14 



All of the details of the work were carried out by one of us (E. R. M. ), 

 who lived at the camp with the men during the time of each stud3\ 

 The methods followed in these studies were essentially those explained 

 in a previous publication of this Office « -and used in the earlier dietary 

 studies.* 



The general plan included taking an account of all food material 

 in the camp at the beginning, that brought in by the "tote team" 

 during the time of the experiment, and that Avhich remained at the 

 end of the experiment. The cookroom and table wastes were col- 

 lected, classified so far as possible, weighed, and, together with sam- 

 ples of many of the foods, sent to the Maine station laboratory and 

 analyzed. In every case the amount of a given food material on 

 hand at the beginning and those received during the experiment 

 were added. Whatever was left at the end was subtracted, and 

 the difference showed the amount used. From the statistics thus 

 obtained and the data showing the chemical composition of each 

 material, the amounts of the nutritive ingredients in the food were 

 calculated. The fuel value of the foods was calculated by use of fac- 

 tors,'^ allowing 4 calories for each gram of protein and carbohj^d rates 

 and 8.9 calories for each gram of fat. The quantities of nutrients 

 and energy in the waste were similarlj^ computed and subtracted 

 from those of the total food to learn the amounts of nutrients in the 

 food actually eaten. An account was kept of the number of persons 

 at each meal, the total number being equivalent to the number of 

 meals for one man. 



COMPOSITION OF THE FOOD MATERIALS. 



In connection with the dietary studies the chief food materials were 

 analyzed by the methods adopted b}^ the Association of Official Agri- 

 cultural Chemists,^^ and their heats of combustion were determined by 

 means of the bomb calorimeter. Some of the less imj)ortant foods 

 were not analj^zed, as it was believed that their composition and heats 

 of combustion could be calculated with sufficient accuracy from former 

 analyses of similar articles. The results of the analyses and the fig- 

 ures assumed in the cases of the food materials which were not ana- 

 lyzed are given in Table 1. 



The beef (fresh and corned), pork, sausage, salt codfish, fresh fish, 

 eggs, dairy products, and other animal foods, as well as the wheat 

 flour, rice, oatmeal, sirup, and other vegetable foods were of the usual 

 sort offered in Maine markets. 



The lard comjiound was one of the common commercial brands, and 

 probably contained cotton-seed oil with lard and other animal fat. 



«U. S. Dept. Agr.. Office of Experiment Stations Bnl. 21. 

 ''See list of bulletins on cover. 

 '•See Connecticut Storrs Station Rpt. 1899, p. 104. 

 dJJ. S. Dept. Agr., Bureau of Chemistry Bui. 46, revised. 



