^if^ S«^ «n \" FOOB-^fflafPTION. Owai^ral cierJL&x ii«wfi*tt RecelTod QUANTITIE^u|^ggg42^I^ NUTRIENTS . FOOD-MATERIALS. [From the Seventeenth Annual Report of the Massachusetts Bureau of Statistics of Labor, pp. 239-328.] BY CARROLL D. WRIGHT, CHrBF OF THE BUBBAU OF STATISTICS OF LABOB. Chemical Analysis and Treatment BY Prof. W. O. ATWATER, WESLEYAN UNIVERSITY, MIDDLETOWN, CONN. BOSTON : WRIGHT & POTTER PRINTING CO., STATE PRINTERS, 18 Post Offick Square. 1886. FOOD CONSUMPTION. QUANTITIES, COSTS, AND NUTRIENTS FOOD-MATERIALS. [From the Seventeenth Annual Kepokt of the Massachusetts Bureau of Statistics OF Labor, pp. 239-328.] ^ -„>>^ CAKROLL D.^RI&HT, CHIEF OF THE BUREAU QF STATISTICS OF LABOE. Chemical Analysis and Teeatment BY Prof. W. O. ATWATER, WESLEYAN UNIVERSITY. MIDDLETOWN, CONN. BOSTON : WRIGHT & POTTER PRINTING CO., STATE PRINTERS, 18 Post Office Square. 1886. V9 I ?^ Tp CONTENTS. Page Preliminary Remakks, 239, 240 General Introduction, 240-25r) The Nutrients of Food and their Uses in Nutrition, . . 241-247 Principal nutrients of food, -• • • 242 Functions of nutrients, 242 Protein, so called, "flesh-formers," or "flesh substance," . . 243 Fats, 243 Carbohydrates, 243 Mineral matters, or ash, 243, 244 Composition of animal foods, edible portion, freed from refuse, . 245 Composition of animal foods, including both edible portion and refuse 246 Constituents of vegetable foods and beverages, .... 2%^ Digestibility of Food-Matekials as Affecting their Nutri- tive Valu,es, 248, 249 Percentages of undigested matters in food-materials, . . . 249 Costs of Protein, 249-2r)3 Comparative cost of protein in food-materials, 2.52, 253 Amounts of Nutrients obtained for 25 cents in Different Food-Materials 253, 254 Statistics of Boarding-house Consumption, 255 The Dietaries Collected by the Bureau, (^255-305 The dietaries, how divided, 253, 256 Data upon which the Present Study of Dietaries i^ based, . 256, 257 Composition of Food-Materials, 257-262 Composition of different parts of beef, 259 Percentages of nutrients in food-materials assumed in analyses of dietaries 259-262 Standards for Daily Dietaries, ". . 262-265 Rations estimated from dietaries, 262-264 Nutrients in daily dietaries, 263, 264 Direct experiments in which the incrmio and outgo of tlie body are compared, 264, 265 Standards for daily dietaries, 265 iv CONTENTS. Page Estimates of Comparative Quantities of Nutkients Required BY Persons of Different Classes, 266-268 Quantities of nutrients appropriate for daily dietaries, . . . 266 Estimated relative quantities of potential energy in nutrients re- quired by persons of different classes, 267,268 Details of Dietaries, 268-305 Equivalent measures and weights, 268 Series A. Miscellaneous, Massachusetts, 269-281 Series B. French Canadian, Massachusetts, 282-292 Series C. French Canadian, Canada, 292-305 Statements of Results, 305-310 Persons stated to l)e nourished by food of dietaries, and estimated num- bers of " laboring men at moderate work " who would require the same quantities of nutrients, 305 Recapitulation of analyses of dietaries. Persons, employments, wages, etc., and quantities and costs of food, 306,307- Recapitulation of analyses of dietaries. Quantities of nutrients esti- mated per man per day, 308, 309 Summary of analyses of dietaries. Quantities and costs of foods and quantities of nutrients. Maximum, minimum, and average per man per day, 310 Discussion of Analyses, 310-320 Averages of analyses of dietaries. Quantities and costs of foods and quantities of nutrients as estimated per man per day, . . . .311,312 Dietary of Students in Middletown, Conn., 313, 314 Dietary of Brickmakers in Middletown, Conn., .... 314, 315 Comparison wijh European Dietaries, 315-317 Comparison of dietaries examined with European dietaries and standards 315, 316 Improvements in Dietaries, 317-320 Suggestions for the alteration of dietary A 9, 318,319 Suggestions for the alteration of dietary A 11, 319 Food of the Poor in Boston, 320-322 Concluding Summary 322-328 Costs of total food, per man per day, 323 Costs of animal food, per man per day, 323 Quantities of food, per man per day, 323 Quantities of animal food, per man per day, 323 Proportions of animal protein in total protein, 324 The total quantities of nutrients, 324 Noticeable features of the dietaries, 324, 325 Questions suggested by the data, 325-328 FOOD CONSUMPTION. QUANTITIES, COSTS, AND NUTRIENTS OF FOOD- MATERIALS. The food problem is one of the most important that, can engross the attention of the people. It has a vital connection with the condition of the workingman, and the study of its various branches is essential to a proper understanding of the relative prosperity of industrial periods and the relative status of workingmen in different countries. It also has a directly practical interest for the wage worker, as it is undeniably true that much money is wasted in the purchase of food which is lacking in the elements of nutrition, and that the income of the working classes might be made far more effective if it were expended in accordance with the results of scientific research. To supply in some measure the information necessary to enable the workingman to more intelligently regulate his ex- penditures for food, and thus enable him to secure with ^ given expenditure the maximum amount of nutritive elements, the Bureau has collected a number of schedules of dietaries, t say that this element of waste was extremely small, and gen- erally speaking this is no doubt true. Every effort has been made to eliminate error throughout the investigation, and it is not probable that the amount of error contained in the statistics is sufficient to affect materially the averages obtained. GENERAL INTRODUCTION. As the form in which the subject is here treated is, to most persons not specialists, somewhat ncAV and a number of the tech- nical terms employed, though common in late chemical and physiological treatises, have not yet worked their way into familiar use, it is proper to introduce here some general explanations, before proceeding to the discussion of the parti»;u- lar investigation undertaken by the Bureau. A pound of lean beef (round steak freed from fat) , and a quart of milk, both contain about the same quantity, say a quarter of a pound, of actually nutritive material. But the pound of beef costs more than the quart of milk and it is worth more as a part FOOD CONSUMPTION. 241 of a day's supply of food. The nutritive materials, or nutrients, as tliey are called, in the lean meat, though the same quantity as in the milk, are diiferent in quality, and of greater nutritive value. We have here an illustration of a fundamental foot in the economy of foods, namely, that the differences in the values of difierent foods depend upon both the kinds and the amounts of the nutritive material which they contain. If, then, we w^ould understand the nutritive value of foods, we must know, first of all, what they are composed of. Knowing this, we must next consider what the several food ingredients do in the body ; what is the special work which each one of the different nutrients has to perform in building up our bodies and in supplying their wants. When, in addition to all this, we know how much of each class of nutrients our bodies require and our food-materi- als contain we shall be in condition to economize our foods as we do the other necessaries of life. The Nutrients of Food and their Uses in Nutrition. Viewed from the standpoint of theii* uses in the nutrition of man, the constituents of ordinary foods may be succinctly classi- fied as follows ; 1. Edible Substance: tlie flesh of meats and fish; the shell contents of 03^sters ; wheat flour. 2. Be/use: bones of meat and fish; the shells of oysters,; bran of wheat. The edible substance consists of 1. Water. 2. Nutritloe Substance, or Nutrients. Of the meat furnished by our butchers, the fish found in the market, and the other food for our tables, only a part serves to fulfil these purposes. The bone of roast beef is not used for food at all, and that of shad is worse than useless, because of the bother necessary to get rid of it ; it is only the edible por- tion that is of actual value as food, therest being merely refuse. And when we come to consider the edible portion, the meat fieed from bone and gristle, the flesh of the fish, or the flour as it is baked in bread, we find that these consist largely of water. And although water is indispensable, that in the meat or the 242 STATISTICS OF LABOE. potatoes on our tables is of no more value for the support of our bodies than the same amount in milk or in a glass of water. Leaving out of account, then, the refuse and the water, we have the nutritive materials, or, as we may call t^em, the nutri- ents of our foods. Speaking as chemists and physiologists, we may say that our food supplies, besides water, four principal classes of nutritive ingredients or nutrients, viz., protein, car- bohydrates, fats, and mineral matters ; and that these are trans- formed into the tissues and fluids of the body, muscle and fat, blood and bone, and are consumed to produce heat and force. As this is not the place for detailed accounts of the nature and the uses of the constituents of foods, we can only recapitu- late the main facts in tabular form, showing the principal nu- trients of food, the composition of animal foods, and the con- stituents of vegetable foods and beverages. PRINCIPAL NUTRIENTS OF FOODS. Albuminoids or Proteids : albumen of egg ; myosia of muscle (lean of meat) ; casein of milk ; gluten of wheat. I Oclatinoid^ : ossein of bone; collagen of tendons { (which boiled yield gelatin) . Fats: fats of meat; butter; olive oil; oil of maize and wheat. Carbohydrates: starch; sugar; cellulose (woody fibre). Mineral Matters, or Ash: calcium; potassium and sodium; phosphates and chlorides. FUNCTIONS OP NUTRIENTS. {Ways in which the nutrients are used in the body.) forms the (nitrogenous) basis of blood, muscle, connective The Protein tissue, etc. of food I is transformed into fats and carbohydrates, is consumed for fuel. The Fats of r are stored as fat. food 1 are consumed for fuel. Protein Compounds."^ The Carbo- hydrates of food are transformed into fat. are consumed for fuel. * The muscular tissues of animals, and, hence, the lean portions of meat, fish, etc., contain small quantities of so-called nitrogenous extractives — creatin, carnin, etc. — which are the chief constituents of meat extract. These contribute materially to the flavor, and somewhat to the nutritive effect, of the foods coutuiuini; thein. They are not usually deemed of suflicient impor- tance, however, to be grouped as a distinct class in tabu'ar statements of the composition of foods. As they contain nitrogen, like the protein comxiouods, they are commonly included with the protein. FOOD CONSUMPTION. 243 Perhaps a few words should be added regarding the princi- pal classes of nutrients. Protein, so called, " Flesh-formers," or " Flesh substance." — ■ The terms protein, proteids, and albuminoids, are applied some- what indiscriminately, in ordinary usage, to several or all of certain classes of compounds characterized by containing car- bon, oxygen, hydrogen, and, with them, nitrogen. The most important are the proteids, or albuminoids, of which albumen, the white of egg, fibrin of ])lood, casein of milk, myosin (the basis of muscle), and gluten of wheat, are examples. Allied to these, but occurring in smaller proportions in animal tissues and foods, are the gelatinoids, the nitrogenous compounds that make the basis of connective and other tissues. Gelatin, whence the name gelatinoid (gelatin-like), is derived from some of these tissues, and may be taken as a type of the com- pound of this class. As these constituents are of similar con- stitution, and have similar, or nearly similar, uses in nutritionj it is customary to group them together as protein. What is especially to be borne in mind, then, is that protein is a term applied to the nitrogenous constituents of our foods, and we shall see these are, in general, the most important, as they are the most costly, of the nutrients. Fats. — We have familiar examples of these in the fat of meat (tallow, lard), in the fat of milk, which makes butter, and in olive, cotton-seed, and other animal and vegetable oils. The fats consist of carbon, oxygen, and hydrogen, and contaih no nitrogen. In nutritive value, as in cost, they rank next to the protein compounds. For some of the nutritive functions, indeed, namely, those expressed by the words " consumed for fuel," the fats greatly exceed protein in value. Oarhohydrates. — Starch, cellulose (woody fibre), i. sugar, and inosite ("muscle sugar"), and other similar substances, are called carbohydrates. Like the fats, they consist of car- bon, oxygen, and hydrogen ; but they have less carbon and hydrogen, and more oxygen than the fats, and hence taking weight for weight do not equal the fats in value for " fuel." Mineral Matters, or Ash. — When vegetable or animal mat- ters are burned, more or less incombustible material remains as ash. The ingredients which make the ash are called mineral matters, or, sometimes, salts. They are, for the most part, 244 STATISTICS OF LABOR. compounds of the elements, potassium, sodium, calcium and iron, with chlorine, sulphuric acid, and phosphoric acid. Sodium, combined with chlorine, forms sodium chloride, or common salt. Calcium, with phosphoric acid, forms calcium phosphate, or phosphate of lime, the mineral basis of bones. Just how the different nutrients perform their different offices in nourishing the body, in building up its tissues, repair- ing its wastes, and serving as fuel to produce animal heat, and muscular and intellectual energy, is not yet fully known. Still, we have today a tolerably fair idea of the principal parts played by each class of nutrients. Suppose that we have, for breakfast, beefsteak, bread and l)utter, and potatoes. The beef supplies us with considerable protein (in the lean meat) and fat. The butter is nearly all fat. The bread contains a little protein and fat. The potatoes the same ingredients, but in still smaller proportions, the prin- cipal nutrients of both bread and potatoes being starch, a car- bohydrate. Part of the protein of the food serves to repair the muscles, tendons, skin, and other organs, that are being worn out by constant use. The rest is consumed, sooner or later, — no one knows exactly when, where, or how. Part is probably trans- formed into fat, and stored as fat in the body, and thus re- places fat that is consumed to keep the body warm and to give the muscles strength for the work they have to do. And probably a part of the protein is changed into glycogen, a carbohydrate which occurs in the liver. Part of the fat of the meat and bread is stored as fat in the body, and part is burned, yielding heat to keep the body warm, and muscular energy as well. The chief use of the carbohy- drates, the starch and sugar, of the bread and potatoes seems to be to serve for fuel though they are transformed also into fats. It is a matter of common experience that many people are made corpulent by eating sugar and starchy foods, and grow lean when they avoid them. The tables showing the composition of animal foods and the constituents of vegetable foods and beverages follow. FOOD CONSUMPTION. 245 Composition of Animal Foods. Edible Portion — Flesh, etc., Freed from Bone, Shells, and other Refuse. [Italics indicate European analyses, the rest are American.] Water. Nutrients. Nutrients. Kinds of Food-SIaterials. Protein Carbohy- (albu- Fats. Ash. minoids). drates. ^ 1 Meats — Fresh. Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. Beef, side, well fattened, . 54.7 45.3 17.2 27.1 - 1.0 Beef, lean, nearly free from fat, 76.0 24.0 21.3 0.9 - 13 Beef, round, rather lean, . 60.7 S3.3 23.0 9.0 - 1.3 Beef, sirloin, rather fat. 60 40.0 20.0 19.0 - 1.0 Beef, neck, .... 62.0 38.0 19.2 17.8 - 1.0 Beef, liver, 6J..5 30.5 20.1 5.4 3.5 1.5 Beef, tongue 63..5 36.5 17.4 18.0 - 1.1 Beef, heart, 56.5 43.5 16.3 26.2 - 1.0 Veal, lean, 78.8 21.2 19.7 0.8 _ 0.7 Veal, rather fat, .... 72.3 27.7 18.9 7.5 - 1.3 Mutton, side, well fattened. 45.9 54.1 14.7 3S.7 - 0.7 Mutton, leg, .... 61.8 38.2 18.3 19.0 - 0.9 Mutton, shoulder. 58.6 41.4 18.1 22.4 - 0.9 Mutton, loin (chops), . 49.3 50.7 15.0 35.0 - 0.7 Meats —Prepared. Dried beef, 58.6 41.4 30.3 4.4 - 6.7 Corned beef, rather lean, . 58.1 41.9 13.3 26.6 - 2.0 Smoked ham, .... 41.5 58.5 16.7 39.1 - 2.7 Pork, bacon, salted, . 10.0 90.0 3.0 80.5 - 6.5 Fowl. 2*4.4 Chicken, rather loan, . 72.2 27.8 2.0 - 1.4 Turkey, medium fatness, . 65.2 33.8 23.8 8.7 - 1.3 Goose, fat 38.0 6J.0 15.9 45.6 - 0.5 Daibt Products, Eggs, etc. Cow's milk 87.4 12.6 3.4 3.7 4.8 0.7 Cow's milk, skimmed. 90.7 9.3 3.1 0.7 4.8 0.7 Cow's milk, buttennUk, 90.3 9.7 4.1 0.9 4.0 0.7 Coxa's milk, wheii, . , . 93.2 6.8 0.9 0.2 5.0 0.7 .Cheese, whole milk, . 31.2 68.8 27.1 35.5 2.3 3.9 Cheese, skimmed milk, ■il.3 58.7 38.4 0.8 8.9 4.6 Butter 9.0 91.0 1.0 87.5 0.5 2.0 Hen's eggs 73.1 26.9 13.4 11.8 0.7 1.0 Fish, etc. Flounder, whole. 84.2 15.8 13.8 0.7 _ 1.3 Haddock, dressed. 81.4 18.6 17.1 0.3 - 1.2 Bluefiah, dressed. 78.5 21.5 19.0 1.2 - 1.3 Cod, dressed 82.6 17.4 15.8 0.4 - 1.2 Whitertsh, whole, 69.8 30.2 22.1 6.5 - 1.6 Shad, whole, .... 70.6 29.4 18.5 9.5 - 1.4 Mackerel, average, whole, . 71.6 28.4 18.8 8.2 _ 1.4 Salmon, whole, .... 63.6 36.4 - 21.6 13.4 - 14 ( si.alt. Salt cod, 53.8 26.1 21.7 0.3 20.1 4.1 Smoked herring 34.5 53.8 36.4 15.8 _ 11.7 1.6 Salt mackerel, .... 42.2 47.2 22.1 22.6 - 10.6 2.5 Oysters, 87.2 12.8 6.0 1.2 3.6 2.0 Scallops 80.3 19.7 14.7 0.2 3.4 1.4 246 STATISTICS OF LABOK. Composition of Animal Foods. Specimens as Purchased in the Markets (including both Edible Portion and Refuse). [Italics indicate European analyses, the rest are American.] Refuse : I/DIBLB POKTION. bones NUTRIENTS. Kinds of Food-Materials. skins, Water. Nutri- shells, etc. ents. Protein (albumin- oids). Fats. Carbo- hydrates, etc. Mineral matters. Per Per Per Per Per Per Per Meats— Fresh. cent. cent. cent. cent. cent. cent. cent. Beef, side, well fattened, . 19.7 44.0 36.3 13.8 21.7 _ 0.8 Beef, round, rather lean, . 10.0 60.0 30.0 20.7 8.1 _ 12 Beef, sirloin, rather fat. 25.0 45.0 30.0 15.0 14.3 _ 0.7 Beef, neck, .... 19.9 49.6 30.5 15.4 14.3 _ 0.8 Beef, tongue, 15.3 54.0 30.7 14.5 15.4 _ 0.8 Beef, heart 6.0 53.4 40.6 14.8 24.8 _ 1.0 Mutton, side, well fattened, 20.0 42.9 37.1 13.2 23.2 _ 0.7 Mutton, leg. 18.4 50.4 31.2 15.0 15.5 _ 0.7 Mutton, shoulder. 16.8 48.7 34.5 15.0 18.7 _ 0.8 Mutton, loin (chops), 10.3 41.3 42.4 12.5 29.3 - 0.6 Meats — Prepared. Dried beef 6.5 55.5 38.0 27.4 4.2 _ 0.4 Corned beef, rather lean, . 6.2 54.5 39.3 12.5 24.9 _ 1.9 Smoked ham. 12.5 30.3 51.2 14.6 34.2 _ 2.4 Pork, bacon, salt. 5.0 9.5 85.5 2.8 76.5 _ 6.2 Fowl. Chicken, rather lean, . 41.6 42.2 16.2 14.2 1.2 _ 0.8 Turkey, medium fatness, . 35.4 42.8 21.8 15.4 5.6 - 08 Dairy Products, Eggs, ETC. Cow's milk, .... _ 87.4 12.6 3.4 3.7 4.8 0.7 Cow's milk, skimmed. _ 90.7 9.3 3.1 0.7 4.8 0.7 Cow's milk, buttermilk, _ 90.3 9.7 4.1 0.9 4.0 0.7 Cow's milk, whey. _ 93.2 6.8 0.9 0.2 5.0 0.7 Cheese, whole milk, . _ 31.2 68.8 27.1 35.5 2.3 3.9 Cheese, skimmed milk. _ 41.3 5S.7 3S.4 6.8 8.9 4.6 Butter _ 9.0 91.0 1.0 87.5 0.5 2.0 Hen's eggs 13.7 63.1 23.2 11.6 10.2 0.6 0.8 Fish, etc. Flounder, whole, 66.8 27.2 6.0 5.2 0.3 - 0.5 Haddock, dressed. 51.0 40.0 9.0 8.2 0.2 _ 0.6 Bluetish, dressed, 4S.6 40.3 11.1 9.8 0.6 _ 0.7 Cod, dressed, 30.0 58.4 11.6 10.6 0.2 _ 0.8 Whitettsh, whole, 53.5 32.5 14.0 10.3 3.0 _ 0.7 Shad, whole. 50.1 35.2 14.7 9.2 4.8 _ 0.7 Mackerel, average, whole, . 44.6 40.4 15.0 10.0 4.3 - 0.7 Salmon, whole, . 35.3 40.6 24.1 14.3 8.8 - 1.0 Salt Salt cod, .... 24.9 40.3 19.4 16.0 0.4 - 15.4 3.0 Smoked herring, . 44.4 19.2 29.9 20.2 8.8 - 6.5 0.9 Salt mackerel. 33.3 28.1 31.5 14.7 15.1 - 7.1 1.7 Oysters, in shell, 82.3 15.4 2.3 1.1 0.2 0.6 0.4 Oysters, solids, . _ 87.2 12.8 6.3 1.6 4.0 0.9 Scallops, edible portion, . - 80.3 19.7 14.7 0.2 3.4 1.4 FOOD CONSUMPTION. 247 Constituents of Vegetable Foods and Beverages. [The analyses of foods in Roman letters are American, those of foods and beverages in italics are European.] Water. KUTKIENTS. Kinds or Food and Beverages Protein Carbo- Woody Mineral (albu- Fa^s. hydrates, minoids). etc. fibre. matters. Foods. Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. Wheat flour, average,* 11.6 11.1 1.1 75 4 0.2 0.6 Wheat flour, maximum,* 13.5 13.5 2.0 78.5 1.2 1.5 Wheal flour, minimum,* 8.3 8.0 0.6 68.3 0.1 0.3 Graham flour (wheat), 13.0 11.7 1.7 69.9 1.9 1.8 Cracked wheat, . 10.4 119 1.7 7-1 .6 1.4 Eye flour, . 13.1 6.7 08 78.3 0.4 0.7 Pearled barley, . 118 8.4 0.7 77.8 0.3 1.0 Buckwheat flour. 13..5 6.5 1.3 77.3 0.3 1.1 Buckwheat " farina," 11.2 3.3 0.3 84.7 0.1 0.4 Buckwheat " groats," 10.6 4.8 0.6 83.1 0.3 0.6 Oatmeal, 7.7 15.1 71 67.2 0.9 2.0 Maize meal, . 14.5 9.1 3.8 69:2 1.8 1.6 Hominy, 13.5 8.3 0.4 77.1 0.3 0.4 Rice, 12.4 7.4 0.4 79.2 0.2 0.4 Leans, . 13.7 23.2 2.1 63.7 3.7 3.6 Pease, . 15.0 22.9 1.8 62.4 6.4 2.5 Potatoes, 75.5 2.0 02 20.5 0.8 10 Sweet potatoes, . 75.8 1.5 0.4 20.0 1.1 1.2 Pole beans, . 83.5 2.8 0.3 ,10.0 2.6 0.8 Groen pease, 81.8 3.4 0.4 12 1 1.6 0.7 Turnips, 612 1.0 0>2 6.0 0.9 0.7 Beets, . 83.9 2.1 0.1 11.7 1.2 1.0 Carrots, 87.9 10 0.2 8.9 1.2 0.8 Onions, . 89.3 1.1 0.2 8.3 0.6 0,5 Cabbage, 90.0 1.9 0.2 4.9 1.8 12 Lettuce. . 94.3 1.4 0.3 2.2 0.7 1.1 Caulifluwer, . 90.4 2.5 0.4 5.0 0.9 08 Tomatoes, . 92.4 1.3 0.3 4.6 0.8 0.6 Melons, 95.2 1.1 0.6 1.4 1.1 0.6 Pumpkins, . 