

530

×

0.54

=

2.862

Coffee

180

×

0.14

=

0.252

Bread

67

×

1.39

=

0.931

Potato (dinner)

71

×

0.52

=

0.369

Corn

179

×

0.44

=

0.788

Pie

133

×

0.54

=

0.718

Biscuit

75

×

1.21

=

0.908

Potato (supper)

106

×

0.36

=

0.382

Cake

52

×

0.90

=

0.468

Apricots

75

×

0.21

=

0.158

Total nitrogen in food

9.236

grams.

Total nitrogen in urine

8.720

Fuel value of the food

2080 calories.

Saturday, May 7, 1904.

Breakfast.—Oatmeal 382 grams, milk 100 grams, coffee 185 grams, butter 10 grams, sugar 30 grams.

Dinner.—Bread 93 grams, potato 67 grams, rice pudding 141 grams, milk 200 grams.

Supper.—Bread 67 grams, butter 13 grams, potato salad 122 grams, milk 240 grams, coffee 120 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

382

×

0.41

=

1.566

grams.

Milk

100 + 200 + 240 =

540

×

0.54

=

2.916

Coffee (breakfast)

185

×

0.13

=

0.241

Butter

10 + 13 =

23

×

0.11

=

0.025

Sugar

30

×

0.00

=

0.000

Bread

93 + 67 =

160

×

1.33

=

2.128

Potato

67

×

0.56

=

0.375

Rice pudding

141

×

0.76

=

1.072

Potato salad

122

×

0.35

=

0.427

Coffee (supper)

120

×

0.15

=

0.180

Total nitrogen in food

8.930

grams.

Total nitrogen in urine

8.530

Fuel value of the food

1714 calories.

Sunday, May 8, 1904.

Breakfast.—Oatmeal 386 grams, butter 10 grams, sugar 35 grams, milk 100 grams, coffee 185 grams.

Dinner.—Rice and chicken gravy 178 grams, boiled onions 136 grams, chocolate pudding 141 grams, milk 150 grams.

Supper.—Potato salad 73 grams, bread 28 grams, chocolate cake 104 grams, milk 220 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

386

×

0.35

=

1.351

grams.

Butter

10

×

0.11

=

0.011

Sugar

35

×

0.00

=

0.000

Milk

100 + 150 + 220 =

470

×

0.55

=

2.585

Coffee

185

×

0.11

=

0.204

Rice and chicken gravy

178

×

0.47

=

0.837

Onions

136

×

0.25

=

0.340

Chocolate pudding

141

×

1.03

=

1.452

Potato salad

73

×

0.35

=

0.256

Bread

28

×

1.33

=

0.372

Chocolate cake

104

×

0.95

=

0.988

Total nitrogen in food

8.396

grams.

Total nitrogen in urine

7.000

Fuel value of the food

1995 calories.

Monday, May 9, 1904.

Breakfast.—Oatmeal 330 grams, butter 10 grams, sugar 35 grams, milk 100 grams, coffee 185 grams.

Dinner.—Bread 73 grams, fried potato 125 grams, boiled onions 118 grams, macaroni and cheese 128 grams, apple pie 110 grams, milk 200 grams.

Supper.—Bread 82 grams, boiled potato 130 grams, butter 12 grams, chocolate cake 114 grams, milk 245 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

330

×

0.44

=

1.452

grams.

Butter

12 + 10 =

22

×

0.11

=

0.024

Sugar

35

×

0.00

=

0.000

Milk

100 + 200 + 245 =

545

×

0.58

=

3.161

Coffee

185

×

0.099

=

0.183

Bread

73 + 82 =

155

×

1.33

=

2.062

Fried potato

125

×

0.48

=

0.600

Onions

118

×

0.25

=

0.295

Macaroni and cheese

128

×

1.53

=

1.958

Apple pie

110

×

0.55

=

0.605

Boiled potato

130

×

0.30

=

0.390

Chocolate cake

114

×

0.95

=

1.083

Total nitrogen in food

11.813

grams.

Total nitrogen in urine

7.590

Fuel value of the food

2620 calories.

Tuesday, May 10, 1904.

Breakfast.—Oatmeal 357 grams, butter 11 grams, sugar 35 grams, milk 100 grams, coffee 185 grams.

Dinner.—Soda biscuit 68 grams, boiled potato 160 grams, butter 20 grams, stewed tomato 103 grams, custard pie 103 grams, milk 200 grams.

Supper.—Soda biscuit 81 grams, butter 14 grams, stewed potato 97 grams, chocolate cake 66 grams, milk 200 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

357

×

0.42

=

1.499

grams.

Butter

11 + 20 + 14 =

45

×

0.11

=

0.050

Sugar

35

×

0.00

=

0.000

Milk

100 + 200 + 200 =

500

×

0.54

=

2.700

Coffee

185

×

0.13

=

0.241

Soda biscuit

68 + 81 =

149

×

1.27

=

1.892

Boiled potato

160

×

0.30

=

0.480

Stewed tomato

103

×

0.21

=

0.216

Custard pie

103

×

0.91

=

0.937

Stewed potato

97

×

0.45

=

0.437

Chocolate cake

66

×

0.95

=

0.627

Total nitrogen in food

9.079

grams.

Total nitrogen in urine

7.780

Fuel value of the food

2190 calories.

Wednesday, May 11, 1904.

Breakfast.—Oatmeal 394 grams, butter 10 grams, sugar 35 grams, milk 100 grams, coffee 185 grams.

Dinner.—Soup 141 grams, bread 78 grams, butter 14 grams, boiled potato 101 grams, corn 128 grams, rice pudding 116 grams, milk 200 grams.

Supper.—Biscuit 103 grams, butter 11 grams, corn 113 grams, cake 60 grams, milk 205 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

394

×

0.46

=

1.812

grams.

Butter

10 + 14 + 11 =

35

×

0.11

=

0.039

Sugar

35

×

0.00

=

0.000

Milk

100 + 200 + 205 =

505

×

0.54

=

2.727

Coffee

185

×

0.13

=

0.241

Soup

141

×

0.48

=

0.677

Bread

78

×

1.25

=

0.975

Boiled potato

101

×

0.31

=

0.313

Corn

113 + 128 =

241

×

0.46

=

1.109

Rice pudding

116

×

0.63

=

0.731

Biscuit

103

×

1.42

=

1.463

Cake

60

×

0.78

=

0.468

Total nitrogen in food

10.555

grams.

Total nitrogen in urine

8.280

Fuel value of the food

2183 calories.

Thursday, May 12, 1904.

Breakfast.—Oatmeal 349 grams, butter 10 grams, sugar 35 grams, milk 100 grams, coffee 185 grams.

Dinner.—Soup 137 grams, fried potato 43 grams, bread 100 grams, macaroni and cheese 122 grams, bread pudding 80 grams, milk 200 grams.

Supper.—Stewed potato 126 grams, bread 122 grams, cake 73 grams, apricots 81 grams, milk 220 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Oatmeal

349

×

0.41

=

1.431

grams.

Butter

10

×

0.11

=

0.011

Sugar

35

×

0.00

=

0.000

Milk

100 + 200 + 220 =

520

×

0.57

=

2.964

Coffee

185

×

0.13

=

0.241

Soup

137

×

0.48

=

0.658

Fried potato

43

×

0.76

=

0.327

Bread

100 + 122 =

222

×

1.25

=

2.775

Macaroni and cheese

122

×

1.94

=

2.370

Bread pudding

80

×

0.82

=

0.656

Stewed potato

126

×

0.43

=

0.542

Cake

73

×

0.78

=

0.569

Apricots

81

×

0.23

=

0.186

Total nitrogen in food

12.730

grams.

Total nitrogen in urine

9.360

Fuel value of the food

2283 calories.

NITROGEN BALANCE.—Beers.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

6

9.236

grams.

8.72

grams.

17.5

grams.

7

8.930

8.53

30.5

8

8.396

7.00

26.2

9

11.813

7.59

27.1

10

9.079

7.78

22.1

11

10.555

8.28

26.0

12

12.730

9.36

24.5

12.5

186.4

grams contain

5.93% N.

70.739

57.26

+

11.054

grams nitrogen.

70.739

grams nitrogen.

68.314

grams nitrogen.

Nitrogen balance for seven days

=

+2.425

grams.

Nitrogen balance per day

=

+0.346

gram.

Average Intake.

Calories per day

2152.

Nitrogen per day

10.10 grams.

Here we have, as in the preceding cases, marked physiological economy of non-nitrogenous as well as of nitrogenous food material. Further, taking the body-weight of the subject as 61.5 kilos, and with an average daily excretion of 8.58 grams of metabolized nitrogen, it is evident that under the existing conditions of life and activity there was need for the metabolism of only 0.139 gram of nitrogen per kilo of body-weight. Doubtless, however, still greater economy was possible.

Finally, while it hardly savors of scientific accuracy to quote simple sensations, yet it may be stated that the subject asserts a betterment of his condition, with continuance of mental and physical vigor in such a degree that he has persisted now for more than a year and a half in the maintenance of these dietetic habits which are characterized by this lowered rate of proteid metabolism. The quantity of nitrogen metabolized daily means the breaking down of approximately 50 grams of proteid, and it is very evident that this amount of proteid food, one-half the amount called for by the ordinary diet, is quite sufficient to meet all of the subject’s bodily needs, even with a total fuel value considerably below 2500 calories.

SUMMARY

Certain general conclusions seem to be justified by the results reported. A healthy man, whose occupation is such as not to involve excessive muscular work, but whose activity is mainly mental rather than physical, though by no means excluding the latter, can live on a much smaller amount of proteid or albuminous food than is usually considered essential for life, without loss of mental or physical strength and vigor, and with maintenance of body and nitrogen equilibrium. This means that the ordinary professional man who leads an active and even strenuous life, with its burden of care and responsibility, need not clog his system and inhibit his power for work by the ingestion of any such quantities of proteid food as the ordinary dietetic standards call for. There is no real physiological need—that is apparent—for the adoption of such dietetic habits as ordinarily prevail, or as are called for by the dietary standards set by most authorities in this branch of physiology. There is no justifiable ground for the dictum, or the assumption, that the adult man of average body-weight needs daily 118 grams of proteid food for the maintenance of health, strength and vigor, or that there is need for the metabolism of at least 16 grams of nitrogen daily. If such were the case, how could these five subjects, whose experiences have been detailed in the foregoing pages, have maintained their body-weight, established nitrogen equilibrium, pursued their ordinary vocations without loss of strength and vigor, and kept in a perpetual condition of good health, with an average daily metabolism of from 5.4 grams of nitrogen to 8.99 grams of nitrogen for periods ranging from six to eighteen months? Surely, if 16 to 18 grams of nitrogen are a daily requisite for the healthy adult, there should have been some sign of nitrogen starvation during these long periods of low proteid diet, but the sharpest scrutiny failed to find it. On the contrary, there were not wanting signs of improved conditions of the body which could not well be associated with anything but the changes in diet.

Let us briefly consider the main facts. The writer, of 57 kilos body-weight, showed for nearly nine consecutive months an average daily metabolism of 5.7 grams of nitrogen. During the last two months the daily metabolism averaged 5.4 grams of nitrogen. As body-weight and nitrogen equilibrium were both maintained under these conditions, it is certainly fair to assume that the physiological needs of the body were fully met. These figures imply a metabolism, in the first instance, of 0.1 gram of nitrogen per kilo of body-weight, while the lower figure shows a metabolism of 0.094 gram of nitrogen per kilo of body-weight. We may call this latter amount the minimal nitrogen requirement for this particular individual, under which health, strength, and vigor can be fully maintained. This lower nitrogen figure shows that the needs of this particular individual for proteid material are met by the metabolism of 33.75 grams of proteid per day. Hence, one-third the usually accepted standard of proteid is quite sufficient for the wants of this particular person, and this too with a quantity of non-nitrogenous food far below the daily amount called for by ordinary physiological rules. A fuel value of 2000 calories per day was fully adequate to meet the ordinary wants of the body.

Dr. Mendel, with a body-weight of 70 kilos, showed for seven consecutive months an average daily metabolism of 6.53 grams of nitrogen, likewise with maintenance of health, strength, body equilibrium, and nitrogenous equilibrium. This figure implies a nitrogen metabolism of 0.093 gram per kilo of body-weight and shows that the wants of the body—in his case—can be fully met by a metabolism of 40.8 grams of proteid matter daily, and this likewise without increasing the amount of non-nitrogenous food ingested. Indeed, a total fuel value of 2500 calories per day was quite sufficient for all the needs of his body under the existing conditions.

Dr. Underhill, with a body-weight of 65 kilos, showed for six consecutive months a proteid metabolism equal to 7.81 grams of nitrogen per day, while for the last two months the daily average excretion of nitrogen was only 6.68 grams. These figures mean respectively a nitrogen metabolism of 0.120 and 0.102 gram of nitrogen per kilo of body-weight. Here, too, as in the preceding cases, this lowered rate of proteid metabolism was maintained without increasing the total fuel value of the food and with a continuance of health and strength.

Messrs. Dean and Beers, with body-weights of 64 and 61.5 kilos respectively, likewise kept up their health and strength for a long period of time with a nitrogen metabolism averaging 8.99 and 8.58 grams of nitrogen per day, i. e., with a metabolism of 0.140 and 0.139 gram of nitrogen per kilo of body-weight respectively, and this with a total fuel value in their daily food averaging not more than 2500 calories.

With this general concurrence of results, we are certainly warranted in the assertion that the professional man can safely practise a physiological economy in the use of proteid food equal to a saving of one-half to two-thirds the amount called for by existing dietary standards, and this without increasing the amount of non-nitrogenous food consumed. Indeed, the latter class of foods can likewise be diminished in amount without detriment to health or strength, where there is no call for great physical exertion. Lastly, the so-called minimal proteid requirement of the healthy man—which for this group of individuals we may place at the low level of 0.093 to 0.130 gram of nitrogen per kilo of body-weight—represents the real physiological needs of the system for nitrogen, and in so far as our present data show, anything beyond this quantity may be considered as an excess over and above what is required for the actual physiological necessities of the body. Naturally, however, there may be nothing detrimental in a slight excess of proteid beyond the daily needs. That is a subject, however, to be discussed later in connection with other results.

In view of the close agreement in the amount of nitrogen metabolized by these different individuals per kilo of body-weight, emphasis should be laid upon the fact that the results recorded were all obtained with perfect freedom of choice in the matter of diet, without prescription of any kind, so that the close concurrence in the final figures tends to strengthen the value of the data as pointing to a certain minimal requirement easily attainable, and fully adequate for meeting the needs of the body.

II. EXPERIMENTS WITH VOLUNTEERS FROM THE HOSPITAL CORPS OF THE UNITED STATES ARMY.

The original Detachment from the Hospital Corps of the United States Army detailed to serve in this series of experiments arrived in New Haven September 28, 1903, under the command of Dr. Wallace DeWitt, 1st Lieutenant and assistant Surgeon of the United States Army. The detail was composed of twenty men, of whom fourteen were privates, volunteers for the experiment, the remainder being made up of non-commissioned officers, cook, cook’s helper, etc. The detachment was located in a convenient house on Vanderbilt Square belonging to the Sheffield Scientific School, and there they lived during their six months’ stay in New Haven under military discipline, and subject to the constant surveillance of the commanding officer and the non-commissioned officers.

In selecting the men for the experiment particular attention was paid to securing as great a variety of types as possible, representing different nationalities, temperaments, etc. Naturally, among such a group of enlisted men brought together for the purpose in view many were found unsuited for various reasons, and were quickly exchanged for others better adapted for the successful carrying out of the experiment. Several quickly deserted, apparently not relishing the restrictions under which they were compelled to live. The restriction which constituted the greatest hardship in the eyes of several of the men was the regularity of life insisted upon, and the consequent restraint placed upon their movements in the city when relieved from duty. The following Statement from Dr. DeWitt will explain the causes of removal of the men who dropped out of the experiment during the natural sifting process of the first few weeks and later.

HOSPITAL CORPS DETACHMENT U. S. ARMY,

332 TEMPLE ST., NEW HAVEN, CONN.,

MARCH 17, 1904.

Professor RUSSELL H. CHITTENDEN,

Director Sheffield Scientific School,

NEW HAVEN, CONN.

SIR,—In compliance with your verbal request concerning men of this detachment lost by transfer and desertion and the reasons therefor, I have the honor to inform you that the following men were lost by transfer, at my request, for the reasons set after their respective names:

Private EDWARD MCDERMOTT (October 17, 1903). Mentally and morally unsuited.

Private PAUL FORKEL (October 18, 1903). Physically unsuited.

Private DAVID ACKER (October 24, 1903). Physically unsuited by reason of Acute Pulmonary Tuberculosis Bilateral.

Private WILLIAM C. WITZIG (November 17, 1903). Physically unsuited by reason of Cardiac Irritability.

Private PHILIP S. MYER (December 11, 1903). Physically unsuited by reason of very high grade of Myopia both eyes.

Private first class CHARLES P. DAVIS (January 14, 1904). Physically unsuited by reason of Acute Melancholia.

Private BARNARD BATES (February 12, 1904). Morally and mentally unsuited by reason of Drunkenness.

In all these men, except Private DAVIS, the condition for which they were transferred was present when they reported for duty with the detachment.

In the case of Private DAVIS, his condition of acute melancholia in my opinion was incident to the experiment,—due to the necessary restrictions of liberty and food, assisted by a natural gloomy disposition.

The following men were lost by desertion:

Private first class SAMUEL R. CURTIS (November 3, 1903).

Private first class WILLIAM SMITH (November 5, 1903).

Private SIMON PRINS (January 23, 1904).

Private EDWIN A. RINARD (February 3, 1904).

Of these men Private first class Smith and Private Prins were on duty in the kitchen and were at no time subject to restriction of diet and liberty. Private first class Curtis deserted before the experiment was well under way and can not be attributed to any cause arising out of the investigation. Private Rinard’s desertion was in my opinion due to the restrictions of diet and liberty incident to the experiment. I would say, however, that this man was a worthless character and was discharged “without honor” from the army during a previous enlistment.

Very respectfully,

(Signed) WALLACE DEWITT,

1st Lieut. and Asst. Surgeon U. S. Army,

Commdg. Detachment.

As supplementing Dr. DeWitt’s statement it may be mentioned that Rinard reported for the experiment at New Haven on December 11, 1903, and remained here until February 2, 1904. On December 11 he weighed 59.8 kilos, while on February 2, the last day he was here, his body-weight was 60 kilos. Evidently, any restriction of diet he may have suffered had not made any great impression upon his bodily condition.

There were thirteen men of the detachment who really took part in the experiment, and of these all but four were in the original detail. Of these four, two joined in October and two early in November. Of these thirteen, all but two continued to the close of the experiment, April 4, 1904.

The following statement gives the name, age, birthplace, occupation, length of service (U. S. Army), etc. of the thirteen men.

It will be noted that the men range in age from twenty-one years six months to forty-three years, and that representatives of many countries are on the list.

Regarding the duties of the men, i. e., their daily work, the following statement from Dr. DeWitt will give all needed information on this point. The character of the Gymnasium work will be referred to later.

Name.

Age on

Oct. 1, 1903

(Years and

Months).

Length of

Service on

Oct. 1, 1903.

(Years and

Months).

Birthplace.

Occupation before

Original Enlistment.

Remarks.

Private first class.

Broyles, Jonah

24-6

3-3

Campbell Co., Tenn.

Scholar

Joined Nov. 13, 1903.

Coffman, William E.

22-1

0-2

Edinsburg, W. Va.

Clerk

Joined Sept. 28, 1903.

Fritz, Charles J.

27-8

3-0

Switzerland.

Gasfitter

Joined Oct. 30, 1903.

Henderson, James D.

25-1

2-0

Marshall, N. C.

Student

Joined Sept. 28, 1903.

Loewenthal, Maurice D.

22-8

0-2

New York, N. Y.

Clerk

Joined Sept. 28, 1903.

Morris, William

21-6

3-8

San Juan, P. R.

Scholar

Joined Sept. 28, 1903.

Oakman, William H.

43-0

1-7

Blackville, S. C.

Bookkeeper

Joined Sept. 28, 1903.

Sliney, William F.

26-7

5-0

Roxbury, Mass.

Painter

Joined Oct. 21, 1903.

Steltz, John J. B.

23-1

0-3

Schuylkill, Pa.

Painter

Joined Sept. 28, 1903.

Zooman, Ben

25-3

1-11

London, Eng.

Hosp. Orderly

Joined Sept. 28, 1903.

Private.

Cohn, Isaac

21-8

0-1

Jerusalem, Pal.

Porter in Drug store

Joined Nov. 13, 1903.

T RANSFERRED.

Private first class.

Davis, Charles P.

27-0

0-2

Darlington Co. S. C.

Machinist

Joined Sept. 28, 1903; left Jan. 14, 1904.

Private.

Bates, Barnard

26-8

1-10

San Francisco, Cal.

Painter

Joined Sept. 28, 1903; left Feb. 12, 1904.

HOSPITAL CORPS DETACHMENT U. S. ARMY,

332 TEMPLE STREET, NEW HAVEN, CONN.,

March 17, 1904.

Professor R. H. CHITTENDEN,

Director Sheffield Scientific School,

NEW HAVEN, CONN.

SIR,—In compliance with your verbal request I have the honor to inform you that the duties of this detachment during the tour of duty at this station have been as follows:—

At 6.45 A. M. the men arise and their body-weights are taken immediately, after which they dress and assemble for reveille roll-call.

7.15. Breakfast. After this meal they are all engaged in various duties about the quarters, such as inside and outside police, kitchen police, assisting in measurement of urine and fæces and transportation of the same to the laboratory; cleansing of fæces cans and urine bottles, etc. They are occupied with these various duties until about 9 A. M.

9 A. M. Detachment proceeds to Gymnasium under charge of a non-commissioned officer, and by him reported to the gymnastic instructor.

11 A. M. Detachment returns from Gymnasium.

12 M. Dinner.

1 P. M. Drill, weather permitting, otherwise a walk in charge of a non-commissioned officer, or indoor instruction relative to the duties of a soldier.

2 P. M. Relief from drill; walk, or instruction.

2.30 P. M. Instruction by a non-commissioned officer in their duties as nurses, etc.

3.30 P. M. Relief from instruction.

5 P. M. Supper.

5.30 P. M. Retreat roll-call.

10 P. M. All men in bed.

This routine is the same for every day in the week except Saturday and Sunday. On Saturday drill and instruction in the afternoon are omitted, and on Sundays the men are also free from gymnasium work.

In addition to the duties mentioned above, a special detail of two men is made every morning to assist in the weighing and serving of the food, and from time to time details are sent to the laboratory and reported to Dr. Mendel for such work connected with the investigation as he might assign them.

Very respectfully,

(Signed) WALLACE DEWITT,

1st Lieut. and Asst. Surgeon U. S. Army,

Commdg. Det. H. C.

Here we have a group of men, thirteen in number, quite different in type from the preceding group; men accustomed to living a vigorous life under varying conditions, and who naturally had great liking for the pleasures of eating. Further, they were men who had no personal interest whatever in the experiment or in the principles involved. To be sure, they had volunteered for the work, and the objects of the experiment had been fully explained to them. Like good soldiers they no doubt desired to obey orders, and they doubtless preferred to see the experiment a success rather than a failure, but they had not that interest that would lead them to undergo any great personal discomfort. This point should be kept in mind, since it has a distinct bearing upon the possibility of establishing physiological economy of diet in persons who would not willingly incommode themselves or suffer personal inconvenience.

The experiment commenced on October 4, 1903, and for a period of six months every detail bearing upon the nutrition and condition of the men under the gradually changed conditions was carefully observed. Every precaution to preserve the health and good spirits of the men was taken. Pure distilled water was sent to the quarters each morning, magazines and other periodicals were supplied through the courtesy of friends, occasional visits to the theatre were indulged in; in fact all that could be done to counterbalance any possible depressing influence from the partial restraints of the experiment was arranged for.

Showing a group of the soldiers at work in the gymnasium.

Regarding the details of the work; the twenty-four hours’ urine was collected by each man, also the fæces for each day, and these were subjected to chemical analysis with a view to following out the various changes in the amount and character of the proteid metabolism going on in the body as measured by the output of total nitrogen, uric acid, and phosphoric acid in the urine, and by the amount of nitrogen in the fæces with reference to the degree of digestion and utilization of the proteid foods ingested.

During the first two weeks the ordinary army rations were given to the men; later a gradual change was made, accompanied by a reduction in the amount of proteid food, with some reduction likewise in the total fuel value of the food. All the food placed before each man was carefully weighed, and at the close of every meal any uneaten food was weighed and the amount subtracted from the initial weights. During the balance periods, when the income and output of nitrogen were carefully compared, the food materials were weighed with greater care and large samples of each article were taken for analysis, to determine the exact content of nitrogen. Every figure for nitrogen shown in the tables was verified by at least a duplicate chemical analysis so as to avoid any possibility of error.

It is not necessary to give here any detailed description of the changes made in the character of the diet, since on pages 288 to 326 may be found the daily dietary from October 2, 1903, to April 4, 1904,—each meal of the day,—showing the amount and character of the food given the men during the six months period. It should be stated, however, that at no time were the men placed on a cereal diet or on a truly vegetable diet. The object in view was simply to study the possibilities of a general physiological economy in diet, with special reference to the minimal proteid requirement of the healthy man. To be sure, in doing this meats, owing to their high content of proteid, were very much reduced in amount and on many days no meat at all was given, but as the dietary is looked through it will be seen that the main change was from a heavy meat diet (rich in proteid) to a lighter diet, comparatively poor in proteid, with an increasing predominance of vegetable and cereal foods. Condiments are also noticeable in the diet, together with the ordinary accessories, coffee and tea. Variety was also considered as a necessary factor, not to be overlooked, as contributing largely to the maintenance of a proper physiological condition.

From a study of the tables which follow, showing the chemical composition of the daily urine, it will be seen that during the first sixteen days, viz., from October 4 until October 20 or 21, when the men were on the ordinary army ration with opportunity to eat an abundance of meat, the daily urine frequently contained 16 to 17 grams of nitrogen, showing a metabolism of over 100 grams of proteid on such days. Sliney, indeed, averaged for four days an output of 18.19 grams of nitrogen, while Coffman, Henderson, and Zooman showed an average daily excretion of about 15 grams of nitrogen each for the sixteen days from October 4.

OAKMAN.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

66.7

1160

1019

16.37

0.549

2.76

5

66.7

1030

1025

12.36

6

66.0

740

1029

11.85

0.703

1.15

7

66.0

480

1031

10.31

8

65.4

660

1030

14.30

0.574

1.32

9

65.4

830

1029

15.94

10

65.4

1440

1018

17.02

11

66.1

2220

1012

16.12

0.591

2.64

12

66.7

1300

1020

13.33

13

66.8

2140

1013

15.67

0.610

2.56

14

66.4

1290

1017

12.38

15

66.7

1730

1017

14.95

0.653

1.93

16

66.7

1520

1017

13.68

17

66.2

1490

1018

15.20

18

66.2

2030

1014

16.44

0.646

2.66

19

65.8

1580

1017

16.78

20

65.3

1900

1014

16.19

0.626

1.95

21

65.4

1100

1024

12.07

22

66.0

1200

1018

11.30

0.502

1.11

23

66.4

2060

1015

11.37

24

67.2

1970

1015

11.88

25

67.1

1480

1014

8.64

0.411

2.07

26

67.2

1510

1018

11.78

27

67.2

1890

1015

12.13

0.406

1.99

28

67.4

1620

1014

9.82

29

67.6

980

1018

6.82

0.493

1.62

30

67.5

820

1022

10.91

31

67.0

930

Nov.

1

67.4

1480

1015

10.20

0.460

1.49

2

67.6

1160

1018

10.37

3

67.4

1160

1020

10.44

0.489

1.53

4

67.1

720

1024

6.61

5

66.6

640

1029

8.02

0.495

1.17

6

66.5

1200

1016

9.57

7

66.0

840

1023

8.57

8

66.0

1100

1017

8.32

0.452

1.67

9

66.0

720

1030

8.53

10

66.4

880

1022

10.19

0.515

1.30

11

66.6

1080

1018

9.72

12

66.9

920

1023

8.38

0.616

1.54

13

67.2

800

1025

6.43

14

66.5

600

1026

7.38

15

66.3

1360

1014

8.98

0.403

1.44

16

66.4

1160

1025

9.88

17

66.4

900

1020

6.69

0.343

0.94

18

66.0

1820

1010

7.92

⎫

0.436 daily av.

1.09 daily av.

19

65.4

1160

1017

5.57

⎬

20

66.0

1120

1020

8.73

⎪

21

66.4

1020

1020

7.89

⎭

22

66.1

1360

1016

8.16

0.413

1.83

23

67.0

2600

1008

8.11

24

65.9

1140

1015

6.43

0.380

1.90

25

65.9

1800

1011

7.56

26

65.6

1200

1020

7.63

0.377

1.71

27

66.2

1300

1015

7.41

28

65.9

1200

1012

6.70

29

65.9

1480

1019

8.79

0.531

1.73

30

65.4

1540

1011

8.41

Dec.

1

65.0

1080

1015

7.13

0.484

1.45

2

65.6

1440

1012

8.38

3

64.5

940

1021

8.58

0.438

1.66

4

65.0

780

1022

7.22

5

65.4

1280

1016

8.06

6

65.4

1880

1012

7.67

0.320

1.86

7

65.0

1600

1013

6.24

8

64.9

1680

1011

7.86

0.304

1.77

9

65.0

1180

1013

7.74

10

64.7

1120

1016

7.59

0.308

1.37

11

64.7

860

1021

7.58

12

64.8

700

1026

6.34

13

64.6

880

1022

7.87

0.404

1.47

14

64.7

1540

1017

9.33

15

64.2

1140

1015

6.98

0.436

1.71

16

64.3

1040

1018

6.74

17

64.4

980

1018

6.94

0.368

1.05

18

64.7

1605

1015

8.57

19

64.2

1250

1013

8.77

20

63.4

1000

1016

7.56

0.462

1.25

21

63.6

1190

1016

8.35

22

63.0

1470

1011

8.47

0.245

1.26

23

63.6

672

1028

5.88

24

63.8

980

1017

6.55

0.294

0.89

25

63.5

2310

1008

6.37

26

63.9

1860

1016

6.92

27

63.5

1590

1015

7.54

0.380

1.11

28

63.0

1840

1018

8.39

29

62.9

1145

1018

6.11

0.546

0.72

30

63.2

1300

1020

6.78

31

63.5

1080

1020

5.96

0.421

1.18

1904

Jan.

1

64.0

2360

1013

8.64

⎫

0.329

1.43

2

63.6

1270

1018

5.33

⎪

3

64.0

2475

1012

7.42

⎬

4

63.6

1820

1012

5.63

⎪

5

63.0

1520

1013

6.66

⎪

6

63.5

1270

1016

6.71

⎭

7

63.0

1135

1016

6.74

0.344

1.06

8

63.5

870

1022

6.06

9

63.6

1640

1010

6.89

10

63.6

1240

1015

5.95

0.409

1.42

11

63.5

1740

1012

7.31

12

63.0

840

1020

6.00

0.439

13

62.9

885

1021

7.33

0.490

14

63.0

1425

1015

8.29

0.441

15

62.8

1000

1023

7.14

0.390

16

62.9

1525

1015

8.23

0.372

17

62.7

1740

1017

8.14

0.400

18

62.3

1200

1020

8.42

⎫

0.423

1.32

19

62.7

990

1023

7.60

⎪

20

62.7

985

1020

7.51

⎪

21

62.7

1080

1021

8.23

⎬

22

62.7

1670

1010

7.01

⎪

23

62.2

970

1017

6.58

⎪

24

62.2

1800

1013

7.99

⎭

25

62.2

1630

1013

7.43

⎫

0.412

1.45

26

62.0

880

1026

6.86

⎪

27

62.5

1250

1017

9.07

⎪

28

62.4

1560

1016

8.61

⎬

29

62.7

1325

1018

6.28

⎪

30

62.9

2015

1013

7.25

⎪

31

62.4

1730

1018

6.64

⎭

Feb.

1

62.8

910

1027

5.51

⎫

0.395

1.42

2

63.0

1610

1016

7.15

⎪

3

62.5

1330

1020

7.18

⎪

4

62.7

1480

1023

7.46

⎬

5

63.0

1600

1020

6.62

⎪

6

63.2

1980

1012

6.53

⎪

7

63.0

1775

1015

6.39

⎭

8

62.3

1860

1013

8.26

⎫

0.233

9

62.9

2010

1013

7.36

⎪

10

62.0

1195

1025

7.60

⎪

11

62.9

1580

1016

8.82

⎬

12

62.5

1900

1013

8.09

⎪

13

62.4

1560

1016

7.30

⎪

14

62.5

1480

1017

7.90

⎭

15

62.5

1610

1023

8.93

⎫

0.430

16

63.0

1570

1019

7.86

⎪

17

62.8

2375

1014

9.69

⎪

18

62.2

1060

1022

7.80

⎬

19

62.0

910

1029

8.13

⎪

20

62.3

1710

1012

8.10

⎪

21

62.6

1940

1010

7.33

⎭

22

62.4

1250

1021

7.73

⎫

0.489

23

62.7

1700

1012

6.53

⎪

24

62.4

1525

1017

8.65

⎪

25

62.2

1980

1013

8.55

⎬

26

62.0

1145

1017

6.77

⎪

27

61.8

1150

1019

6.87

⎪

28

62.0

1445

1020

7.46

⎭

29

62.2

1015

1024

6.88

Mar.

1

62.6

1225

1019

7.42

2

62.5

1620

1017

7.58

3

62.3

1585

1016

6.85

4

62.3

1815

1015

7.95

5

62.0

1565

1014

6.10

6

62.0

1700

1020

7.96

7

62.0

1240

1016

7.44

⎫

0.411

8

62.5

1710

1015

8.72

⎪

9

62.0

1670

1016

7.71

⎪

10

62.5

1590

1016

7.63

⎬

11

62.0

1410

1021

8.71

⎪

12

62.1

1530

1018

7.44

⎪

13

62.1

1780

1016

8.65

⎭

14

62.0

1300

1019

8.11

⎫

0.468

15

62.0

1820

1012

7.29

⎪

16

62.2

1670

1017

9.12

⎪

17

62.4

1380

1020

8.20

⎬

18

62.7

1785

1015

7.82

⎪

19

62.5

1910

1017

7.68

⎪

20

62.7

1965

1013

6.72

⎭

21

62.1

930

1026

5.72

⎫

0.429

22

62.4

1770

1012

7.86

⎪

23

62.0

1560

1017

7.21

⎪

24

62.0

1860

1015

8.15

⎬

25

61.6

1130

1023

7.19

⎪

26

62.0

2000

1013

8.88

⎪

27

61.9

1320

1019

7.13

⎭

28

62.0

1025

1025

6.64

⎫

0.379

29

62.4

1830

1018

8.34

⎪

30

62.3

1500

1020

6.30

⎬

31

62.0

1600

1021

7.10

⎪

Apr.

1

62.0

2070

1014

6.83

⎭

2

62.0

1250

1025

5.55

3

62.0

2115

1009

4.57

4

62.1

2110

1013

5.95

Daily average from Oct. 21

1437

1017

7.42

0.405

1.39

MORRIS.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

59.2

970

1023

13.74

0.563

1.46

5

59.2

1340

1018

13.43

6

58.4

720

1026

9.16

0.546

1.42

7

58.9

685

1028

12.70

8

58.4

400

1019

5.27

0.179

0.54

9

58.4

820

1027

10

58.4

1260

1023

13.68

11

58.5

1400

1020

18.48

0.782

2.32

12

58.5

1220

1021

13.40

13

58.6

1580

1016

13.84

0.614

2.21

14

58.3

1070

1027

16.05

15

58.9

850

1029

13.82

0.626

1.50

16

58.9

940

1020

15.40

17

59.2

1500

1015

11.70

18

59.0

1150

1026

15.73

0.796

2.19

19

58.5

1160

1028

18.86

20

58.4

1160

1026

⎫

14.62

daily

average

0.602

daily

average

1.77

daily

average

21

58.4

1050

1030

⎪

22

58.6

910

1027

⎬

23

58.6

1100

1024

⎪

24

58.8

1030

1029

⎪

25

59.0

1080

1023

⎭

26

59.1

1060

1028

⎫

10.30

0.638

1.37

27

58.1

1240

1021

⎪

28

59.1

860

1025

⎪

29

60.0

800

1026

⎬

30

59.7

880

1022

⎪

31

59.6

640

⎪

Nov.

1

60.0

990

1020

⎭

2

59.6

750

1028

⎫

7.60

0.437

1.26

3

59.9

900

1027

⎪

4

60.0

980

1018

⎪

5

59.0

1180

1018

⎬

6

59.5

320

1026

⎪

7

58.7

620

1029

⎪

8

58.8

1220

1013

⎭

9

58.6

860

1023

⎫

7.03

0.413

1.02

10

59.4

800

1024

⎪

11

59.0

860

1020

⎪

12

59.1

760

1025

⎬

13

59.2

740

1027

⎪

14

59.1

1160

1014

⎪

15

59.0

560

1027

⎭

16

58.6

860

1026

⎫

5.88

0.345

0.84

17

58.7

680

1020

⎪

18

58.6

580

1022

⎪

19

58.4

920

1016

⎬

20

59.0

880

1027

⎪

21

59.5

840

1019

⎪

22

59.0

680

1029

⎭

23

59.3

1040

1015

⎫

7.34

0.477

1.12

24

59.5

1260

1020

⎪

25

59.3

820

1020

⎪

26

59.3

740

1032

⎬

27

60.0

1020

1016

⎪

28

59.4

860

1023

⎪

29

59.4

700

1028

⎭

30

59.5

880

1020

⎫

9.55

0.607

1.63

Dec.

1

59.1

1020

1019

⎪

2

59.8

1420

1021

⎪

3

59.2

1240

1027

⎬

4

59.5

720

1031

⎪

5

59.6

800

1022

⎪

6

59.6

820

1028

⎭

7

59.4

840

1029

⎫

7.73

0.410

1.48

8

59.6

540

1020

⎪

9

59.4

880

1026

⎪

10

59.7

900

1018

⎬

11

59.2

780

1025

⎪

12

59.1

740

1028

⎪

13

59.1

820

1022

⎭

14

59.0

840

1028

⎫

6.68

0.332

1.24

15

58.9

1020

1018

⎪

16

58.9

810

1025

⎪

17

59.0

1020

1019

⎬

18

58.6

720

1026

⎪

19

58.5

785

1023

⎪

20

58.2

670

1020

⎭

21

58.2

810

1031

⎫

6.97

0.375

22

58.5

680

1026

⎪

23

58.6

785

1024

⎪

24

58.6

930

1020

⎬

25

58.8

1040

1017

⎪

26

57.6

945

1020

⎪

27

58.6

840

1023

⎭

28

58.8

1070

1020

⎫

6.70

0.296

1.20

29

58.4

1205

1018

⎪

30

59.0

1000

1026

⎪

31

59.0

935

1027

⎬

1904

⎪

Jan.

1

58.5

1475

1016

⎪

2

58.6

1350

1018

⎪

3

58.6

545

1028

⎭

4

58.7

840

1022

⎫

6.41

0.332

1.11

5

58.6

1040

1020

⎪

6

58.8

680

1024

⎪

7

59.0

1040

1020

⎬

8

58.4

⎪

9

58.4

1110

1019

⎪

10

58.6

1120

1016

⎭

11

58.9

1010

1017

5.58

12

58.8

685

1019

4.19

0.405

13

58.5

800

1029

7.92

0.785

14

58.0

785

1027

7.91

0.494

15

58.0

800

1030

7.44

0.488

16

58.0

1195

1018

7.38

0.421

17

58.0

880

1020

5.28

0.304

18

58.0

1080

1026

⎫

7.31

0.449

1.40

19

58.0

1075

1019

⎪

20

58.0

920

1019

⎪

21

57.9

715

1031

⎬

22

58.0

820

1022

⎪

23

58.0

1065

1024

⎪

24

58.2

1370

1014

⎭

25

58.1

1490

1015

⎫

7.18

0.369

1.33

26

58.2

1300

1025

⎪

27

58.2

1335

1019

⎪

28

58.3

1110

1014

⎬

29

58.4

915

1028

⎪

30

58.4

1200

1020

⎪

31

58.4

1490

1020

⎭

Feb.

1

58.4

870

1030

⎫

7.04

0.418

1.36

2

58.9

680

1024

⎪

3

58.9

1150

1029

⎪

4

58.9

1900

1025

⎬

5

59.0

930

1030

⎪

6

59.1

1030

1021

⎪

7

59.0

975

1024

⎭

8

59.5

880

1030

⎫

7.69

0.484

9

59.4

970

1027

⎪

10

59.0

1020

1025

⎪

11

59.0

1015

1021

⎬

12

58.9

930

1028

⎪

13

59.3

880

1029

⎪

14

59.2

1150

1018

⎭

15

59.2

1050

1028

⎫

7.49

0.423

16

59.0

1310

1027

⎪

17

59.4

1300

1017

⎪

18

59.1

1400

1020

⎬

19

58.9

930

1030

⎪

20

58.7

715

1030

⎪

21

58.7

1240

1023

⎭

22

59.3

915

1025

⎫

6.30

0.471

23

59.4

1520

1017

⎪

24

58.8

940

1027

⎪

25

59.0

1405

1022

⎬

26

59.4

940

1022

⎪

27

59.1

1375

1021

⎪

28

59.1

810

1025

⎭

29

59.0

1100

1026

6.40

⎫

0.394

Mar.

1

59.1

1035

1026

6.64

⎪

2

58.8

990

1025

5.40

⎪

3

59.0

1235

1022

6.55

⎬

4

58.9

1075

1025

4.99

⎪

5

59.0

1280

1016

5.38

⎪

6

58.8

1230

1026

7.01

⎭

7

58.3

1100

1029

⎫

7.05

0.723

8

58.8

1200

1021

⎪

9

59.0

1310

1021

⎪

10

59.0

1280

1020

⎬

11

58.8

1310

1026

⎪

12

59.0

1350

1022

⎪

13

59.1

1110

1025

⎭

14

58.8

855

1027

⎫

7.37

0.493

15

58.9

965

1026

⎪

16

58.8

1210

1026

⎪

17

58.8

1410

1022

⎬

18

59.0

1500

1020

⎪

19

59.0

1290

1026

⎪

20

59.0

1040

1024

⎭

21

59.0

1040

1024

⎫

6.67

0.552

22

58.9

980

1028

⎪

23

58.8

880

1030

⎪

24

59.0

950

1027

⎬

25

59.3

1210

1028

⎪

26

59.2

1210

1024

⎪

27

59.2

1210

1022

⎭

28

59.1

1280

1026

6.68

⎫

0.446

29

59.0

1065

1027

5.69

⎪

30

59.0

1030

1028

6.06

⎬

31

59.0

1400

1025

6.96

⎪

Apr.

1

58.8

1940

1019

7.10

⎭

2

59.0

1480

1025

6.13

3

59.0

1470

1017

4.67

Daily average from Oct. 20

1017

1023

7.03

0.450

1.25

BROYLES.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Nov.

15

59.4

2500

1008

7.35

16

59.0

2600

1006

17

59.3

2600

1009

⎫

7.95

daily

average

0.381

daily

average

1.93

daily

average

18

58.7

2400

⎪

19

58.0

1280

1014

⎬

20

58.7

1800

1013

⎪

21

58.5

2240

1008

⎪

22

59.0

2100

1011

⎭

23

58.0

1500

1009

⎫

6.98

0.326

1.36

24

57.7

1700

1011

⎪

25

58.0

1080

1014

⎪

26

57.8

1620

1016

⎬

27

58.0

700

1026

⎪

28

58.0

2100

1007

⎪

29

58.0

1240

1015

⎭

30

58.0

1880

1010

⎫

7.40

0.333

1.68

Dec.

1

57.5

1760

1010

⎪

2

57.4

1700

1009

⎪

3

57.4

1680

1011

⎬

4

57.0

1280

1013

⎪

5

57.0

1420

1017

⎪

6

57.6

2600

1009

⎭

7

57.6

600

1021

7.39

⎫

0.265

1.68

8

57.5

1960

1012

10.09

⎪

9

57.5

2060

1010

8.53

⎪

10

57.2

2280

1010

8.89

⎬

11

56.4

800

1021

6.67

⎪

12

56.8

660

1030

6.77

⎪

13

56.5

920

1021

8.00

⎭

14

56.6

1620

1013

⎫

7.48

0.319

1.28

15

56.4

1100

1015

⎪

16

56.4

1090

1017

⎪

17

56.2

990

1019

⎬

18

56.2

590

1026

⎪

19

56.0

750

1027

⎪

20

56.1

630

1022

⎭

21

56.1

1560

1012

⎫

6.41

0.289

0.91

22

56.0

1050

1014

⎪

23

56.5

680

1023

⎪

24

56.4

960

1020

⎬

25

56.6

1235

1017

⎪

26

56.5

950

1020

⎪

27

56.9

1520

1012

⎭

28

56.0

1265

1019

⎫

6.70

0.297

1.17

29

55.8

1560

1018

⎪

30

55.6

1710

1009

⎪

31

56.3

1135

1016

⎬

1904

⎪

Jan.

1

56.0

1110

1016

⎪

2

56.7

1470

1014

⎭

3

56.9

4

57.2

1790

1010

⎫

5.99

0.371

1.27

5

58.0

1100

1013

⎪

6

57.1

640

1028

⎪

7

56.6

1180

1004

⎬

8

57.0

1190

1016

⎪

9

57.6

810

1025

⎪

10

56.8

1590

1010

⎭

11

57.0

1820

1011

6.99

12

55.7

525

1027

5.38

0.621

13

55.9

530

1031

6.99

0.595

14

55.5

530

1032

7.47

0.514

15

55.0

1300

1077

9.67

0.428

16

56.0

1355

1016

7.65

0.386

17

55.6

800

1020

5.28

0.291

18

55.4

1770

1016

⎫

7.80

0.364

1.29

19

55.0

2080

1010

⎪

20

55.6

1285

1017

⎪

21

55.6

1570

1013

⎬

22

56.0

2630

1007

⎪

23

55.7

1330

1015

⎪

24

56.9

1470

1015

⎭

25

57.0

2140

1009

⎫

6.81

0.369

1.43

26

57.2

1670

1013

⎪

27

58.4

2140

1015

⎪

28

58.0

1030

1018

⎬

29

58.0

1080

1010

⎪

30

58.6

1080

1021

⎪

31

58.8

1670

1015

⎭

Feb.

1

58.4

770

1029

⎫

7.06

0.409

1.54

2

58.5

1020

1020

⎪

3

59.0

1800

1020

⎪

4

58.6

1390

1025

⎬

5

59.0

1240

1025

⎪

6

59.6

1280

1019

⎪

7

59.0

990

1025

⎭

8

58.3

1485

1017

⎫

7.91

0.438

9

59.4

1900

1013

⎪

10

59.0

1530

1025

⎪

11

59.0

1000

1023

⎬

12

58.6

790

1031

⎪

13

58.7

1030

1025

⎪

14

58.9

1260

1015

⎭

15

59.0

1000

1028

⎫

7.55

0.376

16

59.2

2110

1012

⎪

17

59.3

1805

1017

⎪

18

59.1

735

1026

⎬

19

59.0

1260

1020

⎪

20

59.0

1040

1020

⎪

21

59.0

1775

1012

⎭

22

59.3

1290

1019

⎫

6.18

0.423

23

59.5

2010

1011

⎪

24

59.7

650

1027

⎪

25

59.4

2300

1011

⎬

26

60.5

1145

1019

⎪

27

60.0

855

1025

⎪

28

60.3

670

1031

⎭

29

60.5

1310

1017

5.74

⎫

0.306

Mar.

1

60.3

1235

1022

9.26

⎪

2

60.1

1550

1014

6.97

⎪

3

60.2

1470

1014

6.18

⎬

4

60.0

1580

1015

7.68

⎪

5

60.5

2060

1008

5.56

⎪

6

60.0

1755

1013

7.69

⎭

7

60.0

1230

1016

⎫

9.99

0.428

8

60.2

950

1030

⎪

9

60.5

1330

1017

⎪

10

61.0

1620

1016

⎬

11

60.5

1160

1029

⎪

12

61.0

1350

1025

⎪

13

61.6

1670

1015

⎭

14

62.0

1540

1017

⎫

8.19

0.484

15

61.4

1160

1021

⎪

16

61.4

1445

1016

⎪

17

61.4

1610

1019

⎬

18

61.5

1220

1018

⎪

19

61.0

1145

1025

⎪

20

61.3

1155

1017

⎭

21

61.2

1230

1021

⎫

7.07

0.580

22

61.3

1350

1018

⎪

23

61.2

1180

1019

⎪

24

61.4

1490

1016

⎬

25

61.3

1620

1018

⎪

26

61.4

1040

1023

⎪

27

61.0

1160

1021

⎭

28

61.0

1640

1015

6.79

⎫

0.359

29

61.0

1400

1020

7.06

⎪

30

61.0

2055

1014

7.27

⎬

31

61.0

1190

1023

6.21

⎪

Apr.

1

61.2

1320

1018

5.86

⎪

2

61.0

1005

1028

5.61

⎭

3

61.0

2025

1013

7.17

Daily average from Nov. 15

1396

1017

7.26

0.398

1.41

COFFMAN.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

59.1

2140

1012

17.33

0.373

2.03

5

59.1

1780

1015

15.27

6

58.7

1070

1024

12.62

0.641

2.05

7

58.6

1800

1016

16.96

8

58.6

1120

1024

14.49

0.480

1.89

9

58.4

1150

1024

10.14

10

58.3

2180

1012

16.06

11

59.1

1580

1014

13.55

0.474

1.75

12

59.1

980

1025

12.99

13

59.0

1820

1014

14.85

0.613

2.50

14

59.2

1150

1025

13.94

15

58.9

2120

1013

16.03

0.337

2.23

16

59.0

1220

1019

14.41

17

59.0

1680

1019

12.60

18

59.6

2720

1011

13.87

0.453

1.86

19

59.4

2360

1017

23.64

3.01

20

58.3

1320

1019

⎫

13.21

daily

average

0.475

daily

average

1.76

daily

average

21

59.1

1030

1024

⎪

22

59.2

650

1029

⎬

23

59.6

1640

1017

⎪

24

59.8

1320

1022

⎪

25

60.0

2300

1013

⎭

26

59.8

1440

1022

⎫

11.40

0.524

1.91

27

59.8

1280

1020

⎪

28

60.2

1200

1017

⎬

29

60.2

1000

1017

⎪

30

59.6

820

1030

⎪

Nov.

1

59.7

1020

1020

⎭

2

59.4

700

1031

⎫

8.71

0.430

1.61

3

60.0

880

1025

⎪

4

59.6

560

1031

⎪

5

59.3

540

1032

⎬

6

59.1

440

1036

⎪

7

58.6

460

1035

⎪

8

58.4

420

1035

⎭

9

58.6

700

1030

⎫

8.61

0.431

1.12

10

59.0

620

1030

⎪

11

58.5

600

1029

⎪

12

58.7

840

1028

⎬

13

58.7

600

1032

⎪

14

58.7

600

1033

⎪

15

58.9

920

1021

⎭

16

58.7

720

1030

⎫

8.41

0.395

1.30

17

58.4

720

1031

⎪

18

59.3

720

1027

⎪

19

58.7

980

1026

⎬

20

59.0

1400

1022

⎪

21

59.2

600

1029

⎪

22

58.7

800

1031

⎭

23

59.0

640

1026

⎫

8.72

0.439

1.49

24

59.5

1120

1022

⎪

25

59.6

1280

1017

⎪

26

59.0

820

1028

⎬

27

59.0

740

1030

⎪

28

59.0

360

1031

⎪

29

59.2

1060

1029

⎭

30

59.2

760

1032

⎫

11.14

0.586

1.52

Dec.

1

58.9

1140

1027

⎪

2

59.5

780

1026

⎪

3

58.5

800

1030

⎬

4

59.5

860

1030

⎪

5

59.5

920

1030

⎪

6

59.5

760

1032

⎭

7

59.4

860

1030

⎫

9.95

0.400

1.62

8

59.4

540

1030

⎪

9

59.0

660

1034

⎪

10

59.0

640

1033

⎬

11

58.3

580

1034

⎪

12

59.1

800

1032

⎪

13

58.5

680

1030

⎭

14

57.3

560

1032

⎫

7.79

0.372

1.25

15

58.3

680

1025

⎪

16

58.5

910

1021

⎪

17

58.4

700

1024

⎬

18

58.4

1110

1018

⎪

19

57.8

600

1030

⎪

20

57.3

550

1032

⎭

21

58.0

600

1031

⎫

7.31

0.288

22

57.7

470

1037

⎪

23

58.0

645

1031

⎪

24

58.3

900

1014

⎬

25

57.8

730

1028

⎪

26

58.0

1085

1014

⎪

27

58.0

1000

1021

⎭

28

57.6

1035

1016

⎫

7.60

0.246

1.20

29

57.2

1145

1015

⎪

30

57.4

1002

1023

⎪

31

57.4

1300

1016

⎬

1904

⎪

Jan.

1

57.6

1240

1020

⎪

2

56.4

950

1018

⎪

3

57.0

1038

1021

⎭

4

57.6

1325

1008

⎫

7.16

0.271

1.28

5

58.2

1640

1014

⎪

6

58.6

1090

1017

⎪

7

58.0

1090

1015

⎬

8

57.4

785

1026

⎪

9

57.7

710

1028

⎪

10

57.4

1080

1014

⎭

11

57.0

600

1027

8.14

12

57.0

930

1020

8.82

0.508

13

56.9

580

1031

8.28

0.508

14

56.7

1040

1018

8.30

0.312

15

56.5

650

1033

7.91

0.352

16

56.5

1130

1017

7.32

0.305

17

56.5

800

1025

7.44

0.315

18

56.4

1540

1012

⎫

6.95

0.301

1.11

19

56.4

1510

1016

⎪

20

56.5

1220

1016

⎪

21

56.2

505

1033

⎬

22

56.3

900

1019

⎪

23

56.4

1325

1013

⎪

24

56.2

510

1030

⎭

25

56.6

1460

1012

⎫

7.55

0.340

1.09

26

56.7

1400

1015

⎪

27

56.7

1520

1018

⎪

28

57.0

1720

1013

⎬

29

56.5

520

1035

⎪

30

56.5

870

1028

⎪

31

56.7

980

1024

⎭

Feb.

1

56.2

700

1032

⎫

7.56

0.362

1.24

2

56.9

1310

1020

⎪

3

57.2

1120

1024

⎪

4

57.3

1260

1028

⎬

5

58.0

1970

1018

⎪

6

57.0

810

1022

⎪

7

56.8

780

1030

⎭

8

56.6

1130

1021

⎫

8.65

0.420

9

57.0

1300

1020

⎪

10

56.8

1140

1025

⎪

11

57.4

1340

1020

⎬

12

57.2

1360

1023

⎪

13

57.0

1020

1025

⎪

14

57.0

1720

1014

⎭

15

56.5

890

1032

⎫

8.18

0.318

16

57.2

1190

1025

⎪

17

57.4

1250

1019

⎪

18

57.0

1630

1015

⎬

19

56.7

1225

1025

⎪

20

57.0

900

1025

⎪

21

57.0

1590

1016

⎭

22

57.0

985

1028

⎫

7.62

0.395

23

57.0

1465

1013

⎪

24

56.7

1160

1020

⎪

25

56.5

1340

1016

⎬

26

56.3

1015

1017

⎪

27

56.0

630

1032

⎪

28

56.7

1205

1027

⎭

29

57.0

1530

1017

8.63

⎫

0.365

Mar.

1

57.0

1030

1022

7.48

⎪

2

56.8

1295

1020

8.62

⎪

3

56.7

1040

1022

7.18

⎬

4

56.0

1130

1023

7.93

⎪

5

56.5

1540

1014

7.67

⎪

6

56.6

1105

1024

7.95

⎭

7

56.3

1190

1018

⎫

8.27

0.338

8

56.5

1350

1017

⎪

9

56.2

880

1031

⎪

10

56.8

1500

1016

⎬

11

56.9

1120

1024

⎪

12

56.6

1600

1018

⎪

13

57.2

1230

1022

⎭

14

57.0

1150

1022

⎫

8.07

0.288

15

57.3

1580

1014

⎪

16

57.3

1290

1023

⎪

17

57.5

1355

1018

⎬

18

58.0

1635

1016

⎪

19

56.8

1320

1020

⎪

20

57.0

1085

1021

⎭

21

57.4

1030

1023

⎫

8.50

0.478

22

57.7

1970

1013

⎪

23

57.4

1670

1013

⎪

24

57.0

870

1031

⎬

25

57.0

1000

1024

⎪

26

57.3

1320

1023

⎪

27

58.0

1500

1018

⎭

28

58.1

1485

1019

8.37

⎫

0.371

29

58.0

1580

1021

8.06

⎪

30

57.8

1415

1019

6.88

⎬

31

57.8

1285

1026

7.78

⎪

Apr.

1

57.8

1135

1023

7.32

⎭

2

57.0

1415

1022

6.45

3

58.0

2000

1018

4.12

Daily average from Nov. 2

1034

1024

8.17

0.379

1.23

SLINEY.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Oct.

21

61.3

1990

1021

22.68

23

61.2

1200

1025

16.77

24

61.2

1290

1027

17.58

25

61.4

1700

1016

15.72

0.686

2.59

27

62.4

1240

1024

⎫

11.10

daily

average

0.664

daily

average

1.26

daily

average

28

62.0

840

1025

⎪

29

62.2

630

1030

⎬

30

62.2

820

1029

⎪

31

62.0

960

⎪

Nov.

1

62.1

780

1030

⎭

2

61.7

940

1027

⎫

10.39

0.579

1.49

3

62.4

1020

1026

⎪

4

61.5

820

1028

⎪

5

61.7

650

1028

⎬

6

62.0

860

1022

⎪

7

61.5

780

1029

⎪

8

61.5

720

1026

⎭

9

61.7

1180

1020

⎫

9.71

0.625

1.39

10

62.0

620

1028

⎪

11

61.8

880

1027

⎪

12

61.8

1000

1027

⎬

13

61.6

920

1028

⎪

14

61.4

640

1031

⎪

15

61.0

920

1026

⎭

16

60.5

1000

1026

⎫

9.27

0.538

1.12

17

60.4

1080

1026

⎪

18

61.1

880

1029

⎪

19

60.9

940

1020

⎬

20

61.3

1020

1015

⎪

21

60.9

640

1032

⎪

22

60.4

800

1029

⎭

23

61.1

820

1021

⎫

8.66

0.650

1.07

24

60.6

700

1027

⎪

25

60.6

780

1023

⎪

26

60.8

780

1031

⎬

27

61.7

1240

1020

⎪

28

61.3

1080

1021

⎪

29

61.2

1000

1029

⎭

30

60.5

820

1029

⎫

10.12

0.677

1.88

Dec.

1

60.8

820

1026

⎪

2

60.0

600

1030

⎪

3

60.9

940

1015

⎬

4

60.9

1000

1024

⎪

5

59.9

1580

1016

⎪

6

61.0

840

1029

⎭

7

60.4

760

1028

8.40

⎫

0.671

1.66

8

60.4

920

1022

9.71

⎪

9

61.0

1000

1020

8.94

⎪

10

60.5

740

1025

8.66

⎬

11

59.9

760

1031

11.43

⎪

12

60.0

660

1033

9.78

⎪

13

59.9

880

1030

11.98

⎭

14

60.3

1120

1024

⎫

10.20

0.652

1.23

15

59.5

1060

1021

⎪

16

59.9

710

1030

⎪

17

59.9

880

1027

⎬

18

60.2

1200

1021

⎪

19

60.0

1125

1015

⎪

20

60.0

1210

1021

⎭

21

60.0

715

1026

⎫

8.97

0.606

22

59.5

940

1021

⎪

23

60.0

895

1023

⎪

24

59.9

1010

1018

⎬

25

59.8

1084

1026

⎪

26

61.0

940

1028

⎪

27

60.0

735

1023

⎭

28

59.8

1250

1019

⎫

7.20

0.515

1.29

29

59.7

1020

1020

⎪

30

60.0

1760

1016

⎪

31

60.0

980

1022

⎬

1904

⎪

Jan.

1

60.0

1370

1014

⎪

2

60.0

1152

1017

⎪

3

60.4

1035

1025

⎭

4

61.0

1210

1014

⎫

6.67

0.535

1.35

5

61.0

1090

1017

⎪

6

61.0

1400

1020

⎪

7

60.8

1140

1020

⎬

8

60.0

⎪

9

60.0

620

1028

⎪

10

60.6

1200

1020

⎭

11

61.8

1230

1015

7.23

12

61.3

560

1027

5.94

0.953

13

60.7

625

1029

8.44

0.988

14

60.7

600

1030

7.42

0.674

15

60.4

675

1032

7.89

0.693

16

60.5

500

1030

7.23

0.584

17

60.5

700

1030

8.15

0.691

18

60.3

500

1032

⎫

8.13

0.303

1.22

19

60.5

730

1026

⎪

20

60.6

920

1021

⎪

21

60.4

⎬

22

60.4

660

1017

⎪

23

60.0

920

1030

⎪

24

60.0

1320

1018

⎭

25

60.2

1220

1017

⎫

7.14

0.686

0.98

26

60.0

1260

1018

⎪

27

60.2

845

1024

⎪

28

60.3

560

1031

⎬

29

60.0

1030

1024

⎪

30

60.4

1330

1020

⎪

31

60.6

1125

1019

⎭

Feb.

1

60.7

830

1027

⎫

7.13

0.645

1.17

2

60.8

1695

1016

⎪

3

61.0

1760

1015

⎪

4

61.3

1060

1025

⎬

5

61.2

1300

1021

⎪

6

61.8

1880

1014

⎪

7

61.8

1260

1027

⎭

8

62.4

920

1021

⎫

7.66

0.647

9

62.5

1500

1022

⎪

10

62.6

1145

1026

⎪

11

62.3

710

1019

⎬

12

61.0

1350

1015

⎪

13

61.6

1030

1027

⎪

14

61.5

780

1029

⎭

15

61.5

1010

1030

⎫

8.07

0.600

16

61.7

1175

1025

⎪

17

62.1

1680

1017

⎪

18

62.0

1010

1024

⎬

19

61.6

770

1028

⎪

20

61.0

710

1030

⎪

21

61.0

1240

1021

⎭

22

61.2

1450

1017

⎫

8.86

0.746

23

61.6

1425

1017

⎪

24

62.0

⎬

26

62.4

⎪

27

61.4

1080

1019

⎪

28

61.4

835

1029

⎭

29

61.0

800

1030

9.50

⎫

0.697

Mar.

1

61.4

775

1028

8.09

⎪

2

61.0

760

1030

7.97

⎪

3

60.8

920

1023

7.78

⎬

4

61.0

960

1027

7.49

⎪

5

61.0

790

1029

7.54

⎪

6

61.0

980

1028

8.23

⎭

7

61.0

8

61.0

1480

1017

⎫

7.65

0.672

9

61.2

1960

1012

⎪

10

61.0

740

1028

⎬

11

60.8

950

1029

⎪

12

61.0

1370

1020

⎪

13

60.8

1310

1021

⎭

14

61.0

1460

1014

⎫

7.72

0.572

15

61.2

1155

1019

⎪

16

61.3

1100

1025

⎪

17

61.0

1465

1013

⎬

18

60.9

1300

1020

⎪

19

61.3

2270

1012

⎪

20

61.6

1040

1025

⎭

21

61.2

1020

1027

⎫

8.64

0.765

22

61.4

1210

1019

⎪

23

61.0

760

1029

⎪

24

60.5

900

1024

⎬

25

60.6

840

1029

⎪

26

60.8

890

1030

⎪

27

61.0

1000

1024

⎭

28

61.0

870

1026

7.09

⎫

0.502

29

61.0

825

1030

7.37

⎪

30

60.8

1080

1027

8.10

⎬

31

60.6

1030

1026

7.47

⎪

Apr.

1

60.6

1130

1021

6.78

⎭

2

60.0

1590

1016

6.20

3

60.6

1860

1013

6.59

Daily average from Nov. 1

1021

1024

8.39

0.647

1.32

STELTZ.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

52.3

1860

1010

11.16

0.325

1.54

5

52.4

1020

1014

7.89

6

52.0

1120

1013

8.27

0.648

1.47

7

53.1

760

1014

8

52.0

1280

1012

9.93

0.549

1.70

9

52.0

1600

1014

8.83

10

52.6

1900

1012

14.59

11

52.6

1460

1010

7.97

0.368

1.55

12

52.6

1740

1013

10.07

13

52.9

2050

1013

12.79

0.758

2.00

14

52.9

1260

1013

8.77

15

52.6

1540

1013

12.20

0.512

1.60

16

52.8

1880

1014

14.41

17

52.5

1870

1013

14.36

18

52.4

2230

1013

15.12

0.561

2.53

19

52.5

1560

1010

8.89

20

52.4

1880

1013

⎫

11.61

daily

average

0.465

daily

average

2.01

daily

average

21

52.6

1060

1013

⎪

22

53.2

2100

1011

⎬

23

53.4

2320

1012

⎪

24

52.9

1460

1017

⎪

25

53.4

1660

1016

⎭

26

53.2

1150

27

53.4

1500

1016

⎫

8.65

0.493

1.44

28

53.2

1240

1011

⎪

29

53.6

1220

1015

⎬

30

53.3

1220

1015

⎪

31

52.9

1120

⎪

Nov.

1

53.0

1620

1016

⎭

2

53.8

1640

1014

⎫

6.81

0.364

1.32

3

53.5

1020

1011

⎪

4

52.6

1080

1014

⎪

5

53.2

1060

1015

⎬

6

53.0

1280

1014

⎪

7

53.1

1300

1014

⎪

8

52.9

760

1014

⎭

9

53.3

1060

1013

⎫

7.31

0.380

1.40

10

53.2

1340

1016

⎪

11

53.0

1140

1019

⎬

12

53.4

1360

1016

⎪

13

53.4

1300

1016

⎪

14

53.2

960

1017

⎭

15

53.3

16

53.2

1640

1016

⎫

8.07

0.409

1.45

17

53.4

1620

1015

⎪

18

53.4

1160

1017

⎪

19

52.9

1940

1015

⎬

20

53.4

1800

1014

⎪

21

53.4

1240

1015

⎪

22

53.0

1180

1020

⎭

23

53.4

1320

1013

⎫

6.71

0.390

1.35

24

53.4

2000

1013

⎪

25

53.5

1400

1016

⎪

26

53.7

780

1026

⎬

27

53.5

1000

1015

⎪

28

53.3

1600

1014

⎪

29

53.5

1340

1018

⎭

30

53.6

860

1020

⎫

7.49

0.394

1.50

Dec.

1

53.9

1960

1013

⎪

2

53.4

1060

1015

⎪

3

52.9

940

1018

⎬

4

53.6

1580

1019

⎪

5

53.6

980

1014

⎪

6

54.2

1280

1022

⎭

7

53.7

960

1021

7.01

⎫

0.420

1.46

8

53.4

620

1020

4.98

⎪

9

53.4

1000

1016

5.88

⎪

10

53.5

1420

1015

7.67

⎬

11

53.5

1360

1018

8.20

⎪

12

53.4

1040

1024

7.92

⎪

13

52.7

920

1022

5.57

⎭

14

53.0

1340

1024

10.21

15

52.9

1000

1019

7.98

16

52.9

940

1016

4.79

0.226

0.75

17

53.4

820

1015

⎫

9.04

0.452

1.48

18

53.4

1330

1016

⎬

19

53.4

1395

1014

⎪

20

53.1

1300

1017

⎭

21

53.2

1220

1016

⎫

7.42

0.387

0.80

22

53.1

1200

1018

⎪

23

53.2

1465

1017

⎪

24

53.1

1100

1021

⎬

25

53.2

970

1016

⎪

26

54.0

1350

1020

⎪

27

53.2

1105

1023

⎭

28

53.0

1240

1020

⎫

6.44

0.356

0.92

29

53.0

1180

1023

⎪

30

53.4

910

1018

⎪

31

53.4

810

1018

⎬

1904

⎪

Jan.

1

53.8

1220

1019

⎪

2

53.0

925

1024

⎪

3

53.6

870

1021

⎭

4

54.0

1055

1022

⎫

6.78

0.392

1.15

5

54.0

1050

1020

⎪

6

53.9

1195

1017

⎪

7

53.6

980

1021

⎬

8

53.4

1020

1021

⎪

9

53.3

1080

1022

⎪

10

53.6

1010

1021

⎭

11

53.9

960

1020

6.05

12

53.0

620

1021

4.61

0.487

13

53.6

1165

1019

7.90

0.609

14

52.9

645

1022

4.99

0.298

15

53.0

1450

1020

9.05

0.478

16

53.4

1300

1018

7.56

0.405

17

53.0

1440

1021

8.55

0.476

18

53.0

1440

1023

⎫

6.40

0.386

1.21

19

53.0

1115

1021

⎪

20

53.0

1180

1020

⎪

21

52.6

790

1024

⎬

22

52.7

660

1026

⎪

23

52.8

1750

1018

⎪

24

52.8

1440

1018

⎭

25

52.6

1200

1020

⎫

6.39

0.414

1.21

26

52.8

715

1023

⎪

27

52.7

1625

1015

⎪

28

52.8

1080

1016

⎬

29

52.8

1400

1020

⎪

30

53.0

1300

1021

⎪

31

53.4

1670

1019

⎭

Feb.

