1366 



The Cornell Reading-Courses 



The Journal of Home Economics for October, 19 10, reports an experi- 

 ment made to show the relative cost of several much-used cuts of meat. 

 The following table is adapted from that report : 



Kind of meat 



Beef loaf 



Round (braised) . . 

 Short ribs (boiled) 



Rib roast 



Porterhouse roast. 



Cost per pound 

 as purchased 



(cents) 



Percentage of 

 edible meat 



is 

 is 



10 



15 



25 



72 

 61 

 36 

 41 

 41 



Cost per pound 

 of cooked meat 

 obtained after 

 deducting waste 



and loss 



(cents) 



20 

 24 

 27 



37 

 62 



Another interesting experiment is reported, which shows the relatively 

 high price that is paid for such a food as chicken. This is because of 

 the large amount of waste. 



The housekeeper should conduct her own experiment station and make 

 experiments such as the above. She may thus soon find herself able 

 rightly to estimate values. 



The following paragraphs are taken from an article entitled ' ' Why 

 Food Is Costly," written for Good Housekeeping by Dr. Eugene Daven- 

 port, Dean of the College of Agriculture, University of Illinois: 



" Everybody understands that food values are often controlled by 

 trade conditions and even by trusts, but that really high prices of neces- 

 sities are possible only when the buying power of the masses of men is 

 great, and that anything which makes the wage-earner unable to continue 

 to buy the same foods as his employer will of itself operate to lower prices. 



' ' Consider for a moment what the present generation has witnessed and 

 what it has fed upon. Thirty or forty years ago, and speaking for the 



