150 STORRS AGRICULTURAL EXPERIMENT STATION. 
per pound, contained not more than one-fourth to one-third of 
the energy of the various kinds of bread, crackers, and pastry 
bought at from 10 to 25 cents per pound. It also contained 
less protein, and this chiefly in the form of nitrogenous ex- 
tractive matter with a very small actual nutritive value as 
compared with that of bread protein. 
It should be borne in mind that in many instances the high 
prices given in the table may be attributed to the fact that the 
articles were purchased in limited quantities and in packages, 
factors which would tend to increase the cost. The difference 
in price of the molasses and sugar cookies is thus explained, 
since the former were bought in small packages and the latter 
in bulk. In general it was found that prices for the class of 
goods purchased were no higher in the White Mountain dis- 
trict than elsewhere. 
As regards the nutrients and energy furnished by the differ- 
ent foods, it may be said that the various meats, the sardines 
and eggs were high in protein, and the crackers, pastry and 
sugars, high in energy. The fried bacon and deviled ham, 
cheese, peanut butter, chocolate and malted milk tablets were 
high in both protein and energy and may be considered con- 
centrated foods. The deviled ham, cheese and peanut butter 
were also among the least expensive foods purchased. 
Avatlabtlity of nutrients and energy.—Since only that portion 
of the food which is assimilated by the body can be used for 
the building of tissue and the yielding of energy, it is upon the 
amounts of nutrients and energy available for these purposes, 
rather than the total amounts as shown by analyses, that their 
value depends. The figures given in Table 20 for energy (fuel 
value) actually represent the quantities available, but those 
given for protein, fats and carbohydrates do not.. Since; how- 
ever, the chief function of the fats and carbohydrates is to serve 
as sources of energy, the proportion which they. individually 
supply signify very little, and their recalculation is therefore 
not here attempted. To obtain the amounts of available pro- 
tein, the various food materials have, for convenience, been 
grouped under ten general classes, namely, meats, fish, eggs, 
dairy products, breads, pastry, sugars, fruits, nuts, and bev- 
erages. The amounts of available protein have then been 