1

53.0

1800

1022

⎫

6.06

0.351

1.31

2

53.2

770

1018

⎪

3

53.3

1230

1022

⎪

4

53.4

1530

1018

⎬

5

53.2

1400

1023

⎪

6

53.0

1440

1021

⎪

7

53.4

1330

1018

⎭

8

53.0

1500

1022

⎫

7.71

0.523

9

53.0

940

1021

⎪

10

53.2

1400

1022

⎪

11

53.4

1620

1023

⎬

12

53.6

1645

1018

⎪

13

53.4

1370

1018

⎪

14

53.0

1200

1024

⎭

15

53.2

1560

1025

⎫

7.85

0.423

16

53.0

1540

1021

⎪

17

53.5

1610

1020

⎪

18

53.2

1280

1024

⎬

19

53.0

1560

1017

⎪

20

53.2

1635

1016

⎪

21

53.0

1110

1020

⎭

22

53.0

1860

1016

⎫

7.40

0.487

23

53.2

1470

1018

⎪

24

53.5

1205

1019

⎪

25

53.5

2140

1014

⎬

26

53.8

1080

1016

⎪

27

53.0

1165

1020

⎪

28

53.7

1360

1020

⎭

29

54.0

1400

1022

7.90

Mar.

1

53.9

1095

1021

5.98

⎫

0.389

2

53.4

1355

1020

6.58

⎪

3

53.2

2125

1015

8.09

⎬

4

53.0

1160

1016

4.66

⎪

5

53.2

1610

1022

8.69

⎪

6

53.0

1220

1022

8.20

⎭

7

53.0

720

1023

⎫

7.21

0.466

8

53.2

1160

1021

⎪

9

53.0

1280

1020

⎪

10

52.5

1210

1017

⎬

11

52.6

1770

1016

⎪

12

52.6

1510

1018

⎪

13

52.3

1110

1020

⎭

14

52.6

700

1023

⎫

7.22

0.414

15

52.7

1215

1018

⎪

16

53.0

1840

1013

⎪

17

52.6

1685

1014

⎬

18

52.4

1770

1015

⎪

19

53.2

1350

1012

⎪

20

52.6

910

1018

⎭

21

52.8

1210

1020

⎫

7.70

0.550

22

52.7

1680

1013

⎪

23

53.0

1630

1021

⎪

24

52.8

900

1020

⎬

25

52.6

1600

1018

⎪

26

53.0

1330

1019

⎪

27

52.8

1750

1020

⎭

28

53.0

845

1019

3.60

⎫

0.334

29

52.8

1490

1021

6.79

⎪

30

52.6

1790

1018

7.20

⎬

31

52.6

1560

1019

7.11

⎪

Apr.

1

52.4

1670

1021

7.82

⎭

2

52.6

1165

1013

3.28

3

53.0

1570

1018

6.50

Daily average from Nov. 2

1271

1018

7.13

0.416

1.24

HENDERSON.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

71.3

1320

1020

17.50

0.635

1.97

5

71.3

1110

1019

9.79

6

71.8

1020

1028

12.67

0.515

1.93

7

71.6

1000

1017

12.00

8

71.2

840

1023

11.29

0.379

1.85

9

71.2

910

1030

14.20

10

71.5

2220

1013

16.78

11

71.7

1280

1022

16.28

0.587

2.04

12

72.2

1360

1021

15.59

13

72.4

910

1025

12.34

0.532

1.95

14

72.4

1400

1020

16.04

15

72.3

1700

1019

18.46

0.672

2.57

16

72.8

1740

1015

16.70

17

72.5

1620

1021

17.59

18

72.7

2260

1015

19.26

0.602

2.27

19

72.8

1150

1027

17.73

20

72.5

950

1030

⎫

14.31

daily

average

0.612

daily

average

1.60

daily

average

21

72.5

1060

1029

⎪

22

72.6

940

1017

⎬

23

72.4

1880

1017

⎪

24

72.8

1100

1029

⎪

25

72.6

920

1027

⎭

26

72.4

1120

1023

⎫

12.10

0.557

1.91

27

73.0

1930

1017

⎪

28

73.1

1340

1020

⎪

29

73.6

820

1026

⎬

30

73.4

960

1028

⎪

31

74.0

1040

⎪

Nov.

1

74.3

1540

1017

⎭

2

74.0

860

1031

⎫

9.90

0.518

1.71

3

74.0

1240

1024

⎪

4

74.0

840

1029

⎪

5

73.0

1280

1012

⎬

6

73.6

1340

1017

⎪

7

72.9

500

1032

⎪

8

72.5

920

1023

⎭

9

72.4

800

1029

⎫

9.98

0.563

1.60

10

72.4

600

1030

⎪

11

72.7

900

1022

⎪

12

72.8

780

1032

⎬

13

72.6

760

1032

⎪

14

72.0

960

1021

⎪

15

72.4

1460

1017

⎭

16

72.0

640

1031

⎫

9.33

0.478

1.31

17

72.0

820

1029

⎪

18

72.0

720

1030

⎪

19

72.0

880

1027

⎬

20

72.3

1200

1028

⎪

21

73.5

1200

1020

⎪

22

71.5

1180

1021

⎭

23

71.6

1040

1018

⎫

11.63

0.610

1.61

24

71.3

1040

1023

⎪

25

72.0

1020

1026

⎪

26

72.0

1200

1021

⎬

27

71.6

840

1030

⎪

28

72.0

720

1028

⎪

29

72.5

1400

1022

⎭

30

72.4

820

1023

⎫

10.69

0.536

1.58

Dec.

1

72.0

900

1027

⎪

2

72.1

1360

1017

⎪

3

71.4

980

1029

⎬

4

71.8

1160

1025

⎪

5

71.8

1740

1018

⎪

6

71.6

840

1028

⎭

7

71.0

880

1029

10.41

8

71.2

1100

1020

12.54

9

71.3

960

1021

11.92

10

71.4

1220

1019

12.21

0.428

1.74

11

71.2

680

1035

11.02

12

70.6

640

1036

9.60

13

70.6

940

1018

6.26

14

70.0

1280

1022

⎫

9.80

0.411

1.57

15

70.0

1260

1016

⎪

16

70.0

790

1028

⎪

17

70.2

980

1020

⎬

18

70.1

1060

1020

⎪

19

70.0

1510

1018

⎪

20

69.8

790

1023

⎭

21

69.5

650

1031

⎫

7.47

0.438

22

70.0

720

1023

⎪

23

70.0

450

1026

⎪

24

69.6

880

1024

⎬

25

69.5

1300

1019

⎪

26

69.0

930

1024

⎪

27

69.0

840

1024

⎭

28

69.0

920

1023

⎫

7.77

0.407

1.24

29

68.8

1180

1020

⎪

30

69.4

865

1024

⎪

31

70.0

1330

1026

⎬

1904

⎪

Jan.

1

68.9

890

1021

⎪

2

69.0

947

1027

⎪

3

69.1

1025

1030

⎭

4

69.2

890

1028

⎫

7.78

0.439

1.25

5

69.3

925

1027

⎪

6

69.3

550

1034

⎪

7

69.0

600

1029

⎬

8

68.8

880

1028

⎪

9

69.0

850

1027

⎪

10

69.0

1360

1015

⎭

11

68.9

610

1025

5.89

12

68.5

715

1024

7.68

0.498

13

68.6

835

1023

8.22

0.551

14

68.2

1040

1020

8.24

0.461

15

68.2

880

1025

7.76

0.440

16

68.2

970

1023

7.56

0.575

17

68.0

810

1023

7.87

0.441

18

68.0

1130

1020

⎫

7.82

0.445

1.18

19

68.0

1290

1018

⎪

20

68.2

670

1027

⎪

21

67.8

720

1030

⎬

22

67.5

520

1029

⎪

23

67.6

710

1030

⎪

24

67.6

775

1031

⎭

25

68.0

1220

1018

⎫

7.50

0.422

1.06

26

68.0

815

1016

⎪

27

68.3

920

1029

⎪

28

68.1

950

1023

⎬

29

68.2

670

1028

⎪

30

68.4

720

1030

⎪

31

68.4

1285

1020

⎭

Feb.

1

68.0

790

1030

⎫

8.27

0.360

1.17

2

68.1

830

1031

⎪

3

68.5

1335

1024

⎪

4

68.5

1250

1026

⎬

5

69.0

1160

1031

⎪

6

69.0

1150

1022

⎪

7

68.5

1210

1024

⎭

8

68.0

935

1030

⎫

10.40

0.582

9

68.0

975

1030

⎪

10

68.2

990

1032

⎪

11

68.6

870

1032

⎬

12

69.0

1130

1027

⎪

13

69.4

1440

1019

⎪

14

69.0

715

1029

⎭

15

69.0

940

1029

⎫

11.80

0.510

16

68.0

1070

1027

⎪

17

68.1

1080

1027

⎪

18

68.0

945

1029

⎬

19

68.2

1010

1029

⎪

20

68.3

925

1029

⎪

21

69.0

1200

1020

⎭

22

68.6

1165

1024

⎫

7.53

0.640

23

68.2

1170

1022

⎪

24

68.6

1035

1027

⎪

25

68.4

1735

1016

⎬

26

69.0

775

1029

⎪

27

68.6

1090

1027

⎪

28

69.0

1020

1030

⎭

29

69.0

1935

1016

8.36

⎫

0.521

Mar.

1

68.7

840

1029

6.80

⎪

2

68.4

1160

1023

8.28

⎪

3

68.2

920

1026

7.37

⎬

4

68.0

1000

1029

8.22

⎪

5

68.0

1645

1018

8.09

⎪

6

68.0

1020

1030

8.20

⎭

7

68.0

740

1030

⎫

8.21

0.455

8

68.2

1470

1020

⎪

9

68.0

1660

1019

⎪

10

68.0

2040

1014

⎬

11

68.0

1030

1029

⎪

12

68.2

2450

1014

⎪

13

68.6

2300

1014

⎭

14

68.4

925

1026

⎫

8.82

0.483

15

68.4

1610

1016

⎪

16

68.5

1360

1019

⎪

17

68.0

⎬

18

68.6

1975

1016

⎪

19

69.0

2410

1015

⎪

20

69.3

2480

1011

⎭

21

68.6

850

1028

⎫

8.64

0.632

22

68.7

1800

1012

⎪

23

68.7

980

1023

⎪

24

69.0

1040

1030

⎬

25

69.2

1360

1022

⎪

26

69.2

2470

1013

⎪

27

69.3

2110

1015

⎭

28

69.4

1415

1020

8.40

⎫

0.337

29

69.4

1815

1019

9.04

⎪

30

69.4

1600

1017

5.95

⎬

31

69.0

1390

1018

5.42

⎪

Apr.

1

69.0

1930

1015

6.60

⎭

2

69.5

1405

1012

3.20

3

71.0

1330

1018

7.42

Daily average from Nov. 1

1102

1024

8.91

0.488

1.42

FRITZ.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Nov.

1

76.0

1000

1024

11.34

1.14

2

76.4

950

1022

⎫

8.97

daily

average

0.418

daily

average

1.45

daily

average

3

77.8

2200

1017

⎪

4

76.0

960

1020

⎪

5

76.5

1420

1015

⎬

6

76.4

720

1018

⎪

7

75.8

940

1020

⎪

8

75.3

1580

1012

⎭

9

75.3

2240

1012

⎫

8.27

0.491

1.31

10

75.6

480

1021

⎪

11

76.0

1600

1015

⎪

12

76.2

1640

1013

⎬

13

76.2

880

1020

⎪

14

75.8

1320

1010

⎪

15

75.3

2000

1013

⎭

16

75.6

760

1017

⎫

8.13

0.528

1.54

17

75.6

1520

1013

⎪

18

76.0

1740

1013

⎪

19

75.1

1580

1015

⎬

20

76.0

1800

1015

⎪

21

75.7

1140

1017

⎪

22

75.7

1440

1013

⎭

23

76.0

2060

1011

⎫

8.68

0.555

1.63

24

76.2

2360

1011

⎪

25

75.6

2380

1011

⎪

26

75.8

2200

1013

⎬

27

77.2

1200

1014

⎪

28

75.5

920

1021

⎪

29

75.9

1240

1022

⎭

30

75.4

700

1026

⎫

8.16

0.656

1.74

Dec.

1

75.7

1480

1017

⎪

2

75.9

1160

1013

⎪

3

75.5

1480

1009

⎬

4

75.6

1860

1015

⎪

5

76.2

1480

1012

⎪

6

76.5

1460

1018

⎭

7

75.7

800

1024

5.81

⎫

0.746

1.97

8

75.6

880

1023

10.61

⎪

9

76.0

⎪

10

76.0

1840

1016

12.91

⎬

11

75.6

1240

1017

10.04

⎪

12

75.4

1740

1013

8.31

⎪

13

75.4

1400

1018

7.72

⎭

14

74.5

1260

1020

⎫

8.13

0.624

1.65

15

74.9

1040

1013

⎪

16

75.0

1390

1019

⎪

17

75.2

1220

1015

⎬

18

75.0

1520

1016

⎪

19

75.2

1380

1017

⎪

20

75.0

890

1020

⎭

21

74.8

1315

1018

⎫

7.42

0.584

22

74.8

880

1016

⎪

23

74.6

1135

1022

⎪

24

74.6

1596

1006

⎬

25

74.6

1300

1012

⎪

26

75.0

1090

1025

⎪

27

75.0

1520

1022

⎭

28

74.0

1150

1018

⎫

7.27

0.592

1.41

29

74.0

1250

1017

⎪

30

74.4

1610

1020

⎪

31

74.5

1025

1024

⎬

1904

⎪

Jan.

1

74.2

1620

1010

⎪

2

73.6

1990

1017

⎪

3

73.7

1036

1029

⎭

4

74.0

2070

1011

⎫

8.06

0.650

1.73

5

74.1

1320

1021

⎪

6

73.9

1690

1015

⎪

7

74.0

⎬

8

73.4

1940

1020

⎪

9

73.6

1560

1012

⎪

10

74.0

2200

1015

⎭

11

74.0

1300

1019

10.29

12

73.7

810

1023

8.99

1.100

13

74.0

680

1024

6.49

0.691

14

73.3

1230

1019

10.26

0.998

15

73.6

1030

1024

7.97

0.730

16

73.9

1045

1015

5.20

0.466

17

73.9

1910

1014

9.40

0.673

18

73.0

1060

1017

⎫

7.01

0.631

1.23

19

73.0

1510

1020

⎪

20

73.4

865

1023

⎪

21

73.4

1410

1020

⎬

22

73.0

610

1025

⎪

23

73.0

1630

1020

⎪

24

72.4

1125

1018

⎭

25

72.6

2400

1011

⎫

8.13

0.722

1.64

26

72.8

2100

1010

⎪

27

72.6

795

1018

⎪

28

73.0

1425

1019

⎬

29

73.0

1770

1013

⎪

30

73.2

1910

1015

⎪

31

73.0

2180

1016

⎭

Feb.

1

73.2

2075

1015

⎫

7.24

0.532

1.74

2

73.1

2280

1012

⎪

3

73.0

2360

1023

⎪

4

73.4

2200

1012

⎬

5

73.0

1600

1019

⎪

6

73.3

1745

1019

⎪

7

73.0

745

1023

⎭

8

73.5

2280

1012

⎫

9.02

0.699

9

73.2

2150

1015

⎪

10

73.1

1985

1018

⎪

11

73.4

2240

1010

⎬

12

73.0

2020

1016

⎪

13

73.6

1800

1016

⎪

14

73.0

1355

1021

⎭

15

73.0

1280

1024

⎫

8.43

0.632

16

73.5

2440

1014

⎪

17

73.4

1380

1022

⎪

18

73.6

1840

1020

⎬

19

73.6

2340

1016

⎪

20

73.6

2480

1010

⎪

21

73.4

850

1024

⎭

22

73.3

1985

1019

⎫

7.68

0.799

23

73.4

1535

1011

⎪

24

73.5

1940

1015

⎪

25

73.5

1520

1017

⎬

26

73.3

1030

1017

⎪

27

73.0

2270

1015

⎪

28

73.0

1660

1017

⎭

29

72.8

1165

1020

6.22

⎫

0.500

Mar.

1

73.2

1240

1020

7.44

⎪

2

73.2

915

1022

3.96

⎪

3

73.2

1740

1015

7.05

⎬

4

72.8

⎪

5

72.4

1670

1019

8.71

⎪

6

72.6

1245

1020

4.78

⎭

7

72.2

1900

1013

⎫

7.96

0.657

8

72.6

1250

1018

⎪

9

72.0

1660

1018

⎪

10

72.6

1900

1017

⎬

11

72.5

2000

1015

⎪

12

72.6

2130

1015

⎪

13

72.4

2430

1016

⎭

14

72.8

1100

1020

⎫

6.94

0.511

15

73.0

1950

1012

⎪

16

73.2

2010

1011

⎪

17

72.8

1790

1013

⎬

18

72.6

1920

1014

⎪

19

73.2

2150

1008

⎪

20

73.0

1355

1020

⎭

21

73.0

1670

1018

⎫

6.96

0.685

22

73.2

1640

1014

⎪

23

73.0

2490

1012

⎪

24

73.0

1840

1010

⎬

25

73.0

1340

1016

⎪

26

72.8

2040

1013

⎪

27

72.6

2320

1011

⎭

28

73.0

29

72.8

1600

1014

5.09

⎫

0.473

30

72.9

1480

1018

7.10

⎪

31

72.8

1960

1016

5.18

⎬

Apr.

1

72.6

2080

1013

5.74

⎪

2

72.5

2070

1010

3.35

⎭

3

72.6

1920

1018

6.68

Daily average from Nov. 2

1566

1016

7.84

0.642

1.58

COHN.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Nov.

15

65.0

1140

1019

11.22

16

65.1

840

1024

⎫

10.86

daily

average

0.605

daily

average

1.60

daily

average

17

65.6

1280

1024

⎪

18

65.5

1420

1022

⎪

19

65.1

1500

1020

⎬

20

65.9

1540

1021

⎪

21

66.2

1340

1012

⎪

22

65.6

840

1026

⎭

23

65.5

1040

1018

⎫

8.85

0.542

1.26

24

65.9

1260

1021

⎪

25

66.1

1500

1016

⎪

26

65.8

800

1027

⎬

27

65.3

840

1022

⎪

28

65.4

940

1016

⎪

29

65.7

1200

1023

⎭

30

65.6

1480

1016

⎫

9.89

0.621

1.51

Dec.

1

64.8

740

1024

⎪

2

65.3

600

1026

⎪

3

64.8

920

1023

⎬

4

65.0

940

1020

⎪

5

64.8

680

1029

⎪

6

64.8

1460

1016

⎭

7

64.9

940

1027

⎫

8.60

0.392

1.32

8

65.0

900

1023

⎪

9

65.0

1040

1018

⎪

10

64.9

960

1021

⎬

11

64.0

580

1033

⎪

12

64.8

860

1026

⎪

13

64.0

660

1028

⎭

14

64.0

1060

1021

⎫

7.29

0.424

1.29

15

63.9

880

1019

⎪

16

63.9

470

1031

⎪

17

63.9

760

1026

⎬

18

64.3

1180

1020

⎪

19

64.4

1760

1011

⎪

20

64.0

1100

1017

⎭

21

64.4

615

1025

⎫

7.50

0.424

22

64.0

1050

1018

⎪

23

64.0

860

1019

⎪

24

64.2

1420

1019

⎬

25

64.2

1690

1017

⎪

26

64.0

740

1026

⎪

27

63.9

1370

1017

⎭

28

63.7

690

1025

⎫

7.70

0.358

0.90

29

63.6

1065

1024

⎪

30

64.0

960

1024

⎪

31

64.0

700

1026

⎬

1904

⎪

Jan.

1

63.4

1630

1017

⎪

2

63.5

460

1030

⎪

3

63.0

970

1031

⎭

4

63.4

1365

1012

⎫

8.03

0.498

1.12

5

63.5

980

1021

⎪

6

64.0

1175

1022

⎪

7

64.1

1250

1017

⎬

8

64.0

1500

1018

⎪

9

63.3

920

1027

⎪

10

63.3

1250

1019

⎭

11

63.3

880

1022

8.08

12

62.8

510

1026

6.49

0.510

13

63.0

900

1024

9.10

0.679

14

62.8

630

1026

7.33

0.523

15

62.4

950

1025

8.04

0.497

16

62.6

1300

1018

8.58

0.473

17

62.4

905

1026

7.44

0.431

18

62.0

835

1026

⎫

8.97

0.552

1.43

19

62.7

1510

1020

⎪

20

63.0

980

1023

⎪

21

62.4

935

1026

⎬

22

62.6

1610

1019

⎪

23

62.7

970

1024

⎪

24

62.2

1275

1020

⎭

25

63.0

1600

1017

⎫

7.34

0.539

1.30

26

62.3

770

1025

⎪

27

62.2

940

1023

⎪

28

62.4

980

1021

⎬

29

62.0

705

1025

⎪

30

62.9

890

1024

⎪

31

63.4

1560

1020

⎭

Feb.

1

63.5

1040

1028

⎫

8.15

0.532

1.37

2

63.4

960

1026

⎪

3

63.0

1500

1022

⎪

4

63.2

1430

1023

⎬

5

63.6

1890

1018

⎪

6

63.0

730

1025

⎪

7

63.0

920

1026

⎭

8

63.3

935

1027

⎫

8.00

0.522

9

64.0

1625

1016

⎪

10

63.5

1615

1017

⎪

11

64.0

1325

1020

⎬

12

64.0

1275

1021

⎪

13

64.0

770

1024

⎪

14

63.4

940

1023

⎭

15

63.5

1300

1027

⎫

8.59

0.510

16

63.1

1430

1020

⎪

17

63.6

1280

1024

⎪

18

63.3

870

1025

⎬

19

63.2

1250

1026

⎪

20

63.1

1250

1017

⎪

21

63.5

900

1016

⎭

22

63.3

1345

1026

⎫

8.45

0.633

23

63.5

1185

1019

⎪

24

63.3

1560

1020

⎪

25

63.4

1200

1015

⎬

26

63.0

750

1029

⎪

27

63.5

1140

1019

⎪

28

63.4

1220

1020

⎭

29

63.6

1160

1023

9.74

Mar.

1

63.5

900

1025

6.86

2

63.5

1030

1020

7.29

3

62.7

920

1021

6.40

0.480

4

62.7

1225

1014

5.59

5

62.5

1170

1026

9.55

6

62.6

940

1025

6.77

7

62.5

900

1026

⎫

8.41

0.608

8

63.0

1230

1020

⎪

9

62.7

1260

1020

⎪

10

62.5

980

1019

⎬

11

62.4

1150

1024

⎪

12

62.4

830

1027

⎪

13

62.4

1500

1020

⎭

14

62.0

825

1025

⎫

7.59

0.488

15

62.5

1200

1017

⎪

16

62.5

1490

1018

⎪

17

62.5

1145

1021

⎬

18

63.7

975

1021

⎪

19

63.0

825

1023

⎪

20

63.5

1450

1020

⎭

21

63.6

1480

1018

⎫

7.74

0.654

22

63.0

1100

1025

⎪

23

62.6

1050

1023

⎪

24

62.7

1050

1025

⎬

25

62.0

900

1027

⎪

26

62.4

750

1025

⎪

27

62.6

1530

1016

⎭

28

62.0

1060

1023

6.61

⎫

0.399

29

62.4

1460

1020

6.48

⎪

30

62.4

1020

1023

6.36

⎬

31

62.6

1730

1022

7.47

⎪

Apr.

1

62.4

895

1022

4.35

⎭

2

62.4

1465

1014

5.11

3

62.6

1165

1023

9.37

Daily average from Nov. 22

1092

1022

8.05

0.512

1.28

LOEWENTHAL.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

60.1

960

1025

15.78

0.606

1.78

5

60.1

780

1025

10.90

6

60.3

820

1024

11.23

0.576

0.96

7

60.0

980

1022

14.99

8

60.0

1080

1019

11.34

0.351

1.55

9

60.0

990

1025

13.07

10

60.0

1120

1021

12.37

11

59.8

930

1019

10.83

0.389

1.05

12

60.4

1580

1022

17.06

13

60.2

1380

1017

13.00

0.516

2.13

14

61.0

640

1026

7.41

15

61.2

1220

1026

15.66

0.674

1.68

16

60.8

1060

1024

15.01

17

60.5

1130

1021

13.63

18

60.4

1580

1016

12.70

0.520

1.59

19

60.0

1350

1022

17.82

20

59.8

1250

1019

⎫

13.72 daily av.

0.489 daily av.

1.95 daily av.

21

60.0

1120

1024

⎪

22

60.4

1060

1025

⎬

23

61.0

1800

1020

⎪

24

61.2

1320

1021

⎪

25

61.4

1620

1015

⎭

26

62.4

1160

1024

⎫

9.80

0.430

1.40

27

62.6

1520

1021

⎪

28

62.6

860

1022

⎪

29

63.4

660

1024

⎬

30

62.5

1200

1023

⎪

31

62.2

920

⎪

Nov.

1

62.4

1050

1019

⎭

2

62.6

1330

1023

⎫

8.23

0.401

1.60

3

62.0

1020

1022

⎪

4

61.8

920

1020

⎪

5

62.4

580

1029

⎬

6

62.4

1400

1016

⎪

7

62.0

780

1022

⎪

8

61.9

760

1021

⎭

9

61.8

840

1031

⎫

8.28

0.390

1.34

10

60.5

440

1028

⎪

11

61.0

1060

1028

⎪

12

61.2

880

1027

⎬

13

61.4

320

1023

⎪

14

61.4

660

1023

⎪

15

61.2

1020

1023

⎭

16

61.4

960

1025

⎫

8.62

0.349

1.30

17

61.0

680

1028

⎪

18

61.0

940

1023

⎪

19

60.9

880

1024

⎬

20

61.5

1540

1018

⎪

21

61.7

1220

1022

⎪

22

61.2

1120

1022

⎭

23

61.1

1440

1014

⎫

8.36

0.392

1.43

24

60.2

840

1024

⎪

25

60.3

680

1026

⎪

26

60.8

900

1022

⎬

27

60.5

860

1025

⎪

28

60.3

800

1023

⎪

29

60.3

1040

1025

⎭

30

60.8

1040

1021

⎫

7.59

0.408

1.26

Dec.

1

60.4

1120

1017

⎪

2

60.0

660

1027

⎪

3

59.9

900

1022

⎬

4

59.5

1120

1025

⎪

5

59.0

400

1028

⎪

6

58.6

480

1033

⎭

7

58.2

960

1027

9.03

⎫

0.379

1.49

8

58.0

800

1020

8.78

⎪

9

58.6

700

1028

10.04

⎪

10

60.0

1000

1019

9.06

⎬

11

60.0

800

1025

8.71

⎪

12

60.0

680

1032

7.51

⎪

13

59.5

620

1030

7.74

⎭

14

59.5

940

1022

⎫

6.90

0.408

1.14

15

59.0

920

1019

⎪

16

59.6

690

1027

⎪

17

59.3

800

1020

⎬

18

59.7

1145

1020

⎪

19

59.7

1110

1016

⎪

20

59.0

840

1020

⎭

21

59.0

775

1025

⎫

6.29

0.275

22

58.4

510

1027

⎪

23

59.2

700

1026

⎪

24

59.0

890

1015

⎬

25

58.3

900

1027

⎪

26

59.0

930

1015

⎪

27

58.4

990

1018

⎭

28

58.5

672

1028

⎫

6.92

0.515

1.17

29

58.4

795

1023

⎪

30

59.0

870

1025

⎪

31

58.8

920

1027

⎬

1904

⎪

Jan.

1

58.7

1340

1022

⎪

2

58.2

1232

1019

⎪

3

58.6

842

1025

⎭

4

58.8

1030

1017

⎫

7.27

0.344

0.97

5

58.6

1020

1026

⎪

6

58.8

890

1024

⎪

7

59.0

1350

1016

⎬

8

57.7

900

1026

⎪

9

58.0

735

1033

⎪

10

57.9

760

1024

⎭

11

58.0

795

1021

6.68

12

58.2

1110

1017

7.33

0.383

13

58.1

1190

1015

7.64

0.379

14

57.0

620

1027

6.21

0.415

15

57.2

825

1028

8.18

0.409

16

57.8

1100

1019

7.92

0.305

17

57.5

1185

1021

7.26

0.338

18

57.3

630

1019

19

57.5

525

1030

⎫

6.84

0.321

0.99

20

58.0

1050

1026

⎪

21

57.7

790

1027

⎬

22

57.7

850

1030

⎪

23

57.4

605

1024

⎪

24

57.4

800

1030

⎭

25

57.9

1050

1020

⎫

6.83

0.312

1.14

26

58.0

850

1026

⎪

27

58.2

1270

1018

⎬

28

59.0

1255

1013

⎪

29

58.0

615

1028

⎪

30

58.0

1025

1029

⎭

31

58.6

1120

1026

⎫

7.27

0.411

1.57

Feb.

1

58.4

1025

1029

⎪

2

58.7

1300

1023

⎪

3

58.4

1170

1024

⎬

4

58.4

1350

1029

⎪

5

59.0

1250

1026

⎪

6

58.8

1160

1019

⎭

7

58.4

825

1029

⎫

7.61

0.416

8

58.5

830

1028

⎪

9

58.5

1095

1025

⎪

10

59.0

1140

1027

⎬

11

59.2

1330

1020

⎪

12

58.5

1020

1029

⎪

13

59.0

1075

1025

⎭

14

59.0

1030

1024

⎫

8.00

0.336

15

58.3

1150

1027

⎪

16

58.4

1270

1024

⎪

17

58.6

1490

1020

⎬

18

59.0

1060

1027

⎪

19

58.8

620

1026

⎪

20

58.9

930

1029

⎭

21

59.1

885

1029

⎫

6.84

0.449

22

59.3

1320

1023

⎪

23

59.4

1490

1016

⎪

24

59.4

1195

1019

⎬

25

59.4

2100

1011

⎪

26

58.4

860

1023

⎪

27

58.4

955

1027

⎭

28

58.4

1045

1027

29

58.2

1000

1027

7.38

⎫

0.348

Mar.

1

58.6

1040

1024

7.05

⎪

2

58.5

880

1028

7.07

⎪

3

58.7

890

1026

7.85

⎬

4

58.5

965

1026

7.35

⎪

5

58.6

730

1022

4.29

⎪

6

58.7

1170

1027

8.07

⎭

7

58.3

920

1026

⎫

6.97

0.333

8

58.9

970

1026

⎪

9

58.8

940

1026

⎪

10

58.9

1600

1017

⎬

11

59.0

1290

1020

⎪

12

59.0

820

1029

⎪

13

58.9

990

1026

⎭

14

59.5

1620

1019

⎫

7.34

0.265

15

59.0

1250

1023

⎪

16

59.0

1360

1018

⎪

17

59.1

1160

1021

⎬

18

59.0

1450

1019

⎪

19

59.1

1650

1018

⎪

20

59.0

1350

1021

⎭

21

59.0

1110

1024

⎫

6.37

0.427

22

58.8

1250

1021

⎪

23

58.6

1150

1021

⎪

24

58.6

760

1025

⎬

25

59.0

1100

1025

⎪

26

58.6

990

1028

⎪

27

58.5

1150

1026

⎭

28

58.6

1175

1024

6.27

⎫

0.341

29

59.0

1295

1025

7.54

⎪

30

59.0

1570

1018

7.07

⎬

31

59.2

1120

1024

5.24

⎪

Apr.

1

59.0

1260

1022

6.43

⎭

2

59.0

1550

1020

6.33

3

59.0

1710

1022

9.85

Daily average from Nov. 2

1007

1024

7.83

0.372

1.28

ZOOMAN.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

54.0

540

1026

8.88

0.434

0.56

5

54.0

940

1027

15.28

6

53.6

1140

1024

16.42

0.730

2.21

7

54.5

1640

1016

17.52

8

54.4

930

1017

10.10

0.275

1.21

9

54.4

1160

1022

15.80

10

54.3

1080

1019

15.24

11

54.5

1340

1014

13.65

0.450

1.73

12

54.8

1080

1022

11.73

13

55.4

1140

1022

13.48

0.839

1.70

14

55.7

1020

1018

9.85

15

55.2

1560

1021

20.40

0.779

2.92

16

56.0

1240

1024

17.33

17

55.6

1070

1025

16.11

18

55.6

1730

1017

20.86

0.736

2.26

19

55.4

1370

1020

18.57

20

55.6

1290

1024

⎫

15.38

daily

average

0.683

daily

average

1.87

daily

average

21

55.6

1120

1025

⎪

22

55.8

1140

1023

⎬

23

55.9

1120

1025

⎪

24

56.2

1600

1020

⎪

25

56.5

1620

1015

⎭

26

56.6

1140

1024

⎫

11.70

0.583

1.56

27

56.6

1770

1015

⎪

28

56.6

960

1021

⎪

29

57.3

1120

1019

⎬

30

56.8

1160

1019

⎪

31

57.0

820

⎪

Nov.

1

56.9

1730

1016

⎭

2

56.5

750

1026

⎫

10.01

0.564

1.39

3

57.1

1380

1018

⎪

4

57.1

1040

1019

⎪

5

56.6

900

1018

⎬

6

56.6

1220

1016

⎪

7

56.2

640

1026

⎪

8

55.8

900

1020

⎭

9

56.1

1100

1021

⎫

8.76

0.512

1.33

10

56.2

680

1024

⎪

11

56.4

660

1016

⎪

12

56.7

1320

1024

⎬

13

56.7

420

1024

⎪

14

56.0

920

1029

⎪

15

56.0

1540

1015

⎭

16

55.7

1080

1022

⎫

7.79

0.398

1.02

17

54.4

700

1027

⎪

18

54.6

700

1025

⎪

19

54.8

700

1025

⎬

20

55.4

940

1021

⎪

21

55.2

740

1025

⎪

22

54.7

720

1023

⎭

23

54.5

740

1014

⎫

7.44

0.420

1.06

24

54.0

860

1025

⎪

25

54.3

620

1025

⎪

26

54.4

980

1023

⎬

27

54.5

940

1024

⎪

28

54.3

460

1026

⎪

29

54.4

1000

1018

⎭

30

54.0

980

1022

⎫

10.26

0.494

1.45

Dec.

1

54.2

1120

1020

⎪

2

54.2

940

1017

⎪

3

54.0

1200

1018

⎬

4

54.0

1080

1024

⎪

5

53.9

640

1031

⎪

6

54.0

960

1026

⎭

7

54.1

880

1028

⎫

10.15

0.423

1.39

8

54.6

680

1029

⎪

9

54.6

680

1030

⎪

10

55.0

1220

1019

⎬

11

54.7

920

1028

⎪

12

55.1

780

1028

⎪

13

54.7

1140

1020

⎭

14

54.4

840

1021

⎫

7.66

0.389

1.20

15

54.0

1200

1016

⎪

16

54.0

860

1021

⎪

17

54.5

1140

1018

⎬

18

54.0

820

1022

⎪

19

54.1

980

1018

⎪

20

54.0

885

1023

⎭

21

54.0

660

1027

⎫

8.26

0.401

0.78

22

53.5

570

1025

⎪

23

54.0

770

1028

⎪

24

54.0

920

1025

⎬

25

54.3

1320

1018

⎪

26

54.7

1075

1020

⎪

27

54.5

1240

1018

⎭

28

54.1

880

1022

⎫

8.00

0.440

0.88

29

54.0

1080

1019

⎪

30

54.3

775

1029

⎪

31

54.4

1010

1023

⎬

1904

⎪

Jan.

1

54.0

900

1022

⎪

2

53.6

625

1026

⎪

3

53.9

730

1026

⎭

4

53.0

1030

1019

⎫

7.24

0.379

1.15

5

53.4

1100

1022

⎪

6

54.0

980

1020

⎪

7

54.0

860

1022

⎬

8

54.0

960

1026

⎪

9

53.5

695

1025

⎪

10

54.0

980

1016

⎭

11

53.5

930

1020

8.98

0.632

12

53.8

1030

1023

11.31

0.657

13

53.6

980

1024

11.63

0.445

14

53.5

1150

1017

9.38

0.443

15

53.0

700

1030

8.44

0.442

16

53.4

920

1020

8.89

0.381

17

53.5

1270

1019

8.99

18

53.5

1180

1020

⎫

7.78

0.428

1.27

19

53.6

755

1026

⎪

20

53.6

1190

1015

⎪

21

53.0

800

1030

⎬

22

53.2

660

1030

⎪

23

53.4

770

1025

⎪

24

53.4

1035

1017

⎭

25

53.6

1250

1013

⎫

6.87

0.302

1.18

26

54.0

1140

1024

⎪

27

54.2

1170

1018

⎪

28

54.6

1120

1018

⎬

29

54.5

690

1026

⎪

30

54.5

1020

1025

⎪

31

54.8

1320

1019

⎭

Feb.

1

54.3

1060

1026

⎫

8.15

0.405

1.31

2

54.5

1170

1019

⎪

3

54.5

1350

1022

⎪

4

54.3

1280

1022

⎬

5

54.0

1015

1025

⎪

6

54.6

1610

1014

⎪

7

54.3

1010

1028

⎭

8

54.6

1065

1026

⎫

8.37

0.497

9

55.0

925

1027

⎪

10

55.0

1195

1023

⎪

11

55.0

880

1024

⎬

12

55.0

960

1016

⎪

13

55.2

1565

1020

⎪

14

55.0

1415

1023

⎭

15

55.0

1060

1029

⎫

9.34

0.408

16

54.8

1130

1025

⎪

17

55.0

1910

1019

⎪

18

55.2

1260

1020

⎬

19

55.0

970

1027

⎪

20

54.4

670

1031

⎪

21

54.7

1070

1022

⎭

22

54.4

760

1025

⎫

7.38

0.559

23

54.6

1225

1020

⎪

24

55.2

1050

1026

⎪

25

55.2

730

1027

⎬

26

55.4

1145

1019

⎪

27

55.0

990

1021

⎪

28

54.9

985

1026

⎭

29

55.0

765

1027

7.02

⎫

0.401

Mar.

1

55.3

810

1024

6.66

⎪

2

55.0

880

1027

7.26

⎪

3

54.8

1020

1020

7.59

⎬

4

54.5

955

1025

7.51

⎪

5

54.0

1035

1020

7.08

⎪

6

54.0

880

1027

6.81

⎭

7

54.7

885

1023

⎫

8.24

0.428

8

55.0

970

1017

⎪

9

54.6

940

1025

⎪

10

54.7

1460

1022

⎬

11

55.0

1340

1017

⎪

12

54.7

1180

1023

⎪

13

55.0

1040

1021

⎭

14

55.0

1270

1016

⎫

7.90

0.455

15

54.8

900

1023

⎪

16

55.0

1145

1019

⎪

17

55.0

1155

1018

⎬

18

53.0

1480

1016

⎪

19

55.2

1355

1023

⎪

20

54.6

1000

1023

⎭

21

54.7

750

1026

⎫

7.57

0.586

22

55.0

1270

1018

⎪

23

55.0

1090

1016

⎪

24

55.0

1080

1025

⎬

25

54.8

1080

1028

⎪

26

55.0

980

1021

⎪

27

55.2

1110

1020

⎭

28

55.2

1270

1019

7.47

29

55.2

1160

1024

7.80

30

55.0

1140

1018

5.40

31

55.3

1340

1024

8.04

Apr.

1

55.0

1480

1019

8.44

2

55.1

1300

1023

7.10

3

55.0

1445

1018

8.15

Daily average from Nov. 2

1008

1022

8.25

0.457

1.19

BATES.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

72.7

870

1033

14.56

0.651

2.18

5

72.7

1120

1022

13.13

6

72.4

760

1027

9.44

0.489

1.38

7

72.3

920

1022

12.86

8

72.0

630

1029

11.11

0.415

1.29

9

72.0

1030

1025

10

72.0

1230

1022

14.46

11

72.3

740

1024

10.79

0.397

1.44

12

72.3

860

1024

10.54

13

72.1

1040

1025

14.23

0.769

2.46

14

72.3

1010

1027

13.70

15

72.4

1300

1021

14.43

0.510

1.88

16

72.4

1040

1025

15.35

17

72.4

1440

1020

16.33

18

72.2

1420

1021

18.66

0.657

2.51

19

71.8

780

1026

13.14

20

71.3

1060

1027

⎫

14.21

daily

average

0.517

daily

average

1.26

daily

average

21

72.0

1020

1025

⎪

22

72.5

1080

1024

⎬

23

72.4

1200

1024

⎪

24

72.4

1100

1025

⎪

25

72.4

1030

1024

⎭

26

72.4

1060

27

72.6

1020

1022

⎫

9.20

0.409

1.27

28

72.4

720

1027

⎪

29

72.4

400

1032

⎬

30

72.3

720

1027

⎪

31

72.3

720

⎪

Nov.

1

72.3

820

1027

⎭

2

72.0

960

1026

⎫

9.01

0.487

1.53

3

72.4

920

1025

⎪

4

71.9

700

1025

⎪

5

71.6

900

1012

⎬

6

71.5

700

1029

⎪

7

70.5

600

1023

⎪

8

70.0

680

1031

⎭

9

70.3

660

1026

⎫

7.97

0.460

1.20

10

70.6

660

1028

⎪

11

70.6

560

1030

⎪

12

71.0

740

1027

⎬

13

71.0

660

1027

⎪

14

70.6

480

1032

⎪

15

70.4

800

1026

⎭

16

70.8

860

1025

⎫

6.94

0.374

1.04

17

70.0

860

1023

⎪

18

69.8

540

1025

⎪

19

69.4

700

1026

⎬

20

70.3

1080

1023

⎪

21

70.2

640

1025

⎪

22

69.3

720

1027

⎭

23

69.1

720

1025

⎫

8.04

0.394

1.56

24

68.7

600

1028

⎪

25

68.7

620

1028

⎪

26

69.0

840

1031

⎬

27

68.6

820

1026

⎪

28

67.9

800

1022

⎪

29

69.4

700

1027

⎭

30

69.0

780

1025

⎫

8.24

0.393

1.37

Dec.

1

68.5

760

1026

⎪

2

68.7

640

1027

⎪

3

68.1

940

1027

⎬

4

69.0

540

1023

⎪

5

68.0

1360

1011

⎪

6

69.0

880

1027

⎭

7

67.9

960

1026

10.14

⎫

0.392

1.57

8

68.2

700

1026

7.85

⎪

9

68.0

800

1025

10.45

⎪

10

68.7

700

1027

8.74

⎬

11

67.9

780

1028

9.27

⎪

12

68.0

820

1029

8.85

⎪

13

67.6

860

1028

9.44

⎭

14

67.8

700

1029

7.36

15

67.4

540

1028

6.51

16

67.4

640

1032

⎫

7.61

0.367

1.36

17

67.6

680

1027

⎪

18

68.8

1000

1023

⎬

19

68.3

800

1023

⎪

20

67.0

660

1027

⎭

21

67.0

595

1027

⎫

6.77

0.345

22

66.2

560

1028

⎪

23

66.5

660

1027

⎪

24

66.4

610

1021

⎬

25

65.6

1057

1021

⎪

26

66.0

700

1029

⎪

27

66.2

755

1026

⎭

28

65.8

740

1024

⎫

6.53

0.269

0.80

29

65.5

710

1026

⎪

30

66.0

900

1025

⎪

31

65.7

710

1028

⎬

1904

⎪

Jan.

1

65.7

690

1027

⎪

2

65.3

1015

1010

⎪

3

65.0

850

1027

⎭

4

65.0

730

1024

⎫

8.54

0.405

1.13

5

65.1

835

1022

⎪

6

65.6

1045

1027

⎪

7

66.2

900

1024

⎬

8

65.4

1030

1025

⎪

9

66.0

840

1028

⎪

10

66.0

965

1025

⎭

11

65.8

700

1026

6.80

12

66.5

740

1025

7.46

0.365

13

65.2

630

1027

7.03

0.399

14

64.5

550

1028

7.13

0.357

15

64.6

680

1022

8.04

0.434

16

65.0

620

1029

7.66

0.470

17

65.0

925

1024

7.38

0.347

18

65.0

590

1032

⎫

6.69

0.356

0.80

19

65.0

650

1028

⎪

20

64.8

575

1029

⎪

21

64.4

735

1028

⎬

22

64.8

640

1029

⎪

23

64.6

760

1026

⎪

24

64.3

870

1023

⎭

25

64.0

740

1027

⎫

8.54

0.359

1.27

26

64.5

975

1024

⎪

27

63.8

910

1024

⎪

28

64.0

600

1030

⎬

29

63.8

1300

1017

⎪

30

64.0

1135

1024

⎪

31

64.0

1460

1018

⎭

Feb.

1

64.0

910

1027

⎫

9.19

0.362

1.07

2

63.9

1250

1021

⎪

3

63.5

1080

1026

⎪

4

63.5

970

1024

⎬

5

63.6

1250

1024

⎪

6

64.0

1260

1018

⎪

7

64.0

785

1026

⎭

8

64.6

1235

1022

⎫

9.94

9

64.3

1460

1018

⎭

10

64.2

11

64.3

12

64.3

Daily average from Oct. 27

805

1025

8.08

0.387

1.23

DAVIS.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1903

kilos

c.c.

grams

gram

grams

Oct.

4

59.3

2030

1014

15.15

0.672

1.99

5

59.3

1160

1020

10.99

6

59.0

850

1024

9.38

0.503

1.26

7

59.1

1860

1012

13.95

8

59.3

960

1021

9.33

0.398

1.47

9

58.3

900

1027

11.56

10

58.3

1660

1017

17.23

11

58.7

1460

1019

16.02

0.724

2.27

12

58.5

1060

1022

11.82

13

59.4

1920

1014

16.59

0.689

2.53

14

59.4

1460

1022

13.14

15

58.9

1320

1021

13.38

0.493

1.53

16

58.9

1900

1015

17.10

17

59.0

1410

1019

14.55

18

59.5

1650

1017

15.25

0.647

1.92

19

59.1

1120

1022

13.37

20

58.2

1150

1020

⎫

11.56

daily

average

0.480

daily

average

1.50

daily

average

21

58.2

980

1021

⎪

22

59.1

1320

1022

⎬

23

59.4

1320

1016

⎪

24

58.6

1160

1022

⎪

25

59.2

1300

1013

⎭

26

59.0

860

1024

⎫

9.20

0.474

1.35

27

59.2

1240

1024

⎪

28

59.4

1440

1014

⎪

29

59.5

820

1022

⎬

30

59.4

1000

1017

⎪

31

59.2

920

⎪

Nov.

1

59.4

1120

1015

⎭

2

58.7

840

1026

⎫

9.07

0.474

1.48

3

59.1

1290

1018

⎪

4

59.0

680

1025

⎪

5

58.5

305

1027

⎬

6

58.4

700

1023

⎪

7

58.7

780

1022

⎪

8

58.5

1720

1011

⎭

9

58.2

1320

1015

⎫

8.33

0.422

1.38

10

58.9

920

1020

⎪

11

59.3

1640

1014

⎪

12

58.9

780

1024

⎬

13

59.0

940

1025

⎪

14

59.0

1180

1016

⎪

15

59.0

1900

1013

⎭

16

58.8

1080

1022

⎫

9.60

0.398

1.50

17

59.0

1080

1018

⎪

18

58.4

1500

1017

⎪

19

58.2

1260

1018

⎬

20

58.1

1220

1025

⎪

21

58.7

1120

1022

⎪

22

58.7

1100

1021

⎭

23

58.6

1140

1017

⎫

9.00

0.447

1.52

24

58.4

1360

1017

⎪

25

58.3

1700

1010

⎪

26

58.2

1120

1023

⎬

27

59.4

1620

1017

⎪

28

58.0

700

1027

⎪

29

58.7

1660

1025

⎭

30

58.5

800

1025

⎫

11.41

0.417

2.12

Dec.

1

58.0

700

1020

⎪

2

57.4

680

1028

⎪

3

57.0

640

1028

⎬

4

57.0

940

1032

⎪

5

56.2

660

1032

⎪

6

56.0

800

1029

⎭

7

56.0

800

1026

⎫

8.91

0.412

1.43

8

56.1

780

1030

⎪

9

57.0

820

1022

⎪

10

58.0

500

1025

⎬

11

57.1

580

1029

⎪

12

57.3

820

1031

⎪

13

57.8

580

1027

⎭

14

57.5

740

1027

⎫

7.96

0.413

1.50

15

57.5

1680

1015

⎪

16

57.9

900

1021

⎪

17

57.4

780

1013

⎬

18

56.9

800

1026

⎪

19

57.4

730

1025

⎪

20

57.4

800

1023

⎭

21

57.4

1310

1017

⎫

7.35

0.319

22

57.0

1370

1014

⎪

23

57.0

980

1020

⎪

24

57.0

865

1016

⎬

25

57.4

1300

1017

⎪

26

58.0

1390

1017

⎪

27

57.3

1340

1018

⎭

28

57.6

875

1019

⎫

6.83

0.413

0.99

29

57.0

680

1020

⎪

30

56.8

685

1029

⎪

31

56.7

815

1026

⎬

1904

⎪

Jan.

1

57.4

1150

1015

⎪

2

57.9

1610

1023

⎪

3

58.6

1120

1023

⎭

4

58.3

1350

1011

⎫

7.04

0.372

0.95

5

57.8

1255

1017

⎪

6

58.0

925

1022

⎪

7

58.6

1120

1016

⎬

8

58.4

1350

1020

⎪

9

57.7

890

1026

⎪

10

58.6

1510

1012

⎭

11

57.9

12

57.2

835

1017

8.32

0.408

Daily average from Oct. 26

1045

1021

8.61

0.414

1.42

Any elaborate discussion of the individual results, tabulated in the foregoing tables, seems hardly necessary. To any one interested in the details of the work, a study of the tables themselves will give the necessary information. It may be well, however, to emphasize at once a few of the fundamental points most striking in character which bear upon the main problem. Take, for instance, the case of Oakman, where the data are recorded for every day from October 4, 1903, to April 4, 1904. The degree of proteid metabolism, as indicated by the excretion of nitrogen through the kidneys, is here shown for each day of the six months. Up to November 3, practically for a month, there was not observable any very noticeable change in the rate of proteid metabolism, but commencing with November 4, the nitrogen excretion dropped very rapidly, and as one glances through the daily records for month after month, it is seen that the daily nitrogen output through the kidneys fell to 6 to 8 grams per day, with a daily average excretion of 7.42 grams of nitrogen, as figured from October 21 to April 4.

Further, it will be noted that while the body-weight gradually declined during the first three months, falling from 66.7 kilos down to 62.3 kilos on January 18, from that date on to the close of the experiment the body-weight was practically constant. Here, then, we see, under the use of a prescribed diet quite sufficient in amount to satisfy the cravings of the appetite, a lowering of proteid metabolism equal to that obtained by the individuals of the preceding group. Again, if the body-weight of Oakman is placed at 64 kilos, as representing the average between the initial body-weight and the weight during the last three months, it will be found that the output of metabolized nitrogen per kilo of body-weight amounted to 0.116 gram; not widely different from similar data obtained with men of the preceding group.

FRITZ

Photograph taken at the close of the experiment.

Moreover, these results obtained with Oakman are practically duplicated by every other member of this group of soldiers detailed from the United States Army. No exception whatever is to be seen, but every man shows the same lowered proteid metabolism, with practical maintenance of body-weight, with complete satisfying of the appetite, and without loss of health, strength, or vigor, as will be enlarged upon later.

While in the case of Oakman, the nitrogen excreted was determined by an analysis made each day, in the case of the other men of this group the data are given mainly for weekly periods; the results being expressed, however, in the average daily amount for each seven days’ period. By comparing the figures for the daily excretion of nitrogen with the daily dietary, it is easy to trace out the influence of the changes in diet on the extent of nitrogen metabolism.

In considering the changes in the rate of proteid metabolism shown by all the members of this group, it will suffice for present purposes to deal mainly with the average results.

Compare now the average daily output of nitrogen through the urine from November 1 until April 4—a period of five months—of each of these men.

AVERAGE DAILY OUTPUT OF NITROGEN.

Morris

7.03

⎫

= 7.80 grams Nitrogen as the grand average.

Steltz

7.13

⎪

Broyles

7.26

⎪

Loewenthal

7.38

⎪

Oakman

7.42

⎪

Fritz

7.84

⎬

Cohn

8.05

⎪

Coffman

8.17

⎪

Zooman

8.25

⎪

Sliney

8.39

⎪

Henderson

8.91

⎭

Bates

8.08

—

Oct. 27-Feb. 11.

Davis

8.61

—

Oct. 26-Jan. 12.

The figures given show an astonishingly low proteid metabolism for the five months’ period; 7.5 grams of nitrogen in the day’s urine correspond to 46.8 grams of proteid metabolized, while 8.5 grams of nitrogen mean the metabolism of 53.1 grams of proteid. In other words, all of these men during a period of five months practically averaged a daily output of nitrogen through the kidneys corresponding to the metabolism of less than one-half the 105 grams of absorbable proteid called for by the so-called standard diets. Further, close scrutiny of the results in the individual tables shows that during many weeks much lower results were obtained than is indicated by the general averages.

Just here emphasis should be laid upon one fact, doubtless of primary importance in any modification of the rate or extent of metabolism in any individual, viz., that in this experiment the daily diet was prescribed, thereby taking from the individual freedom of choice in the selection of food. The writer has no question in his own mind that an intelligent choice of food, coupled with the satisfying of a natural or acquired appetite in moderation, will lead to better results than any system of prescription as to what shall be eaten each day and in what quantity. Still, this is the method necessarily made use of in the present experiment, the writer having prescribed the character and amount of each meal throughout the entire six months’ period, with due regard, of course, to the expressed likes and dislikes of the men.

One feature in the diet compelled by the circumstances of the case also needs to be referred to, namely, the necessity of keeping the men thoroughly satisfied, so that there should be no feeling of hunger, no craving for food. With a person interested in the experiment and desirous of ascertaining the effect of a low nitrogen intake, there would naturally be a willingness to endure, if necessary, for a time some personal discomfort; but with this detail of the United States Army it could not be expected that the men would remain satisfied if they were compelled to undergo the pangs of hunger even for a day or two. Consequently, it was necessary in prescribing the daily diet to see that the quantity of the food was such as to completely satisfy the appetite. This necessitated the use of considerable bulky food of low fuel, and low nitrogen, value. In this way only was it feasible to reduce the nitrogen intake, as well as the fuel value of the food, to the desired level. Practically during the entire six months’ period, with the possible exception of a few days, the men were given sufficient food to completely satisfy their appetites. Throughout the entire period of the experiment, the men all manifested a keen appetite and utilized their food to good advantage, with establishment of the nitrogen metabolism indicated by the foregoing results.

Still confining our attention to the average results regarding nitrogen excretion, we may ask the question, what was the excretion of metabolized nitrogen per kilo of body-weight in the different individuals? This is easily calculated and the data are shown in the following table, in which the figures standing for body-weight are either the data for the month of April, 1904, or else the average between the October and April weights, as in those cases where the body-weight fell off during the experiment.

Body-weight.

Average daily

Output of Nitrogen.

November-April.

Metabolized Nitrogen

per kilo

Body-weight.

kilos

grams

gram

Fritz

74.0

7.84

0.106

Oakman

64.0

7.42

0.116

Bates

68.0

8.08

0.118

Morris

59.0

7.03

0.119

Broyles

60.0

7.26

0.120

Henderson

71.0

8.91

0.125

Loewenthal

59.0

7.38

0.125

Cohn

63.5

8.05

0.126

Steltz

53.0

7.13

0.134

Sliney

60.0

8.39

0.138

Coffman

58.0

8.17

0.140

Davis

58.0

8.61

0.148

Zooman

55.0

8.25

0.150

Scrutiny of these results shows that the daily excretion of metabolized nitrogen ranged in this period of five months from 0.106 gram per kilo of body-weight up to 0.150 gram per kilo of body-weight. Since these men were on essentially the same diet, it is obvious that there were some peculiarities, or personal idiosyncrasies, that tended to modify the exact extent of proteid metabolism, and in some cases at least constituted a more potent factor than body-weight in determining the rate of metabolism. This fact is clearly emphasized in the case of Morris, who, with a body-weight of 59 kilos, showed a proteid metabolism equivalent to only 7.03 grams of nitrogen per day, and Coffman, who, with a body-weight of 58 kilos, showed under the same conditions an average excretion of 8.17 grams of nitrogen per day.

What was the effect of this lowered proteid metabolism upon the bodily condition, especially body-weight? To answer this question the weights of the men are given in the following table, the one column of figures showing the body-weight at the commencement of the experiment, the other column showing the weight at the close of the experiment.

TABLE OF BODY-WEIGHTS.

October, 1903.

April, 1904.

kilos

kilos

Steltz

52.3

53.0

Zooman

54.0

55.0

Coffman

59.1

58.0

Morris

59.2

59.0

Broyles

59.4

61.0

Loewenthal

60.1

59.0

Sliney

61.3

60.6

Cohn

65.0

62.6

Oakman

66.7

62.1

Henderson

71.3

71.0

Fritz

76.0

72.6

Bates

72.7

64.3

February

Davis

59.3

57.2

January

Comparison of these figures shows that six of the men were practically of the same body-weight at the close of the experiment as at the beginning. Of the others, Oakman, Fritz, Cohn, and Bates lost somewhat. Bates, however, was quite stout, and the work in the gymnasium as well as the change of diet tended to reduce his weight. In fact, with the possible exception of Oakman, the slight loss of weight these latter men underwent was a distinct gain to their bodily condition. The most significant feature, however, is to be found on scrutiny of the tables of results for each man, where is seen the body-weight for each day of the six months. Here it will be noticed that, as the experiment progressed, there was, as a rule, a tendency for the body-weight to increase; this was followed by a decline, after which the weight remained practically stationary. This is well illustrated in Oakman’s case. Starting with a body-weight of 66.7 kilos on October 4, he reached 67.6 kilos on November 29, then declining in weight to 62.3 on January 18, after which he remained practically stationary, or varied only within narrow limits.

Finally, it should be said that the low proteid metabolism on which these men were apparently maintaining body-weight was not associated with any increase of non-nitrogenous food. At no time did the fuel value of the daily food reach 3000 calories; in fact, about January 12 the average fuel value of the food was only a little over 2000 calories per day.

FIRST NITROGEN BALANCE.

Early in January, the body-weight of the men having become practically stationary and the proteid metabolism, as measured by the output of metabolized nitrogen, having been reduced to a low level, an attempt was made to see if the men were truly in a condition of nitrogenous equilibrium. A six-day period was used, during which all the food for each meal was carefully analyzed, the nitrogen in every sample of food being determined in duplicate by the Kjeldahl-Gunning process. The fæces of the period were separated by lampblack, given at appropriate times in gelatin capsules, and all necessary precautions observed to insure an accurate nitrogen balance. The accompanying tables of results give all the necessary data.

The average nitrogen intake per day was 8.23 grams, and the average fuel value of the food per day was 2078 calories. These are the figures for Oakman. With some of the other men there were slight variations from these figures, as shown in the tables—owing to slight variations in diet. Without exception, all the men showed a minus balance, indicating that on this diet the body was losing nitrogen. In other words, the diet as a whole was insufficient for the needs of the body in every case. Whether this was due to lack of sufficient proteid or to an insufficient amount of fat and carbohydrate, i. e., a too low fuel value, cannot be said definitely, but there is every reason to believe that the amount of non-nitrogenous food was insufficient to furnish the requisite fuel value, and consequently body proteid was drawn upon to supply the deficiency. The loss of nitrogen to the body per day varied as a rule from 0.5 to 2.0 grams. In one case only, viz., Broyles, was there a close approach to a balance. In his case there was a minus balance of only 0.12 gram of nitrogen per day.

The average daily output of nitrogen through the urine for this six-days period (Oakman’s case) was 7.52 grams.

FRITZ

Photograph taken at the close of the experiment.

OAKMAN.

Tuesday, January 12, 1904.

Breakfast.—Fried Indian-meal 100 grams, syrup 50 grams, one cup coffee 350 grams, bread 50 grams, butter 15 grams.

Dinner.—Boiled macaroni 250 grams, stewed tomato 250 grams, bread 75 grams, one cup coffee 350 grams.

Supper.—Potato chips 100 grams, fried bacon 25 grams, bread 75 grams, jam 75 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried Indian-meal

100

×

0.38

=

0.380

gram.

Syrup

50

×

0.051

=

0.025

Coffee (breakfast)

350

×

0.075

=

0.262

Butter

15

×

0.10

=

0.015

Macaroni

250

×

0.53

=

1.325

Stewed tomato

250

×

0.15

=

0.375

Bread

50 + 75 + 75 =

200

×

1.48

=

2.960

Potato chips

100

×

1.09

=

1.090

Bacon

25

×

3.13

=

0.780

Jam

75

×

0.039

=

0.029

Tea

350

×

0.067

=

0.234

Coffee (dinner)

350

×

0.091

=

0.318

Total nitrogen in food

7.793

grams.

Total nitrogen in urine

6.000

Fuel value of the food

2404 calories.

Wednesday, January 13, 1904.

Breakfast.—Boiled rice 150 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, one cup coffee 350 grams.

Dinner.—Hamburg steak with plenty of bread, fat, and onions chopped together 150 grams, boiled potato 200 grams, apple sauce 200 grams, bread 75 grams, one cup coffee 350 grams.

Supper.—Fried rice 100 grams, syrup 50 grams, one cup tea 350 grams, bread 50 grams, butter 15 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled rice

150

×

0.36

=

0.540

grams.

Milk

125

×

0.55

=

0.687

Sugar

30

×

0.00

=

0.000

Butter (breakfast)

10

×

0.10

=

0.010

Bread (breakfast)

30

×

1.66

=

0.498

Coffee (breakfast)

350

×

0.066

=

0.231

Hamburg steak, etc.

150

×

2.80

=

4.200

Potato

200

×

0.29

=

0.580

Apple sauce

200

×

0.067

=

0.134

Bread (dinner)

75

×

1.66

=

1.245

Coffee (dinner)

350

×

0.076

=

0.266

Fried rice

100

×

0.50

=

0.500

Syrup

50

×

0.051

=

0.025

Tea

350

×

0.066

=

0.231

Bread (supper)

50

×

1.66

=

0.830

Butter

15

×

0.10

=

0.015

Total nitrogen in food

9.992

grams.

Total nitrogen in urine

7.330

Fuel value of the food

2133 calories.

Thursday, January 14, 1904.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, one cup coffee 350 grams.

Dinner.—Split pea soup (thick) 200 grams, bread 75 grams, mashed potato 100 grams, pickles 30 grams, one cup coffee 350 grams, pie 120 grams.

Supper.—Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled hominy

150

×

0.21

=

0.315

gram.

Milk

125

×

0.52

=

0.650

Sugar

30

×

0.00

=

0.000

Butter

10

×

0.10

=

0.010

Bread (breakfast)

30

×

1.59

=

0.477

Coffee (breakfast)

350

×

0.096

=

0.336

Split pea soup

200

×

0.69

=

1.380

Bread (dinner)

75

×

1.59

=

1.192

Mashed potato

100

×

0.31

=

0.310

Pickles

30

×

0.054

=

0.016

Coffee (dinner)

350

×

0.075

=

0.262

Pie

120

×

0.50

=

0.600

Suet pudding

150

×

0.78

=

1.170

Apple sauce

125

×

0.058

=

0.072

Crackers

25

×

1.61

=

0.402

Tea

350

×

0.063

=

0.220

Total nitrogen in food

7.412

grams.

Total nitrogen in urine

8.290

Fuel value of the food

2000 calories.

Friday, January 15, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, one cup coffee 350 grams.

Dinner.—Codfish-balls (4 parts potato, 1 part fish, fried in pork fat) 150 grams, stewed tomato 200 grams, bread 75 grams, one cup coffee 350 grams, apple pie 95 grams.

Supper.—Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Wheat griddle cakes

200

×

0.78

=

1.560

grams.

Syrup

50

×

0.051

=

0.025

Coffee (breakfast)

350

×

0.075

=

0.262

Codfish-balls, etc.

150

×

1.77

=

2.655

Stewed tomato

200

×

0.14

=

0.280

Bread (dinner)

75

×

1.59

=

1.192

Coffee (dinner)

350

×

0.075

=

0.262

Apple pie

95

×

0.40

=

0.380

Apple fritters

200

×

0.40

=

0.800

Stewed prunes

125

×

0.15

=

0.187

Bread (supper)

50

×

1.59

=

0.795

Butter

15

×

0.10

=

0.015

Tea

350

×

0.042

=

0.147

Total nitrogen in food

8.560

grams.

Total nitrogen in urine

7.140

Fuel value of the food

2030 calories.

Saturday, January 16, 1904.

Breakfast.—Soft oatmeal 150 grams, milk 100 grams, sugar 30 grams, bread 30 grams, butter 10 grams, one cup coffee 350 grams.

Dinner.—Baked macaroni with a little cheese 200 grams, stewed tomato 200 grams, bread 50 grams, tapioca-peach pudding 150 grams, one cup coffee 350 grams.

Supper.—French fried potato 100 grams, fried bacon 20 grams, bread 75 grams, jam 75 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Soft oatmeal

150

×

0.27

=

0.405

grams.

Milk

100

×

0.44

=

0.440

Sugar

30

×

0.00

=

0.000

Bread (breakfast)

30

×

1.61

=

0.483

Butter

10

×

0.10

=

0.010

Coffee (breakfast)

350

×

0.075

=

0.262

Baked macaroni, etc.

200

×

0.72

=

1.440

Stewed tomatoes

200

×

0.15

=

0.300

Bread (dinner)

50

×

1.61

=

0.805

Tapioca-peach pudding

150

×

0.087

=

0.130

Coffee (dinner)

350

×

0.093

=

0.325

French fried potato

100

×

0.47

=

0.470

Fried bacon

20

×

3.15

=

0.630

Bread (supper)

75

×

1.61

=

1.207

Jam

75

×

0.039

=

0.029

Tea

350

×

0.099

=

0.346

Total nitrogen in food

7.282

grams.

Total nitrogen in urine

8.230

Fuel value of the food

1824 calories.

Sunday, January 17, 1904.

Breakfast.—Boiled Indian-meal 125 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, one cup coffee 350 grams.

Dinner.—Bean soup (thick) 200 grams, bread 75 grams, mashed potato 100 grams, pickles 25 grams, one cup coffee 350 grams, custard pie 105 grams.

Supper.—Crackers 50 grams, butter 15 grams, stewed prunes 125 grams, sponge cake 100 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled Indian-meal

125

×

0.24

=

0.300

grams.

Milk

125

×

0.50

=

0.625

Sugar

30

×

0.00

=

0.000

Butter (breakfast)

10

×

0.10

=

0.010

Bread (breakfast)

30

×

1.61

=

0.483

Coffee (breakfast)

350

×

0.087

=

0.304

Bean soup

200

×

0.86

=

1.720

Bread (dinner)

75

×

1.61

=

1.207

Mashed potato

100

×

0.28

=

0.280

Pickles

25

×

0.054

=

0.013

Coffee (dinner)

350

×

0.081

=

0.283

Custard pie

105

×

0.88

=

0.924

Crackers

50

×

1.61

=

0.805

Butter (supper)

15

×

0.10

=

0.015

Stewed prunes

125

×

0.17

=

0.212

Sponge cake

100

×

1.00

=

1.000

Tea

350

×

0.048

=

0.168

Total nitrogen in food

8.349

grams.

Total nitrogen in urine

8.140

Fuel value of the food

2081 calories.

NITROGEN BALANCE.—Oakman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.793

grams.

6.00

grams.

13

9.992

7.33

14

7.412

8.29

5.0

grams.

15

8.560

7.14

76.0

16

7.282

8.23

13.5

17

8.349

8.14

9.5

104.0

grams contain

7.39% N.

49.388

45.13

+

7.685

grams nitrogen.

49.388

grams nitrogen.

52.815

grams nitrogen.

Nitrogen balance for six days

=

-3.427

grams.

Nitrogen balance per day

=

-0.571

gram.

Average Intake.

Calories per day

2078.

Nitrogen per day

8.23 grams.

NITROGEN BALANCE.—Loewenthal.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.793

grams.

7.33

grams.

13

9.992

7.64

21

grams.

14

7.388

6.21

26

15

8.560

8.18

52

16

7.282

7.92

37

17

8.349

7.26

11

147

grams contain

6.97% N.

49.364

44.54

+

10.24

grams nitrogen.

49.364

grams nitrogen.

54.78

grams nitrogen.

Nitrogen balance for six days

=

-5.416

grams.

Nitrogen balance per day

=

-0.902

gram.

Daily diet same as Oakman’s, except that a smaller amount of coffee was taken at breakfast on the 14th. Nitrogen correction made accordingly.

COFFMAN                STELTZ

Photographs taken at the close of the experiment.

NITROGEN BALANCE.—Steltz.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.793

grams.

4.61

grams.

15.0

grams.

13

9.463

7.90

34.0

14

7.412

4.99

21.0

15

8.560

9.05

31.5

16

7.282

7.56

33.0

17

8.349

8.55

18.0

152.5

grams contain

6.52% N.

48.859

42.66

+

9.94

grams nitrogen.

48.859

grams nitrogen.

52.60

grams nitrogen.

Nitrogen balance for six days

=

-3.741

grams.

Nitrogen balance per day

=

-0.623

gram.

Daily diet same as Oakman’s, except on January 13, when 8 grams of boiled rice were uneaten at breakfast and 100 grams of fried rice at supper. Correction in nitrogen-content made accordingly.

NITROGEN BALANCE.—Bates.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.706

grams.

7.46

grams.

13

9.916

7.03

14

7.375

7.13

36

grams.

