Classified by sections, the replies indicate prevailing sentiment 

 as to what will be used as follows: Eastern Massachusetts A large majority 

 of those reporting saj*- they vrill use the A size, although several large 

 operators are buying the E crate, and a few talk of the C size. Ce ntral 

 Massachusetts A size very strongly in lead. Vv'estern Massachusetts More 

 evenly divided between A and B than the other parts of Massachusetts, New 

 Hampshire About same as eastern Massachusetts. A crate much in lead, but 

 few will use other two sizes. Maine Very strong for A crate. Vermont Opin- 

 ion divided between A and B. Connecticut Pretty well split up between A and 

 B; also some for C. Rhode Island Mostly for A. Hudson Valley Many large 

 growers say A, but there is considerable sentiment in favor of B size. 

 Western New York Majority for B size, few for A. 



The Vitamins — Functi ons and Food Sources 



Some definite information on a much discussed subject has recently 

 been summarized by Gladys M. Cook, Resident Instructor, and May E. Foley, 

 Extension Nutritionist, at the State College. Tv/o questions are first an- 

 swered: Q. What are vitamins? A. They are powerful substances v.'hich occur 

 in very small quantities in foods, but must be available to the body for 

 grovrth, maintenance, and health. Q. Is it possible to get too many vitamins? 

 A. It is not possible to get too many even in foods chosen definitely for 

 their high vitamin content. It is v/ell to choose a diet which far exceeds 

 in vitamin content the minimum requirements, (in the following outline wherever 

 fruits and vegetables constitute a food source, they are underscored.) 

 Name of Food _Spurcej_ 



Vitamin What the Vitamir-. Does Excellent Good 



A Increases resistance to in- 

 fection, necessary for health 

 of membranes lining the dif- 

 ferent pr.rts of the body, 

 promotes groirth, etc. 



Bi (thiamin) Promotes grovrth, 



stimulates appetite, aids di- 

 gestion and assimilation, 

 necessary for nerve health, 



C Necessary in grovrth and 



health of teeth and gums, 

 important in building new 

 tissue and in healing wounds, 

 prevents scurv>', etc. 



D* Essential in building bones 

 and teeth, prevents rickets, 

 necessary for utilization of 

 calcium and phosphorus in all 

 tissues. 



Fish oils, butter, 

 cheese, egg yolk, 

 liver, green and 

 yel 1 ow "rcgetables . 



VjTiole milk, toma- 

 toes , ye 1 1 ow 

 fruits , prunes, 

 yellow corn meal. 



Milk (all kinds) All veg etable s, 

 v/hole grains, lean liver, lean 

 pork, peanuts, dried meat, eggs, 

 beans & peas, brew- enriched flour, 

 er's yeast. prunes. 



Orange s, gra pefru it. Raw vegetables 

 lemons , tomatoes , (particularly the 

 cabbage ( ravj) ,~pin- green o nes) , po- 

 ac h (rfiv.y , straw- tatc^s (when ba'ked 

 berries ( fres h ]7 or boile d in skir,i7 

 rasp berries (fresh) . rhub~rb" 7 bananas, 



apples (raw) ,liver . 



Vitamin D milk, 

 liver, fat fish 

 (particularly 

 salmon and sar- 

 dines. 



Fish liver oils 



*Butter, whole milk, and egg yolk may be fair sources of Vitamin D if the cows 

 and poultry receive feed containing this vitamin. 



