| ) | HK | | | I | | | ! — ON NON ~~. .. . ~ oa "VV... YY. YY Y.OY. UY. YS Arran on *ac acces THE REDUCTION OF COST OF LIVING BY SUBSTITUTION OF NUT PROTEIN FOR MEAT PROTEIN THESIS FOR DEGREE OF M. H. E. KATHERINE MCNAUGHTON REED £33 raAarnanaan oe ) WW Wwoww wow Ne NE WD WO OS WOO Oe ae a te a hh) JHESIS A te tr] te ty ct C2 4 I+ 9S O ta oO OST OF LIVING & mA c* rry J t—4 Jj C4 +3 t4 Cc) +--+ --4 © F NUT PROTFIN FOR MTAT PROTEIP apenm a -—@ -B aw -~ —@ © — -— = Thesis for degree of if. H. E. Katherine l""aushton Reed guperetntin.. gph 1913. THES! -l- There are a zreat irany ways suggested to reduce the cost of living. “any problema enter in- to this great subject. In ccnsidering the question for the present we will trace it at least briefly thrceush nistory. t— he Thinese have always used rice es thelr principal article of food. Scientists attribute their small stature to this fact. Ye are to be con- gratulated that the attempts of the early colonists at growing rice in the Carolinas were unsuccessful. It is to be feared that had our hardy English and Scotch-Irish settlers of the Carolinas found that rice could be readily grown, the cotton and corn in- dustries of those states would have been undeveloped, end instead of our staunch well developed Carolin- jans, we would have head a small race like that of the Chinese. Rice céz be successfully grown in these evates today but, fortunately, does not form the major part of the diet. The "Poor whites" of Arkansas subsist chief- 103417 9 ly on the rice grevn in their warsh lenis. These Pa . pecple are, also, known for their s:cll stature, weich mey be woertially ettributed to their diet. Tze laxity of morais among the homens at tre time of Nero is ascribed to their free use of meats and wines. “ot only can we cite the exerzle of the '.crans but also that of the Tgrptiens as vell, both of whom suffered from these ssre causes. Tne early Teutons lived principally on meat which was eaten raw or cnly partially cooked. The scientists held that this had ruc to do with their fierce natures. It is said that the necesscry change of ciet prought about at the time of the conversion of carnibais to christianity has had much to do with the softening of their diepositions. Aveain the irresponsible nature of the Ameri- can negro may ce lercely attributed to his diet. Tor t>at he is his cvm master and oblized to keen no rezu- jar hours, he eats all he can get, when he can »wrocure pte vy ny 57, @er ~ ~~ o. “| -- ° ~ ~ ™ - t. Ne may feast one dzy and fect the next seven. that tre averaze Anerican eats too much mest. Euch 7 8 "Ledersh © pe :$ © Hh eminent authorities es Professor Freiturzs, Gerranyv, one of the woric's vreatest author- ities on comparative anatcmy, Dr. J. 1. xellorz, Taucer “Trinton, Eenzge, of Tasel, and Cherran, of Ccolumoia, tell us that wherever race degeneracy ¢e ely due to the eating of too much meat. are especially ford of the meat which contains a high percentage of uric scid, ana there is scarcely a family which uses meat regularly without having one or more of its merbvers cuffer from rhevmatism or caterrh in some form,. "all ascribes the former trcuble to uric acid in our systems, while Ur. Emmet Teich, of Grand Narics, “tlichigan, an erinent throat srnecialist, finds that nature will take care of a very severe case (a) Tendencies Toward Race [Tezeneracy, vy Pr. J. i]. Xellogz, published in New York Medical Journ- al, September 2d and 9th, 1911, and resrinted as fencte Tocument No. 648. See pages 20 and 25. -4— uee Of ment. In Fnzlend, meat is charged with beins one of the causes cf = rational disesse, cut. The class cf pecrle who are not usirs meat is constantly growing. It has been proven by hundredze of seorle that nuts can be advantazsecusly substituted for meat in their diet. Ve find this ciase of pecri tc de gentle ara kind. In fect, their gentlens is a ncticeatle characteristic. That they are cepeble of sreat, both rentei and whysicel endurance is arnly shown by the amcunt of both kinds of werk which they perform. In considering the cost of livins, we ust take into account the ~rurchase rrice an”? the cost of preparation in comparison with enersy derived. The purchase price which is the initial cost,ill dernend sarzely upon the sun ly and the cost of shippirg if the product is not home srown. 