15

8.439

8.04

30

16

7.226

7.66

34

17

8.349

7.38

34

134

grams contain

7.17% N.

49.011

44.70

+

9.61

grams nitrogen.

49.011

grams nitrogen.

54.31

grams nitrogen.

Nitrogen balance for six days

=

-5.299

grams.

Nitrogen balance per day

=

-0.883

gram.

Daily diet same as Oakman’s, with the following exceptions:

Jan.

12

Supper:

8

grams

Potato chips,

uneaten.

13

Dinner:

113

”

Apple sauce,

”

14

”

50

”

Coffee,

”

15

Supper:

81

”

Prunes,

”

16

Breakfast:

75

”

Coffee,

”

NITROGEN BALANCE.—Coffman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.793

grams.

8.82

grams.

13

9.992

8.28

14

7.412

8.30

57.00

grams.

15

8.560

7.91

41.25

16

7.282

7.32

47.00

17

8.349

7.44

21.50

166.75

grams contain

6.66% N

49.388

48.07

+

11.10

grams nitrogen.

49.388

grams nitrogen.

59.17

grams nitrogen.

Nitrogen balance for six days

=

-9.782

grams.

Nitrogen balance per day

=

-1.630

grams.

Daily diet same as Oakman’s.

NITROGEN BALANCE.—Fritz.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.793

grams.

8.99

grams.

13

9.992

6.49

14

7.412

10.26

64.0

grams.

15

8.560

7.97

29.5

16

7.282

5.20

62.0

17

8.186

9.40

31.0

186.5

grams contain

6.49% N.

49.225

48.31

+

12.10

grams nitrogen.

49.225

grams nitrogen.

60.41

grams nitrogen.

Nitrogen balance for six days

=

-11.185

grams.

Nitrogen balance per day

=

-1.864

grams.

Daily diet same as Oakman’s, except that on the 17th inst. a portion of the prunes was uneaten. Correction made accordingly.

NITROGEN BALANCE.—Henderson.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.639

grams.

7.68

grams.

13

9.794

8.22

14

7.487

8.24

15

8.560

7.76

45

grams.

16

7.068

7.56

26

17

8.045

7.87

22

93

grams contain

6.45% N.

48.593

47.33

+

6.00

grams nitrogen.

48.593

grams nitrogen.

53.33

grams nitrogen.

Nitrogen balance for six days

=

-4.737

grams.

Nitrogen balance per day

=

-0.789

gram.

Daily diet same as Oakman’s, except that on several days smaller amounts of coffee and tea were taken. Corrections made accordingly.

NITROGEN BALANCE.—Morris.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.255

grams.

4.19

grams.

13

9.573

7.92

14

7.325

7.91

4.75

grams.

15

8.638

7.44

38.00

16

7.282

7.38

71.00

17

8.349

5.28

53.00

166.75

grams contain

6.45% N.

48.322

40.12

+

10.75

grams nitrogen.

48.322

grams nitrogen.

50.87

grams nitrogen.

Nitrogen balance for six days

=

-2.548

grams.

Nitrogen balance per day

=

-0.424

gram.

Daily diet same as Oakman’s except that on the first three days smaller amounts of tea and coffee were taken. Corrections made accordingly.

NITROGEN BALANCE.—Zooman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.466

grams.

11.31

grams.

13

9.992

11.63

14

7.412

9.38

15

8.560

8.44

27.5

grams.

16

7.282

8.89

28.5

17

8.349

8.99

13.0

69.0

grams contain

6.46% N.

49.061

58.64

+

4.45

grams nitrogen.

49.061

grams nitrogen.

63.09

grams nitrogen.

Nitrogen balance for six days

=

-14.029

grams.

Nitrogen balance per day

=

-2.338

gram.

Daily diet same as Oakman’s, except that on January 12th 30 grams potato chips were not eaten. Nitrogen intake corrected accordingly.

NITROGEN BALANCE.—Sliney.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

6.501

grams.

5.94

grams.

22.5

grams.

13

9.975

8.44

26.0

14

7.388

7.42

22.5

15

8.560

7.89

24.0

16

7.282

7.23

13.0

17

8.349

8.15

15.0

123.0

grams contain

6.72% N.

48.055

45.07

+

8.26

grams nitrogen.

48.055

grams nitrogen.

53.33

grams nitrogen.

Nitrogen balance for six days

=

-5.275

grams.

Nitrogen balance per day

=

-0.879

gram.

Daily diet same as Oakman’s, except that on the 12th 190 grams stewed tomatoes and 190 grams macaroni were uneaten; on the 13th at breakfast 25 grams of coffee were left, and on the 14th at breakfast 25 grams coffee were not taken. Corrections in intake of nitrogen made accordingly.

COFFMAN                STELTZ

Photographs taken at the close of the experiment.

NITROGEN BALANCE.—Cohn.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.793

grams.

6.49

grams.

13

9.957

9.10

29.0

grams.

14

7.412

7.33

8.5

15

8.320

8.04

44.0

16

7.282

8.58

19.0

17

8.349

7.44

5.5

106.0

grams contain

6.48% N.

49.113

46.98

+

6.87

grams nitrogen.

49.113

grams nitrogen.

53.85

grams nitrogen.

Nitrogen balance for six days

=

-4.737

grams.

Nitrogen balance per day

=

-0.789

gram.

Daily diet same as Oakman’s, except that on the 15th inst. at supper 60 grams fritters were uneaten, and on the 13th at breakfast 30 grams coffee, and at dinner 22 grams apple sauce were uneaten. Corrections made accordingly.

NITROGEN BALANCE.—Broyles.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Jan.

12

7.475

grams.

5.38

grams.

13

9.495

6.99

14

6.814

7.47

15

8.036

9.67

35

grams.

16

6.695

7.65

14

17

7.762

5.28

20

69

grams contain

6.61% N.

46.277

42.44

+

4.56

grams nitrogen.

46.277

grams nitrogen.

47.00

grams nitrogen.

Nitrogen balance for six days

=

-0.723

gram.

Nitrogen balance per day

=

-0.120

gram.

Daily diet same as Oakman’s, except that each day coffee was omitted from breakfast and dinner. Corrections made accordingly.

SECOND NITROGEN BALANCE.

Commencing February 29, a second nitrogen balance was attempted with very different results. This balance period extended through seven days and was characterized by an average daily intake of 9.50 grams of nitrogen, an increase of 1.3 grams of nitrogen per day over the preceding period, together with an average fuel value of the food equal to 2500 calories per day.

The daily diet with its content of nitrogen, etc., is detailed under Oakman. Any variations (only slight ones) from this diet are indicated on the individual balance-sheets, corrections being made in the nitrogen intake.

In all of the men, with one exception, a distinct plus balance is seen, showing that under the conditions of this experiment the men were all storing up nitrogen. The plus balance per day varied from 0.132 gram to 1.231 grams of nitrogen.

The average daily output of nitrogen through the urine for this seven days’ period (Oakman’s case) was 7.24 grams, being 0.28 gram less per day than in the preceding period. Sliney, the one man who failed to show a positive balance, was apparently losing nitrogen at the rate of 0.48 gram per day during this period.

All of the individual data are shown in the accompanying tables of results:

OAKMAN.

Monday February 29, 1904.

Breakfast.—Boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, one cup coffee 350 grams, butter 10 grams.

Dinner.—Baked spaghetti 250 grams, mashed potato 250 grams, bread 75 grams, boiled tomato 150 grams, apple pie 112 grams, one cup coffee 350 grams.

Supper.—Biscuit 175 grams, fried bacon 20 grams, fried sweet potato 150 grams, butter 20 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled rice

175

×

0.34

=

0.595

grams.

Milk

125

×

0.55

=

0.687

Sugar

25

×

0.00

=

0.000

Baked potato

150

×

0.34

=

0.510

Coffee (breakfast)

350

×

0.082

=

0.287

Butter

10 + 20 =

30

×

0.16

=

0.480

Spaghetti

250

×

0.73

=

1.825

Mashed potato

250

×

0.30

=

0.750

Bread

75

×

1.61

=

1.207

Tomato

150

×

0.16

=

0.240

Apple pie

112

×

0.46

=

0.515

Biscuit

175

×

1.21

=

2.117

Fried bacon

20

×

3.80

=

0.760

Fried sweet potato

150

×

0.22

=

0.330

Tea

350

×

0.06

=

0.210

Coffee (dinner)

350

×

0.11

=

0.385

Total nitrogen in food

10.466

grams.

Total nitrogen in urine

6.880

Fuel value of the food

2670 calories.

Tuesday, March 1, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, one cup coffee 350 grams.

Dinner.—Thick pea soup 250 grams, boiled onions 150 grams, boiled sweet potato 150 grams, bread 75 grams, butter 20 grams, one cup coffee 350 grams.

Supper.—Celery-lettuce-apple salad 120 grams, crackers 32 grams, American cheese 20 grams, Saratoga chips 79 grams, one cup tea 350 grams, rice custard 100 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried rice

150

×

0.34

=

0.510

grams.

Syrup

50

×

0.00

=

0.000

Baked potato

150

×

0.33

=

0.495

Butter

10 + 20 =

30

×

0.16

=

0.048

Coffee (breakfast)

350

×

0.042

=

0.147

Pea soup

250

×

0.54

=

1.350

Boiled onions

150

×

0.27

=

0.405

Boiled sweet potato

150

×

0.13

=

0.195

Bread

75

×

1.65

=

1.237

Coffee (dinner)

350

×

0.084

=

0.294

Salad

120

×

0.14

=

0.168

Crackers

32

×

1.50

=

0.480

Cheese

20

×

3.92

=

0.784

Saratoga chips

79

×

1.22

=

0.963

Tea

350

×

0.054

=

0.189

Rice custard

100

×

0.56

=

0.560

Total nitrogen in food

7.825

grams.

Total nitrogen in urine

7.420

Fuel value of the food

2279 calories.

Wednesday, March 2, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, one cup coffee 350 grams, banana 75 grams.

Dinner.—Boiled salt mackerel 25 grams, boiled potato 250 grams, boiled turnip 150 grams, bread 75 grams, one cup coffee 350 grams, apple sauce 150 grams.

Supper.—Chopped fresh cabbage with salt, pepper, and vinegar 100 grams, bread 75 grams, butter 20 grams, chocolate cake 150 grams, cranberry sauce 100 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Griddle cakes

200

×

0.80

=

1.600

grams.

Syrup

50

×

0.00

=

0.000

Butter

10 + 20 =

30

×

0.16

=

0.048

Coffee (breakfast)

350

×

0.066

=

0.231

Banana

75

×

0.20

=

0.150

Mackerel

25

×

3.92

=

0.980

Boiled potato

250

×

0.27

=

0.675

Boiled turnip

150

×

0.071

=

0.106

Bread

75 + 75 =

150

×

1.63

=

2.445

Coffee (dinner)

350

×

0.066

=

0.231

Apple sauce

150

×

0.048

=

0.072

Cabbage

100

×

0.28

=

0.280

Chocolate cake

150

×

0.95

=

1.425

Cranberry sauce

100

×

0.045

=

0.045

Tea

350

×

0.057

=

0.199

Total nitrogen in food

8.487

grams.

Total nitrogen in urine

7.580

Fuel value of the food

2391 calories.

Thursday, March 3, 1904.

Breakfast.—Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, one cup coffee 350 grams.

Dinner.—Hamburg steak with much bread, fat, and onions 150 grams, boiled potato 250 grams, bread 75 grams, butter 10 grams, one cup coffee 350 grams.

Supper.—Tapioca-peach pudding 250 grams, bread 75 grams, jam 75 grams, butter 20 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled hominy

175

×

0.19

=

0.330

grams.

Milk

125

×

0.40

=

0.500

Sugar

25

×

0.00

=

0.000

Baked potato

150

×

0.28

=

0.420

Butter

10 + 10 + 20 =

40

×

0.16

=

0.064

Coffee (breakfast)

350

×

0.075

=

0.262

Hamburg steak

150

×

2.12

=

3.180

Boiled potato

250

×

0.27

=

0.675

Bread

75 + 75 =

150

×

1.48

=

2.220

Coffee (dinner)

350

×

0.093

=

0.325

Tapioca-peach pudding

250

×

0.22

=

0.550

Jam

75

×

0.034

=

0.025

Tea

350

×

0.057

=

0.199

Total nitrogen in food

8.750

grams.

Total nitrogen in urine

6.850

Fuel value of the food

2375 calories.

Friday, March 4, 1904.

Breakfast.—Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams, one cup coffee 350 grams, butter 10 grams.

Dinner.—Codfish-balls (1 part fish, 4 parts potatoes, fried in pork fat) 150 grams, stewed tomato 200 grams, stewed potato 150 grams, bread 75 grams, one cup coffee 350 grams, apple pie 130 grams.

Supper.—French fried potato 200 grams, fried sausage 50 grams, butter 10 grams, bread 50 grams, stewed prunes 125 grams, sponge cake 35 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried hominy

150

×

0.32

=

0.480

grams.

Syrup

50

×

0.00

=

0.000

Baked potato

150

×

0.37

=

0.555

Coffee (breakfast)

350

×

0.099

=

0.346

Butter

10 + 10 =

20

×

0.16

=

0.032

Fish-balls

150

×

1.73

=

2.595

Stewed tomato

200

×

0.19

=

0.380

Bread

75 + 50 =

125

×

1.54

=

1.925

Coffee (dinner)

350

×

0.069

=

0.241

Apple pie

130

×

0.38

=

0.494

French fried potato

200

×

0.49

=

0.980

Sausage

50

×

2.75

=

1.375

Prunes

125

×

0.17

=

0.212

Sponge cake

35

×

0.83

=

0.290

Tea

350

×

0.072

=

0.252

Stewed potato

150

×

0.18

=

0.270

Total nitrogen in food

10.427

grams.

Total nitrogen in urine

7.950

Fuel value of the food

2374 calories.

Saturday, March 5, 1904.

Breakfast.—Boiled Indian-meal 200 grams, milk 125 grams, sugar 25 grams, one cup coffee 350 grams, fried sweet potato 150 grams, butter 10 grams.

Dinner.—Tomato soup, thick with potatoes and onions boiled together 325 grams, bread 100 grams, scrambled eggs 50 grams, mashed potato 150 grams, one cup coffee 350.

Supper.—Bread pudding with raisins 250 grams, stewed peaches 150 grams, bacon 20 grams, French fried potato 150 grams, bread 50 grams, butter 10 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled Indian-meal

200

×

0.20

=

0.400

gram.

Milk

125

×

0.52

=

0.650

Sugar

25

×

0.00

=

0.000

Coffee (breakfast)

350

×

0.10

=

0.350

Fried sweet potato

150

×

0.22

=

0.330

Butter

10 + 10 =

20

×

0.16

=

0.032

Tomato soup

325

×

0.10

=

0.325

Bread

100 + 50 =

150

×

1.57

=

2.355

Scrambled eggs

50

×

2.22

=

1.110

Mashed potato

150

×

0.25

=

0.375

Coffee (dinner)

350

×

0.075

=

0.262

Bread pudding

250

×

0.80

=

2.000

Stewed peaches

150

×

0.24

=

0.360

Bacon

20

×

4.00

=

0.800

French fried potato

150

×

0.56

=

0.840

Tea

350

×

0.084

=

0.294

Total nitrogen in food

10.483

grams.

Total nitrogen in urine

6.100

Fuel value of the food

2302 calories.

Sunday, March 6, 1904.

Breakfast.—Fried Indian-meal 150 grams, syrup 50 grams, sliced banana 100 grams, baked potato 150 grams, one cup coffee 350 grams, butter 10 grams.

Dinner.—Corned beef 50 grams, boiled cabbage 200 grams, mashed potato 250 grams, bread 75 grams, one cup coffee 350 grams, fried rice 100 grams, jam 75 grams.

Supper.—Sponge cake 150 grams, apple sauce 150 grams, crackers 32 grams, butter 10 grams, one cup tea 350 grams, sardine 14 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried Indian-meal

150

×

0.38

=

0.570

gram.

Syrup

50

×

0.00

=

0.000

Banana

100

×

0.19

=

0.190

Baked potato

150

×

0.37

=

0.555

Coffee (breakfast)

350

×

0.072

=

0.252

Butter

10 + 10 =

20

×

0.16

=

0.032

Corned beef

50

×

5.24

=

2.620

Cabbage

200

×

0.34

=

0.680

Mashed potato

250

×

0.32

=

0.800

Bread

75

×

1.67

=

1.252

Coffee (dinner)

350

×

0.093

=

0.325

Fried rice

100

×

0.23

=

0.230

Jam

75

×

0.034

=

0.025

Sponge cake

150

×

1.02

=

1.530

Apple sauce

150

×

0.044

=

0.066

Crackers

32

×

1.50

=

0.480

Tea

350

×

0.054

=

0.189

Sardine

14

×

3.35

=

0.469

Total nitrogen in food

10.265

grams.

Total nitrogen in urine

7.960

Fuel value of the food

3173 calories.

NITROGEN BALANCE.—Oakman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces[34]  (dry).

Feb.

29

10.466

grams.

6.88

grams.

Mar.

1

7.825

7.42

2

8.487

7.58

17

grams.

3

8.750

6.85

72

4

10.427

7.95

39

5

10.483

6.10

19

6

10.265

7.96

35

182

grams contain

6.81% N.

66.703

50.74

+

12.394

grams nitrogen.

66.703

grams nitrogen.

63.134

grams nitrogen.

Nitrogen balance for seven days

=

+3.569

grams.

Nitrogen balance per day

=

+0.509

gram.

Average Intake.

Calories per day

2509.

Nitrogen per day

9.50 grams.

NITROGEN BALANCE.—Henderson.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.261

grams.

8.36

grams.

Mar.

1

7.384

6.80

2

8.487

8.28

85

grams.

3

8.555

7.37

4

10.427

8.22

5

10.483

8.09

6

10.265

8.20

28

113

grams contain

6.21% N.

65.862

55.32

+

7.017

grams nitrogen.

65.862

grams nitrogen.

62.337

grams nitrogen.

Nitrogen balance for seven days

=

+3.525

grams.

Nitrogen balance per day

=

+0.503

grams.

NITROGEN BALANCE.—Morris.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.466

grams.

6.40

grams.

Mar.

1

7.720

6.64

45

grams.

2

8.319

5.40

43

3

8.750

6.55

41

4

10.427

4.99

45

5

10.483

5.38

38

6

10.265

7.01

13

225

grams contain

7.18% N.

66.430

42.37

+

16.155

grams nitrogen.

66.430

grams nitrogen.

58.525

grams nitrogen.

Nitrogen balance for seven days

=

+7.905

grams.

Nitrogen balance per day

=

+1.129

grams.

NITROGEN BALANCE.—Coffman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.466

grams.

8.63

grams.

Mar.

1

7.825

7.48

2

8.487

8.62

3

8.750

7.18

4

10.427

7.93

65

grams.

5

10.483

7.67

83

6

10.265

7.95

20

168

grams contain

6.14% N.

66.703

55.46

+

10.315

grams nitrogen.

66.703

grams nitrogen.

65.775

grams nitrogen.

Nitrogen balance for seven days

=

+0.928

gram.

Nitrogen balance per day

=

+0.132

gram.

ZOOMAN                COHN

Photographs taken at the close of the experiment.

NITROGEN BALANCE.—Steltz.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

9.989

grams.

7.90

grams.

23

grams.

Mar.

1

8.090

5.98

22

2

8.487

6.58

21

3

9.300

8.10

45

4

11.107

4.66

18

5

10.024

8.69

36

6

10.392

8.20

31

10

206

grams contain

6.66% N.

67.389

50.11

+

13.719

grams nitrogen.

67.389

grams nitrogen.

63.829

grams nitrogen.

Nitrogen balance for seven days

=

+3.560

grams.

Nitrogen balance per day

=

+0.508

gram.

NITROGEN BALANCE.—Loewenthal.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.466

grams.

7.38

grams.

16.5

grams.

Mar.

1

7.825

7.05

38.0

2

8.487

7.07

21.0

3

8.750

7.83

4

10.427

7.35

15.0

5

10.654

4.29

22.0

6

10.886

8.07

56.0

168.5

grams contain

7.11% N.

67.495

49.04

+

11.980

grams nitrogen.

67.495

grams nitrogen.

61.020

grams nitrogen.

Nitrogen balance for seven days

=

+6.475

grams.

Nitrogen balance per day

=

+0.925

gram.

NITROGEN BALANCE.—Cohn.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.442

grams.

9.74

grams.

Mar.

1

7.825

6.86

2

8.487

7.29

43

grams.

4

10.215

5.59

24

5

10.483

9.55

57

6

8.164

6.77

25

149

grams contain

6.63% N.

= 9.878

gr.

-1.401

[35]

55.616

45.80

+

= 8.477

grams nitrogen.

55.616

grams nitrogen.

54.277

grams nitrogen.

Nitrogen balance for six days

=

+1.339

grams.

Nitrogen balance per day

=

+0.223

gram.

NITROGEN BALANCE.—Zooman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.466

grams.

7.02

grams.

18

grams.

Mar.

1

7.604

6.66

25

2

8.487

7.26

52

3

8.750

7.56

40

4

10.427

7.51

14

5

10.483

7.08

30

6

10.265

6.81

10

189

grams contain

6.54% N.

66.482

49.90

+

12.36

grams nitrogen.

66.482

grams nitrogen.

62.26

grams nitrogen.

Nitrogen balance for seven days

=

+4.222

grams.

Nitrogen balance per day

=

+0.603

gram.

NITROGEN BALANCE.—Sliney.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.466

grams.

9.50

grams.

15

grams.

Mar.

1

7.825

8.09

35

2

8.487

7.97

25

3

8.734

7.78

45

4

10.427

7.49

28

5

10.475

7.54

21

6

10.265

8.23

32

201

grams contain

6.70% N.

66.679

56.60

+

13.467

grams nitrogen.

66.679

grams nitrogen.

70.067

grams nitrogen.

Nitrogen balance for seven days

=

-3.388

grams.

Nitrogen balance per day

=

-0.484

gram.

NITROGEN BALANCE.—Broyles.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.179

grams.

5.74

grams.

Mar.

1

7.468

9.26

2

8.487

6.97

13

grams.

3

8.750

6.18

4

4

10.427

7.68

46

5

10.483

5.56

29

6

10.265

7.69

42

134

grams contain

6.24% N.

66.059

49.08

+

8.361

grams nitrogen.

66.059

grams nitrogen.

57.441

grams nitrogen.

Nitrogen balance for seven days

=

+8.618

grams.

Nitrogen balance per day

=

+1.231

grams.

ZOOMAN                COHN

Photographs taken at the close of the experiment.

NITROGEN BALANCE.—Fritz.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Feb.

29

10.466

grams.

6.22

grams.

Mar.

1

7.825

7.44

2

8.487

4.00

71

3

8.750

7.05

28

5

10.483

8.71

49

6

10.265

4.78

44

192

grams contain

6.61% N.

= 12.691

gr.

-1.813

[36]

56.276

38.20

+

= 10.878

grm. N.

56.276

grams nitrogen.

49.078

grams nitrogen.

Nitrogen balance for six days

=

+7.198

grams.

Nitrogen balance per day

=

+1.199

grams.

THIRD NITROGEN BALANCE.

The last of March, a third nitrogen balance was tried on a slightly lowered nitrogen intake and with a slight increase in the fuel value of the daily food. In this period of five days, March 28 to April 1, the nitrogen taken in per day averaged 8.62 grams, or nearly one gram per day less than in the preceding period. The fuel value of the food averaged 2840 calories per day, or about 300 calories more than in the preceding period.

The daily diet, with its content of nitrogen, etc., is detailed for each day under Oakman. Any deviation from this diet in the cases of the other men is indicated on the accompanying balance-sheets.

The results obtained in this balance period indicate that the lowest level had been practically reached, at least under the conditions of body-weight, food, and work prevailing. Cohn, Fritz, and Broyles showed a distinct positive balance. Steltz and Loewenthal were practically in equilibrium, the deviation being within the limits of error. The remaining six men showed a minus balance, although in no case was it very marked.

It is interesting to note in this connection that the average daily output of nitrogen through the urine for this five days’ period (Oakman’s case) amounted to 7.04 grams, being 0.2 gram less per day than in the preceding period. This figure for nitrogen in the urine means the metabolism daily of 44 grams of proteid.

Undoubtedly, the rate of proteid metabolism for these men could have been lowered considerably beyond the present level by increasing largely the intake of carbohydrates and fats, but it has been the intent throughout all of these experiments to learn the minimal proteid requirement under conditions precluding the use of any excess of non-nitrogenous foods; also, to study the effect of a general physiological economy in nutrition, with a view to ascertaining the real necessities of the body for both proteid and non-proteid foods with maintenance of bodily strength and vigor. Hence, we may again emphasize the fact that the low proteid metabolism maintained by all these men throughout the period of the experiment, with establishment of nitrogenous equilibrium on a consumption of proteid or albuminous food averaging one-half the amount ordinarily specified as the daily requirement of the healthy man, has been accomplished with even less total food—fats and carbohydrates—than the ordinary standards call for, i. e., considerably less than 3000 calories per day in fuel value.

OAKMAN.

Monday, March 28, 1904.

Breakfast.—Fried rice 150 grams, syrup 75 grams, baked potato 250 grams, butter 20 grams, one cup coffee 350 grams.

Dinner.—Thick pea soup 200 grams, boiled onions 100 grams, boiled sweet potato 250 grams, bread 50 grams, mashed potato 200 grams, butter 20 grams, one cup coffee 350 grams.

Supper.—Sliced banana 150 grams, biscuit 125 grams, fried bacon 20 grams, French fried potato 200 grams, butter 25 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried rice

150

×

0.40

=

0.600

grams.

Syrup

75

×

0.051

=

0.038

Baked potato

250

×

0.33

=

0.825

Butter

25 + 20 + 20 =

65

×

0.15

=

0.097

Coffee (breakfast)

350

×

0.10

=

0.350

Pea soup

200

×

0.50

=

1.000

Boiled onion

100

×

0.30

=

0.300

Sweet potato

250

×

0.12

=

0.300

Bread

50

×

1.57

=

0.785

Mashed potato

200

×

0.30

=

0.600

Coffee (dinner)

350

×

0.075

=

0.262

Banana

150

×

0.27

=

0.405

Biscuit

125

×

1.21

=

1.513

Bacon

20

×

3.85

=

0.770

Fried potato

200

×

0.46

=

0.920

Tea

350

×

0.075

=

0.262

Total nitrogen in food

9.027

grams.

Total nitrogen in urine

6.640

Fuel value of the food

2935 calories.

Tuesday, March 29, 1904.

Breakfast.—Boiled hominy 175 grams, milk 75 grams, sugar 25 grams, baked potato 250 grams, butter 20 grams, one cup coffee 350 grams.

Dinner.—Hamburg steak with much bread, fat, and onions 125 grams, boiled potato 300 grams, butter 10 grams, one cup coffee 350 grams, bread 35 grams, boiled carrots 125 grams.

Supper.—Tapioca-peach pudding 300 grams, bread 35 grams, Saratoga chips 75 grams, butter 20 grams, jam 75 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled hominy

175

×

0.23

=

0.403

grams.

Milk

75

×

0.55

=

0.413

Sugar

25

×

0.00

=

0.000

Baked potato

250

×

0.36

=

0.900

Butter

20 + 10 + 20 =

50

×

0.15

=

0.075

Coffee (breakfast)

350

×

0.057

=

0.200

Hamburg steak, etc.

125

×

2.50

=

3.130

Boiled potato

300

×

0.26

=

0.780

Coffee (dinner)

350

×

0.051

=

0.179

Carrots

125

×

0.13

=

0.163

Tapioca-peach pudding

300

×

0.28

=

0.840

Bread

35 + 35 =

70

×

1.51

=

1.057

Saratoga chips

75

×

0.79

=

0.593

Jam

75

×

0.039

=

0.029

Tea

350

×

0.06

=

0.210

Total nitrogen in food

8.972

grams.

Total nitrogen in urine

8.340

Fuel value of the food

2840 calories.

Wednesday, March 30, 1904.

Breakfast.—Fried hominy 150 grams, syrup 75 grams, butter 10 grams, sliced banana 250 grams, one cup coffee 350 grams.

Dinner.—Codfish-balls (1 part fish, 5 parts potatoes, fried in pork fat) 125 grams, mashed potato 250 grams, stewed tomato 200 grams, bread 35 grams, apple sauce 200 grams, one cup coffee 350 grams.

Supper.—Chopped fresh cabbage with salt, pepper, and vinegar 75 grams, bread 50 grams, butter 20 grams, fried sweet potato 250 grams, cranberry sauce 200 grams, sponge cake 50 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried hominy

150

×

0.35

=

0.525

grams.

Syrup

75

×

0.051

=

0.038

Butter

10 + 20 =

30

×

0.15

=

0.045

Banana

250

×

0.25

=

0.625

Coffee (breakfast)

350

×

0.066

=

0.231

Codfish-balls, etc.

125

×

3.25

=

4.063

Mashed potato

250

×

0.26

=

0.650

Tomato

200

×

0.18

=

0.360

Bread

35 + 50 =

85

×

1.50

=

1.280

Apple sauce

200

×

0.053

=

0.106

Coffee (dinner)

350

×

0.051

=

0.179

Cabbage

75

×

0.22

=

0.165

Fried sweet potato

250

×

0.15

=

0.375

Cranberry sauce

200

×

0.066

=

0.132

Sponge cake

50

×

0.87

=

0.435

Tea

350

×

0.042

=

0.147

Total nitrogen in food

9.356

grams.

Total nitrogen in urine

6.300

Fuel value of the food

2657 calories.

Thursday, March 31, 1904.

Breakfast.—Fried Indian meal 100 grams, syrup 75 grams, baked potato 250 grams, one cup coffee 350 grams, butter 20 grams.

Dinner.—Tomato soup, thick, with potatoes and onions boiled together 300 grams, mashed potato 200 grams, scrambled egg 50 grams, bread 50 grams, butter 10 grams, one cup coffee 350 grams.

Supper.—Bread pudding 150 grams, sliced banana 200 grams, fried bacon 20 grams, boiled potato 200 grams, butter 10 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried Indian meal

100

×

0.44

=

0.440

grams.

Syrup

75

×

0.051

=

0.038

Baked potato

250

×

0.32

=

0.800

Coffee (breakfast)

350

×

0.066

=

0.231

Butter

10 + 20 + 10 =

40

×

0.15

=

0.060

Tomato soup

300

×

0.48

=

1.440

Mashed potato

200

×

0.26

=

0.520

Scrambled egg

50

×

2.15

=

1.075

Bread

50

×

1.48

=

0.740

Coffee (dinner)

350

×

0.057

=

0.200

Bread pudding

150

×

0.92

=

1.380

Banana

200

×

0.24

=

0.480

Bacon

20

×

1.95

=

0.390

Boiled potato

200

×

0.25

=

0.500

Tea

350

×

0.036

=

0.126

Total nitrogen in food

8.420

grams.

Total nitrogen in urine

7.100

Fuel value of the food

2466 calories.

Friday, April 1, 1904.

Breakfast.—Fried hominy 150 grams, syrup 75 grams, baked potato 200 grams, butter 20 grams, one cup coffee 350 grams.

Dinner.—Baked spaghetti 250 grams, mashed potato 250 grams, boiled turnip 150 grams, bread 35 grams, butter 10 grams, apple sauce 200 grams, one cup coffee 350 grams.

Supper.—Apple-tapioca pudding 300 grams, fried sweet potato 200 grams, butter 20 grams, jam 100 grams, fried bacon 25 grams, bread 35 grams, one cup tea 350 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried hominy

150

×

0.24

=

0.360

grams.

Syrup

75

×

0.051

=

0.038

Baked potato

200

×

0.33

=

0.660

Butter

20 + 10 + 20 =

50

×

0.15

=

0.075

Coffee (breakfast)

350

×

0.06

=

0.210

Spaghetti

250

×

0.64

=

1.600

Mashed potato

250

×

0.28

=

0.700

Boiled turnip

150

×

0.61

=

0.915

Bread

35 + 35 =

70

×

1.56

=

1.092

Apple sauce

200

×

0.053

=

0.106

Coffee (dinner)

350

×

0.072

=

0.252

Apple-tapioca pudding

300

×

0.043

=

0.129

Fried sweet potato

200

×

0.15

=

0.300

Jam

100

×

0.039

=

0.039

Bacon

25

×

2.96

=

0.740

Tea

350

×

0.036

=

0.126

Total nitrogen in food

7.342

grams.

Total nitrogen in urine

6.830

Fuel value of the food

3248 calories.

NITROGEN BALANCE.—Oakman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

9.027

grams.

6.64

grams.

29

8.972

8.34

39

grams.

30

9.356

6.30

38

31

8.420

7.10

31

Apr.

1

7.342

6.83

29

137

grams contain

6.84% N.

43.117

35.21

+

9.37

grams nitrogen.

43.117

grams nitrogen.

44.580

grams nitrogen.

Nitrogen balance for five days

=

-1.463

grams.

Nitrogen balance per day

=

-0.292

gram.

Average Intake.

Calories per day

2840.

Nitrogen per day

8.62 grams.

NITROGEN BALANCE.—Broyles.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

9.027

grams.

6.79

grams.

27.0

grams.

29

8.972

7.06

45.5

30

9.356

7.27

41.0

31

8.640

6.21

25.0

Apr.

1

7.342

5.86

20.0

158.5

grams contain

5.92% N.

43.337

33.19

+

9.383

grams nitrogen.

43.337

grams nitrogen.

42.573

grams nitrogen.

Nitrogen balance for five days

=

+0.764

gram.

Nitrogen balance per day

=

+0.153

gram.

NITROGEN BALANCE.—Fritz.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

29

7.229

grams.

5.09

grams.

30

9.235

7.10

25

grams.

31

8.640

5.18

43

Apr.

1

7.439

5.74

34

102

grams contain

6.42% N.

32.543

23.11

+

6.548

grams nitrogen.

32.543

grams nitrogen.

29.658

grams nitrogen.

Nitrogen balance for four days

=

+2.885

grams.

Nitrogen balance per day

=

+0.721

gram.

NITROGEN BALANCE.—Loewenthal.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

9.027

grams.

6.27

grams.

13.5

grams.

29

8.760

7.54

52.0

30

9.341

7.07

41.0

31

8.112

5.24

21.0

Apr.

1

7.342

6.43

17.0

144.5

grams contain

7.00% N.

42.582

32.55

+

10.115

grams nitrogen.

42.582

grams nitrogen.

42.665

grams nitrogen.

Nitrogen balance for five days

=

-0.083

gram.

Nitrogen balance per day

=

-0.016

gram.

NITROGEN BALANCE.—Cohn.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

8.825

grams.

6.61

grams.

29

8.151

6.48

27

grams.

30

9.211

6.36

25

31

8.030

7.47

23

Apr.

1

7.246

4.35

39

114

grams contain

6.84% N.

41.463

31.27

+

7.797

grams nitrogen.

41.463

grams nitrogen.

39.067

grams nitrogen.

Nitrogen balance for five days

=

+2.396

grams.

Nitrogen balance per day

=

+0.479

gram.

NITROGEN BALANCE.—Coffman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

9.027

grams.

8.38

grams.

29

8.972

8.06

42

grams.

30

9.356

6.88

24

31

8.640

7.78

29

Apr.

1

7.342

7.22

32

127

grams contain

6.54% N.

43.337

38.32

+

8.306

grams nitrogen.

43.337

grams nitrogen.

46.626

grams nitrogen.

Nitrogen balance for five days

=

-3.289

grams.

Nitrogen balance per day

=

-0.657

gram.

NITROGEN BALANCE.—Sliney.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

8.527

grams.

7.09

grams.

28.0

grams.

29

8.630

7.37

31.5

30

9.356

8.10

33.0

31

8.420

7.47

26.0

Apr.

1

7.342

6.78

50.0

168.5

grams contain

6.42% N.

42.275

36.81

+

10.82

grams nitrogen.

42.275

grams nitrogen.

47.63

grams nitrogen.

Nitrogen balance for five days

=

-5.355

grams.

Nitrogen balance per day

=

-1.071

grams.

NITROGEN BALANCE.—Steltz.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

8.026

grams.

3.60

grams.

32.0

grams.

29

8.252

6.79

29.0

30

9.255

7.20

44.0

31

8.720

7.11

22.0

Apr.

1

7.357

7.82

30.5

157.5

grams contain

5.97% N.

41.610

32.52

+

9.403

grams nitrogen.

41.610

grams nitrogen.

41.923

grams nitrogen.

Nitrogen balance for five days

=

-0.313

gram.

Nitrogen balance per day

=

-0.062

gram.

NITROGEN BALANCE.—Zooman.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

9.027

grams.

7.47

grams.

33.0

grams.

29

8.379

7.80

45.0

30

9.356

5.40

30.0

31

8.420

8.04

28.0

Apr.

1

7.269

8.44

11.5

147.5

grams contain

6.39% N.

42.451

37.15

+

9.425

grams nitrogen.

42.451

grams nitrogen.

46.575

grams nitrogen.

Nitrogen balance for five days

=

-4.124

grams.

Nitrogen balance per day

=

-0.824

gram.

NITROGEN BALANCE.—Henderson.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

9.027

grams.

8.40

grams.

29

8.972

9.04

30

9.356

5.95

83

grams.

31

8.640

5.42

36

Apr.

1

7.342

6.60

58

177

grams contain

6.48% N.

43.337

35.41

+

11.469

grams nitrogen.

43.337

grams nitrogen.

46.879

grams nitrogen.

Nitrogen balance for five days

=

-3.542

grams.

Nitrogen balance per day

=

-0.708

gram.

NITROGEN BALANCE.—Morris.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

Mar.

28

8.877

grams.

6.68

grams.

12

grams.

29

8.774

5.69

48

30

8.941

6.06

34

31

8.420

6.96

34

Apr.

1

7.286

7.10

33

161

grams contain

7.08% N.

42.298

32.49

+

11.399

grams nitrogen.

42.298

grams nitrogen.

43.889

grams nitrogen.

Nitrogen balance for five days

=

-1.591

grams.

Nitrogen balance per day

=

-0.317

gram.

SUMMARY REGARDING NITROGEN REQUIREMENT.

These results obtained with this body of United States soldiers, living on a prescribed diet and exposed to the stress and strain of military discipline with its attendant duties, together with the gymnastic work and training required each day, confirm in every detail the conclusions arrived at with the preceding group of professional workers. Once accustomed to a more sparing proteid diet, less rich in nitrogen, each one of these subjects had no difficulty in maintaining body-weight on the simpler and lighter food provided. No great difficulty was experienced in establishing a condition of nitrogenous equilibrium with this lowered intake of proteid food, neither was it necessary to increase the amounts of non-nitrogenous foods (fats and carbohydrates) to accomplish this end. The bodies of these men were quite able to adjust themselves to a lowered proteid metabolism, and physiologically speaking, one might well conjecture whether we have not in this condition a nearer approach to the normal and ideal state of the body than when the latter is struggling daily with 118 grams of proteid food, reinforced by fats and carbohydrates correspondingly increased in amount. However this may be, the members of the soldier detail were able to live for five consecutive months with a proteid metabolism corresponding to 7 to 8 grams of nitrogen per day, with maintenance of body-weight and without discomfort or loss of bodily vigor.

It was easy in most instances to prove the establishment of nitrogen equilibrium with a daily intake of 8.5 to 9.5 grams of nitrogen, and with a total fuel value of the daily food equal to 2500 to 2800 calories. In other words, a metabolism of less than 50 grams of proteid per day was quite sufficient for the needs of the body, and a fuel value of 2500 to 2600 calories was ample to meet the requirements of the men under the then existing conditions of bodily and mental activity. Are we not justified, therefore, in again asking the question, why should we hold and teach the doctrine that the healthy adult needs to metabolize 105 grams of proteid food daily? As Voit has well said, the smallest amount of food that will serve to maintain physiological equilibrium and keep up health and strength is the ideal diet. The eleven subjects of this Hospital detachment, who remained throughout the experiment, were apparently able to maintain physiological equilibrium and preserve their health and strength under the conditions of diet as described, thereby demonstrating the possibilities of a physiological economy corresponding to a saving of full fifty per cent or more in proteid food; a saving of possibly great physiological import, to say nothing of the possible economic and sociological importance of the saving. Further, we may add that the minimal proteid requirement as evidenced by the results of these experiments is more than fifty per cent lower than the figures quoted by most physiologists as necessary for the maintenance of life and strength; and we are certainly justified in the additional statement that if the figures obtained in these experiments truly represent the minimal proteid requirement of the men under observation, then this minimal requirement is quite sufficient to meet the physiological needs of the body for an indefinite period.

PHYSICAL CONDITION OF THE MEN.

Recalling the fact that this condition of lowered proteid metabolism was maintained for a period of five months, we may next consider the effect of this changed nutritive condition upon the health and strength of the men. The question of body-weight we have already considered. More pertinent is the question, to how great an extent was the strength and bodily vigor of the men modified by the diminished amount of proteid food? The answer to this question is found in the subjoined report from Dr. William G. Anderson, Director of the Yale University Gymnasium.

YALE UNIVERSITY GYMNASIUM,

NEW HAVEN, CONN., April 6, 1904.

To Professor RUSSELL H. CHITTENDEN,

Director of the Sheffield Scientific School, Yale University,

NEW HAVEN, CONN.

DEAR SIR,—I hand you herewith a report of the physical training of the squad of soldiers sent by you to the Yale Gymnasium.

These men have taken one hour’s exercise daily for six months, Sundays excepted,—October 1, 1903, to April 1, 1904.

Before beginning the bodily development of the men we measured each one and took what are known as the American Collegiate Strength Tests. These measurements and tests have been taken twice each month. For details as to measurements and methods of testing the strength of the body, see the “Notes” attached to this report.

The members of the squad were called to the floor each morning as soon after nine-thirty as they could don the required suit. For twenty minutes they were put through a series of setting up exercises and body-building movements; then followed exercises on the apparatus, such as bars, rings, ladders, etc. This was followed by a jump or game.

The exercises were progressive as to duration, force, extent, and number of movements. At the end of the six months the men were being put through gymnastics that were exacting and fatiguing. As the progression was carefully made, the men did not suffer from soreness to any marked degree. By way of comparison it may be said, the gymnastic training given the soldiers was much more severe than is given to the Freshmen of Yale in their required physical training. Perhaps the Varsity Crew are “put through” as rigid gymnastic training as any of the athletes in college, so we copied the exercises taken by oarsmen in order to “try out” the soldiers. This work was easily taken by all the “Dieters,”—no complaint, so far as I know, having been entered.

The improvement in accuracy and grace of movement has been noticeable, while there has been a gain in skill as well.

I do not consider these men, as a body, well put up. They did not rank favorably with applicants for policeman or fireman and were noticeably timid in exercises that called for courage. In the vault over a fence there was a very marked fear. This was the poorest and least satisfactory test of all we made. At the end of the six months the hesitancy to vault had entirely disappeared, the event being looked upon by the men as a “cinch.”

The gain in self-reliance and courage has been as evident as the increase in the figures of the strength test. I consider this a valuable acquisition as it stands for a good body condition. Among athletes, especially gymnasts, a weakened or tired body is made known by fear or uncertainty. Our students, as well as professional athletes, admit this.

I attribute the timidity of the soldiers in these seemingly simple tests to their general physical condition at the outset, and the increase in self-reliance to the better condition of their bodies at the end of the six months’ training. The story told by the measurements is both interesting and significant, but of less importance than the ability to improve under training, which ability cannot be measured with a tape or weighed with scales.

In the majority of cases there was a loss in body-weight, but this we look for, as the larger number of soldiers were fairly well supplied with adipose tissue. Both Sliney and Oakman are exceptions, these men being “fine” at the outset. I mean thin and muscular with little fat. The latter, Oakman, is an old man judged from the physical activity standpoint, and lost noticeably during the tests and exercise. I refer to weight and girth measurements only. He made a very large gain in his strength tests and was among the leading men in all that called for courage and self-control. Sliney, nervous, irritable, and aggressive, balanced his losses with his gains in the tape and scale events, but made great improvement in the use of the dynamometers. Fritz and Cohn were quite fat and showed the expected loss in weight, but not in other respects.

For comparison I have quoted from Dr. J. W. Seaver’s anthropometric charts and have selected the “Average Student Measurements” (2390 men) as well as the mean measurements of 500 athletes and gymnasts. A glance at either set of figures will give an idea of how the soldiers compare with men living on a regular diet and surrounded with the very best environment.

The strength tests stand for mental states more than the tape line and calipers, and are suggestive of improvement in body conditions for the reasons mentioned above. These records are far above those made by Academic Freshmen in Yale, but it must be added that the soldiers have taken more exercise than the collegians.

The hearts and lungs of the men are in excellent condition, while the soldiers as a body are in better shape physically, are stronger and healthier than in October. The skin of the men is clear and ruddy.

The figures for comparison in the Strength Test Table are from the records sent me by Dr. Geo. Meylan, the Director of the Columbia University Gymnasium. I understand that others than college men are represented in his data. In the figures given in my own tables I have omitted the small fractions in the main body of the tables, but have recorded them in the totals.

The greater portion of the training of the soldiers has been under the personal supervision of Wm. H. Callahan, M. D., the Medical Assistant at the Gymnasium, to whom I am indebted for help and suggestions. Mr. Wm. Chase, Mr. Anton Muller, Mr. John Stapleton, and Mr. H. R. Gladwin, Assistant Instructors in the Gymnasium, have led the drills and have looked after the actual muscular training of the men. I gladly acknowledge the co-operation of these gentlemen in the physical development of the squad.

A brief summary of my conclusions:—

The men were not above the average standard, physically, when they began their work, this standard being set by applicants for firemen and policemen, not by college students. At the end of their training they were much above the same standard, while their strength tests were far greater than the averages made by college men. They showed less improvement in increase in size than University men do under like gymnastic treatment, but the gain in self-confidence and in body-fibre was very evident. The gain in accuracy and skill was marked. The men showed interest in their work throughout the six months. At the end of the period of training the soldiers were in excellent condition in spite of the fact that in some cases there was a slight loss of body-weight. This loss is not to be attributed necessarily to the diet, because most men who exercise lose slightly if there is an excess of adipose tissue.

Respectfully yours,

(Signed) W. G. ANDERSON.

LOEWENTHAL                MORRIS

Photographs taken at the close of the experiment.

Dr. Anderson furnishes the following “Notes” descriptive of the methods by which the strength tests were made:

“Strength of Back. The subject, standing upon the iron foot-rest with the dynamometer so arranged that when grasping the handles with both hands his body will be inclined forward at an angle of 60 degrees, should take a full breath and, without bending the knees, give one hard lift, mostly with the back.

“Strength of Legs. The subject while standing on the foot-rest with body and head erect, and chest thrown forward, should sink down, by bending the knees, until the handle grasped rests against the thighs, then taking a full breath, he should lift hard principally with the legs, using the hands to hold the handle in place.

“Strength of Chest. The subject with his elbows extended at the sides until the forearms are on the same horizontal plane and holding the dynamometer so that the dial will face outward and the indicator point upward, should take a full breath and push vigorously against the handles, allowing the back of the instrument to press on the chest.

“Strength of Upper Arms, Triceps. The subject, while holding the position of rest upon the parallel bars, supporting his weight with arms straight, should let the body down until the chin is level with the bars, and then push it up again until the arms are fully extended. Note the number of times that he can lift himself in this manner.

“Strength of Upper Arms, Biceps. The subject should grasp a horizontal bar or pair of rings and hang with the feet clear from the floor while the arms are extended. Note the number of times that he can haul his body up until his chin touches the bar or ring.

“Strength of Forearms. The subject, while holding the dynamometer so that the dial is turned inward, should squeeze the spring as hard as possible, first with the right hand then with the left. The strength of the muscles between the shoulders may be tested with the same instrument. The subject, while holding the dynamometer on a level with the chest, should grasp it with handles and pull both arms from the centre outward.

“The total strength is ascertained by multiplying the weight by the number of times it has been raised (push up and pull up), to this product we add the strength of hands, legs, back, and chest. The result is the total strength of the man. In some cases the product obtained by multiplying the weight by push up and pull up is divided by ten to reduce the size of the figures. We have not done so here.

“The run, vault, and ladder tests are not figured in. The lung capacity is also omitted from the final figures.”

The following tables furnished by Dr. Anderson and Dr. Callahan give (1) the measurements of the eleven men who completed the experiment, taken on October 12, 1903, and April 2, 1904. For comparison are also given measurements of Yale College students, athletes, etc. (2) Strength or dynamometer tests, i. e., the first test taken in October and the final test taken in April, 1904, together with Columbia University strength tests for comparison. (3) A series of eleven tables giving for each man the individual strength tests, two or three each month, taken during the stay of the detachment in New Haven. Study of these individual results is quite interesting, since it shows very strikingly the gradual gain in strength of the men, and at the same time illustrates how temporary conditions, bodily or mental, may influence a record of this character, more noticeable in some individuals than in others. Mental stimulus, as is well known, counts for much in the manifestation of muscular power, but the neuro-muscular mechanism depends for its highest efficiency upon the nutritive condition of the tissues as much as does the muscle tissue alone. In the obtaining of a strength test, it is usually found that the best results are recorded when there is competition among the men; i. e., under the influence of an outside stimulus.

MEASUREMENTS.

(OCTOBER 12—APRIL 2.)

Weight.[*]

Girth Neck.

Waist.

Chest Normal.

Chest Inflated.

Chest Deflated.

Right Biceps.

Right Thigh.

Left Biceps.

Left Calf.

Left Thigh.

Right Calf.

Henderson

157

362

755

953

1035

890

316

510

291

362

500

351

153

369

731

942

1025

886

311

503

287

357

495

347

Oakman

145

344

738

888

947

793

305

508

289

335

512

330

137

336

727

869

938

795

297

502

282

331

507

331

Morris

129

340

713

850

932

831

280

519

283

327

502

325

131

351

719

862

938

834

285

525

290

333

509

332

Zooman

120

350

713

868

920

804

290

479

286

312

478

313

122

360

712

859

914

803

307

486

293

315

484

314

Coffman

129

352

738

860

923

815

309

518

311

354

520

350

127

349

716

857

931

818

314

527

316

359

529

354

Steltz

116

330

713

815

850

779

291

487

283

319

483

318

115

330

717

821

857

771

287

492

281

324

478

322

Loewenthal

133

338

680

835

881

822

315

510

311

338

512

333

130

341

684

840

890

819

306

504

302

342

505

337

Sliney

135

359

718

824

930

823

314

476

302

331

473

330

133

361

702

834

926

813

306

475

298

333

475

332

Fritz

167

390

860

880

930

860

360

560

343

377

562

375

161

361

795

892

997

855

358

555

340

372

559

373

Cohn

142

363

810

871

912

832

326

536

310

374

528

375

138

354

771

878

914

818

324

529

308

371

520

371

Broyles

130

356

710

851

941

805

281

500

282

341

498

334

133

370

720

864

966

798

283

506

284

344

501

338

Yale College[†]

139

350

730

861

910

295

515

350

509

350

Yale College[‡]

147

357

747

886

940

308

534

358

527

361

* Given here in pounds.

† Yale College students, 50% class of the mass of students (2,390 men).

‡ Yale College students, 50% or mean of 500 athletes and gymnasts, picked men.

STRENGTH OR DYNAMOMETER TESTS.

FIRST TRIALS OCTOBER, 1903; FINAL TEST APRIL, 1904.

Weight.

Lung Capacity.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Pull up, Biceps.

Push up, Triceps.

One-fourth mile Run.

Vault.

Ladder.

Total.

Henderson

157

465

103

105

130

340

560

8

3

1.25

D[†]

E[†]

2970

Oct.

153

555

135

105

135

600

865

9

9

1.08

E

E

4598

Apr.

Oakman

145

365

110

115

95

305

500

12

4

1.24

D

D

3445

137

410

130

100

120

560

720

15

10

1.21

E

E

5055

Morris

129

320

90

75

75

270

350

9

4

1.30

D

D

2543

131

360

100

85

105

450

710

14

12

1.09

E

E

4869

Zooman

120

400

110

90

130

350

350

8

9

1.40

F

E

3070

122

420

115

95

100

440

910

13

18

1.13

E

E

5457

Coffman

129

290

105

103

100

320

530

7

6

1.20

F

F

2835

127

400

105

85

110

440

830

20

17

1.13

E

E

6269

Steltz

116

300

80

85

105

300

400

10

6

1.30

E

E

2838

115

380

100

90

135

410

490

19

10

1.06

E

E

4581

Loewenthal

133

365

100

95

85

260

460

6

5

1.20

E

E

2463

130

425

130

115

115

570

700

16

12

1.08

E

E

5277

Sliney

135

380

125

130

100

400

600

8

6

1.15

E

E

3245

133

420

145

135

115

508

800

15

12

1.08

E

E

5307

Fritz

167

480

121

85

120

310

615

4

3

2.40

D

D

2504

161

495

140

110

115

720

1030

11

8

1.17

E

E

5178

Cohn

142

320

50

75

80

245

340

3

6

2.30

D

D

2210

138

400

90

90

97

370

580

9

11

1.14

E

E

4002

Broyles

130

485

105

95

90

340

560

6

4

1.45

D

F

2560

134

515

105

110

135

560

875

15

13

1.15

E

E

5530

Columbia University[*]

138

410

103

100

332

417

9

8

* Columbia University strength test records for comparison. The 50% or mean test. From Dr. Meylan.

† D = difficult; E = easy; F = failure.

Soldiers exercising in the gymnasium.

INDIVIDUAL STRENGTH TESTS.

MORRIS.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 1, ’03

129

9

4

90

75

75

270

350

D

320

1.30

1683

2543

Oct. 12, ’03

130

7

2

95

75

75

250

430

D

310

1.40

1170

2095

Oct. 26, ’03

132

8

5

85

70

80

250

400

D

320

1120

2667

Nov. 9, ’03

133

12

7

108

84

85

340

457

F

380

1.45

2536

3620

Nov. 23, ’03

132

12

3

95

70

90

315

450

F

325

1.18

2046

3066

Dec. 1, ’03

134

10

6

95

85

75

350

455

F

350

1.14

2152

3212

Dec. 15, ’03

130

7

4

100

100

85

400

490

F

340

1.12

1430

2605

Dec. 29, ’03

129

10

6

100

85

90

260

475

E

330

1.11

2075

3085

Jan. 12, ’04

131

10

6

95

69

90

260

445

E

345

1.15

2108

3067

Jan. 24, ’04

132

10

5

80

80

85

340

510

E

350

1.18

1980

3075

Feb. 9, ’04

130

7

6

80

70

85

280

E

345

1.14

1699

2214

Feb. 23, ’04

134

5

6

100

100

90

310

450

E

360

1.09

1479

2529

Mar. 8, ’04

131

10

10

90

85

95

375

550

E

320

1.14

2620

3815

Mar. 22, ’04

132

10

9

98

82

100

370

500

E

360

1.15

2508

3658

April 2, ’04

131

14

12

100

85

105

450

710

E

360

1.09

3419

4869

COFFMAN.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 1, ’03

129

7

6

105

103

100

320

530

D

290

1.20

1677

2835

Oct. 12, ’03

129

9

8

110

85

120

350

500

F

310

1.09

2193

3358

Oct. 26, ’03

129

9

12

100

100

110

350

610

F

345

1.11

2719

4119

Nov. 9, ’03

131

13

12

105

100

125

370

725

E

350

1.12

3287

4727

Nov. 23, ’03

130

12

11

95

85

120

320

620

E

360

1.12

2990

4230

Dec. 1, ’03

133

13

13

107

83

111

330

530

E

380

1.12

3471

4632

Dec. 15, ’03

129

15

12

100

98

120

390

649

E

375

1.12

3483

4840

Dec. 29, ’03

126

12

12

100

85

100

250

580

E

365

1.07

3042

4157

Jan. 12, ’04

127

12

12

100

86

107

350

575

E

360

1.12

3060

4278

Jan. 26, ’04

127

15

11

105

97

100

465

680

E

400

1.13

3312

4759

Feb. 9, ’04

126

15

14

95

85

100

410

725

E

390

1.11

3675

5090

Feb. 23, ’04

126

17

14

100

95

90

460

555

E

380

1.09

3921

5221

Mar. 8, ’04

126

18

16

90

95

100

425

675

E

390

1.14

4284

5669

Mar. 22, ’04

129

19

16

115

93

100

430

600

E

400

1.10

4515

5913

Apr. 2, ’04

127

20

17

105

85

110

440

830

E

400

1.13

4699

6269

OAKMAN.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 1, ’03

145

12

4

110

115

95

305

500

D

365

1.24

2320

3445

Oct. 12, ’03

146

9

5

112

111

120

360

507

D

375

1.30

2044

3254

Oct. 26, ’03

148

10

6

120

115

120

480

580

F

400

1.40

2368

3783

Nov. 9, ’03

150

13

9

123

121

125

390

620

F

406

1.40

3150

4529

Nov. 23, ’03

147

12

5

125

125

410

620

F

360

1.25

2499

3779

Dec. 1, ’03

147

12

9

135

105

112

340

590

F

405

1.24

3092

4374

Dec. 15, ’03

141

10

6

125

120

115

390

570

E

400

1.25

2264

3584

Dec. 29, ’03

139

13

9

105

100

110

350

540

E

380

1.29

3058

4263

Jan. 12, ’04

143

9

6

106

104

112

345

545

E

370

1.27

2152

3365

Jan. 26, ’04

142

12

6

120

102

105

350

610

E

410

1.29

2556

3843

Feb. 9, ’04

138

13

8

110

105

100

425

700

E

435

1.26

2913

4353

Feb. 23, ’04

143

12

7

120

110

100

380

800

E

430

1.28

2716

4226

Mar. 8, ’04

137

12

8

105

110

120

400

700

E

440

1.26

2755

4190

Mar. 22, ’04

143

12

5

115

90

105

400

575

E

440

1.25

2439

3724

Apr. 2, ’04

137

15

10

130

100

120

560

720

E

410

1.21

3425

5055

ZOOMAN.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 1, ’03

120

8

9

110

90

130

350

350

D

400

1.40

2040

3070

Oct. 12, ’03

121

9

12

100

95

130

360

370

F

410

1.28

2551

3616

Oct. 26, ’03

124

11

17

115

75

130

400

400

F

440

1.11

3472

4592

Nov. 9, ’03

126

9

18

115

107

125

365

540

E

420

1.14

3415

4681

Nov. 23, ’03

120

13

20

110

100

117

350

470

E

400

1.12

3968

5115

Dec. 1, ’03

123

12

18

120

105

103

445

520

E

380

1.10

3690

4983

Dec. 15, ’03

120

12

17

100

90

110

360

490

E

410

1.14

3540

4690

Dec. 29, ’03

119

12

17

105

90

115

350

495

E

420

1.14

3472

4627

Jan. 12, ’04

122

11

15

112

102

117

320

520

E

420

1.21

3172

4303

Jan. 26, ’04

121

11

14

105

95

115

422

535

E

405

1.13

3043

4315

Feb. 9, ’04

122

10

17

95

85

115

460

545

E

420

1.10

3313

4613

Feb. 23, ’04

121

10

17

100

105

112

350

570

E

408

1.12

3260

4497

Mar. 8, ’04

119

12

18

105

95

100

425

700

E

410

1.12

3570

4995

Mar. 22, ’04

125

12

19

105

94

105

375

650

E

420

1.13

3875

5204

Apr. 2, ’04

122

13

18

115

95

100

440

910

E

420

1.13

3797

5457

STELTZ.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 1, ’03

116

10

6

80

85

105

300

400

D

300

1.30

1868

2838

Oct. 12, ’03

118

11

5

95

78

120

310

520

D

320

1.22

1888

2911

Oct. 26, ’03

118

15

10

80

80

120

320

450

F

360

1.12

2962

4012

Nov. 9, ’03

120

15

10

91

96

127

375

505

F

345

1.20

3000

4194

Nov. 23, ’03

118

17

7

95

110

115

310

430

E

375

1.20

2844

3904

Dec. 1, ’03

119

10

8

93

85

78

330

365

E

400

1.24

2148

3099

Dec. 15, ’03

116

12

4

85

62

115

380

335

E

400

1.15

1984

2961

Dec. 29, ’03

116

15

10

75

65

95

250

300

E

380

1.09

2912

3697

Jan. 12, ’04

119

11

11

85

90

115

270

415

E

380

1.10

2618

3593

Jan. 26, ’04

118

13

7

72

82

135

365

440

E

380

1.07

2370

3464

Feb. 9, ’04

118

17

11

100

80

130

360

500

E

405

1.08

3304

4474

Feb. 23, ’04

117

17

8

80

95

120

370

360

E

420

1.08

2937

3962

Mar. 8, ’04

116

17

9

90

100

95

375

500

E

400

1.06

3016

4176

Mar. 22, ’04

117

19

7

90

90

100

300

320

E

400

1.06

3055

3955

Apr. 2, ’04

116

19

10

100

90

135

410

490

E

380

1.06

3356

4581

HENDERSON.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 1, ’03

157

8

3

103

105

130

340

560

F

465

1.25

1727

2965

Oct. 12, ’03

159

6

5

115

115

135

300

500

F

485

1.19

1749

2914

Nov. 9, ’03

162

9

9

105

105

140

420

700

E

525

1.07

2925

4428

Nov. 23, ’03

157

11

9

135

115

145

500

750

E

515

1.07

3140

3145

Dec. 15, ’03

Dec. 29, ’03

153

5

4

105

125

250

365

E

520

1.16

1379

2109

Jan. 12, ’04

153

5

5

85

60

135

320

595

E

530

1.18

1535

2730

Jan. 26, ’04

155

5

3

100

65

105

350

460

E

540

1.14

1244

2332

Feb. 9, ’04

151

5

5

85

80

115

350

400

E

465

1.12

1512

2542

Feb. 23, ’04

153

9

7

110

115

125

450

610

E

535

1.13

2460

3870

Mar. 8, ’04

151

8

7

130

110

120

550

875

E

540

1.13

2265

4050

Mar. 22, ’04

155

9

8

122

100

125

370

570

E

550

1.12

2635

3922

Apr. 2, ’04

153

9

9

135

105

135

600

865

E

555

1.08

2758

4598

LOEWENTHAL.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 1, ’03

133

6

5

100

95

85

260

460

D

365

1.20

1463

2463

Oct. 12, ’03

133

12

6

120

115

90

340

470

F

370

1.11

2403

3538

Oct. 26, ’03

134

7

125

110

105

370

490

F

360

1.25

938

2138

Nov. 9, ’03

135

6

8

126

123

120

365

555

F

365

1.20

1897

3179

Nov. 23, ’03

134

7

8

110

100

120

370

420

E

365

1.14

2021

3137

Dec. 1, ’03

135

13

11

125

105

85

350

390

E

380

3240

4195

Dec. 15, ’03

130

8

4

115

105

85

345

480

E

360

1.15

1560

2690

Dec. 29, ’03

130

10

6

90

80

105

230

300

E

380

2080

2885

Jan. 12, ’04

130

12

9

106

104

117

360

480

E

380

1.12

2740

3908

Jan. 26, ’04

130

60

108

80

410

465

E

385

1.15

Feb. 9, ’04

130

13

8

115

120

115

455

550

E

420

1.09

2730

4085

Feb. 23, ’04

133

14

6

115

105

100

430

500

E

385

1.08

2670

3920

Mar. 8, ’04

130

14

9

125

120

115

450

700

E

420

1.14

3007

4517

Mar. 22, ’04

132

6

11

103

113

120

370

500

E

420

1.10

2244

3450

Apr. 2, ’04

130

16

12

130

115

115

570

700

E

425

1.08

3647

5277

SLINEY.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 12, ’03

135

8

6

125

130

100

400

600

D

380

1.15

1890

3245

Oct. 26, ’03

136

8

9

140

110

100

350

370

F

370

1.13

2260

3450

Nov. 9, ’03

139

12

10

150

135

105

460

560

F

420

1.14

3127

4537

Nov. 23, ’03

136

7

11

130

110

95

330

570

E

365

1.11

2448

3683

Dec. 1, ’03

136

11

11

135

125

110

445

620

E

400

1.13

3071

4506

Dec. 15, ’03

131

6

11

130

155

95

400

590

E

400

1.09

2231

3591

Dec. 29, ’03

131

14

12

130

120

130

370

555

E

420

1.09

3419

4724

Jan. 12, ’04

138

11

12

140

135

115

355

690

E

410

1.15

3174

4609

Jan. 26, ’04

137

10

10

140

122

100

400

745

E

410

1.12

2745

4252

Feb. 9, ’04

138

11

11

138

132

105

450

575

E

405

1.08

3105

4405

Feb. 23, ’04

139

12

10

140

145

99

430

650

E

405

1.08

3063

4527

Mar. 8, ’04

135

14

13

150

130

110

525

825

E

440

1.08

3651

5391

Mar. 22, ’04

139

14

9

145

138

115

340

565

E

440

1.07

3197

4500

Apr. 2, ’04

133

15

12

145

135

115

508

800

E

420

1.08

3604

5307

FRITZ.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Oct. 31, ’03

167

4

3

121

85

120

310

615

D

480

2.40

1252

2504

Nov. 23, ’03

168

6

4

140

90

120

370

1050

F

480

1.30

1685

3455

Dec. 1, ’03

172

10

6

130

95

124

345

565

F

480

1.20

2752

4011

Dec. 15, ’03

165

7

4

135

85

120

350

720

F

485

1.19

1820

3230

Dec. 29, ’03

164

8

9

110

85

90

250

415

E

500

1.20

2788

3538

Jan. 12, ’04

165

6

11

118

72

115

425

560

E

525

1.18

2809

4099

Feb. 9, ’04

165

11

5

142

117

125

600

880

E

510

1.25

2640

4504

Feb. 23, ’04

165

12

5

130

95

120

580

960

E

520

1.18

2813

4678

Mar. 8, ’04

162

11

7

125

80

110

550

875

E

500

1.21

2916

4656

Mar. 22, ’04

165

10

2[*]

125

85

110

600

830

E

500

1.16

1986

3736

Apr. 2, ’04

161

11

8

140

110

115

720

1030

E

495

1.17

3063

5178

* Sore arm.

COHN.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Nov. 13, ’03

142

3

6

50

75

80

245

340

D

320

2.30

1420

2188

Nov. 23, ’03

144

7

5

105

95

87

270

430

D

360

1.38

1802

2687

Dec. 1, ’03

145

7

8

85

70

105

310

490

D

350

1.28

2253

3313

Dec. 15, ’03

141

89

65

80

270

370

D

360

1.25

Dec. 29, ’03

142

6

7

80

60

87

230

380

D

320

1.33

1846

2513

Jan. 12, ’04

141

1

9

70

70

80

280

370

F

350

1.20

1410

2290

Jan. 26, ’04

140

6

5

112

73

100

300

370

F

365

1.18

1542

2497

Feb. 9, ’04

142

6

10

90

75

90

350

475

F

360

1.19

2280

3360

Feb. 23, ’04

143

7

11

85

90

100

260

450

F

370

1.16

2583

3568

Mar. 22, ’04

142

8

10

85

99

100

260

360

E

360

1.16

2556

3460

Apr. 1, ’04

138

9

11

90

90

97

370

580

E

400

1.14

2775

4002

SLINEY

Photograph taken at the close of the experiment.

BROYLES.

Weight.

Pull up.

Push up.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Vault and Ladder.

Lung Capacity.

One-fourth Mile Run.

Product.

Total.

Nov. 13, ’03

130

6

4

105

95

90

340

560

D

485

1.45

1870

2560

Nov. 23, ’03

127

9

10

95

100

95

370

630

F

465

1.17

2422

3007

Dec. 1, ’03

130

13

11

130

120

105

420

680

F

480

1.14

3126

4581

Dec. 15, ’03

129

9

13

110

110

125

370

470

F

510

1.12

2843

4023

Dec. 29, ’03

123

15

11

105

90

125

300

600

E

480

1.14

3204

4424

Jan. 12, ’04

126

15

12

101

95

130

370

580

E

485

1.14

3415

4691

Jan. 26, ’04

130

10

8

103

95

120

470

890

E

480

1.15

2345

4022

Feb. 9, ’04

130

10

10

105

105

115

510

625

E

500

1.15

2615

4075

Feb. 23, ’04

134

12

6

115

100

115

550

850

E

505

1.15

2425

4155

Mar. 8, ’04

132

15

8

110

110

120

525

900

E

510

1.17

3047

4812

Mar. 22, ’04

138

12

12

110

110

125

470

850

E

510

1.14

3320

4989

Apr. 2, ’04

133

15

13

105

110

135

560

875

E

515

1.15

3745

5530

The main things in Dr. Anderson’s report especially to be emphasized are (1) the gain in self-reliance and courage of the men under training, indicative as they are of the better physical condition of their bodies, and (2) the marked increase in their strength as indicated by the steady improvement in the strength or dynamometer tests. Obviously, the daily training to which the men were subjected in the Gymnasium is not to be overlooked as one factor in bringing about the gain in accuracy and skill, and indeed this factor must count for something in explaining the general gain in bodily strength, but increased skill alone will not account for the great gain in muscular power.

The results of these systematic tests make it very evident that the men were not being weakened by the lowered intake of proteid food. On the contrary, their ability to do muscular work was greatly increased; a fact which cannot well be connected with anything other than the physiological economy which was being practised. There must be enough food to make good the daily waste of tissue, enough food to furnish the energy of muscular contraction, but any surplus over and above what is necessary to supply these needs is not only a waste, but may prove an incubus, retarding the smooth working of the machinery and detracting from the power of the muscular mechanism to do its best work.

