The Cost of Living - Ellen Richards

%:^^/;v
,\'
't
'^^?H
%
'^
'
i'--'
'
")''
'^
-?---:n
'H
. >i'.^'
M/^'
.
s'
,,
<^-J,-
'<'*
'i
<^\VV^
?i>,f
,
=
^v;,'^.
Wv-'
"
*
:;
li:
;|u^^
r<^'<
îr*'.: ^'i
Digitized by the Internet Archive

in
2007
with funding from
IVIicrosoft
Corporation
http://www.archive.org/details/costoffoodstudyiOOrichrich
WORKS OF ELLEN
H.
RICHARDS
New York
PUBLISHED BY
JOHN WILEY & SONS

43-45 East Nineteenth Street,
Conservation by Sanitation. Air and Water Supply; Disposal of Waste, (Including a Laboratory Guide for Sanitary Engineers.] Illustrated. Cloth, $2. 5U. 8vo, xii+ 305 pages. Laboratory Notes on Industrial Water Analysis: A
The
Survey Course for Engfineers. 8vo, 52 pages. Cloth, 50c net. Cost of Cleanness. 12mo, V + 109 pages. Cloth. $1.00.
$1.00.
The Cost
of Living: as Modified by Sanitary Science. Third Edition, Revised. 12mo. 164 pages. Cloth.
Air, Water, and Foodi From a Sanitary Standpoint. By Ellen H. Richards and Aipheus G. Woodman, Assistant Professor of Food Analysis, Massachusetts Third Edition, Revised Institute of Technology. and Enlarged. 8vo. 278 pages. Cloth. $2.00. Food Study in Dietaries. A Cost of The 12mo. 161 pages. Cloth. $1.00.
:
The Dietary Computer. By Ellen H. Richards,

istry,
Instructor in Sanitary ChemMassachusetts Institute of Technology, assisted $1.50 net. Pamphlet separately, $1.00 net. The Cost of Shelter. 12mo. vi + 136 pages. Illustrated. Cloth. $1.00.
by Louise Harding Williams.
Cost of Living: " Series.

Living. 2. Cost of Food. 1. Cost of 4. Cost of Cleanness. 12mo. Shelter. $4.00. vols, in a box.
3.
Cloth.
Cost of 4
Published by
WHITCOMB & BARROWS

158
Huntington Chambers
The Chemistry of
Cooking: and Cleaning:. By Ellen H. Richards and S. Maria Elliott. pages. Cloth. $1.00. Food Materials and their Adulterations. 183 pages. Cloth. $1.00.
Home Sanitation.
Revised Edition. Edited by Ellen H. Richards and Marion Talbot. 85 pages. Paper. 25c. Plain Words about Food.
The Rumford
Cloth.
$1.00.
Leaflets.
Illustrated.
176 pages.
First Lessons on Food Diet.
52 pages.
Cloth.
30c net.
The Art
of Right-Living:.
60c net. 50 pages. Cloth. Sanitation in Daily Life. 82 pages. Cloth. 65c. net.
THE COST OF FOOD

A STUDY
IN DIETARIES.
BY
ELLEN
H.
RICHARDS,
Instructor in Sanitary Chemistry, Massachusetts Institute of Technology.
SECOND EDITION.
TOTAL ISSUE^ FOUR THOUSAND.
NEW YORK JOHN Wn.EY & SONS. London: CHAPMAN & HALL, Limited.
1913
/\ -V
v.-
"KS
Copyright, 190T,
BY
ELLEN
H.
RICHARDS.
THE SCIENTIFIC PRESS

ROBERT DRUMMOND AND COMPANY
BROOKLYN,
N. Y.
PREFACE TO THE SECOND EDITION
In reply
to
the
many
questions
asked, the
author
wishes to state here that because the cost of the accus-
tomed food of the average family has increased since

the
book was
written,
and because the price of board
in
restaurant
and boarding-house has increased

it
thirty per
cent or more,
in
does not follow that

the
great variety
all
food has so risen

of
value.
From
and abundance
food materials ofiFered to-day the purchaser

sufficient
may
choose
and nourishing food, which need not
cost
more
than the prices given here.

materials
to
But
it
may
not be just those
which the palate has been accustomed.

is
it
Certain foods have gone out of fashion, corn meal

very
little,
used
out-
although in digestibility and palatability
ranks most of the prepared cereals sold for ten times as
much
per pound.
is
The morning cream

inexpensive.
a costly viand, but sugar
is still
Butter
may be had
at a very little if
it
any
advance.
as
It will
not be
"gilt edge," but
will
be just
wholesome and
nutritious.
Olive
oil
may be found
260872
IV
PREFACE TO THE SECOND ED.ITION

j
at the Italian
shops and
less
many
other foods
may be
pur-
chased of the Therefore
known
dealers.
it is
pretty certain that the cost of nutrition
has not advanced so

for.
much
as the current opinion calls

it
It is true,
however, that
requires time
and
atten-
tion
and a modification
and
of one's tastes to secure this

is
nutrition,
this modification
is
the most distasteful
exercise the ordinary person
called
upon
to undergo.
is
Perhaps the most instructive comparison
that of
the cost of food at Valparaiso, Indiana, given on pages
128-130,
of
this
volume, from data obtained by the

It
author during a personal inspection in 1892.

then $1.40 a week and
was
room
at 25 cents.
Mr. George
costs
Kennan
at
in
McClure
fifty
for
March, 1908, gives the

This
is
$1.88 and
the
cents for room.
in accord
factors,
with
table
general
trend
of
things.
External
linen, service,
decoration,
lights,
furnishings
in
short, the refinements of living
have increased the cost
of living, often doubling
it,
and
just so far as these factors
come
into play in the serving of food they increase the
cost of board, but not necessarily the cost of the
raw
material which
is
used.
It is advisable to
add a certain amount
of this cost
for the sake of refined living, but there is
a limit to which
the efiiciency of the individual

tion.
is
increased by this addi-
There
is
nothing in the discussion of costs which the
author wishes to *'take back," and certain conclusions
PREFACE TO THE SECOND EDITION

are only confirmed
servation.
V
and obneeded,
by seven
years' experience
is still
The
study enjoined on page 13

at the
and the question

nent.
bottom of page 68
is still perti-
Some
recent books are listed at the end of the
Bibliography.
Boston, March, 1908.
CONTENTS
CHAPTER
I.
PAGE
Food a
Necessity Knowledge of Food-values a Present-day Necessity Kind, Quality, and Cgst

I
II.
III.
IV.
V.
VI.
VII.
VIII.
IX.
X, XI.
of Food Food for the Infant Food for the School-child Food for the Active Youth Food for the Youth at College and for the Brainworker Food for the Traveller and Professional Person Food for those ^n Penal and Pauper Institutions Food for the Person in a Hospital Food for Middle Life and for Old Age General Principles governing Dietaries Dietaries costing Ten to Fifteen Cents per Day per
15
29
37
45
52
60
70
84 go
98
iii
XII.
XIII.
XIV.
XV.
XVI.
Person Twenty-five Cents per Day per Person Forty to Fifty Cents per Day per Person Sixty Cents per Day per Person The Dietary Computer Food for Incipient Tuberculosis
134 138
'
143 151 155
Glossary of Terms Used. Bibliography, Selected Recent Books on Food and Nutrition Index
vii
159 163
165
THE COST OF FOOD
FOOD A NECESSITY. KNOWLEDGE OF FOODVALUES A PRESENT-DAY NECESSITY

"The physiological principle of the preparation of summed up in the postulate that it shall produce the
efficiency in the individual
food
is
highest
and the race."
^Thudichum.
all life,
The
food-supply
is
the controlling factor in
vegetable, animal, or human.

able food
is
In proportion as suit-
abundant, so thrives the living thing beit
cause of the ease with which
satisfies its appetite.

is
In the case of
human food
this ease
expressed in
terms of money.
little
Abundance means comparatively

article, so that
it
cost of
any
may be
easily ob-
tained by numbers of people.

of
Therefore
in
presence
abundant food-supply prosperous communities are
found.
The
plant must
its
by the presence of
forest
grow at the spot indicated The animal may range food.

it.
and plain
in search of
Early
man
did the
same, and peoples grew strong where space for pas-
Tlilv.GQST
fertility of soil
OF FOOD
turage or
gave opportunity for herds
and crops.
Nineteenth-century man, by his development of
means
all
of quick transportation
of foodstuffs from
quarters of the globe to any desired spot, has

entirely that the small cost
its
changed the problem so

of
any food material no longer depends upon

situ
production in
by the community which

its
is
to con-
sume
pared
it,
but only upon

flour
is
transportable character.
it
Wheat
kept
in
cheap simply because
can be pre-
in quantity
on the spot where

Fresh
it
is
grown, and
storage or carried around the world without

fruits are
appreciable deterioration.
dear be-
cause they will not endure this handling and storage.
They must be
for cost
is
desiccated or preserved.
it is
This reason
so often overlooked that

it
worth while
to emphasize
at the outset.
The
errors in buying
food-supplies have their root in the mistaken notion

that whatever
is
is is
obtained at small relative expense

unclean; that the use of such food
common and
a
mark
food
of plebeian tastes
and leads to very low
mental development.
of
''
As
a matter of fact the cost

of
its
is
no
is
measure
nutritive
value.
Cheap
" food
that which has required
little
cap-
ital
or labor to produce.
itself
Formerly each race adapted
to
its
environ-
ment and trained

the available diet.
its
digestion in accordance with
In great measure the races of
FOOD A NECESSITY
earlier
ages were modified by the possibilities of food
in the lands to
which they migrated.
The
influence
of food
upon character has yet to be adequately
studied and discussed.
In America to-day, the situation which confronts

us,
is
whether working man, student, or millionaire,
not
how
to get food enough, but
how
to choose
will
from the bewildering variety offered that which

best develop the powers of the
human being and

of greater impor-
make him tance, how

in
efficient,
and, what
is
to avoid that
tempting variety, indulgence

fibre
which weakens the moral
and lessens mental

as
it
as well as physical efficiency.
So long
is
the
is
popular belief that brilliancy of mind or position

chiefly
due to luxurious food, served with the
dis-
guises of the chefs art, so long will the aspiring politician
and novel-writer change from one boardingin search of variety,
house to another
will
and children
continue to
demand
the luxuries of the table un-
rebuked.
In spite of
all
preaching, few really believe that
plain living goes with high thinking.
Most, either
consciously
versatility
or
unconsciously,
attribute
American
of
and success to the richness and variety
food so easily obtained.

tarian has
Neither moralist nor saniincrease of
begun
to ask whether the
crime, of insanity, of certain forms of disease, of
moral recklessness,
is
not attributable to the
debili-
THE COST OF FOOD
tating effects of the food set before us, to the lower-
ing of ideals of living so well exemplified in the details

of the fashionable table.
In the case of plants, the importance of nutrition

to the organism has long been recognized.
The
fur-
gardener produces
leaf
or blossom at
will,
and even
changes color and form, by the substances he

nishes to the
growing
plant.
has
The American farmer and wage-earner thinks he made a great advance when he can say, " We keep
help
now and my
wife and daughter can
sit
in rock-
ing-chairs and read novels,'' but with the leisure and
lack of interesting occupations
comes the habit
of
nibbling sweets with the novels, the perverted taste

in
food as well as literature. The

less
girls
have more food
and
work than
is
good
for them, with the logical

fail.
biological result that grandchildren
It is
not
over-education but over-nutrition which threatens

race extinction.
To quote
Prof. Patten
:*
"Formerly
the overfed
the underfed failed to survive;
now
is
it is
among whom
ideal of health
the elimination
is
taking place.
The
to obtain complete nutrition. Over-
nutrition, as well as
under-nutrition,
to evils that
weakens the
body and subjects

of survival.
it
The plethora
to eat
of food
make it incapable now enjoyed intheir systems
duces
men
and drink more than
can stand.
* "
Must we look among women

of English
for the
Development
Thought," pp. 379-387^
FOOD A NECESSITY
best examples of over-feeding?
... It is said that all female animals become barren when overfed. Cheap food and a sugar diet, therefore, make the conditions out of which the thought movement of
. .
the present epoch will proceed."
Man
has a wide range of
activities,
and because he
is
does not see the separate result of any one, he not sensitive to
its
effect.
it
Man,
also,
has great
adaptabiHty, and abuses
by too sudden changes.

fundamental race
in-
Desire for food

stincts,
is
one
of the
and
in pre-scientific
itself
days was supposed to

circumstances.
take care of
under
all
Even
if
now
said
it is
usually
assumed to be a
safe guide in food
not in drink.
*
:
distinguished physician has recently
" This for
splendid instinct
appetiteso
in
necessary
times
our existence
especially
early
has
life.
now more
than ever to meet with sudden modifica-
tions resulting
from the complexity
of
modern
in this
While primarily responsible

eration, both in quantity
for the discovery of in-
numerable aliments, the very abundance
gen-
and
variety,
is
embarrassing,
and we
find the results of unnecessary
and
artificial
stimulation in the unnatural desires for food.
The
all
lack of attention as to the appropriateness of food

subjects not only the digestive apparatus but
cells of
the
the individual organism to distress and not

* Dr.
Charles G. Stockton.
*'
Hygiene,"
THE COST OF FOOD

In this matter the problem
to train the appetite into
infrequently to disease.
to be solved
is,
first,
how
natural and
live so that
wholesome
by means
paths, and, second,
how
to
of proper physical, mental,
and
moral activity there may be successfully oxidized

the kind and quantity of nutriment required in nor-
mal
the
life,
and that there may be successfully discharged

that
result
waste products
. .
from
the
oxida-
tion.
''
It is
unsafe to trust the individual to the guidthis
ance of the appetite alone, for the reason that

instinct
was
built
up
for
a condition
of existence
very different from that which enables the people of

this
country to indulge themselves to-day."

true that appetite can be educated, diit is still
It is also
'
rected, like any other habit, but
common
superstition that likings for food are inborn traits.

It
seems to be most
difificult
to inculcate the prin-
ciples of right living in the face of this superstition,
especially in the face of the intense individualization
so widely taught
namely, that each person

all
is
a law
unto himself.
Respect for natural laws, obedience

living orresult,
to the fixed principles which govern
ganisms
is
in
order that freedom of activity
may
most unwelcome teaching.
The bearing
living
of this
is
attitude
evident.
upon
habits of Hfe
effort
and cost of
very
is
Every
to inculcate saner ideals
met with
scofifing,
with unproven assertions, and
FOOD A
xi-x:essity
with a demand for freedom and unrestrained choice

as a mark, of
American Hberty.
Men
have yet to
learn
that
''
independence cannot with safety be
made
liefs
to apply to their relations with nature."
Scientific sociology
must take account

and a controlling
definite
of these be-
and tendencies and inaugurate a
series of studies
of existing conditions
series of ex-
periments before
reached.
any
conclusion
can
be
The following suggestions

desirable.
are given for
the purpose of indicating lines in which such studies
and experiments are

It is freely
acknowledged that many
of the state-
ments have no
foundation
in
basis of mathematical proof
only a
observation of years and of a someof conditions.

If
what wide range

tifically
they can be scienBut,

if
refuted, well
and good.
they are
true, thoughtful young-
men and women

it is
will
late.
do well
to take heed to their
ways before
too
Cost of food
is
a result of several factors.

of potatoes or corn
Seed
a bushel
for
withdrawn
from consumption;
Rent
ground to grow the plant or graze

renew the productive power of
the animal;
Fertilizer to
the
soil;
Labor
to plough, plant, cultivate, gather; or
to feed, water, and keep clean the animal;
Machinerv
utensils, wear,
and tear;
THE COST OF FOOD

Interest
Plant.
on
capital
invested
building
and
Waste due
to rainy or dry seasons, to disease
of both plant
and animal;
Preparation for market; mismanagement of

raiser,
packer, transporter, distributer
Inevitable loss in dressing for the table, un-
eatable parts;
Indigestible portions, natural or produced by
cooking, which must yet be paid for
Preparation for the table; cost

time,
in labor
and and
and waste
in digestion, natural
due to wrong choice.

If
once the public can disabuse

''
its
mind
of
any
idea of close connection between

cost
food value " and

is
namely,
that a cheap food

is
a poor food,
that a dear food
good food
then a beginning
in scientific dietaries
can be made. The cost of a food
depends upon how many of these factors enter into

its
history before
it is
placed on the table.
Pudding
costs
more than oat-meal mush because

necessary for the preparation
of the greater length of time required in preparation
because skilled labor
is
and transportation of the ingredients.
The
excessive cost of board to-day
is
due to many
other things besides the cost of raw materials. When a man pays $io a week for '* table-board " he pays
for fragile china, neat
aprons and caps for the maid.
FOOD A NECESSITY
time Oi the cook
etc.,
in garnishing, choice of dishes, etc.,
so that the
raw material he consumes forms

not only
barely one-third the total cost.
The
cost of food
is
its
money
it
cost,
it is
the cost to the body to appropriate

considered.
which must be
Man
his
is
an adaptable animal, but he often abuses

for
its
power by asking
use too often and by
making too sudden changes.

most diverse kinds
or the hardest water,
it,
He
can
live
on the
of food as he can drink the softest

if
he has been brought up to
but sudden changes are apt to be disastrous.
A man
treats his
stomach as
if
it
were a thing
apart from himself
an
inanimate machine and a
very simple one at that, not Hkely to get out of repair.
Engineers
know how
to get the best
work
it
out of their engines, and they have learned that
pays to take care of the machine.

apparatus
is
Man's digestive
more
delicate
and complicated than any

it
machine, and yet he treats

lect,
with indifference, negruns

it
and even contempt.

it,
He
without trying
to understand
if it
and blames everything but himself
gives out.
In pioneer days circumstances were
the stern teachers of wisdom, but

to indulgence are
now
if
temptations
at
on every street-corner and
every family table.

of cast iron, as
if
Men go on
will
by mere
made power they could make

as
they were
poisons into food.
lO
THE COST OF FOOD
To
a watcher of events
it is
maddening to see the
crowd rushing on to destruction, not seeing the

precipice and not believing any warnings, attributing
the disappearance of friend after friend to any but
the right cause.
When
say,
man
drops dead in the street his friends

at high pressure; he
Oh, he has been Hving
has had
many
business cares; he has tried to do too

that
much; he
say,
his eating.
inherited
tendency.
They never
He was
so careless or foolish or foolhardy in
The
family physician does not dare to
prescribe diet, he
ject;
knows
it is
a too
unwelcome subpart of
he can only send the
man away from
the temptation on a sea-voyage.
There are none so bHnd as those who

their eyes,
blind.
wilfully shut
and
in all
food matters
will
we
are wilfully
The day
of
reckoning
come, however.
mental as well as
In the interest of the race, of

physical
its
development, there
is
no subject which on human progwere an alterna-
should occupy the attention of educators comparable

with that of food and
ress.
If,
its
influence
as in
some other
things, there
tive, it
would not so much matter, but nature has not
provided a substitute for food.

its
Nothing can take

and right food
is
place.
It is
a condition of
life,
an essential of
efficient living.
fact,
it
This being an indisputable
seems strange
FOOD A NECESSITY
that
cles;
all
M
educational
cirall
discussion of
still
it is
tabooed
is it
in
and
more strange
that teachers, of
persons, are the most careless and reckless in matters of diet.
The very people who would
profit
most
by right habits of living seem most oblivious of the

fundamental principles.
It is therefore
hopeless to expect to impress the
pupils through the teachers, hence outside influence
must be brought to bear on both.

should
Naturally
it
come through
the parents, the mother chiefly,
while the children are young, but the father
who
mingles with his fellows and sees more of
life
should
watch
for his share in the general

lines.
training along
progressive
It
has become too
much
them
the fashion to allow
children a greater range of electives in food than in

studies,
to set before
bewildering variety
a
and applaud
choice.
rather than
disapprove
whimsical
So much has been done

thinking for themselves.
the daily paper,
it
in the
way
of popularizing
knowledge that persons are not

If
willing- to
do any
new word appears in must be explained by a synonym

a
If
of easy comprehension.
a scientific fact
in
is
an-
nounced,
currency.
it
must be couched
terms of every-day
Mental laziness has come to be a

teristic
distinct charac-
of the
mass
of the people
who have been
12
THE COST OF FOOD
taught facts or supposed facts without having had to

think for themselves.
the subject of food
is
Hence
it
happens that when
broached and such terms as
proteid, carbohydrates,
repellent, rebellious
and metabolism are used, a

is felt
mood
it
sweeping over the
audience.
Indeed,
is
often voiced in the request

tell in
to use every-day language, to
plain terms
what
these things are.
This
is
often impossible; at least
it
would mean oc-
cupying time and space
in definition so that
none
would be
left
for discussion.
In the glossary, pages
151-4, will be found a vocabulary for the benefit of
those
who
are willing to take the trouble to learn
it.
These few chapters do not form a compendium of

knowledge.
wide acquaintance with generally ac-
cepted 'facts and a certain groundwork of the funda-
mental sciences, such as chemistry, physics, and

physiology,
student.
If
is
assumed to be the preparation of the

bacteriology, physiological chemistry,
also in a
and theoretical chemistry are

his possession, so
measure
attempt
in
is
much
the better.
No
made
to give a popular treatise so
upon
of
a subject re-
quiring
much
is
concentration
attention
and
systematic study.
large
field
Only a small section
of a very
will
prepared for the seed which

it
be
dropped into
tific
from time to time from current
scien-
periodicals
and reports.
will
Some
of the seeds will
prove to be weeds, and
be pulled up and thrown
FOOD A NECESSITY
away, but the ground
will
be kept in condition to
it is
grow
the
good grain
as fast as
found.
The scientific attitude of mind, namely, to suspend

judgment while the
ing,
is
little
plant of knowledge
is
grow-
important.
until
it
Neither accept nor throw away

itself
an idea
has proved
weed or a good food

is still
for further growth.

in its infancy.
The
science of nutrition
A
fines:
study of food
may
be divided into three chief
1st.
Food substances or
stufifs
and
their office in
the body;
Food materials in which the foodstuffs occur; 3d. The relative cost of the right amount of the foodstuffs when derived from the various food ma2d.
terials.
The aim
of the present study
is
the 3d, which
is,
however, influenced not only by the kind of food, but
by the preparation and combination to which
it
is
subjected outside the body, and by the mental and

physical condition of the
body receiving the
pre-
pared food.
Some
future writer will be able to
com-
bine results of these three studies into a
handbook
which may be followed.

public
If
''
Neither the cook nor the
is
yet ready for

is
this.
food
that which builds

its
up the body and

or
if
'*
furnishes energy for that
activities/'
food
is
um
of foreign substances
which taken within
14
THE COST OF FOOD

it
the organism enables

in the plant, to
to
grow and
perfect seed
grow and manifest

in man,''
activity in the
animal, to grow, to manifest activity, and to think
thoughts new and old
it
behooves us to
learn something about these substances which the
organism
uses.
Among
other sources of informa-
tion the reader will find the data he needs in Bulletin
No.
28,
U.
S.
Department
Agriculture,"^
and Diet
"
by Hutchison.
titles.
and in *'Food The bibliography on page

in recent
155 furnishes other
These sources have been available only

years, so
that
it
is
not strange that middle-aged
housewives are not familiar with the technical terms

used.
The younger women, however, should

even the arithmetic of dietaries becomes
ing,
see to
full
it
that
of
mean-
and that a respect
for the value
of properly
selected and prepared food should be inculcated with
the children's other lessons.

* Atwater,
W. C, and Woods,
Washington
C. D.,
Chemical
Composition of
Stations, Bulletin
American Food Materials. U.

No.
28, latest edition.
S. Office of
:
Experiment
Government.
5 cents.
:
Richards, E. H.,
The Dietary Computer.
New York
John Wiley
&
Sons.
$i.5o
ft^^>
II
FOOD FOR THE INFANT

enactment in France prohibits the giving of any form food to infants under one year of age without the auHogan. thority of a prescription from a qualified medical man."
"
legal
of solid
One way
for
to determine
is
what substances are food

which
This
the
mankind
to find out the composition of the
natural foods.
For
instance, of milk,
is
universal food of the
young mammal.
adult.
I
will pre-
pare the
way
for the study of the food of other
animals, both
young and
TABLE
HUMAN
MILK.
Water,
per cent.
Nitrogenous
Substances,
200 Analyses.
per cent.
Mineral Fat, Sugar, Salts, per cent. per cent. per cent.
Minimum Maximum
Average
cow's MILK, 800 Analyses.
81.09 qi.40
87.41
.69
4.70 2.29
1.43 6.83 3.78
3.88 8.34 6.21
12
1.90
31
Minimum
80. 32
Maximum
Average
90.69
87. 17
2.07 6.40
5-55
1.67 6.47 3.69
2. II 6. 12
35
1. 21
4.88
.71
We
is,
find milk to consist of
87 per cent water, that

the other 13 per
the substances which
make up
cent are diluted and are not in a concentrated form.
We
find four classes of substances:

15
l6
1st.
THE COST OF FOOD
2d.
Fats
Sugar
Nitrogenous, or albumen, casein,

*'
etc.;
butter-fats,''
composed
of
many
kinds
of fatty acids
tile,
and glycerine, some soluble and vola-
others not-
the so-called
salts,
fixed fatty acids;
3d.
milk-sugar,
one of the many sugars
known
4th.
in nature;
Mineral
such as calcium phosphate
and sodium and potassium chlorides and certain

gaseous elements.
The
in
first
and fourth
classes exist for the
most part
in sus-
combination with each other; the second
pension
a so-called emulsion
alone,
the third probably in
simple solution.
Since the young animal can
live,
it is
and grow well
to-
ward maturity on milk

the exception of
air,
evident that, with

the elements of
here are
all
animal nutrition.
we examine any animal organism fish, worm, insect, or the human body, we find the same substances, and none which cannot come under Therefore we may assume that these general heads.
If
the thousand materials used as food must contain
these
same substances
in
varying proportion.
are
The tables of food composition made out in terms of these classes.

learn the
therefore
F6air words to
of intelligent
meaning
of,
and yet hundreds

Truly
persons turn away from any book on food where

these words meet the eye!
we
are a lazv
people
when
it
comes to
intelligent effort.
FOOD FOR THE INFANT
\J
To make
it
as easy as possible,
we
will
begin with
the food of the infant.

the average, 6.5
is
At
birth the child weighs,

(boy).
on
lbs. (girl), 7.3
Its first effort
to breathe in the air that gives the needful

it
oxygen
for.
its
for the transformation of the food
next cries
Upon
in
this
food (of which
it
takes one-seventh
it
weight daily) and inhaled
air
gains an ounce a day

activity.
weight and finds energy for constant
As
of
activity increases the gain in

half
weight lessens, and one
ounce per day

first
is
a fair average.
At the end
the
year thirteen or more pounds have been
added.
At maturity the muscle increase has been
50-fold, that of the skeleton 25-fold, that of the total
body weight
18-fold.
The composition
at birth,
is:
of the
body
now, compared with that
RELATIVE BODY COMPOSITION At Birth.

Skeleton
16
Grown Man.
16
Muscles
Fatty tissue
2Z
14 31
42
10
Other
tissue
47
During
40
this first year, the child

lbs.) of
has taken some-
thing like 500 quarts (1,000

lbs.
milk containing
sugar, or 130
proteid, 46" lbs. fat,
and 50
lbs.
lbs. of
little
food, to giye 13 lbs. in weight.
This gives a
idea of the office of food in the body; of

is
much
little
used up in mere
living, in
motion, and
how how
goes to body
is still
tissue.
Thisi increase of actual
substance
further cut
is
down by
the fact that
part of this weight
water, although not so great a
THE COST OF FOOD

is
proportion as
the case in later
life,
when bones
of the infant,
and brain have
practically ceased growing.
There
save that
the
first
is
it
little
is
to
add on the food
safest to "keep to the natural diet for
year as closely as possible.
As
foods.
the child grows, substitutes are found in other
Starch replaces part
of the
sugar;
meat
tissue, part of the casein;

fats,
vegetable
oils
and animal
part of the milk-fat; while the mineral salts are

in all materials.
found
In the second year

the
is,
some
solid food
is
added, but
same
relative composition
must be kept.
proteid or
all
That
starch
the solid food must not be

all
all
or
sugar.
in the
The
little
proteid from animal sources
may be
given
fish,
form of eggs, yolk preferred, chicken,

mutton, and from vegetable sources
a very
in
oat-meal and whole-wheat, or in some of the patent

lentil
preparations which are what they seem, and in

or pea flour used for thickening broths.
The starchy
food
may
be of
rice,
potatoes, macaroni, the cereals
carefully chosen,
and rusks, pulled bread, or Zwie-
back.
Sugar
for
is
now
almost universally advocated as food
young
of
children, not as
amusement between
meals,
but as part of the dietary and counted as such.
A
If,
pound
candy yields as many heat-units or calories

its
as a child of fourteen needs in
whole day.
however, the child
satisfies
its
appetite with this
. .
FOOD FOR THE INFANT

candy,
terial
it
19
defrauds
its
body
of the " building "

lacks,
ma-
which the candy totally
and
of the fat
which seems equally necessary.

" Butter vs. Jam.")
(See Hutchison,
Of the 10
of sugar.
oz. of
carbohydrate
oz.
which a child
of fourteen requires,
perhaps 4
is
may be
in the
form
This
the quantity
of milk-sugar
which a child
if
of three or four years
would absorb
Cane-sugar
is,
its
diet
were
of niilk exclusively.
di-
however, more disturbing to the
gestion and should, therefore, not be held as innocu-
ous as milk-sugar.
This allowable amount of 3 or 4
ever,
oz. should,
how-
form part
will
of regular
meals or of a definite
in the discussion of
luncheon, as
be indicated
the
school luncheon.
The following
food:
table,
compiled by Ufifelman,
will
indicate the slow variation required in the child's
TABLE
Age.
Proteid,
II*
Fat,
Carbohydrates,
Grams.
Grams.
3536. 38.
Calories.
Grams.
1/2 years.. years.

.
3
5
years
42.5 45.5 59
53,
100
no
120
135 145
I .SO
1
4 years
41-5
43
years 8 to 9 years. 12 to 13 years

14 to 15 years.
56. 60. 72
44.
:
47.
245
79
48
_
270
j
909.7 972.4 1050.4 II56.8 1224.0 1270.0 1736.8 1877.3
Hutchison,
p.
453.
Schroeder, Archiv.
fiir
Hygiene, IV,
39, 1886.
20
THE COST OF FOOD

In the child's diet there
is i
part of proteid to 4.5
of fat
ratio
and carbohydrate.
is
i
In that of the adult the
to 5.5 parts.
is i
In the child's diet there
part of fat to 3.7 cari
bohydrate.
In that of the adult

is
to 1.6 parts.
The
child
more
active
in
proportion to his
weight than the adult, and therefore needs a larger

proportion of calories in his food.
His body also
presents nearly three times the surface in proportion

to his weight,
and therefore loses more heat, an ad-
ditional reason for
more heat-producing
food.
TABLE
III
A GENERAL STATEMENT
Body
Weight,
Kilos.
Age,
Years.
Total
Dry
Substance,
Nitrogenous,
Food,
Fat,
Carbohydrates,
Grams.
Grams.
Grams.
Grams.
Grams.
Girl, 4 Boy, 6 Girl, 9 V *4
13.3 18.0 22.7
1203 1560 1660
197 311 328
44.8 63.7 61.3 78.0
41.5 45.8 47.0 43-3
102.7 197-3 207.7

281 .0
As an
illustration
may be
taken the food of a child
of four or six.
The following
list
(Table VI) should furnish variety
enough, since great care must be taken to form

habits of eating plain food, without condiments or
stimulants, in order that
full
bodily and mental de-
velopment
may
take place.
Less variety
is
needed
FOOD FOR THE INFANT

by a well-trained
child than
21
by an
adult.
cretion in diet in these formative years

in
An may
indis-
result
atrophy of some
cells,
wrong tendencies
bud
in others,
and permanent nerve displacements,

prick in the undeveloped
just as a pin-
will leave a scar
which
shows during the
life
of the tree.
The
child has not
the reserve store of the adult and cannot go with-
out food
safely
for
any considerable time.
The
irri-
digestive organs are excessively delicate, easily

tated;
therefore hard, coarse,
dry foods are pro-
hibited; also spices, condiments,

tants.
It is also
and
all
nerve-irri-
true that a taste for highly spiced food,
for sweets, etc.,
may man
;
be fixed by a very Httle unwise
indulgence, especially since habit rather than instinct
guides civilized
first
in the choice of food.
It is
the
taste that costs:
no sane mother would give her

its curi-
child cofifee or
wine why should she yield to

rich gravies?
osity
child
and give spiced foods and

is
If
the
not taught to be whimsical and fickle
in ap-
petite,
he
will rarely
food. Alas, he usually
make any remarks about his hears too much for and against
his ship
food,
and as the parrot's vocabulary betrays

child's fancies
companions, so the
betray his parents
and nurse.
It
is,
on
all
accounts, best to adhere to a simple,

is
well cooked, nutritious diet until the child
fifteen
or
sixteen;
then
the
digestive
organs
will
have
22
THE COST OF FOOD

full
gained their
years
strength, and for the next twenty
may be trusted with anything in reason. As has been said, milk is the universal food of young mammal, furnishing that which is needed
growth and
repair, for muscle, bone,
the
for
and
tissue,
and
in
also, in its sugar, the heat
form of energy used

active.
keeping the body
warm and
in the
The young chick

which
is
egg
finds as its food that
needed
for all but activity.

is
Since
its
op-
portunity for motion

develops,
very slight,
it
simply grows,
that
makes blood and bone and muscle, so

its shell
the chick steps forth from
a perfect animal
eat,
strong enough to stand, with wit enough to
but
requiring at once corn-meal to furnish the starch

for the activity
which the young
mammal
derives
from the sugar
in the milk.
is
Since the egg
so nearly a complete food, and

it
so easily transformed into animal tissues,

to study
its
is
well
composition and to compare
it
with milk,
meat, and
fish:
TABLE
Foodstu.
Water, percent.
IV
Nitrog.
Substances
per cent.
Fat, percent,
Food yalue
per
lb. in
Cal^
Whole egg, without Yolkofegg

White "
shell 73.7
12.5
16.1
12.1
742
51.0
85.5
.
.
3i.4(Konig)i623
.25 1.4
12.9
12.8
13.7
250
295
Young
Fowl
chicken, broiler
43.7
47.1
12.3
7'3
775
Beef, round, lean Dressed halibut salmon
40.9 61.9
48.1
19.5
15.3
^7
44
8.1
13.8
47 600
FOOJ) FOR
THE INFANT
2$
The growing
chick, before activity begins, needs
12% N., 10% fat, and in addition 1% One egg-shell equals 40 grams. It is mineral salts. Oxygen possible that part of this is used as needed. for the metabolism of the egg contents must come in
74%
water,
through the
shell.
It is clear
that the
egg contents
are not sufficient for the activity of the chick, since

its
appetite at once develops for cornmeal as well
as for grubs; neither are they dilute
enough
to fur-
nish water for evaporation and for that general tissue
exchange which motion
of
body
increases.
is
Water,
being the heat regulator of the body, being

in
constantly
lost
and hence must be supplied
in the
food
exist-
greater
amount than
is
needed
for
mere
ence.
in
We
learn, then, that
eggs are not
sufficient
themselves for the active

water, too
child.
They contain too
little
much
nitrogen, but
we
also learn
for
es-
that
they must contain the right
proportion
body building, and therefore are a valuable food,

pecially
when
there
is
demand
growing
for just this kind
of sustenance, as after fever; in cases of nerve ex-
haustion, as well as for
children.
As
in
milk, the substances found in eggs
do
not exist
by
themselves, but in combination one with another or

several in a
more or
less loose
connection.
Thus the
sulphur and phosphorus seem to be in close association with the fat in the
form
of lecithin.
It
is
barely possible that this group
may
be utilized with
24
less
THE COST OF FOOD

expenditure of .energy than some other forms of
;
matter for nerve building and nutrition

limited
only
amount can be
it is
assimilated in a given time,
therefore
not to be supposed that a diet of eggs
can be used to force brain development, certainly not
beyond a very small

various meats and
fact that flesh
is
limit.
Th,e foods nearest in composition to eggs are the

fish,
as
is
to be expected
from the
contents.
formed
in the
tgg from
its
Meats, however,
differ in that
they contain the prod-
ucts of the decomposition due to muscular activity, to breaking

also are
down of tissue, such as urea, and they more or less rich in the tough collagen or
cells in
connective tissue which holds the bundles of
place and serves as ropes or straps to join muscle to
the framework of bone.

terstitial
The
fat of
muscle, both in-
and enveloping, lacks the high mineral con-
tent of the egg-fat combination, the latter occurring
only in
marrow and
brain to any degree, so that fat of

fat of
meat
is
not a perfect substitute for
egg.
The
to the
ing.
various cuts of meat differ largely in regard
amount
of
fat,
both
interstitial
and envelop-
Fish, as a rule, has less
fat,
and
in
products of de-
composition ranges with white meats, such as breast

of chicken, and veal.
It is
evident that lean meat does not burnish
suffifat
cient heat-units for
normal human
life,
that verv
FOOD FOR THE INFANT

meat must be eaten
well
fat,
2$
It is
to bring
up the
calories.
known
that the child, as a rule, has a distaste for
therefore a leaf
may
be taken from the diet-book
of the chick
and starchy foods be added as soon as

This must not be
milk ceases to be the sole food.
done
until
the child's digestive juices are able to

is
transform starch into an assimilable sugar, which

at
about the ninth month.

is
Even then
a limited
amount only
Since the
given until the second year.

of the child
it
mucous membrane
and
is
of a
most
delicate
easily irritated texture,
is
un-
wise to give acids or foods which produce acids on
decomposition, or to give food which has

fibre or
woody
is
any indigestible substance
until greater vigor
of digestion appears.
Therefore the oatmeal

jelly,''
bet-
ter strained, " oatmeal

ley pearled.
If
and the wheat and barand eggs are given,
abundance
of milk
white bread and rice

of the former
is
may
serve, but
where the
cost
too great, the necessary mineral salts
must come from whole wheat, oatmeal, peameal

soup, strained.
It is
unsafe to use any cereal food which happens
to be put
cereals are
upon the market with the idea

ahke
digestible.
that
all
Experiments on
chil-
dren are costly.
The reader is advised to study the diet of the infant and young child as to quantity and quality, to become perfectly familiar with the composition of these
26
THE COST OF FOOD
twenty foods, Table VI, and with the combination of
them
into suitable menus.

