FOODS NUTRITION. 



475 



ranged from 13 to 16 cts., (3) from 17 to 20 cts., (4) from 21 to 23 cts., (5) from 25 

 to 28 cts., and (6) over 28 cts. The average results obtained follow: 



Average rennlts of dietary stHdlei^ made in Xeiv York City. 

 [Amounts per man per day.] 



Fuel 

 value. 



Group 1 

 Group 2 

 Group 3 

 Group 4 

 Group 5 

 Group G 



G ilories. 

 2,151 

 2, 77.9 

 2,944 

 3,514 

 3,864 

 5,432 



According to the authors, in some instances the income was so limited that it was 

 too small for the purchase of a sufficient amount of nutritious food. Although some 

 of tte families made good use of their resources, in a majority of cases it is believed 

 that they would have been benefited by instruction regarding the i^urciiase, selec- 

 tion, and preparation of food. 



"Certain it is that improvements in the selection of food so as to secure more and 

 better nutriment at less cost, in the cooking so as to make palatable dishes from inex- 

 pensive materials, and in the setting of the table so as to make it an attractive feature 

 of home life, will be important means for the matei'ial and moral uplift of families 

 like those whose dietary practice is described in this and the previous report." 

 (E. S. R., 9, p. 1074.) 



Practical dietetics, W. G. Thompson {Xew York: D. Appleton & Co., 1902, 2. ed., 

 pp. A'A'JT"+ 828, ph. 9, fig. 1). — The author states that this volume has been revised 

 throughout and in part rewritten, and that considerable new matter has been added. 

 As a whole the book treats of the nutritive value of different foods and food prepara- 

 tions, stimulants, beverages, and condiments; cooking food; digestion; diet in rela- 

 tion to different diseases; diet for j^risons, asylums, etc.; and related topics. 



The complete Indian housekeeper and cook, Flora Annie Steel and Grace 

 Gardiner {London: ]V. Heinemann, 1902, 3. ed., pp. XIV ^ 373). — This volume is 

 designed as a guide for English housekeepers in India. Such subjects are treated of 

 as horse and stable management, cows and dairy, poultry, and gardening, though 

 the bulk of the volume is devoted to food and its preparation, household manage- 

 ment and hygiene, and related topics. The authors state that this edition has been 

 revised and corrected. 



Origin and preparation of the most important food mate-rials and condi- 

 ments, Iv Seel {(^etvinnruig und Dardellung der ivicJitig.'sten NaJirungt^- und (jenui^sinit- 

 tel. Stuttgart: F. Enke, 1902, pp. VII -\- 478). — It has been the author's purpose to 

 discuss the origin, method of manufacture, preservation, uses, regulations regarding 

 the sale, etc. , of the more important animal and vegetable foods and beverages. The 

 volume is designed as a text-book and work of reference for chemists, pharmacists, 

 physicians, and those interested in legal chemistrj\ 



Comparative studies of the composition of beef from different regions of 

 France and the colonies, Bl'sson [Monit. SGi.,4-ser., 15 {1901), pp. 597-609; ah><. in 

 Ztschr. U)der.such. Xahr. u. Genussmtl., 5 {1902), Xo. 20, pp. 980-982). — Analyses are 

 reported of a large number of different cuts of beef, from France and the French 

 colonies, the study being undertaken with special reference to canning meat for the 

 French army. The author also reports figures showing the amount of cooked meat 

 obtained with the different sorts of beef studied. 



