None
Man, 43 = 21-0; Woman, 33 (21 x -8) = 16'8; Boy, 7 (21 x '5) = 10-5; Boy, 5 (21 x -4) = 8-4; Boy, 3^(21 x '4) = 8-4; Girl, 2 (21 x -4) = 8-4; Girl, 8 months (21 x 3) = 6'3; Guest (Woman), (4 x •8) = 3'2— Total, 83'0. Equivalent to 1 man 27 '6. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 1. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton — Pork, lard, &c Grams. 38-50 21-35 Grams. 6-63 1-76 Grams. 9-56 13-31 Grams. Pence. •60 •25 •30 •71 •75 •14 1-34 Percent, 2-5 1-4 2-4 3-3 1-5 •4 25-9 Percent. 7-5 2-0 6-8 6'8 •2 2-2 14-6 Percent. 12-9 17-7 "•8 6-2 25-8 3-4 20-5 Percent. 5 43 Percent. 8-9 3-5 ' 4-3 10-3 107 1-9 19-8 Poultry Fish, die 33-32 50-89 23-13 712 390-00 5-98 6 '05 •23 1-97 12-87 •64 473 19-66 2-62 15-60 '•29 19-50 Eggs Butter Cheese Milk Total animal food .. 564-31 441-83 145-61 361-26 24-27 35-49 42-14 10-06 •57 6612 7-69 1-94 •52 19-79 246-64 134-42 5277 17-54 4-09 1-47 •61 •52 •23 37-4 28-6 9-0 23-5 1-5 40-1 47-9 ii-4 •6 87-3 10-1 2-0 •6 4-8 52-4 28-5 10-5 3-8 59-4 21-2 87 7-5 3-2 Cereals . . .. Sugars and starches Vegetables Fruits Total vegetable food Total food 972-97 1537-28 81-87 52-77 88-26 10-15 76'27 451-37 471-16 2'83 6-92 •67 62-6 lOO'O 59-9 100-0 127 lOO'O 95-2 100-0 40-6 100-0 Beverages, condiments, <fec.. Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 1. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel value. Protein. Fat. Carbo- hydrates Fuel value. Cost. Food purchased : Grams. 35-49 5277 Grams. 66-12 10-15 Grams. 19-79 451-37 Calories. 841-55 2161-36 Pence. 4-09 2-83 Percent. 40-1 59-9 Percent. 87-3 127 Percent. 4-8 95-2 Percent. 28-0 72-0 Percent. 59-4 40-6 Vegetable Total 88-26 76-27 471-16 3002-91 6-92 •67 lOO'O lOO'O 100-0 100-0 100-0 Beverages, condiments, &c.. Waste : Animal Vegetable 7-54 1-51 39-12 205-34 •44 8-7 1-9 8-2 6'6 6-8 Total 7-54 MMM^ 35-49 45-23 1-51 — ^»-^—^— 66-12 8-64 39-12 19-79 412-25 205-34 841-55 1956-02 •44 •^— — 4-09 2-39 87 42-3 49-0 1-9 88-3 9-8 8-2 4-1 87-7 6-6 28-2 65-2 6-8 59-4 34-3 Food actually eaten : Animal Vegetable Total . .. 80-72 74-76 432-04 2797-57 6-48 91-3 98-1 918 93-4 93-7 45 II.— COALMAN. Man, 33 = 21-0; Woman, 34 (21 x -8) = 16'8 ; Girl, 12 (21 x -6) = 12'6 ; Boy, 9 (21 x -5) = 10 -5— Total, 60'9. 1 Man for 2O3 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 2. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton ... Grams. 132-95 2672 Grama. 22-95 3-28 Grams. 29-67 11-50 Grams. Pence. 2-12 •65 Percent. 8-0 1-8 Percent. 22-9 2-8 Percent. 32-1 13-0 Percent. Percent. 26-1 8-0 5-0 7'4 7-4 5-0 8-4 Fish &c 22-60 34-20 27-60 12-68 193-32 14*07 4-23 4-10 •25 3-50 6-37 1-27 3-18 23'46 4-66 773 1-90 '•52 9-66 7-24 •41 •60 •60 •41 •68 •02 1-4 2-0 1-9 •8 12-0 •9 3-9 3-4 •1 3-2 5-9 1-2 3-5 25-5 4-5 8-1 11 "•I 2-1 1-6 Butter Milk Milk, Condensed (Nestle's).. Total animal food .... 464-14 45-95 82-10 17-42 5-49 28-8 43-4 87'8 3-8 675 489-91 103-28 49173 49-59 8-57 11-54 "•68 276-95 103-28 53-04 1-65 •40 •62 32-5 6'0 32'7 48-7 7'9 11-9 •3 62-3 22-8 ll'l 20 "2 4'8 7-5 Sugars and starches Vegetables Fruits Total vegetable food 71-2 12-2 96-2 1084-92 58-16 12-22 433-27 2-67 56-6 32-5 1549-06 104-11 94-32 450-69 8-16 lOO'O 1000 100-0 lOO'O 100-0 Beverages, condiments, &c.. 27-8 "2 Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 2. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel value. Protein. Fat. Carbo- hydrates Fuel value. Cost. Food purchased and Eaten : Grams. 45-95 58-16 Grams. 82-10 12-22 Grams. 17-42 433-27 Calories. 1023-34 2128-50 Pence. 5-49 2-67 Per cent. 43-4 56-6 Percent. 87-8 12-2 Percent. 3-8 96-2 Percent. 32-4 67-6 Percent. 67'5 32-5 Vegetable Total 104-11 94-32 ~~ 450-69 ~~ 3151-84 8-16 •2 100-0 lOO'O 100-0 100-0 lOO'O Beverages, condiments, &c.. 46 III.— LABOURER. Man, = 21-0; Woman, 35 (21 x -8) = 16'8 ; Boy, 13 (21 x -6) = 12'6 ; Girl, 11 (21x-6) = 12-6; Girl, 5 (21x'4) = 8'4; Girl, 3 (21 x -4) = 8'4— Total 79'8. 1 Man for 26 '6 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 3. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- lydrates Protein. Fat. Carbo- lydrates Beef, veal, and mutton Pork lard &c Grams. 123-82 2516 12-57 12-66 24-16 12-57 165-92 Grams. 20-19 3-23 2:37 1-50 •24 3-48 6-14 Grams. 25-21 10-39 1-83 1-17 20-53 4-63 6-63 Grams. ' 51 829 Pence. 1-55 •44 '•04 •26 •50 •22 •60 Percent. 7'5 1-5 "•7 •8 1-5 •7 10-5 Per cent. 1610 2-50 1-90 •14 •04 2-70 4-80 Per cent. 29-7 11-1 2-1 1-2 23-5 5-3 7-6 Per cent. "-1 1-3 Percent. 25-1 7-4 "•6 3-8 81 3-2 •8 Poultry Fish &c Eggs Butter Cheese Milk .. Total animal food 376-86 768-75 62-91 374-37 29-36 3715 78-79 8-59 •17 70-39 16-49 '•46 •29 8-80 425-01 62-91 57-31 22-95 3-61 2-24 •22 •56 •18 23-2 47-6 3-9 23'5 1-8 28-18 64-20 7-60 •02 80-5 18-7 "•5 •3 1-4 73-6 ll'O 10-0 4-0 49-0 36-4 3-2 9-2 2-2 Cereals Vegetables Fruits Total vegetable food — Total food 1235-39 87-55 17-24 568-18 3-20 76-8 71-82 19-5 98-6 51-0 1612-25 124-70 87'63 576-98 6-81 100-0 lOO'O 100-0 lOO'O 100-0 Beverages, condiments, &c.. 35-7 •7 Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 3. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- lydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food Purchased : Animal Grams. 37-15 87*55 Grams. 70-39 17-24 Grams. 8-80 568-18 Calories. 843-01 2848-82 Pence. 3-61 3-20 Percent. 2818 71-82 Percent. 80-5 19-5 Percent. 1-4 98-6 Percent. 22-9 77-1 Percent. 49-0 51-0 Vegetable Total 124-70 87-63 576-98 3691-83 6-81 100-00 100-0 100-0 100-0  8-84 228-41 •03 •50 .1 •3 1-3 •1 77 •2 61 •1 7-7 Vegetable Total 719 1-94 44-69 237-25 •53 5-6 1-6 7-8 6-3 7-8 Food actually eaten : Animal Vegetable Total 36-76 80-75 69-65 1604 871 523-58 834-17 2o20'41 3-58 2-70 29-2 65-2 80-0 18-4 1-4 90-8 22-8 70-9 52-6 39-6 117-51 85-69 532-29 3154-58 6-28 94-4 98-4 92-2 | 93-7 92-2 47 IV.— COAL CARTER. Man, 29 = 21-0; Woman, 28 (21x'8) = 16'8 ; Girl, 8 (21 x -5) = 10'5 ; Girl, 4 (21 x -4) = 8-4 ; Boy, 11 months (21 x -3) = 6'3 ; Guest (female), 31 (3 x -8) = 1'8 —Total 64-8. 1 Man for 21 '6 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 4. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton Pork, lard, ifec Grams. 102-93 14-22 Grams. 17-27 1-17 12:02 2-15 •21 8-34 1-16 Grams. 25-27 9-11 Grams. •28 Pence. 1-84 •22 Percent. 6'6 •9 Percent. 166 11 Percent. 351 12-5 Percent. •1 Percent. 25-2 3'0 Poultry Fish &c 73-37 IS'lo 21-37 248-18 12-04 •57 1-68 18-54 4-27 1-74 •80 •31 •61 4-9 11 1-3 11-5 2-0 •2 •8 2'4 25-5 •• 10-4 4'4 84 8-4 27 Eggs Butter Cheese Milk 12-37 6-66 •61 •20 16-1 •7 8-0 1-1 5-8 2-6 2'3 1-2 „ (Nestle's) Total animal food Cereals 490-26 42-32 61-18 19-31 4-59 1-43 •28 •40 •60 31-7 40-5 85-4 13-9 "•6 •1 3-6 62-5 562-44 68-15 340-73 87-50 53-81 7-95 •52 9-94 '•52 •90 326-32 6815 45-08 73-94 36-4 4-3 21-9 5-7 51-4 7-6 •5 61-3 12-8 8-5 13'8 19-4 4-0 5'8 8-3 Sugars and starches Vegetables Fruits Total vegetable food — Total food .... 1058-82 1549-08 35-21 62'28 104-60 11-36 72-54 513-49 532-80 271 7-30 •56 68-3 100-0 59-5 100-0 14'6 100-0 96-4 lOO'O 37-5 lOO'O Beverages, condiments, &c.. Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 4. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food Purchased and Eaten : Animal Grains 42-32 62-28 Grams. 61-18 11-36 Grams. 19-31 513-49 Calories. 821-65 2466-29 Pence. 4-59 2-71 Percent. 40-5 59-5 Percent. 85-4 14-6 Percent. 3-6 96-4 Percent. 33-3 66-7 Percent. 62-5 37-5 Vegetable Total 104-60 72-54 532-80 3287-94 7-30 100 -0 100-0 100-0 lOO'O 100-0 Beverages, condiments, &c .. •• •56 •• •• •• V. — COALMAN. Man, 34=21-0; Woman, 30 (21 x -8) = 16-8 ; Boy, 10 (21 x '6) = 12'6 ; Girl, 8 (21x-5) = 10'5; Girl, 5 (21x'4) = 8'4; Girl, 8 months (21 x '3) = 6 '3— Total 75-6. 1 Man for 25 '2 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 5. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton Pork, lard, &c Poultry Grains. 117-30 2373 Grams. 19-58 131 9:46 1-62 •19 3-76 5-17 Grams. 23-32 17-34 Grains. Pence. 1-04 •34 Percent, 8'3 1-6 Percent. 15-9 1-2 Percent. 28-7 21-4 Percent. Percent. 17-3 5'9 Fish, &c 66-69 1370 19-20 13-58 156-80 1-29 1-27 16-32 4-96 5-87 '•55 7'84 •24 •30 •40 •24 •56 4-3 •9 1-3 •9 111 9-1 1-5 •2 3'6 5-1 1-5 1-4 20-1 6-1 7-2 '•'l 11 4'6 5'5 6'9 4'6 9'9 Eggs. Butter Cheese Milk Total animal food 411-00 41-09 70-37 8-39 3-12 28-4 36-6 86-4 1-6 547 Cereals 567-32 72-50 360-40 55-19 9:95 10-39 '•73 313-21 72-50 41-71 1-91 •08 •62 40-6 5-1 25-9 53*8 9-6 12-8 '•8 73-2 16-1 9-1 32-9 1-6 10-8 Sugars and starches Vegetables Fruits Total vegetable food Totalfood 1000-22 65-14 11-12 427-42 2-61 71-6 63-4 13-6 98-4 45-3 1411-22 49-27 106-23 81-49 tm^^^mm^ 435-81 «— ^B^i^^ 5-73 •32 100-0 100-0 100-0 100-0 lOO'O Beverages, condiments, &c .. Nidrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 5. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food Purchased and Eaten : Animal Grams. 41-09 «5-14 Grams. 70-37 11-12 Grams. 8-39 427-42 Calories. 855-3 2122-9 Pence. 3-12 2-61 Percent. 36-6 63-4 Percent. 86-4 13-6 Percent. 1'6 98-4 Percent. 287 713 Percent. 54-7 45-3 Vegetable Total 106-23 81-49 435-81 2978-2 573 •32 100-0 lOO'O 100-0 .. lOO'O 100-0 Beverages, condiments, &c.. 49 VI. — LABOURER. Man, = 21'0; Woman, 27 (21 x -8) = 16'8 ; Girl, 10 (21 x -6) = 12-6 ; Boy, 6 (21 x -5) = 10-5; Boy, 3 (21 x '4) = 8'4 ; Girl, 2 (21 x -3) = 6'6— Total 75'9. 1 Man for 25-3 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 6. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. ~ . ' Carbo- L at- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and Mutton .... Pork, lard, &c Grams. Grains. 138'OS ' 22-86 15-94 2'30 Grams. 33-71 5-29 Grams. Pence. 1-36 •34 Percent. 15'6 1-8 Percent. 28-50 2-80 Percent. 57-5 8'8 Percent. Percent. 30-4 77 Fish &c 41-31 31-92 6-70 44-80 1-12 6-47 379 •06 •ii 2-97 5-69 •30 •48 •18 47 3'6 •8 8-00 470 •07 •2 5-1 9'6 - 6'8 10-8 4-1 Eggs Butter Milk 1-47 •03 1-79 •21 2-24 •05 •16 •04 5-0 •1 1-80 •03 3-0 •3 •8 •3 3-6 •9 Cream Total animal food Cereals 279-87 382-87 45-80 176-67 36-98 39-62 276 49-78 8-85 '•28 2-29 212-65 45-80 15-65 2-86 1-08 •16 •36 31-6 43-2 5-3 19-9 45-90 50-7 3:4 84-5 15-0 '•5 1-1 76-9 16'5 5'5 64-3 24-0 3'6 8-1 Sugars and starches .... Vegetables Fruits Total vegetable food — Total food . .. 