1 the writer'e experiment, she purrosely used the hizhest priced nut grown in the United States. ~5- If secene atv thirty cents cer rcund were found to pro- vide 2 cheaner focd supnly than dces meat at twenty- five or thirty cents per pound, it could be reascned thet Persian walnuts at tventy cents per pound, black walnuts and hickory nuts at two and one-half cents per round, (often the latter two named ruts may be had for the gathering) misht also be che@rer sources of protein than are beef, mutton cr cork. It is probable that be- cause of the extensive planting of the pecan the price of thet nut will not increase materially durirg the next few years, as has the price cof meat during the last few veere. Just compare the quantity of nuts con- sumed as food durirg the past decade with that used for the same purpose the previous decade, or make a comparison of five year periods and we will find that @ surprising increase is steadily tekirg place. Cook books issued ten yeare ago, contain few recipes calling for nuts. At that time it seemed an innovation and doubtful experiment to insert even a half dozen recipes. The Southern Cookbook by S. Thomas Bivirs, principal of ~G— Chester Domestic Training Institute, Chester, Pea. though published in 1912, contains but one recipe callinz for nuts as an ingredient. The conservatism of this book shows the place the southerners put nuts in their menus. Marion Harland gives nine recipes in her Complete Cookbook, published in 19°03 ard 19C6. Fanny lary Farmer's Eoston Cookbook, published in 1902, contains six recires with nuts as an ingredient. In the appendix, added in 1903, three more recipes of the kind were included. Today, such of the leading macazines as have a page devoted to the culinary art, have a number of recipes which call for nuts in the making, whether the dish when finished is to be a soup, entree, bread, salad, cake or even the hearty dish of the meal. In fact so popular, and justly so, have th nut products become that many books of recipes are be- ing comprised in which every recipe calls for nuts as one of the ingredients. Prior to 1900, nuts had been used by Americans in confectionary, as a mid-meal lunch or at the end of -7- a hearty meal. The letter to uses are still quite frequent, althcugh the last carnot be too highly con- demmed. The fact that nuts have not deen more in use in this country may be attributed to the wasteful habits of Americans who are truly extravavent as com- pared with the southern Europeans. The inhabitants of southern Italy have subsisted for centuries almost. entirely upon chestnuts and acorns. These nuts are boiled, then made into a bread, unleavened cake or soups. These people appear to be well nourished and healthy. “emmo studied this acorn bread and found that it was very carable of being easily assimilated. As nut flour, when made into bread, is less palatable than wheat flouy it is doubtful whether this sort of diet will ever become sopuler with Americans. Acorns and chestnuts cost tre Italians practicdly nothing, as they grow plentifully in forests which are protected for game purposes. The nuts which the peasants vather are renlly a by-product. At the time of harvesting the nuts, the entire family have a merry day, gathering the ~8- nuts which are to be their supply of food for some time to come. The French have meade use of the Persian walnut almost since the begirning of the Christian era. The species thrives vell on their sunny slopes. Single trees often produce « great deal of food, as well as shelter from the sun for man and beest. Ir southern Soain, the almond and acorn « far emaller * yield. It was the opinion cf the members of the Vorthern (a) Theee records are ziven in the pamphlet Wainut urowing Oregon, by J. C. Cooper. (o) This tree is the property of five tartar fami- lies who subsist largely on its nuts. ac etoek of the native bliack walnut could be suc css6- Q fully srown anywhere that the black walnut thrives. If this be true, Michigan could well afford to ziant such trecs. The cost cf growing such trees is no wore than that of a cormon clack walnut, while the coat or preparing the nuts for use is muck less. In many sections of “Michizan, there are 5 these from bushes are essily cathered ari furnish e food ts cn is easily prepared, sreat rossi- bilities in cultivating this plant sugsest therselves. “e cannot be sure our meat has alwe2 A Kept ciean but we can control the sanitary conditions under which nute are »vrepared for the table. Mute should be cracxed at home, as it is a more or less corron gractice to "farm out" cracxed nuts from the large cracking houses, to laboring people whe pick —~i4e the kernels from the broken s*ells,in their homes. 