THIRTY CENT BREAD 65 



§ 44 — kitche;n waste; 



When one passes through such American cities as 

 Boston, New York, Chicago, St. Louis and San 

 Francisco for the purpose of examining the charac- 

 ter of the kitchen waste carted off daily to the gaf*- 

 bage disposal plants, the evidence of our prodigality, 

 which thus discloses itself, is sufficient to mark us 

 as the most thriftless people in the world. 



A tour of inspection that covers the hotel kitchens 

 of our big cities emphasizes the justice of this char- 

 acterization. 



The janitor of every apartment house in the coun- 

 try can testify that the American home, even in the 

 tenement house sections of the more congested dis- 

 tricts, has set itself up as a rival of the hotel chef in 

 the matter of converting valuable food into garbage. 



In France even clean egg shells are used in soup 

 making for the reason that they yield soluble cal- 

 cium salts to the finished product. 



Clean potato skins are utilized in the same way for 

 the reason that they yield soluble iron and potassium 

 salts. 



Decayed and unclean particles of vegetable mat- 

 ter must necessarily be sent to the garbage pail. 

 But, material of such character is obviously not in- 

 cluded in these suggestions. 



Soup made of clean vegetable waste can be de- 

 scribed truthfully as the unpatented medicine of the 

 kitchen stove. 



§ 45-— MINERAI, FOOD 



Henry C. Sherman says, "In view of the fact that 

 herbivorous animals, which are less liable to anemia 



