8 



In all cases these values represent only the actual cost of the food, no 

 account being taken of the cost of preparation and service. 



The observations were confined to the teachers and pupils in resi- 

 dence at the School of Housekeepino-, comprising- fifteen women. 

 The employees (house workers) in the school had a separate table, and 

 for that reason were not included in these experiments. One of the 

 difficulties experienced was the impossibility of conducting the work 

 without the knowledge of those upon whom the experiments were 

 made. At least two other conditions were unfavorable to the best 

 results, namely, the shortness of time during which it was possible to 

 continue each experiment, and the indifference of some of the family 

 as to the success or failure of the undertaking. Those eating at the 

 school table were of two distinct classes as regards their mental atti- 

 tude toward the investigation; the teachers and professional students 

 were thoroughly interested in the scientific side of the dietary work, 

 but the remaining and larger portion of the group felt onl}" the inter- 

 est of average boarders. On the other hand, the facilities for gaining 

 exact information were unusually good; and it is thought that a com- 

 parison and discussion of the varying results ()])tained in the same 

 household ma}" add something of value to what has already been done 

 in the study of nutrition. 



EQUIPMENT AND METHOD. 



The primary necessity in the way of equipment for dietary studies is 

 scales which are accurate, those employed in these studies being plat- 

 form scales, with a weighing capacity of from one-quarter of an ounce 

 to 300 pounds. For convenience in carrying out the details of the 

 studies several utensils of various sizes were used for holding the sup- 

 plies of different food materials that were to be used during the experi- 

 ments, so that they could be easily weighed and kept separate from the 

 general supplies for the rest of the household. Wooden buckets, with 

 handles and close-fitting covers, were obtained at a kitchen-furnishing 

 establishment. Not more than ten of these were required. They 

 varied in capacit}" from 25 to 50 pounds, and in cost from 25 to 50 

 cents each. The buckets were used for sugar, flour, etc. Baskets and 

 boxes given awa}" by grocers in delivering their goods were collected 

 for holding such commodities as fresh fruit, vegetables, and eggs. 

 Glass and porcelain jars, with covers, were set aside for condiments, 

 starches, and the like. Not more than five of each were usuall}^ needed 

 in the same experiment. The glass jars held 1 quart each, and were 

 of the sort ordinaril}" used for preserving fruit. The porcelain jars 

 were smaller, and were of the sort in which marmalades and certain 

 cheeses are sold. Standard tin measuring cups, holding exactl}" one- 

 fourth of a liquid quart, were obtained for 10 cents each. Not more 



