Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-06-04

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srecl 70 tie different regions 81 tht
Il tHHru states, AZ The country has
nrfn developed lrnuI1nf conditions Of
llflHN have r0Ct1N .INIll today. 0s
! Hcscr before lhe I&4H nfnhlnma 81 the
eonntry aad lestH hrA anpruarnlns
eAfn ethofs and y ip no longer the
gaze mat the tpf4l community iA ~
Ilffeels independent and the ufban
comnaunlly lafEtiy dependant
i Each must fcif I'd the ether. for b
general the f0fM4EfDwn crop u niilfe6
ana TIE live stock n slaughtered ~
/ ne large establishments where faclll-
uos are adequate. a. they could NOS be
~ the case ~ horne eUtorrflac. And.
indcea, m al economic waya the two
rcN.ons are poFnaps more naturally in
teruepenoent Than ever before. All
this fnennn that many prObiomH re-.
latcd 70 food demand are studied m
order that the best use may be made
% agricultural food cr0ps hy the
farmer who grows them. tho manufsc-
tprcr WIN consrrla the raw material
into food products the merchant who
supplies the food 10 The household
and the house Hlfo Nho selects and
prepares Il for the family table.
Sonae ~ tlsc Foud Problems.
some OF the problems whleh per-
tain to this subject have hcen studied
by the federal department OF agrlcul-
ture ana G. n. LAnnW0rlhy. expert In
charge Of nutrition investigations. has
complied the data regarding food con-
dltona ~ whole. the characteristics
of the American diet and the special
problems Of hou1cSeepers IN both
country and town. The majority %
persons set their ideas Of the food
habits 20 race or region from popu-
lar WRITINGS and often the source OF
information b. inaccurate or incOm-
plete II writer states that the diet
IN New England Is pork and bcana
and brown bread. or that In the south
u il corn meal and pork. every one
knows that tho statement Is very in
adequate With the question Of diet
in less familiar regions. the dsscrep-
ancy r. not so obvious.
Il Is often said and IL generally be-
licved that the diet In the United
States Is generous and that the range
IN variety 0f food products N unus-
ually large. The dietary combines
many customs and food habits Of the
races which have helped TO make up
the population but In its generai
character X Ia British, hs ~ natural
for the bulk OF the earlier settlers
were from Great Britain and brought
the customs and mnnncrx OF The old
home with them, adapted them 10 the
new country. and passed them on 20
the succeeding generations. ~ time
has passed marked changes In the
character ~ the diet have taken place.
owing largely "a Improved methods ~
cultivation Of food crops to better
methods of transportation and storage
TO improvements In milling and other
WanufacturliIH PROGRESSES (which per-
tain a. food. 10 Improvement In house
construction and kitchen appliances
and 10 singular factors Whether the
value Of the daily diet has changed
when considered from the standpoint
OF the amount Of nutritiVe material
supplied h another matter and ono
which ~ more difficult TO decide
Cllnnecd Food Conditions.
Az an illustration OF changed food
conditions. faets resating. 10 the die
In public Institutions may 0o Of In
tercst. as II seems fair to say that sucn
ration bears the saHie relation 10 the
food habits OF any one period as does
a corresponding one 10 those Of an
Their. In an account ~ the diet lie u
large Institution IN BOSTON Ia 1880 q
very simple ration WIS supplied ia
which bread. molasscs, potntocA and
salt pork were the sta pies. IN recent
studies carried on IN the same city IN
similar institution the ration Is
much more varied and contains many
articles. such as oatmeal. fresh and
dried fruits tapioca and sage. which
would have heen considered luXur-
Ice In most homes In 1850.
II h not without Interest 10 con
slider In more detail some OF the fac
tors which have modified dietary hab-
It's IN northern regions Of the United
States, In earlier times. the vegetable
supply Ia the summer was fairly
abundant, but In the winter MAS lin
ited TO few varieties chiefly root
crops which were Of good keeping
quality. Esgs. salt meats md less
commonly poultry Wcle staple auin
mer foods. but fresh bcef. mutton and
pork were much more ABUNDANT in
winter than Ia summer because iiiey
could be Kept Ia good condition frozen.
The lack Of variety Of vegetable foods
Ia winter and Of fresh meat ia SUM
mer WAS Without doubt the reason FOR
the great abundance Of preserves and
pickles which every housewife deemed
necesnafy, and fur the great number
% Kinds 81 pastry. cake and similar
dishes. IN other words. there was "a
craving for variety, and n WAS Salts
ned By using in many different way
tns comparatively small number az
food materials which we're mOht ON
monty obiainable With iHpr0 ~
menta IN crop growing. transportation.
storage and marketing OF foods Their
" much less seasonal variation Ia me
food supply and consequently much
more uniformity IN The diet AZ dincr-
ene times of the year
circumstances Dcarrnaliie kntnI.
The food Of any family u. 10 a
large extent, determined D. rirsun-
stances. u ls unreasonable 10 stp
pose, a. many. popular writer's seem
70 have done. doubtless led thereto by
Piato's reasoning on the subject, that
~ some remote age of the past the
race hVed upon fruits. nuts and other
similar foods exclusively and thai,
owing 70 circumstances which are not
eel forth, u was diverted from aucn
an existence and adopted the omnlvor-
GUS habits which have since charac.
teri1ed A. Anthropoloeisis claln. |
ana With good reason. that la the
earliest days OF the human race man