0 questions, of course, are asked about the sani- tary conditions of txe homes, out thet there are grave possibilities of denser from szerzs of disease, no one can doubt. Further, if a nut is rot cracked encuzsh, a little aid from the teeth may successfully release tre Kernel. The hickory and black walnut meats for sr2ie in the confectionary stores are dcugh oy the barrel, the meatgheving been picked out by the mountaineers of tre eastern and northern states durins their idle time in winter. The conditions of such nuts are not quite as bad. Now easy to save any risk of infection of such contazious diseases as tu- berculosis, etc., by cracking our owm nuts! (a ) In 1692, in one of his famous lectures, ir. Georze Kennan, in speaking of tre conditions sur- rounding the russian peasants durins their terrible famine said, "If trey but knew how to utilize the weede growing around their homes, they would be weil (a) Summer Chatauqua, Hey View, vichigan. -~15- nourisned," we might parephase tne above statenent in speaking of many ofour pocr people living near or in the country. Tkrere is no need of their starving if they would but utilize the nuts which are so often within easy reach and may be had for the sathering. A vital question wuncerns us in tne select=- ion of any diet is the amount of energy derived for the least expenditure of time, money and physical ef- fort. ‘We do not feel that we can g#ford tc experiment witnout looking into such a weighty matter carefully. nis is one of the cases when we are willing to profit oy the experience of others in atterpting to find what diet is apt to be best suited to our indi- viduel neede. Not only is the ordinary thinking Olass of people awakened to the race's deseneracy but the problem is deeply concerning the great scien- tists such as Professor Viedersheim, Pr. Forbes Winslow, one Of the vorld's grentest authorities on mental di- senses, and many other students. A few years ago the English government crerted 2 cormission known as -~1¢- the Interdepartmental Cormittee on Physical Ceterio- ration in Great Eritain. This corrission wns charged with investigating tre conditions indicated b, its name. Eminent scholers testified before the commissicn. Professor Wiedersheim has cointed out the general ie- terior:tion in man's anatomy. He ccrsiders tre most evident point of deterioration to be that of the teeth. This degeneration is both in size ani number. The lower jaw ani its muscles ere cecorins smaller. Thouzh the dezeneration is evident in the first teeth, it is more noticeable in the second teeth while there is no Longer room for the third molar. WTiedersheim ascribes this condition entirely to cur diet. "e find no such deterioration in the teeth of the chimoanzee, the ani- mal most fairly comparable in this res»nect with man. It does not est meat but obtains its protein from nuts and veseteadsles. The dreaded, chronic disease of cancer is rapidily increasing. The medical societies have almost universally agreed that this terrible afiliction is pro-= ~17- duced by a certain kind of irritation to the muscles. ye find cancer among not only human beings but aiso among these cf our domestic animale which eat meat while the domestic animals which eat vesetaties and srassee and no flesh are never afflicted vith this rest ta dis2zace. Acain it seems quite evident treat 2 C deal of sufferins mizht be avoided by the selection of other protein than that of meat. Aside from the terrible azony that cancer causes to petients, the sympethizing friends and relatives, tre only cure, tre surgeon's krify, if used early enough, is very (a) excensive. Seventy-five thousard die annually in the United States from this disease, which means that annually three hundred thousand persons are suffering from it. According to statistics from London