90.0 0.7 0.1 7.3 1.3 0.6 Squash, 87.8 0.7 0.2 9.1 1.1 1.1 Apples, . 84.8 04 - 12.8 1 5 0.5 Pears, . 83.0 04 - 12.0 4.3 0.3 Starch, . 15.1 12 - 83.3 0.4 ' Tapioca, 13.3 0.6 86 .0 _ 0.1 Cane-sugar, . 2.2 03 _ 96.7 _ ) 0.8 Molasses, 24.6 _ _ 71.0 t 23 W^heat bread, t . 32.7 8.9 19 55.5 " 1.0 Graham bread, . 34.2 9.5 1.4 63.3 1.6 Rye bread, . 30.0 8.4 0.5 59.7 1 4 Soda crackers. 80 10.3 9.4 70.5 1.8 " Boston " crackers, 8.3 10.7 9.9 68.7 2.4 " Oyster" crackers. 3.9 12.3 4.8 76.5 2.5 Oatmeal crackers, 4.9 10.4 13.7 69.6 1.4 Pilot (bread) crackers, 7.9 12.4 4.4 74.2 ^ 1.1 Macaroni, . 13.1 9.0 0.3 76 8 0.8 Bevekages. Alcohol. Free acid. Lager beer, . 90.3 0.5 4.0 5.0 0.2 Porter and ale, . 88.5 0.7 5.2 5.3 _ 0.3 Phenish wine, icldte, . 86.3 _ 10.5 2.6 0.4 0,2 Rhenish wine, red. 86.9 - 8.9 3.4 0.5 0.3 French loine, claret, , 88.4 81 2.7 06 0.2 * Of analyses of American flours. The figures for " maximum " and " minimum " denote the largest and smallest percent.iges, respectively, found in the analyses. The sum of the figures representing the maximum must, therefore, exceed, and those for minimum fall below, 100 per t From flour of about average composition. X Other organic matter, 2.1. 248 STATISTICS OF LABOR. Digestibility of Food - Materials as Affecting their Nutritive Values. The question of the digestibility of foods is a very complex and difficult one, and-it is to be noticed that the men who know the most about it are generally the least ready to make definite and sweeping statements as to the digestibility of this or that kind of food-material. One great difficulty is the fact that what we ordinarily call the digestibility of a food includes sev- eral different things, the ease with which it is digested, the time required for digesting it, and the proportions of its several constituents that are digested. The ease of digestion of a given food-material and its suit- ableness to the digestive organs of a given person are physio- logical questions, hardly capable of categorical answer. The actual amounts digested are capable of more nearly accurate determination. Indeed, the percentage of the more important constituents of various foods actually digested by domesticated animals of different species, breeds, sexes, and ages, and under varying circumstances, has been a matter of active experi- mental investigation in the German agricultural experiment stations during the past twenty years. Briefly expressed, the method consists in weighing and analyzing both the food con- sumed and the solid excrement. Since the latter represents the amount of food undigested, the difference is the amount digested. Such experiments upon human subjects, however, are ren- dered much more difficult by the necessity of avoiding com- plex mixtures of foods, in order that the digestibility of each particular food or food ingredient may be determined with cer- tainty, and the fact that it is not easy to continue to eat the same kind of food long enough for a satisfactory experiment. It is of course desirable to take account of the digestibility of food-materials in comparative statements of their nutritive values. The facts at hand are, however, hardly sufficient to warrant their introduction into food-tables. A considerable number of experiments have been carried out, nevertheless, the majority in the physiological laboratory of the University of Munich, Germany. The results of a number of them are concisely set forth in the following table : FOOD CONSUMPTION. 249 Percentages of Undigested Matters in Food-Materials. Blind of Food Eaten. Percentage of the dry food lost as excrement. Percentages of the Xitrogen* of the foods which goes to waste iu the excrement. Carbohydrates of the foods which go to waste in the excrement. Lean beef, Fish (haddoclj), .... Eggs Milk Milk, with cheese, .... Rice, Potatoes, Fat bacon, with some bread and beef. White broad (wheat), . Coarse rye bread (black bread), . Cabbage, Yellow beets, 2 or 2 or 5'4 to 10 8V( to Z% to 15 15 21 3 3 2^< 7 to 12 3 to 5 25 32 12 to 14 19 to 26 32 18>^ 39 1 to 6 to 1]^ 11 15>i 18 * Protein. Thus the men upon whom the experiments were made digested all but five or six per cent of the whole dry matter (water-free substance) of the lean beef and the fish, and all but two per cent of their protein (nitrogen) . Of the water-free substance of milk, a somewhat larger proportion passed through the body undigested. The vegetable foods were much less completely digested, the coarse rye bread and the beets being, in this sense, the least digestible of all. Costs of Protein. A subject that has received but little attention in this coun- try, though it has become a vital one in Europe, and is becom- ins: so with us, is the cost of the nutritive material of our foods. The relative cheapness or dearness of different foods must be judged by comparing, not the prices per pound, but the costs of the actual nutrients. In making such comparisons, the cost may be assumed to fall, not upon the inedible por- tions and the water, but solely upon the three classes of nutrients, the protein, fats, and carbohydrates. The relative physiological values of the nutrients in different foods depend upon (1) their digestibility and (2) their functions and the proportions in which they can replace each other in nutrition. An accurate physiological valuation is, in the present state of our knowledge, at least, impracticable. The pecuniary costs of the nutrients are, however, more nearly capable of approxi- mation. 250 STATISTICS OF LABOR. Various methods have been proposed for computing the rela- tive pecuniary costs of the nutrients of foods, none of which, liowever, are entirely beyond criticism. The following, based upon German estimates of the relative costs of protein, fats, and carbohydrates, is perhaps as satisfactory as any. They are those of Prof. Konig. From extended comparisons of the composition and market prices of the more important animal and vegetable food-ma- terials, such as meats, fish, flour, etc., those which serve for nourishment and not as luxuries, and form the bulk of the food of the people, it has been estimated that a pound of protein costs, on the average, five times as much, and a pound of fats three times as much, as a pound of carbohydrates ; that, in other words, these three classes of nutrients stand related to each other, in respect to cost, in the following proportions : Assumed Ratios of Costs in Staple Foods. Protein, ......... 5 Fats, 3 Carbohydrates, ........ 1 Perhaps a study of foods and prices in our markets might lead to a different scale of valuations, but this will serve our present purpose. Suppose a pound of beef to cost 25 cents, and to contain 25 per cent of inedible matters, bone, etc., 45 per cent of water, and 30 per cent of nutritive substance, upon which latter — the bone and water being assumed to be without nutritive value — the whole cost comes. The 30 per cent, or -j^^'^q pounds, of nutritive substance thus costs 25 cents, or at the rate of 83^ cents per pound. If now we leave out of account the minute quantities of carbohydrates and the mineral matters, the whole cost will fall upon the protein and fats. Assuming these to cost in the ratio of 5 : 3 and the amounts in the meat to be protein 15 per cent and fats 14| per cent, an easy com- putation will show the protein to cost 106 cents, and the fats 04 cents, per pound.* * The methods of computing the cost of protein and the amounts obtained for 25 cents in dif- ferent foods are shown in the foot-note on the next page. FOOD CONSUMPTION. 251 Of the diflferent nutrients, protein is physiologically the most important, as it is pecuniarily the most expensive. For these reasons the cost of protein in different food-materials may be used as a means of comparing their relative cheapness or dear- ness, as is done in the following table. The figures represent the ordinary prices per pound, and the corresponding costs of protein, in specimens of food-materials obtained in New York and Middletown, Conn., markets. Though the number of specimens is too small for reliable averages, the figures, taken together, doubtless give a tolerably fair idea of the relative costliness of the nutrients in the different classes of foods. It will be understood, of course, that the computations make allow- ance for the costs of the other nutrients, the fats and the car- bohydrates, though for the sake of brevity the latter are omitted from the table. 1. Cost of Protein : — Suppose we wish to learn the costs of the nutrients in wheat flour, containing 11.1 per cent of protein, 1.1 per cent of fat, and 75.4 per cent of carbohydrates, and costing 4 cents a pound. Let X represent the cost of a pound of carbohydrates in cents. Then, by the ratio of costs assumed above, a pound of fats would cost '.i x cents and a pound of protein 5 x cents. 100 pounds of the flour will cost 400 cents, and will contain 11.1 pounds of protein, 1.1 pounds of £ata, and 75.4 pounds of carbohydrates. We shall have , 75.4 X cents = cost of 75.4 pounds of carbohydrates. 3.3 a; cents = " 1.1 " fats. 55.5 X cents = " 11.1 " protein. i Total, . 134.2 agents = " 100 " flour = 400 cents. Whence a; = 3 cents, cost of carbohydrates per pound. i 3 X = cents, " fats. 5 a; := 15 cents, " protein. i 2. Amounts of Nutrients obtained for '2o cents : — At 4 cents per pound for the flour, 25 cents will pay for 6.25 pounds. By the percentage composition above given 6.25 pounds of flour will contain 0.69 pound of protein, 0.07 pound of fats, and 4.71 pounds of carbohydrates, which are the amounts of nutrients obtained for 25 cents. 252 STATISTICS OF LABOR. Comparative Cost of Protein in Food- Materials. Prices Cost of Protein Prices Cost of Protein Food-5Iaterials. per pound. ppr pound. Food-Materials. per pound. per pound. Meats. Cents. Cents. Cents. Cents. Beef, sirloin, 25 106 Cod 6 58 Mutlou, leg. 22 91 Salt mackerel. 12.5 63 Beef, sirloin, 20 86 Salt cod 7 43 Mutton, lee. 20 82 Mackerel 5 40 Mutton, side, 20 73 Salt cod, .... 6 37 Beof, round, 18 70 Salt cod 5 31 Mutton, leg, 16 66 Alewives, . . . . 3 27 Corned beef, lean. 18 66 Smoked herring. 6 24 B^'ef, round. 15 59 Corned beef, lean. 15 55 Bairn Products and Eggs. Smoked ham, 18 51 Eggs, 40 cts. per dozen. 28 157 Smoked ham. 15 43 Eggs, 25 cts. per dozen. 18 101 Corned beef, lean. 10 36 Eggs, 15 cts. per dozen, . 11 62 Beef, liauk,* 15 36 Milk, 8 cts. per quart, 4 61 Beef, neck, 8 33 Milk, 7 cts. per quart, 3.5 53 Pork,* very fat, salted. 16 33 Cheese, whole milk, . 18 37 Pork,* very fat, salted, 12 25 Cheese, whole milk, . 13 27 Pork,* very fat, salted, 10 21 Cheese, skimmed milk, 8 18 Fish. Vegetable Foods. Salmon, .... 100 511 Wheat bread. 8 33 Oysters, 50 cts. per quart, . 25 336 Rice, 9 38 Oysters, 40 cts. per quart, . 20 269 Potatoes,* $1.00 per bush.. 1.7 30 Oysters, 30 cts. per quart, . 15 202 Wheat bread. 6 29 Lobsters, .... 12 202 Potatoes, * 75 cts. per bush.. 1.38 22 Salmon, 30 153 Wheat bread. 4 19 Flounder, 8 149 Beans, 13 cts. per quart, . 6.5 18 Shad, . 12 99 Wheat flour. 4.5 17 Bluofish, 10 98 Wheat flour. 4 15 Lake trout, . 15 92 Oatmeal 5 15 Halibut, 15 85 Beans, 10 cts. per quart, . 5 14 Haddock, . 7 84 Potatoes,* 50 cts. per bush.. 0.85 14 Mackerel, 10 79 Wheat floiir. 3.5 13 Cod, . 8 75 Corn meal 3 12 Canned salmon, . 20 70 Milk, 6 cts. per quart. 3 48 Shad, . 8 60 Wheat flour. 3 12 * Containing little protein, the chief value being in other ingredients. Thus the nutrients of vegetable foods are, in general, much less costly than in animal foods. The animal foods have, how- ever, the advantage of containing a larger proportion of pro- tein and fats, and the protein, at least, in more digestible forms. Among the animal foods, those which rank as delicacies are the costliest. By the above calculations, the protein in the oysters costs from two to three dollars, and in salmon rises to over five dollars per pound. In beef, mutton, and ham it varies from 106 to 33 cents; in shad, bluefish, haddock, and halibut the range is about the same ; while in cod and mack- erel, fresh and salted, it varies from 75 to as low as 31 cents per pound. Salt cod and salt mackerel are nearly always, fresh cod and mackerel often, and even the choicer fish, as blue- FOOD CONSUMPTION. 253 fish cind shad, when abundant, cheaper sources of protein than any but the inferior kinds of meat. Among meats, pork is the cheapest ; but salt pork or bacon has the disadvantage of con- taining very little protein. It is well worth the noting that oatmeal is one of the cheapest foods that we have ; that is, it furnishes more nutritive mate- rial, in proportion to the cost, than almost any other food. Corn meal is indeed cheaper, but the oatmeal has this great advantage over corn meal and wheat flour, that it has more protein. Of course, if we are to eat large quantities of lean meat — and many people, doubtless, eat more than is best for their health, saying nothing of their purses — the extra protein in the oatmeal is of little consequence to us. But if one wishes to economize in his food, oatmeal, rightly cooked, affords an excellent material therefor. One of the most interestinsr thinsrs brought out in the table is the cheapness of the staple vegetable food-materials such as potatoes, wheat flour, corn meal, oatmeal, and beans. Amounts of Nutrients obtained for 25 cents in Differ- ent Food-Materials. The above method of computing the relative expensiveness of different kinds, of food-materials is, as has been said, open to the objection that it is based upon a certain assumed ratio of relative costs of protein, fats, and carbohydrates, which may or may not be right in any given case. A method free from these objections consists in computing how much of the several nutrients may be obtained for a given sum, for instance, 25 cents, in difierent food-materials. This is done in the follow- ing table : ^ 254 STATISTICS OF LABOR. Amounts of Nutrients Furnished for 25 Cents in Food- Materials at Ordinary Prices. Prices 25 Cents will Pat for — iniTRIENTS — POUNDS. Food-Materials. per Pound. Total Food- Carbo- Material. Total. Protein. Fats. hydrates. Meats. Cents. Pounds. Beef, sirloin 25 1.00 .29 .15 .14 - Mntton, leg, . 22 1.14 .34 .17 .17 - Beef, sirloin, 20 1.25 .37 .19 .18 - Mutton, leg, . 20 1.25 .38 .19 .19 - Beef, round. 18 1..39 .40 .29 .11 - Mntton, Bide, 20 1.25 .46 .17 .29 - Beef, round, 15 1.67 .49 .35 .14 - Beef, neck, . 8 3.13 .92 .48 .44 - Pork, salted, fat. 16 1.56 1.23 .04 1.19 - Pork, salted, fat. 12 2.08 1.65 .06 1.59 - Pork, Salted, fat. 10 2.50 1.98 .07 1.91 - FisK. Salmon, 100 .25 .06 .04 .02 - Oysters, 50 cts. per quart, . 25 1.00 .12 .06 .02 .04 Oysters, 35 cts. per quart, . 17.5 1.43 .17 .09 .02 .06 Salmon, 30 .83 .19 .12 .07 - Bluefish, 10 2.50 .27 .25 .02 - Shad 12 2.08 .29 .19 .10 ■ - Cod 8 3.13 .34 .33 .01 - Mackerel, 10 2.50 .35 .25 .10 - Canned salmon 20 1.25 .44 .25 .19 - Shad 8 3.13 .44 .29 .15 - Cod 6 4.17 .45 .44 .01 - Salt cod, 7 3.57 .58 .57 .01 - Salt mackerel, .... 12.5 2.00 .60 .30 .30 - Mackerel 5 5.00 .71 .51 .20 - Salt cod 5 5.00 .82 .80 .02 - Smoked herring, .... 6 4.17 1.21 .84 .37 - Dairy Products and Eggs. Butter, 30 .83 .73 - .73 - Milk, 8 cts. per quart, . 4 6.25 .74 .21 .23 .30 Milk, 7 cts. per quart, . 3.5 7.14 .84 .24 .26 .34 Cheese, whole milk. 18 1.39 .90 .38 .49 .03 Milk, 6 cts. per quart, 3 8.33 .99 .28 .31 .40 Cheese, whole milk. 15 1.67 1.08 .45 .59 .04 Cheese, whole milk. 12 2.08 1..35 .56 .74 .05 Cheese, skim milk, 8 3.13 1.69 1.20 .21 .28 Vegetable Foods. Wheat bread 8 3.13 2.08 .28 .06 1.74 Wheat bread, .... 6 4.17 2.75 .37 .07 2. .31 Potatoes, $1.00 per bushel, 1.7 13.24* 3.04 .27 .03 2.74 Beans, 10 cts. per quart, . 5 5.00 3.96 1.16 .11 2.69 Potatoes, 75 cts. per bushel. 1.25 18.00* 4.13 .36 .04 3.73 Wheat bread 4 6.25 4.15 .56 .12 3.47 Oatmeal, 5 5.00 4.48 .76 .36 3.36 Wheat flour, .... 4.5 5.56 4.83 .62 .06 4.15 Wheat flour, .... 4 6.25 5.44 .69 .04 4.71 Wheat flour, .... 3.5 7.14 6.25 .79 .08 5.38 Potatoes, 50 cts. per bushel. 0.85 26.47* 6.06 .53 .05 6.48 Indian meal, .... 3 8.33 6.90 .70 .29 5.91 Wheat flour, .... 3 8.33 7.29 .92 .09 6.28 * The amounts for potatoes are actually, though not apparently, correct, allowance being made for waste, that is, adhering earth, etc. FOOD CONSUMPTION. 255 We close this general introduction with the following table of consumption of food, etc., in a boarding-house, for thirty- nine weeks by 237 men, all laborers, presenting also the average weekly consumption per man for each article at a cost for each person of $1.30 per week. The table is com- piled from original data secured by the Bureau. Sta'istics of Boarding-House Consumption. Persons. Beans. Beef. But- ter. Coffee. Dried Apples. Fish. Flour. Molas- ses. Mut- ton. Onions. bu. lbs. lbs. lbs. lbs. lbs. bbl8. gal. lbs. bu. 237 men, . 118 19,683 8,121 370 1,716 2,550 534 2,272 2,840 81 One man per week, .012 2.12 .878 .04 .185 .275 .057 .245 .307 .008 Statistics of Boarding-House Consumption — Concluded. Persons. Pease. Pork. Pota- toes. Rice. Salt. Spap. Tea. Tur- nips. Vine- gar. Milk. bu. bbls. bu. by lbs. lbs. lbs. bu. gals. qts. 237 men, . 98 250 1,842 787 2,925 1,708 600 31 262 2,821 One man per week. .01 .027 .199 .085 .316 .184 .064 .003 .028 .305 THE DIETARIES COLLECTED BY THE BUREAU. The dietaries secured by the Bureau in the present investiga- tion are for convenience divided into three series, designated as follows : A. Miscellaneous, Massachusetts. These include fifteen dietaries of families and boarding-houses. The families are nearly all laboring people, while the boarders in- the boarding- houses are mostly operatives in mills and factories, though some are clerks, dressmakers, etc. A few are French Cana- dians. B. French Canadians, Massachusetts. These include nine- teen dietaries of families and boarding-houses, all of French Canadians, the majority being operatives in mills and factories. G. French Canadians, Canada. These include dietaries of twenty-seven families and boarding-houses in Montreal, 256 STATISTICS OF LABOR. Quebec, and other places in Canada. The people are repre- sented as all belonging to the laboring classes. Series A and B are thus divided as the presence of French Canadian workers in Massachusetts affords an interesting opportunity for comparison, in regard to dietaries, of the same class of workers under the conditions surrounding them in their original habitations and Massachusetts, relatively. This opportunity did not present itself with respect to any other nationality which has selected Massachusetts as its home, and the results of the comparison will in a measure indicate the progress that has been made by the French Canadian since his emigration. A number of representative dietaries have been selected from the total number collected in each series and subjected to detailed examination. The results are given under "Details of Dietaries." The first object of the examination has been to learn the amounts of the principal nutrients — protein, fats, and carbohy- drates — supplied in the several dietaries. To get them in uniform shape they have been transcribed to forms specially prepared for the purpose. These give : First, a general statement of the number and classes of persons nourished by the dietary, with income and prices of board, where the prices are stated in the original reports. Second, the amounts, cost, and estimated amounts of nutrients of the foods composing the dietary. The food-materials have been divided into (a) meats, fish, etc. ; (b) dairy products and eggs, and (c) vegetable food-materials. Third, the estimates of the amounts, costs, and amounts of nutrients supplied per man per day. In a number of cases explanatory notes are added. Data upon which the Present Study of Dietaries IS BASED. The principal classes of data employed are the following : Class A. Those contained in statistics of dietaries as collected and furnished for examination. FOOD CONSUMPTION. 