605-34 885-21 42-38 79-36 913 58-91 274-10 276-39 1-60 4-46 68-4 lOO'O 54-1 lOO'O 15-5 100-0 98-9 100-0 35'7 lOO'O Beverages, condiments, &c.. 30-62 •• •25 •• •• Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 6. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food Purchased : Animal Grams. 36-98 42-38 Grams. 49-78 9-13 Grams. 2-29 274-10 Calories. 624-55 1382-46 Pence. 2-86 1-60 Percent. 45-9 54-1 Percent. 84-5 15-5 Percent. 1-1 98-9 Percent. 31-1 68-9 Percent. 64-3 35-7 Vegetable Total 79-36 58-91 276-39 2007-01 4-46 lOO'O 100-0 100-0 lOO'O 100-0 Beverages, condiments, &c. .. Waste : " •25 •• - ~ 4-9 9-3 T4^ 8-11 1-99 10-10 •38 6-08 97-06 81-55 •39 •34 6'2 11-8 12-4 3-0 15-4 •1 2-1 4-7 3-9 97 8-5 Vegetable Total 6-46 178-61 •73 18'0 2-2 8-6 18-2 Food actually eaten : Animal 32-08 3308 41-67 7-14 1'91 268-02 527M9 1300-91 247 1-26 40-6 41-4 73-8 lO'S •8 97-0 28-2 63-2 54-2 27-6 Vegetable Total 65-16 48-81 | 269'93 1828-40 373 82-0 | 84-6 97-8 91-4 SI'S 50 VII.— SCAVENGER. Man, 46 = 21-0; Woman, 43 (21 x -8) = 16'8 ; Girl, 18 (21 x '8) = 16'8 ; Boy, 15 (21 x -8) = 16-8; Girl, 11 (21 x -6) = 12'6 ; Girl, 9 (21 x -5) = 10'5 ; Boy, 7 (21x-5) = 10'5; Boy, 3 (21x-4) = 8'4; Boy, 1| (21 x -3) = 6 '3— Total 1197. 1 Man for 39 '9 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 7. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton. Pork, lard, &c Grams. 138*84 11-98 Grams. 26-50 1-90 Grams. 27'89 6-27 Grams. •30 Pence. 2-53 •20 Percent. 6-4 •5 Percent. 17-3 1-2 Percent. 31-4 7-1 Percent. •1 Percent. 29-2 22 Poultry Fish, &c 45-30 25-60 33-97 813 3-05 •33 •59 2-38 28-88 7-84 •56 •67 9-80 5-44 •36 •45 •60 •70 •05 •05 2-0 1-1 1-5 '9-1 5-0 •1 5'3 1'9 •3 '4-3 2-2 •1 •7 2-6 32-3 8-8 •6 •8 'i-2 •6 4-2 5-2 6'6 *8 '6 •6 •6 Eggs .. Butter Cheese Milk .... 196-00 113-40 2-83 6-54 3-40 •40 Buttermilk Corned beef Total animal food Cereals 567-92 1041-90 186-80 372-21 50-25 96-64 6-38 75-08 13-40 '•43 15-54 557-63 186-86 47-59 4-94 2-70 •62 •44 257 48-5 8-5 17-3 32-6 63-2 'i-2 84-3 15-3 > 1-9 69-0 23-3 " 57-2 30-6 6'9 5-3 Sugars and starches Vegetables Fruits Total vegetable food Totalfood 1600-91 2168-83 39-63 103-02 153-27 ~~ 1383 88-91 i^BK^HMTM 792-08 807'62 3-76 8'70 T 74-3 100-0 67-4 100-0 15-7 100-0 98-1 100-0 42-8 100-0 Beverages, condiments, <fec.. Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 7. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Grams. 75-08 13-83 88-91 Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food Purchased and Eaten : Animal Grams. 50-25 103-02 153-27 Grams. 15-54 792-08 Calories. 967-97 3798-52 Pence. 4-94 3-76 Percent. 32-6 67-4 Percent. 84-3 15-7 Percent. 1-9 98-1 Percent. 20-3 79-7 100-0 Percent. 57-2 42-8 Vegetable Total 807-62 4766-49 8-70 100-0 100-0 100-0 100-0 Beverages, condiments, &c.. •80 51 VIIL— TWO FEMALES. Woman, 51 (21 x -8) = 16 '8 ; Girl, 15 (21 x •?) = 14'7— Total 31-5. ' 1 Man for 10 -5 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 8. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton Pork, lard, &c Grams. 101-38 51-47 Grams. 919 710 Grams. 8-35 16-26 3:00 •90 14-76 2:54 •51 Grams. 4-09 3-18 4-94 Pence. 2-00 •50 •95 •09 •13 •22 •01 Percent. 6-2 3-2 18-8 •6 •9 3:9 6'3 Percent. 9-1 7-2 26-2 1-2 •1 2:0 3-1 Percent. 14-8 28'5 5-2 1-5 25-9 4:5 1-1 Percent. 1-1 '•9 I'O Percent 35-5 9'0 16-8 1-6 2-3 3:8 •1 Poultry Fish, &c 308-86 10-36 15-23 6*3-63 103-00 26-26 1-23 •15 2-10 3-09 Eggs Butter Cheese Milk Buttermilk Total animal food Cereals 653-93 400-08 78-24 506-83 49-12 42-12 9-81 46-32 9-77 '•75 12-21 228-82 78-24 58-70 3-90 •90 •25 •59 39-9 24-5 4'7 30-9 48-9 42-1 9:0 81-5 17-2 i:3 3-0 60-8 207 15-5 691 16'0 4-5 10-4 Sugars and starches Vegetables Fruits Total vegetable food.... Total food 98515 1639-08 47-77 51-93 101-05 10-52 56-84 365-76 377-97 1-74 5-64 •24 60-1 lOO'O 511 100-0 18-5 lOO'O 97-0 lOO'O 30-9 lOO'O Beverages, condiments, &c .. Nutrients and Potential Energy in food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 8. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food Purchased and Eaten : Animal Grams. 49-12 51-93 Grams. 46-32 10-52 Grams. 12-21 365-76 Calories. 682-22 1810-35 Pence. 3'90 1-74 Percent. 48-9 51-1 Percent. 81-5 18-5 Percent. 3-0 97-0 Percent. 27-4 72-6 Percent. 69' 30 -to Vegetable Total 101-05 56-84 377-97 2492-57 5-64 •24 100-0 lOO'O 100-0 lOO'O lOO'O Beverages, condiments, &c.. 52 X. — MILLER. Man, 43 = 21-0; Woman, 36 (21 x -8) = 16'8 ; Boy, 17 (21 x -8) = 16'8 ; Boy, 16 (21 x -8) = 16-8; Girl, 13 (21 x -6) = 12-6 ; Boy, 9 (21 x -5) = 10'5 ; Boy, 5 (21 x -4) = 8-4 ; Boy, 3 (21 x -4) = 8-4 ; Girl, 7 months (21 x -3) = 6'3 ; Guest (woman), (1 x '8) = '8— Total 118-4. 1 Man for 39'5 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 10. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton Pork, lard, &c Grains. 128-88 19-81 Grams. 19-24 1-47 Grams. 29-28 13-67 Grains. •42 Pence. 2-52 •27 Per cent. 11-8 1-8 Percent. 