,vnsfiifiqx-ro—v~rv‘o-¢°:~onu«andn 0“"°"""""""" "‘"".I ' M j.' ----- , . ‘ - . I ‘- _, .' . ; ' .:‘._.'.‘ , . ‘
. . ‘ T. ; %
I ' ‘ 27:
I
I L
I ;
t i ..
i It‘ . ‘
| THE mum-Anon or FATS AND‘
I
I .
I ' . ’. ' _‘ .
.‘. OILS IN THE LANSING AREA)
Q .
;‘ -
‘; . Thai: for th- Mm of M. s.
MICHIGAN STATE UNIVERSITY
I. G Rofhney
'v
a
I
'l
I
0
i.
O
'1‘:
(L
I.
I
I;-
t r
.‘1
.0
I
3
j}
.
d
'6
e .. 1
.. .
o“ :
: ' '33
I I it ' r 7L. I . I fui." "".g
a' ' 3' I I _ , ,. 1 1.9.3:;
0".‘V' ’ .IIIII‘. '.‘ 'I,';I:.
Y:‘ I \ I ' I w . 1: u. ...... 4...“...1‘. u - - un~ 1...... -.'o .1 “H. .u uolul‘a-o o.o............. " 'W
m1'.. I l I I 9 I "-“"" ‘ " ‘ ,

 

 

TIE UTILIZATION OF FATS All)

OILS IN THE IAITSIITG AREA

.35,

L G Bothney

AN ABSTRACT

Submitted to the College of Agriculture of Michigan State
University of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of

MASTER OF SCIENCE

Department of Agricultural Economics

1955

Approved M ,9, W

L G Rothney

This study is concerned with the utilization of margarine,

butter, vegetable shortening, lard and cooking oils in Lansing,

Michigan. Data were collected in July of 1919 and 1951; from the same
randm sample of the Lansing area. The random sample was obtained by
systematic selection and contained 503 addresses. There were h2b,
interviews completed in 19149 and 316 in 1951;.

Several family characteristics were considered in analyzing
the data. These family characteristics included: age of homemaker,
size of family, education of homenaker, type of family diet, ram
background of homemaker and head of household, and annual. income of
family.

The results of the study include: weekly per capita consunption
and apenditure data; utilization data of each fat or oil for table
use, flavoring, frying and baking; the reasons why a hanemaker did or
did not use each of the fats and oils; the reasons given for preferring
certain brands'of each fat or oil; and a comparison of the utilization
of fats and oils for the same 1145 families living at the same residences
in 1919 and 199:. I

Butter was still. the fat or oil consumed in the largest amount
in the Lansing area, but it was being replaced by margarine. for table
use. This substitution was taking place in the families with low
incomes or with young homemakers.

Housewives were using an increasing amount of margarine for

I.

cooking. Lard was being replaced by cooking oil and vegetable shorten-
ing for cooking purposes.

The 1951; survey indicated that over 7 in lo homanakers in the
Lansing area used vegetable shortening. Many homemakers, 7 in 10,
said they had used butter; 6 in 10 had used margarine and 3 in 10 used
cooking oil. Only a little over 1 in 10 had used lard.

"Flavor" and "price" were important reasons given for using or
not using most of the fats and oils. These two reasons were very
important to homemakers when they selected a certain brand of a fat
or oil.

Hananakers used margarine because it was cheaper than butter
and had a flavor similar to butter. Many homemakers did not use
margarine because they did not like its taste. “Flavor“ and "price"
were the important factors considered by homanakers in selecting a
brand of margarine.

Marv homanakers still preferred the flavor of butter over mar-
garine. Butter was not used by many homanakers because they thought
it was too expensive. Homemaker-s preferred a certain brand of butter
because it was carried by their grocery store or delivered by the
millman.

The homanaker did not have any outstanding reasons for using
vegetable shortening or lard. Results of this study indicate that the
hunemakers could not point out much difference among the various brands

of these two fats and oils. Many homanakers did not like lard because

of its odor or taste.
The changes in the utilization pattern of the th families
living at the same residences during both surveys were similar'to

the complete sample changes from 19h9 to l95h.

THE UTILIZATION OF EATS AHD

OILS IN THE LANSIEG AREA

By
L G Bothney
A THESIS

Submitted to the College of Agriculture of Michigan State
University of Agriculture and Applied Science
in partial fulfillment of the requirements
for the degree of

MASTER OF SC IElICE

Department of Agricultural Economics

1955

Approved

'1 HEELS

ACKNOWLEDGMENTS

The author wishes to express a special debt of gratitude to
Dr. Gerald Quackenbush for his helpful and patient counsel in
supervising this investigation and in the preparation of this
manuscript. Appreciation is also extended to Dr. James Shaffer for
helpful. suggestions as this study progressed.

The author also wishes to thank the Department of Agricultural.
Economics for providing a staff of interviewers to collect data for
this study.

TABLE OF CONTENTS

CHAPI‘FBI. INTRODUCTION...............

Objectives....................
Hypothesis....................
SelectionofSample...............
CollectionofData................

MethOd Of Andy-Sis. o o o a o o a o o a o o o e 0
CHAPTER II. KEVIN 0F LITERATURE .o o o o o . . . . .
CHAPTER III. PER CAPITA CONSUMPTION AND EXPMITURE 0F

FATSWOHSOOOO 0.. O O O O...

The Effect of Age of Hunt-maker on Per Capita
Consumption and Expenditures of Fats and Oils . .

The Effect of Size of Family on Per Capita
Consunption and Expenditures of Fats and Oils . .

The Effect of Education of Homemaker Upon the

Per Capita Consumption and upenditure of Fate and Oils

'The Effect of Farm Background on the Per Capita
Consumption and Expenditure of Fats and Oils. . .

The Effect of Type of Diet on the Per Capita
Consumption and Expenditure of Fate and Oils. . .

The Effect of Family Income on Per Capita
Consumption and mpenditure of Fats and Oils. . .
CHAPIERIVQ THEIBFSOFFATSWOHJSOOOOO...

The Effect of Age of Homemaker on the
USBOfFatsandOflsooeoooooooooeoo

a
VI. 3‘ w N M

. hO

The
Use

The
Use

The
Use

The
Use

The
Use

CHAPTER V.

Effect of Size of Family on the
OfFatsandOfl-SOOOOOOOOO0.0...

Effect of Education of Homemaker on the
OfFatsandOflSOOOOOOOOOOOO000

Effect of Farm Background on the
ofFatsandOils.....o.........

Effect of Type of Diet on the
OfFatsandOflSO0000000000000.

Effect of Income on the
OfFatsandOflSoooooooooooooso

REASONS WHY HOMEMAKERS USED A CERTAIN FAT

Reasons Why Homemakers Used Margarine . . . . . .

Reasons Why Homenakers Used Butter. . . '. . . . .

Reasons Why Homanakers Used Vegetable Shortening.

Reasons WV Homemakers Used Lard. . . . . . . . .

Qualities Desired by Hananakers in Purchasing Butter.

CHAPTER VI.

Reasons Why Homemakers Did Not Use Margarine. . . . .
Reasons Why Homemakers Did Not Use Butter . . . . . .

REASONS WHY HOMMAKERS DO NOT USE A CERTAIN
FAT OR OIL. O O O O C O O O O O O O O O O O 0

Reasons Why Hananakers Did Not Use Vegetable Shortening

Reasons Why Homanakers Did Not Use Lard . . . . . . . .

CHAPTER VII. REASONS GIVEN BY HOMEMAKERS FOR BUYING CERTAIN
BRANDSOFFATSOROIIS. . . . . . . . . . . . .
CHAPTER VIII. COMPARISON OF FAMILIES LIVING AT THE SAME

RESIDENCESDI19149AND19Sh. . ..

115

h?

53

Sh

58

6h
65
66
68
69
71

7b
7b
76
77
78

80

CHAPTER IX. SUMMARY AND CONCLUSIONS

B BLIOGRAPI-H O O O O O O O O O 0 O O O

APPEIDH A . O C C O O C O O O O O O O

APPEEEB O O O O O O O O O O O O O O

. 93

. 99

.101

.187

Table 10

Table 2.

Table 3 0

Table 1;.

. Table 50

Table 6.

Table 7 0

Table 8.

Table 9.

Table 10 0

Table 110

Table 12.

LIST OF TABLES

Canparison of Characteristics of Families Interviewed
“themmgAreain19h9a-ndl95heeeoeoooe 7

Per Capita Consmnption of Fats and Oils for One Week
intheLansingAreainl9h9andl95h . . . . . . . . . 114

Per Capita upenditure of Fate and Oils for One Week
ln‘bhelanSingAreainl9h9andl9Sh......... 15

Comparison of Number of Families Using Fats and Oils
intheLansingAreainl9h9 and195h . . . . . . . . . 35

Comparison of Families Using Butter and Margarine in
themsmgAmm19h9am19Sh 0.0000000. 36

Percent of the Households in the Lansing Area Using
Margarine and Butter for Each of the Various Uses
mlgh9and195hoeo0000000000000...37

Percent of the Households in the Lansing Area Using
Vegetable Shortening and Lard for Each of the
VariousUsesinl9h9andl9Sh. . . . . . . . . . . . . 39

Canparison of Characteristics of Families Interviewed
in the Lansing Area in 19149 and 1951;: Same 1145
Families Living at Same Residences in 191.9 and 19514. . 8?

Per Capita Consumption and Expenditure of Fats and

Oils for One Week in the Lansing Area in 191:9 and

1951;: Same 11:5 Families Living at Same Residences
inl9h9and195h...................9O

Comparison of Nunber and Percent of Families Using
Fats and Oils in the Lansing Area: Same 1135 Families
Living at Same Residences in 191:9 and 1951: . . . . . . 90

The Effect of Age of Hananaker on the Per Capita
Consumption of Fate and Oils During One Week in the
Lansingireainl9h9andl95h. . . . . . . . . . . . . 102

The Effect of Age of Hananaker on the Per Capita
Expenditure of Fats and Oils During One Week in the
LanaingAreain19h9andl95h. o e e e e e o e o o e 0103

Table 13 0

Table 1140

Table 15 0

Table 160

Table 17 0

Table 18.

Table 190

Table 20.

Table 21.

Table 2 2 0

Table 23 0

Table 2h.

The Effect of Size of Family on the Per Capita Con-
sumption of Fats and Oils During One Week in the
LaIISingAreainlgh9and-l95he e e e o e o e e o e o

The Effect of Size of Family on the Per Capita
Expenditure of Fats and Oils During One Week in the
LansingAreainl9h9 andl95h. . . . . . . . . . . .

The Effect of Education of Homanaker on the Per
Capita Consumption of Fate and Oils During One
Week in the Lansing Area in 19h9 and 19514. . . . . .

The Effect of Education of Hanemaker on the Per
Capita Expenditure of Fats and Oils During One
Week in the Lansing Area in 19h9 and 1951;. . . . . .

The Effect of Farm Background on the Per Capita
Consumption of Fats and Oils During One Week in the
LaIISingAreainl9h93ndJ-9Sho e O o e e e o o e e e

The Effect of Faun Background on the Per Capita
kpenditure of Fate and Oils During One Week in the
LanSingAreain19h9andl9Sh. e e e e e e e e e o o

The Effect of Type of Diet on the Per Capita Con-
imiption of Fats and Oils During One Week in the
WingArea-inl9’49andl95he e e e o o o e o o e o

The Effect of Type of Diet on the Per Capita Ex-
penditure of Fats and Oils During One Week in the
LansingAreainl9h9andl9Sh. . . . . . . . . . . .

The Effect of Family Income on the Per Capita Con-
sunption of Fats and Oils During One Week in the
LansmgAreainl9h9and-19Sho e e o o e o e e e e e

The Effect of Family Income on the Per Capita Ex-
penditure of Fate and Oils During One Week in the
LanSingAreainl9h9 8111119511. 0 e o e e o e e e e e

The Effect of the Age of Homanaker on the Percentage
of Families Using Margarine for Different Uses in the
LmsingAreainl9h9andl9Sh. e o o e o o o o e e e

The Effect of the Age of Homemaker on the Percentage
of Families Using Butter for Different Uses in the
LansingAreainl9h9andl95h. . . . . . . . . . . .

9

10).;

105

106

107

108

109

110

1.12

113

11h

115

Table 25 0

Table 26.

Table 270

Table 28.

Table 29.

Table 30.

Table 31 0

Table 32.

Table 33.

Table 3h.

1‘8.le 350

Table 36.

The Effect of the Age of Homanaker on the Percentage of
Families Using Vegetable Shortening for Different Uses
intheLansingAreain19h9 and195h. . . . . . . . .116

The Effect of the Age of Homemaker on the Percentage
of Families Using Land for Different Uses in the
LansingAreain19h9 andl95h. . . . . . . . . . . . . 117

The Effect of Size of Family on the Percentage of
Families Using Margarine for Different Uses in the
LanSingArea-inlgh9 andl95he e e o e e e e e e e o e 118

The Effect of Size of Family on the Percentage of
Families Using Butter for Different Uses in the
LansingAreainl9h9 andl95h. . . . . . . . . . . . .120

The Effect of Size of Family on the Percentage of
Families Using Vegetable Shortening for Different
Uses in the Lansing Area in 191:9 and 1951;. . . . . . . 121

The Effect of Size of Family on the Percentage of
Families Using Lard for Different Uses in the Lansing
Areainl9’49and195hooeee000000000000122

The Effect of Education of Homenaker on the Percentage
of Families Using Margarine for Different Uses in the
LansingAreainl9h9andl95h. . . . . . . . . . . . .123

The Effect of Education of Homemaker on the Percentage
of Families Using Butter for Different Uses in the
Lansingareainl9h9 andl95h. . . . . . . . . . . . . 121;

The Effect of Education of Hanemaker on the Percentage
of Families Using Vegetable Shortening for Different
Uses in the Lansing Area in 19h9 and 1951;. . . . . . . 125

The Effect of Eiucation of Homemaker on the Percentage
of Families Using Lard for Different Uses in the
LanSingAreainl9h9 and195he o e e e e e e o o o o o 126

The Effect of Farm Background on the Percentage of
Families Using Margarine for Different Uses in the
LansingAreainl9h9 andl95h. . . . . . . . . . . . .127

The Effect of Farm Background on the Percentage of
Families Using Butter for Different Uses in the
LanSingAreainl9h9 8.116.195)“ e e e o e o o o e o o o 128

. ul ‘llltflfll ‘l I! III! I III

Table 50.

Table 510

Table 52 0

Table 530

Table She

Table 55.

Table 56.

Table 57.

Table 580

Table 59.

Table 600

Table 61.

Table 620

Table 630

Table 6h.

Table 650

Table 660

Reasons Why Homemakers Used Butter on the Table

and for Flavoring in the Lansing Area in 19149 and 19514 1142

Reasons Why Homemakers Used Butter for Frying in
the Lansing Area in 19h9 and 19Sh0 e o o e e e o e e 0

Reasons Why Homemakers Used Butter for Baking in
the LanSing Area in 19h9 and 19Sho e e e o e e o o o 0

Reasons Why Homemakers Used Vegetable Shortening
for Frying in the Lansing Area in 19149 and 19514. . . .

Reasons Why Homenakers Used Vegetable Shortening
for Baking in the Lansing Area in 19149 and 19514. . . .

Reasons Why Homemakers Used Lard for Frying in
the Lansing Area in l9h9 and l95he e e o e e o e o o 0

Reasons Why Homemakers Used Lard for Baking in
the LanSing Area in 19h9 and 195ho e o e e o e o o o o

Qualities desired by Hanemakers in Purchasing
Butter in the Lansing Area in 19119 and 19514. . . . . .

Reasons Why Homemakers do not use Margarine in
the LanSing Area in l9h9 and l95ho e o e e o e o o e 0

Reasons Why Homenakers do not use Butter in the
Lansing Area in 19h9 and 195ho e o e e o e e e e o e 0

Reasons Why Homemakers do not use Vegetable Short-
ening in the Lansing Area in 19149 and 19514 . . . . . .

Reasons Why Homemakers do not use Lard in the
LanSing Area in 19h9 and 195ho e o e e o o o e e e o 0

Reasons Given by Homemakers for Bwing Certain
Brands of Margarine in the Lansing Area in 19149. . . .

Reasons Given by Homemakers for Ewing Certain
Brands of Margarine in the Lansing Area in 19511. . . .

Reasons Given by Homemakers for Ewing Certain
Brands of Butter in the Lansing Area in 191.49 2 . . . .

Reasons Given by Homemakers for Ewing Certain
Brands of Butter in the Lansing Area in 19511 . . . . .

Reasons Given by Homemakers for Bwing Certain Brands
of Vegetable Shortening in the Lansing Area in 19149. .

1h3

lhh

1145

lh6

1L7

lh8

lh9

150

151

152

153

1514

155

156

157

158

Table 670

Table 68.

Table 690

Table 70.

Table 71.

Table 72.

Table 73.

Table 714.

Table 75.

Table 760

Table 770

Table 78.

Table 790

Reasons Given by Homanakers for Buying Certain Brands
of Vegetable Shortening in the Lansing Area in 19514. .

Reasons Given by Homanakers for Bwing Certain Brands
Of Lard in the Lansing Area in.19h9. o o o o o o o o 0

Reasons Given by Hananakers for Bwing Certain Brands
ofLardintheLansingAreain19514. . . . . . . . . .

Comparison of the Uses for Fats and Oils by the Same
1145 Families in the Lansing Area in 19149 and 1951.4. . .

Comparison of Reasons W the Same 1145 Families
Used Margarine for Table Use and Flavoring in
theLansingAreainl9149andl9514. . . . . . . . . . .

Comparison of Reasons Why the Same 1145 Families
Used Margarine for Frying in the Lansing Area
inl9149and19514...................

Cmparison of Reasons Why the Same 1145 Families
Used Margarine for Baking in the Lansing Area in
19149andl9514.....oo..............

Comparison of Reasons Why the Same 1145 Families
Used Butter for Table Use and Flavoring in the
LansmgAreainl9h9andl95ho o o o o o o o o o o o 0

Comparison of Reasons W the Same 1145 Families
Used Butter for Flying in the Lansing Area in
19h9and195hooooooooooone...ooooo

Canparison of masons Why the Same 11.45 Families
Used Butter for Baking in the Lansing Area in
19h9andl95hooooo00000000000000o.

Comparison of Reasons Why the Same 1145 Families
Used Vegetable Shortening for Frying in the
LansingAreain19149andl9514. o o o o o o o o o o o 0

Comparison of Reasons Why the Same 1145 Families
Used Vegetable Shortening for Baking in the

Lansing Area in 19b? and 19Sho o o o o o o o o o o o 0

Comparison of Reasons Why the Same 1145 Families
Used Lard for Frying in the Lansing Area in
19h9md195h0000000000000000.00-00

159

160

161

162

163

1614

165

166

167

168

169

170

171

Table 80.

Table 81.

Table 82.

Table 83.

Table 81.4.

Table 850

Table 860

Table 870

Table 88.

Table 890

Table 90.

Table 91.

Comparison of Reasons Why the Same 1145 Families
Used Lard for Baking in the Lansing Area in
19h9and195hoeeooeoooeoeooeoeoeo

Qualities Desired in Butter by the Same 1145 Families
intheLanSingAreainl9h9 andl9514. o e e o e e 0

Comparison of Reasons Why the Same 1145 Families
Did Not Use Margarine in the Lansing Area in
191.19al'ld195hooeeeoeeeeeoeooooooo

Comparison of Reasons Why the Same 1145 Families
Did Not Use Butter in the Lansing Area in
l9h9andl95hoooooeoo00000000000.

Comparison of Reasons W the Same 1145 Families
Did Not Use Vegetable Shortening in the Lansing
Areainl9’49and195heoeeoe0900000000

Comparison of Reasons Why the Same 1145 Families
Did Not Use Lard in the Lansing Area in 19149
andl9514.....'.................

Comparison of Reasons Given by Homemakers of the
Same 1145 Families for Ewing Certain Brands of
Margarine in the Lansing Area in 19149. . . . . . . .

Comparison of Reasons Given by Homemakers of the
Same 1145 Families for Ewing Certain Brands of
Margarine in the Lansing Area in 19514. . . . . . . .

Comparison of Reasons Given by Homemakers of the
Sane 1145 Families for Ewing Certain Brands of
Butter in the Lansing Area in 19149 . . . . . . . . .

Comparison of Reasons Given by Homemakers of the
Same 1145 Families for Ewing Certain Brands of Butter
intheLansingAreainl9514. . . . . . . . . . . . .

Comparison of Reasons Given by Homemakers of the
Same 1145 Families for Ewing Certain Brands of
Vegetable Shortening in the Lansing Area in 19149 . .

Comparison of Reasons Given by Homemakers of the
Same 1145 Families for Ewing Certain Brands of
Vegetable Shortening in the Lansing Area in 195k . .

172

173

1714

175

176

177

178

179

180

181

182

183

Table 92.

Table 93.

Table 9h.

Comparison of Reasons Given by Homemakers of the
Same 1h5 Families for Buying Certain Brands of
LammtheLmSingareainl9h9o e o o e e o e o o 0181.].

Comparison of Reasons Given by Homemakers of the
Same 1145 Families for Ewing Certain Brands of
Lard in the LanSing A193 in l95h e e e e o o e e o o o 185

Percent and Number of the Households in the Lansing
Area Using Cooking Oils for Each of the Various
USesml9h9andl9Shoeeoeooooeeeo0000186

CHAPTER I
INTM'JUCTIOH

The amount and kind of fats and oils consmed in the United
States has a very important influence upon the econasic health of
Alerican agriculture. The dairy tanner, for example, should be very
interested in the per capita oonsunption of butter. Future plans for
the whole Alerican dairy industry depend upon the desire of the public
to consume butter.

Aw study which indicates the trend of per capita consuuption of
butter will show the dairy farmer a possible future market, but a stuw
which uplains the reasons for any change of consnnption in butter
might help the dairy industry more in planning for the future.

Butter has been used as an example to explain how a stud; giv-
ing reasons for using or not using a fat or oil, may help the producer
adjust to meet the dunnds of the public. All the fate and oils in
this study are produced on some type or fan or ranch so the results
can be or some aid to various «pants of American taming.

This is a study of. the utilisation of certain fats and oils by
families in the Lansing area. Margarine, butter, vegetable shortening”
land and cooking oils are the rats and oils which are cmpared.

This study sis-names one phase of a food utilisation study
started in the mar of 19149 by the Agricultural Economics Depart-
ment of Michigan State University under the direction of Dr. G. G.
Quackenbush and Dr. J. D. Shaffer. Data pertaining to these certain

fats and oils were collected again in 19514 using the same sample as

was used in 1910.

1.

2.

3.
h.

5.

6.

7.

1.

2.

Objectives of this Study
There are several objectives for this study:
To determine the weekly per capita consumption and expenditures
for fats and oils
To determine what effect family characteristics have upon the
utilization of fats and oils
To determine how fats and oils are used
To determine the reasons given by home-takers for their utili-
sation of certain fats and oils
To determine the reasons given by hamsters for not using
certain fate or oils
To determine the reasons given by hamanakers for preferring
certain brands of each fat or oil, and
To determine the change in the utilisation of fats and oils in
the 1145 families living at the same residence in 19149 and 19514.

mpotheses
The vaotheses for this study are as follows:
That the utilisation of fats and oils will vary in the human
in the Lansing area due to different family characteristics
That family characteristics and beliefs affect the uses of
various fats and oils in the Lansing area, and

I.

 

3. That the utilization of fats and oils has changed in the five-
year period from 19h9 to 1951;.

Selection of Sample

This study was made in Lansing, Michigan. The sample was
selected in 19h9 by Dr. G. c. Quackenbush and Dr. J. D. Shaffer using
the 191:8 Lansing City Directory. Lansing was a city of 27,250 families
in 191:8.

On the basis of resources available for this study, it was
determined that the maximum size of sample was approximately five
hundred households. This, however, provided a sufficient umber of
cases to give a fair cell breakdown, which was a primary consideration.

The ample was drawn from the 191.8 Lansing City Directory,
exclusive of Est Lansing, in the following manner: It was first
decided that the sample should be approximately five hundred house-
holds. The directory has a section listing every address in the city
by streets. The streets are listed alphabetically. The addresses of
all residences and households as of 191:8 are thus listed consecutively
according to the above pattern on 1&3 pages. In order to group the
interviews somewhat, it was decided to select the households on fifty
of these pages. This grouping cuts down the interview tine consider-
ably. The fifty pages were then selected by using a table of random
nmbers.

For each page a random start was determined by use of the
table of rsndan numbers. Every eighth household, following the nmber

h

which came up in the random nmber table, was selected until a total of
one-nineteenth of the umber of addresses on the page were selected.
Every eigrth one was taken in order to group the interviews for reason
of econcny. The one-nineteenth was derived by dividing the total
number of addresses on the fifty pages, 9,500, by five hundred. This
should have provided five hundred addresses. Actually, 503 resulted
because of the fractions involved.

It was noted that every address in the directory had the same
chance of being selected as those which were selected. All households
were selected on the basis of pure chance. This provided a randan
sample by systmatic selection.

The survey in 19h9 was made in the month of July. Actually,
1:21; interviews were cmpleted.

July, again was the month for the survq in 1951;. The same
503 residences used in 1919 were used in 1951;. Only 316 interviews
were completed frm the sample in 1951;. Several. of the interviewers
obtained other aployment before the tires allotted for the project was
canpleted, so not as many interviews were obtained in 1951; as were in
191:9. Interviews were obtained free: us mum in 1951. who were
living at the same residences as in 1919. The other 171 families were
not interviewed in 191:9.

Collection of Data
The data were collected by the interview method. A question-
naire was prepared for the 19119 food-utilisation stew. The first six

pages of this questionnaire were concerned with the utilization of
fats and oils. These first six pages are reproduced as Appendix B.
Interviewers were hired and trained by the Agricultural Econasics
Department of Michigan State University for both the 191:9 and 1951;
stuw. The first six pages of the 19h9 questionnaire were reproduced
and used for the 1951.\ survey. The questionnaire was designed to show
the utilisation of fats and oils for the week prior to the interview.

Method of Analysis

The data were transferred from the questionnaire to five by
eight inch cards. Six family characteristics; education of homemaker,
age of honuaker, annual income 'of household, fans background, type of
diet and amber in household, were given code numbers and placed along
the top of the card. Each family characteristic was divided into
several categories, the nunber depending upon the type of family
characteristic. Each category was given a code umber. The category
code nmbers pertaining to certain families were then placed below
the fnily-characteristic code nmber so that the cards could be
sorted and data collected showing the influence of the fuily charac-
teristics.

The per capita consumption and expenditure of each fat oral].
were computed for each household card. The consmprtion and expendi-
ture data for this sttfly are, therefore, averages of averages.

The uses of certain fats and oils, and reasons for using or not
using certain fats and oils, were tabulated from the household cards.

6

When a comparison was made between the 191:9 and 1951: uses, the umber
using a certain fat or oil was changed to the percent using to make

a comparison between the 191:9 and 1951: samples. In figuring percentage
figures, the total nmber in the sample, or the total number in each
family category, was used as the one hundred percent basis.

than reasons were tabulated for a certain use of a certain fat
or oil, the total reasons sometimes add up to over one hundred percent
because some honmakers gave more than one reason for the same usage.

It should be pointed out that consumption data in this study
are for fat and oils censured during the seven-day period, not fats
and oils purchased during this tine. Expenditure data should be
interpreted in the same manner.

Several hanuakers used a hydrogenated-lard cdnpound. This
product was considered one of the lard brands. The Wgenated-lard
product was not used in sufficient quantities to warrant a separate
fat or oil category.

None of the tables in this study have been tested for statis-
tical significance. There were not sufficient resources to make these
tests.

TABLE 1

COMPARISON OF CHARACTERISTICS OF Frmrm
mm IN THE unsmo AREA m 191:9 AND 1951:

 

 

 

 

 

 

Age of Hamster Size of Family
Tears 19119 19511 umber 19149 19514
m. We. F6?"—
25 and under 1:? at One 33 23
26 - 35 110 67 Two 126 98
36 - 115 85 77 Three 100 70
1:6 - SS 77 50 Four 90 55
56 - 65 149 1:5 Five 1:9 35
66 - 75 31 25 Six 18 21
75 and over 12 9 Seven 7 9
No response 13 9 Eight 1 5
Total 1:21. 316 Total hzh 316
Fan Background Type of Diet
Member of Family 191.9 1951: Diet 19119 1951:
“0‘ no. No. fio.
Head of S3 55 Fruit 3. 76 25
Household Vegetable
Hamster 112 70 Heat 8.
Potato 116 814
Neither 136 110
Both 227 201:
Both 119 78
No response 5 3
No response 1: 3 .
Total 1:21: 316

Total 1121: 316

 

TABLE 1 (continued)

COMPARISON OF CHARAC'rmISI'ICS 0F mums
mmm D: THE LANSING 1m IN 191:9 AND 1951:

 

 

Education of Honanaker haunt of Income for Previous Tear

 

 

Grade 191.9 1951: Dollars 191.9 19514
No. R a NO. No.
6th or less 28 10 Under 2000 5 1:0
7th - 8th 68 52 2001 - 1:000 166 60
9th - 10th 55 143 1:001 - 51:00 80 98
11th - 12th 170 135 51:01 - 7000 20 So
1 - 2 yr. 1:6 M: 7-0015.- 10000 11 22
college
10000 and 6 6
College 39 23 over
completed ‘ .
No response 87 1:0
NO response 18 9
Total 1:21: 316

Total 1.2!: 316

 

CHAPTER II

REVIEW OF LITERATURE

In reviewing literature on the utilization of fats and oils,
it has been observed that intsl national consusption and per capita
consmption figures are readily available for those producers of fats
or oils who desire tha.

One source of consusption information is ab: _1_P_a_t_s_ and £3
Situation1 published by the United States Departnent of Agriculture.

Consmption data in 333 £922 29 923 Situation? indicates
just a slight per capita increase in total fats and oils consmed in
the United states during the five-year period, 191:9 to 19511, covered
by this study. Per capita consmption dropped from 10.1: pounds of butter
per capita in 191:9 to 8.7 pounds per capita in 1953 while margarine
increased frm 5.7 pounds per capita in 191:9 to 7.9 pounds per capita
in 1953. Lard showed a slight decrease in consmption while vegetable
shortening showed a slight increase.

Another United States Departslent of Agriculture publication

proved to be one of the most complete studies of reasons and uses of

 

 

1 Agricultural Marketing Service, 0.5. Dept. of Agra,
The Fate and 011s Situation, May 28, 1951:.

2 Ibids, p. 17.

 

10

 

of fats and oils. Hmuakers Uses 2; and minions About Fats and Oils
Used _i_n M3 gives fairly complete information on the utilization
of fats or oils and the reasons given for using or not using certain
fats or oils. The survey covered the usage of fats and oils for the
previous year resulting in a complete coverage of opinions and uses
obtained. The publication was not concerned with consmption or ex-
penditure data. The survey revealed:
Host haaeuakers in the country -- lore than B in 10 --

reported they had used some butter in the previous year.

Almost 8 in 10 said thq had used vegetable shortening,

6 in 10 had used margarine, 5 in 10 lard, 5 in 10 cooking

oils and 1 1/2 in lO shortening compound. Very few people

said they used only 1 fat or more than 5. Most h makers

use 3 -- a ombination of butter and 2 other fats.

