(Witness: True.)

The CHAIRMAN. Now, have you completed in your Bureau an examination of the staple articles known as food products? That would include breads and cereals and meats and fruits.

Doctor TRUE. We have, as I understand it, finished our examination of flour and of the different forms of wheat products, and probably also of bread in the ordinary sense of that term. We are now making some investigations on the value of different preparations of wheat in combination with other things; that is, I mean such things as biscuits and cake and various other things where wheat is a certain part of the combination, but other things come in to affect the whole. That is an important matter. To illustrate: As I understand it, investigation shows that in the case of milk, if milk is taken alone, it will not be so completely digested as if it is taken in connection with bread, for example. Now, if we simply examine bread alone and milk alone we have not got the whole story. The CHAIRMAN. No.

Doctor TRUE. We must examine the combination of bread and milk; so that we are proceeding from the more simple foods to the more complex foods in our studies.

The CHAIRMAN. That reminds me to inquire about this: Milk, butter, and cheese are, of course, familiar and staple dairy products? Doctor TRUE. Yes.

The CHAIRMAN. And has your Bureau examined those with reference to their nutritive qualities?

Doctor TRUE. Yes; to a certain extent. Last year we made probably the most extensive investigation that has ever been made of the nutritive value or ordinary cheese. Curiously, there seems to have been very little previous work along that line, so that you might say that the nutritive value of cheese did not rest on any scientific basis. We think we have established that basis now, and have shown that cheese is a very nutritive food.

The CHAIRMAN. How does cheese compare with butter, so far as its nutritive qualities are concerned, pound for pound?

Doctor TRUE. Cheese has a higher nutritive value if it is properly made, because it contains much more of the milk. Butter contains mainly butter fat.

The CHAIRMAN. That involves the statement that cheese has more nutritive qualities than milk? Take it pound for pound, cheese has, I infer from what you say, more nutritive value?

Doctor TRUE. Yes; a much higher value, pound for pound.

The CHAIRMAN. Could you indicate to what extent its nutritive qualities exceed those of the butter? Of course it may be that you have this in your records?

Doctor TRUE. It is in the records. As a matter of fact, the result of our cheese experiments has not been put in final form, but in general I may say that butter produces energy while cheese does this and also builds body tissue.

The CHAIRMAN. Did you reach, in connection with your analysis of butter and milk, any conclusions, or develop any facts, that were not well known before you made your experiments? That is, did you add anything to the sum of human knowledge by your experimentation in milk and butter?

Doctor TRUE. I think so.

(Witness: True.)

The CHAIRMAN. Now, to what extent?

Doctor TRUE. I am speaking of cheese particularly.

The CHAIRMAN. I can see what you did in the case of cheese.

Doctor TRUE. In the other cases we have not gone into the matter so thoroughly, and we have it in mind to extend our work along that line. The butter and milk have been used only incidentally in connection with other foods in combinations..

The CHAIRMAN. You would not be able to state from memory, then, whether anything new had been developed in your investigations of butter and milk?

Doctor TRUE. The only think that occurs to me now is what I have mentioned in connection with milk-that milk in combination with some other food, like bread, is more thoroughly digested than when taken alone.

The CHAIRMAN. Has not that been a well-known physiological fact for some time before you made your investigations?

Doctor TRUE. We have materially extended the knowledge on this subject.

The CHAIRMAN. Then that is, of course, matter that you discovered in your own experimentation. Have you stated everything that you would like to state for the purpose of clear explanation in connection with your food experimentation? If not, you may state right here anything else you desire.

Doctor TRUE. I think I have covered the subject in a general way, although I would like to emphasize the general educational value of our work thus far. As a result of that work we have published a considerable number of reports of a technical character, and also a number of popular bulletins, summarizing the results of the investigations made by ourselves and others in the form of Farmers' Bulletins. Those Farmers' Bulletins have entered into the general records published by the Department and have been published in quite large editions. They seem to be in quite large demand for instance, those on fish, as food, and on cereal breakfast foods and on meats. Those subjects are treated in the same popular way.

The CHAIRMAN. What do you say about this proposition that there are certain articles that are especially adapted to the development of certain of the bodily functions, for instance, brain food and nerve food and muscular food? What is the fact about that? Is there any food that is especially adapted to brain development or especially adapted to nerve development?