The figures showing the total strength of the men in October, 1903, on their ordinary diet, and on the second day of April, 1904, when the experiment was nearing completion are certainly very impressive.

TOTAL STRENGTH

October

April

Henderson

2970

4598

Oakman

3445

5055

Morris

2543

4869

Zooman

3070

5457

Coffman

2835

6269

Steltz

2838

4581

Loewenthal

2463

5277

Sliney

3245

5307

Fritz

2504

5178

Cohn

2210

4002

Broyles

2560

5530

Here we see gains in strength of 100 per cent in some cases, while Coffman shows an improvement so marked as to be almost marvellous. While there can be no question that a certain amount of this gain is to be attributed to the practice incidental to these months of work in the Gymnasium, it is equally clear that a large part of the gain is due to the improved physical condition of the men’s bodies, for which the change in diet must be considered as responsible. In any event, the change from the ordinary diet to a diet comparatively poor in proteid has not resulted in any physical deterioration. On the contrary, there is every indication of a marked improvement in physical condition. In this connection the following note from Dr. DeWitt, commanding the detachment, is of interest:

332 TEMPLE STREET, NEW HAVEN, CONN.,

March 30, 1904.

Professor RUSSELL H. CHITTENDEN,

Director Sheffield Scientific School,

NEW HAVEN, CONN.

SIR,—In compliance with your verbal request I have the honor to inform you that at this date the men of this detachment are all in good physical condition.

Very respectfully,

(Signed) WALLACE DEWITT,

1st Lieut. and Asst. Surgeon U. S. Army,

Commdg. Det. H. C.

Finally, attention may be called to the photographs of the men, taken just prior to the close of the experiment, from which may be gained some idea of their physical condition so far as it can be judged by external appearance. Certainly, there is no indication in these photographs of any lack of bodily vigor. On the contrary, there is good muscular development, without any undue amount of fat, and indeed every indication of a good bodily condition, coupled with that appearance of quickness and alertness that belongs to the well-developed man, in a state of physiological balance. The photographs scattered through this section of the book, showing the soldiers at work in the gymnasium, likewise give some idea of the lighter forms of exercise they followed each day in the training of bodily movements.

What now is to be said regarding the nervous condition of the men; i. e., their ability to respond to stimulation or, in other words, their mental quickness or reaction time? To study this question, the soldiers were sent with regularity to the Yale Psychological Laboratory, where their reaction time was studied with great care. The results of this investigation are contained in the following report made by Dr. Charles H. Judd, in charge of the Yale Psychological Laboratory.

REPORT ON REACTION TIME.

In order to test the quickness of the members of the Hospital Corps Detachment, and to determine whether the changes in diet affected in any way their ability to respond promptly to sensory stimulation, each man was carried through a series of reaction experiments at the Yale Psychological Laboratory. The method of the experiments was that regularly employed in simple reaction time experiments. The person whose reaction time is to be measured is seated in a comfortable position with his finger pressing on an electric key. He is told that he is to lift his finger from the key as quickly as possible when he hears a given sound-signal. The sounder which produces this signal and the electric key are placed in a circuit with a standard time-measuring apparatus—the Hipp Chronoscope. This chronoscope is arranged so that it begins to record the instant the sound is given and stops the instant the reactor lifts his finger. The dial of the chronoscope shows in thousandths of a second (hereafter designated by the technical term sigmas) the time that elapses between the sound to which the reactor is to respond and the movement of response. The chronoscope was tested at frequent intervals by means of a standard pendulum and errors in the record are well under two sigmas.

The time which is measured by this method is occupied chiefly by nervous processes. The following factors may be specified: First, the auditory organ is aroused by the sound; second, the afferent nerve transmits the stimulation to the central nervous system; third, the central nervous system carries the energy to the motor nerves; fourth, the efferent motor nerves transmit the stimulus to the muscles; and finally, some time is required by the muscle for its contraction. It will be seen, accordingly, that the chief factors of a reaction are nervous processes, and since the external conditions of successive reactions are in all respects uniform, any variations in the time of a given person’s reactions may be regarded as indicating variations in the nervous condition of the reactor. In view of the instability of nervous conditions, it is necessary to eliminate any slight or merely temporary fluctuations by taking each time a given reactor is tested a series of reactions. For this reason, a series of ten reactions was taken with each of the men every two weeks during November, December, and January. After an interval of two months, namely, on March 30, 31, and April 1, two final series were made with each man.

The results are presented in tables 1 to 5. The dates in the first column indicate the day on which each individual set of ten reactions was taken. The second column presents the averages of each ten reactions in sigmas. The third column gives the mean variations of the various single reaction times from the average. The fourth column gives the variations of the day’s average, recorded in column 2, from the general average of that individual for all his experiments. These general averages are presented in table 6. At the bottom of each complete column of averages will be found the group average. This quantity is obtained by averaging the results from all the members of the squad for periods of, approximately, two weeks.

The mean variations in the third column make it clear that the subjects did not settle down into what could be regarded as trained subjects. Trained subjects are expected to give mean variations which are consistently within the limits of 10 per cent of the average. While there are, of course, instances in which the mean variation falls within this limit, there is no consistent exhibition of the regularity indicative of thorough practice. This fact is further confirmed by a comparison of the results of March 30, 31, and April 1 with those of the earlier months. At the end of March, all effects of practice in November, December, and January, except the most general, may be regarded as having disappeared; and yet the averages and variations for the March and April dates resemble closely those of the month immediately preceding and also those of November. The effects of practice may, accordingly, be regarded as insignificant.

This lack of special training accounts for the large variations which appear in some cases. As is usual in reaction experiments, the signal to which the reactors were to respond was in each case preceded by about two seconds by a bell signal to arouse attention. Conditions were thus rendered as nearly uniform as possible, but the variations indicate in three or four cases exceptional lapses of attention. Such exceptional cases can be eliminated without prejudicing the final validity of the results by substituting the median for the averages. In table 7, the medians are grouped together and show even more than the tables of average the absence of any general variation during the period of the tests.

The obvious conclusion from these tests is that the quickness of the members of the squad underwent no general change during the whole period covered by the test. Individual members showed variations from time to time, but these variations are clearly accidental in character, for they show no regular tendencies and are in no way related to the changes in the character and amount of the diet.

(Signed) CHARLES H. JUDD.

April 12, 1904.

The following tables give all the data upon which the foregoing conclusions are based, being furnished by Dr. Judd and Mr. Warren M. Steele, Assistant in Psychology, by whom the observations were made. Dr. Cloyd N. McAllister, Instructor in Psychology, was also associated in the making of these observations.

TABLE 1.—OCTOBER, 1903.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Coffman

17

207.4

34.1

8.7

II.

Henderson

17

179.9

31.5

21.2

III.

Loewenthal

17

216.9

43.5

7.8

IV.

Morris

17

227.7

19.8

3.7

V.

Oakman

17

222.7

65.4

4.8

27

223.5

28.8

5.6

VI.

Sliney

22

262.4

33.1

49.9

29

204.5

46.2

8.0

VII.

Steltz

17

167.7

16.3

20.4

27

195.0

21.1

6.9

VIII.

Zooman

17

264.9

32.1

50.0

IX.

Fritz

X.

Broyles

XI.

Cohn

Group average (8 only)

218.7

TABLE 2.—NOVEMBER, 1903.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Coffman

6

303.7

37.9

87.6

20

215.9

22.8

0.5

II.

Henderson

5

248.5

72.9

47.4

19

198.2

22.0

2.9

III.

Loewenthal

13

190.1

23.7

34.6

30

229.7

37.4

5.0

IV.

Morris

25

248.6

45.0

17.2

V.

Oakman

10

185.9

13.9

32.0

24

212.1

21.9

5.8

VI.

Sliney

12

200.1

25.3

11.0

26

209.2

24.6

3.3

VII.

Steltz

10

203.2

45.7

15.1

24

163.8

31.4

24.3

VIII.

Zooman

5

192.0

29.2

22.9

19

183.8

23.4

31.1

IX.

Fritz

2

240.1

17.3

19.5

17

204.8

18.2

15.8

30

223.8

52.3

3.2

X.

Broyles

17

184.7

23.0

3.2

XI.

Cohn

23

279.1

50.7

70.3

Group average

211.8

TABLE 3.—DECEMBER, 1903.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Coffman

4

230.1

22.5

14.0

18

184.7

21.4

31.4

II.

Henderson

31

187.0

10.0

14.1

III.

Loewenthal

11

224.6

33.0

0.1

26

217.9

10.5

6.8

IV.

Morris

9

237.7

16.4

6.3

23

276.6

80.8

45.2

V.

Oakman

8

233.5

19.5

15.6

22

220.5

17.5

2.6

VI.

Sliney

10

218.3

25.4

5.8

24

197.1

24.1

15.4

VII.

Steltz

8

178.3

15.9

9.8

22

201.7

20.3

13.6

VIII.

Zooman

3

292.7

42.4

77.8

17

248.1

71.1

33.2

31

206.9

35.0

8.0

IX.

Fritz

14

187.4

16.1

33.2

28

200.7

22.4

19.9

X.

Broyles

1

180.3

13.8

7.6

15

188.0

25.8

0.1

XI.

Cohn

7

243.3

111.1

34.5

21

177.0

16.2

31.8

Group averages

222.6

209.0

TABLE 4.—JANUARY AND FEBRUARY, 1904.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Coffman

1

188.5

22.4

27.6

15

246.4

60.5

30.3

29

198.2

14.2

17.9

Feb.

II.

Henderson

7

206.8

14.2

5.7

21

180.9

8.9

20.2

4

172.1

15.0

29.0

III.

Loewenthal

8

208.0

13.2

16.7

22

201.8

16.5

12.9

IV.

Morris

6

260.4

39.9

29.0

20

222.3

36.0

9.1

3

244.0

15.6

12.6

V.

Oakman

5

235.7

33.4

17.8

19

215.5

17.8

2.4

2

197.0

19.8

20.9

VI.

Sliney

14

186.6

20.0

25.9

28

167.9

11.3

44.6

VII.

Steltz

5

211.5

9.1

23.4

19

200.4

29.2

12.3

2

169.9

13.9

18.2

VIII.

Zooman

7

237.6

106.2

22.7

21

197.0

13.0

17.9

4

164.5

6.9

50.4

IX.

Fritz

11

240.5

73.9

19.9

25

183.9

15.9

36.7

X.

Broyles

12

211.6

33.3

23.7

26

203.6

21.7

15.7

XI.

Cohn

4

187.1

34.3

21.7

18

195.8

23.7

13.0

1

195.4

47.2

13.4

Group averages

215.8

202.3

TABLE 5.—MARCH AND APRIL, 1904.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Coffman

30

191.9

13.7

24.2

1

194.4

25.9

21.7

II.

Henderson

31

195.2

15.2

5.9

1

241.3

27.2

40.2

III.

Loewenthal

31

231.9

45.9

7.2

1

291.0

49.6

66.3

IV.

Morris

31

174.4

11.4

57.0

1

190.7

18.6

40.7

V.

Oakman

31

223.2

47.2

5.3

1

226.3

52.0

8.4

VI.

Sliney

30

239.3

47.1

16.8

31

239.6

11.8

17.1

VII.

Steltz

30

193.5

34.0

5.4

1

193.3

29.3

5.2

VIII.

Zooman

30

196.6

11.6

18.3

1

179.8

15.6

35.1

IX.

Fritz

31

244.5

48.9

23.9

1

259.7

39.3

39.1

X.

Broyles

30

180.0

19.4

0.1

1

182.6

23.6

5.3

XI.

Cohn

31

210.8

21.7

2.0

1

181.7

12.0

27.1

Group averages

207.4

216.4

TABLE 6.

Individual

General

Average.

Av. Var.

from

Gen. Av.

I.

Coffman

216.1

26.4

II.

Henderson

201.1

20.7

III.

Loewenthal

224.7

17.5

IV.

Morris

231.4

24.5

V.

Oakman

217.9

11.0

VI.

Sliney

212.5

19.7

VII.

Steltz

188.1

14.0

VIII.

Zooman

214.9

33.4

IX.

Fritz

220.6

23.5

X.

Broyles

187.9

8.8

XI.

Cohn

208.8

26.7

General group average

211.6

TABLE 7.

I.

Coffman.

II.

Henderson.

III.

Loewenthal.

IV.

Morris.

V.

Oakman.

VI.

Sliney.

VII.

Steltz.

VIII.

Zooman.

IX.

Fritz.

X.

Broyles.

XI.

Cohn.

Month.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Date.

Median.

Oct.

17

207.4

17

181.5

17

196.0

17

238.0

17

171.0

22

272.0

17

168.0

17

260.0

Nov.

6

305.5

5

214.0

13

181.0

10

180.5

12

191.0

10

173.5

5

185.0

17

199.0

17

152.0

Nov.

20

216.0

19

198.0

30

217.0

25

224.5

24

199.0

26

201.5

24

174.5

19

184.0

30

214.0

23

251.5

Dec.

4

224.5

11

213.5

9

230.0

8

234.0

10

210.0

8

178.0

3

284.5

14

179.5

1

178.0

7

197.0

Dec.

18

176.0

31

185.5

26

219.5

23

233.5

22

227.0

24

188.0

22

199.5

17

229.5

28

188.0

15

187.5

21

179.0

Jan.

1

178.5

7

204.5

8

212.0

6

251.0

5

239.5

14

180.5

5

210.0

7

185.0

11

209.0

12

203.5

4

180.5

Jan.

15

204.4

21

181.5

22

209.0

20

222.5

19

209.5

28

171.0

19

193.0

21

199.5

25

184.0

26

204.0

18

187.0

Jan.

29

201.5

Feb.

4

172.5

3

243.0

2

193.0

2

168.0

4

164.5

1

190.5

Mar.

30

192.0

30

219.5

30

189.5

30

197.0

30

182.0

Mar.

31

31

201.0

31

206.5

31

173.0

31

215.5

31

237.0

31

211.0

31

205.5

Apr.

1

196.0

1

237.0

1

296.0

1

183.0

1

204.5

1

185.0

1

174.0

1

245.5

1

185.5

1

184.0

CHARACTER OF THE BLOOD.

One question that naturally arises in considering the possible effects of a diminished proteid intake upon bodily health is whether a continued diminution of proteid food will have any influence upon the character and composition of the blood. It might be claimed, for example, that a lowering of the quantity of proteid food below the ordinarily accepted standards will eventually result in a deterioration in the character of the blood. Obviously, if such should prove to be the case, it would at once emphasize the necessity for higher standards of proteid feeding. Further, there might result marked changes in the hæmoglobin-content of the blood in connection with a lowered proteid metabolism long continued. With these thoughts in mind, a careful study of the blood of the soldiers has been made from time to time, with special reference to determining the number of erythrocytes and leucocytes in the fluid, attention also being paid to the percentage of hæmoglobin.

Four distinct observations were made, as a rule, upon each man, namely, in the months of October, December, January, and March. The results are tabulated in the accompanying tables. Examination of these results shows that, as a rule, the number of erythrocytes, or red blood corpuscles, was somewhat increased during this period of lowered proteid feeding. We are not disposed, however, to lay very much stress upon this apparent increase, because it is not sufficiently marked to carry much weight, especially in view of the difficulties attending the obtaining of great accuracy in blood counts in general. Regarding the leucocytes, the figures are less definite, but may be fairly interpreted as indicating practically no appreciable change in the number of white corpuscles. Similarly, the hæmoglobin-content shows no distinct alteration. Hence, the conclusion is that the physiological economy practised by the soldiers during their six months’ stay in New Haven, and especially the marked diminution in the amount of proteid food consumed, did not result in any deterioration of the blood, so far as it can be measured by the number of contained erythrocytes and leucocytes, and by the content of hæmoglobin.

Date.

Erythrocytes

per cmm.

Leucocytes

per cmm.

Hæmoglobin

per cent.

O AKMAN.

Oct. 23, 1903

5,480,000

7,300

82

Dec. 1, 1903

6,000,000

9,500

82

Jan. 26, 1904

4,670,000

12,500

80-81

Mar. 22, 1904

6,560,000

6,000

84-85

S LINEY.

Oct. 22, 1903

5,450,000

11,500

85

Nov. 20, 1903

6,070,000

8,800

84

Jan. 19, 1904

4,058,000

11,100

76

Mar. 15, 1904

6,208,000

8,400

82

B ATES.

Oct. 13, 1903

5,088,000

12,000

77

Nov. 10, 1903

7,344,000

13,600

96

C OFFMAN.

Oct. 13, 1903

6,024,000

9,300

84

Nov. 10, 1903

7,544,000

8,600

94

Feb. 2, 1904

3,160,000

11,300

78

Mar. 18, 1904

5,568,000

10,000

74

C OHN.

Nov. 23, 1903

5,952,000

17,200

94

Feb. 2, 1904

6,000,000

13,600

87-88

Mar. 18, 1904

7,000,000

9,000

85-86

L OEWENTHAL.

Oct. 16, 1903

6,392,000

5,900

84

Nov. 20, 1903

6,780,000

5,000

85

Jan. 25, 1904

6,500,000

11,200

85

Mar. 22, 1904

7,000,000

10,200

86-87

M ORRIS.

Oct. 14, 1903

6,728,000

11,300

84-85

Nov. 10, 1903

6,620,000

8,100

90-91

Feb. 8, 1904

6,000,000

9,600

87-88

Mar. 15, 1904

5,000,000

10,200

85

S TELTZ.

Oct. 16, 1903

6,792,000

12,400

85-86

Nov. 20, 1903

5,500,000

13,800

88

Feb. 8, 1904

5,000,000

14,700

86-87

Mar. 15, 1904

7,000,000

14,800

85

B ROYLES.

Nov. 24, 1903

5,310,000

9,200

89

Jan. 19, 1904

5,200,000

6,100

80

Mar. 15, 1904

5,600,000

8,800

85

Z OOMAN.

Oct. 22, 1903

6,024,000

9,300

91

Nov. 24, 1903

5,136,000

6,700

94

Feb. 8, 1904

7,760,000

16,000

87-88

Mar. 22, 1904

4,800,000

13,600

88

D AVIS.

Oct. 13, 1903

4,160,000

5,700

86-87

Nov. 10, 1903

5,850,000

9,200

88

F RITZ.

Nov. 2, 1903

4,776,000

9,800

87-88

Dec. 1, 1903

6,048,000

9,200

94

Jan. 19, 1904

5,848,000

10,000

84

Mar. 15, 1904

5,784,000

6,400

92

H ENDERSON.

Oct. 16, 1903

7,192,000

16,000

87

Nov. 20, 1903

5,760,000

10,200

84

Jan. 25, 1904

6,800,000

8,000

Mar. 18, 1904

8,144,000

15,000

79-80

GENERAL CONCLUSIONS.

Careful consideration of the foregoing data, taken in their entirety, must lead the unbiassed thinker to admit the possibilities of physiological economy in nutrition. That there is no real need for a daily diet containing 118 grams of proteid food seems clearly indicated. The members of the soldier detachment lived without discomfort for a period of five months on amounts of proteid food not more than one-half that called for by the ordinary standard dietaries, and this without increasing the amount of non-nitrogenous food. Body-weight, nitrogen equilibrium, physical strength and vigor, ability to respond to sensory stimulation, the composition and general condition of the blood, all remained unimpaired under a daily diet involving the metabolism of only 7 to 8 grams of nitrogen per day and with a fuel value of less than 2800 calories per day.

Soldiers exercising in the gymnasium.

Further, the practice of such economy led to marked improvement in the working of the neuro-muscular machinery, sufficiently noticeable to attract the attention of the men themselves, apart from the records of the dynamometer, etc. Indeed, it has been the universal feeling among all the subjects of experiment that they were less conscious of fatigue than formerly, or that they could do more work without the feeling of fatigue that is usually so conspicuous after heavy work, or long-continued muscular strain. We thus have for consideration an added factor, viz., the possible improvement of the physical condition of the body under a lowered proteid intake. This question, however, we shall discuss more fully later on. It is enough for the present to simply emphasize the fact that with a greatly diminished proteid metabolism the body suffers no harm, the muscular machinery is as well able to perform its work as usual, and consequently there would seem to be no adequate reason why our daily dietary should be cumbered with such quantities of proteid matter as are generally considered necessary for health and strength.

There is one point of great importance in this connection that should not be overlooked, viz., whether the power of resistance toward disease is diminished in any way by a continued low proteid intake. This is surely a proper question, and one that must be carefully considered. Fortunately or unfortunately, we have no facts at our disposal. We have the belief, however, engendered by the results so far obtained, that there is no good ground for assuming the body to be any more susceptible to disease under conditions of low proteid metabolism than when supplied with an excess of proteid food. Indeed, it has been somewhat remarkable how free from all troubles—even during a very trying winter—the subjects of this experiment have been. We believe that economy in the use of proteid food, curtailment of proteid metabolism to a degree commensurate with the real needs of the body, will prove helpful to health, but we have no convincing facts to present,—only the simple statement that all the men have been well and remarkably free from colds and other minor ailments all through the experiment.

It is a remarkable and suggestive fact that when a person has once practised physiological economy in his diet sufficiently long for it to have become in a measure a habit, he has no desire to return to a fuller dietary rich in proteid matter. This, it seems to the writer, is convincing proof that both body and mind are fully satisfied with the smaller amounts of food, and argues in favor of the latter being quite adequate for the physiological needs of the organism. In this connection, the writer presents a few lines received during the summer from one of the soldier detachment. Nine of these men, after completing their work at New Haven early in April, 1904, were detailed for service at St. Louis, and the letter which is quoted was written simply to ask concerning some photographs that had been promised them. In the letter, however, occur two or three sentences which are interesting and suggestive.

WORLD’S FAIR GROUNDS, ST. LOUIS, MO.,

July 8, 1904.

Professor RUSSELL H. CHITTENDEN:

DEAR SIR,—On behalf of the men that were undergoing the “Food Test” conducted by you last winter, I write these few lines asking whether we are entitled to any of the photographs that were taken of us in the Yale Gymnasium the last two days we were there.... The men are all in first-class condition as regards their physical condition, and are all very thankful to you. We eat very little meat now as a rule, and would willingly go on another test. Enclosed you will find a list of the men as follows: Private 1st Class Jonah Broyles; Private 1st Class William E. Coffman; Private 1st Class James D. Henderson; Private 1st Class Maurice D. Loewenthal; Private 1st Class William Morris; Private 1st Class William F. Sliney; Private 1st Class John J. B. Steltz; Private 1st Class Ben Zooman; Private 1st Class William Oakman.

Trusting I may hear from you in the near future, I am,

Very respectfully,

(Signed) JOHN J. B. STELTZ.

Medical Department Exhibit U. S. Army, World’s Fair Station.

DAILY DIETARY OF THE SOLDIER DETAIL FROM OCTOBER 2, 1903, TO APRIL 4, 1904.

For the first two weeks of their stay in New Haven, the soldiers were given their ordinary army ration, which is rich in meat and consequently had a high content of proteid or nitrogen. The detachment had their own cook and helper, and their food was prepared for them as they had always been accustomed to it. Further, they had at this time perfect freedom as to the quantity of food to be eaten, the figures given in the earlier days representing their own choice of quantity. Later, by the beginning of the third week, the diet was modified somewhat by the introduction of other articles in place of meat, especially at breakfast, so that the total nitrogen intake was diminished in some degree, but the men were still allowed freedom as to quantity. From November to the close of the experiment in April, both the character and quantity of the food for each meal were prescribed, but great care was exercised to see that the men were fully satisfied. Changes were made gradually and no discomfort was felt, or at least no complaint was made, although the men were frequently questioned and encouraged to comment upon the dietary and to make suggestions.

The dietary, however, speaks for itself, and a careful perusal of the daily record, with reference both to the character of the food and the quantities employed, will give clearer and more exact information as to the changes introduced than any verbal description. The only statement that need be made is that the heavier proteid foods were greatly reduced in amount, and replaced in a measure by the lighter carbohydrate foods. Finally, it may be said that while vegetable foods eventually predominated, there was at no time a complete change to a vegetable diet.

Friday, October 2, 1903.

Breakfast.—Beefsteak 222 grams, fried potatoes 234 grams, onions 34 grams, gravy 68 grams, bread 144 grams, coffee 679 grams, sugar 18 grams.

Dinner.—Beef 171 grams, boiled potatoes 350 grams, onions 55 grams, bread 234 grams, coffee 916 grams, sugar 27 grams.

Supper.—Corned beef 195 grams, potatoes 170 grams, onions 21 grams, bread 158 grams, coffee 450 grams, sugar 21 grams, fruit jelly 107 grams.

Saturday, October 3, 1903.

Breakfast.—Bacon 162 grams, fried cake 215 grams, bread 72 grams, sugar 21 grams, coffee 550 grams.

Dinner.—Roast beef 250 grams, gravy 133 grams, bread 234 grams, sugar 21 grams, coffee 667.

Supper.—Frankfurters 171 grams, bread 128 grams, milk 71 grams, sugar 21 grams, coffee 450 grams.

Sunday, October 4, 1903.

Breakfast.—Beefsteak 299 grams, onions 21 grams, gravy 175 grams, bread 222 grams, milk 83 grams, sugar 21 grams, coffee 491 grams.

Dinner.—Roast beef 221 grams, potatoes 517 grams, gravy 154 grams, bread 148 grams, pie 184 grams, sugar 18 grams, milk 46 grams, coffee 621 grams.

Supper.—Roast beef 96 grams, potatoes 260 grams, onions 32 grams, jam 92 grams, bread 32 grams, coffee 360 grams, milk 65 grams, sugar 18 grams.

Monday, October 5, 1903.

Breakfast.—Bacon 185 grams, fried potatoes 277 grams, gravy 93 grams, bread 140 grams, coffee 538 grams, sugar 18 grams, milk 65 grams.

Dinner.—Cabbage 304 grams, corned beef 200 grams, potatoes 309 grams, bread 145 grams, milk 55 grams, sugar 18 grams, coffee 457 grams.

Supper.—Cabbage 130 grams, potatoes 248 grams, onions 27 grams, bacon 35 grams, bread 200 grams, butter 30 grams, milk 55 grams, coffee 500 grams, sugar 20 grams, blackberry jam 135 grams.

Tuesday, October 6, 1903.

Breakfast.—Bologna sausage 150 grams, bread 230 grams, butter 25 grams, milk 55 grams, sugar 20 grams, coffee 334 grams.

Dinner.—Beans 130 grams, onions 27 grams, bacon 90 grams, bread 160 grams, milk 55 grams, sugar 30 grams, coffee 500 grams.

Supper.—Beans 70 grams, beef liver 160 grams, onions 100 grams, bread 132 grams, milk 56 grams, sugar 20 grams, coffee 500 grams.

Wednesday, October 7, 1903.

Breakfast.—Beefsteak 290 grams, gravy 116 grams, bread 142 grams, milk 55 grams, sugar 20 grams, coffee 500 grams.

Dinner.—Roast beef 240 grams, onions 20 grams, gravy 166 grams, bread 170 grams, milk 56 grams, sugar 20 grams, coffee 550 grams.

Supper.—Potatoes 280 grams, beef 110 grams, onions 32 grams, bread 185 grams, pie 60 grams, milk 55 grams, butter 35 grams, sugar 20 grams, coffee 500 grams, blackberry jam 60 grams.

Thursday, October 8, 1903.

Breakfast.—Meat 107 grams, eggs 120 grams, bread 117 grams, milk 55 grams, sugar 20 grams, coffee 500 grams.

Dinner.—Bacon 170 grams, cabbage 297 grams, potatoes 360 grams, bread 120 grams, milk 40 grams, sugar 12 grams, coffee 300 grams.

Supper.—Peaches 100 grams, bread 347 grams, butter 35 grams, milk 55 grams, sugar 52 grams, coffee 416 grams.

Friday, October 9, 1903.

Breakfast.—Beef 120 grams, potatoes 220 grams, onions 50 grams, butter 35 grams, milk 55 grams, bread 175 grams, sugar 20 grams, coffee 500 grams.

Dinner.—Roast beef 203 grams, potatoes 143 grams, gravy 144 grams, bread 108 grams, sugar 18 grams, milk 55 grams, coffee 451 grams.

Supper.—Beef liver 138 grams, onions 93 grams, bacon 86 grams, bread 154 grams, butter 33 grams, sugar 19 grams, milk 55 grams, coffee 500 grams.

Saturday, October 10, 1903.

Breakfast.—Eggs 86 grams, bacon 89 grams, potatoes 187 grams, bread 128 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Dinner.—Fish 233 grams, bacon 65 grams, onions 49 grams, potatoes 140 grams, bread 226 grams, milk 55 grams, sugar 19 grams, coffee 465 grams.

Supper.—Hamburg steak 224 grams, onions 23 grams, butter 28 grams, bread 147 grams, pie 128 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Sunday, October 11, 1903.

Breakfast.—Beefsteak 243 grams, bread 105 grams, milk 55 grams, sugar 18 grams, coffee 335 grams.

Dinner.—Roast pork 208 grams, turnips 159 grams, potatoes 201 grams, gravy 133 grams, apple pie 168 grams, bread 89 grams, milk 55 grams, sugar 18 grams, coffee 340 grams.

Supper.—Stewed peaches 235 grams, bread 291 grams, milk 55 grams, butter 28 grams, sugar 18 grams, coffee 475 grams.

Monday, October 12, 1903.

Breakfast.—Potatoes 275 grams, beef 131 grams, onions 37 grams, bread 135 grams, milk 50 grams, sugar 18 grams, coffee 350 grams.

Dinner.—Beans 350 grams, bacon 70 grams, onions 39 grams, pickles 39 grams, bread 147 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Supper.—Frankfurters 149 grams, butter 28 grams, bread 149 grams, blackberry jam 63 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Tuesday, October 13, 1903.

Breakfast.—Beef liver 149 grams, bacon 68 grams, bread 100 grams, milk 55 grams, sugar 19 grams, coffee 375 grams.

Dinner.—Roast beef 187 grams, potatoes 131 grams, gravy 167 grams, tomatoes 151 grams, bread 112 grams, milk 55 grams, sugar 18 grams, coffee 410 grams.

Supper.—Roast beef 140 grams, apple sauce 350 grams, bread 144 grams, butter 33 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Wednesday, October 14, 1903.

Breakfast.—Bacon 93 grams, apple sauce 299 grams, syrup 58 grams, bread 271 grams, milk 55 grams, sugar 35 grams, coffee 417 grams.

Dinner.—Hamburg steak 186 grams, potatoes 336 grams, gravy 100 grams, onions 37 grams, bread 187 grams, milk 55 grams, sugar 18 grams, coffee 350 grams.

Supper.—Beef 224 grams, potatoes 242 grams, onions 28 grams, prunes 147 grams, bread 135 grams, butter 28 grams, milk 55 grams, sugar 44 grams, coffee 500 grams.

Thursday, October 15, 1903.

Breakfast.—Beef liver 159 grams, bacon 72 grams, bread 138 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Dinner.—Cabbage 401 grams, bacon 156 grams, potatoes 201 grams, bread 121 grams, milk 55 grams, sugar 19 grams, coffee 480 grams.

Supper.—Bologna sausage 154 grams, rice 140 grams, eggs 13 grams, bread 133 grams, butter 28 grams, milk 55 grams, sugar 63 grams, coffee 500 grams.

Friday, October 16, 1903.

Breakfast.—Beefsteak 285 grams, bread 140 grams, milk 61 grams, sugar 20 grams, coffee 545 grams.

Dinner.—Fish 226 grams, potatoes 287 grams, tomatoes 135 grams, bread 128 grams, milk 55 grams, sugar 18 grams, coffee 500 grams.

Supper.—Pork sausage 244 grams, apple sauce 204 grams, bread 189 grams, butter 31 grams, milk 61 grams, sugar 20 grams, coffee 545 grams.

Saturday, October 17, 1903.

Breakfast.—Ham 183 grams, potatoes 298 grams, bread 115 grams, sugar 20 grams, milk 61 grams, coffee 545 grams.

Dinner.—Beef 204 grams, potatoes 290 grams, onions 13 grams, bread 145 grams, milk 61 grams, sugar 20 grams, coffee 375 grams.

Supper.—Roast beef 142 grams, apple sauce 112 grams, butter 35 grams, bread 183 grams, pie 104 grams, milk 61 grams, sugar 66 grams, coffee 545 grams.

Sunday, October 18, 1903.

Breakfast.—Hamburg steak 234 grams, onions 31 grams, bread 155 grams, milk 61 grams, sugar 20 grams, coffee 455 grams.

Dinner.—Chicken 326 grams, dressing 142 grams, potatoes 290 grams, tomatoes 453 grams, bread 122 grams, milk 61 grams, sugar 20 grams, coffee 545 grams.

Supper.—Apple sauce 244 grams, syrup 100 grams, bread 518 grams, milk 61 grams, sugar 20 grams, coffee 500 grams.

Monday, October 19, 1903.

Breakfast.—Eggs 79 grams, bacon 43 grams, bread 127 grams, milk 61 grams, sugar 20 grams, coffee 514 grams.

Dinner.—Roast beef 214 grams, sweet potatoes 374 grams, tomatoes 305 grams, onions 23 grams, bread 140 grams, milk 61 grams, sugar 25 grams, coffee 545 grams.

Supper.—Roast beef 173 grams, apple sauce 214 grams, bread 163 grams, butter 30 grams, milk 61 grams, sugar 25 grams, coffee 509 grams.

Tuesday, October 20, 1903.

Breakfast.—Oatmeal 316 grams, bread 95 grams, butter 19 grams, bacon 95 grams, coffee 600 grams, milk 245 grams, sugar 75 grams.

Dinner.—Roast beef 187 grams, boiled potatoes 366 grams, tomatoes 156 grams, bread 79 grams, coffee 600 grams, milk 101 grams, sugar 36 grams.

Supper.—Cold roast beef 176 grams, apple sauce 277 grams, bread 159 grams, butter 36 grams, coffee 370 grams, sugar 39 grams, milk 63 grams.

Wednesday, October 21, 1903.

Breakfast.—Fried oatmeal 142 grams, syrup 36 grams, bacon 62 grams, biscuits 155 grams, butter 35 grams, coffee 436 grams, milk 136 grams, sugar 46 grams.

Dinner.—Hamburg steak 275 grams, potatoes 399 grams, onions 63 grams, gravy 145 grams, bread 84 grams, coffee 500 grams, milk 140 grams, sugar 46 grams.

Supper.—Baked beans 336 grams, bread 148 grams, butter 43 grams, stewed prunes 193 grams, coffee 518 grams, milk 173 grams, sugar 48 grams.

Thursday, October 22, 1903.

Breakfast.—Boiled hominy 178 grams, French fried potatoes 168 grams, toasted bread 109 grams, butter 36 grams, coffee 473 grams, milk 163 grams, sugar 53 grams.

Dinner.—Corned beef 149 grams, boiled cabbage 191 grams, potatoes 189 grams, bread 87 grams, coffee 518 grams, sugar 51 grams, milk 76 grams.

Supper.—Bologna sausage 104 grams, Saratoga chips 69 grams, fried hominy 214 grams, syrup 91 grams, bread 75 grams, butter 36 grams, coffee 500 grams, sugar 40 grams, milk 91 grams.

Friday, October 23, 1903.

Breakfast.—Boiled rice with sugar and milk 221 grams, biscuits 158 grams, butter 38 grams, coffee 536 grams, milk 182 grams, sugar 71 grams.

Dinner.—Fish 288 grams, potatoes 265 grams, tomatoes 193 grams, bread 107 grams, coffee 545 grams, sugar 71 grams, milk 173 grams.

Supper.—Oyster stew with crackers 361 grams, apple sauce 102 grams, bread 43 grams, butter 35 grams, coffee 409 grams, sugar 46 grams, milk 309 grams.

Saturday, October 24, 1903.

Breakfast.—Egg omelette 71 grams, with wheat flour 23 grams, bread 97 grams, butter 27 grams, coffee 545 grams, sugar 63 grams, milk 159 grams.

Dinner.—Hamburg steak made with bread 163 grams, fat 10 grams, and onions for flavor 90 grams, tomatoes 283 grams, bread 244 grams, butter 48 grams, coffee 454 grams, milk 182 grams, sugar 48 grams.

Supper.—Bacon 79 grams, potato chips 170 grams, stewed prunes 61 grams, biscuits 173 grams, butter 42 grams, coffee 545 grams, milk 182 grams, sugar 69 grams.

Sunday, October 25, 1903.

Breakfast.—Apple 125 grams, fried rice 242 grams, syrup 64 grams, biscuits 127 grams, butter 33 grams, coffee 363 grams, milk 154 grams, sugar 31 grams.

Dinner.—Roast pork 252 grams, apple sauce 145 grams, potatoes 234 grams, bread 66 grams, tapioca pudding 265 grams, coffee 363 grams, sugar 38 grams, milk 164 grams.

Supper.—Toasted bread 75 grams, blackberry jam 81 grams, bread 75 grams, butter 46 grams, coffee 363 grams, milk 160 grams, sugar 46 grams.

Monday, October 26, 1903.

Breakfast.—Griddle cakes 305 grams, syrup 67 grams, bread 35 grams, coffee 454 grams, milk 145 grams, butter 23 grams, sugar 41 grams.

Dinner.—Beef stew with potatoes, onions, and thickened with corn starch 560 grams, bread 94 grams, milk 154 grams, coffee 454 grams, sugar 41 grams.

Supper.—Macaroni with cheese 226 grams, stewed tomatoes 282 grams, bread 114 grams, butter 41 grams, stewed prunes 127 grams, coffee 445 grams, milk 90 grams, sugar 20 grams.

Tuesday, October 27, 1903.

Breakfast.—Boiled rice, milk, and sugar 311 grams, toasted bread 114 grams, butter 31 grams, coffee 545 grams, milk 190 grams, sugar 79 grams.

Dinner.—Codfish-balls 369 grams, mashed potatoes 269 grams, pickles 43 grams, bread 72 grams, apple pie 117 grams, coffee 545 grams, milk 91 grams, sugar 25 grams.

Supper.—Apple-rice pudding 397 grams, biscuit 252 grams, butter 48 grams, coffee 500 grams, milk 91 grams, sugar 25 grams.

Wednesday, October 28, 1903.

Breakfast.—Apple 252 grams, fried hominy 168 grams, syrup 86 grams, bread 79 grams, coffee 445 grams, milk 100 grams, sugar 25 grams.

Dinner.—Bean porridge with bread 415 grams, boiled onions 99 grams, coffee 545 grams, milk 91 grams, sugar 25 grams, bread 63 grams, bread pudding 282 grams.

Supper.—Apple fritters 371 grams, syrup 67 grams, biscuit 87 grams, butter 36 grams, pickles 23 grams, coffee 454 grams, milk 91 grams, sugar 25 grams.

Thursday, October 29, 1903.

Breakfast.—Fried rice cakes 201 grams, syrup 54 grams, coffee 545 grams.

Dinner.—Hamburg steak[37] with bread, fat, and onions 230 grams, boiled potatoes 211 grams, stewed tomatoes 257 grams, bread 61 grams, coffee 363 grams.

Supper.—Apple sauce 277 grams, biscuits 293 grams, butter 56 grams, apple pie 117 grams, tea 527 grams.

Friday, October 30, 1903.

Breakfast.—Boiled hominy 364 grams, sugar 47 grams, milk 91 grams, coffee 455 grams.[38]

Dinner.—Fish 219 grams, French fried potatoes 158 grams, boiled onions 58 grams, bread pudding 333 grams, coffee 436 grams.

Supper.—Bacon 61 grams, Saratoga chips 119 grams, stewed prunes 206 grams, bread 155 grams, butter 53 grams, coffee 454 grams.

Saturday, October 31, 1903.

Breakfast.—Steamed oatmeal (soft) 349 grams, sugar 76 grams, milk 182 grams, biscuits 109 grams, butter 53 grams, coffee 409 grams.

Dinner.—Macaroni flavored with cheese 345 grams, stewed tomatoes 149 grams, bread 58 grams, apple pie 112 grams, coffee 416 grams.

Supper.—Boiled cabbage 273 grams, bologna sausage 159 grams, bread 79 grams, rice pudding 224 grams, coffee 500 grams.

Sunday, November 1, 1903.

Breakfast.—Apple 240 grams, rice croquettes 271 grams, syrup 67 grams, bread 41 grams, coffee 417 grams.

Dinner.—Roast pork 294 grams, apple sauce 217 grams, potatoes 352 grams, tapioca pudding 116 grams, coffee 417 grams.

Supper.—Biscuits 415 grams, butter 58 grams, blackberry jam 133 grams, pickles 33 grams, tea 416 grams.

Monday, November 2, 1903.

Breakfast.—Steamed oatmeal 448 grams, milk 208 grams, sugar 65 grams, bread 70 grams, coffee 375 grams.

Dinner.—Beef stew 187 grams, potatoes 261 grams, onions 51 grams, thickened with corn starch 14 grams, bread 140 grams, coffee 500 grams.

Supper.—Macaroni 149 grams, stewed tomatoes 271 grams, pickles 72 grams, apple pie 109 grams, bread 139 grams, butter 53 grams, coffee 516 grams.

Tuesday, November 3, 1903.

Breakfast.—Boiled rice 303 grams, sugar 72 grams, milk 225 grams, bread 67 grams, coffee 450 grams.

Dinner.—Baked bean porridge 326 grams, boiled onions 128 grams, potatoes 287 grams, bread 105 grams, coffee 508 grams.

Supper.—Boiled cabbage 217 grams, Saratoga chips 53 grams, stewed prunes 67 grams, fried rice 149 grams, syrup 58 grams, coffee 516 grams, bacon 37 grams, potatoes 179 grams.

Wednesday, November 4, 1903.

Breakfast.—Apple 250 grams, fried hominy 100 grams, syrup 50 grams, coffee 335 grams.

Dinner.—Hamburg steak with bread, fat, and onions 200 grams, boiled potatoes 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee 1 cup.

Supper.—Apple fritters 226 grams, syrup 50 grams, biscuit 95 grams, butter 30 grams, coffee 1 cup.

Thursday, November 5, 1903.

Breakfast.—Banana 114 grams, boiled rice[39] 250 grams, with milk 181 grams, and sugar 76 grams, coffee 1 cup.

Dinner.—Macaroni and cheese 300 grams, bread 50 grams, apple sauce 200 grams, custard pie 112 grams, coffee 1 cup.

Supper.—Sausage 50 grams, potato chips 100 grams, stewed prunes 165 grams, bread 50 grams, butter 25 grams, coffee 1 cup.

Friday, November 6, 1903.

Breakfast.—Rice croquettes 200 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, tomatoes, and potatoes 350 grams, bread 75 grams, coffee 1 cup, tapioca-peach pudding 125 grams.

Supper.—Bread 127 grams, butter 40 grams, jam 125 grams, tea 1 cup.

Saturday, November 7, 1903.

Breakfast.—Soft oatmeal 300 grams, milk 150 grams, sugar 50 grams, bread 30 grams, coffee 1 cup.

Dinner.—Bean porridge with onions 294 grams, stewed prunes 66 grams, bread 75 grams, coffee 1 cup.

Supper.—Bread pudding 292 grams, stewed peaches 97 grams, crackers 50 grams, butter 25 grams, coffee 1 cup.

Sunday, November 8, 1903.

Breakfast.—Apple 197 grams, stewed hominy 248 grams, milk 150 grams, sugar 50 grams, coffee 1 cup.

Dinner.—Beef stew thickened with corn starch, onions, and potatoes 405 grams, bread 75 grams, apple sauce 125 grams, coffee 1 cup.

Supper.—Pie 107 grams, chocolate 1 cup, biscuit 200 grams, butter 30 grams, stewed prunes 160 grams.

Soldiers exercising in the gymnasium.

Monday, November 9, 1903.

Breakfast.—Wheat griddle cakes 200 grams, syrup 40 grams, coffee 1 cup.

Dinner.—Corned beef 125 grams, cabbage 200 grams, potatoes 175 grams, bread 75 grams, coffee 1 cup.

Supper.—Rice pudding 150 grams, stewed peaches 100 grams, crackers 50 grams, butter 25 grams, coffee 1 cup.

Tuesday, November 10, 1903.

Breakfast.—Toasted bread 200 grams, butter 40 grams, boiled egg 50 grams, coffee 1 cup.

Dinner.—Macaroni baked with cheese 300 grams, bread 50 grams, apple sauce 200 grams, custard pie 112 grams, coffee 1 cup.

Supper.—Bread pudding 300 grams, stewed peaches 100 grams, crackers 50 grams, butter 25 grams, coffee 1 cup.

Wednesday, November 11, 1903.

Breakfast.—Apple 196 grams, boiled rice 247 grams, milk 125 grams, sugar 50 grams, coffee 1 cup.

Dinner.—Hamburg steak with bread, fat, and onions 200 grams, boiled potatoes 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee 1 cup.

Supper.—Fried rice 100 grams, syrup 50 grams, biscuit 173 grams, butter 30 grams, tea 1 cup.

Thursday, November 12, 1903.

Breakfast.—Banana 114 grams, toasted bread 179 grams, butter 50 grams, coffee 1 cup.

Dinner.—Sausage 96 grams, French fried potatoes 200 grams, pickles 50 grams, bread 50 grams, apple and rice pudding 175 grams, coffee 1 cup.

Supper.—Boiled hominy 200 grams, milk 125 grams, sugar 47 grams, stewed prunes 109 grams, bread 50 grams, coffee 1 cup.

Friday, November 13, 1903.

Breakfast.—Fried hominy 100 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, coffee 1 cup.

Supper.—Biscuit 277 grams, butter 50 grams, jam 125 grams, sardines 85 grams, coffee 1 cup.

Saturday, November 14, 1903.

Breakfast.—Boiled rice 250 grams, milk 125 grams, sugar 50 grams, coffee 1 cup.

Dinner.—Beef stew with onions, potatoes, thickened with corn starch 350 grams, bread 75 grams, apple sauce 125 grams, coffee 1 cup.

Supper.—Rice croquettes 125 grams, syrup 40 grams, biscuit 175 grams, butter 25 grams, tea 1 cup.

Sunday, November 15, 1903.

Breakfast.—Apple 224 grams, soft boiled oatmeal 200 grams, milk 100 grams, sugar 40 grams, coffee 1 cup.

Dinner.—Macaroni and cheese 300 grams, stewed tomatoes 150 grams, bread 50 grams, pie 92 grams, coffee 1 cup.

Supper.—Fried bacon 30 grams, fried egg 40 grams, potato chips 100 grams, bread 50 grams, coffee 1 cup.

Monday, November 16, 1903.

Breakfast.—Wheat griddle cakes 150 grams, syrup 40 grams, coffee 1 cup.

Dinner.—Corned beef 75 grams, cabbage 200 grams, mashed potatoes 200 grams, bread 50 grams, coffee 1 cup.

Supper.—Rice pudding 150 grams, stewed peaches 100 grams, crackers 50 grams, butter 20 grams, coffee 1 cup.

Tuesday, November 17, 1903.

Breakfast.—Indian-meal pudding 200 grams, milk 125 grams, coffee 1 cup.

Dinner.—Tomato soup with potatoes and onions boiled together 337 grams, bread 100 grams, sausage 44 grams, baked potato 200 grams, coffee 1 cup.

Supper.—Fried Indian-meal pudding 100 grams, syrup 50 grams, butter 35 grams, coffee 1 cup, apple sauce 100 grams, biscuit 150 grams.

Wednesday, November 18, 1903.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Bean soup (thick) 200 grams, pickles 35 grams, bread pudding 250 grams, bread 75 grams, coffee 1 cup, stewed peaches 75 grams.

Supper.—Fried hominy 150 grams, butter 25 grams, syrup 50 grams, bread 75 grams, stewed prunes 100 grams, coffee 1 cup.

Thursday, November 19, 1903.

Breakfast.—Boiled rice 300 grams, milk 150 grams, sugar 50 grams, coffee 1 cup.

Dinner.—Hamburg steak made with plenty of chopped bread, fat, and onions 200 grams, baked potato 250 grams, bread 75 grams, stewed tomatoes 250 grams, coffee 1 cup.

Supper.—Biscuit 275 grams, butter 50 grams, apple sauce 175 grams, tea 1 cup.

Friday, November 20, 1903.

Breakfast.—Apple 200 grams, fried rice 150 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Codfish-balls made with plenty of potatoes 200 grams, boiled onions 200 grams, bread 75 grams, apple pie 105 grams, coffee 1 cup.

Supper.—Banana fritters 200 grams, bread 75 grams, butter 50 grams, pickles 30 grams, coffee 1 cup.

Saturday, November 21, 1903.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, bread 50 grams, coffee 1 cup.

Dinner.—Split pea soup 200 grams, bread 75 grams, pickles 30 grams, tapioca-peach pudding 150 grams, coffee 1 cup.

Supper.—Biscuit 275 grams, stewed prunes 100 grams, butter 50 grams, tea 1 cup.

Sunday, November 22, 1903.

Breakfast.—Apple 217 grams, Johnny cake made of corn meal 200 grams, butter 50 grams, coffee 1 cup.

Dinner.—Beef stew with onions, potatoes, and corn starch 350 grams, bread 75 grams, coffee 1 cup, pie 118 grams.

Supper.—Chocolate 1 cup, bread 150 grams, milk 300 grams.

Monday, November 23, 1903.

Breakfast.—Boiled rice 300 grams, milk 125 grams, sugar 50 grams, coffee 1 cup.

Dinner.—Macaroni boiled 300 grams, stewed tomatoes 250 grams, bread 75 grams, pie 114 grams, coffee 1 cup.

Supper.—Fried rice 150 grams, syrup 50 grams, jam 75 grams, bread 75 grams, tea 1 cup.

Tuesday, November 24, 1903.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, orange 200 grams.

Dinner.—Tomato soup with potatoes and onions boiled together 325 grams, bread 100 grams, fried sausage 50 grams, baked potato 200 grams, coffee 1 cup.

Supper.—Fried hominy 100 grams, syrup 50 grams, biscuit 150 grams, butter 35 grams, apple sauce 100 grams, coffee 1 cup.

Wednesday, November 25, 1903.

Breakfast.—Boiled Indian-meal 200 grams, milk 125 grams, coffee 1 cup, orange 225 grams.

Dinner.—Split pea soup (thick) 200 grams, bread 75 grams, pickles 30 grams, apple pie 120 grams, coffee 1 cup.

Supper.—Bread pudding 250 grams, stewed peaches 100 grams, crackers 50 grams, butter 25 grams, tea 1 cup.

Thursday, November 26, 1903.

Breakfast.—Biscuit 250 grams, butter 50 grams, apple sauce 150 grams, coffee 1 cup.

Dinner.—Roast turkey (sliced) 100 grams, cranberry sauce 150 grams, mashed potatoes 150 grams, bread crumb stuffing 100 grams, boiled onions 200 grams, bread 75 grams, corn-starch pudding 125 grams, orange 200 grams, coffee 1 cup.

Supper.—Crackers 50 grams, tea 1 cup, stewed prunes 150 grams, butter 50 grams, wheat bread 100 grams.

Friday, November 27, 1903.

Breakfast.—Boiled rice 250 grams, milk 125 grams, sugar 50 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, coffee 1 cup.

Supper.—Biscuit 275 grams, butter 50 grams, jam 125 grams, sardine 60 grams, coffee 1 cup.

Saturday, November 28, 1903.

Breakfast.—Fried rice 100 grams, syrup 50 grams, coffee 1 cup, apple 200 grams.

Dinner.—Boiled macaroni 200 grams, stewed tomatoes 250 grams, bread 50 grams, apple pie 150 grams, coffee 1 cup.

Supper.—Potato chips 100 grams, fried bacon 30 grams, bread 75 grams, jam 75 grams, tea 1 cup.

Sunday, November 29, 1903.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Bean soup (thick) 200 grams, bread 75 grams, boiled potato 150 grams, bread pudding 250 grams, coffee 1 cup.

Supper.—Stewed peaches 100 grams, butter 35 grams, bread 75 grams, fried sausage 33 grams, coffee 1 cup.

Monday, November 30, 1903.

Breakfast.—Boiled oatmeal 200 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Corned beef 75 grams, cabbage 200 grams, mashed potatoes 200 grams, bread 50 grams, coffee 1 cup.

Supper.—Rice pudding 100 grams, stewed peaches 100 grams, crackers 50 grams, butter 25 grams, coffee 1 cup.

Tuesday, December 1, 1903.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Tomato soup with potatoes and onions boiled together 325 grams, bread 100 grams, shaved dried beef 30 grams, baked potato 147 grams, coffee 1 cup.

Supper.—Fried hominy 100 grams, syrup 50 grams, crackers 50 grams, butter 30 grams, coffee 1 cup, apple sauce 100 grams.

Wednesday, December 2, 1903.

Breakfast.—Boiled Indian-meal 200 grams, milk 125 grams, coffee 1 cup, orange 200 grams.

Dinner.—Split pea soup (thick) 200 grams, bread 75 grams, pickles 30 grams, apple pie 125 grams, coffee 1 cup.

Supper.—Stewed peaches 100 grams, bread pudding 250 grams, crackers 50 grams, butter 25 grams, coffee 1 cup.

Thursday, December 3, 1903.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Hamburg steak with bread, fat, and onions 150 grams, boiled potatoes 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee 1 cup.

Supper.—Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Friday, December 4, 1903.

Breakfast.—Fried rice 100 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, tomatoes, and potatoes 350 grams, bread 75 grams, coffee 1 cup.

Supper.—Biscuit 275 grams, butter 50 grams, coffee 1 cup, jam 125 grams, sardines 75 grams.

Saturday, December 5, 1903.

Breakfast.—Boiled oatmeal 175 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Boiled macaroni 200 grams, stewed tomatoes 250 grams, bread 50 grams, pie 117 grams, coffee 1 cup.

Supper.—Potato chips 100 grams, fried bacon 30 grams, corn-starch custard 125 grams, bread 40 grams, tea 1 cup.

Sunday, December 6, 1903.

Breakfast.—Banana 125 grams, toasted bread 150 grams, butter 50 grams, coffee 1 cup.

Dinner.—Sausage 50 grams, French fried potatoes 200 grams, pickles 30 grams, apple-rice pudding 200 grams, coffee 1 cup.

Supper.—Stewed prunes 150 grams, crackers 75 grams, butter 40 grams, coffee 1 cup.

Monday, December 7, 1903.

Breakfast.—Corn-meal Johnny-cake 200 grams, butter 50 grams, coffee 1 cup.

Dinner.—Bean soup (thick) 200 grams, boiled potatoes 200 grams, bread 75 grams, pie 146 grams, coffee 1 cup.

Supper.—Crackers 80 grams, milk 200 grams, stewed peaches 150 grams, coffee 1 cup.

Tuesday, December 8, 1903.

Breakfast.—Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Meat pie (made with a little meat, flour, etc.) 150 grams, mashed potato 250 grams, stewed prunes 100 grams, bread 75 grams, coffee 1 cup.

Supper.—Fried rice 100 grams, syrup 50 grams, bread 100 grams, cocoa 1 cup.

Wednesday, December 9, 1903.

Breakfast.—Boiled oatmeal 175 grams, milk 100 grams, sugar 25 grams, coffee 1 cup.

Dinner.—Boiled macaroni without cheese 200 grams, stewed tomatoes 250 grams, bread 75 grams, pie 110 grams, coffee 1 cup.

Supper.—Bread 200 grams, milk 200 grams, stewed peaches 150 grams, cocoa 1 cup.

Thursday, December 10, 1903.

Breakfast.—Boiled hominy 125 grams, milk 100 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Roast beef 50 grams, boiled potato 200 grams, bread 75 grams, boiled onions 100 grams, coffee 1 cup.

Supper.—Suet pudding 150 grams, stewed prunes 150 grams, crackers 50 grams, cocoa 1 cup.

Friday, December 11, 1903.

Breakfast.—Fried hominy 100 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, potatoes and tomatoes 350 grams, bread 100 grams, coffee 1 cup.

Supper.—Biscuit 275 grams, butter 50 grams, sardine 50 grams, jam 125 grams, cocoa 1 cup.

Saturday, December 12, 1903.

Breakfast.—Griddle cakes (with egg) 200 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Cold roast beef 50 grams, French fried potatoes 200 grams, apple-rice pudding 200 grams, pickles 30 grams, coffee 1 cup.

Supper.—Bread 100 grams, butter 50 grams, stewed prunes 150 grams, cocoa 1 cup.

Sunday, December 13, 1903.

Breakfast.—Boiled Indian-meal 200 grams, milk 100 grams, coffee 1 cup.

Dinner.—Tomato soup with potatoes and onions boiled together 325 grams, bread 100 grams, shaved dried beef 12 grams, baked potato 110 grams, coffee 1 cup.

Supper.—Bread 150 grams, butter 50 grams, apple sauce 175 grams, cocoa 1 cup.

Monday, December 14, 1903.

Breakfast.—Fried Indian-meal 100 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Split-pea soup (thick) 175 grams, bread 75 grams, boiled onions 100 grams, mashed potato 150 grams, apple pie 121 grams, coffee 1 cup.

Supper.—Bread 100 grams, milk 200 grams, stewed peaches 150 grams, cocoa 1 cup.

Tuesday December 15, 1903.

Breakfast.—Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Baked macaroni with a little cheese 200 grams, stewed tomatoes 200 grams, bread 50 grams, pie 115 grams, coffee 1 cup.

Supper.—Bread pudding 250 grams, stewed peaches 100 grams, crackers 50 grams, butter 15 grams, coffee 1 cup.

Wednesday, December 16, 1903.

Breakfast.—Fried rice 100 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Hamburg steak with bread, fat, and onions 150 grams, boiled potatoes 200 grams, apple sauce 200 grams, bread 75 grams, coffee 1 cup.

Supper.—Biscuits 150 grams, butter 20 grams, stewed prunes 150 grams, tea 1 cup.

Thursday, December 17, 1903.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Vegetable soup (thickened with flour) containing potatoes, onions, and tomatoes 300 grams, bread 75 grams, apple-rice pudding 150 grams, coffee 1 cup.

Supper.—Fried bacon 30 grams, baked potato 150 grams, bread 50 grams, butter 15 grams, coffee 1 cup.

Friday, December 18, 1903.

Breakfast.—Fried hominy 100 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, coffee 1 cup.

Supper.—Shaved dried beef 30 grams, biscuit 150 grams, butter 20 grams, apple sauce 150 grams, tea 1 cup.

Saturday, December 19, 1903.

Breakfast.—Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, bread 35 grams, coffee 1 cup.

Dinner.—Corned beef 75 grams, cabbage 200 grams, boiled potatoes 175 grams, bread 40 grams, coffee 1 cup.

Supper.—Rice pudding with raisins 150 grams, stewed peaches 100 grams, crackers 50 grams, butter 15 grams, tea 1 cup.

Sunday, December 20, 1903.

Breakfast.—Apple 150 grams, fried Indian-meal 100 grams, bread 35 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Split-pea soup (thick) 150 grams, bread 40 grams, boiled carrots 100 grams, mashed potato 150 grams, apple pie 125 grams, coffee 1 cup.

Supper.—Sausage 50 grams, French fried potatoes 100 grams, bread 50 grams, butter 15 grams, tea 1 cup.

Monday, December 21, 1903.

Breakfast.—Wheat griddle cakes 150 grams, syrup 40 grams, coffee 1 cup.

Dinner.—Beef stew (with onions and potatoes, thickened with corn starch) 350 grams, bread 75 grams, stewed prunes 125 grams, coffee 1 cup.

Supper.—Suet pudding 150 grams, apple sauce 125 grams, tea 1 cup.

Tuesday, December 22, 1903.

Breakfast.—Apple 150 grams, boiled rice 150 grams, milk 125 grams, sugar 30 grams, bread 30 grams, coffee 1 cup.

Dinner.—Baked macaroni with cheese 200 grams, stewed tomatoes 200 grams, bread 50 grams, pie 110 grams, coffee 1 cup.

Supper.—Bread pudding 250 grams, stewed peaches 100 grams, crackers 50 grams, butter 15 grams, tea 1 cup.

Wednesday, December 23, 1903.

Breakfast.—Fried rice 100 grams, syrup 50 grams, crackers 30 grams, butter 10 grams, coffee 1 cup.

Dinner.—Bean soup (thick) 200 grams, bread 75 grams, pickles 30 grams, tapioca-peach pudding 150 grams, coffee 1 cup.

Supper.—Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, tea 1 cup.

Thursday, December 24, 1903.

Breakfast.—Apple 200 grams, boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Tomato soup with potatoes and onions boiled together 325 grams, fried sausage 40 grams, bread 75 grams, baked potato 150 grams, coffee 1 cup.

Supper.—Biscuit 175 grams, butter 30 grams, jam 125 grams, tea 1 cup.

Friday, December 25, 1903.

Breakfast.—Apple 200 grams, fried hominy 130 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Roast turkey 100 grams, bread-crumb stuffing 100 grams, cranberry sauce 150 grams, boiled onions 200 grams, mashed potatoes 150 grams, bread 75 grams, orange 200 grams, corn-starch custard 125 grams, coffee 1 cup.

Supper.—Bread 100 grams, crackers 25 grams, stewed prunes 150 grams, butter 40 grams, tea 1 cup.

Saturday, December 26, 1903.

Breakfast.—Boiled rice 200 grams, milk 125 grams, sugar 30 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, pickles 35 grams, coffee 1 cup.

Supper.—Potato chips 100 grams, fried bacon 25 grams, bread 75 grams, jam 75 grams, tea 1 cup.

Sunday, December 27, 1903.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, apple 200 grams.

Dinner.—Split-pea soup (thick) 200 grams, bread 75 grams, stewed tomatoes 150 grams, pie 115 grams, coffee 1 cup.

Supper.—Suet pudding (plum duff) 150 grams, apple sauce 125 grams, tea 1 cup.

Monday, December 28, 1903.

Breakfast.—Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, apple 200 grams.

Dinner.—Corned beef 75 grams, cabbage 200 grams, mashed potatoes 200 grams, bread 50 grams, coffee 1 cup.

Supper.—Rice pudding 150 grams, stewed peaches 100 grams, crackers 40 grams, butter 15 grams, tea 1 cup.

Tuesday, December 29, 1903.

Breakfast.—Fried Indian-meal 100 grams, syrup 50 grams, coffee 1 cup, apple 210 grams.

Dinner.—Boiled macaroni 200 grams, stewed tomatoes 250 grams, bread 50 grams, apple pie 140 grams, coffee 1 cup.

Supper.—Potato chips 100 grams, fried bacon 35 grams, bread 75 grams, jam 75 grams, tea 1 cup.

Wednesday, December 30, 1903.

Breakfast.—Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, apple 150 grams, baked potato 100 grams.

Dinner.—Hamburg steak with bread, fat, and onions 150 grams, boiled potatoes 200 grams, apple sauce 200 grams, bread 75 grams, coffee 1 cup.

Supper.—Biscuit 150 grams, butter 20 grams, stewed prunes 150 grams, tea 1 cup.

Thursday, December 31, 1903.

Breakfast.—Apple 175 grams, fried rice 100 grams, syrup 56 grams, coffee 1 cup, baked potato 90 grams.

Dinner.—Split-pea soup (thick) 200 grams, bread 75 grams, pickles 30 grams, boiled potato 100 grams, coffee 1 cup, pie 115 grams.

Supper.—Bread pudding 250 grams, stewed peaches 100 grams, crackers 20 grams, butter 10 grams, tea 1 cup.

Friday, January 1, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, apple 175 grams, coffee 1 cup, baked potato 100 grams.

Dinner.—Clam chowder with onions, potatoes, and tomatoes 350 grams, bread 75 grams, ice cream 200 grams, coffee 1 cup.

Supper.—Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams, tea 1 cup.

Saturday, January 2, 1904.

Breakfast.—Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, apple 190 grams, baked potato 100 grams.

Dinner.—Baked macaroni with small amount of cheese 200 grams, stewed tomatoes 200 grams, bread 50 grams, pie 115 grams, coffee 1 cup.

Supper.—Biscuit 125 grams, butter 20 grams, fried bacon 30 grams, baked potato 150 grams, stewed prunes 150 grams, tea 1 cup.

Sunday, January 3, 1904.

Breakfast.—Apple 190 grams, fried rice 100 grams, syrup 50 grams, baked potato 90 grams, butter 10 grams, coffee 1 cup.

Dinner.—Baked potato 150 grams, dried beef 50 grams, stewed with milk 50 grams, bread 75 grams, butter 20 grams, coffee 1 cup, pickles 20 grams, tapioca-peach pudding 125 grams.

Supper.—Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, tea 1 cup.

Monday, January 4, 1904.

Breakfast.—Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, bread 35 grams, coffee 1 cup.

Dinner.—Tomato soup with potatoes and onions boiled together 325 grams, bread 75 grams, coffee 1 cup, bread pudding 150 grams.

Supper.—Biscuit 175 grams, butter 30 grams, jam 125 grams, tea 1 cup.

Tuesday, January 5, 1904.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup.

Dinner.—Split-pea soup (thick) 300 grams, bread 75 grams, pickles 30 grams, coffee 1 cup, pie 100 grams.

Supper.—Fried bacon 30 grams, potato chips 100 grams, bread 75 grams, jam 60 grams, tea 1 cup.

Wednesday, January 6, 1904.

Breakfast.—Fried hominy 100 grams, syrup 50 grams, coffee 1 cup, apple 200 grams.

Dinner.—Hamburg steak with plenty of bread, fat, and onions 150 grams, boiled potatoes 200 grams, apple sauce 200 grams, bread 75 grams, coffee 1 cup.

Supper.—Biscuit 150 grams, butter 20 grams, stewed prunes 150 grams, tea 1 cup.

Thursday, January 7, 1904.

Breakfast.—Apple 190 grams, boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, baked potato 100 grams.

Dinner.—Baked macaroni with small amount of cheese 200 grams, stewed tomatoes 200 grams, bread 50 grams, coffee 1 cup, pie 130 grams.

Supper.—Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams, tea 1 cup.

Friday, January 8, 1904.

Breakfast.—Apple 150 grams, wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup.

Dinner.—Fish-balls with creamed potatoes 150 grams, stewed tomatoes 200 grams, bread 75 grams, coffee 1 cup, tapioca-peach pudding 125 grams.

Supper.—Biscuit 150 grams, butter 20 grams, stewed peaches 150 grams, tea 1 cup, baked potato 100 grams.

Saturday, January 9, 1904.

Breakfast.—Apple 200 grams, boiled rice 150 grams, milk 125 grams, sugar 30 grams, butter 10 grams, baked potato 100 grams, coffee 1 cup.

Dinner.—Baked potato 150 grams, dried beef 50 grams, stewed with milk 20 grams, bread 75 grams, butter 20 grams, pickles 20 grams, coffee 1 cup.

Supper.—Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, tea 1 cup.

Sunday, January 10, 1904.

Breakfast.—Fried rice 100 grams, syrup 50 grams, coffee 1 cup, apple 250 grams.

Dinner.—Tomato soup with potatoes and onions boiled together 325 grams, bread 75 grams, bread pudding 150 grams, coffee 1 cup.

Supper.—Toasted bread 100 grams, butter 20 grams, sardine 25 grams, stewed prunes 150 grams, tea 1 cup.

Monday, January 11, 1904.

Breakfast.—Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, bread 35 grams, butter 10 grams, coffee 1 cup.

Dinner.—Boiled fresh beef 75 grams, boiled cabbage 200 grams, mashed potatoes 200 grams, bread 50 grams, coffee 1 cup.

Supper.—Rice pudding 150 grams, stewed peaches 100 grams, crackers 30 grams, butter 10 grams, tea 1 cup.

Tuesday, January 12, 1904.

Breakfast.—Fried Indian-meal 100 grams, syrup 50 grams, coffee 1 cup = 350 grams or 367 cc., bread 50 grams, butter 15 grams.

Dinner.—Boiled macaroni 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee 1 cup, 367 grams.

Supper.—Potato chips 100 grams, fried bacon 25 grams, bread 75 grams, jam 75 grams, tea 1 cup = 350 cc.

Total nitrogen, 7.793 grams.

Fuel value, 2404 calories.

Wednesday, January 13, 1904.

Breakfast.—Boiled rice 150 grams, milk 130 cc. 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, coffee 1 cup = 350 cc.

Dinner.—Hamburg steak with plenty of bread, fat, and onions chopped together 150 grams, boiled potatoes 200 grams, apple sauce 200 grams, bread 75 grams, coffee 1 cup = 350 cc.

Supper.—Fried rice 100 grams, syrup 50 grams, tea 350 cc., bread 50 grams, butter 15 grams.

Total nitrogen, 9.992 grams.

Fuel value, 2133 calories.

Thursday, January 14, 1904.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, coffee 1 cup = 350 cc.

Dinner.—Split-pea soup (thick) 200 grams, bread 75 grams, mashed potatoes 100 grams, pickles 30 grams, coffee 1 cup = 350 cc., pie 120 grams.

Supper.—Suet pudding 150 grams, apple sauce 125 grams, crackers 25 grams, tea 1 cup = 350 cc.

Total nitrogen, 7.412 grams.

Fuel value, 2000 calories.

Friday, January 15, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup = 350 cc.

Dinner.—Codfish-balls (4 parts potato, 1 part fish, fried in pork fat) 158 grams, stewed tomatoes 200 grams, bread 75 grams, coffee 1 cup = 350 cc., apple pie 95 grams.

Supper.—Apple fritters 200 grams, stewed prunes (stones not included) 125 grams, bread 50 grams, butter 15 grams, tea 1 cup = 350 cc.

Total nitrogen, 8.560 grams.

Fuel value, 2030 calories.

Saturday, January 16, 1904.

