Norwich bulletin., 1909-03-20

extracted from much more complete
tables in Prof. Atwater's pamphlet, ana
see what a difference there Is In the
cost OF protein in the various foods YOU
may select from. The first column
gives the name of the food material;
the second its assumed cost per pound
TO you. uncooked; the third the cost OF
one pound OF protein supplied TO the
body by it.:
Price pd. Cost.1 pd.
Kind of food. Cents. Protein.
Sirloin beef .......... rs. LOU
Stewing beef ....-.... 5. 90
Fat salt pork. ......... ~. o.oI
salt cod ....-........ SO So
Butter ...... ........ 30. 5V'oV
Wheat flour .......... 8. -
oysters ....-........ l6: S' ~
Dried beans .........t -
That is to say. if you buy stewing
cost you So cents a pound, WINE, X
you buy sirloin beef at 20 cents, the
protein in it will cost you $1.60 a
pound. If you buy wheat -four at
cents the protein in It will cost you 81
cents a pound, while Il you buy oysters
at IS cents a pint ga pint's a pound,
the world around'D your pound or pro-
tein will cost you 1910. II you buy
salt cod at cents the protein in it viii
cost you As cents a pound, while II you
buy salt pork at IL cents the protein
1t supplies will cost you 1857 pound.
And II it's the protein you're after,
you'll see 1t makes a big difference
a very big dlfference-for a woman
with only a little money to spend on
her supplies!
If you 1ike" sirioin beef and don't
'like" beef-stew, and can afford to pay
s125 per pound extra to have what
you like" it's nobody's business but
your own. II Mister Man and the
Youngsters want oysters and don't
want beans and you can afford to pay
$40 a pound for your protein, you
aren't compelled to save the 1921 you
would save BY getting said protein in
the shape Of beans. And so on and so
on, through the whole list. But, IT, Ike
the most of US, economy is a consider
alton with you second only to health,
then you may well be glad Of any in
formation which enables you whole
somely to nourish your family at
saving over past cost. Speaking Of the
mistakes very commonly made in food
economy, Prof Atwater says:
For the well-to-do the worst injury
Is that to health; but people of small
incomes suffer the additional disad-
vantage Of the injury to purse. In
deed, to one who looks into the matter
it is surprising to see how much peo-
pie Of limited incomes lose in these
ways"
| know one poor woman, who has to
work hard for every penny she gets,
who insists upon buying caulltiower at
twenty-five cents a head rather than
cabbage at five cents. Another viii buy
three punches OF celery for a quarter
any time rather than half q bushel of
ar ~ thew
could afford it, nobody need object.
They simply don't comprehend how
much money they're spending, not for
food, but for the qualification Of their
palates.
OF course. The individuals idiosyncra-
cies must be considered. know peo-
pie who can't drink milk, which is
about the nearest to a perfect food Of
any one thing; or eat a strawberry,
which many OF Us think the best berry
God ever made. They're the exceptions.
The most Of US can eat about anything
81 Wen only dismiss our native and
acquired "crankinesses Once. I re-
member with shame | was so pernick-
ETY. about my food that my landlady
was always In hot water. When # got
SO bad that / had become q COMPOUNDED
nuisance TO myself as well as to 9TH
ers, / braCed Up and decided 70 like"
things. II l possibly could 1t was
hard sleddln for q while, now tel
you. but patience and sticking TO it
won al last. There are q good many
things still which I like less than 9TH
ers. I don't banker after cold boiled
potatoes, nor should / ever overeat Of
dry stale bread If there's anything
else to be had. ] let EN- alone But
can eat even cold potatoes and stale
bread, on a pinch-shouldn't starve to
death II [ had nothing else.
Il isn't always what we like the best
that is the best for US Taste is a
helpful guide, but not infallible. Too
many of US tend towards the view that
dinner is a CONNECTION to please the
palate purely sensuous enjoyment
rather tha', a supply station where we
take on board the material to be used
in body building and in work.
The perfect dinner Is that which sun
plies all the needs of the body, in cor
rect proportion. while at the same time
pleasing the taste Probably no one
ever yet hit the mark exactly IN the
center. But It's a good mark to keep
aiming at and prscticiHg on.