CEREAL FOODS. 



133 



RELATIVE ECONOMY. 



To find the relative economy of these goods, their cost should 

 be considered in connection with their composition. By means 

 of the data given in the tables on pages 121 and 132 it is easy 

 to calculate the amount of nutrients which can be purchased for 

 a given sum in any of these goods. This is done in the table 

 below. 



Pounds of nutrients and niimher of calories to he purchased for 

 one dollar at the average price per pound. 





ID 



0-1 tj .• 



00 2 



1-=! 



2 3 (c 



3 c d 



Pounds ok Nutrients to be 

 Purchased for one Dollar. 







"3 

 c 





Carbo- 

 hydrates. 



< 







3 

 K 



RoUed Wheat 



Cents 



7.8 

 6.0 

 5.5 

 3.5 



12.8 

 16.7 

 18.2 

 28.6 



lbs. 

 1.54 



2.79 

 1.56 

 3.98 



lbs. 

 .24 



.90 

 .13 

 .40 



lbs. 

 9.57 

 11.64 

 14.50 



20.82 



lbs. 

 .18 

 .30 

 .05 

 .14 



Cal. 



40.3 



Rolled Oats 



Hominy 



72.0 

 70.2 



Patent flour 



113.2 







At the prices given, flour is by far the most economical of the 

 above named foods. It should be remembered, however, that 

 few articles of food can compare with white flour in this respect. 

 When it is possible to purchase rolled oats and wheat in bulk at 

 prices scarcely exceeding one-half those given above, it will be 

 found that they compare very favorably with flour as far as price 

 is concerned, and present the double advantage of variety and 

 ease of preparation. The latter consideration is one that should 

 not be lost sight of. When it is found necessary to maintain a 

 fire for the sole purpose of cooking food, the cost of preparation 

 is largely increased and the consumer can readily afford to pay 

 a reasonably higher price for goods the use of which will lighten 

 his labors or effect a saving- of fuel. 