and Berlin hospitals for sick animale, a nish percentaze of both dogs and cats treated cre afflicted with cancers. The daily average consumption of meat, ornoy®? Dr. J. H. Kellogz's pamphlet Race Degen- -13- including, fish and game, in the United States is two-thirds of a sound ver person, and of sugar four Ounces per :erson. With the acdition of butter and fat, these four items corprise three-fourtns of the food of the averaze individual. As all of these products are deficient in calcium, it is very evi- dent wey tnere is the lime starvation in the body of the average person, as lime is as necessary a dis- infectant inside the bod: as outside. To quote from Dr. Kelliozz, "Overeating is probably doing more harm than underfeedings amony civi- lized people." brigzght's disease, cancer, and decay of the teeth ere found to be more cormon among the well-to-do, than the poor, cancer in varticular is the rich man's disorder - tre result of hish protein feed- inz and sedentary habits. Overfeedinz, however, seems to be a common discrder. Take for exavzle, the ordi- nary breakfast of a person engazed in 2 sedentary oc- cupations it consists of a dish of cereal with and suger, one or two ez7s or a srell steak, a baked -19- potato, 2 psiece of tozst or cookis, and coffee, with possibly a “aif grape fruit cr an orange. It is safe to say thet eight out of ten persons who indulge in such heavy meals at the beginning of the day and who OY do not take an ebuntance of pnysical vork suffer from ness + oy nervous, Lack of enerzy, headache, or constipation. “ow, instead of such a henvy meal, were tne following renu to be substituted and used for several weeks or months tnere would be a noticeable improvement: one- half of a gvrapetfruit or an cranzge, Ralston vith crear oa. s ne or —277 ™ a ~~ ‘ % « end sugar, whole vwheet or bran oread, tutter, cocoa, pute and a cookie if desired. Ralston is a wheat nreparation wich seeme to be better adanted to a quick diszestion tyan any other treakfast food the writer hes ever tried. hen properly prepared, it furnishes a half dish for the meal wiile the revetfruit or the cranze furrish a> aed La Vv the fruit juice so necesssry to keep.the stomach ina - d conditicn. This breakfast is nutritious end a- Or; ©) O bolishes the read for roct, my M2 aumcheon is not sit to be age heavy as the a? more enersv, therefore she adheres very closeiy tc the save menu day after dey. The use cf reat fer lurcitoon kas fever ond effects than for bre sst, but the use of meat is suite unnecessary as @ scurce of protein or fat at any time. Excess of meat orzans extra work to do in tryin ’ 9 ~ . “,lar work, The gstrenu- ous efforts of our overvorked disestive orzecrs are in- variebiy Telit sconer or later by the very noticeatle =~ , o aN as am & seen Sg “ — t. 3. . i feciin- of exrtustion which follows *2 ectin D t0O hearty luncheon, Thile the ;rocesse of dizestion is going on, tre *lood is called avay from the >rain,and .. s 4. 4 i... 9 « ea 9 r 2 witLl it can ce restored, thet organ will necesserily fas. It will require two or three hours! time for the disestion to be corplete and, if sco, there will be but & short time left in hich tte At 4 x” + ~we un“ 4 - ~ © am 8 jax before receivins oncther meal. Tretend of tevin 2 cn ih b-ty pte © pte oO ~ cr 2 c Ny) ry ce pte + QO H, -.2 p+» = iw ov a) om +o] 3 @ t cr ea ) co oD Om ry) a) c+ ee D rs pte a) | tire for relaxation. Chould nuts ce substituted for men abe 0 Mm re an "4 y+ Mm ‘ ) ry c+ } de (3 ©) cr or -- ™ a) + eh m3 Cds O ctr ¢ Ca {0 © «) rs Ky ... 4. £ ction, ;reotein, ‘ +} } de » ema cellulese would be naturally introduced into cr Co i sete thea ersca qr aN ~it65 Vek e: a AS wet affea, “1. &. Professor of Vutrition, University of vsli- fornia, says that it le Snir to assume that the ;rctein cf nuts woul’ oe as repidily discstcd se snv other form of eretein. Ina report published in i900, by the United States upon the neceesity of thorough rastication ix crior to obtain the nivnest coefficient of digestibility. Pro- fessor Jaffa ooserved that there wes a croat diffsrence in tie coefficient of disestibility of the food of one y of ruts but did not properly nasti- cate his foot and that of other subjects whe chewed their food thoroushiy. In Professor Jaffa's opinion, nuts cre -228 as easily digested as are our most common articles of diet - bread and milk. Too much emphasis cannot be placed on the right use of nuts in the diet. It is not surprising that persons who eat a quantity of nuts at the end of a hearty meal or between meals, should com- plain of indigestion. ‘hat is wrong, however, is their conception that they are unable to use nuts at all, be- cause nuts are indigestible. Should they eat a large extra piece cf heefsteak after a hearty meal or between meals, they would experience quite as severe cases of indigestion, as when they had burdened their stomachs with nuts at a sinilar time. In preparing nuts for the table, we must remember that they only contain three to five percent water, while meat contains fifty to seventy percent water. | rrofessor Jaffa gives come very interesting items. ile says, “If ten cents be spent for peanuts, it will purchase more than twice the protein and six times the energy that conld be bought for the same ex- penditure for porterhouse steak. It is of more than passing interest to note that ten cents worth of pea- nuts will contain about four ounces (20 grams) of protein and 2.767 calories of energy, which is more -23- protein and energy than is furnished by many rations rerarded as adequate for the day." Great factors in favor of nut protein should be, the ease with which they are handled and preserved without necessary injury or deterioration, for the unbroken shells furnish receptacles which are practically injury proof and, at the same tire, are sterile for long periods. They are easily handled, and in this country, require no refriger- ation while being transported. Under refrigerated conditions they will keep in good condition for indefinite lengths of time. Professor Jaffa made a great many experi- ments with different diets and their effects upon the persons subsisting upon them. He says, "The results of investigation carried on with fruit and nut diets at the California Experiment station afford tentative conclusions regarding the thor- oughness of dizestion which should he of -£4— value to those who wish to use nuts as a staple article of food rather than as an occasional article of diet. This work has comprised fifteen dietary studies and about one hundred digestion experiments, with elderly men, young men, women and children of whom some had been vegatarians for years and some had even limit- ed their diet almost exclusively to fruit and nuts, others had previously lived on the usual mixed diet. The average coefficients of digestibility reported for 28 experiments with two men and one woman on a fruit and nut diet were: Protein, ninety percent; fat, eighty-five percent; sugars, starch, etc., ninety-six percent; crude fiber, fifty-four percent; and ash sixty-eight percent; with eighty-six percent of energy available. The corresponding figures for three experiments with the same subjects in which no fruit or nuts were used are: Protein, ninety-four percent; fat, ninety-two percent; sugar, starch, etc., ninety-six percent; crude fiber, forty-nine percent: with eighty-eight percent of energy available. The latter coefficients agree very closely with those in -25- the average of nealy five hundred experiments with different sorts of mixed diet, namely: Protein, nine- ty-two percent; fat, ninety-five vercent; and carbo- hydrates, ninety-seven percent. ‘Juts were the main source of protein for the fruitarians, and it will be noted that this constituent had practically the same coefficient of digestibility in the nut and fruit diet as in the other cases cited. The studies with fruitarians have all indicated that nut protein is fairly well assimilated; and that this is true with the average healthy person is well illustrated by an experiment with auniversity student, who, though entirely unaccustomed to such fare, gradually changed from an ordinary mixed diet to one of fruit and nuts without apparent loss of health or strength. It is somewhat difficult to arrive at a definite con- clusion regarding the actual percentage of nut pro- tein digested or assimilated. The experimental data obtained at the Califonia Station show a range of seventy-five to eighty-two percent digestible proteins when nuts and fruit were eaten to- ~26- gether, but the firure