child's
The
too
is
food
still
contains
much
if
water, that in
is
the form of ripe
fruits,
soups, and milk
better than
much from
be easy to
the city tap
but
bread and butter
the staple, then
will
much water should be allowed. It make up a day's menu from Table VI

:
for a child of four to six, for instance
TABLE V
ONE day's menu
^.'"-<'-
I^
679 226
(1/2 lb.
Grams.
Su5[rc4S^ ^ '^-r Grails ^*

q,^^^
88.8
Grams
22.3
20.3
Grams.
1/2 pint milk
27.1
3.6
33.9
119.
1/2
1/8
pound bread pound dry rice
147
cooked) 4 ounces orange 2 ounces egg 1/2 ounce butter
56.6
49
41.7
19.5
12
4.5
.1
.1
44.7
9.7
114
56.6 14
.1
7.3
.1
5.3
11.
At average
If
prices, this
would cost
12 to 13 cents.
the reader wishes to

this sort of
work,
become familiar with problem, worked out in a
dietary
variety
of costs for
two
different ages with the substances

will
given in Table VI,

tion.
serve as an excellent introduc-
For books on
pages
children's diet,
from the medical
standpoint, consult the bibHography.
For a
diet of
low
cost, see
6i to 65, " Children in Institu63.
tions.''
On
soup instead of milk, see page

is
The young mother
advised to keep closely to the
simple diet of very few foods and, as was said earlier,
! 1
3 5
FOOD FOR THE INFANT
27
TABLE
VI
APPROXIMATE COMPOSITION OF SOME COMMON FOOD MATERIALS

S
= u
u>
u u
u
3.
^
a.
(J
u
1.8
Apples
Barley (pearled) Beef (round) Beef juice (as p u rchased) Beef juice (as it should'
I
'
25
I
61 5 10 .8
1.8
56
42.2
86
1
64 2
93 88
4-5 32.2
2.7
352
255 1660 650

115
22.2
31
II
be) Bouillon andconsomme.
127
1.8
55
96
35 4
II
Bread (white)
Butter
Cheese
pale)
(American
31 6
43.1 4-5
44 385
164.2
5
239.5
1205
3504 2060 325 910

285 645 1705 1620 325 905 i860 465 325 1189 1635 1685 1685
Chicken
34.8
Cream Cream soup

Eggs (whole) Eggs (yolli) Lentil meal
Milk (whole)
10.5
48 74
87.
4
5
66 49
87
130-6 67 84 23.5 59-4 73.5

14.9 67.5 70 3-2
1
20.4
14.5 43-1
151
25
10. 73 115.
8.7
18.
260 22.7
308
76.
Mutton (leg) Oatmeal

Peas (green) Potatoes Prunes (dried)
Raisins Rice
18
51 4 7. 2 74- 6
67.5
33
2.2
4
62
15
"
ID
19 14
8.6
II.
9
10. 4
Wheatlet
43 55.9
21.3 2.3 6.3
69 282 338. 363 340
not to give " tastes " of other foods; on no account

to permit the tasting of tea or coffee.
If
eggs and
cream seem to make the

that
of the
little
one's diet as costly as
grown-ups, remember that these few
years determine the child's future.
That an inflamed
irri-
stomach may mean
years of invalidism; that an
28
tated brain
THE COST OF FOOD
may mean
insanity later.
later.
spent
now
can well be saved
The money Above all remembad temper,

ani-
ber that a wrong diet means
irritability,
and general uncomfortableness.

mal
is
The healthy
happy animal.
As has been
fair
indicated above,
12 to 15 cents per day,
where food has to be puraverage for a child
chased at city rates, gives a

of four to six.
Where
only half that can be spent,

will suffer.
there
is
always danger that some organ
Well-cooked cornmeal and whole-wheat bread made

with
ter,
fat
must then take the place
of eggs, rice, but-
and cream.*
special
diets
For
consult
Dr.
Clement Dukes'
" School
Diet."
Ill
FOOD FOR THE CHILD AT SCHOOL

"Old men
youths bear
bear want of food best; then those that are adults;
it
least,
most
especially children,
and of them the
most
lively are the least capable of
enduring
it."
Hippocrates.
The
child
is
now
of school age
and goes from the
business of eating and sleeping and telling to his
companions the wonderful things he has found
out,
to that of studying things out of books and reciting

to others dull facts just as he has learned them.
He
of
life
passes from the freedom of play to the restraint

the
(if
desk
he
is
and
chair,
from constant out-door

to the
a fortunate child)
bad
air of
the school-room.
He
is
if
in great
danger of injury
is
from these causes even
his
food
adapted as peris
fectly as science permits.
But when that

kills.
wrong
food
there
is little
wonder that the pace

little
is
At twelve he needs only a

than at
six.
more
fat in his
Whether
is
this
because the growth of
brain and
marrow
now
very slow, or whether the
body
is
best served with the fat
made from
the carfat inis
bohydrates, or whether the presence of extra

terferes with
some process
it is
a fact, that less fat

29
30
THE COST OF FOOD
present in available form in the tissues, and therefore there

is
less
reserve force available.

carries several days' rations in his
fat so that
full
it
The grown man

tissues in the
form of
is
no matter of
consequence whether he gets

day.
meals on a given
No
organ
if
will suffer
by even three or four days'
abstinence
the
man
is
in
normal condition, but no

of visible or stored
young animal (note the absence

fat in veal, in
chicken broilers) carries
much
reserve,
hence the child

fast
cell
who goes
by atrophy,
to school without break-
becomes exhausted before noon and some brain-
may
suffer
or, in
order to save the

abstracted from
result.
in
precious legacy, nutrition
may be
muscles already formed and a stunted growth
The food
of the child at school
is
then second
importance only to that of the
infant,
and the parent

is
who
third
neglects this part of his child's bringing up
culpable and his sin will surely be visited upon the
and fourth generations.

is
This
not the place to go into an exhaustive

if
dis-
cussion of the food given at home, for

family table
is wêll
the general
cared for there will be less danger
to the youth of high-school age

it
from what he
finds
on
than there
is
in the
noon luncheon.
At
this
period of change and unrest, flavor begins
to count for more, and greater pains should be taken to use such natural foods as contain possibilities of
flavor.
Asparagus, lettuce, celery,
etc.,
owe
their
popularity and efficiency not to their food values
reckoned
in calories or proteids
but to the stimulus
to the nerves given by the very small quantity of
sapid principles.
Used with
discretion, these are ad-
juncts worth the excessive price.
For a pound
is
of
food value
stead of
I
in this
form $1.00 to $2.00
often paid in-
to 2 cents for a
pound
is
of
wheat or corn.
excessive beefiforts
The
cost of
many
of these things
is
now
cause their real value
not appreciated, and
are not directed to producing and preparing them.
The
school
child
at
school needs
to
have temptation
to indiscriminate eating removed, because

life is
modern
exciting at best and the food should be
such as to quiet rather than excite.
The
lack of fresh
air should be considered in planning the food of the
child in the school-room, for such confinement
is
at
best unnatural.
What
modification of diet
may be
made to meet such conditions is not yet known. It may be found that it is in response to this artificial life that sugar is demanded by the modern child. Certain
it is
that sugar
may be
is
allowed
if
it
is
taken so as
not to interfere with the appetite for more substantial
food.
There
a real reason
why sugar and

must be
the
predigested foods should not form a large proportion of the diet.

All food, to be of use,
in a
condition to pass through the

digestive tract.
membranes
of the
Soluble substances are liable to pass

in
through too rapidly and
too great quantity for the

32
THE COST OF FOOD

tissues,
immediate need of the
and thus to clog the

soon there
capillaries or irritate the nerves, or give a sense of
sufficiency before
is
enough
is
really eaten;
a craving for more, and at

It is better
odd times.
where a considerable time elapses beless
tween meals to have a portion of the meal

diffusible.
quickly
Therefore,
supply
all
starch
rather
than
diffi-
sugar, bread rather than
meat, but not too
cultly digested food as fried
eggs and rich gravies
which require not only time but energy to make

available.
Child-study does not yet include a study of the influence of food
upon the mental
as well as physical
definite
growth,
it
nevertheless
may have more who

is
and
direct bearing than anything else.

is
Over-stimulation
properly fed; nerv-
impossible to the child
ous troubles are directly traceable to bad digestive

conditions.
It is
only in rare cases that, by accident
or malformation, nerves are so crowded or twisted

that the currents
arises
*'
short circuit."
tissues
Most
irritation
in-
from inflamed
due to products of
digestion.
These products are carried by the blood

is
to every part of the body; and that which

sensitive
is
most
most
affected.
The
child at school needs
a quality of food which will give a rich blood carry-
ing only those substances which the tissues can use,
not loaded with that which must be rejected.

effort to reject, a strain
is
In the
put upon some part which
33
becoming weakened, soon shows by inflammation or

by torpidity that
If
it is it is
not doing
its
work.
is
there
in the
is
any place where penury
dangerous
food of children at school, and especially in
the noon lunch of high-school children.

vailing
The
in
pre-
American habit
of
intemperance
eating
leads to such indulgence by the children that ten
cents a day
must be spent
at a lunch-counter to pro-
cure clean, well-prepared food which will satisfy the
average pupil.
for five cents, for three.
Just as
good food could be served

sufficient
and perfectly
might be given
This extravagance works injury to the
most deserving pupils
those
week
from families where

for each child
is
even twenty-five cents a
not
to be thought of aside from the family budget.
And
so because of this gross feeding of the class which
puts pleasure of the senses before future well-being,

the child of less fortunate parents,
a better brain,
who probably
has
must struggle through
his school years
without the
ficial.
warm luncheon which would

is
be so benedi-
Fortunately he sometimes has far better

able to secure from unpromising
gestion and
ma-
terials a sufficiency of nutrition.
The
necessity of attention to the food of school

is
children
becoming recognized, and school authorithe
ties are alive to

fires
wisdom
of providing fuel for the
they are kindling.

for
The school luncheon
high schools or any
34
THE COST OF FOOD
schools where children are prevented from going to

their
homes
said,
for a 12-0'clock
meal may
cost, as
we
a
have
from
five to ten cents, well served at

If it is
counter with the least paraphernalia.

in place
to serve
of the
noon meal,
as in
manual training
schools where the session lasts until 3 o'clock, then

the pupils should be served at tables with due regard
to neatness
and order, and with ample time

of service
for
two
courses.
The expense
may be
at a
lessened
by the pupils buying the served order
counter
and taking
it
themselves to the table which has been

Rightly managed this
final cost.
is
cleaned by a maid.
ful
success-
and reduces the
This kind of luncheon

cents.
It iieed
will cost
from ten to twenty
not cost more than eight to twelve,

is,
but taking the average American youth as he

higher cost only
will satisfy,
the
and
if
means allowed he
luncheon
would spend more.
A
may
air
few words as to the character of

not be amiss:
is
this
It
must be borne
in
in
mind that
the child
going back to study,

in
not too good
often
very bad
air.
Therefore not too
much
blood (energy) must be taken from the brain, and yet

circulation
is
to be
promoted so that
fresh blood
may
be brought to the brain-cells before they are too ex-
hausted to benefit by
it.
The mental
forces are to
is
be gently stimulated and not rendered torpid, as

the case
when
the child becomes sleepy.

For quickening the
fluid is best in
(if
35
circulation,
fluid
and warm
as milk or
many
cases,
such
Cold
as hot milk, soup

fluid,
not greasy) and cocoa.
fruit, is
often quite as acceptable.

fluid in the
Vigorous children can take the

water and the solid
in
form
of
the form of bread and butter
with or without meat, or in the form of crackers,
which appeal to children and,

to agree with
if
well masticated,
seem
them even
better than the excessively
yeasty bread so
common.
have
It
American children
will
not be satisfied without some sweet, and, right or
wrong, they
will
it.
may be an
effort to off-
set the unnatural conditions to
which they are sub-
jected, to furnish a quick-burning fuel,
one which can
be used at once and leave no ash behind, one which

while giving less energy also requires less energy to
convert into useful material.

for
In any case, the liking
sweets must be heeded and that form given which

the best; namely, fruit-sugars as far as
it
will serve
possible and milk-sugar as soon as

for ten cents per
raisins
can be bought
pound.
All dried fruits
dates, figs,
are most excellent food and should be freely

Gingerbread and cookies
furnished.
may be
used
for variety, but the
most
attractive viand
on account
will
of flavor, consistency, texture,
and temperature
be ice-cream.
terials
If
properly made, of the best macleanliness, this

is
and with absolute
a valu-
able food, high in actual value per pound.
In the
36
THE COST OF FOOD

days of spring and
fall it is
warm
the
will
most
refreshing,
for
and
quantity
which can be served
ten
cents
not appreciably lower the temperature of the

body, especially since he
is
child's
apt to
make
the
pleasure last as long as possible.

If
I
luncheon
fish
is
served at table, well-made Rash,
creamed
or chicken, well-made stews, eggs, cold

light
meats, baked apples, or
puddings may be
is
added.
For a noon luncheon when brain-work

after
it,
demanded
pastry, doughnuts, custards, etc.,
should be prohibited.
They demand too much ex-
penditure of energy by the body.
In winter a nut-cake
the robust ones
may
not be too hearty for
ing on the cake
who may be
afifect
demand strong food, even frostpermissible,

all
if
these rich and

at
sweet things are not eaten at

times so as to
intervening
the appetite.
This precious
remnant pi the
of care.
instincts of primitive
man
is
worthy
''
distinguished physician has said,

is
If life
in other respects
normal, this appetite
is
likely to
lead in the right direction.''
But
alas!
who
leads a
normal
life?
Certainly not the city child for
whom
peo-
we
find ourselves constantly planning.
Young
ple should not crave the constant stimulant of variety
and condiment.
bringing-up
Something
do.
is
wrong with
their
when they
IV-
FOOD FOR THE ACTIVE YOUTH

"
Food
is
the only source of
human power
to
work or
to
think."
For
the type of
young person
is
usually chosen
who may be fed on the compact, hearty food of camp life, provided it is savorily prepared, without so many kinds of dishes at one meal as the
the soldier
city clerk requires,
life,
is,
because his sauces are out-of-door

all
fresh
air,
something to do
field,
the time.
That
the soldier in the
the youth in the logging-
camp
or on the farm, keeps up the excess of activity

in childhood, only
begun
now
it is
applied to useful
is
and commercial ends.

up, food
is
So long
as activity
kept
demanded
in greater quantity
is
than at any
other time.
The purveyor
usually right
when he
not
charges for a young teamster double the board which

is
ample for a seamstress.
However, the cost
is
necessarily greater for a double

it
amount
of food since
may be
of less expensive materials than the smaller
quantity of
more
costly food
demanded by the whim37
sical appetite of
the sedentary person.
38
THK COST OF FOOD
When
service,
the youth
is
at college instead of at military
how
shall his
food be graded?
is
His
life is
one
of less activity
unless he
of food
on an
athletic
team
of
more mental
ample supply
exertion, which
we
believe requires an
although the mechanics of
thought seem to be more economically carried on

than the mechanics of motion.
In both cases ease of
to the
work depends
kind of
effort.
largely
upon accustomedness
In a six-day bicycle race the winner used 4770

calories
per day, while the contestant
who
failed
in the
on the fourth day used 4610 and the second
race 6095, which increase was evidently not put to
the best use in developing energy.
In vigorous youth a taste for
all
natural foods
should be cultivated and a power of digestion de-
veloped which shall stand him in good stead

life.
in after
It
is
his
one chance, and woe to parent or

it
teacher
who
destroys
and
inflicts life-long
misery.
This
is
no vision
of a disordered brain.
Take a
census of any thousand students in any State in the
Union and
before
find!
set apart those
whose appetite and diges-
tion are normal,
who could live on whatever was set them, and how small a company you would
for
hardly enough
one
table.
Most
instructive lessons
may be
learned from the

crews,
training table
of football teams, boat
and

soldiers
cal
39
on the march
as to diet for excessive physiis
work.
We
find that the following
a fair state-
ment
of the results at hand:

Carbohy
drates.
Proteid,
_Fat,
Grams.
Grams. 177
Calories.
Grams.
Average
of 7 boat crews..
155 181
85
440
577
4085
One
football learn
292
5740
United States
Army
280
500
4944
The form
eat
in
which the food
is
served
is
to be that
to which the
it.
men
are accustomed, so that they will
The
soldier takes his ration of bread, bacon,
beans, or stewed
meat and
cofifee
without
''
frills
" of
strawberry shortcake, ice-cream or

a Harvard boat crew requires.
cofifee-jelly
which
The former
costs 15
to 20 cents, the latter 80 cents to $1.00 per day.

It will
be noticed that the increase
is
in all the fac-
tors,
not in any one, which fact adds weight to

is
the beHef that food
to be taken as a whole, not in
separate parts; that the body can select that which

it
needs and reject the
rest.
The increased
labor of
the athlete does not, however, always bring lasting

strength, for
strained.
some one organ

live
is
very apt to be over-
Few men
to a comfortable old age

in youth.
full
who have over-exerted themselves

It is
not necessary to quote dietaries in

life.
for this
w^hat
active
The
various
army
rations
show
may be done, and
the U. S.
Government
bulletins

40
give
THE COST OF FOOD
many
illustrations.
As
is
a transition from this
chapter to the next there
considered the cost of
food for the large number in the middle
West who
rest.
are
workers part of the year and students the
It is
not possible for them to have the delicate flavors and

great variety which are usually associated with a
student's table in the East.
The provider who cannot go above lo cents per pound for food value contents himself with cabbage
and onions, which serve the same purpose as
paragus and lettuce and,
well.
it
as-
would seem, equally
Observation of the habits of young people in
America, east and west, north and south, leads the

author to the conclusion that the use of sapid vegetables in a suitable
it
'"
way
is
very
much
I
neglected, that
like turnip,"
is
most unfortunate when "
do not
do not eat
squash,'' are heard at every tabl^, that
college students avoid green vegetables unless they
are disguised in soups or sauces.
There are many good ends served by these despised roots
and
leaves, not the least of
which
is
" stuffing," since the twentieth-century digestive tube

is
in
danger of growing up
contracting
many
if
to a string
sur-
for lack of distending material.
The absorbing
this
face
is
distributed over
times in extent the

surface
fluid
is
nominal area of the tube, and
crowded together instead
of distended
by
and
fibrous mass, absorption cannot so readily take place,
even
It
if
inflammation does not
result.
is
has been said that fear of indigestible food

of
the
bugbear
modern
life.
We
might say that the
word
itself is
one of the most misused terms.
Most
Thus
hours
persons consider any substance which requires a
long time to go into solution indigestible.
smoked meats and legumes remain four or

in the
ess,
five
stomach undergoing a slow macerating procas completely utilized
and yet may be
by the body
in the
end as sweetbreads and rusks, which leave the

in
is
stomach
There
two or three hours.

far
less
danger from cellulose-bearing
vegetables than from fat-bearing sauces.

says,
''
Thudichum
Cooks should avoid introducing concealed

fat into dishes needlessly, as
forms of
they
may
preju-
dice physiological nutrition."
Several
educational
institutions
in
the
middle
West
are
known
to feed their students
on good and
sufficient
food even for brain-workers at sums vary-
ing from 14 to 15 cents per day per person.
The
students are for the most part country bred and they
come
to the school for a serious purpose, willing to

if
endure hardship
in itself,
need be for the sake of an end
but only a means to the end they seek.
One
fol-
such institution furnished the author with the
lowing
bill
of fare
which
will
serve as a sample.
Vegetables are raised either on the college farm or
42
THE COST OF FOOD

is
are purchased cheaply, which
a large part of the
secret both of the health of the students
and the
in-
expensiveness of the dietary:
APPROXIMATE BILL OF FARE

Mondays and Thursdays
Breakfast:
Warm
drink; cereals, oatmeal and Gra-
ham gems;
fish balls),
vegetables and meat (cod-
bread and butter.
Dinner:
Vegetables, mashed potatoes; meat, beefsteak with gravy; side dish, peas or
Lima beans;
bread.
dessert, apple pie, hot corn
Supper:
Bread and butter, Graham bread and

sirup, sauce (peaches),
doughnuts
(hot).
Tuesdays and Fridays

Breakfast:
Warm
drink; cereals, oatmeal and Gra;
ham gems
Dinner:
vegetables and meat
hash
bread and butter.
Soup; vegetables, baked potatoes; meat,

bacon, mutton or veal with gravy; dessert,
macaroni or canned tomatoes,
hot corn bread.
Supper
Biscuit
and
butter, white
and Graham
bread, sirup, sauce (apple), cheese.
43
Wednesdays and Saturdays

Breakfast:
Warm
drink; cereals, oatmeal and Gra-
ham gems;
Dinner:
vegetables and meat; Irish
stew; bread and butter.
Vegetables, beans or peas; meat, pork

(with the vegetables); side dish, turnips,
greens or cabbage; dessert, pudtarts,
ding or
sirup.
Boston brown bread and
Supper:
Cold beans or peas, bread and butter,
Graham
cake.
bread, sauce
(berries),
plain
Sundays
Breakfast:
Warm
meat,
drink;
cereals,
fried
mush and
sirup (or eggs); vegetables, potatoes;

fish,
gravy; bread and butter.
Dinner:
Vegetables, potatoes; meat, roast meat
and gravy;
side
dish,
according
to
season; dessert, according to season;
hot corn bread.
Supper:
Bread and butter, Graham bread, plain

cake, sauce, cheese.
Accounts.
flour,
I
Endeavor
corn,
i lb.
to use as
-|
much
as 4|- lbs.
lb.
lb.
oats,
lb.
beans or peas, ^
skim-milk cheese, and 1-5
lb.
codfish per person, per
Use as much more can make acceptable.

week.
of these articles as
you
44
THE COST OF FOOD

Endeavor not to exceed 2^
lbs.
i
potatoes, |
lb.
butter, i
lb.
pork, 2J
lbs. beef,
lb.
sugar, 2 eggs
per person, per week.

Side dishes like peas and
Lima beans may be served
without extra plates or saucers.

Sirup once a day.
Several other schools are
known
is
to the writer
where a similar severe
restraint
put upon mere ap-
petite for the sake of gaining an education,
and hence
the confidence with which the assertion on page 41

is
made.
There
is
no intention of recommending so limited

it
a dietary in every case, but

certain cases to
to health.
may be
is
of advantage in
know what
is
possible without injury
strong appetite
a great safeguard
against the dangers arising from intermittent supplies,
and
is
a chief factor in the energy of the pioneer.
FOOD FOR THE YOUTH AT COLLEGE AND FOR THE BRAIN-WORKER

"The
digestibility of a
its
brain-worker than
food is of far greater concern to a chemical composition." Hutchison.
While
it is
true that food must be considered as
a whole and not separated into constituents for one
organ over another, yet there are certain broad generahzations derived from ages of experience and
years of scientific observation which should serve as
guides to our limited knowledge in
diet.
The
is
horse,
when
called
upon to do heavy draught
work, which requires steady pulHng under direction,

apt to be fed with corn and hay; while the spirited
is
roadster or hunter, which

wits about
called
upon
to have his
him and to use reserve force suddenly, has

hay and corn.
oats with
little
The man
open
in a
logging-camp at hard work
the
air at a
low temperature finds pork, beans, and

biscuit
pan bread or
none too
s.atisfying
and
sustain-
ing, while the student sitting in
an over-heated room
with only a short walk three times a day, often at a
slow pace, well muffled up, would be unable to digest

45

46
THE COST OF FOOD
a quarter of the lumberman's diet, and finds himself

clearer of brain with
breakfast,
eggs,
toast,
and cofee
for
and chicken and
rice for dinner.

is
The obvious
exercise, while
lesson to be learned
it
that muscular
uses proteid and
fat,
is
uses by preferavailable than

It is
ence more carbohydrate when
it
mental exercise appears to demand.
true that
the body needs to have muscular exercise in order

to keep
that,
it
its
charge
the
if
brain
active,
but above
does seem as
the brain requires
more
fat
and nitrogen
in proportion. in
The system must,
as
was
so
of
''
said,
be kept up
is
good condition and then

body
economical
the
a
of
very
little
it is
excess
a waste
it is
brain food " supplies the need; but

it
to manufacture
out of substances from which
obtained only at the expense

or at the expense of
many
by-products,
much
digestive force.
Above
head
*'
all
else,
is
the brain-worker needs a " clear

in
that
one
that
good working
enough
all
condition, this
demands blood
rich
it
is fluid
to circulate freely,
enough
in
oxygen
to keep
the cells bathed in
at their
maximum
vitality, with dissolved nutritive
substances sufficient for the needs of repair and
nourishment.
There must be absent, moreover,
all
traces of imperfect decomposition

fluid
in the circulating
which
will
tend to
irritate, inflame,
or clog the
minute blood
vessels.
The food may be anything which
serves the proper
FOOD FOR THE YOUTH AT COLLEGE

\
4/
purpose of food, provided
it
is
properly prepared.
The brain-worker
va ntage of bad
air
is
subjected to the great disadof exercise.
and lack
which
is
This leads
to a loss of appetite,
then stimulated by ad-
ditions of strong flavors
and by attractive serving.

last to see
If
He
to
seems, of
all
men, the
the true
remedy
then
for lack
of strong appetite.
in close air
he must continue
little
work
and with
activity,
let
take a lesson from the chick in the shell and

eat a limited quantity of the
him
most
easily digested
nitrogenous food, with the
fat
predominating over
the carbohydrates and possibly in the latter, sugar
taking precedence of starch.

Therefore, while the food for the brain-worker
should belong to the class easily digested,
it
should
not be too concentrated or be predigested so that a

large
rent.
amount
For
in
is
at
once available
is
in the
blood cur-
a short time there
a lack of available
food which results in exhaustion and possibly in an overstepping of the elastic limit of recovery.
The temptation
market.
is
great to use, according to the
directions, the various proprietary foods
found
in the
The busy student does not seem
to grasp
the idea that food for his body and brain must pass
through several transformations by means of the

ready present
cells
al-
before
it
it
can nourish
new
ones.
He
seems to consider
etc.,
suflficient
fill
to pour in prepared
milks, cereals,
just to
the void.
Mental
48
THE COST OF FOOD
energy he seems to hold as heaven given without

the intervention of earth forces.
To
the
man whose
brain
is
his capital, the loss of
an hour of thinking-power
may mean
thousands of
dollars, yet in ninety-nine cases
out of one hundred
such a
man
his
will
eat a meal which will inevitably

of
weaken
power
thought and possibly change the

eats "
it is
future of a
Unbelief
bane, and
" no matter what a man

diet.
is
town or county.
is
his
when he breaks down
at fifty
said to
be because he applied himself too closely

cause he was foolish in his
never be-
The contrary
fine
picture
of
even more pitiable; a

fear lest the food
mind the prey

suit.
is
morbid
should not
This condition often follows a break-
down and
a result of previous neglect of the most

It
obvious laws of health.
sometimes seems as
the
if
the
more deHcately organized

danger there
is
mind, the greater

its
of fixing
if
it
upon
own
condition.
For
this reason,
for
no other, right habits should
be acquired in youth before the danger of morbid
mental processes
is
so great.
For
this reason, also,
there should be restaurants where the business
man
and scholar
will
not be tempted to swallow food sure
to use up mental energy.

laid
His home table should be
with strength-giving and not strength-sapping
viands, so that the evil
But
all this caire
may be reduced to a minimum. costs too much money and means

too
49
much time given
to
it!
Not
at
all, if skill
and
judgment are used.

sary to buy a
Because the flavor of mushof the steak

it is
rooms adds to the reHsh
not neces-
pound
of fresh
mushrooms
at $1.00 the
pound.
Because, on a given occasion, an author has
written a particularly brilliant paragraph after eat-
ing a dish of sweetbreads there

nishing a like dish every day.
is
no cause
for fur-
Students going up for examination, business
men
full,
with decisions of large import to make, professional
men
with great interests at stake,
all
require the
available
amount
of
nervous energy, and the food
taken for at least twenty-four hours before should be

that which will give this energy.
In each case
it
may
be different.
Eggs
for one,
bacon for another, rare
beefsteak for a third, while a fourth
may have
and
such a
with
bank
a
of health to
draw upon that

fruit
rolls
cofiêe
banana or other
may put him
in the best condiall
tion.
The
usual American breakfast of
kinds
of flesh,
fish,
or fowl with vegetables and hot bread,
never
fits a man for his best work. The author has expressed elsewhere, and more
it is
than once, the view that
the imperative duty of
the college and university to take in hand the matter

of food for the future leaders of the nation, as
an
example
of
what education
really stands for
if
for
no
other reason.
If
Dr. Johnson was right in his statement that
50
*'
THE COST OF FOOD

can spin very well, but they cannot
it
women
make
good book on cookery/'
behooves the university
man
to follow the
example
of the eighteenth-century
savant and turn his attention to the transmutation

of the dross of the
market into the
fine
gold of the
highest
human endeavor. The unexpected is relished
in
food as in pleasure
by those who are sensitive mentally to tastes and

appearances. simple
affair.
surprise
is
welcome even
if it
is
This means only foresight on the part
of the provider,
and care taken not to exhaust
all
combinations by too lavish a display.
Happy
is
the
man who
is
is
so well balanced that he
takes his breakfast, as his newspaper, as a matter of

course, and
who
no more
ruffled
by the fraction of
variation in the stiffness of his boiled
egg than by
is
the
sits
rumour
of an Indian outbreak.
Happy
he
who
free
down
to the dinner provided for
him without
thought of what he must leave out, with a mind

for social pleasure, secure in the skill of his cook.
and knowledge
What,
then, shall the brain-worker eat?
little
of anything
which
his
system can appropriate.
His
table need not be different

in appea'rance.
from that
of other
men
few things
sauces,
may
well be omitted,
patties,
as
rich
gravies,
custards,
highly
seasoned or fried entrees.
Fresh bread and pastry
should be rigorously banished, otherwise a liberal

diet of a
at
few well-cooked and well-seasoned dishes
any one meal should give mental vigor.
Of great value
the cobwebs
laries
blasts.
to the
man who
lives
are frequent outings of
two or three
much indoors days when all

all
may
be blown away and
the capil-
flushed out
by ocean breezes or mountain

if
The
stimulus of change, even

is
the food
is
only moderately good,

is
invaluable.
Length
of time
of less importance than completeness of change.
The joy
yet
little
of living
who would not have and

it?
it!
how few
there
is
are willing to pay the price of

little
thought, a
self-control,
and then forget

Thrice
that
such a thing as digestion.

is
blessed the
man whose body

is
such a perfect mait
chine that he
case
is
not conscious of
only
is
in
such
he a whole man.
Just as a suggestion,
we may
say here that, for the
family table, forty cents a day per person

thirty cents should suffice,
ample;
and with
''
a $5,000 wife*,"
the brain-worker will thrive

day.
on twenty-five cents per
(See pages 123 to 133.)
*At the Columbian Exposition in 1893, a gentleman was heard on leaving the Workman's Cottage " with its family living on $500 a year, It will take a $5,000 wife to do it."
to say,
*'
'*
VI
FOOD FOR THE TRAVELLER AND FOR THE PROFESSIONAL PERSON

" For they can conquer
who
believe they can."

life is
The man who
has an aim in
ready to forego
certain indulgences which his
companions with no
thought of the future provide for themselves.
He
may
refrain
from smoking or from theatre-going,

which would cost either money
from the
or time.
social affairs
may be a great writer, philosopher, or that he may make a name for himself as an engineer or a business man. The one
does this in order that he
thing he does not take into account
the food he eats and
its efifect
is
He
the quality of
his prospects.
rf
upon
He may
dangei:
consider
its
cost
and deny himself
suffi-
cient supply, but at the present day, as a rule, the

is
in the
poor quality rather than

of
in the
quantity.
For lack
knowledge of the fundamental
position of the digestive system in the
human
it
econ-
omy, the majority of persons subject

impossible for
it
to a strain
to bear with safety,
and then blame
every other condition for the results.
From
the necessity of the case, the traveller

52
is
FOOD FOR THE TRAVELLER

surrounded
with
stimulating
sights
53
and
sounds,
whether agreeable or otherwise, giving the nervous

system extra labor, and therefore making
to supply
it
it
a duty
with nutrition.
This stimulation has a
very beneficial effect upon those

self-pitying
who have
fallen into
ways and whose digestion has been im-
paired by too
eat,
much
coddling.
But the temptation to

else to do, a variety of
is
when one has nothing

cooked and
dishes badly
indifferently served,
resist.
too
great for
has to
many persons to make a plea for his
client,
the engineer
The lawyer who who
has to examine a bridge, the pleasure-seeker with a
long journey before him cannot afford to arrive at his

destination with mental or physical
power
in the least
impaired, in a depressed instead of a refreshed condition.
The most important

is
factor of the
many
contribut-
ing to the favorable or unfavorable result of a journey

the food taken on the way.
If
" Just for once
it
will
not matter.''
tainted
meat disguised with

is
juicy
sauces and French
names
eaten, or
if
a jumble of
is
canned lobster, re-frozen ice-cream and puff paste

hastily
swallowed at a 20-minutes-for-lunch counter,
a sick
headache may warn the rash traveller or acute
indigestion
will
will
may
follow.
More probably
the viands
not show their vicious character so actively, but

simply cause heaviness, loss of sleep, general
irri-
tation
producing such a condition of the system

54
THE COST OF FOOD

weak defence
at a time
that disease finds a
when
it
should be met with strong resistance.

has been
Travelling
antici-
made
safe
all
and comfortable beyond
pation in nearly
are
still
points;
good
air
and proper food
wanting.
is
Since the body
not making any exertion,
it
needs not the foods which furnish bodily energy and

repair waste, except in so far as the involuntary
work
goes on: there
is
required less than half the usual

If,
amount
of food.
in travel, a
person can store up

is
energy for the future strain as a person

hospital before an operation,
food, but this storing
it
fed in a
is
safe to take
more
demands the
air
right materials
and that measure
of
good
which the railroad train

This
is
does not give, although the steamer may.

a
difference
between
the
two
modes
of
travel
which seems not to have been considered by either

caterer or eater.
Less meat
in
made
dishes, less
pastry, less Worcestershire sauce,

fruit
and more good
and well-cooked vegetables wôuld conduce to

Crusty
like
rolls,
the health of the railway traveller.

fresh butter, cookies for those
who
sweets
cake, even,
is far
safer for the occupant of a heated car
than the usual
bill
of fare.
The
dining-car has prolet it
vided most carefully for good water;
now
is
proIt is
vide safe milk and delicate, digestible dishes.

certain that
it
will
do so whenever the public

table.
wise
enough
to
demand such a
As
it is,
the traveller
55
who
wishes to reach his journey's end in prime condibill
tion omits two-thirds the
of fare.
The
doctor
professional
man
little
or
woman
teacher, nurse,
life,
who
has
outdoor exercise needs to

the balis
observe a similar caution in every-day
ance between health of mind and of body

easily
very
put out of order, and

to secure.
is
it
should not be as
difficult
as
it is
At present the way
of the trans-
gressor
easy.
dish of blueberries
and so-called
cream costs 20
cents, a piece of blueberry pie con-
taining three times the food value, requiring five
times the labor to prepare, costs
10 cents.
Two
doughnuts cost
10,
5 cents,
while rolls and butter cost

half the food value
and bread and milk with
costs 15.
What
a revolution the simple adjustment
of price of food to value
would cause!
is little
In one's
own home
the case
better unless
the mistress understands
how
to keep the golden
mean between
the appetite and the need of the body.

is
To
but
a great extent each person
a law unto himself,

is
when
a dull, sleepy or headachy afternoon
sure
to follow the partaking of a certain lunch,
why
conI
tinue to take that lunch?

did
eat.''
''
She tempted me and

could say
it
How many a man

When
what he
eats," be
with perfect
truth to-day.
*'
shall the lesson of the proverb,
A man is
Is life
thoroughly learned?
let
worth living?
Then
us learn to
make
$6
THE COST OF FOOD

it,
the most of
to sustain
it.
for half its cost
is
the cost of the food
It is the belief in
the potency of natural causes to
bring
man
to his full estate,

is
and an ambition to reach
that estate that
demanded.
Every person must
make
for
his choice,
it,
not only as to a profession and his
place in
it.
but as to
how much
he
is
willing to pay
THE BUSINESS MAN's LUNCHEON
A
(i)
tour of down-town lunch places at the noon

of patrons:
hour reveals two sharply-defined classes
Those who believe

and a
in steak
and chops as best

dollar or a
braindollar
and nerve-food, and can afford a

half luncheon.
(2)
Those who believe

for the least
in staying the
pangs of hunger
money.
These pay ten cents for a piece of pie and some

cheese with a glass of milk, or a cup of coffee at five
cents more, and get just as
much
nutritive value as
it
the other
provided the body can

Proteid,
assimilate
in that
form
Chop
Fat,
Carbohydrate,
Grams.
15
Grams.
Grams.
....
/-oirt..;-o Calories.
20
.1
247.5
82 23
Potatoes Salad Orange-ice
2.1
.5
1-6
17.7 1.4
12
49
401
17.6
21.7
15
31.
^ mince pie
J oz. cheese
^ pint milk
6 3-5 8.3
66
-3
4-i
10.
436 53-7
178
12.5
17.8
29.1
78.8
668

