II8 STORRS AGRICULTURAL EXPERIMENT STATION. 
made by Prof. J. L. Bridge, who was at the time connected 
with the Connecticut Literary Institute, Suffield. They were, 
like Nos. 45, 46, 120, and 121, conducted by the Station in 
cooperation with the U. S. Department of Agriculture. -No. 
164 was made by Prof. C. S. Phelps at Storrs. No. 173 was 
made by Dr. Almah J. Frisby, who was at the time studying 
in the chemical laboratory of Wesleyan University. No. 174 
was, like No. 27, conducted by Mr. A. W. Smith in Vermont. 
The data for No. 75 were kindly furnished by the subject, who 
made the study of his own dietary. Those of No. 176 are due 
to the courtesy of a member of the party. 
The analyses, where such seemed called for and feasible, 
were made mostly by Mr. H. M. Burr. 
PURPOSE OF THE INVESTIGATIONS. 
The purpose of these investigations is to accumulate definite 
information regarding the practice of people of different classes, 
and in different places, in respect to the purchase and use of 
their food. Such information, coupled with that which comes 
from the study of the composition, digestibility, and nutritive 
value of our common food materials on the one hand, and on 
the other with that which comes from research into the laws 
of nutrition, including such as is illustrated by the metabolism 
experiments reported in the previous pages, will gradually: 
make it possible to judge as to what are the more common 
dietary errors and how improvements may be made to the 
advantage of health, purse, and home life. To this end, how- 
ever, much painstaking research will be necessary. It is very 
fortunate that a considerable number of experiment stations, 
colleges, and other organizations, as well as private individuals, 
in different parts of the country, are cooperating in such inqui- 
ries under the leadership of the U. S. Department of Agricul- 
ture, so that the much needed knowledge is accumulating much 
more rapidly than would otherwise be possible. 
PLAN OF THE INVESTIGATIONS. 
The general plan of the investigations includes the determi- 
nation of the amounts and nutritive value of the food consumed 
by a given number of persons during a certain number of days, 
and the deducing of the quantities per man per day. 