257 I. Statistics of food-materials. a. Kinds. b. Quantities. c. Costs. II. Statistics of consumption of food-materials, that is, persons nourished and time. a. Number of persons nourished by food-materials. b. Sex " " " " " c. Age " " " " " d. Occupation " " " " e. Time during which the consumers were nourished. Class B. Data obtained from other sources and used in the computations. I. Chemical composition of the food-materials. Proportions of nutrients (nutritive ingredients) in each. II. Relative nutritive effects of the several classes of nutri- ents, that is, proportions in which they may replace each other in the performance of certain functions of nutji'ition, III. Proportions of nutrients required by persons of various classes, differing in age, sex, occupation, or other conditions hy which the demand for nutrients is decided. The statistics of Class A are set forth in the details of dietaries, and their principal facts presented in the tables on pages 305-310, 2>ost. The details of the dietaries are tran- scribed from the original schedules secured by the Biireau. The arrangement and classification of facts presented rest upon these dietaries. The data of Class B demand somewhat more detailed ex- planations and comments, which we now present. ^ Composition of Food-Mateeials. A large number of analyses of meats, vegetables, and other food-materials have been made in Europe, but only compara- tiveh^ few analyses of American food-materials other than cereal and dairy products have been reported. A number of specimens, — some three hundred — mostly of fish and meats, but some of other food-materials, have, however, been analyzed at the instance of the United States Fish Commission 258 STATISTICS OF LABOE. and National Museum, but await publication. These latter have been used, with other available data from home and foreign sources, for the present calculation. As may be seen in the explanatory notes accompanying the details of dietaries, there are for a few materials no analyses available. For these cases, fortunately few and of relatively small importance, estimates have been made. All our ordinary food-materials vary more or less in compo- sition, and wherever the specimens actually used cannot be analyzed, averages of analyses of other specimens must be used as estimates. For most vegetable foods and dairy products the rano;e of variation is not so wide but that, with the number of analyses at hand, such averages will serve tolerably well. The same may be said of most of our common species of food fishes. But with meats the case is somewhat different, since there are wide variations, not only in the composition of meat from animals of different kinds, but in that from different animals of the same kind and in that from different parts of the same animal. The method of estimating the composition of beef was as follows : Among the analyses above referred to as executed in behalf of the National Museum were those of a series of specimens of beef. A large amount, the larger part, we are informed, of the beef consumed in many of our Eastern cities is so-called "Chicago "or "Western" beef, which is slaughtered in Chi- cago or elsewhere and brought East. From a carload of "Chicago beef" a side was selected by an experienced dealer as of average quality, especial pains being taken to secure one of average fatness. This side of beef was divided into twenty-five pieces, or "cuts," in the manner common in New York markets, and portions of each piece, sufiicient to represent the whole, were analyzed, the proportions of refuse (bone, gristle, etc.), water, and nutrients being determined. A diagram representing these divisions of the beef was placed • in the hands of the collectors of the dietaries here examined, who, so far as practicable, indicated in their statements the parts of the animal from which the beef of the several dietaries was taken. The manner of cutting up the beef differs in different places, but not suflBlciently to very materially afiect the estimates. A more FOOD CONSUIVIPTION. 259 serious matter is the variation of dififerent specimens of beef and it is, of course, a question whether the side selected for analysis, as above stated, fairly represents the average of the kinds in the dietaries. We are informed that in all the Massa- chusetts cities, where the dietaries were collected, nearly all the beef used is so-called " Chicago beef," and it is probable that the analyses fairly indicate the quality of the beef sold. As the best way for utilizing these data an assistant has gone over the dietaries, noted the "cuts" of beef where stated and ascribed to each the percentages of nutrients found in the analyses of corresponding "cuts." The results are shown in the following table. Where the original includes two or more " cuts " in one entry the average is taken. The several compu- tations for "roast beef" are averaged together. The same is done for "beef stew," " beef steak," etc., and some of these latter averages are incorporated in the table on pages 261 and 262, giving the percentages of nutrients in food-materials assumed in analyses of dietaries. Composition of Different Partes of Beef. Current number of dictarj'. Portion ("Cut") op Beep. B 10 B 12 B 13 A 5 A 8 A 10 A 13 A 4 A 2 A 4 A 5 and A 13 A 8, A 9, A 11, and A 12 A 1 and A 2 A 4 A 5 A 13 A 9 and A 10 Beef, hip sirloin Beef, brisket, Bbouldor clod, and cross ribs, Beef, socljet and rump, .... Beef, second cut, chuck ribs, Beef, ribs, ... ... Beef, top of sirloin and second cut of round. Beef, top of sirloin, Beef, plate, navel, and second cut of ribs. Beef, shoulder clod, cross ribs, and top of sirloin, Beef, rump, Beef, ijlate and second cut ribs, Roast beef, tirst cut, round, . . Roast beef, second cut ribs, and third cut ribs, Roast beef, shoulder clod aud cross ribs, . Roast beef, second cut, chuck ribs, . Roast beef, average, Beef, roast and boiled, chuck ribs, . Beef steak, round, Beef steak, first cut, chuck ribs, . Beef steak, first cut, round. Beef steak, hip sirloin, .... Beef steak, average, Beef stew, shoulder clod and flank, . Beef, corned, brisket, plate, and top of sirloin. Beef, corned, brisket, cross ribs, plate, and shoulder Beef, corned, brisket and plate, . Beef, corned, brisket clod Per cent. 12.5 13.9 11.5 16.3 11.9 13.4 12.9 12.4 14.1 12.2 11.9 17.9 11.6 14.6 16.3 15.1 15.4 16.8 13.7 17.9 12.5 14.5 14.0 11.4 12.2 11.3 11.2 Per cent. 16.6 25.9 26.6 16.2 28.3 24.0 ' 42.1 30.6 29.4 37.0 29 9 12.3 27.9 23.0 16.2 19.9 17.6 10.6 23.0 12.3 16.6 15.6 31.3 31.9 24.7 28.8 28.6 The figures used in calculating the amounts of nutrients in the dietaries are generally given in the table showing 260 STATISTICS OF LABOR. the percentages of nutrients in food-materials assumed in analyses of dietaries. In some special cases, however, they are not given in this table but are stated with explanations in the explanatory notes appended to the details of the dietaries in which they are used. To insure perfect accuracy it would, of course, be necessary to analyze the materials actually used in each case. It is probable that while divergences, in some cases very wide, might occur, the figures for the composition of each dietary, as a whole, would be substantially accurate. The item about which there seems to be the most question is the quantity of fat in the meats, especially the beef. The analyses here used accord very closely with European figures for very fat beef.* Numerous observations, however, which cannot be detailed here but which seem to be but little short of decisive, imply that the beef commonly used on the continent of Europe is, on the average, less fat than the average beef in our markets. It is certain that much of that commonly used in our Eastern cities is very much fatter than that here analyzed and taken as the bases of these computa- tions. Attention has been called elsewhere to the fact that the figures for weights of food-materials in the dietaries represent the quantities purchased and do not indicate how much was eaten. The rejection of a considerable part of the fat of meats by many persons is one of the most common of dietary facts, at least in the Northern and Eastern States. Some of the fat of beef is left w-ith the butcher, much goes to the soap maker and much more into the garbage. But a surprisingly large part of the fat of our beef is so diffused through the lean, much of it in invisible particles, that when we have cut out the larger pieces of fat from our roast beef or our steak and left them on our plates, we, nevertheless, eat the bulk of the actual fat of the meat with the lean and the small portions of visible fat which adhere to it. Especial stress is laid on this point because the dietaries here studied indicate a remarkably large consumption of fat in this country. The possible bearing of this fact upon our national dietetics may be extremely important. * Konlg Nahningsmittel, second edition, volume I., page 5. FOOD CONSUMPTION. 261 Percentages of Nutrients in Food- Materials Assumed in Analyses of Dietaries. [The figures of this table have been employed for estimating the amounts of nutrients in the dietaries, except in such cases as are hereinafter mentioned.] Food-Matekials. Meat, Fish, etc. Beef,* Beef, roast,* Beef, roast and boiled,* . . . Beef steak,* Beef stew,* Beef, corned,* Beef, tongue, Beef, liver, Beef, tripe,* Veal,* Mutton Mutton, fore-quarter. Mutton, hind-quarter, . . . Mutton, leg Mutton chop, Pork, roast, Pork steak, Pork, ham, Pork, sausage Pork, salt, Pork, corned Lard Fowl (chicken), .... Cod Haddock, . . . . . Cod and haddock Mackerel, Halibut Salt cod, Salt mackerel Eggs and Dairy Products. Eggs, Milk Cheese ■ . Butter, Vegetable Foods. Wheat flour Graham flour Rye flour, Barley, Oatmeal, Corn meal Tapioca, Rice, Beans, Pease Potatoes,* Turnips,* Carrots,* Cabbage,* Cauliflower,* Sqpuch,* Onions,* Lettuce, Beets,* . . . . Green pease, Pole beans (green), . . . . Green corn,* Tomatoes, Apples,* Cranberries,* Corn starch,* Per cent. 13.5 15.1 15.4 14.5 14.0 11.5 14.8 20.0 21.0 15.2 13.9 13.6 14.2 15.0 14.2 11.4 11.4 14.6 13.2 2.8 10.7 14.3 11.0 8.3 9.7 10.1 15.1 16.0 14.7 11.6 3.4 27.1 1.0 11.1 11.7 6.7 8.4 15.1 9.1 0.6 7.4 23.2 22.9 1.9 0.9 0.9 1.7 2.0 0.5 1.0 1.4 1.8 3.4 2.8 4.6- 1.3 0.3 0.5 Per cent. 25.0 19.9 17.6 15.6 31.3 28.5 15.3 5.4 1.0 5.6 23.5 23.8 23.1 15.5 23.1 36.2 36.2 34.3 39.1 76.5 39.7 99.0 1.2 0.3 0.1 0.2 3.9 4.2 0.4 15.1 10.2 3.7 35.5 87.5 1.1 1.7 0.8 0.7 7.1 8.8 0.4 2.1 l.« 0.2 0.2 0.2 0.2 0.3 0.1 0.2 0.3 0.1 0.4 0.3 1.9 0.3 Caibohy- drates. 0.6 4.8 2.3 0.5 75.4 69 9 ,78.3 77.8 67.2 69.2 86.0 79.2 53.7 52.4 18.4 5.1 7.6 4.4 4.0 5.3 7.5 2.2 10.0 12.1' 10.0 34.6 4.5 10.9 8.4 83 3 * These analyses are estimated from such data as are available. Those for beef have been previously explained (see table on page 259). Those for veal and for vegetable foods are com. pnted from standard analyses by making allowance for assumed proportions of waste. 262 STATISTICS OF LABOR. Percentages of Nutrients in Food- Materials, etc. — Concluded. Food-Materials. Carbohy- drates. Sugar, Molassea, . Syrup, Baisins, Dried currants, . Wheat bread, . Boston crackers, Soda crackers, . Oyster crackers, Per cent. 2.5 2.5 10.7 10.3 12.3 Per cent. 0.6 0.6 1.9 9.9 9.4 4.8 Per cent. 96.7 71.0 71.0 63.0 63.0 55.5 68.7 70.5 76.5 Standards for Daily Dietaries. The ordinarily accepted standards for dietaries are estimated in terms of the three most important classes of nutritive ingre- dients, or nutrients, of foods, namely, protein (or albuminoids) , fats, and carbohydrates. The amounts of these appropriate for daily rations for different classes of people under different conditions have been estimated in two ways : 1. By observing the amounts actually consumed by people whose circumstances of life would permit reasonably good nourishment and at the same time preclude any considerable waste of food. 2. By direct experiments, in which the income and outgo of the body are directly compared. Our best information on this subject comes from Germany where studies have been made by numerous investigators, including Liebig, Moleschott, Ranke, Forster, and especially Voit. Payen, in France, and Frankland, Playfair, Lawes, and Gilbert, in England, have also made most valuable contributions to the knowledge of this subject. The fact deserves mention, however, that very little attention appears to have been paid to the. results of the latest and best research in this direction. Even the text-books in chemistry and physiology, which are looked upon as most authoritative, are too apt to pass the subject over most superficially or almost ignore it. nations Estimated from Dietaries. Perhaps the best way of illustrating the amounts of nutrients estimated to be actu- ally consumed by different persons will be to give some exam- ples. The following will serve the purpose. The weights are, for convenience, given in grams. It will be remembered that FOOD CONSUMPTION. 263 about 454 grams equal a pound and 28.4 grams, an ounce, avoirdupois. Nutrients in Daily Dietaries. Protein : Protein : Carbo- Desckiption. difresti- Fats. total. ble. hydrates. A. PooHi/ nourished. Grams. Grams. Grams. Grams. 1 Sewing girl, London, England: 1863. Wages, 93 cts. per week. 53 40 33 315 2 Weaver, Coventry, England. 60 43 28 398 3 Agricultural laborer, England. 96 73 48 517 4 Agricultural lal:)orer, Ireland. 92 69 42 519 5 Agricultural laborer, Silesia; mostly vegetable food. 80 - 16 552 6 Seamstress, Leipsic, Germany. 66 47 50 229 7 Laborer, Leipsic, Germany. - 56 37 290 8 Laborer, ITildesheim, Germany; diet mostly potatoes. 86 - 13 610 9 Monk in cloister; diet of bread, beer, soup, and vege- tables. B. WeU nourished. 68 11 469 10 " Well-fed " tailor, England. 131 - 39 524 11 Weaver, at Lard work, England. 151 - 43 621 12 Blacksmith, England. 176 ' _ 71 666 13 Prize tighter, England; diet mostly meat. 288 _ 88 93 14 Average for adults, moderate exercise, England (Play- fair's estimate). 120 - 40 530 15 Average for hard working laborer, England (Play- fair's estimate). 160 - 66 579 16 Mechanic, GO years old, Munich, Germany. in - 68 345 17 Serving man, 36 years old, Munich, Germany. 133 - 95 422 18 Mechanic, 40 years old, Munich, Germany. 131 _ 68 404 19 Well paid mechanic, Munich, Germany. 1 151 _ 54 479 20 i Physician, Munich, Germany. 134 - 102 291 21 University professor, Munich, Germany; very little muscular exercise. 100 100 220 22 Privy Councillor, Marburg, Germany; very little mus- cular exercise. 90 79 285 ' 23 Brewery laborer, Munich, Germany ; severe labor. 190 _ 73 600 24 Lumberman, Bavaria; diet of fat and flour (bread). 112 - 309 691 23 German soldier, jieace footing. 117 _ 26 547 26 German soldier, war footing. 151 - 46 522 27 German soldier, war footing, extraordinary ration. 191 - 63 607 Numbers 1 to 8 represent quantities of food consumed by very poor people and are not adequate for healthful nourish- ment. That of the seamstresses may be regarded as barely sufficient to sustain life. AH these, it will be noticed, are especially deficient in protein. ^ Number 9, that of a monk in a cloister, whose habits were such as to involve little muscular or other exertion, was, doubtless, not so far short of the needs of the body. All the rest, those of moderately and well-fed persons, except numbers 21 and 22, contain more protein and usually more fat. In general, the larger the income or the more severe the labor the greater is the consumption of protein. The variations are, however, very wide and individual excep- tions numerous. Note, for instance, the English prize fighter, 264 STATISTICS OF LABOR. with his diet of meat, and the Bavarian lumberman, who has little else than bread and fat. Their dietaries furnish daily : Descbittion. Fats. Carbohydrates. Prize fighter, Lumberman, Grams. 288 112 Grams. 88 309 Grams. 93 G91 These are extreme, and indeed abnormal, cases. The ma- jority approach reasonably near to each other, as may be observed in numbers 10, 14, 16, 17, 18, 19, and 25, which are rations of ordinary men with moderate muscular exercise, and numbers 11, 12, 15, 23, and 26, which are those of persons of whom severe labor is required. Numbers 21 and 22 have smaller amounts of protein, but they are dietaries of persons with presumably little muscular exercise. Number 27, on the other hand, which is very heavy in protein, is a ration for a soldier in extra hard marching and fighting. Direct Experiments in which the Income and the Outgo of the Body are Compared. Experiments of this sort are made by supplying individuals with food of known amount and compo- sition and determining the quantity and composition of the products given off from the body. The most interesting and valuable researches of this class are those with the respiration apparatus. This permits the keeping of an accurate account of all the items of income and outgo, the food, drink, and inhaled air, which make up the former, and the solid and liquid ex- creta and exhaled air, which make up the latter, being measured, weighed, and analyzed. The experiments involve an immense amount of labor but bring correspondingly com- plete and reliable results. A discussion of them here would, however, be out of place. It is sufficient to say that from the data obtained from the two sources named, the estimates of composition of dietaries and the direct experiments, various standards for daily rations have been computed. The standard rations assumed by Prof. Voit and the Munich school of physiological chemists are more commonly accepted than any others, and are most FOOD CONSUMPTION. 265 frequently followed in estimating dietaries. The following are examples : Standards for Daily Dietaries. Classification. Protein. Fats. Grams. Grams. 20 to 86 30 to 45 70 to 80 37 to 50 118 56 145 100 92 44 100 68 80 50 Carbohydrates. Children to Ih years, . Children from 6 to 15 years, Laboring man at moderate work, Laboring man at severe work, . Laboring woman. Aged man, Aged woman, .... Grams. 60 to 90 250 to 400 500 450 400 350 260 We are, of course, to understand that these figures rep- resent only general averages. It is assumed that for an ordinary laboring man, doing an ordinary amount of work, the amounts of nutrients above stated will sufBce, that with them he will hold his own, and that any considerable excess above these quantities will be superfluous. Of course, no one expects any given man to adjust his diet exactly to this standard. He may need more, and may perhaps get on with less. He may eat more ftits and less carbohydrates, or he may consume more protein, if he is willing to pay for it. If, however, he has much less protein, and keeps up his muscular exertion, he will be apt, sooner or later, to sufier. Of course difierent individuals, though subjected to like conditions, will both require and consume difierent quanti- ties of nutrients. In general the larger the person, that is, the more bulk of machinery there is in the organism, the more of protein and other nutrients will be consumed. Hence men need on the average more than women and chil- dren. The requirements vary with the muscular activity. A man at hard work requires more of protein and of other nutrients than one at lighter work or rest. Aged people^, who are generally less active than those in the prime of life, require less food and less protein. But we shall probably not go very far amiss in adopting these standards. One point, however, demands special consideration. 266 STATISTICS OF LABOE. Estimates of Comparative Quantities of Nutrients REQUIRED BY PERSONS OF DIFFERENT ClASSES. Since the people nourished by the dietaries here examined differ in age, sex, and occupation, and hence differ likewise in their demands for nutriment, and since a chief object of the examination is to compare the dietaries with one another in respect to the quantities of actual nutrients supplied, it is clear that to attain our object we need some standard for estimating the relative demands of people of different classes. If, for instance, we could take a particular class, as laboring men at moderate work, and find to how many average men of this class the people nourished by each dietary would be equivalent in their demands for nutrients, we should simply have to divide the total quantity of nutrients supplied per day by this equivalent number of men to get the quantities per man per day. The results thus obtained for the several dietaries would, when compared with each other and with accepted standards, give us what we seek. We are of the opinion that the experimental data on record in European works, if rightly collated and worked up, would give a basis for at least an approximate estimate of the com- parative requirements of the several classes of persons into which those nourished by the food of these dietaries would most properly be divided. Indeed, the figures cited in the table of standards for daily dietaries will help in arriving at such a basis. Thus we have : Quantities of Nutrients Appropriate for Daily Dietaries. Persons. Protein. Fats. Carbohydrates. Children to \}i years old, .... Children, 6 to Id years old Woman at ordinary work, .... Laboring man at moderate work, . Grams. 28 75 92 118 Grams. 37 43 44 56 Grams. 75 325 400 500 Late research has thrown considerable light upon equivalent values of these three classes of nutrients for at least a part of their work in the body. The proportions in which they replace each other in the performance of functions they have FOOD CONSUMPTION. 267 in common, as indicated by experiments with animals in the respiration apparatus, in Munich, agree almost exactly with the figures representing their quantities of potential energy as shown by burning the same materials in the calorimeter. On the basis of extended experiments of both the kinds named it has been estimated* that the average amounts of potential energy in the three principal classes of nutrients are, approxi- mately : In 1 gram of protein, . . . . 4.1 calories " " '' " fats, 9.3 " " " " " carbohydrates, ... 4.1 " On this basis the potential energy in the nutrients of the dietaries assumed as standards would be : Children to li years, . . . .767 calories Children, 6 to 15 years, .... 2,041 " Woman at ordinary work, . . . 2,426 " Laboring man at moderate work, . ' . 3,055 *' These figures are in about the following relative proportions. We interpolate an assumed value for children from 6 to 2 years of age. Estimated Relative Quantities of Potential Energy in Nutrients required by Persons of Different Classes. Laboring man at moderate wor "Woman at ordinary work. Child, 15 to G years old, . Child, 6 to 2 years old, . Child, under 2 years old, k, .... 10 8 7 5 2^ The application of these figures is simple. The food of dietary Al, for instance, suffices for 77 persons (factory operar tives) , 6Q males and 11 females. The figures allot to one work- ing woman 0.8 as much nutritive material as to one laboring man at moderate work. This would make the II women equivalent to (8.8) 9 men, which added to 6Q would make the ♦ By Rubner. ZeitBchrift fUr Biologie, volume 21, 1885, page 377. 