Breakfast.—Soft oatmeal 150 grams, milk 100 grams, sugar 30 grams, bread 30 grams, butter 10 grams, coffee 1 cup = 350 cc.

Dinner.—Baked macaroni with a little cheese 200 grams, stewed tomatoes 200 grams, bread 50 grams, tapioca-peach pudding 150 grams, coffee 1 cup = 350 cc.

Supper.—French fried potatoes 100 grams, fried bacon 20 grams, bread 75 grams, jam 75 grams, tea 1 cup = 350 cc.

Total nitrogen, 7.282 grams.

Fuel value, 1824 calories.

Sunday, January 17, 1904.

Breakfast.—Boiled Indian-meal 125 grams, milk 125 grams, sugar 30 grams, butter 10 grams, bread 30 grams, coffee 1 cup = 350 cc.

Dinner.—Bean soup (thick) 200 grams, bread 75 grams, mashed potato 100 grams, pickles 25 grams, coffee 1 cup = 350 cc., custard pie 105 grams.

Supper.—Crackers 50 grams, butter 15 grams, stewed prunes (without stones) 125 grams, sponge cake 100 grams, tea 350 cc.

Total nitrogen, 8.349 grams.

Fuel value, 2081 calories.

Monday, January 18, 1904.

Breakfast.—Apple 150 grams, fried Indian-meal 100 grams, syrup 50 grams, baked potato 90 grams, butter 10 grams, coffee 1 cup.

Dinner.—Beef stew with potatoes and onions thickened with corn starch 300 grams, bread 75 grams, coffee 1 cup.

Supper.—Bread pudding 250 grams, stewed peaches 100 grams, crackers 25 grams, butter 10 grams, tea 1 cup.

Tuesday, January 19, 1904.

Breakfast.—Apple 180 grams, boiled rice 150 grams, milk 125 grams, sugar 30 grams, baked potato 100 grams, butter 10 grams, coffee 1 cup.

Dinner.—Tomato soup with potatoes and onions boiled together 350 grams, bread 75 grams, mashed potatoes 150 grams, pickles 30 grams, coffee 1 cup, pie 129 grams.

Supper.—Biscuit 125 grams, butter 20 grams, apple sauce 175 grams, crackers 16 grams, tea 1 cup.

Wednesday, January 20, 1904.

Breakfast.—Apple 150 grams, fried rice 100 grams, syrup 50 grams, biscuit 50 grams, butter 10 grams, coffee 1 cup.

Dinner.—Baked beans with a little salt pork 150 grams, bread 75 grams, boiled onions 100 grams, coffee 1 cup.

Supper.—French fried potatoes 100 grams, fried bacon 20 grams, bread 50 grams, butter 10 grams, tea 1 cup.

Thursday, January 21, 1904.

Breakfast.—Wheat griddle cakes 150 grams, syrup 50 grams, butter 10 grams, bread 50 grams, coffee 1 cup.

Dinner.—Mashed potatoes 200 grams, fried egg 33 grams, bread 75 grams, butter 15 grams, apple pie 117 grams, coffee 1 cup.

Supper.—Crackers 50 grams, butter 10 grams, stewed prunes 125 grams, tea 1 cup, sponge cake 50 grams.

Friday, January 22, 1904.

Breakfast.—Boiled Indian-meal 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, baked potato 100 grams, butter 10 grams.

Dinner.—Clam chowder with onions, potatoes, and tomatoes 200 grams, bread 75 grams, mashed potato 100 grams, coffee 1 cup.

Supper.—Apple fritters 200 grams, jam 75 grams, tea 1 cup, gingerbread 30 grams.

Saturday, January 23, 1904.

Breakfast.—Boiled rice 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, butter 10 grams, baked potato 150 grams.

Dinner.—Boiled macaroni 250 grams, stewed tomatoes 250 grams, bread 75 grams, coffee 1 cup.

Supper.—French fried potatoes 125 grams, fried bacon 30 grams, bread 100 grams, jam 75 grams, tea 1 cup.

Sunday, January 24, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, baked potato 125 grams, coffee 1 cup, apple 150 grams.

Dinner.—Split-pea soup 200 grams, bread 100 grams, pickles 30 grams, mashed potatoes 200 grams, coffee 1 cup, apple pie 100 grams.

Supper.—Baked apple with sugar 150 grams, crackers 50 grams, butter 20 grams, tea 1 cup, potato chips 50 grams.

Monday, January 25, 1904.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 30 grams, coffee 1 cup, baked potato 100 grams, butter 10 grams.

Dinner.—Meat pie 200 grams (with 30 grams meat), boiled cabbage 200 grams, mashed potatoes 200 grams, coffee 1 cup.

Supper.—Sponge cake 100 grams, stewed peaches 100 grams, crackers 25 grams, butter 10 grams, tea 1 cup, baked potato 115 grams.

Tuesday, January 26, 1904.

Breakfast.—Apple 140 grams, wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, bread 50 grams, butter 10 grams.

Dinner.—Baked beans with a little salt pork 150 grams, boiled onions 100 grams, bread 75 grams, bread pudding 150 grams, coffee 1 cup.

Supper.—Biscuit 175 grams, butter 20 grams, apple sauce 125 grams, tea 1 cup.

Wednesday, January 27, 1904.

Breakfast.—French fried potatoes 150 grams, fried bacon 20 grams, bread 75 grams, butter 10 grams, coffee 1 cup, apple 170 grams.

Dinner.—Split-pea soup (thick) 200 grams, bread 75 grams, mashed potatoes 100 grams, boiled onions 150 grams, coffee 1 cup.

Supper.—Rice pudding with raisins 200 grams, apple sauce 150 grams, crackers 25 grams, tea 1 cup.

Thursday, January 28, 1904.

Breakfast.—Fried rice 100 grams, syrup 50 grams, bread 50 grams, coffee 1 cup, banana 75 grams.

Dinner.—Baked potato 170 grams, dried beef 40 grams, stewed with milk 30 grams, bread 75 grams, butter 20 grams, pickles 20 grams, coffee 1 cup.

Supper.—Apple fritters 200 grams, stewed prunes 125 grams, bread 50 grams, butter 15 grams, peach pie 120 grams, tea 1 cup.

Friday, January 29, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, French fried potatoes 50 grams.

Dinner.—Oyster soup[40] 300 grams, crackers 50 grams, bread 100 grams, coffee 1 cup, salad made of lettuce leaves, chopped apple, and celery with oil, salt, and pepper 75 grams.

Supper.—Biscuit 175 grams, butter 20 grams, jam 125 grams, tea 1 cup, apple 175 grams.

Saturday, January 30, 1904.

Breakfast.—Boiled oatmeal 125 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, baked potato 50 grams, butter 10 grams.

Dinner.—French fried potatoes 200 grams, cold roast beef 40 grams, bread 75 grams, pickles 30 grams, carrots 125 grams, coffee 1 cup.

Supper.—Apple-rice pudding 200 grams, stewed prunes 150 grams, bread 100 grams, butter 30 grams, tea 1 cup.

Sunday, January 31, 1904.

Breakfast.—Boiled Indian-meal 200 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, bread 50 grams.

Dinner.—Tomato soup with potatoes and onions boiled together 325 grams, bread 100 grams, fried egg 30 grams, baked potato 140 grams, coffee 1 cup.

Supper.—Lettuce-apple-celery salad 100 grams, bread 100 grams, butter 20 grams, stewed peaches 150 grams, tea 1 cup.

Monday, February 1, 1904.

Breakfast.—Fried Indian-meal 100 grams, syrup 50 grams, bread 50 grams, butter 10 grams, coffee 1 cup.

Dinner.—Baked beans 120 grams, with salt pork 30 grams, boiled onions 100 grams, mashed potatoes 200 grams, bread 75 grams, apple pie 120 grams, coffee 1 cup.

Supper.—Apple fritters 200 grams, stewed prunes 125 grams, crackers 32 grams, butter 15 grams, tea 1 cup.

Tuesday, February 2, 1904.

Breakfast.—Fried hominy 100 grams, syrup 50 grams, apple 160 grams, bread 50 grams, butter 10 grams, coffee 1 cup.

Dinner.—Boiled macaroni 250 grams, stewed tomatoes 250 grams, bread 75 grams, pie 120 grams, coffee 1 cup.

Supper.—Biscuit 175 grams, butter 20 grams, crackers 25 grams, stewed prunes 125 grams, tea 1 cup.

Wednesday, February 3, 1904.

Breakfast.—French fried potatoes 150 grams, fried bacon 20 grams, bread 50 grams, butter 10 grams, coffee 1 cup.

Dinner.—Corned beef 40 grams, cabbage 200 grams, mashed potatoes 200 grams, bread 75 grams, coffee 1 cup, boiled rice 200 grams, syrup 50 grams.

Supper.—Lettuce-apple-celery salad 150 grams, bread 100 grams, butter 20 grams, jam 75 grams, tea 1 cup.

Thursday, February 4, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, baked potato 150 grams, butter 10 grams.

Dinner.—Barley broth with potatoes and onions 250 grams, wheat flour dumplings 150 grams, boiled turnips 200 grams, bread 75 grams, tapioca-peach pudding 200 grams, coffee 1 cup.

Supper.—Suet pudding 150 grams, baked apple with sugar 150 grams, crackers 25 grams, stewed prunes 150 grams, tea 1 cup.

Friday, February 5, 1904.

Breakfast.—Banana 100 grams, French fried potatoes 200 grams, biscuit 175 grams, butter 20 grams, coffee 1 cup.

Dinner.—Boiled codfish 60 grams, mashed potatoes 250 grams, boiled onions 200 grams, bread 75 grams, coffee 1 cup.

Supper.—Bread pudding with raisins 250 grams, stewed peaches 150 grams, crackers 25 grams, butter 10 grams, tea 1 cup.

Saturday, February 6, 1904.

Breakfast.—Boiled rice 175 grams, milk 125 grams, sugar 25 grams, coffee 1 cup, banana 90 grams.

Dinner.—Baked beans 70 grams, with salt pork 30 grams, bread 75 grams, boiled sweet potato 150 grams, butter 10 grams, coffee 1 cup, apple pie 100 grams.

Supper.—French fried potatoes 125 grams, celery-lettuce-apple salad 150 grams, bread 100 grams, butter 20 grams, jam 75 grams, tea 1 cup.

Sunday, February 7, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, baked potato 140 grams, butter 10 grams, coffee 1 cup.

Dinner.—Hamburg steak with much bread, fat, and onions 150 grams, boiled potato 150 grams, butter 10 grams, bread 75 grams, coffee 1 cup.

Supper.—Tapioca-peach pudding 250 grams, sponge cake 75 grams, tea 1 cup.

Monday, February 8, 1904.

Breakfast.—Boiled hominy 150 grams, milk 125 grams, sugar 25 grams, bread 50 grams, stewed prunes 150 grams, coffee 1 cup.

Dinner.—Baked spaghetti with a little grated cheese 200 grams, mashed potato 200 grams, bread 75 grams, boiled tomato 150 grams, pickles 20 grams, fruit pie 130 grams, coffee 1 cup.

Supper.—Biscuit 175 grams, fried bacon 20 grams, French fried potatoes 150 grams, butter 20 grams, tea 1 cup.

Tuesday, February 9, 1904.

Breakfast.—Fried hominy 125 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup.

Dinner.—Boiled sweet potato 150 grams, butter 10 grams, bread 75 grams, thick pea soup 200 grams, boiled onions 150 grams, coffee 1 cup, apple pie 150 grams.

Supper.—Celery-lettuce-apple salad 150 grams, crackers 32 grams, cheese (American) 20 grams, Saratoga chips 75 grams, tea 1 cup.

Wednesday, February 10, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, coffee 1 cup, banana 90 grams.

Dinner.—Boiled salt mackerel 25 grams, boiled potatoes 200 grams, boiled turnips 200 grams, bread 75 grams, coffee 1 cup, apple 140 grams.

Supper.—Chocolate cake 150 grams, cranberry sauce 100 grams, chopped fresh cabbage with salt, pepper, and vinegar 100 grams, bread 75 grams, butter 20 grams, tea 1 cup.

Thursday, February 11, 1904.

Breakfast.—Breakfast food 40 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, apple 130 grams.

Dinner.—Baked beans 70 grams, salt pork 30 grams, bread 75 grams, boiled cabbage 200 grams, boiled potato 150 grams, coffee 1 cup.

Supper.—Tapioca-peach pudding 250 grams, bread 75 grams, butter 20 grams, tea 1 cup, cranberry sauce 100 grams.

Friday, February 12, 1904.

Breakfast.—Breakfast food 40 grams, milk 125 grams, banana 90 grams, French fried potatoes 200 grams, sugar 25 grams, coffee 1 cup.

Dinner.—Clam chowder with onions, potatoes, and tomatoes 200 grams, bread 75 grams, mashed potato 200 grams, boiled turnips 150 grams, pie 125 grams, coffee 1 cup.

Supper.—Apple fritters 200 grams, jam 75 grams, tea 1 cup, gingerbread 30 grams.

Saturday, February 13, 1904.

Breakfast.—Boiled rice 150 grams, milk 125 grams, sugar 25 grams, coffee 1 cup, baked potato 100 grams, butter 10 grams.

Dinner.—Meat pie with meat, potatoes, and onions 200 grams, boiled cabbage 200 grams, boiled potatoes 200 grams, bread 50 grams, coffee 1 cup.

Supper.—Lettuce-apple-celery salad 150 grams, biscuit 150 grams, butter 20 grams, tea 1 cup, stewed prunes 125 grams.

Sunday, February 14, 1904.

Breakfast.—Apple 140 grams, fried rice 125 grams, syrup 50 grams, baked sweet potato 142 grams, butter 10 grams, coffee 1 cup.

Dinner.—Tomato soup with potatoes and onions boiled together, thickened with corn starch 350 grams, bread 75 grams, canned string beans 100 grams, baked apple with sugar 140 grams, coffee 1 cup.

Supper.—Small fried sausage 50 grams, French fried potatoes 200 grams, bread 50 grams, butter 10 grams, stewed prunes 100 grams, tea 1 cup.

Monday, February 15, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, Johnny cake 50 grams, butter 10 grams, coffee 1 cup.

Dinner.—Hamburg steak, with bread, fat, and onions 150 grams, boiled potato 200 grams, bread 75 grams, butter 10 grams, coffee 1 cup, pickles 25 grams.

Supper.—Boiled Lima beans thoroughly cooked 75 grams, mashed potato 150 grams, bread 75 grams, butter 10 grams, tea 1 cup, stewed peaches 125 grams.

Tuesday, February 16, 1904.

Breakfast.—Brown bread 50 grams, baked potato 230 grams, butter 20 grams, coffee 1 cup, apple 140 grams.

Dinner.—Boiled macaroni 250 grams, stewed tomatoes 250 grams, French fried potatoes 150 grams, bread 75 grams, coffee 1 cup, pie 130 grams.

Supper.—Fried bacon 25 grams, potatoes stewed in cream 250 grams, rice pudding 200 grams, bread 50 grams, tea 1 cup.

Wednesday, February 17, 1904.

Breakfast.—Fried rice 125 grams, syrup 50 grams, baked sweet potato 190 grams, butter 10 grams, bread 50 grams, coffee 1 cup.

Dinner.—Corned beef 40 grams, cabbage 200 grams, mashed potato 200 grams, bread 75 grams, coffee 1 cup, tapioca-peach pudding 200 grams.

Supper.—Lettuce-apple-celery salad 150 grams, bread 100 grams, butter 20 grams, cranberry sauce 125 grams, tea 1 cup, baked potato 100 grams.

Thursday, February 18, 1904.

Breakfast.—Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, coffee 1 cup, banana 110 grams.

Dinner.—Split-pea soup (thick) 200 grams, bread 100 grams, mashed potatoes 200 grams, boiled onions 200 grams, coffee 1 cup.

Supper.—Corned-beef bash (mostly potato) 125 grams, bread 50 grams, fried sweet potato 150 grams, butter 20 grams, tea 1 cup, jam 75 grams.

Friday, February, 19, 1904.

Breakfast.—Fried hominy 125 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, apple 140 grams, coffee 1 cup.

Dinner.—Boiled salt mackerel 25 grams, boiled potatoes 250 grams, boiled turnips 200 grams, bread 75 grams, coffee 1 cup, apple pie 100 grams.

Supper.—Chocolate cake 150 grams, cranberry sauce 125 grams, chopped fresh cabbage with salt, pepper, and vinegar 100 grams, bread 75 grams, butter 20 grams, tea 1 cup.

Saturday, February 20, 1904.

Breakfast.—Breakfast food 40 grams, milk 125 grams, sugar 25 grams, French fried potatoes 200 grams, coffee 1 cup.

Dinner.—Barley broth with potatoes and onions 250 grams, wheat flour dumplings 150 grams, boiled carrots 150 grams, bread 75 grams, boiled sweet potato 180 grams, coffee 1 cup.

Supper.—Suet pudding 150 grams, baked apple with sugar 150 grams, crackers 25 grams, stewed prunes 150 grams, tea 1 cup.

Sunday, February 21, 1904.

Breakfast.—Boiled oatmeal (thin) 125 grams, milk 100 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup.

Dinner.—Roast beef 40 grams, mashed potato 250 grams, bread 75 grams, apple sauce 150 grams, stewed tomatoes 150 grams, coffee 1 cup.

Supper.—Bread pudding 200 grams, cranberry sauce 200 grams, potato chips 100 grams, tea 1 cup.

Monday, February 22, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, baked potato 130 grams, coffee 1 cup.

Dinner.—Boiled macaroni 200 grams, stewed tomatoes 250 grams, French fried potatoes 200 grams, bread 35 grams, coffee 1 cup, apple sauce 150 grams.

Supper.—Lettuce-apple-celery salad 150 grams, biscuit 150 grams, butter 20 grams, stewed prunes 125 grams, tea 1 cup.

Tuesday, February 23, 1904.

Breakfast.—Boiled rice 175 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, banana 90 grams.

Dinner.—Bean soup (thick) 200 grams, mashed potato 250 grams, bread 35 grams, butter 10 grams, boiled onions 150 grams, coffee 1 cup, apple pie 100 grams.

Supper.—French fried potatoes 100 grams, crackers 25 grams, butter 15 grams, tea 1 cup, stewed peaches 150 grams.

Wednesday, February 24, 1904.

Breakfast.—Fried rice 125 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, bread 35 grams, coffee 1 cup.

Dinner.—Boiled codfish 50 grams, mashed potato 250 grams, boiled carrots 150 grams, bread 50 grams, coffee 1 cup.

Supper.—Bread pudding with raisins 250 grams, jam 75 grams, crackers 25 grams, butter 15 grams, tea 1 cup.

Thursday, February 25, 1904.

Breakfast.—Boiled hominy 175 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, baked sweet potato 125 grams, butter 10 grams.

Dinner.—Hamburg steak with much bread, fat, and onions 150 grams, boiled potatoes 200 grams, butter 15 grams, bread 50 grams, coffee 1 cup, pickles 35 grams.

Supper.—Tapioca-apple pudding 250 grams, sponge cake 75 grams, cranberry sauce 100 grams, tea 1 cup.

Friday, February 26, 1904.

Breakfast.—Fried hominy 100 grams, syrup 50 grams, bread 50 grams, butter 10 grams, coffee 1 cup, apple 150 grams.

Dinner.—Oyster chowder with tomatoes, potatoes, and onions 200 grams, bread 75 grams, string beans 150 grams, coffee 1 cup.

Supper.—Suet pudding with plums 125 grams, apple sauce 150 grams, baked sweet potato 200 grams, crackers 25 grams, butter 10 grams, tea 1 cup.

Saturday, February 27, 1904.

Breakfast.—Soft boiled oatmeal 125 grams, milk 100 grams, sugar 25 grams, coffee 1 cup, butter 10 grams, baked potato 140 grams.

Dinner.—Lyonnaise potato 175 grams, bacon 25 grams, boiled turnips 200 grams, coffee 1 cup, rice pudding 150 grams.

Supper.—Banana fritters 200 grams, stewed prunes 150 grams, crackers 25 grams, butter 10 grams, tea 1 cup.

Sunday, February 28, 1904.

Breakfast.—Stewed peaches 150 grams, wheat griddle cakes 200 grams, syrup 50 grams, coffee 1 cup, baked potato 150 grams, butter 10 grams.

Dinner.—Barley broth with potatoes and onions 250 grams, wheat flour dumplings 150 grams, French fried potatoes 150 grams, bread 35 grams, coffee 1 cup, ice cream 100 grams.

Supper.—Saratoga chips 75 grams, fried sausage 40 grams, butter 15 grams, bread 50 grams, tea 1 cup.

Monday, February 29, 1904.

Breakfast.—Boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, coffee 1 cup, 350 grams, butter 10 grams.

Dinner.—Baked spaghetti 250 grams, mashed potato 250 grams, bread 75 grams, boiled tomatoes 150 grams, apple pie 112 grams, coffee 1 cup, 350 grams.

Supper.—Biscuit 175 grams, fried bacon 20 grams, fried sweet potatoes 150 grams, butter 20 grams, tea 1 cup, 350 grams.

Total nitrogen, 10.466 grams.

Fuel value, 2670 calories.

Tuesday, March 1, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, 350 grams.

Dinner.—Thick pea-soup 250 grams, boiled onions 150 grams, boiled sweet potato 150 grams, bread 75 grams, butter 20 grams, coffee 1 cup, 350 grams.

Supper.—Celery-lettuce-apple salad 120 grams, crackers 32 grams, American cheese 20 grams, Saratoga chips 79 grams, tea 1 cup, 350 grams, rice custard 100 grams.

Total nitrogen, 7.825 grams.

Fuel value, 2279 calories.

Wednesday, March 2, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, coffee 1 cup, 350 grams, banana 75 grams.

Dinner.—Boiled salt mackerel 25 grams, boiled potatoes 250 grams, boiled turnips 150 grams, bread 75 grams, coffee 1 cup, 350 grams, apple sauce 150 grams.

Supper.—Chopped fresh cabbage with salt, pepper, and vinegar, 100 grams, bread 75 grams, butter 20 grams, chocolate cake 150 grams, cranberry sauce 100 grams, tea 1 cup, 350 grams.

Total nitrogen, 8.487 grams.

Fuel value, 2391 calories.

Thursday, March 3, 1904.

Breakfast.—Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, 350 grams.

Dinner.—Hamburg steak with much bread, fat and onions 150 grams, boiled potato 250 grams, bread 75 grams, butter 10 grams, coffee 1 cup, 350 grams.

Supper.—Tapioca-peach pudding 250 grams, bread 75 grams, jam 75 grams, butter 20 grams, tea 1 cup, 350 grams.

Total nitrogen, 8.750 grams.

Fuel value, 2375 calories.

Friday, March 4, 1904.

Breakfast.—Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams, coffee 1 cup, 350 grams, butter 10 grams.

Dinner.—Codfish-balls (1 part fish 4 parts potato) fried in pork fat 150 grams, stewed tomatoes 200 grams, stewed potatoes 150 grams, bread 75 grams, coffee 1 cup, 350 grams, apple pie 130 grams.

Supper.—French fried potatoes 200 grams, fried sausage 50 grams, butter 10 grams, stewed prunes 125 grams, sponge cake 35 grams, bread 50 grams, tea 1 cup, 350 grams.

Total nitrogen, 10.427 grams.

Fuel value, 2374 calories.

Saturday, March 5, 1904.

Breakfast.—Boiled Indian-meal 200 grams, milk 125 grams, sugar 25 grams, coffee 1 cup, 350 grams, fried sweet potato 150 grams, butter 10 grams.

Dinner.—Tomato soup thick, with potatoes and onions boiled together 325 grams, bread 100 grams, scrambled egg 50 grams, mashed potato 150 grams, coffee 1 cup, 350 grams.

Supper.—Bread pudding with raisins 250 grams, stewed peaches 150 grams, bacon 20 grams, French fried potatoes 150 grams, bread 50 grams, butter 10 grams, tea 1 cup, 350 grams.

Total nitrogen, 10.483 grams.

Fuel value, 2302 calories.

Sunday, March 6, 1904.

Breakfast.—Fried Indian-meal 150 grams, syrup 50 grams, sliced banana 100 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, 350 grams.

Dinner.—Corned beef 50 grams, boiled cabbage 200 grams, mashed potato 250 grams, bread 75 grams, fried rice 100 grams, jam 75 grams, coffee 1 cup, 350 grams.

Supper.—Sponge cake 150 grams, apple sauce 150 grams, crackers 32 grams, butter 10 grams, sardine 14 grams, tea 1 cup, 350 grams.

Total nitrogen, 10.265 grams.

Fuel value, 3173 calories.

Monday, March 7, 1904.

Breakfast.—Boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup.

Dinner.—Baked spaghetti 300 grams, mashed potato 250 grams, bread 75 grams, boiled tomatoes 200 grams, apple pie 125 grams, coffee 1 cup.

Supper.—Biscuit 175 grams, fried bacon 30 grams, fried sweet potato 200 grams, butter 20 grams, tea 1 cup.

Tuesday, March 8, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup.

Dinner.—Thick pea-soup 300 grams, boiled sweet potato 250 grams, boiled onions 150 grams, bread 75 grams, butter 20 grams, pickles 30 grams, coffee 1 cup.

Supper.—French fried potatoes 150 grams, fried bacon 20 grams, crackers 32 grams, apple sauce 200 grams, rice custard 100 grams, tea 1 cup.

Wednesday, March 9, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, banana 90 grams, coffee 1 cup.

Dinner.—Boiled salt mackerel 25 grams, boiled potato 250 grams, boiled turnips 200 grams, bread 75 grams, apple sauce 200 grams, coffee 1 cup.

Supper.—Chopped fresh cabbage with salt, pepper and vinegar, 75 grams, bread 75 grams, butter 20 grams, chocolate cake 150 grams, cranberry sauce 100 grams, tea 1 cup.

Thursday, March 10, 1904.

Breakfast.—Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, baked potato 250 grams, butter 10 grams, coffee 1 cup.

Dinner.—Hamburg steak with much bread, fat, and onions 150 grams, boiled potato, 250 grams, bread 75 grams, butter 10 grams, coffee 1 cup, pickles 30 grams.

Supper.—Tapioca-peach pudding 250 grams, bread 75 grams, jam 100 grams, butter 20 grams, tea 1 cup.

Friday, March 11, 1904.

Breakfast.—Fried hominy 150 grams, syrup 50 grams, baked potato 250 grams, butter 10 grams, apple sauce 150 grams, coffee 1 cup.

Dinner.—Codfish-balls (1 part fish, 4 parts potato, fried in pork fat) 150 grams, stewed tomatoes 200 grams, stewed potatoes 250 grams, bread 75 grams, apple pie 130 grams, coffee 1 cup.

Supper.—French fried potatoes 200 grams, fried sausage 50 grams, bread 50 grams, butter 10 grams, stewed prunes 125 grams, sponge cake 35 grams, tea 1 cup.

Saturday, March 12, 1904.

Breakfast.—Boiled Indian-meal 200 grams, milk 125 grams, sugar 25 grams, coffee 1 cup, fried sweet potato 150 grams, butter 10 grams.

Dinner.—Tomato soup thick, with potatoes and onions 325 grams, bread 100 grams, fried egg 30 grams, mashed potato 250 grams, coffee 1 cup, pickles 30 grams.

Supper.—Fried bacon 20 grams, French fried potatoes 150 grams, bread 50 grams, butter 10 grams, bread pudding with raisins 250 grams, stewed peaches 200 grams, tea 1 cup.

Sunday, March 13, 1904.

Breakfast.—Fried Indian-meal 150 grams, syrup 50 grams, apple sauce 200 grams, baked potato 250 grams, butter 10 grams, coffee 1 cup.

Dinner.—Hamburg steak with much bread, fat, and onions 150 grams, boiled cabbage 200 grams, boiled potatoes 250 grams, bread 75 grams, butter 10 grams, coffee 1 cup.

Supper.—Suet pudding 150 grams, stewed peaches 200 grams, crackers 32 grams, butter 10 grams, sardine 30 grams, tea 1 cup.

Monday, March 14, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, coffee 1 cup, banana 80 grams.

Dinner.—Baked spaghetti 300 grams, mashed potato 250 grams, bread 75 grams, stewed tomatoes 200 grams, coffee 1 cup, baked apple with sugar 150 grams.

Supper.—Biscuit 175 grams, fried bacon 20 grams, fried sweet potato 200 grams, butter 20 grams, tea 1 cup.

Tuesday, March 15, 1904.

Breakfast.—Boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup.

Dinner.—Thick pea-soup 300 grams, boiled potatoes 250 grams, boiled onions 150 grams, pickles 30 grams, bread 75 grams, butter 20 grams, coffee 1 cup, rice custard 100 grams.

Supper.—Fried bacon 20 grams, French fried potatoes 200 grams, bread 50 grams, apple sauce 200 grams, tea 1 cup.

Wednesday, March 16, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup.

Dinner.—Codfish-balls (1 part fish, 4 parts potato, fried in pork fat) 150 grams, stewed potatoes 250 grams, stewed tomatoes 200 grams, bread 75 grams, coffee 1 cup, apple pie 125 grams.

Supper.—Apple-lettuce-celery salad 100 grams, bread 100 grams, butter 20 grams, stewed peaches 200 grams, tea 1 cup, sponge cake 50 grams.

Thursday, March 17, 1904.

Breakfast.—Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, baked potato 250 grams, butter 10 grams, coffee 1 cup.

Dinner.—Hamburg steak with much bread, fat, and onions 150 grams, mashed potato 250 grams, pickles 30 grams, bread 50 grams, butter 10 grams, boiled turnips 150 grams, coffee 1 cup.

Supper.—Tapioca-peach pudding 250 grams, bread 75 grams, jam 100 grams, butter 20 grams, tea 1 cup.

Friday, March 18, 1904.

Breakfast.—Fried hominy 150 grams, syrup 50 grams, baked potato 250 grams, butter 10 grams, apple sauce 150 grams, coffee 1 cup.

Dinner.—Clam chowder with much potato, tomato and onions 250 grams, bread 75 grams, mashed potato 150 grams, boiled sweet potato 150 grams, coffee 1 cup, pickles 30 grams.

Supper.—Bread pudding with raisins 250 grams, stewed peaches 200 grams, fried bacon 20 grams, French fried potatoes 150 grams, crackers 24 grams, butter 10 grams, tea 1 cup.

Saturday, March 19, 1904.

Breakfast.—Boiled Indian-meal 200 grams, milk 125 grams, sugar 25 grams, fried sweet potato 150 grams, butter 10 grams, coffee 1 cup.

Dinner.—Tomato soup thick, with potatoes and onions 325 grams, bread 100 grams, mashed potato 250 grams, coffee 1 cup, pickles 30 grams.

Supper.—Fried egg 30 grams, baked potato 250 grams, butter 20 grams, biscuit 175 grams, tea 1 cup, stewed prunes 125 grams.

Sunday, March 20, 1904.

Breakfast.—Fried Indian-meal 150 grams, syrup 50 grams, baked potato 250 grams, butter 20 grams, coffee 1 cup, apple 150 grams.

Dinner.—Roast beef 50 grams, mashed potato 250 grams, boiled carrots 100 grams, bread 50 grams, apple pie 130 grams, coffee 1 cup, pickles 30 grams.

Supper.—Apple fritters 200 grams, cranberry sauce 150 grams, gingerbread 30 grams, tea 1 cup.

Monday, March 21, 1904.

Breakfast.—Wheat griddle cakes 200 grams, syrup 50 grams, butter 10 grams, baked potato 200 grams, coffee 1 cup.

Dinner.—Baked spaghetti 250 grams, mashed potato 250 grams, stewed tomatoes 150 grams, bread 75 grams, apple pie 125 grams, coffee 1 cup.

Supper.—Biscuit 150 grams, fried bacon 20 grams, fried sweet potatoes 150 grams, butter 20 grams, tea 1 cup.

Tuesday, March 22, 1904.

Breakfast.—Boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potatoes 150 grams, coffee 1 cup, butter 10 grams.

Dinner.—Thick pea-soup 250 grams, boiled onions 150 grams, boiled sweet potato 150 grams, bread 75 grams, butter 20 grams, coffee 1 cup, pickles 25 grams.

Supper.—Banana with sugar 75 grams, crackers 32 grams, American cheese 20 grams, Saratoga chips 75 grams, tea 1 cup, rice custard 100 grams.

Wednesday, March 23, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup, apple 150 grams.

Dinner.—Boiled salt mackerel 25 grams, boiled potato 250 grams, boiled turnips 150 grams, pickle 20 grams, bread 75 grams, coffee 1 cup, apple sauce 100 grams.

Supper.—Chopped fresh cabbage with salt, pepper, and vinegar 100 grams, bread 75 grams, butter 20 grams, chocolate cake 100 grams, cranberry sauce 100 grams, tea 1 cup.

Thursday, March 24, 1904.

Breakfast.—Boiled hominy 175 grams, milk 125 grams, sugar 25 grams, baked potato 150 grams, butter 10 grams, coffee 1 cup.

Dinner.—Hamburg steak with much bread, fat, and onions 150 grams, boiled potatoes 250 grams, bread 75 grams, butter 10 grams, coffee 1 cup.

Supper.—Tapioca-peach pudding 250 grams, bread 75 grams, jam 75 grams, butter 20 grams, tea 1 cup.

Friday, March 25, 1904.

Breakfast.—Fried hominy 150 grams, syrup 50 grams, baked potato 150 grams, coffee 1 cup, apple 150 grams.

Dinner.—Codfish-balls (1 part fish, 4 parts potato, fried in pork fat) 150 grams, stewed tomatoes 200 grams, stewed potatoes 150 grams, bread 75 grams, coffee 1 cup, apple pie 130 grams.

Supper.—French fried potatoes 200 grams, fried bacon 20 grams, butter 10 grams, bread 50 grams, stewed prunes 125 grams, tea 1 cup.

Saturday, March 26, 1904.

Breakfast.—Boiled Indian-meal 175 grams, milk 125 grams, sugar 25 grams, butter 10 grams, fried sweet potato 150 grams, coffee 1 cup.

Dinner.—Tomato soup with potato and onions boiled together 325 grams, bread 100 grams, fried egg 40 grams, mashed potato 150 grams, coffee 1 cup.

Supper.—Saratoga chips 50 grams, fried bacon 20 grams, bread 50 grams, butter 10 grams, bread pudding with raisins 250 grams, stewed peaches 150 grams, tea 1 cup.

Sunday, March 27, 1904.

Breakfast.—Fried Indian-meal 150 grams, syrup 50 grams, baked potato 150 grams, coffee 1 cup, butter 10 grams, banana 90 grams.

Dinner.—Corned beef 40 grams, boiled cabbage 200 grams, mashed potato 250 grams, bread 75 grams, coffee 1 cup, squash pie 130 grams.

Supper.—Suet pudding 150 grams, apple sauce 150 grams, crackers 32 grams, butter 10 grams, chopped cabbage with salt, pepper, and vinegar 60 grams, tea 1 cup.

Monday, March 28, 1904.

Breakfast.—Fried rice 150 grams, syrup 75 grams, baked potato 250 grams, butter 20 grams, coffee, 1 cup, 350 grams.

Dinner.—Thick pea-soup 200 grams, boiled onions 100 grams, boiled sweet potato 250 grams, bread 50 grams, mashed potato 200 grams, butter 20 grams, coffee 1 cup, 350 grams.

Supper.—Biscuit 125 grams, fried bacon 20 grams, French fried potatoes 200 grams, butter 25 grams, banana 150 grams, tea 1 cup, 350 grams.

Total nitrogen, 9.027 grams.

Fuel value, 2935 calories.

Tuesday, March 29, 1904.

Breakfast.—Boiled hominy 175 grams, milk 75 grams, sugar 25 grams, baked potato 250 grams, butter 20 grams, coffee 1 cup, 350 grams.

Dinner.—Hamburg steak with much bread, fat, and onions 125 grams, boiled potatoes 300 grams, butter 10 grams, bread 35 grams, boiled carrots 125 grams, coffee 1 cup, 350 grams.

Supper.—Tapioca-peach pudding 300 grams, bread 35 grams, Saratoga chips 75 grams, butter 20 grams, jam 75 grams, tea 1 cup, 350 grams.

Total nitrogen, 8.972 grams.

Fuel value, 2840 calories.

Wednesday, March 30, 1904.

Breakfast.—Fried hominy 150 grams, syrup 75 grams, butter 10 grams, banana 250 grams, coffee 1 cup, 350 grams.

Dinner.—Codfish-balls (1 part fish, 5 parts potato, fried in pork fat) 125 grams, bread 35 grams, mashed potatoes 250 grams, stewed tomatoes 200 grams, apple sauce 200 grams, coffee 1 cup, 350 grams.

Supper.—Chopped fresh cabbage with salt, pepper, and vinegar, 75 grams, bread 50 grams, butter 20 grams, fried sweet potato 250 grams, cranberry sauce 200 grams, sponge cake 50 grams, tea 1 cup, 350 grams.

Total nitrogen, 9.356 grams.

Fuel value, 2657 calories.

Thursday, March 31, 1904.

Breakfast.—Fried Indian-meal 100 grams, syrup 75 grams, baked potato 250 grams, butter 20 grams, coffee, 1 cup, 350 grams.

Dinner.—Tomato soup thick, with potato and onions boiled together 300 grams, mashed potato 200 grams, scrambled egg 50 grams, bread 50 grams, butter 10 grams, coffee 1 cup, 350 grams.

Supper.—Fried bacon 20 grams, boiled potato 200 grams, butter 10 grams, bread pudding 150 grams, banana 200 grams, tea 1 cup, 350 grams.

Total nitrogen, 8.420 grams.

Fuel value, 2466 calories.

Friday, April 1, 1904.

Breakfast.—Fried hominy 150 grams, syrup 75 grams, baked potato 200 grams, butter 20 grams, coffee 1 cup, 350 grams.

Dinner.—Baked spaghetti 250 grams, mashed potato 250 grams, boiled turnips 150 grams, bread 35 grams, butter 10 grams, apple sauce 200 grams, coffee 1 cup, 350 grams.

Supper.—Fried sweet potato 200 grams, butter 20 grams, jam 100 grams, fried bacon 25 grams, bread 35 grams, apple-tapioca pudding 300 grams, tea 1 cup, 350 grams.

Total nitrogen, 7.342 grams.

Fuel value, 3248 calories.

Saturday, April 2, 1904.

Breakfast.—Griddle cakes 200 grams, syrup 50 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup, apple 140 grams.

Dinner.—Boiled mackerel 25 grams, boiled potato 250 grams, boiled turnips 150 grams, pickles 35 grams, bread 50 grams, pie 130 grams, butter 10 grams, coffee 1 cup.

Supper.—Suet pudding 125 grams, cranberry sauce 150 grams, baked sweet potato 200 grams, crackers 25 grams, butter 10 grams, tea 1 cup.

Sunday April 3, 1904.

Breakfast.—Banana 90 grams, boiled rice 175 grams, milk 125 grams, sugar 25 grams, baked potato 200 grams, butter 10 grams, coffee 1 cup.

Dinner.—Corned beef 40 grams, boiled cabbage 200 grams, boiled potatoes 200 grams, bread 75 grams, butter 10 grams, coffee 1 cup, stewed prunes 150 grams.

Supper.—Apple-tapioca pudding 250 grams, jam 75 grams, crackers 25 grams, butter 10 grams, pickles 25 grams, tea 1 cup.

Monday, April 4, 1904.

Breakfast.—Fried rice 150 grams, syrup 50 grams, apple 130 grams, baked sweet potato 200 grams, butter 10 grams, coffee 1 cup.

Dinner.—Lyonnaise potatoes 175 grams, bacon 25 grams, boiled turnips 200 grams, pie 130 grams, coffee 1 cup, bread 75 grams.

Supper.—Biscuit 175 grams, butter 25 grams, egg 40 grams, stewed apples 150 grams, tea 1 cup.

III. EXPERIMENTS WITH UNIVERSITY STUDENTS, TRAINED IN ATHLETICS.

Men in training for athletic events deem it necessary to consume large amounts of proteid food. Great muscular activity, it is true, calls for the expenditure of corresponding amounts of energy, but it is by no means clear that the energy so liberated comes from the breaking down of proteid material. Indeed, there is more reason for believing that the energy of muscular contraction comes primarily from the oxidation of non-nitrogenous matter. Nevertheless, custom and long experience sanction a high proteid diet, composed largely of meat or of other foodstuffs rich in nitrogen, for the development of that vigor and strength that go to make the accomplished athlete. For the development of new muscle tissue, to make two muscle fibres where before only one existed, to increase the number of available fibres, thereby adding to the bulk of the active tissue, a certain amount of proteid food is absolutely necessary, just as it is for all active tissues and organs of the body. But that this fact constitutes a satisfactory reason for the daily use of such quantities of proteid food as usually enter into the diet of the average athlete is very questionable.

As an illustration of the character of the diet frequently made use of by men doing prolonged muscular work, I may quote a few figures from an article by Professor W. O. Atwater[41] and H. C. Sherman on “The effect of severe and prolonged muscular work upon Food consumption, Digestion, and Metabolism,” in which are recorded observations made upon several professional bicycle riders during a six-day race. On one day subject “M” rode 334.1 miles, consuming for food on that day meat extract, 311 grams; milk, 4937 grams; bread, 35 grams; boiled cereals, 877 grams; pastry, 142 grams; sugar, 53 grams; fruit, 2003 grams. His urine for the day contained 46.2 grams of nitrogen, corresponding to the metabolism of 288.7 grams of proteid matter. Subject “A” on one day rode 352.7 miles, taking as food, meat, 149 grams; meat extract, 24 grams; broth, 283 grams; eggs, 369 grams; butter, 78 grams; milk, 142 grams; malted milk, 78 grams; jelly, 213 grams; soup, 191 grams; bread, 361 grams; boiled cereal, 532 grams; sugar, about 400 grams; fruit, 933 grams; cocoa wine, 198 grams. His day’s urine contained 39.0 grams of nitrogen, corresponding to the metabolism of 243.7 grams of proteid material.

Obviously, if such high proteid metabolism as these figures imply is a necessary concomitant of vigorous or excessive muscular activity, then a rich proteid diet is needed to make good the loss of nitrogen to the body; but we are more inclined to believe that the large quantity of nitrogen excreted was the result chiefly of the high proteid ration, and only in small measure connected with the work done. With a sufficiency of non-nitrogenous food, the energy of muscular contraction does not come in any large degree from the breaking down of proteid matter, and there would seem to be no adequate reason for assuming a necessity for such rich and excessive proteid diet as athletes in training ordinarily adopt. Yet the contrary view is almost universally held and followed. As a prominent trainer said to the writer not long ago, “if the men are not fed on a rich meat diet and plenty of it, they will grow soft and lose their strength.”

With a view to testing some of these points and thereby broaden the scope of the investigation and enhance the value of the study, a group of eight students in the University, all trained athletes, was secured. These men volunteered to aid in the study, and at considerable self-sacrifice gave intelligent and hearty co-operation in all ways possible. The men were under observation from January 15, 1904, to the middle of June, 1904, a period of five months. From January 15 the urine was collected daily, and for a period of ten days the regular diet of the men was adhered to without any deviation whatever, with a view to ascertaining the extent of the proteid metabolism characteristic of each individual. No restrictions whatever in diet were suggested, but the ordinary food that the men were accustomed to eat while in training was taken. After this period the men were instructed to diminish somewhat the intake of proteid food, and in following out this plan most of the men diminished quite appreciably the quantity of food consumed at breakfast time, and in some cases stopped taking food of any kind at breakfast other than a cereal, with possibly coffee. No specific diet was imposed, but the men, being willing collaborators in the experiment, gradually cut down the intake of proteid food, diminishing likewise in considerable measure the total volume of food for the twenty-four hours.

STAPLETON

Photograph taken in the middle of the experiment, in April.

The following brief description of the men, taken from Dr. Anderson’s report of their physical condition, to be referred to later, will suffice to make clear the characteristics (as athletes) of these subjects of study:

Mr. G. W. Anderson is a foot-ball, base-ball, and basket-ball player, as well as a crew man (not Varsity). Well built and an all round athlete. 26.5 years of age.

Mr. W. L. Anderson, a “Y” athlete (hurdler), the captain of the Yale Gymnastic Team, University Gymnastic Champion, and American Collegiate Gymnastic Champion. 21.5 years of age.

Mr. H. S. Bellis, a member of the Y. G. A., a gymnast and acrobat and in constant training. 26 years of age.

Dr. W. H. Callahan, Medical Assistant at the Gymnasium, in daily practice in the gymnasium; bowling, hand-ball, and running. 27 years of age.

Mr. M. Donahue, a very muscular and versatile athlete, a foot-ball player and a Varsity basket-ball player. 25 years of age.

Mr. C. S. Jacobus, a “Y” athlete, a noted long-distance man, and one of the best University runners. 22.3 years of age.

Mr. H. R. Schenker, an active member of the Y. G. A., a point winner and intercollegiate competitor in gymnastics. 22 years of age.

Mr. John Stapleton, a wrestler and gymnast. A professional, a man of large body and great strength. 24 years of age.

The results of the daily study of the twenty-four hours’ urine of each man for the entire period of five months are to be found in the accompanying tables. By a careful inspection of these data many interesting facts are brought to light. First it is to be observed, in harmony with what has already been stated regarding athletes, that the men, as a rule, were accustomed to the taking of large amounts of proteid food daily. Thus, during the preliminary period of ten days, Dr. Callahan excreted through the kidneys 22.79 grams of nitrogen as the daily average, corresponding to the metabolism of 142 grams of proteid matter per day, while on one day the nitrogen excretion reached the high figure of 31.99 grams, corresponding practically to the metabolism of 200 grams of proteid material.

G. W. Anderson, during the preliminary period of ten days—on his ordinary diet—showed an average daily excretion of 17.18 grams of nitrogen. W. L. Anderson in this same period excreted on an average 18.22 grams of nitrogen per day, while on one day the excretion reached 23.42 grams of nitrogen. Bellis showed an average daily excretion of 17.64 grams of nitrogen during this same fore period, while Stapleton excreted nitrogen at an average rate of 19.7 grams per day, thus indicating an average daily metabolism of 123 grams of proteid matter on his ordinary diet. With such data before us it is quite clear that we have here, as expected, a group of sturdy men accustomed to the taking of large amounts of proteid food daily; men who clearly believed that their strength and bodily vigor depended in large measure upon the ingestion and utilization of these quantities of proteid food.

After the termination of this preliminary period, the men began to diminish the amount of albuminous food. In doing this they were at first given perfect freedom, each man following his own preferences, and making such alterations in his diet as he saw fit. The men were instructed as to the chemical composition of the various foodstuffs, so that they had a general idea of what foods were rich in nitrogen and could act accordingly. Some of the men cut down their intake of proteid food very rapidly, others made more gradual reduction. Some soon eliminated breakfast almost entirely. Others reduced the amount of food at each meal. Some of the men eliminated meat almost completely from their diet, and increased largely the intake of vegetable food. They were all advised, however, not to make too sudden a change in their diet, but to adopt a gradual reduction in the daily food as being less liable to disturb their physiological equilibrium. Naturally, the men knew exactly how much of a reduction in proteid food they were accomplishing each week, from the results of the chemical analysis of the urine. Further, the record of body-weight furnished evidence of how far the changes in diet were affecting body equilibrium, while their own feelings and ability to do their daily work constituted a check upon a too radical change in living. Careful perusal of the tables will show how far body-weight was changed, and to how great an extent proteid metabolism was reduced during the five months of the experiment.

ANDERSON, G. W.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

16

75.0

1300

1022

18.02

0.470

17

1300

1027

18.88

1.360

18

1600

1025

17.95

1.008

19

1085

1030

16.27

1.139

20

890

1031

17.19

1.008

21

1080

1030

17.69

0.940

22

75.0

1340

1027

16.32

0.814

23

75.0

1210

1028

17.42

1.020

24

75.0

990

1031

14.85

0.850

25

75.0

1020

1028

⎫

14.19

daily

average

0.768

daily

average

2.70

daily

average

26

1035

1029

⎪

27

865

1029

⎪

28

800

1029

⎬

29

690

1026

⎪

30

765

1026

⎪

31

800

1024

⎭

Feb.

1

75.0

970

1022

⎫

11.85

0.633

1.77

2

1070

1024

⎪

3

740

1029

⎪

4

870

1027

⎬

5

2660

1010

⎪

6

860

1025

⎪

7

865

1027

⎭

8

75.0

890

1027

⎫

10.90

0.820

1.76

9

75.0

780

1028

⎪

10

75.0

1025

1025

⎪

11

75.0

1240

1024

⎬

12

75.0

815

1027

⎪

13

75.0

940

1027

⎪

14

75.0

1300

1017

⎭

15

945

1025

⎫

10.38

0.792

16

73.5

1090

1029

⎪

17

73.0

720

1031

⎪

18

73.0

1000

1028

⎬

19

73.0

1000

1028

⎪

20

1300

1024

⎪

21

1110

1025

⎭

22

780

1026

⎫

10.00

0.699

1.72

23

73.0

730

1030

⎪

24

730

1031

⎪

25

910

1028

⎬

26

780

1030

⎪

27

73.0

1470

1025

⎪

28

1010

1021

⎭

29

72.0

910

1029

⎫

11.70

0.749

1.84

Mar.

1

775

1031

⎪

2

1555

1018

⎬

3

885

1028

⎪

4

1060

1029

⎪

6

910

1029

⎭

7

770

1030

⎫

11.11

0.705

8

72.0

850

1029

⎪

9

730

1030

⎪

10

740

1029

⎬

11

72.0

770

1030

⎪

12

920

1028

⎪

13

1265

1018

⎭

14

745

1027

⎫

7.34

0.630

15

645

1028

⎪

16

71.8

700

1029

⎪

17

660

1028

⎬

18

640

1029

⎪

19

72.0

885

1023

⎪

20

885

1027

⎭

21

1180

1022

⎫

7.41

0.628

22

660

1029

⎪

23

71.0

720

1026

⎪

24

840

1027

⎬

25

870

1025

⎪

26

770

1029

⎪

27

800

1031

⎭

28

800

1028

⎫

9.66

0.597

29

810

1030

⎪

30

71.0

820

1031

⎪

31

780

1032

⎬

Apr.

1

630

1034

⎪

2

730

1031

⎪

3

625

1033

⎭

4

700

1021

⎫

9.75

0.637

1.68

5

740

1031

⎪

6

695

1033

⎪

7

1220

1020

⎬

8

670

1034

⎪

9

590

1034

⎪

10

510

1030

⎭

11

71.0

560

1033

⎫

9.23

⎫

0.671

12

640

1030

⎭

⎪

13

530

1030

8.11

⎪

14

1195

1019

10.32

⎬

15

1005

1024

9.48

⎪

16

1140

1021

10.60

⎪

17

1050

1023

9.58

⎭

18

71.0

870

1026

9.03

⎫

0.580

19

1110

1025

11.12

⎪

20

1170

1023

9.80

⎪

21

810

1030

7.15

⎬

22

870

1029

9.55

⎪

23

660

1029

8.84

⎪

24

70.0

765

1029

8.49

⎭

25

640

1028

8.06

⎫

0.522

26

950

1026

9.80

⎪

27

1120

1023

9.34

⎪

28

1150

1021

9.04

⎬

29

860

1027

8.93

⎪

30

71.0

870

1028

9.71

⎪

May

1

930

1025

10.16

⎭

2

70.0

925

1021

8.88

⎫

0.451

3

70.0

935

1023

9.20

⎪

4

1140

1024

9.10

⎪

5

990

1026

8.32

⎬

6

960

1026

8.06

⎪

7

585

1031

7.55

⎪

8

620

1031

7.48

⎭

9

660

1029

8.20

⎫

0.530

10

740

1024

8.66

⎪

11

70.0

1000

1023

8.10

⎪

12

70.0

725

1025

8.09

⎬

13

71.0

650

1029

7.33

⎪

14

780

1031

9.73

⎪

15

670

1028

7.40

⎭

16

730

1030

8.50

17

1025

1025

8.98

18

930

1028

8.87

⎫

0.523

19

71.1

865

1025

8.36

⎪

20

71.0

1030

1027

9.95

⎪

21

70.2

735

1030

8.51

⎬

22

70.0

570

1029

6.50

⎪

23

625

1026

6.90

⎪

24

70.5

870

1027

8.45

⎭

25

665

1026

10.25

⎫

0.586

26

70.0

640

1028

6.84

⎪

27

70.5

780

1024

7.58

⎬

28

70.0

660

1032

7.53

⎪

29

650

1027

6.91

⎪

30

70.0

700

1028

6.97

⎭

June

1

940

1026

8.40

2

726

1028

7.49

3

70.9

980

1020

8.65

4

946

1026

8.80

5

582

1029

6.32

6

70.5

718

1027

7.67

7

670

1028

8.40

8

1160

1021

10.44

9

1010

1025

9.09

10

70.2

1510

1020

11.33

11

725

1029

9.70

12

1020

1023

10.10

13

920

1024

10.82

14

70.0

740

1030

10.53

15

70.9

1425

1023

13.34

Daily average from Feb. 1

879

1027

0.632

1.75

Daily average from Feb. 1 to Apr. 12

9.94

Daily average from Apr. 13 to June 15

8.81

ANDERSON, W. L.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

15

63.1

1240

1026

16.44

0.733

16

63.1

1720

1020

18.68

0.755

17

63.1

1470

1025

18.35

1.523

18

61.3

1940

1018

19.09

0.866

19

63.1

1850

1020

23.42

0.784

20

63.1

600

1026

⎫

16.85 daily av.

21

63.1

1720

1021

⎭

22

62.7

1470

1017

13.41

0.584

23

1210

1026

19.53

0.858

24

63.0

1130

1025

0.598

25

62.9

1060

1022

⎫

12.47

0.497

daily

average

1.95

daily

average

26

63.1

1025

1024

⎪

27

63.1

1560

1014

⎪

28

63.6

890

1024

⎬

29

63.6

1350

1019

⎪

30

63.6

1070

1020

⎪

31

63.3

1410

1018

⎭

Feb.

1

63.3

1425

1019

⎫

10.65

0.493

1.99

2

62.8

940

1023

⎪

3

62.0

865

1019

⎪

4

62.2

1280

1020

⎬

5

62.2

1120

1017

⎪

6

62.3

1390

1020

⎪

7

62.3

1050

1019

⎭

8

62.3

1150

1021

⎫

10.82

0.505

2.07

9

62.3

1430

1018

⎪

10

60.0

910

1021

⎪

11

60.0

1095

1018

⎬

12

60.0

865

1023

⎪

13

62.1

865

1014

⎪

14

62.1

1580

1015

⎭

15

62.2

1270

1025

⎫

12.58

0.507

16

61.2

690

1027

⎪

17

1070

1020

⎪

18

61.9

990

1025

⎬

19

1480

1019

⎪

20

60.9

1450

1019

⎪

21

62.0

2582

1011

⎭

22

62.0

1311

1026

⎫

11.70

0.846

2.40

23

62.2

1460

1013

⎪

24

60.0

1085

1022

⎪

25

60.0

1215

1020

⎬

26

62.2

835

1020

⎪

27

62.2

1590

1021

⎪

28

62.2

1790

1012

⎭

29

62.3

820

1025

⎫

12.91

0.669

2.32

Mar.

1

61.1

770

1029

⎪

2

62.2

670

1029

⎪

3

62.2

1295

1023

⎬

4

1530

1020

⎪

5

62.2

1260

1017

⎪

6

62.3

1340

1024

⎭

7

62.3

920

1025

⎫

9.21

0.475

8

62.3

1200

1013

⎪

9

880

1024

⎬

11

1670

1019

⎪

12

62.0

1865

1022

⎪

13

1640

1030

⎭

14

62.2

790

1026

⎫

9.66

0.475

15

62.2

715

1023

⎪

16

62.2

1350

1016

⎪

17

62.2

1140

1012

⎬

18

61.4

980

1021

⎪

19

62.9

1050

1024

⎪

20

1012

1023

⎭

21

62.0

910

1026

⎫

12.25

0.713

22

1460

1021

⎪

23

61.9

1310

1020

⎪

24

61.2

1050

1022

⎬

25

62.0

860

1031

⎪

26

61.0

975

1028

⎪

27

1080

1024

⎭

28

1120

1022

⎫

11.19

0.551

29

1690

1020

⎪

30

1680

1017

⎬

Apr.

1

62.3

1325

1018

⎪

2

62.9

1075

1018

⎪

3

62.9

1500

1015

⎭

4

63.1

800

1025

⎫

10.21

0.625

1.92

5

62.9

1000

1022

⎪

7

62.3

750

1027

⎬

8

62.3

600

1026

⎪

9

62.3

500

1028

⎪

10

62.3

830

1023

⎭

11

61.3

600

1024

⎫

7.47

⎫

0.454

12

62.2

950

1023

⎭

⎪

13

800

1028

6.77

⎪

14

1090

1018

8.83

⎬

15

1250

1025

6.58

⎪

16

1480

1014

7.81

⎪

17

61.3

1130

1024

10.98

⎭

18

590

1021

5.56

⎫

0.431

19

840

1024

9.63

⎪

20

980

1024

12.24

⎪

21

1220

1022

10.69

⎬

22

1190

1019

9.50

⎪

23

1390

1020

10.43

⎪

24

62.2

1160

1017

7.52

⎭

25

1010

1014

5.94

⎫

0.459

26

1200

1019

10.14

⎪

27

1660

1015

9.66

⎪

28

61.8

1085

1021

8.59

⎬

29

61.8

1020

1022

10.83

⎪

30

1130

1022

10.28

⎪

May

1

1695

1016

9.55

⎭

2

1530

1013

6.98

⎫

0.237

3

1230

1023

9.67

⎪

4

1200

1020

8.50

⎪

5

1000

1024

9.30

⎬

6

1390

1022

11.08

⎪

7

1025

1017

6.46

⎪

8

1520

1017

8.66

⎭

9

62.3

970

1017

6.40

⎫

0.451

10

61.5

⎪

11

1140

1022

10.33

⎪

12

60.9

745

1017

6.39

⎬

13

850

1022

8.31

⎪

14

1140

1022

10.12

⎪

15

1365

1017

8.76

⎭

16

1120

1017

6.58

17

1940

1014

10.83

18

1370

1021

10.03

⎫

0.439

19

61.3

1120

1022

10.15

⎪

20

1170

1018

8.64

⎪

21

1530

1015

8.46

⎬

22

890

1024

7.96

⎪

23

1200

1017

7.49

⎪

24

61.1

770

1024

6.60

⎭

25

690

1024

7.04

⎫

0.448

26

60.2

745

1025

8.09

⎪

27

970

1023

10.40

⎪

28

1160

1022

10.37

⎬

29

⎪

30

920

1025

8.94

⎪

31

⎭

June

1

1400

1012

5.54

2

59.5

1070

1020

8.48

3

1190

1018

8.78

4

59.7

1020

1022

9.00

5

870

1023

8.67

6

870

1025

8.72

7

1350

1017

9.31

8

60.4

1380

1017

11.55

9

60.4

1520

1017

9.58

10

1590

1013

7.35

11

60.4

1425

1017

7.74

12

870

1021

7.67

13

1410

1017

10.32

14

1180

1022

10.84

15

61.0

875

1019

5.67

Daily average from Feb. 1

1156

1020

0.516

2.14

Daily average from Feb. 1 to April 12

10.78

Daily average from April 13 to June 15

10.05

BELLIS.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

15

81.8

1180

1026

13.24

0.778

16

82.2

1915

1019

16.09

0.862

17

82.2

1740

1024

16.18

0.881

18

82.2

2030

1021

20.10

0.868

19

82.2

1700

1026

17.34

0.771

20

82.2

1800

1022

17.82

0.650

21

82.2

1565

1027

26.18

1.020

22

82.2

1435

1026

22.64

1.010

23

82.2

1285

1017

10.49

0.467

24

1070

1026

16.37

0.786

25

80.7

590

1029

⎫

13.35

daily

average

0.693

daily

average

2.32

daily

average

26

81.4

1300

1020

⎪

27

82.1

1020

1026

⎪

28

81.2

1190

1027

⎬

29

81.2

1440

1018

⎪

30

81.3

1450

1023

⎪

31

81.2

1000

1026

⎭

Feb.

1

81.2

1230

1025

⎫

12.98

0.674

2.29

2

81.2

1145

1024

⎪

3

81.2

1000

1030

⎪

4

81.2

910

1030

⎬

5

81.2

1360

1023

⎪

6

81.2

1160

1022

⎪

7

81.2

1210

1027

⎭

8

81.2

1375

1016

⎫

13.03

0.659

2.44

9

81.2

920

1031

⎪

10

81.2

1775

1016

⎪

11

81.2

1130

1026

⎬

12

81.2

1075

1026

⎪

13

81.2

1405

1021

⎪

14

81.2

1055

1024

⎭

15

81.0

1470

1025

⎫

14.15

0.750

16

81.1

920

1029

⎪

17

81.1

1530

1019

⎪

18

81.1

1330

1023

⎬

19

81.1

1680

1020

⎪

20

81.1

950

1029

⎪

21

81.1

2050

1018

⎭

22

81.1

1450

1030

⎫

14.79

0.850

2.60

23

81.1

1540

1027

⎪

24

79.4

800

1030

⎪

25

80.0

785

1033

⎬

26

80.4

1420

1018

⎪

27

80.1

1250

1026

⎪

28

80.1

1070

1025

⎭

29

80.1

1270

1024

⎫

10.77

0.550

2.34

Mar.

1

80.0

1150

1024

⎪

2

80.0

1530

1018

⎪

3

80.0

1320

1018

⎬

4

80.0

1635

1018

⎪

5

80.0

1220

1026

⎪

6

80.1

1550

1015

⎭

7

80.0

1170

1020

⎫

10.29

0.628

8

80.0

1120

1017

⎪

9

80.0

1220

1020

⎪

10

80.0

1210

1020

⎬

11

80.0

1650

1019

⎪

12

80.0

1355

1026

⎪

13

80.0

1040

1025

⎭

14

80.0

670

1027

⎫

10.05

0.622

15

80.0

1330

1017

⎪

16

80.0

915

1024

⎪

17

80.0

1600

1016

⎬

18

80.0

1510

1018

⎪

19

80.0

1490

1018

⎪

20

79.9

920

1026

⎭

21

79.8

710

1029

⎫

10.15

0.728

22

79.8

800

1026

⎪

23

79.3

800

1030

⎪

24

79.3

1100

1025

⎬

25

79.4

1060

1017

⎪

26

79.4

1580

1020

⎪

27

79.2

1040

1028

⎭

28

79.3

1360

1019

⎫

8.52

29

79.2

1335

1017

⎪

30

1030

1017

⎪

31

905

1019

⎬

Apr.

1

870

⎪

2

810

1029

⎪

3

78.6

785

1028

⎭

4

720

1029

⎫

7.27

0.665

1.62

5

730

1019

⎪

6

790

1022

⎪

7

880

1026

⎬

8

790

1025

⎪

9

860

1027

⎪

10

890

1025

⎭

11

890

1025

⎫

8.18

⎫

0.496

12

590

1025

⎭

⎪

13

77.2

960

1025

7.95

⎪

14

930

1019

6.59

⎬

15

1090

1018

6.82

⎪

16

1250

1022

10.35

⎪

17

650

1025

5.97

⎭

18

970

1020

7.92

⎫

0.522

19

1040

1020

6.55

⎪

20

1150

1019

8.49

⎪

21

1225

1019

8.75

⎬

22

78.0

1380

1026

10.60

⎪

23

1150

1022

10.21

⎪

24

1130

1018

9.28

⎭

25

1170

1021

11.30

⎫

0.495

26

1080

1023

11.79

⎪

27

1460

1017

10.60

⎪

28

1360

1019

10.53

⎬

29

1360

1015

10.28

⎪

30

1450

1014

9.87

⎪

May

1

985

1020

8.76

⎭

2

1200

1022

8.86

⎫

0.271

3

1475

1016

8.88

⎪

4

77.9

1150

1023

7.73

⎪

5

1400

1018

9.57

⎬

6

1340

1020

7.64

⎪

7

1040

1021

8.73

⎪

8

78.1

895

1025

6.39

⎭

9

1480

1024

6.13

⎫

0.401

10

1125

1020

7.60

⎪

11

1290

1018

8.59

⎪

12

78.1

845

1023

8.57

⎪

13

1170

1022

8.92

⎬

14

1005

1020

6.09

⎪

15

77.1

855

1023

7.75

⎪

16

1210

1014

5.81

⎪

17

1520

1014

7.93

⎭

18

1150

1023

8.35

⎫

0.461

19

77.2

1905

1015

9.60

⎪

20

77.2

1210

1020

10.67

⎪

21

76.3

815

1027

8.46

⎬

22

76.5

1020

1019

7.71

⎪

23

76.8

890

1023

5.98

⎪

24

77.1

1030

1022

6.61

⎭

Daily average from Feb. 28

1127

1021

0.531

1.98

Daily average from Feb. 28 to April 12

9.30

Daily average from April 13 to May 24

8.45

CALLAHAN.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

15

92.2

1665

1023

19.48

1.008

16

92.7

1800

1024

22.90

1.235

17

92.7

1500

1028

18.81

0.996

18

92.8

1490

1027

19.58

1.393

19

93.6

1600

1029

22.18

1.070

20

94.0

1610

1024

23.76

0.710

21

94.0

1870

1025

24.68

1.040

22

95.0

1730

1025

22.73

1.160

23

95.0

2150

1025

31.99

1.470

24

95.0

1450

21.84

0.952

25

94.0

1220

1028

⎫

17.90

daily

average

0.988

daily

average

3.26

daily

average

26

94.0

1310

1027

⎪

27

93.0

1310

1025

⎪

28

94.0

1400

1027

⎬

29

94.0

1220

1027

⎪

30

93.0

1115

1030

⎪

31

93.0

870

1030

⎭

Feb.

1

93.0

1170

1028

⎫

16.92

0.976

2.86

2

93.0

1080

1029

⎪

3

93.0

1350

1027

⎪

4

92.0

1150

1028

⎬

5

92.0

950

1029

⎪

6

92.0

1160

1027

⎪

7

92.0

1100

1030

⎭

8

91.0

850

1027

⎫

12.28

0.780

2.14

9

91.0

995

1023

⎪

10

90.0

670

1027

⎪

11

89.5

615

1029

⎬

12

89.5

865

1028

⎪

13

89.5

740

1031

⎪

14

90.0

1020

1024

⎭

15

90.0

980

1027

⎫

9.83

0.755

16

89.5

715

1029

⎪

17

89.0

565

1030

⎪

18

89.0

535

1031

⎬

19

89.0

540

1034

⎪

20

89.5

880

1027

⎪

21

89.0

1170

1025

⎭

22

89.0

820

1030

⎫

10.26

0.641

1.52

23

88.0

610

1031

⎪

24

87.0

520

1034

⎪

25

88.0

1160

1017

⎬

26

87.5

385

1033

⎪

27

88.0

610

1031

⎪

28

87.0

610

1030

⎭

29

86.0

1095

1026

⎫

11.07

0.796

1.74

Mar.

1

86.0

780

1027

⎪

2

86.0

725

1027

⎪

3

85.0

630

1026

⎬

4

85.0

850

1030

⎪

5

85.0

780

1031

⎪

6

85.5

925

1028

⎭

7

85.0

610

1029

⎫

7.27

0.593

8

85.0

720

1027

⎪

9

85.0

565

1032

⎪

10

84.5

520

1032

⎬

11

84.0

570

1032

⎪

12

84.0

510

1033

⎪

13

84.0

450

1031

⎭

14

83.5

470

1025

⎫

8.09

0.645

15

84.0

1030

1022

⎪

16

84.0

825

1026

⎪

17

84.0

690

1026

⎬

18

84.0

1160

1025

⎪

19

83.5

1820

1010

⎪

20

84.0

695

1029

⎭

21

83.5

760

1027

⎫

8.18

0.711

22

83.0

610

1029

⎪

23

83.0

1180

1020

⎪

24

83.0

620

1032

⎬

25

83.0

560

1032

⎪

26

83.0

820

1020

⎪

27

83.0

1000

1027

⎭

28

82.0

485

1033

⎫

7.60

0.587

29

82.0

590

1029

⎪

30

82.0

1300

1020

⎪

31

82.5

1590

1020

⎬

Apr.