If
57
its
the luncheon
is
to serve as dinner, double
value in both cases
may
be put upon
it.
Habit
is,
alas, all-powerful,
and the man with
g^reat
business interests at stake, which he must consider at

his desk, will
continue to rush out for his quick and
hasty luncheon just as he did five or ten years before
when, as a subordinate, he was on the street half the

morning- going from one business building to another, to the wharves,
to
the custom-house,
etc.
Very few men seem

dition.
to adapt their habits to their conI
Again and again
must say
it, it is
because
of their unbelief in the effect of food
on
their physical
condition and on. their careers.
THE shopper's LUNCHEON
The majority
of
women who throng

two
list,
thS stores
may
ful
also be divided into
classes:
(i)
The
care-
housewife with a long
who
is
appalled at the
prices of the restaurant
and who
tries to finish
her day
of
unaccustomed exercise on a
slice of toast
and a cup
of tea, or takes chocolate eclairs or a small ice-cream,
with the natural consequence of a raging headache,
blunted
(2)
judgment,
and
unsatisfactory
purchases.
The woman who boards and who means to eat something she likes or something new, and who does not mind the time it takes. She comes down town
nearly every day, and she does not travel half the city
over, in one day, as does the
first
woman, she saunters
58
THE COST OF FOOD

Her luncheon
and sweets
slowly along one street or two at most.

consists of a
medley
of croquettes, salads,
which could never agree; dishes dressed over so that

the original ingredients
may
never be revealed, and
she pays
in bed, or
fifty
to seventy-five cents for the next day
perhaps a physician, and her family pay in
unhappiness.
Until one makes a business of visiting the popular
restaurants of any
city,
one does not
realize
what a
force these restaurants are in the forming and fixing

of food habits.
Many
attempts have been
made
to
provide hygienic luncheons, but the number of those

willing to reform at the expense of a
little
time and
thought
is
too small at any one point to sustain such

Besides, the only persons
in the
an estabHshment.
who
way
have interest enough
problem are those cranks
who
believe a single article of diet, or a peculiar

is all-sufficient.
of cooking,
In every city there

''
may
"
be found,
in out-of-the-way places,
eating-houses
presided over by
some motherly
soul
where
really
good food may be had under

on the
of fare
plain
old-fashioned
of
names; where one need not fear to eat

bill
;
any dish
where below
stairs
it is
as clean as
the visible portion and where twenty-five or thirty

cents will procure a
good meal.
FOOD FOR THE TRAVELLER BACHELOR BOARDING

I
59
have elsewhere estimated that

sufficient
25%
of the family
income was a
proportion to pay for raw

for the preparation,
food material and

serving, etc.
15% more
For an income
for food
of $1,200 per year this

it,
would mean $300
and $200 for serving
or
$500 out of the $1,200

persons, including the
for a family of three or four
maid and occasional guests.
The young man with a salary of $1,200 is apt to pay $5 or $6 a week for his table-board, $300; and
lunches and suppers beside to the extent of $150.
Now,
then, can he consider
matrimony and the supmust

live
port of a family?
well in order to
He
do
it
rightly feels that he
his
work
well,
and he does not

is
know how
problem
the
to
do
for less,
If
and no one
solving the
for him.
he marries,
to
his wife has only
same bachelor experience
go upon and can

that
it is
only double the expense.

current saying
I
What wonder
''
among men,
Oh,
can't
marry
until
have< $3,000 a year.''
fine
commentary,
this,
on
the intelHgence and thrift of American youth, and a
good and
sufficient
reason for the decrease of na-
tive population!
A word to the thoughtful should be

would lead us too
far afield.
sufficient.
An
facts
adequate discussion of the bearing of these
VII
FOOD FOR THOSE

" Deficient diet, like
IN
PENAL AND PAUPER
INSTITUTIONS
mental,
is
a vitiating
all morbid conditions, both corporeal and and degenerating influence." King Chambers.
Those unfortunate
expense of the State
into
1.
individuals
who
are kept at the
may be
conveniently divided
two general
classes:
The
full
potential citizen, as pauper children

into
who
may grow up
State
into better
value, criminal youth
men and women returning to the who may be brought

also
ways and so repay the care and trouble;
and the
2.
sick poor,
who
come under
this class.
The pauper
vicious.
past work, the hopelessly insane,
and the
The food
for
for the latter class
may be
dismissed
with few words.
While the State undertakes to care

This
them,
it
must not starve them nor give them

because a sick person costs more
such food as to cause diseased conditions.

latter
is
self-evident,
to care for than a well one.

tion
But there
is
no obliga-
to
give
them more
than that quantity and
quality which will serve the ends of existence.
They
60
FOOD FOR CRIMINALS AND PAUPERS

have forfeited any rights to pampering.
is
6
it
Hence
that
when
a subsistence ration
all
is
to be studied,
scientific
men
over the world go to these institu-
tions for data.
There are several other reasons why
conclusions are
more valuable
in
such cases.
The
inmates have
side.
]i:.tle
chance of getting food from out-
They
are usually under the eye of the physi-
cian.
The raw food

more
material
is
of standard quality,
of
which the analyses are more numerous, and thereto be relied upon.
It is limited in variety,
fore
purchased by contract, and the amounts served are
more
is
definitely
known.
This
is
in cases
is
where there
skilfully
no
fraud,
and where the cooking
and
conscientiously done
case.
which
is,
alas,
not always the
In one institution, of the

existence, several
first class,
no longer
in
hundred children from
six to four-
teen years were fed at a cost of 9.5 cents with sufficient
good raw material which was
spoiled in the cooking,
in
insufficiently
stewed beans, which caused diarrhoea

sour bread,
etc.
many
It
cases,
Their blotched,
pitiful to be-
pinched faces, and stunted bodies, were

hold.
were better that they should have been put
out of the way like superfluous kittens than that they,
through no
fault of theirs,
should be kept alive to be
no
credit to themselves or to the State.
The inexpensive foods

cooking, and
if
require the
most
skill
in
its
such an institution
will
not pay
62
THE COST OF FOOD

well,
it
cooks
should allow more rations to
make up
for those that are spoiled.
For three hundred perday

in cost of
It will
sons fed, a difference of
five cents a
raw materials means over $5,000 per

pay any
this
year.
institution to
spend $1,000
in salaries to save
amount, and yet to secure more palatable and

nutritious food, which can be done so readily
more
with sufficient knowledge.
See Table VII,
p. 69, for
some estimates
experiment
of costs
in
and quantities as a basis

cases.
for
other
The same wrong
is
true
of these children
and young and

re-
people as of more favored ones, that any injury from

nutrition
affects
the
whole
after-Hfe
lessens the chance of their
growing up to be
this
spectable citizens.
So
fully
is
understood abroad
it
that several foreign countries see to
that school
children are fed at State expense rather than run the

risk of
having to care for them later as vicious or
in-
competent persons.
Seven cents a day, or nine

for those*" of
at most, should serve
whom
the world has nothing
more
to
hope; while
for the others seventeen cents
may be
all.
allowed for the older and fifteen for the younger

ones, rather than a
mean
of twelve or fourteen for

is
Sharp separation of the inmates into groups

called for
thus
feeding,
however undesirable
it
may
be
from certain other
ethical standpoints.

For young children maintained
table charge, soup
63
at city or chari-
must take the place
of milk to a
certain extent.
A sufficient milk diet

is
will,
as
we have
seen, cost 12 to 16 cents per day; so that in cases
where only 9 cents

tion.
allowed this
is
out of the ques-
glance at the following table will show
how
in
various soups
rice
may
be substituted.
Starchy grains, as
of
and barley, take the place
the
sugar
milk.
From
child of 5
Ufifelman's table, page 19,
we
find that a
needs
in
grams
Proteid,
Grams.
Grams.
Fat, Carbohydrates, i-î^^- <-aiones.
Grams.
145
56
3 pints of
43 43
1.3
1224
871
ordinary milk, costing

46
13
10 or 12 cents
67.7
71.0
1:^8.7
Bread, 4.5
oz., 1.7 cents
358
59
2 pints
2
44.3
1229
743
"
barley soup, " pea
5
5
cents "
**
36.2
13.0
27.7
1.3-
85.0
71.0
....
358
130
1231
1/2 oz. butter,
0.5
14.0
49.2
43.0
156.0
Bread and soup, then, may be substituted

or two
at
one
meals for bread and milk, as giving the

fluid as well as
needed
proportional ingredients.
Of
of.
course tea and coffee are not to be thought
Cocoa
milk
tion
is
is
too expensive, although a flavor of
it
in
hot
much
to be preferred to the day-long decoc-
of
shells
so
popular with institution cooks.

soft,
Gingerbread, both hard and

of the sugar outside.
If
cookies with
much
well
possible,
some
rice
cooked, not mushy, but with separate grains, should
64
THE COST OF FOOD
take the place of so

used.
much
potato.
Rice-milk
may be
One pound
of rice contains
69%
starch and
yields 1600 calories at a cost of five or six cents.
One pound
yields only
of potatoes contains
at a cost of
19%
of starch
and
320 calories
two or even three
cents for the portion used.
It requires
some
or 6
pounds
of potatoes to give the fuel value of one
pound
of rice.
stale rolls
Potato puree and
rubbed up as a milk
puree make an acceptable variety.

use veal as soup-stock
insist that suitable veal
The Germans
much more than we do, and is much more digestible than
beef,
which
is
rarely used in their dietaries for chil-
dren.
A common
20 grams
the day.
of
division for the mid-day
meal
is
16 to
albumen and 32 to 40% of the cost for The quantity miay be 150 grams rice-milk,
After
or 300 grams soup with 35 to 45 grams meat.
the age of two years, 10 pfennigs (2.5 cents) per day
are allowed.
ACTUAL BILL OF FARE,

[Cost
9.5 cents
ORPHAN ASYLUM
per person daily
average
for six months, 1899.]
Sunday
Breakfast: Liver, bread, coffee or tea.
Dinner:
Corned
beef,
stewed
fruit,
hominy, and
dessert.
Supper:
Bread, gingerbread, tea or milk.
65
Monday
Breakfast: Sausage, bread, coffee or tea.
Dinner:
Roast
beef, rice, potatoes,
and gravy.
Supper:
Biscuit, butter, tea or milk.
Tuesday
Breakfast: Oatmeal, bread, coffee or tea.
Dinner:
Hash,
slaw<5
potatoes, and gravy.
Supper:
Bread, molasses, tea or milk.
Wednesday
Breakfast: Scrapple, bread, butter, and coffee.
Dinner:
Pork, beans, potatoes, and dessert.

Bread, butter, tea or milk.
Supper:
Thursday
Breakfast: Gravy, bread, butter, and coffee.
Dinner:
Brunswick stew, slaw, and potatoes.
Supper:
Apple butter, bread, tea or milk.

Friday
Breakfast: Oatmeal, butter, bread, and coffee.
Dinner:
Roast
beef,
hominy, potatoes, and gravy.
Supper:
Bread, butter, milk or tea.
Saturday
Breakfast: Bread, butter, coffee or tea.
Dinner:
Ham, cabbage
or turnip, and potatoes.
Supper:
Apple butter, bread, tea or milk.
66
THE COST OF FOOD
PROPOSED MENU FOR
HOME, TO COST
II
CENTS
[Prices Ruling in 1898.]
Sunday
Breakfast: Boiled
rice
or hominy with
molasses,
bread, cereal coffee or milk.
Dinner:
Roast beef and gravy, potatoes, pudding,

bread.
Supper:
Bread and butter, milk, apple sauce.
Monday
Breakfast: Oatmeal
with milk
and sugar, bread,
cereal coffee or milk.
Dinner:
Beef soup with vegetables, cold slaw

bread.
(?),
Supper:
Bread and butter, milk, prune sauce.

Tuesday
Breakfast
Salt fish
and cream, bread, cereal coffee
or milk.
Dinner:
Baked beans, bread,
pickles, pudding.
Supper:
Bread, gingerbread, cheese, milk.
Wednesday
Breakfast
:
Corn cake and

milk.
butter, cereal coffee or
Dinner:
Corned beef and vegetables, bread.

Bread, apple butter, milk.
Supper:

Thursday
Breakfast: Oatmeal
6/
and
molasses,
bread,
cereal
coffee or milk.
Dinner:
Beef stew, bread, pudding.
Supper:
Bread and butter, sugar-buns, milk.

Friday
Breakfast: Corn
mush with milk and

fish
sugar, bread,
cereal coffee or milk.
Dinner:
Fish chowder or baked

bread.
and potatoes,
Supper:
Bread and butter, baked apples, milk.

Saturday
Breakfast
Hash, bread, cereal coffee or milk.
Dinner:
Pea or bean soup, bread, stewed

Bread and butter, cookies, milk.
General Directions
fruit.
Supper:
Breakfast:
When
it
can be done with economy, sub-
stitute
hash or stew.
rice (with or
Dinner:
For puddings, use

raisins),
without
bread and apple, tapioca, corn-
starch, bread, etc.,
making
variety.
Supper:
Use Graham bread
occasionally.
INSPECTION OF AN INSTITUTION AS TO FOOD-SUPPLY

I.
If for well
persons, note appearance of inmates:
character of flesh (solid and muscular or flabby);
68
color,
if
THE COST OF FOOD

normal; complexion,
''
if
clear
and normal, or
ears, or eyes.
blotched and
broken out
''
on
lips,
Note
eyes,
if
clear
if
and
alert,
or dull and heavy; note
movements,
full
if
and vigorous, or languid; watch

is
a meal to see
the food
relished or rejected.
If
If
complaints, see what they are.

dition of the patients
is
a hospital, the con-
not so good a guide, except

This
is
is difficult
as to relish
and gain
in condition.
to get
at,
and considerable diplomacy
often needed
to accomplish anything like a fair judgment.

2.
Inspect
the kitchen just before the

this for the three meals,
food
is
served.
Do
and stay during
the serving and note what comes

Points: (a) thorough cooking;
(ft)
away uneaten.
cleanly condition of utensils

attractive serving (hot or cold);
(c)
{d)
{e)
note indigestible gravies or sauces

''
quantity;
is it
sufficient?
{f)
"
method
of cooking.
3.
Larder and storehouse: Note quality and cleanPersonnel: Are the employees interested to do
liness, especially variety.

4.
the best they
know how? Are

it
they intelligent? Are
they teachable?
5.
Cost:
Is
excessive?
Can
equally nutritious
and
attractive fare be served for less
money?
69
TABLE
VII
DIETARY OF THREE INSTITUTIONS FURNISHED FROM THE SAME MARKET
A
Inmates.
A2
Officers.
B
Inmates and Employees
C
Inmates and Employees.
Number
Cost (cents) per person daily. ** *' " Proteid * Fat ** * Carbohydrates "
*
1754
7.34 122
107 40.6
375 12.9 IIO.O

114.
194
18.8
* Calories
*'
*'
69 624 3700
65.58
157-24
Oz. per person Distributed as follows
449.0 3327 75.52

10.80
.86 .28
138.0 180.0 471.0 417I.O

94.71
17.21 1.06
-35
Meat and Eggs Cheese

Milk
Flour,
fish (fresh
and
salt)
10.23
.01
45.30
1.03 .20
2.84
.
23-33
1.78
Butter and lard cornmeal, crackers.

rice
24.06
.34
8.80
.52 .76 03
Oatmeal, hominy, Peas, beans
1.34
.03
16.20 1.80 12.20 1.20 .70

.20
28.46
1.77 13.54 1.72
.78
Tapioca, sage, corn-starch...
Sugar
Dried fruits Potatoes Fresh vegetables
3.90
.29
3-05
31
-34 3.53 .76
15.64 6.33
4.76
29.85 39-33
1.
13.50 12.87
.85
12.02 19.96
.21
Apples Molasses
*
.96 16
.70
No
data given as to
number
of guests in
column A*.
VIII
FOOD FOR THE PERSON
IN
A HOSPITAL
"Just as metal has to be extracted from the ore before it is any use, so by the process of digestion the nutritive constituents have to be extracted from a food before they can be absorbed.**
Maly.
vital
careful preparation of food is now recognized to be of importance to an invalid and a valuable assistance, in many cases, to the physician in hastening the recovery of a patient." Helena V. Sachse.
"
The
While we may blame

we
are obliged to
a well
man
for setting his
appetite above his intellectual or business interests,
humor
a sick
man
as far as his
physical welfare will permit.
The
nutritive constituents are extracted

it is
from
or-
dinary food only when
mingled with and saturated
by the digestive juices sent out from the various

glands in response to the stimulus of odor, flavor,
the juices do not
''
and texture,
real or imagined.
If
flow, then the food
remains inert and no real
feed-
ing " can take place.

in
Predigested foods are offered
this
emergency, but belong to the dispensary
rather than to the kitchen.

It is to
most persons
a shock
and an excitement
70
FOOD FOR THE PERSON

to find themselves in such an
as a hospital
first
IN
A HOSPITAL
/I
unaccustomed place
and with so many other people, and the

is
point to be gained
;
to
make them comfortable

them
suitable
it.
and contented
the second, to give
food, presented in such a
way
that they will relish
The
food
''
relish "
goes a long way toward making the
''
suitable."
A contented frame
of
mind and
faith
in the
nurse and in what she brings increases the
secretions and relaxes the nervous tension, so that
the energy of the
body may be given
to digesting
and assimilating the food.

Therefore, before considering what to give the
patients
who
are conscious, a few words on
how
to
serve
it
are appropriate:
First, that
food which
is
served hot should be hot

is
and not lukewarm; that which

be cold.
If
to be cold should
the hospital appliances are not favorable
to this, then they

of
it
must be so arranged
as to admit
before any success can be hoped
for.
Too large portions should not be given at once, as
an appetite for more

to thoroughly digest
will
tend to cause the patient

is
what
taken; and
it
it
must
is
al-
ways be borne
but what
it is
in
mind
that
is
not what
eaten
is
assimilated that nourishes the body,
and
more important
than anywhere
to bear this in
else,
mind
in a hos-
pital
since
exercise
and
dis-
tracting occupation are wanting and the action of
the system
is
apt to be sluggish.
72
THE COST OF FOOD

Novelty
in
food does not

little
commend
itself
to people
who have had

best that
variety in their lives; they relish
to which
they have been accustomed.
Neatness and attractiveness go a long way toward
making food
used as
palatable; therefore, this aid should be
far as possible, especially since
ways
of serv-
ing can be varied

diet.
more
readily than the articles of
A few^
in
pretty dishes to carry to those to
whom
food
thick crockery
would be
utterly repellent
serve to distract attention from the act of eating.
Even
it
if
there are only a few such dishes in the ward,
will
be an occupation for the patient to guess to

they
will
whom
pital
be given at any particular meal.

time and thought, and a hosif
Of course,
nurse
this takes
is
often overworked; yet,
she real-
izes the great
importance of
this part of the
means
will
used for recovery, she
will find will
time for
it.
She
soon learn to
whom
it
make
a difiference and to
whom
it is
a waste of time to offer such attentions.
DIET IN GENERAL
Surgical patients and those
''
who
are simply to be
sufficient
fed well " should

is
have good and
food,
and that which
easily digested.
air,
Since they are no
longer at work in the open

should not be fed upon fried
lings,
even strong
men
pork and heavy dump-
but they miss the accustomed flavor of hearty
FOOD FOR THE PERSON

food,
IN
A HOSPITAL
73
and bacon may be given occasionally, and,
twice a day,
meat or
fish of
some kind with
potato,
bread, and butter. These four articles

bread, and butter
meat, potato,
In their
make up the
diet of a large part
of hospital patients in the
common
wards.
own homes they

it is
are not accustomed to soups, and
a part of their education while they are in the
hospital to teach
If
them the value

they
of food so prepared.
they find themselves comfortable and growing

diet,
stronger on such
will believe in
it.
No
better school of diet could be found than an intelli-
gently
managed
hospital.
Even though
him
the patient
stays but a
week or ten
and
diet
days, he should have gained

in his after
life,
something which
for cleanliness
It
is,
will benefit
must always be
insisted upon.
therefore, of the utmost importance that the
nurses should be as perfectly trained in the serving

of food
and
in the
general principles of diet as in any
other portion of their duties, for no medicine or

disinfection can take the place of nutritious food as
a factor in recovery.
Instead of combating the

yielding weakly to them, a
in
whims
of patients or
of
knowledge
what
is
best
''
general practice, and experience of

''
how
to
ad-
minister
food, should be shared by house officers
and nurses.
First.
There are
at least five
requirements
Production of good flavor and odor.
Here
again
is
the difficulty of dealing with a mass of peo-
74
pie,
THE COST OF FOOD

for
while
garlic
it.
is
dear to one man's soul,
another loathes
Certain carefully prepared com-
binations must be decided upon, and in special cases the coveted flavor added after the food reaches the
wards.
The
success of certain of the
New England
though
All strong
Kitchen dishes shows that
this is possible,
only after careful study and experiment.
odors should be avoided
those
which may reach
from one bed to another.
Irritating spices, such as
solid particles of pepper, cloves, etc., should not
be
used in food for the wards.
Second. Each article should be prepared in such a
way
as to
make
Httle tax
upon the
digestive system,
because digestion uses up energy which should go

to recuperation.
This
is
a most important point.

a limited
of this
is
The human body can at best produce only amount of energy, and if an undue portion
consumed
there
is
in
preparing the food taken for absorption,

process of repair which, in the
less left for the
hospital, uses the surplus otherwise given to
work.
This surplus energy
is
small at most, probably only

its
about one-third the total of which the body at

is
best
capable of producing.
As
the flow of blood which carries the nutritive

all
material to
parts of the
body
is
usually sluggish,
it
because of the passive repose of the patient,

essential that
it
is
should be sufficiently rich in nutritive

sensitive are the living cells that they
value.
Yet so
FOOD FOR THE PERSON
IN
A HOSPITAL
75
are paralyzed by too great a concentration, just as a
plant or tree
this
is
killed
by too much
fertilizer.
For
reason food should be given in small quantities
at frequent intervals,
at
''
when
it is
so prepared as to
go
once into the circulation.

" as
Eggs and soup do not
stand by
Third.
does the hearty diet of the well person.

food properly prepared from cheap
it
If
material can replace an expensive one,

used, since
should be
more people can have the

is
benefit of care
when
the expense per capita
low
of
in
any public
in-
stitution,
and since principles
sound economy
should rule in the use of trust funds.

Fourth.
As
a rule,
is
it is
the heat-giving and energy-
giving food which
most required, with that which
spares the precious albuminous tissue, rather than
so
much albumen
is
as
is
often given.
In
some
cases
of loss of blood or lack of flesh, rapid utilization of
nitrogen
desirable,
and then eggs and steak may

stufifing.
be needed as a process of
less
This
is
more or
of
dangerous on account
of the extra
work given
to such organs as the kidneys,
and the production

is
heat and energy in this
way
wasteful compared
with that produced by legitimate foods.

Fifth.
Soups, broths,
fruit soups,
sweetened drinks,
which are ninety-five to ninety-eight per cent of

water;
fruits, jellies,
and porridge, which are eighty
to ninety per cent water, should form the

of
main
diet
many
hospital patients for several reasons:
76
(a)
THE COST OF FOOD

Each mouthful contains so
little
food that
it
can be readily mixed with the natural juices before
more
ful
is
taken, and so the nutrition in the
first
spoon-
may
penetrate to the finger-ends and encourage

call for
and stimulate the nerves to

the last spoonful
is
more even before

often the secret
taken.
This
is
of increasing a patient's appetite.

(b)
The heat imparted

it is
to
the
contents of the
stomach, while
not sufficient to affect the whole

is
body to any great degree,

tion.
(r)
stimulating to diges-
In most cases recovery
is
hastened by the rapid
removal of the accumulation of waste material.

this the
For
blood must be dilute

in its passage.
this.
in
order to take up
If it is
more substances
solution
(rf)
a saturated
it
cannot do
The more or
less feeble
and sluggish
cells
can-
not take as
much nourishment
dilute.
at a time as active
ones do, and the solution by which they are sur-
rounded should be
(e)
To keep up
the water lost by evaporation and
otherwise, and to furnish
enough so
that there will
be an excess available for

the surface cool, this
{f) It is
is
sufficient
evaporation to keep
often the best antipyretic.
often easier to administer nourishment in
liquid form.
FOOD FOR THE PERSON
IN
A HOSPITAL
^^
HOUSE-DIET OR NORMAL DIET
The foregoing
fare for the
will
enable us to consider a
bill
is
of
house
in general.
Since
economy
im-
perative, as
many
of the dishes as possible, should be

for the
cooked
in bulk,
enough
whole house, leaving
the extras to be given for each of the five tables
usual in a hospital, of which the patients'

portant.
is the
most im-
The
are
officers' table
needs both easily digested and
hearty food, since hard work, long hours, and anxiety
making
a drain
upon the system, while coolness

not be
and nerve are
essential; therefore food should
irritating or indigestible.
The
nurses'
table
must
meet the same requirements.

other hand, have hard
The employees, on the

must be
work and should have hearty

will
food and that which
stand by, but
it
consistent with strict economy.
Next
mal
in
importance to the
is
full
house-diet,
for those
''
norare
diet,"
the convalescent
diet,
who
sufficiently
recovered from acute disease to take
normal
but
diet with the elimination of the hearty dishes,

a;re
who
not able to take
full
quantity.
This
list
should be
made up from such
dishes
on the
for
the day as can be taken from the normal diet and
supplemented from the special

daily as prepared.
It
list
which
in
is
posted
must be borne
mind by both
house
officers
and nurses that a separate order means
yS
THE COST OF FOOD
increased cost, not so
much
in the article of
food or-
dered,
but in
the
it
time of the high-class service

properly, and in the interruption
of the service.
is
needed to prepare
of the general
movement
In hospitals the cost of food
most important
care-
part of the total expense, and

fully regulated.
it
shouM be most
That
for
is,
for the patients to
whom
Cream,
needful
food
is
life
and
whom
should
aversion to food means
death,
no
expense
be grudged.
really
eggs,
beef-juice,
chops,
anything
should be supplied, but for those patients to
whom
is
corned beef and cabbage represent luxury,

necessary to stimulate an
is it
it
not
artificial appetite.
Neither
necessary that the strong and hearty attendant

fruit
should have the

private patients.
and delicacies given to paying

is
There
a lack of moral sense in

of trust funds for
the
community which permits the use

from those
for very different purposes
which they
were devised.
When
one
recalls
the early struggles and
self-
denial of the
man
or
woman who
has
left
$10,000 or
it
$50,000 to aid in the relief of suffering humanity,

is
not with entire equanimity that the expert called
in to
examine the dietary

20
finds that 23.6 oz. of meat,
37
oz. milk,
oz. potatoes, 2.6 oz. butter
and
5 oz.
of sugar are
on record as being purchased which,
with other things, bring up the cost to 50 cents or

over; nearly twice the
amount and
cost needful.
FOOD FOR THE PERSON
IN A
HOSPITAL
79
New
of
England
thrift is
passing with the disappear-
ance of the careful housewife, and a great impatience
any restraint
authorities
for
in
food
is
evident on
all sides.
So
that
cannot be held especially blamein the cost of
worthy
an increase
carrying on this
justly
side of the work,

criticised for
any more than they may be
spending thousands for modern sur-
gical
equipment; one room to-day costs as much as

fifty
a whole hospital
years ago.
What
authorities
should do
is
to put the
same grade
of intelligence at
work on
side,
the food side as
on the medical and surgical

fair
and to be sure that a
equivalent
is
obtained
it
for the trust funds

is
expended.
In the above case,
quite impossible that such large amounts, together
with the other very liberal supplies, could have been

eaten wîth safety by the inmates,
some
of
whom
would have been made
ill
by
half
the quantities.
All large estabUshments have leaks
which need con-
stant attention.
There
is
one feature of modern hospital developcareful consideration.
ment which demands
While
into
we
are crowding well people in great
numbers
hotels and apartment-houses, while large restaurants
and dining-rooms are increasing, the successful
treat-
ment more
of the sick
and insane
is
demanding more and

since the waste
likes
isolation in small
groups and even individual
service.
is
This
is
far
more expensive,
necessarily greater
and since the individual
So
THE COST OF FOOD

Again, pay-wards
all in-
are catered to to a greater extent.
and cottages are now connected with nearly

stitutions,
and in these, patients demand the same

probably more than any
If it
sort
of food as that to which they have been accustomed.
This
fact,
other,'
has led to
to
the increased cost of food.
seemed necessary
employ a chef to cook
for these,
why should
not
nurses and house doctors have the same quality?
When
one sees and handles tempting food, one

if
feels
aggrieved
forbidden to taste.
Hence
it is
not un-
natural that employees should use the top of the
eight-quart can of milk for their

toll of
own
it is
cofTee, or take
the fruit and delicacies going past them.
Un-
less
will
they can be
made
to feel that
dishonest, they
continue to do
it if
the stores are not under lock
and key.
A
sive,
small establishment
is
in this
way more expenin a large one,
because
it is
not possible, as
it is
to have a separate table for the different grades.
For example,
in
an institution with looo patients
there will be four grades of employees:

1st.
House
officers
and heads
of departments.
2d.
Nurses and second
assistants.
etc.
3d. Engineers,
workmen,
4th.
Scrub-women,
janitors,
choremen,
etc.
Each
of these grades can
have a separate eatingbill
room with
25, 30,
different hours
and
of fare costing 15,

20, .30, 35,
and 50 cents per day, or
and 7s
FOOD FOR THE PERSON

cents per day, as the case
will
IN A HOSPITAL
be, but the
may
average
not be above 20 or 30 cents.
In a small hospital with the cottage system, where

all
have the same food, the expense
will
probably be
ten cents per capita higher.
The only thing

stitution to
for the
governing head of an
its
in-
do
is
to have
accounts so kept that
he can study
what,
all
its
own
special conditions
it is
and decide
In one
things considered,
it
best to do, and then
to give orders to have

case, $12,000
little
strictly carried out.
was saved
in a year
by
this
means.
relaxing of the strictness, however, in deference
to the
common demand soon

the
allowed the expense to
creep back.
In
to
present
transition
stage
from the old
the
is
new, culinary and housekeeping managein
ment
much
the
same condition
in
households
large and small.

ers are suitable
Neither the apparatus nor the help-
and adapted to the work they should

department up to the standard of
do to bring
the best
this
modern equipment.
Here
is
a field for in-
vention and organization open to

ness training.
women
with busiit?
Will they take advantage of

is
The same struggle

leges
going on
in schools
and
col-
struggle caused by the decided change in

of the people without a correspond-
tastes
and habits
ing change in the means of meeting them.
Every-
where improvements are made
in building; labora-
82
THE COST OF FOOD
tories are added, libraries are put up, lecture-halls
are better lighted and heated, and
some
feeble atinstitution
tempts are made to ventilate them.

is
The
last
lauded as being up to date.
The
place to feel
this
wave
of progress
is
the culinary department.
Old worn-out ranges, low unventilated kitchens,

grease-soaked sinks and tables are retained.
When
the therapeutic value of food
is
more
fully
recognized,
there
will
be
greater
willingness
to
authorize the expense required in providing and pre-
paring the best.
If
the surest
means
is
of securing imtis-
munity from attacks of disease

sues, then the best
well-nourished
is
handmaid
will
of medicine
that
nourishment which
be accepted by the tissues,

al-
and thus aid
in
vanquishing the enemy which has
ready a foothold.
fession
The members
for them.
of the medical profull
have yet to appreciate to the
what the
scientific
cook could do
* says:
The
difficulty lies
with the opinions of the general public, as Mrs.
Campbell
" It
is
always easier, even for otherwise
intelli-
gent
folk,
to swallow something from a bottle or

to
box than
obey natural law.
When
old Plum's
hills
brother Darius died, they
flocked in
over the
to
the funeral, and one of the cousins asked what Darius
had died
of,
and Aunt
Prissy,
who had provided him

Sanitarium.
*The Linborough
FOOD FOR THE PERSON IN A HOSPITAL

pie three times a day for forty-five years,
reply,
*
83
made
the
all
Darius died because his digeesters was
wore
out.'
And
again she says
" I can study degenerates right here
that
all
is
what
you are
all at, I
believe; a population that has chosen
patent medicine instead of
common
sense,
the dis-
eases born of old English obstinacy and
New Eng-
land folly."
To adapt
is
the food to the conditions of environment

fate.
to
go a long way toward conquering
To recognize the essentially animal character of the human body, while not ignoring the temporary
power
of the
mind over matter,
is
essential to a
sound
therapy of food.
IX
FOOD FOR MIDDLE LIFE AND OLD AGE

" Discerne of the
coming on
of yeares,
the same things
still,
for age will not be defied."
and thinke not to doe Bacon.
we agree to the definition of food given on 13, we shall be prepared to accept the statement that when the enthusiasm of youth abates and the acj:ive movements decrease; when we allow the
If
page
children to go up-stairs for a forgotten handker-
when we contentedly sit on the piazza and see the young people start off to the mountain or the lake, we are not in a condition to utilize the same amounts of food as when we were younger and more
chief;
restless.
Appetite usually outstays physiological need, and
when
the art of the cook adds flavor and daintiness
of serving to the food, the
danger
is
tenfold.
Under
and of
the present condition of abundance
of food
money to spend, more middle-aged persons eat too much than too little; eat too concentrated food and
drink too
little
water.
fifty
list
kept for some years of persons of

is full
to
sixty dying suddenly
of cases like the follow84

ing:
"
85
He seemed
to be in ordinary health during
the forenoon, and at

State
noon lunched
heartily in the
House
Cafe; at 1.30 he complained of not feel-
ing well.
... At
2.30 he was dead."
The
case of a well-known and favorite author was
reported thus: " At noon to-day he attended a lunch-
eon to bid farewell to some friends about to leave

for the Mediterranean.
He was
ill,
cheerful and gave
no indication
on a walk.
a house,
.
.
of illness. After the luncheon he started

.
He
felt
asked leave to
in a
lie
down
at
and was found dead
few minutes."
The reporter never seems

efifect.
to connect cause
and
The mere number

press
of years
is
not so important as
if
the physiological age of the person,

it.
we may
so ex-
Whenever, from any cause, the individual

time to take precautions
ceases to eliminate the excess and begins to store up
substance,
strain
it
is
lest
the
cause a weakness in some organ or tissue.
Overwork bears the blame for the breakdowns so common. Overwork is almost impossible to the well-nourished person. The well-fed, constantly
driven horse turns back one ear at the snap of the
whip.
The
brain
is
the most sensitive of
all
organs
to the poison of imperfectly digested food or inflamed

tissues.
For modern science makes
it
clear that
it is
not only possible but probable that decompositions
may
easily
go on
in the
body which
yield
more or
86
less toxic
THE COST OF FOOD

substances to the circulating blood.
kill;
These
substances do not necessarily

alkaloids, they
like
extracted
may
stimulate the nervous action and
stimulate beyond the power of nutrition.

ness, anxiousness, sleeplessness
Wakeful-
may
all
be caused by
mal-nutrition arising from imperfect assimilation of
abundant food-materials.
Digestion
in
its
correct
pre-
sense only renders the food absorbable.
If this
it
pared food cannot be taken by the
tissues,
may
un-
dergo decomposition and thus become a source of

danger.
The mature person

week
s
is
not dependent upon

It is
food eaten to-day for to-day's strength.

day's or last
yester-
meal which
is
held in reserve.
The warnings
the individual
is
of nature pass unheeded, because
deaf and blind to

firm belief that
it
them, having
differstill
grown up with the
makes no
ence what, when, or where he
eats.
Because he
takes pleasure in his food, he dismisses the physician
whom
he has called in to prescribe for his

I
stiff
joints
as-
or irregular heart.
well
remember with what

discovery
that
a
tonishment
made
the
fancied
heart-disease which
disappeared before
made climbing stairs distressful a more abstemious diet, and was,

up
at fifty
therefore, not a sign of breaking
a cor-
responding
relief
I
Personally,
diet
is
believe a
more nearly vegetarian

it
better, partly since
gives less chance of
those inventions of
some
diabolical
cook
in past ages,
FOOD FOR MIDDFE LIFE AND OLD AGE

handed down because
of
8/
man's
sins,
the rich gravies
and sauces with which so many meats are served, and

partly
since
the kidneys
so
frequently
show the
strain of previous excess
and are not able to eliminAgain, when food of vegeit
ate so
much
nitrogen.
table origin fails to digest,
does not give
rise to
toxines, so far as our present
knowledge goes.
understand
By
vegetable
food
most
persons
white
bread, potatoes, rice,
etc., all
starchy foods.
These
are not always well endured, and frequently give rise
to acid conditions which result in various inflammatory diseases.

