460 REPOKT OF OFFICE OF EXPERIMENT STATIONS. 



in the Public Schools of New York City, b}^ Mrs. Louise E. Hogan, 

 with an introduction by H. C. True, Ph. D. 



NORTH DAKOTA. 



During the fiscal year 1895-96 investigations were carried on at th^ 

 North Dakota Agricultural College by Prof. E. F. Ladd, assisted by 

 Miss Marie B. Senn. The investigation included a study of the food 

 consumption of a club of young women students and a study of 

 break and bread making. The latter investigation was not published 

 in the bulletins of the Department. The results of the dietary stud} T 

 will be found in Bulletin 91 of the Office of Experiment Stations: 

 Nutrition Investigations at the University of Illinois, North Dakota 

 Agricultural College, and Lake Erie College, Ohio, 1896-1900, by 

 H. S. Grindley and J. L. Sammis, E. F. Ladd, and Isabel Bevier and 

 Elizabeth C. Sprague. (The work by Professor Ladd forms the 

 second article of this bulletin.) 



OHIO. 



In cooperation with Lake Erie College, at Painesville, Ohio, dietary 

 studies were made of women students in 1899-1900. The work was 

 carried on by Prof. Isabel Bevier and Miss Elizabeth Sprague, who at 

 that time were officially connected with the institution. Valuable 

 assistance was rendered by President Mary Evans and Dean Luett P. 

 Bently. The work, which was carried on during the fiscal year 1899- 

 1900, consisted of a study of the food consumption of the young women 

 at the commons, or boarding club, of the college. The object of 

 the study was twofold. In the first place there was the desire to 

 obtain data concerning the food consumption of young women stu- 

 dents. In the second place there was the purpose to provide an appe- 

 tizing and nutritious diet at a cost not exceeding 25 cents per woman 

 per day. The taste of the students and the possibilities and limitations 

 of the food supply were studied for some six weeks before the begin- 

 ning of the dietary study proper, and an idea was thus obtained 

 regarding the character of the dishes with which there was the least 

 table and kitchen waste. The results of the study, together with 

 a discussion of the results and a comparison with results of similar 

 studies made elsewhere, are reported in Bulletin 91 of the Office of 

 Experiment w Stations : Nutrition Investigations at the University of 

 Illinois, North Dakota Agricultural College, and Lake Erie College, 

 Ohio, 1896-1900, by H. S. Grindley and^J. L. Sammis, E. F. Ladd, 

 and Isabel Bevier and Elizabeth C. Sprague. 



PENNSYLVANIA. 



The Department cooperated with the Pennsylvania College for 

 Women, located at Pittsburg, in a series of investigations carried on 

 by Miss Isabel Bevier, at that time professor of natural sciences in 