268 STATISTICS OF LABOR. whole 77 persons equal to 75 men. The 77 persons during 30 days, the time covered by the dietary, would be equal in requirements to one man for 2,250 days. The estimates in the dietaries hereinafter presented are made in this way. Details of Dietaries. The tables on pages 269-305, as previously stated, contain details of a number of dietaries selected from a much larger number collected by the Bureau in the early Fall of last year. Besides the fifteen dietaries, five for each series, for which the details are used in the analyses tables on pages 305-310, post^ the remaining dietaries here given in detail have been also ex- amined and the quantities of nutrients determined, but the results are included only in the averages contained in the analyses tables. The numbers are as follows : Classification. A. Miscellaneous, Massachusetts. B. French Canadian, Massachusetts. C. French Canadian, Canada. Given in detail, and used in the analyses tables, Given in detail, but included in the averages only Kot used 2* 12 Totals, * Series A included three French Canadian dietaries which are averaged with those of series B, making 10 of the latter, all told, in the averages of series B in the tables on pages 306-310. Some of the quantities of nutrients have been calculated from measures to weights in accordance with the following tabular statement. A few minor alterations and additions are explained in the notes appended to the several tables of dietaries. Otherwise no material changes other than those of form of statement have been introduced in transcribing. Equivalent Measures and Weights. Articles. Basis. Equivalent in Weight. Lbs. Ozs. Potatoes, beets, turnips, and tomatoes, . bushel 00 - Beans* and pt-ase, .... bushel 60 - Beans and pease, quart 1 14 A])ple», barrel 150 - Onions, bushel 52 - Molasses, . gallon 11 - Bvnip, 1 gallon 12 - Milk, . ' quart 2 - Eggs.t . . dozen 1 8 * 60-62 lbs. t In Canada. 1 lb. 8 oz. per dozen. FOOD CONSUJMPTION". 269 Series A. Miscellaneous ^ Massachusetts. The five dietaries of this series which are given in detail and used in the analyses tables include three of boarding- houses and two of families in Lowell, Lynn, East Cambridge, and Boston. Two more of boarding-houses, one in Lowell and one in Lawrence, are also given in detail, but the results are included only in the averages, for this series, in the analy- ses tables. The results for three dietaries of French Canadian families in North Cambridge, of this series, are also included in the averages for series B in the analyses tables. The per- sons are factory and mill operatives, mechanics, etc., with a few clerks and dressmakers. With these statements and the explanatory notes accompanying the several schedules, further explanations will not be needed. 270 STATISTICS OF LABOR. Dietary Number, A 1. Description : Boarding-house in Lowell, Mass., of 77 persons, 66 males and 11 females. Boarders, mill operatives. Time, one month. Estimated as equivalent in demands for nutrients to 75 laboring men at moderate work for 30 days, or 1 man for 2,250 days. ANALYSIS. Food-Materials. Beef, roast, Beef steak, Beef, corned, Beef tongue, Beef stew, . Beef, tripe. Pork, roast, Ham, . Salt pork, . Lard, . Haddock, . Halibut, Mackerel, . Salt fish (cod). Total meats, fish, etc., Milk, . Cheese, Butter, Total dairy products and eggs Flour, . Sugar, . Molasses, Beans, . Rice, . Oatmeal, Potatoes, Onions, Beets, . Turnips, Tomatoes, . Apples, Raisins, Currants, . Com starch. Crackers, . Total vegetable food. Total animal food, Total food. Meats, fish, etc., per man per day. Dairy products and eggs, per man per day Animal food, per man per day. Vegetable food, " " Total food, " " Prices per lb. cents. 10 14 7 10 5 6 10 11 10 8 7 12 3 2 11 22 and 10 14 3 7>^ 4K 3 8 4 1 1-K 2 5-9 5-6 5-6 mi 10 Quanti- ties. lbs. 400 272 350 62 167 20 150 160 70 260 168 50 40 50 2,219 3,024 63.5 291 107 3,485.5 1,568 600 99 124 25 25 2,.520 250 26 90 120 120 300 24 15 12 43 5,aoo 5,704.5 11,670.5 .99 1.55 2.54 2.65 Costs. $40 00 38 08 24 50 6 20 8 35 1 20 15 00 17 60 7 00 20 80 11 76 6 00 1 20 2 25 $199 94 $60 48 6 98 54 54 14 82 $136 82 $47 04 45 00 4 50 3 74 2 00 1 00 25 20 3 75 50 50 1 00 1 00 5 00 3 00 1 50 1 08 2 40 $148 21 336 76 $484 97 $0 09 06 $0 15 07 $0 22 lbs. 60.4 39.4 40.3 9.2 23.4 4.2 17.1 23.4 2.0 13.9 7.6 4.0 8.0 252.9 102.8 17.2 2.9 12.4 135.3 174.0 1.9 3.8 47.9 1.3 0.3 1.6 1.1 1.0 0.9 0.6 0.3 5.1 269.2 3S8.2 lbs. 79.9 42.4 99.8 9.5 52.3 0.2 54.3 54.9 53.6 257.4 0.2 2.1 1.6 0.2 708.4 111.9 22.5 254.6 10.9 399.9 17.2 2.6 0.1 1.8 5.0 0.3 0.1 0.2 0.4 32.6 1,108.3 1,140.9 .31 .18 Carbohy- drates. lbs. 145.2 1.5 1.5 0.6 148.8 1,182.3 680.2 70.3 66.6 19.9 16.8 463.7 13.3 2.0 9.0 6.1 5.4 32.7 15.1 9.5 11.0 34.0 2,537.9 148.8 2,686.7 .07 .07 1.13 1.20 FOOD CONSUMPTION. 271 Dietary Number, A 2. Description : Boarding-house in Lowell, Mass., of 70 persons, 10 males and 60 females. Boarders, mill operatives. Time, one month. Estimated as equivalent in demands for nutrients to 58 men for 30 days, or 1 man for 1,740 days. ANALYSIS. Food-Materials. NUTEIENTS. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Beef, 10 425 $42 50 57.4 106.3 - Beef steak. 16 250 40 00 36.3 30.0 - Beef, corned, 7 300 21 00 34.5 85.5 - Beef stew, . 5 100 6 00 14.0 31.3 - Pork, roast, 10 100 10 00 11.4 36.2 - Ham, . 12 150 18 00 21.9 51.5 - Salt pork, . 10 25 2 50 0.7 19.1 - Lard, . 8 150 12 00 - 148.5 - Cod and haddock. 7 150 10 50 14.6 0.3 - Halibut, . 14 50 7 00 7.6 2.1 - Total meats, fish, etc., 1,700 $168 50 198.4 519.8 - Butter 20 150 $30 00 1.5 131.3 0.7 Cli^ese, 10 30 3 00 8.1 10.7 0.7 Milk, 2 2,000 40 00 68.0 74.0 96.0 Eggs 16 69 11 00 8.0 7.0 0.4 Total dairy products and 1 eggs 2,249 $84 00 85.6 223.0 97.8 Flour 3'i' 1,372 $44 59 152.3 15.1 1,034.5 Rice, . 8 15 1 20 1.1 - 1K9 Corn starch. 9 10 90 - - 8.3 Crackers, . .6 48 2 40 5.1 4.8 33.0 Sugar, 7 400 28 00 - - 3S6.8 Molasses, . 4M 77 3 50 - - 54.7 Potatoes, . 11-12 1,800 19 50 34.2 3.6 331.2 Beans, ■iU 95 4 50 22.0 2.0 51.0 Pease, Vi 30 50 6.9 0.5 15.7 Turnips, 5-6 90 75 0.8 0.2 4.6 Beets, % 60 38 1.1 0.1 6.0 ' Cabbage, . IM 36 48 0.6 0.1 1.6 Apples, 13i 600 8 00 1.8 - , 65.4 Raisins, 13 10 1 30 0.3 - 6.3 Total vegetable food, 4,643 $116 00 226.2 26.4 2,011.0 Total animal food. 3,949 252 50 284.0 742.8 97.8 Total food, . 8,592 $368 50 510.2 769.2 2,108.8 Meats, fish, etc., per man per day, .98 $0 10 .11 .30 { - Dairy products and eggs, per man per day, .... 1.29 05 .05 .13 .06 Animal food, per man per day. 2.27 $0 15 .16 .43 .06 Vegetable food, " " 2.66 07 .13 .01 1.15 Total food, " " . 4.93 $0 22 .29 .44 1.21 272 STATISTICS OF LABOR. Dietary Number, A 5. Description : Boarding-house in Lowell, Mass., of 150 pereone, 75 malea and 75 femalea. Boarders, mill operatives. Price of board per week for males, $2.45; for females, $2.05. Time, one month. Estimated as equivalent in demands for nutrients to 135 men for 30 days, or 1 man for 4,050 days. ANALYSIS. Food-Matekials. NCTEIENTS. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Beef, roast 10 400 $40 00 71.6 49.2 - Beef steak, .... 14 290 40 60 52.8 33.7 - Beef, corned 10 420 42 00 51.2 103.7 - Veal, 11 200 22 00 30.4 11.2 - 10 150 15 00 20.4 35.7 - Pork, roast 9 300 27 00 34.2 108.6 - Salt pork 10 100 10 00 2.8 76.5 - Ham, ...... 10 300 30 00 43.8 102.9 - 7M 150 11 25 - 14S.5 - Haddock, 7 155 10 85 12.9 0.2 - Cod 7 75 5 25 8.3 0.2 - Total meats, fish, etc.. 2,540 $253 95 328.4 672.4 - Eggs (80 doz. at 21 eta.), . 15J^ 110 $16 80 12.8 11.2 0.7 Milk (2,000 qts. at 4 cts.). 2 4,000 80 00 136.0 148.0 192.0 Butter, 20 350 70 00 3.5 308.3 1.8 Cheese 10 50 5 00 13.6 17.8 1.2 Total dairy products and eggs, • 4,510 $171 80 165.9 483.3 195.7 Flour Z}i 2,744 $89 18 304.6 30.4 2,069.0 Graham meal, .... 2>^ 100 2 50 11.7 1.7 69.9 Com meal, 3 50 1 50 4.5 1.9 34.6 Oatmeal, 4 125 5 00 18.9 8.9 84.0 Beans ^,2}i bush, at $1.75), 3 150 4 37 34.8 3.2 80.6 Rice, 8 20 1 60 1.5 0.1 15.8 Potatoes (48 bush, at 55 cts.), . 9-10 2,880 26 40 54.7 5.8 529.9 Cabbage (4 bbls. at S^l.OO), % 600 4 00 10.2 1.2 26.4 Onions (2 bush, at $1.00), 2 104 2 00 1.0 0.2 7.8 Beets (2 bush, at 50 cts.) , . 5-6 120 1 00 2.2 0.1 12 Turnips (2 bush, at 50 cts.), . 5-6 120 1 00 1.1 0.2 6.1 Squash Apples (10 bbls. at $1.25), 2 100 2 00 0.5 0.1 5.3 K 1,500 12 50 4.5 - 163.5 Sugar (230 lbs. at 5^^ cts.; 654 lbs. at 73< cts.). 5J and Tj 884 61 70 - - 854.8 Molasses (8 gals, at 45 cts.), . 41-10 88 3 60 - - 62.5 8)i 12 1 02 — — 10.0 Crackers, 6 24 , 1 44. 2.6 2.4 16.5 12 J^ 20 2 50 2.0 19 14.1 Raisins, UK 15 1 72 0.4 0.1 9.5 Total vegetable food, • 9,656 . $225 03 455.2 58.2 4,072.3 Total animal food. , , 7,050 425 75 494.3 1,155.7 195.7 16,706 $650 78 949.5 1,213.9 4,268.0 day , .63 $0 06 .08 .17 - Dairy products and eggs, per man i^er day • • 1.11 04 .04 .12 .05 Animal food, per man per day, 1.74 $0 10 .12 .29 .05 Vegetable food, " " • • 2.38 06 .11 .01 1.00 Total food, " " 4.12 $0 16 .23 .30 1.05 The *'Beef, roast" and "beef steak" in this dietary were both from the round, the latter from the uppermost, and the FOOD CONSUMPTION. 273 former from the next lower part, but both included in what is called in our analyses " first cut, round," the composition of which is, accordingly, assumed for both. The quantity of cabbages is stated at 4 barrels, costing $4.00. It is assumed that the weight would be 150 pounds per barrel, or GOO pounds in all, which would make the price | cents per pound. Dietary Number, A 7. Description : Boarding-house in Lynn, Mass., of 36 persons, 20 males and 16 females. Boarders, operatives in shoe factory, clerlis, and dressmakers. Time, one month. Estimated as equivalent in demands for nutrients to 33 men for 30 days, or 1 man for 990 days. ANALYSIS. Food-Materials. Prices per lb. Beef, hip sirloin, Beef, socket and rump, . Beef, second cut, chuck ribs, . Beef, second cut, chuck ribs, . Beef, ribs, Beef, brisket, shoulder clod, and cross ribs, Mutton, Veal, Salt pork Ham Lard Haddock, ...'.. Halibut, Salt fish (cod) Total meats, fish, etc., Eggs (64 doz. at 20 cts.), Milk (352 qts. at 6 cts.), Cheese, Butter, Total dairy products and eggs Flour, .... Rye meal, . Oatmeal, . . . Rice, .... Beans (18 qts.), . Potatoes (21 bush, at 67 Turnips (1 bush.). Cabbage (G heads at 8 cts. Onions (1 pk.), . Beets (2 bush.),. Green pease (8 bush.), Pole beans (0 bush.). Green corn (24 doz. ears cts.), Apples (4 bbls.). Corn starch. cts.), Molasses (2 gals.), Raisins, cents. 28 20 11 16 213^ 16 11 12 10 12 4>i 14.^ 3 12 23 3 4 3 10 S?i I'a' 1% 1% 2 3% 10 Quanti- ties. lbs. 114.8 20 79 42.3 14 143.5 21 14.7 25 60 57 25 50 40 706.3 704 20 901 490 25 30 2 33.7 1,260 60 36 13 120 200 150 108 600 12 204 22 15 $32 13 4 00 8 29 4 65 2 24 11 48 4 52 2 36 2 75 7 20 5 70 1 50 6 00 1 80 $94 62 $12 80 21 12 2 40 20 47 $56 79 $14 70 1 00 90 20 1 26 14 07 1 00 48 25 - 80 12 00 6 00 2 88 12 00 96 13 26 80 1 50 lbs. 14.4 2.3 12.9 6.9 1.7 19.9 3.2 2.2 0.7 2.1 7.6 6.4 10.2 23.9 5.4 0.9 54.4 1.7 4.5 O.t 7.8 23.9 0.5 0.6 0.1 2.2 6.8 4.2 5.0 1.8 0.4 Fats. lbs. 19.1 5.3 12.8 6.9 4.0 37.2 3.3 0.8 19.1 20.6 56.4 2.1 0.2 Carbohy- drates. 9.0 26.1 7.1 77.0 120.1 5.4 0.2 2.1 0.7 2.5 0.1 0.1 0.1 0.8 0.5 0.5 33.8 0.5 0.5 369.5 19.6 20.2 1.6 18.1 231.8 3.1 1.6 1.0 12.0 24.4 15.0 37.4 65.4 10.0 197.3 15.6 9.5 274 STATISTICS OF LABOR. Dietary Number, A 7 — Concluded. Food-SIaterials. Nutrients. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Crackers, oyster, Crackers, Boston, cent*. 6 10 lbs. 24 36 $1 20 3 60 lbs. 3.0 3.9 lbs. 1.2 3.6 lbs. 18.4 24.7 Total vegetable food, . Total animal food, 3,440.7 1,607.3 $88 86 151 41 120.9 129.5 19.5 307.9 1,096.2 35.3 Total food, . Meats, fish, etc., per man per day, Dairy products and eggs, per man per day 6,048.0 .71 .91 $240 27 $0 10 05 250.4 .09 .04 327.4 .19 .12 1,131.5 .04 Animal food, per man per day. Vegetable food, " " 1.62 3.48 $0 15 09 .13 .12 .31 .02 .04 1.11 Total food, " " . 5.10 $0 24 .25 .33 1.15 This dietary includes 24 dozen ears of green corn at 12 cents per dozen ; 6 heads of cabbage at 8 cents per head ; 8 bushels of green pease at $1.50 per bushel, and 6 bushels of pole beans at $1.00 per bushel. The amounts of nutrients contained in these articles are esti- mated as follows : The ears of green corn are reported as weighing from \ pound to | pound each. Taking | pound as the average the 288 ears would weigh 108 pounds. A few analyses of " immature sweet corn " have been reported,* but, unfortunately, neither the proportion of kernel to cob nor the percentages of water in the kernel in the fresh state are given. The composition of the air-dry kernel of a specimen harvested August 25th, in the condition in which it is commonly eaten for " green corn," was, however, nearly the same as that of the same corn harvested when mature, September 25th. The kernels of matured corn, in general, average about four-fifths of the weight of the whole ear, though the kernel of a specimen of sweet corn has been observed to make only about three- fourths of the weight of the ear.f A specimen of mature Ohio Dent corn was observed to shrink from about 125 pounds, when harvested, to 100 pounds when air-dry, and to contain * By Johnson and Jenkins. 1878, pp. 59 and G8. t Ibid,, page 74. Report of Connecticut Agricultural Experiment Station, FOOD CONSUMPTION". 275 in the latter condition 10,8 per cent of water. Supposing the air-dry ears to have contained one-fifth by weight of cob, the 100 pounds of au'-dry corn would have been contained in 125 pounds of air-dry ears. If kernel and cob both had lost in the same proportion in drying, that is, about one-fifth, maldng the air-dry ears four-fifths the weight of the fresh ears, the 125 pounds of air-dry ears, thus computed to furnish 100 pounds of corn, would have weighed when harvested 156 pounds. In other words, 156 pounds of the ears as harvested would have furnished 100 pounds of air-dry kernels, or 100 pounds of ears as harvested would supply 64 pounds of air-dry corn. Very likely as good a guess would be that 100 pounds of ears of green corn would furnish 50 pounds of air-dry kernels as any that could be afibrded by these data. Though the sweet corn, so commonly used for green corn, is, as already stated, some- what different in composition from ordinary corn and from the meal ground from it, we shall in the lack of more definite data estimate the ears of green corn as furnishing nutrients equiva- lent to those of half their weight of average corn meal. This is done here and elsewhere where sweet corn occurs. That is to say, the 288 ears of sweet corn of this dietary are computed to weigh I of a pound each, or 108 pounds, and to be equiva- lent to 54 pounds of corn meal of the composition stated in the table of assumed composition of foods. With less data for the estimate, we have taken the bushel of green pease and the bushel of pole beans as each furnishing 25 pounds of seeds and have assumed for both the composition of " sugar pea," reported by S. Moulton Babcock.* • Report of New York Agricultural Experiment Station, 1S84, page 333. 276 STATISTICS OF LAEOR. Dietary Number, A 9. Description : Family in Boston, MaBS., of 2 personB, husband and wife. Husband, a ma- chinist, with $19.50 per week wages. Time, one month. Estimated as equivalent in demands for nutrients to 1.8 men at moderate work for 30 days, or 1 man for 64 days. Al^ALTSIS. Food-Matekiais. Nutrients. Prices Quanti- Carbohy- lOnds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Beef steak, 28 28 $7 84 4.1 4.4 _ Beef, corned, .... 12 10 1 20 1.2 2.9 _ Lamb chop, .... 15 6 90 0.9 1.4 - Salt pork 12 2.5 30 0.1 1.9 - Lard 11 5 55 - 5.0 - Halibut 13 10 1 30 1.5 0.4 Mackerel, ■ 5 12 60 1.2 0.5 - Total meats, fish, etc., 73.5 $12 69 9.0 16.5 - Eggs, 16 8.3 $1 32 1.0 0.8 0.1 Milk 33^ 70 2 45 2.4 26 3.4 Cheese, 13 2.5 32 0.7 0.9 0.1 Butter, 30 8 2 40 0.1 7.0 - Total dairy products and eggs, • 88.8 $6 49 4.2 11.3 3.6 Flour, 4 30 $1 20 3.3 0.3 22.6 Beans, 6 3.7 20 0.9 0.1 2.0 Rice 8 1 OS 0.1 - 0.8 Potatoes, IX 30 38 06 0.1 5.5 Apples 1% 15 25 - - 1.6 Vegetables, .... 112.6 2 00 2.1 0.3 9.7 Sugar 7K 18 1 35 - - 17.4 Molasses, 6 1.5 09 - - 1.1 Corn starch, .... 10 0.5 05 - _ 04 Raisins, 12 1 12 _ - 0.6 Crackers, 4 12 48 1.3 1.2 8.2 Total vegetable food, . 225.3 $6 20 8.3 2.0 69.9 Total animal food. • 162.3 19 18 13.2 27.8 3.6 Total food, . 387.6 $25 38 21.5 29.8 73.5 Meats, fish, etc., per man per day, 1.36 $0 24 .17 .31 - Dairy products and eggs, per man per day • ' 1.64 12 .08 .21 .07 Animal food, per msin per day. 3.00 $0 36 .25 .52 .07 Vegetable food, " " • 4.17 11 .15 .04 1.29 Total food, " " 7.17 $0 47 .40 .56 1.36 In numbers A 9 and A 11, the kinds and quantities of vegetables are not given, the cost only being stated. The quantities are, however, small, so that even a considerable error might be made in estimating the quantities of nutrients without materially affecting the final result. An estimate has been made by the same method as was followed in A 14, A 15, and A 16, taking as data the kinds, amounts, and costs of vegetables in the other dietaries of this series (exclusive of FOOD CONSUMPTION. 277 those of French Canadians) , and assuming that the averages of the latter would represent the kinds, quantities, and costs of the vegetables in these two dietaries. The calculation is rather complex and the details are not inserted here. Dietary Number, A 11. Description : Family in East Cambridge, Mass., of 6 persons, 3 adults and 3 children, the latter of 5, 11, and 12 years respectively. Two of the adults are females; the third, the father of the family, Is a glass-blower, with exhausting work, and receiving $24 per week wages. Time, one week. Estimated as equivalent in demands for nutrients to 4>^ men for 7 days, or 1 man for 32 days. ANALYSIS. Food-Materials. Beef steak, Lamb, . Salt pork, . Lard, . Mackerel, . Total meats, fish, etc., Eggs (1 doz.at 23cts.), . Milk (10 qls. at 7 cts.), Cheese Butter, . . . . Total dairy products and eggs, Flour Beans (1>^ qts.), Pease, Rice Potatoes (1^ bnsh.), . Apples (1 pk.), . Vegetables, Sugar Molasses (1 qt.), Raisins Crackers Total vegetable food. Total animal food. Total food. Meats, fish, etc., per man per day, Dairy products and eggs, per man per day Animal food, per man per day, Vegetable food, " " Total food, " " . Prices per lb. cents. 28 15 10 10 4 16 12 30 2 5 12 Quanti- ties. lbs. 6 5 1 1 21 1.4 20 0.7 4 26.1 14 2.5 1 1 30 15 18.7 8 3 1 1 95.2 47.1 1.48 2.97 Costs. $1 68 75 10 10 32 $2 95 $0'23 70 OS 1 20 $2 21 $0 49 15 15 08 38 30 35 60 15 12 06 $2 83 5 16 $7 99 $0 09 07 $0 16 09 $0 25 Ndtkients. lbs. 0.8 0.7 0.2 0.7 0.2 1.6 0.6 0.2 0.1 0.6 3.4 3.4 lbs. 1.0 1.2 0.8 1.0 0.3 4.3 0.1 0.7 0.3 3.5 0.2 0.1 0.1 0.5 8.9 Carbohy- drates. lbs. 0.1 VO 1.1 lO.a 1.3 0.5 0.8 5.5 1.8 i.a 7.7 2.1 0.6 0.7 33.0 1.1 34.1 .03 1.03 278 STATISTICS OF LABOR. Dietary Nttmber, A 13. Description : Boarding-house in Lawrence, Mass., of 80 persons, 40 males and 40 females. Boarders, mill operatives. Price of board per week for males, $3.00; for females, $2.00. Esti- mated to require nutrients equal to 72 men at moderate work for 30 days, or 1 man for 2,160 days. ANALYSIS. Food-Materials. Beef, roast. Beef, corned, Beef eteak, Beef tongue, Veal, . Lamb, roast, Ham, , Sausage, Pork, roast, Salt pork, . Lard, . Haddock, . Halibut, Salt fish (cod^. Total meats, fish, etc., Eggs (160 doz. at 16 cts.). Milk (1,570 qts. at 4 cts.), . Butter Cheese, .... Total dairy products and eggs Flour, . Oatmeal, Tapioca, Beans (72 qts. at 6 cts.), Rice, . Potatoes (60 bush, at Squash, Lettuce (27 heads at ; Onions ('< bush.), Tomatoes (1 bush.). Green corn (20 doz. cts.), Apples (2 bbls. at $2, Sugar, Molasses (8 gals, at 28 cts.) Raisins 55 cts.), cts.), ears at 14 50), ". Total vegetable food, • Total animal food, Total food, . Meats, fish, etc., per man per day Dairy products and eggs, per man per day Animal food, per man per day, Vegetable food, " " Total food, " " Prices per lb. 14 16 11 10 10 10 10 2 13 10 3 3 7 31-5 7 11-12 3 6 4 2>^ 3 1-9 2}i Quanti- ties. lbs. 275 291 263 14.3 111.5 56 186 10 254 50 135 160 75 30 1,910.8 220 3,140 262.5 44 3,666.5 784 80 10 135 5 3,600 61.5 13.5 26 60 90 300 804 88 30 6,087 5,577.3 11,664.3 1.70 2.58 2.81 $22 00 23 28 36.82 2 28 12 26 5 60 18 60 1 00 21 59 5 00 12 15 9 60 9 00 1 35 $180 53 $25 60 62 80 34 12 4 40 $126 92 $23 52 2 40 70 4 32 35 33 00 1 85 67 1 00 1 40 2 80 5 00 60 30 2 24 2 70 $142 307 $449 70 $0 OS 06 $0 21 lbs. 44.8 32.9 47.0 2.1 16.9 7.6 27.1 13 28.9 1.4 13.3 11.3 4.8 239.4 25.5 106.6 2.6 11.9 146.6 87.0 12.1 0.1 31.3 0.4 68.4 3.1 0.2 0.3 0.8 4.1 0.9 209.5 386.0 .28 lbs. 44.6 83.8 32.3 2.2 C.2 13.3 63.8 3.9 91.9 38.3 13?,. 7 0.2 3.2 0.1 517.5 22.4 11(3.2 229.7 15.6 383.9 8.7 5.7 7.2 0.1 0.1 0.2 Carbohy- drates. lbs. 1.3 150.7 1.3 1.0 154.3 591.1 53.8 8.5 72.5 4.0 662.4 3.3 0.3 2.0 2.7 31.1 32.7 777.5 62.5 18.9 2,323.3 154.3 2,477.6 .07 1.08 FOOD CONSU]\IPTION'. 279 This dietary includes 20 dozen ears of corn at 14 cents per dozen, and 27 heads of lettuce at 21 cents per head. On the basis of information obtained from dealers the corn is esti- mated to weigh from ^ pound to | pound per ear and the let- tuce ^ pound per head. Taking | pound for the average ■weight of the ears of corn the 240 ears would weiffh 90 pounds and the corn on them would be equivalent to 45 pounds of corn meal. Dietary Number, A 14. Description : French Canadian family in North Cambridge, Mass., consisting of 4 persons, father, mother, and two children of 2 and 3 years respectively. The father is employed in a brick yard, at severe labor. Wages, $30 per month. Time, one month. The two children are taken as equivalent to one woman, making the family equivalent in demands for nutrients to 2.6 men at moderate work for 30 days, or 1 man for 78 days. ANALYSIS. Food-Materiaxs. NUTEIENTS. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Pork, steak, .... I'ork, corned, shoulder, . Pork, salt T.ard Salt fish (cod) cents. 10 10 10 10 4>i 3>i 16 28 3^ 8 11-12 8 4^ lbs. 22 25 8 5 10 $2 20 2 50 80 50 45 lbs. 2.5 2.7 0.2 1.6 lbs. 8.0 9.9 6.1 5.0 lbs. Total meats, fish, etc., Milk ' . Eggs Butter, 70 40 6.3 9 $6 45 $1 40 99 2 52 7.0 1.4 0.7 0.1 29.0 1.5 0.6 7.9 1.9 Total dairy products and eggs Flour, Beans, Ilice, Potatoes Vegetables, .... Sugar Molasses 55.3 55 7.5 5 120 199.4 26 27.5 $4 91 $1 92 40 40 1 30 2 50 2 08 1 25 2.2 6.1 1.7 0.4 2.3 2.8 10.0 0.6 0.2 0.2 0.4 / 1.9 41.5 4.0 4.0 22.1 10.3 25.1 19.5 Total vegetable food, . Total animal food, 440.4 125.3 $9 85 11 36 13.3 9.2 1.4 39.0 126.5 1.9 Total food, . Meats, fish, etc., per man per day, Dairy products and eggs, per man per day, .... 665.7 .90 .71 $21 21 $0 08 06 22.5 .09 .03 ' 40.4 .37 .13 128.4 .03 Animal food, per man per day, Vegetable food, " " . 1.61 5.65 $0 14 13 .12 .17 .50 .02 .03 1.62 Total food, •• " . 7.26 $0 27 .29 -.52 1.65 280 STATISTICS OF LABOR. DiETAKT Number, A 15. DfDcription : French Canadian family in North Cambridge, Mass., consisting of father, mother, and three children of 5, 4, and 2 years respectively. The father is employed in a brick yard, at severe labor. Wages, .$30 per month. Time, one month. Estimated as equiva- lent in demands for nutrients to 3>3 men at moderate work for 30 days, or 1 man for 100 days. ANALYSIS. Food-Matert a r.s. NUTMENTS. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Pork, steak, .... Pork, corned, shoulder, . Pork, salt Lard, Salt fish (cod) cents. 10 9 10 10 5 3}i 30 8 1^ 8 lbs. 20 30 6 4 12 $2 00 2 70 60 40 60 lbs. 2.3 3.2 0.2 1.9 lbs. 7.2 ni.9 4.6 4.0 lbs. Total meats, fish, etc., Eggs (6doz. at 20ct8.), . Milk (15>^ qts. at 7 cts.), . Butter, 72 8.25 31 8 $6 30 $1 20 1 08 2 40 7.6 1.0 1.1 0.1 27.7 0.9 1.1 7.0 0.1 1.5 Total dairy products and eggs Flour Rice Beans (2 qts. at 10 cts.), , Potatoes (1'^ bush, at 75ct8.), . Vegetables, .... Sugar, Molasses (2 gals, at 50 cts.), 47.25 66 4 3.8 90 159.4 24 22 369.2 119.25 $4 68 $2 31 32 20 1 13 2 00 1 92 1 00 $8 88 10 93 2.2 7.3 0.3 0.9 1.7 2.2 9.0 0.7 0.1 0.2 0.2 1.6 49.8 3.2 2.0 17.0 8.2 23.2 15.6 Total vegetable food, . Total animal food. 12.4 9.8 1.2 36.7 119.0 1.6 Total food, . Meats, fish, etc., per man per day Dairy products and eggs, per man per day 488.45 .72 .47 $19 86 $0 06 05 22.2 .03 .02 37.9 .28 .09 120.6 .01 Animal food, per man per day. Vegetable food, " " . 1.19 3.69 $0 11 09 .10 .12 .37 .01 .01 1.19 4.83 $0 20 .22 .38 1.20 Dietary Number, A 16. Description: French Canadian family in North Cambridge, Mass., consisting of husband, wife, and three children of 1, 2, and 4 years, respectively. The husband is employed at severe labor in a brick yard. Wages, $30 per month. .Time, one month. Estimated as equivalent in demands for nutrients to 3 men at moderate work for 30 days, or 1 man for 90 days. ANALYSIS. Food-Materials. Ndtrients. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Beef, corned 10 15 $1 50 1.7 4.3 - Pork steak, .... 13 12 1 56 1.4 4.3 - Pork, salt 11 5.5 61 0.2 4.2 - Lard, 11 6 66 - 6.0 - Mackerel, 10 6 60 0.6 0.2 - Total meats, flih, etc., 44.5 $4 93 3.9 19.0 - FOOD CONSUIVIPTION. 281 DiETAET Number, A 16 — Concluded. Food-Mateeials. Nutrients. Prices Quanti- Carbohy- Kinds. per lb. ties. C!ost3. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Eggs {i}4 doz. at 19 cts.) , 14 6.2 $0 86 0.7 0.6 - Milk (20qt8 at 7 ct8.)> 3K 40 1 40 1.4 1.5 1.9 Butter 25 6 1 25 0.1 4.4 - Cheese 12 4 48 1.1 1.4 0.1 Total dairy prodncts and eggs, • 55.2 $3 99 3.3 7.9 2.0 Flour 3V 65 $2 11 7.2 0.7 49.0 Potatoes ("1 bush at 70 cts.), • 11-6 60 70 1.1 0.1 11.0 Beans (3 qts. at 9 cts), . 5 5.6 27 1.3 0.1 3.0 Rice, 8 2 16 0.1 - 1.6 Vegetables, .... - 79.7 1 00 1.2 0.1 4.1 Susar, 6 15.5 93 - - 16.0 Molasses, (1 gal.), . 51^ 11 60 - - 7.8 Raisins 12 2 24 0.1 - 1.3 Crackers 5 10 50 1.1 1.0 6.9 Total vegetable food. 250.8 $6 51 12.1 2.0 99.7 Total animal food, : : 99.7 8 92 7.2 26.9 2.0 Total food, . 350.5 $15 43 19.3 28.9 101.7 Meats, fish, etc., per man per day . .49 $0 06 .04 .21 - Dairy products and eggs, per man per day, .... • .61 04 .04 .09 .02 Animal food, per man per day, 1.10 $0 10 .08 ,30 .02 Vegetable food, " " 2.79 07 .13 .02 1.11 Total food, " " 3.89 $0 17 .21 .32 1.13 In numbers A 14, A 15, and A 16 the costs of the vege- tables are given without statement of the kinds and quantities. As these are all of French Canadian families it may not be far out of the way to assume that the vegetables would be similar to those of series B which are, likewise, dietaries of French Canadians in Massachusetts. By a computation, of which the details would be too lengthy for this place, the kinds, v quan- tities, and costs of the vegetables of the dietaries of series B have been taken and an estimate has been made of the average quantities of vegetables (cabbages, onions, turnips, squash, etc.,) obtained for one dollar and the amounts, of nutrients in each, and in the whole dollar's worth. The estimated total quantities (of vegetables) and quantities of nutrients are stated in A 16 in which the vegetables cost $1.00. In A 14 in which the cost of the vegetables was $2.50, or 2^ times the cost in A 16, and in A 15 in which the vegetables cost $2.00, or twice the cost in A 16, these quantities are assumed. 282 STATISTICS OF LABOR. Series B. French Canadian, MassacJiusetts. The five dietaries of this series which are used in the analyses tables include those of three families and two boardino:-housos in Holyoke, Lawrence, and Lowell. Of those included only in the averages, two were of families in Worcester, of this series, and three of families in East Cambridge, of series A. With the exception of women, children, and others engaged in household duties, or in no actual labor, the people are mostly mill and factory operatives ; a few are brickmakers. Dietary Number, B 1. Description : French Canadian family io Lawrence, Mass., consisting of father, mother, and four children, a daughter of 17)^ and three sons, 16, 19, and 131 years of age, respectively, making, in all, 6 adults, 4 males and 2 females, of which the four children are mill operatives, the father and mother doing no considerable amount of outside work. The sons earn from $1.25 to $1.75 per day, and the daughter 90 cents. Time, one month. Estimated aa equivalent in demands for food to b}i laboi-ing men for 30 days, or 1 man for 165 days. AjSTALYSIS. Food-Materials. Nutrients. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Beef _ 68 ) 9.1 16.5 - Pork, fresh, .... _ 42 [ $20 00 4.8 15.2 _ Salt pork _ 14 ) 0.4 10.7 - Lard 9 10 90 - 9.9 - Fish (salt mackerel), 10 17.5 1 75 2.6 2.6 - Total meats, fish, etc., 151.5 $22 65 16.9 54.9 - Eggs (10 doz. at 20 cts.), . 141^ 13.8 $2 00 1.6 1.4 0.1 Milk, 3 2-5 88 3 00 3.0 3.3 4.2 Butter 23 8 2 25 0.1 7.0 - Total dairy products and eggs • 109.8 $7 25 4.7 11.7 4.3 Flour, 41-56 112 $4 50 12.4 1.2 84.4 Beans (5 qts. at 10 cts.), . bH 9.4 50 2.2 0.2 5.0 Tease (3 qts. at 8^ cts.), • 4.1^ 56 25 1.3 0.1 2.9 Barley 63^ 5.5 36 0.5 - 4.3 Rice, . 8 5.5 44 0.4 - 4.4 Potatoes, 1^ 120 1 75 2.3 0.2 22 Apples, 1% 75 1 25 0.2 - 8.2 Vegetables, 110 1 50 1.0 0.1 6.7 Corn starch. 10 3 30 - - 25 Molasses and syrup. 7-10 17.3 1 25 - - 12.3 Sugar, . 1% 30 2 30 - - 29.0 Raisins and currants, IVi 4 50 0.1 - 2.5 Total vegetable food, . 497.3 $14 90 20.4 1.8 184.2 Total animal food, 261.3 29 90 21.6 66.6 4.3 Total food, . 758.6 $44 80 42.0 68.4 188.5 Meats, fish, etc., per man per day . .92 $0 14 .10 .33 — Dairy products and eggs, per man per day • .66 04 .03 .07 .03 Animal food, per man per day, Vegetable food, " " 1.58 $0 18 .13 .40 .03 3.01 09 .12 .01 1.12 Total food, " •1 ^ 4.59 $0 27 .25 .41 1.15 FOOD CONSIBIPTION. 283 The meat is given as 124 lbs., costing $20.00, and is stated in an explanatory note to be about 50 or 60 per cent of beef and the remainder pork, of which one-foui-th is fresh and three- fourths salt. The fish is infeiTed to be salt mackerel. The vegetables stated to cost $1.50 are said to consist of cabbages, about 40 per cent ; onions, 20 per cent ; turnips, 10 per cent ; carrots, 5 per cent ; the remainder, 25 per cent, varying with the season. The following quantities of vegetables at the prices assumed would cost $1.50 ; Vegetables. Per cent. Quantity. Price per lb. Cost. lbs. cte. Cabbages 40 44 1>4 $e 55 Onions, 20 22 2 44 Turnips 10 11 1 11 Carrots, 5 5 1 05 Remainder, 25 28 1'4 35 Totals 100 110 - $1 50 The nutrients in the vegetables are estimated by comparison of the amounts thus computed with the composition as given in the table of composition of vegetable foods. The mixture of barley and rice is said to contain about equal parts of both, the former costing about six, and the latter eight, cents per pound. Dietary Number, B 4. I Description : Boarding-house, Holyoke, Mass. French Canadian. Eighteen persons, 3 chil- dren and 15 adults (8 men and 7 women). Operatives in paper mills. The wages of the men are about $1.25 per day, and of the women, 90 cents. The price of board per week is $2.75 for men and $2.00 for women. Time, one month. Estimated as equivalent in demands for nutrients to 15>^ men for 30 days, or 1 man for 465 days. ANALYSIS. V Food-Materials. JfCTMENTS. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates.' Beef Veal, Mutton, Pork, fresh Salt pork, • . . . . Lard, cents. 9 10 lbs. 2001 20 ! 20 f 60l 100 40 $45 00 9 00 4 00 lbs. 25.8 30 2.8 6.8 2.8 lbs. 84.2 1.1 4.7 21.7 76.5 39.6 lbs. Total meats, etc., . 440 $58 00 41.2 227.8 284 STATISTICS OF LABOR. DiETART Number, B 4 — Concluded. Food-Ma TEEIALS. N0TEIBNTS. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Eggs (50 doz. at 18 ctB.), . 13 1-12 68.8 $9 00 8.0 7.0 0.4 Milk (136 qts.), .... 3X 272 9 00 9.2 10.1 13.1 Butter, 27 SO 8 10 0.3 26.3 0.2 Total dairy products and eggs, • 370.8 $26 10 17.5 43.4 13.7 Flour 5 120 $6 00 13.3 1.3 90.5 Beans (8 qts. at 7>2 cts.), . 4 15 60 3.5 0.3 8.1 Pease (5 qts. at 8 cts.). 4!^ 9.4 40 2.2 0.1 4.9 Rice 16.1 ( 1 40 1.2 0.1 12.8 Barley, _ 6.9 0.6 0.1 5.4 Potatoes y^ 420 6 00 8.0 0.8 77.3 Vegetables, .... 594 8 01 8.3 1.2 31.4 Corn starch 10 4 40 _ _ 3.3 Bugar, 7K 60 4 50 _ _ 68.0 Byrup and molasses, . }i 40.2 2 00 - - 28.5 Total vegetable food, . 1,285.6 $29 31 37.1 3.9 320.2 Total animal food. 810.8 84 10 58.7 271.2 13.7 Total food, , 2,096.4 $113 41 95.8 275.1 333.9 Meats, etc., per man per day, . .95 $0 12 .09 .49 _ Dairy products and eggs, per man per day, .... .80 06 .04 .09 .03 Animal food, per man per day, 1.75 $0 18 .13 .58 .03 Vegetable food, " " 2.76 06 .08 .01 .69 Total food, " " . 4.51 $0 24 .21 .59 .72 The meat is said to consist of 300 pounds of fresh meat, costing $45.00, and 100 pounds of salt pork, costing $9.00. In an explanatory note the meat is estimated to consist usually of beef, 50 per cent; veal, 5 per cent; mutton, 5 per cent; and pork, 40 per cent, of which about two-thirds is fresh. This would make the total amount of salt pork equal \?>\ per cent, whereas in the figures of .the dietary it is said to make 100 pounds of the whole 400 pounds of meat, or just 25 per cent. Assuming, however, that the word fresh in the note was a slip of the pen, for salt, there would be 26| per cent of salt pork, which coincides with the figures of the dietary. In the calculations it is assumed that only one-third of the pork is fresh. The quantity of vegetables is not stated in the dietary. The cost is given at $8.00. The cabbages are estimated to make 60 per cent ; onions, 20 per cent ; turnips, 15 per cent ; and car- rots^ 5 per cent of the amount. Assuming the cost of the cab- FOOD CONSUMPTION. 285 bage to be 1\ cents, of the onions 2 cents, and of the turnips and carrots 1 cent each per pound, $8.00 would buy the follow- ing quantities of vegetables : Vegetables. Quantity. Price per lb. Cabbages, Onioue, Turni-ps, Carrots, Totals, lbs. 356 119 89 30 694 CtB. 2 1 1 $4 45 2 37 $8 01 The quantities of nutrients ascribed to vegetables in the dietary are those estimated to occur in the above named quanti- ties of cabbages, onions, turnips, and carrots. The mixture of rice and barley is stated to contain about 70 per cent of rice and 30 per cent of barley. Dietary Number, B 5. Description : Boarding-house, Holyoke, Mass. French Canadians. Ten persons, 6 males and 4 females, from 16 to 40 years of age. Factory operatives. Time, one month. Wages, males, $1.25 to $1.50 per day; females, 90 cents to $1.00. Estimated as equivalent to 9>^ men for 30 days, or 1 man for 280 days. ANALYSIS. Food-JIateiuals. Nutrients. rrices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. Iba. Beef - 42^ 5.2 12.9 _ Veal - H $27 40 0.8 0.3 _ Mutton, - n 0.7 1.2 - Pork, fresh _ liaj 13.5 43.0 _ Pork, salt 10 37.5 3 75 1.1 28.7 _ Lard, 10 40 4 00 _ 40.0 _ Fish (salt mackerel), 10 46 4 50 6.6 6.8 - Total meats, fish, etc., 293.5 $39 65 27.9 132.9 - Egs:s (33 doz. at 18.2 cts.). 13?.^ 45 $6 00 5.2 4.6 0.3 Milk (20 qts. at 73i cts.), . 3% 40 1 50 1.4 1.5 1.9 Butter (26 lbs.) 27 26 7 00 0.3 22.8 0.1 Total dairy products and eggs • 111 $14 50 6.9 28.9 2.3 Flour, 4 300 $12 00 33.3 3.3 226.2 Barley, - 0.4; 30 - - 0.3 Rice, - 3.6 i 0.3 - 2.9 Beans (7 qts. at 8'-< cts.), . *% 13 60 3.0 0.3 7.0 Pease (9 qts. at Sets.), . ^i 17 72 3.9 0.3 8.9 Potatoes (6,"^ bush, at 88 cts.), 390 5 72 7.4 0.8 71.8 Vegetables, .... 465 6 00 7.3 .0.8 22.2 Total vegetable food, . 1,189 $25 34 55.2 5.5 339.3 Total animal food, 404.5 54 15 34.8 161.8 2.3 Total food, . 1,593.5 $79 49 90.0 167.3 341.6 286 STATISTICS OF LABOR. Dietary Number, B 5 — Concluded. Food-Mateeials. KCTRIENTS. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meats, fish, etc., per man per day,. . . . Dairy products and eggs, per man per day cents. • lbs. 1.05 .39 $0 14 05 lbs. .10 .02 lbs. .47 .10 lbs. .01 Animal food, per man per day. Vegetable food, " " . 1.44 4.25 $0 19 09 .12 .19 .57 .02 .01 1.21 Total food, " " . 5.69 $0 28 .31 .59 1.22 The meat was said to include 208| pounds, costing $31.15, of which 37^ pounds were salt pork, costing $3.75, and 171 pounds fresh meat, costing $27.40. The whole meat was esti- mated to consist of beef, about 20 per cent ; mutton and veal in equal parts, 5 per cent ; and pork, fresh and salt, 75 per cent. The vegetables are reported to have been about 80 per cent of cabbage ; 10 per cent, onions ; and the rest turnips and carrots in nearly equal amounts. The amounts and com- position of the vegetables are calculated as in the preceding dietaries, B 1 and B 4. Dietary Number, B 6. Description : French Canadian family in Holyoke, Mass., consisting of 6 persons, father, mother, and four children, aged 9, I2I2, 17, and 24, of which the last two are counted as adults, making 4 adults and 2 children in the family. The two oldest children, one male and one female, are mill operatives, and earn respectively $1.35 and 90 cents per day. The father works occa- sionally, and earns $1.25 per day. Time, one month. Estimated as equivalent in demands for nutrients to 5 laboring men for 30 days, or 1 man for 150 days. ANALYSIS. Food-Materials. K0TRIENTS. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Beef Pork, fresh Mutton Veal Salt pork, Lard, cents. 9 10% 25 Ibfl. 25.21 15.7 1 3.2). 3.2 15.7 6.5 $9 45 59 lbs. 3.4 1.9 0.4 0.5 0.5 lbs. 6.3 5.7 0.8 0.2 12.0 6.4 lbs. Total meats, etc., Eggs (13>i doz.), Butter, 69.5 25.3 7 $10 04 $2 70 1 75 6.7 2.9 01 31.4 2.6 6.1 0.2 Total dairy products and eggs 32.3 $4 45 3.0 8.7 0.2 FOOD CONSUMPTION. 287 Dietary Number, B 6 — Concluded. FOOD-JlATERIALS. NCTRIENTS. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Flour Rice, Barley Potatoes (V4, buBh.), Vegetables, .... Corn starch, .... Sugar Molasses and syrup, . Bread (63 two-pound loaves), . cents. 4 11 8 lbs. 37 \i\ 75 62.8 2 21.5 34.5 126 $1 50 28 1 10 65 22 1 72 1 1 58 1 3 15 lbs. 4.1 0.1 0.2 1.4 0.6 11.2 lbs. 0.4 0.2 0.1 2.4 lbs. 27.9 13 1.4 13.8 2.9 1.7 20.8 24.5 69.9 Total vegetable food, . Total animal food, 352.3 101.8 $10 20 14 49 17.6 9.7 3.1 40.1 164.2 0.2 Total food, . Meats, etc., per man per day, . Dairy products and eggs, per man per day 454.1 .46 .21 $24 69 $0 07 03 27.3 .04 .02 43.2 .21 .06 164.4 Animal food, per man per day. Vegetable food, " " .67 2.35 $0 10 07 .06 .12 .27 .02 1.09 Total food, " " . 3.02 $0 17 1 .18 .29 1.09 The meat is reported at 63 pounds, costing $9.45, and said to be about 40 per cent of beef; 5 per cent, mutton; 5 per cent, veal ; 25 per cent, fresh pork ; and 25 per cent, salt pork. The beef was said to be mostly brisket and shoulder. The vegetables ,are reported to have cost 65 cents and to consist of about 50 per cent of cabbage ; 20 per cent, turnips ; 5 per cent, onions ; 5 per cent, carrots ; the remainder being ' " sundries, and varying according to the season." For the latter the composition of onions, which is about the average of all, is assumed. The report includes 3| pounds of rice, costing 28 cents, but a note appended implies that this is the mixture of rice and bar- ley commonly used by Canadians and consisting, in this case, of one-half rice and one-half barley. The amounts of vegetables are computed as below : Vegetables. Per cent. Quantity. Price per lb. lbs. cts. 50 26.4 1^ 20 10.6 1 5 2.6 2 5 2.6 1 20 10.6 1>^ 100 62.8 - Cabbages, . Turnips, Onions, Carrots, Remainder, Totals, , $0 33 11 6 3 13 $0 65 288 STATISTICS OF LABOR. Dietary Number, B 10. Description : French Canadian family in Lowell, Mass., consisting of two brothers, black- smiths, and a sister, mill operative. One of the two blacksmiths states that he and his brother each cleared $600 last year. The sister states that she earns $1.00 per day when working in the mill. Time, one month. As the labor may be more severe than usual, the three persons are estimated as equivalent in demands for nutrients to 3 men for 30 days, or 1 man for 90 days. AKALYSIS. Food-Mateeiai-s. Beef, . Mutton, Pork, fresh. Pork, salt, . Total meats, Eeas (23 doz. at 19 cts.), . Milk (4Sqt8.), . Butter ), Total dairy products and eggs Beans and pease (3)a qts.). Rice, . Barley, Potatoes (2 bush. Vegetables, Sugar, Molasses, , Bread (79 two-pound loaves), Total vegetable food, . Total animal food, Total food, . Meats, per man per day, . Dairy products and eggs, per man per day, . Animal food, per man per day Vegetable food, " " Total food, " " Prices per lb. Quanti- ties. lbs 67.' 11 28 17 .8) 115 31.6 4.5 1.5 120 66 17 22 158 395.6 250.6 646.2 1.28 1.51 2.79 4.40 7.19 $14 20 1 70 $15 90 $4 40 3 06 2 16 $9 62 $0 27 40 1 71 90 1 15 98 3 95 $9 36 25 52 $34 88 $0 18 11 $0 29 10 $0 39 lbs. 8.1 1.6 3.3 0.5 13.5 3.7 3.3 0.1 7.1 1.5 0.3 0.1 2.3 0.9 19.2 20.6 39.8 .15 .08 lbs. 17.0 2.7 10.4 13.0 43.1 3.2 3.6 7.0 13.8 0.1 0.2 0.1 3.4 56.9 60.3 .48 .15 .03 .Ot Carbohy- drates. lbs. 0.2 4.6 152 4, The figures of this dietary give 98 pounds of fresh meat, costing $14.20, and 17 pounds of salt pork, costing $1.70, or 115 pounds in all, costing $15.90. The explanatory note says that the meat consists of beef (mostly top of sirloin and shoulder clod), about 50 per cent; mutton, 10 per cent; and pork, of which about one-fourth is salt, 40 per cent. This would make the salt pork 10 per cent of the whole meat, whereas the 17 pounds named above would be about 15 per cent. If one-third the pork were salt the statements would coincide. Assuming the percentages to be as above, but allow- ing the fresh pork to be 25, and the salt 15 per cent, the FOOD CONSUMPTION. 289 amounts would be the following, which are assumed for the estimates. Kind of Meat. Per cent. Quantity. Beef 50 10 25 lbs. 57 7 11.5 Fresh pork, • 28.8 Totals, . 85 98.0 The vegetables are said to cost 90 cents and to consist of about 55 per cent of cabbage ; 20 per cent, onions ; 10 per cent, turnips ; and 5 per cent, carrots, the remainder varying according to the season. The following are estimated amounts. The nutrients are computed as in previous cases. Vegetables. Per cent. Quantity. Price per lb. Cost. lbs. cts. Cabbasces 55 36.1 I'i $0 45 Onions, ........ 20 13.1 2 26 Turnips, 10 ' 6.6 1 07 Carrots 5 3.3 1 03 Remainder, 10 6.6 1'4 09 Totals 100 65.7 - $0 90 ' Dietary Number, B 12. Description: French Canadian family in Worcester, Mass., consisting of father, mother, -and two children, girls of 3 and 5 years, respectively. The father is a printer, and earns $2.00 per i day. Time, one month. The demands of the family for nutrients are taken as equivalent to 2.3 men for 30 days, or 1 man for 84 days. ' ANALYSIS. Food-Materials. Nutrients. Kinds. Prices per lb. Quanti- ties. Costs Protein. Fats. (^Carbohy- drates. Beef Beef steak, .... Mutton Pork, fresh, .... Palt pork, Lard, cents. 10 14 lbs. 24.81 24.-1 3.3 } 6.6 6.6J 5 $10 00 *50 lbs. 3.3 3.0 0.5 0.8 0.2 lbs. 6.2 9.1 0.8 2.4 5.0 5.0 lbs. Total meats, etc., Eegs (9doz. at lOf^cts.), Milk (32 qts. at 6,'4 cts.), . 71.0 12.4 64 $10 50 $1 75 2 00 7.8 1.5 2.2 2S.5 " 1.3 2.4 0.1 3.1 Total dairy products and eggs 76.4 $3 75 3.7 3.7 3.2 290 STATISTICS OF LABOR. Dietary Number, B 12 — Concluded. Food-Materiais. Flour, Beans (5 qts. at 8 cts ), Pease (2 qts. at 7^'X cts.), . Rice Bailey Potatoes (1^4 bush.), Vegetables, Apples ( 'X bush.), Corn starch, Sugar Molasses and syrup (,'< gal.), Raisins aud currants. Total vea;etable food, Total animal food. Total food, . Meats, etc., per man per day. Dairy products and eggs, per man per day, . Animal food, j^er man per day, Vegetable food, " " Total food, " " Prices .per lb. Quanti- ties. cents. 