24-1 1-8 Per cent. 31-2 14-5 Percent. •1 Per cent. 31-9 37 Poultry Fish, &c. .. li:3 •4 2-1 8-9 7:5 22-2 2-3 9-3 3-0 12 :9 10-3 1-1 9'8 Eggs 76-92 24-00 5-66 217-00 9-15 •23 1-67 7-15 7-15 20-40 2-16 8-68 10-85 1-00 •80 •08 •77 7-3 1-9 •5 18-9 Butter Cheese Milk Total animal food Cereals 472-27 404-98 60-79 113-22 45-30 38-91 39-13 i:9i •26 81-34 11-52 '•16 •45 11-27 232-06 6079 14-49 38-27 5-44 1-43 •24 •21 •46 42-2 37-8 5-5 10-3 4-2 48-6 487 2'4 •3 87-0 12-3 '•2 •5 3-1 65-1 17-1 4-0 10-7 69-7 17-9 3-7 2-8 5-9 Sugars and starches Vegetables Fruits Total vegetable food.... Total food 624-29 1096-56 41-30 80-21 12-13 93-47 345-61 356-88 2-34 7-78 57-8 100-0 51-4 lOO'O 13-0 lOO'O 96-9 100-0 30-3 lOO'O Beverages, condiments, &c.. 14-15 •• •56 Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 10. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food purchased and eaten : Animal Grams. 38-91 41-30 Grams. 81-34 12-13 Grams. 11-27 345-61 Calories. 962-19 1699-13 Pence. 5-44 2'34 Percent. 48-6 51-4 Percent. 87-0 13-0 Percent. 31 96-9 Percent. 36-1 639 Percent. 69-7  POKTER. Man, 26 = 21-0; Woman, 23 (21 x -8) = 16'8 ; Boy, 4 (21x-4) = 8'4; Girl, 2 (21 x -3) = 6-3 ; Girl, 4 weeks (21 x -3) = 6'3— Total 58'8. 1 Man for 19'6 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 11. Kind of Food Material. Weights. Cost, Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- tiydrates Beef, veal, and mutton .... Pork, lard, &c Poultry Grams. 56-62 39-63 22'65 85-50 40-99 33-97 68-50 Grams. 11-48 4-35 1-90 10-67 •40 10-05 4-50 Grams. 6-26 20-04 '•04 7-95 34-84 13-01 5-46 Grams. •84 6-82 Pence. •65 •52 •17 •75 •65 •37 •48 Percent. 3'6 2'5 1-5 5'5 2'8 2'2 4-4 Percent. 10-3 3-9 1'7 9'6 •4 9'0 4-0 Percent. 6-2 20-8 "•1 7'9 34-8 13-0 5-4 Percent. •1 1-2 Per ceu 9-5 7'3 '2-2 11-7 9'6 5'4 7'5 Fish, <fec Eggs Butter Cheese Milk Total animal food Cereals 347-86 43-35 87*60 7'66 3-59 2-2-5 38-9 88'2 1-3 53-2 685-16 136-59 362-40 62-85 5:CO 11-12 •71 369-00 136-59 39-21 2-13 •55 •45 44-8 8'9 23-8 56-6 4-5 111 "•7 66-8 24-7 7-2 32-6 7-9 6-3 Sugars and starches Vegetables Fruits Total vegetable food .... Total food 1184-15 67-85 11-83 544-80 3-13 77-5 611 11-8 98-7 46'8 1532-01 111-20 99-43 552-46 6'72 lOO'O 100-0 lOO'O 100-0 100 -0 Beverages, condiments, &c .. 4-98 •71 - Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 11. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food purchased and eaten : Animal Grams. 43-35 67-85 Grams. 87-60 11-83 Grams. 7'66 544-80 Calories. 1023-82 2621-87 Pence. 3-59 3-13 Percent. 38'9 61-1 Percent. 88-2 11-8 Percent. 1-3 987 Percent. 281 71-9 Percent 53-2 46'8 Vegetable Total 111-20 99-43 552-46 3645-69 6-72 lOO'O 100-0 lOO'O lOO'O lOO'O Beverages, condiments, &c .. •• •• •71 XII.— PLATER'S LABOURER. Man, 28 = 21-0 ; Woman, 27 (21 x -8) = 16'8 ; Boy, 9 (21 x '5) = 10-5 ; Boy, 7 (21 x -5) = 10'5 ; Girl, 5 (21 x -4) = 8-4; Girl 3 (21x'4) = 8'4; Girl, 1 year 3 months (21x'3)=6'3; Boj', 6 weeks (21 x -3) = 6'3— Total 88'2. 1 man for 29'4 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 12. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton Pork, lard, &c Poultry Grams. 18875 8079 Grams. 35-34 11-71 Grams. 38-05 26-82 Grams. Pence. •96 •60 Percent. 13-4 57 Percent. 29-9 9-9 Percent. 37-6 26-6 Percent. Per cent. 22-0 14-0 Fish &c 1-92 •24 2-23 2-15 •73 6-80 5'4 5-0 2-6 5-4 2-4 4-0 Eggs 16-13 22-85 7-55 65-33 fc'17 226-80 1-50 19-25 2-89 2-61 1-10 1-13 3-26 4-21 10-88 •23 •20 •11 •23 •10 •16 1-1 1-6 •5 4'6 •6 16-2 1-6 •1 1-8 17 •1 5-7 1-5 19'0 2-8 27 i-o 11 92-3 7'6 •1 "•8 i-o 2-8 Butter Cheese Milk Milk Condensed .. .. Buttermilk Total animal food 616-37 592-67 38-65 143-45 377 61-12 54-34 2-40 •02 93-35 7-55 '•18 18-35 318-62 38-65 16-60 3-17 2-59 1-34 •13 •23 •06 43-7 431 2-8 10-2 •2 50-8 47-3 i'-9 4-6 80-7 9-8 4'1 •8 60-8 30-5 5-4 •1 Cereals Vegetables .. Fruits Total vegetable food Total food 778-54 5676 773 377-04 176 56-3 49-2  •06 Nutrients and Potential Energy in Food Purchased, Bejected, and Eaten per Man per Diem in Dietary Study No. 12. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel value. Protein. Fat. Carbo- hydrates Fuel value. Cost. Food purchased and eaten : Animal Grams. 61-12 56-76 Grams. 93-35 773 Grams. 18-35 377-04 Calories. 1193-97 1849-46 Pence. 2-59 176 Per cent. 50-8 49-2 Percent. 92-3 77 Percent. 4'6 95-4 Percent. 39-2 60-8 Percent. 60-8 39-2 Vegetable Total 117-88 101-08 395-39 3043-43 4-35 ~ 100-0 100-0 100-0 lOO'O lOO'O Beverages, condiments, &c.. 55 XIIL— BREWERY LABOURER. Man, 42 = 21-0; Woman, 41 (21 x -8) = 16-8; Girl, 20 (9x'8) = 7'2; Boy, 17 (21x'8) = 16'8 Girl, 14 (21 x -7) = 14-7; Girl, 8 (21 x -5) = 10'5 ; Boy, 6 (21 x "5) =10-5; Boy, 5 (21 x '4 = 8-4; Girl, 2 (21 x -4) = 8 "4— Total, 114-3. 1 Man for 38'1 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 13. Weights. Percentages of Total Food. Kind of Food Material. Nutrients. Cost. Nutrients. Cost. Food Food Material Protein. Fat. Carbo- hydrates Material Protein. Fat. Carbo- hydrates Grams. Grams. Grams. Grams. Pence. Percent. Percent. Per cent. Percent. Percent Beef, veal, and mutton .... 156-52 23-70 40-89 2-22 10-7 19-8 42-0 28-9 Pork, lard, &c 31-35 4-26 11-85 •34 2-1 3'4 12-1 4-2 Poultry Fish &c. ... 