Peking, Feb. 26.
The fourth day's session has so far been the most exciting of all. Most instructive papers were read dealing with the diseases and epidemics met with in China.
Dr. Jas. Maxwell's paper on "Surgery of a War [Hospital China" "was read by title. Dr. van Bushirk (Seoul) speaking on "The Diet of the Koreans," brought forward valuable data regarding the varieties of food and their caloric value of the Koreans, who are mainly vegetarians. Rice, barley and beans are consumed in large quantities, and fat and meat rarely taken. The result is a dilate ed stomach and poor efficiency. The speaker preferred the hi protein intake of white people.
B. E, Read (Peking) recalled "Some factors controlling the food supply in China," and believed that an enormous field could be tapped in this country. for supplying the world with foodstuffs og" ted Wheat, eggs, bean-curd, dried fruit, meat, fish, ote.
Bean Curp ano Curese.
Dr. 8. D. Wilson (Peking) in a paper on "Studies in the diet of Chinese," presented charts on (1) list of food sold in the market, (2) chemical analysis of such food, (3) diet in hospitals and schools of China, (4) metabolism of Chinese. The ordinary bean-curd, so often regarded as akin to cheese, was found to possess 86 per cent. of water, and 14 solids which contain 21 per cent. fat, 60 per cent. protein and 6 per cent. ashes. Side by side the constituents of cheese and bean-curd gave the following—proportions Cheese. Bean-curd.
fat 30 3 water 38 86 protein 25 8 4 08 The soya bean is rich in proteins but low in carbohydrates. He found the northern rice richer in protein than southern rice in proportion of 9.7. Missionary bodies
Text read from the printed page and cleaned; old type leaves the occasional error.