I20 STORRS AGRICULTURAL EXPERIMENT STATION. 
analyses were made from specimens of the food materials col- 
lected with the statistical data of the studies, and sent with 
them to the Station. The computations have been under the 
supervision of Mr. A. P. Bryant. 
EXPLANATION OF TABLES. 
The following statements and tables contain the main results 
of the inquiries, including all the data used in the computa- 
tions. In order to reduce the bulk of the statistics, however, 
some of the details given in previous reports are omitted here. 
The statistics of each dietary include the kinds of food materials 
used, with the weight and cost of each. 
Composition of food materials.—’'The figures used for the 
percentages of nutrients in each food material may be found 
in tables 17 and 60. The reference number opposite each 
material is that for the corresponding material in table Dye 
Those marked ‘‘a’’,in the former table represent results of 
analyses of samples of the food materials actually used in the 
respective dietaries. The number of materials of which such 
special analyses were made was, however, small. For the rest 
of the food materials, which make up the large majority of the 
whole, the composition was assumed from the averages given 
for like food materials in Bulletin 28 of the Office of Experi- 
ment Stations of the Department of Agriculture.* The figures 
in that Bulletin represent the results of a compilation of 
analyses made previous to January 1, 1895, and were used for 
computing the nutrients in the dietaries published in the last 
(1895) as well as the present report of this Station. ‘Table 60 
beyond gives the composition of a number of food materials 
as revised to January 1, 1896. Some of the figures of this 
latter table are the same as those for 1895 in the Bulletin just 
named, others have been slightly altered. The materials, of 
which the figures for composition actually employed for the 
computations differ from those in table 60, are included in 
table 17, and are indicated by the reference numbers, which 
are the same as those in the lists with the several dietaries. 
Those materials for which the figures for composition used in the 
computations are the same as in table 60 are indicated in the 
lists by the letter ‘‘M’’ in the column of reference numbers. 

** ee the Composition of American Food Materials, by W. O. Atwater and C. D. 
Woods. 