Fruits, especially those picked green
in cold storage, alTect
and transported
in the
terials
some persons
prob-
same way.
There
are,
however, abundant maIt is
without using an excess of these.
able that about half of the calories, half the starch,
and two-thirds the proteid that he could well

at twenty-five
sixty.
Investigations by Forster
utilize
or
thirty,
may
fully serve a
person at
show the following proportions

Fat,
for
Proteid,
Carbohydrates,
Grams.
Grams.
Grams.
n^^^^;^c. Calories.
Old men Old women
.,.
92 80
45
49
332 266
2149
1875
As
the taste becomes blunted and the circulation
slows down, smaller quantities
may
well be supple-
mented by more frequent

though
It
eating, as in childhood,
for a different reason.
would probably ansvêr very well to give the
88
old and the
THE COST OF
PÔOD
of food; the old,
young the same kinds
because
it
furnishes heat which their lack of motion
makes
it
difficult to
obtain; the young, because
it
fur-
nishes heat to use up in

of sugar
mere motion. Both are fond
and
of fruit.
Eggs
are
good
for both, but
rice for the old
must be replaced
its
for the child
by
the
whole wheat with
ash and phosphates.
To
aged
is
permitted the use of stimulants as tea, and
of blood-vessel extenders as wine,
which must be
for-
bidden to the young because they not only do not

require but are positively injured by such artificial
excitants.
Nine out
of ten will say that they
would rather
live
a shorter time and enjoy the years they have.

the pity of
stiiT in
it is,
But
they do not enjoy
life;
they become
the joints and irritable in mind,

life
making mis-
takes in family
and
in business,
and
in their efforts
to rid themselves of the consequences of folly
become
mentally weakened and too often morally so blinded

that death seems preferable to
life.
We
are apt to
think only of the grosser sins as causes of nervous
depression and mental breakdowns, and to pass by

the
of
more common
sins against the
fundamental law
life
nutrition.
As men grow
life
wiser, as they value effective
human
more nearly
as they value a machine, they will
banish at least one-third of the concoctions with
which men are tempted to their undoing.
Temper-

ance
else,
89
in eating is quite as
necessary as in anything
and with the network of trolley-cars jarring our
nerves and taking from us the need of exercise,

are in danger of
we
becoming very
is
ineffective.
great trouble
that
we
are not willing to concan.
fess to
any weakness.
We can eat what any one

we Americans
We
can do anything;
are superior to
laws.
We
are not growing old.
We
are afraid of
.of truth.
thinking about our food.
This has a basis
Many
persons cannot themselves hold a balance of

as to
judgment
what they
shall eat
without danger
of diverting the nervous force from
its
proper work.
But the greatest danger

still
lies in
the creduUty which

try
lingers in the
pubHc mind, the willingness to
any quick and sure remedy.

haps,
Quack foods
are, per-
more pernicious than quack medicines.

one
is
Pos-
sibly the
the corollary of the other.

of the physiological
To one
laws of
who knows anything

nutrition,
it
is
disheartening to hear a group of

life,
friends in middle
who
are gaining in weight and
beginning to suffer twinges of rheumatism, discussing this or that antiacid medicine

water.
;
a special mineral
at
Each favors
a sea
voyage to be undertaken
is
great sacrifice,
when
the remedy
clearly just a little

absti-
self-control, a passing
by of a course or two, an
nence from a few favorite dishes.
X
DIETARIES OR KNOWN AMOUNTS OF FOOD: GENERAL PRINCIPLES FOR THE GUIDANCE OF
THE PURVEYOR
"
is
What
strikes us rather as the special evil of the generation
an increase of the force of whim, of the inclination; that is, to gratify impulse without reference to old restraints and of a certain reaction against goodness because the value placed on it is seen to be gathering strength the almost limitless freedom which money in large amounts can give." London Spectator,
.
July 1901.
The
terms diet and dietaries are used, except in

in the sense of daily fare
Chapter VIII,
regulated with
reference to the preservation of health, and not with
reference to the restoration of health once
lost.
In
popular thought, the latter meaning

the only one.
If
is
almost always
is ill
;
one
diets,
it is
because he
has
transgressed one or several of the laws of nature and
must be punished.
to
dietetics
Therefore any hint of attention

putting
one's
inclinations
in
implies
prison, implies a restriction to which, as free-born
Americans, we cannot submit.
This use of these

in
terms must be driven out by education
hygiene
in
the public schools and by the public press.
Health,
of
and not convalescence, must be the goal

ambition.
man's
90
DIETARIES OR
KNOWN AMOUNTS OF FOOD

we mean
that
By a
group
dietary, then,
amount and com-
bination of food which will keep the given person or

of persons in full health,
If
if,
to begin with, they

!
are normal.
they are
(as,
alas
too
many
are)
abnormal to begin with, then the other or medicinal

sense has to be mingled with our thought.
striction in the following chapters
cost of a
is
The
re-
put upon the
good and
sufficient dietary
mainly for well
persons.
This item
is
dwelt upon because so large a propor-
tion of the average
income
is
spent for food and so
few providers keep
tally of the cost as

is,
they buy from
week
to week; that
of the cost of the nutritwe por-
tion of
the food.
They may know how much money

it.
they spend, but not what they obtain for
We
base our estimates on what

is,
is
known
as a
standard dietary; that

foodstuffs
families,
the
amount
for
of the different
which have
sufficed
various races,
and individuals under known conditions.

foodstuffs,
These
although found
in
many com-
binations under
in
numerous forms, are yet very few
number and
are for the most part capable of ap-
proximate estimation.
In each land there are half a dozen foods which
may be
names
substituted for as
in
other lands.
many known by different Food synonyms, they might

of
be termed.
But many combinations
two or more are more
92
easily
THE COST OF FOOD

made which may be
substituted the one for the
other, provided only that
change of food
is
not
made
suddenly.
Acclimatization consists largely in modi-
fication of food habits.
In practice
in the
is
we
allow about ten per cent for waste

if
body through non-assimilation, and
there
a liberal diet with
much
choice of dishes, ten per
cent
more
for kitchenif
and table-waste.
For example,
or of
we
wish to be sure that our group
of students really
have one hundred grams of proteid
fat in their daily food,
we must provide one make out

That
is,
hundred and twenty-five grams of each.

It
should be easy for any one to
a die-
tary from Bulletin No. 28, U. S. Office of Experi-
ment
raw
Stations, for
materials.
any given
science
cost.
for the
The
of
it
how
is
to
cook,
for
is
flavor,
and combine them
there
Hence
the field
fancy, for art, for invention.
At present cooking
scientific
an
art,
crude and variable, and

it.
accuracy
cannot be demanded of
the wide margin
which must be allowed for spoiled and rejected food.
For
this reason,
is
also,
no
definite
for.
menu can be
Because
it is
given such as
refused, the
constantly asked
is
whole subject
"
''
usually relegated to the

is
mental dump-heap.
other man's poison
What
is
one man's meat
is
an-
yet true, and also that one
cook can make into
delicious, nutritious dishes

civilized
what
another would make unfit for
man.
DIETARIES OR KiVOWN AMOUNTS OF FOOD
93
Only the raw food-materials can be treated with

any degree of accuracy.
a
This degree
is
surer, within
limited
range,
than
was
formerly
supposed.
Analyses of various food-materials have
now been
made
so abundantly that an average can be drawn
sufficient for the
month
or year.
One
day's ration
might not be so closely calculated, and

ful
it is
not needat the
that
it
should be.
These analyses are now

will
all
service of
any one who
take the trouble to study

sides a certain familiarity
them.
Until
we have on
with these exact figures, there will be
bandied about
from household magazine to newspaper assertions

of facts
on the one
side
and denials on the other

in either.
which destroy the confidence of the public
For
instance,
in
Boston's
most respectable
9,
daily
(The Advertiser) of August

a heading:
''
1901, there appeared
Feeding Four on 25 Cents a Day."
The
*'
article
began:
The
usual run of papers in cooking-magazines
are good, and
many
of
them are
excellent, giving
much-needed information, useful advice, and timely

facts,
but the average paper on

i?
economy
in feeding
a household
curate.
"
misleading and sometimes sadly inac-
For
instance, in a leading household

article of this
it
magazine
appeared an
other things,
sort,
in which,
among
said
it
was stated that one woman
was possible
to feed a family of four or five, health-
94
fully
THE COST OF FOOD

and appetizingly on 25 cents a day, while an-
other said she could not set an ordinary table undei'
50 cents a day.
Now
the question
is,
could the
five
woman who
so?
I
it is
thought she could feed four or
on
do
25 cents a day, and give them

"
sufficient food,
do not know what the original
article did say,
but
probable that the 25 cents per day was for one
person, not for the four.
We
are accustomed to
speak of the lo-cent, or the 25-cent, or the $i-a-day

dietary,
meaning the expense per day
for
one per-
son.
Here
is
the need for exact and complete state-
ment
evident.
The newspaper
writer wâs quite
correct in assuming that for six cents per day per
person grain mushes must make the bulk of the food,

for
our lowest allowable sum
is
ten cents per day per
person.
The
**
article
goes on:
of
And most
of
these
statements
won't
hold.
Without wishing too sharply

ments
Miss
it
,
to criticise the state-
the
teacher
of
the
Cooking-school,
her statements.
of our class
is
impossible to accept
'
:
some
of
She said
Three
of the students
wxre chosen to give
a breakfast at grad-
were allowed $3 to buy the materials, and we had 24 guests. We had the best of everyuation.
We
thing,
and
it
cost us just $2.80.
Here
is
the
menu
we
served:
DIETARIES OR
95
Strawberries with Cream.
Hominy
Broiled Shad
Sliced
with Cream.
French-fried Potatoes
Cucumbers
Cofifee.
Rolls
"
'
4-emember strawberries cost 25 cents a quart,
and we required three quarts.
We
served two large
shad, and $2.80 covered the breakfast, including the
smallest details.'
*'
Here
it is
not the cost of the meal that awakens
surprise, but
one
of the items.
Miss
says
that 24 guests,
and presumably the three students

all,
who got up
the breakfast, 2y in
were served with
three quarts of strawberries.
Will any one
who
it
re-
members what
a quart of strawberries shrinks to by

into
the time the berries are hulled try to divide
nine portions, and say
if
the result constitutes what
any one could conscientiously term a helping of

strawberries?
'*
Here the snapshot

needs correcting.
as the wTiter had in
of the
*'
daily-news purveyor
of strawberries such
''
quart
''
mind which
is
shrinks,'' etc., pur-
chased
if
when
the fruit
dear, does not yield
much,
any, over a pint, but the " quart " of selected native
berries such as
at this
would be used by these young cooks
time of year would measure very nearly the

Six portions are allowed for a
this,
estimated quantity.
quart by the caterers, and in a case like
where
..
96
THE COST OF FOOD

enjoined, eight portions to a quart
all.
economy was
ment
of
was
not so very niggardly after

it,
Just for the amuse-
the author determined the quantities,

"^
mainly according to Miss Huntington's
estimates
and the food values

sults,
of the
menu
as given.
table, are
The
most
rein-
shown
in the
accompanying
structive
and completely vindicate
this class-work.
TABLE
VII
BREAKFAST FOR 24 PERSONS

Lb.
Strawberries, 3 quarts.
Oz.
Grms.
2264 2038
724 2722
105
Cost.
Prot.
Fat. Carb.
Cal.
Supar
$0 7S
.225 .03 .187 .72 .04 .01 .15 .20 5 .12
20
14
î lbs
....
I
72
z
Hominy
Thin cream, Shad
Fat
Rolls, 3 doz. home-made. Butter for fish and rolls.
3
cups
2 12
46'
18
French-fried Potatoes ....
4
4
390 3-2
28s 2.8
27 134 130 1.6
138 864 438 32.5
775 3537 2246 X460
372
1620
1260
4h
12
340
Cucumbers
CoflEce
285.0
"28!6
432
9
8160 5382 180

1768 730
Sugar,
Cream
2 lbs. 4 oz iv cuds
?2.8
'"362"
"3
093
67
16.7
$2,788
778
703
3839
160 --
28736
1197
For one person
The standard
ration ...
32.4 33-3
22.9
So that the three

fair
little
cooks could have made a
breakfast without seriously robbing the guests.
Since fat and starch or sugar are to a certain extent interchangeable, the slight lack in fat
dietary,
is,
in
our
made up
is
in carbohydrates,
and since an exact
division
neither necessary nor desirable, one of the
other meals could easily remedy any deficiency.

*
The
Dietary.
See Bibliography.
DIETARIES OR

is
97
It
This particular case

is
of
no special importance.
it
given in detail simply because
illustrates so ad-
mirably the following points, which the author wishes

to emphasize
1st.
Popular
to teach
disbelief in
and
distrust of the efforts

in catering.
made
their
more exact methods
2d. Pâilure
on the part of the teachers to bring

of the aver-
methods within the comprehension
age reader.
3d.
General ignorance of the nutritive value of
food materials as purchased.

4th.
Common
The
in
neglect of the element of waste in
preparation and in assimilation.

5th.
results tabulated furnish
an illustration of
one way
practical.
which the teaching may be made more
XI
DIETARIES COSTING FROM TEN TO FIFTEEN CENTS PER DAY PER PERSON
*'
their means."
The Golden Rule is let Hayward.
all
men's dinners be according to
The
for his
business-man
who
frequently pays one dollar

for his dinner,
luncheon and two dollars
and
who knows
that his ow^n table costs
him one hun-
dred dollars a month for a family of three, receives

with incredulity the statement that ten cents per
person per day

fifty
will give,
anywhere
in
America within
miles of a railroad, sufficient nutrition for a

diet.
wholesome
The woman who has

sighs
tried to cut
down her
is final:
ex-
penses by saving in the food-material purchased
and shakes her head.
Her dictum
" It
cannot be done."
And
yet
we know
life
that
it
can and has been done;

in the case of
it
that efficient
can be maintained
It is
many persons
sary.
for this sum.
the will to do
will,
and
the motive, which sustains the
that
is
neces-
Appetite
is
largely a matter of habit
and
of mental
98
An examination
same kind
1910, the 15
of the same markets for the
of foodstuffs
showed that
in
August,
and 25 cent per day per person
dietary given on pages 109,

cost 18
no,
132,
would
and 27 cents
respectively.
This accords
with
that
all
other recent investigations,

really
namely,
the
staple
articles
bought with
are
time
and care
plus
knowledge
not
so
greatly increased in cost.

is
When
and
the question
cost to-day
of the $1.00 a
day dietary the

it
is
increased to at least $1.50
may
easily
like
go to $2.00.
corn meal,
The common food materials

rice,
macaroni, dried
fruits,
flank
and
bone,
are not used.
They
are consid-
ered too
It
common and
therefore 'ûnclean.''
was intended
it
to recalculate the dietaries,

all
but
seems not necessary in view of
the
conditions revealed in recent investigations.
DIETARIES COSTING TEN TO FIFTEEN CENTS

orientation.
99
The man who has

is
his eyes fixed
on a
good
for
which he
wilHng to subordinate every-
thing else can maintain health without the luxuries

of the table.
best,
He
finds that food
which
will
serve him
is
and
is
not tempted by that which
useless.
Alas! Iiow few have the knowledge, the strength of
purpose, and the healthy body to enable them to do

this.
There
is
abundant testimony to the clearness
of brain and strength of muscle gained by living
" close to nature "

soil.
on the perfected products of the

abundant testimony as to
this
There
is
also
failure
will,
in
attempting to do
by persons without the
the knowledge, or the physical stamina to succeed.
There
will,
therefore, always be
select, the
two
parties: the
one small and
other large and vociferous;

at less
the latter claiming that
life
than
fifty
cents per
day for food
is
not worth living.
It is just as
impossible and just as unwise for a per-
son drunken with beef and highly seasoned food to

stop short and try to live on shredded wheat and
milk, as for the toper to
change
in
his habits to total
abstinence.
calls
Every
its
cell
the body in either case
out for
accustomed stimulant, and the strugsufficient to use
gle
is
more than
a
up
all
the energy,
which the body can develop.
As
mere matter
of scientific fact
we must
ivill
assert
that, given a
normal digestion with the

self, it is
to do the
best thing for one*s
possible so to select and

lOO
THE
it
CO^^T
OF FOOD
prepare food that
need not cost over ten cents per
person per day.
To
substantiate
this,
we
offer the following facts:
First, the staple diet of the
world
is
made up
is
of of
for
one or more
a
cereals.
These furnish an average
600 calories per pound.
Two
pounds
ample
the needs of the

cents.
fruit,
workingman
at a cost of three to five
Part of the cereal
may be
replaced by meat,
costing, in
all,
sugar, milk, and
some vegetables,
will lessen
fat
six to
seven cents; this
the quantity of
starchy food and increase
and nitrogen.
With
ten kinds of cereals, ten other foods, and
forty flavors,
if
hundreds of combinations are possible

skill
only any inventive
were exercised
in the pre-
paration and serving.

of
In this direction the

lacking.
boiled,
women
limited
America are singularly

roast, baked,
The same
is
round of
and
served with the
same excess
it is
of crude flavor
week
is
after week, so that
no wonder that variety

it is,
constantly called for
variety of badness
If
too, as a rule.
we could only apply the same sagacity and business acumen to the food-supply of the young engineer as we do to his mechanical training! But, alas! we have mind as well as matter to deal
with and, worse than
past.
all
tradition, the fetish of the
One person
likes caraway-seeds,
another
likes
will
not eat cookies so flavored,

dislikes are
and these small
and
permitted to overbalance health.
DIKTARIKS COSTING TKN TO FlFTKExV *CKM ^
lOI
'
We
plants,
take no warning from other animals and from

all
of
which
fail
of
their
best
end when
in
overfed.
Nature does not make an exception
favor of man.
The
individual
may thrive
all
like a forced
plant, but not so the race.

infertility of
In
the discussion of the
the higher branches of the

is
!
human
race,
how
little
attention
paid to the weakening effect of
pampered appetite
We
flavor
are always asked to give a
menu
for the use of
these simple foods.
How
is
it
possible
when
the
depends on a score of variables

in
time and deof water, salt,
gree of heat
the cooking,
amount
and condiment added, combinations made, when

acceptability
depends quite as much on the way

is
the prepared food

is
served, the
company
in
which
it
eaten, the
temper of the individual

itself ?
is
at the
time of
eating, as
on the food
The
object of this
book
not so
much
to give ineffectual
formation as to stimulate research.
more
preparation of the food-supply must be secured by

original research.
Most
present
of the
is
work put upon food preparation

"'
at
against rather than for health.
Unfor-
tunately the practice of cookery does not repose
upon recognized
principles, but
on
recipes,
many
of
which are based upon

* "
flagrant error." *
The
Spirit of
Cookery."
p.
156.
102
THE COST OF FOOD

one
of the best evidences of a
It is possible that
development of better " taste " and better ideals in

art will
less
be found
in better furniture
and pictures and
money
spent in crude food.
How
can
we be
is
otherwise than materialistic so long as our food

gross and handled in so repulsive a manner?
there
so
Was
ever
so
its
barbarous a sight as the modern

red-hot range,
its
kitchen, with
its
its
perspiring cooks,
slovenly maids,
ill-smelling cold storage?

call
May
the
ask each reader to
up
in his eye the
picture which to
him
is
most
typical of that for

city dweller
which
word food stands?

and
is
For the
it
may
be a medley of half-clothed, dripping persons, greasy

dishes
pails of refuse, to the
presence of which
attention
loudly called as one passes the basement
windows
pression
streets
of hotel or restaurant.
left after
The most
will
vivid im-
a half hour's passage along the
of
fat,
any down-town section
be that of
burned
sorts.
hot, steam-carried vapors of indescribable
Even worse
all
are the meat-shops, the
windows
displaying in
tures which
their repulsive nakedness the creakills for his
man
own
use
fish,
flesh,
and fowl; even barrels of potatoes, beets, and cabbages, with remains of their recent contact with the
soil,. are
not
much improvement. What wonder
that
we
try to forget the crude materials in
French names,
grotesque shapes, or excessive garnishing.
What
wonder
that to be
hungry
is
a rare sensation, that a

loathing for food
spices in
is
I03
overcome only by wines and
good company!
is
What wonder
that any
dark place
rites of
held to be good enough to perform the
transformation for such horrors!

fresh,
Even the
juicy fruits with their tempting
display of color are paraded in line with the clouds

of street-dust,
and
stirred constantly
by the ubiqui-
tous feather duster.
In the country the gross treatment of food follows

city
ways, and the universal pig evidences the waste

failure to provide satisfactory viands.
and
All
indications
its
point
to
the low estimation in

is
which food and

trast to the
preparation
now
held, in con-
time when kings and statesmen were
prou*d to have dishes
named
Is
for them.
it,
Is
it,
then,
for
a subject
tO'
be shunned?
then,
no matter
concern what manner of food

ing race?
is
offered to the
its
comouter
Has
is
it
no
effect
on the soul that
envelope
is
so vilely treated?
right point of view
essential to
our discussion, and certain dogmatic
may serve to orient us at the start in order that we may proceed on harmonious lines. Suppose we state it in the form of a creed: 1. I believe that man is what he eats "; i.e., that the kind of food going to make up the physical body
statements
''
reacts
upon the nervous system,
affecting
mind and
character.
2. I
believe that
man
is
''
the noblest work of
I04
THE COST OF FOOD

" only
God
when he
uses his body as a
means
of ex-
pression of high ideals, and not as a means of grati-
fying
3.
momentary
I
desires.
believe that " he that ruleth his
own
spirit is
greater than he that taketh a city "; to control one's

appetite in view of the aims in
life
which one holds

life
up
to the inner vision; to so order one's

fair
that one
is
has a
chance of attaining one's ideals
man's
prerogative, and differentiates him from the beast

of the field.
4.
I
believe that man's efficiency in this world,

is
if
not his happiness in the next,
mainly due to the
precautions he takes to use suitable food and to
avoid dangerous combinations.

5.
believe that
all
''
the duty that Hes next "
is
the
instruction of
the people in food values and the
inculcation of a respect for the
body and the
office of
food as a means to an end, and that end
the highest
is
duty of man.
6.
I
believe that temperance in the use of food

in
even more essential than
anything
else
which
tempts man's appetite.

7. I
believe that
good food
habits can be formed
in
childhood which
will carry the
man through
life
in as
great a degree of safety as other good habits
early
formed may
do.
Self-control,
ciently taught.
self-limiting
factors
are
not
suffi-
In the rage for freedom, for self-ex-
DIETARIES COSTING TEN TO FIP^TEEN CENTS

pression,
105
many
are apt to include
Nature's laws
off.
among
the trammels to be thrown
Such con-
sider the unrestricted choice
of food as freedom.
wilfully laid to
The consequences some other door.

If this
of this
freedom are
kind of rashness
killed, it
would not so much

not
is
matter; but with philanthropic, sentimental helps at
hand,
life is
prolonged to the misery of others,
if
to the individual suffering.
Appetite for liquor

spices,
guarded against; appetite for sweets,

food
is
and
rich
passed by in the nursery and in school as of
no moment.
his
The
child
must eat something, and so
crying brings the coveted tidbit of which he
should never have

taste in food
is
as
known the taste. A cultivated much or more needed than a culJust as in furnishing a house
it
tivated taste in art.

is
not the
money
spent, but the
good
taste in the ar-
rangement
of the whole, as well as in the choice of

it
the individual articles, so in food for the table
is
not the amount of

terial
money spent, but the sort of mapurchased and the way it is treated after it is
purchased which determines the effectiveness of the

expenditure.
How
name
shall
we
characterize that
to win, a prize to strive for,

it
man who with a it may be a for-
tune or a reputation,
exploration,
may be
life,
laboratory research or
deliberately
if
cripples himself, imperils
his usefulness
not his
brings sadness and care
io6
THE COST OF FOOD
into the lives of those he loves most, yet allows himself
to be allured by the pleasures of the palate, or
even merely ignores the laws of health?
TABLE
IX
as to their
The Thirteen Chief Foods considered
Nutritive and Economic Values
Is.-
Nuts (peanuts, edible portion). Sugar (granulated) Cornrieal (bolted)
9.i
12.9
25.8
38.6
2.2
1
8.9
Wheat flour Rye flour

Rice
(roller process)
"5
12.7 12.4 13-2 55 45 67.1 87 44.5 60
"3
.1
7t
7.8 22.3 16
12 1.8
Legumes
(dried)
24.4 100 75.1 74.6 78.5 79 59-1
2560 1857 1655 164s 1630 1630 1590
Meats (about)
Fish (fresh) Potatoes Milk
30
15-3
5
3-3
7
Bananas
Fruit (apples, grapes, etc.).
40 25
13.7 12.9
325 325 290 285
Wheat Wheat
flour at 2 cents
per pound
'*
furnishes
3000
*
Cornmeal
at
"
flour at
4
5
i
Rice at Potatoes at
" "
" " "
*'
"
"
'*
" " " "

4*
"
ti
calories
ii
for
3.6 5.4
7.2
((
"
*
*'
" "
'*
'
*
"
*'
9.?
9
15
Legumes
Milk
at
at
8
3
"
** '*
*'
"
'
"
it 14
ti
41
4
Potatoes at
'*
* "
*'
'*
i8 j8
Nuts (kernels) at 16 cents Cheese (American pale) at
**
14
t<
" "
i(
( *'
19
44
44 44
44
44
20
21
Fruit at 2 cents per pound Milk at 3^ (7 cents a qt.) Beef (medium fat) at 15 cents (isjC bone) Beef (sirloin) at 25 cents per pound Eggs at 25 cents per dozen
4.
44
44.
*'
*'
3 47
**
(
44
44
44
"
69
lis
It is
the boast of civilization that
man
has con-
quered the forces of nature, harnessed the lightning,

etc.,
but he has done
it
by learning the laws under
I07
which these forces work and adapting
his
machine to
those laws, not by running counter to them.

yet
And
for
we
see an engineer
who understands
to
efficient
this full well
violating every law which Nature has laid
down
the
guidance of
is
man
manhood.
none.
persist
Be-
cause. he
not called upon to pay the penalty imis
mediately, he professes to think there
So long do
folk-lore
and tradition
after
science has illuminated the page.
To work up
a dietary in any given case, begin with
the quantities costing ten cents, and substitute from

the tables, foods of equal physiologic value (so far as
is
known) up
to the Hmit of
money
^
in hand.
For
instance
DIETARY A
Cost.
Cereals (dry),
lb
02
per lb., J^ lb. Vegetables at ic. per lb., 2 lbs Dried fruits at i6c. per lb., i oz Sugar, 3 oz., etc
Meats
at 6 to 8c.
04
.02
01
01
.10
DIETARY B
Cost.
Bread and other preferred

Meats,
I
cereals,
lb
06
.25
lb
i
Fresh vegetables, Fresh fruit, i lb

Sugar, 3
oz., etc
lb
08 08
03
.50
I08
THE COST OF FOOD

a vegetarian diet
is
The nearer
easier will
it
approached, the
be to furnish an inexpensive table, but

will
the greater
wisdom
be required in choosing both

of preparation.
the food
itself
and the manner

it is
For
most
earn
of the poorer class, to
easier
and wiser
in the
for the
mother
go out two or three days

This
week
if
to
money
with w^hich to supply meat, even

left
the
children are
to themselves.
may seem rank
heresy, but to choose wisely
means more knowledge
than the foreign mother possesses, confronted as she

is
by dozens
of foods of
which neither she nor her
grandmother have had that experience which counts

for
knowledge.
a matter of practice,
it
As
may be
interesting to
see what could be furnished for ten cents by aid

of vegetarian
cook-books and native
wit.
Any
cook-
ing-class
to bring
may discover some down the cost of a

will
very appetizing dishes

fifty-cent
menu.
Two
at ran-
examples
lie in
be sufficient to show what possibilities
this direction.
These were taken almost
dom from
a considerable number.
The only conbeef,

in the 25-cent,
trolling factor
was that the dinner should include
since that meat formed the main dish
50-cent and $1 dietaries, on pages 132, 141, and 142,

in
connection with which these are to be studied.
DIETARIES COSTING TEX TO FIFTEEN CENTS
ICQ
TABLE X
Dietary No.
for average family of
six,
1
1$
cents per person per day

Grams
Lbs.
Oz.
Gms.
Cost.
Prot.
Gal.
Fat.
Carb.
Breakfast.
Baking-powder
biscuit
I
$0.10
"^\
2
Ham (lean)
Butter Potatoes Milk for coffee
SuGâr for coffee
453
15
72.2 81.5
.2
447
.025
2491 1123 333
i6o 6o
.02 .01
16
650
7
.007
60
653
246
4965
0.312 175.94 168
Dinner^
Beef-shank stew Potatoes Turnips
Suet pudding:
Beef-suet
I
1
3
I
I
1360
0.24
.01 .02
18s 8
53
.4 5
"69"
28
53
1251
325
138
.015
4-5 7-5
24.7
477
qt. flour
cup molasses Soda, sweet sauce

Supper.
Milk,
T
03 .028 .02 .01
'66'" 220
6
428"
"3
ID
50
741
2040 2056 463 298

7048
0-373 271
314.6
pint
0.03^
.10
Bread (home-madeXand butter Stewed pears

Totals:
^5 61 4
18
126.5
5
.04^
22.7 319 216
325 2734 902
0.175
80
H9'5
168
557.7
653 741 557.7
4021
Breakfast
Dinner Supper
Tea, coffee, etc
.312 176 373 271 0.175 80
314.6 149-5
632.1
4965 7048
4021
0.86
.04
537
195^.7 16034
0.90
.I3
Per person
89.5
105.3
325.3
2672
453.6
I
grms =
lb.
grm. proteid and carbohydrates grm. fat = 9.3 calories.
4.1 calories.
no
THE COST OF FOOD

^TABLE XI
Dietary No. 2
six,
1$

Grams,
Lbs.
Oz.
Gms.
Cost.
Prot.
Cal.
Fat.
Carb.
Breakfast.
English monkey: I cup bread-crumbs 1 cup milk I tablespoon butter I cup cheese
1
\ 2
2
200 252
14 57
$0,025
.02
.01 .01
19 8
14
2.S 10
12
\ 106 12.6
I
"34
95-5 922.5
2141 651 734
egg
Milk for coffee Sugar for the day Bread (home-made), a loaves, for toast and for dinner
Butter
6 8
28
56 160 225
.02 .01 .03
6 6
19 5 7
225
824 80
Doughnuts,
i rule
.10 .04 .025
78
2
426
70
16
18
0.290
151
1495 940
154 142
2
5677
Dinner.
Roast stuffed heart Salt fat pork
Potatoes
64 8 46 16 16
0.20
::::::
1.
.04 .05
03 13
346 20 25 6
55
2844
'378'
41
Onions
Carrots
1.6
420
2642
Rice pudding, hard sauce....

Supper.
105.5
405
350
769
0.45
446
8922
Baking-powder griddle-cakes without &%%^ eaten with butter and sugar Milk Stewed prunes with sugar.
.
0.08
12
.02
46.5 9
3
8s. 12
441 15
.025
150
2794 208 627
0.125
58.5
151
97.5
149-5 405 97.5
606
940 769 606
2315
3629
5677 8922 3629
18228
Totals; Breakfast
0.290
45 125
Dinner SuDoer
Tea, coffee, etc
446 58.5
0.865
.04
655-5
652
0.905
.151
Per person
109.2
1
X08.6
386
3038
XII
TWENTY-FIVE CENTS PER DAY PER PERSON
learned French judge, Henrion de Penesey, said to three of
the most distinguished

place, the chemists
men of science, the mathematician LaChaptol and Berthollet: "I regard the discovery of a dish a far more interesting event than the discovery of a star, for we have already stars enough, but we c*an never have too many dishes; and I shall not regard the sciences as sufficiently honored or adequately represented amongst us until I see a cook in the first class of the (French) Institute."
Twenty-five cents per day per person may be considered the cost of the wage-earner's dietary, since
for
an income of $800 to $1000 a year
this
means
for
the family of three or four adults and four children
equivalent to five
men
as dietaries are reckoned
about $450, or 45 to 56 per cent of the total income.

Statistics
show
this to
be an average the world over.
Nearly every family has one or more unproductive
members, and too often some one needing

that the
care, so
income must go as
is
far
as
it
can.
The
of
American wage-earner
not so far wrong in de-
manding
a liberal diet, but he lacks a
knowledge
cost of nutritive units which
would enable him to
live
112
THE COST OF FOOD
well on his means.
He
also allows his children to
acquire habits of indulgence which are not only bad

for
him but
for them.
Several twenty-five cent dietaries are given with

the conditions under which they were taken, and
others
may be
U.
found, especially in Bulletins 29, 32, 46,

S.
52, 55, 91,
Experiment
Stations.
study of
these will give any one

subject a working basis.
who
desires to look into the
There are two and
common ways
of
all
of taking a dietary
one, that of taking account of stock in the larder before

after,
and
purchases
;
made
the
differ-
ence and
sum being
the food used
the other, in ad-
dition, requires estimation
beforehand of what, for
the given experiment, should be used and the check-
ing up afterward of the excess or
deficit.
The
latter
was the method employed

Housekeeping, Boston
of the
in the
following problem
given to the class in dietaries at the School of

:
After a study of the needs
body
in infancy, in school-life,
and
in active
work, and after attempts were made to formulate a

ten-cent dietary on scientific principles in order to
secure a working basis, the class was required to

"
Make
out a week's
bill
of fare
which you yourselves
ivill
be zinlling to eat, to cost
not over 25 cents per pershall
son daily for raw food-material, and which

furnish,
in
the week, the right proportion of the
various food-substances."
TWENTY-FIVE CENTS PER DAY PER PERSON II3

This
it is
is
not given as a model

in the
bill
of fare.
Indeed,
not possible
present state of vicious habits

for as
of eating to give a
model menu
many
as six-
teen persons, especially
women, and more
especially
women
The
students and teachers, which would be ac-
ceptable to them.
provider, after six
months
of experience,
had
learned what dishes would be tolerated and what
would be refused, and governed
herself accordingly.
Only two
"
of the victims found

all
any of the meals

they
wholly unsatisfactory, and
declared that
bought no more candy than
usual,''
which was very
gratifying in view of the
much
greater cost of their
usual fare.
Theoretical dietaries are often at fault in endeavoring to furnish at one meal an exact ratio of the
various food-elements and an exact fraction of the
total values.
Circumstances govern
instance,
this to a large
extent.
For
one morning after a hearty
breakfast, the class under experiment
went from one
recitation to another, or with only a laboratory exercise all the
morning.
This day a light luncheon of

if
easily digestible
food was clearly called for

be
any
work was
to
undertaken
in
the
afternoon.
in a field-
Another day the morning had been spent

windy weather.
excursion to a spice-mill in a neighboring city in cold,
The luncheon on
that day
must
Writ-
clearly furnish nearly the usual dinner ration.
14
THE COST OF FOOD

visit
ing Up notes of a
will
not
demand
as
much
.brain-energy as will a study-hour on a
new
subject.
Again, a warm,
muggy day
indicates a lighter
dinner than a clear, crisp one, while a cold morning

calls for
more
butter, cocoa, or
some food
rich in fat.
The menu should vary with

an institution
it
the season.
Even
for
should be considerably changed four
times in the year.
The
following results agree very nearly with the
estimates,
showing how
closely
the
student
who
planned the dietary had studied the daily routine and
how
accurately the teachers
knew
the quantities
for a
.
usually consumed.
The estimates were made
family of six and multiplied to suit the existing case.
One
in
or
more were absent from some meals,
so that
order to obtain from these figures an estimate of
quantity for two persons, one-seventh of the amounts
may
be taken
for
two hearty men, one-sixth.
If for
the typical family of the statistician,
father,
mother,
and four young
children,
two-sevenths should give

Substitutes of equal food
in larger quantities
less
the approximate amount.
value may, of course, be used wherever preferred.
Nearly every meat was consumed

than estimated
used.
;
of rice
and shredded wheat
was
Doubtless the absence of some
common
list
''
dishes
in class
is
due to the preparation of a " black

few days before.
I 1
MENUS FOR ONE WEEK FOR $0.25 A DAY PER PERSON

[Family of sixteen
all
women
students; 2d and 3d
week
in
April; Eastern city; season very backward.]
Breakfast:
Cream
of wheat,
baked beans, brown
bread, coffee, cocoa, or milk.
Luncheon
Dinner:
Brown and white bread sandwiches,

sHced oranges, cake, cocoa.
Soup,
saltines,
roast
fowl
(stuffed),
hominy, cranberries, lettuce salad with
French dressing, ice-cream, cake.

Breakfast:
One-half shredded-wheat biscuit, boiled

egg,
Graham
muffins,
apple
sauce,
coffee, cocoa, or milk.
Luncheon: Hashed chicken on

Dinner:
toast, fried
hominy,
cookies, apricots, tea.
Soup with
rice, rib-roll roast, Irish
potajelly
toes (mashed), tomatoes,
lemon
with bananas and nuts.

Breakfast:
One-half orange, wheat germ, creamed

codfish,
cornmeal
muffins,
coffee,
cocoa, or milk.
Luncheon: Vegetable soup, omelet, brown

cream.
betty,
Dinner
Spflit-pea soup, veal roast, Irish potatoes,
creamed onions, lettuce

Germea,
salad, saltines,
cottage pudding, chocolate sauce;

Breakfast:
cream
toast,
bacon,
baked
apples, coffee, cocoa, or milk.
ii6
THE COST OF FOOD

Irish
Luncheon:
Dinner
stew with dumpHngs,
fruit
salad,
cookies, cocoa.
:
Chicken soup, roast leg

toes, beets,
of
mutton, pota-
Norwegian
dessert.
Breakfast
One-half orange, vitos, hash, dry toast,

coffee, cocoa, or milk.
Luncheon: Creamed potatoes, sausage, raised

nut cake, prunelles,
tea.
rolls,
Dinner:
Soup, chicken-and-veal
pie, peas, orsinge
salad, saltines, cracker
pudding, cream.
Breakfast
One-half orange, oatmeal, creamed dried

beef,
corn cake,
cofifee,
cocoa, or milk.
Luncheon Fish chowder, rice-and-mutton croquettes

:
with
dates.
tomato
sauce,
salted
peanuts,
Dinner:
Tomato
aise
soup, baked haddock, Holland-
sauce,
mashed potatoes,
Lima
beans, lettuce salad, saltines, suet pudding,
lemon sauce.
orange,
pettijohn,
fish
Breakfast: One-half
hash,
date mufifins, cofifee, cocoa, or milk.
Luncheon: English
salad,
^
monkey on
toast,
vegetable
baking-powder
biscuit,
choco-
late.
Dinner:
Bean soup, Hamburg

toes,
saltines,
steak,
baked pota-
carrots and peas, lettuce salad,
chocolate pudding with hard
sauce.
. . . . .
17
TABLE
XII
FOODSTUFFS ACTUALLY USED IN HOUSE EXPERIMENT

Gram s.
Food
Materials.
Amount.
Cost.
Prot.
Cal.
Fat.
Carb.
Cereals.
at 5 c. per pound Pettijohn at 13 c. per pound.. Wheat germs at 12 c. per pound,. Vilos at 12 c. per pound Cr, of wheat at 13 c. per pound... Shredded wheat at 10 c. per
Oatmeal
9 9 9 9 9
oz. oz. oz. oz. oz.
$0.0312
.073' .067 .067 .073
41.
17.5
21.3
27 34-5
^:? 3.6
5-1
4
26.7
3-5 36.8 37.5
18
168.6 198 196.8 192.3 193.8

105 191
1040 953 953 950 9S
package
Ralston B.
Food
c.
Hominy
Rice at 9
at 3
c.
at 12 c. per per pound
lb..
si oz. 9 oz.
per pound
xlb. Jib.
X
.03
4-3
.045
357.8 179
44.9
1782.3
447 974 1650 815

8734
0.52
246.5
Fruits.
Oranges at 18 c. per dozen Bananas at i2i c. per dozen Apples at $1.50 per bushel Lemons at 20 c. per dozen
Cranberries at 12 c. per qt Prunelles at 14 c. per pound (taken as apricots) Apricots at 14 c. per pound )ates at 5 c. per pound Raisins at 1 1 c. per pound D. currants at 25 c. per pound.. ..
1
dozen
0.645
.0625
.27 25 .09 .07 .105
9 lbs. 2 oz.
z.\
dozen
fqt.
ilb. lib.
58.4 5.1 12.4 10.3

3
9-7 2.5 12.4 7.3 4.5

2.2
828.6 91.2 446.3 86.8 75.6

141.
3570 421 2007 407

32 X
10.6 19.6 3.6 1.7
2 lbs. \\ oz.
50Z.
3\ OZ.
.114 0343 .039
4.6 1.2
69
2X2 729.$ 108 52.7
3307 500 233

12478
1.6798
X40
2768
Sugar.
Granulated
Powdered
Lump
5 c.
at 5I c. per pound at 5 lbs. for 83 c

c.
IS lbs.
2
it)s.
c,\
oz.
0.8732
.0206 1837 0937
7064.9
142 1190 1129
29004
581
per pound molasses at 30 c. per gallon.

at 7
10 oz. T% gal.
39
39
4882 4644
391
1-1713
9525.9
Flour and Crackers,

Bread at $4.80 per barrel 27 lbs. 4ioz. Pastry at $4.75 per barrel 4 lbs. lojoz. Corn meal at 2 c. per pound 3 lbs. II oz. Graham meal at 3 c. per pound 31b. Boston crackers at 8 c. per pound 14J oz. Saltines at 15 c. per pound I lb. 15 oz.
.
0.6692 .1127
.0731 .0225 .0725 .2906
I
.
1246.3 259.5
135.8 23.2
7.4 24.8 104
1537
45 45 87 1836
9337 8 1540.3 1259-9 242.5 29T.8

573
45114 7613 6102

1708 3684
2406
428
Meats and Fish.
1324s
65474
Fowl at 13 c. per pound Beef shank at 5 c. per pound Rib roll at 12^ c. " " Ham, steak at xx c. per pound . Loin of veal at 13 c. per pound. Leg of lamb at 13 c. " " Bacon at 15 c. per pound Salt pork at 10 c. per pound Sausage at 12 c. * "
I4i lbs. 9 lbs.