The survq5 was concerned mainly with the use of fats and oils
in cooking. No data were included in using items as a spread. The
biggest use of margarine and butter was for seasoning vegetables. The
nest important use of lard, vegetable shortening and cooking oil was
for pan-frying.

In giving opinions wlnr a certain fat or oil was used, the survey6
revealed that users of butter talked most often about taste appeal
while the users or other fats and oils listed econow or texture of

the product as the most inportant reason why they used the product.

 

 

 

§ Agriém Marketing Samoa, U.S. fiept. o'f Agra,
Hausaakers Egg of and inions About Fats and Oils Used 3 m,
Wessa‘fihfipo% No. 67, June 1951:.

1‘ Ibid., Po 5

5 Ibide, po 3

6 Ibide, p. h

 

11

There were opinions given for not using, or not liking, the
various fats and oils. The high prices of butter and cooking oils
were a major criticim. The major complaint against margarine was
directed to problems concerning frying. The homuakers thought that
largarine burned too quickly. Lard was criticized for poor texture
and taste. There was no major complaint against vegetable shortening.

0017 points out a rising trend in the constmption of margarine
and a decrease in the consumption of butter in Minneapolis. He states
that the reason for this trend is the high price of butter and the
increased quality of margarine.

Polite8 found in a nation-wide survey that consumers used
68.2 percent of their butter as a spread while only 117 .2 percent of
margarine was used for this purpose. This indicates the importance of
butter as a spread while margarine is still used more for baking and
cooking than it is for a spread.

Polits9 indicated in a later nation-wide study that the use of
butter and margarine was very evenly divided. A percentage of 29.8
families used butter only while 29.2 percent of the families used
margarine only. Polite found that 39.8 percent of the families used
both butter and margarine. Polite believes that the great market

7 Gear, Rea: w., Gan etition Between Butter ind; Mar rine,
Minneapolis 1952. “Emment Eat. Ion, 03:53-33:55 of
Hinnesota, p. 13.

3 Politz, Alfred, Public Attitudes g Uses 33 9522 Products,
Spring, 1952, American Dairy IssocIEIon, p. 18

9 Politz, Alfred, Public Attitudes and Uses of 25.131 Products
* - w
Fall, 1951;, American Dairy IssociIEIon, p.12.

 

12

potential for increased butter sales lies with those who use both
butter and margarine.

CHAPTER III
PER CAPITA CONSUMPTION AND EXPHEITURE OF FATS AND OILS

Butter and margarine consumption are following the national
trend in the Lansing aren.10 This study indicates that margarine
constmption increased frm .1149 pounds per capita per week in 19149 to
.208 pounds in 1951;. Butter consunption dropped frm .316 pounds
per capita per week to .281; pounds during the same five-year period.

The ccnsmption and expenditure data for fats and oils in this
study are based on a seven-day period. This study reflects a summer
consrmption pattern as both the 19h9 and 1951; surveys were made in
July.

Table 2 shows that there was no change in the total per capita
consmption of all the fats and oils considered in this study during
the five-year period fran 191:9 to 1951s. There was quite a change in
each of the individual fats and oils.

Butter was the fat or oil consumed in the largest mount in
both 19h9 and in 19514, but as previously indicated, butter consmption
is decreasing in the Lansing area.

 

10 Agricultural Marketing Servicgfl v.5. Dept. of Agr.,
s P0 17

TABLE 2

PER cams cousmm ms or FATS no) one
son ONE m 111 THE LANSING AREA IN 19h9 mo 1951:

 

 

 

Product 1919 19514
Pounds Percent Pounds Percent
Targarine .1149 193 JM 23.1
Butter .316 h2.3 .281: 38.3
Vegetable siertening .181. 2b.? .158 21.3
Land .066 8.9 .010 S .8
Tom e7h6 100.0 071‘]- 100.0

 

Vegetable shortening dropped fran the second most consumed fat
or oil in 191:9 to third in 1951:. The increased consunption during the
five-year period allowed. margarine to replace vegetable shortening
as the second most consmed fat or oil by 1951;.

Cooking oil passed lard in importance by 1951; with an increase
in per capita consusption during the five-year period fras 191:9 to
1951.. land was the fat construed in the mallest amount in 1951..

There was a very slight change in total per capita expenditure
of all the fats and oils frau l9h9 to 1951;. The per capita expendi-
ture for all the fats and oils was 3.339 in 19149 and 5.329 in 1951..

._._ .

15

TABLE 3

PER CAPITA EXPENDITURE 0F FATS AND OILS
FOR ONE um IN THE LANSING AREA Ill 191:9 AND l9Sh

 

 

 

Product 1910 19514
Dollars Percent Dollars Percent
Freer-ins .UhZ 12.1. .062 18T—
Bubter 0215 63eh e186 5605
Vegetable Shortening 0055 16e2 e050 15.2
Lard .015 h.h .012 3.7
Total . .339 100.0 .329 100.0

 

Table 3 indicates that a large portion of the expenditure for
fats and oils was for butter. The per capita expenditure for butter
was 63.1; percent of the total in 19119 and 56.5 percent in 19514.

The ranking of expenditure in 19149 and 1951; for the five fats
and oils was the same as it was for consmption of these fats and oils.

There are indications that the total per capita expenditure
decline from 1919 to 1951; was due to a decline in the price of butter
and margarine. There were no data computed on price changes of the
various fats or oils, but the price decline can be observed by com-
paring consmnption and expenditure data. ‘

Butter consunption dropped frat h2.3 percent of the total in
l9h9 to 38.3 percent in 19514. This was a net loss of h.0 percent of

16

of the total fats and oils consmed. Butter dropped in expenditure
frm 63.1; percent of the total in 191t9 to 56.5 Percent in 19511. This
was a net loss of 6.9 percent.

Margarine constnption showed a net increase of 8.3 percent of
the total frat 19149 to 1951;. The amount expended for margarine did not
increase as much as the consumption. Margarine was 12.11 percent of the
total amount expended for all fats and oils in 1919 but 18.8 percent of
the total in 1951;. This indicates only a 6.11 percent increase.

A comparison of vegetable shortening, lard and cooking oil
indicates that the consumption and expenditure data for these three
fats and oils followed nearly the same pattern of increase or decrease.

The Effect of Age of Hmemaker on Per Capita
Consmption and Etpenditures of Fats and Oils

The changing consunption pattern, explained in the previous
chapter, is noticeable in the tables showing the effect of family
characteristics on per capita consmption and expenditure data for
fats md oils.

No consmption or expenditure data for homanakexs aged seventy-
six or over are considered in this stuck. There were not enough home-
makers in this category to make a representative sample.

Age of hanemakers had a decided effect upon the total consump-
tion and expenditure of fats and oils. Hanemakers over forty-five
years of age used more fats and oils in their homes than the hanemakers

younger than forty-five. (Table 11, page 102)

17

There was quite a decided break in the total per capita con-
smgption and expenditure for fats and oils between these two age
groups in both 19149 and 195k. (Table 12, page 103)

Margarine -- There was a great per capita increase in consump-
tion of margarine in families where the homemaker was under forty-
five years of age in 1951; compared to 191;9. There was a rising trend
in the per capita consunption of margarine as the age of the homemaker
increased. This rising trend was present in a limited way in 1951;.

m - There was a rising trend in the per capita consumption
of butter as the age of the homemaker increased in both 191;9 and 19514.
This trend ended at sixty-five years of age. It is interesting to
note that most of the age groups had a smaller per capita consunption
of butter in l95h than in 19119. This was especially true in families
where the homemaker was under thirty-six years of age. It is impor-
tant to note that the families with the younger homanaker had a great
increase in per capita consunption of margarine in 1951; empared to
191;9. Families with hmemakers from fifty-six to sixty-five years of
age had increased per capita consumption of butter in 1951; compared to
1919.

Vegetable Shortgiflg —-: The age of the homemaker had an impor-
tant effect upon the per capita consunption of vegetable shortening.
There was a very important change that took place frcm 191;9 to 19514.
Hmenakers over thirty-five had a smaller per capita consumption of
vegetable shortening in their hanes in 1951; than in 19149. Homemakers

from twenty-six to thirty-five had a large per capita increase in

18

consumption of vegetable shortening in their homes in 1951; compared to

1910.
Lard - Homemakers under thirty-six years of age had the same per

 

capita consmption of lard in their homes in 19Sh as in 1919, despite
the fact that less land was consumed in the homes of the other age
groups in 1951; compared to 19149.

Hananakera under twenty-six years of age and over sixty-five
had the largest per capita consmption of lard in their homes of am
of the age groups in both 19149 and 1951;.

Cooking _O_i_1 - There was not enough consumption of cooking oil
in 191;9 to indicate ary effect or the age of the homemaker. In 1951;
the younger and the older hanemakers were the heaviest users of cooking
oil. The two age groups with the largest per capita consmption of
cooking oils in their bases in 1951; were the hmemakers under twenty-
six years of age and those over sixty-five.

There were sane interesting changes in per capita consumption
of the various fats and oils from 191;9 to 1951;. The total per capita
consumption of all fats and oils was the same in 191;9 as in 1951;, but
there were some changes among the various fats and oils, noticeable in
certain age groin): Butter consumption dropped considerably in the three
younger age groups. This was offset by a noticeable increase in mar-
garine consmption in the homes of these younger home-takers. Vegetable
shortening and lard had a noticeable decrease of per capita consmption
from 191;9 to 1951;. in the homes of homemakers who were over thirty-five

years of age.

19

The decrease of lard and vegetable shortening consumption was
balanced by an increase in per capita consumption of cooking oil frat
19119 to 1951; in the hues where the homemaker was forty-six and older.

The effect of age of homelaker on per capita expenditure for
fats and oils did not exhibit many different trends than those already
explained in the discussion of the effect of age of hanalaker on per
capita consumption of fats and oils. 1

The Effect of Size of Fmily on Per Capita Consmption
And hpenditure of Fats and Oils

There was a very definite effect of size of family on the per
capita consumption of fats and oils in the Lansing area. Families
with seven and eight manbers were not considered in evaluating the
effect of size of family as there were not enough families in these
two categories to make a representative sample in 191;9 or 19514.

Families of two had the highest per capita consmption of all
fats and oils of am size of family in both 191;9 and 1951;. Fanilies
of five and six had very low per capita consmption of all fats and
oils in 191;9. Families of five had a low per capita consmption of
total fats and oils in 1951;. Families of six may have made efficient
use of fats and oils because they had a very low per capita consump-
tion of all fats and oils. The per capita consunprtion of all fats
and oils showed a siseable increase in 1951; over 191;9 in families of
three and five. (Table 13, page 104)

The per capita expenditure of all fats and oils followed the

same pattern in 19119 and 1951ras the per capita consunption of all

20

fats and oils. (Table 11;, page 105)

Margarine - The size of family had mixed effects upon the per
capita consrmption of margarine. In 19119, families of one, four and
five had a higher per capita consumption of margarine than families
of two, three or six. In 1951;, the families with two and sir: members
had the lowest per capita consmption of margarine.

m -- The larger families tend to have low per capita con-
sumption of butter. Families of five and six had the smallest per
capita consuption of butter of any of the different size fmily
groups in 19119. In 1951;, families of four were added to families of
five and air as being low in per capita butter consunption. Families
of two had the largest per capita consunption of butter of my sins
furily in both 191;9 and 1951;. Families with only one manber had a
large consumption of butter in 1951;.

Vegetable Shortfl -- Size of family had one important effect
upon the per capita consumption of vegetable shortening. Fanilies of
one consuls considerable less per capita of vegetable shortening than
families of more than one member. This was apparent in both 191;9 and
195h.

_L-a_r_'_d_ -- In 191;9, size of family caused a lowering trend in the
per capita consumption of lard as the umber of the fmily increased.
This decline was apparent in 19514 for families of two, three, four and
five. Families of six had a relatively large per capita consrmption
of lard in 1951;. Families of one member used almost no land in 19511.

21

Cooking _O_i;l_ -- The consunption of cooking oil was not large
enough in 19149 to show alw’effect of size of family. In 195’» large
per capita consumption of cooking oil was shown in families of two,
three, four and five. Families with five members were the largest
per capita consuners in all the fsnily groups.

From the foregoing statements, some general facts emerge: There
was some change from 19149 to 1951;, among the different-size family
groups in per capita consunption of the various fats and oils. Mar-
garine showed an increase in per capita consunption in all sizes of
families. This increase was most pronounced in families of three,
four and five. The per capita consumption of butter increased con-
siderably! in families with one or five members from 191;9 to 1951;.
Families of two, four and six showed a decrease in per capita consump-
tion of butter in 1951.. compared to 1919. Families of four had the
largest consmption decrease. Vegetable shortening showed a decrease
in amount from 191;9 to 19514 in all sized families except one. Families
with five numbers increased in per capita consumption of vegetable
shortening in 1951;, compared to 1919. All family size groups, except
families with six members, had a smaller per capita consunption of
land in 1951: than in 19149. Families with six mmbers had a large in-
crease in per capita consmption of land, and families with only one
umber had a large decrease.

There were no important differences between the effect of size
of family on the per capita constmption of each of the various fats
and oils and on the expenditures for each of the fats and oils.

22

Several of the increases or decreases between the various sizes of
family groups were different in the expenditure data compared to the
consumption data, but there was no outstanding difference which would
affect any general conclusions.

There is sane evidence to indicate that margarine replaced
butter fm 19h? to 1951; in certain size families. Fuilies with
two, four and six manbers lost in per capita butter consunption from
l9h9 to 19511 and gained in per capita margarine consumption.

Cooking oil may have replaced sane land or vegetable shortening
in certain size families frcm 191;9 to 1951;. This change took place
primarily in families of two, three and four.

Vegetable shortening and cooking oil replaced land in 19514
empared to 19149 in families of five persons.

The Effect of mucation of Hmanaker Upon the
Per Capita Consmption and upenditure of Fats and Oils

The education of the hananaker showed sme interesting effects
on total per capita consumption of all fats and oils. The families
in which the hmemaker had less than an eleventh-grade education con-
suned the most fats and oils per capita, both in 1919 and 1951s. The
difference between the two groups was not as large in 19514 as it was
in 191;9 because the families with homanakers who had graduated fran
high school increased their total per capita consunption of all fats
and oils. Rainmakers with a seventh- or eighth-grade education had V
the largest total per capita consmption of all fats and oils of any

of the different education groups in 191;9 and 1951;. (Table 15, page
106)

23

The education of the hanemaker showed relatively the same
effect on total per capita expenditure as it did on the total per
capita consumption of all fats and oils in 191;9 and 1951;. (Table 16,
page 107)

There is an indication that hmenakers, who had graduated from
college, paid more per pound for their fats and oils than other home-
makers. The per capita expenditure for this group was much higher,
when compared to the per capita consunption, than any other education
group. This probably resulted fran a large per capita expenditure for
cooking oil and butter.

No comparisons are made between 191;9 and 1951; of families whoSe
hananaker had a sixth-grade education or less. This category does not
have enough families in 1951; to make a fair comparison with the 1919
data.

Marine -- Families in which the homanaker had less than a
ninth-grade education had the largest per capita consmption of mar-
garine of arm of the education groups in 191;9. The families in which
the homemaker had one or two years of college had the largest per
capita consumption of margarine of am education group in 1951;. Fami-
lies in which the hananaker had cmpleted college had the lowest per
capita consumption of margarine in 1951;. It is surprising to note
that the differences between these two groups were substantial.

m -- Hanmakers with a sixth-grade education or less and
homanakers with one or two years of college had the mallest per
capita consunption of butter in 19149 of my of the education groups.

2h

The largest per capita consumption in 191;9 was in house where the
homemaker had from seven to twelve years of schooling.

Butter was consumed in the greatest amounts in 1951; in families
where the hananaker had ninth- or tenth-grade education or had gradu-
ated from college.

Vegetable Shortening -- In 191;9, the families in which the
hanmaker canpleted a sixth-grade education or less had a much lower
per capita consunption of vegetable shortening than any other of the
education groups. Hommakers with a seventh- or eighth- grade educa-
tion had a much larger per capita consmption of vegetable shortening
than the rest of the families in 19119.

Hananakers with an education of seventh-grade through high
school had the largest per capita consmption of vegetable shortening
of all of the families of 1951;.

£111}; -- Lard consmption had a lowering trend in per capita
consuption in 19149 and 1951;, as the education of the hmmaker in-
creased.

Cooking gi_l_. -- In 1951:, cooking oil had the greatest per capita
consmption in hanes in which the hananaker had a seventh- or eighth-
grade education, or where she had completed college.

There were some definite changes from 19119 to 1951;, showing the
effect of the education of the hommaker on the per capita consmption
of the various fats and oils.

Host of the families had an increase in per capita consunption
of margarine from 19149 to 19511. There was an especially large increase

25

in the families where the homemaker had one or two years of college.
The per capita consumption of margarine declined in 1951;, canpared to
1919, in those families where the homemaker had completed college.

Butter declined in per capita consumption fran 19149 to 1951; in
all families where the hanemaker had twelfth-grade education or less.
The families in which the hanemaker had more than a high school educa-
tion had mall per capita increase in butter consumption in 1951;. com-
pared to l9h9.

Vegetable shortening declined in per capita consumption frcn
19149 to 1951; in all hues, except those where the homemaker had
ninth- or tenth-grade education.

Lard had a steady decline in per capita consumption, from
19149 to 1951;, in all the hanes of the various education levels.

Cooking oil showed an increase in per capita consumption, fran
19119 to 19514, will educational levels, except in those hares where
the homenaker had an elevmth- or twelfth-grade education. There was
an exceptionally large increase in per capita consumption of cooking
oil in 19514, compared to 19149 in those homes where the homemaker had
a seventh- or eighth-grade education, or where the homenaker had com-
pleted college.

There were some indications that cooking oil replaced lard and
vegetable shortening by 1951;, in families where the homanaker had a
thh- or eighth-grade education and where the hmanaker had gradu-

ated from high school.

26

The Effect of Farm Background on the Per Capita
Consumption and impenditure of Fats and Oils

Fanilies in which the homenaker or both the hanauaker and head
of household had a farm background, used more fats and oils than
families where neither had a farm background. Families in which only
the head of the household was hm the farm had the smallest total
per capita consumption of all fats and oils of all of the farm-back-
ground families. This effect of farm background on per capita con-
sumption was noticeable in both 19149 and 19514. (Table 17, page 108)

The same pattern as shown in per capita consumption was present
in the expenditure data. (Table 18, page 109)

It was surprising to note that families which had one or more
manbers with farm background did not have a much greater per capita
consumption of butter than families with no one frm the farm. In
fact, these families were much stronger supporters of margarine than
families in which no one had a farm background. The dairy industry can
not expect city dwellers with a farm background to be larger consumers
of butter than city-born people.

The city people with a farm background were more loyal to land
than they were to butter. Families in which both the hmanaker and the
head of household had a farm background concurred more lard than those
families where neither had a farm background.

Margarine -- The families with the highest per capita consump-
tion of margarine in 19149 were those in which the hmanaker had a
farm background. The highest per capita consumption of margarine in

27

19514 was in those households where both the hanemaker and the head of
the household were frm the farm. The families in which neither the
head of the household nor the homemaker came from the farm had the
lowest per capita consumption of margarine in 19149 and 19514.

W -- The ”both” and ”neither" families had the same per
capita consumption of butter in 191;9 and 19514. The families in which
the head of the family was frm the fans had the lowest per capita
consunption of butter of all of the families in 191;9 and 1951:.

Vegetable ShortguLig -- There was not much difference in the
per capita consumption of vegetable shortening among all families in
the farm-background category between 19149 and 1951:.

E13 -- Lard consumption was high among the "both” families in
19149 and 1951:. Families in which the head of the household was from
the farm had a high per capita consumption of lard in 19149, but a very
low one in 1951;. The "neither! families had low per capita consump-
tion in both 1919 and 1951;.

cocking 9.1.4. -- There was not much difference among the families
in the consumption of cooking oil in 19514. The families where the
homemaker was from the farm and the "neither. families, were the
heaviest consuners of cooking oil in 1919.

There were some very definite changes in the consumption of the
various fats and oils from 191;9 to 19514 among the different family
groups.

Margarine consumption increased in all the various family groups
from 191;9 to 1951;. There was a very large increase in the "both!‘

28

families in the consumption of margarine.

Butter and vegetable shortening consumption decreased in all the
various family groups from 1949 to 1954. E0 one family group had an
outstanding decrease.

Lard consumption decreased considerably in all families except
those where both the homemaker and the head of household had a farm
background.

There was evidence to indicate that margarine replaced butter,
to some extent, in families of all the categories; cooking oil replaced
‘vegetable shortening and lard to some extend; but the'biggest shift was
from lard.to cooking oil, except in families where both homemaker and
head of the household were from the farm. There was no substantial
decrease from 1949 to 1954 in lard consumption in these families.

There was no noticeable difference in the effect of farm back-
ground on the per capita expenditure data and the per capita consump-
tion data.

The Effect of Type of Diet on the Per Capita
Consumption and EXpenditure of Fats and.0ils

People with a fruit and.vegetab1e diet consumed considerably
less fats and oils in 1954 than families who had a so—called meat and
potato diet. This smaller fat and oil consumption was caused by a
low per capita consumption of margarine, butter, vegetable shortening
and lard, although the consumption of cooking oil was much higher in
this group in 1954 than in the other family groups. The total per

capita consumption of all fats and oils was lower in 1949 in the vege-

, .

,4

 

,..~- -

.x"

29

table-and-fruit-diet families, than the families which had meat and
potatoes in their diet, but the difference between these groups was
not as great in 1951;. The fruit-and-vegetable-diet families consti-
tuted a much smaller percentage of the total sample in 1951.; than in
19149. This may partially be the reason for the large decrease in oil
and fat consunption from 191;9 to 19511. (Table 19, page 110)

The fruit-and—vegetable-diet families seem to purchase more
expensive fats and oils than do the other families. In 1919, the
fruit-end-vegetable-diet families had the lowestppr capita cmption
and the highest per capita expenditure for all fats and oils. A com-
parison of the 1951: per capita expenditure and consumption data also
points out that fact. (Table 20, page 111)

The fruit-and-vegetable—diet families had the highest per
capita consumption of margarine and vegetable shortening in 19149 of
all of the diet groups, but were the lowest in 1951;.

The meat-and-potato-diet families and the "both-diet" families
had almost the same per capita consunption of margarine in 1951:. Con-
smption increased in these groups about the same amount from 19149 to
19Sh.

The fruit-and-vegetable-diet families had the lowest per capita
consumption of butter of all of the families in 19119 and 1951;. There
was not much difference between the other two diet groups in either
1919 or 19514.

The two diets containing meat and potatoes had a larger per
capita consmption of lard in 19149 than the fruit-and-vegetable-diet

V

v

30

families. There was not much difference in lard consmption among
the three diet groups in 1951;.

There was no difference among the three diet groups in 19149 in
the per capita consunption of cooking oil, but in 19514, cooking oil
had by far the greatest consunption by the fruit-and-vegetable—diet
families.

There was not much difference in the effect of type of diet
on the per capita expenditure and per capita consmption data. As
mentioned previously, there was some indication that the fruit and
vegetable families used more expensive brands of margarine and butter.

The Effect of Family Income on Per Capita
Consunption and Expenditure of Fats and Oils

The effect of income on fats and oil consmption had one sur-
prising result in 19514. There was a distinct break in the per capita
consmption of all fats and oils at the 2000 dollar income level. The
families with incomes under 2000 dollars had a larger per capita con-
sunption of all fats and oils than the failies with higher incanes.
There was not much difference in the per capita consunption of all
fats and oils among the other income families in l95h.

In 19119 the families with incomes of under 2000 dollars and the
families with incomes of 51401 to 7000 dollars had the lowest per capita
consunption of all fats and oils.

The per capita consumption and expenditure data for families
with insures over 7000 dollars are not considered in this study be-

cause there are not enough families in this group to make a fair

31

comparison. (Table 21, page 112

Margarine -- Income caused a decreasing trend in the per capita
consumption of margarine in 19h9 and 19514.

W -- There was a rather mixed trend in the per capita con-
sumption of butter caused by family incane in 1919 and 1951;. In 191;9
the families with incomes of 14001 to 51400 dollars had the highest per
capita consmption of butter among the various income levels. The
families with incanes below 2000 dollars had the lowest per capita
consunption of butter that year. In 19514 the families with high per
capita consumption of butter were the families with 5101 to 7000 dollar
incomes. The 2001 to 1:000 dollar-income families had the low per capita
consmption of butter.

The families with incomes under 2000 dollars and the families
with incomes of 5h01 to 7000 dollars were the low per capita consuners
of vegetable shortening in 1919 and 1951;. The 14001 to Shoo dollar
income families were the high consuners of vegetable shortening in
l9h9. The high per capita consmers of vegetable shortening in 1951;
were the familiestith incomes of 2001 to 1000 dollars.

Income caused a decreasing trend in the consunption of lard as
the income increased in 19119 and 19514. This did not hold true for
the families with incomes of 1:001 to 51400 dollars in 19511.

There was not enough consumption of cooking oil in the families
with incomes below 7000 dollars in 191;9 to indicate any trend. Sur—
prising enough, the high per capita consunption of cooking oils was in
families which had incomes below 2000 dollars.

32

There were quite a few changes in the per capita consumption
of the various fats and oils during the five years from 19149 to 195,4.

Margarine consumption increased at all income levels from 19149
to 1951s.

Margarine consumption increased at all insane levels fran 1919
to 19514 while butter decreased in every case. The greatest decrease
was wrong families with an insane of 2001 to hooo dollars and the
1001 to Shoo dollar-income families.

The only fanilies which did not have a decrease in per capita
consmption of vegetable shortening from 191;9 to 1951;, were the fami-
lies with an income below 2000 dollars. The greatest decrease in
consumption of vegetable shortening from 191;9 to 19Sh, was anong
fmilies with an income of 14001 to Shoo dollars.

There was some indication that families of all insane levels
changed fran butter to margarine in 19149 to 1951;.

Cooking oil replaced lard in acme families with incomes below
2000 dollars. There was sane indication that cooking oil may have
replaced both vegetable shortening and lard, to some extent, in
families with incomes of h001 to Shoo dollars.

It was surprising to note that income did not have more in-
fluence on total sonstmption of all fats and oils. There might be
some question as to whether the families in the income category of
under 2000 dollars are a representative sample indicating the true
characteristics of families of that income level.

33

A more complete analysis could have been made on the effect of
insane on per capita consunption and expenditure of fats and oils, if
there had been more families with incomes over 7000 dollars. The
few families with incomes over this level indicated that families
with higher incomes had a higher per capita total consumption of fats
and oils, than families with incomes under 7000 dollars. Those fami-
lies had an especially high per capita consunption of butter.

CHAPTER IV
THE USES OF FATS AND OILS

Consumption data over a period of years will give the oil and
fat producer an indication of any trends in the consnnption of his
product, but information on how the fat or oil is used is very im-
portant too. Am data which indicates any change in use of a certain
fat or oil will help explain why the total consumption may vary over
a long period of time. This chapter tells how each of the various
fats or oils is used and also indicates any change in the use of these
products over the five-year period, fran 19149 to 1951;.

Table 1; indicates that in 1919, butter was used by more families
than any otherht or oil. The next fat used most by the families in
the Lansing area was vegetable shortening. Bacon drippings ranked
third, followed by margarine, lard and cooking oil in that order.

Vegetable shortening replaced butter as the most used fat or
oil in 19514. Butter was second followed by margarine, bacon drippings,
cooking oil and land.

A greater percentage of families used margarine, vegetable
shortening and cooking 011 in 19514, than did in 1919. Margarine made
the greatest gain of am of the fate or oils.

Butter, lard and bacon drippings all dropped considerably in
popularity during the five-year period, from 19h9 to 19511.

35

TABLE h

COMPARISON OF NIMBER OF FAMILIE
USING FATS AND OILS IN THE LANSING AREA II 12139

 

 

 

AND 195k
reoduct 19h9 195k
Total No. Families 1421; 316
No. cases farcent No. cases Farcent

Margarine 170 110.3 191 60.14
Butter 3un 81.1 220 69.6
Vegetable shortening 287 67.7 231 73.1
Lard 118 27.9 53 12.0
Cooking oil 63 1h.9 93 29.8
Bacon drippings 19o uh.9 9h 29.9

 

Table 1; also shows that margarine made a big gain in popularity
during the five-year period from 19149 to 1951; at the expense of butter.
Margarine users increased from 10.3 percent in 191;9, to 60.14 percent
in 19514. Butter users decreased from 81.1 percent to 69.6 percent for
the same period.

A canparison of fmilies using margarine and butter is made in
Table S. The percent of families using Just margarine, or both mar-
garine and butter, increased during the five-year period covered by
this study. The percent of increase was about the same in both types
of families. Considerably fewer families were using butter only in
1951.1. Margarine and butter, both, were being used in nary hues

36

TABLE 5

COMPARISON or am USING BUTTER AND
surname IN THE msmo 1m IN 19h9 AND 1951:

 

 

 

Product 191.19 19514
Total No. Families 14214 316

M). cases Fercent To. cases Percent
Total margarine users 170 140.3 191 60.14
Total butter users 3th 61.1 220 69.6 1
Both butter and
margarine users 96 22.6 99 31.3
Margarine only 714 17.11 92 29.1'
Butter only 2148 58.5 121 38.3
Neither 2 0.5 h 103

 

by 19Sh. The nunber of these families increased from 22.6 in 19119,
to 31.3 percent in 19511.

In 1951;, 31.3 percent of the people used both margarine and
butter. Politn10 in a recent study found that 39.8 percent of the
people used both margarine and butter. He indicated that the great
market potential for increased butter sales lies with those families

who use both butter and margarine.
Table use was the most popular utilization of butter and mar-

garine in both 19149 and 19514 as shown in Table 6. Margarine increased

in favor for table use during the five-year period. Butter was not

 

‘1'

1" Politz,11rred, Public Attitudes and Us__e_s of Dairy Products,
Fall, 19514, American Dairy Issoc ia’EIon., p.12——

37

TABLE 6

PERCENT OF THE HOUSEHOIDS IN THE LANSING AREA USING
MARGARINE AND amen FOR EACH OF THE VARIOUS USES IN 191:9 1ND 19511

W

 

Use Hargarintmtgutt er MargaritZShButter
No. cases 170 31414 191 220
Table use P631131“. 1:81.332“, Perce131t P8133
Pan frying eggs 5.6 114.6 28.11 30.3
Pan frying potatoes 14.7 8.7 23.1 28.6
Other pan frying 14.0 9.9 22.14 16.7
Deep fat frying 0.0 0.2 1.2 0.0
Cake 6.1 6.1 13.9 10.14
Cookies 11.2 3.5 11.0 7.5
Pastries 0.9 2.1 5.6 2.8
Bread 0.7 0.2 3.7 3.1
Flavoring 27-5 142.5 35.7 314.11

 

used on the table as much inl9514 as in 19149. In 1951;, butter was
still ahead of margarine in table use, but margarine had replaced
butter for this purpose in sane families. Butter was used on the
table by 63.9 percent of the families, while only 113.14 percent used
margarine.

The second most popular use of margarine and butter was for
flavoring purposes. More families used margarine for flavoring in 1951;

38

than did in 19149. There was not much change in the percent of families
using butter for flavoring during the five-year period. Margarine had
replaced butter as the fat or oil most used for flavoring in the 19511
sample.

