Hasselby. [The first part of the cutting was missing]

The lecturer commenced by defining food as “Substance, which when introduced into the system supplied material to renew structure, or maintain some vital force,” and observed that every division of nature, earth, air, and water contributed their share for the sustentation of man’s life.

As yet, no one substance had been found that would supply every need in itself. Some contained more requirements than others, and were termed compound foods; others only one, and were classed as simple foods. The value of foods had to be determined from different stand points.

First, there was a Class which contained greater quantity of assimilatable [sic] material bulk for bulk, and irrespective of cost. Secondary, some were more easily digested than others, and gave more rapid effects. Thirdly, others would give the support necessary, at a lower cost in money value than the preceding classes.

In the consideration of “What purpose does food serve, and how does it act,” it was observed that the repairing of, waste tissue, generation of power (physical or mental), and the generation of heat were the results of food, but how the processes were carried out no one could tell.

Food was generally divided into two great classes, flesh formers and heat generators, this was at the best a rough classification, as the formation of the first involved the latter, while heat generators generally produced fat, a form of flesh. Liebig was of opinion that all nitrogenous foods (flesh formers) produced force, while carbonaceous materials as sugar, starch, or fat produced heat and respiration, one staying in the system, the other being rapidly evolved.

With the advance of science these views had been controverted by Troube, Hahueman, and others, whose investigations had led them to assert that force and energy were derived from the oxidation of fat and other hydrocarbons, and not from the oxidation of tissue.

The subject was further considered under the constituent needs of the body – water, nitrogenous substances, heat-formers, and lastly, mineral salts. Water, at first sight, would not be classed as food, but forming 75 per cent of muscular tissue and of blood, remembering the facts that we exhale 1lb. every 24 hours, and perspire 2lbs. more, the part it plays as a carrier of flesh matter holding in solution all that is needed, and being a medium for waste to pass off, also a controller of the temperature of the body, these place it where physiologists rank it.

The second place was held by a class of foods denominated, nitrogenous (containing nitrogen), a class existing in both the animal and vegetable kingdoms; man generally choose the former for his supplies, a few preferring the latter.

The possession by man of carnivorous teeth, the relatives sizes of human and animal stomachs were arguments for the use of the former, while cost and absence of pain or death to animals might be brought forward in favour of the latter. A table has been prepared showing the respective constituents of animal and vegetable foods, from which it was seen that animal foods contain from 15 to 60 per cent. of water, 7 to 18 per cent. of flesh, formers (bacon being lowest and store oven the highest), 6 to 70 per cent. of fat, according to the condition of the animal, and 1 to 6 on mineral salts.

In the vegetable division lentils stood highest, with 25 per cent. and turnips, carrots and parsnips lowest with only 1 1/2 of nitrogenous matter, but the drawback of vegetable articles as food was great, their taste and digestibility preventing more frequent use. Most of the invalid foods, as Dr. Barry’s and Lloyd’s were principally composed of lentils.

Maize (Indian Corn) and oats, as oatmeal, rank next, but their use is limited to certain districts, and white wheaten flower bread has taken their place, even by the navy, who finds its taste and staying powers sufficient for their work. Whole meal bread has the drawback of hastening the food through the body before its value is separated. Potatoes have a low nitrogenous value, and the wonder is that they are used so much, unless they are used as heat formers.

Carbonaceous foods as fat, starch, and sugar were then passed in review, their effects being to heighten respiration and produce warmth. Mineral salts, their necessity, and the work they accomplish, were then briefly noticed.

A vote of thanks being accorded to Mr. Hasselby, an interesting discussion took place on various points by Messrs. Shirley, Branston, Styles, Kirk, Parkin,* and others.

[* a note in the side margin corrected ‘Parkin’ as ‘Loxley’.]