The interior journal. [volume] (Stanford, Ky.) 1912-1984, 1917-01-26
REDUCTION OF
LIVING COST
Domestic Science Expert Tells Wom-
ans Club OF Cheaper Substi-
tutes For Dinner Table

Jne OOllege OF nome ECONOMIES, AT
the University of Kentucky, Lexing-
ton, gave a most interesting talk on
Reduction of the Cost of Living"
before the Woman's Club of Stan
ford at the court house Wednesday
afternoon. A large audience was
present and all appreciated Dean
Sweeney's splendid suggestions to
the fullest. She said in part:
There is no subject so compelling
to public attention as the increased
cost of living which | shall discuss
from the three standpoints of factors
which have entered into the high cost
of living; what substitutes could be
made and some foods for which we
pay dearly. 1t is startling to be told
that probably choice cuts of beef will
never be cheaper than at the present
because of the increased cost of pro-
duction which is caused by the in
creased valuation of lands. the rise
in the cost of farm labor and the fact
that because of the existence no long
err of free and extensive lands for
grazing, grazing, hay, corn and sill
age must be raised, grazing area pro-
vided, titled and sown, and shelter
provided. You will, no doubt, ask
why not import beef from Argen-
tina?' The answer is that even then
we would have to pay for raising,
profit for raiser, cost of transporta-
ton to American agents who handle
it: his profit and retailers profit.
Housewives need to remember also
that out of a side of beef approx
mately only third is tender cuts
such as tenderloin, porterhouse and
ribs of beef The supply and de-
mand determine that these cuts shall
remain high.
Marketing System
Although the U. S. government
has given US the parcel post to help
solve the marketing question, few
country people are taking advantage
of it, and the system of marketing
we have adds through jobber and
wholesaler 20 per cent to the cost of
food. We are not surprised at the
retail prices when we stop to consid-
er that potatoes, for instance, are
loaded and unloaded II times from
the time they leave the farmers
hands until they are placed in our
kitchen. Our markets. command the
best Of the world. We must have or
angea from California and olive oil
Grom Spain. This means cost added
60" ...usportation and perishibility.
&C car load of peaches shipped, a
hall win be spoiled but the consum-
eIs pay as if each peach had been
sold Cold storage reduces perishi-
biity but cold storage costs and food
after being taken from cold storage
deterioratcs RAPIDLY, and more is raid
in proportion for lettuce, Strawberries
and raspberries than for cabbage
apricots and figs. Packed goods as
sure cleanliness and better conditions
than goods bought in bulk. However
in package goods, remember that you
pay for all wrappings, gold seals anC
elaborate containers. Great judg'
ment should be used in buying canned
goods. For instance, there is saw
ing of 20 per cent in the selection OF
a 25-cent jar of peanut butter over {
15-cent jar.
''In regard to buying goods il
quantity, each housekeeper should de
termine how much can be used before
spelling. The aesthetics of the indi
vidual is too costly; for instance
when she selects a large red apple
instead of a small green one anC
olive oil instead of Wesson oil. She
considers appearance and flavor an'
paws more for what will not exceed
the cheaper article in nutrition, Ap
pearance, favor and cost do not de
termine nutrition.
Nutritive Value OF Foods
'In the olden times we measured
goods by the finger length or dis
lance from the nose to the finger III
but now we have the standard inch
foot and yard and for liquids W.
measure by the pint, quart, etc. Like
wise, we have begun to value food b!
the nutrition it furnishes and this w
measure by calories, each of which i
the amount of heat necessary to rais'
one pound of water one degree Fab
renheit and 100 calories is known a
the standard portion. We can prof
by contrast of one pound of suga
and one pound of oat meal. The.
give the same amount of fuel blu
in addition the oat meal gives 3O'
calories protein and the days re
auirements of lime, iron and phos
phorus. To supply this to the suga
we would have to add 23 l-2 cent
worth of round steak, then add strinI
beans and milk to give sufficien
lime, iron and phosphorus"