1

82.0

1600

1018

⎪

2

82.0

610

1026

⎪

3

81.5

430

1026

⎭

4

81.0

290

1030

⎫

6.04

0.458

1.55

5

82.0

550

1033

⎪

6

82.0

860

1023

⎪

7

82.0

880

1021

⎬

8

82.0

820

1015

⎪

9

82.0

720

1028

⎪

10

82.0

490

1030

⎭

11

82.0

540

1022

⎫

4.98

⎫

0.528

12

82.0

680

1026

⎭

⎪

13

82.0

670

1030

8.64

⎪

14

82.0

755

1026

10.24

⎬

15

82.0

555

1026

5.29

⎪

16

82.0

1790

1017

14.18

⎪

17

83.0

870

1029

9.97

⎭

18

83.0

990

1020

6.95

⎫

0.585

19

83.0

735

1022

7.32

⎪

20

83.0

930

1023

8.31

⎪

21

83.0

700

1032

10.16

⎬

22

83.0

1220

1024

11.13

⎪

23

83.0

860

1027

7.89

⎪

24

83.0

1140

1015

7.59

⎭

25

83.0

520

1026

8.02

⎫

0.544

26

83.5

670

1028

8.08

⎭

27

83.0

1200

1019

7.92

⎫

0.453

28

83.0

1340

1020

8.84

⎪

29

83.5

900

1032

13.23

⎪

30

83.5

1250

1022

13.50

⎪

May

1

84.0

1160

1030

16.77

⎪

2

84.0

1080

1026

11.73

⎬

3

84.0

960

1029

16.13

⎪

4

83.5

1140

1035

19.36

⎪

5

83.5

1290

1031

18.35

⎪

6

780

1040

16.43

⎪

7

83.0

870

1033

14.67

⎪

8

83.0

930

1030

14.68

⎭

9

83.0

1050

1022

11.86

⎫

0.666

10

83.0

960

1021

8.18

⎪

11

83.0

1020

1024

9.21

⎪

12

83.0

840

1024

9.08

⎪

13

83.5

930

1025

10.05

⎪

14

83.5

1200

1016

5.55

⎪

15

83.5

1110

1018

8.99

⎬

16

83.5

1050

1018

9.64

⎪

17

84.0

900

1024

8.37

⎪

18

83.5

1020

1018

8.20

⎪

19

84.0

945

1022

9.88

⎪

20

84.0

870

1023

8.72

⎪

21

83.0

1160

1014

7.24

⎪

22

82.0

420

1017

5.72

⎭

23

82.5

480

1026

7.78

24

82.5

720

1024

10.07

25

82.0

360

1030

5.64

26

82.0

510

1029

7.68

27

82.0

576

1028

6.60

28

81.5

900

1016

6.59

29

81.5

570

1023

6.60

30

81.0

945

1022

6.47

31

81.5

870

1026

10.44

June

1

81.5

840

1024

9.02

2

81.5

810

1021

7.78

3

82.0

540

1021

5.67

4

82.0

450

1025

6.10

5

82.0

480

1034

8.21

6

82.5

480

1030

6.91

7

82.5

570

1029

9.51

8

83.0

650

1028

10.49

9

83.0

570

1024

7.46

10

83.0

620

1026

8.40

11

83.0

690

1027

9.11

12

83.0

590

1025

7.90

13

83.0

840

1025

10.74

14

83.5

780

1021

7.86

15

83.0

650

1029

10.37

Daily average from Feb. 8

809

1026

0.624

1.74

Daily average from Feb. 8 to April 12

8.56

Daily average from April 13 to June 15

9.52

DONAHUE.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

19

64.5

1500

1017

17.46

0.872

20

1060

1027

14.88

0.756

21

64.5

910

1033

14.41

0.525

22

1150

1028

13.25

0.599

23

810

1026

11.76

0.428

24

790

1030

17.91

0.672

25

820

1028

⎫

10.67

daily

average

0.498

daily

average

1.90

daily

average

26

960

1024

⎪

27

800

1026

⎪

28

870

1025

⎬

29

740

1025

⎪

30

63.5

655

1029

⎪

31

790

1026

⎭

Feb.

1

570

1029

⎫

10.34

0.458

1.81

2

730

1027

⎪

3

760

1029

⎪

4

680

1030

⎬

5

930

1025

⎪

6

820

1026

⎪

7

600

1029

⎭

8

63.0

740

1025

⎫

9.24

0.470

1.76

9

565

1030

⎪

10

710

1027

⎪

11

870

1025

⎬

12

705

1025

⎪

13

740

1026

⎪

14

595

1027

⎭

15

860

1026

⎫

7.47

0.465

16

63.2

830

1024

⎪

17

780

1026

⎪

18

735

1026

⎬

19

720

1028

⎪

20

63.0

690

1027

⎪

21

900

1025

⎪

22

62.7

775

1027

⎭

23

600

1028

⎫

7.33

0.552

1.56

24

920

1027

⎪

25

700

1027

⎬

26

1040

1023

⎪

27

600

1031

⎪

28

710

1024

⎭

29

850

1026

⎫

7.79

0.448

1.91

Mar.

1

910

1028

⎪

2

62.0

740

1027

⎪

3

710

1027

⎬

4

910

1027

⎪

5

725

⎪

6

940

1025

⎭

7

62.7

700

1025

⎫

6.72

0.363

8

720

1024

⎪

9

1020

1022

⎪

10

700

1026

⎬

11

1130

1021

⎪

12

730

1022

⎪

13

940

1018

⎭

14

930

1018

⎫

6.33

0.504

15

62.7

985

1018

⎪

16

875

1019

⎪

17

515

1024

⎬

18

960

1019

⎪

19

880

1022

⎪

20

62.7

720

1025

⎭

21

730

1023

⎫

5.61

0.363

22

920

1024

⎪

23

850

1020

⎬

24

720

1026

⎪

26

62.7

730

1024

⎪

27

970

1026

⎭

28

860

1021

⎫

7.17

0.408

1.90

29

990

1022

⎪

30

62.8

1250

1023

⎪

31

990

1020

⎬

Apr.

1

910

1022

⎪

2

930

1028

⎪

3

62.8

870

1026

⎭

4

62.8

1080

1025

⎫

9.91

0.593

1.79

5

740

1028

⎪

6

850

1027

⎪

7

740

1028

⎬

8

1010

1028

⎪

9

700

1029

⎪

10

900

1025

⎭

11

1150

1020

⎫

9.59

⎫

0.343

12

1230

1021

⎭

⎪

13

1000

1021

7.38

⎪

14

710

1025

6.18

⎬

15

920

1022

8.78

⎪

16

63.0

700

1025

6.89

⎪

17

775

1024

8.28

⎭

18

1050

1020

7.69

⎫

0.399

19

910

1021

6.55

⎪

20

1140

1020

6.64

⎪

21

1055

1022

6.71

⎬

22

1020

1020

6.79

⎪

23

700

1025

6.34

⎪

24

825

1022

7.13

⎭

25

850

1022

6.27

⎫

0.411

26

1010

1021

7.09

⎪

27

1150

1021

7.31

⎪

28

950

1021

6.38

⎬

29

950

1023

8.61

⎪

30

525

1028

6.96

⎪

May

1

63.0

750

1022

7.65

⎭

2

775

1022

6.88

⎫

0.120

3

710

1022

6.01

⎪

4

1075

1021

7.22

⎪

5

700

1021

5.34

⎬

6

950

1024

7.41

⎪

7

950

1023

6.72

⎪

8

745

1024

5.90

⎭

9

910

1020

6.61

⎫

0.365

10

720

1023

6.91

⎪

11

63.0

750

1024

7.11

⎪

12

63.0

700

1022

6.51

⎬

13

710

1024

6.94

⎪

14

825

1025

8.68

⎪

15

1100

1020

7.79

⎭

16

1000

1021

6.12

17

1010

1020

5.94

18

950

1020

5.75

⎫

0.343

19

1025

1020

6.64

⎪

20

1100

1020

8.45

⎪

21

900

1027

8.64

⎬

22

750

1025

8.53

⎪

23

750

1022

7.69

⎪

24

920

1023

7.34

⎭

25

750

1022

10.22

⎫

0.406

26

62.2

775

1021

6.51

⎪

27

880

1023

8.18

⎬

28

800

1023

7.06

⎪

29

790

1023

8.49

⎪

30

850

1022

7.91

⎭

31

1030

1021

7.60

June

1

800

1022

6.53

2

1000

1021

8.16

3

850

1022

7.40

4

5

62.8

650

1027

8.49

6

850

1023

7.33

7

910

1022

7.43

8

770

1022

8.37

9

910

1025

9.50

10

850

1025

8.01

11

650

1025

7.72

12

700

1025

8.36

13

930

1022

9.15

14

800

1026

8.45

15

62.2

700

1027

7.90

Daily average from Feb. 14

857

1023

0.395

1.79

Daily average from Feb. 14 to Apr. 12

7.55

Daily average from Apr. 13 to June 15

7.39

JACOBUS.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

15

57.3

630

1032

10.70

0.542

16

810

1024

11.76

0.960

17

880

1029

11.09

0.780

18

780

1030

10.67

0.600

19

810

1029

12.94

0.595

20

670

1030

11.98

0.553

21

730

1029

10.91

0.586

22

990

1025

12.12

0.594

23

58.7

825

1021

9.55

0.436

24

680

1027

9.10

0.449

25

1260

1018

⎫

9.58

daily

average

0.442

daily

average

1.72

daily

average

26

875

1022

⎪

27

680

1028

⎪

28

57.0

850

1022

⎬

29

58.0

760

1020

⎪

30

57.7

560

1029

⎪

31

660

1028

⎭

Feb.

1

700

1023

⎫

8.30

0.548

1.60

2

57.2

567

1030

⎪

3

600

1030

⎪

4

57.5

582

1026

⎬

5

740

1024

⎪

6

56.8

470

1028

⎪

7

405

1032

⎭

8

56.0

575

1028

⎫

7.73

0.460

1.74

9

57.2

540

1028

⎪

10

56.6

520

1029

⎪

11

57.0

1000

1020

⎬

12

920

1015

⎪

13

845

1020

⎪

14

480

1028

⎭

15

750

1025

⎫

6.27

0.399

16

56.8

810

1022

⎪

17

56.4

760

1020

⎪

18

1100

1017

⎬

19

56.6

950

1020

⎪

20

56.3

620

1025

⎪

21

580

1027

⎭

22

57.3

770

1020

⎫

6.96

0.521

1.47

23

56.7

795

1024

⎪

24

56.6

890

1016

⎪

25

56.7

880

1022

⎬

26

56.8

690

1027

⎪

27

885

1024

⎪

28

970

1019

⎭

29

56.8

815

1024

⎫

8.43

0.315

1.75

Mar.

1

57.0

760

1027

⎪

2

57.0

690

1025

⎪

3

56.8

1720

1012

⎬

4

1010

1019

⎪

5

790

⎪

6

440

1033

⎭

7

56.6

970

1019

⎫

7.88

0.535

8

1130

1018

⎪

9

440

1031

⎪

10

1480

1016

⎬

11

1300

1015

⎪

12

1165

1013

⎪

13

1580

1011

⎭

14

56.8

1200

1015

⎫

5.98

0.454

15

1330

1010

⎪

16

1065

1015

⎪

17

56.8

1170

1013

⎬

18

1030

1018

⎪

19

56.8

1445

1012

⎪

20

56.8

975

1020

⎭

21

870

1018

⎫

8.30

0.418

22

1400

1014

⎪

23

57.3

840

1020

⎬

24

1020

1021

⎪

25

690

1024

⎪

26

1195

1017

⎭

28

1170

1015

⎫

9.59

0.471

29

57.3

1030

1023

⎪

30

1225

1021

⎪

31

1175

1020

⎬

Apr.

1

1330

1016

⎪

2

775

1023

⎪

3

615

1026

⎭

4

695

1029

⎫

8.71

0.310

1.82

5

830

1026

⎪

6

762

1019

⎪

7

57.0

1205

1026

⎬

8

1180

1015

⎪

9

1035

1017

⎪

10

1300

1015

⎭

11

1045

1026

⎫

7.88

⎫

0.460

12

610

1024

⎭

⎪

13

410

1027

6.81

⎪

14

600

1025

6.84

⎬

15

1160

1017

8.49

⎪

16

56.8

820

1021

7.72

⎪

17

555

1029

6.96

⎭

18

610

1026

7.36

⎫

0.441

19

515

1028

6.67

⎪

20

710

1023

7.71

⎪

21

480

1026

6.94

⎬

22

55.0

565

1026

7.19

⎪

23

460

1031

7.16

⎪

24

550

1027

6.27

⎭

25

750

1020

6.30

⎫

0.507

26

1170

1017

7.93

⎪

28

1010

1019

6.06

⎬

29

1110

1018

8.59

⎪

30

1050

1020

8.44

⎪

May

1

715

1030

9.44

⎭

2

56.6

1460

1014

10.50

⎫

0.382

3

1185

1019

9.45

⎪

4

1270

1019

10.52

⎪

5

56.6

1010

1019

9.70

⎬

6

1090

1021

9.94

⎪

7

1100

1016

8.65

⎪

8

765

1024

9.78

⎭

10

555

1026

7.96

⎫

0.296

11

640

1027

6.60

⎪

12

1160

1016

7.03

⎬

13

665

1025

7.66

⎪

14

1240

1014

6.61

⎪

15

56.6

595

1027

7.89

⎭

16

1460

1012

7.45

17

1620

1012

6.80

18

2010

1012

6.75

⎫

0.376

19

2050

1010

6.27

⎪

20

1180

1018

7.29

⎪

21

880

1020

7.07

⎬

22

730

1025

7.62

⎪

23

450

1029

6.48

⎪

24

540

1028

7.64

⎭

25

950

1017

7.53

⎫

0.303

26

56.8

555

1023

5.83

⎪

27

1080

1014

7.25

⎪

28

1020

1019

6.37

⎬

29

690

1022

6.34

⎪

30

590

1025

6.69

⎪

31

1290

1015

8.36

⎭

June

1

1635

1010

7.85

2

1475

1012

8.23

3

400

1024

5.21

4

705

1019

6.73

5

1010

1013

6.30

6

600

1024

5.69

7

925

1016

6.72

8

1015

1014

7.30

9

925

1019

6.05

10

57.0

1285

1012

5.25

13

855

1018

8.36

14

735

1019

6.97

15

57.0

495

1028

8.32

Daily average from Feb. 1

916

1021

0.423

1.67

Daily average from Feb. 1 to April 12

7.74

Daily average from April 13 to June 15

7.43

SCHENKER.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

16

73.5

1140

1026

16.21

0.688

17

2180

1020

18.44

0.990

18

1155

1024

14.97

0.745

20

1090

1027

19.82

0.797

21

1515

1027

20.63

0.966

22

1675

1019

15.38

0.653

23

71.7

1100

1022

13.40

0.631

24

1390

1021

14.18

0.719

25

1410

1019

⎫

13.23

daily

average

0.693

daily

average

2.03

daily

average

26

840

1027

⎪

27

925

⎪

28

1140

1023

⎬

29

72.3

1025

1024

⎪

30

1900

1015

⎪

31

1105

⎭

Feb.

1

1320

1023

⎫

13.86

0.693

2.16

2

71.6

885

1029

⎪

3

1260

1023

⎪

4

1480

1020

⎬

5

970

1027

⎪

6

71.4

1150

1026

⎪

7

1270

1022

⎭

8

71.5

1270

1022

⎫

12.84

0.654

2.00

9

71.2

940

1028

⎪

10

930

1027

⎪

11

71.4

845

1029

⎬

12

800

1027

⎪

13

620

1031

⎪

14

890

1025

⎭

15

70.9

1020

1029

⎫

6.34

0.633

16

1490

1019

⎪

17

1180

1024

⎪

18

1230

1022

⎬

19

950

1029

⎪

20

1510

1024

⎪

21

1325

1026

⎭

23

510

1030

⎫

8.85

0.624

2.17

24

71.9

1140

1024

⎪

25

1730

1016

⎬

26

1145

1022

⎪

27

2015

1018

⎪

28

1150

1023

⎭

29

1230

1028

⎫

11.49

0.799

2.43

Mar.

1

71.8

1245

1026

⎪

2

770

1030

⎪

3

70.8

1480

1016

⎬

4

1325

1028

⎪

5

1960

1014

⎪

6

1230

1021

⎭

7

1900

1016

⎫

10.11

0.734

8

72.4

1760

1016

⎪

9

910

1026

⎪

10

2050

1015

⎬

11

72.5

940

1020

⎪

12

2200

1002

⎪

13

2790

1011

⎭

14

1880

1014

⎫

11.08

0.797

15

72.3

1630

1012

⎪

16

1070

1022

⎪

17

2040

1012

⎬

18

1655

1021

⎪

19

1485

1014

⎪

20

2550

1013

⎭

21

71.9

2000

1014

⎫

10.14

0.551

22

2170

1012

⎬

23

1670

1014

⎪

24

72.3

2020

1015

⎭

26

875

27

1520

1018

⎫

10.85

0.660

28

1675

1017

⎪

29

1175

1025

⎪

30

1110

1021

⎬

31

2340

1012

⎪

Apr.

1

1440

1021

⎪

2

1200

1021

⎭

3

⎫

11.64

0.782

4

1110

1022

⎪

5

785

⎪

6

1130

1023

⎬

7

74.1

945

1027

⎪

8

1050

1024

⎪

9

925

1022

⎪

10

1555

1020

⎭

11

73.8

1440

1015

8.44

⎫

0.620

13

1250

1023

12.23

⎪

14

1330

1026

10.06

⎬

15

1880

1018

12.41

⎪

16

2440

1013

11.27

⎪

17

1680

1018

10.78

⎭

18

73.3

1640

1018

11.22

⎫

0.746

19

1420

1020

12.95

⎪

20

74.2

1440

1019

9.85

⎪

21

1670

1018

10.22

⎬

22

1220

1019

9.52

⎪

23

73.3

1640

1021

9.05

⎪

24

2200

1016

9.50

⎭

25

1400

1020

9.07

⎫

0.594

26

1400

1020

8.15

⎪

27

1710

1017

9.13

⎪

28

2220

1011

9.59

⎬

29

73.4

1940

1015

11.29

⎪

30

980

1025

10.76

⎪

May

1

1625

1015

10.05

⎭

2

1950

1014

8.89

⎫

0.298

3

1795

1014

8.62

⎪

4

2400

1010

8.50

⎪

5

1895

1019

11.03

⎬

6

73.7

1920

1019

11.75

⎪

7

2300

1014

11.87

⎪

8

1380

1018

11.51

⎭

9

2095

1014

11.46

⎫

0.229

10

1360

1016

9.96

⎪

11

1040

1022

8.74

⎬

12

1250

1024

11.02

⎪

15

1215

1020

8.68

⎭

16

1450

1018

8.96

17

1725

1014

8.29

18

1420

1018

8.77

⎫

0.427

19

72.7

990

1020

8.73

⎪

20

2390

1014

12.48

⎪

21

72.7

1000

1025

8.76

⎬

22

1570

1018

9.98

⎪

23

1780

1015

10.04

⎪

24

1210

1018

8.71

⎭

25

1390

1016

9.09

⎫

0.842

26

72.5

1380

1015

9.11

⎪

27

72.1

1920

1018

9.56

⎬

28

1870

1016

11.22

⎪

29

1635

1015

8.83

⎪

30

1670

1017

8.52

⎭

31

2190

1013

9.46

June

1

1140

1016

6.02

2

1520

1018

8.94

3

1610

1017

8.50

4

72.2

1380

1020

8.94

5

795

1022

8.11

6

1590

1018

9.83

7

2000

1012

9.48

8

1800

1016

12.10

9

71.9

1500

1018

9.63

Daily average from Feb. 8

1500

1019

0.624

2.20

Daily average from Feb. 8 to April 10

10.37

Daily average from April 11 to June 9

9.82

STAPLETON.

Date.

Body-weight.

Urine.

Volume. 24 hours.

Sp. Gr.

Nitrogen.

Uric Acid.

P₂O₅.

1904

kilos

c.c.

grams

gram

grams

Jan.

15

77.2

1350

1026

16.20

0.941

16

77.2

2200

1020

20.33

1.163

17

77.2

2000

1025

21.00

1.095

18

78.1

1650

1026

21.78

0.897

19

77.1

1585

1029

20.64

1.139

20

77.0

1390

1028

19.26

0.480

21

77.1

1560

1026

20.31

0.971

22

77.1

1620

1023

18.37

0.735

23

78.0

1810

1025

21.72

0.624

24

77.0

1430

1024

17.42

0.890

25

76.0

990

1029

⎫

14.95

daily

average

0.841

daily

average

2.83

daily

average

26

76.0

1280

1026

⎪

27

77.0

885

1030

⎪

28

77.1

1660

1021

⎬

29

76.1

1005

1029

⎪

30

77.1

1310

1027

⎪

31

76.1

800

1031

⎭

Feb.

1

76.1

1090

1028

⎫

13.48

0.743

2.34

2

76.1

1175

1025

⎪

3

76.0

1120

1030

⎪

4

76.0

950

1031

⎬

5

76.0

1150

1023

⎪

6

76.0

1165

1029

⎪

7

76.0

770

1033

⎭

8

76.0

825

1030

⎫

12.72

0.712

2.74

9

76.0

1160

1026

⎪

10

76.0

1140

1023

⎪

11

76.0

1160

1023

⎬

12

76.0

970

1026

⎪

13

76.0

1115

1024

⎪

14

76.0

1360

1023

⎭

15

76.0

1040

1026

⎫

12.36

0.755

16

76.0

1020

1023

⎪

17

76.0

1380

1021

⎪

18

76.0

880

1029

⎬

19

76.0

945

1030

⎪

20

76.0

1940

1017

⎪

21

76.0

2670

1016

⎭

22

76.0

1590

1023

⎫

13.03

0.967

2.56

23

76.0

1870

⎪

24

76.0

870

1026

⎪

25

76.0

1275

1024

⎬

26

76.0

1140

1025

⎪

27

76.0

1930

1018

⎪

28

76.0

1120

1026

⎭

29

76.0

1140

1028

⎫

12.91

0.803

2.59

Mar.

1

76.0

1300

1022

⎪

2

76.0

1295

1023

⎪

3

77.0

825

1030

⎬

4

76.0

1860

1021

⎪

5

76.0

1230

1026

⎪

6

76.0

1155

1029

⎭

7

76.0

830

1031

⎫

11.02

0.707

8

76.0

860

1031

⎪

9

76.0

940

1029

⎪

10

76.0

550

1034

⎬

11

76.0

780

1028

⎪

12

77.0

790

1026

⎪

13

76.0

700

1030

⎭

14

76.0

830

1027

⎫

10.26

0.757

15

76.0

1650

1014

⎪

16

76.0

1120

1019

⎪

17

76.0

690

1027

⎬

18

76.0

1170

1024

⎪

19

76.0

2230

1010

⎪

20

77.2

1180

1025

⎭

21

76.0

540

1032

⎫

11.55

0.794

22

76.0

880

1030

⎪

23

76.0

990

1028

⎪

24

76.0

1130

1024

⎬

25

76.0

1470

1025

⎪

26

76.0

1280

1025

⎪

27

76.0

1240

1021

⎭

28

76.0

1020

1023

⎫

11.14

0.667

29

77.0

1440

1018

⎪

30

76.0

1595

1018

⎪

31

76.0

1210

1017

⎬

Apr.

1

76.0

1940

1018

⎪

2

76.0

1110

1028

⎪

3

1185

1026

⎭

4

1420

1027

⎫

17.56

0.929

2.77

5

1260

1029

⎪

6

1095

1026

⎬

7

1315

1030

⎪

8

1180

1029

⎪

9

1140

1030

⎭

11

75.0

1285

1031

⎫

16.43

⎫

0.550

12

940

1023

⎭

⎪

13

750

1027

9.59

⎪

14

720

1026

10.45

⎬

15

910

1028

10.70

⎪

16

815

1021

6.32

⎪

17

1110

1012

5.33

⎭

18

820

1024

4.58

⎫

0.418

19

750

1025

7.38

⎪

20

74.0

880

1024

7.13

⎪

21

1005

1026

9.17

⎬

22

1090

1027

9.74

⎪

23

1085

1019

8.17

⎪

24

990

1020

8.26

⎭

25

1150

1021

9.21

⎫

0.599

26

980

1025

9.23

⎪

27

75.0

1570

1019

8.29

⎪

28

1040

1025

9.05

⎬

29

1020

1022

9.98

⎪

30

1000

1026

9.40

⎪

May

1

1025

1025

10.56

⎭

2

1070

1027

11.25

⎫

0.377

3

1585

1018

10.37

⎪

4

75.0

1805

1023

8.70

⎪

5

1350

1022

9.88

⎬

6

920

1024

7.84

⎪

7

900

1025

9.23

⎪

8

930

1025

11.50

⎭

9

875

1027

11.81

⎫

0.625

10

1010

1022

8.85

⎪

11

1010

1023

9.26

⎪

12

74.0

600

1030

9.29

⎬

13

940

1028

10.60

⎪

14

975

1023

7.37

⎪

15

800

1025

6.63

⎭

16

1200

1019

8.14

17

515

1030

6.58

18

790

1029

9.67

⎫

0.691

19

74.1

745

1029

8.58

⎪

20

74.1

880

1022

9.51

⎪

21

74.1

1100

1027

9.64

⎬

22

890

1028

9.56

⎪

23

690

1020

8.03

⎪

24

76.0

905

1025

9.04

⎭

25

665

1031

8.46

⎫

0.663

2.27

26

74.5

630

1026

7.45

⎪

27

950

1024

8.83

⎬

28

73.0

850

1027

10.60

⎪

30

1060

1020

10.88

⎭

31

1640

1015

8.56

June

1

1230

1013

9.37

2

1180

1019

10.34

3

620

1024

6.96

4

910

1020

11.47

5

880

1019

11.09

6

855

1025

11.14

7

1250

1017

8.78

8

885

1025

11.10

9

74.0

730

1020

6.35

10

1540

1017

8.87

11

750

1015

5.85

12

73.4

1265

1015

9.71

Daily average from Jan. 25

1094

1024

0.699

2.64

Daily average from Jan. 25 to April 12

13.12

Daily average from April 13 to June 12

9.00

It is plain from the foregoing results, that all the men of this group, like the members of the professional group, experienced no difficulty in reducing in large measure their rate of proteid metabolism. The intake of proteid food was steadily diminished, with a corresponding diminution in the extent of nitrogen metabolism. Take as an illustration the average daily output of nitrogen from April 13 to June 15, a period of sixty-three consecutive days:

AVERAGE DAILY EXCRETION OF METABOLIZED NITROGEN FOR THE LAST TWO MONTHS OF THE EXPERIMENT.

grams

G. W. Anderson

8.81

⎫

Grand average for this

period = 8.81 grams of

nitrogen per day.

W. L. Anderson

10.07

⎪

H. S. Bellis

8.45

[42]

⎪

W. H. Callahan

9.52

⎬

M. Donahue

7.39

⎪

C. S. Jacobus

7.43

⎪

H. R. Schenker

9.82

⎪

John Stapleton

9.00

⎭

An excretion of 8.81 grams of nitrogen through the kidneys corresponds to the metabolism of 55 grams of proteid matter. Compare this average amount of proteid matter metabolized each day with the figures obtained during the preliminary period of ten days, when the men were living on their ordinary diet. Then, many of the men were excreting nitrogen at the rate of 17 to 22 grams per day. In a general way, we may safely say that all these men during the last two months of the experiment were living on about one-half the proteid food they were formerly accustomed to take.

Further, the average daily excretion of nitrogen for the preceding seventy-three days, i. e., from February 1 to April 13, was in most instances nearly, if not quite, as low as during the last two months of the experiment, so that we are certainly justified in the statement that these men—trained athletes, doing athletic work more or less strenuous—were able to practise during this long period marked physiological economy in the use of proteid food, equal approximately at least to a saving of full fifty per cent in proteid matter.

The individual tables must be carefully studied, however, in order to trace out the changes in detail in the rate of nitrogen metabolism, and in so doing much information will be obtained regarding modification in the excretion of uric acid, a matter to be discussed in another connection, later on. Further, it is interesting to note in the tables the changes in body-weight of the men. Some of the men, like Dr. Callahan, who were abundantly supplied with adipose tissue, lost very considerably in body-weight, but eventually came to a standstill, with establishment of body equilibrium, under the changed dietary habits. Some of the men reached this condition of equilibrium much more quickly than others. Dr. Callahan who suffered a large loss in body-weight—to his great gain, as he expressed it—dropped from 92.2 kilos to 83 kilos in two months, but from March 22 to June 15 his body-weight, while naturally showing fluctuation, did not fall again permanently.

What now was the amount of metabolized nitrogen per kilo of body-weight in these men toward the close of the experiment? Taking the average daily nitrogen excretion for the period from April 13 to June 15, and the body-weights of the men at this same period, as indicated in the accompanying table, we have the following figures:

Body-

weight.

Average daily

Nitrogen

excreted.

Metabolized Nitrogen

per kilo of

body-weight.

kilos

grams

gram

Bellis

78

8.45

0.108

Callahan

83

9.52

0.114

Donahue

62

7.39

0.119

Stapleton

75

9.00

0.120

Anderson, G. W.

71

8.81

0.124

Jacobus

56

7.43

0.132

Schenker

73

9.82

0.134

Anderson, W. L.

61

10.07

0.165

These figures, with one exception, show as low a proteid metabolism per kilo of body-weight as was obtained with the soldiers on a prescribed diet, yet these men were athletes accustomed to vigorous muscular exercise, and likewise accustomed to the eating of relatively large amounts of proteid food. Theoretically, it might not be expected that these men would drop to as low a level as men who were not addicted to the consumption of excessive amounts of proteid foods, yet for two months, and practically for a period of four months, these University students easily maintained themselves at this lower level of nitrogen metabolism.

From April 26 to June 13, at the request of the students themselves, the daily diet was prescribed; not, however, as regards the quantity of food to be eaten, but merely as to its character. The men ate at the University Dining Hall, and it was a simple matter to have their table supplied with a special dietary. The following dietary was therefore prepared for their use.

It is not to be understood that the men took all that the daily list provided, but they made their selections from the menu, and in quantity took what they deemed necessary, or what satisfied their appetites. It may be added that the men were all well content with the variety provided and expressed themselves, many times, as better pleased with a simple dietary of this kind than with the heavier proteid foods of earlier days. It should be added that Dr. Callahan was compelled to be absent from New Haven during a large portion of the period covered by this dietary, hence his nitrogen excretions do not correspond in quantity with the nitrogen of the above rations.

Tuesday, April 26, 1904.

Breakfast.—Banana, boiled hominy with sugar and cream, coffee, rolls, butter.

Lunch.—Spaghetti, stewed tomatoes, potatoes, boiled onions, bread, butter, coffee, fried hominy with syrup.

Dinner.—Split-pea soup, fried bacon with French fried potato, spinach, bread, butter, stewed prunes, lettuce-celery-apple salad, cream puffs, coffee.

STAPLETON

Photograph taken in the middle of the experiment, in April.

Wednesday, April 27, 1904.

Breakfast.—Fruit, farina with cream, coffee, rolls, butter, baked potato.

Lunch.—Fried oysters, mashed potato, bread, butter, coffee, string beans, sliced banana with cream.

Dinner.—Cream of celery soup, codfish-cakes, boiled potato, boiled lima beans, lettuce-orange salad, ice cream, coffee.

Thursday, April 28, 1904.

Breakfast.—Banana, coffee, rolls, cream, butter, fried hominy and syrup.

Lunch.—Fried sweet potato, cold tongue, baked potato, bread, butter, coffee, baked apple with cream.

Dinner.—Vegetable soup, Hamburg steak made with plenty of bread, etc., Lyonnaise potato, baked potato, spinach, pie, coffee.

Friday, April 29, 1904.

Breakfast.—Fruit, Indian-meal, boiled, with sugar and cream, baked potato, rolls, coffee.

Lunch.—Clam chowder with crackers, farina croquettes, stewed tomato, griddle cakes with syrup, coffee, bread, butter.

Dinner.—Soup, fish, mashed potato, radishes, string beans, cranberry sauce, bread, butter, lettuce salad, lemon pie, coffee.

Saturday, April 30, 1904.

Breakfast.—Banana, fried Indian-meal, syrup, baked potato, coffee, rolls.

Lunch.—Tomato purée, baked macaroni, baked potato, sliced ham, baked apple and cream, bread, butter, coffee.

Dinner.—Soup, small sausage fried, mashed potato, boiled sweet potato, spinach, stewed tomato, strawberry short cake, coffee.

Sunday, May 1, 1904.

Breakfast.—Fruit, boiled rice, sugar, cream, coffee, rolls, butter.

Dinner.—Vegetable soup, stewed chicken, cranberry sauce, boiled potato, boiled onion, stewed corn, water ice, coffee, bread, butter.

Supper.—French fried potato, bacon, Waldorf-salad, bread, butter, pie.

Monday, May 2, 1904.

Breakfast.—Banana, malto-rice, cream, coffee, rolls.

Lunch.—Baked beans, catsup, baked potato, stewed prunes, apple pudding.

Dinner.—Barley soup, string beans, boiled onion, mashed potato, fried bacon, cranberry sauce, bread, butter, sliced banana, cream, coffee.

Tuesday, May 3, 1904.

Breakfast.—Fruit, boiled Indian-meal, sugar, cream, baked potato, butter, rolls, coffee.

Lunch.—Baked macaroni, French fried potato, boiled spinach, stewed prunes, coffee, bread, butter, fried rice with syrup.

Dinner.—Split-pea soup, fried sausage with Lyonnaise potato, boiled sweet potato, butter, lettuce-orange salad, baked apple with cream, coffee.

Wednesday May 4, 1904.

Breakfast.—Banana, farina with sugar and cream, baked potato, coffee, rolls, butter.

Lunch.—One egg on toast, string beans, boiled potato, bread, butter, coffee, pie.

Dinner.—Tomato purée, codfish-cakes, baked potato, boiled lima beans, lettuce-apple salad, bread, butter, cream puffs, coffee.

Thursday, May 5, 1904.

Breakfast.—Fruit, boiled hominy, sugar, cream, coffee, rolls, butter.

Lunch.—Cold ham, fried sweet potato, baked potato, cream, butter, coffee, cabinet pudding, vanilla sauce.

Dinner.—Scotch broth, one lamb chop, mashed potato, fried sweet potato, spinach, bread and butter, baked apple and cream, coffee.

Friday, May 6, 1904.

Breakfast.—One apple, fried hominy with syrup, baked potato, rolls, butter, coffee.

Lunch.—Clam chowder with crackers, potato croquettes, sliced tomatoes, bread, butter, griddle cakes and syrup, coffee.

Dinner.—Bean soup aux croutons, boiled halibut, mashed potato, boiled onions with cream, radishes, cranberry sauce, lettuce salad, bread, butter, coffee, one orange.

Saturday, May 7, 1904.

Breakfast.—Banana, boiled rice, sugar, cream, baked potato, coffee, rolls, butter.

Lunch.—Consommé, spaghetti à l’italienne, boiled sweet potato, bread, butter, cakes, preserves, coffee.

Dinner.—Split-pea soup, roast beef, mashed potato, boiled spinach, boiled sweet potato, bread and butter, strawberries and cream, coffee.

Sunday, May 8, 1904.

Breakfast.—Banana, fried rice, syrup, coffee, corn bread and butter, baked potato.

Dinner.—Vegetable soup, stewed chicken, cranberry sauce, string beans, boiled or mashed potato, water ice, bread and butter, cakes, coffee.

Supper.—French fried potato, bacon, lettuce-orange salad, bread and butter, cake, preserves, and coffee.

Monday, May 9, 1904.

Breakfast.—Fruit, boiled Indian-meal, sugar and cream, coffee, rolls, butter.

Lunch.—Calf’s liver, baked potato, stewed prunes, boiled onion, bread and butter, coffee, apple pudding.

Dinner.—Consommé, baked macaroni, fried sweet potato, stewed tomato, preserves, lettuce, bread, butter, cakes, coffee.

Tuesday, May 10, 1904.

Breakfast.—Fruit, farina, milk, sugar, baked potato, coffee, bread, butter.

Lunch.—Egg omelette with jelly, fried bacon, mashed potato, spinach, apple pudding, bread, butter, coffee.

Dinner.—Small fried sausage, boiled potato, rice custard, lettuce-orange salad, bread, butter, coffee, baked apples with cream.

Wednesday, May 11, 1904.

Breakfast.—Banana and cream, fried hominy, syrup, baked potato, coffee, bread, butter.

Lunch.—Cream of tomato soup, mashed potato, lima beans, bread, butter, prune soufflé, coffee.

Dinner.—Hamburg steak made with much bread, boiled sweet potato, boiled onions, lettuce, lemon pie, bread, butter, coffee.

Thursday, May 12, 1904.

Breakfast.—Fruit, baked potato, boiled Indian-meal, sugar, cream, coffee, rolls, butter.

Lunch.—Consommé, French fried potato, one egg on toast, rice pudding, apple sauce, coffee, bread, butter.

Dinner.—One chop, boiled or mashed potato, string beans, apple-lettuce salad, lemon pie, bread, butter, coffee.

Friday, May 13, 1904.

Breakfast.—Banana and cream, fried rice with syrup, rolls, butter, coffee.

Lunch.—Clam chowder, boiled potato, boiled onions, fried bacon, carrots, apple dumpling, bread, butter, coffee.

Dinner.—Split-pea soup (thick), frizzled beef, fried sweet potato, spinach, cranberry tart, bread, butter, coffee, cakes.

Saturday, May 14, 1904.

Breakfast.—Baked apple and cream, boiled hominy, with sugar and cream, baked potato, coffee, rolls, butter.

Lunch.—Cream of celery soup, farina croquettes, with tomato sauce, stewed corn, mashed potato, bread, butter, coffee, fruit.

Dinner.—Fish, boiled potato, boiled onions, bread pudding, preserves, lettuce-tomato salad, small cakes, bread, butter, coffee.

Sunday, May 15, 1904.

Breakfast.—Fruit, baked potato, boiled oatmeal with sugar and cream, coffee, rolls, butter.

Lunch.—Consommé with croutons, fried rice with syrup, French fried potato, strawberry short-cake with whipped cream, bread, coffee.

Dinner.—Stewed chicken, fried sweet potato, cranberry sauce, celery, string beans, bread, butter, coffee, ice cream, cakes.

Monday, May 16, 1904.

Breakfast.—Banana, griddle cakes and syrup, baked potato, coffee, rolls, butter.

Lunch.—Fried bacon, mashed potato, spinach, bread, butter, rice croquettes with preserves, apple pie, coffee.

Dinner.—Consommé, one lamb chop, mashed potato, string beans, boiled onions, orange-lettuce salad, bread, butter, tapioca pudding, coffee.

Tuesday, May 17, 1904.

Breakfast.—Banana, farina, cream, sugar, baked potato, rolls, butter, coffee.

Lunch.—Vegetable soup, French fried potato, one egg on toast, rice pudding, apple sauce, bread, butter, coffee.

Dinner.—Small fried sausage, boiled potato, lima beans, lettuce salad, bread, butter, baked apples with cream, rice custard, coffee.

Wednesday, May 18, 1904.

Breakfast.—Sliced banana, fried rice, syrup, baked potato, bread, butter, coffee.

Lunch.—Cream of celery soup, farina croquettes, tomato sauce, fried sweet potato, string beans, bread, butter, prune soufflé, coffee.

Dinner.—Split-pea soup, Hamburg steak made with much bread, mashed potato, spinach, bread, butter, lemon pie, coffee.

Thursday, May 19, 1904.

Breakfast.—Sliced banana, boiled hominy, cream, sugar, baked potato, bread, butter, coffee.

Lunch.—Egg omelette, jelly, French fried potato, boiled onions, fried hominy, syrup, bread, butter, apple pudding, coffee.

Dinner.—Tomato purée, baked macaroni, fried bacon, fried sweet potato, spinach, bread, butter, Indian-meal pudding, coffee.

Friday, May 20, 1904.

Breakfast.—Sliced orange, fried hominy, syrup, baked potato, bread, butter, coffee.

Lunch.—Fish cakes, boiled sweet potato, mashed potato, lima beans (boiled), bread, butter, bread pudding, coffee.

Dinner.—Consommé, boiled halibut, mashed potato, string beans, bread, butter, rice croquettes, cranberry jam, coffee.

Saturday, May 21, 1904.

Breakfast.—Sliced banana, cream, sugar, boiled Indian-meal, baked potato, bread, butter, coffee.

Lunch.—One lamb chop, potato croquettes, fried Indian-meal, syrup, stewed tomatoes, bread, butter, coffee, water ice.

Dinner.—Bean purée, scrambled egg, bacon, French fried potato, lettuce-orange salad, farina pudding, prunes, bread, butter, coffee.

Sunday, May 22, 1904.

Breakfast.—Sliced orange, sugar, boiled oatmeal, cream, baked potato, bread, butter, coffee.

Lunch.—Boiled macaroni, fried rice, syrup, mashed potato, boiled onions, bread, butter, ice cream, cake, coffee.

Dinner.—Cream of celery soup, stewed chicken, French fried potato, mashed potato, spinach, bread, butter, cranberry sauce, strawberry short-cake, cream, coffee.

Monday, May 23, 1904.

Breakfast.—Sliced banana, griddle cakes, syrup, baked potato, bread, butter, coffee.

Lunch.—One egg on toast, consommé, French fried potato, lettuce, rice croquettes, syrup, apple sauce, bread, butter, coffee.

Dinner.—Vegetable soup, baked macaroni, fried bacon, potato croquettes, string beans, bread, butter, water ice, coffee.

Tuesday, May 24, 1904.

Breakfast.—Banana, boiled rice, cream, sugar, baked potato, bread, butter, coffee.

Lunch.—Cream of celery soup, farina croquettes, tomato sauce, boiled onions, mashed potato, bread, butter, stewed prunes, coffee.

Dinner.—Tomato purée, Hamburg steak made with much bread, French fried potato, spinach, farina croquettes, bread, butter, lemon pie, coffee.

Wednesday, May 25, 1904.

Breakfast.—Banana, boiled hominy, cream, sugar, baked potato, bread, butter, coffee.

Lunch.—Small fried sausage, boiled potato, lettuce salad, fried hominy, syrup, bread, butter, apple sauce, coffee.

Dinner.—Consommé, scrambled eggs, French fried potato, lettuce-orange salad, lima beans, bread, butter, bread pudding, coffee.

Thursday, May 26, 1904.

Breakfast.—Banana, boiled oatmeal, sugar, cream, baked potato, rolls, butter, coffee.

Lunch.—One egg on toast, spinach, mashed potato, apple sauce, bread, butter, rice pudding, coffee.

Dinner.—Tomato purée, boiled macaroni, boiled onions, French fried potato, lettuce, bread, butter, tapioca pudding, coffee.

Friday, May 27, 1904.

Breakfast.—Orange, boiled Indian-meal, sugar, cream, rolls, coffee.

Lunch.—Clam chowder, potato croquettes, lima beans, bread, butter, strawberries, cream, coffee.

Dinner.—Bean soup, boiled halibut, mashed potato, string beans, rice croquettes, cranberry jam, bread, butter, water ice, coffee.

Saturday, May 28, 1904.

Breakfast.—Banana, breakfast flakes, sugar, cream, baked potato, rolls, butter, coffee.

Lunch.—One boiled egg, French fried potato, stewed tomatoes, fried Indian-meal, syrup, bread, butter, coffee.

Dinner.—Split-pea soup, baked beans, Boston brown bread, lettuce-orange salad, stewed prunes, bread, butter, ice cream, coffee.

Sunday, May 29, 1904.

Breakfast.—Orange, boiled oatmeal, sugar, cream, baked potato, rolls, butter, coffee.

Lunch.—Boiled spaghetti, mashed potato, boiled onions, fried rice, syrup, bread, butter, strawberries, cake, coffee.

Dinner.—Cream of celery soup, stewed chicken, boiled potato, spinach, bread, butter, cranberry sauce, custard pie, coffee.

Monday, May 30, 1904.

Breakfast.—Banana, boiled rice, sugar, cream, baked potato, rolls, butter, coffee.

Lunch.—Consommé, French fried potato, bacon, lettuce-orange salad, wheat griddle cakes, syrup, bread, butter, coffee.

Dinner.—Barley broth, one lamb chop, mashed potato, fried sweet potato, apple sauce, bread, butter, bread pudding, coffee.

Tuesday, June 7, 1904.

Breakfast.—Banana, boiled rice, cream, sugar, baked potato, rolls, butter, coffee.

Lunch.—Vegetable soup, French fried potato, one egg on toast, apple sauce, rice pudding, bread, butter, tea.

Dinner.—One small fried sausage, boiled potato, lima beans, lettuce-orange salad, bread, butter, ice cream, cake, coffee.

Wednesday, June 8, 1904.

Breakfast.—Banana, breakfast flakes, sugar, cream, baked potato, rolls, butter, coffee.

Lunch.—Cream of celery soup, potato croquettes, string beans, two slices bacon, bread, butter, bread pudding, coffee.

Dinner.—Split-pea soup, boiled halibut, mashed potato, asparagus, bread, butter, cream pie, coffee.

Thursday, June 9, 1904.

Breakfast.—Orange, boiled hominy, cream, sugar, baked potato, rolls, butter, coffee.

Lunch.—Egg omelette, jelly, French fried potato, boiled onions, bread, butter, wheat griddle cakes, syrup, coffee.

Dinner.—Tomato purée, baked macaroni, dried beef stewed with milk, boiled potato, spinach, bread, butter, Indian-meal pudding, coffee.

Friday, June 10, 1904.

Breakfast.—Banana, fried hominy, syrup, rolls, butter, coffee.

Lunch.—Clam chowder, mashed potato, boiled lima beans, bread, butter, tapioca pudding, coffee.

Dinner.—Consommé, bluefish (broiled), Lyonnaise potato, asparagus, bread, butter, cranberry jam, lemon pie, coffee.

Saturday, June 11, 1904.

Breakfast.—Orange, boiled Indian-meal, cream, sugar, baked potato, rolls, butter, coffee.

Lunch.—Barley broth, corn fritters, mashed potato, two slices bacon, bread, butter, stewed tomatoes, strawberries, cream, coffee.

Dinner.—Bean purée, scrambled egg, rice croquettes, French fried potato, lettuce-orange salad, stewed prunes, bread, butter, farina pudding, coffee.

Sunday, June 12, 1904.

Breakfast.—Banana, boiled oatmeal, sugar, cream, baked potato, rolls, butter, coffee.

Lunch.—Boiled macaroni, string beans, mashed potato, farina croquettes, water ice, cake, coffee.

Dinner.—Cream of celery soup, stewed chicken, French fried potato, lettuce salad, bread, butter, strawberry short-cake, cream, coffee.

Monday, June 13, 1904.

Breakfast.—Orange, breakfast flakes, sugar, cream, baked potato, rolls, butter, coffee.

Lunch.—Vegetable soup, one egg on toast, fried potatoes, apple sauce, rice croquettes, bread, butter, cottage pudding, tea.

Dinner.—Clam broth, beef stew, with potatoes, carrots and onions, boiled potatoes, bread, butter, apple-lettuce salad, apple pie, cheese, coffee.

NITROGEN BALANCE.

We may now consider whether these men, who had so greatly reduced the extent of their proteid metabolism, and who had apparently attained a condition of body equilibrium, were truly in nitrogenous equilibrium, or free from any daily loss of nitrogen. To test this point, a careful and exact comparison of the nitrogen intake and output was made for a period of seven days, commencing on May 18. This was not easy to accomplish, as the men were still allowed freedom in the quantity of food eaten, and also in the choice of food, within the limits of the menu provided, so that a large number of food analyses had to be made. A greater difficulty, however, in obtaining proof of equilibrium lay in the laudable ambition of the men to make a good showing,—for they had all become interested in the main problem, and had acquired great faith in the efficiency of a low proteid ration,—which led them to great caution in the matter of eating during the balance trial, thereby running the risk of diminishing in too great degree the fuel value of the food.

The following data obtained with Donahue are self-explanatory. The figures showing the quantities of food at each meal are instructive, as indicating the general makeup of the daily dietary, both as to quality and quantity.

DONAHUE.

Wednesday, May 18, 1904.

Breakfast.—Banana 141 grams, bread 60 grams, butter 15 grams, coffee 150 grams, cream 80 grams, sugar 31 grams.

Lunch.—Soup 247 grams, string beans 65 grams, bread 21 grams, butter 30 grams, coffee 150 grams, sugar 21 grams, fried potato 222 grams.

Dinner.—Consommé 150 grams, bread 45 grams, butter 10 grams, mashed potato 150 grams, spinach 200 grams, apple pie 103 grams, coffee 150 grams, cream 75 grams, sugar 28 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

141

×

0.23

=

0.324

grams.

Butter

15 + 30 + 10 =

55

×

0.15

=

0.083

Sugar

31 + 21 + 28 =

80

×

0.00

=

0.000

Cream

80 + 75 =

155

×

0.46

=

0.713

Bread

60

×

1.66

=

0.996

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Bread

21

×

1.60

=

0.336

Soup

247

×

0.41

=

1.013

Fried potato

222

×

0.32

=

0.710

String beans

65

×

0.34

=

0.221

Consommé

150

×

0.38

=

0.570

Bread

45

×

1.80

=

0.810

Spinach

200

×

0.53

=

1.060

Potato

150

×

0.38

=

0.570

Pie

103

×

0.43

=

0.443

Total nitrogen in food

8.119

grams.

Total nitrogen in urine

5.750

Fuel value of the food

2676 calories.

Thursday, May 19, 1904.

Breakfast.—Banana 98 grams, boiled hominy 150 grams, bread 60 grams, butter 10 grams, coffee 150 grams, cream 125 grams, sugar 45 grams.

Lunch.—Bread 61 grams, butter 19 grams, potato 100 grams, fried hominy 114 grams, syrup 48 grams, boiled onion 139 grams, coffee 150 grams, sugar 21 grams.

Dinner.—Tomato purée 200 grams, bread 40 grams, fried sweet potato 77 grams, macaroni 100 grams, spinach 100 grams, bacon 21 grams, bread pudding 100 grams, cream 50 grams, sugar 7 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

98

×

0.23

=

0.225

grams.

Bread

60

×

1.54

=

0.924

Butter

10 + 19 =

29

×

0.15

=

0.044

Sugar

46 + 21 + 7 =

73

×

0.00

=

0.000

Coffee

150 + 150 =

300

×

0.06

=

0.180

Cream

125 + 50 =

175

×

0.47

=

0.823

Hominy

150

×

0.20

=

0.300

Bread

61

×

1.60

=

0.976

Potato

100

×

0.49

=

0.490

Fried hominy

114

×

0.67

=

0.764

Syrup

48

×

0.024

=

0.012

Onion

139

×

0.27

=

0.375

Bread

40

×

1.74

=

0.696

Tomato purée

200

×

0.53

=

1.060

Fried sweet potato

77

×

0.38

=

0.293

Macaroni

100

×

0.93

=

0.930

Spinach

100

×

0.56

=

0.560

Bacon

21

×

3.00

=

0.630

Pudding

100

×

0.20

=

0.200

Total nitrogen in food

9.482

grams.

Total nitrogen in urine

6.640

Fuel value of the food

2753 calories.

Friday, May 20, 1904.

Breakfast.—Orange 70 grams, baked potato 87 grams, roll 59 grams, butter 32 grams, sugar 7 grams.

Lunch.—Bread 67 grams, butter 15 grams, fish cake 88 grams, potato 150 grams, bread pudding 150 grams, cream 50 grams.

Dinner.—Consommé 150 grams, fish 70 grams, string beans 70 grams, potato 155 grams, cranberry sauce 102 grams, bread 32 grams, coffee 100 grams, sugar 14 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

70

×

0.20

=

0.140

grams.

Butter

32 + 15 =

47

×

0.15

=

0.071

Roll

59

×

1.72

=

1.015

Sugar

7 + 14 =

21

×

0.00

=

0.000

Potato

87

×

0.40

=

0.348

Bread

67

×

1.71

=

1.146

Fish-cake

88

×

1.22

=

1.074

Potato

150

×

0.30

=

0.450

Bread pudding

150

×

0.99

=

1.485

Cream

50

×

0.44

=

0.220

Potato

155

×

0.34

=

0.527

Consommé

150

×

0.59

=

0.885

Bread

32

×

1.97

=

0.630

String beans

70

×

0.36

=

0.252

Cranberry sauce

102

×

0.03

=

0.031

Fish

70

×

3.18

=

2.226

Coffee

100

×

0.06

=

0.060

Total nitrogen in food

10.560

grams.

Total nitrogen in urine

8.450

Fuel value of the food

1911 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 106 grams, boiled Indian-meal 150 grams, sugar 21 grams, cream 50 grams, bread 59 grams, butter 16 grams.

Lunch.—Bread 55 grams, butter 13 grams, lamb chop 37 grams, potato croquette 105 grams, tomato 216 grams, sugar 14 grams, water ice 143 grams.

Dinner.—Bean soup 100 grams, fried egg 22 grams, bacon 10 grams, lettuce salad 63 grams, fried potato 100 grams, coffee 100 grams, cream 50 grams, sugar 21 grams, stewed prunes 247 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

59

×

1.65

=

0.974

grams.

Butter

16 + 13 =

29

×

0.15

=

0.044

Banana

106

×

0.23

=

0.244

Boiled Indian-meal

150

×

0.17

=

0.255

Sugar

21 + 14 + 21 =

56

×

0.00

=

0.000

Cream

50 + 50 =

100

×

0.43

=

0.430

Bread

55

×

1.82

=

1.001

Potato croquette

105

×

0.71

=

0.746

Lamb chop

37

×

4.63

=

1.713

Tomato

216

×

0.17

=

0.367

Water ice

143

×

0.012

=

0.017

Prunes

247

×

0.16

=

0.395

Bean soup

100

×

1.21

=

1.210

Fried potato

100

×

0.60

=

0.600

Egg

22

×

2.27

=

0.499

Bacon

10

×

3.05

=

0.305

Salad

63

×

0.21

=

0.132

Coffee

100

×

0.06

=

0.060

Total nitrogen in food

8.992

grams.

Total nitrogen in urine

8.640

Fuel value of the food

2294 calories.

Sunday, May 22, 1904.

Breakfast.—Orange 60 grams, oatmeal 207 grams, roll 46 grams, butter 14 grams, coffee 150 grams, cream 150 grams, sugar 35 grams.

Lunch.—Potato 150 grams, boiled onions 145 grams, macaroni 130 grams, fried rice 138 grams, syrup 48 grams, ice cream 160 grams, cake 26 grams.

Dinner.—Celery soup 150 grams, spinach 100 grams, mashed potato 100 grams, bread 19 grams, coffee 100 grams, cream 50 grams, sugar 7 grams, strawberry short-cake 169 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

60

×

0.20

=

0.120

grams.

Oatmeal

207

×

0.43

=

0.890

Sugar

35 + 7 =

42

×

0.00

=

0.000

Cream

150 + 50 =

200

×

0.45

=

0.900

Roll

46

×

1.67

=

0.768

Coffee

150 + 100 =

250

×

0.06

=

0.150

Butter

14

×

0.15

=

0.021

Potato

150

×

0.30

=

0.450

Onions

145

×

0.25

=

0.363

Macaroni

130

×

0.46

=

0.598

Fried rice

138

×

0.75

=

1.035

Syrup

48

×

0.024

=

0.012

Ice cream

160

×

0.53

=

0.848

Cake

26

×

1.20

=

0.312

Bread

19

×

1.57

=

0.298

Celery soup

150

×

0.33

=

0.495

Spinach

100

×

0.55

=

0.550

Short-cake

169

×

0.50

=

0.845

Mashed potato

100

×

0.37

=

0.370

Total nitrogen in food

9.025

grams.

Total nitrogen in urine

8.530

Fuel value of the food

2781 calories.

Monday, May 23, 1904.

Breakfast.—Banana 201 grams, cream 100 grams, sugar 28 grams, griddle cakes 103 grams, syrup 48 grams.

Lunch.—Consommé 150 grams, rice croquette 140 grams, syrup 48 grams, fried potato 100 grams, bread 36 grams, butter 15 grams, apple sauce 90 grams, coffee 75 grams, sugar 7 grams.

Dinner.—Vegetable soup 100 grams, potato croquette 50 grams, string beans 120 grams, macaroni 104 grams, bacon 20 grams, bread 26 grams, water ice 184 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Griddle cakes

103

×

0.91

=

0.937

grams.

Banana

201

×

0.23

=

0.462

Cream

100

×

0.45

=

0.450

Sugar

28 + 7 =

35

×

0.00

=

0.000

Syrup

48 + 48 =

96

×

0.024

=

0.023

Consommé

150

×

0.65

=

0.975

Rice croquette

140

×

0.61

=

0.854

Butter

15

×

0.15

=

0.023

Bread

36

×

1.75

=

0.630

Apple sauce

90

×

0.020

=

0.018

Fried potato

100

×

0.60

=

0.600

Coffee

75

×

0.06

=

0.045

Vegetable soup

100

×

0.70

=

0.700

Bread

26

×

1.75

=

0.455

Macaroni

104

×

0.87

=

0.905

String beans

120

×

0.22

=

0.264

Water ice

184

×

0.006

=

0.011

Bacon

20

×

3.28

=

0.656

Potato croquette

50

×

0.77

=

0.385

Total nitrogen in food

8.393

grams.

Total nitrogen in urine

7.690

Fuel value of the food

2319 calories.

Tuesday, May 24, 1904.

Breakfast.—Orange 80 grams, fried rice 186 grams, syrup 72 grams, coffee 100 grams, cream 50 grams, sugar 21 grams.

Lunch.—Celery soup 125 grams, bread 34 grams, butter 19 grams, boiled onion 127 grams, potato 150 grams, tomato sauce 50 grams, stewed prunes 189 grams, cream 50 grams.

Dinner.—Tomato soup 125 grams, bread 20.5 grams, fried potato 100 grams, spinach 130 grams, coffee 100 grams, cream 50 grams, sugar 14 grams, cream pie 158 grams.

Evening.—Ginger ale 250 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Rice

186

×

0.36

=

0.670

grams.

Syrup

72

×

0.024

=

0.017

Coffee

100 + 100 =

200

×

0.06

=

0.120

Sugar

21 + 14 =

35

×

0.00

=

0.000

Orange

80

×

0.20

=

0.160

Cream

50 + 50 + 50 =

150

×

0.45

=

0.675

Bread

34

×

1.66

=

0.564

Butter

19

×

0.15

=

0.029

Celery soup

125

×

0.48

=

0.600

Onion

127

×

0.30

=

0.381

Prunes

189

×

0.17

=

0.321

Potato

150

×

0.26

=

0.390

Tomato sauce

50

×

0.23

=

0.115

Tomato soup

125

×

0.19

=

0.238

Bread

20.5

×

1.82

=

0.373

Fried potato

100

×

0.46

=

0.460

Spinach

130

×

0.54

=

0.702

Cream pie

158

×

0.93

=

1.469

Ginger ale

250

×

0.00

=

0.000

Total nitrogen in food

7.284

grams.

Total nitrogen in urine

7.340

Fuel value of the food

2422 calories.

NITROGEN BALANCE.—Donahue.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces[43]  (dry).

May

18

8.119

grams.

5.75

grams.

19

9.482

6.64

15

grams.

20

10.560

8.45

21

8.992

8.64

22

9.025

8.53

23

8.393

7.69

89

24

7.284

7.34

24

128

grams contain

6.40% N.

61.855

53.04

+

8.192

grams nitrogen.

61.855

grams nitrogen.

61.232

grams nitrogen.

Nitrogen balance for seven days

=

+0.623

grams.

Nitrogen balance per day

=

+0.089

grams.

Average Intake.

Calories per day

2450.

Nitrogen per day

8.83 grams.

Examination of these data shows that the total amount of nitrogen ingested for the seven days was 61.855 grams, while there were eliminated in the urine 53.04 grams and through the fæces 8.192 grams of nitrogen, thus showing a plus balance for the period of 0.623 gram of nitrogen. In other words, with an average daily intake of 8.83 grams of nitrogen and with an average fuel value of the food amounting to only 2450 calories per day, the body was not only kept from loss, but was able to store up a little nitrogen for future needs. Surely, one could not ask for any better demonstration of physiological economy in nutrition than these data, for this seven days’ period, afford.

Further, it should be mentioned, as confirmatory of the view that this subject had long been in a condition of nitrogenous equilibrium on about this quantity of food, that the average daily excretion of metabolized nitrogen during this seven days’ period was 7.57 grams, while the average daily excretion from April 13 to June 15 was 7.39 grams of nitrogen. Finally, attention may be called to the fact that the ingestion of 8.83 grams of nitrogen corresponds to 55.18 grams of proteid food, while an excretion of 7.57 grams of nitrogen means the metabolism of 47.3 grams of proteid matter. A saving of more than fifty per cent in proteid food and proteid metabolism, with maintenance of body and nitrogen equilibrium with its possible physiological gains is not to be ignored.

With Jacobus, a similar trial for nitrogen balance gave the following results:

JACOBUS.

Wednesday, May 18, 1904.

Breakfast.—Banana 73 grams, fried rice 100 grams, syrup 58 grams, bread 48 grams, butter 15 grams, coffee 150 grams, cream 118 grams, sugar 35 grams.

Lunch.—Tomato soup 105 grams, sweet potato 61.5 grams, farina croquette 91 grams, syrup 49 grams, bread 35 grams, butter 23 grams, coffee 150 grams, cream 46 grams, sugar 21 grams.

Dinner.—Consommé 155 grams, Hamburg steak 67 grams, spinach 30 grams, potato 150 grams, bread 27 grams, butter 8 grams, pie 110 grams, cream 61 grams, sugar 10 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Butter

15 + 23 + 8 =

46

×

0.15

=

0.069

grams.

Banana

73

×

0.23

=

0.168

Fried rice

100

×

0.75

=

0.750

Bread

48

×

1.66

=

0.797

Cream

118 + 46 + 61 =

225

×

0.46

=

1.035

Sugar

35 + 21 + 10 =

66

×

0.00

=

0.000

Coffee

150 + 150 =

300

×

0.06

=

0.180

Syrup

58 + 49 =

107

×

0.024

=

0.026

Tomato soup

105

×

0.41

=

0.431

Bread

35

×

1.60

=

0.560

Farina croquette

91

×

1.09

=

0.991

Sweet potato

61.5

×

0.32

=

0.197

Consommé

155

×

0.38

=

0.589

Potato

150

×

0.38

=

0.570

Hamburg steak

67

×

3.64

=

2.439

Bread

27

×

1.80

=

0.486

Spinach

30

×

0.53

=

0.159

Pie

110

×

0.43

=

0.473

Total nitrogen in food

9.920

grams.

Total nitrogen in urine

6.750

Fuel value of the food

2846 calories.

Thursday, May 19, 1904.

Breakfast.—Banana 105 grams, baked potato 79 grams, bread 40 grams, butter 15 grams, coffee 225 grams, cream 85 grams, sugar 24 grams.

Lunch.—Omelette (plain) 60 grams, fried hominy 68 grams, syrup 48 grams, potato 100 grams, boiled onion 81 grams, bread 45 grams, butter 14.5 grams, apple pudding 117 grams, sugar 10 grams, cream 40 grams.

Dinner.—Soup 100 grams, bacon 31 grams, baked macaroni 53 grams, fried sweet potato 55 grams, boiled Indian-meal 50 grams, bread 35 grams, butter 15 grams, coffee 155 grams, cream 96 grams, sugar 31 grams, chocolate 40 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

105

×

0.23

=

0.242

grams.

Bread

40

×

1.54

=

0.616

Cream

85 + 40 + 96 =

221

×

0.47

=

1.038

Coffee

225 + 155 =

380

×

0.06

=

0.228

Sugar

10 + 24 + 31 =

65

×

0.00

=

0.000

Potato

79

×

0.49

=

0.387

Butter

15 + 14.5 + 15 =

44.5

×

0.15

=

0.067

Bread

45

×

1.60

=

0.720

Onion

81

×

0.27

=

0.219

Fried hominy

68

×

0.67

=

0.456

Eggs (omelette)

60

×

1.58

=

0.948

Potato

100

×

0.49

=

0.490

Syrup

48

×

0.024

=

0.012

Apple pudding

117

×

0.28

=

0.328

Soup

100

×

0.53

=

0.530

Bread

35

×

1.74

=

0.609

Fried sweet potato

55

×

0.38

=

0.209

Bacon

31

×

3.00

=

0.930

Baked macaroni

53

×

0.93

=

0.493

Boiled Indian-meal

50

×

0.20

=

0.100

Chocolate

40

×

0.73

=

0.292

Total nitrogen in food

8.914

grams.

Total nitrogen in urine

6.270

Fuel value of the food

2831 calories.

Friday, May 20, 1904.

Breakfast.—Orange 70 grams, fried hominy 57 grams, syrup 48 grams, baked potato 113 grams, bread 34 grams, butter 16 grams, coffee 75 grams, cream 33 grams, sugar 10 grams.

Lunch.—Fish-cake 88 grams, fried hominy 61 grams, syrup 32 grams, potato 100 grams, bread 45 grams, butter 22.5 grams, coffee 75 grams, cream 35 grams, sugar 10 grams, bread pudding 81 grams.

Dinner.—Consommé 75 grams, boiled fish 99 grams, potato 132 grams, rice croquette 83 grams, syrup 50 grams, bread 49 grams, butter 19 grams, coffee 150 grams, cream 48 grams, sugar 20 grams.

Evening.—Beer 375 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Butter

16 + 22.5 + 19 =

57.5

×

0.15

=

0.086

grams.

Orange

70

×

0.20

=

0.140

Coffee

75 + 75 + 150 =

300

×

0.06

=

0.180

Cream

33 + 35 + 48 =

116

×

0.44

=

0.510

Sugar

10 + 10 + 20 =

40

×

0.00

=

0.000

Potato

113

×

0.40

=

0.452

Fried hominy

57

×

0.74

=

0.422

Bread

34

×

1.72

=

0.585

Syrup

48 + 32 + 50 =

130

×

0.024

=

0.031

Potato

100

×

0.30

=

0.300

Bread

45

×

1.71

=

0.770

Fried hominy

61

×

0.57

=

0.348

Fish-cake

88

×

1.22

=

1.074

Bread pudding

81

×

0.99

=

0.802

Bread

49

×

1.97

=

0.965

Fish

99

×

3.18

=

3.148

Potato

132

×

0.34

=

0.449

Rice croquette

83

×

1.06

=

0.880

Beer

375

×

0.069

=

0.259

Consommé

75

×

0.59

=

0.443

Total nitrogen in food

11.844

grams.

Total nitrogen in urine

7.290

Fuel value of the food

2914 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 72 grams, roll 48 grams, butter 7 grams, boiled Indian-meal 100 grams, cream 90 grams, sugar 17 grams.

Lunch.—Lamb chop 49 grams, potato 95 grams, tomato 91 grams, beans 45 grams, bread 49 grams, butter 13.5 grams, coffee 150 grams, sugar 28 grams, water ice 153 grams.

Dinner.—Soup 75 grams, bacon 12 grams, fried egg 50 grams, potato 100 grams, bread 40 grams, butter 9 grams, prunes 175 grams, coffee 75 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Butter

7 + 13.5 + 9 =

29.5

×

0.15

=

0.044

grams.

Banana

72

×

0.23

=

0.167

Boiled Indian-meal

100

×

0.17

=

0.170

Cream

90 + 45 =

135

×

0.43

=

0.581

Sugar

17 + 28 =

45

×

0.00

=

0.000

Roll

48

×

1.65

=

0.792

Bread

49

×

1.82

=

0.892

Lamb chop

49

×

4.63

=

2.269

Potato

95

×

0.71

=

0.675

Coffee

150 + 75 =

225

×

0.06

=

0.135

Tomato

91

×

0.17

=

0.155

Water Ice

153

×

0.012

=

0.018

Bread

40

×

1.62

=

0.648

Soup

75

×

1.21

=

0.908

Prunes

175

×

0.16

=

0.280

Potato

100

×

0.60

=

0.600

Egg

50

×

2.27

=

1.135

Bacon

12

×

3.05

=

0.366

Total nitrogen in food

9.835

grams.

Total nitrogen in urine

7.070

Fuel value of the food

2157 calories.

Sunday, May 22, 1904.

Breakfast.—Orange 44 grams, oatmeal 130 grams, roll 52 grams, coffee 150 grams, cream 120 grams, sugar 30 grams.

Lunch.—Fried rice 72 grams, syrup 48 grams, boiled onions 70 grams, potato 100 grams, bread 33 grams, butter 14.5 grams, coffee 150 grams, cream 45 grams, sugar 20 grams, ice cream 147 grams.

Dinner.—Soup 100 grams, chicken 75 grams, fried potato 50 grams, spinach 15 grams, bread 48 grams, butter 12 grams, coffee 75 grams, cream 50 grams, sugar 14 grams, strawberry short-cake 201 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

44

×

0.20

=

0.088

Oatmeal

130

×

0.43

=

0.559

Roll

52

×

1.67

=

0.868

Cream

45 + 120 + 50 =

215

×

0.45

=

0.968

Sugar

30 + 20 + 14 =

64

×

0.00

=

0.000

Coffee

150 + 150 + 75 =

375

×

0.06

=

0.225

Bread

33

×

1.57

=

0.518

Butter

14.5 + 12 =

26.5

×

0.15

=

0.040

Onions

70

×

0.25

=

0.175

Potato

100

×

0.30

=

0.300

Ice cream

147

×

0.53

=

0.779

Fried rice

72

×

0.75

=

0.540

Syrup

48

×

0.024

=

0.012

Bread

48

×

1.91

=

0.917

Soup

100

×

0.30

=

0.300

Chicken

75

×

3.02

=

2.265

Fried potato

50

×

0.37

=

0.185

Spinach

15

×

0.55

=

0.083

Strawberry short-cake

210

×

0.50

=

1.005

Total nitrogen in food

9.827

grams.

Total nitrogen in urine

7.620

Fuel value of the food

2836 calories.

Monday, May 23, 1904.

Breakfast.—Banana 70 grams, roll 64 grams, butter 9 grams, coffee 75 grams, cream 85 grams, sugar 10 grams.

Lunch.—Boiled eggs 73 grams, fried potato 75 grams, bread 58 grams, butter 11.5 grams, apple sauce 90 grams, coffee 75 grams, cream 35 grams, sugar 21 grams.

Dinner.—Bacon 35 grams, potato croquette 47 grams, bread 39 grams, butter 9.5 grams, chocolate 45 grams, coffee 100 grams, cream 50 grams, sugar 15 grams, water ice 151 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

70

×

0.23

=

0.161

grams.

