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5. Recommendations & Remarks.

The collection of foods can be made of far greater interest than one who has given no consideration to the subject would suppose.  It is not intended to be merely an set of specimens in bottles to show what people eat, but it should be made to indicate the dietetic value of foods of various, kinds, to represent the best knowledge concerning the nutritive value and digestibility of various foods, resulting from physiological and chemical investigations. Not only should it indicate the value of a food, but it should also explain to what peculiar qualities or constituents its value is due, and what combinations of foods are necessary to the maintainance of health and strength. 
At present the collection possesses but very little scientific value; but it is hoped that in the course of another year there may be a great change in this respect. Already Prof. W.O. Atwater, whose analyses of various articles of food are well known to chemists, has contributed some valuable results of his labors, in the form of specimens for exhibition to illustrate the composition of the human body. These will soon be displayed, and thus a beginning made toward making a collection which shall be of great educational interest and value. However, the progress that can be made in this work must depend very much upon the assistance which the acting curator receives to carry on the regular museum work.