82 



BULLETIN OF THE UNIVERSITY OF WISCONSIN. 



Ladies' Hall— No. 1027. 



Breakfast. 



Coffee 7 



Toast 5 



Potatoes, fried 2 



Beefsteak, fried 2 



Ginger bread 2 



Sauce 1 



Eggs, poached 1 



Doaghnnts 1 



Luncheon. 



Milk toast 1 



Cold beef 1 



Chicken, cold 1 



Ham 1 



Cheese 1 



Strawberries 2 



Cake 5 



Tongue 1 



Potatoes, fried 2 



Radishes 1 



Honey 1 



Milk 7 



Sauce 7 



Hot breads 3 



Cold breads 4 



Olives 1 



Chocolate 7 



Butter 7 



Corn 1 



Dinner. 



Parsnips, fried 7 



Pickles 3 



Boiled beef 1 



Beefsteak, fried 3 



Lettuce 1 



Tomatoes 1 



Pie 1 



Cheese 1 



Canned peas 1 



Chicken, fried 2 



Sauce 3 



Potatoes, boiled 1 



Bread 2 



Butter 7 



Ices and creams 2 



Cake 2 



Pudding 2 



Fruit and cream 1 



Beans 1 



Onions 1 



Meats not very well done. Bread neither heavy nor light, but rather medium. 



The articles of food which are actually eaten most largely are 

 indicated in the answer to the question, What foods really form 

 the substance of your dietary ? One hundred and nine answered 

 meats and vegetables, without specifying the kinds of each. 

 Eighty-five live principally on oatmeal, according to the returns ; 

 85 on bread and butter; 80 on potatoes ; 71 on eggs ; 76 on roast 

 beef. 



§3. Composition of the Food-stuffs Found in the Tables. — In 

 order to pass judgment upon the value of these dietaries, either 

 as a whole or individually, it is necessary to know what nutritive 

 ingredients the various articles mentioned afford. It is doubt- 

 less impossible to determine this exactly by any known methods 



