in the fresh kernels. C.D.--Cavendish or Figi variety of banana, analysis
by D.W.M. Doherty, N.S. Wales. P.--A. Petermann, U.S. Cons. Banana flour,
_musca paradisiaca_ variety. This is widely used in Central America. The
flour is from the unripe fruit, and contains starch 45.7 per cent.; on
ripening the starch is converted into sugar. K.--Konig, mean of 90
analysis. Milk:--Average of many thousand analyses of the pure.
Butter.--Made without salt. L, from the "Lancet," 1903, I, p. 72. Oysters
at 2/6 per dozen. The 8.09 per cent. includes 0.91 glycogen (animal
starch). The shell was of course excluded, also the liquid in the shell.
Apples.--The refuse includes seeds, skin, &c., and such edible portion as
is wasted in cutting them away; the analysis was made on the rest.

Cookery.--Flesh is easier to digest raw. A few, on the advice of their
doctors, eat minced raw flesh, raw beef juice and even fresh warm blood.
Such practice is abhorrent to every person of refinement. Cooking lessens
the offensive appearance and qualities of flesh and changes the flavour;
thorough cooking also destroys any parasites that may be present. Raw
flesh is more stimulating to the animal passions, and excites ferocity in
both man and animals. If the old argument was valid, that as flesh is much
nearer in composition and quality to our own flesh and tissues, it is
therefore our best food, we do wrong in coagulating the albuminoids,
hardening the muscle substance and scorching it by cooking.

Fruits when ripe and in good condition are best eaten raw; cooking spoils
the flavour. Food requiring mastication and encouraging insalivation is
the best. Food is frequently made too sloppy or liquid, and is eaten too
hot, thus favouring indigestion and decay of the teeth. The cereals and
pulses can only with difficulty be eaten raw. When cooked in water the
starch granules swell and break up, the plant cells are ruptured, the
fibres are separated and the nutritious matter rendered easy of digestion.