68 MILK SURVEY OF THE CITY OF ROCHESTER 



While the number of these children was not very large, yet the uni- 

 formity of results during the different periods makes it necessary to 

 believe that some common cause existed for their losses and gains in 

 weight. Since there were no apparent changes in diet with the exception 

 of the substitution of oleomargarine for butter, it seems fair to conclude 

 that the lack of butter in the diet was a large factor in the loss of weight 

 during the period when oleomargarine was fed. 



As already pointed out by Professor McCollum and other observers, 

 when rats are fed on cotton seed oil or sunflower seed oil or other vege- 

 table oils which are contained in large quantities in some brands of oleo- 

 margarine, they failed to grow and showed a stunted, unhealthy appear- 

 ance, but when fed on butter fat in connection with other foods, they 

 attained full growth and fine condition. 



Professor Henry C. Sherman, in his book entitled, "Chemistry of 

 Food and Nutrition," shows the cost of 3,000 calories of energy when 

 purchased in the form of various food products : 



Price Cost of 

 Food - Per Lb. 3,000 Calories. 



Clear Fat Pork $ .20 $ .16 



Bacon .25 .27 



Round Steak plus Fat *. .20 .88 



Round Steak Lean .20 1 26 



Eggs (8 at 36c per doz.) .24 1.13 



Oysters (at 30c qt., 1 pt) 15 1.90 



Milk 1 pt. at 6c qt 03 28 



J!M pt at 8c qt 4 :37 



Milk 1 pt. at 10c qt .05 .46 



In reviewing these figures, Professor Sherman shows that people 

 can afford to pay 20c per quart for milk if they can afford to pay 25c 

 per pound for beef. The above statement is limited strictly to the food 

 value of milk from the standpoint of calories. 



At Rochester prices for November, 1919, for the principal products 

 in the above table the same would give the following figures : 



T-, , Price Cost of 



Food - Per Lb. 3,000 Calories. 



at Pork $ .40 $ .32 



|f co , n -35 .38 



Steak plus Fat 42 1>85 



Steak, Lean 40 2 52 



Eggs, 8 at 75c per doz. . Vc? 



Milk, i4c qt-i P t ::: & ~g 



Professor M. J. Rosenau of Harvard University, states that the value 

 of milk is as follows: 



2 large eggs, 



A glass of milk is about equal to . 



a large serving of lean meat, 



2 moderate-sized potatoes, 



5 tablespoonfuls of cooked cereal, 



3 tablespoonfuls of boiled rice, or 

 2 slices of bread. 