7 lbs. 3 lbs. 6 oz.
1.8367
45 .87-
.3628 .60x2 4 lbs. 10 oz. 9 lbs. I oz. 1. 17812
lib.
15
7ioz.
2 lbs.
0453 .24
882.6 391.2 620.2 290.8 354 652.7 59-8 3-9 117.7
787 2X6 429.4 195-9 191.9 578.3 280 176.9 400.4
9.9
10947 3645 7455 30x4 32x1 7884 2849 1663 4243
. .
. .
ii8
THE COST OF FOOD

TABLE Xll Continued
Grams.
Food
Materials.
Cost.
Prot.
Fat.
Cal.
Carb.
Meats and /^/jAContinued.

Dried beef at 30
c.
per pound
ij lbs.
Haddock
at 6 c. per
pound..
'*
*'
"
Fresh cod at 6 c '" Salt cod at 12 c. "

Vegetables.
14I oz.
3375 .48 .255 .108

.6.9197
136.5
193-4 77^9
35.^ 7-2 2.2 1.6
4062
3296
Potatoes at 80
c.
per bushel
Tomatoes
at 8 c. per
can
27 lbs. si oz 2 cans
0.549
1733
45 .045
12.3
4
2268.6
834
172.8 372.3 131.2 76.5
102 122 15^9 85 198
Pease at 15 c. per can Split pease at 6 c. per quart Lima beans (dry) at 7^ c. per lb n\ oz. lbs. 4i oz. Carrots at 3 c. a pound Onions (10= i qt.) at 60 c. per peck 2 lbs. z\ oz 2qt. 3ilbs. Beets at 6 c. per quart Turnip ai 2J c. per pouod 8| oz. Lettuce at 3 heads for 25 c 15 heads iij oz. Pea-beans at 7^0. per pound
.0617 .0084 .0725

.12
3-5 8.5 2.7
.0136 1.25 .0617
6.7 6
2.8043
3637
Butter,
Butter at 25
c.
etc.
per pound...
(i
Milk
at 6 c. per qt.
qt.=2.3 lbs.)
i2lbs. 4J0Z 84 7 lbs. t

'
3.0701
2.31
4375
55^5 4723
1266
38iqt.
3lh lbs.
5
534-7
1918.4
^ I
Cream at 25 c. p.qt.(i qt.=2.i lbs.) Eggs at 17 c. per dozen (1=2 oz.)

Nuts.
42.7
316.3
316.3
76.9
dozen
6.6676
404.8
1767
6889
Peanuts (shelled; at 8 c. per lb.. " at 44 c. per lb .. Walnuts
lb.
oz.
0.135
.2475
197.
9 oz.
42
294 163.5
186
33
0.3825
457
Chocolate at 38 c. per pound. Cocoa (Bensdorf) at 58 c. per lb.. ... Lard at 10 c. per pound Beef-suet at 5 c. per pound Cheese at 15 c. per pound Olive oil at $2.50 per gallon Currant jelly at 30 c. per glass..
.
6 oz. 5 OZ-
0.1425
.1812 .0421 .02IS OS 3125
15
27.6 30.6
9 43-5
82.5 40.9
191 157
61 oz.
7 oz,
41b. ipt.
glass
54.2 481
Gelatine at 10 c. per box ... Yeast cake at 2 c. each (Heinz) catsup at 20 c. per bottle
.
box 2 oz.) \\ cake
.025
15 .285 .0541 .0223 .2018
Vanilla at
4 oz. bottle for 57 c
Vinegar
at 10 c. per quart Salt at 18 c. for 20 pounds Baking-powder at $1.90 for 5 lbs..
I bottle (2 oz.) 2^ ':ups 2 lbs, 7 J oz. 8 J oz.
cup
IQ
TABLE Xll Continued

1
Grams.
Amount.
Cost.
Prot.
Cal.
Fat.
Carb.
Soda at 8 c. per J pound Mustard at 40 c. per pound Red pepper and paprica White and black pepper
Celery-salt at 9
a OZ.
$0.01
.0125 .0125 045
|oz.
1 OZ, l\ OZ. h OZ. 1 OZ.
per bottle Poultry-dressing at 40 c. per lb

c.
.0187
0.9370
Coffee at 36
c.
per pound
((8fcups)
1
Tea
at 80 c. per
pound
a lbs. I OZ.
.72
OS
.77
Totals
-^-
99
23-59
9082
92
1222
123
33285
288653
29x5
= 297 297 -*- 3 = Q9 number of days

Meals
$0,238
336
The same quantity and

in a small family,
quality of food will cost,
twenty-eight to thirty cents.
From
a paper written by the author for the Report of the
State Board of Health,

*'
New
Jersey, 1893, entitled,
Dietaries for Wage-earners and Their Families/'
the following dietaries and remarks are quoted:

^*
In the accompanying tables will be found the
actual weights of a week's food for four families, selected

fully
from among some
fifty,
which have been care-
gathered in the past year.
These four were

approximate
chosen for the several points
t)hey illustrate, as well
as for the fact that they each closely
the estimated normal, in spite of the great variety.
The
family chosen for our type consists of the father,
I20
THE COST OF FOOD

TABLE
No. 1
XIII
Total
lbs.
Lbs.
Bought.
Cost.
Total
Cost.
Beef (stew") Beef (roast) Beef (corned) ......
4.71 4.71
314
2.35 1.57 4.71
Mutton Sausage
Haddock
Total
345 .565 376 .188 .188 .280
21.19
1.942
.940
Butter
Total
EcTffS
4.70 4.70
2.50 18.00
.940
.520 .690
Milk
Total
20.50
14-33 4.70
,
.
.210
Flour
Oatmeal
Barley Corn-starch
Total
.
.78
1.57
.420 .230 .050 .080
21.38
IQ.23 2.35
.550 .280
.780
Potatoes
Sugar.
Total
21.58
2.15 1.27 2.20
53
.830
.080 .030 .040 .010 .310
Cabbacc Onions h........

Turnips
Carrots .....
Tomatoes
Total
5.59
11.74
.39
.470
.310
Tea
Total
39
.310
Total
101.48
$6,482
TWP:NTY-FIVE cents per day per person 121
TABLE
No. 2
XIII--Continued
Total
lbs.
Lbs. Bought
Cost.
Total Cost.
Beefsteak Beef Veal Sheep's liver
1. 51 1.92 1.92 1.20
Ham
Chicken
Codfish
5.76 2.02 1.44

.96
Mackerel
Total
.336 .190 .326 .096 .576 .360 .144 .130

16.73
2.168
.268 .120 .336 .096
Bacon Lard
Butter
Pies
1.92 1.20 1.02 2.16
Total
Eercs
6.30
1.44 8.04
.47
.820
.288 .307 .048
Milk
Beans
Total
9.95
.643
Flour
Oatmeal
Barley
5.76 1.44
.48 1.92
/I92
.048 .024 .096 .307
Hominy
Rice
3.84
Total
13.44
13.44 3.36 1.44 4.80
.,
.667
.192 .048 .072 .240
W. Dotatoes
S.
potatoes
Bread Sugar
Total
18.24
.84
.552
.038 .048 .096
Cabbage
Turnips
Tomatoes
Total
3.00 1.80
5.64
.182
1.
Unknown
Total
Total
sundries
100
1.
100
74.10
$6.12
122
THE COST OF FOOD

TABLE
No. 3
XlU^Conitnuird
Lbs. Bought.
Total
lbs.
Cost.
Total
Cost.
Beef (neck and shin). Porterhouse steak.

. .
2.56 1.28
.96
Round
steak
Roast rib
3.20
.64 .96 32 .96
Mutton chop
Ham
Bologna sausage
Round
veal
.128 .150 .096 .320 .080 .190 .030 .096
Total.
10.880
.64
1.092
.080 .820 .070 .064
Lard. Butter.
.
2.56
.86 .64
Cream.
Pies.
.
Total.
4.700
2.88 9.38
.64
.310 .270 .100
1.034
Eggs...
Milk...
Cheese
Total.
12.900
15.68
.380
.680
Flour
Total.
15.680
18.00 8.90
.80 .32 .96
.380
.350 .450 076
.032 .060 .370
Potatoes
Bread Buns Ginger

Sirup
cakes..
,
Sugar
Total.
6.00
34.980
1.60
.12 .80
1.338
.089 .060 .038 .096 .060 .064 .076 .096
Cabbage Green onions Dry onions Asparagus Tomatoes (canned). Cucumbers Corn (canned)
Green peas
Total.
1.08
1. 14
1.28 8.38 1.74
8.598
.579
.. . . .
23
TABLE Xlll Continued

No.
^Continued
Lbs.
Total
lbs.
Bought.
Cost.
Total
Cost.
Apples
Bananas
Strawberries. Rhubarl} Raisins
Coffee.
2.88 1.92
.84
096 096
147
1.28 1.28 .64

32 .16
030 060 220

160 045
Tea
Chocolate
.
.
Catsup Ginger
Total. Total
No. 4
060 030
9.320
96.758
.944
I6.05
Round steak
Porterhouse steak.
Boiled
ham
. .
2.60 3.90 1.30 7.80

.72 .65
.260 .620 390
Total.
1.270
.130 .078 .780 .270
Bacon. Salt pork

Butter
Cream.
2.60 2.92
Total...
6.89
1.95
1.258
.200 540 .060
Eggs
Milk
Beans
Flour
(dry).
.
19.06 1.27
Total.
22.28
12.74 1.30 14.04
.360 .060
.800
Oatmeal
Total Potatoes.
.420
.360 .310
Sugar.
18.20 5.20
.
Total
23.40
1-95 1.69
.130 .190
.670
Dry onions
Corn (canned).
Total
3-64 3.90
.65 32
.320 .190 .230 .190
Bananas
Coffee
Tea
Total.
.610
Total.
82.92
348
124
THE COST OF FOOD
mother, and four children under ten years or two
under thirteen, the food required being that
of three for
grown persons
for
for seven days, or of
one person
twenty-one days; hence, to find the amount and cost
one person, the figures may be divided by twenty-
one.
Two
winter,
of the famiHes
Hved
in Philadelphia
and two
in the
in Chicago.
Two
fruit
of the dietaries
were taken
when
and vegetables were
scarce,
and
two
when they were plenty. In No. 4 the man was away from dinners, and although due allowance was made in the calculations, it is probable that the lower amount of meat in this
in the spring,
dietary was largely due to this fact.
Also, there were
bought
in this
week no
little
spices or other condiments.
The waste was

families,
or nothing in either of these
the
house-mother being intelHgent and
painstaking in each case, and in two cases advantage
was taken
and cost
of the large market.
Besides Table XIII, showing in detail the amounts

of each article,
in
an average has been made up

This
will give a basis of less or a
and shown
Table XIV.
comparison for those who have either a

expensive market, or
tables.
more
who
raise a part of their vege-
In Table
XV is given the relative cost of the foodThis shows the wide varia-
substances in per cents.

tion possible in order to obtain substantially the
results.
12
same
Table
XVI
shows the number
of
pounds of food
purchased per day per person, and the cost per pound
of this food, as well as the cost per
day per person.

in its variety, its
No. 3
full
is
perhaps the best dietary
food value, and in the right proportion of the eselements.

little
sential
The meat
is
not excessive,
al-
though a
higher than the generally conceded
proportion.
As
to the cost of this quantity of nutritive sub-
stances,
families
we can only
is
say that the average of these
28.6 cents a day a person, or $2 a week.

true that a wise
While
it is
woman and
a skilful
cook
may make
at
this cost less, yet
from the best evidence
hand
this
good
living
sum seems a very good average of what may be obtained for in most parts of the
United States."
TABLE XIV
ESTIMATED AMOUNT AND COST OF ONE WEEK's PROVISIONS, AN AVERAGE DEDUCED FROM THE FOREGOING TABLES
[The family numbering two adults and four children under
ten years.]
Meat
Milk,
7
quarts
Eggs,
Butter
dozen
Flour and cereals Vegetables and fruits
pounds, at II. 4 cents a pound '* '* " " 3.2 " *' *' " 13.0 2.50 " " " "26.4 2.71 " *' " " 3.5 16.00
14.15
$i.6t
44
33
13.87
72
56
28.70
..
"
"
"
''
1.27
6
*'
'*
Sugar
Sundries unclassified
4.5
"
"
..-.
1
.
33 27
73
Tea, coffee,
pies, cakes, etc., etc
$5.99
126
THE COST OF FOOD

TABLE XV
RELATIVE COST OF THE DIFFERENT FOOD-SUBSTANCES
No.
I,
Meat
Fats
30
percent. " 15.0
35
No. 2. percent.
"
18
13.0
10. o
....
No. 3. percent. " 17.0

"
No. 4. percent* " 24

24
15
....
Eggs and
IJeans
milk...
19.0
"
"
12.0
....
"
and cheese
58
12
Total animal
substance ..64 Grains Vegetables

Fruits.
"
**
47 12.0
63
14
"
"
"
'*
8.0
12.0
"
**
15.0
8.0
....
"
15.00
7.00
3.0
14.0
"
**
Sugar, tea, coffee,

etc
9.0
"
4a
22.0
'*
17
*'
Vegetable
substance.. 36
53 37
Total...... 100.00
"
100.00
"
100.00
"
100.00
**
TABLE XVI
No,
1.
No.
2.
No.
3.
No.
3,9 6.4 25.4
''
4.
Pounds per day per person Cost (cents) per pound

Cost (cents) per person per day
4.8
3.5
4,6
6.4
8.0
6.2
31.0
29.0
29.0
Frotî
*'
Food
as a
Factor in Student-life
are
taken
(Table
examples of
six
months' accurate records

the
daily
XVII), and
of
accounts which
carried
enabled
(Tables
them
to
be so
successfully
out
XVIII and XIX):

shown
Several significant and interesting facts are
by an examination of Table
XX,
a comparison of a
wholesome and
diana,
sufficient dietary of a school in In-
where 600 students were boarded
at $1.40 per
week, with that of the University of Chicago, where

106 students were boarded at $3.50 per week.
source of advantage on the side of the school
a
is
One
that
much
larger
number
of persons are fed
and certain
expenses are proportionately reduced. In the second
TWENTY-FIVE CENTS PER IDAY PER PERSON
27
TABLE XVII
SUMMARY OF FOOD, MATERIALS,
COST,
AND COMPOSITION, AT KELLY

I,
HALL, UNIVERSITY OF CHICAGO, OCT.

Total Pounds,
1893,
TO APRIL
Fat
net.
I,
1894
Cost.
Percent Proteld Waste. net,
Carb,
net.
Beef Other fresh meats

etc Milk, butter, eggs, sugar, etc.
Ham,
Grains Potatoes and vegetables Fresh fruit.'. " Dried Cakes, etc
I
10260 9110 2277 39179 14779 21399 12082 2143 390

19232
$772 19
734 349 2015 615 365 3^S
79 21 53
62 06 03
1165 1027 367 1305-8 1363.3

281. 107 35.1
1033 774 453.6

379'>.3
198.2
5
187 19
5.7 1-3
100 38
37.8
5689.1
54.2
4997-9 9374 2764 1536 1139.1 141-3
$5355 00
147 17
5365.5
19952.3
Coffee, tea
Sundries and unclassified groceries
498 25
6000 42
These figures divided by the number of days ^wt^ per person per day.
Pounds
Cost.
Proteid,
Fat,
Grams. Grams. Grams.

126
108
131
Carb., Calories
Food purchased
Nutrients remainingafter allowance for actual wastes
$25
402
381
3383
2953
102
place, very little service beside student help
is
furis
nished at the school, and a large item of expense thus removed.

stitution at the
Another difference
is
seen in the sub-
school of cheaper foods,
such as
for meat,
cereals, vegetables, sirup,
and butterine,
milk, cream, fruits,
and other more expensive foods,

of
though the actual amount
nourishment furnished
was
practically the
same
in
both cases.
The
taries,
ultra-hygienist will at once exclaim over the

in
pork products allowed

but
some
of the
quoted die-
man
has not yet discovered any food
S 5
128
THE COST OF FOOD

TABLE
XVIII
ONE day's food, march 17, AT KELLY HALL, UNIVERSITY OF CHICAGO, CALCULATED TO SHOW THE AMOUNTS AND PROPORTIONS OF THE VARIOUS CONSTITUENTS AND THEIR COMPARISON WITH THE AVERAGE FOR SIX MONTHS
Lbs.
50
90
45 4 77
3
Stew and cold meat White potatoes Sweet potatoes

Dried beef Flour and grain
21
10.
1.8
J.
19.1
4
1.6
.7
17.2
II. 7
3
26
70 83 4.7
3
5
34
"5
1.3 3-5
3
7-5 1.8 3.7

12
1.4
8.9
1-4 7-1 1.6
192
J3
Tapioca Milk
.8
4 .3
53.9 2-5 9.0

4
Cream
Butter
15 J5
83
6 9 50 7.2
4t
Sugar Prunes
Oranges, less Bananas, "
2o)C
50$^
96.
14.5
65
4.0
1-3
9
waste. .. " ...
It
4.85
12.
19.7
Eggs
Lamb
Turkey
Steak
-
8.2
5
26
14
6.2 1.3 3-1

38.68
119.
657.2 76
48.3
(Less
bread
turkey, lamb, left over)
and
7-9
2.06
36 62
.
23.6
Divided by 130
4-4
40.4
.310
95-4
733
Per person, nutrients.
.281
Gms. Gms. Gms.

126.5
114.
332.0
381
2946
2937
Daily average for the
months, nutrients
which,
flavor
for
the
money, gives the combination of

Like every other food-substance,
and nutritive value of well-cooked ham, bacon,

pork.
its
and
salt
source and handling must be satisfactory; but the
author firmly believes that there
is
to-day more
danger from the use of milk than from the use of
pork products.
TWENTY-FIVE CENTS PER DAY PER PERSON I2g
The method
table:
of keeping daily accounts for the puris
pose of checking the cost
shown
in the following
TABLE XIX
SATURDAY, MARCH 17
Constants Breakfast
I
$13 51
$1 25
2.5
bunch bananas dozen oranges (K.)

farinose
30
22
i
5 lbs.
Fried potatoes 6 dozen eggs, scrambled (B. and K.). Beef, frizzled (F.) 15 lbs. potatoes (F.)
00 08 00
19
3 04
Luncheon
Irish stew (F.)
$000
(B.
Meat
60
in
brown gravy
and K.).
...
i i
00
28
16 loaf cakes
sweet potatoes, baked Fruit sauce

lbs.
00 00
2 28
Dinner
9 lbs. potatoes for soup 26 ** turkey, roast (F.) 14** steak (B.)
$0 12 2 60
41'*
50
3
* *
lamb, boiled (K.) potatoes

boiled
B.)
196 348
63
hominy Tapioca pudding (K. and

^*
Lemon sherbet Watercress
(F.)
06 60 80
25
10 53
Total for the day
$29 36
If
the quantity used
is
kept
down
to five or six per
cent of the total meat and used chiefly in the late
winter and spring,
when
it
the appetite begins to need
stronger flavors,
will
not
harm
the majority of
130
THE COST OF FOOD

TABLE XX
COMPARISON OF A SCHOOL DIETARY WITH THE UNIVERSITY OF CHICAGO DIETARY
Quantity per Person per Day.
Percentage of Total Cost of EachArticle.
Lbs. Indiana.
Lbs. Chicago.
Percent
Indiana.
Per cent
Chicago.
Beef Other meats

Fish Flour and grain , Potatoes Vegetables (other than pota^
.476
.119
.785
1.085
.490 .057 .666
.135 .095
.442 .401 .052 437 .680
.17
.067 .125 .090

05
.128 .141 .022 .103
036
toes)
Beans
Milk
Cream
Sugar
Sirup Butter Butterine Dried fruits * Fresh
.119
.171
)
.219 .015 1.295 .120 .140 .017 .089 .014 .090

508
.008 073
.056 .017
.024 .002 .108 .041 .029 .006 .103

.011 .031
.134 .057
.070
Canned
**
259
f
.052
.013 .025 .013 .029 .083
Sundries Tea, coffee Cocoa, chocolate Eggs and cheese

Unclassified groceries
022
.026
.047
006 043
095 036
About 38 per cent of the Chicago Dietary is high-class food; 62 per cent of 25 cents = 15.5 cents, a price for which common food materials may be had.
healthy persons.
Those with deHcate digestions
will
avoid these products along with
many
other things.
Butterine and oleomargarine will also

a share of condemnation.
legislative sins of this
It is
come
in for
one of the greatest
country that the diet in so

is
many
State institutions
restricted
and made
less

effective
I3I
by the prohibition
less cost
of the animal fats
which
can be suppHed at
and
in better condition
than^the third- or fourth-rate quahty of butter which

is
made
to take
its
place.
In the low-cost dietaries, dried fruits must be

to take the place in a
made
fur-
measure of the more expensive
green garden vegetables.
The former can be

is
nished for so small a cost that there

their absence.
no excuse
for
Where
of
there
is
a large family to be fed, a
much
unex-
better dietary can be
made
if
the special preferences

;
members
are considered alternately
also
if
pected variations occur.
Curiosity will be stimulated,
and curiosity
Table
is
one of the best appetisers.

is
XXI
to be studied in connection with

It
Tables X, XI,
XXI, XXII, XXIII and XXIV.

some beginners
it
may be
main
of assistance to
in dietary
studies to get a bird's-eye view, as

facts.
were, of the
are
The following general statements

purpose they are not accurate
;
made
for this
scientific
calculations.
In order to secure the necessary

i
lb.
fat for
the day,
of lard, very fat salt pork, suet, butter, or oleowill,
margarine
approximately, serve. Of shelled wal-
nuts, peanut butter, chocolate,
oHve
oil,
bacon and
flank of mutton, i
lb.
will
be required.
fat
While one
pound
will
be needed of ordinary
is
meats, sausage,
ham
(if
the fat
eaten), of cheese,
and doughnuts.
132
THE COST OF FOOD

larger
Of most Other foods

will
amounts
2, 4,
or 6
lbs.,
be required, so that they cannot be classed as
especially fat foods.
TABLE XXI
Dietary No.
six,
2$

Grams.
Cost.
Prot. Fat.
Cal Carb.
Breakfast.
Veal hash
$0.34
...
153
Corn
l)rcd.cl
Butter
Coffee, milk,
and sugar
.07 .025 .045
64
6
129 59 36
7
136 463 233
2385 2712 335 1018
$0,480 223
231
832
6450
Dinner,
Mock duck
Beefsteak
'^
lbs
$0,495
.04 .02 .025 .115
203
6
8
Baked
cauliflower.
298 1.2
4
115
15
4080
97 315
Potatoes
68
Bread and butter Xaoioca Duddinfi!"
9.8 45
24 50
54 177
494
1375
$0,695
271.8
373.6
429
6361
Supper,
Omelette. 6
ecrcrs
$0.10
.10 .02 .06 .015
Baking-powder
Butter
biscuit
48 72
42 39 24
5
29 447
Stewêd Dears 2 lbs Suoâr
4
124
"96"
120
803 2491 223 470 492
$0,295
6)
no
119.
692
4479
17290
2882
$1,470 618.8
103.
714.6 1953
325
Per Dcrson .
$0,245
For the day's ration

quantity less than
i
of carbohydrates
no food
lb. will
serve, viz., sugar, candy.

rice, li of rye,
33
wheat, and corn flour, pearled barley,

raisins,
shredded wheat, crackers, dates and

prmnes and macaroni, i^
legumes.
toes,
lbs.
stoned
of
figs,
bread,
and
While
5 lbs.
of fresh beans, bananas,
and pota-
4 to
will be needed.
i
For the day's ration
of nitrogenous food,
lb.
of peanut butter or of soya
bean
will
probably serve, also a variety of dried bonebut at least li to li

lbs. of
less codfish,
round
of beef
and other meats, canned salmon, cheese, shelled nuts,
and dried legumes

is
will
be needed
if
one
article
only
made
to furnish the desired quantity.

it
Therefore,
will
be seen that mixtures of foods
rich in each constituent
must be made
lb.
in
order to
lbs.
make
a suitable diet: ^
butter at 7 cents, i^
of shredded
wheat
at 15 cents, i^ lbs. lean
meat
of
chicken at 40 cents, makes 62 cents; the cost of a

day's sustenance.
food
is
hardly a cheap food
if
the daily allowif it
ance of 3000 calories costs over 15 cents, or

not be so combined that the total cost
cents;
i
can-
is
under 20
flour at
lb.
eggs
at 12 cents, i^ lbs.
wheat
3 cents
meets these conditions.
XIII
FORTY TO FIFTY CENTS PER DAY PER PERSON

" Its character, however, was that it was in season; that it was up to its time; that it was in the spirit of the age; that there was no perruque in its composition, no trace of the wisdom of our ancestors in a single dish. Every meat presented its own natural aroma, every vegetable its own shade of color." Lady Morgan's sketch of a dinner by Careme at the Baron Rothschild's villa.
A
daily
GOOD way
to keep the run of a family dietary
is
to determine the necessary quantities of the articles of
and weekly consumption.
These should give f

is,
the quantity needed at ^ the total cost, that

to fifteen cents
;
at ten
then add the variety

all
in the variables
which should not
be
''
hearty " the same meal; for
instance, peas, macaroni,

sert
is
and custard.
Sweet des-
not needed after beets and fried bananas
served as vegetables.
To
of the
the person
making out the
bill
of fare, the
name
food should bring to mind the percentage com-
position as well as the shape, color, and flavor.
With an income
family of five
$3000 or $3500 per year a spending 25 per -cent of it on food and

of
all
having occasional guests, as
families should,
must
plan to spend only about forty cents per day per per134

son.
35
This means about $2 per day for the family, or

year, with $75
$730 per
margin
for guests
and extras.
Xhis can only be done, without the family knowing

that they are in any
of care
way
restricted,
by the exercise
of
and thought, and by a careful watching
the markets by the provider.

season,
Food purchased
it
in its
when
it is
cheap because
is
abundant, and a
judicious treatment of inexpensive foods, with small
amounts only
ingly
of the dearer ones, will give a surprisof fare.
good
bill
Every thoughtful person must have wondered why

it is
that a table d'hote dinner can be served so cheaply.
It is
common
if
experience to enjoy a well-cooked,

fifty
well-served six-course dinner for
or sixty cents,
whereas
it is
one orders, a
la carte,
even four courses,
likely to
be nearly three times as much.
One
is
reason for the satisfied feeling with which one not

only leaves the table but passes the evening
that
the chefs at the restaurants famous for their table

d'hote dinners
know how
to blend flavors
and conis
sistency so as to get the fullest result; each dish
the complement or the background of the next.
Again, the condiments and sauces are of the savory
and not of the heavy,

that the cooking
is
irritating kind,
which means
French rather than American.
The
quantities served are just

therefore, nothing
for
is
enough and not too
much;
IS
wasted.
No
allowance
barely
made
that
setting
to
one
side
the
136
THE COST OF FOOD

is
tasted dish which
so frequently seen, and which has

Just this
been referred to as so demoralizing.
same
care must be given by the mistress or housekeeper

to insure Hving
on
forty cents a day.
It
needs only
a superficial acquaintance with
modern kitchens and

seldom held
to.
cooks to explain why
this figure is so
In order to bring out the principles upon which any

scientific
study of costs must be founded, the four
special dietaries
on pages
by
109,
10, 132, 141, are to
be
compared,
article
article.
The same general

In
all
plan
piece
runs through the four.
Beef products form the
de resistance for the dinner.

milk, sugar,
cases bread, butter,
and
coflfee are given,
but the quantities
vary somewhat, especially those of bread, butter, and

milk.
To show more
prices,
clearly the relation
between quanti-
ties of staple food materials furnished at different
Table
XXII
has been prepared.
It will
be seen at a glance that the number of
ounces of meat and eggs decreases as the price of the

day's food decreases.
of cereals
7.3
The
reverse
is
true in the case
and potatoes, with
slight variations.
For
cents,
even under the most favorable circum-
stances of prices and buying, the fat supplied must
come from
is
the meat, and must be
all
used.
Bread
It
and potatoes must make up the bulk of the food.

to be noted
that, of the luxuries, only
cream and
fresh fruit are absent,
from the 15-cent
dietary.
37
TABLE XXII
FOOD MATERIAL, QUANTITY FURNISHED AT VARIOUS PRICES PER PERSON PER DAY
Cost
Foodstuffs
$1.
50 cts.
25 cts.
No.
a.
7-3 ct-
oz.
oz.
oz.
OZ. 12
02.
Meat and
Eercs
fish
25.3 4.3
17.6 3.0
.5
13.3 2.66
10 2
.17
3
.01
Cheese
Cream
Milk
Butter, lard, etc. pork Flour, cornmeal, crackers
;
8.0 4.0 3.0 6.1

r-5
2.3
4.0
1.5
19
4.5
2.
I
2.8
5.0
I.O
1.36 7.7
.4
6.5
2.5
24.06
Oatmeal, hominy,
Pease, beans, dried
rice
0.34 1.34
Sugar Dried
<
4.0
12.5
0.5
1.7
5.3
Fresh Potatoes
fruits fruit
1,6 1.0
4.3
...
5.0
13.3
8.0
2.0
7.6
5.3
15.64 6.33 4.76
Fresh vegetables Molasses
10.6 0.1
The
dietary belonging with this section will be
found on page 141.
XIV
SIXTY CENTS PER DAY PER PERSON; INCOME,
"The
The
.
. .
$5000
it
it.
pleasure of eating
is
common
to us with animals;
is
merely supposes hunger and that which

pleasure of the table
is
necessary to satisfy
peculiar to the
human
species;
it
supposes antecedent attention to the preparation of the repast. Dishes have been invented so attractive that they unceasingly renew the appetite, and which are at the same time so light that they flatter the palate without loading the stomach."
Hayward.
how
If twenty-five or thirty cents

that double the
is
enough,
is it
amount
is
the rule?
Even on an
in-
come
sons:
1.
of
$3000 ?
There are several very evident rea-
Waste.
2.
3.
Hothouse, out-of-season products.
Rare foods, of which there are not enough to
go around.
4.
5.
Perishable food.
Fads, fashion in dishes.

Flavors, derived from expensive materials.
better mentally or physically for these
'Is
6.
Are we any
flavors
and stimulants?
Efficiency
life
more wholesome,
the
more
efficient?
is
the key to the whole.

small households
is
A large item of expense in
138
SIXTY CENTS PER DAY PER PERSON

maid's table.
in
If it is difficult
I.39
to keep
down
is
the cost
an institution where a separate meal

difficult
prepared,
how much more

for
when
the same food serves
both family and maid, and when the least curtailin the
ment
vants!
kitchen
is
a signal for a change in ser-
The cook does not count the
potatoes, nor
measure the strawberries, as the pioneer housekeeper

did; neither does she save the cold potato
and the
thrift de-
ends of the steak for hash, as
New
is
England
manded.
The moral
of
effect of this lax lavishness
upon
these inmates of our kitchens

the
a worse feature than

will
mere waste
money.
What
happen when
they marry and have

only $800 a year, or
responsibility
tastes
homes
less, for
own and have everything? Have we no

of their
toward those we employ and whose
and habits we form?

if
Even the busy woman,

conquered the A-B-C
once she gave time to
starting her accounts properly
and
if
once she had

fair
of dietaries, could keep a
oversight over her expenses without going to market

or examining the ice-box.
If sixty
cents a day furnishes
all
that the
most
fas-
tidious person can require,
how
is it
that $1 and even

It
$1.50 per day
is
ever spent on raw food?
can be
deli-
done only by using the most out-of-season

cacies,
such
as
strawberries
in
January,
etc.
or
rare
dishes as terrapin, choice game,
Of course,
up the ex-
condiments and wines can
easily bring
I40
THE COST OF FOOD
pense, as they do at banquets where $io and $20 per

plate
may be
is
charged, but
we
are speaking of food.
" It
one of the evils of the present day that

strives after the
I
everybody
will
same
dull style.
...
observe that
think the affluent would render

if
themselves and their country an essential service

they were to
fall
into the simple, refined style of liv-
ing, discarding everything incompatible with real en-
joyment/'Walker
the table
in
The Original^ 1835.
This hyperaesthetic sense as to the furnishing of

is
not to be imitated by the sensible young
men and young women for whom this little book is They mean to make themselves of use in written. the world, to be strong men and women with clear heads and happy hearts, and they know that unnatural greenhouse-grown fruits and vegetables lack
the Ralstonite's **glame,'' the vivified essence of air
and sun which does bring to the body

of the universal power.
its
own
spirit
There
is
more
is
in life
than meat.
''
He
that ruleth
his appetite
greater than he that buildeth a great
market/'
In order to bring out more clearly the relation
(or, rather,
the non-relation) of food value to cost,

is
the dietary illustrative of this section
flanked by
one belonging to the preceding chapter, and may be compared with the 15-cent dietary. No. 2, p. no.
SIXTY CENTS PER DAY PER PERSON
141
TABLE XXIII D ETA RY No.

I
50 CENTS PER PERSON PER
DAY
Grams.
Lbs.
Oz.
Gms.
Cost.
Cal.
Prot.
Fat.
Carb.
Breakfast,
127
$0.02
.07 .24 3
13
Thin cream
Eersrs (0)
3
60 48.3
39
2
Ham
Toast f I Butter
Coffee
loaf)
2.5 32.0 47
96.6 3-3
472
i^
1250 1070 651
340
"4
4 70 213
80
60
.
Sugar
Crcsitn (thin)
t
....
::i .025 .007 035
60
2
15
246 3to
5144
0.657
167
284.5
375
Luncheon.
Chicken, fowl " creamed Potato chips
2
0.30
.028 05
10
8-5
17 16
19.3
"5
1.8 I20.2
3
Asparagus salad French dressing Bread
30
200
Tea
Sugari
!
.02 .03
19
'ioS"
60
650 300 1290 210 1118 544

246
.007
0.815
194.5
238.0
332.3
4358
Dinner.
Salmon
(broiled)
. .
0.30
.085
Pease with butter Bread for the whole meal Beef (rib roast). .. Potatoes
400
3
.04 .60 .02
108 10 38 182
.8
101
'6-'
44 216
200
4
"*68"
125
1368 36 1088 2613

'315
Tomatoes (stuffed) Lettuce and cucumbers French dressing

Saltines
....
.067 .10
.08
20
37-3
120
14.3
Cheese
Coffee and sugar Relishes and garnishes
28 100
.025 03 .032 .15
2.9 24
.2
24
2
784 77 1118 110

\^^
30
60
246
1.529
385.7
507.4
553-3
8420
17922
Total
$3,001
747.2 1029.9 1260.6
For one person
50
124.5
171.6 210
2987
142
THE COST OF FOOD

TABLE XXIV Dietary No.
bl.oo per
person per day

Grams.
Oz.
Lbs.
Gms.
Cost.
Prot.
Cal.
Fat. Carb.
Brtak/ast,
Strawberries
Sugar
$0.40
5.6
159 127 230 505
.018
.03 .15 .24 .12 .12 .025
12
8 .5 61
47 24 72
83 t59
Cream of wheat Cream E^gs (9)

French
Butter
Coflfee
rolls (i
13 6
96.6 6.5
260
18
I
dozen)
60 44
8
3
I
465 652 472 618 836 J 465 700
Sugar Thick cream

Luncheon.
28.3 60
"5
.007 .075
1.
60
3
30.5 4S
3.3
246 309
5763
175
146
668.4
Chicken (broiled)
Butter, 2 tbs.*
"28"
1.
00
268
17 16 19
20
24
Potato ch ips Cold asparagus (salad )

.
0-5
2
oil)
.015 05
80
1.8 X20.2
3
"5
29.9
French dressing Bread

.
(i
cup of
:s?
....
....
200
2
I
oa
loS"
60 66
1300 224 1290 210 1118 544
Tea
Sugar
Gi ngerbread (thin)
453 250
03
.007 .10
.04
,6
32
a8i
124
246 260 852
X.642
336
503
6044
Dinner,
3
Halibut, creamed Bread for the whole dinner Filet of beef, piquant sauce. .... Potatoes
.10 .278
62.3 76.4
19
10 43 3
50.8
23^3 X08
370
765 544 ^300 315 170
200
3
I
.02
I.OO
.02
252
4.8
4
"68*
17.4
0-5
.10
Sweetbread
salad (No.
Saltines
30),
and cucumber mayonnaise

I
28
4
73 .025
475
Lady-fingers Coffee
2
79 2.9 12
7
194 122
It
05 .025 .007
17-5 24 214 80
3030 110 1956

4S"7
60
246
Olives, relishes,garnishes,etc
35
Total....
.*
3.18
498
635.8
663.0
10263
6.00
980
163
H61.8 1834.4 22070

193.6
Per person
Less
fat,
1. 00
305-7
3678
15
per cent of waste- oil, and sugar on plates,

24
139
29
164
46
259
552
3126
tbs.
tablespoonful.
XV
THE DIETARY COMPUTER
"The
manner
objects of cookery are the preparation of food in such a
that
men
shall derive the greatest nutritive

its
advantages from
"
all
consumption."
''
Spirit of
and aesthetical Cookery," p. 3.
Every bill of fare must be the result of the concurrence of kinds of practical considerations, and should never be a theofrom
lists."
retical prescription culled
Thudichum.
So much
difficulty
has been found in the practical
use of the figures giving composition and value of
food that the author has attempted to simplify one

part of the
work
a
in the following
manner
someall
what
1st.
after a dissected-map puzzle:
Make
list
of
common
line.
food-materials with
the facts needed on one
This
list
book or on
slip
sheets, or each substance
may be in may be on
a a
by
itself,
and the
slips
kept in a box with those
carrying the fractions next to be described.