for nut protein is doubtless higher. These coefficients were in all probability influenced by the fruit protein which has been found to be less digestible than the nut protein. ‘The di- gsestibility of protein in twenty-eight experi:ents with mixed diets, to which were added fruit and nuts, averaged ninety percent. As fruits, with the exception of the avacodo and olive, yield only a small amount of fat, the fat which is contained in a fruitarian's diet must be very largely obtained from the nuts. The average coefficients of digestibility for this nutrient in thirty experiments with men on a diet of fruit and nuts were eighty-six percent, and in twenty-eight ex- periments just referred to it was eighty-five per- cent. These figures are about ten percent lower than the average coefficient for digestibility of fats in the ordinary mixed diet. The digestibility of the carbohydrates in nuts, so far as the available data show, is about equal to that of the same ingre- dients in other foods. The almond, hazel nut, cocoa- nut, peanut, pecan, pisnolia, and wal- -—ag eg ee ee -~27= nut were the nuts used for these exverizents. Yemmo and “Merrill report their experiments with cooked chestnuts. 1 farm laborer aged fifty- three, working eight hours a day was a subject se- lected by “emmo. For two days the man's diet con- sisted entirely of chestnut products. During the last two days his diet was modified by herring and cheeses seventy-five percent protein, eighty-seven percent fat, ninety-seven percent of carbohydrates, were assimilated. Merrill selected two men aged twenty-three and thirty-four, respectively, for his experiments. A mixed diet was used. About twenty percent protein, fifty~two percent fat, nearly fifty percent carbo- hydrates, and not far from forty percent fuel value, was furnished by three hundred grams chestnut flour consumed daily. The average coefficients of diges- tion obtained for chestnuts in these experiments were, protein, fifty-six percent; fat, sixty-three percent, and total carbohydrates ,ninety-eight -28- percent; while eighty-nine percent of enersy was a- vaileble. In Tr. Tinfield €. Nell's very interesting book, Nutrition and Dietetics he gives tre results of his exreriments conducted by his chosen subjects for thirty days. Ue finds where nuts ani fruits “ere used tosether tht the diet was a very satisfactory one for the rersons using it. At the same time, he was experimentins with a diet usinz nuts without the fruits. The latter was not as satisfactory because nuts are too concentrated; they apparently need the balance of water ard minerals such ase fruits contain. Whether the doctore are from Dr. Kellogz's school or not, thnev seem to be adonmting his views re- garding the effect of meat upon the system by omitting it from their personal jiets. Provably, vithout a doubt, Dr. and ls. Kelloggs have ccnducted the exreri- ment of substituting nute for meat on more versons than any other tvo individuals in the world. Miss Phoenix, the noted physical culture ~29- teacher, like many others of her profession, never loses ean opnortunity to try to convince her audience of the superiority of nut protein over meat protein. When she began using a diet of nuts and fruit her di- gesative organs were in such poor condition that the doctors had civen up the hope of saving her life. They had told her she could expect tc live cut a few days. fhe determined to try a diet of fruit and nuts. Then she anpeared before her classes two years later, she afforded a good picture of perfect health. ‘fhe attributed her health tc a proper diet, which alloweil her to perform her chosen work and to obtain an inde- pendent livelihood. Professor A. L. Tinton, of the Connecticut Experiment Ctation, zsives the following encouraging messaze to diabetics: "Most of the nutes including wal- nuts, Brazii nuts, almonds, and filberts, since they contain no starch and only srall anounte of sugar and dextrine but are rich in protein and oil, are valuable aaqditions to the diet of diabetics. Alrond meal is ~%0— used in the preraration of varicueg biscuits and breed pubetitutes. The chestnut is = notable exception among nuts, in that it is rich in starch end poor in fat, the ccrnosition of the shelled nut being much the same es that cf wheat flour; it