More families used both butter and margarine for pan frying in
1951;, than in 19149. Butter and margarine were used by about the
sane number of fmnilies for pan frying in 19511.

In 19514, more margarine and butter were used for baking purposes
than was used in 19149. A few more families were using margarine than
used butter for baking in.195h.

Butter and margarine were not used very much for deep fat frying.

It has previously been Stated in this study that the consumption
of loud decreased during the five-year period from 1919 to 19514. This
consumption drop is very evident in a utilization analysis of lard in
19511. Lard was used by less families for all uses, except for deep
fat frying, all pan frying and flavoring. The utilization of vegetable
shortening and lard is shown on Table 7. Vegetable shortening was very
popular for pan frying, deep fat frying and baking. More families used
vegetable shortening for all of these used in 195k, than they did in
19149. The greatest increase over the five-year period was in using vege-
table shortening for pan frying eggs and in deep fat frying.

The questionnaire was not made to include the cooking oils in the
ten uses. As previously stated, the consunption of cooking oil did in-
crease during the five-year period from 19149 to 1951;. Cooking oil in-
creased in popularity for baking, frying and for salads. (Table 914,

Page 186)

39

TABLE 7

PERCENT OF THE HOUSEOL'DS IN THE IANSING AREA
USING VEGETABLE SHORI'E‘IING AND LAID FOR EACH OF THE VARIOUS

USES IN 19h9 AND 1951;

 

 

 

 

19149 195h

Use Vegetable Lard Vegetable Lard

Shortening Shortening 58
No. cases 287 118 231

’1fifiifififi?‘lfifiifififii ‘PErcéfit'EPEFEEfiE"'
Table use 000 0.0 000 000
Pan frying eggs 9.11 6.6 22.14 6.0
Pan frying potatoes 19.5 9.9 31.3 7.5
other pan frying 29.2 10.0 143.0 9.1
Deep fat flying 802 300 31400 500
Cake 29.2 7.3 36.0 0.6
Cookies 25011 606 2807 202
PEBtrieS 2909 1602 26.8 600
Bread 1.]. 0.9 6.2 3.1
Flavoring 106 106 34 0.6

 

Butter and margarine were the only fate or oils used on the table

in 19119.

Butter was the most used fat or oil for pan frying eggs.

Margarine was second and vegetable shortening third for pan frying eggs

in 1951;.

More families used vegetable shortening for other pan frying in

1951; than in 19h9.

Margarine was second and butter third for this use.

140

The most popular fat or oil used for deep fat frying was vege-
table shortening. Only a few families used ary other fat or oil for
deep fat frying.

Vegetable shortening was the most used fat or oil for all types
of baking in 19149 and 19514. By 1951:, margarine was the second most
popular product for baking, but was not used by nearly as nary families
as vegetable shortening.

By 19514, margarine was the leading fat or oil used for flavoring,
with butter nut. Vegetable shortening or lard was not used by marw
fmilies for flavoring.

In canparing the effect of family characteristics on the utili-
zation of fats and oils, it was. impossible to place too much validity
on some of the categories of family characteristics because there were
not enough families to give a representative sample. Many of these
family groups are not mentioned in the analysis of the data. Those
categories which have a small umber of families included: hommaker,
seventy-six or over; families of seven and eight members; and families
with an income of over 7000 dollars.

The Effect of Age of Homenaker
on the Use of Fats and Oils

The young hanenakers are very strong supporters of margarine
for all purposes and of vegetable shortening for cooking purposes.

The older hanenakers are still loyal to butter for table use and all
pan frying. Not now of the old hananakers are changing frm butter

to margarine.

141

It is interesting to note that the older hanemakers do not use
butter for baking very much, but rely upon vegetable shortening in
most cases. More young hanmakers use vegetable shortening for cock-
ing than do the older hanaakers.

In spite of the fact that lard is not as popular with the home-
maker as in former years, marry young hanenakers are still using lard
for pan frying.

Margarine -- In 19149, a larger percentage of homanakers over
sixty-five years of age tended to use margarine for table use than did
homemakers of other ages. This trend was not present in 19514, since
the other age groups had increased their use for this purpose greatly.
(Table 23, page 114)

There was sane evidence that age of the hananaker influenced the
use of margarine for pan frying. Not as marw hananakers from thirty-
five to sixty-five used margarine for frying potatoes or other pan
frying as did the younger and older hommakers. There were more home-
makers in all age groups using margarine for this purpose in 19514, than
in 19h9.

Hanuakers over sixty-five did not use margarine for baking
cookies, pastries or bread. There is some indication that more home-
makers under sixty-five used margarine for these three baking purposes
in 19514 than did in 19149. More hoauakers under sixty-five used nar-
garine for baking cakes in 1951.1 than in 19149.

The using of margarine for flavoring is increasing in popularity
with wmen under forty-five.

142

m -- Butter is not used on the table by young homanakers,
as much as it is in the families of the older homanakers. In 19149,
the effect of age of hanemaker upon table use of butter, was not
noticeable. As the age of the homanaker increased in 19514, a parallel
was also present in percentage of families using butter on the table.
(Table 214, page 115)

An important trend in butter for table use occurred during the
five-year period. There was a large decrease in percentage of home-
makers under forty-five using butter on the table. This decrease was
very slight in the homes of the older homanakers.

Age of homanaker had a definite effect upon the use of butter
for pan frying of eggs or potatoes. The hommakers under twenty-five
used butter the least of any group for this purpose. There was not
much difference between the other age groups. Butter was used in more
hanes in 19514 than in 19149 for the pan frying of eggs and potatoes.

There was not a big difference among the age groups in 19149 in
using butter for "other pan frying". Butter was used most, in 19514,
for other pan frying in the families where the homenaker was Over
thirty-five.

Several of the older hananakers used butter for deep fat frying
in 19149. None used butter for this purpose in 19514.

Hananakers over sixty-five did not use butter for baking in 19149.
A few homemakers of this age group were using butter for baking cake
and cookies in 19514.

143

The role of butter for flavoring was steadily diminished from
19149 to 19514 in the under twenty-five and thirty-six to forty-five
yeargroups of housewives. The other age groups remained about the
same or increased very slightly on this use of butter.

Vegetable Shorteng -- Not as many wanen over sixty-five used
vegetable shortening for pan frying as those under this age. More
bananakers of this age group used vegetable shortening in 19514, than
in 19149, for pan frying. (Table 25, page 116)

There was not much difference between the other age groups in
using vegetable shortening for pan frying. More homemakers in all age
groups used vegetable shortening for this purpose in 1951.4 than did in
19119. There was a big increase in homanakers from forty-six to sixty-
five using vegetable shortening for pen frying.

More homanakers under fifty-five used vegetable shortening for
deep fat frying than those over this age. There was quite a large in-
crease fran 19149 to 19511, of homemakers of all age groups using vege-
table shortening for this purpose.

In 19149, the percentage of hommakers using vegetable shortening
for baking increased as the hanemaker became older. This trend reached
its peak at forty-five years of age, and then became a downward trend
as the age of the homemaker increased. This pattern was not noticeable
in 19514.

There was a tendency, in 19514, for the younger hanemaker to use
vegetable shortening for baking. A nunber of hananakers in the forty-
six to fifty-five age group used vegetable shortening for baking cakes.

M;

.1333 -- In 191:9, land was used most for pan frying by the younger
and older homanakers. (Table 26, page 117)

There was a decline in the number of homanakers using land for
all pan frying from 19h? to 1951;. Fewer hananakers, in 191;9, in the
twenty-five and under group used land for pan frying eggs and potatoes
than in 19514. This was the only exception.

Three age groups increased in their use of lard for deep fat
frying from 1919 to 1951;: those from twenty-six to thirty-five, fran
forty-six to fifty-five, and frun fifty-six to sixty-five years of age.

The thirty-six to forty-five age group had more homemakers using
lead for baking in 19Sh than in 191;9. The rest of the age groups
either decreased in the nunber of homanakers using lard for baking or
stopped using lardmmpletely for this purpose.

There were some shifts among fats and oils from 1919 to 1951;
noticeable in some age grows. Some homemaker-s shifted from butter to
margarine for table use. This change took place in all age groups
under fifty-six. The younger homanakers made the biggest change in
butter to margarine.

Fewer homaakers were using lard for pan frying in three age
groups in 1951;. These homuakers may have shifted to arm of the
other three fats and oils.

Fewer homemakers were using lard for baking in 1951;. The older
homemaker-s could have changed from lard to either butter or vegetable
shortening. The younger humeral-cars could have changed to arv of the
other three fats and oils.

145

There was a big decrease in the nunber of homemakers in the
thirty-six to forty-five age group, who used vegetable shortening for
baking. These homanakers may have used either butter or margarine.

The Effect of Size of Family on
the Use of Fats and Oils

Size of family seems to affect the use of fats and oils in
cooking. Not very many families with only one member used any fat or
oil for baking. Few of these single-member families used a fat or oil
for arm kind of frying.

The larger families probably did more cooking at home. More of
the large families used fats and oils for baking and flying than did
the smaller sized families. The large families were very strong sup-
porters of vegetable shortening for cooking purposes. The smaller
sized families apparently used butter for table use while the larger
sized families used margarine.

Hagarin -- The table use of margarine was not influenced by
the size of family in 191:9. In 19514, a larger percentage of families
used margarine on the table as the size of the family increased.
(Table 27 , page 118)

Margarine was used by more families in every size family group
in 19514, than in 1919. There was an especially large increase in
fanilies of three and six.

Size of family did not seem to have too much influence on the

use of margarine for pan frying in either 191;9 or 1951;.

h6

A greater percentage of families’in every family size group used
margarine for pan frying in 1951; than did in 19149. The largest percent
increase came in families of four and five.

The using of margarine for baking was not affected very much
by the size of family in either 191;9 or 19534. More families of three,
four and five used margarine for this purpose than any other size of
family. Margarine for flavoring was not affected to any great extent
by size of fanily in 1919 or 1951:.

m -- Families of two, three and four have a higher percent-
age of hqnemakers using butter for table use. There were fewer families
in all sizes of family groups using butter for this purpose in 1951:,
compared to 19149. (Table 28, page 120)

In 1951:, the percentage of families using butter for frying eggs
decreased as the size of the family increased. This falling trend was
not evident in 19149.

Very few families with six manbers used butter for frying pota-
toes in 1951;. None of these family groups used butter for this purpose
in 1919. Fmilies of two and three were the groups in which the great-
est percentage of homemakers used butter for frying potatoes and other
pan frying.

Families of five and six did not use butter for baking in 1919,
but there was some indication in 1951; that they were using butter for
baking cakes and cookies.

Butter was used more for flavoring by the three smaller sized
families in both 191;9 and 19514. There was not much change in the

h?

percentagecof families using butter for this purpose during the five-
year period.

Vegetable Shortening -- When there was only one member in the
family, vegetable shortening was not used very much for arm pan frying.
Families with six members were using vegetable shortening the most for
all pan frying of any age group. (Table 29, page 121)

There was a greater percentage of hommakers in all size fai-
lies using vegetable shortening for all pan frying in 1951;, canpared
to 191;9. The largest percentage of increase was for pan frying eggs-
and potatoes.

There is no indication of size of family influencing arm trend
in the use of vegetable shortening for deep fat frying in 191;9. Fami-
lies of six used vegetable shortening for this purpose the most and
families of one the least in 191;9.

In 1951:, size of family marked a rising trend in the percentage
of hanemakers using vegetable shortening for deep fat frying as the
number in the family became larger.

Families of six used vegetable shortening the most for all bak-
ing. Vegetable shortening was used the least for baking in families of
one. This would suggest that probably families of one did less baking.
In fact, there was no baking of bread in one-member families. 4//

L111 -- L rising trend as the size of family increased was
noticeable in the use of lard for pan frying eggs or potatoes. No
families of one member used lard for this purpose in 19514. The fami-

lies of six had the greatest percentage of hananakers using land for

h8

other pan frying and deep fat frying. (Table 30, page 122)

It should be noted that families of one did not use lard for
any purpose in 19514, with the exception of cookie baking by a negligible
few.

Fmilies of six used lard the most for all frying purposes.
Families of two, three, four and five used lard the most for baking
cookies, cakes and pastries.

The percentage of families using lard for pan frying decreased
in almost all sizes of families free: 19149 to 1951;, but families of
three and six had an increase in percentage of hanemakers using lard
for deep fat frying frau 1929 to 19Sh.

Lard was not used so much for baking in all family size groups,
except families with six mmbers, in 1951;, compared to 191;9.

Therewere some changes in the utilization of one fat or oil to
another in sane of the various sizes of families during the five-year
period of this study: Quite a large percent of hanemakers in the three-,
four- and six-member families changed from using butter to using mar-
garine on the table. Families of two, three, four and five had quite
a few homenakers change from lard for baking to some other fat or oil.
In all probability, some may have used margarine for this purpose.
There is no trend in the data to indicate that the hanemakers changed
from lard to vegetable shortening for baking.

No families with one member reported using lard for pan frying
in 1951;. They may have changed from lard to margarine, butter or vege-
table shortening. The data indicated that marm of them made a change

119

to either butter or margarine. This change is probably true for the

other homemakers who changed from lard to another fat or oil for pan
frying.
The Effect of Education of Hanenaker on the
Use of Fats and Oils

Homemakers, who have graduated fron college, seem to favor butter
over margarine. Lard is preferred by hananakers who have less than a
seventh-grade education while vegetable shortening is popular with the
rest of the homanakers.

Magazine -- In 1919. margarine was used on the table in a de-
creasing percentage of households as the education of the homemaker in-
creased. (Table 31, page 12:?)

There was no apparent relationship between education of the home-
maker and the use of margarine on the table in 19514. The smallest per-
centages of hananakers using margarine for this purpose in 1951; were
those with a sixth-grade education or less and those with one or two
years of college.

There was very little correlation betvmen education of hommaker
and the use of margarine for pan frying in 19h? and 1951;. In 19119, the
greatest percentage of homanakers using margarine for pan frying eggs
and potatoes had a sixth-grade education or less. In 1951;, the home-
makers from the seventh grade through one or two years of college had
the greatest percentage of homenakers using margarine on the table.

In 191:9, the largest percentage of homemakers using margarine for

So

baking had a sixth-grade education or less. No apparent trend caused
by the education of the hommaker on the use of margarine for baking
appeared in l95h. College graduates used margarine the least for
baking in 1951; of any educational group.
Elucation of bananaker had very little influence upon the use
of margarine for flavoring in 19149 and 1951;.
A greater percentage of the homemakers in all education cate-
gories used more margarine for all of the used in 1951;, than in 19149.
m - The use of butter on the table increased with the
amount of education of the bananaker in 1919. The hanaaaker with a
college education or with a sixth-grade education or less used butter
on the table the most in 1951;. Homemakers with a seventh- or eighth-
grade education used butter the least for this purpose in 1951;.
(Table 32, page 124)
There was a rather uneven trend toward a greater percentage of
homenakers using butter for'pan frying eggs as their education increased
in both 1919 and 1951;. .w
Hananakers with less than a twelfth-grade education were the ones /
to use butter more for pan frying potatoes in 19149 than arm other group.
There was no apparent trend in the effect of education upon using butter
for pan frying potatoes in 1951;. Homenakers with a sixth-grade education
or less used butter the least of arm education group for pan frying
potatoes in 195k.
There was little correlation between education of the homanaker

and the use of butter for other pan frying or baking in either 1919 or

51

19514. Homanakers with less than seventh-grade education. did not use
butter for baldng in 19149. There was only a small percentage of hone-
makers with a seventh- or eighth-grade education who used butter for
baking in either 191;9 or 1951;.

A greater percentage of homemakers with an education beyond the
tenth grade used butter for flavoring in 19149. There was little corre-
lation between education of hmmaker and the use of butter for flavor-
ing in 1951:.

Vegetable Shortem -- There was little correlation between
education of the homenaker and arm of the uses of vegetable shortening
in 1919. There were only two noticeable trends influenced by the edu-
cation of the homemaker in the use of vegetable shortening in 195k: the
smallest percentage of homem‘akers using vegetable shortening had less
than a seventh-grade education; the percentage of homemakers using vege-
table shortening for other pan frying and pastry increased with the
level of education of the homemaker until graduation from college.
(Table 33, page 129

There were no definite trends indicating any influence of edu-
cation of homenaker of the uses of lard in 19119. The largest percent
of homemakers using lard for frying eggs or potatoes had a seventh- or
eighth-grade education. Lard was used for deep fat frying, pastry and
bread baking by more homemakers with a nsixth-grade or less" education
than any other educational group. There were very few homenakers with

a college education using lard for any purpose in the 191;9 and 1951; sur-

VGYSe

52

In most cases, the percentage of households using lard for all
purposes decreased when the educational level increased in 1951;. This
was not true in baking cake or cookies. (Table 314, pagelgs )

There were some changes in the uses of the various fats and oils
within the various educational groups during the five-year period from
19149 to 1951;: All education groups over the sixth grade had a greater
percentage of the homemakers using margarine for all purposed in 1951;,
compared to 191;9. an education grows, except those with less than a
seventh-grade education or a ninth- or tenth-grade education, had a
smaller percentage of homanakers using butter on the table in 195).; and
in all probability, this decrease in butter use was replaced by mar-
garine. In most cases, butter was used by more homemakers in all edu-
cational levels for pan frying and baking in 1951;, compared to 191;9.
More hananakers used vegetable shortening for pan frying of eggs or
potatoes and for deep fat frying in 1951; than in 191;9, and this trend
was apparent in most of the educational groups. Fewer homemakers in
19149 used vegetable shortening for other pan frying and baking cake,
cookies and pastries than they did in 19119. This trend was present in
most educational groups.

Lard and vegetable shortening were used by a smaller percentage
of homanakers for baking in 195).; than in 19349. It is possible that
sane of these hanenakers changed to the use of butter or margarine for
baking over the five-year period. It is also possible to assume that
more hanenakers changed from lard and vegetable shortening to margarine
for baking in the homes of homenakers with seventh- and eighth-grade

53

education, ninth- and tenth-grade education and those with one or two
years of college.
The Effect of Farm Background on the
Use of Fate and Oils

Margarine -- More homemakers with a farm background used mar-
garine on the table in both 1919 and 195h than did the non-farm fami-
lies. Pan frying eggs, pan frying potatoes, pastry and flavoring had
the leading categories in which both the hanemaker and the head of
household were from the fam. Families in which neither the hanenaker
nor the head of household had a farm background were leading users of
margarine for other'pan frying and cake and cookie baking. (Table 35,
page 127) In.19h9, the category with the smallest percent of families
using margarine for frying eggs, frying potatoes, cake, pastry and
bread baking was the one in which the head of the family was from the
farm.

The non-farm background category families had the mna‘llest per-
centage using margarine for table use. Cockies and flavoring were
used in the smallest percentage by families where the homenaker had a
farm background.

The category with the smallest percent of families using mark I
garine in other'pan frying was where'both the homemaker'and the head
of the fmnily were from the farm. There was a slight tendency in
19139 for the category with families having farm background to lead in
the percentage use of margarine, but the families with the smallest

percentage are also of a fam background nature.

5h

Farm background showed about the same lack of consistent in-
fluence on the use of margarine in 1951; as it did in 19h9.

m -- There is some indication that farm background had
a small influence on the various uses of butter in 191;9. In 1951; the
fmnilies without farm background were the strongest supporters of the
butter uses. (Table 36, page 128)

Vegetable shortening -- Families with either the homemaker or
the head of family with a farm background used vegetable shortening
more in their cooking than families without a fann background in both
191;9 and 1951:. The families with just the hommaker with a farm back-
growd were the strongest supporters of vegetable shortening. Families
where neither the homemaker nor the head of family had a farm back—
ground used vegetable shortening the least nunber of times. (Table 37,
page 129 )

_L__a__r9_ -- Lard had strong support from homenakers with a fann-
background in 191;9. The homenakers without a farm background, but who
had husbands fran the farm, used lard the least. Heroes in which both
the hommaker and the head of household were from the farm were the
greatest users of lard in 1951:. It is interesting to note that there
is not too much loyalty to livestock fats and oils as might be ex-
pected by people with a farm backgrormd. (Table 38: page 130)

The Effect of Type of Diet on Use
of Fats and Oils

Margarine -- Type of diet did not affect arm definite use-
pattern of margarine in 191;9. The households which used "both dietsu

55

in 19149 had the greatest percentage of families using margarine for
pan frying eggs of potatoes, for baking cakes, cookies and pastry for
flavoring. The families with the fruit and vegetable diet led in the
use of margarine for table use and baking of bread in 191:9. (Table 39,
Page 181)

The effect of type of diet on the uses of margarine was about
the same in 1951; as it was in 191;9. The families with both types of
diets were the largest users of margarine on the table, other pan
frying, deep fat frying, baldng cookies and flavoring in 1951;. The
fruit-and-vegetable-diet families had the smallest percent of home-
makers using margarine on the table, other pan frying, baking of
bread and flavoring. None of the homemakers in the fruit-and-vege-
table-diet families used margarine for deep fat frying.

The meat-and-potato-diet families had a smaller percentage of
the homemakers using margarine for baking cakes, cookies and pastries.

_B_1_1_t_t_e_r - Butter was used by a greater percentage of families who
had meat and potatoes in their diet in 19149. These families were the
greatest butter-users for frying eggs or potatoes and for all baking
and flavoring. The fruit-and-vegetable—diet families led in the use
of butter for table and other pan frying in 19149. (Table no, page 132)

Heat-and-potato-diet families led in table use of butter in
1951;. Families with both types of diets had the greatest percentage
of homanakers using butter for all pan frying. Baking was evenly di-
vided between the fruit-and-vegetable and the meat-and-potato families.

56

The fruit-and-vegetable families had the most homemakers using butter
for flavoring.

Vegetable Shortening -- In l9h9, the families using 'both diets"
had the greatest percentage of households utilizing vegetable shortening
for the various uses. The fruit-and-vegetable-diet families had the
greatest percentage of homemakers using vegetable shortening for pan
frying eggs, but had the smallest percentage for all other uses except
for baking bread and for.flavoring. (Table hl, pagelsz )

The fruit-and-vegetable—diet fumilies in l95h had the smallest
percentage of homemakers using vegetable shortening for all uses except
for baking bread and for flavoring. The meat-and-potato-diet.fhmilies
had the greatest percentage of homemakers using vegetable shortening
for all pan frying, deep fat frying and the baking of cakes and cookies
in 1951:.

__L_a_r_d_ - No type of diet established any definite patterns on the
use of lard in 191:9. The fruit-and-vegetable families were leading
usersof lard for pan frying eggs or potatoes and deep fat frying. The
meat-and-potato families led in the use of other'pan frying, baking
cakes, cookies and pastry. The families who used both diets were the
greatest users of lard for bread.making and for flavoring. (Table h2,
page 134) The effect of diet was about the same on the uses of lard
in 1951. as it was in Ms.

A perusal of the subject under consideration results in several (/
conclusions which are clearly seen:

Type of diet showed the sharpest influence in the use of vege-

57

table shortening. Families with a meat-and—potato diet had the greatest
percentage of hommakers using vegetable shortening for the most cooking
uses. Just the reverse was true with the fmit-and-vegetable-diet
families.

There were some changes noted in the effect of type of diet on
the utilization of the various fats and oils when the 1919 and 1951;
data were compared.

The meat-and-potato-diet and the I'both diet" families had an
increase in the percentage of homemaker-s using margarine on the table
in 1951; compared to 1919. There was no change in the fruit-and-vegetable-
diet families.

All three diet groups had a greater percentage of homemakers using
margarine for all pan frying and for baking in 195).; than in 19149. The
fmit-and-vegetable-diet families had a slightly larger percentage in-
crease of homemakers using margarine for baking than the other two diet
groups.

The decrease from 191;9 to 1951; in the percentage of families
using butter on the table was about the same for all three diet groups.

The meat-and-potato—diet families and the "both dietu families
had a much greater percentage of homemaker-s using butter for all pan
frying in 1951; than in 19149. The fruit-and-vegetable families had
little change in the percentage of homemakers using butter for pan
frying eggs or other pan frying.

There was very little change in the percentage of the homemakers

58

of the fruit-and-vegetable diet who used vegetable shortening for
baking. The meat-and-potato-diet families and the "both diet" fami-
lies had a greater percentage of homemakers using vegetable shortening
for all purposes.

The fruit-and-vegetable-diet families had the greatest per-
centage decrease of homemakers using lard for all purposes in 1951;
coupared to 1919.

The Effect of Income on the Use of
Fats and Oils

Margarine -- The annual income of families did establish sme
definite trends in the various uses of margarine in 19149 and 1951;.
These trends were more apparent in some uses than in others. (Table h3,
page 135 )

In 19149, households with an income of 2000 dollars or less were
the ones with the largest percent of families using margarine on the
table. Families with incomes of over 51400 dollars had the smallest
percentage of hanemakers using margarine on the table.

There was a very definite correlation between the use of mar-
garine on the table and incomes in 1951;. As the income'increased,
percentage of families using margarine on the table decreased in
every income group.

The only families using margarine for pan frying eggs in 19149
were those with incomes under Shoo dollars. In 1951; the percent of
families using margarine for pan frying eggs decreased as the income
increased up to the income of 7000 dollars.

59

There was no definite correlation between income and the use of
margarine for the pan frying of potatoes in 19,49. Families with incomes
of 51401 to 7000 dollars had the greatest percentage of hanemakers using
margarine for this purpose, while families of 2001 to 14000 dollars had
the least.

’3
x

“s
‘1?)

The effect of income on the use of margarine for the pan frying M»
of potatoes and other pan frying in 19514, caused a decreasing use for
pan frying as the income increased.

The leading category for other pan flying in 19149 was the 9401
to 7000 dollar group. The hmnemakers from families with 2001 to hOOO
dollars had the smallest percentage of homanakers using margarine for
pan firing in 191.9.

The general effect on the use of margarine for baking cakes in
19119 and 19514 was for the percent of families using margarine to in-
crease as the income increased. Families with an income of 2000 dollars
and under were stronger supporters of margarine for this use than fami-
lies in the next two income categories. ‘2

The trend for using margarine for the baking of cookies, pastry
and bread was an increase in the percentage of families as the income
increased. This trend was noticeable in both 1919 and 1951;.

There was no well defined trend showing the effect of income on
the use of margarine for flavoring in 19,49. There was a tendency for
the percent of families using margarine for flavoring to increase as

the income of these families increased. ; . , my!"

60

In 1951; a very definite trend appeared. As the income increased
the percent of families using margarine for flavoring decreased.

m -- There were no definite trends showing the effect of
income on the use of butter on the table or for pan frying in 1919.
Families with an income of 2001 to 14000 dollars had the smallest
percentage of homemakers using butter for these purposes in 19149.
(Table hh, page 136)

In 19524 a very definite trend appeared. As the incane of the
family increased the percent using butter on the table and for pan
frying increased.

It is important to note that more families were using butter
for pan frying in 1951;. i

In 19h? the percent of families using butter for baking of
cakes and cookies increased as the income of the families became
greater. The trend was the same in 19511 with a few exceptions. No
families with incomes of under 2000 dollars used butter for the baking
of cakes or cookies.

Very few families in 191;9 and 1951; with incomes of under 2000
dollars used butter for baking. In the rest of the families a larger
percentage of the homanakers used butter for baking cakes, cookies
and pastries as the income increased. This was true in both 19149 and
in 19Sh.

More families were using butter for flavoring as their incanes
increased in both 191;9 and 1951;, but this trend was more noticeable
in 1951;.

61

Vegetable shortening -- The effect of income on the use of

 

vegetable shortening for pan frying in 19149 and 1951.; was not very
noticeable. In 195).; there was a tendency for more families with
higher incomes to use vegetable shortening for all pan frying.

In 19149, the families with an income of 14001 to 51400 dollars
had the greatest percentage of homanakers using vegetable shortening
for all baking purposes. (Table 145, page 137)‘ The percentage of
homemakers using vegetable shortening for baking cakes, cookies and
pastries tended to increase as the income increased in 19514.

The largest percent of families using vegetable shortening for
bread in 1951. had incanes of 2000 dollars and under or 14001 to Shoo
dollars.

There was an indication that more families used vegetable shorten-
ing for flavoring as incomes increased in 1951;. Families with inccmes
of 2000 dollars and under had the largest percentage of hmuakers
using vegetable shortening for flavoring in 191:9, but none who used it
for this purpose in 1951;.

_La_rg -- Lard was used for all frying purpose- by a great per-
centage of fmilies with an income of less than 2000 dollars in 19149.
Families with an income of ShOl to 7000 dollars did not use lard for
pan frying eggs or deep fat frying in 191;9. (Table h6, page 138)

In most cases the percentage of families using lard for all
baking decreased as the income increased in 19149. Families with an
income of 51:01 to 7000 dollars did not use lard for baking cakes,
cookies or bread in 1919.

62

A very small percentage of the homemakers used lard for baking
cakes or cookies in 19514. There was not much difference among the
families of the various incomes in the use of lard for baking pastries
, in l95h.

Families with an income of 2000 dollars and under and those with
an income of 1001 to 51400 dollars had the greatest percentage of the
homenakers using lard for baking bread.

There were some changes in the utilization of the fats and oils
within the families of the various income levels when the 19149 and
1951; data were compared.

The greatest increase in the percentage of homemakers using
margarine on the table was in families with incomes of over 2000 dollars.
The increase of the percentage of homemakers using margarine for pan
frying was about the same in all families of the various income levels. '
Margarine was used by more families in all income levels for baking in
1951; compared to 19149, but there was no noticeable pattern in this
increase.

The greatest increase in the percentage of homemakers using
margarine for flavoring was in the two lower income groups.

The greatest decrease in the percentage of homemakers using
butter for the table came in families with an incane of over how
dollars.

The greatest increase in the percentage of hananakers using
butter for pan frying and baking was in the 51401 to 7000 dollar incane

group.

63

Vegetable shortening was used by a greater percentage of
homenakers in all income levels for pan frying in 1951.» compared to
191;9. The greatest percentage increase was in families with incomes
of less than 1000 dollars.

The greatest increase in the percentage of homemakers using
vegetable shortening for deep fat flying and baking was in families
with an income of 51401 to 7000 dollars.

There was a large decrease in the percentage of homemakers
with an income of under 2000 dollars using lard for all purposes in
1951. compared to 19149. This was especially noticeable for pastries
and other pan frying.

Very few hanalakers in families with incomes of over 1000
dollars used lard for baking in 191;9. There was an increased use of
lard for baking by the homanakers in these two incane groups in 1951;,
compared to 191;9. Hananakers in families with incanes of 51:01 to
7000 dollars still did not use lard for baking cakes in 195h.

There were some important changes fran one fat or oil to
another during the five-year period from 19149 to 1951;. Many homanakers
in families with incomes of 2000 dollars or less changed from using
lard to vegetable shortening for baking pastry. A great percentage
of homenakers in this income group changed from lard for other pan
frying to either margarine or” vegetable shortening.

The big decline in the percentage of homemakers in families
with incomes of over 14000 dollars using butter on the table was can-

pensated by an increase of the same hananakers using margarine for
this purpose.

CHAPTER V
REASONS WHY How—ms USED A CEETAIN FAT CB. OIL

In this study, it is assumed that peOple can give certain reasons
for their actions. These reasons may not completely explain why a
certain act is preformed, but should.partially explain certain behavior
patterns.

