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Show V j ITS CHARLEY rAND HARRY, WT AT . - - ----- - I We Are Conserving The Sugar , I Bat not forgetting the FOOD VALUE of candy, which is demonstrated by the demand of our Soldiers, for candy that gives them ener- 1 I H gy to fight and WIN OUR BATTLES. j't'H WHAT IS FOOD? h Someone has said: "Tell me what you eat and I will tell you f what you are," which is just another an-other way of saying that there is a direct relation between what a man eats, his physical condition, his I character, his temperament, and t perhaps' even more so, his temper. A sour stomach and a bad temper epitomize cause and effect. Histor-8 Histor-8 inns tell us that It was- stomach trouble and not mental trouble that caused Napoleon to lose the battle of Waterloo. We are beginning to realize the great importance of carefully' selecting our daily foods, not only to see to it that they aro pure and wholesome, but that they are harmonious and best adapted to our individual requirements, and that the various nutriments which they contain, arc In the right proportions pro-portions to produce the greatest nutritive nu-tritive value. Food is And -that we may have Life life more abundantly, the ; ' food question is receiving more consideration and attention than at any other time in the history his-tory of the .world. Food The technical schools i Analysis and colleges during tho past few years have been giving specinl attention to tho principles of dietetics. This Is due in part, no doubt, to the fact that modern physicians give greater importance to the diet than they do to administering drugs. The proportion of carbohydrates, fat and protein, which represents the fuel value of different kinds of food, is carefully ascertained in order or-der to determine what kinds are best adapted to the needs of persons per-sons in various occupations and different dif-ferent conditions of health. The determination of the food i-alue of any kind of food is an exact science. CompositiorOur ordinary foods are of Foods composed of from fifteen fif-teen to twenty ele- ments, which aro combined in the right proportions to form a great ; variety of foods. The most important of these elements ele-ments are carbohydrates, fats, pro-; pro-; loin, water arid minerals. E , These different materials are necessary nec-essary for. the purpose of building up and repairing the body tissues and to supply it with heat and energy. en-ergy. The carbohydrates include dif-l dif-l ferent kinds of sugar such as cane, 1 beet, maple, corn syrup, molasses j and starches. The sugars and starches are easily digested and are 1 important food elements as sources U of bodily heat and muscular ener-: ener-: I gy, and are often converted into fat. The fats are found chiefly in animal ani-mal foods; they are also found in olive oil and various kinds of vege-a vege-a table' oils, and in various kinds of 1 nuts. They furnish the body with heat and muscular energy. Protein Is found principally in lean meat, gluten of wheat and whites of eggs; It is also found in many of the cereals, notably peas and beans. It builds bone and muscle mus-cle and furnishes muscular energy to the body, i f Water, although a most important impor-tant food element, being a part of i all the body tissues, does not supply sup-ply energy; It is, however, indispensable, indis-pensable, as are also the minerals ! which supply the body with little or no heat or muscular energy. Many It is, therefore, ap- Different parent that many J Kinds of Food different kinds of Necessary foods are neces sary in "order to havo a complete dietary. The body is like a machine and requires different kinds of materials mate-rials to repair the worn out tissues, to build up its different parts, and to serve as fuel to supply heat and energy. Carbohydrates and fats aro the chief fuel elements of food. Tho transformation of these and other elements into heat and oner-. 'gy are measured with a respiration-? calorimeter. In ascertaining the amount of heat given off by any food element, the unit commonly used is the calorie, ca-lorie, the amount of heat which would raise tho temperature of 1 kilogram of water 1 deg. C, or what is nearly the same thing, 1 pound of water 4 deg. F. Instead of this unit of heat a unit of mechanical energy may be used for Instance, the foot-ton, which represents the force required to raise 1 ton 1 foot One calorie is equal to very nearly 1.54 foot-tons; that Is to say, 1 calorie ca-lorie of heat, when transformed into mechanical power, would suffice to life one ton 1.54 feet, (a) Experiments of The United States The United Department of Ag-States Ag-States riculturo has Department of made very cxten-Agriculture cxten-Agriculture slve and complete scientific te-sts and experiments to determine tho correct food values of various kinds of foods. s These experiments demonstrate that the carbohydrates, fats and protein all furnish fuel which supplies sup-plies energy to the body in the form of heat and muscular power. Tho nutritivo value of any kind of food, therefore, depends upon its composition and digestibility. For example: ' Granulated sugar Is 100 per cent carbohydrates and butter is 85 per cent fat! both are easily digested, however, neither