36 



as a cook would be paid the same wages whether the bread was V)aked 

 at home or not. Furthermore, the cost of fuel maj" be lessened pro- 

 vided the bread is baked when a lire is required for some other house- 

 hold purpose. 



Studies at the same institution with poultry also showed that the 

 home-cooked article was cheaper than that purchased read}- cooked. 



GENERAL DEDUCTIONS. 



The experiment at the Bible Normal Colleg-e progressed in a very 

 satisfactory manner throughout. The fact that it was possible to live 

 at all comfortably at so low a figure was wholh' novel to many of the 

 students, and there ^v^as considerable interest and curiosity manifested 

 at each meal. This fact doubtless helped to make the simple fare seem 

 more appetizing than it might have been if continued week after week. 

 All were convinced that the actual cost of many of the staple articles 

 of diet may be made nuich less than they had supposed. Their attitude 

 toward the experiment was such as to make it of especial value, as 

 they were for the most part quite unprejudiced and frank in criticising 

 the results. 



The economy of the diet nuw be illustrated by comparing the results 

 with those ol)tained in the study of a medium-cost dietary- at the Boston 

 School of Housekeeping. (See page 2-1.) While the diet in this case, 

 though very simple, was fully equal in nutritive value to that at the 

 School of Housekeeping, furnishing slightly less protein but slightl}^ 

 more energy, the cost in Springfield, where the foods were bought at 

 retail, was only about three-fifths of that in Boston, where many of 

 the articles were obtained at wholesale prices. This atiords an excel- 

 lent illustration of what can be done when it seems desirable to make 

 the cost of the daih' fare as low as is consistent with a reasonably 

 palatable diet. 



