700 REPORT OF NATIONAL MUSEUM, 1891. 



lilood, muscle, and bone. The fanner loses because liis products do not tit the de- 

 mauds of the home and f(ueign markets. At the same time our national dietary has 

 become one-sided, so that though we live upon a high nutritive plane, our food might 

 be better fitted to our needs. 



Wage workers and ]>eople of nic erate incomes generally spend and must sjtend 

 more than half their earnings for food. They do not understand either the relation 

 of the nutritive value of food to its cost or its physiological eti'ects. The result is 

 great waste in the purchase and use of food, loss of money, and injury to health. 



The agricultural production and exchange of this country and Europe are out of 

 balance. European nations do not avail themselves fully of the food supplies of 

 Avliich we have too much and they not enough. This is illustrated in their ojiposi- 

 tion to American meats. It is as unfortunate for them as for us. The laboring classes 

 in Europe are underfed. To give them the bodily strength and vigor which charac- 

 terize our own working people, they need the very nutriment which we produce in 

 such large excess. 



The research of later years is showing clearly how the products of our farms may 

 be better adapted to the deuuind of home and forciign markets. It is bringing the 

 information which the people need to help them to tit their diet to the demand of 

 health and purse. It is also showing why foreign nations should, in the interest of 

 their poorly fed masses, remove the barriers they now oppose to our meats and other 

 food products. 



It is eminently fitting that these things be illustrated at the Exposition, which is 

 tt) be for the education of both our own people and those of other coinitries. 



501. The Chp^mistuy and Physiology of Food and Duink. 



Composition of foods. Constituents of foods, and their uses in nutrition. 

 Nutritive values of ditferent food materials. 



502. Dietary Standards and Actual Dietaries. 



Food of people of difterent occupations, districts, countries, etc. Dieta- 

 ries of factory operatives; mechanics; of the poor and the well-to-do. 

 Prison and workhouse diet. Army and navy rations. 



503. Food ani> Health. 



Hygienic ett'ects of food and drink. Over-eating and drinking. Unwhole- 

 some and improper foods, and diseases due to them. Ptomaines and other 

 poisons occurring m foods. Bacteria in foods. Animal parasites. 



504. Adulterations. 



Adulterants used, harmless and injurious. Coloring substances. Adul- 

 terated articles. Apparatus used in compounding. 



51. Animal Foods and Products from Them. 



510. History of Animal Foods. 



Statistics and literature. Conditions of animal food. 



511. Meats, and Products Prepared from Them. (See also Class 189.) 



Beef, mutton, pork, etc. (Fresh meats of difterent kinds and qualities illus- 

 trated by models and charts. ) 



Salt meats. Meat preserved by various processes. Dried. Smoked. Hams. 

 Sausage. Other prepared meats. Canned meats. Preparations for soups. 

 Meat extracts. " Peptones '' and kindred preparations from meats. Pro- 

 prietary articles. 



512. Poultry, Game and Ecgs. 



513. Fish. 



Salt tish, pickled iish, codfish, herrings, etc. Fish preserved in oil — sar- 

 dines, pickled tunny Iish, etc. Canned fish. Caviar. Products prepared 

 from fish. (See also Classes 371-373.) 



514. Shell Fish, etc. 



Crustacea and shell fish — lobsters, shrimps, oysters, preserved oysters, an- 

 chovies, etc. Canned oysters, lobsters, etc. 



