342 Proceedings of lioyal Society of Edinburgh. [sess. 
In Tables VII. and VIII. individual articles of food have not 
been selected for estimation of cost and to calculate the relation 
to the total diet. In working-class diet, there are certain staple 
foods, such as potatoes and bread, which bulk largely in the food 
each day, and so may be compared in different households. In 
these studies it was thought that a better classification would be 
made by taking classes of food, e.g. cereals and fruits, and this 
has been done in the two following tables. 
Table VII. 
Cost of various food-materials per man per day. 
A. 
B. 
C. 
D. 
E. 
Total. 
Average. 
Beef, etc . 
4-0 
4*6 
3*6 
4*2 
4-6 
21-0 
4-2 
Pork, etc. 
IT 
0*5 
0*2 
0-5 
OT 
2-7 
0-5 
Poultry, etc. . 
0-8 
0-6 
0-6 
0*3 
0*05 
235 
0-47 
Fish 
0*6 
0-7 
0*7 
0-6 
1-0 
3*6 
07 
Eggs 
1*3 
0*9 
1*0 
0-6 
0-5 
4*3 
0-8 
Butter 
1-4 
IT 
1-6 
1*7 
1*4 
7-2 
1*6 
Cheese 
0-08 
0’04 
0T 
0T 
0T 
0*42 
0-08 
Milk 
1-9 
1-8 
1-9 
1*6 
1-9 
9'1 
1*8 
Cereals 
2-5 
2-2 
2-4 
2-0 
1-6 
107 
2T 
Sugars and starches . 
1-5 
1-9 
IT 
1-3 
0-9 
67 
1*3 
Vegetables 
1-0 
0-6 
1-0 
2’4 
0-8 
5*8 
IT 
Fruits 
0-6 
0-6 
0T 
0-5 
0-4 
2*2 
0-4 
Table VIII. 
Percentage of total food-material. 
A. 
B. 
C. 
D. 
E. 
Beef, etc. 
7-4 
7-3 
8*0 
8-7 
9-6 
Pork, etc. 
2-5 
1-2 
0-5 
IT 
1-0 
Poultry, etc. . 
1-7 
1-3 
0-8 
0-8 
0-9 
Fish ■'.... 
3-2 
3-8 
4-6 
3-6 
4-9 
Eggs .... 
2-6 
2-6 
2-6 
1-6 
1-4 
Butter .... 
1-9 
2-0 
2-6 
2-2 
2-1 
Cheese . . . 
0-2 
0-7 
0-3 
0-2 
0-2 
Milk .... 
30-5 
31-7 
34-2 
32-2 
33-1 
Cereals .... 
17-5 
17-2 
21-3 
14-0 
18-6 
Sugars, etc. 
7*0 
10-6 
7-7 
5-9 
6-9 
Vegetables 
21-2 
17-4 
16-5 
27-5 
19-3 
Fruits .... 
4*3 
4-2 
0-9 
2-2 
2-0 
100*0 
lOO’O 
100-0 
100-0 
1000 