80-46 12'28 1-08 •55 5'5 10'5 1-2 4-7 Eggs 21-00 2-49 1-95 •32 1-3 1'9 1-9 4'0 Butter 22-41 •22 19'05 •68 1*6 •1 19-9 8'5 Cheese .. 14-90 4-41 5-70 •24 i-o 3-8 5'8 3'0 Milk 196-30 6-62 1-40 9'93 13-2 5-3 11 1-9 87 Total animal food 522-94 53-98 81-92 9-93 5-04 35-3 44-8 84-4 1-9 62-0 Cereals 606-54 60'99 14'69 337-55 175 41'6 49'9 15'0 65'8 21'9 Sugars and starches 96-79 •28 93-13 •35 6'5 •2 18-1 4'4 Vegetables 189-77 5-97 •37 25-96 •59 12-8 4-8 •4 5-0 7-4 Fruits 56-62 '44 '19 47*03 '34 3'8 '3 •2 9*2 4'3 Total vegetable food.... 949-72 67-68 15-25 503-67 3-03 647 55-2 15-6 98-1  and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 13. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel value. Protein. Fat. Carbo- hydrates Fuel value. Cost. Food purchased and eaten : Animal . .. Grams. 53-98 67-68 Grams. 81-92 15-25 Grams. 9-93 503-67 Calories. 1023-88 2484-35 Pence. 5'04 3-03 Percent. 44-8 55-2 Per cent. 84'4 15-6 Percent. 1-9 981 Percent. 29-2 70-8 Percent 62-0 38-0 Vegetable Total  LABOUEER Man, = 21-0; Woman, 38 (16x'8) = 12-8; Girl, 16 (21 x -7) = 147 ; Girl, 12 (21 x -6) = 12'6 ; Girl, 10 (21 x -6) = 12-6 ; Girl, 8 (21 x -5) = 10'5 ; Girl, 7 (21 x -5) = 10'5 ; Boy, 5 (21 x -4) = 8-4; Boy, 3 (21x'4)=8'4; Girl, 1 year 5 months (21x-3) = 6'3; Boy, 9 weeks (21 x -3) = 6 -3— Total 124'1. 1 Man for 41'3 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 14. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton .... Pork lard &c Grams. 52-48 Grams. 9-76 Grams. 10-44 Grams. Pence. •90 Per cent. 5-4 Per cent. 126 Per cent. 35-8 Percent. 17 Percent. 22-6 3-1 6-0 6'3 81 Soup 82'97 12-51 7-07 •91 •08 6-47 •12 8-6 1-2 •2 Fish &c Esres 1-49 •07 116 5-57 •22 •23 1-2 •7 2-2 11 3'9 19-8 1-1 Butter Cheese Milk 87-07 2-87 3-48 4-35 •31 9-0 4'2 11-8 Total animal food Cereals 242-10 582-82 58-00 77-34 15-10 53-62 1-39 2073 7-57 '•77 10-82 309-48 58-00 11-36 1-78 1-62 •20 •17 24-9 60-7 6'2 8'2 21-3 76-7 '2-0 71-5 25-7 2-8 2'8 79-5 14-8 2-9 46-3 43-8 5-4 4-5 Vegetables Fruits Total vegetable food Total food 718-16 55-01 8-34 378-84 1-99 751 787 28-5 97-2 537 960-26 13'16 7011 29-07 389-66 3-77 «_*—•• •33 100-0 MM^—wu«* 100-0 100-0 100-0 100-0 Beverages, condiments, &c.. Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 14. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- jydrates Fuel Value. Protein. Fat. Carbo- aydrates Fuel Value. Cost. Food Purchased : Grams. 15'10 55-01 Grams. 20-73 8-34 Grams. 10-82 378-84 Calories. 299-05 1856-34 Pence. 1-78 1-99 Percent. 21-3 78-7 Percent. 71-5 28'5 Percent. 2'8 97-2 Percent. 14-4 85-6 Percent. 46-3 53-7 Vegetable Total 70-11 -— ^— — 29-07 389-66 2155-39 3-77 ^— ^-^^— •33 100-0 ••••••• 100-0 100-0 ••«— i 100-0 100-0 Beverages, condiments, &c.. Waste : Vegetable •91 •14 6-32 30-22 •03 1-3 •6 i-7 1-4 1-0 Total •91 15-10 54-10 •14 20-73 8-20 6-32 10-82 372-52 30-22 299-05 1826-12 •03 178 1-96 11 22-4 76-3 •6 — ^^^^^— 71-6 27-8 1-7 27 95-6 1-4 14-1 84-5 i-o 46-3 52-7 Food actually eaten : Animal Vegetable Total 69-20 28-93 383-34 2125-17 3'74 98-7 99-4 98-3 98-6 99-0 57 XV.— LATHE SPLITTER. Man, 52 = 21-0; Woman, 52(21 x-8) = 16'8 ; Boy, 20 (16 x -1) = 16'0 ; Girl, 14 (21 x -7) = 147 ; Girl, 8 (21 x -5) = 10-5 ; Girl, 2£ (21 x -4) = 8-4 ; Girl, 13 months (21 x -3)=6'3 ; Guest, Female (3 x •8) = 2'4— Total 96'1. 1 Man for 32 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 15. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost. Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- hydrates Protein. Fat. Carbo- hydrates Beef, veal, and mutton .... Pork, lard, iVc Grams. 113-25 47-85 21-23 19-59 20-38 21-23 198-23 Grains. 18-61 7-25 2-38 2-33 •20 6-28 6-99 Grains. 26-02 15-88 '•82 1-82 17'32 813 8-68 Grams. 13-59 Pence. 1-53 1-03 •06 •47 •48 •37 •68 Percent. 7'9 3-4 i-e 1-4 If 1-6 13-9 Percent. 17-6 6-8 '2-3 2'2 "2 5-8 6'6 Percent. 28-8 17-5 "•9 2-0 19-4 9'2 9'8 Percent. *2-9 Percent. 19-9 12-9 "•7 6'2 6'2 4'8 8-6 59-3 Poultry Fish, &c Eo'ffS Butter Cheese Milk ... Total animal food Cereals 441-76 44-04 78-67 13-59 4-62 31-3 41-5 87-6 2-9 561-01 82-24 305-35 28-31 53-07 8-51 •17 10-20 •55 •03 306-09 82-24 43-22 23-92 2-14 •32 •50 •28 39-5 5'8 21-5 1-9 50-3 8-1 •1 11-7 "•6 •1 65-3 17-5 9-2 5-1 26-9 4-1 6'2 3-5 Sugars and starches Vegetables Fruits Total vegetable food Total food. 976-91 1418-67 61-75 105-79 1078 89-45 455-47 469-06 3-24 7-86 687 100-0 58-5 lOO'O 12-4 lOO'O 97-1 lOO'O 407 100-0 Beverages, condiments, &c .. 10-61 •43 .. Nutrients and Potential Energy in Food Purchased, Rejected, and Eaten per Man per Diem in Dietary Study No. 15. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- hydrates Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Food purchased and eaten : Animal Vegetable Grains. 44-04 61-75 Grams. 78-67 10-78 Grams. 13-59 455-47 Calories. 9fi7'91 2220-93 Pence. 4-62 3-24 Percent. 41-5 58-5 Percent. 87 '6 12-4 Percent. 2-9 97-1 Percent. 30-3 697 Percent. 59-3 40-7 Total 10579 89-45 469-06 3188-84 7-86 lOO'O 100-0 lOO'O lOO'O 100-0 Beverages, condiments, &c.. •43 58 XVI.