6/0 



Reading-Course for Farmers' Wives. 



Alcafs. 



It must be remembered that though meat is still considered a valu- 

 able source for our proteid, it is not deemed so essential to the working- 

 man as formerly — at least not in so large quantities. Professor Atwater 

 has proven by actual experiment with man, in his series of experiments, 

 that a workingman consumes more fat and carbohydrates than his less 

 active companion, while the proteid consumed is about the same. And 

 we must also realize that the needed proteid can be and is obtained from 

 other sources — bread, milk, beans, cheese, eggs — and it must be remem- 

 bered that there are objections in the waste products of flesh food which 

 we do not find in vegetable food. 



In o-eneral it is safe to sav the nutrients of the different cuts of the 

 same animal are about the same, so that we obtain as much food from 

 the cheap cuts as from the more expensive, and if they are properly 



Eggs 



I qt. Milk 

 Meat 



Bread 



Beans Meat Cheese 



Fig. 175. — Amounts containing equal total nutrients. 



prepared, they are quite as palatable. In one case the difference between 

 the cost of the meat of lamb chops and round steak was twenty-two 

 cents. Of course when women take all these points into account and 

 would then rather please the palate to the extent in question than save 

 that money for the general betterment of her family, she is to be the 

 judge. The only point we want to make is that it is woman's duty to 

 knozv whether money is spent to the best purpose for all concerned. 

 Every woman ought to know the comparative values of dift'erent cuts, 

 by their " ear marks." One butcher, whom 1 know, used to sell a certain 

 cut of round for a chuck steak, and he said his women customers did not 

 know the difference. Few distinguish between loin and rib chops, or 

 know which is more economical. 