is,therefore, entirely unsuitec for the use of diabetics. The yvennut, alithcugh very rick in cil, contzsins about elcven percent starch, . (2) suser and dextrine of which about half is starch." For tne purnose of putting to actual test some Of the principles here enumerated regarding the advantages cf nuts as fcod, a practical experiment was conducted by the writer during the scring weeks of 1513. The compariscns made were between the cost of subsisting upon ordinary menus as checks and nut menus ag tests, and the weight of the subject at the beginning ard end of each period. The exneriment wes conducted for a total period of six weeks, during which time the menus alternated weekly. Many items hich were not poseible to tebu- (a) Connecticut State Station Report, 1906, p, 152, -%j]- ate piaved an importart pert but in sc fer as possi- ble they were recorded. Thus, the fluctuating >rice of some articles from veek to eek vas corputed. The food estinate? as ccrsumed by the subject vas deter- mined by actual weight for e number of days, after which it wes everezed. The rearcneibilities, and ceuses for worry, the work perforrec and varicus other things were factors which could not be kept from in- fluencing the physical condition and weight of the subject, for ths time being, out were noted in so fer ag pogeitle. he subject had been sudsisting upon a rix- ed dlet containing nuts and meat for scme time end was in excellent physical condition at the beginning cf the experimente as a fairly steady increase in weight for several months previous had proven. Pur- ing tre period of exreriments her weight increased quite resularly while eubsisting on the menus contein- ing nuts and, almost stranzely, fell off during the weeks while on diets containing neat. It was further observed that she was able to do the same day's work with less fatigue while subsisting upon the nut menus than while upon the meat menus. The total cost of the food consumed during the three weeks meat protein was used in the menus was eight dollars and thirty cents, as compared with seven dollars and thirty five cents, during the weeks when nut protein entered into the menus. Thus, in three weeks time it cost ninety-five cents less to use pecans at thirty cents per pound, as a substitute, than it did to use beefsteak, at twenty-five cents per pound, and occasion- ally, pork and lamb, at about eighteen cents per pound. This was a saving of practically thirty-two cents a week, and for a year would have been sixteen dollars and sixty-fcur cents. AS the experiment was made uron a subject who naturally was a moderate eater, it may be conser- vatively estimated, that for a laboring man, the saving would heve been fully a quirter greuter,or about twenty dollars. ith several in the family -33— proportionate savings would go a long way toward paying taxes, buying clothing or educating children. The following tables show in detail the results of the experiments: (Note: ith but a very few exceptions, the figures showing the chemical constituents and calories of the foods used were taken from the revised edition of Office of Experiment Stations, U.S.Department of Agriculture, Bulletin ‘Jo. 28, by wT. O. Atwater, Ph.D., and A. P. Bryant, li.S., which was issued April 14,1906. Such analys&s of fcods used,as did not appear in that document were obtained from the Chief of the Vegetable Thysiolovzical Lahoratory,of the Bureau of vhem- istry, U.cS.Department of /.zriculture, from unpublished data. The tables go into detail for reriods of but two weeks, during the former cf which, a nut menu was used, and during the latter of which, a meat menu was substituted as a check. However, the tables zo far enough to illustrate the method by which the records were kept,and upon what foods the compsrisons were made. Following the detailed tables, a general sun- mary is given, wnich shows the total results for each week. The results for the weeks during vhich the nut menus were used, are grouped separately from those during which the meat menus were used. 