Homemakers were asked why they used a certain fat or oil.
Various reasons were given. It is not the purpose of this study to
judge the validity of the reasons, but to point out any trends that
exist among those that were given.

Advertising slogans were often, given as a reason for using a
fat or oil. Perhaps the homemaker had.been "sold" on a product and
was searching for justification of her purchase.

Most of the reasons were peculiar to a certain fat or oil, but
sometimes the homemaker gave the same reason for several products
when she used more than one.

The similar uses of the fats and oils have been grouped tOgether

for Observation. Flavoring and table use are placed on one table.
All of the baking uses are grouped.together and all of the reasons why
the homemaker prefers a certain fat or oil for frying are placed on
one table.

It should be noted that there are more total reasons for using

a fat or oil than there are families using this fat or 011. Some

65

homemakers gave several reasons why they used a certain product.

'Reasons Why Homemakers Used Margarine
Many homemakers used margarine because it was less expensive
than butter. They also thought that margarine had a good flavor.
In almost every use, in both 1949 and 1954, the reason given
most for using margarine by the homemaker was "less expensive". In
both survey years, "flavor" was almost as important as "price".
These two reasons were way ahead of others in importance.

The reason given the third most times was the fact that the \

homemaker had "no reason " for using margarine rather than some other \'
fat or oil.

There was no trend indicating that flavor or price was more
important to one certain special use of margarine. These two reasons
were given more times in 1954 for pan frying, but, as stated previous-
ly in this study, more homemakers used margarine for this purpose in
1954.

Homemakers did not mix margarine with butter for table use as
much in 1954 as they did in 1949. There is a possibility that the
repeal of state laws preventing the sale of colored margarine may
have had some effect on the change. (Table 47, page 139)

Many reasons for using margarine were given only once in the
survey. Some of these singular reasons were given in 1949 and some
in 1954. Nine different reasons were given for using margarine on the

table in 1949. Three of these reasons were given only once during

the 1954 survey.

66

Reasons, other than the two major ones, listed by more than one
homemaker in 1949 included; "mix with butter", “doesn't like butter",
"doesn't become rancid" and "prefer margarine". All of these, except
the one about rancidity, were important in 1954. “any homemakers
thought margarine was as good as butter in 1954 and several listed
"medical reasons" for using margarine.

Only five reasons were given for using margarine for flavoring
in 1949, but this was increased to twelve in 1954.

In 1954, several homemakers stated that they used margarine
instead of butter for pan frying. Several indicated that they
preferred margarine to vegetable shortening for pan frying. (Table 48,
page 140)

Homemakers listed six reasons in 1949, and nine in 1954, for
using margarine for pan frying. Five reasons were given in 1949, and
eight in 1954, for the various baking purposes. Other than price
and flavor, there were no reasons given many times for using margarine

for baking purposes. (Table 49, pageil4l

Reasons Why Homemakers Used.Butter
Homemakers were very loyal to the flavor of butter. Flavor
was given many more times than any other reason for all the uses of

butter. Perhaps the producer of butter has a characteristic which
has not yet been duplicated in any of the "so called" substitutes.

As with margarine, many homemakers could give no special reason

why they used butter. This was especially true when homemakers were

67

asked why they used butter on the table.

Many homemakers thought that butter was more nutritious than
other fats and oils. Another reason, given many times, was the fact
that homemakers preferred butter to margarine. Homemakers gave
fifteen reasons for using butter on the table in 1949 and eleven
reasons in 1954. Many preferred to use butter for table use rather
than margarine. Quite a few homemakers said they used butter on the
table just through.force of habit. (Table 50, pageIL43

There were no noticeable changes in the reasons, or the
number of homemakers giving reasons, for using butter on the table
in the five-year period from 1949 to 1954.

Homemakers gave five different reasons for using butter for
flavoring in 1949, and eight in 1954. Nutritional value and.preference
over margarine were the two reasons given many times by homemakers
for using butter for flavoring.

Reasons for using‘butter for pan frying were about the same as
for table use and flavoring. Several homemakers thought that butter
"browned“ very well. Twelve reasons were given for using butter for
pan fnying in 1954 and six were given in 1949. (Table 51, page I43)

AS Previously stated in this study, butter was not used by
many homemakers for baking. The reasons given the most times for
using butter for baking were the same as for table use. Several
homemakers stated that the recipe called for butter. This was true

with cakes and cookies. Several homemakers thought they observed

better results when baiting with butter in 1949. (Table 5.2, page 144)

68

There was no great change in the importance of the reasons given

for using butter in 1954 from those given in 1949.

'Heasons Why Hememakers USed.Vegetable Shortening

The pattern of reasons given by homemakers for using vegetable
shortening differs from margarine and butter. One or two reasons
monopolize butter and margarine, but vegetable shortening users had
many reasons with none of them being a large percentage of the total.

In 1949, homemakers gave "flavor" as a very important reason for
using vegetable shortening for pan frying. Many homemakers liked
vegetable shortening because it didn't burn. Many thought that it was
more digestible. I'I.ess expensive" was another reason given by many
homemakers in 1949. (Table 53, pagel45)

Homemakers listed "prefer to lard or margarine" many times in
l954as an important reason for using vegetable shortening for pan
frying. .As in 1949, they still thought that vegetable shortening was
less expensive. ‘Other reasons given many times were: "better results",
”flavor", "more digestible", "habit", “doesn't burn", l'miJI: with.butter"
and "creamier".

Several homemakers stated in 1949 and 1954 that they had no
reason for using vegetable shortening for pan frying. This was a

smaller group than gave "no reason" for butter or margarine.
There were several changes of emphasis of reasons from 1949 to
1954. In 1954, more homemakers thought vegetable shortening was less

expensive. ”Better results", “prefer to margarine or lard” and

69
”creamier" were listed by more homemakers in 1954 than in 1949.

“Flavor" was given by more homemakers in 1949 as a reason for
using vegetable shortening for pan frying. Many homemakers thought
that vegetable shortening did not burn as quickly as other fats or oils

Eighteen different reasons were given in 1949, and twelve in 1954,
for the use of vegetable shortening for pan frying.

Many homemakers thought that vegetable shortening gave better
baking results in 1949. "Flavor", "less expensive", “habit" and
”creamier" were the reasons given the most times that year. many;
homemakers also thought that vegetable shortening was more
digestible. .They also preferred vegetable shortening to lard.

There was a slight change in the ranking of the reasons given
for better baking results in 1954. Many homemakers used.vegetable
shortening because the recipe called for it. Other reasons given
many times were: "less expensive”, "more digestible", "prefer to lard”,
"habit" and "mix with'butter". (Table 54, page 146)

More homemakers gave "no reason" for using vegetable shortening

in 1954 than in 1949.

Reasons Why Homemakers Used Lard
There was a large decrease in per capita consumption and in the
number of families using lard during the five-year period from 1949
to 1954. This decrease is reflected in the number of reasons given
for each of the various uses of lard.

Four main reasons were given.by homemakers for using lard in pan

70

frying. They thought that lard was less expensive. Many homemakers
preferred the flavor of foods pan fried with lard. Habit influenced
several homemakers. Several thought that lard did not burn as
quickly as other fats or oils. (Table 55, page 147)

Some homemakers had no reason in 1954 for using lard in pan
frying foods. Only one gave no reason in 1949.

Lard users obtained.very good results in pastry. In 1949,
thirty women said that lard gave flakier crust for pastry. This
was the largest group of homemakers favoring lard for any purpose.
A large group of homemakers also used lard from force of habit in
baking that year. Lard.was used for baking because it was less
expensive. Six homemakers indicated that lard gave better results
when used for cakes and cookies. (Table 56, page 148)

Several homemakers gave no reason for using lard in 1949, but
as with vegetable shortening, this was not as large a percentage as
for the 1954 group.

Lard had decreased so much in use by 1954, that very few
homemakers gave the same reasons for any use of lard in baking.

Eight homemakers still indicated that lard gave flakier crust
in pastry. Several said that lard blended well when used for
cookies or pastry. Better results were obtained by two homemakers
when they used lard for baking bread. Several homemakers also
indicated that they had no reason for using lard in baking.

It is interesting to note that homemakers were "out of the

habit" of using lard in 1954. Five years before, "habit" was an

71

important reason for the use of lard in baking. The price of lard did
not seem attractive to many buyers in 1954. Only two homemakers used
lard.because it was "less expensive".
Qualities Desired by Homemakers
in Purchasing Butter

It has been previously reported in this study that the per
capita consumption of'butter is on the decline. Also, a slightly
smaller percentage of families are using butter. Homemakers were asked
to give the qualities desired in purchasing butter or any special
thing they looked for when buying butter.

.A large group of homemakers indicated that they just liked
butter and had nothing special in mind.when buying it. (Table 57,
page 149 )

In 1949, the "nothing" category ranked third, but in 1954 about
three times as many homemakers indicated that they looked for nothing
special as those who looked for some special quality in butter. A
conclusion, which may be inferred, is that homemakers are buying
butter largely through.habit. Lard.producars have lost their
customers which.bought lard through farce of habit. Although butter
‘ and lard cannot be compared completely on this basis, a danger
signal is out when such a large percentage of homemakers are buying

butter with no special quality in mind.
The purchasing practices of this class of casual food buyers

could very easily'be channeled or changed.by good alert merchandising

action.

72

In 1949, the quality desired most in butter was good flavor.
Homemakers were also very aware of price when buying butter. Both of
these qualities were important in 1954, but ranked behind the "nothing"
group.

A large group of women purchased whatever brand was carried at
the store where they shopped in 1949. That year, "freshness", "sweet
cream butter", "color" and "high score" were qualities desired by
homemakers. Several other qualities listed by numerous homemakers
in 1949 were: "mild flavor", "desirable odor" and"in-§ sections".

Four housewives depended upon the milkman for delivery of
butter. The same number looked for brand names in butter. Two
homemakers considered food.value as the more important factor in
buying butter.

It is interesting to note that three women said they never
purchased sale butter when asked.what qualities they liked in butter.
Packaging was an important factor to some in 1949. Nine
wanted their butter cut in one quarter pound sections while three

wanted a solid pack. Three indicated that they looked for well
wrapped butter.

Fifteen homemakers indicated that all butter was the same to
them. These homemakers could almost be classified with the "looking

for nothing” group.

As was previously stated, flavor and price were qualities de-
sired by the largest group of homemakers in 1954. "Freshness",

"high score", "color" and "in-& sections” were the other qualities

73

listed many atimes that year.

Ten homemakers indicated that all butter was the same to them
in 1954. Combining the "all the same" group with the "nothing
special" group, gives one third of all butter users.

"Brand name", "sweet cream butter", "mild flavor", "desirable
odor", "quality", ”solid pack“ and "salty" were qualities listed
by several homemakers in 1954.

In 1949, homemakers listed twenty-three characteristics which
they looked for in buying butter. Only sixteen were listed in 1954.

One very noticeable trend was that fewer homemakers had

any special qualities in mind when buying butter in 1954.

CHAPTER VI

REASONS WHY HOMEMAKEEIS DO NOT USE
A CERTAIN FAT CR OIL

This study has shown that many homemakers do not use all of the
fate or oils. Margarine and vegetable shortening were used by a
greater percentage of families in 1954 than in 1949. Butter and lard
were used in a smaller percentage of the homes in 1954.

Each homemaker was asked why she did not use a certain fat or
oil. The homemaker may not fully realize why she does or does not use
a fat or oil, nevertheless most reasons seem very valid.

The producer should be c0gnizant of the reasons given for not
using a certain product. It is possible that adjustments can make
the product more desirable in the homemakar's mind.

Dairying and swine raising are important enterprises on Michigan
farms. They produce two of the fats and oils which are declining in
use in the Lansing area. The homemakers were quite definite in their
reasons for not using lard and butter. Some of these characteristics

can be corrected, and some cannot.

'Beasons Why Homemakers Did Not Use Margarine
A; undesirable taste proved to be the reason given the most
times, in both 1949 and 1954, as the determining factor for not using

margarine. (Table 58, page 150) Quite a few homemakers said that

75

they preferred butter over margarine. It is possible that some of
these homemakers did not like the taste of margarine either. Several
homemakers stated that their husbands did not like margarine. It is
possible to draw a conclusion that many people did not like the flavor
of margarine. This aversion continued to be a major factor in 1954.

There were two reasons given in 1949 that were not repeated in
1954. Ten homemakers thought that margarine had a low food value.
Eight homemakers did not like to mix the color with margarine, how-
ever state law was changed in 1950 enabling the public to buy colored
margarine.

Quite a few homemakers said that they just didn't happen to
use any margarine the previous week.

There were a large number of homemakers who could give no
reason for not using margarine in 1954. Only eight homemakers gave
"no reason" for not using margarine in 1949, compared to twenty home-
makers in 1954.

It is surprising to note that in both survey years eight
homemakers had never tried margarine.

Several homemakers thought that margarine had poor texture.
Some also inferred that margarine was an inferior product, or they
did not use margarine because they did not have to economize.‘

In 1949, several homemakers said that a farm background influenc-
ed their dislike for margarine.

There was very little change in the ranking of importance of

the reasons from 1949 to 1954. About sixty percent of the homemakers

76

did not use margarine in 1949. margarine use had increased in 1954
until it was used in about sixty percent of the homes. .An increase
in number of families using margarine brought about a decrease in the

number of homemakers listing each reason for not using margarine.

‘Reasons Why Homemakers Did Not Use Butter

Advocates of a high support price for dairy products should
interview the consuming public. They would find that price is the
one big determining factor in butter consumption. They would also find
that the high.price of butter is growing in importance as a reason for
not purchasing butter. (Table 59, page 151)

Many homemakers believethat margarine is "as good as“ butter.
.This, along with the fact that the homemakers believe that butter is
too expensive, is a major reason why butter consumption is declining.
and margarine consumption is increasing.

Twenty-four homemakers indicated in 1949 that they had no
special reason for not buying butter. Only six had "no reason" in
1954. The number of reasons listed for not buying butter had increased
from nine in 1949 to fourteen in 1954.

Four homemakers in 1949 said that butter turned rancid. Two
did not like the butter taste. These were the only reasons, besides
the two major ones, that were listed more than twice.

In 1954, there were seven minor reasons listed more than once.
Five homemakers stated that butter turned rancid. Three didn‘t like
the butter taste. Two homemakers said that they didn't use butter

because there had been no recent butter sale at their grocery store.

77

Other reasons given by at least two homemakers for not using butter
were: "margarine has replaced butter", "butter varies in quality",
"out of the habit of using butter" and "medical reasons".

Butter producers have a very important factor to their advant-
age, as stated in the previous chapter of this study. Consumers still
prefer the flavor of'butter over the flavor of margarine. Apparently
the flavor of margarine is improving because a smaller percentage of
homemakers in 1954 thought that the flavor of margarine was a reason
for not using it. A.partial conclusion of this study is that butter
producers must make their product less expensive if they want to
compete with margarine. This cannot be accomplished by maintaining

high support prices on butter.

‘Beasons for Net Using Vegetable Shortening

The major reasons for not using vegetable shortening were not
as well defined as with.butter or margarine. The reason given the
most number of times by the homemakers, both in 1949 and 1954, was
that the homemaker had no occasion to use vegetable shortening during
the past week. (Table 60, page 152) This was not an indication that
the homemaker did not like vegetable shortening; she just didn‘t happen
to bake or fry anything with vegetable shortening during the previous
seven days.

Twenty-seven homemakers stated in 1949 that they preferred to
use lard. This number had dropped to eighteen in 1954, but of course

the 1954 sample was about twenty percent smaller than the 1949 sample.

78

Sixteen homemakers thought that vegetable shortening was too
expensive in 1949. Only one indicated this reason in 1954.

Several homemakers indicated that they did not like the flavor
of foods prepared with vegetable shortening. Quite a few homemakers
preferred to use other fats or oils for frying or baking.

Four homemakers said that some member of the family was on a
diet, and they could not use vegetable shortening in cooking.

A Thirty-one homemakers had "no reason" for not using vegetable
shortening in 1949. Only fifteen gave ”no reason" for not using
vegetable shortening in 1954.

There was only one large change in the reasons given for not
using vegetable shortening in the five—year period from 1949 to 1954.
Only one homemaker thought vegetable shortening was too expensive in
1954. Sixteen listed this as a reason, in 1949, for not using

vegetable shortening for cooking purposes.

Reasons Why Homemakers Do Not Use Lard

any homemakers had "no reason" for not using lard. The "no
reason" category was the largest of any, both in 1949 and 1954.
(Table 61, page 153) This did not indicate that the homemaker did
not bake or fry that week, or that they were not familiar with lard.

Very few families used lard in 1954. This provided many
reasons given by many homemakers for not using lard. Homemakers gave
more major reasons for not using lard than were given for any other

fat or oil. Usually there were only one or two undesirable charact-

79

eristics given for not using margarine, butter or vegetable shorten-
ing. Nine unfavorable qualities of lard were listed by at least ten
different homemakers.

Homemakers do not like the smell of lard, nor the flavor of
foods prepared with lard. Many thought lard was undigestible, too
greasy, too rich or just not healthful. Vegetable shortening substi—
tution proved to be a very important reason why more lard was not
used. Several did not use lard because it had to be refrigerated.

Other reasons listed by several homemakers for not using lard
were, "medical reasons", "religious reasons", "doesn‘t mix well",
"out of lard" and "out of the habit".

It is possible to see the effect of advertising of competitive
products in the reasons for not using lard. Such things as "not as
digestible", "too greasy", "soggy results" and "old fashioned" may
reflect the influence of advertising.

Swine producers may find it difficult to overcome such consumer
barriers as an aversion to flavor or odor of lard. Advertising of
competitive fats and oils is another strong factor to consider. This
study has indicated that fewer families are using lard. In fact, the
decline from 1949 to 1954 was tremendous in the Lansing area.

There is an indication in this study that swine producers
should plan marketing a leaner type hog. Lard consumption is declin-
ing in the Lansing area, and many homemakers seem to have substantial

reasons for not using lard.

CHAPTER VII

REASWS GIVEN BY HOMEHAKEIB
FOR BUYING CERTAIN BRANDS 0F FATS OR OILS

Producers place a brand name upon their product for various
purposes. A brand namegives the producer a chance to advertise. The
producer may want to give special service or to place a product of high
quality on the market. Brand names are supposed to associate certain
products with certain producers. Brand names create competition be-
tween producers of the same product.

This study indicates that the consmer is not always as aware
of differences between brand names of the fats or oils as the adver—
tisers would like him to be.

There was a portion of the questionnaire designated for each
of the five fats or oils. Ineach section, the homemaker was asked
questions pertaining to that certain fat or oil. The hanemaker was
first asked 1: she used this certain fat or oil during the past week.
If she replied to the affirmative, she then was asked the amount, the
price per pound and, the brand. Then she was aked why she preferred
this certain brand to other brands.

The "no reasonfldata, as listed in the tables, stands up of
three types of answers. The homemaker new have said that she had no
reason for using the brand of a certain fat or oil. There may have
been no reason listed in the questionnaire because the hananaker re-

fused to give an answer. Marv times the interviewer did not list

81

whether the homemaker refused or just did not have any reason for us-
ing the brand. The "no reason" data, therefore, includes three types
of answers: no reasons listed as such, a blank space in the question-
naires and refusals.

The homemaker man' not have listed the brand she used, but in-
stead replied that she had no preference as to a brand of that certain
fat or oil. "No preference" is therefore listed as one of the brands.

Margarin -- oIn 191;9. hanenakers looked for a good mining bag,
acceptable flavor and a. cheaper price when purchasing a certain brand
of margarine. Homenakers also bought a brand of margarine out cf habit
of because it tasted like butter. (Table 62, page 1543 Table 63,
page 155) , _ - _

The mixing bag was not a factor to be considered in 195).; be-
cause the law against selling colored margarine had been repealed. The
other qualities were the same as in 191;9.

Price seared to be important to the hmanakers in 1951;. Flavor
and habit were also very important reasons for desirability of a certain
brand of margarine. Net very many hanernakers considered texture or
wrapping in selecting a brand of margarine.

There were some changes in the individual brands of margarine
between 191;9 and 1951;. 'Price' surpassed "flavor. in importance for
Brand A in 1951;. "Habit" and "tastes like butter" increased in im-
portance over ”flavor" and "price for brand B.

Brand c increased in popularity from 191.9 to 1951:, apparently

because of its flavor. There was a big increase in the "no preference”

82

group. More homemakers were using margarine in 19514, but may did not
have any brand preference.

m -- Many homenakers desired a brand of butter that was
convenient. They considered their milhan or local grocery store as a
convenient source of butter. "Brand carried at store” and "delivered
by milhnan' replaced "flavor“ and "less expensive“ by 1951; as the
reasons given the most umber of times by homemakers in favor of pur-
chasing a certain butter brand. (Table 61;, page 156; Table 65,
page 167 )

As would be expected, the reasons for purchasing each of the
brands of butter changed from 19149 to 1951;. Flavor and price were re-
placed by convenience. Some brands were delivered by the milkman and
some brands were purchased at the local store. Brand D was liked by
some hanemakers because it cane in a two-pound crock.

It was surprising to note that one-quarter pound packages were
not very popular, in either 191;9 or 1951;. Habit also played a minor
role in the use of certain brands.

Brand B was used by a smaller percentage of the hanenakers in
1951; than in 1.9149. It still had a large group of hanemakers using it
because of convenient delivery by the nillman in l95h.

More homenakers used brand A in 1951; than in 1919. Brand A
received strong support because it was convenient to buy at the local
grocery store.

As was previously mentioned, many hanenakers seemed to have no
reason for purchasing a brand of butter on hand in their homes at the
tine of the surveys in 1919 and 19514.

83

Vegetable Shangg -- The brand answers given by the hunc-
makers for vegetable shortening were not consistent with the questions
listed in the questionnaire. The homenakers were asked to list very
definitely what brand they used duringthe past week. In each survey
nary hanemakers replied that they had used either Brand A or Brand B.
In all probability, most of these homemkers used only one of these two
brands of vegetable shortening during the week prior to the survey. It
could be assured from their answers that they had used both of these
brands in the past and really didn't prefer one to the other. Because
so marv homaakers listed ”A or B” as the brand of vegetable shortening
used, it was given a brand category in the study. (Table 66, page 158;
Table 67, page 159) ' '

The "no preference!. answers as listed on Table 66 and Table 67
might cause sane confusion to the reader. "No preference“ was listed
in reference to brands of vegetable shortening and as a reason for the
homemaker selecting a certain brand of vegetable shortening. Some
homemakers, when asked which brand of vegetable shortening they pre-
ferred, replied that thq had "no preference" as to brand. Their
answers were listed with the "no preference" brands. Other haaaaakers
would give a certain brand of vegetable shortening and then when asked
why they preferred that brand would reply that they really had no
preference as to which brand they used. The answers did not follow
the trend of thought as outlined in the questionnaire, but so many
hanemakers replied in that fashion that the data was included on the

tables in that four.

8’4

Brand names seemed to be of little importance to users of vege-
table shortening. This might result from the fact that most of the
vegetable shortening was produced by‘ two canpanies.

Mary homemakers said that they had no special reason for using
the brand on hand. Mary more said they had no special preference as
to brand. In fact, the two major brands were used interchangeably in
many homes. "Habit” was also a reason listed many times for using
both major brands of vegetable shortening.

When special qualities were listed for using a brand of vege-
table shortening, they included, flbetter results", ”more digestible",
"creamier" and "flavor".

The greater change from 19149 to 1951; was that "creanierfi was
not mentioned in 19514. It would be interesting to investigate whether
or not their adjective "creamierfl had disappeared from advertising by
195k.

The brands of vegetable shortening did not change much in popu-
larity frm 19149 to 19511. There was an indication that a few more
brands were on the market by 19514.

_L_a__rd -- Lard was used by less families in 195).; than in 1919.
All brands had less families using them, except Brand E. There were
no reasons given which would indicate why Brand E did not decrease in
use with the others. (Table 68, page 1603 Table 69, page 161)

Brand B is a hydrogenated lard type of product sold in a similar
container to vegetable shortening. Brand B did not seen to be the

answer to greater lard consumption. Trienty-three homemakers purchased

85

Brand B in 1919, while only seven homemakers had Brand B on hand in
1951;. There was no outstanding characteristic given for using Brand B
in 19,49. Twelve of the twenty hmenakers said they had no reason for
using hydrogenated land. Four were trying it out and two liked the
container it came in.

There was not enough of any brand sold in 19h? or 1951; to give
aw true indication as to the qualities favored by the homenaker. The
homanaker bought the brand of lard available at the store where she
shopped for her groceries. This was the major factor in deciding which
brand she used in both 1919 and 1951;. Surprisingly enough, price did
not seem to be a major consideration in selecting a brand of land.

Mary homemakers could give no reason for their purchase of a
certain brand of lard. This might indicate that ”lard is land” in
the minds of the Lansing hanemaker.

CHAPTER VIII

COIfl’fiiBISOIT OF FAMILIES LIVING AT THE SAME
‘RESIDENCE IE’lS49.AND 1954

When the 1954 survey was completed, it was found that 145 families
were still living at the same residences as in 1949. This presented
a unique opportunity to make a comparison of changes in fat and oil
utilization within the same family during the five—year period.

The family characteristics were altered slightly in 1954 from
what they were in 1949. (Table 8) There were 482 peeple in the sample
in 1949. This number had dropped to 465 peOple in the 1954 survey.
Of course, all of the homemakers were five years older in 1954. The
average income was higher in 1954. Also, there were less fruit-and-
vegetable-diet families, but an increase in other diets. Education of
the homemaker and farm—background categories did not show much change.

Margarine increased in pOpularity during the five-year period
from 1949 to 1954. About two—thirds of the combined per capita decrease
of butter, vegetable shortening and lard was balanced by the per capita
increase in consumption of margarine. Table 9 shows that the total
per capita consumption of fats and oils was the same in 1954 as in
1949. The per capita expenditure decreased slightly from 1949 to

1954.

8'7

TABIE 8

COMPARISON OF CHARACTERISTICS OF FAMILIm
IIMVIEIM IN THE! LMTSHIG AREA IN 1949 AND 1954:
SME 145 FAMILIE LIVING AT SME RESIDBTCE IN 1949 AI‘TD 1954

 

 

 

 

Age of Homemaker Size of Family
Years 1949 1954 Numb er 1949 1954
No. No. No. No.
25 and under 7 4 One 8 14
26 - 35 41 19 Two 41 49
36 - 45 31 39 Three 83 28
46 - 55 28 34 Four 3.8 24
56 - 65 16 25 - Five 14 16
66 - 75 16 16 Six 6 . 8
76 and over 2 6 Seven 5 3
No response 4 2 Eight 0 3
Total 145 145 Total 145 145
Farm Background Type of Diet
Member of Diet
Iamill 4949 3:354 1949 1254
No. No. No. 30.
Head of household 22 27 Fruit 8:
vegetable 31 12
Homemaker 37 36
Meat 8:: pota to 34 41
Neither 42 45
Both 41 37 Both 79 89
No response 3 O No reSponse 1 3

To tel 145 145 Total 145 145

88

TABLES
(continued)

COI-IPARISON 0F CHARACTERISTICS OF FM-‘IILIES
INTERVIEWED II? THE IANSIFG AREA IN 1949 AND 1954:
SAME 145 FAMILIES LIVIZ‘G AT SALE RESIDENCE IN 1949 AND 1954

 

 

 

Education of Hememaker Amount of Income Previous Year
Grade 1949 19 54 Dollar s 1949 1954
No. No. No. No.
6th or less 7 5 Under 2000 16 21
7th - 8th 25 29 2001 - 4000 68 27
9th - 10th 19 18 4001 - 5400 21 41
11th - 12th 50 57 I 5401 - 7000 4 19
1-2 yr. college 21 22 7001 - 10000 5 10
College completed 16 9 10000 and over 2 4
No response 7 5 No response 29 23

Total 145 145 Total 145 1‘5

89

The increase in pOpularity of margarine was indicated by the
number of families using this product in 1954. The families using
margarine increased from 41.4 percent of the sample in 1949 to 62.
percent in 1954.

Margarine was being substituted for butter on the table. Less
butter was being used on the table in 1954 than in 1949. This decrease
of butter for table use was balanced to some extent by an increase
in margarine for table use.

Margarine was used.by many families because it was less expen-
sive than butter. Many families also liked the flavor of margarine.
There was no change in the reasons why families liked margarine for
table use and flavoring from 1949 to 1954. More families liked
margarine for frying and baking in 1954 than in 1949, because it was
less expensive and had a desirable flavor. (Table 71, page 163; Table
72, page 164; Table 73, page 165 )

Many families prefer butter because of its desirable flavor.
Fewer families listed "flavor" as a reason for using butter on the
table in 1954 than listed this quality in 1949. This was balanced by
the fact that more families in 1954, than in 1949, said that they
preferred butter to margarine for table use. (Table 74, page 166)

.A desirable flavor seemed to influence more families to use

butter for pan frying and baking in 1954 than in 1949. (Table 75,

page 167)
Many homemakers went shopping for butter without a definite

TABLE 9

PER CAPITA CONSUI‘LPTION AND EXPENDITURE 0F FATS AND OILS
FCR 01E WEEK IN THE LANSING AREA IN 1949 AND 1954:
SAME 145 FAMILIES LIVING AT SMvIE RESIDENCE IN 1949 AND 1954

 

 

 

 

 

 

 

 

Product 1949 1954
Dollars Percent Dollars Percent
Margarine .047 . 147 . 068 . 214
Butter .221 .326 .198 .300
Vegetable shortening .051 .170 .047 .144
Lard .016 .070 .007 .030
Cooking oil .012 .029 .019 .052
Total .347 .742 .389 .740
TABLE 10
COT-PARI SON OF NUT-TEE AND PERCENT OF FAMILIES
USING FATS AND OILS IN THE LANSING AREA:
SAVE 145 FAMILIES LIVING AT SALE RESIDENCE IN 1949 AND 1954
Product 1949 1954
No. Famili es Percent No. Families Per cert
Margarin e 60 41. 4 90 62. 1
Butter 125 86.2 104 71.7
Vegetable shortening 102 70.4 107 73.8
Lard 44 30.4 24 16.6
22 15.2 42 29.0

Cooking oil

91

set of qualities in mind in 1954. The "no reason" group had increased
in size during the five—year period.from 1949 to 1954. Fewer home-
makers gave "flavor", ”price", "freshness", "brand carried at store" or
"high score" as qualities desired in butt er in 1954 than gave these
qualities in 1949. Seven homemakers said. that all butter was the same
to them in 1954. (Table 81, page 173)

Butter lost some of its selling points in the minds of the home-
maker during the five—year period of this study. Mom homemakers thought
butter was too expensive in 1954 than did in 1949. Fewer homemalmrs
criticised margarine because of poor flavor in 1954 than did in 1949.
There were more reasons given for not using butter, and less given for
not using margarine in 1954 than in 1949. (Table 82, page 174; Table 83,
page 175)

Table 10 indicated that more families were using vegetable shortening
and cooking oil in 1954 than did in 1949. Vegetable slnrtening had replaced
lard for baking in many families by 1954. It was impossible to indicate
which fat or oil had replaced lard for pan frying in 1954, because more
families were using margarine, butter and vegetable shortening for this
cooking purpose in 1954 than in 1949'. In fact, more families were using
fats and oils for pan frying in 1954 than in 1949.