Doctor TRUE. I do not know that there is any single food that is so adapted. We have to speak very carefully on this subject.

The CHAIRMAN. Lots of those things are being advertised, you know.

Doctor TRUE. Yes; I know that.

The CHAIRMAN. And, of course, there is a notion that certain things fertilize the brain and certain other things build up the nerves.

Doctor TRUE. Yes. In a general way I will say that those claims are not based on any sure foundation. That is one of the things we are trying to find out. We are making a set study at present of the nutritive value of the mineral elements in food. That is a difficult subject. I do not know when we will be able to work it out.

But

(Witness: True.)

until that is done, these statements that are put out rest, in my judgment, on very insufficient evidence. For example, it has been a popular notion that fish is a good brain food; but we do not know that there is anything in that. We hear a great deal about the function of phosphorus in feeding the brain, and even being necessary for thought.

The CHAIRMAN. You have not been able to trace phosphorus as far as that?

Doctor TRUE. We speak very modestly about that.

The CHAIRMAN. Have you made investigations along that line for the purpose of determining the existence or nonexistence of such a condition?

Doctor TRUE. I do not believe that our investigations have really touched that. They have not gone far enough.

The CHAIRMAN. I would like to have you prepare and put into the record a statement in detail showing the number of different articles that your Bureau has examined during its existence, and settled these questions with reference to them.

(The statement follows:)

Since the nutrition investigations were instituted we have made, in round numbers, 600 dietary studies with individuals, families, and groups; 550 digestion experiments with men in normal health, and 300 artificial digestion experiments in which natural processes of digestion are approximated in the laboratory. With the respiration calorimeter 80 experiments have been made. Three hundred experiments have been made in the study of the changes and losses brought about in different food materials by various methods of cooking.

The above represents the principal lines of work which have been followed. A compilation of analyses of American food materials issued by the Office of Experiment Stations includes in round numbers, 4,000 entries. Of these, about one-half were accumulated as a result of the nutrition investigations of this Office.

In the earlier years of the work a number of analyses of food materials were made for the purpose of learning their chemical composition, but for the last ten years this has not been necessary in our studies of nutritive values, since information along these lines has accumulated so rapidly from a variety of sources that the only analyses of food required are those incidental to investigations of another character.

As a result of the dietary studies and experiments with the respiration calorimeter dietary standards have been fixed upon which show the kinds and amounts of food required by persons of different age and occupation.

The studies on the digestibility and nutritive value of different foods which have been completed cover—

Bread made from standard patent flour, whole-wheat flour, and other grades of wheat flour.

Cereal breakfast foods, crackers of different sorts, and macaroni.
Corn bread made in different ways from standard types of meal.

Dried beans and cowpeas.

Raw fruits and nuts in various combinations.

Beef of different cuts cooked in various ways.

American Cheddar cheese made and ripened under different conditions. The cooking experiments have shown the losses sustained in different methods of cooking and their relative economy with reference to fresh vegetables, meat (principally beef), and bread.

The experiments with the respiration calorimeter have furnished specific data regarding the energy output, and hence the food requirements of persons engaged in different occupations and performing various amounts of work, as well as information regarding normal diurnal variations in body temperature, in the amount of energy and chemical compounds given off from the body during sleeping and waking, and other physiological matters.

As a result of the nutrition investigations 50 technical bulletins and 30 Farmers' Bulletins and other popular publications have been issued. Some of

(Witnesses: True, Zappone.)

these bulletins are used as text-books and reference works in schools and colleges, and it may be said with truth that the published results of the nutrition investigations have materially modified many statements which are now made in standard physiologies and text-books of various sorts regarding the nutritive value of different kinds of food.

Among the most important problems which are already under investigation or are contemplated for further study may be mentioned the following:

The comparative digestibility and nutritive value of pork, mutton, lamb, and veal.

Poultry and fish.

Eggs of different kinds of domestic poultry.

Milk, skim milk, buttermilk, and whey.

Cheese of other varieties than American cheddar.

Butter, lard, olive oil, and other culinary fats.

Cakes, pastry, and similar flour products.

Rice, rye, barley, Kaffir corn, and buckwheat.

Vegetables (fresh and preserved, raw and cooked).
Cooked fruit and fruit products.

