82 STORRS AGRICULTURAL EXPERIMENT STATION. 
were compared for all the dietaries of each class and finally 
for all the 185 dietaries. These final averages are shown in 
Table 3.* = 
ABLE 
Relative proportions of total food and of total nutrients supplied by 
different groups of food materials in average of 185 dietary 

3: 






studtes. 
| Carbo- 
KIND OF FooD MATERIAL. ia, Proteins) “eat ie 
. e | rates. 
ho he h he 
Beef and veal, - - - - - 10.3 24.6 19.5 aa 
Mutton and lamb, - . . - 1.4 28 eure: — 
POL ee - - - - ‘- 5.4 8.8 30.0 — 
Poultry, = = - - : pe ed He 2.6 I.2 — 
Hish,oshel ish: etch: - - - Peg Bo4 8 a 
Total meat, etc., - + - WE OO ag: 43.0 55.3 oe 
PRES, Te oi aa aut ihe uaa s a meer aatcs aa O 5.9 4.3 ie 
Butter, S - - - - 4 1.9 rg LOT _ 
Cheese, = - -s oe - - | 4. T26 t.6 oo 
Milk and cream, - - - : - 19.9 10.5 TO: 7 5.3 
Total dairy products, - - - 227.2 12.3 B20 5.3 
Total animal food, 3 5 - 45.3 61.2 91.6 5.4 
Cornmeal, rye, and buckwheat flour, - 1.8 1.9 4 5.2 
Oatmeal, rice, and wheat preparations, - £43 2h .6 has 
Wheat flour, bread, crackers, pastry, etc.,, 18.4 26.5 6.0 45.9 
Total cereal products, - - - 21.8 30 5 TO 54.7 
Starch, - - - - - - =| i — = re 
Sugar, - - - - - a SB a ery 21.0 
Dried legumes, - - - z =| oO 220 wb tas 
Potatoes and sweet potatoes, - - 37 250 ‘pe 10.0 
Other vegetables, - - - - 2 rey 1.8 4 oe 
Total vegetables, - . - - ZIRT fates Awe Ae 12.5 
Fruits, - - - - - e - 5.6 .6 6 4.9 
Total vegetable food, - u 54.7 38,8 8.4 94.6 
Total’ food ys) wer ole! so esol, LOO Oya 100.0 is 100 Dele nen 









It thus appears that, in the average of these 185 dietaries, 
not far from 43 per cent. of the protein was furnished by meats 

* The detailed figures from which the avera 
with a more complete discussion of the subje 
ment Stations. 
ges are computed will probably be given 
ct in a Bulletin of the Office of Experi- 
yee 