— OLD WOMAN. Woman, 21 x -8 = ]6'8. Equivalent to 1 Man 5'6 days. Weights and Percentages of Food Materials and Nutritive Ingredients used per Man per Diem in Dietary Study No. 16. Kind of Food Material. Weights. Cost. Percentages of Total Food. Cost Food Material Nutrients. Food Material Nutrients. Protein. Fat. Carbo- lydrates Protein. Fat. Carbo- :iydrates Beef, veal, and mutton .... Grams. 56-0 Grams. 10-41 Grains. 11-14 Grams. Pence. •76 Percent. 10-8 Percent. 22-6 Percent. 33-2 Percent. Percent. 30-1 16 :2 199 Fish &c Butter Cheese 16-0 •16 4:95 13-60 6:00 7-5 •38 •51 29-1 3:1 10-8 ':3 17'8 4i-'o 4:9 Milk 150-0 Total animal food Barley 222-0 15-52 30-74 7-5 1-65 43-0 33-7 92-0 4'9 66-2 35-0 28-0 28-0 150-0 54-0 2-97 •28 •25 13'80 13-28 •38 •11 •05 195 •54 27-23 1-40 2-07 79-65 33-48 •20 •05 •05 •50 •07 68 5-4 5-4 29-1 10-3 6-4 •6 •5 30-0 28-8 •9 •2 5-4 1-5 18'0 •9 11 52-7 22-2 8-1 2-1 2-1 19-1 2'4 Leek Carrot Bread Pease Meal .... Total vegetable food — Total food 295-0 30-58 3-03 143-83 •87 57-0 66-3 6-0 95'1 33-8 617-0 46-10 3377 151-33 2-52 100-0 100-0 1000 lOO'O 100-0 Beverages, condiments, &c.. Nutrients and Potential Energy in Food Purchased, Eejected, and Eaten per Man per Diem in Dietary Study No. 16. Kind of Food. Weights and Fuel Value. Cost. Percentages of Total Food. Protein. Fat. Carbo- liydrutes Fuel Value. Protein. Fat. Carbo- hydrates Fuel Value. Cost. Percent. 66-2 33-8 Food purchased and eaten : Animal Grams. 15-52 30-58 Grams. 30-74 3-03 Grams. 7-50 143-83 Calories. 380-26 743-25 Pence. 1-65 •87 Percent. 337 66-3 Percent. 92-0 8-0 Percent. 4-9 95-1 Percent. 33-7 60-3 Vegetable Total 46-10 33'77 151-33 1123-51 2-52 1000 lOO'O 100-0 100-0 ico-o 59 y.__CRITICAL STUDY OF THE DIETARIES. A. CLASSIFICATION OF DIETS. IN this section of the report the diets will, in the first instance, be classified in the same manner as in the other sections, into their groups according to the income of the household — (1) labourer's families with irregular income, under 20s. a- week ; (2) those with regular but small income, about 22s. a-week ; and (3) those with regular and larger income. Of these three classes, the second, that is the class of family where a small but regular income is received, will be considered first, it being the most typical of the section of the population whose diet is under study. Table /., showing composition, <&c., of Dietaries of Class 22.— Labourers' families with small but regular income. Study No. Proteid. Grms. Fat. Carbohydrate. Energy Value. Grms. Grms. Calories. Cost. Pence. 1. 8072 74-76 432-04 2797 7-59 2. 104-11 94-32 450-69 3151 8-36 .3. 117-51 85-69 532-29 3454 7-51 4. 104-60 72-54 532-80 3288 7-86 5. 106-23 81-49 453-81 2978 6-05 Average, 102 -63 81*76 480'30 3133 7'47 Table I. shows that the quantity, the quality, and the price of the diets of this class of family are fairly constant. Only one of the five differs to any material amount from the average. Hence, by describing the average a fair idea of the individual diets will be given. It will be shown in the tables which follow that in each of the other classes there are diets which also closely resemble this average. For convenience these will be afterwards grouped along with the present series, and all will be considered together. 65-1 48-81 269-9 1828 4-71 101-0 56-80 377-9 2492 5-88 111-2 99-40 552*5 3646 7-43 117-9 101-10 395-4 3043 4-41 69-2 28-90 383-3 2125 4-10 46-1 3370 151-3 1123 . .. 60 Table II., showing composition, c&c., of Dietaries of Class L — Labourers families with small irregular income. Study Proteid. Fat. Carbohydrate. Energy Value. Cost. No. Grms. Grms. Grms. Calories. Pence. 6. 8. 11. 12. 14. 16. In this table it will be seen that there is a marked contrast between this class of family and that with small regular income. The variations here are great, so great that from the comparatively small number of studies a fair average cannot be struck. The dietaries of Class I. arrange themselves in two groups — the one, where the diets are found to closely resemble the average diet of Class II., the other, where the diets differ widely from that average. .The former group contains 11 and 12, and these will be discussed along with the dietaries of Class II. The latter group contains Studies 6, 8, 14, and 16, and these will be considered later, along with other atypical tdiets. Table III., showing composition, &c., of Dietaries of Class III.- Labourers' families with ample income. Study Proteid. Fat. Carbohydrate. Energy Value. Cost. No. Grms. Grms. Grms. Calories. Pence. 7. 153-27 88-91 807-62 4766 9-50 10. 80-21 93-47 356-88 2661 8-34 13. 121-66 97-17 513-60 3508 8-11 15. 105-79 89-45 469-06 3189 8-29 The dietaries of Class III. as may be seen in Table III., resemble those of Class I., in that they vary greatly. The variations are so marked that here again a fair average cannot be struck. Studies 13 and 15, resemble the average diet of Class II., and will be discussed along with the dietaries of that class. Studies 7 and 10 differ widely from the average of Class II., and will be considered along with the other atypical diets. 