Vegetable shortening was the favorite fat and oil used for deep
fat frying in the 145 family sample. (Table 70, page 162) There was
no decided change in the reasons for using vegetable shortening during

the five-year period of this study. (Table 77, page 169; Table 78,

page 170 )

92

Fewer homemakers thought vegetable shortening was too expensive
in 1954 than did in 1949. There were no other major changes in the
reasons for not using vegetable shortening. .(Table 84, page 176)

Many homemakers changed from using lard to using vegetable
shortening during the five years of this study. Many homemakers indicated
in 1954 that they preferred vegetable shortening to lard. (Table 85,
Page 177)

The 145 family sample was too small to give much indication of
and changes in brands of the various fats or oils.

A comparison of the 145 families pointed out several definite
changes during the five—year period from 1949 to 1954. Margarine was
replacing butter in families of the Lansing area. Many comparisons made
in the same 145 families indicated that margarine was increasing in
p0pularity. This increase in the use of margarine was verified by
consumption data, use data and was indicated in the reasons given.by
the homemakers.

Vegetable shortening was replacing lard. This was very notice-

able in the substitution of vegetable shortening for lard in baking.

CHAPTER IX
SUMMARY AND CONCLUSIONS

This is a study of the utilization of fats and oils in the
Lansing area. Margarine, butter, vegetable shortening, lard and
cooking oils were the fats and oils compared. Data were collected
in July of 19149 and 1951; frcm the same random sample of the Lansing
area. The random sample was obtained by systematic selection and
contained 503 addresses. There were hzh interviews completed in 19149,
and 316 in 19514. The collection of data from the same sample at two
different times, five years apart, presented a unique opportunity to
observe changes in consumption and use patterns.

There were several objectives for this study. They included:
determining the weekly per capita consumption and expenditure for fate
and oils 3 detemirdng what effect family characteristics had upon the
utilization of fats and oils; detemining how fats and oils were used;
determining the reasons given by homemakers for using or not using
certain fats or oils; detennining the reasons for preferring certain
brands of each fat or oil; and determining the 'change in the utiliza-
tion of fats and oils of the same 1145 families living at the same
addresses in 1959 and 19514.

There are indications that certain family characteristics and
beliefs had a very important influence” upon the consumption of fate

and oils and the way in which the fats and oils were utilized.

9h

£53 9_f_ Homemaker -- Families with homemakers under forty-five
years of age tended to consune less total fats and oils than the fami-
lies with the older homanakers. Margarine and butter were consumed in
larger amounts in the families of the older homemakers.

Margarine replaced butter for table use in mamr of the homes
of the younger homemakers during the five-year period fran 191;9 to
19Sh. Lard was replaced by vegetable shortening in mam of these
homes with the hunemaker under forty-five years of age.

Size _o_f_ FEE-ll -- Families of two were large consuners of fats

 

and oils. This size of family had the largest per capita consunption
of total fats and oils of am sized family group. The total per capita
consunption of fats and oils seaned to decrease as the size of the
family increased after the two-manber size of faily. °

Families with one nanber consuned large quantities of margarine
and butter for table use and pan frying, but didn't consune much fats
or oils for baking purposes. More margarine was consmed in the larger
sized families for table use, frying, flavoring and baking in 1951; than
in 191;9. Butter consunption decreased in the larger sized families dur-
ing the five-year period.

Education .93 Homemaker -- There was not much correlation between
the total consumption of fats and oils and the education of the home-
maker.

Lard seaned t; be consumed more in the families in which the
hananaker was in a lower education group, and vegetable shortening was

used more by hanemakers from a higher educational group.

95

Egg Background -- It was surprising to note that families
with a farm background were not the heaviest consuners of butter. There
was relatively little difference in the consunption of butter between
the families with a farm background and the families without a farm
background. Families in which both the homanaker and the head of the
household were from the farm were the heaviest consumers of total fats
and oils.

Mg 93 Plat -- People who had meat and potatoes in their diets
used more total .fats and oils than did the fruit-and-vegetable-diet
people. They consuned more margarine, butter and vegetable shortening
than did the fruit-and-vegetable-diet families. More fats and oils
were used on the table, for pan frying, deep fat frying and baking in
the meat-and-potato families than in the fruit-and-vegetable-diet
families. The meat and potatoes in the diet may have accounted for
the extra consumption of fats and oils because there was not much
difference in consunption between the meat-and-potato-diet families
and the families who used both meat and potatoes and fruit and vege-
tables.

It should be pointed out that the fruit-and-vegertable people
consumed more cooking oil than did the other diet groups.

2% -- The annual incane of the family did not have the
effect upon the use and consunption of fats and oils that might be
expected. There is a possibility that other family characteristics

mw have more influence on the use of fats arri oils than income.

Families with incomes of over 10,000 dollars had.a high per
capita expenditure and consumption of fats and oils, but there were
not enough of these families to place much validity in‘the data.

The low income families seemed to consume‘as much, or perhaps
a little more, total fats and oils than the rest of the fasdlies.

They consumed more lard and less vegetable shortening than the higher
income families, but they had a larger per capita consumption of
margarine, butter and cooking oil.

Margarine made rapid gains during the five-year period of this
study. The number of homemakers using margarine increased from 4 in 10
to 6 in 10. Per capita consimption increased from 19.8 percent of the
total to 28.1 percent. This made margarine the fat or oil consimed in
the second greatest quantity in the families of the Lansing:area.

Margarine replaced.butter for table use in several cases: younger
homemakers, large-size families and families with low incomes. Mar-
garine was also used more for cooking purposes in 1954 than in 1949.

There were several.factors pointed out in this study which
may explain the increased popularity of margarine: Hbmemakers liked
margarine because it was less expensive than butter. The quality of
margarine may be improving‘because more homemakers thought that mar-
garine could compete very well with.butter in flavor. The repeal of
the law against selling colored margarine may have also aided the
consumption of margarine.

Butter was still the fat or oil consumed in the greatest quantity

in homes of the Lansing area, but consumption decreased during the

five-year period-~about 12 percent of the families stopped using
butter during this time.

Many homemakers drill purchased butter because they liked its
flavor over margarine, but this was not as important a factor in 1951;
as it was in 19h9. Many hanemakers selected a certain brand of butter
mainly because it was sold at their grocery store or delivered by
their millcnen. The dairy industry may be able to maintain the con-
smnption of butter by making it convenient for the homemaker to pur-
chase butter. The price was an important deterring factor in the con-
sunption of butter. The dairy industry should not expect to increase
consumption by maintaining or raising price supports.

Vegetable shortening was‘used in more hanes in 195).; than in
19149, but the per capita consunption declined to sure extent over the
five-year period. There was an indication that more homemakers were
using margarine and cooking oil for cooking purposes in place of vege-
table shortening in 19Sh than in 19h9.

Lard was the fat or oil used in the fewest homes and construed
in the smallest amounts by 1951;. Homemakers did not like the results
of food prepared with lard. They did not like the odor or taste of
food prepared ‘with lard. The low price of lard did not seem to attract
mam homanakers. One company put hydrogenated lard on the market, but
this did not make any big gain in public acceptance in the Lansing area
during the five—year period of this study.

"flavor" and "price" were very important reasons given for

using-,; or not using, most of the fats and oils in this study. These

98

two reasons were also vezy important when a homemaker selected a
certain brandof a fat or oil.

Many hananakers used margarine because it was cheaper than
butter or they thought it had a flavor similar to butter, but mam? still
did not use margarine because they didn't like its taste. Maybe some
families were sacrificing a little flavor for a cheaper price. "Flavor"
and "price" were the important factors considered by the homanaker in
selecting a brand of margarine.

The flavor of butter was still preferred over the flavor of
margarine by marry homemakers in 1951:, but this was not such an impor-
tant butter advantage in 1951; as it was in 19,49.

The reasons given by the homanakers for using vegetable shorten-
ing and lard were marw, although a large group of homenakers could not
give arw definite reasons for using these two fats or oils. Results
of this study also indicated that the homanakers could not point out
nary differences among the various brands of lard or vegetable shorten-
ing.

The changes in the utilization and consumption patterns of the
11:5 families living at the same residences during both surveys were

similar to the complete sample changes from 19149 to 19514.

BIBLIOGRAPHY

Agricultural Marketing Service, United States Department of Agriculture,
Homemakers Use of £13 0 inion About Fats and Oils Used _i_n_ Cookin ,
Marketing Research Repo 0. 5'7, June, 1 , 8'? pp.

 

 

Agricultural Marketing Service, United States Department of Agriculture,

Campbell, William Giles, A Form Book 33' Thesis Writin , The Riverside
Press, Cambridge, 1939, 123 pp.

Coles, Jessie V. , "Dairy Products in Food Expense," California
Agriculture, Novanber, 1952.

 

 

, "Family Use of Dairy Products," California
Agriculture, October, 1952.

 

 

Cox, Rex W., Canpetition Between Butter and Margarine, Minneapolis,
1952, Agricultural Mei-fiat Statifii, University of Minnesota,

1h pp.

 

 

 

Politz, Alfred, Attitudes and Uses _c_>_f_' Dairy Products Among Restaurant
Opemtom,m55, 1;? pp.

. Public Attitudes and Uses 2;: Dai Products, Spring,
1953, American 53.in Association, )4 pp.

. Public Attitudes 5.11.91. Uses .93 138.1 Products, Fall,
1953, American DEE-i Associat'i on, pp.

Quackenbush, Gerald (3., "How Much Butter in Michigan in 1960,"
American Dairyr Products Review, March, 1951.

(U

 

100

Shaffer, James D. , G. G. Quackenbush, and T. N. Moss, The Consumption
of Meat and Related Products _i__n Lansin , Michigan, 513 , I955,
Michigan Agri'cBIturaI—‘E-fi'é'finent Stati on m B§Iegin 239,

Shaffer, James D. , and G. G. Quackenbush, Consumer Purchases of Butter
and Oleanargarine, Michigan Agncmefiient St-a'tion

mm 2’48, April, 1955, 32 pp.

Vrocman, C. w., Consumer Report on Pork Products, Oregon Agricultural
Experiment station—mean 521'; August, 1952, 1).; pp.

102

 

0.0.0 0.0.0 00.0 $0 000 00.0 0.00 00.0 00.0 00.0 E0 000 0 00 88000.0 0.0
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 .310. 0 00 .38
0.8. 00.
00.0 00.0 .000 00.0 $0 000 00.0 00.0 00.0 00.0 00.0 00.0 00 00 00:00
00.0 00.0 00.0 00.0 00.0 000 00.0 0.0.0 00.0 $30 00.0 000 00. 00. 00-00
00.0 00.0 00.0 .000 000 00.0 $0 :0 00.0 00.0 000 $0 00 R. 00:00.
00.0 00.0 00.0 00.0 00.0 000 00.0 00.0 00.0 00.0 00.0 000 .2. 00 00:00
00.0 00.0 00.0 00.0 00.0 00.0 $0 000 00.0 00.0 00.0 00.0 $ 000 00:00
3.0 $0 0.0.0 000 00.0 00.0 $0 00.0 3.0 00.0 00.0 00.0 0.0 S .805
00mm
0000 00:00 0.000 00.00 0000 $00 4000 0000 0.000 00.00 0.00.0“ 00.00 0.000 00.00
5.0 « .00 m 0.0 w .00 0 .00 a 0.0 w
A @0000 0.000% 000.0 «ssh umwamsom
00000 000 0000080 0.80 0003000» .0330 30.8032 . .00 -30 00 00.4

 

'

HH HHS

«.mmH BS0 @009” EH «Hg gamma 33.. HH ME 58 bang was and mafim ho
ZOHBESMZOO daHmdo “PM E #0 gfifimxom &0 mad mo Bog as

103

 

 

 

 

000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 0 00 00000000 00
000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000., 000. 0 00 0000
000 00
000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 00 00 00 u 00
000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 00 00 00 n 00
000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 00 00 00 a 00
000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 00 00 00 u 00
000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 000. 00 000 00 n 00
000.0 000.0 000.0 000.0 000.0 000.0 000.0 000.0 000.0 000.0 000.0 000.0 00 00 00000
0000 00mm, 0000 0000 0000“ 0000 0000 0000 0000 0000 0000 0000 0000 0000 000 00
9000030on 0 3.302% 03000888
00000 000 0000000 0000 00000000» 000000 000000002 00 .00 00 000
0000 000. 0000.00 0000 0000000 000 00 0000 000 000000 0000 004. 0000

.5 mgufifig «Erma .mmm was mo gang mo fiéd mo 80.99.0me mums

NH figs

104

 

00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 0 0 00000
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 0 0 00000
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00 00 000
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00 00 0000
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00 00 0000
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00 000 00000
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00 000 0:9
00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 00.0 0000 00 00 000
0000 0000 0000 0000 0000 M000 0000 0000 0000 0000 0000 0000 0000 0000

.00.« .00_m .000 .00 0. .00 0 .00 0

3000000006 00.302 3050.00
00000 000 0000000 0000 000000000. 000000 000000002 00 .00 00 0000

 

 

20H8&.ufizoo «Hugo “am a 20 Hagan ho aNHm no 90% E

ma HHS

«.mmH Bud mfima E" dammfl gun? as 2H NEE.» fizo .pZHgn QHHO 944 mesh ho

105

moo. oom. oHo. poo. one. ooo. ooo. Hmo. How. ob“. moo. ooo. o a pgoam
ooH. ooH. ooo. moo. oao. Hoo. ooo. HHo. omo. oHH. boo. omo. o o noboo
oom. oom. ooo. ooo. woo. woo. moo. ooo. ooa. omfl. moo. «no. Hm ofl Mao
mom. mom. omo. ooo. woo. oHo. ooo. ooo. ooa. moo. poo. ooo. on ow whom
mom. 3». .30. 000. 000. 90. $0. 30. N3. «EH. 2.0. 000. mm 00 Mach

moo. ooo. «Ho. woo. ooo. oao. owo. ooo.- ooH. moo. moo. ooo. op ooH conga
ooo. «Ho. oHo. HHo. ooo. oHo. ooo. ooo. oom. «om. ooo. ooo. oo oma 0:9

oom.o Hom.o ooo.» ooo.o Hoo.o omo.o ooo.o doc.» ooH.o ooa.» moo.» o¢o.o om on one

 

.vmma magma $0..“ mwma ¢mmd $3” wmmd @va wmmH 3m." $2.. mwmfl gm." man

333.3% 333% 33%
fiance ado wnmmooo onon capooooop noonsm oaoaoogoz mo .oh no anon

 

$00..” 92.4 m¢mH 2H «mg .02ng En. 2H ME H20 $35 930 and mafia ho
HEHEE EH56 Nam EB 20 Hannah no 35 .3 HE E

3” 3H3

106

 

oo.o oo.o oo.o oH.o oo.o oo.o oH.o oo.o oo.o oo.o oo.o oo.o o oH canomoou on
.85 and

oo.o oo.o oo.o oo.o oo.o oo.o oo.o oo.o on.” oo.o oo.o oo.o no on oooafloo
339600

oo.o oo.H oo.o oo.o oo.o oH.o oo.o oo.o ma.” oo.H oo.o oo.o wo oo owoaaoo
.9» «la
oo.o Ho.m HH.o oo.o oH.o oo.o oo.o oo.o oH.H om.H oo.o oo.o ooH osH oomaunpaa
oo.o oo.o oo.o oo.o oo.o oo.o oo.o oo.o om.a oo.H oo.o oo.o no on onpoalnoo
o¢.o oo.o oo.o oo.o oo.o oo.o ,oo.o oo.o oo.o Ho.a mo.o oo.o mo oo Angolnoo
oo.o Hm.o oo.o oo.o oo.o oo.o oo.o oo.o do.” HH.H oo.o oo.o o” om good no
moan» goo
dooa ooofl woofl mood oooa mood oooa oooa oooa mood wood mood ooofl mood ooamu

.pH «. .pH * .pH a. .oH m. .pH w. .aH.m

33:96 uofluofin .8333 mo

Hagan ado oufiuooo _onoq oapuoooyp noponm mafipoouon

058mg MO 002

 

 

 

 

All

 

gm." 8: 0.3." EHJHQ. gamma Ea an E 33 Eng was and mean ho

m." EH3

Hogan «8H3 E E 20 $8 ho moHadobnfi .Ho 90% a

107

 

mom. ooo. ooo. ooo. ooo. moo. ooo. ooo. ooo. mom. ooo. ooo. o S 28%...“
. on

hobo was

ooo. Hon. opo. o8. moo. ooo. poo. Hoo. o8. poo. poo. poo. . om on 93:8
opoamaoo

Hon. pom. «Ho. ooo. ooo. ooo. ooo. moo. Hod. «pa. ooo. ooo. oo oo oooaaoo
.R «A
ooo. p3. 3o. no. So. m8. ooo. ooo. wofl. mom. moo. ooo. o2 op.“ 52A»:
opo. poo. So. moo. ooo. ooo. ooo. ooo. ooo. 3m. nooo. do. 3 oo floatfio
ooo. ooo. ooo. ooo. o8. ooo. ooo. ooo. o3. Sm. moo. Hoo. mo oo flouflp
ooo.» poo.» oooé oaoo ooo.» oooo poo.» 39o opao o3.» oooo ooo.o S om so.” go
009% new

wood 33 oooa $3 $2 oo.o.” wood $2 «o2 $3 $3 $2 $3 $2 398
mnanmpnonm 3.33.3 .8383 no

339 do mango How! 0330?» 923m 3.33% .8 02 8385a

 

 

¢mmd nz<_m¢mfl 2H.«mm% nszZdH Ema 2H Mafia mac mszDn mHHo nzd.madfi ho
figHefig «BHmdo mam g .30 ggom ho ZoHadoBH ho afihhm E

0H HA3

108

 

2; 3.0. 00.0 00:0 00.0 3.0 00.0 00.0 3; 004 00.0 00; 0 002803." on
3.0 00.0 3.0 00.0 «0.0 00.0 8.0 00.0 $4 $4 3.” 00.0 00 0.3 $8
00.0. «0.0. 2.0 2.0 3.0 2.0 00.0 00.0 34 an; 3.0 3.0 03 02 “3:02
00.0 00.0 8.0 0.10 00.0 3.0 00.0 00.0 34 mm; 00.0 2.0 00 m3 nfiaaoaom
00.0 00.0 3.0 00.0 3.0 00.0 00.0.2.0 mo; 54 u00.0 0.0.0 00 mm 33%
no 03m
$2 $3 .0000 000d $3 00,: $2 03H $2 $2 $3 $3 $3 002
.fi .m .0H g. .£ m .5 m .0H w .fl *
.3338de 03250...“ 052308
H33. do @6300 0.3 023%..» .338 05.3sz no on Ema

 

wmmH 924 @va EH «My? gunman... Ema EH E $00 93% .0430 924 mafia .mo
ZOHEszoo ¢8Hm40 mama... E 20 gofiamodm 253 .mo 90% a

5.." E93.

109

oz. oo.o. ooo. o2. ooo. ooo. ooo. 6o. 2;. m2. ooo. o2. m w @2233 02
mom. o3. So. ooo. 3o. o8.. ooo. ooo. o3. 3m. moo. mo. S. 2” £8
ooo.. own. 2o. m8. ooo. So. ooo. ooo. m3. mom. fio. ooo. o: mm: “2332
8m. 3». ms. do. moo. Eo. $o. ooo. mod. mom. moo. 3o. ob m: “cyanogen
Sod on...“ Soé wood ooo.» ofioé moo...” “oo.o 21% 95; moo.» ooo.» mm mm ”Mam-MP

 

#mma mfima nvmmH @va 3mm Quad ”Ema @va «Emma mfima #mmfi mflmH uvmmH m¢mH

$33.85 modded." ofiofixoam
Haven. .30 mflxooo v.3... 0.33%: .833” 03.33% . mo .03 fig

 

fimmfl 054 Quad 2H 4mg. .93ng was 2H g 3.8 $3.35 mAHo 9,? mafia ho
MEHBERMM #9ng am. Hwy mo Eogodm EMSH mo 90% E

m." fimda

110

 

8.2 23 oo.o oo.o oo.o oo.o oo.o mm.” no.2 no.2 oo.o oo.o» m .823 on
8.». oo.o. 2.o oo.o 2.o oo.o oo.o 2.6 2.2 2.2 $6 oo.o «.8 Rm flan
oo.o. oo.o 2.o 2.o So so oo.o 26 2.2 8.2 oo.o oo.o wo 22 33%
£98:
82 oo.o oo.o 2.o 2.o 25 8.6 36 go 2.2 oo.o oo.omm o... 293%?
A oflfia
$2 22 $2 $2 $2 22 $2 22 $2 22 $2 $2 $2 $2
.2 « .2 w .2 w .2 w .2 w .2 m
wfinofioom 32:32 33 no
dance So wagooo 6.2.3 capapowob noppdm 053mg no .02 05

 

 

ZOHESMZOU «Bug “mm was 20 BHHQ ho ME ho Hog E

ma Ema.

$2 9.2 22 E 22 253 a2 2 NE 88 228 .28 Bi 2.2 no

111

 

 

ooo.. o3. ooo. «mo. ooo. ooo. o3. ooo. 8m. 3m. ooo. ooo. o mouoomufi oz
3». 3m. 2o. ooo. 2o. 2o. .36. 3o. .92. 2o. ooo. So. So Rm noon
on». How. ooo. ooo. 32o. ado. mmo. Hoo. oofl. Hum. moo. poo. om oHH coupon
.332
333 2......» mmoé ooo. Sod ooo.» 89% 253 21a n3... moo.» one.” mm 2. 2.23%:
. o 245

32 2. I2! 3mHH 2% 32 $U2H 3%1 2%. 3% $12 3 2 $2 32 $2
mqaaopuonm . $.3th no.5 no
dmpoa .30 mqgooo 2.3 923%: .8925” oaanmwnm: mo .oz 086

 

 

2‘an g m¢mfl 2H dag .2“ng an. 2H ME 38 gang WHO and 23h ho
HBBHBHHBQ ando am mma zo BHHQ .mo HE .m0 8% mus

om Emma

112

 

 

oo.o oo.o o2.o oH.o oo.o o2.o oo.o oo.o on.” no.2 oo.o oo.o oo Ho uncommon
on

oo.o oo.o oo.o oo.o oo.o o. oo.o ob.” No.2 no.2 oo.o o2.o o o Hobo
a. ooo.2
oo.o oo.o m2.o oo.o oo.o o2.o oo.o oo.o No.2 oH.H oo.o oo.o mm 22 oooo2-2oop
oo.o Ho.m Hm.o oo.o oH.o 22.o Ho.o oo.o o2.2 on.2 oo.o oo.o oo om oooouflowo
oo.o oo.o oH.o oo.o bfi.o oo.o oo.o oo.o mo.” No.2 oo.o oo.o oo oo oooonaoow
oo.o oo.o oo.o oo.o o2.o oo.o oo.o oo.o oo.o do.” oo.o oo.o oo oofl oooonaoom

oo.o oo.o oo.o Ho.o oo.o oo.o oo.o oo.o no.2 oH.H No.2 Ho.o oo oo ooom
.825
32 22 32 22 32 22 32 22 32 22 32 $2 32 $2 “3:2

.pH m. .pH w .pH_« .pH «. .pa * .pa «

wfiqopuonm aoafisdh 28qu
dance 220 ouoxooo onom. capooooo> Havana unauoono: no .92. “Human

 

Hm E3

«09” End mvmfi 2H dug "2ng E EH E 58 «EH5 wane a mafia ho
ZOHBBSmBoo 45mg “mm E 20 3.893 HHSH ho 9095mm a

113

 

moo. mom. o2o. 22o. o2o. o2o. ooo. ooo. o2m. oo2. ooo. ooo. oo 2o ounooooma
moo. ooo. ooo. o2o. ooo. ooo. woo. om2. 2oo. ooo. ooo. ooo. o o hobo
o ooo.o2
ooo. o2o. 22o. ooo. ooo. ooo. 2oo. boo. omm. bo2. ooo. moo. mm 22 oooo2u2oom
omo. 32m. mmo. ooo. o2o. ooo. boo» omo. oo2. omm. 2oo. ooo. oo om oooou2o¢o
22m. ooo. m2o. ooo. 22o. o2o. 2oo. ooo. mb2. omm. ooo. ooo. oo oo oooou2oo¢
ooo. ooo. ooo. omo. moo. o2o. ooo. ooo. oo2. mmm. ooo. ooo. oo oo2 oooo-2oom
mam.o mmo.o omo.o ooo.o o2o.o ooo.o moo.o 2oo.o oo2.» 2o2.o omo.» ooo.o oo oo mmomp
ooo2 o¢o2 ooo2 ooo2 ooo2 o¢o2 ooo2 ooo2 woo2 m¢o2 ooo2 o¢o2 ooo2 ooo2 o2o2mon
wq2novnogm mm222awh meooza
2opoa 22o ou2xooo ouo2 noposm on2nmouo: 2o .02 222oo2

oapwpomob

 

 

«‘an and Eva...” 2H day? $2ng an. EH as fizo 23.25 mnHo 82 mag ho
fiéHfifibfi «Eng Em ENE 20 @8023 Hugh mo 9% a

mm as

114

 

 

o.om m.o2 o.oo o.o o.om o.om o.om m.oo o.mm o.2m o.om o.m2 m.2¢ m.mm o.mo o.o2 oq2gu>m22
2.22 o.o o.o o.o o.o o.o m.m o.o o.o o.o m.2 m.m o.m o.o o.m o.o compo
2.22 o.o o.o o.o o.o o.o o.o o.o o.o m.2 o.m o.o o.o2 m.m o.o 2.m oo222mom
2.22 o.m o.o o.o o.o o.o 2.22 o.m o.o2 o.m o.o o.m o.m2 o.o o.o 2.m uo2uooo
m.mm o.o 2.22 o.o o.o o.o m.m2 o.o o.o2 o.o o.o o.o o.om o.o o.o o.o ammo
2.22 o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.m o.o ou2222
oo2 moon

o.om o.o o.om o.o o.oo o.o o.o2 o.o o.o2 o.o o.o2 o.m o.om o.o o.o o.o2 oo2mum
nag “capo

m.mm o.o m.mm o.o o.mo o.o o.o2 2.m2 o.om m.p o.om 2.2 o.om o.o o.om m.¢ ooooaoom
. mfihnh

o.ow o.m m.mm o.o o.mo m.m m.mm 2.o2 o.om m.m m.mm o.o o.om o.o o.mo o.o moon od2292
o.oo m.o2 o.oo o.oo o.oo o.2m o.om 2.mo o.m¢ o.om o.mo o.om o.om o.om o.oo o.2o mos o2poa
.oom .oom .202 .pwm, .202 .wwm .pom .oom .oom .oom .pom .902 .902 .mwm .oom .»02
o o2 o m2 om 2o oo oo oo mm mm oo mo o22 on so moose on
ooo2 ooo2 ooo2 ooo2 ooo2 ooo2 ooo2 o¢o2 ooo2 ovo2 ooo2 o¢o2 ooo2 ooo2 ooo2 ooo2 moxoaoaom
concomou on nope : om om I oo oo : oo oo I oo ow u on on s om noon: u om mo mod

 

 

.vmmd mad @va 2H «Mg .02ng “Ha. EH mama. EHHEHQ 6m 5393?.“ awn—”mp
meAszh .3 fi¢¢§mofimm m.mm. 20 goon .mo 1.2.3 E .mo Beam was

mm Ea“.

115

 

 

 

2.22 o.o 2.22 2.2 o.om 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 222222222
2.22 o.o o.o o.o o.o o.o 2.2 o.o 2.2 o.o 2.2 2.2 2.2 o.o 2.2 2.2 22222
2.22 o.o o.o o.o o.o 2.2 2.2 2.2 o.m 2.2 2.2 2.2 2.2 2.2 2.2 2.2 20222222
2.22 o.o o.o o.o 2.2 o.o 2.2 2.2 2.22 2.2 2.22 2.2 2.2 2.2 2.2 2.2 0222002
2.22 o.o o.o o.o 2.2 o.o 2.2 2.2 2.22 2.22 2.22 2.2 2.2 2.2 2.2 2.2 0222

2.2 2.2 o.o o.o o.o o.o o.o o.m o.o o.o o.o o.o o.o o.o o.o o.o 222222
92% noon

2.22 2.2 2.22 2.2 2.22 2.2 2.22 2.2 2.02 2.22 2.22 2.2 2.2 2.22 2.22 2.2 222222
can 22:20

2.22 2.2 2.22 2.2 2.22 2.2 2.22 2.22 2.22 2.2 2.22 2.2 2.22 2.2 2.2 2.2 22022222
md2huh
2.22 2.2 2.22 2.2 2.22 2.2 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.2 2222 222222
2.22 2.2 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 222 22222

.202 .202 .202 .202 .202 .202 .2m2 .202 .202 .202 .202 .202 .202 .202 .202 .mw2

2 22 2 22 22 22 22 22 22 22 22 22 22 022 22 22 :22222221222
2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 222232202

22202222 02 2020 u 22 22 u 22 22 u 22 22 n 22 22 n 22 22 u 22 2222: u 22 20 024.

2222 222

@223” 2H fig. 92ng ENE 22H mMmD anagrams mum “magma wszb mmHHHEfim
.mo nghmo mam g 2.8 ESE..HOM ho "mad E ho BEE E

#m fig

116

 

 

0.0 0.0 2.22 0.0 0.2 2.2 2.2 0.0 0.2 2.2 2.2 2.2 2.2 2.2 2.2 0.0 222202022
2.22 2.2. 0.0 0.0 0.2 2.2 2.2 0.2 0.2 2.2 2.02 2.2 2.2 2.2 2.2 2.2 00222
2.22 2.22 2.22 2.22 0.22 2.22 2.22 2.22 0.02 0.22 2.22 0.22 2.22 2.22 2.22 2.22 20222202
2.22 2.2 2.22 2.22 0.22 2.22 2.22 2.22 0.22 2.22 2.22 2.22 2.22 2.02 2.22 2.22 0022000
2.22 2.22 2.22 2.2 0.22 2.22 2.22 2.22 0.22 2.22 2.22 2.22 2.22 2.22 2.22 2.22 0200
2.22 2.22 0.0 0.0 0.2 0.0 2.22 0.2 0.22 2.2 2.22 2.02 2.22 2.2 2.22 2.2 222222
22% noon
2.22 2.2 2.22 2.2 0.22 2.22 2.22 2.02 0.02 0.22 2.22 2.22 2.22 0.22 0.22 2.22 222222
2322 222220
2.22 2.22 2.22 2.2 0.22 2.22 2.22 2.22 0.22 2.22 2.22 2.22 2.22 2.22 2.22 0.22 22020202
222222
2.22 0.0 2.22 0.0 0.22 2.2 2.22 0.0 0.22 0.2 2.22 2.22 2.22 0.02 2.22 2.02 2220 222222
0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 022 22202
.202 .2w2 .202 .2wm. .202 .202 .202 .202 .202 .202 .202 .202 .202 .202 .202 .202
2 22 2 22 22 22 22 22 02 22 22 22 22 022 22 22 22200 .02
2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 2222 202020202
02202202 02 2020 n 22 22 n 22 22 n 22 22 u 22 22 u.22 22 u 22 20222 n 22 20 024.

