13 



Price. 



Protein. Fat. 



Milk 8 cts 



Skim-milk 10 



Buttermilk ilO 



Butter iBO 



Cheese ; |20 



Beef, hind quarter 14 



Beef, flank :|2i 



Beef, sirloin 124 



Veal, cutlets |22 



Mutton chops 



Ham, cooked 



Eggs 



White bread 



Flour 



Rolled oats (in packages) 

 Farinas (in packages) . . . 



Potatoes 



Beans 



20 

 40 

 25 



4 



per qt. 



gal. 



gal. 



lb. 



lb. 



lb. 



lb. 



lb. 



lb. 



lb. 



lb. 



doz. 



lb. 



$3.00 per cwt. 



7 lbs. per 25c . 



6 lbs. per 25c . 

 90 cts. per bag, 



5 cts. qer lb. 



Carbo- ' Fuel 

 hydrates! Value. 



No attempt has been made to calculate the amount of digestible constituents, 

 but it is probable that over 95 per cent, of the protein of the milk and meats, and 

 about 80 per cent, of that of the cereals would be digested. The fat of the cereals 

 would be less digestible than that of the milk and meats, and sugar of the milk 

 would be almost entirely absorbed, while a considerable proportion of the car- 

 bohydrates of the bread and oatmeal would resist the action of the digestive 

 Juices. It is also quite probable that more energy would be required to digest the 

 vegetable foods. However, after allowing for this, it is evident that the cereal 

 foods are a cheap source of protein and carbohydrates and that it is because of the 

 presence of the latter cheap heat-producing materials that this class of food has 

 such a high fuel value. 



Taking the figures as they stand, it is evident that milk furnishes protein and 

 ■fat more cheaply than the various cuts of the meats. Skim milk and buttermilk,- 

 when they can be purchased, are particularly cheap sources of protein, and are 

 probably the cheapest s'ource of this constituent among all our foods. Butter 

 is valuable almost entirely for the fat it contains, and as an energy producer is 

 as cheap as any of the meats, while cheese as a source of protein and fat is very 

 imich cheaper than the meats. Thus, one dollar expended on cheese at 20 cents per 

 pound will furnish about twice as much protein, nearly three times as much fat, 

 and about two and one-half times as much energy as the same amount of money 

 spent on sirloin steak at 24 cents per pound. From the above it is evident that 

 one dollar spent on milk, or any of its products excepting butter, will furnish more 

 protein, or muscle-forming material, and more energy, as indicated in the fuel 

 value column, than fresh meats. Furthermore, there is no reason why the cheaper 

 milk products should not at least partly replace the more expensive meats. There 

 is, however, the whole problem of palatability to contend with and it is very 

 doubtful if there are many people who will give up meats for milk products, unless 

 these are put up in a form that is equally palatable. 



