VEGETABLE FOODS, 



which consist chiefly of starch and sugar, arc far cheaper than are animal 

 foods, of which the protein value is high. For this reason, it is fortunate 

 that from four to five times as much carbohydrate is called for in our daily 

 diet as of the more expensive proteins and fats. But, unfortunately, 



THERE IS A GENERAL TENDENCY TO EXAGGERATE 



these relative proportions in favour of the less expensive and often more 

 attractive carbohydrates. Few people can resist the enticements of cakes, 

 puddings, candies, or fruit, and eat them in excess of their requirements. 

 The i>oint cannot be too strongly emphasized that, if in comfortable circum- 

 stances, we constantly 



EAT TO PLEASE OUR PALATES AND CHOOSE OUR FOOD ACCORDING 

 TO THE LENGTH OF OUR PURSES, 



not from an intelligent sense of what Is best for us or of true economic 

 worth. The market price of food is no guide to its real money or food value. 

 When we eat an egg for which we have paid more than 2 cents, we pay for 

 the pleasure it gives us to eat it ; for its food-value is in no way commensurate 

 with its cost, when that cost ranges from 4 cents to or more cents an egg. 

 Then, too, 



THE WASTE FROM BAD COOKING AND SERVING 



or from bad combinations of foods must be taken into account, for it opens 

 up a huge economic question. Kitchen and table refuse is not total loss in 

 the country, for it goes to pigs and ixniltry, bringing compensation in the form 

 of pork and eggs. But in cities the material thus wasted has been found to 

 amount to one-ninth of the food bought, and that the most expensive ninth, 

 for analysis has shown that such wastes consist usually of about one-fifth 

 of the protein and fat-containing foods, which, as we have learnt, are the 

 most costly which appear on our tables. 



IF THE FOOD WASTED IN AN ORDINARY HOUSEHOLD 



were collected over a period of one month and then displayed before the 

 family's eyes, much horrified surprise would be experienced. Careless leavings 

 on plates, unpalatably prepared dishes or unappetizing modes of service, would 

 account for most of this accumulation; but it is also to he wished, though, 

 alas! vainly, that such a convincing method of conviction were also possible 

 with the " overeaten " food swallowed, which is just as much wasted ! 



A NOTED ENGLISH PHYSICIAN, 



who was a profound student of this subject of food and diet, wrote as follows: 

 " I have come to the conclusion that more than half the disease which embitters 

 the middle and latter part of life is due to a mi tin hi c errors of diet . . . 

 and that more mischief /// tin- form <tf nctunl ilisrnxc, of impaired vigour, and 

 of shortened life accrues to civilized man . . . from erroneous habits 

 of eating than from the habitual use of alcoholic drink, considerable as I 

 know that evil to be." 