is a perfect food If taken alone, but when combined with other foods that contain protein pro-tein and minerals in the right proportions, pro-portions, a complote and satisfactory satisfac-tory dietary is obtained. Food Value Candy being com-of com-of Candy posed principally of sugar, chocolate and nuts, Is very high in food value, and different kinds, therefore, vary in tho proportions of carbohydrates, fat and protein they contain. Food Value Sugar is a highly con-of con-of Sugar centrated food; its pleasant flavor and high nutritive value make it one of our most popular daily foods. The natural craving for "something sweeV' is common to all classes, and the per capita consumption of sugar is in direct proportion to their purchasing power they will eat all they can afford to buy. (a) The absolute purity of sugar is unquestionable. Several years ago, the Bureau of Chemistry of the United States Department of Agriculture Agri-culture carefully analyzed 500 samples sam-ples of sugar, every one of which was found to be absolutely pure, (a) Six ounces of sugar are equal in food value to one quart of milk, or one and one quarter pounds of lean beef. It has a fuel value of 1S10 calories. Food Value Chocolate is made of Chocolate from cocoa beans, the fruit or beans from :he cocoa trees, several species of .vhich grow in the countries extend-ng extend-ng from Mexico to Brazil, the most mportant of all the specimens be-,ng be-,ng Theobroma Cacao, which is :hiefly cultivated for its good quality qual-ity and yield. The Aztecs, the Aborigines of Central America, used cacao beans is currency, the value of the beans iopendlng on their size. In appreciation of the delicious flavor and food value of the bever-ige, bever-ige, "chocolatl" from "choco" (cacao) and "latl" (water), made from the cacao beans, they called it 'Theobroma" which name was derived de-rived from two Greek words, 'theos" (gotl) and."broma" (food) "food of the gods." (a) With tho exception of prepared :ocoanut, chocolate is higher in food value than any other ingredient ingred-ient used in the manufacturing of :onfectionery, having a fuel value Df 2860 calories per pound, (b) Food Value It is a well known fact of Nuts of common knowledge that nuts are very .high in food value, those used prin- clpally In manufacturing confection-H cry being almonds, filbertsP pecans, peanuts and walnuts, averaging approximately ap-proximately 1500 calories per pound. Candy ' It Is, therefore, ap-Composed ap-Composed of parent that candy Various Raw being composed of Materials of combinations of two High Food or more of these raw Value materials, is excep tionally high in fuel The food value of several well known, kinds of candy are shown as follows. The food value df each kind having been carefully estimated estimat-ed from standard formulas used by prominent manufacturing .confectioners. .confec-tioners. ' Food Values of Different Kinds of candy. Calories Name Per Pound Caramels" ".... 1451 Choc, .dipped cream caramels 2155 Chocolates cream centers . . 2092 Chocolates nut centers. . . 2498 Chocolates - . . 2S60 Cocoanut bon bons ..... 1750 Cocoanut caramels ...... 1675 Fudge . . . . ' 1587 Gum drops 1685 Hard boiled candies .... 1587 Lozenges . . . 1795 Marshmallows . . . 1737 Stick candy 1745 Food ValueG of Different Kinds of Raw Materials Calorics Name - Per Pound Jordan almonds 3030 Chocolate 2860 Cocoanut . . 1730 Corn starch 1675 Walnuts 330C Filberts 329C Pecans 3455 Peanuts 256C Sugar 1S1C On comparing the fuel values ol the different kinds of candies, witl the fuel values of some of our common com-mon dally foods, shows whole mill having a fuel value of only 315 calories ca-lories per pound, cream, S81 calo-rips calo-rips whnlo pcirsJ fif)r? p.ilnries. heef' steak, 1090 calories, corn, 1685 calories, ca-lories, rice, 1620 calories, white bread, 1J80 calories, and corn-bread, corn-bread, 1175 calories, It will he seen that with but three exceptions, the different kinds of candy are very much higher in fuel value than any of these foods. High Food The high nutritive Value of value of chocolate can-Chocolate can-Chocolate dy is recognized by Candy the leading military authorities of the world, and the "boys at the front" satisfy their craving for "something "some-thing sweet" with chocolate and candies of various kinds. Scientists have demonstrated by careful experiments that during violent vio-lent exercise or exhausting labor, that the sugar in the blood is heavily heav-ily drawn on to supply .the body with tho necessary fuel, lience the longing for "something sweet," which can be readily assimilated, which is mqst easily and conveniently conven-iently supplied in some form of candy. The Swiss Guides for mountain climbers consider lump sugar and sweet chocolate an indispensible part of their outfit. Brigadier General L. W. Waller, of the United States Marine Corps, referring to the food value of chocolate, choc-olate, says: , "I never went into a campaign without my chocolate. I always have a few cakes of it in my kit when I go into service. Men fight like the devil on chocolate. It is particularly good in hot veather. Seasoned fighting men take it on tho march with them." Referring to the emergency ration ra-tion for the army, suggested by Dr. Vcdder, the Scientific American says: The problem of rationing the soldier is of the utmost importance not merely for the purpose of preserving pre-serving his physical health,, but of conserving his military effectlve-ness. effectlve-ness. Regardless of what the civil. 