ee ae oe ee bee “i 
me ey aie “ : R ve fas 
‘ae MET IE SE Seon a x 
at a . 
Pe 2) STUDIES OF DIRTARIES. 159 
TABLE 54.—( Continued. ) 



PERCENTAGE COMPO- 



















SITION. 
Foop MaTERIALS. a 4 vi aes 
& < AS Se 
S Pa oe 
- a) 8 
io} 
fe 
Re VEGETABLE Foo. q % % | Grams: 
meee «Cereals, Sugar, Etc. 
Flour, entire wheat, -| 14.2 1.9) 70,6] 4,080 
Flour, pastry, . Slee TOs 1.0) |e 35.6114, 740 
Be ookies, sugar, - - - 6.8 8.9] 75.3 455 
Sugar, granulated, -| — — | 100.0] 5,340 
Molasses, - - - 2.7 | — 68.0 | 1,950 
Total, ro = = maa oe od 26,565 
Vegetables. 
Onions, edible portion, - 127 4 g.0 953,265 
Potatoes, pared, - 2 aot .I| 18.0] 20,640 
_ Sweet potatoes, pared, - 1.8 Boot 7, 200 
Total, “ - = — — — | 31,165 
Fruits, Nuts, Etc. - 
_ Apples, flesh, - - 5 5 
_ Raisins, - - - 2.5 aay. 


SLOtals. °- = dh) ees a 
_ Total vegetable food, - 2 i 
Total food, - 2 aly Wie a. 










16.6 | 22,680 
74-7 225 
eae 22,905 

Wetcut USED. 
Nutrients. 
zc 62 
5) a AS 
6 a Pe 
a Os 
G 

Grams. | Grams. | Grams. 






597 FS) 2BeO 
1,533 147 | 11,144 
31 40 340 
ie Fi 5,340 
52 oo 1,327 
2,195 265 | 21,031 
56 13 323 
433 20} 3,715 
131 51 | 1,967 
620 85 | 6,005 
113 113 | 3,765 
5 II 168 
118 124 | 3,933 


— | 80,635 | 2,933] 474 30,969 
— |137,600 | 7,281 | 10,723 | 32,529 