5 4'4 10 lbs. 52.0 9.4 19 4.0 j 1.5 i 75 30 30 2 15 5.8 235.1 147.4 382.5 .85 .91 1.76 2.80 2 60 40 15 40 1 00 50 50 20 1 20 20 30 $7 45 14 25 $21 70 $0 12 04 $0 16 03 $0 25 lbs. 5.8 2.3 0.4 0.3 0.1 1.4 0.4 0.1 CarDohy- drates. lbs 0.6 0.2 lbs. 39.2 5.0 1.0 3.6 1.2 13.8 1.9 3.3 1.7 14.5 4.1 1.3 10.9 11.5 1.0 32.2 90.6 3.2 22 4 33.2 90.8 .09 .34 - .04 .04 .04 .13 .13 .38 .01 .01 1.08 The meat, stated at (jG pounds, costing $10.00, is said in an explanatory note to consist of about 75 per cent of beef, of which one-lialf might be rump steak; mutton, 5 per cent; and pork, 20 per cent, one-half of the latter being salt and one-half fresh. The vegetables, stated to cost 50 cents, are estimated to consist of cabbage, 20 per cent ; onions, 20 per cent; turnips, 15 per cent; the remainder varying with the season. Vegetables in the quantities and at the prices named would cost 50 cents. These quantities, are assumed and the nutrients are estimated as in previous cases. Vegetables. Cabbages, , Onions, lx:rnips, Remainder, Totals, , Quantity. Price per lb. lbs. 7'i 5 16 36 cts. P4 2 1 1'4 $0 10 15 05 20 $0 50 The mixture of rice and barley, 6 pounds costing 40 cents, is estimated to consist of three-fourths rice and one-fourth barley. FOOD CONSUMPTION. 291 Dietary NuiNrBEK, B 13. Description : French Canadian family in Worcester, Mass., consisting of father, mother, and 8 children. Of the latter, 4 are adults, aged 16, IS,"-,', 20, and 25 years, the oldest being a female, and are all mill operatives. The 4 younger children are aged 4, 7, 9, and 13 years. Time, one month. The family are estimated as equivalent in demands for nutrients to 8 men for 30 days, or 1 man for 240 days. ANALYSIS. Food-Materials. B^flf, . Mutton, V.al, . Pork, fresh. Pork, salt, . Lard, . Total meats, etc., Eggs (12 doz.). Butter, Milk, . Total dairy products and Flour Rice, Barley, .... Pease (2 qte. at 8 cts.), Potatoes {'ihi bush.), Vegetables, ... Corn starch, Bread (loO two-pound loaves) Total vegetable food, . Total animal food, Total food, Meats, etc., per man per day, Dairy products and eggs, per man per day, . Animal food, per man per day Vegetable fpod, " " Total food, " " Prices per lb. 14',' 25 5 4 '4 Quanti- ties. lbs. GOl 24 I 12 6 18 4 16.5 10 136 162.5 56 5.2, 1.8 I 3.8 210 74.9 0.5 300 652.2 286.5 938.7 .52 .68 1.20 $18 09 $18 49 $2 40 2 50 4 50 $9 40 16 3 00 1 24 05 7 50 |15 23 27 89 $43 12 $0 18 NnTMENTH. lbs. 7.1 3.3 1.8 0.7 0.5 1.9 0.1 4.6 6.2 0.4 0.2 0.9 4.0 0.8 39.2 20.0 lbs. 17.9 5.6 0.7 2.2 vi'.% 4.0 44.2 1.7 8.8 5.0 15.5 0.6 0.1 0.4 0.1 5.7 69.7 66.6 .18 .07 Carbohy- drates. lbs. 0.1 0.1 6.5 6.7 42.2 4.1 1.4 2.0 S8.6 4-9 0.4 166.5 260.0 .03 1.08 Of the meat about 50 per cent was beef, usually plate and ribs ; 20 per cent, mutton ; 10 per cent, veal ; and 20 per cent, pork, of which three-fourths was salt. The figures in the dietary include onions, 3 quarts, costing 24 cents, and other vegetables costing one dollar. Assuming the remainder to have composition corresponding to onions, which approximates the mean of the whole, and the cost of cabbages, turnips, and carrots to average If cents per pound, the $1.00 would have bought 70 pounds, of which cab- bage would have made 20, turnips 15, carrots 10, and the 292 STATISTICS OF LABOR. remainder 25 pounds. The quantities of vegetables would be, therefore, as follows, the quantities being assumed and the nutrients estimated as in previous cases : Vegetables. Per cent. Quantity. Price per lb. lbs. eta. 7 4.9 5 27 20 1 20 13 15 10 I 13-7 33 25 J 100 74.9 - Onions, Cabbages, . Turnips, Carrots Remainder, Totals, . iO 24 1 00 $1 24 Series C. French Canadian, Canada. The five dietaries of this series which are used in th« analy- ses tables include one of a boarding-house and four of families in Quebec, St. John, Sherbrooke, Richmond, and Riviere du Loup. The averages include, with these, eight others of fam- ilies and boarding-houses. All are laboring people. The following statements explain dietary habits of the people among whom the statistics were collected. The meat, aside from salt pork, consists mainly of lamb, veal, and beef, the last being the chief item. The beef is very generally boiled with cabbage. Salt pork is eaten with pea soup. On Frii 3 4 4 7 ^ 119 10 lbs. 12 17 24 53 16.7 5 3 1 60 36 1 7 5.8 120 255.5 87 1.24 3.65 $1 20 3 25 60 $5 05 $0 50 20 12 07 40 40 10 42 45 3 20 $5 86 8 07 $13 93 $0 04 07 $0 11 08 $0 19 Protein. lbs. 1.4 0.2 0.8 1.9 0.4 0.7 0.3 1.1 15.1 6.7 .06 .03 lbs. 1.2 14.8 0.9 16.9 0.2 0.1 0.1 2.3 2.7 24.7 27.4 .11 .24 Carbohy- drates. lbs. 0.1 0.1 1.2 1.4 12.6 4.0 1.6 0.5 11.0 2.2 0.8 6.8 4.1 110.2 1.4 .02 1.57 Dietary Number, C 6. DeRcription : Family in Quebec, consisting of father, mother, and sis children, from 1 to 12 years of age. Time, one month. Assuming one child to be under 2 years, and to require J^ as much food as a laboring man, two children to be between 3 and 6 years, and to need each }i as much as a man, and three to be between 6 and 12 years, and to require each 0.7 as much as a man, and allowing for the mother 0.8 the same amount, the family would be equivalent to 5.15, or. In round numbers, 5 men for 30 days, or 1 man for 150 days. This is one of the cases in which this method of computation is particularly unsatisfactory. ANALYSIS. Food-Materials. Nutrients. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meats, Salt pork Salt cod cents. 4 10 18 2)i lbs. 52.5 ) 17.5 i 15 $7 00 60 lbs. 7.8 2.0 2.4 lbs. 6.8 5.2 0.1 lbs. Total meats and fish, . Eggs (8 doz. at 15 cts.), . Butter Milk (OOqts. at 5ct8.), 85 12 15 120 $7 60 $1 20 2 70 3 00 12.2 1.4 0.2 4.1 12.1 1.2 13.1 4.4 0.1 0.1 5.8 Total dairy products and eggs. 147 $6 90 5.7 18.7 6.0 FOOD CONSUMPTION. 297 Dietary Number, C 6 — Concluded. F00D-]\lATERlALS. Ndteients. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Flour 3 48 $1 44 5.3 0.5 36.2 Rice 4 8 32 0.6 - 6.3 Barley, 6 7 42 0.6 0.1 5.4 Pease ('4 bush.), 2'^ 15 35 3.4 0.2 7.9 Beans (4 qts at Sets.), 4'4' 7.5 32 1.7 0.2 4.0 Potatoes (2 bush, at 40 eta.), . 120 80 2.3 0.2 22.1 Vegetables, .... - 70 0.8 0.1 38 Sugar, 7 12 84 - 11.6 Bread (20 loaves), . m 120 3 20 10.7 2.3 66.6 Total vegetable food, . 337.5 $8 39 25.4 3.6 163.9 Total aaimal food, 232 14 50 17.9 30.8 6.0 Total food, . 569.5 $22 89 43.3 34.4 169.9 Meats and fish, per man per day, .57 $0 05 .03 .03 - Dairy products and eggs, per man per day, .... ;98 05 .04 .12 .04 Animal food, per man per day, 1..55 $0 10 .12 .20 .04 Vegetable food, " " 2.25 05 .17 .02 1.09 Total food, " " 3.80 $0 16 .29 .22 1.13 Dietary Number, C 9.* Description .• Family in Quebec, consisting of father, mother, and six children, from 2 to 14 yeara of age. Time, one month. Assuming two of the children to have been between "2 and 6, and four between 6 and 15 years of age, the whole family would, by the method of estimating here followed, be equivalent in demands for nutrients to 5.1 men. Taking the whole family as equivalent to 5 men, their demand for 30 days would be equal to that of 1 man for 150 days. ANALYSIS. Food-Materials. KCTRIENTS. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meat, Salt pork Salt cod cents. 4 10?^ 2'i 18 3 4 6 2-=3' 6 2^i lbs. 40 ( 40 i 20 $8 00 80 lbs. 6.0 4.6 3.2 lbs. 5.2 12.0 0.1 lbs. Total meats and fish, . Eggs (1 »^ doz. at 16 cts.), Milk (Sqts. at 5 cts.). Butter, 100 2.3 16 20 $S 80 $0 24 40 3 60 13.8 0.3 0.5 0.2 17.3 0.2 , 0.6 17.5 0.8 0.1 Total dairy products and eggs Flour Rice, Barley, Pease (4 qts.), .... Potatoes (2 bush, at 35 cts.), . Vegetables, .... Sugar, Bread (40 loaves) , . . . 38.3 30 4 4 7.5 120 20 240 $4 24 $0 90 16- 24 20 70 40 1 20 6 40 1.0 3.0 0.3 0.3 1.7 2.3 0.5 21.4 18.3 0.3 0.1 0.2 0.1 4.6 0.9 , 22.8 3.2 3.1 3.9 22.1 2.2 19.3 133.2 Total vegetable food, . Total animal food. 425.5 138.3 $10 20 13 04 29.5 14.8 5.3 35.6 209.6 0.9 Total food, . 663.8 $23 24 44.3 40.9 210.5 298 STATISTICS OF LABOR. Dietary Number, C 9 — Concluded. Food-Materials. Nutrients. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meats and fish, per man per day, Dairy products and eggs, per man per day cents. lbs. .67 .26 $0 06 '03 lbs. .09 .01 lbs. .12 .12 lbs. .01 Animal food, per man per day, Vegetable food, " " . .93 2.84 $0 09 07 .10 .20 .24 .04 .01 1.40 . Total food, " " 3.77 $0 16 .30 .28 1.41 Dietary Number, C 11. Description : Family in St. John, consisting of father, mother, and three children from 2 to 7 years of age. Time, one month. Assuming one child to be between 6 and 15, and two to be between 2 and 6 years of age, the whole family would, by the method of estimating here fol- lowed, be equivalent in demands for nutrients to 3.5 men for 30 days, or to 1 man for 105 days. analysis. rOOD-IMATERIALS. NnTRIENTS. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Meat, - 30 ( $4 00 4.5 3.9 - Salt pork, - 10 1 1.2 3.0 - Lard 15 5 75 — 4.9 — Salt cod 4 10 40 0.2 0.1 - Total meats, fish, etc., 55 $5 15 5.9 11.9 - Eggs (8 doz.), .... 10 12 $1 20 1.3 0.1 01 Butter 18 10 1 80 0.1 8.8 Milk 2>i 72 1 80 2.3 2.7 3.5 Total dairy products and eggs, , 94 $4 80 3.7 11.0 3.7 Flour 3 33 $1 00 3.7 0.4 24.9 Rice, 4 6 24 0.4 - 4.8 Pease, 4 7 28 1.6 0.1 3.7 7 2 14 0.5 - 1.1 Potatoes, /" 60 35 1.1 0.1 11.0 Vegetables, .... 11-9 " 27 30 0.4 0.1 1.6 Sugar, 6 12 72 - - 11.6 Syrup and molasses (1 gal.), . B}i 11.5 40 - - 8.2 Bread m 114 3 04 10.1 2.2 63.3 Total vegetable food, . 272.5 $6 47 17.8 2.9 130.2 Total animal food, 149 9 95 9.6 23.5 3.7 Total food, . 421.5 $16 42 27.4 26.4 133.9 Meats, fish, etc., per man per day, , .52 $0 05 .06 .11 - Dairy products and eggs, per man per day • .90 05 .04 .11 .04 Animal food, per man per day, Vegetable food, " " 1.42 2.59 $0 10 06 .10 .17 .22 .03 .04 1.24 Total food, " " 4.01 $0 16 .27 .25 1.28 FOOD CONSUMPTION. 299 Dietary Number, C 12. Description : Family In St. John, consisting of father, mother, and eight children from 2 to 13 years of age. Time, one month. Assuming five of the children to ha%e been between 6 and 12, and three between 2 and 6 years of age, the whole family would, by the method of estimating before explained, be equivalent in demands for nutrients to 6.8 men. Taking the demand at 6;'^ men for 30 days, it would be equivalent to 1 man for 200 days. ANALYSIS. FOOD-lVlATERIALS. Kdtrients Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meat, Salt pork I.ard, Salt cod cents. 13 4 lO'j' 2*2 18 3 4 4 7 3-5 11-9 6 3'< ■^% lbs. 22.5) 22.5 i 4 20 $4 50 52 80 lbs. 3.4 2.6 3.2 lbs. 2.9 67 4.0 0.1 lbs. Total meats, fish, etc., Eggs (4doz. at 16ct8.), . Miik (30qts. at 5 cts.). Butter 69.0 6 60 22 $5 82 $0 64 1 50 4 00 9.2 0.7 2.0 0.2 13.7 06 2.2 lois 2.9 0.1 Total dairy products and eggs Flour Rice, Pease, . . ... Beans, Potatoes (2 bush.), . Vegetables, S\igar, Syrup and molasses (2J^ gals.). Bread (30 loaves). 88 20 7 8 1 120 22.5 17 28.8 180 $6 14 $0 60 28 32 07 75 25 1 00 1 00 4 80 2.9 2.2 0.5 1.8 0.2 2.3 0.3 16.0 22.1 0.2 0.1 0.2 3.5 3.0 15.1 5.5 4.2 0.5 22.1 1.4 16.4 20.4 99.9 Total vegetable food, . Total animal food, 40i.3 157 $9 07 11 96 23.3 12.1 4.0 35.8 185 6 3.0 Total food, . Meats, fish, etc., per man per day, man per day 561.3 .35 .44 $21 03 $0 03 03 35.4 .05 .01 39.8 .07 .11 188.5 .02 Animal food, per man per day, .79 2.02 $0 06 05 .06 .12 .18 .02 .02 ' .93 2.81 $0 11 .18 .20 .95 Dietary Number, C 13. Description : Board of 10 adults in Sorel, for one month. Assuming five to have been females equivalent to four men, the whole would be equivalent in demands for nutrients to 9 men for 30 days, or 1 man for 270 days. ANALYSIS. FOOD-ilATERIALS. Nutrients. Kinds. Prices per lb Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meat, fresh, Pork, salt, . Lard, . . . . • • cents. lbs. 47.5 ; 47.5 i 14 $9 50 1 80 lbs. 7.1 5.5 lbs: 6.2 14.1 13.9 lbs. Total meats, etc., 109.0 $11 30 12.6 34.2 - 300 STATISTICS OF LABOR. Dietary Number, C 13 — Concluded. Food-Materials. Eggs (3 doz. at 15 cts.), Milk (15 qts. at 5 cts.), Cheese, Total d.airy products and eggs, Flour, Pease Beans, Barley, Rice, Potatoes (3 bush.), . Vegetables, . . . . Apples (1 bush.). Corn starch, Sugar Molasses and syrup (7 gals.), . Bread (36'4 six-pound loaves) , Crackers, Total vegetable food, . Total animal food, Total food, . . . . Meats, etc., per man per day, . Dairy products and eggs, per man per day, .... Animal food, per man per day. Vegetable food, " ♦' Total food, " " Prices per lb. cents. 10 Quanti- ties. lbs. 4.5 30 4 38.5 35 5 3 7 2 180 60 1 35 80.5 217.5 5 631 147.5 $0 45 75 40 $1 60 $1 05 20 21 42 08 1 20 1 50 1 00 10 2 10 3 15 5 80 50 $17 31 12 90 .40 .14 .54 2.34 $30 21 $0 04 01 $0 11 lbs. 5.2 1.0 1.1 7.3 3.9 1.1 0.7 0.6 0.1 3.4 1.8 0.2 19.4 0.5 31.7 19.9 .08 .12 lbs. 0.5 1.1 1.4 0.4 0.1 0.1 0.4 0.3 4.1 0.5 5.9 37.2 Carbohy- drates. lbs. 1.4 0.1 1.5 26.4 2.6 1.6 5.4 1.6 33.1 8.1 6.5 0.8 33.8 57.2 120.7 3.4 301.2 1.5 302.7 .01 1.12 Dietary Number, C 14. Description : Board of 12 adults In Sorel. Time, one month. Assuming six to have been females, their requirements for nutrients would, by the method of estimating here followed, have been equal to that of about 5 (4.8) men, making the whole equivalent to 11 men for 30 days, or 1 man for 330 days. ANALYSIS. Food-Materials. Nutrients. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meat, fresh, .... Salt pork, Lard, Fish, salt cod, .... cents. 13 6 10 10 18 lbs. 47.5 ) 47.5 ( 6 30 $9 50 78 1 60 lbs. 7.1 5.5 4.8 lbs. 0.2 14.2 6.0 0.1 lbs. Total meats, fish, etc., Eggs (11 doz., at 15 cts.), . Milk (20 qts., at 5 cts.), . Cheese, Butter 131 10.5 40 9 25 $11 78 $1 65 1 00 90 4 60 17.4 1.9 1.4 2.4 0.2 26.5 1.7 1.5 3.2 21.9 0.1 1.9 0.2 0.1 Total dairy products and eggs 90.5 $8 05 5.9 28.3 2.3 FOOD CONSUMPTION. 301 Dietary Number, C 14 — Concluded. Food-Matemaxs. Nutrients. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs. lbs. lbs. Flour 3 53.3 $1 60 5.9 0.6 40.2 Pease, . 4 10 40 2.3 0.2 5.2 Beans, 7 3 21 0.7 0.1 1.6 Barley, 6 5 30 0.4 - 3.9 Rice, . 4 2 08 0.1 - 1.6 PotatocB, (2 bush.), 120 80 2.3 0.2 22.1 Vegetables, 11-9 135 1 50 1.8 0.3 8.1 Apples (l'.< bush.), - 90 1 50 0.3 - 9.8 Corn starch. 10 2 20 - - 1.7 Sugar, . 6 23.5 1 40 - - 22.7 Syrup and molasses (7 gals.), . - 80.5 3 00 - - 57.2 Bread (oU six-pound loaves), . IJi 300 8 00 26.7 5.7 166.5 Total vegetable food, . 824.3 $18 99 40.5 7.1 340.6 Total animal food, 221.5 19 83 23.3 54.8 2.3 Total food, . 1,045.8 $38 82 63.8 61.9 342.9 Meats, fish, etc., per man per day, .40 $0 04 .05 .08 - Dairy products and eggs, per man per day .27 02 .02 .09 .01 Animal food, per man per day. .67 $0 06 .07 .17 .01 Vegetable food, " " 2.59 06 .12 .02 1.03 Total food, " " 3.17 $0,12 .19 .19 1.04 Dietary Number, C 18. Description : Board of 15 adults, in Rivifere du Loup. Time, one month. Assuming eight of the persons to have been men and seven, women, the latter would, on the basis of calculation here used, be equiv.alent iji demands for nutrients to 5.6 men, and the whole to 13.6 men, or 13?^ men for 30 days would be equivalent to 1 man for 405 days. Al^ALTSIS. FOOD-SlATEEIALS. Prices per lb. Meat, fresh, Lard, . Total meats, etc., Eggs (4 doz. at 15 cts.), Milk (16qts.), . Butter, Cheese, Total dairy products and eggs, Fiour, Rice, Barley, .... Pease Beans Potatoes (3 bush., at 40 cts.). Vegetables, Sugar, Syrup and molasses (1 gal.), cents. 10 13 10 18 10 4>^ Quanti- ties. lbs. 125 20 35 3 4 7 2 180 60 11.5 $12 50 2 60 $15 10 $0 60 6 30 50 $8 20 $1 05 12 24 28 14 1 20 1 00 3 60 50 lbs. 18.6 18.6 0.7 1.1 0.4 1.4 3.9 0.2 0.3 1.6 0.5 3.4 1.2 Carbohy- drates. lbs. 16.3 19.8 36.1 0.6 1.2 30.6 1.8 34.2 0.4 0.4 0.2 1.5 0.2 ,0.1 1.8 26.4 2.4 3.1 3.7 1.2 33.1 5.4 58.0 8.2 302 STATISTICS OF LABOR. Dietary Number, C 18 — Concluded. Food-Matebials. Nutrients. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Bread, Crackers cents. 10 lbs. 360 7 $9 60 70 lbs. 32.0 0.7 lbs. 6.8 0.7 lbs. 199.8 4.8 Total vegetable food, . Total animal food, 669.5 223 $18 43 23 30 43.8 22.2 8.6 70.3 346.1 1.8 Total food, . Meats, etc., per man per day, . Dairy products and eggs, per man per day, .... 892.5 .36 .19 $41 73 $0 04 02 66.0 .04 .01 78.9 .09 .08 347.9 Animal food, per man per day, Vegetable food, " " .55 1.65 $0 06 05 .05 .11 .17 .02 .85 Total food, " " 2.20 $0 11 .16 .19 .85 Dietary Number, C 21. Description : Family in St. Hyacinth, consisting of father, mother, and four children from 2 to 9 or 10 years of age. Time, one month. Assuming two of the children to be between 2 and 6, and two to be between 6 and 15 years, the whole family would, as here computed, be equivalent in food requirements to 4.2 men for 30 days, or 1 man for 126 days. ANALYSIS. Food-Matekials. Nutrients. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meat Ham, Salt pork, Bait lish (cod), .... cents. 4 10 18 3 2% % 11-9 6 % 2^3 lbs. 30 5 5) 10 $4 00 40 lbs. 45 0.7 0.6 16 lbs. 3.9 1.7 1.5 lbs. Total meats and fish, . Eggs (4 doz. at 15 cts.), . Milk (46qts. at5 cts.), . Battel, 60 6 32 12 $4 40 $0 60 80 2 16 7.4 0.7 1.1 0.1 7.1 0.6 1.2 10.5 1.5 0.1 Total dairy products and eggs Flour Rice Barley, Pease (4 qts.) Potatoes (1 bush.), . Vegetables, .... Sugar, ' . Syrup and molasses (1 qt.), . Bread (25 loaves), 50 12 . 1! 7.5 60 45 12 2.9 150 $3 56 $0 36 30 20 35 50 72 25 4 00 1.9 1.3 0.2 0.3 1.7 1.1 0.6 13.4 12.3 0.1 0.1 0.1 0.1 2.9 1.6 9.1 2.4 2.3 3.9 11.0 2.7 11.6 21 83 3 Total vegetable food, . Total animal food, 295.4 100 $6 68 7 96 18.6 9.3 3.3 19.4 128.4 1.6 Total food Meats and fish, per man per day Dairy products and eggs, per man per day 395.4 .40 .40 $14 64 $0 04 03 27.9 .06 . .02 22.7 .06 .10 130.0 .01 Animal food, per man per day. Vegetable food, " " . .80 2.34 $0 07 05 .08 .15 .16 .03 .01 1.02 Total food, " " 3.14 $0 12 .23 .19 1.03 FOOD CONSUMPTION. 303 Dietary Number, C 24. Description : Family in Sherbrooke, consisting of father, mother, and two children, one of 5 years and one of 6 months. Time, one month. The family are computed as equivalent in their demands for nutrients to 2?^ men for 30 days, or 1 man for 75 days. ANALYSIS. F00D-MATEKIAL8. KUTRIENTS. Prices Quanti- Carbohy- Kinds. per lb. ties. Costs. Protein. Fats. drates. cents. lbs. lbs lbs. lbs. Meat, fresh, .... - 30 ( $6 00 4.5 3.9 - Bait pork 30 i 3.5 9.0 - Salt fish (cod) 2^ 1 00 2.8 0.1 - Total meats and fish, . 85 $7 00 10.8 13.0 - Ea;gs (2 doz. at 15 cts.), . 10 3 $0 30 0.3 0.3 _ Milk (12qt8.), .... - 24 62 0.8 0.9 1.2 Cheese, 10 2 20 0.5 0.7 - Butter, 18 12 2 18 0.1 10.5 0.1 Total dairy products and eggs • 41 $3 28 .1-7 12.4 1.3 Flour 3 6 $0 18 0.7 0.1 4.5 Pease 4 4 16 0.9 0.1 2.1 Beans, - 4 30 0.9 0.1 2.1 Barley, 6 3 18 0.3 - 2.3 Rice, 4 08 0.1 - 1.6 Potatoes (1 bush.;, . ?i 60 40 1.1 0.1 11.0 Vegetables, .... - SO 0.4 0.1 1.8 Sugar, ...... 6 8 48 - - 7.7 Syrup and molasses ('< gal.), . 4 5.7 ' 20 - - 4.0 Bread (15 six-pound loaves), . 2-^ 90 2 40 8.0 1.7 50.0 Tot!»l vegetable food, . 182.7 $4 63 12.4 2.2 87.1 Total animal food, 126 10 23 12.5 25.4 1.3 Total food 308.7 $14 96 24.9 27.6 S8.4 Meats and fish, per man per day, ....'.. , ^ 1.13 $0 09 .14 .17 - Dairy products and eggs, per man per day .55 04 .02 .17 .02 Animal food, per man per day. 1.68 $0 13 .16 .34 .02 Vegetable food, " " 2.43 06 .17 .03 1.16 1 Total food, " " 4.11 $0 19 .33 .37 1.18 Dietary Number, C 25. Description : Family in Richmond, consisting of father, mother, and six children from 2 to 13 years. Time, one month. Assuming two of the childi-cn to be between 2 and 6, and four between 6 and 15 years of age, and one of the adult children to be male and the other femal^, the whole family may be estimated as equivalent in demands for nutrients to 7yi men. These for 30 days would be equivalent to 1 man for 22i days. This is another case in which the lack of definite data makes the estimate somewhat unsatisfactory. ANALYSIS. Food-MateTbials. Nutrients. i Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. Meat, Salt pork, Lard Salt fish (cod) cents. 13 4 lbs. 31 1 V 25 $6 20 1 04 1 00 lbs. 3.6 4.6 4.0 lbs. 9.3 4.0 7.9 0.1 lbs. Total meats, fish, etc., 95 $8 24 12.2 21.3 - 304 STATISTICS OF LABOR. Dietary Number, C 25 — Concluded. FOOD-BlATERIALS Prices per lb. Quanti- ties. Eggs (6 doz. at 15 ct8.), . Butter, Milk (24 qts". at 5 cts.) ! Total dairy products and eggs, Flour, . Rice, . Pease, . Potatoes, Vegetables, Buga Syrup and inolasseB (3 gals.), Bread, Total vegetable food, . Total animal food, . Total food. Meats, fish, etc., per man per day, Dairy products and eggs, per man per day Animal food, per man per day, Vegetable food, " " Total food, " " cents. 10 18 10 2« 3 4 4 ?i 1 l-S 6 3^5 2?3' 13.3 15 6 180 8.1 40 34.5 195 491.9 175 666.9 .42 .36 .78 2.19 $0 90 3 60 30 1 20 $6 00 $0 40 60 24 1 25 90 2 40 1 26 5 20 $12 25 14 24 $0 12 lbs. 1.0 0.2 0.8 1.6 3.6 1.5 1.1 1.4 3.4 1.1 25.9 15.8 41.7 .05 .02 lbs. 0.9 17.5 1.1 1.8 21.3 0.2 0.1 0.1 0.4 0.2 3.7 4.7 42.6 47.3 .09 .09 .18 .02 .20 Carbohy- drates. lbs. 0.1 0.1 0.1 2.3 2.6 10.0 n.9 3.1 33.1 4.9 38.7 24.5 108.2 234.4 26 237.0 .01 1.04 Dietary Number, C 26. Description : Family in Richmond, consisting of father, mother, and three children aged re- spectively 9, 12, and 14 years. Time, one month. By the method of computation here fol- lowed, the whole family would be equivalent in demands for nutrients to about 4 (3.9) men for 30 days, or 1 man for 120 days. ANALYSIS. FOOD-JlATEKIALS. Prices per lb. Meat, . Lard, . Bait cod, Total meats, fish, etc., Eggs (4)i doz. at 15 cts.). Butter Milk Total dairy products and eggs. Flour Rice Pease Beans, Potatoes, Vegetables, Sugar, Syrup and molasses (3 gals, at 40 cts.), . Bread, Total vegetable food, Total animal food, Total food, cents. 