2d.
Go through
as the
the
common
If it is
recipes in use, and

slip of
write the facts about each ingredient on a
the
same length
it
first.
a complicated recipe,
will
be well to have also a
slip
with the totals for

slips
the dish (Exhibit A).
When
a number of these
have been prepared, proceed to plan a breakfast,

143
144
THE COST OF FOOD
dinner, and supper or luncheon which shall consist

of the dishes dissected
and which
shall yield
the
standard amounts of the different ingredients.

is
This
shown by placing these prepared
slips
on a card,
with a rubber band on either side to hold them, in

the order of the
the
sult,
first
menu and adding up

slips until
the figures.
If
combination does not give the desired
refol-
rearrange the
one does.
The
lowing example
will illustrate:
TABLE XXV Exhibit A

DATA FOR AND COMPUTATION OF A DISH
Lbs.
,,
Grms.
453 453
14
Cost.
Prot.,
Fat,
Carb., Calories
Grms. Grms. Grms.

68 8.5
Veal
Potatoes...'
X
I
2.
i.
40 0.5
12
""68"'
651 308
III.
Fat
Veal hash Veal Potatoes Fat
:
...
....
4.
2 2
$0.30
136
17
80
I
"56"
.04 .OI
1302 636
445
48
.005
Total for 6 persons
I0.355
153
129
136
2383
A
First
family of six
is
to have a breakfast of cream of

rolls.
wheat with cream, bananas, boiled eggs, and
we need
to
know
the weight of each ingredient
to be used, the ounces
and pounds of the
cereal, fruit,
eggs, and cream, and from the values of the

of
pound
(See
p.
each the other figures
may be
derived.
27.)
ties
Eight ounces
is
| of a pound, but the quanti-
are so small that most inconvenient and confusif
ing fractions would ensue
the results were ex-

pressed in
dietary
1-7, 1-16,
is
145
1-64 of an ounce.
All scientific
work
expressed in grams.
This unit
is
only^ 1-28 as large,
and the decimal system renders

simpler, as will be seen (Ex-
the computation
hibit B).
much
3d.
card
'^
has been prepared with spaces into

slips to
which to sHde the
hold them firmly in one's
lap while playing the
game.
On
this card
is
printed
the estimated
amounts
for each
meal
Fat,
For
six persons.
Prot.,
Carb.,
Grms.
yield.
'*
.
Grms.
Grms.
Cal.
The breakfast should

"
"
200 300 100
260
650
750
5500
dinner supper
"
..
..
300
120
7500
"
**
500
3500
The
4th.
figures for breakfast
and supper are

for luncheon.
little
inter-
changeable.
Either
list
may be used
The
and
slips
once prepared, a
prac-
tice will
make any one
proficient in calculating the
daily dietary according to cost
and also according

is
to food values.
A
if
luncheon
like the following

is
not
uncommon
checking
it
(Exhibit C),
and there
is
no way of
Again,
up
the food value
unknown.
while most cooks object to being asked to learn a

lot of figures,
it
will
be found that the use of these
simple rules will soon teach food values, as well as
economy, and greater respect
will
be developed for
some now neglected

*
materials.
*'
Copyrighted under the name
The Dietary Computer."
146
It will
THE COST OF FOOD

be a simple matter to evolve any given die-
tary according to a stated cost, once the quantities
TABLE XXVI
Exhibit B
computation for one meal

Grms.
Cost.
Prot.,
Fat,
Carb.
Cal.
Grms.
13
Grms.
2-5
61 21
Grms.
96.6
6.5 76 47a 618
Cream Cream
5
of
wheat
127 230
$0.02
."5
.06 .15 .12 .12 .025 .007 .063
bananas 9 eggs French rolls,

Butter, 3 oz CoflEee, 1 oz
6 4-3
lb..
400 453 84
60
60
46 24 72
349 775 1465 700
Suâr,
oz
4 oz.
.
Thick cream,
"3
60 3-3
138.3
43 30
246 309
For one person
$0.69
I0.115
Average
Estimated need.
I
83-7
83
i/io
1/16
pound pound pound
= =
=
453.6 grams,
45.3
"
"
facts.
28.3
is
One
divisor
used for the whole series of
TABLE XXVII
Exhibit C
luncheon for
Grms.
560 453 50
14
six persons
Prot.,
Cost.
Fat,
Carb.,
Cal.
Grms.
75.5 5-5
Grms. Grms.
160
1801
$0.48
.015
.04 .09 .015
Potatoes (baked, ^ waste)
47-5
12
210
247 445 461
27
Oranges ^^
Total
T360 112.5
1-3
97.6
in.
94.1
I5-7 20
0.64
173.3
284.6
47.4
83
3164
524
701
Divided by six Standard for light luncheon.
0.106
28.8 30
This difference may seem small, but it means in many cases the difference between an efficient day's work and wasted time, or if the work is forced, a strain from which recovery may be slow.

of each substance
I47
needed
for a
meal are determined.

of all our
Right here
is
the
weak point
cook-books
of a
and
all
our household accounts.
The quantity
dish used by any given family will
depend upon how
many
other things are served at the same meal, upon
the age, taste, and appetite of the

family, but in each case a fair idea
members
of the
after
may be gained
little
experience
if
one knows
in the first place
how
much is taken. The recipes from which

used
in
are calculated the dishes

culled
the
illustrative
menus were
in
from
many cook-books and were chosen

leg of lamb,''
of toast,''
as a basis
'' ''
preference to
"
''
others because these gave quantities.

rolled bread-crumbs,"
piece of
a few pieces
little
butter,"
is
not sufficiently definite
upon which
to build a scientific ration.

tried, and,
if
Each combination must be

dinary housewife
accurate
records are kept, variations will be easy.

is
The
if
or-
as afraid of figures as
she had
never been to school; pencil and paper should be

constant companions.
On
tail.
page 142
will
be found what
am
is
sure will
be considered a typical menu, worked out in de-
One
of the first things to
be noticed
the
num-
ber and variety of materials used and the number

of combinations made.
It
would be interesting to
know
the time which would be expended in preparsix.
ing and serving such a day's food to a family of
148
THE COST OF FOOD

fact
is
Another noticeable
the
amount
of fat
which
is
frequently in such form as to escape consumption.
The author has more than once

apparent excess
in the
called attention to
the loss of fat in American food as a reason for the
computations.
is
In the
menu
it
under consideration, three times

a
fat
served in such
is
manner
that
it is
safe to say that one-half of
not eaten.
The French
dressing-
and the mayonnaise
dressing share the same fate as the butter on the

broiled chicken, so that out of the reckoned total
of
1 1
64 grams of
fat,
at
least
175 grams ought
to be deducted as tributary to the grease-trap.
This shows that the author's

butter, mayonnaise,
in
bete noire
the drawn
and white sauces so much used

responsible for the excess
modern cooking
are
of fat material, as well as for

cost.
some
of the excess of
is
In this menu, the butter used in cooking
158 grams as against 84 grams on bread.
The proportion
of starch to sugar
far
is
817 to 726
grams, which goes
toward substantiating Prof.

;
Patten's charge already referred to (page 5)

indicates the tendency of
it
also
modern
menu,
diet.
it
As
to the cost of this
will
be seen that
three things are responsible, each quite unnecessary
and each
will
of rather
it
low food value.
If
the student
compare
with the 50-cent dietary on page 141,

the reasons for high cost
138.
If,
he
will see that all
may be
study
found
in the list
on page
further,
he
will
TlIK
carefully
DIKTARV COMPUTER
dietaries
I49
the various
given,
he
will
see
that the essentials of living are pretty
much
the
same whether they

waste
is
cost $i
or lo cents; that the
very
much
greater
when twelve
things are
it
served for a meal than

far
when
four suffice; that
is
more
difficult to calculate
exact amounts
for so
many
things,
and that small quantities cannot be
used to advantage.
of bread left over
is
For
instance, a quarter of a loaf
used for toast or bread-crumbs,

rolls,
but two pieces of toast with asparagus, or two

are not available.
leg of the broiled chicken or
two
stufifed
tomatoes are not worth saving, but a

is
portion of rice or beans

day's cooking.
pail that
It is in
always usable in the next
the matter of the garbagewill
most
of our
economy
come when
the
true
mistress herself attends to the food, and
when
refinement of living takes the place of the present
barbarous feeding.
The simplicity mean monotony.

flavors at the
of the
15-cent dietary need not
There are as
of the
many
standard
of the
command
one cook as
other, only the time of using

as in the case of strawberries
them may be
and other
different,
fruits.
The
family
who
counts
its
pennies need not be deprived

if
of the taste of these
it
chooses the right time.
Ginger, pepper, vanilla, onion, and celery are com-
mon
property.
Chicken and turkey at ten cents are
within the reach of every one.
On
our
list
only
150
THE COST OF FOOD
"
cream, tenderloin, and sweetbreads belong to the

really expensive class, as
in flavoring.
would wine,
if it
were used
Surely
these,
life
it is
may be made worth

only
living without
and
when one has
to allow barely 15
cents per day per person that they need to be wholly
banished.
Much
misconception
will
be done away
with
when
a study of these matters
becomes
either
fashionable or compulsory.
XVI
FOOD FOR INCIPIENT TUBERCULOSIS
In response
to
many
requests the following general
suggestions are offered to those seeking guidance in the

difficult
matter of nourishing food which shall not be of
prohibitive cost.
Individualism
definite
in
habit
and
in
all
taste
make
impossible
these
rules
as to food
cases,
therefore
suggestions are to be used as guides to be modified by

experience.
It is safe to say that the very fact of the
person finding
himself in danger from
most
diseases,
and
especially
in the
from tuberculosis, indicates a low

digestive
state of
power
and assimilative organs and

effort is to
fluids of the
is,
body.
The
first
"build up," that
to secure
an
of
excess of energy with which to

disease.
it
combat the microbes
To do
its
this the
food taken must be such that

little
can be made use of by the body with very
ex-
penditure of
addition.
own
slender stock, else there will be no

as
Such foods
milk,
cream,
butter,
eggs,
lightly-cooked meats, fruit sugars, well-cooked starch

in cereals
little effort
and crusty bread
are
assimilated with very
on the part
of the
body and thus are "nourish
152
THE COST OF FOOD
ishing" in that they give more than they take, and so
"build up" a fund of energy.
In case the provider
may spend
the better)
ninety cents to one dollar a day for ^raw food
materials (and except in case of starch, the less cooking

,
there
is
no
difficulty.
The problem
twenty-five cents
increases in seriousness as the limit of

is
reached.
For
less
than this
it is
nearly
impossible to provide easily assimilated food which shall
be
sufficiently
appetizing.
The
very fact of the low
condition of the body indicates a capricious appetite

as one cause of the under nutrition.
The
person
under
treatment
should
conquer
that
this
tendency as far as possible, should

is
realize
food
essential
and not a mere accessory

present
requisite
to the day's ex-
istence.
The
of
living
less
in
open
air
makes
the food question
somewhat
difficult,
but,
on the other hand, the prohibition of the greatest appetizer,
exercise,
renders necessary the daintiest serving,
the search for attractive combinations

of strong will
and the exercise
on the part of the

is
patient.
In a town where milk
four cents a quart and eggs
twelve cents a dozen, the patient will have no difficulty

in
adding the small amount of other things.
But with
safe milk at twelve cents a quart,
cream
at sixty cents,
eggs at forty-five cents a dozen, butter at forty-five cents
a pound,
how
shall the patient live?
The
requirements of food as purchased are about:
proteid food one pound, starchy food one half pound,
FOOD FOR INCIPIENT TUBERCULOSIS
53
sugar one quarter pound, fatty food one quarter to one

third pound.
Three quarts
of milk contains roughly:

fat,
one quarter pound proteid, one quarter pound

a
little
and
half
to
more than one quarter pound
sugar.
fat,
One
dozen large eggs
may
yield
one ounce
and one
three tenths ounce proteid.
To
take the place of milk, soups
may be
used, care
being taken that the cheaper parts of meat are sound.

Pillau or Pillaff, a rice with tomato,
relished.
is
usually
much
Pea and bean soups well made

sistency
of not too thick concellulose before the
and strained
is
to
remove the
also
cooking
finished
are
occasional
dishes.
It
is
difficult to replace the

It
yolk of the egg by any combination.

it
would seem that
must be had even
if
in limited
quantity.
Salads of perfectly cleaned vegetables with the plain
French dressing are appetizers, besides furnishing the

potassium
salts
needed and the

of
fat
in the
form
used.
of
oil.
Only a few drops
vinegar
should be
The
patient will soon learn to like these foods.
Sugar up
food as
suit.
to
four ounces a day
is
as inexpensive a
may be
had, and taken in small quantities, usually
It is
a lesser tax upon the digestion than starchy
food.
Well baked crusty bread and as much butter as needed

to
make up
the fat should enable any one living under
the right conditions to thrive.
154
THE COST OF FOOD

fried foods,
Avoid
and soggy foods, too many kinds

at
in
one day, and especially
one meal, thereby spreading
the attainable variety over the week.

If
one cannot get eggs and cream, nourishing food

prepared with a
little
may be
patient
time and trouble,
if
both
and cook
is
will co-operate.
Corn meal
a valuable
the
its
grain of this country, and

is
it
carries
it
fat,
starch
easily digested,
and
may
As a
be made a carrier for many other ingredients.

cereal
cooked with water long enough

cold,
it
to
make
it
smooth
and firm when

It
is
as delicious as blanc mange.
may be
eaten cold with cream or hot with syrup.

it
Occasionally
may be
fried,
but
it is
better broiled under

It
the gas broiler or heated brown in the oven.
may
have added suet or dried

be cooked in meat broths.
variety of
fruits or raisins or cheese, or
It
may be made up
into a
breads, which
will call for butter,
and so giv^
the needed fat.
Rice
that
it
may be
is
used with
all
the above additions, except
does not lend
itself to
breads.
Macaroni
another, not very cheap food, but ex-
cellent for variety.
The
the
circular of the Illinois State
Board
of Health
on
cause and prevention of consumption contains a

diet in consumption.
good discussion of
GLOSSARY OF TERMS
Absorption. The process of conveying the digested, i.e., dissolved and dissolvable substances to the tissues. There are two routes: one quick, to the blood direct via the liver; the other
slow, by the lacteals and
lymph
circulation.
Albuminoids. Derivatives from albumen or allied substances are nitrogenous foods of lesser value because derivatives, and therefore a step lower in the scale. Gelatine is a familiar example. These are not found in quantity in natural food-products,
but occur in cooked foods. Anabolism. See Assimilation and Metabolism.
Assimilation.
See Nutrition for

protoplasm; that
its
broad meaning.
anabolism
'*
In a nar-
rower sense
it is
limited to the synthetic conversion of dead matis,
ter into living
in opposition to
katabolism, or disassimilation, the clianges leading to the destruction of the
complex substances
of living molecules."
Howell.
of their en-
Calories.
Heat
units in foods used as a
measure
ergy-giving power. As used in dietaries, i Calorie is that amount of heat which will raise the temperature of i kilo of water i C. I gram of proteid or carbohydrate is estimated to yield 4.1
Calories;
i
gram
of
fat, 9.3
Calories.
Carbohydrates.
They contain
it
The term used for sugars, starches, gums, etc. no nitrogen. The term is a convenient one, since
cent of carbon alone
is
signifies that the per
available for
heat- or energy-giving, the
being only
molecule.
sufficient
hydrogen which the analysis shows to combine with the oxygen present in the
Cellulose. (C6Hio05)n forms the cell-wall of the plant as collagen or connective tissue forms the cell-wall of the animal. Only young and tender cellulose, as in lettuce, young peas and
gêen corn is digested in the human ômach as a chemical means it can be converted into a "sugar.
rule.
By
15s
156
Collagen.
THE COST OF FOOD

The
chief constituent of the fibres of connective tis-
sue, of the organic matter of
bone
(ossein),
and likewise one

it
of the constituents of cartilage.

gelatine.
On
boiling with water
forms
Cookery
state
is
'*
ural food-products,
the adaptation to the purpose of nutrition of natwhich by themselves and in their original
would be either indigestible and unwholesome or unatand injurious to man." Thudichum. Digestion in its narrower sense means the solution of solids and the slight changes which some foods need (a rearrangement of the molecules for the most part) to render them capable of passing through the membranes into the blood-current by which they are carried to all parts of the body. Digestion is sometimes used broadly to cover absorption and assimilation. Products of living protoplasm capable of inducing Enzymes. changes in complex molecules, either favorable or unfavorable to further nutrition." Green. Fats. In food work includes all oils, as olive oil, corn oil, and
tractive
*'
the oils in asparagus, onions,

solid
etc.,
beside the animal
fats,
is
and
liquid.
Sometimes the term hydrocarbon
both used to
mean
that in these substances, unlike the carbohydrates, a por-
tion of the
hydrogen is available for energy and heat-giving; and since a pound of hydrogen gives four times as much heat when burned with oxygen as does carbon, it is evident why fats are worth more in the diet. Fermentation. " The decomposition of complex-organic materials into substances of simpler composition by the agency of protoplasm itself or of a secretion prepared by it." ^J. Reynolds Green, p. 9. resulting in an acid liquid. Acid Alkaline ^= resulting in an alkaline liquid. Food. '' What we eat and drink for the purpose of nourishing our bodies." Howell, p. 213. " Alimentary principles, as albuminoids, proFoodstuffs.
teids, fats,
carbohydrates, mineral
salts,
water, often called nu-
trients."
Howell.
Good Food, or not. The four tests: I. Chemical: What percentage of each nutritive constituent does the food contain^ "2. Physical: How much potential energy is it capable of
*'
yielding? "3. Physiological:
How
does
it
behave in the stomach and
in-
GLOSSARY OF TERMS
tcstines?
Is
it
I57
is
it
easily
digested,
and to what extent
ab-
sorbed?
"4.
Economic: Are the

See Fats.
"
nutritive constituents
contains obtained at a reasonable cost?"
which the food Hutchison, p. 4.
Hydrocarbons.
Indigestible.
is
By
this term, as
meant a food which by remaining long

fullness,
popularly and carelessly used, in the stomach may
produce heaviness,
physiologist
or even pain.
By
this
term the
means
that substance
which
will
not be so changed
as to be perfectly absorbed into the blood."
Hutchison.
See Assimilation and Metabolism. Metabolism. The cycle including both anabolism, the synthetic building up of tissue, and katabolism, the breaking down of that which has been formed. In other words, the chemical
Katabolism.
process of living.
Nutrients.
Nutrition.
See Foodstuffs.
"
living substance." " By this term
The power of converting dead food-material into Howell, p. 18. we designate the series of changes through
which dead matter

stance.
is received into the structure of living subbroadest sense it may cover the processes of digestion, respiration, absorption, and excretion."
In
its
Howell,
p. 9.
This furnishes the new material to take the place of the worn-out and used-up parts which are the life. Therefore food must contain this nitrogenous material not in the form of the broken-down substance, as urea or the mineralized ammonia, but in such form that it can be used to make new protoplasm. No one name can definitely express the great variety of compounds containing nitrogen, albumin, casein, gluten, with their derivatives. Protoplasm. " An arrangement of materials in a living cell in such a manner that continued life is possible. A convenient abProteid.
" Protein,"
nitrogenous foodstuff.
breviation for
cell
mass of living matter.' It means any part of a which shows the properties of life." Howell, p. 17. Ptomaines. Putrefactive products of animal substance which
'
give the reactions of vegetable alkaloids.
See Toxines. Often used as equivalent to the daily dietary. It meaus that which is served out rather than what is selected by choice. Starch is a general term for a variety of stored products of vegetable activity which can, under the influence of moisture
Ration (the daily).
158
THE COST OF FOOD
of both plant
and ferments, yield sugar in a short time. It is the reserve food and animal, dry, portable, and cheap. Animal
starch, the day's reserve food
we
all
carry,
is
called glycogen.
Poisonous proteids produced by bacterial action. All toxines are not ptomaines, although the latter are toxines.
Toxines.
BIBLIOGRAPHY
Abel, Mrs. M. H. Beans, peas, and other legumes as food. 32 pp. Wash., 1900. Government free. (U. S. Agriculil. O. Farmers* Bulletin, No. 121.) ture, Department of. Practical, sanitary, and economic cooking. 188 pp. D. RochAmer. Pub. Health Ass'n, 40c. ester, 1890. Atwater, W. O. Methods and results of investigations on the chemistry and economy of food. 222 pp. il. O. Wash., Experiment stations, Office 1895. Government, 15c. (U. S. Bulletin, No. 21.) of. Experiments on the metabolism of mat- & Benedict, F. G. ter and energy in the human body. 112 pp. O. Wash., 1899. Government, loc. (U. S. Experiment stations, Office of. Bulletin, No. 69.) & Bryant, A. P. Dietary studies in Chicago in 1895 and Government, 5c. (U. S. 1896. 76 pp. O. Wash., 1898. Experiment stations, Office of. Bulletin, No. 55.) Dietary studies of university boat crews. 72 pp. O. Wash., Government, 5c. (U.S. Experiment stations, Office 1900. of. Bulletin, No. 75.) & Rosa, E. B. New respiration calorimeter and experiments on the conservation of energy in the human body. 94 pp. il. O. Wash., 1899. Government, loc. (U. S. Experiment stations. Office of. Bulletin, No. 63.) & Woods, C. D. Chemical composition of American food materials. Wash., 1896. Government, 5c. 87 pp. il. O. Experiment stations, Office of. Bulletin, No. 28.) (U. S. Dietary studies in New York City in 1895 and 1896. 117 pp. O. Wash., 1898. Government. loc. (U. S. Experiment Bulletin, No. 46.) stations, Office of. Dietary studies with reference to the food of the negro in
;
159
l6o
1895 and 1896.
5c.
BIBLIOGRAPHY
69 pp.
il.
O.
Wash.,
1897.
Government,
Pa.,
sta-
(U. S.
Experiment stations, Office of.

Nutrition
investigations
in
Bulletin, No. 38.)
Bevier,
Isabel.
Pittsburg,
(U. 48 pp. O. Wash., 1898. tions, Office of. Bulletin, No. 52.) 1894-96.
S. Experiment
and analysis.
$7.50.
Blythe, a. W.
Foods
their composition
735 pp. il. O. N. Y., 1896. tion of food, pp. 2-32.
Van Nostrand,
Ed. 4. Adultera-
Brillat-Savarin, J. A. Physiology of taste. 347 pp. D. Phil., Lindsay & Blakiston, $1.75. 1854. Burnet, R. W. Foods and dietaries, a manual of clinical dietetics. Ed. 2. Also issued by 196 pp. D. Lond., 1890. Griffin, 4^-.
Blakiston, Phil., $1.50, net.
Chambers, T. K.
sickness.
Manual
of diet
and regimen
in
health and
310 pp. O. Phil., 1875. Child, Theodore. Delicate feasting.
Lea, $2.75. 214 pp. D. N. Y., 1890.

its
Church,
Harper, I1.25. A. H. Food
some account of
sources, constituents,
and uses. 252 pp. O. Lond., 1889. Chapman, 3J-. (South Kensington Museum science handbooks.) New ed. Scribner, $i.20, net.
Dietary studies of bicyclers. The effect of severe and prolonged work. (Bulletin, No. 98.) Dukes, Dr. Clement. School diet. Lond., 1899. Rivington. Food syllabus for study clubs. By Lake Placid Conference. State Library, Albany, N. Y. Frissell, H. B. & Bevier, Isabel. Dietary studies of negroes in Eastern Virginia in 1897 and 1898. 45 pp. il. O. Wash., Government, 5c. (U.S. Experiment stations. Office 1899. Bulletin, No. 71.) of. Gibson, H. B., Calvert, S., & May, D. W. Dietary studies at the University of Missouri in 1895. 24 pp. O. Wash., 1896.
,
Government. 5c. (U. S. Experiment stations. Office of. Bulletin, No. 31.) Goodfellow, John. Dietetic value of bread. 328 pp. D. Lond.,
Macmillan, $1.50. 1892. Goss, Arthur. Dietary studies in New Mexico in 1895. 23 pp. O. Wash., 1897. Government, 5c. (U. S. Experiment Bulletin, No. 40.) stations. Office of. Nutrition investigations in New Mexico in 1897. 20 pp. O.
Wash..
1898.
Government,
5c.
(U.
S. Experiment
stations.
Office of.
Bulletin, No. 54.)
BIBLIOGRAPHY
l6l
Green, Mrs. M. E. (Green). Food products of the world. Ed. byG. G. Bohn. 249 pp. il. D. Charlotte, Mich., 1898. Green,
$1.50.
Grindley, H.
S.
and Others.
Nutrition investigations at the
University of Illinois, North Dakota Agricultural College, and Lake Erie College. Ohio, 1896 to 1900. 42 pp. O. Wash.,
1900.
of.
Government,
(U. S.
Experiment stations.
Office
Bulletin, No. 91.)
Halliburton, W. D. Chemical constituents of the body and food. (In Schafer, E. A., ed. Text-book of physiology. 1898. i;
1-79.)
Hart, Mrs. A. M.
Phil.. 1897.
Published by Macmillan, $8.00. Diet in sickness and in health.
219 pp. O,
Putnam,
$1.50.
Hogan.
Holt,
L. E.
How
to feed children.
1898.
Lippincott, $1.00.
Ed. 2. 236 pp. D. Phil., (Practical lessons in nur^ng.)

104 pp. S.
Care and feeding of children. ,JEdT2. .^^ Appleton, 50c. Huntington, E. A. The dietary. Pamphlet, 16 pp.
L. E.
N. Y., 1899.
26 Charter
Oak
place, Hartford, Ct.
Hutchison, Robert. Food and the principles of dietetics. 566 pp. N. Y., 1901. Wood, $5-oo, net, il. O. Jaffa. M. E, Nutrition investigations at the California agricultural experiment station, 1896-98.
39 pp. O.
Wash.,
1900.
Government,
Jordan,
5c.
(U-
S.
Experiment
1897.
stations,
Office of.
Bulletin, No. 84.)
W. H.
Dietary studies at the Maine state college
in
1895.
57 pp. O.
Wash.,
daily
Government,
5c.
(U. S.
Experiment Kellogg, J. H.
stations, Office of.
Bulletin, No. 37.)
The
ration.
Pamphlet, 15 pp.
Battle
Creek, Mich., 1899.
Good Health Pub. Co.
The new dietary. Pamphlet, 35 pp. Battle Creek, Mich., Good Health Pub. Co. LANGWORTHY, C. F. Eggs and their uses as food. 32 pp. O. Wash.,1901. Government free. (U. S. Agriculture, De;
partment
of.
Farmers* Bulletin, No.
128.)
Fish as food. 30 pp. O. Wash., 1898. Agriculture, Department of. (U. S.
Government;
free.
Farmers' Bulletin,
No. 85.) Miles, E. H. Muscle, brain, and diet: a plea for simpler foods. Ed. 2. 345 pp. O. Lond., 1900. Sonnenschein, 3,?. bd,
Oppenheim, Nathan.
N. Y., 1900.
Care of the child in health. Macmillan, $1.25.
308 pp. D.
l62
BIBLIOGRAPHY
Richards, Mrs. E. H. (Swallow). Plain words about food. Boston, 1899. Home Science Pub. Co., $1.00. 176 pp. D. (Rumford kitchen leaflets.) Simpson, Henry. Choice ol food. O. Manchester, Eng., 1889.
(Health lectures, ser. 3,) Stone, W. E. Dietary studies at Purdue University, Lafayette, Ind., in 1895. 28 pp. O. Wash., 1896. Government, 5c. Experiment stations, Office of. Bulletin, No. 32.) (U. S.
Thompson, W. G.
VOORHEES,
E. B.
Practical dietetics, with special reference to
diet in disease.
802 pp.
il.
O. N. Y., 1895. Appleton, $5.00.
Food and nutrition investigations in New Jersey in 1895 and 1896. 40 pp. O. Wash., 1896. Government. 5c. Experiment stations, Office of. Bulletin, No. 35.) (U. S. Dietary studies at the University of Tennessee in Wait, C. E Wash., 1896. Government, 5c. (U. S. 1895. 45 pp. O. Experiment stations. Office of. Bulletin, No. 29.)
Nutrition investigations at University of Tennessee in 1896 and 1897. 46 pp. O. Wash., 1898. Government, 5c. (U. S. Experiment stations, Office of. Bulletin, No. 53.) Wiley, H. W., and Others. Foods and food adulterants. O. Wash., 1887-98. Government. (U. S. Chemistry, Division
of.
Bulletin, No. 13.)

:
Woods,
composition and cooking. 29 pp. O. C. D. Meats Wash., 1896. Government free. (U. S. Agriculture, Department of. Farmers' Bulletin, No. 34.) & Merrill, L. H. Cereal breakfast foods. Pp. 91-106 O. Orono, Me., 1899. (Maine Agricultural experiment sta;
tion.
Bulletin, No. 55.)
Nuts as food. Pp. 69-92. O. Orono, Me., 1899. (Maine Bulletin, No. 54.) Agricultural experiment station. Report of investigations on digestibility and nutritive value (U. S. of bread. 51 pp. O. Wash., 1900. Government, 5c. Experiment stations, Office of. Bulletin, No. 85.)
'
BIBLIOGRAPHY
163
RECENT BOOKS ON FOOD AND NUTRITION

Physiological Economy in Nutrition. R. H. Chittenden, Frederick A. Stokes Co., N. Y. The Nutrition of Man. A. Stokes Co., N. Y. The Science of Nutrition. Graham Lusk. W. B. Saunders Co. Practical Problems of Diet and Nutrition. Max Einhart.
Wm. Wood & Co. The Effect of Different Methods
of Cooking Meat. U. S. Department of Agriculture, Office of Expt. Stations, Bulletin 193, Gov. Printing Office. Laboratory Manual. Food and Nutrition. Miss Isabel Bevier, Miss S. Usher, University of Illinois. Selection and Preparation of Food. Miss Isabel Bevier, Whit-
comb
&
Barrows.
A Theory A
of Protein Metabolism. Otto Folin. Reprinted from the American Journal of Physiology. Precise Method of Roasting Beef. University of Illinois Bulletin,
Vol. 19.
Chemistry of Flesh.
Emmett
&
Grindley.
The
Journal of Bio-
logical Chemistry, Vol. 3,
A New Method
Reprinted from American Journal of Physiology. Irving Fisher, Yale University. Report of Progress in Food and Nutrition. Report of Lake
Placid Conference.
1907.
No. 6, Nov. 1907. for Indicating Food Values.
INDEX
PACK
Air in school-room
29,31, 34
5. 6,
Appetite Bachelor, why he boards Bibliography

Bill of fare for child
36, 78, 98
59
I55"I57
26
for school
'*
42,43
95-97
for breakfast
"
"
for 25-cents
115,116
50
2, 5, 8,
Brain-worker, food of
Cheap food
College, duty of
100
49
Cost of food, factors in (See Food, cost of.)

Dietary computer
Diet, dietary
'*
7,
143-150
26, 28, 39, 72, 77, 100,
107
definition of
-
90, 91
Dietaries of definite cost
98-142
109,
"
10 to 15-cent
25 cent
no
141
117-132
50 cent
$100
142
tabular statements, 107, 109, no, 117-123, 126-128,

130, 132, 137, 141, 142, 144. 146
Definitions.
*
See Glossary
Diet, dietary
151-154
90, 91
22, 23, 25
Eggs as food Food, amounts cheap

'
'
of.
. .
19, 20, 39, 69,

2, 5, 8,
87 100
14
definition of
13,
165
l66
INDEX
PAOB
Food, choice of
iii,
"
' '
cost of,
iii,
iv,
7, 8, 9,
34, 37, 40, 41, 51, 56, 61, 62, 78, 80,
106, 107, 108, 125, 126
creed
electives in
105, 105 11
41, 48
1
' *
**
* *
fear of
for incipient tuberculosis
51-1 54
**
**
for the infant.