 

 

fimmd 53. mvmd 23 42.22% 92ng Mme 2H mfimb fimfigun mom QafiEEWm magma gHmD

mmHHszh ho mcdfifiomfim Ema 2220 E52292 MC Fund E .3 Bog E

mm figs

117

 

 

 

0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.2 0.2 2.2 0.0 2.2 0.0 ,0.0 0.2 2.2 222202222
0.0 0.0 0.0 0.0 0.2 2.2 2.2 0.0 0.2 0.2 2.2 2.2 0.2 0.0 0.2 0.0 02222
0.0 2.0 0.0 2.22 0.2 2.22 2.2 2.22 0.2 2.02 0.0 2.22 0.2 2.02 2.2 2.22 22222222
0.0 0.0 0.0 0.22 0.0 2.2 0.0 0.2 0.0 0.2 0.2 2.2 2.2 2.2 0.0 2.2 2222000
0.0 2.0 0.0 2.22 0.0 2.2 0.0 2.2 0.0 0.2 2.2 2.2 0.0 2.2 0.0 2.02 2220

2.22 0.0 ,0.0 0.0 0.2 0.0 2.2 2.2 0.2 2.2 2.2 2.2 0.2 2.2 0.2 2.2 222222
. . 22.2 @229

0.0 0.0 0.0 2.22 0.2 0.22 2.2 2.2 0.2 2.2 0.0 2.22 2.22 0.02 2.22 2.2 222222
- . 222 22220

0.0 2.0 0.0 2022 0.2 2.0 2.2 2.2 0.2 2.2 2.2 2.22 2.22 2.22 0.22 0.22 20022202
222E
0.0 2.2 0.0 0.0 0.2 2.2 2.2 0.2 0.2 2.2 2.2 0.0 2.02 2.2 2.2 2.02 2220 222222
0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 022 22222

.202 .202 .202 .202 .202 .202 .202 .202 .202 .202 .202 .202 .202 .2w2 .202 .202

0 22 0 22 20 22 22 02 02 02 02 22 02 022 22 02 20220 222
2202 0202 2202 0202 2202 0202 0202 2202 2202 0202 0202 0202 2202 0202 2202 0202 222220202

02202222 02 2220 u 20 20 n 22 22 u 22 22 u 22 22 a 22 22 a 22 20022 1.22 20 222

2202

024 9me ”HH 4.22% .UHHES m.mm. 2H mflmb EQEEHQ mom 9% wszD
mMHqHESH ho mwdfifimofimm Ema no Edvaam ho $04 a ho Boga a

gag

118

 

o.om o.ooH ¢.¢¢ o.o p.5m m.mm b.m¢ m.mm m.H¢ ¢.¢m H.5m o.m” ¢.mm m.mH o.¢m o.mH madaopaah
o.o o.o m.mm o.o p.w o.o §.m o.m w.m H.H m.¢ o.H .o.n o.o o.o o.o uwmum
o.o¢ o.o o.o m.¢H p.¢ o.o m.m o.o m.p m.m b.m o.H o.m §.o o.o o.o mofigpmum
o.om o.o o.o o.o ¢.a m.m m.¢H o.¢ m.¢a b.p “.mfl o.v H.m 5.0 m.m o.m moflxooo
o.ow o.o m.mm m.¢H m.mm m.m m.mm o.¢ b.ma o.oa “.ma orm m.oa m.m n.v o.m moxao

o.o o.o o.o o.o o.o o.o m.m o.o w.m o.o o.o o.o o.o o.o o.o o.o ”gang“
paw goon

o.om o.o m.mm o.o m.mH o.o m.¢H o.¢ m.¢m m.m m.mH o.m $.mm m.m o.ma o.m mqflnnm
can .845

o.om o.o ¢.¢¢ o.o H.¢H m.m m.am o.o m.om m.m m.mH o.m n.5H m.p b.am o.o moonwpom
quhuh
o.om o.o m.mm o.o m.mH H.HH H.pm o.¢ m.mm o.oH p.mm o.m ¢.Hm m.m m.¢m o.m mmmw mnfihuh
o.om o.ooH m.mm m.mm H.bm p.pm p.m¢ m.mw o.m¢ m.mm o.ow o.mm o.om H.0n H.mn o.mm on: manna
pom .pom .pom .pom .pom .pom .pom .pom .pom .pom .pom .aom .pom .pom .pom .pom “J:
n H m p Hm ma mm m¢ mm om ob odd mm mmH mm mm ammmo oz

¢mmfl m¢ma ¢mma m¢m~ ¢mmfi mwmfl wmmfl m¢mH ¢mma m¢mfl «mad m¢ma «mad m¢mfl «mad mwma hafiswh

anmum ampmm Mam opan “son moans 039 one no muflm

 

 

«.mm." 93. magma 2H €32 93mg Mme EH mmmb EEEAHQ gm 83583 PAHmD mmfidfih

ho mwgommm mums no HHHEfim mo fiNHm me 805% was

hm figs

 

1m

 

o.om o.o H.HH m.mm m.mm ¢.¢m $.mm m.¢m b.mw ¢.¢n H.pm o.mm n.pm m.o¢ «.mw o.m» wqfiuopaam
o.o o.o o.o o.o ¢.m o.o m.m. o.o m.H o.o m.¢ o.o c.m 5.0 o.o o.o dampm
o.om o.o o.o o.o o.o o.o p.m o.o m.m b.» m.m o.H o.m m.m o.o o.m moflnpmam
o.ov o.o a.HH o.o H.¢H m.m ¢.HH o.m o.m u.u m.¢ o.m H.m b.¢ o.o o.o umfixooo
o.om o.o H.HH m.wH «.0 o.o ¢.HH o.¢ b.mH m.m m.m o.m H.m n.0H o.o o.o umxao

o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o a.” o.o v.0 o.o o.o mafihnm
9mm Amen

o.o 0.00H o.o m.¢H ¢.m m.m m.¢H m.oH “.ma m.mH m.mfl o.m m.mm m.HH o.mm o.m mnfihnm
am .8430

o.o 0.00H o.o o.o n.¢ o.o o.pH o.m m.¢H m.m u.mm o.m ¢.¢m p.m n.pH o.o amenapom
wafihya
o.ow o.ooH H.HH o.o H.¢H o.ma m.mm m.oa o.om m.ma o.om o.pa m.mm $.pfi m.p¢ o.mH ammo wnflhum
o.om o.ooa m.mm w.ap H.5m m.mp ¢.Hm m.mm m.Ho H.Hm H.po o.¢m w.Hp p.~m m.om o.mp mmu capma

.pom “Mum .pom .pom .pom .pom .pom .pom .pom .pom .pom .pom .aom .pmm .aom .pom

m H m 5 am ma mm m¢ mm om on 00H mm mma mm mm wumam awn
¢mma m¢mfl dmma mwmfl «mma mwmfl wmmfi m¢mfi wmma m¢mfl amma m¢ma «mad m¢m~ ¢mma m¢mfl hadaam

nnwfim cobmm Ham opfim “son manna one ago no oaam

 

 

¢mma D.,/.3 m¢mH 2H 5% 9393 EB 2H mfimb EEEEHQ 6m fieabm wszD mmHQHzfim
ho figflemommm E 20 wnnvzh .mo HNHm he 80% E

8 Emma“

o l o

v v o o
s O I i
u g g .
O . . C
t g . -

-
I O l v
I O . .
l I . .
I a o o
I Q g .
C o o ’
\
0 Q - 9

121

 

 

o.o o.o o.o o.o b.¢ m.m m.m H.¢ m.H m.m o.o o.m H.m ¢.H n.¢ o.o mcHgopmHH
o.o o.o m.mm o.o m.m m.mm b.m H.¢ m.p p.n o.OH o.m o.w p.o o.o o.o Human
o.ow o.o H.HH p.mw o.mH H.Hm m.mm b.mm ¢.mm o.m» «.Hm o.mm m.mm m.mm w.pH o.Hm moHapmam
o.om o.OOH m.mm m.mm m.m« H.Ho H.pm $.mm ¢.nm b.pn H.5m o.mm ¢.¢m m.mm m.m o.mH monooo
o.om c.00H m.mm m.¢H m.mm m.mm ¢.Hm m.o¢ m.¢m ¢.¢m p.mw o.mm o.Hm m1mm o.mm o.mH umuao

o.ow o.o m.mm o.o H.bm H.HH b.m¢ H.m m.oa m.m H.pH 0.5 m.mH m.p m.¢ o.m quhuu
paw Human

o.ow o.o m.mm m.¢H m.mm 5.5m m.¢w m.¢n m.n¢ m.mm m.m¢ o.om m.mv H.mm b.Hm o.Hm mnHng
5m 9230

o.o¢ o.OOH m.mm o.o m.mw m.mm m.¢m ¢.om m.nw m.mm ¢.Hm o.mH m.mm o.mm o.nH o.m amopmpom
Mama
o.o¢ o.o m.mm o.o o.m» H.HH m.mm m.0H o.mm H.HH ¢.HH o.HH ¢.mm m.m o.m o.m ammo mqahym
o.o o.o o.o. o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o can oHpua

.nom «wwm .pom .pom Mwmm .mel .pom .Hom .pom .pom .aom .Hom .Hom .aom .Hom .Hom

m H m p Hm mH mm aw mm om 0b OOH mm mmH mm mm wwwmo.oz

HmmH m¢mH «mmH mme wmmH m¢mH HmmH mme HmmH mme HmmH mme HmmH m¢mH ¢mmH m¢mH aHHagn

HgmHm nopom uHm mpHH “son moans 033 one mo muHm

 

 

6mm." 5.: mme 2H dmmfi .3ng Hma EH

mmmb gamma 5% Qfifiaamomm afiamwmb PAH—“mp WHHHHEE
ho H¢4Eo§m 2 Mo HAM—”Ea ho HNHm mo 80% E

mm Emma.

122

 

 

 

o.o o.o o.o m.mm o.o o.o o.o o.o m.H m.m «.H o.m o.o p.o o.o o.o mgHuo>aHh
o.o¢ o.o H.HH o.o b.¢ o.o m.m o.m ¢.m H.H m.m o.H o.H b.o o.o o.m amoum
o.ow o.o o.o m.mm H.HH m.m m.m m.mH ¢.m H.Hm p.m o.mH H.¢ m.mH o.o o.o moHupmmm
o.om o.o o.o o.o ¢.m o.o o.o o.o, m.m m.m m.w o.m a.o b.¢ m.¢ o.o aoHHooo
o.o o.o o.o m.¢H o.o o.o m.m o.¢ m.H m.m «.H o.m o.H m.m o.o o.o moxao

o.om o.o H.HH o.o H.¢H m.m o.o o.m ¢.m m.m c.0H o.¢ o.m m.m o.o o.o quhuH
pm.“ moon

o.ow o.o m.mm o.o m.mH m.mH m.m m.mH b.mH m.m H.p o.oH H.» ¢.m o.o o.mH quhnH
H89 .885

o.om o.o H.HH m.mm H.HH p.bm m.¢H m.mH $.0H m.mH H.§ 0.5 H.& H.p o.o o.m mucompom
muffin
o.om o.o o.o m.¢H H.¢H o.mH m.m H.0H m.p m.m H.b o.m H.n p.¢ o.o o.o mmmo quHuH
o.o o.o o.o o.o o.o o.o o.o o.o .o.o o.o o.o o.o o.o o.o o.o o.o. on: ngaa

.pom .Hom .pom .pom .pom .pom .pom .pom .pom .pom .pom .Hom .pom .pom .Hom .Hom Hr

m H m p Hm _ mH mm m¢ mm om om OOH mm mmH mm mm mmmmo .oz

¢mmH mme HmmH mme HmmH ame wmmH m¢mH ¢mmH mme HmmH m¢mH HmmH mme «moH m¢mH HHHagH

Ema nobmm HHm 05h finch 3.39 039 03 mo 03m

HmmH and.

3.3.. 2H «Ema. .8“ng E H.HH wmwb. FQEHQ 6m mg 93th mmHAszh
.mo fiwabfiommm HEB 2.0 ngh .3 fiNHm mo HE E

Sang

123

 

m.mm m.m H.mm m.bH H.m¢ H.mm o.Hm m.mH m.mm ¢.mm m.mm m.bH o.OH m.mm mngopaHm
o.o o.o m.m o.o m.m m.¢ m.m m.o m.m m.o m.m w.H o.o o.o amoum
o.o o.o w.¢ H.m m.HH n.¢ m.m m.o m.m m.H m.m ¢.¢ o.o o.o awHupmam
o.o o.o m.m m.b u.mm m.0H m.m m.m m.HH w.m m.b ¢.H o.OH o.o uofixooo
H.HH o.o o.mH «.0H o.mm m.mH H.m m.m m.mH m.p m.mH n.p c.0H m.b nmxao

o.o o.o o.o o.o o.o o.o m.m o.o o.o o.o o.o o.o o.o o.o quhum
. can mmmn

m.mm m.m m.pH H.m o.mm m.OH b.0m m.m m.mH m.m m.mm w.¢ o.om m.b mnHHHH
m.mm .HmHHpo

H.HH m.m o.nH m.m p.mm w.¢ p.0m H.¢ m.pm ¢.m m.mm m.m o.om o.mm amoumgom
9H5
o.o m.m o.mH o.o H.m¢ m.m ¢.¢m H.¢ m.mm m.b ¢.mm ¢.¢ o.OH o.mm ammo qumhm
m.mm m.mm ¢.om m.mm m.¢m o.om m.mm m.mm m.H¢ m.¢m o.m¢ o.p¢ o.OH m.¢m can oHpma
.pom .Hom .pom .pom .pom .pom .pom .pom .pom .pom .pom .pom .pom .pom km.
a mH mm mm ¢¢ w¢ mmH ouH m¢ mm mm mm 0H mm mmmmox4oa

¢mmH mme wmmH m¢mH. HmmH mme wmmH mHmH wmmH m¢mH ¢mmH m¢mH ¢mmH mme
mMmHHoo 0333 069% 399% admnw mmo.“ .8 .medeoaom no
omqogmmu oz ampmHgaoo .9» NIH npmngpHH HHOHlnpm apmln»p odwum Ham aOHpmosda

 

 

 

 

fimmfl QE< m¢mH_zH dflmE.¢mHm2dH Mme EH .
mfimb Egan—“o“ 6h Bead; wHHHmD mfiHnngm ho
mgfiamnvwmm E mo ggagom .mo ZOHB¢OBM ho BUSH 5.3.

an .5de

124

 

¢.¢¢ v.¢v H.Om O.O¢ m.mm m.mw ¢.H¢ ¢.O¢ m.pw O.mn o.mm m.mm o.om ¢.wH mOHnopaHm
0.0 0.0 O.¢ 0.0 m.m 0.0 m.m m.O m.m O.O O.H 0.0 O.OH O.O angm
0.0 m.m m.m O.O m.m m.m ¢.w 0.0 m.m 0.0 O.H m.m 0.0 0.0 mmHuOmam
0.0 H.HH m.m H.m H.O m.m m.m m.m m.m ¢.m O.H m.m O.OH 0.0 OOHHOOO
0.0 m.mm o.mH H.O O.HH o.mH O.HH m.m O.HH o.m m.m m.m 0.0H 0.0 OOMOO
0.0 m.m 0.0 0.0 o.o H.m 0.0 O.O O.O O.O 0.0 0.0 0.0 0.0 mafia
pm“ 90mm
m.mm m.mm o.om m.mH H.OH m.m m.mH m.m m.mm o.m O.HH m.m 0.0 m.p mthnm
599230
“WON O.OH O.Hm m.m m.mH H.m ¢.Hm O.O m.mH ¢.m m.mH w.» O.OH m.O OOOOOOom
mthym
m.mm O.Om 0.00 m.b m.bm O.OH O.Hn O.OH m.mm m.wH o.mm m.OH o.om ¢.¢H mmmm qumnh
¢.¢¢ m.mm O.np O.¢O .O.OO H.OO m.mm m.mp o.mp m.OO 0.0¢ m.OO 0.00H m.mm own OHOma
.pom .Oom .pom .pom .pom .pom .pom .pom .Oom .pom .pom .Oom .pom .pom
O OH mm mm ¢¢ O¢ OOH OMH n¢ mm mm mm OH Om mummmaaam
OOOH OOOH ¢OOH OOOH «OOH OOOH OOOH OwOH «OOH OwOH wOOH m¢OH «OOH O¢OH
028939 3658 owwfluoo 39% 3.2» 0.93% mmo..” .Ho BMmaoaom no
on OmmHmeOO .HH m.H npmHLapHH npOH.npO npmtnpb oOmpm gum OOHpmonOa

 

 

flmmfl Bud mfima 2H 3% 9”ng Mme ZH
mmmb EfiwEHfi 6m “3% 93m: mmHHszh .mo
Hugh/Hog E 20 figfifiam mo MOHadoDQH ho Bofimfism man.

mm @933

u! I‘\

125

 

 

0.0 0.0 0.0 0.0 O.O H.m m.m O.O m.m O.H O.O ¢.H O.O O.O quuo>aHm
O.O H.HH m.¢ 0.0 0.0H 0.0 m.m m.m m.m m.m m.m ¢.H O.O O.O Omega
0.0 H.HH m.¢ m.mw 0.0H HeOm m.m m.mm m.m 0.0m m.m o.mm 0.0 m.O OOHupnwm
0.0 m.m 0.00 m.mm m.mm m.mm O.Om 0.0m O.Om O.Hm O.Om 0.0m O.OH O.OH OOHxOOO
0.0 m.m O.Om O.H¢ O.Om O.OO H.Hn m.mm O.Om o.om 0.0m O.Om O.OH O.OH OOHOO
H.HH O.O O.Hm H.m O.OO OO.H O.OO 0.0 O.On O.O m.mm m.m O.OH m.p wnHmhm
pm.“ 939
0.0 m.m 0.0H 0.0m O.ON O.OO w.¢m m.mm m.OO m.Hm O.OH m.mm 0.0 O.OH mcHhum
awn .895
m.mm H.HH H.mm m.mm O.OO O.Hm O.OO m.mm O.OO O.OH m.m¢ O.Om o.om m.m weapapom
”ESE
m.mm O.O O.OH O.b O.mm‘ m.¢ O.Om m.m O.OH m.p O.Om O.O O.Om m.m ammo quhum
0.0 0.0 O.O 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 o.o O.O O.O ems OHpma
.pom .pom .pom .pom .Oom .pom .pom .pom .Oom .pom .pom .pom .pom .Oom
OOOH OOOH OOOH OOOH OOOH OwOH OOOH OOOH wOOH OwOH «OOH OOOH OOOH OOOH
manommmn mwmaaoo mMmHHoo 32m. 066% 0.3% mama .Ho .Hmunaoaom no
on OOOOHOOOO .nm m.H npmHlanH spOHLaOO OOOIOOO OOanm AOO OOHpmouOm

 

 

¢mmH 8,2. mfimd 2H
«Ma «2ng Ema 2H mMmD EEEHQ

moh wzfimflamomm QAQBHE QHHmD man—”952% .mo

mwififimomwm a 20 $5,“an .mo HHOHBHBBH Ho Boga” mm“...

126

 

 

 

% mme EH fig .0sz2: 3.3. 2H

mflmb fifigfin mum mg ¢ZHmD mmHAEQM .mo

mwéfimo .mmm Mme mo figéom .mo ZOHEBBH ho Boga m.m..m

Own Haas

O.O O.O 0.0 O.O O.O H.m O.O 0.0 O.O 0.0 o.o 0.0 O.OH O.O OOHOOOOHM
O.O 0.0 O.O O.O m.m 0.0 m.m O.H O.O O.H O.O O.H O.OO 0.0 OOOHO
0.0 0.0H O.¢ O.O O.w O.O O.O O.OH O.w 0.0H 0.0 H.OH 0.0m O.OH OOHHOOOO
O.O O.O O.¢ O.O O.O O.O O.O O.O O.O O.O O.O O.m o.o 0.0H OOHxOOO
0.0 O.O O.O O.O O.O H.m m.m O.O O.O O.O O.O O.O 0.0 O.OH momma
0.0 0.0 0.0 O.O 0.0 H.m O.O O.O 0.0 O.H 0.0 O.¢ 0.0H O.O OOHOOO
o.m.“ moon
O.O H.HH O.O O.O O.O O.O O.O O.O O.HH O.O O.O O.OH O.OO O.OH OOHOOO
can .HmHEo
H.HH O.OH O.¢ O.m m.m O.OH O.OH m.m O.O O.OH O.O m.m O.OO O.OH OOOOOOOO
math
H.HH H.HH 0.0 O.O m.m O.O O.O O.O O.O O.OH O.O O.O O.OO O.» OOOO OOHOun
0.0 o.o 0.0 0.0 0.0 o.o O.O _ 0.0 o.o o.o 0.0 O.O O.O O.O was OHOOO
.Oom .pom .pom .pom .pom .pom .pum .Oom .Oom .pom .pom .pom .pom .pom
O OH Om OO OO OO OOH OOH OO OO NO OO OH Om OOOOO .oz
«OOH HwOH OOOH OOOH OOOH OOOH «OOH OOOH OOOH OOOH OOOH OOOH OOOH OOOH
omcommon omm.—Hoe omm.:oo madam 39% 0.0qu mmo.—u .Ho .medamaom no
02 OOOOHOOOO .uh maH gOmH.anH AOOHOOOO npmlnpb OOOOO OOO OOHOOOOOH
OOOH

127

 

 

 

O.O O.OO O.OO O.Om O.OO H.OH H.OO O.OH O.OO O.OH OOHnopOHO
0.0 0.0 O.O O.H 0.0 O.O O.H O.H O.O 0.0 OOOOO
O.O O.O O.O O.O O.O O.H O.O O.H O.OH O.O OOHOOOOO
0.0 O.O O.HH O.H H.O O.O O.O O.O O.OO O.O OOHxOOO
O.O O.O O.OH O.O O.OH O.O O.O O.O H.OH O.O OOOO
O.O O.O O.O O.O O.O 0.0 O.O 0.0 O.O O.O OOHOOO OOO Oman
O.O O.O O.OO O.O O.HO O.O H.OO O.O O.OO O.O OOHOOO nan OOOOO
O.O 0.0 0.00 O.O O.OO O.O O.OO 0.0 H.OH O.O OOOOOOOO OOHOHO
0.0 O.O O.OO O.O O.Om 0.0 O.HO O.O O.OO O.H ammo OOHOOO
0.0 O.Om O.OO O.OO O.OO O.Om O.OO O.OO O.OO O.OO om; OHOOa
.Oom .Oom .Oom .Oom .Oom thwwm .Oom .pom .Oom .Oom

O O OO OHH OHH OOH OO OHH OO OO OLIOOOiJIO o.m.
OOOH OOOH OOOH OOOH «OOH OOOH OOOH OOOH OOOH OOOH

3333 02 noon .Hmnpamz anmaoaom dflozomdom mo damn dqdonwxodp shah

 

 

mm amda

«.mmd 944 @va 2H dmmd ¢mHmz<H an. ”AH mflmb EfiEmHm 8h 53%ng wszD

mmfifigfi ho abdfifimofim m.mm. zo Egogodm 36% mo 0mg mam

128

 

O.O O.OO O.OO O.OO O.OO O.OO O.OO O.Ow O.OO O.OO OOHOOOOHO
0.0 0.0 O.O O.O O.O O.O «.H 0.0 O.O O.O Omoum
O.O 0.0 O.O O.O H.O O.O O.O O.H O.O 0.0 OOHOOOOO
0.0 0.0 0.0 O.H O.HH 0.0 O.O O.O O.O O.O OOHMOOO
0.0 0.0 O.O O.O O.OH H.O 0.0 0.0 O.O O.O oOOO
O.O O.O O.O O.O O.O «.H O.O O.O O.O O.O OOHOOO OOH Oman
O.O O.O O.OH O.OH O.OH O.O O.OO O.HH O.O O.O OOHOHO OOO OOOOO
0.0 0.0 0.0H O.O O.Hm H.O O.OO O.OH O.OH O.O Omenaaon OOHOOO
0.0 O.O O.OO O.OH O.OO H.OH O.Om O.OO O.Hm «.O OOOO OOHOOO
0.00H O.OOH H.«O H.OO O.OO O.OO O.OO O.OO O.OO O.OO emu OHOOO
.pom .Oom .Oom .pom .umm .Oom .Oom .Oom .Oom .Oom .xJu
O O OO OHH OHH OOH OO OHH OO OO OOOOO .oz
«OOH OOOH OOOH OOOH «OOH OOOH «OOH OOOH «OOH OOOH
omnommon oz Apom .Hmnfioz noMaBQEom OHoHHoOHHom no vwom Ogouwxowp Shah

 

 

OOOH m5. OOOH 2H «,qu OOHOOHS Ba 5 Ommp 95an mom MOSHE OHHHOD
Ofi‘HHE OO OOOEOO OE Ham. OO EEO @OOOO «BOO OO BOOOEH OE

mm mag

129

 

 

0.0 0.0 O.H O.H O.O O.O O.O O.O O.H 0.0 OOHOOOOHO
0.0 0.0 O.HH O.O O.O O.O O.HH O.H 0.0 O.H OOOOO
0.0 O.OO O.OO O.HO O.OO O.OO O.OO O.OO O.OO O.OO OOHOOOOO
0.0 O.O O.OO O.OO H.OO O.OO O.OO O.OO O.Hm O.OO OOOOOOO
O.OO O.OO «.O« «.«O O.OO O.HO O.OO O.OO O.OO O.OO OOxOO
O.O O.O O.HO O.O O.OO O.O .O.OO O.HH O.OO «.O OOHONO pan mean
0.0 0.0 O.HO O.OO 0.00 0.00 O.HO O.OO 0.00 O.H« OOHOOO gum “mane
0.0 O.OO O.OO O.OH 0.00 O.OH. O.OO O.OH O.OO O.OO OOOOOpoO OOHOOO
O.O O.O O.OO O.O O.OH O.O O.OO O.HH O.OO O.O ammo OOHOOO
0.0 0.0 O.O 0.0 0.0 0.0 0.0 O.O O.O 0.0 OOO OHOOO
.Oom .Oom .Oom .Oom .pom .Oom .Oom .me .Oom .Oom “I
O O OO OHH OHH OO OO OHH OO OO momma .oz
«OOH O«OH «OOH OOOH «OOH OOOH «OOH OOOH «OOH OOOH
839mg 02 «Hoom nonfimm umufiamaom dHoHHomdom mo Odom undonwxowp 5.3m

 

 

hm EH2

«mma 33.. mfima 2H dwmd. gHmzfiH mums EH mmmb EEEHQ 6m ngswm H.Hmfigwfib gHmb
H.HH‘HHOQE ho fiw4flfimo~fim E 20 goéModm Emsm mo 90% Hma

130

 

o.o 0.0m m.H 0.0 0.0 O.O O.H 0.0 0.0 0.0 wuHOOOOHm
0.0 O.O O.O O.H O.O O.H O.H 0.0 O.H O.H OOOOO
0.0 O.O H.OH H.OO O.O O.OH O.O O.OH O.O O.O OOHOOOOO
0.0 0.0 O.O O.O O.H H.O O.H O.O O.O O.H OOOOOOO
0.0 O.O 0.0 O.O O.O H.O O.H O.O O.H O.O O OOOO
0.0 0.0 0.0 O.O 0.0 O.O O.O O.O O.O 0.0 OOOOOO OOO OOOm
0.0 0.0 O.OH O.O O.OH O.O O.O O.HH O.O O.O OOOOOO OOO A23o
0.0 O.OO O.OH O.OH 0.0 0.0 O.O O.O O.O 0.0 weapmpom OOOOOO
0.0 O.OO 0.0H 0.0 0.0 0.0 O.O 0.0 O.O 0.0 OOOO OOHOHO
0.0 0.0 0.0 0.0 0.0 O.O 0.0 0.0 0.0 0.0 mm: OHOOO
.pom .Oom .Oom .Oom .pom .Oom .pom .pom .Oom .Oom

O O OO OHH OHH OO OO OHH OO OO OOOOO ,Oz
OOOH OOOH «OOH OOOH «OOH OOOH «OOH OOOH OOOH OOOH
manommmn oz Apom nmnpamz hmxmagom daoflmwdom mo Odom dadouwxomp aumm

 

 

Em...” Bad mme 2H 4mg 93mg mma OHH mMmD H.OiwmmhmHn mom 0% wfimb
mmOHHHEHE mo m.m«BmficmHm 5.3.. 20 EMBEMOme 553 me Bummrmm mma

mm Emma

131

 

O.OO 0.0 O.OO H.HO O.OO O.OH O.OO O.OO OOHOopaHO
0.0 0.0 O.O O.H O.O 0.0 0.0 O.O OOOOO
0.0 0.0 O.O O.O O.O O.O 0.0 0.0 OOHOOOOO
0.0 0.0 O.OH O.O O.O O.O O.OH O.O OOOMOOO
O.O 0.0 O.OH O.O O.OH O.O O.OH O.O OOOO
0.0 0.0 O.H 0.0 H.H O.O 0.0 0.0 OOOOOO OOO OOOO
0.0 0.0 O.OO O.O O.OO O.O 0.00 0.0 OOHOOO Own guano
0.0 O.O O.OO 0.0 O.OO O.H O.OO O.O OOOOOOoO OOHOOO
O.O O.OO O.OO 0.0 O.OO H.O O.OO O.O OOOO OOHOOO
O.OO 0.0 O.OO O.HO 0.00 H.OO O.OO O.OO OOO OHOOO
.Oom .Oom .Oom .Oom .Oom .Oom .pom .Oom
O O OOO OOO OO OHH OO Ob OOOOO .oz
OOOH OOOH OOOH OOOH OOOH OOOH OOOH OOOH
030mm: 02 Spam amopgom a. paws ogmpmwmb a. pfifih 8.3 mo OE

 

 

fimma Bad m¢mH EH 4M5.

mm Emma.

@3353“ mums EH mMmD BfifiaHn MPH BOHQwNHOE «Up/Hump
Hagan no mcdfifimo 5% may 20 EB. ho ME BE .8 SHONE Mme

132

 

 

 

 

 

 

O.OO 0.00H 0.00 O.OO O.OO O.OO 0.00 O.OO OOHhopmHO
0.0 O.O O.O O.O O.O O.O O.O O.O OOOOO
0.0 0.0 O.O 0.0 O.O O.O 0.0 O.O OOHOOOOO
0.0 0.0 O.O O.O O.OH O.O 0.0 O.O OOOMOOO
0.0 O.O O.OH O.O O.OH O.HH O.O O.O oOOO
0.0 0.0 0.0 .0.0 O.O 0.0 0.0 0.0 OOHOOO «Om Omen
0.0 0.0 O.OH 0.0 O.OH O.OH O.OH H.OH OOHOOO OOO Oonpo
O.OO O.OO H.OH O.O O.OH O.O O.OH O.O OOOOOOoO OOHOHO
O.OO O.OO O.OO O.OH H.OO O.OH O.OH 0.0H OOOO OOHOOO
0.00 0.00H O.OO O.OO O.OO O.HO O.OO O.OO om: OHOOO
.Oom .Oom .pom .Oom .Oom .Oom .Oom .Oom

O O OOO OOO OO OHH .OO OO OOOOO .om
«OOH OOOH «OOH OOOH OOOH OOOH OOOH OOOH

mmqommmu 0% Spam $3321“ a. £82 oapmpmwmb w a? p03 mo o5

 

 

Iln'll

 

8 "Emma.

mummfl B? mva 2H and wanna...“ Mme OHH mmmb EamEmHm 5h “mam—Sm am “mp
wHHAHzflH .mo HGOOBHMOE m.mm H8 EH9 ho HEB E %O Roam Ema

 

133

 

0.0 O.O O.O O.O O.O O.O O.O 0.0 OOHOOOOHO
O.O O.O O.O O.O O.O O.H 0.0 O.O OOOHO
O.OO O.OO O.OO O.OO O.OO O.OO O.OO O.OO OOHOOOOO
O.OO O.OO O.OO O.OO O.OO O.OO O.OO H.OH OOOOOOO
O.OO O.OO O.OO O.OO O.OO O.OO O.OO O.OO oxOO
0.0 O.OO O.OO 0.0 H.OO 0.0 0.0 O.O OOHOOO OOO Oman
O.OO 0.0 H.HO O.OO O.OO O.OO O.OO O.OO OOOOOO nag OOOOO
O.OO 0.0 O.OO O.OO O.OO O.OH 0.0H H.OH OOOOOOoO OO«OOO
O.OO 0.0 O.OO H.O O.OO O.O O.OH O.O OOOO OOHOOO
0.0 O.O O.O O.O O.O O.O O.O O.O OOO OHOOO
.Oom .pom .Oom .Oom .Oom .pom .Oom .Oom

O O OOO OOO OO OHH Om OO OOOOO OOO
«OOH OOOH «OOH OOOH OOOH OOOH OOOH OOOH

38%me oz HHpom Omofipom a pawn oapmpmwokr um 35$ amid mo menu.