10 13>^ 4 Quanti- ties. lbs. 52 4.5 18.8 75.3 64 11 36 18.7 34.5 96 338.2 128.7 $5 20 60 75 $6 55 $0 64 2 00 90 $3 54 $0 48 16 20 14 60 80 1 12 1 20 2 56 $7 26 10 09 $17 35 Nutrients. lbs. 7.8 0.7 0.1 1.2 1.8 0.3 1.1 0.5 1.7 1.0 14.9 12.8 lbs. 4.5 0.1 07 9.6 1.3 11.6 0.2 0.1 0.2 0.2 1.8 2.5 23.0 Carbohy dratcs. 0.1 1.7 12.0 3.2 2.6 1.2 16.6 4.3 18.1 24.5 .53.3 135 8 1.8 FOOD CONSUMPTION. 305 Dietary Number, C 26 — Concluded. Food-Materiai-s. Kdtrients. Kinds. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carboliy- drutes. Meats, fish, etc., per man per day Dairy products and eggs, per man per day cents. lbs. .63 .45 $0 05 03 lbs. .09 .02 lbs. .10 .10 IbB. .02 Animal food, per man per day. Vegetable food, " " l.OS 2.82 $0 08 07 .11 .12 .20 .02 .02 1.13 Total food, " " 3.90 $0 15 .23 .22 1.15 Persons stated to be Nourished by Food of Dietaries^ and Estimated Numbers of ' ' Laboring Men at Moderate Work " wlio would require the same Quantities of Nutrieyits. CLASStFICATION. ^ Esti- Total mated Number of Peesons Reported. Adults. Children. number of equiva- lent to , dietary. Males. Females. 15 to 6 years. 6 to 2 years. Under 2 years. persons. laboring: men". 3fiscellaneoHS, Massachu- ' setts. A 11 Father, mother, one other adult female, 3 children of 5, 11, and 12 years. 1 2 2 1 - 6 4^ A 1 Boarding-house, 66 males and 11 females. 66 11 - - - 77 75 A 7 Boarding-house, 20 males and 16 females. 20 16 - - - 38 33 A 2 Boarding-house, 10 males and 60 females. 10 60 _ _ _ 70 58 A 9 Husband and wife. French Canadian, Mas- sachusetts. 1 1 2 / 14-6 B & Father, mother, 2 adult children,* and 2 chil- dren of 9 and 12'< years. 2 2 2 - - 6 5 B 4 Boarding-house, 8 men, 7 women, and 3 children. 8 7 3 - - 18 15^ B 1 Father, mother and 4 adult children, one fe- male. 4 2 - - _ V 6 5}^ B 5 Boarding-house, 6 males and 4 females, ages 16-40 years. 6 4 - - - 10 9H B 10 Two brothers and a sis- ter, adults. 2 1 - - - 3 3 French Canadian, Can- ada. C 18 Boarding-house, 15 adults. 8 7 _ - . 15 izyi C 12 Father, mother, and 8 children, 2 to 13 years old. 1 1 6 3 - 10 6S C 26 Father, mother, and 3 childrenof 9, 12, andl4 years. 1 1 3 - - 5 4 C 24 Father, mother, and 2 children, 6 months and 5 years old. 1 1 - 1 1 4 VA C 6 Father, mother, and 6 children, 1 to 12 years old. 1 1 3 2 1 8 5 * Onp male and one female. ■306 -STATISTICS OF LABOR. STATEMENTS OF RESULTS. The table on page 305 is sufficiently explained by its title and by the statements made on pages 266-268, ante. It is intended to show the data and results of the estimates of the number of average "laboring men at moderate work" who would be equivalent in requirements of nutritive material to the persons stated to be actually nourished by the food of Recapitulation of Analyses of Dietaries. Persons, Tersons, Employments, Wages, etc. Dietaries. Adults. Occupations. Wages per day. Board per week. '■3 o .2 a u 2 "3 fa ■3 "3 a fa A 11 A 1 Miscellaneous, Mass. Family, E. Cambridge. Boarding-house, Lowell. Boarding-house, Lynn. Boarding-house, Lowell. Family, Boston. 1 66 2 11 3 Father, glass-blower, work exhausting. Mill operatives. $4 001 - - - A 7 A 2 20 10 10 60 _ Operatives,^ dress- makers, clerks. Mill operatives. _ : _ - A 9 1 1 - Husband, machinist. 3 253 - - - Average of 7 diet- aries. B 6 B 4 French Canadian, Mass. Family, Holyoke. Boarding-house, Hol- yoke. Family, Lawrence. Boarding-house, Hol- yoke. Family, Lowell. 2 8 2 7 2 3 Mill operatives. 1 35 1 25 $0 90 90 2 75 2 00 B 1 B 6 4 6 2 4 - W W _4 90 _6 _ _ B 10 2 1 - Men, blacksmiths; woman, mill oper- ative. 2 007 1 00 - - Average of 10 diet- aries. C 18 C 12 C 20 C 24 C 6 French Canadian, Canada. Boarding-house,Rivi6re du Loup. Family, St. John. Family, Richmond. Family, Sherbrooke. Family, Quebec. Average of 13 diet- aries. : 1 1 1 1 5 1 1 1 1 8 3 2 6 1 All laboring peo- ( pie. - - - ~ $24.00 per week. $1.25 to $1.76 per day. $600 per year. 2 In shoe factories. » $1.25 to $1.50 per day. ' $19.50 per week. « 90 cents to $1.00 per day. FOOD CONSUMPTION. 307 each dietary. Except in the cases in which the sex of the adults and the ages of the children are not stated and must be assumed, the estimates seem to be reasonably close to the truth. The two tables on pages 306-309 recapitulate the analyses of the dietaries, as estimated per man per day. The table on page 310 summarizes in shorter form the prin- cipal results set forth in the three tables preceding. Employments^ Wages , etc., and Quantities and Costs of Food. FoOD-MATEKIAXS per aiAN PEE DAT. Quantities. Costs. Animal food. Animal food. b 1 » 1 > i ■ •d a 3 1 > i .2 1 1 Dairy products and eggs. 3 a) 1 ■5 o u a 3 lbs. .66 lbs. .82 lbs. 1.48 lbs. 2.97 lbs. 4.45 cts. 9 Cts. 7 CtB. 16 CtB. 9 cts. 25 A 11 .99 1.55 2.54 2.65 5.19 9 6 15 7 22, A 1 .71 .91 1.62 3.48 5.10 10 5 15 9 24 A 7 .98 1.29 2.27 2.66 4.93 10 5 15 7 22 A 2 1.36 1.64 ' 3.00 4.17 7.17 24 12 36 11 47 A 9 .88 1.29 2.17 3.02 5.19 11 6 17 8 25 , .46 .95 .21 .80 .67 1.75 2.35 2.76 3.02 4.51 7 12 3 6 10 18 7 6 17 24 B 6 B 4 .92 1.05 .66 .39 1.58 1.44 3.01 4.25 4.59 5.69 14 14 4 5 18 19 9 9 27 28 B 1 B 6 1.23 1.51 2.79 4.40 7.19 18 11 29 10 39 B 10 .81 .70 1.51 3.44 4.95 11 5 16 8 24 .36 .19 .55 1.65 2.20 4 2 6 5 11 C 18 .35 .63 1.13 .67 .44 .45 .55 .98 .79 1.08 1.68 1.55 2.02 2.82 2.43 2.25 2.81 3.90 4.11 3.80 3 5 - 9 6 3 3 4 5 6 8 13 10 5 7 6 6 11 16 19 16 C 12 C 26 C 24 C 6 .52 .45 .97 2.49 3.46 5 3 8 6 14 308 STATISTICS OF LABOR. Recapitulation of Analyses of Dietaries. Nutrients supplied bt Different Classes op Food-Materials. Protein. Fats. Carbohy- drates. ^ Animal food. Animal food. •a C3 •2 DiETAKIES. i 3 i 1 til > 1 3 ■a 2 p< ■ o 1 1 11 03 * 1 1" 1 1 1 > Miscellaneous, Massa- chusetts. lbs. lbs. lbs. lbs. lbs. lbs. lbs. lbs. lbs. lbs. A 11 Family, East Cam- bridge. .07 .03 .10 .11 .13 .14 .27 .02 .03 1.03 A 1 Boarding-house, Lowell. .11 .06 .17 .12 .31 .18 .49 .01 .07 1.13 A 7 Boarding-house, Lynn. .09 .04 .13 .12 .19 .12 .31 .02 .04 1.11 A 2 Boarding-house, Lowell. .11 .05 .16 .13 30 .13 .43 .01 .06 1.15 A 9 Family, Boston. Average of 7 diet- .17 .08 .25 .15 .31 .21 .52 .04 .07 1.29 .11 .05 .16 .12 .24 .15 .39 .02 .06 1.11 aries. French Canadians, Massachusetts. B 6 Family, Holyoke. .04 .02 .06 .12 .21 .06 .27 .02 _ 1.09 B 4 Boarding-house, Holyoke. .09 .04 .13 .08 .49 .09 .58 .01 .03 .69 B 1 Family, Lawrence. .10 .03 .13 .12 .33 .07 .40 .01 .03 1.12 B 5 Boarding-house, Holyoke. .10 .02 .12 .19 .47 .10 .57 .02 .01 1.21 B 10 Family, Lowell. Average of 10 diet- .15 .08 .23 .21 .48 .15 .63 .04 .05 1.70 .08 .04 .12 .14 .34 .09 .43 .02 .02 1.19 aries. French Canadians, Canada. 18 Boarding-house, Riviere du Loup. .04 .01 .05 .11 .09 .08 .17 .02 - .85 C 12 Family, St. John. .05 .01 .06 .12 .07 .11 .18 .02 .02 .93 C 26 Family, Richmond. .09 .02 .11 .12 .10 .10 .20 .02 .02 1.13 C 24 Family, Sherhrooke. .14 .02 .16 .17 .17 .17 .34 .03 .02 1 16 C 6 Family, Quebec. Average of 13 diet- .08 .04 .12 17 .08 .12 .20 .02 .04 1.09 .07 .02 .09 .15 .10 .11 .21 .03 .02 1.14 aries. FOOD CONSUMPTION. 309 Quantities of Nutrients Estimated per Man per Day. Total Nutrients Supplied. Of every 100 parts of protein the differ- ent classes of food-materials furnish parts as below. Hundredths of a pound. Grams. 1 i •i 2 t .c ja u Q Animal food. •a i 3 > 3 a S 2 J3 CI.*' "3 1 u a "A lbs. .21 lbs. .29 lbs. 1.06 grams. 95 grams. 132 ^rams. 481 per cent. 33 per cent. 14 ■^ per cent. 47 per cent. 53 A 11 .29 .50 1.20 132 227 545 38 21 59 41 A 1 .25 .29 .33 .44 1.15 1.21 114 132 150 200 522 549 36 38 16 17 52 55 48 45 A 7 A 2 .40 .56 1.36 182 254 617 42 20 62 33 A 9 .28 .41 1.17 127 186 531 39 * 18 57 43 .1.8 .21 .29 .59 1.09 82 95 132 268 495 327 22 43 11 19 33 62 67 38 B 6 B 4 .25 .31 .41 .59 1.15 1.22 114 ' 141 186 268 522 554 40 32 12 7 52 39 48 61 B 1 B 5 .44 .67 1.75 200 304 795 34 18 52 48 B 10 .26 .45 1.21 118 204 549 31 15 46 54 ( .16 .19 .85 73 86 386 25 6 31 69 C 18 .18 .2.3 .33 .29 .20 .22 ."37 .22 .95 1.15 1.18 1.13 82 104 150 132 91 100 168 100 431 522 536 513 28 39 42 ^ 27 5 9 6 14 33 48 48 41 67 52 52 C 12 C 26 C 24 C 6 .24 .24 1.16 109 109 527 29 8 37 63 310 STATISTICS OF LABOR. Summary of Analyses of Dietaries. Quantities and Costs of Foods and Quantities of Nutrients. Maximum ^ Minimum, and Average per Man per Day.* Quantities, Costs, and Nutrients ok Food- Materials. A. Miscellaneous, Massachusetts. B. French Canadian, Massachusetts. C. French Canadian, Canada. Maxi- mum. Mini- mum. Aver- age. Maxi- mum. Mini- mum. Aver- age. Maxi- mum. Mini- mum. Aver- age. Quantities of Food-Ma- terials. Meats, fish, etc., . Milk, butter, cheese, and eggs, .... lbs. 1.36 1.70 lbs. .63 .82 lbs. .83 1.29 lbs. 1.28 1.51 lbs. .46 .21 lbs. .81 .70 lbs. 1.13 .98 lbs. .35 .14 lbs. .52 .45 Total animal food, . Vegetable food, 3.00 4.17 1.48 2.38 2.17 3.02 2.79 5.65 .67 2.35 1.51 3.44 1.68 3.65 .54 1.65 .97 2.49 Total food, G^sta of Food-Materials. Meats, fish, etc., . Milk, butter, cheese, and eggs 7.17 cts. 24 12 4.12 cts. 6 4 5.19 cts. 11 6 7.26 cts. 18 11 3.02 cts. 6 3 4.95 cts. 11 5 4.89 cts. 9 7 2.20 cts. 3 1 3.46 cts. 6 3 Total animal food, . Vegetable food, 36 11 10 6 17 8 29 13 10 6 16 13 8 8 5 5 8 6 Total food, Nutrients in Food-Mate- rials. Protein, .... Fats Carbohydrates, 47 lbs. .40 .56 1.36 16 lbs. .21 .29 1.05 25 lbs. .28 .41 1.17 39 lbs. .44 .67 1.75 17 lbs. .18 .28 .72 24 lbs. .26 .45 1.21 19 lbs. .33 .39 1.59 11 lbs. .16 .16 .85 14 lbs. .24 .24 1.16 Total nutrients, Percentages of animal protein in total pro- tein of food. 2.32 per ct. 64 1.56 per ct. 47 1.86 per ct. 67 2.86 per ct. 62 1.52 per ct. 33 1.92 per ct. 46 2.29 per ct. 48 1.20 per ct 29 1.64 per ct. 37 DISCUSSION OF ANALYSES. The figures contained in the tables, with the details upon which they are based, afford material for far more extended discussion than our limits warrant. Attention is called to a few points, however, which ought not to be overlooked. In the following table the averages of the analyses of dieta- ries are succinctly set forth. * The figures for " maximum " and " minimum " indicate the largest and smallest quantities, and those for " average," the averages, of all the dietaries of each series. Thus the largest quan- tity of meats, etc., per man per day in any of the dietaries of Series A was 1.36 lbs., the smallest 0.63 lbs., and the average of the 7 dietaries of this series examined was 0.88 lbs. That the figures for " total " do not always equal the corresponding sura (for instance, the " Total animal food," maximum, series A, is less than the sum of the figures for meats, fish, etc., and for milk, but- ter, cheese, and eggs) is due to the fact that the factors which would make up the sum are from different dietaries, while the figures for '< total " are the maximum, minimum, etc., for indi- vidual dietaries. FOOD CONSUMPTION. 311 Averages of Analyses of Dietaries. Quantities and Costs of Foods and Quantities of Nutrients as estimated per Man per Day. Quantities, Costs, and Nutrients op Food- Miscellaneous, Massachusetts. French Canadian. Matekiai.s. Massachusetts. Canada. Quantities of Food-MateriaU. Animal, Vegetable lb. 2.17 3.02 lb. 1.51 3.44 lb. .97 2.49 Total . Costs of Food-Materials. Animal, Vegetable, 5.19 cts. 17 8 4.95 cts. 16 8 3.46 cts. 8 6 Total, Nutrients in Food-Materials. Protein Fats, . . Carbohydrates 25 grams. 127 186 531 24 grams. 118 204 549 14 grams. 109 109 527 Total Parts of animal protein in 100 of total pro- tein 844 per cent. 57 871 per cent. 46 745 per cent. 37 From this table it appears that the French Canadian laboring man whose food we have examined consmnes at home three and one-half pounds of food (including milk) per day. But when he comes to Massachusetts and works in a factory or engages in other manual labor, he consumes five pounds, while other laborers, factory operatives, mechanics, etc., in Massachu- setts, whose dietaries have been examined, consume five aiK^l one-fifth pounds of food per man per day. The food of the French Canadian at home costs fourteen cents but in Massa- chusetts he expends twenty-four cents, while the food of the other Massachusetts laborers costs twenty-five cents per day. The nutrients in the food-materials show corresponding grada- tions, the Canadian havins; one hundred and nine 2:rams of protein per day at home and one hundred a-nd eighteen in Massachusetts, while the other Massachusetts laborers have one hundred and twenty-seven grams. The gradations in the carbohydrates are similar, save that the differences are smaller. The amount of fats is smallest in the dietary of the Canadian in Canada, but nearly the same in those of the Canadian and other laborers in Massachusetts. That the Canadian in Massa- chusetts should have more fat than other laborers while he has 312 STATISTICS OF LABOR. so much less protein is apparently due to the larger propor- tion of salt pork in his meat. Perhaps the most interesting fact set foTth in this table is found in the proportions of animal and vegetable food. In Canada the French Canadian has one pound of animal food — meats, fish, milk, butter, cheese, eggs, etc. ; in Massachusetts he has a pound and a half, while his fellow-laborers of other nationalities have two and one-fifth pounds per man i}er day. There is a corresponding variation in the proportion of animal protein to the total protein of the food, the French Canadian at home having thirty-seven per cent, the same man in Massa- chusetts forty-six per cent, and other Massachusetts laborers fifty-seven per cent. These figures are the expression of what we suppose to be a general law, namely, that where the conditions of li''e are otherwise approximately similar as in the different countries of Europe and America, not only the total amount of food, but, more especially, the amount of meat and other animal food consumed increases with the revenue of the consumer. We rcgi'ct that corresponding statistics for laboring people in the diflcrcnt countries of Europe are not at hand, but feel con- fident that the outcome would sustain the proposition just made. It is a very familiar observation of those who have noted the habits of the ordinary people in European countries like Italy, Germany, and France, that the amounts of meat they consume are very small, and statistics show that their food is very apt to be deficient in protein. In this connection it will be worth while to note briefly the results of some examinations of dietaries made in Middletown, Conn., a few months since. The figures are given as com- puted by Mr. I. S. Haynes, a member of the last graduating class of Wesleyan Universit}^ who, being interested in phys- iological chemistry, supplemented his regular work in the laboratory by some special studies which included, with the rest, examinations of dietaries of a students' club in the col- lege and of the workmen employed in a brickyard not far from the city. FOOD CONSUMPTION. 313 Dietary of Students in Middletown, Conn. A large number of the students in Wesleyan University board in clubs. The club, which may have any number of members up to thirty, chooses one of its number as steward and arrano^es with a matron to cook and serve the food which he purchases. Many of the members having to pay their way through college, the majority are obliged and the rest are content to have the cost of their board made low even at the sacrifice of delicacies. While their diet is substantial and wholesome they regard it as plain and economical. They are mostly from the Eastern States and, coming from the class of families whose sons go to college, it seems fair to assume that their habits of eating formed at home would not differ mate- rially from those of the more intelligent classes of people in that part of the couutry. AVhile the habits of many are sed entary rather than active, they, nevertheless, take considerable muscular exercise. Out of two hundred sometimes seventy may be seen at once on the campug playing tennis and base ball. They are given to athletic sports in pleasant weather and many of them make use of the gymnasium in 'svinter. They could hardly be credited with as much muscular exercise on the average as the laboring man doing moderate work, for whom standard rations are calculated, and they would, therefore, without doubt require somewhat less of protein as well as of the other nutrients in their food. , Mr. Haynes has taken the accounts of one of these clubs for a term of three months, and computed the amounts of the several kinds of food-materials purchased, and the quantities of nutrients in each and in the whole. He has then^taken the number of days' board for which this food suflSced and thus calculated the average quantities of nutrients -per day for each man to be : Protein, 161 grams; Fats, 204 grams; Carbohydrates, 681 grams. These figures are, perhaps, excessive, since they represent what the students paid for rather than the amounts actually consumed. The steward and some of the members of the club are of the opinion, however, that the amount of waste, that is to say, the material thrown away, was very small. "314 STATISTICS OF LABOE. <' All the meat and other available food that was not actually served to the men at the table," said the steward, "was carefully saved and made over into hash and croquettes." Indeed, for that matter, "men who work their way through college cannot afford to throw away their food. It costs too much." But on investigating the matter more closely it ap- peared that a portion of the material served was left upon the plates and found its way into the garbage barrel or was given to an indigent colored woman, who came for it regularly. At Mr. Haynes' suggestion the steward had the amounts rejected during one week weighed, and an estimate of its composition was made by them. If we take this estimate of the waste food of a week as a basis for the waste of the term, and assume that the rest was actually eaten, the daily consumption will be as follows : Classification. Protein. Fats. Carliohy- (Irates. Purchased, Thrown away, Grams. 151 13 Grams. 204 19 Grams. 681 Consumed 148 185 681 Dietary of Brickmakers in Middletown, Conn. The proprietor of a brick yard in Middletown has furnished an estimate of the total amount of food-materials furnished to his men in a day. This Mr. Haynes computes to contain nutrients per man per day as follows : Protein, 222 grams ; Fats, 263 grams ; Carbohydrates, 758 grams. The laborers to whom this extraordinary amount of food was supplied were ordinary Canadians, Irishmen, and some native Americans. Their work is rather trying, but the proprietor makes it a point to secure good workmen, and finds one of the best means of doing so is to " give them good board, which they think more of than anything else." He assures us that this is nearly all actually eaten, very little being thrown away. He says that he sometimes gets freshly arrived immigrants at Castle Garden, New York, and that he always finds they have been accustomed to eat little or no meat, and adds: " They FOOD CONSUMPTION. 315 come to me in very poor condition, but it is wonderfiil to see how they pick up, even with theii- hard work." Comparison with European Dietaries. That these dietaries give a complete representation of the quality or quantity of the food consumed by all classes of people is, of course, not claimed. The dietaries are those of persons, nearly all of whom work for wages and most for very little. While it is presumable that persons in more affluent circumstances pay for larger, amounts of food and especially for larger proportions of meats and delicacies, whether they consume what they pay for or not, extended inquiries would be necessary to find out the actual facts. At the same time it is believed that these figures give a fair exhibit of the amounts and kinds of food ordinarily used by the laboring classes in the localities stated. A proper estimate of the economy and fitness of these diet- aries for their purpose will be facilitated by comparing them with dietaries of people in European countries whose conditions of life are such as to compel more rigid economy, and with standards based upon careful investigation as to the quantities of nutrients required for healthful nourishment. In the table which follows, such a comparison is made. The figures for European dietaries are collated by Playfair, Voit, and other well-known authorities. The standards are those mentioned in one of the preceding sections of this article. ' Comparison of Dietaries Examined with European Dietaries and Standards. BlETABIES. NUTKIENTS PEB DAT. Carbo- hydrates. Animca?i. French Canadians, working people, Canada (average) f Frencli Canadians, factory operatives, mechanics, etc., Mass. (aver- age) Other factory operatives, mechanics, etc., Mass. (average). Factory operatives, dressmakers, and clerks (boarding house), Lynn (A 7), Glass blower. East Cambridge (A 11), Machinist, Boston (A 9), Students' club, Middletown,l^°°'|PJ°^fe<^' ' •, ' • ' ' ' \ Food actually consumed, Brickmakerg, Middletown, Grams. 109 118 127 114 95 182 161 148 Grams. 109 204 186 150 132 254 204 185 263 Grams. 527 549 531 522 481 617 681 681 758 316 STATISTICS OF LABOR. Comparison of Dietaries Examined — Concluded. NnTKIENTS PEK DAT. Carbohy- drates. European. Sewing girl, London, England, 1S63 (wages, 93 cents per week), Farm laborer, Ireland, ... Poorly paid laborer, Hildesheim, Germany (diet mostly potatoes), Ordinary raochaoic, Miuiioh, Germany " Well fed " tailor, England " Well paid " mechanic, Munich, Germany, Average for adults with moderate exercise, England, Brewery laborer, at severe labor, Munich, German3', Lumberman, Bavarian forest, German soldier, peace footing, German soldier, war footing, German soldier, war footing, extraordinary dietary Volt's standard for laborer at moderate work, Voit'8 standard for laborer at severe work, Grams. 