b\2 KKI'OKT OF OFFICE oF KXI'KKIMKMT STATIONS. 



to a ^■ivcii class of pi'oplc is a mattci' of cxixTiiiiciil. 'I'lic coniiiion 

 iisayr in iiistihitioiis aiul in piivatc life is foi- people to cat wiiat tlicy 

 will of the food that is set before (hem. The ])i()poi-(ioiis arc fre- 

 queiitlv Ncrv far from those best suited to heallh.and often thepccun- 

 iarv ceoiiomy is even worse. What is w'ant(>d for i)iil)lic institutions 

 is an extended series of carefully planned feedinir experiments. 

 These could lie made at comparatively small cost; they need not Ix^ at 

 all disaj^reeablo or otherwise objectionable to the subjects, and the 

 results would be of the greatest value. JMucli attention is now being 

 given to the cooking and serving of food in public Institutions, and 

 with corresponding im[)rovcm(int. Combining this with physiological 

 iiKjuiry will bring the best results. 



