The daily sentinel., 1913-01-10
SOME OF CAUSES
OF THE HIGH C0SI
Of LIVING OUTLINED


question as to the various ways in
Nhich the situation can be met and
ahieiiorsted Legislative enactments
can accomplish no permanent gain
~hen filey are based on false rrin-
ciples; Tor economic adjustments are
bound TO follow in counteracting
ways along directions that are often
totally unsuspected.
Propaganda is likewise rarely pro-
ductiNe of helpful and permanent re-
forms unless 1t relies on indisputable
scientific facts and makes a rational
appeal to the masses On the other
hand. there are popular prejudices
SO deeply rooted that it frequently
seems almost hopeless to attempt to
correct them. especially in these days
When almost every legitimate effort
at scientific reform is popularly
charged with elements of suspicion.
IL is easy enough to secure atten-
ton Tor some new food product by
well-worded advertisement. or to
WIN iavor for some ridiculous i'm
possibility such as soap made from
buttermilk or oatmeal; but pages of
argument are unayailing TO convince
the average American tnat real but
ter is rarely of a deep yellow color.
100 often the pure prodHct awakens
IN MN the suggestion of grease, so
thoroughly has lie become falsely
trained to demand artificial color in
butter.
Meats are among the most eXDen-
sive factors in the dietary OF men,
making up about one-third OF the
average expenditure for food: and
the butcher shop is the center around
WElcn many mistaken notions re-
voive. Certain cuts of meat are
regarded as exceptionally choice and
are much In demand. leaving a large
portion of the carcass far less de-
sired. This situation has at length
reached the point where the loins
and ribs. forming only about one
tourth OF the weight of the saiable
parts. represent nearly one-half of
the retail cost. We may well ask
whether such discrepancies in cost
are justifiab!e on any rational
grounds other than those of preju-
dice.
1t must be frankly admitted that
lew purchasers and fewer consumers
OF meat have any accurate basis for
nound judgment in buying cuts of
meat. Palatability, of course. plays
prominent part in the selections
made; but there is an added under
current of belief that the more ex-
pensive cuts are somehow more
wholesome and strengthening.
NOW, nutritive value, in the case of
meats. is essentially determined by
their content of protein and fats.
Ihere is wide difference between
dlfferent cuts In respect to the fat
content; but, since the latter can
advantageously be supplied in other
relatively inexpensive ways, the chief
emphasis must be laid on the protein
value of meats.
A comparison of the cost of one
pound of protein tnot of meat), fur
nished by different parts of the car
cass, has been made from data COM
piled at the University of Illinois.
These show clearly that the cheaper
cuts of beef are by far the most eco
nomical sources of both lean and to-
tai edible meat. including fat and
lean. Some actual figures are high
ly Calculating. The cheaper cuts.
such as the neck, shank and clod
furnish protein for from 46 to G3
cents per pound; the flank, plate and
chuck cuts. for about IS cents: the
loin, for s1.ss. In terms of calorie
cost the facts are equally striking
varying from cents for the flank,
plate and neck to Is cents for the
loin and round.
Certain obvious criticisms of such
comparison may be answered at
once. 1t must be freely admitted
that some of the cheaper cuts are
less tender and therefore more diff
ficult to prepare for use than choice
steaks and roasts. This is, however,
IN no small degree problem which
ought to be solved by expert culinary
skill. Just as 1t has been in the
wholesale production of ready-to-eat
cereals.
There Is little difference between
the various cuts as to their content
OF those components, namely: the ex
tractives which lend flavor and nal
atability to cooked meat. Cooking
tests indicate that the proportion of
waste and >shrinkage is not necessar
iiy greater in the cheaper than in
the more expensive cuts Further
more, there is satisfactory evidence
that the digestibility is to large
extent independent OF the kind or
cut of meat and of the method of
cooking.
The facts cited indicate how the
N'u'' ~ ie'o vi illtdl CutS are Cptern-
ined chiefly by considerations other
than their food value, notably by
tenderness, color, grain. general ap-
pearance and convenience in cook
Ing. 1t is high time that those pur-
chasers to whom matters of justifi-
able economy make an appeal. should
be educated to appreciate the IRA
tional standards that characterize
the demand for beef to realize that
the low-priced cuts are by far the
most economical source of nutriment
from flesh.sand accordingly to profit
by the prevailing discrepancies in
market prices.
This advice applies in equal meas
ure 10 public institutions, including
hospitals. where misapplied sense of
duty often leads to well-meant but
ill-judged dietary extravagance.-
sociation.
Going to Los Angeles.
NJ. b. 10y and daughter departed
for the Pacific coast TO Spend some