'* **
15-^7
child 18-21
young
**
**
*'
**
**
**
*'
child at school
29-36
37-45
active youth
**
**
*'
**
youth at college and brain-worker

traveller
45-51
52,53; 54
57,
**
*'
"
**
**
*
''
shopper
58
58
"
businessman
**
**
**
boarding-house for criminals and paupers

in
59
60-69
70-83
84, 89
for the hospital patient for
middle
life
and old age
habits in
**
104
58
41, 77
59, 62, 91, 98, iii,
hygienic
indigestible
in relation to cost of living
"
"
'*
134
103
"
** *
low estimation of on a journey study of

taste in
53,
54
13
106
15, 16, 22,
Food materials, analyses of

"
*
27
82
or composition of
64, 106
therapeutic value of
"
Food-supply, abundance of " no substitute

*'
1,2, 4
10
67, 68
for. ....
..
inspection of.
Glossary
Hospital, food in
Illinois State
. .
155 70-83
of Health circular
.
Board
154
60, 67, 69, 70
Institution, food of
*
*
cost of food of
69
-.
**
inspection of
^7
INDEX
Menu
* *
167
PAGE 64-67
42
56
92, loi
for child
* *
26, 63,
school
* *
* *
business
definite
man
* *
no
for
to
**
' *
2^ cents
15, 16,
,
115
show computation
146
1 7,
Milk as food
Over-eating, deaths from
Over-nutrition, dangers in
63
85,
4, 5, 54,. 86,
86
loi
Pauper, food for

Potential citizen, food for
60-69 60-69
163
33> 34, 35> 3<^
- .
Recent books on nutrition

School luncheon
Sugar as food
Tuberculosis, food in
18
Under- nutrition
University, duty of
151-154 33, 49, 62
49
iv
Valparaiso, Ind., food at

Vegetables, use of
40
86, 87
Vegetarian diet
SHORT-TITLE CATALOGUE
OF THE
PUBLICATIONS
OF
JOHN WILEY & SONS

NEW YORK
London:
CHAPMAN & HALL, Limited Montreal, Can.: RENDU F PUB. CO^

ARRANGED UNDER SUBJECTS
Books marked with an asterisk (*) are Descriptive circulars sent on application. All books are bound in cloth unless otherwise stated. sold at net prices only.
AGRICULTURE HORTICULTURE FORESTRY.
Principles Animal Nutrition Bowman Forest Physiography BuDD and Hansen American Horticultural Manual:
Armsby
of
8vo, 54 00 8vo, *5 00
12mo, 2 00 Land Drainage Elliott Engineering 50 (Second Edition, Rewritten) ........ 12mo, Practical Farm Drainage. 8vo, 50 the Farm Fuller Domestic Water Supplies 8vo, 4 00 Graves Forest Mensuration Small 8vo, *1 50 Handling Woodlands. Principles 12mo, 50 American Forestry Green Principles 12mo, 00 Modern Dairy Practice. (Woll.) Grotenfelt Principles *3 50 New England 8vo, Hawley and Hawes Forestry 8vo, *4 00 Herrick Denatured or Industrial Alcohol Kemp and Waugh Landscape Gardening. (New Edition, Rewritten). 12mo, *1 50 Small 8vo, *1 50 Larsen and White Dairy Technology 8vo, *1 50 McKay and Larsen Principles and Practice Butter-making 12mo, 50 Maynard Landscape Gardening as Applied to Home Decoration Record Identification the United States.. .8vo, *1 25 the Economic Woods Recknagel Theory and Practice Working Plans (Forest Organi{In Press.) zation) Small 8vo, *3 00 Sanderson Insect Pests Farm, Garden, and Orchard 12mo, 50 Insects Injurious to Staple Crops 12mo, *1 25 Virgin Forest ScHWARZ Longleaf Pine 12mo, *0 75 Solotaroff Field Book for Street-tree Mapping *8
for
1
Part Part
I.
II.
Propagation, Culture, and Improvement Systematic Pomology
12mo, 12mo,
1 1
50 50
for
"^l
of
.'
of
of
in
of
of
of
of
of
in
In lots of one dozen Shade Trees in Towns and Cities Stockbridge Rocks and Soils WiNTON Microscopy of Vegetable Foods "Woll Handbook for Farme; - and Dairymen
00
8vo, *3 00 8vo, 2 50 Large 8vo, 7 50
16mo,
50
ARCHITECTURE.
Orientation Buildings or Planning Sunlight Baldwin Steam Heating for Buildings 3ERG Buildings and Structures American Railroads
Atkinson
of
for
12mo,
,
of
8vo, *2 00 2 50 4to, 5 00
BiRKMiRE
Architectural Iron and Steel

of
Girders as Applied in Buildings Planning and Construction of High Office Buildings Skeleton Construction in Buildings Briggs Modern American School Buildings
Compound Riveted
Byrne Inspection Materials and Workmanship Employed in Construction 16mo, Carpenter Heating and Ventilating of Buildings 8vo, CoRTHELL Allowable Pressure on Deep Foundations 12mo, Eckel Building Stones and Clays 8vo, Freitag Architectural Engineering 8vo,
.
8vo, $s 50 8vo 2 00 8vo 3 50 8vo 3 00 8vo, 4 00

, , , , , .
Fire Prevention and Fire Protection. Fireproofing of Steel Buildings Gerhard Guide to Sanitary Inspections
16mo, mor
^
8vo,
12mo, ),
8vo, ),
Modern Baths and Bath Houses

Sanitation of Public Buildings Theatre Fires and Panics The Water Supply, Sewerage and Plumbing of
: . .
12mO: ).
12mo
),
3 00 4 00 *1 25 *3 00" 3 5Q *4 00 2 50 1 50 *3 00 1 50 1 50
Modern City
Johnson
Elements Heating and Ventilation Statics by Algebraic and Graphic Methods How to Lay Out Suburban Home Grounds Kidder Architects' and Builders' Pocket-book Merrill Stones for Building and Decoration MoNCKTON Stair-building Patton Practical Treatise on Foundations Peabody Naval Architecture Rice Concrete-block Manufacture Construction RiCHEY Handbook for Superintendents
Greene
of
Kellaway
'.
of
Building Foreman's Pocket Book and Ready Reference.. Building Mechanics' Ready Reference Series: * 16mo, mor... Carpenters' and Woodworkers' Edition 16mo, mor.., Cement Workers* and Plasterers' Edition 16mo, mor., Plumbers', Steam-Fitters', and Tinners' Edition .. 16mo, mor... Stone- and Brick-masons' Edition 8vo, ). RiES Building Stones and Clay Products ), Sabin House Painting (Glazing, Paper Hanging and Whitewashing) 12mo 8vo, 5, Siebert and Biggin Modern Stone-cutting and Masonry
.
Buildings, 8vo, ), *4 00 *2 50 8vo, ), 8vo 2 00 ), 2 00 8vo, ). 16mo, mor. 5 00 8vo 5 00 4to 4 00 ), 8vo 5 00 ), 8vo, 7 50 ), 2 00 Svo, ), 16mo, mor 4 00 16mo, mor. 5 00
. ,
, .
Snow Principal Species of Wood Wait Engineering and Architectural Jurisprudence

Law Law
of Contracts of Operations
*1 *1 *! *1 *3
1
1
8vo, >,
8vo ), Sheep
,
Svo, ),
3 6 6 3
50 50 50 50 00 00 50 50 00 50 00
Preliminary to Construction in Engineering and

8vo, ),
Architecture
Wilson Air Conditioning Worcester and Atkinson
Sheep, ),
5 00 5 50
1
Small Hospitals, Establishment and Maintenance, Suggestions for Hospital Architecture, with Plans for a Small 12mo, Hospital
12mo >,
50
25
ASSAYING.
Svo, Betts Lead Refining by Electrolysis Fletcher Practical Instructions in Quantitative Assaying with the Blow-
4 00
1
pipe
FuRMAN and Pardoe
Svo, 3 00 Assaying Lodge Notes on Assaying and Metallurgical Laboratory Experiments Svo, 3 00 3 00 Svo, Analysis Ore of Methods Low Technical 12mo, 1 00 Miller Cyanide Process 12mo, 1 00 Manual of Assaying Minet Production of Aluminum and its Industrial Use. (Waldo). 12mo, 2 50 Price and Meade The Technical Analysis of Brass and the Non-Ferrous 12mo, *2 00 Alloys 3 00 Svo, RiCKETTS and Miller Notes on Assaying Svo, 4 00 Robine and Lenglen Cyanide Industry. (Le Clerc.) 2 50 Small Svo, Seamon Manual for Assayers and Chemists
Manual
16mo, mor.,
of Practical
.
50
Ulke Modern Electrolytic Copper Wilson Chlorination Process
Refining
8vo, $3 00
Cyanide Processes
12mo, 12mo,
1 1
50 50
ASTRONOMY.
j
CoMSTOCK
Craig
8vo, Crandall-Text-book on Geodesy and Least Squares Svo, DoOLiTTLE-Treatise on Practical Astronomy Svo, 3 GO Hayford Text-book of Geodetic Astronomy 16mo, mor., 1 GO HosMER Azimuth Svo, *2 GO Text-book on Practical Astronomy Svo, 2 50 Merriman Elements of Precise Surveying and Geodesy Svo, *3 GO MiCHiE and Harlow Practical Astronomy Svo, 5 GO Rust Ex-meridian Altitude, Azimuth and Star-Finding Tables 12mo, *2 GO White Elements of Theoretical and Descriptive Astronomy
Azimuth
Field Astronomy for Engineers
8vo,
4to,
2 50* 3 50' 3 GO' 4 GO
BIOLOGY.
CoHNHEiM Enzymes Davenport Statistical Methods with
Special Reference to Biological 16mo, mor., 1 50 Variation Svo, 3 00 Effront and Prescott Enzymes and Their Applications Svo, *3 GO Euler and Pope General Chemistry of the Enzymes Svo, *2 50 Mast Light and Behavior of Organisms Prescott and Winslow Elements of Water Bacteriology, with Special
12mo, *1 50
Reference to Sanitary Water Analysis Biology Whipple The Microscopy of Drinking Water Winslow The Systematic Relationship of the Coccaceae
Ward and Whipple Freshwater
12mo,
(In Press.) Svo, Small Svo,
50
3 50 2 50
CHEMISTRY.
(Hall and Svo, *5 GO Defren) 12mo, *1 25 Abegg Theory of Electrolytic Dissociation, (von Ende.) Alexeyeff General Principles of Organic Syntheses. (Matthews.).. Svo, 3 GO Allen Exercises in General Chemistry, Loose Leaf Laboratory Manual.
Abderhalden
Physiological Chemistry in Thirty Lectures.
Oblong
Tables for Iron Analysis
4to, paper,
*1 00
Armsby Arnold
Principles of Animal Nutrition Compendium of Chemistry. (Mandel.) Association of State and National Food and Dairy Departments,
Svo, 3 GO Svo, 4 00 Small Svo, 3 50

Svo, Svo,
3 GO 3 GO
1
Hartford Meeting, 1906
Jamestown Meeting, 19G7
Austen Notes for Chemical Students Bernadou Smokeless Powder. Nitro-cellulose, and Theory
12mo,
of
50
the Cellu-
12mo, 2 50 lose Molecule BiLTZ Introduction to Inorganic Chemistry. (Hall and Phelan.).. 12mo, *1 25 Laboratory Methods of Inorganic Chemistry. (Hall and Blanchard.) Svo, 3 00 12mo, *1 GO Bingham and White Laboratory Manual of Inorganic Chemistry. 12mo, *1 00 Blanchard Synthetic Inorganic Chemistry Bottler German and American Varnish Making. (Sabin.).. Small Svo, "*'3 50 Svo, *6 00 Browne Handbook of Sugar Analysis Svo, *1 25 Sugar Tables for Laboratory Use Svo, *1 50 Browning Introduction to the Rarer Elements Small Svo, *3 GO Brunswig Explosives. (Munroe and Kibler) Svo, *3 00 Claassen Beet-sugar Manufacture. (Hall and Rolfe.)
Classen Quantitative Analysis by
Electrolysis. (Hall.)
(/ Press.)
Test-papers 12mo, $2 00 Tests and Reagents 8vo. 3 00 Constitutional Analysis by Physico-chemical Methods (Inorganic), {In Press.) Danneel Electrochemistry. (Merriam.) 12mo, *1 25 Dannerth Methods of Textile Chemistry 12mo, 2 00 DuHEM Thermodynamics and Chemistry. (Burgess.) 4 00 8vo, Eissler Modern High Explosives 8vo, 4 00 *1 Ekeley Laboratory Manual of Inorganic Chemistry 12mo, 00 Fletcher Practical Instruction? in Quantitative Assaying with the Blowpipe 16mo, mor., 1 50 Fowler Sewage Works Analyses 12mo, 2 00 Fresenius Manual of Qualitative Chemical Analysis. (Wells.) Svo, 5 00 Manual of Qualitative Chemical Analysis. Part I. Descriptive. (Wells.) Svo, 3 00 Quantitative Chemical Analysis. (Cohn.) 2 vols , .Svo, 12 50 When Sold Separately, Vol. I, |6. Vol. II, $8. Fuertes Water and Public Health 12mo, 1 50 12mo, *1 50 Fuller Qualitative Analysis of Medicinal Preparations Svo, 3 00 FURMAN and Pardoe Manual of Practical Assaying 12mo, *2 00 Getman Exercises in Physical Chemistry 12mo, 1 25 Gill Gas and Fuel Analysis for Engineers Svo, 4 00 GoocH Methods in Chemical Analysis and Browning Outlines of Qualitative Chemical Analysis. Small Svo. *1 25
COHN Indicators and

Cooper
'.
(Woll.) 12mo, 2 (Marshall.)., 12mo, Physiological Chemistry. (Mandel.) .Svo, 4 Hammarsten Text-book (Winton.).. Technical Products. Svo, Hanausek Microscopy *2 12mo, Haskins Organic Chemistry Svo, 4 Herrick Denatured or Industrial Alcohol Svo, Hinds Inorganic Chemistry 12mo, *1 Students Laboratory Manual Beginners. Organic Chemistry Holleman Laboratory Manual *1
Grotenfelt Principles of Modern Dairy Practice. Groth Introduction to Chemical Crystallography.

of of
for
00 25 00 5 00 00 00 3 00 00
1
of
for
l 3 Svo, 3 00 Hopkins Oil-chemists' Handbook 25 Physiological Chemistry. .Svo, Laboratory Work Jackson Directions Special Analysis Chemical the Methods Rapid Johnson Small Svo, 3 00 making Alloys and Graphite Svo, 3 00 Landauer Spectrum Analysis. (Tingle.) Some General Reactions to Investigations Lassar-Cohn Application 12mo, 00 (Tingle.) Organic Chemistry. Svo, 7 50 Leach Food Inspection and Analysis Svo, 3 00 (Lorenz.) Organic Compounds. Lob Electrochemistry Lodge Notes on Assaying and Metallurgical Laboratory Experiments Svq, 3 00 Svo, 3 00 Low Technical Method Ore Analysis 12mo, 00 Steel Structures Lowe Paint 12mo, 00 (Cohn.) Analysis. Techno-chemical Lunge Svo, *1 50 McKay and Larsen Principles and Practice Butter-making 12mo, 2 00 Vehicles Maire Modern Pigments and 50 12mo, Bio-chemical Laboratory Mandel Handbook *0 60 Martin Laboratory Guide to Qualitative Analysis with the Blowpipe. 12mo, O 25 12mo, Mason Examination 'Water. (Chemical and Principally from a Sanitary Standpoint.)
for
12mo, 00 (Walker.) 2 50 Svo, Text-book of Inorganic Chemistry. (Cooper.) 2 (Walker and Mott.) Svo, 50 Chemistry. Organic Text-book of (Ekeley) Laboratory Manual to Accompany HoUeman's Text-book of 12mo, 00 Inorganic Chemistry Small, Svo, *2 50 HoLLEY Analysis of Paint and Varnish Products Small Svo, 00 Lead and Zinc Pigments
in
1
for
of
Steels, Steel-
of
in
of
of
for
1
1
of
their
for
of
Bacteriological.). ...
Water-supply.
(Considered
,
Mathewson Matthews
First Principles Chemical Theory Laboratory Manual Dyeing and Textile Chemistry
of of
Determination Third Edition Miller Cyanide Process

Meyer
Manual
of
Textile Fibres
Svo, 4 00 Svo, *1 00 Svo, 3 50 8vo, 4 00
of
Radicles in
Carbon Compounds.
(Tingle.)
Assaying
12mo, *1 25 12mo, 1 00 12mQ, 1 00
Production Aluminum and Industrial Use. (Waldo.) 12mo, Technical Calculations for Sugar Works. (Bourbakis.) 12mo, MixTER Elementary Text-book Chemistry 12mo, Morgan Elements of Physical Chemistry 12mo, Physical Chemistry for Electrical Engineers 12mo, Moore Experiments in Organic Chemistry 12nio, Outlines Organic Chemistry 12mo, Morse Calculations used Cane-sugar Factories 16mo, mor., MuiR History Chemical Theories and Laws 8vo, MULLIKEN General Method for the Identification Pure Organic ComMiNET
of
its
. .
$2 50
MiTTELSTAEDT
*1 50
1 50 3 00 *1 50 *0 50 *! 50 1 50 *4 00
--v
of
of
in
of
of
pounds.
Vol.
I.
Compounds
of
Carbon
with
Hydrogen
and
5 00 5 00
Oxygen
Vol. II. Vol. III.
Large 8vo,
{In Preparation.) Large 8vo,
'.
12mo, *3 12mo, 1 Part Two. (TuRNBULL.).12mo, 2 Introduction to Chemistry. (Hall and Williams.) Small 8vo, ^l Owen and Standage Dyeing and Cleaning of Textile Fabrics 12mo, 2 Palmer Practical Test Book of Chemistry 12mo, *1 Pauli Physical Chemistry in the Service of Medicine. (Fischer,). 12mo, *1 PiCTET Alkaloids and their Chemical Constitution. (Biddle.) 8vo, 5 PRESC0TT and Winslow Elements of Water Bacteriology, with Special Reference to Sanitary Water Analysis 12mo, 1 Reisig Guide to Piece-Dyeing 8vo, *25 Richards and Woodman Air, Water, and Food from a Sanitary Standof
'.
.
.
Nelson OsTWALD
Analysis Drugs and Medicines Conversations on Chemistry. Part One.
Nitrogenous Compounds The Commercial Dyestuffs
(Ramsey.).
...
00 50 00 50 00 00 25 00
50
'.
00
point
Incompatibilities in Prescriptions 12mo, (Mathewson.) 8vo, *3 Sabin Industrial and Artistic Technology Paint and Varnish 8vo, 3 Salkowski Physiological and Pathological Chemistry. (Orndorff.). 8vo, 2 Schimpf Essentials Volumetric Analysis Small 8vo, *1
Ruddiman
Ricketts and Miller Notes on Assaying Rideal Disinfection and the Preservation of Food RiGGS Elementary Manual for the Chemical Laboratory RoBiNE and Lenglen Cyanide Industry. (Le Clerc.)
8vo, 8vo, 8vo, 8vo, 8vo, 8vo,
2 00 3 00 4 00
1
25
4 00 2 00
1
Whys in Pharmacy Ruer Elements of Metallography.

of
of
00 00 00 50 50
Volumetric Analysis Qualitative Chemical Analysis Seamon Manual for Assayers and Chemists Smith Lecture Notes on Chemistry for Dental Students Spencer Handbook for Cane Sugar Manufacturers Handbook for Chemists of Beet-sugar Houses
of
Manual
*1 25 *2 50 *2 50 3 00 3 00 Stockbridge Rocks and Soils 2 50 Stone Practical Testing of Gas and Gas Meters 3 50 *3 00 Tillman Descriptive General Chemistry *1 50 Elementary Lessons in Heat Treadwell Qualitative Analysis. (Hall.) 3 00 Quantitative Analysis. (Hall.) 4 00 TuRNEAURE and Russell Public Water-supplies 5 00 Van Deventer Physical Chemistry for Beginners. (Boltwood.) 12mo, 1 50 Venable Methods and Devices for Bacterial Treatment of Sewage. .8vo, 3 00 Ward and Whipple Freshwater Biology {In Press.) 8vo, 4 00 Ware Beet-sugar Manufacture and Refining. Vol. I Vol. II 8vo. 5 00 8vo, 2 00 Washington Manual of the Chemical Analysis of Rocks 8vo, *3 00 Weaver Military Explosives 8vo, 1 50 Wells Laboratory Guide in Qualitative Chemical Analysis Short Course in Inorganic Qualitative Chemical Analysis for Engineering 12mo, 1 50 Students 12mo, 1 25 Text-book of Chemical Arithmetic Svo, 3 50 Whipple Microscopy of Drinking-water 12mo, 1 50 Wilson Chlorination Process 12mo, 1 50 Cyanide Processes 8vo, 7 50 WiNTON Microscopy of Vegetable Foods Zsigmondy Colloids and the Ultramicroscope. (Alexander.) Large 12mo, 3 00
8vo, 8vo, Small 8vo, 8vo, 16mo, mor., 16mo, mor., 8vo, 8vo, 8vo, 8vo, 8vo, 8vo, 8vo,
. . .
00
CIVIL ENGINEERING.
BRIDGES AND ROOFS, HYDRAULICS, MATERIALS OF ENGINEERING. RAILWAY ENGINEERING.
American Civil Engineers' Pocket Book.
(Mansfield Merriman,
16mo, mor.,*55 00 12mo, 3 00
Engineers' Surveying Instruments BiXBY Graphical Computing Table Breed and Hosmer Principles and Practice
Baker
Vol. I. Vol. 11.
Editor-in-chief.)
Paper 19t X24i inches,

of Surveying.
25
3 00 2 50
^3
Burr
Field Astronomy for Engineers Allowable Pressure on Deep Foundations Text-book on Geodesy and Least Squares Davis Elevation and Stadia Tables Elliott Engineering for Land Drainage FiEBEGER Treatise on Civil Engineering Flemer Phototopographic Methods and Instruments
CoMSTOCK CoRTHELL Crandall
Elementary Surveying Higher Surveying Ancient and Modern Engineering and the Isthmian Canal
8vo, 8vo, 8vo, Svo,
50
2 50
8vo, 3 50 12mo, *1 25 Svo, 3 00 Hering Ready Reference Tables (Conversion Factors.) 16mo, 2 50 HosMER Azimuth .,16mo, mor., 00 Text-book on Practical Astronomy. Svo, 2 00 Howe Retaining Walls Earth 12mo, 25 *0 25 IvES Adjustments the Engineer's Transit and Level ,16mo, Ives and Hilts Problems Surveying, Railroad Surveying and Geodesy .16mo, mor., 50 and Smith Theory and Practice Johnson Surveying Small Svo, *3 50 by Algebraic and Graphic Methods Johnson Svo, 00 KiNNicuTT, WiNSLOW and Pratt Sewage Disposal Svo, *3 00 M AHAN Descriptive Geometry Svo, *1 50 Merriman Elements Precise Surveying and Geodesy 2 50 Svo, Merriman and Brooks Handbook Surveyors 16mo, mor., 2 00 Nugent Plane Surveying Svo, 3 50 Ogden Sewer Construction Svo, 3 00 Sewer Design 12mo, 2 00 Sewage Disposal ResiOgden and Cleveland Practical Methods Svo, *1 50 dences, Hotels, and 2 00 Municipal Refuse Svo, Parsons Disposal Svo, Patton Treatise on Engineering 7 50 5 00 Reed Topographical Drawing and Sketching Conditions. (Corning and Peele.) Riemer Shaft-sinking under Svo, 3 00 Svo, 50 Siebert and Biggin Modern Stone-cutting and Masonry Svo, 50 Topographical Drawing. (McMillan.) Smith Manual 12mo, 2 Subways 50 Soper Air and Ventilation *1
.
Sewerage. (Designing and Maintenance.) Freitag Architectural Engineering Hauch and Rice Tables of Quantities for Preliminary Estimates Hayford Text-book of Geodetic Astronomy
'.
Folwell
12mo, *1 25 8vo, 3 00 8vo, 1 00 12mo, 2 00 '*'5 8vo, 00 Svo, 5 00 8vo, 3 00
mor.*,
for
of
bds.,
in
(J.
B.)
of
(L. J.)
Statics
of
for
of
for
Institutions
of
Civil
half
leather. 4to,
Difficult
of
Tracy
Exercises in Surveying Venable Garbage Crematories

Plane Surveying
of
12mo, mor.. 16mo, mor.,

Svo, Svo, Svo, Sheep, Svo,
Svo,
00
Wait
in America Methods and Devices for Bacterial Treatment of Sewage Engineering and Architectural Jurisprudence
3 00 2 00 3 00
6 00 6 50
3 00
Law Law
of Contracts of Operations Preliminary to
'.
Construction in Engineering and

Sheep,
5 00 5 50 2 50
Architecture
Warren Stereotomy Problems

Waterbury
Vest-Pocket *1 00 mor., *1 50 Enlarged Edition, Including Tables. Webb Problems in the Use and Adjustment of Engineering Instruments. 16mo, mor., 1 25 Svo, 3 50 Wilson Topographic, Trigonometric and Geodetic Surveying
Svo, in Stone-cutting Hand-book of Mathematics for Engineers. mor., inches, 2| X5|

.
BRIDGES AND ROOFS.

Bishop Structural Details of Hip and Valley Rafters... Oblong large 8vo. *$1 75 BoLLER Practical Treatise on the Construction of Iron Highway Bridges
Thames River Bridge
Burr and Falk
Design and Construction
of Metallic Bridges
Du
Bois
Foster
Influence Lines for Bridge and Roof Computations Mechanics of Engineering. Vol. II Treatise on Wooden Trestle Bridges
Svo, Svo, Svo, Svo, Svo, Heller Stresses in Structures and the Accompanying Deformations. .Svo, Howe Design of Simple Roof-trusses in Wood and Steel Svo, Symmetrical Masonry Arches Svo, Treatise on Arches Svo, Hudson Deflections and Statically Indeterminate Stresses Small 4to, Plate Girder Design Svo, Jacoby Structural Details, or Elements of Design in Heavy Framing, Svo, Johnson, Bryan and Turneaure Theory and Practice in the Designing of Modern Framed Structures. New Edition. Part I. Stresses in Simple Structures Svo, Part II. Statically Indeterminate Structures and Secondary Stresses Svo, Merriman and Jacoby Text-book on Roofs and Bridges: Part I. Stresses in Simple Trusses Svo, Part II. Graphic Statics Svo, Part III. Bridge Design Svo, Part IV. Higher Structures Svo, RiCKER Design and Construction of Roofs Svo, Sondericker Graphic Statics, with Applications to Trusses, Beams, and Arches Svo, Waddell De Pontibus, Pocket-book for Bridge Engineers. 16mo, mor., Specifications for Steel Bridges 12mo,
Fowler Greene
Ordinary Foundations Arches in Wood, Iron, and Stone
2 00 8vo, Oblong paper, *5 00 \ .8vo, 5 00 Svo, 3 00 Small 4to. 10 00 4to, 5 00

3 50 2 50 2 50
Bridge Trusses Roof Trusses Grimm Secondary Stresses in Bridge Trusses.
'
25 50 00 00 50 00 *3 50 *1 50 *2 25
1
2 3 2 2 4
*3 00 *4 00
2 2 2 2 5
50 50 50 50 00
<,
*2 00 2 00 *0 50
HYDRAULICS.
Ice Formation Svo, Bazin Experiments upon the Contraction the Liquid Vein Issuing from an (Trautwine.) Svo, BovEY Treatise on Hydraulics Svo, Church Diagrams Mean Velocity Water Open Channels.
Barnes
of
Orifice.
3 00 2 00 5 00
of
of
in
Oblong 4to, paper, 1 50 Hydraulic Motors Svo, 2 00 Mechanics of Fluids (Being Part IV of Mechanics of Engineering) .Svo, 3 00 Coffin Graphical Solution of Hydraulic Problems 16mo, mor., 2 50 Flather Dynamometers, and the Measurement of Power 12mo, 3 00 FoLWELL Water-supply Engineering Svo, 4 00 Frizell Water-power Svo, 5 00 FuERTES Water and Public Health 12mo, 1 50 Fuller Domestic Water Supplies for the Farm Svo, *1 50 Ganguillet and Kutter General Formula for the Uniform Flow of Water in Rivers and Other Channels. (Hering and Trautwine.).. .Svo, 4 00 Hazen Clean Water and How to Get It Small Svo, 1 50 Filtration of Public Water-supplies Svo, 3 00 Hazelhurst Towers and Tanks for Water-works Svo, 2 50 Herschel 115 Experiments on the Carrying Capacity of Large, Riveted, Metal Conduits Svo, 2 00 Hoyt and Grover River Discharge Svo, 2 00 Hubbard and Kiersted Water-works Management and Maintenance, Svo, 4 00 Lyndon Development and Electrical Distribution of Water Power. .Svo, *3 00 Mason Water-supply. (Considered Principally from a Sanitary Standpoint.) Svo, 4 00 Merriman Elements of Hydraulics 12mo, *1 00 Treatise on Hydraulics. 9th Edition, Rewritten Svo, *4 00
MoLiTOR Hydraulics of Rivers, Weirs and Sluices 8vo,*$2 00 Morrison and Brodie High Masonry Dam Design 8vo, *1 50 Schuyler Reservoirs for Irrigation, Water-power, and Domestic Water
supply.
Second Edition, Revised and Enlarged
Water-supplies of Dams. 6th Ed., enlarged 1658 to 1895 Small Whipple Value Williams and Hazen Hydraulic Tables Wilson Irrigation Engineering Wood Turbines
Wegmann Design
Water Supply
Thomas and Watt Improvement Turneaure and Russell Public
Large 8vo,
4to,
of Rivers*
6 00 *6 00
8vo,
and Construction
of the City of of Pure Water
New York from
5 4to, *6 4to, 10
8vo, 8vo, 8vo, 8vo,
00 00 00 1 00 1 50 4 00 2 50
MATERIALS OF ENGINEERING.
Roads and Pavements 5 00 8vo, Treatise on Masonry Construction 8vo, 5 00 Black United States Public Works Oblong 5 00 Blanchard Bituminous Surfaces and Bituminous Pavements, (/n Preparation.) and Drowne Highway Engineering, as Presented the Second
Baker
4to,
at
International Road Congress, Brussels, 1910 8vo, *2 00 Text-book on Highway Engineering {In Press.) Bottler German and American Varnish Making. (Sabin.) Small 8vo, *3 50 Burr Elasticity and Resistance of the Materials of Engineering 8vo, 7 50 Byrne Highway Construction 8vo, 5 00
Inspection of the Materials and
Workmanship Employed in Construction.

16mo,
Svo,
3 00 6 00
Church
Mechanics
ing)
of Engineering
Mechanics
of Solids (Being Parts I, II, III of
Mechanics
of
Engineer.
Du
Mechanics of Fluids (Being Part IV Bois Mechanics of Engineering:
of
Mechanics
of Engineering)
8vo, 8vo,
4 50
3 00
7:150
Small 4to, Vol. I. Kinematics, Statics, Kinetics Vol. II. The Stresses in Framed Structures, Strength of Materials and
Eckel
Fowler Ordinary Foundations

Fuller and Johnston
Building Stones and Clays Cements. Limes, and Plasters
Theory
of Flexures
Applied Mechanics:
Small 4to, 10 00 8vo, *3 00 8vo, *6 00 8vo, 3 50

(In Press.) {In Preparation.) 8vo. *2 50 Small Svo, *'2 50' Small 8vo, *3 00 8vo, *3 00 Large 8vo, 6 00 8vo, 2 50
of
Theory of Statics and Kinetics Vol. I. Vol. II. Strength of Materials Greene Structural Mechanics
HoLLEY
Analysis of Paint and Varnish Products Lead and Zinc Pigments Hubbard Dust Preventives and Road Binders
Johnson
Materials Construction Iron Elements the Mechanics Materials and Power Transmis- *2 8vo, 50 sion 8vo, 50 Lanza Applied Mechanics 12mo, 00 Structures Lowe Paints 12mo, 2 00 Vehicles Maire Modern Pigments and 8vo, 4 00 Maurer Technical Mechanics 8vo, 5 00 Building and Decoration Merrill Stones 8vo, 5 00 Materials Merriman Mechanics *1 12mo, 00 Materials Strength 12mo, 2 00 Steel-users Metcalf A Manual 2 50 8vo, Morrison Highway Engineering 12mo, *2 00 Materials MuRDOCK Strength 00 8vo, Patton Practical Treatise on Foundations 00 8vo, Rice Concrete Block Manufacture Svo, 3 00 Richardson Modern Asphalt Pavement 00 16mo,mor., 5 Reference. Ready Pocket Book and Foreman's Richey Building Ready
(J.
B.)
of
Keep Cast
King
of
of
of
7
1
for Steel
their
for
of
of Steel.
for
of
5 2
Plasterers' Edition (Building Mechanics' 16mo, mor.. *1 50 Reference Series) 16mo, mor.. 4 00 Handbook for Superintendents of Construction Stone and Brick Masons' Edition (Building Mechanics' Ready Reference 16mo, mor., *1 50 Series)
Cement Workers' and
RiES
8vo,*S3 00 Building Stones and Clay Products 8vo, *5 00 Clays: Their Occurrence, Properties, and Uses History of the Clay-working Industry of the United 8vo, *2 50 States Svo, 3 00 Sabin Industrial and Artistic Technology of Paint and Varnish *1 25 12mo, Smith Strength of Material Svo, 3 50 Snow Principal Species of Wood 12mo, 2 00 Spalding Hydraulic Cement
and Leighton
Text-book on Road and Pavements Taylor and Thompson Concrete Costs
12mo, *2 00 Small Svo, *5 00 Svo, *2 00 Extracts on Reinforced Concrete Design Svo, 5 00 Treatise on Concrete, Plain and Reinforced Svo, S 00 Thurston Materials of Engineering. In Three Parts .Svo, Metallurgy. Engineering and 2 00 Materials of Non-metallic Part I. Svo, 3 50 Part II. Iron and Steel Part III. A Treatise on Brasses, Bronzes, and Other Alloys and their Svo, 2 50 Constituents Svo, *4 00 TiLLSON Street Pavements and Paving Materials Turneaure and Maurer Principles of Reinforced Concrete Construction. 3 50 Svo, 12mo, 1 00 Waterbury Cement Laboratory Manual 12mo, *1 50 Laboratory Manual for Testing Materials of Construction Wood (De V.) Treatise on the Resistance of Materials, and an Appendix on Svo, 2 00 the Preservation of Timber (M. P.) Rustless Coatings: Corrosion and Electrolysis of Iron and 8vo, 4 00 Steel
RAILWAY ENGINEERING.
Berg Buildings and Structures of American Railroads Brooks Handbook of Street Railroad Location Burt Railway Station Service Butts Civil Engineer's Field-book
Crandall Railway and Other Earthwork Tables and Barnes Railroad Surveying Crockett Methods for Earthwork Computations Dredge History of the Pennsylvania Railroad. (1879)
of
(In Fish Earthwork Haul and Overhaul Cardboard, 25 Cubic Yards Fisher Table New York. Gilbert, Wightman and Saunders Subways and Tunnels Svo, *4 00 Godwin Railroad Engineers' Field-book and Explorers' Guide. .16mo, mor., 2 50 Excavations and Calculating the Cubic Contents Hudson Tables Svo, 00 Embankments Railroad Surveying and Geodesy. Surveying, Ives and Hilts Problems 16mo, mor., 50 16mo, 00 Resident Engineers MoLiTOR and Beard Manual 16mo, mor., 3 00 Railroad Engineers Nagle Field Manual Svo, *3 00 Orrock Railroad Structures and Estimates 16mo, mor., 3 00 Engineers Philbrick Field Manual Svo, 3 50 Railroad Engineering Raymond Elements
Press.)
4to, 5 00 16mo, mor., 1 50 12mo, *2 00 16mo, mor., 2 50 Svo, 1 50 16mo, mor., 2 00 Svo, *1 50 Paper, 5 00
of
for
of
in
for
for
for
of
{In Preparation.) Railroad Engineer's Field Book 16mo, mor., Railroad Field Geometry 16mo, mor., Roberts Track Formulas and Tables 16mo, mor., Searles Field Engineering 16mo, mor,, Spiral Railroad Svo, Taylor Prismoidal Formulae and Earthwork Small Svo, Webb Economics of Railroad Construction 16mo, mor., Railroad Construction Small Svo, Wellington Economic Theory of the Location of Railways. 12mo, Wilson Elements of Railroad-Track and Construction
2 00 3 00 3 00
50 50 2 50
1 1
5 00 5 00 2 00
DRAWING.
Machinery 8vo, Bartlett Mechanical Drawing. Third Edition .8vo, Abridgment of the Second Edition.. .8vo, and Johnson Engineering Descriptive Geometry 8vo, Bishop Structural Details of Hip and Valley Rafters. .Oblong large 8vo, Blessing and Darling Descriptive Geometry 8vo, Elements of Drawing 8vo, CooLiDGE Manual of Drawing 8vo, paper, and Freeman Elements of General Drafting for Mechanical Engineers Oblong 4to, DuRLEY Kinematics of Machines 8vo, Emch Introduction to Projective Geometry and its Application 8vo, French and Ives Stereotomy 8vo, Hill Text-book on Shades and Shadows, and Perspective 8vo, Jamison Advanced Mechanical Drawing 8vo, Elements of Mechanical Drawing 8vo, Jones Machine Design: Part I. Kinematics of Machinery 8vo, Part II. Form, Strength, and Proportions of Parts 8vo, Kimball and Barr Machine Design 8vo, MacCord Elements of Descriptive Geometry 8vo,
Barr and Wood
Kinematics
of
$2 50
'.
*3 00 *1 50
*1 50 *1 75 50 *1 50 1 00
2 4 2 2 2 2 2
50 00 50 50 00 00 50
Descriptive Geometry Small 8vo, Descriptive Geometry and Stone-cutting 8vo, *1 (Thompson.) Industrial Drawing. 8vo, Mover Descriptive Geometry 8vo, 2 Reed Topographical Drawing and Sketching 5 Reid Mechanical Drawing. (Elementary and Advanced.) 8vo, *2 Mechanical Drawing and Elementary Machine Design. 8vo, 3 Text-book Mechanism Robinson Principles 8vo, 3 Mechanism 8vo, ScHWAMB and Merrill Elements 3 8vo, 3 W.) and Marx Machine Design Smith Manual Topographical Drawing. (McMillan.) 8vo, 2 (R. Mechanical Drawing Oblong large 8vo, ^l TiTSWORTH Elements Warren Elements Descriptive Geometry, Shadows, and Perspective. 8vo,
.
Kinematics; or. Practical Mechanism Mechanical Drawing Velocity Diagrams
1 50 3 00 *3 00 3 00 8vo, 5 00 4to, 4 00
8vo,
McLeod Mahan
50 50 50 3 50
1
1
4to,
of
of
00 00 00 00 00
of
(A.
S.)
of of of
8vo, Elements of Machine Construction and Drawing 12mo, Elements of Plane and Solid Free-hand Geometrical Drawing.. 8vo, General Problems of Shades and Shadows Manual of Elementary Problems in the Linear Perspective of Forms and 12mo, Shadows 12mo, Manual of Elementary Projection Drawing 12mo, Plane Problems in Elementary Geometry Weisbach Kinematics and Power of Transmission. (Herrmann and
.
00 00 50 25 3 50 7 50 1 00 3 00
1 1
1
00 50 25
8vo, Klein.) 5 00 Topographic, Trigonometric and Geodetic Surveying. 8vo, 3 50 (H. M.) 8vo, *1 50 (V. T.) Descriptive Geometry. 8vo, 1 00 Free-hand Lettering 8vo, 2 50 Free-hand Perspective Large 8vo, 3 00 WOOLF Elementary Course in Descriptive Geometry
Wilson
ELECTRICITY AND PHYSICS.

