106 EXPERIMENT STATION RECORD. 



i-('l:iiiicr iiiiuiil Ix' rouiul in- square, made of ;;:ilvani/.c(l iron or \yoo(1 ; (2) tlio 

 pat-kiiif,' material sliouhl be iiiineral wool: CJ) tlie larjtcer the mass and the 

 fjreator the density of the food cooked, the better the conservation of heat." 



From the experiments on methods of preparing' food with the tireless cooker, 

 the following conclusions were drawn: 



•"ITiese expei-inients show the possibilities of the tireless cooker, which based 

 on scientific principle proves itself practicable for household use." Experi- 

 ments with custard and potatoes show that it is possible to overcook some foods 

 if they remain too long in the cooker. 



" Foods may be well cooked in it and it iiroves most desirable and economical 

 of time and fuel for those foods which require long shnv cooking, such as oat- 

 meal, meats, and dried fruits. Since the temperature is that of boiling water, it 

 is not practical for cooking those foods which require the high dry heat of an 

 oven, or for steaming. It may be itossible to overcome this difiiculty by insert- 

 ing a quantity of liquid which has a higher boiling point than water. 



"Also, there is a certain economy of fuel, labor, time, and utensils in using 

 the fireless cooker. 



" Housekeeping has lagged far behind other industries. An evidence of this 

 has been the disregard of small economies. There is, however, a gi-owing ten- 

 dency towai-d such economies and toward measuring them accurately and scien- 

 tifically. . . . 



"lln using a fireless cooker] it is self-evident that there will be no loss of 

 water from evaporation as there is in cooking over a flame, and allowance 

 should be made for this. It is also evident that salt or flavoring matter must 

 be added to the foods before they are placed in the cooker." 



As the author notes, the fireless cooker may be used for insulating and 

 keeping ice cream or other such materials cold. 



How to spend a shilling' on food to the best advantage, S. H. Davies ( York 

 Hcfiltli (1 11(1 HokhUkj Rcfonn ,Usoc. \ Fooil ('hurt \o. /|, /o//o). — This chart 

 shows by means of colored diagrams the nutritive and energy value of 25 cts. 

 worth of bread, cheese, and other common foods. The accompanying text dis- 

 cusses the foods and their relative value. 



How to feed a family of five on twelve shillings nine pence a week (Tor/.- 

 Hcctltli (iiid Uoiisinn Rcfonn Assoc, Food Chart Xo. 2, ini. '/. .A/yv. <>. (hnii. I). — 

 This leaflet, which is one of a series (see above) designed for popular instruc- 

 tion, gives inexpensive menus for a week, with the quantities of the several 

 foods lequired per day, and recipes and cooking notes. The amount of nutri- 

 ents in several of the foods and the nutrients and energy in the suggested menus 

 are shown by means of colored diagrams. 



Cost of feeding city prisoners (Municipal Jour, and Engin., 26 {1909), No. 11, 

 p. 11 H). — Information is given regarding the character and cost of the food of 

 prisoners in the county jail and the city and county prison of San Francisco. 

 In the former institution the average cost of feeding and clothing was 2.3 cts. 

 per person per day and in the latter the average cost of feeding each prisoner 

 was 14.75 cts. i)er day. 



The food of Finland peasants, S. Sundstkom (Untersuchungen iiher die 

 Enidhrung der Landbevolkerung in Finnland. Hclsingfovs, 1908, pp. 230; rci\ 

 in Rev. Gen. Sci., 20 (1909), No. 5, p. 20J,; Biochem. ZentU., 8 (1909), No. 10, 

 p. oOil). — According to the reported" data, a man of medium weight and at mod- 

 erate work consumes food furnishing 4,0(K;> calories per day, whereas a wi»man 

 consumes from 2,700 to 2,800 calories. In the case of the man, the average 

 daily ration supplies 136 gm. protein, of which 84 per cent is digested. In the 

 case of fats and carbohydrates, the coefficients of digestibility are 90 and 85 per 



