24 NEW HAMPSHIRE EXPERIMENT STATION [Bull. 242 



Samples 51 and 37, as they were unusually greasy. The high results 

 obtained with Samples 52 and 94 may be explained by the fact that 

 these salads consisted for the most part of materials containing 

 chiefly water (asparagus and lettuce), and the air-dry matter repre- 

 sents a larger proportion of oil (in the mayonnaise and the oil- 

 drenched sardine) than does that in any of the other salads. The 

 salads made with boiled dressing, on the other hand, have a low 

 energy value per gram of air-dry matter because there is no salad 

 oil in the dressing. This factor for the salads analyzed with rolls 

 varies from 4.1 to 6.1 calories. 



The calories for 10 cents in the salads alone range from 75 to 

 226. As a source of energy, therefore, the salad is somewhat more 

 costly than the average sandwich and decidedly more costly than 

 bread, package sandwiches, and sweetened breads. 



SOUPS AND MISCELLANEOUS MATERIALS 



There are innumerable miscellaneous foods which at times form 

 a part of the diet but which cannot be classified under any one specific 

 head. Results of analyses of a number of such foods, together with 

 a few analyses of canned soups, are summarized in Table 7. Here 

 again the calories per gram of air-dry matter vary according to the 

 proportions of protein, carbohydrate, and fat in the foods. 



The average energy value of the condensed soups is 3.8 calories 

 per gram of air-dry matter, indicating that they are in large part 

 composed of carbohydrate with possibly a small amount of fat. The 

 creapi of celery soup (No. 405), on the contrary, has an energy value 

 of 5.7 calories per gram, or much higher than the value for carbo- 

 hydrates. This high value is difficult to explain, except that the 

 cream used may have contained considerable butter fat. The air-dry 

 sample of this soup appeared somewhat greasy, but there was no 

 visible fat. On the other hand, the cream of tomato soup (No. 402) 

 appeared very greasy, although the calories per gram of air-dry 

 matter are lower than those in No. 405. The air-dry sample of cream 

 of tomato soup probably retained more moisture than did the cream 

 of celery soup. In general, a sample of food presenting a greasy ap- 

 pearance or containing visible fat will be found to have a higlier 

 caloric value per gram of air-dry matter than one which does not 

 appear greasy. But the presence of considerable moisture in the 

 air-dry sample will tend to lower what would otherwise be a high 

 caloric value. 



The energy and the protein content of the soups per ten cents 

 vary considerably, and in this respect there seems to be little ad- 

 vantage in purchasing the cream soups in preference to the con- 

 densed soups. The vegetable-beef soup contains the greatest amount 



