588 



voegtlin: role of vitamines in nutrition 



importance that the bread supplied for human consumption 

 should contain the highest possible nutritive value. 



TABLE 2 

 Example of Yearly Food Supply of a Family of Cotton Mill Workers 



Baking powder 



Beans (dried) 



Blackberries (canned). 



Bread (wheat) 



Butter 



Candy 



Cheese 



Chicken (one) 



Corn (canned) 



Corn meal 



Crackers 



Cream of wheat 



Dried peaches 



Fat salt pork 



Jelly 



Lard, Compound 



Watermelon 



Oatmeal 



Peanuts 



Porkside 



Potatoes, Irish 



Salmon (canned) 



Sardines (canned) 



Soda 



Sour kraut (canned) . 



Sugar 



Syrup (corn) 



Syrup (cane) 



Tomatoes (canned) . . 

 Wheat flour 



COST 



$4. 



10 

 3 



22 



1 



10 



1 



1 



31 



35 

 55 

 25 

 50 

 85 

 50 

 45 

 25 

 20 

 25 

 00 

 45 

 25 

 41 

 ,25 

 30 

 .75 

 .15 

 .05 

 .12 

 .00 

 .95 

 .25 

 .50 

 .40 

 .95 

 .25 

 .80 

 .45 

 .35 



gram 



9,222 



3,624 



1,410 



3,670 



6,114 



2,265 



7,224 



1,132 



250 



184,824 



3,660 



2,400 



1,812 



58,663 



3,240 



43,486 



3,000 



588 



126 



4,303 



224,235 



19,756 



475 



3,971 



3,716 



37,824 



2,730 



16,308 



9,888 



429,897 



PROTEIN 



gram 



816 

 18 



390 

 61 



2,139 

 154 



28 



17,001 



, 358 



264 



119 



2,944 



CARBOHY- 

 DRATE 



gram 



2,160 



153 



1,770 



2,172 



198 



139,352 



2,729 



1,830 



1,607 



CALORIES 



gram 



66 



14 



43 



5,165 



2,774 



139 



12 



3,504 



329 



33 



17 



72,962 



43,486 



43 



48 



2,650 



224 



2,341 



85 



18 



17 



4,298 



12,840 



837 



9,260 



49,103 



8,922 



30,799 



1,937 



838 



675,240 



15,617 



8,907 



7,163 



690,498 



8,115 



405,120 



585 



1,964 



716 



26,410 



190,575 



39,864 



1,220 



1,000 



155,304 



7,608 



46,440 



2,228 



1,575,340 



From all of the available data one may conclude that the 

 nutritive value of bread made from corn or wheat remained much 

 the same from the time of the early settlers to about 1880. 

 During this long period bread was prepared from wheat flour 

 or corn meal and salt, with or without addition of other ingredi- 