61 B. THE TYPICAL FAMILY DIET OF THE EDINBUKGH LABOURING CLASSES. From what has been said, it is evident that the majority of the labourer's family dietaries resemble the average diet of Class II. All the dietaries found in these studies to resemble that average are grouped together, and the collective average may be taken as representing the typical Edinburgh labourer's family diet. In this class nine out of the fifteen studies are included, the reason for excluding the remaining six will be evident when their special points are considered. Details of these nine studies are shown in Table IV. Table IV., showing detail of typical Labourer s family diet. Study Proteid. Fat. Carbohydrate. Energy Value. Cost. No. Grms. Grms. Grms. Calories. Pence. 1. 80-72 74-76 432-04 2797 7-59 2. 104-11 94-32 450-69 3151 8-36 3. 117-51 85-69 532-39 3454 7-51 4. 104-60 72-54 532-80 3288 7-86 5. 106-23 81-49 435-81 2978 6-05 11. 111-20 99-43 552-46 3646 7-43 12. 117-88 101-10 395-40 3043 4-41 13. 121-66 97-17 513-60 3508 8-11 15. 105-79 89-45 469-06 3188 8-29 Average, 10774 88'44 479'42 3228 7'29 1. Energy Value. — 3228 Calories. The energy value being the most essential point of a diet is the first to be considered. The most striking feature of the series is the constancy of the energy value. The average is 3228 Calories, the extremes are 3646 Calories and 2797 Calories. The smallest diet of this group is No. 1, from the detail of it, as shown on page 44, it may be seen that its smallness is due, not so much to an insufficient supply of food, as to a large waste of food. Whether 3228 Calories may be considered as a sufficient amount of food energy to properly supply the wants of the labour- ing classes is a question which cannot be answered dogmatically. As pointed out earlier in this report, food or energy requirement is influenced by several factors, including more especially muscular 62 work, and varies within wide limits. Atwater assesses the energy value of a diet for an idle man at 2700 Calories, for a man at light labour 3000 Calories, at moderate labour at 3500, and at severe labour at 4500 or more. These figures are simple enough, but the great difficulty lies in estimating the severity of the labour of an individual or of a class. The terms light, moderate, and severe are necessarily ambiguous. Looking at the surroundings of the families under study, it may be stated that the average work may be considered as at least moderate labour, and that conse- quently the energy value of the food should be at least 3500 Calories. The typical family may be taken as consisting of father, mother, and four or five children. The father in most of these studies works as an unskilled labourer on a railway, or as a coal porter, or as a dock labourer. All these occupations are moder- ately active, and consequently the father requires a diet at least as full as the standard of moderate labour. The mother in the class of family studied performs moderately active labour, her day's work is necessarily long, and she also requires the diet of moder- ate labour. That the mother requires a full allowance of food is emphasised by taking into account the great calls on her system by repeated pregnancies. Similarly in the case of children, their active muscular habits and rapid growth entitle them to a diet adapted for moderate labour. These conclusions point to a diet sufficient to support moderate labour being required for the labourer's family, and the diet of the typical Edinburgh labourer's family must therefore be considered as decidedly too small. Nos. 11 and 13, only two out of this series of nine, have the energy value of the standard. The source of the energy is a matter known to be of no very great importance, provided that a sufficient proportion of energy is provided by proteid or albuminous food, and that carbohydrates are not used in excess. In none of the nine dietaries was there any marked excess of carbohydrate, in one diet only, No. 1 1 , was the maximum of 550 grammes daily exceeded, and that by only a trivial amount. The amount of proteid will be considered later. It may here be noted that in these diets of the total energy 13*6 per cent, is yielded by proteid, 26 '2 per cent, by fat, and 60*2 per cent, by carbohydrate, also that of the total energy 28 per cent, is yielded by animal food, and 72 per cent, by vegetable food. 2. Proteid — 107 '7 grammes. — The amount of proteid in these diets is found to be less than that usually considered neces- sary for the maintenance of health in moderate labour. As already explained (page 8) the labourer's diet should not con- tain less than 118 grammes of proteid, and it is desirable that 63 considerably more of these materials should be taken, especially if much is taken as vegetable proteid. The minimum adequate amount is reached in three studies only, Nos. 3, 12, and 13. In five studies, 2, 4, 6, 11, and 15, the shortage varies from 6 to 12 per cent. ; and in one study, No. 1, the proteid is 24 per cent, under the minimum standard. It is of interest to note in what respects the three better diets, 3, 12, and 13, differ from the rest. In study No. 3, where the