VALUE OF FOOD^ FUEL^ AND USE OF HOUSE. 



15 



In Table XII tlie division has been made by the value of dairy- 

 products consumed. Increase in dairy products used is accom- 

 panied by an appreciable decrease in the use of meat products, but 

 no consistent variation in the other classes of foods. Dairy products 

 are distinctly farm products, and the relative value of food furnished 

 by the farm increases with the increase in value of dairy products 

 used. There is no consistent variation in the value of total consump- 

 tion of food. 



Table XII.- 



-Relation of the relative quantity of dairy products consumed to that of other 

 classes of food and the total consumption of food. 



NEW JERSEY. 





Num- 

 ber of 

 fami- 

 lies. 



Aver- 

 age 

 size 



family. 



Average percentage of total consumption. 



Total 



Dairy prod- 

 ucts, per cent 

 of total. 



Gro- 

 ceries. 



Fruits. 



Vege- 

 tables. 



Meat 

 prod- 

 ucts. 



Poultry 

 prod- 

 ucts. 



Dairy 

 prod- 

 ucts. 



Fur- 

 nished 



by 

 farm. 



Bought. 



sump- 

 tion 

 per 



person. 



10 and less 



11 to 15 



16 and over... 



41 

 51 

 33 



4.6 

 4.6 

 4.9 



2.5.1 

 24.4 

 25.4 



4.9 

 6.1 

 5.2 



12.7 

 13.1 

 12.5 



38.5 

 34.1 

 26.6 



10.2 

 10.0 

 10.2 



8.6 

 13.2 

 20.1 



41 

 49 

 52 



59 

 51 



48 



S123. 54 

 117. 74 

 118.85 



MAINE. 



19 and less 



20to25 



26 and over... 



53 



4.4 



27.0 



7.6 



10.7 



27.6 



10.5 



16.2 



45 



55 



50 



4.5 



26.3 



6.6 



10.0 



24.2 



10.2 



22.4 



47 



S3 



45 



4.6 



24.3 



7.3 



9.0 



20.0 



8.3 



30.9 



49 



51 



$98. 19 

 92.56 

 93.64 



An increase in the proportion of groceries used is accompanied by 

 a decrease in the proportion of meat and poultry products. (Table 

 XIII.) The less expensive grocery items seem to replace a large pro- 

 portion of the more expensive meats. The value of the total con- 

 sumption here again varies inversely with the relative proportion of 

 groceries used. 



Meats constituting such a large proportion of the total food value, 

 their variation necessarily affects the total value of food consumed 

 more than that of any other group. Only about one-third of the 

 meat (not including poultry) used in these two areas is furnished by 

 the farm, so that the variation in meat used also very appreciably 

 affects the relative value of total food bought and furnished by the 

 farm. The data indicate that the expenditure for meats and the 

 value of the total consumption of food may be materially reduced by 

 the increase in the use of vegetables, poultry products, and dairy 

 products, the groups of foods which are largely furnished directly by 

 the farm. 