53 92 131 131 151 120 190 112 117 151 191 118 145 Grams. 33 42 13 68 39 54 40 73 309 26 46 63 56 100 Grams. 315 519 610 494 524 479 530 600 691 547 522 607 500 450 The figures presented in this table are so clear as hardly to need explanation. In comparing the American with European dietaries, one cannot fail to be struck with the abundance of nutritive material in the former. The fat in the food of factory operatives in Massachusetts is larger in quantity than in that of any but the most bountiful of the European dietaries. While the quantities of the nutrients in the American dietaries are very large, those of fat as compared with the European figures are little less than enormous. It is probable, however, that the comparison is unfair in one respect. The figures represent in general the quantities of food supplied, not those actually eaten by the consumer. The dijSerence between food purchased and that eaten, in the European dietaries, would be, it is believed, very small ; while in many of the Ameri- can ones it would probably be relatively larger. It would be an interesting study in social statistics for any one, willing to undertake it, to find out how much of the food, which the different classes of Americans pay for, is thus wasted. It is the general impression that the quantities of food which are thrown away or sold to the soapman are very large. It would on that account be natural to say that a very considerable pro- portion of fat in the American dietaries here examined should be deducted in order to get at the amounts actually eaten. But, as has already been explained, a little examination of the chemistry of the subject will indicate that in the meats, which FOOD CONSUMPTION. 317 furnish the larger quantity of fat, so much of the fat occurs in particles either invisible or too small to be conveniently re- moved by the knife at the table, that the quantities of fat left upon the plate and thus rejected make at most but a small quantity of the fat in the meat, and, of course, a still smaller proportion of the whole amount in the food. And since allow- ance is made in the calculations for that which would be left with the butcher, the composition of the meats as actually sold being taken as the basis for the computation, any reasonable allowance for rejection of fat in this way would be equivalent to only a small quantity of the total amount in the dietary. In other words, the conclusion is unavoidable that the actual consumption of fat in our American dietaries is very large. Even with the largest allowance that could reasonably be made for waste of nutrients, the amounts which must be con- sumed of the dietaries here studied are in many cases very large indeed as compared with the European dietaries and standards. As was stated in one of the preceding sections, the best results of research in the science of nutrition imply that a certain minimum quantity of protein is requisite for healthful nourishment and that all the protein above this shares with the carbohydrates and fats the function which may be roughly designated as serving for fuel, and that in this respect one pound by weight of fat is equivalent to two pounds or more either of protein or carbohydrates. The excessive quan- tities of fats in the American dietaries, therefore, made their nutritive power much larger as compared with the European dietaries than the figures taken by themselves would imply. In other words, the American dietaries contain, in general, not only excessively large quantities of food, but the particular kinds of nutrients, namely, fats, which weight for weight do the most w^ork in the body, are the ones which are the most largely in excess. Improvements in Dietaries. As has been urged, the American dietaries here examined contain much larger amounts of food than are judged appro- priate by those who have paid most attention to the study of the subject, a fact which is brought very clearly into view by comparing the American dietaries with the European standards in the preceding table. In general the excess seems to be due 318 STATISTICS OF LABOR. to the meats and sweetmeats. In his examination of the students' dietaries above cited, Mr. Haynes has calculated that if one-half of the meats, dairy products, sugar, and apples and all the honey and tapioca had been left out and the rest properly utilized, the food would have still exceeded Voit's standard. His fissures, condensed, are as below : Classification. Protein. Fata. Carbohy- drates. Total purchased, One-half of all the meats, milk, cheese, and eggs; one-half of all the sugar, molasses, and apples, and all the honey and tapioca together contained Grams. 161 43 Grams. 204 97 Grams. CSl 127 The remaining food-materials supplied, Voit's standard for a laboring man, lis 118 107 56 6o4 500 That is to say, according to these figures, the young men of this club might have dispensed with one-half their meat and one-half their dessert and still have had more nutritive material in their food than the German standard requires for a laboring man at moderate work. Somewhat similar calculations have been made for two of the Massachusetts dietaries. One of these, No. A 9, was that of a family in Boston, con- sisting of husband and wife. The husband is a machinist and earns nineteen and one-half dollars a week. The dietary fur- nishes seven and one-half pounds of food (including milk) and costs forty-seven cents per man per day. The following computation shows how the dietary might have been altered : Suggestions for the Alteration of Dietary A 9. Food-Materials. Nutrients. Description. Prices per lb. Quanti- ties. Costs. Protein. Fats. Carbohy- drates. If from the dietary, which fur- nishes per man per day, Or, for 1.8 men in 30 days, We take out — Two-thirds of the meats, tish, etc., One-half of the dairy products and eggs, .... One-half of the sugar and molasses, .... cents. lbs. 7.17 387.6 49 44.4 9.8 $0 47 25 38 $8 46 3 25 74 lbs. .40 21.5 6.0 2.1 lbs. .56 29.8 11.0 5.6 - Iba. 1.36 73.5 1.8 9.3 Total deducted, . There will remain, . Or, per man per day, Voit's standard. 103.2 284.4 5.27 $12 45 $12 93 24 8.1 13.4 .25 .26 10.6 13.2 .24 .12 11.1 62.4 1.15 1.10 FOOD CONSUMPTION. 319 In other words, if two-thirds of the meats and fish, one-half the dairy products and eggs, and one-half of the sugar and mo- lasses had been omitted and the rest carefully utilized, the dietary would still have exceeded our standard in its amounts of nutrients, and the cost of the food would have been reduced one-half. In the other, No. All, that of the family of a glass-blower in Cambridge, earning three and one-half dollars per day, the estimated quantity of food (including milk) was four and one-half pounds, costing twenty-five cents per man per day. The quantity of protein was rather smaller than our standard calls for, but the amount of fats was more than double that of the same standard. By taking in the place of the most expen- sive kinds of beefsteak the cheaper but no less wholesome round steak and shin, and in the place of one-half the lamb and three-fourths the salt pork and lard, substituting codfish and haddock, the amount of protein would be increased and that of the fats reduced to the standard, and about one-sixth of the cost would be saved. * Suggestions for the Alteration of Dietary A 11. FOOD-JlATERIALS. Nutrients. Description. Prices Quanti- Carbohy- per lb. ties. Costs. Protein. Fats. drates'. If from the dietary which fur- cents. lbs. lbs. lbs. lbs. nishes per man per day, - 4.45 $0 25 .21 29 1.06 Or, for 12.13 men in 30 days, - 142.30 7 99 6.80 9.40 34.10 We take out— The whole of the beef steak, . 2S 6.0 $1 68 0.8 1.0 _ One-half of the lamb, 15 25 38 0.4 0.6 _ Three-fourths of the salt pork, 10 0.8 08 _ li _ Three-fourths of the lard, 10 0.7 07 _ _ One-half the dairy products and eggs, . . . . 13.1 1 11 0.6 2.3 0.6 Total deducted, 23.1 $3 32 1.8 5.2 0.6 There will remain, . - 119.2 $4 67 5.0 4.2 33.5 To which may be added — > Beef shin, 5 5.0 $0 25 0.7 0.1 ^ Beef steak, round, IS 4.0 - 72 0.7 0.4 _ Fresh codfish 10 5.0 50 0.6 _ Fresh haddock, .... 7 5.0 35 0.4 _ _ Salt codfish 5 50 25 0.8 - - Total added, 24 $2 07 3.2 0.5 - There will then be, . 143.2 $6 74 8.2 4.7 33.5 Or, per man per day. 4.48 21 .26 .15 1.05 Volt's standard. • • • .26 .12 1.10 320 STATISTICS OF LABOR. It is by no means claimed that the changes indicated in these calculations are exactly the ones which should be made. The proper adjustment of the dietary is a matter of convenience and palatal)ility as well as chemical composition, but the figures cited will suffice to show that there is great room for improve- ment. FOOD OF THE POOR IN BOSTON. That the rich man becomes richer by saving and the poor man poorer by wasting his money is one of the commonest facts of daily experience. It is a fact too, Avith a pathetic side, for very often those who sufier most from want and are at the same time most anxious to economize are least able to do so. One great difiiculty is that they do not understand how to save. The agents of the Bureau in collectins; the statistics of dicta- ries of series "A" have made inquiries of tradesmen as to the kinds of food the poor of Boston purchase and the prices they pay. Some of the results of these inquiries are as follows : By poor people is meant those who earn just enough to keep themselves and families from want. When a groceryman or marketman is asked, " What is your experience in dealing with your poor customers in regard to the quality of food used by them ?" the answer is, in almost every case, " Oh, they usually want the best and pay for it and the most fastidi- ous are those who can least afibrd it." In the matter of beef, for instance, the cuts most used for steak are the face of the round, costing from 18 to 20 cents per pound ; the tip of the sirloin at from 20 to 25 cents, and rib roast at from 18 to 20 cents. They do not use the flank piece for steak, and would feel insulted if it were offered to them. The flour they use is the best. For butter they pay from 28 to 30 cents per pound at present prices. All their other groceries are such as are sold to first-class customers. One man told his butcher that hard times were owing to the meanness of the rich and the extravagance of the poor, and that the poor helped make themselves so in the way they did their buying. They send their children after a pound of lard and take it home in a paper. The loss, even in this, is of some consequence to them in a year. A marketman who was FOOD CONSUMPTION. 321 much interested in this investigation referred to the following newspaper extract as coinciding with his experience : "A woman stepped into one of the best class provision stores of Boston a few days since and called for a cut of ' tenderloin steak.' Now a tenderloin of beef is a very toothsome article of food, and no person need be blamed for valuing the enjoyment arising from its qualilies of flavor and tenderness. But, as the price of this com- modity ranges all the way from 40 to 75 cents per pound in these markets, it must be classed among luxuries by the average purchaser, and the customer above alluded to was well known to be a hard-work- ing person, earning her living by a good deal of sweating of the brow, and constantly finding necessities hard enough to procure, let alone luxuries — in short, she was a washerwoman. In this instance the disproportion between ability and desire was so great and so evident that the marketman could not help suggesting that he had other ' cuts ' of beef equally nutritious and tasteful, and which could be afforded at a moiety of the price charged for tenderloin. The ad- vice was rejected, with strong signs of resentment, and the tender- loin was bought and paid for. " This transaction illustrates completely what is going on all the time in our communities, the woeful lack of consistency and appre- ciation in economical relations, and to how great extent fojly and pride constitute elements iu daily life and living. In the experiences of tradesmen who furnish the wherewithal to sustain human exist- ence it is being repeated over and over again every day ; and the class represented by this poor woman is by no means the ouly one affected. As to the underlying causes upon which such transactions are based, investigation reveals a curious foundation made up of pride, ignorance and indifference." That the above statements mean more than appears at first jrlance will be seen from a few moments' consideration. This washerwoman had her choice between, Jet us suppose, tenderloin at 40 cents, sirloin at 25 cents, round at 15 cents, and neck or shoulder at 8 cents per pound. Aside from gi'ati- fication of pride or palate there is no_ advantage in purchasing tenderloin ; the other pieces are just as nutritious and whole- some. The proper use of meat in nutrition is to furnish fat and especially protein. So far as the protein is concerned one part of the beef is as valuable for nourishment as another. Supposing these diflerent pieces to have been of the usual 322 STATISTICS OF LABOR. composition, the costs of protein would have been somewhat as follows : Costs of Protein per Pound. In neck at 8 cents per pound, ... $0 33 In round " 15 " " " . . . 59 In sirloin " 25 " " " . . . 1 06 In tenderloin " 40 " " " . . . 2 40 That is to say, this good washerwoman paid four times as much for the protein in tenderloin as she need have paid if she had taken round steak and more than seven times as much as if she had been content with neck or shoulder. Or, to put it in another way, if instead of taking the pound of tenderloin she had been content with a pound of round steak she would have got just al)out the same quantity of nutritive material. It would have been somewhat less tender and tooth- some but just as nutritious and she would have saved 25 cents of her hard earned money ; and if she had taken the neck or shoulder which suffice for manv a rich man's table the savins^ would have been still greater. Another Boston butcher gives an account of his experience which accords exactly with the statements above quoted. He had often talked with poor people about this matter and found them generally very firm in their conviction that the dearest meats are the most nutritious and hence the most economical. He insisted particularly on the fact that while the ignorant poor invest their money so unwisely, many of his wealthy customers were in the habit of taking the coarser pieces which the poor refused. It is the old story of the economy of the rich and the wastefulness of the poor. Part of the evil at least is due to ignorance. There can be no more truly Christian form of charity than the helping of worthy but uninformed people of limited incomes by instructing them how to economize in the purchase as well as in the use of their food. The most efiective charity is that which helps the recipients to help themselves. Some of the most interesting figures regarding the costs and quantities of food-materials in the Massachusetts and Canadian dietaries may be concisely summarized. It will be remembered that Series A, Miscellaneous, Massachusetts, includes dietaries FOOD CONSUMPTION. 323 of factory and mill opeTatives, mechanics, and a few clerks, dressmakers, etc., of various nationalities, in Lowell, Law- rence, Lynn, East Cambridge, and Boston. Series B, French Canadians, Massachusetts, includes factory operatives and a few mechanics of Canadian origin, working in INIassachusetts. Series C, French Canadians, Canada, includes similar people, mainly or entirely laboring classes in Canada. The costs of the total food, per man per day, in the different dietaries as set forth in the tables, were : Series. Maximum. Minimum. Average. Miscellaneous, Massachusetts French Canadians, Massachusetts, . French Canadians, Canada cents. 47 39 19 cents. 18 17 11 cents. 25 24 14 The costs of the animal food, the meats, fish, dairy products and eirgs, were : Semes. Maximum. Minimum. Average. Miscellaneous, Massachusetts, French Canadians, Massachusetts, . French Canadians, Canada cents. 36 29 13 cents. 10 10 5 cents. 17 16 8 The total quantities of food, including milk, per man per day, were : i Series. Maximum. Minimum. Average. Miscellaneous, Massachusetts, French Canadians, Massachusetts, . French Canadians, Canada lbs. 7.17 7.26 4.89 lbs. 4.12 3.02 2.20 lbs. V5.19 4,95 3.46 The total quantities of animal food were : , Series. Maximum. Minimum. Average. Miscellaneous, Massachusetts, .... French Canadians, Massachusetts, . French Canadians, Canada, .... lbs. 3.00 2.79 1,68 lbs. 1.48 0.67 0.54 lbs. 2.17 1..51 0.97 324 STATISTICS OF LABOR. The proportions of animal protein in total protein were Series. Maximum. Minimum. Average. Miscellaneous, Massachusetts French Canadians, Massachusetts, . French Canadians, Canada Per cent. 64 62 48 Per cent. 47 33 29 Per cent. 57 46 37 The total quantities of nutrients (protein, fats, and carbo- hydrates) , expressed in hundredths of a pound, were : Series. Maximum. Minimum. Average. Miscellaneous, Massachusetts, .... French Canadians, Massachusetts, . French Canadians, Canada, .... lbs. 2.32 2.86 2.29 lbs. 1.56 1.52 1.20 lbs. 1.86 1.92 1.64 Among the most noticeable features of the dietaries exam- ined are : 1. The very large quantities of food, especially in the dietaries of factory and mill operatives, mechanics, and other people engaged in manual labor in Massachusetts and Con- necticut. 2. The very large amounts of animal food, especially in the dietaries just mentioned. 3. The quantities of fat, which are large in nearly all and extremely large in many of the dietaries. The fat comes mostly from the meats, especially pork, and from butter and lard. The quantities of total nutrients and of fats are the more striking when compared with those of the European dietaries, as is done in the table on pages 315 and 316, ante. Thus the total weight of nutrients per man per day varies in the Massachu- setts dietaries from 690 grams (1.52 pounds) to 1,053 grams (2.32 pounds), while in the European dietaries the range is from 401 to 1,112 grams, or, omitting the dietaries of the London sewing girl and the Bavarian lumberman as very exceptional and abnormal, from 653 to 863 grams. The fats in the European dietaries, omitting the case of the Bavarian lumberman, range from 13 to 100 grams, though in some FOOD CONSUMPTION. 325 instances not here quoted they somewhat exceed 100. In the Massachusetts dietaries the amount of fat is in no case less than 127 and reaches, in one instance, 304 grams. If common usage in Europe and the standards which are currently accepted there are correct expressions of the proper quantities of food and of fat for healthful nutrition, the quantities of total food, of meats, and especially of fats in the dietaries here reported are in general needlessly large, and in some instances exces- sively so. These data suggest numerous questions such as : 1. How much more food of the American than of the Euro- pean dietaries is wasted, that is, not eaten? 2. How much superiority of the American workingman is due to his more liberal diet? 3. How much injury is done to health by over-eating in this country? In brief, the dietaries thus studied all point in one direction and indicate that in this country a large excess of food is con- sumed not only by well-to-do people, but also by those in moderate circumstances, mechanics, operatives in mills and factories, etc. The excess of food consists mainly of meats and sweetmeats. Common observation would imply that of this excess a con- siderable part is simply thrown away. But it can hardly be doubted that in many cases much more food than is needed is actually taken into the system. If the opinions of our best physiologists and physicians are to be accepted, this oVerload- ing of the alimentary organs is seriously injurious to health. The animal foods are pecuniarily the most costly, as esti- mated by the amount of nutritive material which they furnish for a given sum of money. The expensiveness of the iiutrients in the animal foods, together with the large excess, makes the use of meats and dairy products in such large quantities doubly uneconomical. .In numerous cases the dietaries could be so altered as to make them at once less expensive, equally wholesome and palatable, and much more healthful. One of the most interesting and important facts of all is the very common practice of the poor to purchase the more expen- sive food-materials, especially meats, when food obtainable at 326 STATISTICS OF LABOR. only a fraction of the cost would be equally wholesome and nutritious. If the further study of this matter should confirm these results, as there seems to be good ground to expect would be the case, it would become a serious question whether a reform in the dietary habits of a large portion of our people, includ- ing the classes who work for small wages, is not greatly needed, and whether this reform would not consist in many instances in the use of less food as a whole, and in many more cases in the use of relatively less meat and larger proportions of vegetable foods. LIBRARY OF CONGRESS ikii 014 337 653 9 '■'-^ ^^f vv ■■.;,,•