 

 

«mad 92 mva 2H fiwwdq. @2ng are HH mMmD EQNNEHQ mom Qafiafiambmm afigab Qamb

Hw @956

WMHAHOEM .mo fiwgfiog mm; 20 EHO“ mo E mun. .mo Boga. Mme

134

 

0.0 0.0 H.H 0.0 0.0 0.0 0.0 0.0 O3.35%
O.O O.O O.O O.O O.O O.O O.O O.O Oman
O.O 0.0 O.O O.OH O.O H.OH 0.0 O.OH OOHOOOOO
0.0 O.O O.O O.O O.O 0.0 O.O O.H $308
0.0 O.O O.O O.O O.O. O.O 0.0 O.O 818
0.0 O.O O.O O.H O.O O.O O.OH O.O O.OH?“ O3 939
0.0 O.O 0.0 0.0 O.HH O.OH 0.0 O.OH OOHOOO OOOH .38
O.O O.O O.O O.O O.O O.OH O.O O.OH O8OOO2H OOHOE
0.0 0.0 O.O O.O H.O 0.0 0.0 O.HH OOOO OOHOOO
0.0 0.0 O.O 0.0 0.0 0.0 0.0 0.0 as OHOOO
.OOnH .Oom $8 $8 .Oom .me .pom .pom J.
O O OOO SO OO OHH Om Op OOOOO .oz
OOOH OOOH OOOH OOOH OOOH OOOH «OOH OOOH

mmnommmn oz Apom $3309 a. awmz oapwpmmOb om fig 936 mo 2??

 

 

Ema Bed 35H 2H «Mg $393 Mme 2H mmmb EHWEMHQ 8% mg 9399
WHHHHOZQ .mo fio<mzmo Em 55 Ho ENE ho was a .mo Hogan 32..

NV @433

135

 

O.OO O.OH O.OH O.OO O.OO O.OO O.OO O.OH O.OO O.HO O.HO O.OH O.OO O.OH OOHOOOOHO
O.O O.O O.O O.O O.OH O.O O.O O.O H.O 0.0 O.O 0.0 O.O O.H annm
O.O O.O O.O O.O O.OH O.O O.O O.O H.O O.H O.O 0.0 O.O O.H OOHOOOOO
O.O O.H O.OH O.O O.OO O.O O.OH O.OH O.OH O.O O.O O.O O.O O.H OOOOOOO
O.OH O.O O.OH O.OH O.OO H.OH O.OO O.OH O.OH O.O O.O O.O O.OH O.O OOMOO
. O.O O.O O.O O.O O.O O.O O.O O.O O.H O.O O.O O.O O.O O.O OOHOOO
O.OO moon
O.OO O.O O.OO 0.0 O.OH 0.0 O.OO O.OO O.Hm O.O O.OO O.O O.OO O.O OOHOOO
can .850
O.OH O.O O.OO O.O O.OO O.O O.OH O.OH O.OO O.O O.OO O.H O.OO O.O OOOOOOoO
wfihfin
0.00 0.0 O.OO 0.0 O.OO 0.0 O.OO O.O O.OO 0.0 0.00 H.O O.OO 0.0 OOOO OOHOHO
O.OO O.OO O.OH O.O O.HO H.OH O.OO O.O O.OO O.OO O.OO O.OH O.OO O.OO Own OHOOO
.Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom
OO HO O O OO HH OO Om OO OO OO OOH OO «O OOOOO OOH
OOOH OOOH OOOH OOOH «OOH OOOH OOOH OOOH OOOH OOOH. «OOH OOOH OOOH OOOH
OmOoOOOO 92 “who O OOOOH OOOOHnHOOO OOOOsHOOO OOOO:HOOO OOOOuHOOO OOOO OOOOO OOOOOH

 

 

$9” 53. mwma 2H 4”me

m¢ fig

”#3ng E 2H m.mmb. anagram—”Q 5m mzHgmfiO wszD
mmHnHzfim ho Mcdfifimommm m.mm. 20 "659: me Boga“ Ema

136

 

O.OO O.OO O.OO O.OO O.OO O.OO O.OO O.OO O.OO O.OO 0.00 O.OO O.OO O.OO “OOOHO
O.O 0.0 0.0 H.OH O.O 0.0 O.O 0.0 H.O 0.0 0.0 O.O 0.0 0.0 OOOOO
0.0 O.H O.O O.O O.O O.O 0.0 0.0 H.O O.O O.H O.H 0.0 0.0 OOHOOOOO
0.0H O.O 0.0H 0.0 0.0 O.O O.OH O.O 0.0 O.H O.O 0.0 0.0 O.H mofixooo
O.OO O.O O.OO O.O O.O H.OH O.OH O.O O.OH O.O O.O 0.0 0.0 O.O OOMOO
0.0 0.0 0.0 0.0 0.0 0.0 O.O O.O 0.0 O.O 0.0 O.O 0.0 0.0 OOHOOO
amm Amen
O.OH O.OH O.OO O.OO O.OO H.OH O.OH 0.0 O.HO O.O O.OH O.O O.OH O.OH OOHOOO
m.mm nonpo
0.0H O.O O.OO O.OH O.OO 0.0 0.00 O.O O.HO O.O 0.0H O.O O.OH O.O OOOOOOOO
madman
O.OO O.OO O.OO O.OH O.OO O.O O.OO O.O O.HO O.HO O.OO O.O O.OH O.O OOOO OOHOOO
0.00 O.OO O.OOH 0.00H H.OO O.OO O.OO 0.00 O.OO 0.00 0.00 O.OO O.OO O.OO on: OHOOO
.Oom .Oom .Oom .pom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom .Oom HO
OO HO O O OO HH OO OO OO OO OO OOH OO OO OOOOO Jam.
OOOH OOOH OOOH OOOH OOOH OOOH «OOH OOOH OOOH OOOH «OOH OOOH OOOH OOOH
OmOoOOOO pz huge O OOOOH OOOOHaHOOO OOOOIHOOO OOOOtHOOO OOOOnHOOO OOOO noOOp OOOOOH

 

3‘ Emma.

¢mmH Q24 mfima 2H dMMN
gamma Ema 2H mMmD HQEHQ 6h EEDm .oszD
mmHAHzmm mo mwgommm E 20 $893 mo 80% m.mm.

13'?

 

O.O 0.0 O.OH O.O O.O O.O 0.0 O.O O.H O.H O.O O.O O.O O.O OOHOOOOHO
O.OH O.O O.OH O.O O.O O.O O.O O.O H.O O.O O.O O.H O.O O.O OOOOO
O.OO O.OO O.OO O.OO H.OO O.OO O.OO O.OO O.OO O.OO 0.0H O.OH O.OO O.OO OOOOOOOO
O.OO O.«O O.OH O.OH O.OO O.OO O.OO O.OO O.HO O.OO O.HO O.OH O.OH O.OH OOOOOOO
O.OO O.OO O.OH O.OO O.HO O.OO O.OO O.OH O.OO O.OO O.OO O.OH O.OO O.OH OOOOO
O.OH O.O O.O O.OH O.OO O.O O.OO O.OH O.HO O.OH O.OO O.O O.O O.H OOHOOO
OOO Oman
O.OO O.OO O.OO O.OO O.OO H.OH O.OO O.OO O.OO O.OO O.OO O.HH O.OO O.OO OOOOOO
cam .Honvo
O.OO O.HH O.O O.OH O.OO O.OO O.OO O.OO O.OO O.OO O.HO O.O O.OO H.HH OOOOOOoO
MOSHE
O.OO 0.0 O.O O.O O.O 0.0 O.OO 0.0H 0.0H O.OH O.OO 0.0 O.OO O.O OOOO OOHOOO
0.0 O.O O.O O.O O.O O.O 0.0 O.O O.O O.O O.O O.O O.O O.O Om: «HOOO
.Oom .Oom .Oom .Oom .Oom .Oom .Oom .OOO .Oom .Oom .OOO .Oom .Oom .Oom
OO HO O O OO HH OO ON OO OO OO OOH Ow OO OOOOO .oz
OOOH OOOH «OOH OOOH «OOH OOOH «OOH OOOH «OOH OOOH OOOH OOOH «OOH OOOH
339.3 02 .83 O OOOOH OOOOH|HOOO OOOOaHoOO OOOOuHOoO OOOOaHOOO OOOO .35 2505

 

 

mMHAHEOH ho mc<fi§ofim E 20 389.3 mo Boga a

#03“ and mad 2H «mad
«Rumba was 2H mfimD EAMEHQ 6m QfiHOumagmm finmdwmhwflp LmszD

m¢ mafia

138

 

o.o O.H o.o o.o o.o o.o o.o o.o H.O o.o O.H o.o O.O o.o OqHuopmHm
0.0 o.o o.o o.o o.o o.o o.m o.o H.O o.o O.H 0.0 . O.O O.H Ommum
O.O O.HH o.o o.o O.« O.O O.O O.O H.O O.O O.O O.O O.O O.OO OOHOOOOO
O.O O.O o.o o.o o.o 0.0 o.m o.o H.O o.o O.H O.O 0.0 H.HH OOonoo
o.o O.H o.o o.o O.O o.o o.o o.o H.O O.H O.H O.O o.o O.OH OoaOO
O.O O.H o.o o.o O.O O.O O.O o.o O.OH O.O O.O O.H O.O «.O OOHOHO
pm.“ m.m an
0.0 0.0 o.o o.o o.o o.o O.O 0.0H O.OH O.O O.HH 0.0 0.0 O.OO OOHOOO
Hme. .885
0.0 O.O o.o o.o O.O 0.0 O.O 0.0 O.OH O.O 0.0 O.O 0.0H O.OH OOOOmpom
OOHOOO
o.o O.O o.o o.o O.« O.O o.m o.o O.OH O.O O.O O.O O.O O.OH OOOO OOHOuh
o.o .o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o o.o emu OHOOa
.Oom .Oom .Oom .Oom .Oom .Oom .Oom .pom .Oom .Oom .Oom .Oom .Oom .Oom
OO HO O O mm HH OO om OO 0O 0O OOH 0O OO OOOOo oz
«OOH OOOH «OOH OOOH OOOH OOOH «OOH OOOH «OOH OOOH «OOH OOOH «OOH OOOH
Omgommmn oz Ompo O ooo0H ooooHtHOOO ooonuHOOO oowOnHoow ooo¢uHOOO ooom nong OeoouH

 

 

nvmmd Pad mgfl 2H «Hg
.02ng Mme OHH mrflrmb EMEEHQ 6% 9% $2.35
mHHAszh .mo mwdfifimo Em 5.3. $0 H393 ho EDEN Mme

Swag

REASONS WHY HOMEI'IAMS USED MARGARET!) ON TEE
TABLE AND FOR FLAVOR ETG IN THE LANSING- AREA I}? 1949 ABTD 1954

 

TABLE 47

__-:

 

139

flavoring

 

 

 

Reasons {Ea'ble Use
1949 1954 1949 1954
No. families using
Egggine for; 1431; 4‘37 41);? 113
- No. No. No. No.
Less expensive 56 55 20 42
Flavor 39 34 32 35
Mix with butter 12 4 1 1
Good as butter 0 7 0 5
Doesn't like-butter 11w 3 3 4
Doesn't 'become rancid 3 O 1 0
.Medical reasons 1 4 O 3
Short of butter 1 2 0 1
Prefer margarine 4 6 O 0
?refer to vegetable
shortening O O 0 3
Easy to spread 1 O O 0
Not salty O 1 O 0
Butter too rich 0 1 O O
Habit O 1 O 1
Adds color 0 1 O 1
For papcorn 0 O O 2
No reason 12 18 21 9

140

TABLE 48

REASONS WHY HOLMIAMS USED MGAPINE FCR
RYING IN THE IANSING ARM IN 1949 AND 1954

 

 

Reasons Frying Eggs flying Potato Other pan Deep l'at Fry
1949 1954 1949 1954 1949 1954 1949 1954
No. families using

 

grgarine fg; 24 9Q .20 73 16 7; O 4
No. No. No. No. No. No. No. No.

Loss expensive 10 31 7 25 8 26 0 0
Flavor 3 27 6 23 7 21 0 0
Mix with vegetable

shortening O O 1 1 O 2 0 0
Mix with lard 1 O 1 O ' 1 0 0 0
Prefer to lard 0 0 1 O 3 0 0 1
Use instead of buttero 5 O 6 O l 0 1
Doesn't burn O 3 O l 0 0 0 0
Browns nicely O 1 0 l O 4 O 1
High food value

101: price 0 1 O 1 O 1 O O
Prefer to

vegetable shortening l 2 l 3 l 5 0 0
Not salty 0 1 0 l O l 0 0
Out of lard O 1 O 0 l O O O
Husband alergic

to butter 1 O O O O 0 0 0
Less greasy 3 O O O O O 0 0
Won't stick 0 0 l 0 0 0 O O
No reason 4 18 4 11 2 12 O 1

141

TABLE 49

REASOITS WHY HOWMGRS USED IMGARIHE FCB
BAKING IN THE LANSING AREA III 1949 AND 1954

 

 

Reasons Cakes Cookies Pastries Bread
1949 1954 1949 1954 1949 1954 1949 1954

No. families using
W 36 4:1 l7 85 4 18 3 l2

 

Ho. Re. No. No. No. No. No. No.

Less expensive 9 15 10 10 4 5 2 6
Flavor 5 12 3 14 0 4 l 2
Prefer to lard 2 2 0 l O O 0 0
Recipe calls for 2 O l O 2 0 0 1
Baking substitute 2 0 2 l 0 l 2 1
Good as butter 0 2 O 1 O l 0 O
Prefer to

vegetable short-

ening O 1 0 2 O 1 0 0
Out of vegetable

shortening O l O 1 0 1 0 0
Use for frosting 0 1 0 O O O 0 0
Saves butter 0 O O l O 0 0 O
Rutter too rich 0 O 0 0 0 l O 0
Mix with vegetable

shortening 0 0 1 O O O O O
Habit O 0 0 1 0 O 0 0

No reason 3 5 0 4 1 3 O 2

142

TABLE50

BEASOI‘TS WHY ROI-MS USED BUTTER ON THE}
TABLE AND FCR FLAvam- IN THE LANSING AREA HT 1949 ADD 1954

 

 

Reasons Table Use ~ flavoring

 

1949 1954 1949 1954
No. families
11ng butter for: 336 202 171 109
No. Ho. No. No.

Flavor 241 134 95 104
Prefer to margarine 18 34 4 2
Habit 9 6 O 1
More nutritious . 12 8 7 3
Mix with margarine 7 3 O l
Husband prefers butter 2 6 l 1
ram background 0 2 o 1
Not greasy 1 3 1 1
For guests 2 0 0 0
Corn on cob 3 O O 0
Medical reasons 1 4 1 1
More digestible l l O 0
Out of margarine 1 2 0 0
Hi: with vegetable

shortening 1 O O 0
Doesn't like to mix

margarine 1 0 O O
lasy to spread 1 l O 0

No reason 46 20 64 5

 

143
TABLE 51

REASONS WHY HOMEMAKERS USED BUTTE. FCB
mum IN THE. LANSING AREA. IN 1949 AND 1954

 

 

Reasons Frying Eggs Trying Potato Other pan Deef fat Pry
1949 1954 1949 1954 1949 1954 1949 1954
No. families

gsing butter f3; 62 96 38 59 42 53 O O
No. No. No. No. No. No. No. No.

 

Flavor 46 72 23 43 30 38 O 0
More nutritious 5 7 O 3 3 4 0 O
Prefer to margarine 0 5 O 3 0 3 0 0
Browns nicely 2 2 2 1 1 1 0 0
Habit l 2 O l O 2 O 0
Mix with vegetable

shortening 1 1 1 2 O 1 0 0
Mix with margarine 0 l 0 l O 1 0 0
Out of margarine 0 1 O l 0 l O 0
Medical reasons 0 2 0 2 l 2 O 0
Not greasy 1 2 O 2 O 1 0 0
Better results 0 2 O O 0 1 O 0
Farm background 0 l O 1 0 l O 0
Husband prefers

butter 1 1 0 l O l O 0

Ho reason 7 5 2 6 7 4 O O

144

TABLE 52

REASONS wmr Herman-Is USED BUTTER FCR
3mm m m LANSING AREA IN 1949 AND 1954

—-
_:-

 

 

Reasons Cakes Cookies Pastries Bread
1949 1954 1949 1954 1949 1954 1949 1954
No. families ~
using‘butter fog: 26 33 15 24 4_g 9 iii. _19
No. No. Nb. No. No. No. no. No.
Flavor 13 12 10 16 ‘ 4 9 0 12
Recipe calls for 3 8 4 10 O 1 O 0
Habit l l O 3 O 8 O 1
Better results 7 0 ' 3 1 1 O 0 0
More nutritious 3 1 2 l 2 l 0 1
Mix with vegetable
shortening 2 l 1 0 O O O O
For frosting 2 O l 2 O O 0 0
Mother used it 1 O O O 0 0 0 0
Medical reasons 1 O 1 O O 0 O 0
Not greasy O l 0 1 O 1 O 1
Ram background 0 1 O l 0 0 0 0

No reason 4 2 1 4 3 1 l 1

145

TABLE 53

REASONS WHY HOMEMAKERS USED vaTABIE SHQRTENIM
Fm IRYING IN THE LANSING AREA IN 1949 AND 1954

 

Reasons trying Eggs Frying potato Other pan Deep fat fry
1949 1954 1949 1954 1949 1954 1949 1954

No. families using
vegetable shortenng 41 71 84 99 123 136 37 7§__

 

No. No. No . No. No . No . No . No .
Flavor 6 2 23 2 34 '7 8 5
Less expensive 2 10 8 17 13 so 7 9
Better results 3 6 3 9 2 18 1 3
Prefer to margarine 1 '7 l 10 1 8 0 4
More digestible 2 3 ’ 10 5 16 12 5 9
Prefer to lard 1 8 3 13 8 18 2 10
Habit 4 8 6 8 6 9 2 6
Doesn't burn 9 4 a) 6 25 11 9 5
Mix with butter 1 4 3 6 0 8 0 1
Mix with margarine 0 2 l 1 O 2 0 2
Creamier 1 0 4 0 3 2 2 0
Recipe calls for O 1 0 .1 O 4 O 6
Clean look 1 0 l O l 0 0 0
Out of bacon
drippings l 0 2 0 2 0 0 0
Mother used it 0 O l 0 2 0 1 0
No strong odor O 0 2 O 3 O l O
No refrigeration 1 0 l 0 l 0 l O

No reason 2 13 8 ll 16 17 8 10

1%

TABIE 54

REASONS WHY ROMS USED VEGETABLE SHQZTENIIG
Fm BAKING IN THE LANSING AREA. IN 1949 AND 1954

 

 

Reasons Cakes Cookie s Pastries Bread
1949 1954 1949 1954 1949 1954 1949 1954
No. families using
vegetable shortening

 

 

for: 126 114:" 108 91 109 85 5 22
No. No. No. No. No. No. No. No.
Flavor 12 5 13 g 3 11 4 l 1
Less expensive 10 6 ll 6 7 7 0 2
Better results 56 27 42 18 52 19 2 2
More digestible ' 5 7 3 8 7 8 1 l
Prefer to lard 8 7 5 8 10 8 l 4
Habit 11 7 12 8 10 13 0 3
Mix with butter 2 4 l 1 1 O 0 O
Creamier, easy
to mix 37 O 26 0 13 O l 0
Recipe calls for 3 24 4 l7 1 6 O 2
Mother used it 1 O 1 O l 0 0 0
Not as fattening 1 O 1 O 2 O 0 0
No refrigeration 2 0 2 0 1 O O 0
No reason 6 18 6 16 11 21 l 4

REASONS WHY Homeless USED LARD FCR

TASBIEE 55

DRYING IN THE LANSING AREA IN 1949 AIID 1954

147

 

 

 

Frying Eggs Frying Potato Other pan Deep fat fr?

 

Reason:
1949 1954 1949 1954 1949 1954 1949 1954
No families
usig lard for-L 28 19 42 24 :43 29 12 16
Ho. No. No. No. No. No. No. No.

Less expensive 6 3 5 5 5 4 1 5
flavor 8 2 14 2 ll 3 5 4
Habit 5 6 8 '7 8 7 O 3
Doesn't burn 5 2 6 1 6 1 3 3
Prefer to butter 1 O 1 0 O 0 0 0
Saves butter 1 O O 0 4 O 0 O
Convenient l 0 l 0 2 O O 0
Emma better 1 O 1 0 O O 0 0
Farm background 1 l 1 l O 1 O l
Mixes with butter 1 O 2 0 O 0 0 0
Mixes with

margarine 1 O l 0 1 O O 0
Not as rich 0 O l O 0 O O 0
Not soggy 2 0 2 0 2 O O 0
Out of vegetable

shortening 1 0 2 0 2 0 O 0
Vegetable short-

ening bad taste 0 l O l 1 1 O O
No reason - 5 1 9 1 8 1 2

REASONS m HOMEMAKERS USED LARD ma

TABLE 56

BAKING IN THE LANSING AREA IN 1949 AND 1954

 

 

t

148

 

‘Reasons Cakes Cookies Pastries Bread
1949 1954 1949 1954 1949 1954 1949 1954
No. families
usigg lard for: 31 2 28 7 69 20 4 10
No. No. Nb. No. no. No. No. No.
Less expensive 5 2 5 1 7 2 2 1
Flavor 1 O 2 O 4 l l 1
Habit 6 O 5 O 12 O 0 1
Flakier crust O 0 0 O 30 8 O O
Blends well 1 1 0 3 l 4 0 0
Better results 6 O 6 O O O l 2
Convenient O O O O 3 0 O O
Parm.background 1 O O O 2 l O 0
Mother used 0 O l 0 1 O l 0
Saves butter 1 O O 0 O O O O
No reason 4 O 2 2 4 12 l 4

QUALITIES DESIRED BY norms IN PURCHASING
BUTTER IN N LANSING AREA IN 1949 AND 1954

TABLE 57

149

 

 

 

Qualities 1949 1954
No. families using
butter 34.41? 12%
No. No.
Flavor 66 22
Price 61
Brand carried at store 25
Freshness 24
Sweet cream butter 22

Color

High score

Mild flavor
Desirable odor

In 4 lb. sections
Quality

In crock

Delivered by millsnan
Brand name

Well wrapped

Never buys sale butter
Texture

Sour cream

Salty

Food value

Moisture content

2 lb. carton

Solid pack

All butter same
Nothing

No response

H H I-‘H
mgmmwmhmwmmabpdmomwoog

figsawwouoooomoomgmmSSmgt-IS

REASONS WEI ROMS DO NOT USE MARGARINE
IN TE LANSIM AREA IN 1949 AND 1954

TABLE58

150

 

 

Reasons
No . families not

usigg margarine

 

Doesn't like taste

Prefer butt er

Husband doesn't like margarine
Didn't use last week

Never tried margarine

Low food value

Farm background

Doesn't like to mix in color
Poor texture

Use butter for medical reasons
Doesn't have to economize

Prefer vegetable shortening
for baking

Can't stand smell
Husband works in dairy
Can' t afford margarine

No reason

 

1949 1954
3.5.4 435
No. No.
75 4O
41 25
16 9
13 5

8 8
10 O
8 2
8 0
4 6
4 O
3 1
2 4
O l
0 l
1 O
8 20

REASONS WHY HOLEMARIRS DO NOT USE BUM
IN THE LANSING AREA IN 1949 AND 1954

TABLE 59

151

 

 

Reasons 1949 1954
No. families not
usi_ng butter 89L is
No. No.
Too expensive 46 61
Margarine as good 5 l4
Butter turns rancid 4 5
Doesn't like butter taste 2 3
No sale this week 0 2
Margarine replaced butter 0 2
Butter varies in quality 1 2
Doesn't like milk products 0 1
Doesn't like city butter 0 l
Margarine cleaner 0 1
Out of habit I 2
Margarine now colored 0 1
Medical reasons 0 2
Didn't eat any bread 0 1
Too much moisture 1 0
Won't use butter until let us
color margarine 1 0
No reason 24 6

TABLESO

REASONS WHY HOMEMAKRS DO NOT USE YMMABLE SHGTENING
IN m LANSING AREA IN 1949 AND 1954

 

 

 

 

Reasons 1949 1954
No. families not using
vegetable shortening 137 85
lo. No.
No occasion to use last week 37 28
Prefer lard 27 18
Too expensive 16 1
Doesn‘t like flavor 6 5
Prefers margarine 6 3
Prefers cooking oil 1 4
Prefers butter 3 1
Prefers bacon drippings 3 1
On diet 4 4
Out of vegetable shortening 2 0
Can't digest 2 O
Sticks to pan 0 2
Mother never used it 1 0
Not oily enough 0 1
Not healthful O 1
No reason 31 15

REASONS WHY HOWiAlCERS DO NOT USE LARD
IN THE LANSING AREA IN 1949 AND 1954

TABLE 61

153

 

 

 

 

Reasons 1949 1954

No. families not
using lard so; 258
No. No.
Doesn't like flavor 64 39
Doesn't like smell 14 28
Prefer vegetable shortening 19 30
No occasion to use lard 14 45
Not healthful 2 19
Not as digestible 31 19
Too greasy 19 12
Too rich 13 0
Medical reasons 4 8
Must be refrigerated 8 10
Religious reasons 3 7
Prefer bacon drippings 5 O
Prefer margarine 1 l
Prefer butter 0 1
Doesn't mix well 8 2
Soggy results 3 1
Out of lard 5 0
Out of habit 5 0
Old fashioned 1 O
No reason 76 5O

154

 

 

 

mm HH m b m w a. m season 02
H o H o o o o o .333. on acmenm
H o o o o o o H .833 A33 new?"
a. o o o o H N H chunks» 530m
n o H o o o H H one: .3305
as 32.30 sedan
m o o o o o o m pHes fameon
a. H H o o o m m 8.8. aHHo oz
0H 0 H o H H m m Spade. 32H nausea
H o o m m H H 0 38mm
mm m o m H m 2 HH aHHsso 333
map uoHoo
mm o o 0 Ha m e 3 .8th
mm m 0H 0 o H w m 053093 moon
62 .02” .02“ .oz 6% .02 .02 .oh
8% er mm «H. -II-..nHH {AHA an em llulmmusnlass p H s
ooaoneuonm BHHHacm .oz
H.309 on mamflo .34 a n o m 4 88.5

 

 

 

 

@va am am? flan—”madam «an. 2H fifimfififia ho
magma madamwmo észgm mom mgfizom Mm hHH>H¢ mfiomdfim

No as

155

O3

NNHNI—lr—lu—lm

00938)

H
H

H000000$
000H000H

H000
00530 0000 00000000

Hth-IO 0000 00000000

rigs-100 Flt-400

HHOO

.02 .oz .02 .02“

mm mm 0H Hm

oononomcam
0% cheapo HHd. H 9

season on

pH dens sumac:
mommxocm .AH w
annexe» Happen
new usoHHoh
odomdoo sebum
oHsu so
nomads:
HHoM exHH u.nuoon
seamen: HHoM exHH
huscam moon
vHoo can: mucenaw
encam.aueooaw
as voHaaeo ussam
Haepasp QH.HH eopmsa
e pHpmm
m nosuHh
m opHnsomHo mean
.92 .oz .02
mm mm mm wanna dems
moHHHasm .62
o m d. madam

r-l

OOOOHOOS
OOHHOOOS

r-INOOOI-Ir-IID

OOHO

”K‘s-‘00 H000
NMV‘IO MHNK‘J

 

«mmH EH dfimdewszZdA fima 2H fiszaémaz ho
mama Endgame HEN—”Em 5h mEfiHfiEom Mm Em mmomflmm

no mnmaa

156

 

m3 9. 8 m H s 0H m HH mm m season on
m o m o m o o o o e o 330% .pH 4H
8 H o m H H H m m n H $0583
3 H m H. o o o n H n 0 Seen
as m OH H «H o e n o H H 39:35 29H
Hm o o a o o o o a HH 0 38:39
m» m m m e m H. H m m H 98% .9883
as 60.2.30 98.5
mm m . o o e m n m w 3 n 852
.oz .04 .oz .02 .oz .oH as 6H .02 .oz .om
is 8 mm mm 5. 8 mm em mm 3 HH sass. s53
0289339 uoHHHaHeH 6%
Hats 02 233 HH... m a .H a n . o m 4 Beam

 

 

 

{IIII'

@va 2H 4mg game/H3 fine 5.. flag ho
mopg szammo 953mm 5m mggamcm Hm EH6 mmomdmm

$0 HHS

157

 

 

8 He mm s m e o H. H e a season on
m H H o o o o o o H m 88... SE
n m o o o o o o o o 0 HS 8
m H o o o o o H o o a 3ng 338
o o o o o o o m o o o Hoot
.HH m 5 838
e o H o m H o o o o o assesses .HH H.
w o o o o o m H o H m meanness.—
x. o m o o o o H o m m Seem
NH H H. H o o o o o o 3 32833 29H
mm m H o. o o o o a mH o HotpHHon
cm H m m m m m H H. m H 983 5883.
o.m dOdHHdo dddhm
s o H o o o o m o o e 3»an
.oa .mna .oz .oz 62 .oz .02 am 52 .02 62
8m 8 on a. m m m 0H NH mm me sass. was. s
codenamohfi QOHHHEmN och
H38 02 338 HHd m e .H a n o m 4 33am

 

 

$2 E 25 same: HE 5 255m .8
mega Ease Essa 5a mafisazom am age 983mm

mm HHMdH

158

 

we H. m a. pm mm common on
H o o o H o 3 does .350:
w o o o o n have on
m o N H o m one: 5.809%
as 639.30 .3th
n o o o H m 333.854
n o o o H m 0H3 8
m o o o H m Sandman:
NH o o o .v m . Shag
a. o o H o m Houseman. 98:
mm o o m m HN uaHsumn Heaven”
3. o o o H.H mm NE
on ammo .HoHasQno
mm o o m m 4m pHpsm
pm 0 0 0H Hm om 6289339 on
002 002 00”“ 002 002 so;
Sm e .4 mm 2. RH use... p was. s:
Hmfica 0Od0HOM¢HQ mQHHdaM com
oz 32.30 HH4 n no 4 m 4 3qu

 

 

@va 2H 4mg 6%ng Ema 2H QHEBBE mnflemg ho
mnzfiwm 2H4afimo 93% 6h mgom Mm Ea mHHowdfim

mm as

159

 

mHH m HH 3 5 pm acumen on
n o o o m H 3 do; .3502
Hg 0 o o H n anomnoo 26m
H. o o o w H 0.33 hamoonw
pd 602.30 .233
m o o m o w 333.854
m o o m H m 0H3 5
H o o o o H 35.8254
m o o o m b Hobs:
m o o H H m 03333 932
3 o H m m N. 3H3: noppom
an o H n mH H.H 33mm
NH 0 o m H .9 353.39% on
.02 .02 .oz .om 6% .oHH
Ham d1 % «m B LmHnH HES 3H3
35.8.3.3 uoHHHfiam 6%
H309 oz 9.88.5 HH4 m .8 4 m 4 383m

 

 

uvmmH H.HH «mg .9393 Ema 2H QHHESmm H.Hmdfimwmb .mo
mEH4mm HHH4EHHO wzHWDm 5m mEdSBHOm wm 2.95.0 mzomdfim

no Emma.