Nut products.

Hitherto digestion experiments have almost invariably been made with young and healthy men. Data are also needed regarding the digestibility of different foods by women, young children, and old persons.

It is also proposed to study the effects upon nutritive value of different methods of cooking and combining foods and the effects of different methods of handling meat and meat products from animals bred, reared, fed, and fattened under known conditions.

Studies are also needed regarding the food and energy requirements of men and women engaged in different occupations, particularly the common occupations of farm, workshop, and home.

The CHAIRMAN. I suppose it is true, is it not, that when these extensive and elaborate investigations have been made and you have reached your conclusions, so far as the article thus treated goes, the necessity for any further examination and investigation is at an end? Doctor TRUE. Yes; if we determine that we have worked the problem out we stop.

The CHAIRMAN. If you reach what you are looking for, as a reliable result, that ends that subject?

Doctor TRUE. Yes.

The CHAIRMAN. And you do not have to bother with that again, except as you happen to strike it in combination with something else?

Doctor TRUE. No, sir.

The CHAIRMAN. Has the Bureau now on hand work that engages all of its force?

Doctor TRUE. Yes.

The CHAIRMAN. This is a bureau, is it?

Doctor TRUE. No, sir; it is an office, the Office of Experiment Stations.

The CHAIRMAN. An office or a division; what is "office" synonymous with? I think this is the first time we have struck an office. Doctor TRUE. Practically, I judge, it is synonymous with "bureau;" but it is called an office.

Mr. ZAPPONE. Throughout the Government service you will find those three designations-bureaus, divisions, and offices.

The CHAIRMAN. What is the significance of "office" in this connection as distinguished from "division" and "bureau," if there is any?

Doctor TRUE. Well, we have a large and complicated work. I do not know that any official definition has been given.

(Witnesses: True, Zappone.)

The CHAIRMAN. Is it your idea that that is why it is called an office-on account of the large and difficult work?

Doctor TRUE. I can only say this: That the name was given to it when it was a comparatively small organization, but it dealt with a very large enterprise. This office was established after the Hatch Act was passed, and, as I understand the matter-of course this is only on information-the name "office was given to it as an indication that it was to have a certain dignified position in the work of the Department, because of its relation to a great enterprise.

The CHAIRMAN. Then I judge from what you say that the name "office" is simply an arbitrary designation. I can not quite see why there is any special distinction between it and a division or a bureau, either in the scope of its duties or its powers or the manner in which its duties are discharged. If there is any, I would like to find out what it is.

Doctor TRUE. Evidently those terms are not used in any exact way under our Government. In some of the Departments the word "office" seems to be preferred and in others the word "bureau" is preferred.

Mr. ZAPPONE. In the Treasury Department we have the Supervising Architect's Office, which is a large office, larger than many bureaus in other Departments in the Government service.

The CHAIRMAN. They began by calling it an office, and have continued so to do?

Mr. ZAPPONE. That is about the way it was brought about, Mr. Chairman. There is no definite line of distinction between them. Mr. SAMUEL. Then under the Agricultural Department you have the Forest Service.

Mr. ZAPPONE. Yes; we also have a service. But that title of "service" is confined more exclusively to scientific bureaus. The CHAIRMAN. I notice here on page 282, " M. H. Downey, agent, at $1,000." Where is he located and what does he do?

Doctor TRUE. He is engaged in the irrigation investigations. I can not tell where except by reference to the records.

The CHAIRMAN. I see he has a very large sum for traveling expenses that is, relatively large. That indicates that he is traveling all the while, I suppose?

Doctor TRUE. Not necessarily, because travel includes subsistence and may include the subsistence of the party which he has with him. The CHAIRMAN. Where does the item appear for your man at the Maine State University?

Doctor TRUE. It appears under the nutrition investigations, preceding the drainage.

Mr. ZAPPONE. It is on page 279.

The CHAIRMAN. Which one is he?

Doctor TRUE. C. D. Woods.

The CHAIRMAN. You have Mr. Allen, assistant director and editor of the Experiment Station Record, at $3,000. Then you have Mr. Beal, Chief of the Editorial Division, at $2,500, and Mr. Langworthy, nutrition expert and editor, at $2.250. Are those people all engaged in substantially the same kind of work?

Doctor TRUE. No, sir.