proteid amounts to 117*5 grammes per man per day, the diet differs from all the others by containing a fairly large, though not excessive, quantity of oatmeal, a cereal food stuff which is rich in proteid. In this study the use of animal food and animal proteid is less than the average, but the judicious use of oatmeal more than compensates for that. It is the only one of the typical diets which satisfies both the proteid and the energy standards. Study 12, the second diet where the proteid value is sufficient, is a great contrast to Study 3, for here the good proteid value is not due to the use of proteid rich vegetable food, but to the plentiful use of animal food. The housewife responsible for this diet had found out how to buy animal food at a low price, and by doing so was able to procure a diet both better and cheaper than the average. It also is an excellent example of how with careful management and marketing a satisfactory diet can be got for a small sum of money. The diet of Study 13, the third which has a full proteid value, owes that good proteid value partly to the use of oatmeal and partly to a comparatively free use of animal foods — beef, veal, and fish. It may be considered a compromise between Studies 3 and 12. The diet of the series included in Table IV., which shows the smallest amount of proteid, is No. 1. The deficit there is not due to any want of animal food, but to bad selection of vegetable food. In it the animal food is of average quantity, and has an average proteid value, but the vegetable food is of very small proteid value, and is so because of the preponderance of the non-nitrogenous materials —sugar and syrup. In Table V. is shown the actual amounts of animal and veget- able proteid per man per day used in the nine more typical dietaries. 64 Table F., showing amount of Animal and Vegetable Proteid in typical Edinburgh Labourer s family diet. Study Animal Vegetable Total No. proteid. proteid. proteid. Grms. Grms. Grms. 1. 35-49 45-23 8072 2. 45-95 58-16 104'11 3. 3676 8075 117-51 4. 42-32 62-28 104-60 5. 41-09 65-14 106-23 11. 43-35 67-85 111-20 12. 61.12 56-76 117-88 13. 53-98 67-68 121-66 15. 44-04 6175 105-79 Average, 44-90 62-84 107-74 The average may be taken as typical of the Edinburgh labourer's family diet. In both the average diet and each individual dietary. No. 12 excepted, there is less animal than vegetable proteid, The relative proportions of animal and vegetable proteid in a healthy diet has been studied by Riibner ;* and his conclusion was that animal proteid should exceed the vegetable proteid. He stated, as a proper proportion, that the animal proteid should be 60 per cent, of the total. These studies, with the one exception already named, all show the reverse of Rubner's conclusion. On an average these diets contain only 41 per cent, of animal proteid, and nearly 60 per cent, of vegetable proteid. It is a well-established fact that, after absorption, animal and vegetable proteids have similar food values, but that they differ in one essential, and that is that vegetable proteid is less readily absorbed, and is conse- quently not so completely used as animal proteid. In the dietaries under consideration the fact that the less absorbable vegetable proteid is found in excess of the more absorbable animal proteid, emphasises the criticism already given, that the proteid value of the typical Edinburgh labourer's family diet is too small. 3. Cost — 7 '2 9 pence per man per day. — In Table VI. the cost of each of the typical diets is shown, and this is then analysed into the amount spent on animal food, on vegetable food, and on condiments. * Rubner Zeitschrift f. Biologic. N.F. Band 111, 1885, page 374. 65 Table VI. — Cost of typical Edinburgh Labourer s diet per man per day. On On Study No. \JLL Animal food. Vegetable food. On Condiments. Total. Pence. Pence. Pence. Pence. 1. 4-09 2-83 •67 7-59 2 5-49 2-67 •20 8-36 3. 3-61 3-20 70 7-51 4. 4-59 271 •56 7'86 5. 3-12 2-61 •32 6-05 11. 3-59 3-13 •71 7-43 12. 2-59 1-76 •06 4-41 13. 5-04 3-03 •04 8-11 15. 4-62 3-24 •43 8-29 Average, 4*08 2-79 •42 7-29 The cost of the typical Edinburgh labourer's family diet per man per day is 7 '2 9 pence, and of that sum 4 '08 pence is spent on animal food, 2 '7 9 pence on vegetable food, and *42 pence on con- diments. In Table VII. the quantities of food principles and energy bought for these sums is shown. Table VII. — Animal and Vegetable food per man per day. Animal food, Vegetable food, Condiments, Proteid. Grms. 44-9 62-8 Fat. Carbohydrate. Energy Value. Cost. Grms. Grms. Calories. Pence. 767 13-6 953 4'08 11-6 465-6 2274 2-79 •42 Total, . 1077 88-3 479-2 3227 7-29 Thus, although more money is spent on animal than on veget- able food, more nourishment is got from the vegetable than from the animal food. The energy value, the carbohydrate, and the proteid of the vegetable food are all greater than those of the animal. Fat is exceptional ; it is the only food principle found in these diets to be derived from animal food stuffs in greater quantity than from vegetable food stuffs. 