The Wichita daily eagle., 1894-09-04
HOW TO :EcoNoMlzE IN FOOD.
Charts In the Ohice of Secretary Morton
Give Practical Lessons.

tive IE2cticat Lessons
There are three charts hanging in
the office of Secretary of Agriculture
Morton covered with black, red, blue,
yellow and green lines, and at the end
of each bunch of lines are familiar
names, such as beefsteak, mutton
chops, milk, oysters, Goldfish, salted
mackerel, roast beef, veal, pork, bacon.
ham, eggs, bread and different kinds
of vegetables. The secretary recently
told writer for the Advertiser that a
man who will steer his kitchen by
these charts can get the best offered
and the largest amount of benefit from
it with the smallest expenditure of
money, and that is practical
lesson which he wants TO teach
the working people of the United
States. The idea is to disseminate use
full information; to teach the people
economy in food; to tell them how
they can get the greatest amount of
nourishment for the least money, and
to prepare dietaries, or bills of fare,
for healthy and economic rations; to
instruct the people what food a man
who works in a factory or rolling
mill should eat, and what should be
given to a seamstress. Prof. Atwater,
of Wesleyan university, of Middletown,
Conn, who has given this subject
great deal of study, was engaged as a
special agent to take charge of the in
vestigation, and he has produced a
series of charts that give the facts in
such form that an ordinary house
wife can grasp them and act accord
ingly.
The first chart begins with meat,
like beef. mutton. pork, Goldfish, etc,
and follows down to bread, milk, vege.
tables. sugar, etc. Colored spaces are
used to indicate the ingredients and the
degree of nutrition in each of these
kinds of food, so that a man, by study
ing the chart and carrying in his mind
the meaning of the different colors, can
readily see the effect of the use of each
kind of food upon the human body.
For example, it is shown that round
steaks viii produce the most strength;
that the side loin has the most potential
energy. as it is called, because it con-
tains more fat, and fat produces heat
and warns the body and gives the
most force. 1t shows, too, that of all
the cereals oatmeal gives the most
energy, although there is prevailing
opinion that beans are superior in
this respect. The second chart shows
the pecuniary economy of food The
amount Of actually nutritious matter
obtained in the different articles Of
food is given. with twenty-five cents as
a standard. \ list of the principal food
products with the price per pound Is
shown. while in another column Is
given the amount that can be purchased
for twenty-five cents. In the third col
umn Is the amount of tissue. muscle
and energy that Is contained in twenty
five cents worth of each article. Twen-
tv-five cents worth of round steak, for
example. viii furnish moro energy than
can be had in any other form Salt
pork viii produce more heat. however,
and i a good diet for la boring man in
a cold climate. The chart shows that
twenty-five cents spent for oysters Is
the most profitsbl investment for food
strength. The sSmc amount of money
spent in milk or eggs VIII give several
times as mnch natrition.-N. Y. Adver-
tiser.