THE COST OF FOOD 379 



for about 1 ct. per Ib. (60 cts. for a bushel of 60 lb.) Carbo- 

 hydrate of potatoes will, therefore, cost 5.5 cts. per Ib. at this 

 rate. Moreover, the potato must be cooked and this adds 

 to the cost of the food, while the sugar does not require cooking. 

 There is waste in preparing the potato for the table while 

 there need be no waste of the sugar. However, the potato 

 contains slightly more than 2 per cent, protein while the sugar 

 contains none. This, of course, adds to the value of the potato. 

 The preceding diagram, Fig. 261, represents the relative 

 amounts of three foods, cooked and prepared for the table, that 

 $1.00 will buy. The heat value of the foods is also represented. 



Exercise 84. Representing the Cost of Certain Foods 



From the grocer ascertain the cost per pound of corn meal, of oat 

 meal, of rice and of wheat flour. Calculate the weights of each of 

 these foodstuffs that may be purchased for SI. 00 and represent these 

 weights by rectangles. Thus, if $1.00 will buy 33 Ib. of wheat flour, 

 use a centimeter ruler and let each centimeter represent 5 Ib. This 

 will call for a line 6.6 cm. long. Lay off a horizontal line of that 

 length and construct on it a narrow rectangle. In like manner 

 represent the weights of the other foodstuffs that $1.00 will buy. 

 Find the composition of each of these foodstuffs in Table XIV on 

 page 353, and represent the proportion of each food principle in each 

 of the five foodstuffs selected, shading as in Fig. 261. Also calculate 

 the number of heat units produced by each lot. Finally label each 

 diagram neatly. 



Represent the w r eight of protein that $1.00 will buy in eggs, in 

 whole milk, in cheese, in round steak, in oat meal, and in wheat flour 

 using the market prices of these commodities and Table XIV, Com- 

 position of Foods. Use the weight of eggs determined in Ex. 79, 

 and consider that a pint of milk weighs a pound. Shade and label 

 these diagrams neatly. 