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Leers getet : POT°Z =; 8¢6° "OAT SNT OUT, 09 T THAdy BET IDA ree eee ne ee mm 8 se ,e2 (") ufep 9800 2 8THOT#O : “logreg | “ONMM : 9PL 5 TBTOROdg ° "ported *STINUN LUN *SGOIWGd NOHHD ONV LSEL SHL ONTUNG ‘SINDOTE dood £0 LSOO GNV ‘SIHOIGM IVLOL FHL ONIMOHS STIGVL AALLVYVdINOD MENUS USED DURING TEE Lact FOUR WEEKS OF TRE EXTERI“ENT. April 15. April 18. Breakfast. Breakfast. Cocoa; & grapefruit; , cereal with milk and sug- Luncheon. ar; buttered toast; soft x ared potato; bran bread; cooked egg. putter. Luncheon. Dinner. 2uttered toast; cocoa; Nut salad; mashed potatoes; white cake; cream sauce; cabbage; bran bread; butter; cherry Dinner. sauce. vut loaf; potato balls; creamed cabbage; rhubarb. April 19. April 16. Breakfast. Breakfast. (a) Luncheon. Baked potato; scrambled egg; bran bread; butter; radishes; mustard pickle; cherry sauce; cookie; coffee; cocoa, Luncheon. Potato salad; rolls; but- ter; jelly; white cake; coffee. Dinner. Dinner. Pecan salad; creamed pota- Cocoa; nut croquettes:; es- toes; corn; rhubarb; white csiloped potatoes: com; cake. pepper relish; rhubarb; sour cream cake. April 17. April 20. Breakfast. P Breakfast. Luncheon. (b) Luncheon. Dinner. ‘Thite bread; butter; rad- Nut croquettes; creamed potatoes; bran bread; butter; baked bananas: cake, ishes; Spanish cream; sour cream cake. Dinner. Pecan salad; creamed pota- toes; asparagus; radishes; pickles; Spanish cream; cake. (a) Stanle breakfast menu previowbly used. (bd) " luncheon " " " -~44. WUT MENU. (Continued ) April 21. April 25. Breakfast. Breakfast. Luncheon. Luncheon. Dinner. Pork chops "dashed potatoes; Wut loaf; potatoes with well of gravy; beet and cottage cheese salad; rad- ishes; cake. rravy; lettuce with French dressing; snow pudding with custard sauce; sponge cake; lemonade. April 22. (iteat l-enu) April 26. Breakfast. Breakfast. Luncheon. salmon steak; hominy; Luncheon. chocolate ice cream. Dinner, Dinner. Yried ham; mashed potatoes; Bran bread; butter; rad- &Fevy; creamed carrots; ; ° ad: butter; strawberry *ehes; Spanish cream; cake. Drea cake; lemonade. April 23. April 27. Breakfast. Breakfast. Luncheon. Dinner. Dinner. PO Teo e Seen d. butter). radishes; bread; butter; Fried ham; boiled potatoes; jelly; strawnerry short cake; gravy; rhubarb; sour cream cake; lemonade. Luncheon. April 24. Tea; cake; sandwiches. Breakfast. April 28. Luncheon. Co. Breakfast. Salmon loaf; potato salad; white bread; butter; rad- Tunch eon. ishes; mustard pickle; Snow pudding; custard sauce; sponge cake; tea. Dinner. Pork chops; mashed potato in well of gravy; green onions, Dinner. bran bread; butter; straw- Potato salad; bread; butter; berry short cake. radishes; strawberries; Sponge cake; lemonade. ~45- April 294{NU+ env.) "yeakfast. Luncheon. Yinner. Pecan salads; creamed pota~ toes; butter; green onions; strawberry short cake. April 30. Breakfast. Luncheon. Dinner. “eat loaf; escalloped vo- tatoes; asparagus; straw- berry short cake. way 1. Breakfast. Luncheon. Dinner. wut loaf; escallopved pno- tatoes; biscuits; butter; strawberry short cake; lemonade. Way Le Sreakfast. Tuncheon. Dinner. Tut salad; mashed pota- toes; cream sauce; as- parasgeus; doughnut; rhu- barb. May 3. Breakfast. Luncheon. Dinner. “ecan croquettes; potatoes with well of gravy; aspara- pus; rhubarb; cookies. “ay 4. Breakfast. Dinner.. Pecan potato balls; bran bread; butter; radishes; rhubarb; doughnut; lemonade. Luncheon. Potato salad; bran bread; butter; mustard pickle; radishes; cooxie; strawberries; lemonade. May 5. Breakfast. Luncheon. Dinner. Nut. salad; cream potatoes; creamed corn; bran bread; putter; strawberries; cookie. May 6.¢iieat iienu) Breakfast. Luncheon. Dinner. Shad; spinach and egs; rolls; butter; chocolate ice crean. ~46- NUT MEWU. (Continued) May 7. Luncheon. Rread;: butter: cake; straeber- Sreakfast. ries. Luncheon. Vay le. Dinner. . Breakfast. Lamb chops; mashed potatoes: : gravy; asparagus; cake; Luncheon. strawberries. , | Dinner. “May 8. YNeviled ham; creamed potatoes; rhubarb; Rreakfast. Luncheon. Dinner. Lamb chops;mashed potatoes: grTrevy; asparagus; strawberries: cake. “ay 9. Breakfast. Luncheon. Dinner. Fricd ham; mashed potatoes: gravy; creamed cabbage; rhubarb; cake. “ay 10. Dreakfast. TCuncheon. Dinner, Fried ham; mashed pota- toes; gravy; creaned cabbare: radishes; rhubarb; cake. “ay ll. ?reakfast. Dinner. Cold boiled ham: creamed potatoes; radistes: creamed cabbage; cate; strawberries. strav’berries; cake. : + a te-- aS, U TT 3 03