VALUE OF FOOD, FUEL, AN'D USE OF HOUSE. 



11 



Table VII. — Average annual value of meat products, poultry products, and dairy products 



consumed (950 families). 



County and State. 



Meat products. 



Per 

 person. 



Per 

 family. 



Dairy products. 



Per 

 person. 



Per 

 family. 



Poultry products. 



Per 

 person. 



Per 

 family. 



O xf ord. Me 



Lamoille, Vt 



Otsego, N. Y 



Bucks, Pa 



Gloucester, N.J 



Gaston,N.C 



Troup, Ga. 



McLennan, Tex 



Champaign, Ohio 



Jefferson, Wis 



Montgomery, Iowa 



Cloud, Kans 



Cass, N. Dak 



Santa Clara, Cal 



Average, all familie: 



S22. 94 

 11.88 

 18.38 

 23.61 

 40.32 

 14.85 

 17.27 

 2L61 

 20.79 

 18.68 

 21.87 

 21.00 

 27.76 

 29.83 



$103. 23 



57.02 



73.52 



122. 77 



197. 57 



66.82 



93.26 



114. 53 



85.25 



78.46 



96.23 



94.50 



172. 11 



146. 17 



$21. 50 

 21.18 

 20.18 

 11.37 

 16.29 

 25.30 

 23.28 

 23.83 

 20.98 

 15.05 

 24.13 

 22.83 

 24.75 

 16.63 



$96. 75 



101. 66 



80.72 



59.12 



79.82 



113.85 



125. 71 



126. 30 



86.02 



63.21 



106. 17 



102. 74 



153. 45 



81.49 



$9.24 

 6.39 

 13.33 

 7.64 

 12.20 

 8.37 

 9.44 

 10.37 

 14.95 

 10.55 

 17.56 

 14.34 

 15.53 

 12.90 



22.20 



107. 25 



20.52 



98.36 



11.63 



$41. 58 

 30.67 

 53.32 

 39.73 

 59.78 

 37.65 

 50.98 

 54.96 

 61.30 

 44.31 

 77.26 

 64.53 

 96.29 

 63.21 



55.40 



Table VIII shows the relative value of beef, pork, and poultry 

 furnished by the farm and the proportion of all meats bought and 



PRODUCTS 



VALUE 



MAINE: 



VERMONT 



NEW YORK 



PENNSYLVANIA 



NEW JERSEY 



NORTH CAROLINA 



GEORGIA 



TEXAS 



OHIO 



WISCONSIN 



IOWA 



KANSAS 



NORTH DAKOTA 



CALIFORNIA 



PRODUCTS BOUGHT 



PRODUCTS rUf\Nl6HtD 6Y TMt fARM 



Fig. 3. — Value of average annual consumption per person of meat products, dairy products, and poultry 

 products, showing relative amounts Ixjught and furnished by the farm. 



furnished by the farm. It will bo noted that of the meat furnished 

 by the farm, pork is easily the most important, constituting 60.8 

 per cent of the total, poultry being next with 29.2 per cent, and beef 

 being 10 per cent. The relative quantity of pork used is highest in 



