WHEN DOES A FOOD BECOME A LUXURY 591 



thing, and the manufacturer is entitled to a fair profit. That profit 

 can be saved by the consumer if he does his own manufacturing and 

 makes his bread at home, but that means an expenditure of labor and 

 fuel. 



There are many vegetables and fruits which, on account of contain- 

 ing from 30 to 90 per cent, of water, have a comparatively low food 

 value, and seem to be expensive foods. Some of them are, but on ac- 

 count of the vegetable acids present, or because they dilute the more 

 concentrated foods, or are stimulating to the appetite from their variety 

 and agreeable taste, it is everywhere conceded that they are valuable 

 additions to the diet. If fruits are out of season and consequently ex- 

 pensive, the ordinary purchaser is content to wait until they are abun- 

 dant and cheap. If he pays a high price for the fruits, he immediately 

 recognizes that they are to be classed as luxuries. 



Although it may with reason be said that the cold-storage industry 

 has afforded an opportunity to hold back from market certain perish- 

 able food products, and thus keep the price up to a figure which will 

 insure a handsome profit, this practise has extended very greatly the 

 season in which fruits and similar products may be offered for general 

 consumption, and in many cases it has withdrawn them from the 

 class of luxuries. 



Game and expensive fish the ordinary consumer is not tempted to 

 buy, but when it is a question of the " cut " of beef or mutton, he 

 sometimes says, " the best is none too good for my family," and so buys 

 the choicest cuts, not recognizing that others of less delicate flavor 

 would afford the same nourishment per pound, and would if properly 

 cooked and served be appetizing and in every way satisfactory. The 

 sirloin may be a luxury, but the consumer does not recognize it as such 

 and consequently spends more of his wages than he can afford upon 

 this form of nitrogenous food. 



The rapid change that is taking place in the dietary of the Ameri- 

 can people, and the necessity for doing without servants, because effi- 

 cient help can not be obtained, has but confirmed the tendency in every 

 household to allow the food manufacturer to prepare the food, and thus 

 diminish as much as possible the labor of the household. This move- 

 ment applies to all articles of household use, so that all possible labor is 

 p^w done outside the home. It would be useless to attempt to stem this 

 tide, but something may be done to direct it so that it will not entirely 

 exhaust the family resources. 



The manufacturer prepares the food from more or less satisfactory 

 " stock," and within recent years, with fair attention to the sanitary 

 condition of the factory. It may be packed in cans or packages or 

 boxes or cartons, and if the package is tastily put up, and the contents 

 have an agreeable taste, the consumer does not stop to inquire whether 