Butter

9 + 11.5 + 9.5 =

30

×

0.15

=

0.045

Cream

85 + 35 + 50 =

170

×

0.45

=

0.765

Sugar

10 + 21 + 15 =

46

×

0.00

=

0.000

Roll

64

×

1.63

=

1.043

Coffee

72 + 75 + 100 =

250

×

0.06

=

0.150

Fried potato

75

×

0.60

=

0.450

Bread

58

×

1.64

=

0.951

Eggs

73

×

2.07

=

1.511

Apple sauce

90

×

0.02

=

0.018

Potato croquette

47

×

0.77

=

0.362

Bacon

35

×

3.28

=

1.148

Bread

39

×

1.75

=

0.683

Chocolate

45

×

0.73

=

0.329

Water ice

151

×

0.006

=

0.009

Total nitrogen in food

7.625

grams.

Total nitrogen in urine

6.480

Fuel value of the food

2041 calories.

Tuesday, May 24, 1904.

Breakfast.—Orange 80 grams, boiled rice 105 grams, roll 55 grams, butter 9 grams, coffee 100 grams, cream 50 grams, sugar 30 grams.

Lunch.—Soup 100 grams, fried potato 80 grams, boiled onions 130 grams, bread 44.5 grams, butter 12.5 grams, stewed prunes 108 grams, coffee 100 grams, cream 50 grams, sugar 21 grams.

Dinner.—Hamburg steak 84 grams, mashed potato 135 grams, bread 14 grams, butter 3 grams, cream pie 153 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Rice

105

×

0.36

=

0.378

grams.

Coffee

100 + 100 =

200

×

0.06

=

0.120

Orange

80

×

0.20

=

0.160

Roll

55

×

1.64

=

0.902

Butter

9 + 12.5 + 3 =

24.5

×

0.15

=

0.037

Sugar

30 + 21 =

51

×

0.00

=

0.000

Cream

50 + 50 =

100

×

0.45

=

0.450

Bread

44.5

×

1.66

=

0.739

Prunes

108

×

0.17

=

0.184

Soup (celery)

100

×

0.48

=

0.480

Onions

130

×

0.30

=

0.390

Potato (fried)

80

×

0.25

=

0.200

Potato (mashed)

135

×

0.46

=

0.621

Hamburg steak

84

×

3.96

=

3.326

Bread

14

×

1.82

=

0.255

Cream pie

153

×

0.93

=

1.423

Total nitrogen in food

9.665

grams.

Total nitrogen in urine

7.640

Fuel value of the food

2174 calories.

NITROGEN BALANCE.—Jacobus.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

18

9.920

grams.

6.75

grams.

5.0

grams.

19

8.914

6.27

10.0

20

11.844

7.29

30.0

21

9.835

7.07

28.3

22

9.827

7.62

20.7

23

7.625

6.48

18.8

24

9.665

7.64

32.0

144.8

grams contain

6.58 % N.

67.630

49.12

+

9.528

grams nitrogen.

67.630

grams nitrogen.

58.648

grams nitrogen.

Nitrogen balance for seven days

=

+8.982

grams.

Nitrogen balance per day

=

+1.283

grams.

Average Intake.

Calories per day

2542.

Nitrogen per day

9.661 grams.

During this balance period of seven days, 67.630 grams of nitrogen were taken in with the food, while 49.12 grams of nitrogen were excreted through the urine and 9.528 grams were passed out through the fæces. This means a large plus balance of 8.98 grams of nitrogen for the entire period, showing that the body was being supplied with considerably more proteid than was necessary for the establishment of nitrogen equilibrium. The average daily intake of nitrogen was 9.661 grams, whereas this might have been reduced to 8.4 grams per day with perfect assurance of nitrogen equilibrium being maintained. Further, it is to be noticed that the average daily intake of food for this period had a fuel value of only 2542 calories. The average daily excretion of metabolized nitrogen during the balance period was only 7.01 grams, while the average daily excretion for the last two months of the experiment amounted to 7.43 grams.

With Schenker the following results were obtained:

SCHENKER.

Wednesday, May 18, 1904.

Breakfast.—None.

Lunch.—Bread 53 grams, butter 22 grams, stewed potato 148 grams, string beans 110 grams.

Dinner.—Consommé 200 grams, bread 84 grams, butter 35 grams, Hamburg steak 119 grams, boiled potato 200 grams, spinach 100 grams, apple pie 138 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

53

×

1.60

=

0.848

grams.

Stewed potato

148

×

0.32

=

0.474

Butter

22 + 35 =

57

×

0.15

=

0.086

String beans

110

×

0.34

=

0.374

Consommé

200

×

0.38

=

0.760

Bread

84

×

1.80

=

1.512

Hamburg steak

119

×

3.64

=

4.332

Potato

200

×

0.38

=

0.760

Spinach

100

×

0.53

=

0.530

Apple pie

138

×

0.43

=

0.593

Total nitrogen in food

10.269

grams.

Total nitrogen in urine

8.770

Fuel value of the food

2006 calories.

Thursday, May 19, 1904.

Breakfast.—None.

Lunch.—Bread 82 grams, butter 32 grams, potato 232 grams, omelette 60 grams, apple-tapioca 180 grams.

Dinner.—Tomato soup 200 grams, bread 57 grams, butter 15 grams, macaroni 107 grams, fried sweet potato 100 grams, bacon 28 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

82

×

1.60

=

1.312

grams.

Butter

32 + 15 =

47

×

0.15

=

0.071

Potato

232

×

0.49

=

1.137

Omelette

60

×

1.58

=

0.948

Apple-tapioca

180

×

0.28

=

0.504

Bread

57

×

1.74

=

0.992

Tomato soup

200

×

0.53

=

1.060

Macaroni

107

×

0.93

=

0.995

Bacon

28

×

3.00

=

0.840

Fried sweet potato

100

×

0.38

=

0.380

Total nitrogen in food

8.239

grams.

Total nitrogen in urine

8.730

Fuel value of the food

1900 calories.

Friday, May 20, 1904.

Breakfast.—Orange 70 grams, baked potato 142 grams, roll 84 grams, butter 32.5 grams, coffee 150 grams, cream 50 grams, sugar 21 grams.

Lunch.—Fish-ball 85 grams, potato 175 grams, lima beans 60 grams, bread 57 grams, butter 17 grams, bread pudding 336 grams.

Dinner.—Consommé 150 grams, halibut 110 grams, potato 186 grams, string beans 50 grams, bread 72 grams, butter 18 grams, cranberry sauce 163 grams, sugar 19 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

70

×

0.20

=

0.140

grams.

Butter

32.5 + 17 + 18 =

67.5

×

0.15

=

0.101

Roll

84

×

1.72

=

1.445

Coffee

150

×

0.06

=

0.090

Cream

50

×

0.44

=

0.220

Sugar

21 + 19 =

40

×

0.00

=

0.000

Potato

142

×

0.40

=

0.568

Potato

175

×

0.30

=

0.525

Fish-ball

85

×

1.22

=

1.037

Bread

57

×

1.71

=

0.975

Bread pudding

336

×

0.99

=

3.326

Lima beans

60

×

0.76

=

0.456

Bread

72

×

1.97

=

1.418

Potato

186

×

0.34

=

0.632

Fish (halibut)

110

×

3.18

=

3.498

String beans

50

×

0.36

=

0.180

Cranberry sauce

163

×

0.03

=

0.049

Consommé

150

×

0.59

=

0.885

Total nitrogen in food

15.545

grams.

Total nitrogen in urine

12.480

Fuel value of the food

2798 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 184 grams, cream 80 grams, boiled Indian-meal 155 grams, baked potato 140.5 grams, butter 15 grams, sugar 7 grams.

Lunch.—Lamb chop 25 grams, tomato 148 grams, potato croquette 147 grams, fried Indian-meal 47.5 grams, syrup 48 grams, bread 35 grams, water ice 162 grams.

Dinner.—Bean soup 150 grams, bread 25 grams, butter 19 grams, bacon 29 grams, fried potato 150 grams, orange salad 67 grams, stewed prunes 208 grams, cream 50 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Boiled Indian-meal

155

×

0.17

=

0.264

grams.

Banana

184

×

0.23

=

0.423

Cream

80 + 50 =

130

×

0.43

=

0.559

Baked potato

140.5

×

0.40

=

0.562

Sugar

7

×

0.00

=

0.000

Butter

15 + 19 =

34

×

0.15

=

0.051

Lamb chop

25

×

4.63

=

1.158

Tomato

148

×

0.17

=

0.252

Potato croquette

147

×

0.71

=

1.044

Bread

35

×

1.82

=

0.637

Fried Indian-meal

47.5

×

1.09

=

0.518

Syrup

48

×

0.024

=

0.012

Water ice

162

×

0.012

=

0.019

Bread

25

×

1.62

=

0.405

Orange salad

67

×

0.21

=

0.141

Stewed prunes

208

×

0.16

=

0.332

Fried potato

150

×

0.60

=

0.900

Bacon

29

×

3.05

=

0.885

Bean soup

150

×

1.21

=

1.815

Total nitrogen in food

9.977

grams.

Total nitrogen in urine

8.760

Fuel value of the food

2661 calories.

Sunday, May 22, 1904.

Breakfast.—Orange 126 grams, baked potato 169 grams, roll 43 grams, butter 15 grams.

Lunch.—Bread 53 grams, butter 15.5 grams, macaroni 165 grams, potato 150 grams, fried rice 114 grams, syrup 48 grams, ice cream 148 grams, cake 45 grams.

Dinner.—Celery soup 150 grams, fried potato 50 grams, spinach 40 grams, mashed potato 50 grams, chicken 85 grams, strawberry short-cake 213 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

126

×

0.20

=

0.252

grams.

Roll

43

×

1.67

=

0.718

Butter

15 + 15.5 =

30.5

×

0.15

=

0.046

Potato

169

×

0.40

=

0.676

Bread

53

×

1.57

=

0.832

Macaroni

165

×

0.46

=

0.759

Potato

150

×

0.30

=

0.450

Cake

45

×

1.20

=

0.540

Ice cream

148

×

0.53

=

0.784

Fried rice

114

×

0.75

=

0.855

Syrup

48

×

0.024

=

0.012

Fried potato

50

×

0.57

=

0.285

Spinach

40

×

0.55

=

0.220

Chicken

85

×

3.02

=

2.567

Strawberry short-cake

213

×

0.50

=

1.065

Celery soup

150

×

0.33

=

0.495

Mashed potato

50

×

0.37

=

0.185

Total nitrogen in food

10.741

grams.

Total nitrogen in urine

9.980

Fuel value of the food

2788 calories.

Monday, May 23, 1904.

Breakfast.—Banana 225 grams, griddle cakes 127 grams, syrup 96 grams, roll 62 grams, butter 9.5 grams.

Lunch.—Consommé 100 grams, scrambled eggs 82 grams, fried potato 150 grams, rice croquette 150 grams, syrup 72 grams, bread 24 grams, butter 15 grams, apple sauce 125 grams.

Dinner.—Vegetable soup 100 grams, bread 51 grams, butter 17 grams, bacon 59 grams, potato croquette 80 grams, macaroni 100 grams, water ice 184 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

225

×

0.23

=

0.518

grams.

Griddle cakes

127

×

0.91

=

1.156

Butter

9.5 + 15 + 17 =

41.5

×

0.15

=

0.062

Roll

62

×

1.63

=

1.011

Syrup

96 + 72 =

168

×

0.024

=

0.040

Scrambled eggs

82

×

2.07

=

1.697

Fried potato

150

×

0.60

=

0.900

Rice croquette

150

×

0.61

=

0.915

Apple sauce

125

×

0.020

=

0.025

Consommé

100

×

0.65

=

0.650

Bread

24

×

1.64

=

0.394

Bread

51

×

1.75

=

0.893

Bacon

59

×

3.28

=

1.935

Potato croquette

80

×

0.77

=

0.610

Macaroni

100

×

0.87

=

0.870

Water ice

184

×

0.006

=

0.011

Vegetable soup

100

×

0.48

=

0.480

Total nitrogen in food

12.167

grams.

Total nitrogen in urine

10.040

Fuel value of the food

3100 calories.

Tuesday, May 24, 1904.

Breakfast.—None.

Lunch.—Cream of celery soup 100 grams, bread 35 grams, butter 10 grams, farina croquette 88 grams, potato 150 grams, stewed prunes 176 grams.

Dinner.—Tomato soup 150 grams, Hamburg steak 77 grams, potato 150 grams, spinach 75 grams, farina croquette 107 grams, syrup 48 grams, bread 30.5 grams, butter 7.5 grams, cream pie 162 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Bread

35

×

1.64

=

0.574

grams.

Butter

10 + 7.5 =

17.5

×

0.15

=

0.026

Farina croquette

88

×

0.74

=

0.651

Potato

150

×

0.26

=

0.390

Prunes

176

×

0.17

=

0.299

Cream of celery soup

100

×

0.48

=

0.480

Tomato soup

150

×

0.19

=

0.285

Hamburg steak

77

×

3.96

=

3.049

Potato (fried)

150

×

0.46

=

0.690

Spinach

75

×

0.54

=

0.405

Bread

30.5

×

1.82

=

0.555

Cream pie

162

×

0.93

=

1.507

Farina croquette

107

×

0.76

=

0.813

Syrup

48

×

0.024

=

0.012

Total nitrogen in food

9.736

grams.

Total nitrogen in urine

8.710

Fuel value of the food

2151 calories.

NITROGEN BALANCE.—Schenker.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

18

10.269

grams.

8.77

grams.

8.0

grams.

19

8.239

8.73

41.0

20

15.545

12.48

26.5

21

9.977

8.76

43.4

22

10.741

9.98

29.0

23

12.167

10.04

14.7

24

9.736

8.71

20.5

11.0

193.4

grams contain

6.50% N.

76.674

67.47

+

12.571

grams nitrogen.

76.674

grams nitrogen.

80.041

grams nitrogen.

Nitrogen balance for seven days

=

-3.367

grams.

Nitrogen balance per day

=

-0.481

gram.

Average Intake.

Calories per day

2486.

Nitrogen per day

10.95 grams.

In this seven days’ balance trial, there were taken in with the food 76.674 grams of nitrogen, with an output of 67.47 grams of nitrogen through the urine and 12.571 grams through the fæces, thus showing a minus balance of 3.367 grams of nitrogen for the seven days. The fuel value of the food averaged 2486 calories per day, while the average daily excretion of metabolized nitrogen amounted to 9.63 grams. Schenker’s daily nitrogen excretion for the last two months of the experiment averaged 9.82 grams. Presumably, the slight minus balance of nitrogen was due to the relatively small fuel value of the food, which doubtless was not quite sufficient for the body-weight, and the degree of bodily activity then prevailing.

With G. W. Anderson, a plus balance was obtained as follows:

G. W. ANDERSON.

Wednesday May 18, 1904.

Breakfast.—Banana 103 grams, coffee 150 grams, sugar 42 grams, cream 125 grams, fried rice 45 grams, baked potato 92 grams, roll 65 grams, butter 11 grams.

Lunch.—Soup 150 grams, farina croquette 88 grams, sweet potato 206 grams, string beans 75 grams, bread 62 grams, butter 15.5 grams, coffee 150 grams, sugar 14 grams, cream 30 grams.

Dinner.—Consommé 200 grams, bread 59 grams, butter 20 grams, Hamburg steak 109 grams, mashed potato 150 grams, coffee 200 grams, cream 30 grams, sugar 24 grams, spinach 100 grams, apple pie 150 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Butter

11 + 15.5 + 20 =

46.5

×

0.15

=

0.070

grams.

Sugar

42 + 24 + 14 =

80.0

×

0.00

=

0.000

Banana

103.0

×

0.23

=

0.237

Cream

125 + 30 + 30 =

185.0

×

0.46

=

0.851

Fried rice

45.0

×

0.75

=

0.338

Roll

65.0

×

1.66

=

1.079

Potato

92.0

×

0.39

=

0.359

Coffee

150 + 150 + 200 =

500.0

×

0.06

=

0.300

Bread

62.0

×

1.60

=

0.992

Soup

150.0

×

0.41

=

0.615

Farina croquette

88.0

×

1.09

=

0.959

Sweet potato

206.0

×

0.32

=

0.659

String beans

75.0

×

0.34

=

0.255

Bread

59.0

×

1.80

=

1.062

Soup (consommé)

200.0

×

0.38

=

0.760

Hamburg steak

109.0

×

3.64

=

3.968

Potato

150.0

×

0.38

=

0.570

Spinach

100.0

×

0.53

=

0.530

Apple pie

150.0

×

0.43

=

0.645

Total nitrogen in food

14.249

grams.

Total nitrogen in urine

8.870

Fuel value of the food

3323 calories.

Thursday, May 19, 1904.

Breakfast.—Banana 170 grams, cream 140 grams, sugar 28 grams, coffee 150 grams, baked potato 127 grams, rolls 47 grams, butter 15 grams.

Lunch.—Bread 50 grams, butter 18 grams, fried potato 150 grams, fried hominy 100 grams, syrup 48 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Dinner.—Soup 200 grams, fried sweet potato 70 grams, macaroni 125 grams, spinach 105 grams, bacon 13 grams, butter 15 grams, coffee 150 grams, sugar 14 grams, cream 40 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

170

×

0.23

=

0.391

grams.

Cream

140 + 50 + 40 =

230

×

0.46

=

1.058

Sugar

28 + 14 + 14 =

56

×

0.00

=

0.000

Butter

15 + 18 + 15 =

48

×

0.15

=

0.072

Rolls

47

×

1.66

=

0.780

Potato

127

×

0.39

=

0.495

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Bread

50

×

1.60

=

0.800

Fried potato

150

×

0.32

=

0.480

Syrup

48

×

0.024

=

0.012

Hominy

100

×

0.67

=

0.670

Bread

46

×

1.74

=

0.800

Soup

200

×

0.53

=

1.060

Fried sweet potato

70

×

0.38

=

0.266

Macaroni

125

×

0.93

=

1.163

Spinach

105

×

0.56

=

0.588

Bacon

13

×

3.00

=

0.390

Total nitrogen in food

9.295

grams.

Total nitrogen in urine

8.360

Fuel value of the food

2932 calories.

Friday, May 20, 1904.

Breakfast.—Orange 70 grams, roll 120 grams, butter 33 grams, coffee 150 grams, sugar 28 grams, cream 50 grams.

Lunch.—Bread 48 grams, butter 19 grams, fish-cake 81 grams, potato 200 grams, lima beans 50 grams, fried hominy 118 grams, syrup 96 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Dinner.—Consommé 100 grams, boiled halibut 143 grams, mashed potato 177 grams, string beans 90 grams, stewed cranberry 76 grams, bread 56 grams, butter 16 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Butter

33 + 19 + 16 =

68

×

0.15

=

0.102

grams.

Orange

70

×

0.20

=

0.140

Rolls

120

×

1.72

=

2.064

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Cream

50 + 50 + 50 =

150

×

0.44

=

0.660

Bread

48

×

1.71

=

0.821

Fish-cake

81

×

1.22

=

0.988

Potato

200

×

0.30

=

0.600

Lima beans

50

×

0.76

=

0.380

Fried hominy

118

×

0.57

=

0.673

Syrup

96

×

0.024

=

0.023

Bread

56

×

1.97

=

1.104

Consommé

100

×

0.59

=

0.590

Halibut

143

×

3.18

=

4.547

Mashed potato

177

×

0.34

=

0.602

Sugar

28 + 14 + 14 =

56

×

0.00

=

0.000

String beans

90

×

0.36

=

0.324

Cranberry

76

×

0.03

=

0.023

Total nitrogen in food

13.911

grams.

Total nitrogen in urine

9.950

Fuel value of the food

3052 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 157 grams, roll 61 grams, butter 15 grams, coffee 150 grams, cream 150 grams, sugar 28 grams.

Lunch.—Bread 58 grams, butter 17 grams, lamb chop 33 grams, potato croquettes 138 grams, tomato 161 grams, water ice 162 grams, coffee 150 grams, cream 50 grams, sugar 21 grams.

Dinner.—Soup 75 grams, bread 59 grams, butter 22.5 grams, bacon 15 grams, lettuce salad 64 grams, fried potato 100 grams, stewed prunes 283 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

157.0

×

0.23

=

0.361

grams.

Roll

61.0

×

1.65

=

1.007

Cream

50 + 50 + 50 =

250.0

×

0.43

=

1.075

Butter

15 + 17 + 22.5 =

54.5

×

0.15

=

0.082

Sugar

28 + 21 + 14 =

63.0

×

0.00

=

0.000

Coffee

150 + 150 + 150 =

450.0

×

0.06

=

0.270

Bread

58.0

×

1.82

=

1.056

Lamb chop

33.0

×

4.63

=

1.528

Potato croquettes

138.0

×

0.71

=

0.980

Tomato

161.0

×

0.17

=

0.274

Water ice

162.0

×

0.012

=

0.019

Bread

59.0

×

1.62

=

0.956

Soup

75.0

×

1.21

=

0.908

Bacon

15.0

×

3.05

=

0.458

Prunes

175 + 108 =

283.0

×

0.16

=

0.453

Salad

64.0

×

0.21

=

0.134

Fried potato

100.0

×

0.60

=

0.600

Total nitrogen in food

10.161

grams.

Total nitrogen in urine

8.510

Fuel value of the food

2826 calories.

Sunday, May 22, 1904.

Breakfast.—Orange 80 grams, oatmeal 100 grams, potato 103 grams, butter 16 grams, roll 50 grams, coffee 150 grams, cream 125 grams, sugar 35 grams.

Lunch.—Bread 47 grams, butter 14.5 grams, macaroni 116 grams, potato 150 grams, fried rice 85 grams, syrup 48 grams, ice cream 169 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Dinner.—Soup 100 grams, bread 40.5 grams, butter 16 grams, fried potato 50 grams, mashed potato 100 grams, coffee 150 grams, cream 100 grams, sugar 21 grams, strawberry short-cake 214 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

80

×

0.20

=

0.160

grams.

Butter

16 + 14.5 + 16 =

46.5

×

0.15

=

0.070

Oatmeal

100

×

0.43

=

0.430

Sugar

35 + 14 + 14 + 7 =

70

×

0.00

=

0.000

Potato

103

×

0.40

=

0.412

Cream

125 + 50 + 100 =

275

×

0.45

=

1.238

Roll

50

×

1.67

=

0.835

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Bread

47

×

1.57

=

0.738

Macaroni

116

×

0.46

=

0.534

Potato

150

×

0.30

=

0.450

Fried rice

85

×

0.75

=

0.638

Syrup

48

×

0.024

=

0.012

Ice cream

169

×

0.53

=

0.896

Bread

40.5

×

1.91

=

0.774

Celery soup

100

×

0.33

=

0.330

Fried potato

50

×

0.57

=

0.285

Mashed potato

100

×

0.37

=

0.370

Strawberry short-cake

214

×

0.50

=

1.070

Total nitrogen in food

9.512

grams.

Total nitrogen in urine

6.500

Fuel value of the food

3429 calories.

Monday, May 23, 1904.

Breakfast.—Banana 211 grams, roll 59 grams, butter 15 grams, coffee 150 grams, cream 150 grams, sugar 28 grams.

Lunch.—Consommé 100 grams, bread 63 grams, butter 15 grams, rice 113 grams, syrup 48 grams, sugar 14 grams, fried potato 170 grams, apple sauce 125 grams.

Dinner.—Vegetable soup 100 grams, bread 70 grams, butter 16 grams, bacon 42 grams, potato croquettes 49 grams, macaroni 105 grams, string beans 184 grams, water ice 148 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

211

×

0.23

=

0.485

grams.

Butter

15 + 15 + 16 =

46

×

0.15

=

0.069

Cream

150

×

0.45

=

0.675

Roll

59

×

1.63

=

0.962

Sugar

28 + 14 =

42

×

0.00

=

0.000

Coffee

150

×

0.06

=

0.090

Bread

63

×

1.64

=

1.033

Consommé

100

×

0.65

=

0.650

Apple sauce

125

×

0.02

=

0.025

Fried rice

113

×

0.61

=

0.689

Syrup

48

×

0.024

=

0.012

Fried potato

170

×

0.60

=

1.020

Bread

70

×

1.75

=

1.225

Vegetable soup

100

×

0.70

=

0.700

Macaroni

105

×

0.87

=

0.914

Bacon

42

×

3.28

=

1.378

Potato croquettes

149

×

0.77

=

1.147

String beans

184

×

0.22

=

0.405

Water ice

148

×

0.006

=

0.009

Total nitrogen in food

11.488

grams.

Total nitrogen in urine

6.900

Fuel value of the food

3057 calories.

Tuesday, May 24, 1904.

Breakfast.—Orange 80 grams, roll 55 grams, butter 16 grams, potato 91 grams, coffee 150 grams, cream 50 grams, sugar 21 grams.

Lunch.—Celery soup 150 grams, bread 62 grams, butter 19 grams, mashed potato 200 grams, farina croquettes 87 grams, syrup 48 grams, stewed prunes 138 grams.

Dinner.—Soup 150 grams, bread 43 grams, butter 15 grams, Hamburg steak 82 grams, fried potato 150 grams, spinach 85 grams, rice croquettes 57 grams, syrup 48 grams, coffee 150 grams, cream 50 grams, sugar 14 grams, lemon pie 125 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Butter

16 + 19 + 15 =

50

×

0.15

=

0.075

grams.

Orange

80

×

0.20

=

0.160

Roll

55

×

1.64

=

0.902

Potato

91

×

0.25

=

0.228

Coffee

150 + 150 =

300

×

0.06

=

0.180

Cream

50 + 50 =

100

×

0.45

=

0.450

Sugar

21 + 14 =

35

×

0.00

=

0.000

Bread

62

×

1.66

=

1.029

Celery soup

150

×

0.48

=

0.720

Mashed potato

200

×

0.26

=

0.520

Farina croquettes

87

×

0.74

=

0.644

Syrup

48 + 48 =

96

×

0.024

=

0.023

Prunes

138

×

0.17

=

0.235

Soup

150

×

0.19

=

0.285

Bread

43

×

1.82

=

0.783

Hamburg steak

82

×

3.96

=

3.247

Fried potato

150

×

0.46

=

0.690

Spinach

85

×

0.54

=

0.459

Rice croquettes

57

×

0.76

=

0.433

Lemon pie

125

×

0.93

=

1.163

Total nitrogen in food

12.226

grams.

Total nitrogen in urine

8.450

Fuel value of the food

3022 calories.

NITROGEN BALANCE.—G. W. Anderson.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

18

14.249

grams.

8.87

grams.

19

9.295

8.36

20

13.911

9.95

12.0

grams.

21

10.161

8.51

46.0

22

9.512

6.50

39.0

23

11.488

6.90

67.0

24

12.226

8.45

164.0

grams contain

6.92% N.

80.842

57.54

+

11.349

grams nitrogen.

80.842

grams nitrogen.

68.889

grams nitrogen.

Nitrogen balance for seven days

=

+11.953

grams.

Nitrogen balance per day

=

+1.707

grams.

Average Intake.

Calories per day

3091

Nitrogen per day

11.55 grams.

With G. W. Anderson, the balance trial was characterized by an intake of 80.842 grams of nitrogen, with an output for the seven days of 57.54 grams through the urine and 11.349 grams through the fæces, thus making a total excretion of 68.889 grams of nitrogen, and showing a plus balance of 11.953 grams. In other words, the body of this subject, under the conditions prevailing, was storing up nitrogen for future use at the rate of 1.7 grams per day. This also means that a daily intake of 9.8 grams of nitrogen would have been quite sufficient to maintain nitrogen equilibrium, certainly with the large fuel value of the food taken, i. e., 3091 calories per day as the average value.

The average daily excretion of metabolized nitrogen during the balance period amounted to 8.22 grams, while the average daily excretion for the last two months of the experiment was 8.81 grams.

With Stapleton, the following results were obtained, showing a distinct positive balance:

STAPLETON.

Wednesday, May 18, 1904.

Breakfast.—Banana 118 grams, bread 29 grams, butter 11 grams, sugar 56 grams, cream 125 grams.

Lunch.—Tomato soup 247 grams, bread 37 grams, butter 9 grams, croquettes 97 grams, potato 100 grams, string beans 46 grams, coffee 150 grams, cream 50 grams, sugar 21 grams.

Dinner.—Bread 109 grams, butter 40 grams, Hamburg steak 87 grams, potato 150 grams, spinach 100 grams, coffee 150 grams, cream 100 grams, sugar 30 grams, apple pie 110 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

118

×

0.23

=

0.271

grams.

Butter

11 + 9 + 40 =

60

×

0.15

=

0.090

Bread

29

×

1.66

=

0.481

Sugar

35 + 21 + 30 =

86

×

0.00

=

0.000

Cream

125 + 50 + 100 =

275

×

0.46

=

1.265

Tomato soup

247

×

0.41

=

1.013

Bread

37

×

1.60

=

0.592

Croquettes

97

×

1.09

=

1.057

Sweet potato

100

×

0.32

=

0.320

String beans

46

×

0.34

=

0.156

Coffee

150 + 150 =

300

×

0.06

=

0.180

Bread

109

×

1.80

=

1.962

Hamburg steak

87

×

3.64

=

3.167

Potato

150

×

0.38

=

0.570

Spinach

100

×

0.53

=

0.530

Apple pie

110

×

0.43

=

0.473

Total nitrogen in food

12.127

grams.

Total nitrogen in urine

9.670

Fuel value of the food

3109 calories.

Thursday, May 19, 1904.

Breakfast.—None.

Lunch.—Bread 48 grams, butter 14 grams, omelette 125 grams, boiled onion 63 grams, fried sweet potato 100 grams, coffee 300 grams, cream 150 grams, sugar 56 grams, apple pudding 146 grams.

Dinner.—Tomato soup 200 grams, bread 42 grams, butter 9 grams, macaroni 75 grams, potato 36 grams, spinach 70 grams, bacon 16 grams, coffee 150 grams, cream 50 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

300 + 150 =

450

×

0.06

=

0.270

grams.

Butter

14 + 9 =

23

×

0.15

=

0.035

Bread

48

×

1.60

=

0.768

Omelette

125

×

1.58

=

1.975

Onions

63

×

0.27

=

0.170

Sugar

56 + 21 =

77

×

0.00

=

0.000

Cream

150 + 50 =

200

×

0.47

=

0.940

Potato

100

×

0.49

=

0.490

Apple pudding

146

×

0.28

=

0.409

Bread

42

×

1.74

=

0.731

Tomato soup

200

×

0.53

=

1.060

Macaroni

75

×

0.93

=

0.698

Fried sweet potato

36

×

0.38

=

0.137

Spinach

70

×

0.56

=

0.392

Bacon

16

×

3.00

=

0.480

Total nitrogen in food

8.555

grams.

Total nitrogen in urine

8.580

Fuel value of the food

2072 calories.

Friday, May 20, 1904.

Breakfast.—Orange 150 grams, roll 65 grams, coffee 150 grams, cream 50 grams, sugar 35 grams.

Lunch.—Bread 64 grams, butter 18 grams, fish-cake 72 grams, potato 150 grams, lima beans 50 grams, coffee 150 grams, cream 100 grams, sugar 21 grams, bread pudding 150 grams.

Dinner.—Fish 113 grams, string beans 62 grams, potato 150 grams, rice croquettes 102 grams, syrup 48 grams, stewed cranberry 95 grams, bread 33 grams, butter 16 grams, coffee 300 grams, cream 100 grams, sugar 42 grams.

Evening.—Beer 750 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

150

×

0.20

=

0.300

grams.

Sugar

35 + 21 + 42 =

98

×

0.00

=

0.000

Roll

65

×

1.72

=

1.118

Coffee

150 + 150 + 300 =

600

×

0.06

=

0.360

Cream

50 + 100 + 100 =

250

×

0.44

=

1.100

Bread

64

×

1.71

=

1.094

Butter

18 + 16 =

34

×

0.15

=

0.051

Fish-cake

72

×

1.22

=

0.878

Potato

150

×

0.30

=

0.450

Lima beans

50

×

0.76

=

0.380

Bread pudding

150

×

0.99

=

1.485

String beans

62

×

0.36

=

0.223

Fish

113

×

3.18

=

3.593

Bread

33

×

1.97

=

0.650

Potato

150

×

0.34

=

0.510

Rice croquettes

102

×

1.06

=

1.081

Cranberry

95

×

0.030

=

0.029

Syrup

48

×

0.024

=

0.012

Beer

750

×

0.069

=

0.518

Total nitrogen in food

18.832

grams.

Total nitrogen in urine

9.510

Fuel value of the food

2999 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 74 grams, baked potato 95 grams, roll 71 grams, butter 18 grams, coffee 150 grams, cream 100 grams, sugar 30 grams.

Lunch.—Bread 48 grams, butter 14 grams, lamb chop 27 grams, potato croquette 91 grams, tomato 105 grams, coffee 150 grams, cream 50 grams, sugar 21 grams, water ice 185 grams.

Dinner.—Bean soup 150 grams, fried egg 127 grams, bacon 2 grams, fried potato 108 grams, bread 77 grams, butter 18 grams, coffee 150 grams, cream 50 grams, sugar 21 grams, jelly roll 56 grams.

Evening.—Beer 600 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

74

×

0.23

=

0.170

grams.

Roll

71

×

1.65

=

1.172

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Sugar

30 + 21 + 21 =

72

×

0.00

=

0.000

Cream

100 + 50 + 50 =

200

×

0.43

=

0.860

Potato

95

×

0.40

=

0.380

Butter

18 + 14 + 18 =

50

×

0.15

=

0.075

Bread

48

×

1.82

=

0.874

Lamb chop

27

×

4.63

=

1.250

Croquette (potato)

91

×

0.71

=

0.646

Tomato

105

×

0.17

=

0.179

Water ice

185

×

0.012

=

0.022

Bread

77

×

1.62

=

1.247

Bean soup

150

×

1.21

=

1.815

Fried egg

127

×

2.27

=

2.883

Bacon

2

×

3.05

=

0.061

Fried potato

108

×

0.60

=

0.648

Jelly roll

56

×

0.86

=

0.482

Beer

600

×

0.069

=

0.414

Total nitrogen in food

13.448

grams.

Total nitrogen in urine

9.640

Fuel value of the food

2871 calories.

Sunday, May 22, 1904.

Breakfast.—Orange 60 grams, oatmeal 150 grams, wheat roll 51 grams, butter 17 grams, coffee 150 grams, cream 100 grams, sugar 49 grams.

Lunch.—Bread 37 grams, butter 13 grams, potato 114 grams, macaroni 115 grams, fried rice 92 grams, coffee 300 grams, cream 100 grams, sugar 42 grams, ice cream 104 grams, cake 37.5 grams.

Dinner.—Chicken 89 grams, spinach 100 grams, fried potato 70 grams, bread 46 grams, butter 12 grams, coffee 150 grams, cream 100 grams, sugar 30 grams, strawberry short-cake 195 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Roll

51

×

1.67

=

0.852

grams.

Sugar

49 + 42 + 30 =

121

×

0.00

=

0.000

Orange

60

×

0.20

=

0.120

Oatmeal

150

×

0.43

=

0.645

Coffee

150 + 300 + 150 =

600

×

0.06

=

0.360

Cream

100 + 100 + 100 =

300

×

0.45

=

1.350

Butter

17 + 13 + 12 =

42

×

0.15

=

0.063

Potato

114

×

0.30

=

0.342

Macaroni

115

×

0.46

=

0.529

Bread

37

×

1.57

=

0.581

Fried rice

92

×

0.75

=

0.690

Ice cream

104

×

0.53

=

0.551

Cake

37.5

×

1.20

=

0.450

Spinach

100

×

0.55

=

0.550

Chicken

89

×

3.02

=

2.688

Fried potato

70

×

0.57

=

0.399

Bread

46

×

1.91

=

0.879

Short-cake

195

×

0.50

=

0.975

Total nitrogen in food

12.024

grams.

Total nitrogen in urine

9.560

Fuel value of the food

3442 calories.

Monday, May 23, 1904.

Breakfast.—Banana 98 grams, roll 68 grams, butter 15 grams, coffee 150 grams, cream 100 grams, sugar 40 grams.

Lunch.—Bread 53 grams, butter 17.5 grams, boiled eggs 101 grams, apple sauce 130 grams, coffee 150 grams, cream 50 grams, sugar 17 grams.

Dinner.—Bread 28 grams, butter 7 grams, bacon 40 grams, macaroni 62 grams, potato croquette 69 grams, coffee 150 grams, cream 50 grams, sugar 21 grams, water ice 116 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

98

×

0.23

=

0.225

grams.

Butter

15 + 17.5 + 7 =

39.5

×

0.15

=

0.059

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Cream

100 + 50 + 50 =

200

×

0.45

=

0.900

Sugar

40 + 17 + 21 =

78

×

0.00

=

0.000

Roll

68

×

1.63

=

1.108

Bread

53

×

1.64

=

0.869

Apple sauce

130

×

0.02

=

0.026

Boiled eggs

101

×

2.07

=

2.091

Bread

28

×

1.75

=

0.490

Macaroni

62

×

0.87

=

0.539

Bacon

40

×

3.28

=

1.312

Potato croquette

69

×

0.77

=

0.531

Water ice

116

×

0.006

=

0.007

Total nitrogen in food

8.427

grams.

Total nitrogen in urine

8.030

Fuel value of the food

2346 calories.

Tuesday, May 24, 1904.

Breakfast.—Orange 80 grams, roll 118 grams, butter 23 grams, coffee 150 grams, cream 50 grams, sugar 25 grams.

Lunch.—Soup 100 grams, bread 59 grams, butter 15.5 grams, potato 100 grams, farina croquettes 109 grams, tomato sauce 75 grams, boiled onions 107 grams, stewed prunes 105 grams, coffee 150 grams, cream 100 grams, sugar 18 grams.

Dinner.—Celery soup 150 grams, Hamburg steak 63 grams, potato 100 grams, spinach 50 grams, bread 32 grams, butter 15 grams, coffee 150 grams, cream 50 grams, sugar 16 grams, cream pie 79 grams.

Evening.—Beer 750 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Roll

118

×

1.64

=

1.935

grams.

Orange

80

×

0.20

=

0.160

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Cream

50 + 100 + 50 =

200

×

0.45

=

0.900

Sugar

25 + 18 + 16 =

59

×

0.00

=

0.000

Butter

23 + 15.5 + 15 =

53.5

×

0.15

=

0.080

Bread

59

×

1.66

=

0.979

Tomato sauce

75

×

0.23

=

0.173

Onions

107

×

0.30

=

0.321

Celery soup

100

×

0.48

=

0.480

Potato

100

×

0.26

=

0.260

Farina croquettes

109

×

0.74

=

0.807

Prunes

105

×

0.17

=

0.179

Hamburg steak

63

×

3.96

=

2.495

Potato

100

×

0.46

=

0.460

Soup

150

×

0.19

=

0.285

Bread

32

×

1.82

=

0.582

Spinach

50

×

0.54

=

0.270

Cream pie

79

×

0.93

=

0.735

Beer

750

×

0.069

=

0.518

Total nitrogen in food

11.889

grams.

Total nitrogen in urine

9.040

Fuel value of the food

2822 calories.

NITROGEN BALANCE.—Stapleton.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

18

12.127

grams.

9.67

grams.

39.6

grams.

19

8.555

8.58

34.5

20

13.832

9.51

65.3

21

13.448

9.64

17.8

22

12.024

9.56

11.4

23

8.427

8.03

27.7

24

11.889

9.04

196.3

grams contain

7.08% N.

80.302

64.03

+

13.898

grams nitrogen.

80.302

grams nitrogen.

77.928

grams nitrogen.

Nitrogen balance for seven days

=

+2.374

grams.

Nitrogen balance per day

=

+0.339

gram.

Average Intake.

Calories per day

2809.

Nitrogen per day

11.47 grams.

With this subject, the total intake of nitrogen for the seven days’ period was 80.302 grams. The output of nitrogen through the urine amounted to 64.03 grams, while 13.898 grams were passed out through the fæces, making a total output of 77.928 grams of nitrogen. This shows a plus balance of 2.374 grams of nitrogen for the seven days, indicating a gain to the body of 0.339 gram per day. The fuel value of the food averaged 2809 calories per day, while the daily excretion of metabolized nitrogen averaged 9.14 grams. This is in close agreement with the average daily excretion of nitrogen through the urine of this subject for the last two months of the experiment, viz., 9.00 grams of nitrogen.

With W. L. Anderson, the following results were obtained:

W. L. ANDERSON.

Wednesday, May 18, 1904.

Breakfast.—Banana 90 grams, fried rice 150 grams, syrup 50 grams, wheat roll 64 grams, butter 11 grams, coffee 150 grams, cream 125 grams, sugar 21 grams.

Lunch.—Tomato soup 247 grams, bread 19 grams, butter 16.5 grams, sweet potato 105 grams, farina croquette 115 grams, syrup 60 grams, coffee 150 grams, milk 50 grams, sugar 14 grams.

Dinner.—Consommé 250 grams, bread 52 grams, butter 20 grams, Hamburg steak 117 grams, boiled potato 150 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

90

×

0.23

=

0.207

grams.

Cream

125 + 50 + 50 =

225

×

0.46

=

1.035

Sugar

21 + 14 + 14 =

49

×

0.00

=

0.000

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Roll

64

×

1.66

=

1.063

Butter

11 + 16.5 + 20 =

47.5

×

0.15

=

0.071

Rice

150

×

0.75

=

1.125

Syrup

50 + 60 =

110

×

0.024

=

0.026

Tomato soup

247

×

0.41

=

1.013

Bread

19

×

1.60

=

0.304

Sweet potato

105

×

0.32

=

0.336

Farina croquette

115

×

1.09

=

1.690

Bread

52

×

1.80

=

0.936

Consommé

250

×

0.38

=

0.950

Hamburg steak

117

×

3.64

=

4.259

Potato

150

×

0.38

=

0.570

Total nitrogen in food

13.855

grams.

Total nitrogen in urine

10.030

Fuel value of the food

2946 calories.

Thursday, May 19, 1904.

Breakfast.—Banana 158 grams, roll 122 grams, butter 15 grams, boiled hominy 150 grams, syrup 48 grams, coffee 150 grams, cream 100 grams, sugar 28 grams.

Lunch.—Bread 50 grams, butter 12 grams, fried hominy 100 grams, syrup 48 grams, boiled onions 80 grams, omelette 60 grams, coffee 150 grams, cream 50 grams, sugar 14 grams.

Dinner.—Tomato soup 200 grams, bread 43 grams, butter 10 grams, potato 50 grams, baked macaroni 202 grams, coffee 150 grams, sugar 14 grams, cream 25 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Roll

122

×

1.54

=

1.879

grams.

Boiled hominy

150

×

0.20

=

0.300

Butter

15 + 12 + 10 =

37

×

0.15

=

0.056

Banana

158

×

0.23

=

0.363

Sugar

28 + 14 + 14 =

56

×

0.00

=

0.000

Cream

100 + 50 + 25 =

175

×

0.47

=

0.823

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Syrup

48 + 48 =

96

×

0.024

=

0.023

Bread

50

×

1.60

=

0.800

Potato

150

×

0.49

=

0.735

Fried hominy

100

×

0.67

=

0.670

Onions

80

×

0.27

=

0.216

Omelette

60

×

1.58

=

0.948

Tomato soup

200

×

0.53

=

1.060

Bread

43

×

1.74

=

0.748

Potato

50

×

0.38

=

0.190

Baked macaroni

202

×

0.93

=

1.879

Total nitrogen in food

10.960

grams.

Total nitrogen in urine

10.150

Fuel value of the food

3013 calories.

Friday, May 20, 1904.

Breakfast.—Coffee 150 grams, cream 25 grams, sugar 14 grams, roll 70 grams, butter 9 grams.

Lunch.—Potato 100 grams, butter 3 grams, lima beans 50 grams, hominy 69 grams, syrup 48 grams, coffee 150 grams, cream 25 grams, sugar 14 grams.

Dinner.—Consommé 150 grams, bread 28 grams, butter 15 grams, string beans 56 grams, potato 200 grams, rice croquette 65 grams, syrup 48 grams, coffee 150 grams, sugar 14 grams, cream 25 grams.

Evening.—Beer 450 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

grams.

Cream

25 + 25 + 25 =

75

×

0.44

=

0.330

Sugar

14 + 14 + 14 =

42

×

0.00

=

0.000

Roll

70

×

1.72

=

1.204

Butter

9 + 3 + 15 =

27

×

0.15

=

0.041

Potato

100

×

0.30

=

0.300

Lima beans

50

×

0.76

=

0.380

Fried hominy

69

×

0.57

=

0.393

Syrup

48 + 48 =

96

×

0.024

=

0.023

Consommé

150

×

0.59

=

0.885

String beans

56

×

0.36

=

0.202

Potato

200

×

0.34

=

0.680

Bread

28

×

1.97

=

0.552

Rice croquettes

65

×

1.06

=

0.689

Beer

450

×

0.069

=

0.311

Total nitrogen in food

6.260

grams.

Total nitrogen in urine

8.640

Fuel value of the food

1748 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 73 grams, bread 63 grams, butter 7 grams, coffee 150 grams, cream 50 grams, sugar 28 grams.

Lunch.—Potato 150 grams, tomato 145 grams, fried Indian-meal 81 grams, syrup 48 grams, coffee 150 grams, sugar 21 grams, cream 25 grams, water ice 165 grams.

Dinner.—Bean soup 150 grams, bread 29 grams, butter 16 grams, bacon 15 grams, fried potato 150 grams, cake 36 grams, coffee 150 grams, sugar 14 grams, cream 45 grams.

Evening.—Beer 600 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

73

×

0.23

=

0.168

grams.

Sugar

28 + 21 + 14 =

63

×

0.00

=

0.000

Cream

50 + 25 + 45 =

120

×

0.43

=

0.516

Bread

63

×

1.65

=

1.040

Butter

7 + 16 =

23

×

0.15

=

0.035

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Potato

150

×

0.71

=

1.065

Tomato

145

×

0.17

=

0.247

Fried Indian-meal

81

×

1.09

=

0.883

Syrup

48

×

0.024

=

0.012

Water ice

165

×

0.012

=

0.020

Bean soup

150

×

1.21

=

1.815

Bread

29

×

1.62

=

0.470

Bacon

15

×

3.05

=

0.458

Fried potato

150

×

0.60

=

0.900

Cake

36

×

0.86

=

0.310

Beer

600

×

0.069

=

0.414

Total nitrogen in food

8.623

grams.

Total nitrogen in urine

8.460

Fuel value of the food

2393 calories.

Sunday, May 22, 1904.

Breakfast.—Oatmeal 200 grams, sugar 28 grams, coffee 150 grams, roll 60 grams, butter 6 grams.

Lunch.—Fried rice 140 grams, syrup 48 grams, potato 100 grams, macaroni 155 grams, boiled onions 80 grams, butter 5 grams, coffee 150 grams, cream 25 grams, sugar 14 grams, ice cream 185 grams, cake 34 grams.

Dinner.—Cream of celery soup 150 grams, mashed potato 134 grams, butter 11 grams, spinach 100 grams, strawberry short-cake 185 grams, cream 70 grams, sugar 28 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Roll

60

×

1.67

=

1.002

grams.

Oatmeal

200

×

0.43

=

0.860

Sugar

28 + 14 + 28 =

70

×

0.00

=

0.000

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Butter

6 + 5 + 11 =

22

×

0.15

=

0.033

Potato

100

×

0.30

=

0.300

Macaroni

155

×

0.46

=

0.713

Cream

25 + 70 =

95

×

0.45

=

0.428

Onions

80

×

0.25

=

0.200

Fried rice

140

×

0.75

=

1.050

Ice cream

185

×

0.53

=

0.981

Cake

34

×

1.20

=

0.408

Syrup

48

×

0.024

=

0.012

Cream of celery soup

150

×

0.33

=

0.495

Mashed potato

134

×

0.37

=

0.496

Short-cake

185

×

0.50

=

0.925

Spinach

100

×

0.55

=

0.550

Total nitrogen in food

8.723

grams.

Total nitrogen in urine

7.960

Fuel value of the food

2812 calories.

Monday, May 23, 1904.

Breakfast.—Banana 115 grams, wheat griddle cakes 87 grams, syrup 48 grams, butter 7 grams, coffee 150 grams, sugar 28 grams, cream 50 grams.

Lunch.—Fried potato 100 grams, rice croquette 115 grams, syrup 48 grams, apple sauce 125 grams, coffee 150 grams, sugar 14 grams.

Dinner.—Macaroni 270 grams, potato croquette 134 grams, coffee 150 grams, sugar 14 grams, water ice 154 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

115

×

0.23

=

0.265

grams.

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Sugar

28 + 14 + 14 =

56

×

0.00

=

0.000

Cream

50

×

0.45

=

0.225

Griddle cakes

87

×

0.91

=

0.792

Syrup

48 + 48 =

96

×

0.024

=

0.023

Butter

7

×

0.15

=

0.011

Apple sauce

125

×

0.020

=

0.025

Rice croquette

115

×

0.61

=

0.702

Fried potato

100

×

0.60

=

0.600

Macaroni

270

×

0.87

=

2.349

Potato croquette

134

×

0.77

=

1.032

Water ice

154

×

0.006

=

0.009

Total nitrogen in food

6.303

grams.

Total nitrogen in urine

7.490

Fuel value of the food

2224 calories.

Tuesday, May 24, 1904.

Breakfast.—Fried rice 115 grams, syrup 48 grams, roll 60 grams, butter 14 grams, coffee 150 grams, sugar 14 grams.

Lunch.—Celery soup 150 grams, farina croquette 108 grams, syrup 48 grams, fried potato 200 grams, bread 22 grams, butter 7 grams, coffee 150 grams, sugar 14 grams.

Dinner.—Fried potato 200 grams, cream pie 167 grams, coffee 150 grams, cream 25 grams, sugar 14 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Fried rice

115

×

0.36

=

0.414

grams.

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Roll

60

×

1.64

=

0.984

Butter

14 + 7 =

21

×

0.15

=

0.032

Sugar

14 + 14 + 14 =

42

×

0.00

=

0.000

Syrup

48 + 48 =

96

×

0.024

=

0.023

Celery soup

150

×

0.48

=

0.720

Farina croquette

108

×

0.74

=

0.799

Fried potato

200

×

0.26

=

0.520

Bread

22

×

1.66

=

0.365

Fried potato

200

×

0.46

=

0.920

Cream pie

167

×

0.93

=

1.553

Cream

25

×

0.45

=

0.113

Total nitrogen in food

6.713

grams.

Total nitrogen in urine

6.600

Fuel value of the food

2324 calories.

NITROGEN BALANCE.—W. L. Anderson.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

18

13.855

grams.

10.03

grams.

42.3

grams.

19

10.960

10.15

20

6.260

8.64

17.5

21

8.623

8.46

22

8.723

7.96

42.7

23

6.303

7.49

41.0

24

6.713

6.60

29.2

172.7

grams contain

6.30% N.

61.437

59.33

+

10.880

grams nitrogen.

61.437

grams nitrogen.

70.210

grams nitrogen.

Nitrogen balance for seven days

=

-8.773

grams.

Nitrogen balance per day

=

-1.253

grams.

Average Intake.

Calories per day

2494.

Nitrogen per day

8.777 grams.

Here, we find a minus balance of 8.773 grams of nitrogen for the seven days’ period. The total intake of nitrogen amounted to 61.437 grams, while there were excreted through the urine 59.33 grams, and through the fæces 10.880 grams of nitrogen, making a total output of 70.210 grams as contrasted with an intake of 61.437 grams of nitrogen. This loss of body material is to be attributed to the small fuel value of the food,—only 2494 calories as the day’s average,—though perhaps in part to the relatively small intake of nitrogen. In this connection it is to be noted that the average daily excretion of metabolized nitrogen for the seven days’ period amounted to only 8.777 grams, while the average daily excretion for the last two months of the experiment was as high as 10.07 grams. Undoubtedly, the subject did not eat as much food during the week of this balance trial as was needed to maintain equilibrium, under the conditions of bodily activity then prevailing.

The same statement applies to Mr. Bellis, whose balance trial likewise shows a deficiency of ingested nitrogen over the nitrogen output. Here, however, the deficiency is more manifestly due to the small fuel value of the daily food, which averaged only 2174 calories. Bellis showed an average daily excretion of metabolized nitrogen amounting to 8.45 grams for the last six weeks of the experiment, while in the balance period the excretion of metabolized nitrogen was 8.19 grams per day. The daily intake of nitrogen in the food, however, averaged only 7.76 grams, obviously too small a quantity to meet the wants of the body, especially with the low fuel value of the food. It is quite plain that during the week of this balance trial, the amount of food consumed was not equal to the necessities of the body, neither was it equal in nitrogen or fuel value to what the subject had been taking during the last few months of the experiment, and on which he had practically maintained body-weight for at least the last month of the experiment. It is further noticeable that during the balance week the body-weight dropped off somewhat.

Owing to the absence of Dr. Callahan from New Haven during this period, no attempt was made to determine experimentally whether he was in nitrogen equilibrium or not.

The following tables give the data in the experiment with Bellis:—

BELLIS.

Wednesday, May 18, 1904.

Breakfast.—Banana 94 grams, wheat roll 53 grams, butter 11 grams, coffee 150 grams, cream 75 grams, sugar 21 grams.

Lunch.—Soup 150 grams, farina croquette 100 grams, syrup 50 grams, string beans 75 grams, fried sweet potato 117 grams, bread 36 grams, butter 7 grams, coffee 150 grams, sugar 14 grams.

Dinner.—Hamburg steak 53 grams, potato 250 grams, spinach 100 grams, bread 55 grams, butter 10 grams, coffee 150 grams, cream 75 grams, sugar 21 grams, apple pie 142 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

94

×

0.23

=

0.216

grams.

Cream

75 + 75 =

150

×

0.46

=

0.690

Sugar

21 + 14 + 21 =

56

×

0.00

=

0.000

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Roll (wheat)

53

×

1.66

=

0.880

Butter

11 + 7 + 10 =

28

×

0.15

=

0.042

Soup

150

×

0.41

=

0.615

Farina croquette

100

×

1.09

=

1.090

Fried sweet potato

117

×

0.32

=

0.374

String beans

75

×

0.34

=

0.255

Syrup

50

×

0.024

=

0.012

Bread

36

×

1.60

=

0.576

Hamburg steak

53

×

3.64

=

1.929

Potato

250

×

0.38

=

0.950

Spinach

100

×

0.53

=

0.530

Bread

55

×

1.80

=

0.990

Apple pie

142

×

0.43

=

0.611

Total nitrogen in food

10.030

grams.

Total nitrogen in urine

8.350

Fuel value of the food

2686 calories.

Thursday, May 19, 1904.

Breakfast.—Banana 155 grams, roll 53 grams, butter 10 grams, coffee 150 grams, sugar 28 grams, cream 70 grams.

Lunch.—Fried hominy 60 grams, syrup 48 grams, potato 100 grams, boiled onion 82 grams, coffee 150 grams, cream 35 grams, sugar 21 grams, bread pudding 134 grams.

Dinner.—Tomato soup 200 grams, macaroni 75 grams, mashed potato 54 grams, spinach 70 grams, boiled Indian-meal 100 grams, coffee 150 grams, cream 80 grams, sugar 21 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Roll

53

×

1.54

=

0.816

grams.

Banana

155

×

0.23

=

0.357

Butter

10

×

0.15

=

0.015

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Sugar

28 + 21 + 21 =

70

×

0.00

=

0.000

Cream

70 + 35 + 80 =

185

×

0.47

=

0.870

Potato

100

×

0.49

=

0.490

Fried hominy

60

×

0.67

=

0.402

Boiled onion

82

×

0.27

=

0.221

Bread pudding

134

×

0.28

=

0.375

Syrup

48

×

0.024

=

0.012

Tomato soup

200

×

0.53

=

1.060

Macaroni

75

×

0.93

=

0.698

Mashed potato

54

×

0.38

=

0.205

Spinach

70

×

0.56

=

0.392

Boiled Indian-meal

100

×

0.20

=

0.200

Total nitrogen in food

6.383

grams.

Total nitrogen in urine

9.600

Fuel value of the food

2075 calories.

Friday, May 20, 1904.

Breakfast.—Orange 150 grams, roll 57 grams, butter 17 grams, coffee 159 grams, sugar 14 grams.

Lunch.—Fried farina 74 grams, syrup 48 grams, potato 250 grams, lima beans 50 grams, coffee 150 grams, sugar 14 grams.

Dinner.—Rice croquette 92 grams, syrup 48 grams, string beans 93 grams, mashed potato 352 grams, bread 40 grams, butter 8 grams, coffee 150 grams, sugar 14 grams.

Evening.—Beer 450 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

150

×

0.20

=

0.300

grams.

Roll

57

×

1.72

=

0.980

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Sugar

14 + 14 + 14 =

42

×

0.00

=

0.000

Butter

17 + 8 =

25

×

0.15

=

0.038

Potato

250

×

0.30

=

0.750

Lima beans

50

×

0.76

=

0.380

Fried farina

74

×

0.57

=

0.422

Syrup

48 + 48 =

96

×

0.024

=

0.023

String beans

93

×

0.36

=

0.335

Bread

40

×

1.97

=

0.788

Mashed potato

352

×

0.34

=

1.197

Rice croquette

92

×

1.06

=

0.975

Beer

450

×

0.069

=

0.311

Total nitrogen in food

6.769

grams.

Total nitrogen in urine

10.670

Fuel value of the food

1980 calories.

Saturday, May 21, 1904.

Breakfast.—Banana 69 grams, baked potato 57 grams, bread 59 grams, butter 8 grams, coffee 150 grams, sugar 14 grams.

Lunch.—Fried Indian-meal 80 grams, syrup 48 grams, potato croquette 152 grams, tomato 147 grams, coffee 150 grams, sugar 14 grams, water ice 163 grams.

Dinner.—Bean soup 150 grams, bacon 13 grams, fried egg 50 grams, fried potato 206 grams, lettuce salad 45 grams, bread 38 grams, butter 8 grams, coffee 150 grams, sugar 14 grams.

Evening.—Beer 600 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

69

×

0.23

=

0.159

grams.

Bread

59

×

1.65

=

0.974

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Sugar

14 + 14 + 14 =

42

×

0.00

=

0.000

Baked potato

57

×

0.40

=

0.228

Butter

8 + 8 =

16

×

0.15

=

0.024

Potato croquette

152

×

0.71

=

1.079

Tomato

147

×

0.17

=

0.250

Fried Indian-meal

80

×

1.09

=

0.872

Syrup

48

×

0.024

=

0.012

Water ice

163

×

0.012

=

0.020

Bread

38

×

1.62

=

0.616

Bacon

13

×

3.05

=

0.397

Fried egg

50

×

2.27

=

1.135

Bean soup

150

×

1.21

=

1.815

Lettuce salad

45

×

0.21

=

0.095

Fried potato

206

×

0.60

=

1.236

Beer

600

×

0.069

=

0.414

Total nitrogen in food

9.596

grams.

Total nitrogen in urine

8.460

Fuel value of the food

2071 calories.

Sunday, May 22, 1904.

Breakfast.—Orange 100 grams, oatmeal 100 grams, roll 50 grams, butter 8 grams, coffee 150 grams, cream 40 grams, sugar 21 grams.

Lunch.—Macaroni 112 grams, potato 200 grams, onions 143 grams, coffee 150 grams, sugar 7 grams, ice cream 170 grams, cake 31 grams.

Dinner.—Cream of celery soup 150 grams, mashed potato 182 grams, spinach 100 grams, coffee 150 grams, sugar 7 grams, strawberry short-cake 97 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

100

×

0.20

=

0.200

grams.

Roll

50

×

1.67

=

0.835

Butter

8

×

0.15

=

0.012

Oatmeal

100

×

0.43

=

0.430

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Sugar

21 + 7 + 7 =

35

×

0.00

=

0.000

Cream

40

×

0.45

=

0.180

Macaroni

112

×

0.46

=

0.515

Potato

200

×

0.30

=

0.600

Onions

143

×

0.25

=

0.358

Ice cream

170

×

0.53

=

0.901

Cake

31

×

1.20

=

0.372

Cream of Celery soup

150

×

0.33

=

0.495

Mashed potato

182

×

0.37

=

0.673

Spinach

100

×

0.55

=

0.550

Strawberry short-cake

97

×

0.50

=

0.485

Total nitrogen in food

6.876

grams.

Total nitrogen in urine

7.710

Fuel value of the food

1929 calories.

Monday, May 23, 1904.

Breakfast.—Banana 219 grams, coffee 150 grams, cream 80 grams, sugar 28 grams.

Lunch.—Rice croquette 143 grams, syrup 45 grams, potato 200 grams, coffee 150 grams, sugar 7 grams, apple sauce 250 grams.

Dinner.—Vegetable soup 150 grams, bacon 37 grams, string beans 100 grams, potato 101 grams, macaroni 86 grams, coffee 150 grams, water ice 184 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Banana

219

×

0.23

=

0.504

grams.

Cream

80

×

0.45

=

0.360

Sugar

28 + 7 =

35

×

0.00

=

0.000

Coffee

150 + 150 + 150 =

450

×

0.06

=

0.270

Apple sauce

250

×

0.02

=

0.050

Rice croquette

143

×

0.61

=

0.872

Syrup

45

×

0.024

=

0.011

Potato

200

×

0.60

=

1.200

Macaroni

86

×

0.87

=

0.748

Vegetable soup

150

×

0.70

=

1.050

Bacon

37

×

3.28

=

1.214

String beans

100

×

0.22

=

0.220

Potato croquette

101

×

0.77

=

0.778

Water ice

184

×

0.006

=

0.011

Total nitrogen in food

7.288

grams.

Total nitrogen in urine

5.980

Fuel value of the food

2226 calories.

Tuesday, May 24, 1904.

Breakfast.—Orange 100 grams, baked potato 138 grams, butter 5 grams, coffee 150 grams, sugar 14 grams.

Lunch.—Celery soup 150 grams, farina croquette 91 grams, syrup 48 grams, boiled onions 110 grams, potato 200 grams, stewed prunes 113 grams.

Dinner.—Tomato soup 150 grams, farina croquette 107 grams, syrup 48 grams, potato 200 grams, spinach 180 grams, cream pie 140 grams.

Food.

Grams.

Per cent Nitrogen.

Total Nitrogen.

Orange

100

×

0.20

=

0.200

grams.

Baked potato

138

×

0.25

=

0.345

Coffee

150

×

0.06

=

0.090

Sugar

14

×

0.00

=

0.000

Butter

5

×

0.15

=

0.008

Boiled onions

110

×

0.30

=

0.330

Celery soup

150

×

0.48

=

0.720

Potato

200

×

0.26

=

0.520

Farina croquette

91

×

0.74

=

0.673

Syrup

48 + 48 =

96

×

0.024

=

0.023

Stewed prunes

113

×

0.17

=

0.192

Spinach

180

×

0.54

=

0.972

Tomato soup

150

×

0.19

=

0.285

Potato

200

×

0.46

=

0.920

Farina croquette

107

×

0.76

=

0.813

Cream pie

140

×

0.93

=

1.302

Total nitrogen in food

7.393

grams.

Total nitrogen in urine

6.610

Fuel value of the food

2254 calories.

NITROGEN BALANCE.—Bellis.

Nitrogen

Taken in.

Output.

Nitrogen in Urine.

Weight of Fæces (dry).

May

18

10.030

grams.

8.35

grams.

19

6.383

9.60

20

6.769

10.67

21

9.596

8.46

51.0

grams.

22

6.876

7.71

46.0

23

7.288

5.98

27.2

24

7.393

6.61

57.5

181.7

grams contain

6.38% N.

54.335

57.38

+

11.592

grams nitrogen.

54.335

grams nitrogen.

68.972

grams nitrogen.

Nitrogen balance for seven days

=

-14.637

grams.

Nitrogen balance per day

=

-2.091

grams.

Average Intake.

Calories per day

2174.

Nitrogen per day

7.762 grams.

THE PHYSICAL CONDITION OF THE SUBJECTS.

Having considered the marked decline in the extent of proteid metabolism which these subjects have exhibited for a period of five months, and having shown the possibility of their maintaining body-weight and nitrogen equilibrium on a low proteid intake, coupled with a relatively small amount (low fuel value) of non-nitrogenous food, it is appropriate to consider next their physical condition under this changed mode of living. So much has been written upon the necessity of a rich proteid diet, with a corresponding rate of proteid metabolism, for the maintenance of bodily strength and vigor, that it becomes a question of vital importance to obtain data bearing upon the effect of a lowered proteid intake upon bodily strength. If, as is so widely believed, diminishing the daily proportion of proteid food below the standards set by Voit and other physiologists will result in a weakening of the muscles of the body, in decreasing the strength, vigor, and endurance of the individual, then obviously physiological economy in this direction would in the long run be uneconomical, and indeed injurious. The maintenance of body-weight and of nitrogen equilibrium on a small amount of proteid food would count for little, when compared with a gradual loss of bodily strength and vigor.

It was truly a great surprise when the systematic strength tests applied month after month to the soldiers indicated a marked gain in muscular power, which seemingly increased as the rate of proteid metabolism diminished, coincident with the decrease in the amount of proteid food fed. The dynamometer tests were applied primarily to make sure there was no falling off in strength, and when the marked gains already referred to were recorded, it was thought at first that they must be the result mainly of the systematic training the soldiers were undergoing in the gymnasium. Undoubtedly, this daily training, with the more regular and systematic methods of living, did contribute in some measure to the beneficial results obtained, but as the improvement and general gain in strength became more and more apparent, it was equally clear there were other factors involved than mere training.

The opportunity presented by the present subjects therefore was particularly desirable. These men had been in training for many months, some of them for several years, and naturally had acquired a high degree of proficiency in all kinds of athletic work, in the handling of themselves and in the handling of the apparatus, by use of which the strength tests are made.

The tests, etc., were applied exactly in the same manner as in the case of the soldier detail, description of which will be found on pages 259 and 260.

The following tables give the results of the tests—made at the Yale Gymnasium, and reported by Dr. Anderson—from January to June, for the eight men. It will be noted, however, that the record of Mr. Bellis is incomplete. This was owing to an injury to his hand, which prevented his working with the apparatus during the months of May and June.

The results presented by these tables are very important and suggestive. Every man, without exception, showed a decided improvement in his muscular power as measured by the strength tests. With many of the men the gain was progressive, with others there was noticeable—as in the case of W. L. Anderson and G. W. Anderson in the March test—a drop in some one test. This could generally be explained by some temporary cause. Thus, the March test taken by W. L. Anderson was at a time when he was under great strain in connection with an intercollegiate meet, etc. However, it is clear from the figures presented that all these men, though living on a greatly reduced amount of proteid food, and with certainly no increase in the quantity of non-nitrogenous food, showed at the end of the experiment a decided gain in muscular power. Note for example the great gain in strength shown by Schenker; in January his dynamometer tests, etc., indicated a total of 5728, while at the close of the experiment in June his record was 7135. Again, Bellis increased from 5993 to 8165, and W. L. Anderson from 6016 to 9472. Further, the men all agree in the good effect the changed conditions have had upon them, and they have, without exception, been able to do their athletic work and maintain their athletic supremacy.

STRENGTH OR DYNAMOMETER TESTS.

A NDERSON, G. W.

Weight.

Lung Capacity.

Right Hand.

Left Hand.

Chest.

Back.

Legs.

Pull up.

Push up.

Vault and Ladder.

Run.

Product.

Total.

Jan. 20

163

500

108

97

85

425

900

8

11

E

1.05

3300

4913

Feb. 20

163

535

109

105

70

380

570

10

14

E

1.07

3972

5206

Mar. 20

159

530

110

103

75

410

720

10

9

E

1.07

3021

4439

Apr. 20

161

500

101

97

85

490

810

13

11

1.05

3864

5387

May 26

159

532

120

100

80

475

885

9

15

3816

5476

June 17

157

530

100

90

80

530

840

12

14

4082

5722

A NDERSON, W. L.

Jan. 20

139

420

95

88

145

410

625

13

20

E

0.48

4553

6016

Feb. 20

136

440

95

80

137

550

560

15

25

E

0.45

5520

6942

Mar. 20

135

430

95

85

140

510

570

11

15

E

0.47

3510

4890

Apr. 20

138

460

93

75

165

650

730

12

30

1.04

5806

7519

May 26

134

450

90

70

155

570

880

25

31

7504

9267

June 17

137

450

95

85

160

600

860

30

26

7672

9472

B ELLIS.

Jan. 20

180

550

130

130

155

550

825

10

13

E

1.06

4653

5993

Feb. 20

174

500

155

135

135

580

925

11

15

E

1.08

4615

6445

Mar. 20

176

550

150

135

155

500

900

12

20

E

1.08

5728

7568

Apr. 20

177

510

160

150

150

560

1111

13

21

6035

8165

C ALLAHAN.

Jan. 20

204

565

105

110

145

450

620

2

1

D

1.20

724

2154

Feb. 20

193

560

120

120

145

440

590

4

3

F

1.18

1365

2780

Mar. 20

185

565

125

115

145

420

650

5

4

E

1.15

1692

3142

Apr. 20

181

580

120

120

145

530

685

5

4

1.16

1629

3229

June 18

184

120

115

140

520

890

7

5

1.14

2208

3983

D ONAHUE.

Jan. 20

142

320

95

100

74

330

500

12

12

E

1.04

3480

4584

Feb. 20

136

345

105

115

95

340

490

13

14

E

1.04

3753

4905

Mar. 20

137

400

110

95

100

340

710

15

16

E

1.06

4309

5664

May 1

138

420

95

80

115

360

650

17

16

4554

5854

May 26

137

425

103

90

135

430

570

17

16

4589

5917

J ACOBUS.

