I24 STORRS AGRICULTURAL EXPERIMENT STATION. 
TABLE 17.—( Continued. ) 










ee wal aa 2 | a |e 
Foop Materiats. | .; a & ~& || Foop Marsriats. | .: = as es 
o oT || o rw vu 
a cae / me | A ae 
AS PURCHASED. | % % | & | AS PURCHASED. / % G % 
Rye meal, - S879) 7. Ii" =. 0,70. Sh opinaciy ame -, |1O4{ (2) Dh ee legea 
Macaroni, - ~| | SO/LT. 7/58 6172, Get urnips, eee ~ 105)  T2OR ee tinenas 
Bread, white, - | 8I| 9.5} 1.21/52 8 || Tomatoes, canned, 106) 1.2} .2) 4.0 
Bread, graham, - | 82 8.5) 1.855.9 Apples, _ - - |107|; 34) o° spree 
Crackers, milk, - | 83 9.3/13.1)69.2|| Apples, dried, - |108) 1.4 3.015 7,0 
Crackers, soda, - | 84/10.3) 9.4 70.5. Bananas, - ~ {109} |, 7) auras 
Crackers, pilot bread 85/12.4) 4.4/74.2)| Blackberries, ~ |I1O0| >>, Sho enon 
Cake, - 7 = SO Olt a 8.163.4 Crabapples,canned 111.3} 2.434.4 
Cake, fruit, - - | 87} 6.6/10.5/64.7/| Currants, dried, - II2| 1.2) 3.0/65.7 
Cake, chocolate, - | 88) 5.7] 9.4/66.1)| Jelly, - P - 1713) 1.1) gee 
Ginger bread, - | 89] 5.4| 9.5/64.7|| Pineapples,canned, 114. .4; .7 36.4 
Sugar cookies, - | go| 6.8) 8.9/75.3, Oranges, - ~ 1T15) (Gi ares 
Doughnuts, - - | 91] 6.6)/21.9/52.6|| Prunes, dried, - /116| 2.0 .7/58.6 
Mince pie, - - | 92) 6.5/12.1/37.2]| Raspberries, - II7 1.0/ — 1£2.6 
Molasses, - - | 93) 2.71 — |68.0l] Cocoanut, shredded 118 6.3 57.4/31.5 
Honey, © =) - |.94) — | -“W75-a) 
Corn starch, - | 95 — | — |98.0]| veal | 
Chocolate, - - | 96}12.5|47.1/26.8|| Waste (a), - - I19 20.3)/29.0 46.2 
| | | || Waste (a), - - |120/15.5/40.4/39.9 
Asparagus, - > 07) 1.8] 2) 42S Waste aa s.- - |121/20.4/51.1| 9.0 
Cabbage, - “4 982. 8)> 3).4. ol) Waste 7a )y- - |122/13, 1/12. 9169.6 
Carrots, : 19912 29). 13127 al) Waste yay), = - /123/19.7/36.6/35.6 
Onions, - - |100/ 1.5) .4/ 8.9|| Waste (a, - - |124/33.0/58.0]) — 
Peas, dried, - ~ATOI24 51) 221 61.5/| Waste (a), - - {125} — |Ioo,| — 
Potatoes, - - /102) 1.8) .1|/15.3// Waste (a/,- —- 126) 7.3/12.6/74.0 
Potato chips, - [103 7.6)/35.5/50.6/| Accumulated fat, |127) — |g5.0/ — 







' The term “edible portion” is applied to the food materials from which refuse, 7. ¢., 
bone of meat, shells of eggs, skins of potatoes, etc., had been removed when the 
weights as given in the detailed accounts of the dietaries beyond were made. 
2 The term ‘‘as purchased” indicates that the materials jin this category were in 
the condition in which they were bought in the markets, whether they contained 
refuse, as the meats, or were free from refuse, as milk or bread. 
8 The “pluck’’ consists of parts of the heart, lungs, and liver. The composition is 
calculated from the probable proportion of each. 
+The fat was estimated from the amount of milk required to make a pound of 
butter. 
a The analyses marked “a” were made in connection with the dietaries in which 
they are used. 


