464 



REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



[32]i 



or less parallel with their actual nutritive values. Here, as elsewhere 

 the resultant of the general experience of mankind has led slowly aud 

 blindly, but uone the less surely, to the same general result to which 

 accurate research morfe understandingly and quickly guides us. 



The above calculations are open to the objection that the relative 

 costs of protein, carbo-hydrates, and fats are only estimated and cannot 

 be pronounced exactly accurate in any given case. In the following 

 table the relative expensiveness of the foods is estimated in another 

 way. From the price of a pound it is a very simple matter to calculate 

 how much, in pounds and hundredths of a pound, any given sum, as 25 

 cents, would pay for. A comparison of this amount of the material with 

 the percentages of the several nutrients the analysis shows it to con- 

 tain gives the amounts of the several nutrients which would be supplied 

 in 25 cents' worth of the food material. Here, as before, the figures are 

 based upon the analyses. 



COMPARATIVE EXPENSIVENESS OP FOODS. 



Amounts of actual nutrients obtained for 25 cents in different food materials. 



Food materials. 



Beef: 



Sirloin, medium fatness. 



Sirloin, at lower price . . 



Kound - 



Mutton : 



Leg 



Side 



Pork (salted), fat 



Milk, at 8 cents per quart . . 

 Cheese : 



Whole milk 



Skim milk 



Salmon: 



Early season 



When plenty 



Shad 



When abundant 



Bluefish 



Mackerel 



When plenty 



Cod 



When plenty 



Salt mackerel 



Salt cod 



Oysters: 



At 25 cents per quart 



At 35 cents per quart. . . 



At 50 cents per quart. . . 



Wheat flour (best) 



Indian meal 



Oatmeal 



Beans 



Potatoes : 



At 50 cents per bushel . , 



At $1 per bushel , 





Daily ration for ordinary man at moderate work 



$0 25 

 20 

 18 



22 

 20 

 16 

 04 



18 

 08 



1 00 

 30 

 12 

 08 

 10 

 10 

 05 

 08 

 06 

 12.5 

 07 



12.5 



17.5 



25 



05 



03 



05 



05 



00.8 

 01.7 



Quantities obtaiaed for 25 cents, pounds 

 and hundredths of a pound. 



1.00 

 1.25 

 1.38 



1.13 

 1.25 

 1.56 

 6.25 



1.38 

 3.12 



.25 



.83 

 2.84 

 3.12 

 2.50 

 2.50 

 5.00 

 3.12 

 4.16 

 2.00 

 3.57 



2.00 

 1.42 

 1.00 

 5.00 

 8.33 

 5.00 

 5.00 



31.25 

 15.62 



Actual nutrients in food 

 materials. 



Protein. 



.14 

 .17 

 .29 



.14 

 .16 

 .04 

 .21 



.37 

 1.19 



.04 

 .12 



.27 

 .29 

 .25 

 .26 

 .52 

 .36 

 .48 

 .33 

 .66 



.12 

 .09 

 .06 

 .56 

 .72 

 .76 

 1.16 



.63 

 .31 



Fats. 



,26 



.15 

 .19 

 .11 



.31 



.29 



1.19 



.23 



.50 

 .21 



.02 



.07 



.15 



.15 



.02 



.11 



.22 



.01 



.01 ' 



.35 



.01 



.03 



.02 



.015 



.06 



.29 



.36 



.11 



Carbo- 

 hydrates. 



.03 



.28 



.06 

 .04 

 3.78 

 6.03 

 3.41 

 2.87 



. 006 6. 66 



. 003 3. 00 



1.10 