Jan. 20

126

350

97

93

96

250

300

14

14

E

1.00

3712

4548

Feb. 20

124

380

97

97

75

460

470

15

15

E

1.02

3683

4883

Mar. 20

125

370

95

95

80

430

490

15

15

E

1.03

3810

5000

May 2

124

350

85

90

100

350

510

15

14

1.03

3610

4740

May 26

125

360

95

95

110

360

600

14

17

3875

5135

June 16

125

375

95

85

120

400

700

15

19

4267

5667

S CHENKER.

Jan. 20

161

485

112

90

135

410

440

14

14

E

1.06

4771

5728

Feb. 20

159

490

115

90

125

530

730

14

15

E

1.07

4748

6338

Mar. 20

158

500

100

95

120

550

780

15

15

E

1.12

4830

6475

Apr. 20

164

490

90

90

127

410

580

17

15

1.10

5248

6545

May 26

159

500

125

105

155

470

850

16

15

1.08

5104

6809

June 9

160

500

110

110

155

570

910

17

16

5280

7135

S TAPLETON.

Jan. 20

170

520

105

105

155

455

570

11

12

E

1.21

3961

5351

Feb. 20

167

520

105

110

160

550

690

6

10

E

1.22

2704

4319

Mar. 20

170

500

100

100

145

350

600

7

12

E

3268

4563

Apr. 20

162

500

100

105

155

410

670

9

14

3726

5886

May 26

164

515

100

95

150

470

770

12

20

5248

6833

Naturally, in the case of these men the gain in strength recorded cannot be assigned to systematic training. The only change in their mode of living which can in any sense be considered as responsible for the improvement is the change in diet. The main fact to be emphasized, however, is that these men—trained athletes, accustomed to living on relatively large amounts of proteid food—for a period of five months reduced their intake of proteid food more than fifty per cent without loss of bodily strength, but, on the contrary, with a marked improvement in their muscular power.

Most striking is this gain in strength when compared with the very marked decline in the rate of proteid metabolism. Thus, in the case of Jacobus, the excretion of metabolized nitrogen was reduced to 7.43 grams per day as the average for the last two months of the experiment, yet his strength test showed an increase from 4548 in January to 5667 for June. Further, it must be recalled that an excretion of 7.43 grams of nitrogen means the metabolism of only 46.4 grams of proteid matter. Similarly, in the case of Donahue, a very active man whose work on the Varsity basket-ball team called for vigorous exercise, his strength test rose from 4584 to 5917 on a daily diet which led to the metabolism of only 7.39 grams of nitrogen per day, or about 46 grams of proteid matter. Further, Donahue frequently referred to the far greater freedom from fatigue he experienced on the low proteid diet, and he was clearly conscious of a distinct improvement in his physical condition.

W. L. ANDERSON                BELLIS

Photographs taken prior to the experiment.

The following letter from Dr. Anderson, the Director of the Yale Gymnasium, gives his estimate of the men at the end of the first three months of the experiment:

YALE UNIVERSITY GYMNASIUM, NEW HAVEN, CONN.,

April 12, 1904.

Professor RUSSELL H. CHITTENDEN,

Director of the Sheffield Scientific School, Yale University.

DEAR SIR,—Herewith find a brief report of the physical condition and ability of the eight Yale students who are taking the special diet while engaged in active exercise.

These men, with one exception, Dr. Callahan, are experts in their special lines of avocation.

Mr. G. W. ANDERSON is a foot-ball, base-ball, and basket-ball player, as well as a crew man (not Varsity), well built and an all round athlete.

Mr. W. L. ANDERSON, a “Y” athlete (hurdler), the captain of the Yale Gymnastic Team, University Gymnastic Champion, and American Collegiate Gymnastic Champion.

Mr. H. S. BELLIS, a member of the Y. G. A., a gymnast and acrobat and in constant training.

Dr. W. H. CALLAHAN, Medical Assistant at the Gymnasium, in daily practice in the gymnasium; bowling, hand-ball, and running.

Mr. M. DONAHUE, a very muscular and versatile athlete, a foot-ball player and a Varsity basket-ball player.

Mr. C. S. JACOBUS, a “Y” athlete, a noted long-distance man, and one of the best University runners.

Mr. H. R. SCHENKER, an active member of the Y. G. A., a point winner and intercollegiate competitor in gymnastics.

Mr. JOHN STAPLETON, a wrestler and gymnast. A professional, a man of large body and great strength.

These eight men are in constant practice and in the “pink of condition.” They were in “training form” when they began the changed diet. All have lost in weight, especially Dr. Callahan, who has dropped from 204 pounds to 185 pounds in two months. Dr. Callahan is not an athlete, but is a vigorous worker in the gymnasium, being in daily and constant practice. He is liberally supplied with adipose tissue and can well afford to drop in weight.

As to the loss of weight in the other cases, it would not be wise to attribute this to the diet alone. We find that most athletes who represent the University in the big contests lose in body-weight, but I attribute this loss as much to worry and responsibility as to strict bodily activity.

These students are in a different class from the soldiers, first, because they are well educated young men, secondly, because their development was towards a specific end, the attainment of strength and skill as representative Yale athletes, and thirdly, on account of college requirements of fifteen hours per week, which time stands for study and laboratory attendance aside from the recitations. We have here a double drain on the body energy. All mental work is expensive, hence the demand upon the corporeal machinery has been very constant and strenuous.

I notice little change in the condition of the men over that of a year ago, when I had most of them with me and under like physical training.

In the case of W. L. Anderson, captain of the Yale Gymnastic Association, there was a noticeable falling off in the strength tests in February and March, but I believe the worry incident to the intercollegiate contests, the steady training, and the business cares of the Association went far towards producing a fatigued state. W. L. Anderson is only a freshman in the Medical School; he did his studying at night, and this combined with his youth doubtless caused the loss of weight as much as any change in diet. He has shown the same symptoms before this year. At this writing he is in good physical condition. I speak with certainty in his case because I have had good opportunity to study him at home. It was while under the restricted diet that he won both championships, these being the Collegiate and All-around Intercollegiate Championship of America.[44]

Schenker won points for the first time in the intercollegiate contests while on the diet; he showed no falling off, rather to the contrary, made a steady gain in ability.

Jacobus complained of a pain in his side but in spite of this he has entered a number of events, has kept up his training and is in good condition. Jacobus is a long-distance runner; great endurance is required for these events, and this endurance he has kept up. He tells me his stomach is in better condition than it has been during his three years of work at Yale.

Donahue has steadily improved in ability. He has kept his position on the Varsity Basket Ball Team, and has put up strong and aggressive games, and says he is as well as ever.

Stapleton shows no falling off at all. He keeps up wrestling, which is a drastic exercise; he works at heavy gymnastics and gains steadily.

One matter must be reported in reference to the strength tests. The first trial was made when all members of the squad were present. College men are very sensitive to competition, hence the great exertion put forth. The other trials were made when the men were by themselves. The “spur” was missing.

I have watched the efforts of these men with interest and care, especially as two of them live in my own family. I fail to see any falling off in strength, the case of W. L. Anderson excepted. The fellows report being in satisfactory shape and claim that the “ups and downs” are no more in evidence this year than in the past.

These picked men, representing several kinds of competitive sports, have gained in ability and skill on the more limited diet they are now using, and are not showing any signs of deterioration from the diminished intake of proteid food. I pronounce them, from a physical standpoint, in good shape.

Respectfully yours,

(Signed) WILLIAM G. ANDERSON.

It must be remembered that this letter from Dr. Anderson was written after the March strength test was taken, and prior to the test of April 20. Dr. Anderson was not in New Haven at the close of the experiment, consequently it was not possible to obtain his estimate of the men at that date, but there can be no question that there was a distinct improvement from the middle of April to the middle of June; certainly as marked as the improvement from the beginning of the experiment in January, to April 12, the date of Dr. Anderson’s letter.

Finally, attention may be called to the photographs of Messrs. Stapleton, Bellis, and W. L. Anderson, which are introduced primarily to show the physical makeup and muscular development of the men composing this student group. The photographs of Stapleton were taken in April, 1904, after he had been under experiment for three months. The photographs of Bellis and W. L. Anderson were taken prior to the experiment. They all afford a good illustration of the highly developed muscular mechanism of different types, with a corresponding adaptability for different lines of muscular effort.

REACTION TIME.

Through the courtesy and kind co-operation of Dr. Charles H. Judd, in charge of the Yale Psychological Laboratory, these students were subjected to the same careful tests during the five months of their experiment as were applied to the soldier detail. The results which are presented in the following report, kindly prepared by Dr. Judd, indicate quite clearly that there was no general nervous change in the reactors as a result of the low proteid diet. The data presented by Dr. Judd in this connection will be found in the accompanying tables, which, while indicating no noticeable improvement in the nervous condition of the men, make it quite plain that no deterioration whatever occurred as the result of the lowered proteid metabolism.

REPORT ON REACTION.

Reaction tests with the group of University students were conducted in essentially the same way as were the reaction tests with the soldiers. Details in regard to the method and apparatus employed need not be repeated. They can be found on pages 274 to 276.

Two new tests were added to the regular reaction determinations. One of these consisted in taking a record of the number of taps which could be executed in ten seconds. The reactor was seated before a table on which was fastened a telegraph key. He held the key between his thumb and first two fingers, and at a given signal began tapping as rapidly as possible until told to stop. Each time he tapped he closed an electric circuit. The current thus made was carried through a marker which indicated on a smoked paper each make and break at the key. A time line from a rod vibrating at the rate of once every twentieth of a second was traced on the smoked paper parallel with the marker record. By a comparison of the time line with the marker record, it was easy to determine the number of taps made in ten seconds. At first, the number of taps per second were counted, but the results showed such uniformity from second to second on a given day that only the net results for the whole ten seconds are given in the tables.

W. L. ANDERSON                BELLIS

Photographs taken prior to the experiment.

The second test added to the reaction tests was undertaken to determine the steadiness of the subjects. Two brass rods 40 cm. long were held in a vertical position at a distance of 7 mm. from each other. The subject took in his right hand a brass rod 40 cm. long and 5 mm. in diameter and tried to pass the end of this rod up and down between the vertical rods without touching them. The subject’s relation to the vertical rods may be further defined by saying that he stood directly in front of them and reached out nearly at arm’s length. The vertical rods were at about the height of his chest. In order to get a record of the accuracy with which the subject moved the hand-rod up and down without touching the vertical rods, the vertical rods and the hand-rod were connected with the two poles of an electric circuit. Whenever they touched they closed the circuit, and a marker placed in the same circuit recorded the fact on a smoked paper record. The time was recorded in parallel with this record, so that any long continued contact could be measured. For the most part, contacts were only of very brief duration. In reporting the results of this test, every contact made while passing the rod once downward and once upward is counted as at least one. Continued contacts are recorded as two, three or more, according to the period of duration. Where there are such added counts because of continued contacts, a second quantity is given in the tables after the first. This second quantity, which is enclosed in parenthesis, indicates merely the number of contacts without reference to whether they are long or short.

No special comments are necessary to explain the tables. Tables 1-5 report in sigmas, or thousandths of a second, the average time of ten reactions on the date, and for the subject, indicated. In the third column, is the mean variation for the series of ten reactions.

Table 6 shows the general averages by the month for a given individual, and in the sixth column the general average of all the determinations for each reactor. The fourth column in each of the earlier tables shows how much the results of a given day vary from the final general average. All the tables give, at the bottom, group averages whenever the full series is present.

Table 7 gives the number of taps executed in ten seconds at each successive test. The dates are not given in detail, but are the same as those of the reaction tests.

Table 8 gives the monthly averages of taps.

Table 9 presents the results of the steadiness tests.

The three sets of results, namely, those from reaction, tapping, and steadiness, differ from each other. On the whole, the reactions grow longer; the tapping varies, but shows neither decided improvement nor deterioration; while steadiness improves very decidedly.

The comment made on the results obtained with the soldiers applies here so far as the reaction tests are concerned. These tests were not repeated with sufficient frequency to reduce the reaction to automatic performance.

The tapping is such a simple performance that improvement is not to be expected. The absence of any general improvement or deterioration argues for an absence of any general nervous change in the reactors.

The improvement in steadiness is in part at least, probably in very large measure, due to the fact that the subjects became more familiar with the test and approached it with less of the embarrassment which attends a new and unfamiliar test.

The lengthening of the reaction times indicates a less intense concentration of the subject upon the work in hand. The slightest relaxation of attention puts the subject behind in responding to the signal. It was clear to superficial observation, especially in certain individual cases, that the subject was giving less attention in the later experiments. This lack of concentration is not obviously related to the changes in diet. Indeed, the fact that no corresponding falling off appears in the tapping would seem to argue that the lack of attention in the reaction tests was not due to deep-seated nervous conditions, so much as to growing impatience on the part of the reactors with the ordeal of being tested. The tapping experiment is less likely to be affected by lack of interest on the part of the subject, because here the subject is called upon to be constantly active, and there is no such opportunity for attention to lapse as is furnished by the intervals which intervene between successive reactions. The tapping is accordingly perhaps the best series on which to base final judgment as to the nervous condition of the men. Here, there appear the variations which show in any ordinary series, but there is no steady improvement through growing familiarity with the test, nor any laxness of attention to produce relatively unfavorable results.

Mr. Steele and Dr. McAllister are largely responsible for the actual collection of the data on which this report is based.

(Signed) C. H. JUDD.

TABLE 1.—FEBRUARY, 1904.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Anderson, G. W.

19

153.5

13.8

31.4

26

192.2

19.4

7.3

II.

Anderson, W. L.

18

261.0

82.5

32.5

27

293.6

71.0

65.1

III.

Bellis

16

189.3

40.0

8.2

26

182.3

18.5

0.5

IV.

Donahue

17

173.6

43.0

28.4

24

182.7

14.5

19.3

V.

Jacobus

17

197.3

14.7

27.6

24

178.2

18.3

46.7

VI.

Schenker

17

162.3

29.7

67.6

24

209.8

46.6

20.1

VII.

Stapleton

19

185.1

31.6

23.9

Group averages

188.8

VIII.

Callahan[*]

18

156.2

10.4

37.0

25

210.8

27.2

17.6

* Kept separate because series of tests is not complete.

TABLE 2.—MARCH, 1904.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Anderson G. W.

11

181.6

38.3

3.3

18

181.3

25.1

3.6

26

170.5

26.1

14.4

II.

Anderson, W. L.

8

235.4

50.4

69.0

10

207.3

32.2

21.2

17

189.3

41.3

39.2

III.

Bellis

8

174.0

44.4

7.8

15

180.8

21.8

1.0

22

193.5

16.5

11.7

29

181.0

8.5

0.8

IV.

Donahue

2

201.6

24.8

0.4

9

214.7

29.3

12.7

23

224.9

53.7

22.9

V.

Jacobus

2

207.5

14.4

17.4

9

189.9

11.9

35.0

16

239.6

41.0

14.7

23

196.7

27.2

28.2

VI.

Schenker

2

283.5

98.0

53.6

9

296.9

74.9

67.0

16

281.9

80.8

52.9

VII.

Stapleton

4

211.1

41.7

2.1

11

205.4

14.6

3.6

Group averages

210.9

VIII.

Callahan

3

202.0

23.9

8.8

10

197.0

29.0

3.8

17

200.9

23.0

7.7

24

179.9

20.6

13.3

TABLE 3.—APRIL, 1904.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Anderson, G. W.

22

202.8

10.6

17.9

29

182.9

6.7

2.0

II.

Anderson, W. L.

29

195.0

20.3

33.5

III.

Bellis

19

193.0

27.2

11.2

26

182.5

18.2

0.7

IV.

Donahue

20

198.4

7.0

3.6

27

191.6

37.6

10.4

V.

Jacobus

20

253.1

70.7

28.2

27

221.3

14.7

3.6

VI.

Schenker

21

229.4

33.0

0.5

28

250.1

78.3

20.2

VII.

Stapleton

29

217.1

30.5

8.1

Group averages

205.8

VIII.

Callahan

21

205.5

12.5

12.3

TABLE 4.—MAY, 1904.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Anderson, G. W.

13

181.2

16.5

3.7

20

199.6

8.2

14.7

27

190.7

12.1

5.8

II.

Anderson, W. L.

10

202.1

12.1

26.4

24

246.4

34.9

17.9

III.

Bellis

10

185.5

19.4

3.7

18

185.8

3.4

4.0

24

171.3

10.3

10.5

IV.

Donahue

18

217.2

18.0

15.2

25

207.1

19.5

5.1

V.

Jacobus

4

240.6

42.4

15.7

11

234.2

40.0

9.3

18

235.5

39.6

10.6

25

245.4

29.7

20.5

VI.

Schenker

5

214.3

24.0

15.6

19

234.3

40.5

4.4

26

196.9

16.9

33.0

VII.

Stapleton

11

224.4

15.9

15.4

18

201.1

11.7

7.9

25

217.8

16.5

8.8

Group averages

210.8

TABLE 5.—JUNE, 1904.

Name.

Date

Avg.

M.V.

Var.

from

G.A.

I.

Anderson, G. W.

3

197.4

16.8

12.5

II.

Anderson, W. L.

7

226.8

20.3

1.7

III.

Bellis

7

162.0

8.4

19.8

IV.

Donahue

1

208.4

31.7

6.4

V.

Jacobus

1

284.6

45.6

59.7

VI.

Schenker

3

228.6

43.3

1.3

VII.

Stapleton

7

210.4

34.2

1.4

Group averages

216.9

TABLE 6.

Name.

February.

March.

April.

May.

June.

General Avg.

of all Tests.

Avg. of all Tests for the Month.

I.

Anderson, G. W.

177.9

177.8

192.9

190.5

197.4

184.9

II.

Anderson, W. L.

277.3

210.7

195.0

224.3

226.8

228.5

III.

Bellis

185.8

182.3

187.8

178.5

162.0

181.8

IV.

Donahue

178.1

213.4

195.0

212.2

208.4

202.0

V.

Jacobus

187.8

208.4

237.2

238.9

284.6

224.9

VI.

Schenker

186.1

200.7

239.8

215.2

228.6

229.9

VII.

Stapleton

185.0

208.3

217.1

214.4

210.4

209.0

Monthly averages

196.8

200.2

209.3

210.6

216.9

VIII.

Callahan

183.5

194.9

205.5

193.2

TABLE 7.

Name.

February.

March.

April.

May.

June.

No. of taps in 10 sec.

I.

Anderson, G. W.

88

78

64

76

72

78

72

78

71

72

76

75.0

II.

Anderson, W. L.

81

86

76

84

77

83

78

85

78

80.9

III.

Bellis

84

90

78

78

80

76

78

69

80

78

67

72

78.0

IV.

Donahue

80

89

81

83

85

86

85

90

86

88

85.3

V.

Jacobus

70

82

75

77

72

76

77

78

75

90

75

80

74

77.3

VI.

Schenker

62

65

70

64

64

66

63

67

66

70

65

65.6

VII.

Stapleton

87

68

71

77

81

79

77

74

77.1

Group averages

78.8

74.4

75.3

76.7

75.4

VIII.

Callahan

82

75

89

83

78

88

86

83

TABLE 8.

Name.

February.

March.

April.

May.

June.

Avg. of all Determinations for the Month.

I.

Anderson, G. W.

83

71

75

74

76

II.

Anderson, W. L.

84

79

83

81

78

III.

Bellis

87

78

69

74

72

IV.

Donahue

85

83

85

90

88

V.

Jacobus

76

74

78

80

74

VI.

Schenker

64

66

65

69

74

VII.

Stapleton

87

70

79

78

74

Monthly averages

81

74

76

81

75

VIII.

Callahan

79

85

86

TABLE 9.

Name.

February.

March.

April.

May.

June.

Date.

Date.

Date.

Date.

Date.

Date.

Date.

I.

Anderson, G. W.

19

34 (28)

11

27 (23)

26

20 (17)

29

20 (15)

20

15 (13)

3

5

II.

Anderson, W. L.

27

48 (37)

10

72 (59)

17

49 (41)

10

26 (19)

7

12 (9)

III.

Bellis

16

57 (43)

8

43 (37)

29

30 (24)

26

40 (24)

18

23 (18)

7

16 (12)

IV.

Donahue

17

45 (40)

2

27 (21)

23

35 (30)

27

24 (22)

25

18 (16)

1

9

V.

Jacobus

17

37 (30)

9

76 (63)

16

35 (31)

20

24 (20)

11

27 (18)

25

20 (15)

1

18 (14)

VI.

Schenker

17

75 (66)

9

67 (58)

21

63 (54)

19

45 (39)

3

30 (24)

VII.

Stapleton

19

44 (33)

11

32 (26)

29

30 (22)

16

11 (10)

7

0

VIII.

Callahan

18

29 (26)

17

24 (20)

GENERAL SUMMARY.

It is quite evident from a study of the results obtained in the foregoing experiments that young, vigorous men of the type under observation, trained in athletics, accustomed to the doing of vigorous muscular work, can satisfy all the true physiological needs of their bodies and maintain their physical strength and vigor, as well as their capacity for mental work, with an amount of proteid food equal to one-half, or one-third, that ordinarily consumed by men of this stamp. As the results show, all these men reduced their rate of proteid metabolism in such degree that the amount of nitrogen excreted daily during the period of the experiment averaged 8.8 grams, implying a metabolism of about 55 grams of proteid matter per day.

In other words, these athletes were able to reduce their nitrogenous metabolism to as low a level as many of the men of the professional group and of the soldier group, and this with not only maintenance of health and strength, but with a decided increase in their muscular power.

Metabolized nitrogen per kilo of body-weight for all these men, with one exception, during the experiment amounted to 0.108 to 0.134 gram per day, fully as low as was obtained with the members of the soldier detail on their prescribed diet. It is clear, therefore, that physiological economy in nutrition is as safe for men in athletics as for men not accustomed to vigorous exercise. There is obviously no physiological ground for the use of such quantity of proteid food, or of total nutrients, as the prevalent dietary standards call for.

The athlete, as well as the less active man (physically), or the professional man, can meet all his ordinary requirements with an intake of proteid food far below the quantities generally consumed, and this without increasing in any measure the amount of non-nitrogenous food.

IV. THE SYSTEMIC VALUE OF PHYSIOLOGICAL ECONOMY IN NUTRITION.

It is one of the axioms of physiology that the majority of the diseases of mankind are due to, or are connected with, perversions of nutrition. General or local disturbances of metabolism are broadly responsible for disease, and with a due recognition of this fact it may be well to consider more specifically whether greater economy in the consumption of food, i. e., a restriction of the daily diet to amounts more commensurate with the physiological needs of the body, may not be of value in preventing disease, or prove of use in combating disease when the latter has manifested itself.

Broadly speaking, the extent and character of the metabolic processes of the body are dependent in large measure upon the amount and character of the diet. Further, it is equally certain that the chemical composition of the blood and lymph is quickly affected by the amount and character of the food materials absorbed from the alimentary canal. Even in the matter of secretion of the digestive juices, we have learned, through the recent experiments of Pawlow, that the chemical composition and solvent action of these fluids may be modified by the amount and character of the food fed. How much more, then, may we expect the intricate processes of cell and tissue metabolism to be modified by changes in the chemical composition of the blood and lymph that bathe them.

Further, recognizing as we must the extreme sensitiveness of the central and peripheral parts of the nervous system to changes in the composition of the blood, we see suggested indirect ways by which metabolism, both general and local, may be modified by influences exerted upon the nervous system, whereby the nutritive condition of individual structures may undergo change. Vasomotor influences, controlled as they are by nerve fibres, which in turn are sensitive to the conditions of their environment, likewise indirectly affect the rate and character of tissue metabolism; a fact which may serve to emphasize the many ways whereby the metabolism of an organ or tissue may be modified through the primary influence of a diet which, controlling in a measure the volume and character of the circulating blood and lymph, must of necessity exert an influence more or less extended.

The one factor above all others that tends to increase the extent of proteid katabolism is the amount of proteid food ingested. Increase in the amount of the albuminous foodstuffs is at once, or speedily, followed by an increase in the output of nitrogenous waste products, the latter constituting a good measure of the extent of proteid metabolism going on in the body. We have been taught to believe that the healthy adult under ordinary conditions of life needs for the maintenance of health, strength, bodily and mental vigor, about 118 grams of proteid food daily. This amount of albuminous food, if metabolized, means at least 16 grams of nitrogen in the urine, in the form of urea, uric acid, creatinin, purin bases, and other nitrogenous products more or less closely related. Under the stress of modern conditions and following the dictates of an acquired taste, the daily intake of proteid food in many individuals at least far exceeds the above figures, with an increase of proteid katabolism equal to 18 or more grams of nitrogen in the 24 hours’ urine.

When we recall that these 18 grams, or more, of nitrogen in the urine reach the final stage of urea, etc., only by passing through a series of stages, each one of which means the using up of a certain amount of energy, to say nothing of the energy made use of in digestion, absorption, etc., we can easily picture to ourselves the amount of physiological labor which the daily handling by the body of such amounts of proteid food entails. Further, it needs very little imagination to see that a large amount of energy is used up in passing on these nitrogenous waste products from organ to organ, or from tissue to tissue, on the way to elimination, and we can fancy that liver and kidneys must at times rebel at the excessive labor they are called upon to perform.

Moreover, the thought suggests itself that possibly these waste products of proteid metabolism, the leucomaines so abundantly formed in the breaking down of proteid material, are not wholly free from objectionable features. If so, an excess of such products might be advantageously dispensed with. Indeed, we have what seems abundant evidence tending to show that many of the nitrogenous waste products elaborated in the body through the breaking down of proteid materials are possessed of more or less physiological action. Even that direct antecedent of urea, ammonium carbamate, which we have reason to believe is formed more or less generally throughout the tissues of the body, is not above suspicion. To be sure, Nature has provided a mechanism in the hepatic cells whereby it is quickly transformed into the harmless urea, but it is only necessary to join the portal vein to the hepatic vein, thereby throwing the liver out of the circuit, in order to see the effect of an excess of proteid food. Under such conditions, this is followed by the appearance of all the symptoms of poisoning with ammonium carbamate, i. e., convulsions ending in death.[45]

Further, we may refer to the observations of Mallet[46] with creatin and creatinin, two conspicuous nitrogenous bases present in muscle, which show unmistakably that these bodies tend to retard slightly the action of the heart. This seems to be their most decided physiological effect, although large doses likewise cause a slight frontal headache, with some general nervous agitation. Attention may also be called to the extremely important experiments of Minkowski,[47] in which he found that adenin—one of the purin bases formed in the breaking down of cell nuclei—has a most marked toxic action, both on man and on dogs. Adenin affects the circulatory apparatus very strikingly, increasing the heart’s action, etc.; it acts on the mucous membrane of the duodenum, causing an acute inflammation, thus leading to continuous vomiting, and in addition it has a local action on the kidneys, giving rise to a deposition in the kidney itself of spheroliths of uric acid, or urates, which leads to an acute nephritis with albuminuria, from which the animal speedily dies.

The alloxuric bases likewise cause fever when injected into the circulation or taken per os,[48] and according to the recent observations of Mandel[49] there is a very noticeable relationship between the amount of alloxuric bases eliminated through the urine and the temperature of the body in cases of aseptic fevers, indicating that these substances, with possibly other incomplete products of tissue metabolism, are important factors in the production of febrile temperatures.

Reference may also be made to our general knowledge regarding the relationship between uric acid and gouty affections, including rheumatism, to say nothing of the possible relationship between uric acid and many other diseases less clearly established. The broader question deserving attention just here, however, is that all of the so-called leucomaines which, as Gautier states, are being formed continuously in the animal tissues side by side with the formation of urea and carbonic acid, and at the expense of the nitrogenous elements or proteid matter, are more or less toxic in their properties, at least under certain conditions of the body. It is perfectly clear that there are a large number of leucomaines, or nitrogenous waste products, which are indissolubly connected with the metabolism of cell protoplasm, and the formation of these substances is augmented by a diet rich in proteid matter.

It is well understood that the excretions of all living organisms, both plant and animal, are more or less poisonous to the organisms which produce and excrete them. The substances so formed originate in the metabolic changes by which complex organic molecules are broken down into simpler compounds. As stated by Vaughan and Novy,[50] “we have good reason for believing that the proteid molecule has certain lines of cleavage along which it breaks when certain forces are applied, and that the resulting fragments have also lines of cleavage along which they break under certain influences, and so on until the end-products, urea, ammonia, water, and carbon-dioxide, are reached; also that some of these intermediate products are highly poisonous has been abundantly demonstrated.” It would therefore seem self-evident that the nitrogenous waste products of the body, i. e., the products of proteid katabolism, may be more or less dangerous to the welfare of the body, and consequently there would seem to be reason in the assumption that greater freedom from disease—especially from the so-called autogenous diseases—might be expected where greater care is exercised in the amount of proteid food consumed.

It is generally understood, or at least is frequently stated by medical writers, that certain febrile conditions are autogenous, and Brunton has made the assertion that the condition termed “biliousness,” and which is most prone to occur in persons who eat largely of proteid foods, is due to the formation of poisonous alkaloidal-like substances which might well be classified under the broad term of leucomaines. To repeat, there are a great many observations and some facts which warrant the view that the nitrogenous waste products of the body—the products of proteid katabolism—are more or less dangerous to the well-being of the organism, and hence there seems justification for the belief that there is greater safety for health and longevity in adopting dietetic habits that are more in accord with the real needs of the body.

The writer’s opinion upon this question has been greatly strengthened by the large numbers of letters he has received—during the course of this inquiry—from persons all over the world, many of whom in their search for health and strength have adopted more frugal methods of living, and who have found relief in an abstemiousness which, compared with ordinary dietetic standards, would seem quite inadequate to support life, yet they have recovered health and strength, and by the judicious practice of physiological economy in their diet have maintained health and vigor, with capability for work that has proved a perpetual surprise to themselves and their friends. The writer’s faith in these spontaneous statements made by persons wholly unknown to him has been augmented by his personal knowledge of people suffering with various troubles, who have found relief by the simple use of reason and judgment in the taking of food, with a view to lowering the rate of proteid metabolism. There is no question in the mind of the writer that excessive proteid decomposition within the body entails possible danger.

If it is true, on the other hand, that the healthy organism needs a daily intake of 118 grams of proteid food more or less, in order to maintain physiological equilibrium, to keep up physical and mental vigor, and to preserve the normal power of resistance to the incursions of disease, then we must consider that the good overbalances the evil, and that evil exists in order that good may be accomplished. We are certainly justified, however, in saying, on the basis of our daily observations made on a large number of individuals and extending over many months, that there is no apparent need for any such amount of proteid food as is ordinarily consumed by the average individual.

We can point to various persons who, for periods ranging from six months to a year, have metabolized daily 5.5 to 7.5 grams of nitrogen instead of 16 to 18 grams, i. e., they have subsisted quite satisfactorily on an amount of proteid food daily, equal to one-third or one-half the amount ordinarily considered as necessary for the maintenance of health and strength, and this without unduly increasing the amount of non-nitrogenous food. Further, our observations have shown that with this great reduction in the consumption of proteid food, with corresponding diminution of proteid katabolism, body-weight can be maintained at a stationary figure, after the body has once adjusted itself to the new conditions. Moreover, there is marked increase in physical strength as demonstrated by repeated dynamometer tests on many individuals, which may perhaps be ascribed to the greater freedom of blood and lymph, as well as of muscle-plasma, from nitrogenous extractives. Lastly, we have failed to find any falling off in physical or mental vigor, any change in the hæmoglobin-content of the blood, or in the number of erythrocytes. In fact, all our observations agree in showing that it is quite possible to reduce with safety the extent of proteid katabolism to one-third or one-half that generally considered as essential to life and strength. In other words, there is perfect safety in a lowered proteid metabolism, and we are inclined to raise the question whether a daily diet containing one-half, or even less, the amount of proteid food ordinarily consumed does not come nearer to the normal and natural requirements of the healthy body than the more elaborate standards we have gradually adopted.

Here, then, we have suggested a radical change in diet which experiment shows is perfectly safe, and we are disposed to urge that there is great systemic value, both in health and in many forms of disease, in such a change. It is obvious, as previously stated, that the smallest amount of food that will serve to maintain bodily and mental vigor, keep up bodily strength, and preserve the normal powers of resistance to disease, is the ideal diet. Any excess over and above what is really needed for these purposes imposes just so much of an unnecessary strain upon the organism. It entails a wasteful expenditure of energy that might better be preserved for future emergencies. It imposes upon the excretory organs the needless labor of removing waste products which could well be dispensed with, to say nothing of the possible physiological action of these products as they circulate through the body.

Dr. Walker Hall,[51] in his interesting article in “The Practitioner” on “Metabolism in Gout,” states that “under normal circumstances a man weighing eleven stone and performing average work requires twenty grams of nitrogen and three hundred grams of carbon per day.” This statement is in perfect harmony with generally accepted views, but I should like to emphasize the fact that all of the twenty-six men we have been experimenting with at New Haven, representing different types, ages, and degrees of activity, have been able to maintain health, strength, and vigor, from six months to a year on a daily quantity of nitrogen equal to one-half, one-third, and even one-quarter the amount of this so-called necessary twenty grams. Further, nitrogenous equilibrium was easily maintained on such quantities of proteid food, and, as before stated, there was great gain in physical strength. Are we not justified, therefore, in raising the broad question whether such a radical change in diet as these facts suggest might not be of systemic value in gout, and especially in cases where there is a predisposition to gout. Speaking as a physiologist, the writer is strongly of the opinion, based in part upon his own observations and in part upon both the voluntary and unconscious testimony of others, that there is possible great gain to the gouty and rheumatic individual by a practice of physiological economy in nutrition.

Physiological economy, as the writer defines it, is not prohibition, but temperance. Moderation in diet, especially in the taking of proteid foods, means a great saving in the wear and tear of the body machinery. It must presumably mean greater freedom from many diseases in which individual organs, such as the liver and kidneys, are frequently involved. It suggests, likewise, greater freedom from many disturbances of general metabolism which eventually terminate in a perversion of nutrition, so marked as to constitute a serious condition of disease. More specifically, lowered proteid metabolism means diminished introduction and diminished formation of nitrogenous products of the purin type, such as xanthin, hypoxanthin, guanin, adenin, etc., as well as of other nitrogenous bodies less clearly defined. Consequently, we have as one of the results of such a systemic change in diet a decreased formation of uric acid, or at least a diminished output of uric acid through the urine.

Obviously, a lowered proteid intake means, in some measure at least, a decreased consumption of meat and similar products more or less rich in free and combined purin bases. This quite plainly must result in a diminished production of uric acid, but the writer is strongly of the opinion that we do not as yet possess sufficiently full knowledge regarding all the ways in which uric acid results in the body. It is true, we differentiate between endogenous and exogenous uric acid, and further, we understand quite clearly that variations in the intake of free and combined purin bases exercise a potent influence upon the output of uric acid through the urine. We still lack, however, concise information as to the various ways in which uric acid may be produced, and its ultimate fate in the body. This is well illustrated by a recent paper from the Marburg laboratory, in which Kutscher and Seemann[52] point out the possibility of a production of uric acid in the animal body synthetically, and likewise suggest that uric acid may be utilized for the formation of nuclein bases, i. e., a reversal of the oxidative process by which uric acid results from the ingestion of free or combined nuclein bases, suggesting indeed the possibility of uric acid and the nuclein bases being produced from each other, according to the circumstances. Thus, when nucleins or free purin bases are taken with the food, the organism may utilize this material at once in the synthesis of nucleins for the use of the body cells. There is no need of a reduction of the formed uric acid to nuclein bases, and consequently there is an increased excretion of uric acid through the urine, but this does not result from a direct transformation of the ingested purin material into uric acid, but is the result of a sparing of the already formed uric acid. The nuclein bases thus act as sparers of uric acid. This view explains, according to Kutscher and Seemann, why feeding with nuclein bases increases the output of uric acid, and feeding with uric acid—a sudden overflow of uric acid into the circulation—is followed, as a rule, by an increased elimination of urea, the uric acid being thus transformed by energetic oxidation. This hypothesis is brought forward not merely because it is an interesting suggestion, but mainly because it illustrates that we do not as yet know fully all the steps in the production of uric acid, nor do we know how far the uric acid we find and determine in the urine is a measure of the formation of uric acid in the body.

Taking our knowledge on these matters as it stands to-day, however, we find by experiment that lowering the intake of proteid food, with its consequent corresponding diminution in proteid katabolism, is followed at once by a marked decrease in the output of uric acid. Let us consider a few of the data obtained in our experiments. The first case I will refer to is that of a college athlete (Callahan). For a period of ten days on his ordinary diet, the average amount of nitrogen in the urine per day was 22.8 grams, equal to the metabolism of 142.5 grams of proteid food. During this same period the average daily output of uric acid was 1.103 grams. For the following four months and a half, on a more restricted diet, with a marked cutting down of the proteid food, but with no exclusion of meat, the average daily output of nitrogen through the urine was 9.04 grams. In other words, for this period of over four months the extent of proteid katabolism was reduced considerably more than 50 per cent. The average daily output of uric acid for this same period was 0.624 gram, equal to a reduction of about 40 per cent from his normal excretion.

Another college athlete (Stapleton), on his normal diet, showed an average excretion of nitrogen through the urine per day, for ten days, of 19.70 grams, while the daily average excretion of uric acid for the same period was 0.893 gram. On a more restricted diet, with diminished proteid katabolism, the daily average excretion of nitrogen through the urine for a period of over four months was 11.06 grams, while the daily average excretion of uric acid for the same period fell to 0.699 gram. In the first of these two cases the average daily ratio of uric acid to total nitrogen during the period of lowered proteid metabolism was 1:14. In the second case the ratio was 1:16.

A third college student (G. W. Anderson), on his ordinary diet, excreted through the urine for a period of nine days 17.17 grams of nitrogen as the daily average, while the average daily output of uric acid for the same period was 0.956 gram. On the more restricted diet of the next four or five months his average daily excretion of nitrogen fell to 9.37 grams per day, while the average daily excretion of uric acid was reduced to 0.632 gram. On his ordinary diet, the ratio of uric acid to nitrogen was 1:18, while later with the diminished proteid metabolism the ratio was 1:14.

Turning to another class, viz., professional men, reference may be made to the writer, whose average daily nitrogen excretion through the urine for a period of nearly nine months was 5.699 grams, corresponding to the metabolism of 35.6 grams of proteid per day. During this same period of nearly nine months the average daily excretion of uric acid amounted to 0.392 gram, the ratio of uric acid to total nitrogen being 1:14. In passing, it may be repeated that the subject of this experiment succeeded in maintaining a constant body-weight, and he further avers that in physical and mental vigor he can find no evidence of deterioration, although the amount of proteid food consumed daily during this long period was less than 40 grams per day. Further, he was in nitrogenous equilibrium during this period, although the nitrogen metabolized daily amounted to only 99 milligrams per kilo of body-weight. Another case in this same group may be mentioned, principally because the subject for over a year became a vegetarian, abstaining from all meat. During the last nine months, this man (Beers) eliminated 8.28 grams of nitrogen through the urine as the daily average, indicating a metabolism of 51 grams of proteid material per day. During this same period, the average daily excretion of uric acid was 0.349 gram, the ratio of uric acid to total nitrogen being 1:23.

The main point to be emphasized in these results is that they show quite conclusively how greatly the daily output of uric acid may be reduced by diminishing the intake of proteid food, and thereby restricting the extent of the proteid metabolism. The ratio of uric acid to the total nitrogen excreted may or may not be altered; this will depend in large measure upon the character of the diet, the relative proportion of free and combined purin bases introduced with the food, etc. As already stated, we do not know with certainty how far the excreted uric acid represents the formation of uric acid in the body, but presumably there is a more or less close relationship, and hence we are doubtless warranted in saying that the formation of uric acid is diminished, in essentially the same proportion as its excretion is reduced, with a lowered proteid intake. Certain it is that several of the persons under observation, who had troubles of a gouty and rheumatic nature in the past, have during the course of the experiment experienced relief, with complete and permanent abeyance of all symptoms. The writer is firmly of the opinion that ordinary gout and rheumatism are entirely preventable by reasonable care and judgment in the matter of diet. Whether, when once firmly established, in aggravated form, they will prove amenable to dietetic treatment is not so certain, but undoubtedly mild cases will respond to the beneficial influences of a rational diet, reinforced by treatment adapted to the removal of urates already deposited. In any event, due regard for the well known deleterious effects of purin-containing foods as a source of exogenous uric acid, and with restriction of proteid metabolism to the true necessities of the body, should serve as an effective means of preventing all those troubles for which uric acid is generally held responsible.

The two following tables give a summary of results bearing upon the excretion of uric acid and its relation to nitrogen and body-weight, for all the subjects belonging to the “professional group” and the “student group.” Emphasis should be laid upon the fact that these figures represent the average daily excretion for the different individuals through the entire period of the experiment.

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR SEVEN-NINE MONTHS.—PROFESSIONAL GROUP.

Name.

Body-

weight.

Total

Nitrogen.

Uric Acid.

Ratio of

Uric Acid

to

Nitrogen.

Uric Acid

per kilo

of Body-

weight.

Phosphoric

Acid P₂O₅.

kilos

grams

gram

grams

grams

Chittenden

57.0

5.69

0.392

1:14

0.0068

0.90

Mendel

70.0

6.53

0.419

1:15

0.0060

1.46

Underhill

65.0

7.43

0.516

1:14

0.0079

1.28

Dean

65.0

8.99

0.386

1:23

0.0059

1.73

Beers

61.5

8.58

0.365

1:23

0.0059

1.49

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR FOUR-FIVE MONTHS.—STUDENT GROUP.

Name.

Body-

weight.

Total

Nitrogen.

Uric Acid.

Ratio of

Uric Acid

to

Nitrogen.

Uric Acid

per kilo

of Body-

weight.

Phosphoric

Acid P₂O₅.

kilos

grams

gram

grams

grams

Anderson, G. W.

71.0

9.37

0.632

1:14

0.0089

1.75

Anderson, W. L.

61.0

10.41

0.516

1:20

0.0084

2.14

Bellis

78.0

8.88

0.531

1:16

0.0068

1.98

Callahan

83.0

9.04

0.624

1:14

0.0075

1.74

Donahue

62.0

7.47

0.395

1:19

0.0063

1.79

Jacobus

56.0

7.58

0.423

1:17

0.0075

1.67

Schenker

73.0

10.09

0.624

1:16

0.0085

2.20

Stapleton

75.0

11.06

0.609

1:16

0.0093

2.64

Turning now to the third group of men, i. e., the soldier detail, under observation for a period of six months, during five months of which time they lived on a prescribed diet with diminished content of proteid food, but with no exclusion of animal food, the following average results are to be noted:

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR FIVE MONTHS—SOLDIER DETAIL.

Name.

Body-

weight.

Total

Nitrogen.

Uric Acid.

Ratio of

Uric Acid

to

Nitrogen.

Uric Acid

per kilo

of Body-

weight.

Phosphoric

Acid P₂O₅.

kilos

grams

gram

grams

grams

Oakman

62

7.42

0.405

1:18

0.0065

1.39

Morris

59

7.03

0.450

1:15

0.0076

1.25

Broyles

60

7.26

0.398

1:18

0.0066

1.41

Coffman

58

8.17

0.379

1:21

0.0065

1.23

Sliney

60

8.39

0.647

1:13

0.0107

1.32

Steltz

53

7.13

0.416

1:17

0.0078

1.24

Henderson

71

8.91

0.488

1:18

0.0068

1.42

Fritz

72

7.84

0.642

1:12

0.0089

1.58

Cohn

62

8.05

0.512

1:15

0.0082

1.28

Loewenthal

59

7.38

0.372

1:19

0.0063

1.28

Zooman

55

8.25

0.457

1:18

0.0083

1.19

Bates

65

8.08

0.387

1:20

0.0059

1.23

Davis

57

8.61

0.414

1:20

0.0072

1.42

These figures are interesting in many ways. First, they make clear that on the diet prescribed, these men were manufacturing or excreting about the same amount of uric acid per kilo of body-weight as the men of the two preceding groups, living more or less with free choice of food. In other words, all these men, with one and possibly two exceptions, were practically throwing out only uric acid of endogenous origin, i. e., that which came from the breaking down of the man’s own tissue cells. Second, it is to be noted that the ratio of uric acid to nitrogen in the men of this group varies only within narrow limits.

It is very evident from these figures, reinforced by those of the previous groups, that we can diminish greatly the output of uric acid by simply restricting the extent of proteid katabolism, through reduction in the amount of proteid food. Further, we now know that this general lowering of proteid metabolism can be accomplished not only without danger to the body, but with a distinct betterment of the physical condition.

Just here I should like to emphasize one point that appears to me of primary importance in any consideration of the influence of diet in gouty affections, and in so doing I merely echo a statement made by Sir Dyce Duckworth[53], viz., “that the subject of gout, either by inheritance or acquirement, is so far peculiar in his constitution that he reacts differently to various agencies, such as climate, food, etc., from persons not so disposed.” In this connection, let me refer again to the foregoing table of results obtained with the soldier detachment, remembering that these thirteen men were living under exactly the same conditions and consuming the same kind of food each day, and in essentially the same amounts. Yet notice the striking variation in the output of uric acid by one of these men (Sliney),—a variation which shows itself especially when the uric acid is calculated per kilo of body-weight. How can this variation be accounted for except on the assumption that there may be personal idiosyncrasies, personal coefficients of nutrition, natural or acquired, that modify to some extent the production of uric acid, the oxidation of uric acid, or the elimination of uric acid from the body?

Lastly, in advocating the possible systemic value of a lowered proteid metabolism as of value in the prevention of gout, and of other disorders which have their origin in perverted nutrition, I am inclined to emphasize the desirability of using common-sense in the application of dietetic rules, remembering that man is an omnivorous animal, and that Nature evidently never intended him to subsist solely on a “cereal diet,” or on any specific form of food to the exclusion of all others. On matters of diet every man should be a law unto himself, using judgment and knowledge to the best of his ability, reinforced by his own personal experiences. Vegetarianism may have its virtues, as too great indulgence in flesh foods may have its serious side, but there would seem to be no sound physiological reason for the complete exclusion of any one class of food stuffs, under ordinary conditions of life. Far more rational is temperance in place of prohibition, and I am inclined to emphasize the systemic value of a daily diet so reduced in quantity that the metabolic processes may be largely decreased, in closer harmony with true physiological needs, especially those which involve the breaking down of proteid matter; and in making this suggestion I can add the assurance, based upon these observations on many individuals, that there is not only perfect safety but gain to the body, in diminishing proteid metabolism to a level somewhere near the actual requirements of the individual.

V. ECONOMIC AND SOCIOLOGICAL IMPORTANCE OF THE RESULTS.

The importance of the foregoing results from an economic and sociological standpoint is perhaps worthy of a brief consideration. We have learned that a much smaller amount of albuminous or proteid food than is ordinarily consumed will suffice for the daily needs of the body. It remains to be seen whether this fact will gain the popular recognition it would seem to deserve. Ignoring for the time the matter of physiological economy and its possible bearing upon health and strength, it is a fair question to ask why should people indulge in such wasteful extravagance in the matter of diet when there is no real physiological need for it? Why not accustom the body to a smaller consumption of food, thereby saving for other purposes the expenditure which this excess of food involves?

The question of the daily diet is one of the most important for the family of small means, and there is no reason why the family treasury should be so heavily drained for this imaginary need. Simplicity of living might well be given more careful consideration, and now that we have convincing proof of much smaller dietetic requirements on the part of the body, it might be well to consider the practical application these results naturally suggest. It is obvious from our data, that it is quite safe to diminish by one-half the amount of albuminous or proteid food ordinarily consumed, and this without any apparent detriment to health, and with even gain to the economy. The ordinary forms of proteid food are, as a rule, the most costly of dietetic articles, and since this restriction of albuminous food calls for no great increase in the amount of non-nitrogenous food, it is quite apparent that a great saving in the daily expenditure can be accomplished.

Obviously, however, there must be a decided change in the attitude of the public on this question before any great improvement can be hoped for. Habit and sentiment play such a part in our lives that it is too much to expect any sudden change of custom. By a proper system of education commenced early in life it may, however, be possible to establish new standards, which in time may prevail and eventually lead to more enlightened methods of living, whereby there will be less drain upon the resources of the people. With habits firmly fixed and palates calling for new sensations, reinforced by the prevalent opinion that by hearty eating lies the road to health and strength, it is easy to foresee difficulty in the advance of new doctrines along the lines indicated. The pleasure of eating is not to be minimized. The palate serves as the gateway through which food passes, and its sensitiveness and power of appreciation are not to be despised.

Simplicity of diet, however, does not diminish but rather increases the pleasure of eating, especially when daily restriction in diet—indulged in until a new habit is formed—has created a greater keenness of appetite, since under such conditions the palate takes on a new sensitiveness, and manifests a fuller appreciation of the variations of even a simple dietary. There is therefore no hardship, nor curtailment of the pleasure of eating in the restriction of the diet to the real needs of the body. Neither is there implied any cessation of that kindly hospitality that delights in the ‘breaking of bread’ with one’s friends. With enlightened methods of living, on the other hand, will come a truer appreciation of the dignity of the body, and a lessened desire to manifest one’s feelings of hospitality by a lavish intemperance that is as unphysiological as it is wasteful.

For the rich, as well as for the poor, there is need for careful consideration of this question of intemperance in the daily dietary. Were this the proper place, it would be easy to adduce figures showing the great waste which the consumption of food beyond the physiological requirements of the body entails. It needs no great imagination to picture the enormous saving per capita, in dollars and cents, by a reduction of the daily food to a true physiological basis. The saving to the community, to the family, might well amount to enough to constitute the difference between pauperism and affluence. The resources of a community, as well as the resources of the family, are not to be lightly thrown away. We count the cost of this or that necessity, of this or that luxury, with careful consideration of the relative need and expense, but in the matter of living we pay little heed except it may be to exclude certain dietetic luxuries which seem beyond our purse. We are prone to fancy that health and strength are fostered by great liberality in the amount and variety of the daily food provided, and we are apt to express great concern if all the family and our guests do not avail themselves to the utmost of the foods so lavishly spread before them. The poorer man emulates his richer neighbors as soon as his circumstances will permit, and resources that could be much more advantageously expended for the good of the family and the home life are practically wasted—to say nothing of possible injury to health—under the mistaken idea that this more generous method of living is the surest road to health and strength.

Further, there is ground for thought in the possible economy of time which an improved condition of health would result in for the working members of the family. If greater economy in diet will diminish the number of sick days in the year, thereby increasing the working power of the wage earner, and if greater strength and efficiency can be acquired at the same time, the economic value of the proposition is at once apparent.

Finally, happiness and contentment, which usually appear in direct proportion to the health and prosperity of the individual, may be counted upon as becoming more conspicuous in the life of the community. So we see suggested various ways in which the application of the principles herein laid down, if consistently adopted and followed, may lead to a betterment of economic and sociological conditions. The writer, however, leaves to others, more familiar with sociological problems, the fuller development of this line of thought.

VI. GENERAL CONCLUSIONS.

When this investigation, the results of which have been detailed in the foregoing pages was first planned, it was intended to be simply a physiological study of the minimal proteid requirement of the healthy man, extended over sufficient time to render the results of scientific and practical value. There were no special theories involved, no special system of dietetics in view, but the object was simply to ascertain experimentally the minimum amount of proteid or albuminous food necessary for the maintenance of health and strength, under ordinary conditions of life. The impression in the mind of the writer was that there was no satisfactory scientific evidence to support the views held by most, if not all, physiologists regarding the needs of the body for food, especially nitrogenous or proteid food, and that the dietary standards universally adopted by scientific men were of very questionable accuracy, being founded mainly upon the customs and habits of mankind rather than upon any systematic study of what the actual necessities of the body are.

The results attained have certainly thrown a great deal of light upon this question of minimal proteid requirement, and the experimental study has been throughout a purely physiological one, but as the work has progressed the writer has been more and more impressed with the importance and significance of the results in their bearing upon the broader problem of general physiological economy in nutrition. There is no question, in view of our results, that people ordinarily consume much more food than there is any real physiological necessity for, and it is more than probable that this excess of food is in the long run detrimental to health, weakening rather than strengthening the body, and defeating the very objects aimed at.

Confining our conclusions to general statements, it may be said that our results, obtained with a great diversity of subjects, justify the conviction that the minimal proteid requirement of the healthy man under ordinary conditions of life is far below the generally accepted dietary standards, and far below the amounts called for by the acquired taste of the generality of mankind. Expressed in different language, the amount of proteid or albuminous food needed daily for the actual physiological wants of the body is not more than one-half that ordinarily consumed by the average man. Body-weight (when once adjusted to the new level), health, strength, mental and physical vigor, and endurance can be maintained with at least one-half of the proteid food ordinarily consumed; a kind of physiological economy which, if once entered upon intelligently, entails no hardship, but brings with it an actual betterment of the physical condition of the body. It holds out the promise of greater physical strength, increased endurance, greater freedom from fatigue, and a condition of well-being that is full of suggestion for the betterment of health.

Physiological economy in nutrition means temperance, and not prohibition. It means full freedom of choice in the selection of food. It is not cereal diet nor vegetarianism, but it is the judicious application of scientific truth to the art of living, in which man is called upon to apply to himself that same care and judgment in the protection of his bodily machinery that he applies to the mechanical products of his skill and creative power.

Food requirements must of necessity vary with changing conditions, but with due recognition of this fundamental principle, all the results so far obtained in this investigation, with a great variety of persons, point to the conclusion that the real demands of the body for proteid food do not exceed fifty per cent of the amount generally consumed. One-half of the 118 grams of proteid food called for daily by the ordinary dietary standards is quite sufficient to meet all the real physiological needs of the body, certainly under ordinary conditions of life; and with most individuals, especially persons not leading an active out-of-door life, even smaller amounts will suffice. Excess means waste, but of far greater importance is the unnecessary strain placed upon the body by this uncalled-for excess of food material, which must be gotten rid of at the expense of energy that might better be conserved for more useful purposes.

Further, the total consumption of food by the average individual, non-nitrogenous as well as nitrogenous, is considerably greater than the real needs of the body demand, although here we must give closer heed to the varying requirements of the body incidental to varying degrees of activity. The man whose work is mainly mental has no real need for high fuel values in his daily ration. For such a man, a high potential energy in the daily intake of food is an incubus and not a gain. Body equilibrium can be maintained on far less than 3000 calories per day by the brain worker, and in the interest of health, strength, and vigor, as well as scientific truth, why teach the doctrine that a healthy man needs, on an average, foodstuffs to furnish 3000 calories or more per day, with 16 to 18 grams of nitrogen in the form of proteid? Moreover, as our experiments have clearly indicated, even the man who is called upon to perform considerable physical work has no apparent need for a fuel value in his food of 3000 calories per day. No doubt, the man who works at hard labor for ten or twelve hours a day will require a larger intake of fats and carbohydrates, sufficient to yield even more than 3000 calories, but this is not true of the moderate worker, nor of the average man whose work is in large measure mental rather than physical.

Finally, the writer may be permitted to express the hope that the outcome of this experimental work will serve to arouse scientific and intelligent interest in a subject which promises fruitful results for the individual, and for the community.

VII. DESCRIPTION OF ILLUSTRATIONS

Photographs of the soldiers were taken a few days prior to the close of the experiment, just before the men left New Haven at the termination of their work. Consequently, the pictures show the physical condition of the men after their long period of low nitrogen diet. Study of these photographs, especially those of the individuals, gives a correct idea of the appearance of the men, and shows the character of their muscular development at the close of their experimental work.

In considering these photographs, it must be remembered that the men as a class, as stated by Dr. Anderson in his Report, were not particularly well set up. It is evident, however, that the subjects were in good physical condition and had not lost any undue amount of flesh or fat. The two photographs of Fritz, facing pages 198 and 203, show him to have been in fine physical condition, with even a superabundance of fat. Steltz, on the other hand, whose photograph is shown facing page 211, was somewhat fine. This man, however, is of quite different build from his companion, Coffman, and was in excellent physical condition for certain lines of gymnastic work.

It may be well at this point to refer the reader to the photographs of W. L. Anderson and Bellis, facing pages 440 and 442. These men, typical Yale athletes, were in prime physical condition, and the photographs were taken prior to the experiment, at a time when they were consuming their ordinary, rich proteid diet. It is plain, by a comparison of these photographs, that Steltz was not trained to a much finer point than W. L. Anderson, although he does lack the full muscular development characteristic of the Yale athlete.

Sliney, whose photograph is found facing page 272, was likewise in a somewhat fine condition. He, however, like Steltz, was in splendid physical shape, so far as can be judged by his general health, spirits and aptitude for work. The other men of the soldier group, whose photographs are shown, were not trained down to quite the same degree. Both Sliney and Steltz, however, had essentially the same body-weight at the close of the experiment, as on their arrival in New Haven. Steltz, indeed, weighed a trifle more in April, 1904, than he did in October, 1903. Sliney, on the other hand, had lost about one pound in weight. It is obvious, therefore, that these two men do not owe their spare condition to the low proteid diet.

The photographs facing pages 136, 261, 284 and 296 illustrate some of the methods employed in attempts to improve the bodily movements of the soldiers.

Among the group of University athletes, the photographs of Stapleton, facing pages 328 and 366, show the muscular development of a typical athlete endowed with more than the usual amount of muscular tissue. These two photographs of Stapleton were taken in April, after the subject had been for several months on a low proteid diet. There is in the photographs certainly no suggestion of any loss of muscle tissue, and no evidence of physical weakness. Stapleton, as has been previously stated, was an expert in wrestling and events of that character, for which his heavy muscular build well fitted him.

The photographs of W. L. Anderson and Bellis, facing pages 440 and 442, show, on the other hand, two athletes whose characteristic build is indicative of ability as gymnasts. More graceful in form, with smaller joints, and less heavy musculature, these men, at the time the photographs were taken, were in the pink of condition, and in a high degree of training for their special fields of athletic work. Emphasis should be laid upon the fact that at the time these two photographs were taken, the men in question had not commenced to lower their daily amount of proteid food. These two photographs are introduced especially to illustrate the general physical makeup of the men belonging to the group of University athletes made use of in the experiments.

FOOTNOTES

[1] Die Ernährung des Menschen. Munich, 1876.

[2] Untersuchungen ü. d. Ernähr. schwedischer Arbeiter. Stockholm, 1891.

[3] Ein Beitrag zur Lehre vom Eiweissbedarf des gesunden Menschen. Pflüger’s Archiv f. d. gesammte Physiologie. Band 48, p. 578.

[4] D. Militärärztl. Zeitschr., 1901, p. 622. Quoted by Hirschfeld, Archiv. f. Physiologie, 1903, p. 381.

[5] Large calories, or kilogram-degree units of heat.

[6] Jahresbericht für Thierchemie, 1891, p. 369. The figures given in the above table represent the diet for men doing a moderate amount of work.

[7] Ueber die Ernährung der Italiener. Pflüger’s Archiv. f. d. gesammte Physiologie, Band 99, p. 1 (1903).

[8] Bulletin No. 46. United States Department of Agriculture, p. 63.

[9] L’Alimentation et les Régimes chez l’Homme sain et chez les Malades, Paris, 1904.

[10] Untersuchungen über den Eiweissbedarf des Menschen. Pflüger’s Archiv f. die gesammte Physiologie. Band 41, p. 533.

[11] Beiträge zur Ernährungslehre des Menschen. Virchow’s Archiv für pathol. Anat. u. Physiol. Band 114, p. 311.

[12] Vergleichende Untersuchungen über die Ernährung mit gemischter und rein vegetablischer Kost mit Berücksichtigung des Eiweissbedarfes. Virchow’s Archiv für pathol. Anat. u. Physiol. Band 116, p. 370.

[13] Die Ernährung der Soldaten vom physiologischen und volkswirthschaftlichen Standpunkt. Achiv f. Physiologie 1903, p. 380.

[14] Ueber die Kost eines Vegetariers. Zeitschr. f. Biologie. Band 25, p. 261.

[15] Ueber den Eiweissbedarf des Erwachsenen mit Berücksichtigung der Beköstigung in Japan. Archiv f. Hygiene. Band 8, p. 78.

[16] Untersuchungen über die Ernährung der Japaner. Zeitschr. f. Biologie. Band 25, p. 102.

[17] Ein Beitrag zur Frage der Ernährung bei verringerter Eiweisszufuhr. Archiv f. Physiologie, Jahrgang 1901, p. 323.

[18] Untersuchungen über Stoffwechsel und Ernährung in Krankheiten. Zeitschr. f. klin. Medizin. Band 16, p. 550.

[19] Untersuchungen über den Eiweissbedarf des gesunden Menschen. Berlin, 1891.

[20] Ein Stoffwechselversuch an Vegetarianern. Biochemisches Centralblatt Band 2, p. 144 (1903).

[21] Ueber das Stickstoffgleichgewicht beim erwachsenen Menschen. Skandinavisches Archiv f. Physiol. Band 10, p. 91.

[22] Untersuchungen über die Eiweissumsetzung des Menschen. Skandinavisches Archiv f. Physiol. Band 14, p. 121 (1903).

[23] Ueber die Folgen einer ausreichenden, aber eiweissarmen Nahrung. Ein Beitrag zur Lehre vom Eiweissbedarf. Virchow’s Archiv für pathol. Anat. u. Physiol. Band 132, p. 91.

[24] Weitere Untersuchungen über die Schädlichkeit eiweissarmer Nahrung. Pflüger’s Archiv f. die gesammte Physiol. Band 54, p. 61.

[25] Ueber die Folgen einer ausreichenden, aber eiweissarmen Nahrung. Skandinavisches Archiv f. Physiol. Band 13, p. 375.

[26] Zur Bewertung der vegetarischen Diät. Berliner klin. Wochenschr. 1901. p. 647 and 670. See also, Albu, die vegetarische Diät. Leipzig, 1902, p. 65.

[27] See Zeitschr. f. Biologie. Band 25, p. 255.

[28] Further Investigations among Fruitarians at the California Agricultural Experiment Station. 1901-1902. U. S. Department of Agriculture. Bulletin No. 132.

[29] See Horace Fletcher, The A-B-Z of our own Nutrition. (1903.) New York. p. 48.

[30] For a fuller account of this study, see Chittenden, Physiological Economy in Nutrition. Popular Science Monthly, June, 1903.

[31] All figures for nitrogen throughout the book, whether referring to food, urine, or fæces, were obtained by exact chemical analysis, using the Kjeldahl-Gunning method.

Uric acid was determined by the method of Folin, i. e., precipitation of the urine with ammonium sulphate, etc., and titration with potassium permanganate.

Phosphoric acid was estimated by titration with a standard uranium solution, using potassium ferrocyanide as an indicator.

At times, as will be seen from the tables, nitrogen, uric acid, etc., were not determined in each day’s urine. In such cases, an aliquot part of each twenty-four hours’ urine was taken and the analyses made with the mixed samples for the given period, the figures thus obtained showing the average daily composition for that period.

[32] All foodstuffs were analyzed from large samples, to diminish as much as possible the errors of analysis. Nitrogen was determined by the Kjeldahl-Gunning method, the figures given being the average of closely agreeing duplicate analyses.

While nitrogen was thus determined in every sample of food by direct chemical analysis, the fuel value of the food was calculated mainly by use of the data furnished by the Bulletin issued from the U. S. Department of Agriculture, Office of Experiment Stations. No. 28

[33] The fæces of this period were separated by lampblack. They were dried on a water-bath after admixture with alcohol and a little sulphuric acid, nitrogen being determined by the Kjeldahl-Gunning method on samples of the dry mixture from the six-day period.

[34] The figures given for weight of fæces during this balance period are tabulated for convenience as above, but naturally the last yield was not obtained until the 8th of March. The total of 182 grams, however, is the exact amount of air-dry fæces collected between the two charcoal layers, marking off accurately the balance period.

[35] This balance is complicated by the loss of the urine on March 3. Consequently one-seventh of the total nitrogen of the fæces of the period, namely 1.401 grams, was deducted from the total fæcal nitrogen.

[36] This balance is somewhat complicated by the fact that on March 4 the urine was lost, so that this day had to be thrown out. Correction on the fæces, however, was made by deducting one-seventh of the total fæcal nitrogen, on the assumption that the nitrogen-content was essentially the same for each day of the seven-day period.

[37] Hamburg steak contained 52 grams meat, 4 grams fat, 63 grams onions, 111 grams bread, each man eating 230 grams.

[38] One cup, total weight 454 grams, but containing small portions of milk and sugar.

[39] Rice or hominy on being moistened and cooked gains in weight 120 per cent; or rather, after the excess of moisture has evaporated and the rice is fried, it shows a gain of that amount. But for boiled rice or hominy, without drying or frying, there is an increase in weight of 230 per cent, as usually prepared.

[40] In each bowl of soup were 90 grams of oysters, 20 grams of butter, and 190 grams of milk.

[41] U. S. Department of Agriculture, Office of Experiment Stations, Bulletin 98.

See also “Investigations on the Nutrition of Man in the United States.” By C. F. Langworthy and R. D. Milner. U. S. Department of Agriculture, Office of Experiment Stations. Washington, 1904, p. 14.

[42] This average covers the period from April 13 to May 24 only, as Mr. Bellis was compelled to withdraw from the experiment on the latter date, owing to an accident in the gymnasium.

[43] The fæces of the period were separated as customary by the ingestion of lampblack.

[44] Italics inserted by R. H. C.

[45] See Hahn, Massen, Nencki, und Pawlow: Archiv f. exper. Pathol. u. Pharm. Band XXXII. (1893), p. 161. Also, Nencki, Pawlow, und Zaleski: Ibid. Band XXXVII., p. 26.

[46] The physiological effect of creatin and creatinin, etc. Bulletin No. 66, U. S. Department of Agriculture, Office of Experiment Stations.

[47] Untersuchungen zur Physiologie und Pathologie der Harnsäure bei Säugethieren. Archiv f. exper. Pathol. u. Pharm. Band XLI., p. 406.

[48] See Burian and Schur., Archiv f. die gesammte Physiologie. Band LXXXVII., p. 239.

[49] The alloxuric bases in aseptic fevers. Amer. Journal of Physiology Vol. X., p. 452.

[50] Ptomaines and Leucomaines, or the Chemical Factors in the Causation of Disease. Third Edition, 1896. Lea Brothers, p. 550.

[51] The Practitioner. London. July, 1903. p. 61.

[52] Centralblatt für Physiologie. Band XVII, p. 715. 1904.

[53] The Practitioner, July, 1903, p. 83.

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Table of Contents

PHYSIOLOGICAL ECONOMY IN NUTRITION

INTRODUCTORY

I. EXPERIMENTS WITH PROFESSIONAL MEN.

CHITTENDEN.

MENDEL.

UNDERHILL.

DEAN.

BEERS.

Summary

II. EXPERIMENTS WITH VOLUNTEERS FROM THE HOSPITAL CORPS OF THE UNITED STATES ARMY.

OAKMAN.

MORRIS.

BROYLES.

COFFMAN.

SLINEY.

STELTZ.

HENDERSON.

FRITZ.

COHN.

LOEWENTHAL.

ZOOMAN.

BATES.

DAVIS.

AVERAGE DAILY OUTPUT OF NITROGEN.

TABLE OF BODY-WEIGHTS.

First Nitrogen Balance.

OAKMAN.

Second Nitrogen Balance.

OAKMAN.

Third Nitrogen Balance.

OAKMAN.

Summary Regarding Nitrogen Requirement.

Physical Condition of the Men.

MEASUREMENTS.

STRENGTH OR DYNAMOMETER TESTS.

INDIVIDUAL STRENGTH TESTS.

MORRIS.

COFFMAN.

OAKMAN.

ZOOMAN.

STELTZ.

HENDERSON.

LOEWENTHAL.

SLINEY.

FRITZ.

COHN.

BROYLES.

TOTAL STRENGTH

REPORT ON REACTION TIME.

TABLE 1.—October, 1903.

TABLE 2.—November, 1903.

TABLE 3.—December, 1903.

TABLE 4.—January and February, 1904.

TABLE 5.—March and April, 1904.

TABLE 6.

TABLE 7.

Character of the Blood.

General Conclusions.

Daily Dietary of the Soldier Detail from October 2, 1903, to April 4, 1904.

III. EXPERIMENTS WITH UNIVERSITY STUDENTS, TRAINED IN ATHLETICS.

ANDERSON, G. W.

ANDERSON, W. L.

BELLIS.

CALLAHAN.

DONAHUE.

JACOBUS.

SCHENKER.

STAPLETON.

AVERAGE DAILY EXCRETION OF METABOLIZED NITROGEN FOR THE LAST TWO MONTHS OF THE EXPERIMENT.

Nitrogen Balance.

DONAHUE.

JACOBUS.

SCHENKER.

G. W. ANDERSON.

STAPLETON.

W. L. ANDERSON.

BELLIS.

The Physical Condition of the Subjects.

STRENGTH OR DYNAMOMETER TESTS.

Reaction Time.

Report on Reaction.

TABLE 1.—February, 1904.

TABLE 2.—March, 1904.

TABLE 3.—April, 1904.

TABLE 4.—May, 1904.

TABLE 5.—June, 1904.

TABLE 6.

TABLE 7.

TABLE 8.

TABLE 9.

General Summary.

IV. THE SYSTEMIC VALUE OF PHYSIOLOGICAL ECONOMY IN NUTRITION.

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR SEVEN-NINE MONTHS.—Professional Group.

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR FOUR-FIVE MONTHS.—Student Group.

AVERAGE DAILY EXCRETION THROUGH THE URINE FOR FIVE MONTHS—Soldier Detail.

V. ECONOMIC AND SOCIOLOGICAL IMPORTANCE OF THE RESULTS.

VI. GENERAL CONCLUSIONS.

VII. DESCRIPTION OF ILLUSTRATIONS

FOOTNOTES

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