174 EXPERIMENT STATION RECORD. 



Iu carrying on these investigations special attention was given to the 

 amounts expended for food accessories — i. e., tea, coffee, condiments, 

 flavorings, etc. It was found that, aside from tea and coffee, there was 

 a comparatively small expenditure for such materials. 



"Iu dietary No. 128, $24.52 was expended for food materials and $1.20 for food 

 accessories. While this sum was not large, it should be remembered that as com- 

 pared with the standards this family had insufficient nourishment. The conclusion 

 seems warranted that they could have advantageously expended this sum for flour, 

 bread, potatoes, beans, or the cheaper cuts of meat. This sum expended for flour at 

 the price actually paid per pound for that purchased would have added 8 gm. of 

 protein and 260 calories of energy per man per day to the diet. In the same way iu 

 dietary No. 129 the protein might have been increased 12 gm. per man per day and 

 the fuel value over 400 calories. 



"While tea and coffee are stimulating and refreshing as beverages, they are com- 

 paratively expensive and furnish little if any nutriment. Either cocoa, whole 

 milk, or skim milk would furnish considerable nutriment besides being useful as a 

 beverage. < >f these materials the skim milk would furnish the largest food return 

 for the sum expended.'' 



Variations in the cost and composition of bread (pp. 43-46). — Ten sam- 

 ples of bread purchased in the open market were analyzed and the fuel 

 value calculated and determined by the bomb calorimeter. The weight 

 of the loaves and the cost per pound were also recorded. The results 

 are compared with the results of a similar investigation made in Xew 

 Jersey. 1 



"There is a much greater variation in the price per pound of bread than in its 

 chemical composition, and, moreover, the variations in the latter bear little or no 

 relation to those in the former. The lowest price per pound was 2f cts. ; the high- 

 est, 7i; the average, 3f cts. The protein varied more than either the water or the 

 carbohydrates, the low est proportion being 9.2 per cent; the highest, 15.4 per cent; 

 the average, 10.8 per cent.'' 



The variations noted in fat and mineral content of the different sam- 

 ples were small and are regarded as unimportant. Variations in the 

 water content were attributed to different methods of baking, while 

 variations in protein and carbohydrate content were regarded as due 

 to differences in the flour and other materials employed. 



"The variations in cost are dependent almost entirely upon the baker. Different 

 makes of bread sell at different prices per pound, while the nutritive value may be 

 essentially the same in all rases. . . . As a rule, in the New .Jersey samples, the 

 larger the loaf the greater the cost per pound. The study in Pittsburg was too lim- 

 ited in extent to allow many delinite deductions. The size of the loaf, apparently, 

 had no direct bearing upon the price of the bread per pound. This depended rather 

 upon the brand or trade name given by the maker." 



Bakery experiment (pp. 46-48). — In the experiments made in New 

 Jersey, mentioned above, baked bread was found to contain less fat 

 than the materials from which it was made. To study this point 

 further an experiment was conducted in a bakery in Pittsburg in which 

 the materials and the bread made from them were analyzed. The 

 results of the Xew Jersey investigation were confirmed. 



U. 8. Dept. Agr., Office of Experiment Stations Rul. o."> (E. S. R., 9, p. 78). 