111 'IH 'ill ll honing of the soldier must not be ! HH reduced so as to curtail his food i requirements. i j IH "An emergency ration must bo , ' , IH balanced and possess a reasonable 1 1 ' ; H energy value and tissue building ' H power. Palatabillty must not be I ' fl sacrificed. . j ! ', "Vcdder has suggested as an ij if emergency ration ten ounces of ; H hardtack arid six ounces of sweet u, chocolate. Tho total weight of the !f j IH ration is one pound, while it sup- I , jH plies approximately 2100 calories of j; ' H which 180 calories arise from pro- tein sources. i, "The general food value of choc- 1 H olate has not been thoroughly ap- ; 1 jH predated. The fact that six ounces 1 H of sweet chocolate provided 823 ca- ' ' MmMMM lories attests its high nutritive I, I H value and recommends it as a val- U'1! uablo foodstuff for the service of ' i lH the civil population as well as those i (' H ongaged in military' duties. To be j i H sure, hardtack requires mastication, 1 t jH but hunger provides sufficient lm- , ' 1 IH petus to guarantee that it will bo I j H properly prepared for the action of K IH the digestive fluids. Tho high car- 1 ; H bobydrate content makes thorough H insalivation of pronounced valuo as 1 t H the first stage in its digestion. I jH "Taking it all in all this combl- 9 nation of hardtack and sweet choco- jj late commends itself as being par- K ) " ticularly well adapted to the needs I I V i, of the soldier and the requirements . M of an emergency ration." 1 ! H The British Army officers report , f jH i that the canteens at the front have I 'I H ; experienced five times tho demand t 1 H i for candy than was expected. r r On a recent cruise, the Atlantic ' il ; squadron carried no liquor, but had .i ' H I on board tho various ships 40,000 . I I pounds of chocolate and other kinds 1 I of candy. 1 ; H i Children Children are espe- I j IH . Should Have cially fond of candy ' j J c Candy and find it hard to I J resist the desire to J eat all they want. They can cat a 3 ' j candy, just the s.ame as they can I j ! eat a reasonable quantity of any , 1 other kind of good food, with the ' I M absolute assurance that it is pure M and wholesome, that It keeps their n M energetic little bodies supplied with ; quick burning, fatigue relieving i , fuel, and that it is high in food j value and good for them. ' ,i' Children should have candy fre- 9 'i mmmmmm quently. It is better to give them ' m candy frequently than to give only j !' occasionally, when the craving for i 'i r; it creates almost an irresistible j ' i temptation to overeat. ' It is especially desirable that can- , i dy should be served for dessert. , , ( tmmmm Better a moderate amount fre- " j J quently than occasional over-indul- gence. fl j l Candy The purity and whole- 0 . Pure and somcness of candy is H t r Wholesome unquestionable. The i I importance of pro- H ' - tecting the purity of our daily foods, I candy included, was given official HI ' sanction by Congress, whpn the Na- I I k tional Pure Food Law was enacted 1 June 30. 1900. The raw materials used in mak- i ing candy are pure and wholesome i in every respect. The United States Department of 1 Agriculture certifies the purity of j , the colors used in candy and other R ( food products. I , The food products made by pres- fl L ' ent day manufacturers are pure and 1 j jH wholesome, and made with the j i greatest care as to cleanliness, ) , 1 quality and sanitary conditions. ( ' Candy, the Candy is good food, , Universal pure and wholesome. ll Food , It is the universal V food; it speaks all lan- 1 guages; it dries the tears in the I '. eyes of little children; and ' ' M wreathes the faces of old age In ' smiles; it is the unspoken message M from the lover to his sweetheart; It M brings joy to the home; it is the ad- M vance agent of happiness in every -clime; can as much be said of any I I .hother kind of food? I ! Mm SHUPE-WILLIAMS CANDY CO. Manufacturers of U-TAH-NA Chocolates ,,' II ' ' ' '111" ; I 1 "i ii ii jir Mui'hiihuiumi-a-u K".-',,ri'iiii -i ! i n aas mi n niu ii.ii.ii BBBsaB:saBMBMaaB8BaBM IH 'ROW. MUCH IS r BALL PLAYER WORTH rA SEASON ANYWAY? jj, H fflll " (S)jGGSSTlorf Afl QiiG BACK Tt V l IMoR. gSy SALARY To SUV PLAYER. " J ,. H Recently stirred up, the argument "How much of a salary is a big leaguer really worth ? has been hotly U contested on many sides. Fans, club owners and baseball exports aro beginning to suspect that tho Payors i,- mm have been groatly overpaid for some while. Hughey Jennings says that ho knows of only threo players in tne i.n jm American league worth as much as $-1,000 a season. The players of moderate talent who havo turned oacK up contracts offering them $2,500 or thereabouts are said to be hugely overrating thoir value. Almost aii ot tnem a mm get at Joast that much and the argument now proceeding may result in a general reduction ox salaries through- , , t mm out tho big leagues. And the players will bo sorry they over got huffy, j ft MMM (: '1 JjM |