WHEN DOES A FOOD BECOME A LUXURY _ 591 
thing, and the manufacturer is entitled to a fair profit. That profit 
can be saved by the consumer if he does his own manufacturing and 
makes his bread at home, but that means an expenditure of labor and 
fuel. 
There are many vegetables and fruits which, on account of contain- 
ing from 30 to 90 per cent. of water, have a comparatively low food 
value, and seem to be expensive foods. Some of them are, but on ac- 
count of the vegetable acids present, or because they dilute the more 
concentrated foods, or are stimulating to the appetite from their variety 
and agreeable taste, it is everywhere conceded that they are valuable 
additions to the diet. If fruits are out of season and consequently ex- 
pensive, the ordinary purchaser is content to wait until they are abun- 
dant and cheap. If he pays a high price for the fruits, he immediately 
recognizes that they are to be classed as luxuries. 
Although it may with reason be said that the cold-storage industry 
has afforded an opportunity to hold back from market certain perish- 
able food products, and thus keep the price up to a figure which will 
insure a handsome profit, this practise has extended very greatly the 
season in which fruits and similar products may be offered for general 
consumption, and in many cases it has withdrawn them from the 
class of luxuries. 
Game and expensive fish the ordinary consumer is not tempted to 
buy, but when it is a question of the “cut” of beef or mutton, he 
sometimes says, “the best is none too good for my family,” and so buys 
the choicest cuts, not recognizing that others of less delicate flavor 
would afford the same nourishment per pound, and would if properly 
cooked and served be appetizing and in every way satisfactory. The 
sirloin may be a luxury, but the consumer does not recognize it as such 
and consequently spends more of his wages than he can afford upon 
this form of nitrogenous food. 
The rapid change that is taking place in the dietary of the Ameri- 
can people, and the necessity for doing without servants, because effi- 
cient help can not be obtained, has but confirmed the tendency in every 
household to allow the food manufacturer to prepare the food, and thus 
diminish as much as possible the labor of the household. This move- 
ment applies to all articles of household use, so that all possible labor is 
pew done outside the home. It would be useless to attempt to stem this 
tide, but something may be done to direct it so that it will not entirely 
_ exhaust the family resources. 
The manufacturer prepares the food from more or less satisfactory 
“stock,” and within recent years, with fair attention to the sanitary 
condition of the factory. It may be packed in cans or packages or 
boxes or cartons, and if the package is tastily put up, and the contents 
have an agreeable taste, the consumer does not stop to inquire whether 
