The Supply of Milk to Labourers. 107 
Composition of Meats. 
Beef. 
Fat 
lieef. 
Mutlon. 
Fat 
Muttou. 
Dried 
liacoii. 
Fat 
I'ork. 
Nitrogenous matter 
Fat 
Saline matter 
Water 
19-3 
3-(J 
51 
72 -0 
14-8 
29-8 
4-4 
51'0 
18-3 
4-9 
4-8 
72-0 
12-4 
31-1 
3-5 
53.0 
8-8 
73-3 
2-9 
15-0 
9-8 
48-9 
2-3 
39-0 
100-0 
100-0 
100-0 
100-0 
100-0 
100-0 
Composition of Milk and Cheese. 
Cheddar 
Cheese. 
Cow's Milk. 
Slfimmed 
Milk. 
28 
4 
4 
1 
4- 
1 
31 
1 
3 
9 
0- 
7 
5 
2 
6- 
4 
4 
5 
0 
8 
0- 
8 
36 
0 
8(5 
0 
88- 
0 
100 
0 
' lUO 
0 
100 
0 
Co.^irosiTioN of Fakinaceous Foods. 
Bread. 
Potato. 
Oatmeal. 
Wheateu 
Flour. 
Carbo-hydrates 
8-1 
21 
12 -C 
10-8 
51-4 
63-S 
70-5 
18-8 
Fatty matter 
3-2 
l.G 
0-2 
5' 6 
20 
Saliue matter 
0-7 
3-0 
2-3 
l'7 
37-0 
75-0 
1.5 -0 
15-0 
100 0 
100-0 
100-0 
100-0 
Dr. Pavy gives an experimental determination by Professor 
Frankland of the force-producing power of various articles in 
common use as food. " The results of experience," says Dr. 
Pavy, " fully accord with the teachings of science. In the case 
of navvies and other hard-working men the appetite is known 
by the employer to form a measure of capacity for work. A 
farmer, where wages were good, when asked, how it was that he 
paid his labourers so well ? replied that he could not afford to 
pay them less, for he found that less wages produced less work." 
