THE DECREASING MEAT SUPPLY 253 



are not generally looked upon as animal diet and yet in 

 fact are of that class, one kind of meat at a meal is 

 quite sufficient. I might even go further than this and 

 say one kind of meat at one meal a day. For instance, 

 if eggs be provided for breakfast, and that is the meal 

 at which they are usually eaten, no other meat product 

 is advisable, unless it be a mere sliver of bacon for con- 

 dimental purposes. The luncheon is best without any 

 animal product at all except milk and butter or cheese. 

 Luncheon, for one of sedentary employment, should be 

 a light meal. The dinner, which should come after 

 the day's work is over for all who are engaged in sed- 

 entary employment, may have a roast, beef or mutton 

 or pork, or poultry or game, but never more than one. 



If these ideas of dietary practice could be carried 

 into effect, there would be a less demand for meat 

 among the well-to-do. This diminution of demand, 

 other things being equal, would produce a lowering of 

 price which would enable those in more straitened cir- 

 cumstances to indulge in meat oftener than they do. 

 From the selfish farmer's point of view the lowering 

 of price is not desirable. I may say, even, that from 

 the scientific point of view on the agricultural side, 

 the lowering of the price to the consumer, which of 

 course would have its reflex upon the price to the 

 farmer, is not desirable, unless it could be effected by 

 economies in handling the product. 



LITTLE PROFIT IN BEEF GROWING. 



My own experience during the present year 1914 

 shows that the price obtained by the farmer in the pro- 

 duction of beef under present conditions is barely com- 

 pensatory from a financial point of view. I sold, early 

 in April, 35 steers, weighing at the barns an average of 



