Pine Bluff daily graphic., 1903-06-21


cient raw food material for the pro-
duction of health and energy could be
purchased anywhere in the United
States within reach of a railroad fer
% cents Per day per person. This
has given Use to much comment
In order to understand the main
point, it is necessary to consider }he
GeIilitiGn Of food as that which when
taken into the system, builds up or re-
:2sirs tissue or provides energy in the
Iolm Of heat CT muscular power. 1t is
important that food should please
both eye and palate, especially the
latter, but pleasure or sensation is not
the pu: pose CT food. We eat to live
is terse way Of saying that primai-
lily the object of food is that OF the
fuel in the steam engine.
.'.e cheaFe3, fuel viii be that which
sCprlie5 tie most heat for the least
money. IS the cheapest food is that
45h:eA supplies the most nutriment for
tie least money. There is, however,
distinction to be made between the
heap end she economical in most com
nodities. It is possible to conceive of
mical The most economical fuel for
the engine is that which supplies the
most energy with the least waste and
lo.' the least money. SO the most
economical food is that which at the
least price is best adapted TO the
needs Of the eater. Whatever view is
taken of the pleasures of the table it
Tel3a,ns an irrefutable face that the
primary need cf the eater is nourish-
nent. The dangers of over-feading
are no less in result or frequency
than those of malnutrition. This
must be comprehended in order to
make the arguments for the 25-cent
dietary quite plain.
The scarcity O. a desired article
raises it's price; -erefo: e, those foos
rlate: ials will be cheapest which ar
most easily and abundantly produceu,
as wheat, corn, 1y.ns, peas, etc. Cost
Ut transportation naturally affects
market rrtc2, and closely allied with
this is the higher price of perishable
food. That oranges should cost less
il the midst Of Grange groves than
5a, miles away from them, and that
against loss ny freeing OR decay in
his margin Cf profit are self-evident.
In buying the raw material, thee is
a waste in certain foodstuffs-that is,
a quart of whole, good milk repre-
scnts the entire amount of nourish-
.eent q quart of milk can furnish, but
pound Of meat, including both meat
cnd bone will furnish only the nour-
i~hr It Of the available part Thus
in bu, ing, the waste of material has to
be considered as factor of cost
Hothouse or out-of season foods cost
more than those in season. while fads
or fashions often dictate price.
Enough Food Can Be Bough' ,r rs
Cents.
1t probably would be granted wher
ever the wages of workmen were
known that there are many persons
living in different parts of this coun
try who live on dietary costing from
eight, nine or ten to fifteen cents pei
day per person. There are many
more living on twenty, twenty-five and
! thirty cents per day per person. In
the first case, the number of available
! food materials is. limited, and palata
bility, flavor and the desirable varia
tion Of diet lie in the hands of a pro
bable wage Garner who is far too APT
to be deficient in both skill and in
genUity in cooking. The German
woman, who knew and used eight dif
ferent kinds of dumplings with which
she varied her stews, thereby reduc
! ing the meat bill to minimum, wa!
an artist. The actual fact is tina
sufficient raw food material to nou.
! ish human machines can be purchas
cd fer the amounts given. This be
ing f;1arted, the point is, Can an.
one do it?''
Perhaps it is too sweeping to sa,
that any one cannot do it, but it il
safe to say that there are cases wher