12mo, *1 25 Abegg Theory of Electrolytic Dissociation. (voN Ende.) 3 X5 inches, mor., 1 25 Andrews Hand-book for Street Railway Engineers Anthony and Ball Lecture-notes on the Theory of Electrical Measure-
12mo, Small 8vo, 3 (Magie.) Physics. and Brackett Text-book 8vo, 3 Electricity Benjamin History 8vo, 4 Betts Lead Refining and High Temperatures. Third Burgess and Le Chatelier Measurement 8vo, *4 Edition {In Classen Quantitative Analysis by Electrolysis. (Hall.)
ments
1
of
of
Electrolysis.
00 00 00 00
of
..
00
Press.)
10
12mo,*$l Manual Wireless Telegraphy and Telephony 8vo, 3 12mo, *1 " Dawson " Engineering and Electric Traction Pocket-book, 16mo, mor., 5 (von the Lead Accumulator (Storage Battery), Dolezalek Theory 12mo, 2 Ende.) 8vo, 4 DuHEM Thermodynamics and Chemistry. (Burgess.) 12mo, 3 Power Flather Dynamometers, and the Measurement 12mo, *1 Getman Introduction to Physical Science Svo, 2 Gilbert De Magnete. (Mottelay.) 12mo, *1 Hanchett Alternating Currents mor., Factors) 16mo, (Conversion 2 Hering Ready Reference Tables Svo, *6 HoBART and Ellis High-speed Dynamo Electric Machinery Svo, Measurements 2 HOLMAN Precision .Large Svo, Telescope- Mirror-scale Method, Adjustments, and Tests. Illumination. and Illuminants Electrical High-Efficiency Hutchinson Small Svo, *2 Svo, *4 Jones Electric Ignition for Combustion Motors Karapetoff Experimental Electrical Engineering: *3
Collins
of
Crehore and Squier Polarizing Photo-chronograph Danneel Electrochemistry. (Merriam.)

of
50 00 25 00
of
of
50 00 00 50 50 00 50 00 00 75
50
00
Koch Mathematics of Applied Landauer Spectrum Analysis.

of
Testing of Continuous-current Machines Electricity (Tingle.) 16mo, Ô Lauffer Electrical Injuries Svo, 3 Organic Compounds. (Lorenz.) Lob Electrochemistry Power.. .Svo, *3 Water Lyndon Development and Electrical Distribution Svo, each, *6 Lyons Treatise on Electromagnetic Phenomena. Vols. and 12mo, *1 Induction Shocks Martin Measurement Svo, *4 MiCHiE Elements of Wave Motion Relating to Sound and Light 12mo, *1 Engineers Electrical for Morgan Physical Chemistry Svo, *2 Electrical Engineering Norris Introduction to the Study 4to, half mor., *12 Parshall and Hobart Electric Machine Design Small Svo, 3 Reagan Locomotives: Simple, Compound, and Electric RoDENHAUSER and Schoenawa Electric Furnaces in the Iron and Steel (In Press.) Industry (VoM Baur.) Rosenberg Electrical Engineering. (Haldane Gee Kinzbrunner.) .Svo, *2 Electrical Machinery: RY.A.N Design *1
Kinzbrunner
Vol. I Vol. II
8vo, 50 8vo, *2 50 Svo, 2 00 Small Svo, *3 00 Svo, 3 00
of
II,
of
of
50 00 00 00 25 00 50 50 50 50
00
of
Svo, 50 Svo, *1 50 and Rotary Converters. Svo, *1 50 12mo, 1 00 Schapper Laboratory Guide for Students in Physical Chemistry. Svo, *1 50 Tillman Elementary Lessons in Heat 12mo, Paper, *0 25 Timbie Answers to Problems in Elements of Electricity Small Svo, *2 00 Elements of Electricity 12mo, *1 25 Essentials of Electricity Small Svo, 2 00 Tory and Pitcher Manual of Laboratory Physics Svo, 3 00 Ulke Modern Electrolytic Copper Refining Svo, *2 00 Waters Commercial Dynamo Design
Direct Current Dynamos Vol. I. Alternating Current Transformers Vol. II. Alternators, Synchronous Motors, Vol. III.
LAW.
Brennan
Davis
Hand-book Useful Legal Information for Business Men. *5 16mo, mor., 00 Svo, *2 50 Elements Law Svo, *7 00 United States Treatise on the Military Law 50 Courts-martial. .Small Svo, Dudley Military Law and the Procedure 50 16mo, mor., Manual for Courts Martial Svo, 6 00 Wait Engineering and Architectural Jurisprudence 50
of of
of
of
"*'2
Law Law
Sheep, Svo, Contracts Operations Preliminary to Construction in Engineering and Svo, Architecture Sheep,
of of
6 3 00
5 00 5 50
11
Functions Briggs Elements Plane Analytic Geometry. (Bocher.) Buchanan Plane and Spherical Trigonometry Byerly Harmonic Functions Chandler Elements the Infinitesimal Calculus Coffin Vector Analysis CoMPTON Manual Logarithmic Computations Dickson College Algebra Introduction to the Theory Algebraic Equations Emch Introduction to Projective Geometry and Application a Complex Variable Fiske Functions Halsted Elementary Synthetic Geometry
Baker
Elliptic
of of of
MATHEMATICS.
8vo, $1 50
12mo,
00
8vo, *1 00 8vo, 1 00
of
its
of
Elements
of
Geometry
Rational Geometry Synthetic Projective Geometry. Hancock Lectures on the Theory of Elliptic Functions Hyde Grassmann's Space Analysis Johnson (J. B.) Three-place Logarithmic Tables: Vest-pocket
12mo, 2 00 12mo, *2 50 12mo, 1 50 Small 8vo, *1 50 Small 8vo, *1 25 8vo, 2 50 8vo, 1 00 8vo, 1 50 8vo, 1 75 12mo, *1 50 8vo, 1 00 8vo, *5 00 8vo, 1 00
size,
Mounted on heavy cardboard,

(W. W.) Abridged Editions
of
XIO
paper, Ô 15 100 copies, *5 00 inches, *0 25

10 copies, *2 00 Calculus. 1 vol.. 2 50
Differential
and
Integral
.
Small 8vo.
12mo, 1 00 Curve Tracing in Cartesian Co-ordinates Differential Equations 8vo, 1 00 Small 8vo, 1 50 Elementary Treatise on Differential Calculus Small 8vo, 1 50 Elementary Treatise on the Integral Calculus 12mo, *3 00 Theoretical Mechanics 12mo, 1 50 Theory of Errors and the Method of Least Squares Small 8vo, 3 00 Treatise on Differential Calculus Small 8vo, 3 00 Treatise on the Integral Calculus Treatise on Ordinary and Partial Differential Equations .... Small 8vo, 3 50 Karapetoff Engineering Applications of Higher Mathematics: Small 8vo, *0 75 Problems on Machine Design Part I. Small 8vo, *3 00 Koch Mathematics of Applied Electricity Laplace Philosophical Essay on Probabilities. (Truscott and Emory.) 12mo, 2 00
Le Messurier
Ludlow
8vo. 00 Tables Each, "*'2 00 Trigonometry and Tables published separately 8vo, 1 00 Vector Analysis and Quaternions 8vo, 1 00 McMahon Hyperbolic Functions Manning Irrational Numbers and their Representation by Sequences and 12mo, 1 25 Series Small 8vo, *2 00 Marsh Industrial Mathematics Edited by Mansfield Merriman and Mathematical Monographs. Octavo, each, 1 00 Robert S. Woodward No. 1. History of Modern Mathematics, by David Eugene Smith. Halsted. George Bruce No. 2. Synthetic Projective Geometry, by No. 3. Determinants, by Laenas Gifford Weld. No. 4. Hyperbolic Functions, by James McMahon. No. 5. Harmonic Functions, by William E. Byerly. No. 6. Grassmann's Space Analysis, by Edward W. Hyde. No. 7. Probability and Theory of Errors, by Robert S. Woodward. No. 8. Vector Analysis and Quaternions, by Alexander Macfarlane. No. 9. Differential Equations, by William Woolsey Johnson. No. 10. The Solution of Equations, by Mansfield Merriman. No. 11. Functions of a Complex Variable, by Thomas S. Fiske. 8vo, 4 00 Maurer Technical Mechanics 8vo, 2 00 Merriman Method of Least Squares 8vo; 1 00 Solution of Equations *2 8vo. 00 Trigonometry MoRiTZ Elements of Plane Small 8vo, *1 00 High School Edition
Key to Professor W. W. Johnson's Differential Equations. *1 Small 8vo, 8vo, *1 Logarithmic and Trigonometric Tables Trigonometry and Logarithmic and Other and Bass Elements *3
of
75 00
Macfarlane
12
Rice and Johnson
Differential and Integral Calculus.
2 vols, in one.
Small 8vo, Elementary Treatise on the Differential Calculus Svo, Smith History of Modern Mathematics Veblen and Lennes Introduction to the Real Infinestimal Analysis of One
Small Svo, ^1 50 3 00 1 00
Svo, *2 Variable Waterbury Vest Pocket Hand-book of Mathematics for Engineers. 2| X5t inches, mor., *1 mor., *1 Enlarged Edition, Including Tables Svo, 1 Weld Determinants Svo, 2 Co-ordinate Geometry Wood Elements of Svo, 1 Woodward Probability and Theory of Errors
00 00 50 00 00 00
MECHANICAL ENGINEERING.
MATERIALS OF ENGINEERING, STEAM-ENGINES AND BOILERS.
Bacon Forge Practice Baldwin Steam Heating for Barr and Wood Kinematics
Buildings 12mo, 2 2 Machinery Svo, Bartlett Mechanical Drawing. Third Edition Svo, 3 Abridgment the Second Edition.. .Svo, *1 Burr Ancient and Modern Engineering and the Isthmian Canal Svo, *3 Carpenter Heating and Ventilating Buildings. Svo, 4 Diederichs Experimental Engineering Svo, *6 and Clerk The Gas, Petrol and Engine Svo, *4 12mo, CoMPTON First Lessons in Metal Working and De Groodt Speed Lathe 12mo, Coolidge Manual Drawing Svo, paper, and Freeman Elements General Drafting Mechanical Engineers Oblong 2 Cromwell Treatise on Belts and Pulleys 12mo, Treatise on Toothed Gearing 2mo, 12mo, 2 Dingey Machinery Pattern Making Svo, 4 Durley Kinematics Machines .Small Svo, 3 Flanders Gear-cutting Machinery 12mo, 3 Flather Dynamoraeters and the Measurement Power 12mo, 2 Rope Driving Fuller and Johnston Applied Mechanics:
of of
.
12mo,
Oil
1 1 1
<
of
50 50 50 00 50 50 00 00 00 50 50 00 50 50 50 00 00 00 00 00
of
for
4to,
1 1
.'
of
of
Locomotive Sparks Jamison Advanced Mechanical Drawing Elements Mechanical Drawing Jones Gas Engine
Goss
of
Vol. I. *Theory of Statics and Kinetics Vol. II. Strength of Materials Gill Gas and Fuel Analysis for Engineers
(In Press.) {In Preparation.)
12mo,
25
Greene Elements of Heating and Ventilation Pumping Machinery Hering R.eady Reference Tables (Conversion Factors) HoBART and Ellis High Speed Dynamo Electric Machinery HuTTON Gas Engine
Svo, 2 00 Svo, *2 50 Svo, "*'4 00 IGmo, mor., 2 50 Svo, *6 00 Svo, 5 00 Svo, 2 00 Svo, 2 50 Svo, 4 00
Machine Design:
Small Svo, *1 Machine Shop Practice Mechanical Engineers' Pocket-Book 16mo, mor., *5 2 Svo, Power and Power Transmission Kimball and Barr Machine Design Svo, *3 the Mechanics Materials and Power TransKing Elements mission Svo, *2 Lanza Dynamics Machinery Svo, *2 Leonard Machine Shop Tools and Methods Svo, 4 Levin Modern Gas Engine and the Gas Producer Svo, *4 Lorenz Modern Refrigerating Machinery, (Pope, Haven, and Dean.)
Part Part
I.
II.
Kinematics of Machinery Form, Strength, and Proportions
of Parts
Svo, Svo,
50
3 00
Kaup Kent Kerr
25 00 00 00 50 50 00 00
of
of
of
of
of
Svo, *4 00
13
MacCdrd
^
Kinematics;
or, Practical
Mechanism
8vo, $5 00
4to,
4 00 1 50 MacFarland Standard Reduction Factors for Gases 1^50 Mahan Industrial Drawing. (Thompson.) 3 50 Mehrtens Gas Engine Theory and Design 2 50 Oberg Handbook of Small Tools 2 50 Parshall and Hobart Electric Machine Design. .Small 4to, half leather, *12 50 Peele Compressed Air Plant. Second Edition, Revised and Enlarged. 8 vo, *3 50 Poole Calorific Power of Fuels 8vo, 3 00 Porter Engineering Reminiscences, 1855 to 1882 8vo, *3 00
!^êchanical
Reid Mechanical Drawing. (Elementary and Advanced.) 8vo, *2 Mechanical Drawing and Elementary Machine Design 8vo, 3 Text-book Compressed Air Richards 12mo,Mechanism Robinson Principles 8vo, 3 Mechanism ScHVVAMB and Merrill Elements 8vo, 3 Press- working Metals Smith 8vo, 3 W.) and Marx Machine Design 8vo, 3 Sorel Carbureting and Combustion in Alcohol Engines. (Woodward and Preston.) Small 8vo, 3 Gas and Gas Meters Stone Practical Testing 8vo, 3 Thurston Animal as a Machine and Prime Motor, and the Laws
.
Drawing Velocity Diagrams
8vo, 8vo, 8vo, Small 8vo, Small 8vo,
of
of
of
(O.) (A.
of
00 00 50 00 00 00 00
00 50
of
of
16mo, *1 Mechanical Drawing Titsworth Elements Oblong 8vo, *1 Machine Construction and Drawing Warren Elements 8vo, 7 Mathematics for Engineers. Waterbury Vest Pocket Hand-book
Tillson
Energetics Treatise on Friction and Lost Work in Machinery and Mill Complete Automobile Instructor
of of
12mo,
1 00-
Work.
.8vo,
3 00
50 25 50
of
Weisbach
2| X5| inches, mor., *1 00 Enlarged Edition, Including Tables mor., *1 50 Kinematics and the Power of Transmission. (Herrmann Klein.) 8vo, 5 00 Machinery of Transmission and Governors. (Herrmann Klein.) 8vo, 5 00 8vo, 2 50 Wood Turbines
MATERIALS OF ENGINEERING.
Bottler
German and American Varnish Making. the Materials Burr Elasticity and Resistance Engineering Church Mechanics
Mechanics
of of of Solids (Being Parts
I, II,
of
(Sarin.) .Small 8vo, *3 50 Engineering 8vo, 7 50 8vo, 6 00

. .
III of
Mechanics
of Engineering).
Fuller and Johnston
8vo,
4 50
Applied Mechanics:
(7m Press.) {In Preparation.) 8vo, *2 50 Small 8vo, *2 50 HoLLEY Analysis of Paint and Varnish Products Small 8vo, *3 00 Lead and Zinc Pigments Johnson (C. M.) Rapid Methods for the Chemical ilfnalysis of Special Small 8vo, 3 00 Steels, Steel-making Alloys and Graphite 8vo, 6 00 (J. B.) Materials of Construction 8vo, 2 50 Keep Cast Iron and of Power Transof Materials of King Elements of the Mech'hnics 8vo, *2 50 mission 8vo, 7 50 Lanza Applied Mechanics 12mo, 1 00 Lowe Paints for Steel Structures 12mo, 2 00 Maire Modern Pigments and their Vehicles
Theory of Statics and Kinetics Vol. I. Strength of Materials Vol. II. Greene Structural Mechanics
Martin Text-Book
of
Mechanics:
Statics Vol. I. Kinematics and Kinetics Vol. II. Mechanics of Materials Vol. HI. Applied Statics Vol. IV.
Maurer Technical Mechanics Merriman Mechanics of Materials

Strength of Materials
Steel.
A Manual for Steel-users. Metcalf Materials MuRDOCK Strength

of
12mo, *1 25 12mo, "^l 50 12mo, *1 50 12mo, *1 50 8vo, 4 00 8vo, 5 00 12mo, *1 00 12mo, 2 00 12mo, *'2 00
14
8vo, $3 00 12mo, 1 00 12mo, *1 25 3 vols., Svo, 8 00 Part I. Non-metallic Materials of Engineering Svo, 2 00 Part II. Iron and Steel Svo, 3 50 Part III. A Treatise on Brasses, Bronzes, and Other Alloys and their Constituents Svo, 2 50 Waterbury Laboratory Manual for Testing Materials of Construction. 12mo, *1 50 Wood (De V.) Elements of Analytical Mechanics Svo, 3 00 Treatise on the Resistance of Materials and an Appendix on the Preservation of Timber Svo, 2 00 (M.'P.) Rustless Coatings. Corrosion and Electrolysis of Iron and Steel Svo, 4 00
(A.
Artistic of of of
Sabin Smith
Industrial and Technology W.) Materials Machines (H. E.) Strength Material T%HURSTON Materials Engineering

of Paint
and Varnish
STEAM-ENGINES AND BOILERS.

Abraham Steam Economy in the Sugar Factory. (Bayle.) (In Press.) Berry Temperature-entropy Diagram. Third Edition Revised and En.
12mo, 2 larged (Thurston.).. 12mo, Carnot Reflections on the Motive Power Heat. 12mo, 2 Chase Art Pattern Making Creighton Steam-engine and other Heat Motors Svo, 5 Dawson " Engineering and Electric Traction Pocket-book. ..16mo, mor., 5 Gebhardt Steam Power Plant Engineering Svo, *6 Goss Locomotive Performance Svo, 5 Hemenway Indicator Practice and Steam-engine Economy 12mo, 2 HiRSHi'ELD and Barnard Heat Power Engineering Svo, *o Hutton Heat and Heat-engines Svo, 5 Mechanical Engineering Power Plants Svo, 5 Svo, 4 Kent Steam Boiler Economy King Steam Engineering {In Kneass Practice and Theory Svo, the Injector MacCord Slide-valves Svo, 2 Meyer Modern Locomotive Construction 4to, 10 Miller, Berry, and Riley Problems in Thermodynamics.. .Svo, paper, Mover Steam Turbines Svo, 4 Peabody Manual 12mo, the Steam-engine Indicator
:
50
50 50 00 00 00 00 00 00 00 00 00
50 00 00 75 00 50
of
of
"
of
Press.)
of
of
,.
Tables of the Properties of Steam and Other Vapors and TemperatureSvo, Entropy Table 1 00 Svo, 5 00 Thermodynamics of the Steam-engine and Other Heat-engines "*'3 Svo, 00 Thermodynamics of the Steam Turbine Svo, Valve-gears for Steam-engines 2 50 and Miller Steam-boilers Svo, 4 00 Perkins Introduction to General Thermodynamics 12mo, *1 50 PuPiN Thermodynamics of Reversible Cycles in Gases and Saturated Vapors. 12mo, 1 25 (Osterberg.) Reagan Locomotives: Simple, Compound, and Electric. New Edition. Small Svo, 3 50 12mo, 2 00 Sinclair Locomotive Engine Running and Management 12mo, 2 50 Smart Handbook of Engineering Laboratory Practice Svo, 3 00 Snow Steam-boiler Practice 12mo, 1 00 Spangler Notes on Thermodynamics Svo, 2 50 Valve-gears Svo, 3 00 Greene, and Marshall Elements of Steam-engineering Svo, 4 00 Thomas Steam-turbines and Construction, Steam-boilers, their Designs, Manual of Thurston Svo, 5 00 Operation 2 vols., Svo, 10 00 Manual of the Steam-engine Svo, 6 00 Part I. History, Structure, and Theory Svo, 6 00 Part II. Design, Construction, and Operation Wehrenfennig Analysis and Softening of Boiler Feed-water. (PatterSvo, 4 00 son.) Svo, 5 00 Weisbach Heat, Steam, and Steam-engines. (Du Bois.) Svo, 5 00 Whitham Steam-engine Design Wood Thermodynamics, Heat Motors, and Refrigerating Machines. .Svo, 4 00
'
15
MECHANICS PURE AND APPLIED.

Church
Engineering. ... 8vo, 56 00 ^ (Being Parts I, 11, III of Mechanics of Engineering). 8vo, 4 50 Mechanics of Fluids (Being Part IV of Mechanics of Engineering) .8vo, 3 00 Mechanics of Internal Work 8vo, *! 50
of
Mechanics
Mechanics
of Solids
Dana Text-book
Du
Bois
Notes and Examples in Mechanics 8vo, of Elementary Mechanics for Colleges and Schools .12mo, Elementary Principles of Mechanics: Vol. I. Kinematics 8vo,
2 00
1
50
Vol. II.
Statics
of Engineering.
Mechanics
Fuller and Johnston
Applied
Vol. I Vol. II
3 8vo, 4 Small 4to, 7 Small 4to. 10
50 00 50 00
Mechanics:
{In Press.) {In Preparation.) 8vo, *2 50
Hartmann Elementary a James Kinematics

of
Vol. I. Theory of Statics and Kinetics Vol. II. Strength of Materials Greene Structural Mechanics
Mechanics for Engineering Students Point and the Rational Mechanics
12mo, *1 25
of a Particle.
Small 8vo,
Johnson (W. W.) Theoretical Mechanics King Elements of the. Mechanics of Materials and
2 00 ]2mo, *3 00
of
Power
of Trans-
KOTTCAMP
Lanza Martin
Text Book of Mechanics:
mission 8vo, *2 50 Exercises for the Applied Mechanics Laboratory, Loose Leaf Laboratory Manual Oblong 4to, paper, *1 00 Applied Mechanics 8vo, 7 50
M AURER Technical
Merriman
Mechanics
Vol. I. Statics Kinematics and Kinetics Vol. II. Mechanics of Materials Vol. III. Applied Statics Vol. IV.
Elements
Mechanics of Mechanics
Wood Elements
MiCHiE Elements of Analytical Mechanics Robinson Principles of Mechanism Sanborn Mechanics Problems ScHWAMB and Merrill Elements of Mechanism
of Materials
of Analytical Mechanics Principles of Elementary Mechanics
'
12mo, *1 25 12mo, "*! 50 12mo, *1 50 12mo, "^l 50 8vo, 4 00 12mo, *1 00 8vo, 5 00 8vo, *4 00 8vo, 3 00 Small 8vo, *1 50 8vo, 3 00 8vo, 3 00 12mo, 1 25
MEDICAL.
Abderhalden
Defren.)
von Behring Suppression of Tuberculosis. (Bolduan.) Bolduan Immune Sera BoRDET Studies in Immunity. (Gay.) Chapin The Sources and Modes of Infection CoHNHEiM Enzymes Davenport Statistical Methods with Special Reference
to Biological Varia 16mo, mor., tions 8vo, 3 Effront Enzym.es and Their Applications. (Prescott.) 8vo, G Ehrlich Studies on Immunity. (Bolduan.) (Pope.) 8vo, *3 the Enzymes. EuLER General Chemistry Small 8vo, *2 Fischer Nephritis *2
1
Physiological
Chemistry in Thirty Lectures.

'.
(Hall and
8vo, *5 00 12mo, 1 00 12mo, *1 50 8vo, 6 00 Small 8vo, *3 00 12mo, "* 1 50
of
Oedema
8vo,
Physiology of Alimentation
DE FuRSAC Manual of Psychiatry. (Rosanoff and Collins.) Small 8vo, *2 12mo, *1 Fuller Qualitative Analysis of Medicinal Preparations
Hammarsten Text-book on Physiological Chemistry. (Mandel.).. .8vo, *4 Jackson Directions for Laboratory Work in Physiological Chemistry 8vo, 1 12mo, 1 Lassar-Cohn Praxis of Urinary Analysis. (Lorenz.) 16mo, *0 Lauffer Electrical Injuries 12mo, 1 Mandel Hand-book for the Bio-Chemical Laboratory
. .
Small 8vo, *2
.
50 00 00 00 50 00 00 50 50 00 25 00 50 50
IG
12mo, *1 Measurement of Induction Shocks 12mo, *3 Analysis Drugs and Medicines Medicine. (Fischer.) 12mo, *1 Pauli Physical Chemistry in the Service Toxins and Venoms and their Antibodies. (Cohn.) 12mo, *1 Pozzi-EscOT 12mo, RosTOSKi Serum Diagnosis. (Bolduan.) 8vo, 2 RuDDiMAN Incompatibilities in Prescriptions 12mo, Whys in Pharmacy Chemistry. (Orndorff.) Pathological and 8vo, 2 Physiological SaLiKOWSKI Human Embryology 12mo, *! Satterlee Outlines 8vo, *2 Smith Lecture Notes on Chemistry for Dental Students Small Svo, *3 Whipple Typhoid Fever for Officers the Small Hygiene Line Svo, *1 Military WooDHULL 12mo, *1 Personal Hygiene WÔRCESTER and Atkinson Small Hospitals Establishment and Mainte-
Martin Nelson
of
of
of
of
25 00 25 00 00 00 00 50 25 50 00 50 00
nance, and Suggestions for Hospital Architecture, with Plans for a 12mo, Small Hospital
25
METALLURGY.
Svo, 4 Betts Lead Refining by Electrolysis BoLLAND Encyclopedia of Founding and Dictionary of Foundry Terms 12mo, 3 used in the Practice of Moulding 12mo, 2 Iron Founder Svo, *3 BoRCHERS Metallurgy. (Hall and Hayward.) Burgess and Le Chateliek Measurement of High Temperatures. Third
00 00 50
00
00 00 00 50
Iles Lead-smelting Johnson Rapid Methods
Edition
Douglas Untechnical Addresses on Technical Subjects GoESEL Minerals and^Metals: A Reference Book
for the Chemical Analysis Steel-making Alloys and Graphite Keep Cast Iron
of
Svo, ^4 12mo, 1 16mo, mor., 3 12mo, *2

Special Steels, Large, 12mo, Svo,
.
50 12mo, 00 Use. (Waldo.). 12mo, 50 Small Svo, *2 00 Price and Meade Technical Analysis of Brass 12mo, *2 00 Rodenhauser and Schoenawa Electric Furnaces in the Iron and Steel (VoM Baur.) .. Industry. {In Press ) Ruer Elements of Metallography. (Mathewson.) Svo, *3 00 Smith Materials of Machines 12mo, 1 00 Tate and Stone Foundry Practice 12mo, 2 00 Thurston Materials of Engineering. In Three Parts Svo, S 00
Metcalf Steel. A Manual for Steel-users.MiNET Production of Aluminum and its Industrial Palmer Foundry Practice
3 2 2 2
00
'
Part.I.
Non-metallic Materials of Engineering, see Civil Engineering,

3 50 2 3 2 2
page 9. Part II. Iron and Steel Svo, Part III. A Treatise on Brasses, Bronzes, and Other Alloy's and Their Constituents Svo, Ulke Modern Electrolytic Copper Refining Svo, West American Foundry Practice 12mo, Moulders' Text Book 12mo,
50 00 50 50
MILITARY AND MARINE ENGINEERING. ARMY AND NAVY.

Bernadou
Chase
Smokeless Powder, Nitro-cellulose, and the Theory of the Cellulose Molecule 12mo, 2 Art of Pattern Making 12mo, 2 Screw Propellers and Marine Propulsion Svo, 3 Cloke Enlisted Specialists' Examiner Svo, *2 Gunner's Examiner Svo, Craig Azimuth 4to, 3 Crehore and Squier Polarizing Photo-chronograph. Svo, 3 Davis Elements Law Svo, *2
of
50 50
Treatise on the Military
Law
ot
United States
00 00 "^l 50 50 00 50 Svo, *7 00
17
Courts-martial. EissLER Modern High Explosives FiEBEGER Text-book on Field Fortification Hamilton and Bond The Gunner's Catechism HoFF Elementary Naval Tactics Ingalls Handbook of Problems in Direct Fire
Dudley Military Law and the Procedure of DuRAND Resistance and Propulsion of Ships Dyer Handbook of Light Artillery
..Small 8vo, *2 50 8vo, 5 00
12mo, *3 00 8vo, 4 00 Small Svo, *2 00 ISmo, 1 00 Svo, *1 50

8vo, 4 ^00
8vo, 00 Ordnance and Gunnery 8vo, *6 00 Ludlow Logarithmic and Trigonometric Tables 8vo, *1 00 Lyons Treatise on Electromagnetic Phenomena. Vols. and IL, Svo, each, ^G 00 (Mercur) Mahan Permanent Svo, mor., *7 50 Manual for Courts-martial 16mo, mor., 50 Fortified Places Mercur Attack 12mo,|*2 00 Elements the Art War Svo, *4 00 Nixon Adjutants' Manual 24mo, 00 Peabody Naval Architecture Svo, 7 50 Propellers Svo, 25 Phelps Practical Marine Surveying Svo, *2 50 Putnam Nautical Charts Svo, 2 00 Rust Ex-meridian Altitude, Azimuth and Star- Finding Tables Svo, 5 00 Manual Guard Duty Selkirk Catechism 24mo, *0 50 Subsisting Armies War ISmo, mor., Sharpe Art 50 Ships. Text Svo, plates oblong *7 50 2 Taylor Speed and Power Bayonet Exercise and Musketry Fencing. TuPES and Poole Manual 24mo, *0 50 Weaver Military Explosives Svo, *3 00 the Line Hygiene Small Military WooDHULL Svo,_*l 50
Interior Ballistics
*3
LissAK
I.
Fortifications.
half
of
of
of
1 1
of
of
of
in
of
vols.
4to,
of
leather,
for Officers of
MINERALOGY.
Browning Brush Manual of Determinative Mineralogy. (Penfield.) Butler Pocket Hand-book of Blowpipe Analysis
Introduction to Rarer Elements
of
Minerals Pocket Hand-book Chester Catalogue of Minerals Crane Gold and Silver Dana First Appendix to Dana's New " System "
Svo, *1 50 Svo, 4 00
16mo, *0 75 16mo, mor., 3 00 Svo, paper, 1 00 Cloth, 1 25 Svo, *5 00 of Mineralogy.". Large Svo, 1 00 System of Mineralogy." Large Svo, 1 50 Second Appendix to Dana's New 12mo, *2 00 Manual of Mineralogy. (Ford.) 12mo, 1 50 Minerals, and How to Study Them Large Svo, half leather, 12 50 System of Mineralogy Svo, 4 00 Text-book of Mineralogy 12mo, 1 00 Douglas Untechnical Addresses on Technical Subjects Svo, 1 25 Eakle Mineral Tables Svo, *'3 00 Eckel Building Stones and Clays 16mo, mor., 3 00 Goesel Minerals and Metals: A Reference Book Svo, *3 50 Groth The Optical Properties of Crystals. (Jackson.) (Marshall.) 12mo, 1 25 Introduction to Chemical Crystallography. ICmo, mor., *1 50 Hayes Handbook for Field Geologists Svo, 5 00 Iddings Igneous Rocks Svo, 5 00 Rock Minerals Johannsen Determination of Rock-forming Minerals in Thin Sections, Svo, With Thumb Index, 5 00 Small Svo, *1 50 Lewis Determinative Mineralogy Martin Laboratory Guide to Qualitative Analysis with the Blowpipe. 12mo, *0 60 Svo, 4 GO Merrill Non-metallic Minerals: Their Occurrence and Uses Svo, 5 00 Stones for Building and Decoration Penfield Notes on Determinative Mineralogy and Record of Mineral 8vo, paper, *0 50 Tests Tables of Minerals, Including the Use of Minerals and Statistics of Svo, 1 00 Domestic Production 12mo, *2 50 PiRSSON Rocks and Rock Minerals *1 mor., 25 12mo, Characters Richards Synopsis of Mineral
18
RiES Building
8vo,*$3 00 Stones and Clay Products 8vo, *5 00 Clays: Their Occurrence, Properties and Uses and Leighton History of the Clay-working Industry of the United 8vo, *2 50 States 12mo, ^l 25 RowE Practical Mineralogy Simplified Svo, *2 00 Tillman Text-book of Important Minerals and Rocks Svo, 2 00 Washington Manual of the Chemical Analysis of Rocks
MINING.
Beard Mine Gases and Explosions Brunswig Explosives. (Munroe and Kibler.)
Ready
I
Fall,
Small Svo, *3 GO 1912
Crane Gold
Index
of
and Silver Mining Engineering Literature, Vol.
Vol. II
Ore Mining Methods Dana and Saunders Rock Drilling Douglas Untechnical Addresses on Technical Subjects Eissler Modern High Explosives Gilbert, Wightman and Saunders Subways and Tunnels
Svo, Svo, Svo, mor., Svo, Svo, mor., Svo, Svo,
*5 00 *4: 00 *5 00 *3 00 *4 00 *3 00 *4 00
1 00 4 00
12mo,
Svo,
of
New
York.
Svo, *4 00 3 00 Svo, 5 00
Goesel
Minerals and Metals:
Weaver Military Explosives Wilson Hydraulic and Placer Mining
Ihlseng Manual of Mining Iles Lead Smelting Peele Compressed Air Plant RiEMER Shaft Sinking under Difficult Conditions.
A Reference Book
16mo, mor.,
l2mo, *2 50 Svo, *3 50 (Corning and Peele.) Svo, 3 00 Svo, *3 00 12mo, 2 50 Treatise on Practical and Theoretical Mine Ventilation 12mo, 1 25
SANITARY SCIENCE.
Association of State and National Food and Dairy Departments, Hartford Meeting, 1906 Svo,
12mo, *1 25 12mo, 1 00 12mo, 1 00 FOLWELL Sewerage. (Designing, Construction, and Maintenance.).. .Svo, 3 00 Water-supply Engineering Svo, 4 00 Fowler Sewage Works Analyses 12mo, 2 00 Fuertes Water-filtration. Works 12mo, 2 50 Gerhard Guide to Sanitary Inspections 12mo, 1 50 Modern Baths and Bath Houses Svo, "*'3 00 Sanitation of Public Buildings 12mo, 1 50 The Water Supply, Sewerage, and Plumbing of Modern City Buildings, Svo, 00 Hazen Clean Water and How to Get It Small Svo, 1 50 Filtration of Public Water-supplies Svo, 3 00 KiNNicuTT, Winslow and Pratt Sewage Disposal Svo, *3 00 Leach Inspection and Analysis of Food with Special Reference to State Control Svo, 7 50 Mason Examination of Water. (Chemical and Bacteriological.).. 12mo, 1 25 Water-supply. (Considered principally from a Sanitary Standpoint.) Svo, 4 00 Merriman Elements of Sanitary Engineering Svo, *2 00 Ogden Sewer Construction Svo, 3 00 Sewer Design 12mo, 2 00 Ogden and Cleveland Practical Methods of Sewage Disposal for Residences, Hotels and Institutions Svo, "^l 50 Parsons Disposal of Municipal Refuse 2 00 Svo,
Jamestown Meeting, 1907 Bashore Outlines of Practical Sanitation Sanitation of a Country House Sanitation of Recreation Camps and Parks
Svo,
3 00 3 00
19
point 8vo, Plumbers', Steam-fitters', and Tinners' Edition (Building Mechan16mo, mor., Ready Reference Food Svo, RiDEAL Disinfection and the Preservation Subways 12mo, SoPER Air and Ventilation Svo, Turneaure and Russell Public Water-supplies America Svo, Venable Garbage Crematories
RiCHEY
ics'
Prescott and Winslow Elements of Water Bacteriology, with Special Reference to Sanitary Water Analysis 12mo, $1 50 12mo, *1 50 Price Handbook on Sanitation 2 50 Richards Conservation by Sanitation 8vo, 12mo, 1 00 Cost of Cleanness Cost of Food. A Study in Dietaries 12mo, 1 00 12mo, 1 00 Cost of Living as Modified by Sanitary Science 12mo, 1 00 Cost of Shelter Laboratory Notes on Industrial Water Analysis 8vo, *0 50 Richards and Woodman Air, Water, and Food from a Sanitary Stand-
'
2 00
Series)
of
of
in
Method and Devices for Bacterial Treatment and Whipple Freshwater Biology Whipple Microscopy of Drinking-water
Ward
of
Sewage
=
*1 50 4 00 2 50 5 00 2 00 Svo, 3 00
Typhoid Fever Value of Pure Water
{In Press.) 3 50 Svo, Small Svo, *3 00 Small Svo, 1 00
MISCELLANEOUS.
Burt
12mo, *2 00 Railway Station Service 12mo, *1 00 Chapin How to Enamel the the Rocky Mountain Excursion Emmons Geological Guide-book Large Svo, Geologists 50 International Congress Svo, 4 00 Ferrel Popular Treatise on the Winds ISmo, 00 Fitzgerald Boston Machinist Svo, *2 00 John Fritz Autobiography 24mo, the World 75 Abstract Gannett 12mo, 25 Green Elementary Hebrew Grammar 12mo, 2 50 Haines American Railway Management (Winton.) Svo, Technical Products. 5 00 Hanausek The Microscopy Published Papers on OrganA Collection Jacobs Betterment Svo, 3 50 ized Industrial Efficiency Workshops. Manufactures, and. the Administration Metcalfe Cost Svo, 5 00 Svo, *2 00 Management Parkhurst Applied Methods Svo, 2 00 Putnam Nautical Charts 1824-1S94. RiCKETTS History of Rensselaer Polytechnic Svo, 3 00
of
of of
1
.
of
Statistical
of
of
Briefs.
of
of
of
of Scientific
Institute,
RoTCH and Palmer
Charts of the Atmosphere for Aeronauts and Aviators.

12mo,
Svo,
Small
Rust Ex- Meridian Altitude, Azimuth and Star-finding Tables Standage Decoration of Wood, Glass, Metal, etc WESTERMAiER-^Compendium of General Botany. (Schneider.)
of
Emphasised New Testament Applied Microscopy Winslow Elements

Rotherham
Oblong 4to, *2 00 Large Svo, 2 00

Svo,
5 00 2 00
2 00
1
12mo,
50
20
THIS BOOK IS DUE ON THE LAST DATE
STAMPED BELOW
AN INITIAL FINE OF
25
CENTS
WILL BE ASSESSED FOR FAILURE TO RETURN THIS BOOK ON THE DATE DUE. THE PENALTY WILL INCREASE TO 50 CENTS ON THE FOURTH DAY AND TO $1.00 ON THE SEVENTH DAY OVERDUE.
WAY
1 1935
;y\/
'>
MAY 1
?nnn
LD
21-100m-8,'34
mjBt
UNIVERSITY OF CALIFORNIA LIBRARY

The Cost of Living - Ellen Richards

Transféré par

Informations du document

Description originale:

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

The Cost of Living - Ellen Richards

Transféré par

Droits d'auteur :

Formats disponibles

%:^^/;v

Digitized by the Internet Archive

with funding from

JOHN WILEY & SONS

The Dietary Computer. By Ellen H. Richards,

by Louise Harding Williams.

Cost of Living: " Series.

WHITCOMB & BARROWS

First Lessons on Food Diet.

THE COST OF FOOD

Instructor in Sanitary Chemistry, Massachusetts Institute of Technology.

THE SCIENTIFIC PRESS

PREFACE TO THE SECOND EDITION

wishes to state here that because the cost of the accus-

tomed food of the average family has increased since

and because the price of board

and boarding-house has increased

does not follow that

food has so risen

food materials ofiFered to-day the purchaser

and nourishing food, which need not

than the prices given here.

not be just those

which the palate has been accustomed.

Certain foods have gone out of fashion, corn meal

although in digestibility and palatability

ranks most of the prepared cereals sold for ten times as

The morning cream

a costly viand, but sugar

"gilt edge," but

PREFACE TO THE SECOND ED.ITION

chased of the Therefore

pretty certain that the cost of nutrition

has not advanced so

as the current opinion calls

of one's tastes to secure this

the most distasteful

exercise the ordinary person

Perhaps the most instructive comparison

the cost of food at Valparaiso, Indiana, given on pages

volume, from data obtained by the

author during a personal inspection in 1892.

March, 1908, gives the

cents for room.

short, the refinements of living

have increased the cost

of living, often doubling

just so far as these factors

into play in the serving of food they increase the

cost of board, but not necessarily the cost of the

add a certain amount

for the sake of refined living, but there is

the efiiciency of the individual

increased by this addi-

nothing in the discussion of costs which the

author wishes to *'take back," and certain conclusions

PREFACE TO THE SECOND EDITION

study enjoined on page 13

and the question

recent books are listed at the end of the

Necessity Knowledge of Food-values a Present-day Necessity Kind, Quality, and Cgst

143 151 155

THE COST OF FOOD