160

 

or Hm b o m N m NH NH .833 on
H o o o H o o o o wfififiofi 3930mm»
33H fnmoon

H H .o o o o o o o ooHo £35 mmmp
H o o o o H o o o 0H3 no
N o o o o o o m o 35330 3&3
m o o o o H o H 0 633.854
m H o o o o o o H 3.5 .5 25
.v o o o o o o H 0 23 mafia
Hy H o o o o o H m h:& .833
m o o o o o o H H 323mg 33
m o o o H o H o 0 39mm
m o o m o o o o o 8.3m
oaon Bonn 30.0

m o o o o o o H ¢ 39m» 305
m o o o o H o H n 938.890
p H o o o N o o H. 9.8: anaconm
pd doHnndo H598”

.02 .02 .oz .02 .oz .02 .02 62 .oz
mHHr H.» m m H H. o m.m R Haas. 3H3
mononommum .9230 H5398» ‘ umHHHamw .oz
H.309 on HHd oaom H 9 o m . 4 magnum

 

 

m¢mH 2H 4mg. $2323 ma HHH 93 .mo
magma” szamHo wan—“Em 6h mgfizom m.m” ZEUS mzomdfim

mm as

161

“:8

HQ

wt’JHHHr-IHH

.02

mm
Haves

to
OH

”0000000 OO

.02
QH
oodopomonm

on

NOOOOOHO 00 on
00000000 00 NH

00?..- Dog

0 n
unonoo communau

HH< 25m

O'd‘

NHOOHOOO OO

.03
m

E

HOOOOOOO 00 OH

cu 6
z

n

OHOHOCOO 00 00

cu 6
5:

0

ON

r-lr-l

OHOOOHOH

6
”a

$9

OOHOOOOO OH 0:3

6
a .

¢H

nonwou oz
snag
oEoA scum «99¢
pHpmm
HOHA
ma econ ».qmoon
ann no
HHmm nH uoaoo
hhpmwm noppom
evade
Hosanna poz
.832. .3 33pm
oanqogHo moon
macaw uneconw
pd uoanwo unanm

wdwnp mem¢

8:38 .5
madman

 

.32 E .324 Egg HE 2H 53 .Ho
mezmm Egan EHEH 6H “Waggon .8 Ea mmomam

mm anmda

162

 

 

o H n 0 mm 8 H.H 8 quBEHH
H m NH H m o H H H698
H. Hm HH HH H H m H 3253
H 0 HH H.H mH m 8 N. «338
n m Hm mm 8 HH 8 NH 8&3
HH m an HH 0 o m 0 mafia e8 mama
0H HH Hm nH mm 3 H» n Hugh 3H ~38
N. HH mH 8 km HH Hm H. 3333 H53
m m an HH mH 2 0H a $3 wnHEH
o o o 0 8H mHH mm mm was oHpaa
.02 .oz 52 6H .02 .02 52 .oz 1
Hm HH SH NOH HOH 8H . om 8 M33 moHHHafl .oz
HmmH mHmH $3 $2 HmmH mHmH HmmH mHmH
H.HH 3202on 023%: .335 05."me Sp

 

 

gmH 83. mme H.HH dag magma g 2H mHHHHHfiS m3”
mama BE. hm mHHo 8H4 madam 8% meD was me zomHmfifizoo

0b Emma.

W71

163

GOM’AHISON OF REASONS WHY THE SAME 145 FAMILIES
USED MARGARINE ch TABLE USE AND FLAVG'IING
IN THE LANSING AREA IN 1949 AND 1954

 

 

 

Reasons Table Use Flavoring
1949 1954 1949 1954
No. families using
margins for; 53 59 30 4'7
bro. NO. No. 1J0.
Less expensive 19 19 10 15
Flavor 19 16 16 16
Mix with butter 3 2 O 1
Good as butter 0 4 O 3
Doesn't like butter 1 3 O 3
Doesn't become rancid 1 o 1 0
Medical reasons 1 1 O 0
Prefer to vegetable
shortening O O O 1
Easy to spread l O O O
Adds color 0 0 O 1
No reason 8 14 4 7

164

TABLE 72

COMPARISON OF REASONS WHY THE SAIE 145 FAMILIES
IfifiMJBMRGARINE FOR FRYING IN THE LANSING
AREA IN 1949.AND 1954

 

 

‘Reasons Frying eggs Frying potato Other pan frying
1949 1954 1949 1954 1949 1954

No. families using

 

margarine:§or; 9 4O 7 81 5 _§g
No. No. No. No. No. No.
Less expensive 3 16 8 12 2 13
Flavor 2 11 3 9 1 9
‘Use instead of butter 0 2 O 1 O O
Browns nicely O l O l 0 3
Prefer to vegetable
shortening 0 l O 1 O 2
Out of lard O 1 O 0 O O

No reason 4 . 8 a 1 7 2 7

165

TABLE 73

COI‘TPARISOI‘Ir OF REASONS WHY THE SAME 145 FAMILIES
'USED MARGARINE FOB BAKING IN THE LANSIEG
mEA III 1949 AND 1954

 

 

‘Reasons Cakes . Cookies Pastries Bread
1949 1954 1949 1954 1949 1954 1949 1954
No. families using

 

margarine fgr: 12 20 7 20 1 8 .1f 4

No. No. No. No. N0. N6. no. No.
Less expensive 3 6 3 7 0 3 O 4
Flavor 6 7 3 8 O l l 0
Recipe calls for 2 O O O 0 O 0 0
Good as butter 0 1 0 1 0 l O 0

Prefer to vegetable
shortening O 1 O 1 0 1 O 0

No reason 1 5 l 3 1 2 0 O

TABLE 7

4

COMPARISON OF REASONS WHY THE SAME 145 FAMILIES

USED BUTTER Fm TABLE USE AND FLAVORING
IN THE LANSING AREA IN 1949 AND 1954

166

 

 

 

Flavor

Bab it

Not greasy

Reasons i‘a‘ble Use Flavoring
1949 1954 1949 1954
No. families

usigg butter gar; 113 mp 60 58
No. No. No. No.

88 54 44 44

Prefer to margarine 4 22 0 4
4 3 O 1

More nutritious 7 1 1 1
Mix with margarine 4 2 O 1
l l 0 1

Medical reasons 0 2 0 1
Out of margarine 0 2 0 0
Easy to spread O l 0 0
13 12 15 5

No reason

167

TABLE 75

COMPARISON OF REASONS WHY THE SAME 145 FAMILIES
‘USED BUTTER FOR FRYING IN THE LANSING
AREA IN'1949 AND 1954

 

 

‘Reasons Frying eggs Frying potato Other pan frying
1949 1954 1949 1954 1949 1954
no. families -

 

using butter for: 19 48 __;ég‘ 27 16 28

No. No. No. No. No. Nb.
Flavor 16 27 9 18 12 14
More nutritious 2 3 O 2 1 2
Prefer to margarine 0 5 O 3 0 2
Browns nicely O O 1 O 1 0
Habit O 2 0 1 O 1
Mix with margarine 0 O O O 0 1
Out of margarine 0 1 O 1 O 1
Medical reasons 0 2 0 2 0 2
Not greasy 1 1 O 2 O 1
Better results ‘ 0 2 O 1 O 0
Nb reason 2 7 l 3 2 3

168

TABLE 76

COMPARISON OF REASONS WHY TE SAME 145 FAMILIES
USED BUTTER m BAKING IN THE IANSIIB
AREA IN 1949 AND 1954

 

 

Reasons Cakes Cookies Pastries Bread
1949 1954 1949 1954 1949 1954 1949 1954
No. families

 

using butter for:_ 11 20 8 :15 4 4__ 0 6

No. No. No. No. No. No. No. No.
Flavor 6 9 3 5 2 2 O 4
Recipe calls for 3 7 4 6 O O 0 O
Habit 1 1 O 1 O O 0 1
Better results 2 o ' 1 o 1 o o o
More nutritious l 0 1 O 1 0 O 0
Not greasy O l 0 1 0 1 O 1
No reason 1 2 1 2 l 1 O 0

169

TABLE 77

COMPARISON OF REASONS WHY THE SAME 145 FAMILIES
USED VEGETABLE SHCRTENIII} FCR BRYING IN THE
LANSING AREA IN 1949 AND 1954

 

ht

 

Reasons Frying eggs Frying Other pan Deep fat
potato frying frying
No. families 1949 1954 1949 1954 1949 1954 1949 1954

using vegetable

shortenigg for; 11 33 28 43 43 61 14 33
No. No. No. No. No. No. No. No.

 

Less expensive 2 5 2 6 4 5 4 2
Flavor 2 O 10 0 10 2 3 0
Better results 3 2 6 3 7 6 1 1
Prefer to margarineo 4 O 5 O 3 0 1
More digestible 0 0 1 2 3 7 l 3
Prefer to lard o 4 o 7 o 10 o 5
Habit 1 4 3 4 l 6 O 3
Doesn't burn 4 2 6 4 10 5 4 5
Mix with butter 0 O 1 2 0 2 O 1
Mix with margarine 0 1 O 0 O 1 O 1
Creamier 0 O 2 0 2 1 0 0
Recipe calls for O 1 0 l 0 2 O 1

No reason 0 10 1 9 6 11 1 ll

170

TABLE '78

COMPARISON OF REASONS WHY THE SAME 145 FAMILIES
USED WETABLE SHCETENING FOR BAKING IN THE
IANSING AREA IN 1949 AND 1954

 

 

 

Reasons Cakes Cookies Pastries Bread
No. families 1949 1954 1949 1954 1949 1954 1949 1954
using vegetable
shortening fog; 58 51 43 41 46 41 4 12
no. No. No. No. No. No. Nb. No.
Flavor 5 2 6 0 8 0 1 0
Less expensive 7 4 7 4 7 2 0 2
Better results 12 9 7 9 17 8 2 3
Here digestible 4 4 > 2 4 6 3 0 1
Prefer to lard O l O 2 O 2 O 1
Habit 4 3 4 2 2 7 0 1
Mix with butter 1 l 1 0 1 O O O
Greamier,, and
easy to mix 23 O 16 0 10 0 O 0
'Recipe calls for 3 11 2 5 1 4 O 1
No refrigeration 2 O 2 O 1 O O 1

No reason 1 16 2 15 3 15 1 3

171

IABLE 79

COMPARISON OF REASONS WHY THE SAME 145 FAMILIES
USED LARD FOR FRIING IN THE LANSING
AREA IN 1949 AND 1954

‘Reasong Frying eggs Frying Other pan Deep fat
- potato frying frying
1949 1954 1949 1954 1949 1954 1949 1954

 

No. families

 

using lard for; 6 5 14 7 14 10 5 _11

No. No. No. No. Nb. No. No. No.
Less expensive 2 O 1 1 2 l O 3
Flavor 1 l 4 l 2 l 1 2
Habit O 2 . 1 3 1 3 O 3
Doesn't burn 2 O 3 O 5 O 3 O
Convenient 1 O 1 O 1 O O O
Mixes with butter 0 O l O 1 0 O 0

Out of bacon
drippings O O l O 1 O O 0

Out of vegetable
shortening O O 1 O 1 O O 0

Vegetable short-
ening has bad tasteO 1 0 l 0 1 O 0

No reason 0 1 1 l 1 4 l 3

TABLE 80

COMPARISON OF REASONS WHY THE SAME 145 FAMILIES
'USED LARD FOR BAKING IN THE LANSING
AREA IN 1949 AND 1954

17

 

—

 

 

Reasons Cakes Cookies Pastries Bread

1949 1954 1949 1954 1949 1954 1949 1954
No. families
using lard fora, 9 3 6 4 24 7 2

No. No. No. No. No. No. No. No.
Less expensive 1 2 1 1 1 l 1 1
Flavor 0 O 1 O 2 l 0 O
Habit 1 O l O 4 0 O 0
Flakier crust O O 0 O 8 3 0 0
Blends well 1 l O 0 l 0 0 0
Better results 2 0 3 0 O O O 1
Convenient O 0 0 O 3 O O 0
Farm background 0 O 0 0 1 O O 0
no reason 4 O 1 3 4 2 l 2

5......

TABIE 81

QUALITIES DESIRED IN BUTTER BY THE SAME 145 FAMILIES

IN THE LANSING AREA IN 1949.AND 1954

173

 

 

 

Qualities
No. families using 1949 1954
butter 125 104
No. No.
Flavor 32 15
Price 16 10
Brand carried at store 10 O
Freshness 15 9
Sweet cream butter 8 7
Color 3 6
High score 10 6
Mild flavor 3 O
In-} 1b. sections 4 6
Quality 0 4
In creek 3 O
Brand.name 0 4
Well wrapped l 0
Texture 1 O
Sour cream 1 O
Salty 2 1
Moisture content 2 1
2 1b. carton O 1
Solid.pack O 2
All butter same 3 7
No response 15 29

COMPARISON OF REASONS WHY THE SALE 145 FAMILIES
DID NOT USE MARGARINE IN THE LANSING AREA
IN 1949.AND 1954

TABLE 82

174

 

 

 

Reasons 1949 1954
No. families not using
margarine 85 55
No. No.
Doesn't like taste 36 17
Prefer butter 19 11
Husband doesn't like margarine 7 3
Didn't use last week 7 3
Never tried margarine 2 3
Low food value 4 0
Farm background 2 1
Doesn't like to mix in color 4 0
Poor texture l 1
Use butter for medical reasons 2 0
Doesn't have to economize 2 l
Prefer vegetable shortening
for baking 1 O
No reason 6 15

17 5

TABLE 83

COMPARISON OF REASONS WHY THE SAME 145 FAMILIES
DID NOT USE BUTTER IN THE LANSING AREA
IN 1949 AND 1954

 

 

 

Reasons 1949 1954
no, families not using butter 20 41
No. No.

Too expensive 12 21
Margarine as good 2 3
Butter turns rancid ' 2 4
Doesn't like butter taste 0 2
Margarine cleaner 0 1
Margarine has replaced butter 0 2
Medical reasons 0 2
Doesn't like milk products 0 1

UI

No reason 3

COMPARISON OF REASONS WHY THE SALE 145 FAMILIES
DID NOT‘USE VEGETABLE SHGRTENING IN THE
LANSING AREA IN 1949 AND 1954

TABLE 84

 

 

 

 

176

 

Reasons Jrl949 Ajf‘ 1954
No. families not using
vegetable shortenng 43 38
no. No.
No occasion 12 9
Prefer lard 8 5
Too expensive 9 0
Doesn't like flavor l 2
Prefer margarine 1 2
Prefer cooking oil 0 2
Prefer bacon drippings O 1
On diet 1 1
Can't digest 1 2
Sticks to pan 0 1
Not healthful O 1
No reason 11 12

commxson or nmsors WHY THE mm 145 FAMILIES
DID NOT USE man IN THE LANSING AREA
m 1949 AND 1954

TABLE 85

177

 

 

Reasons
No, families not usigg lard

 

Doesn't like flavor
Doesn't like smell
Prefer vegetable shortening
No occasion to use lard
Not healthful

Not digestible

Too rich

Medical reasons

Must be refrigerated
Religious reasons
Prefer bacon drippings
Doesn't mix well

Soggy results

Too coarse

Too expensive

Causes cancer

Out of habit
Old fashioned

No reason

1949 1954
101 121
No. No.
19 16

7 O
10 22
l4 l4

3 3
13 5

9 O

2 7

4 3

3 4

2 O

2 0

2 l

1 1

l O

1 O

1 0

1 O

6 45

178

 

3 e n o H m o m 333 as
H o o o o o o H .833 H3: can”:
m o o o o o o m 833 83H notes
m. o o H o o o N ”San
H.H o H n H H e e aHHuso 33a
93 8H8
mH o o o e m m a .853
a o m o o o H H 03.2398 33
. a . 3H .9. .mz 2H oz . a. . oz

8 H. o w o m a. R eesnpimflme
628.8.“on median.“ .8“

H303 8H 233 HH4 a n o m 4 e38

 

 

mg." 2H «NEH PAHmzfiH WE”. zH EHHgMSH .mo meg ZHHammo QHHHDN 6m
mmHflHzfim mm." mug 1.53. .mo mgafimom m.m Eta mfiomfimm ho ZomHmHEZOO

mm mags

179

 

N. HH n n m m N. 3 :3on 02
H. o o o m o o m 0H48 dno
H o o o o o o H 539% mama
w H o m o o o o .300 non: admonmm
n H o o o H o H 0.338» nopaom
¢ 0 H o o H m o .833. 33H mopawa
”v o H o o H m 0 35mm
HH H o m m m m m nobuHh
NH m m o H H H m 252898 «con
.oz .02 COME 0°? .oz 00% .02 .oz
8 mH OH H. H. NH @H «m g
GOHHOHOMOHAH MOHHHEQM Ooz
H.303 on when: HH< a n o m 4 Hanan

 

 

.vmmH 2H .4152 9,533 Ema EH ”magmas” ho mafia Bandeau 933m mom
mHHAHEsm 3H 53m Ema ho waging hm ”93¢ szmdfim ho zomHmfimEoo

vm H.Hmda

180

 

an NH mH H. w m m m m m m deacon on
2 o o o H H .q m o o H «5235 :3
m o H o H H o H o m o mmmfimmnh
m o o H o o o m o m 0 “Spam
Hm o m .o m ¢ m o n m m 98an 5.309%
aw 3Hupdo datum
m o H o o o o o H a. o donmpHHon
Hm o m Hy H m o H o m o .Ho>.mH.n
0mm . Caz 00% COPIH .02 .02 00”.“ 00% .03 OOZOOHA
1 3H NH mm m m m b m m um m 98.8. $3.:
oogammoam moHHHadm .03
a h a n o m 4 653m

 

H.309 oz «.850 HHd m

mflmH 2H 4H5. $2ng E 2H gash mo mag ”Sago wzHMDm 8h
mmHHHEfiH m3” 32m an. ac mgom Hm 2.1%wa mzomdmm mo zomHmfiuHoo

mo Ema.

181

34

Hdpoa

OOON
H

b-HOOUJO

0
Con
mm
ooamnmmmnm

oz

tOVI‘Nr-lr-IO OOH“)

¢
.02
on

238 HHH

CHOOOO OOOH

NOOOOO OOON

H
6
(b #20

OOON
OOOO

IQOOOOH
HOOOOO

OH
O

OOOHOO NOO'd‘

HIDOOOO 0000

GO

to

OOOH)

HCDHOOO

b~c>hacv‘o<3

Or-ION

O
zo

nonwon on
onm no
.25ng “33m
#0090
.9H m nH umaoo
mmmmxowm .AH w
o>Hmnomxo anon
mmmnnumyh
pHpmm
dmpthHmn
mmHHnwo
mnmoonm umwnm
nobaHh

qunp.wdwmm
mcHHHsdm .02
dadnm

 

uvmmH 2H dummq gamma Mme 2H figm ho mBawqfi Hmmdawmmo .mHfiEbm 6h
mHHHHEE m3 Badm may. ho mgom Mm HEHw mflomfimm .mo zomHmfiEoo

mm finmda

182

 

wH o m m w m dough on
H o o o o H H.H do; 9230:
H o o o o H .83 on
m. o o H H H 383.854
H o o o o H oHdu H.Ho
m o o o H H .HEEHh
m o o H H «V oHpHpmomfl. 0.8x
m o o o H m 25.33 .8»qu
Hm o o o. m nH HHS on and» .uoHamouo
HH 0 o n H h qumm
Hm o o m m mH 028.8.“on on
.02 .oz 6% .oa 6% .oz
NOH o m NH mm mm undup mug:
38.8.8.3 uoHHHamu .om
Haven 02 .9230 HH4 m .8 4 n 4 28.5

g

m¢mH RH (fig gamma §a 2H .ozfiflmamomm H.Hmdsmwfib ho mg szamwo QHHHDQ 6h
mmHASh 0an 52m was no mafifizom hm 255$ mzomdfim .90 new Hm<mxoo

ow as

183

 

.3 m ¢ H. m Hm momma oz
4 0 ¢ 0 o o c>HmuomHa moon
m o o o H 4 nadeh
n o o .o H m oHpHpmwde 8.8:
m o o H. m w 3H3: .Houpom
mH o o w m N. 358m
8 o H m m nH 38.8.83 on
.94 .oz .02 .oan .02 .02
SH 0 m pH mm on 98.3 3.23
38.8.8.3 umHHHadm .3H
H309 oz 985.0 HH4 m .3 4 m 4 98.5

 

 

.vmmH 2H 45: $2523 an. zH QHHZHBHBWw fifiafiwm> ho meg szafio GZHmbm 6h
mMHHszrm O.HH 32m Mme ho mggom Mm EH56 manomdfim .mo Zomnmfimzoo

Hm mag

184

 

mm wH H o o m 4‘ o w momma.» on
H o o o o o o H o admm no
m o o o o o o m o fis mugs
m o o m o o o o H omeammHo mmo.“.
H o o o H o o o 0 “38mm
H o o o o o o o H 323 326
w H o o o o o o n 982 5.809%
pa onnnwo 28.5
.oz .02 .oz .02 .02 .oz .02 .02 .oz
3 S H m H m fl m m 283 wmflum
monmnomonm 984.30 69898.". moHHHadH 6%
H309 on HH< osom H n o m 4 23.6”

 

 

@va 2H 4.3.? 32ng E EH mg .mo mpg bandage QHHwbm 5h
mHHHHEdh me 334w a ho mgfimsm Hm HERE Emomdmm ho HHomqunEoo

mm age

185

 

mH m o H m o H m w .8309 on
m o o o o H H o o 0.83 938%
pd 603.80 28.5
m o H H o H o H H 3me
N o o o o H o o H “25.3
.02 6m .8“ .02 .oz .02 .oz .02 .02
«m m H m m m m Hy m app 3.3.:
03230.5 gonna 60.8.0qu moHHstM 6%
I Hdpoa oz .HH4 38m a n u m 4 .3de

 

 

nvmmH
BH 4M9». QHHmzfl HEB 2H 93 mo mBHdmm HHHammo QHHHDM mbh
m BAHEHH mflH EH3 WEB ho wmuuafimhcm Mm 2%wa mmomfimm ho zanmfiquo

mm Haas

186

TABIE 94

Pmcmr MID HIE-{BE OF THE HOUSEHOLJE
IN THE LAHSING AREA. USIITG COOKIM} OILS
FCR EACH OF THE] VEBIOUS US’C‘S IN 1949 MT!) 1954:
COMPLETE SAIQIE

 

 

 

Uses
1949 1954
No. families using: 63 93
No. Percent No. Percent

All pan frying 4 6.3 16 17. 2
Deep fat frying 5 7.9 15 15.1
Cake 4 6.3 6 6.5
Pastries 3 4.8 4 4.3
Bread. ' O 0.0 6 6.5
Salads 31 49. 2 38 40. 9

Pop corn 13 20.7 16 17.2

APPEEDIXIB

The Questionnaire

UTILIZATION STUDY

Name

 

Address

 

Date of call:
1. Identification No.

 

 

 

 

(1.) ________ lst
(2.) ________ 2nd
(3.) 3rd
(4.) ________ 4th

2. Month (5.)

3. Year (6.)

4. Card No. (7.)

5. ward No. (8.)

6. Precinct - (9.)

7. Number of calls (10.)

e. Interviewer No. (11.) '

9. Time of day: (12.)

1. Morning - before 10:30
2. Morning - after 10:30
3. Afternoon - before 2:30
4. Afternoon - after 2:30

Good morning:

”I'm representing Michigan State College.
We're beginning work on a survey about people's food consumption
and some related factors which.will be conducted all over the city

of Lansing.

First of all, I'd like to tell you a little bit about the
project so that you'll know why I'm asking you these questions. The
Agricultural Economics department at Michigan State is beginning work
on this survey in which we will study the relationship between people's
eating habits and some of their family characteristics. We have
taken a selected sample, or "Miniature" of the City of Lansing, and
your name has been chosen.

page 2

In case you night wonder who will be interested in this infor-
mation or of what good it will be, we are going to try to give the
farmers, producers, and distributors the consumer's viewpoint. They
of course are interested in what you buy, and differences in what you
and your neighbor buy.

Your name will not be connected with anything you tell us, but
we would like to have it for our records.

10. So to start with, I'd like to know how many peeple are living in
this household? (13 - 14)

 

11. ms. AGE MIMI 013531? TO Hommm
(3.5—..23) (23)

 

 

 

 

 

 

 

 

 

 

 

 

12. What was the last grade or year that you completed in school?

HOMEMAKER HEAD OF EAMIEY

 

 

 

 

 

 

 

 

 

 

 

0. No schooling. ............... .. ..
1. 1st, 2nd, 3rd, 5th. ......... .. ..
2. 5th or 6th ... ........ . ..... ... ..
3. 7th, 8th. .................... . ..
4. 9th, l0th.. .................. . ..
5. 11th, 12th. .................. . ..
6. 1 year college. ............... ..
7. 2 years college. ............. . ..
8. 4 years college ............... . ..
9. l - years graduate or

professional training.. ...... . ..
X. 130 response. ................. . ..
Yo mn't know ‘0 ................. o.

 

13. Did you or your husband ever live on a farm? (37)

1. Head of family
2. Homemaker

3. Neither

4. Both

9 . Refusal

X. No response

Y. Don't know

page 3

14. About what was the total yearly income of your household last
year from all sources after federal income taxes were deducted?

( ) A. Under 2,000 dollars
) 3. 2,001 - 4,000 dollars
) 0. 4,001 - 5400 dollars
E g D. 5400 — 7,000 dollars
n. 7,001 - 10,000 dollars
) F. 10,000 and over

"Since this is a study which is concerned with people's eating habits,
I'd like to know some things about your family."

Is anyone in the family on a special diet? Yes No.
(46)

. Homemaker

. Head of family

.CMld

. Grandparent

. Other

 

Why is the diet necessary?
Medical diets: (4?)

Diabetic

Ulcers ‘ ,

High, low blood pressure
Glandular disturbance
Kidney disturbance

Gall Bladder trouble
Allergy

Arthritus

 

53

No one on a diet

Non-medical diets: (48)

. Reducing

a. Baby diet

3. Vegetarian
General
Stomach upset

as
O

O. 110 one on a diet

 

I01

 

Would you say that you were a "meat-and-potato" eating family, or
that you concentrated more on fruits, salads, andvegetables? (49)

1. Fruits and vegetables
2. Meat and potatoes
3. Both -- can't distinguish

What is your food bill in an average week? (not including milk)
(50-51)

 

What was the total number of meals eaten awan from home by members
of the household last week? (52-53)

 

page 4

What was the total number of meals served to guests during last week?
54-55

 

Now we are interested in finding out a number of things about the
use of some food items in your home. We want to know what you use
and how you use it as well as your reasons for using what you do.

In the first place I have some questions about the fats and oils
which you used last week.

MAFGARINE -- Did you use any margarine last week? (56) Yes 110

If 39, ask: Why didn't you use any?

 

 

(57-58) (59-60) (61)
If leg, ask: Amount Price Brand

 

Why do you prefer this brand of margarine to the other brands?

 

Wint did you use the margarine for? (62-63)

 

 

 

 

 

1. Table use 6. Cake
2. Frying eggs 7. Cookies
3. Pan frying potatoes 8. Pastries
4. Other pan frying 9. Bread and Quick Breads
5. Deep fat frying 10.Flavoring other cooking
Why do you like to use it for? (Indicate number (1 - 10 ) and write
in the reason following)
V ‘1)
(’ )
( l)
BUTTER -- Did you use any butter last l-reek? (8) Yes No

If pp, ask: Why didn't you use any butter?

 

 

(SJ-lo) (ll-12) (13)
If leg, as.: Amount Price Brand

 

Why do you prefer this brand of butter t o the other brands?

 

What are the things you look for when you buy butter?

 

 

 

What did you use the butter for? (14-15)

1. Table use 6. Cake

2. Frying eggs 7. Cookies

3. Pan frying potatoes 8 Pastries

4. Other pan frying 9. Bread and Quick Breads

5. Deep fat frying 10.1Flavoring in other cooking

PeseS

What did you use the butter for and why do you like to use it?
(Indicate number and write in the reason following)

 

 

 

 

l
l ’

 

 

VFGEMBLE SHORTEI'II‘TG - Did you use any vegetable shortening last
week? Yes Do

If 32, ask: Why didn't you use any?

 

 

If 1%. ask: (17) Amount (18-19) Price (20) Brand

Why do you prefer this brand of shortening to the other brands?

 

Why did you use the shortening for? (21-22)

_f_‘_ 1. Table use 6. Cake
2. Frying eggs 7. Cookies
3. Pan frying potatoes 8. Pastries
. Other pan fryirg A 9 . Bread and Quick Brea ds
5. Deep fat frying 10. Flavoring other cooking

Why do you like to use it for: (Indicate number and write in the
reason following)

 

 

 

 

 

( J
L )
L )
( l
( l
LARD -- Did you use any lard last week? (23) Yes No

If pp, ask: Why didn't you use any?

 

 

 

If es, ask: (24) Amount (25—26) Price
(Zfirand
Why do you prefer this brand of lard to the other brands?

.__ A

 

n Page 6

What did you use the lard for? (28-29)

1. Table use 6. Cake

2. Frying eggs 7. Cookies

3. Pan frying potatoes 8. Pastries

4. Other pan frying 9. Breads and Quick breads
5. Deep fat frying 10. Flavoring other foods

 

Why do you like to use it for: (Indicate number and write in the
reason following)

 

ll
(f7

 

Dana

 

 

 

000311720 OIL -- Did you use any cooking oil last week? (30) Yes

No

If you ask: (31) Amount (32-33) Price
(34) Brand

 

 

What did you use it for?

 

OTHER F‘TS -- Did you use any other fats last week? (35) Yes

N6

Ifiygg,.ask: What kind (36)
What did you use it for?

 

 

New for one final question:

Wes your family living at the present address in the summer of
1949? Yes No

 

{ESE 8.1?

REFER
H.H.“

r1.-
3"!
“AV

Rug 1 ’56

 

 

 

mumyuulgtlmtuwwunlum

98

WW