THIRTY CENT BREAD 67 



§ 46 — more; soup, i,sss medicine 



That this reserve iron need not be outside the 

 reach of the average household, even during times 

 of forced economy, is a well-established fact. 



The soup kettle is not noted by Sherman in his 

 references to the experimental dietary study cop- 

 ducted in New York City in which it was found that 

 a free use of vegetables, whole wheat bread and 

 cheaper sorts of fruits with milk, but without meat, 

 resulted in a gain of 30 per cent, in the iron content 

 of the diet while the protein value, fuel value and 

 cost remained practically the-~same. 



But, it is certain that if the soup kettle had been 

 put to work in these experimental dietary studies in 

 order to utilize the vegetable waste of the household, 

 it would have resulted in a gain of 50 per cent, in- 

 stead of 30 per cent, of the iron content of the diet. 



Iron is but one of the normal ingredients of soup. 

 Potassium, sodium, magnesium and calcium are 

 among the other ingredients. 



Hundreds of patent medicines contain these iden- 

 tical substances, plus alcohol. But, in the case of the 

 patent medicine its mineral content, unlike .that of 

 soup, consists usually of salts which the human body 

 cannot appropriate. In the case of soup these salts 

 are present in a form in which they are utilized at 

 once. 



More soup kettles mean fewer medicine bottles. 



§ 47— EGGS 



The annual waste of eggs, revealed January 5, 

 1914, by Dr. M. E. Pennington, chief of the food 



