9 



than SIX were really needed, two for the experimenters and four for 

 use in the cooking-. One wooden half-peck measure, costing 25 cents, 

 was purchased at an ag-ricultural-supply,store. Three tin funnels of 

 different sizes, and a number of plain and durable plates and bowls, 

 all of which might be found in the average kitchen, completed the 

 more substantial part of the outfit. 



Prepared labels of two contrasting colors were found to be most 

 useful as a means of distinguishing between receptacles for carefully 

 weighed materials to be consumed in the experiments, and those 

 containing unweighed articles to be used at other times. Firmly 

 bound note books, for the preservation of all data, were also a great 

 convenience. 



Before the special dietary studies were undertaken a regular study 

 was carried on with the famil}' in their ordinary school life during 

 two consecutive weeks taken at random. The menus followed in this 

 study were those planned by the head of the house. Althoug-h the 

 .selection of food materials had been made according to a general 

 knowledge of their nutritive values, no attempt was made in this case 

 to regulate the cost nor to provide a diet that would furnish definite 

 quantities of nutrients and energy. 



Save for the fact that in the regular dietary study the cost and 

 nutritive value of the diet were not predetermined, and that no atten- 

 tion was paid to table and kitchen wastes, the methods of procedure 

 were the same as were followed in the special studies. The making 

 of tliis study therefore served a double purpose; it gave practice, and 

 afforded information which assisted greatlv in deciding how to meet 

 the requirements of the special studies that were to follow. 



In making the studies in which the cost and nutritive value were 

 regulated, it was necessary to select a favorable time, to stud}^ the 

 markets in advance, and to pay attention to other points, as explained 

 in the following paragraphs: 



Date. — The first thing to be determined in each case was the most 

 favorable time for Ijeginning the study and the length of time it was to 

 continue. Obviously, in a locality where the cost of o-^g^., fresh fruit, 

 etc., changes so often, it is necessary, if the expenditure is limited, to 

 consider the seasons carefully before making out in advance a menu 

 for a diet of definite cost. 



Price listx of local food supply. — The dates having been fixed, those 

 in charge of the work consulted their dealers, to learn in advance as 

 nearly as possible the cost of foods at the times decided upon. The 

 result of these inquiries was a full price list upon which the ))ill of 

 fare could safely be based. 



Planning the menu. — The planning of the menu was the next step. 

 Guided by the cost of food as already ascertained, the workers 

 arranged a programme for meals which conformed as well as possible, 



