158 STORRS AGRICULTURAL EXPERIMENT STATION. 
" RESULTS OF THE DIETARY STUDIES. 
From Tables 22 and 23 above, a comparative estimate of the 
dietaries of the two subjects may be obtained. It will be noted 
that in study No. 459, C. H. C. consumed daily an average of 
86.0 grams of protein and 3189 calories of energy in forms 
available to the body. ‘The protein was obtained in about 
equal portions from the animal and vegetable food, the chief 
sources being the meats, bread and crackers. ‘These foods, to- 
_ gether with the pastry and beverages, likewise furnished the 
bulk of the energy, four-fifths of it, however, being of vege- 
table origin. The cost was 63 cents per day, of which 28 per 
cent. was for animal and 72 per cent. for vegetable food. One- 
third of the total cost was expended for beverages, though these 
furnished but 5 per cent. of the available protein and 13 per 
cent. of the available energy. , 
The daily quantities of available protein and energy con- 
sumed by H. Ll. K., in study No. 460 were 56.6 grams and 
1866 calories respectively. Larger percentages came from an- 
imal food than in the preceding study, 60 per cent. of the pro- 
tein and 30 per cent. of the energy being thus obtained, as 
compared with 50 and 20 per cent. in study No. 459. This 
difference may be attributed very largely to circumstances al- 
ready explained. The amount of meats on hand was usually 
limited and it was the custom to make a nearly equal division, 
while the vegetable food was used to make up the remainder 
of the meal according to the dictates of appetite. The cost in 
this dietary was 39 cents per day, of which 25 per cent. was 
for meats, 15 per cent. for bread and crackers and 35 per cent. 
for beverages. 
The total cost of the diet in the case of H. 1. K.) wasitwoe 
thirds of that of C. H.C. This is partly due to slight differences 
in their respective diets, though the chief explanation is to be 
soughtin the much smaller food consumption of the former. 
Lrrors tn the selection of food materials—As regards the se- 
lection of food materials, no serious errors appear to have been 
made, though a much larger return was obtained from some 
foods than from others and had economy been sought some 
money could doubtless have been saved by replacing some of 
