146 STORRS AGRICULTURAL EXPERIMENT STATION. 
SELECTION AND PREPARATION OF FOOD MATERIALS. 
The selection of food materials was governed very largely by 
circumstances. Rather concentrated food was given the pref- 
erence, since it was obviously of advantage to carry articles 
with the least bulk and weight. Goods in packages were pre- 
ferred to the same articles in bulk. Perishable materials were 
purchased in as small quantities as possible, and prepared foods 
were preferred to raw foods. At the same time variety was 
sought so far as possible, and, when practicable, comparatively 
bulky foods, like milk and bananas, were used freely. Again, 
the choice was restricted by necessity to the limited assortment 
of articles on sale along the route. During the week but one 
village containing a bakery was passed through, and the re- 
mainder of the time it was necessary to rely very largely upon 
wayside stores, containing, in most cases, little more than a few 
kinds of fancy crackers, sweet chocolate and birch beer. Ina 
single instance, a summer hotel supplied a camper’slunch. It 
had been supposed that milk could be readily obtained, in 
which case it would doubtless have been made use of very 
largely. It was found, however, that farmhouses were few 
and for long distances missing altogether. As a result milk 
was purchased on but three of the eight days. Red raspberries 
and dwarf blueberries were found by the roadside on several 
days and were eaten when desired. Where further choice of 
materials was possible, the deciding test was usually the per- 
sonal preference of the subjects. The cost of the articles 
was never a prominent factor, as economy was by no means a 
primary feature of the trip. 
As previously stated, about two days’ rations were carried 
from home. This food was largely in the form of sandwiches, as 
these were easily prepared and well adapted to the conditions. 
The choice of articles for a given meal was decided largely 
by the same considerations as governed their original selection. 
Perishable materials, especially meats, were consumed as 
quickly. as possible after opening the original package. Bulky 
articles likewise were disposed of as speedily as practicable. 
Foods requiring cooking were eaten at night and in the 
morning, as no fire was kindled at noon. Since, as already ex- 
plained, most of the food materials were purchased ready to 
