ARTICLES 



83 



which each of these two foods contributes to make up this 

 amount. 



Three other estimates (D, E, F) are also given, illustrating 

 a different way by which the food requirements of the family 

 in question can be approximately determined. 



They are based on the average consumption of food per 

 head in the country as a whole. Two points are brought out 

 in these, namely, the improvement in the feeding of the work- 

 ing man which would result if the total food at present con- 

 sumed could be more evenly shared by all classes, and at the 

 same time the limits set to variation in the diet by the actual 

 foods available. 



Scale D is based on the food consumption of Great Britain 

 in 1908 as estimated by the writer ; Scales E and F are based 

 on the estimates of the Food Supply of the United Kingdom as 

 drawn up by the Food Committee of the Royal Society ; Scale E 

 representing the average for the quinquennium 1909-13, 

 Scale F that for the year 1916. 



Foods. 



Bread and flour (as bread) 

 Other cereals . 

 Beef and mutton 

 Pork and bacon 

 Other meat 

 Fish .... 

 Milk. 

 Butter 



Lard, margarine, dripping 

 Cheese 

 Eggs 



Potatoes . 



Other vegetables (fresh) 

 Pulse (dried) . 

 Sugar 



Cocoa and chocolate 

 Fruit (fresh) 

 „ (dried) . 



Calories per week . 

 „ „ man per day 



} 



1 Refers to cottage and garden produce not estimated by weight. 

 1 Includes sugar used in manufactures. 

 s Includes fruit used in jam making. 



