The Project Gutenberg eBook of Foods and Household Management by Helen Kinne and Anna M. Cooley.

Bleaching and bluing agents.—The sun, as it bleaches white fabrics, may be counted in this group. Chemical bleaches are used to whiten clothes, but should not be resorted to unless clothes are yellow from poor washing, as in the end they weaken the fabric. Commercial laundries sometimes use an excess of acid for this purpose. Cream of tartar is a harmless bleach. Javelle water is another household bleach, chloride of lime being the bleaching substance. This is also a good disinfectant.

Bluing is used to neutralize the slightly yellowish tint of the fabric, when it cannot be completely bleached.

Starch is used to fill the interstices of fabrics and give a smoothness and stiffness to the cloth that prevents the rumpling of garments. Both wheat and cornstarch are used for laundry purposes when only the natural starches are available, the wheat starch being better for home laundering, as the cornstarch gives a quality that is too stiff and crackling. Recently, however, the manufacturers have learned to make “thin boiling” starches from corn and have placed on the market a variety of such modifications of cornstarch for laundry use. Rice starch or “rice water” is used for very thin muslins.

Ironing.—The ironing process is the most difficult art in laundering, and requires good tools, practice, and patience. In the summer it is an exhausting labor unless an electric or gas iron is available. Much energy may be saved in hot weather by omitting the ironing of certain articles. Dish towels, even toilet towels, and soft underwear may be stretched and folded, and are perfectly comfortable to use. Some women who do their own work even fold sheets and pillow cases without ironing.

The smoothing of the fabric is accomplished by heated irons, or by pressing between rollers in a mangle.

To summarize.—The essential steps in laundering are: the forcing of clear water through the fabric; loosening of the soil and stains by soap and appropriate chemicals, sterilization by boiling temperature, drying and sweetening in the air if possible. The less essential are bluing, starching, and in some cases ironing.

Laundry equipment.—We are beginning to realize that a separate room for laundering purposes is an essential in a well-equipped home. Such a laundry will be light and well ventilated, will have washable floors, walls, and ceilings, running water and hot water supply, sanitary tubs and conveniences in the shape of machinery. We shall not have perfect laundries until electric power is available at a fair price. Much is said about electricity on the farm, and the progressive farmer who has his own engine should not fail to use the power for all laundry work. Trolley power should be available, and this use of electricity should be made cooperative when practicable. In a few communities abroad and at home, the power available in a creamery is used for laundering purposes as well.

Where there cannot be a separate laundry, take pains to have the equipment as good as space will allow.

The tubs.—If possible, have three tubs, for this makes for economy of time. Enameled tubs are the most sanitary, and be sure that they are white. You cannot tell whether or not the clothes are clean and blued to the proper tint in a buff-tinted tub, which you may be tempted to buy because it is cheaper.

Round portable tubs, to be set upon a bench, should be of galvanized iron, which is sanitary and light. Wooden tubs are things of the past, unsanitary and heavy.

Equipment for forcing water.—The rubbing board is the old-time method, yet it wears the fabric and wears out the worker, and should be used as little as possible. If still considered necessary, it should be of glass set in wood. The wooden board is unsanitary and the metal board may at any moment develop a tiny crack that will tear the fabric.

Fortunately, many women are learning that the washing machine, properly used, is a great economy of fabric, time, and strength. Many machines are on the market, and we need to discriminate and to select the machine constructed to force the water through the fabric without injury to the fabric, and with the smallest amount of muscular energy and that properly exerted without strain. Of course, if machine power is available, the problem is easy. These many washers may be classed in four groups. One is a revolving arrangement, sometimes consisting of two corrugated boards set in the center of a tub of clothes, one objection being that the clothes are sometimes torn. Another type has a revolving perforated inner cylinder for the clothes, and an outer one for the soap and water. This is much more expensive. Still a third rocks the clothes in soap and water and is very effective. A fourth type makes use of suction.

The principle of cleansing by pressure and suction is used in several machines and hand washers, and these are, on the whole, inexpensive and practical for home work. The work is accomplished by an inverted cone, pushed down on the clothes, and lifted. Such a washer is seen standing on the floor in Fig. 80. The same figure also shows another of this type standing on the table, and still another to be used in the boiler.

Most of these devices can be used with power.

The boiler.—A portable boiler is convenient. It should be made of good quality tin with copper bottom and must be thoroughly washed and dried after using.

The wringer is of great assistance to good work. It should be a good machine having hard rubber rollers, ball-bearing action, and strong springs at the side. It must be cleaned after using, dried, the pressure loosened, and the whole kept covered.

The drier.—If clothesline or heavy wire is used, this must be of good quality, and well cared for. The clothesline should be taken in after each using. A revolving drier is convenient, and may even be used in apartment houses. The steam drier has a rack on which clothes are hung, and economizes space and time.

Irons.—The hand iron is heated in several different ways. The old-fashioned iron heated on the stove, and the electric iron are the most satisfactory. In buying hand irons, select those of good weight, for this makes the work easier. Three or four will suffice for ordinary work, and they should weigh from 4 or 5 to 7 pounds. A small pointed iron is necessary for fine work, and for sleeves there is a special, narrow iron. The irons must be kept clean, and perfectly dry when not in use. Wax tied in a cloth is a good cleaner, and should be at hand during the ironing process. A stand is necessary on which the iron may rest, and paper or cloth on which to rub the iron when it comes from the stove.

Electric irons are proving very satisfactory, and although the first cost is high, they should be used wherever possible.

The mangle.—Small mangles, used either cold or heated, are now made for family use, and are great labor savers in flat work. Towels and small flat pieces may even be put through the wringer, while they are still damp, with very good effect.

The ironing board.—This should be firm, well padded, and covered with clean cloth. The cover may be made to tie on so that it can be easily changed. Ironing boards should be placed in a good light. Boards may be attached to the wall, and these have firm support. In a small room, the board can be made to turn up.

Other apparatus.—A hamper or bag for soiled clothes, a basket for clean, pail and dipper, a clothes stick, a large pan, a small and a large saucepan, a teakettle for boiling water, a knife, wooden spoon, common spoons and measures, a sprinkler or brush for sprinkling clothes, a clotheshorse, clothes hangers for waists and dresses. The soiled clothes bag should be washed weekly, and the hamper should have a removable lining also for weekly washing.

Monday and Tuesday are the traditional days for washing and ironing, but the woman who does her own work, or perhaps has a helper, or one maid, may find it a good plan to do no more on Monday than the mending, removing of stains, and sorting. This gives time to make the house orderly, after Sunday, and to prepare food, some of which may last over the next two days. Some of the clothes may then be soaked overnight.

Order of work.—Mending, sorting the clothes, removing stains, soaking, washing, boiling, rinsing, bluing, starching, drying, sprinkling and rolling, ironing, folding, airing, sorting, and distributing.

Methods.—Mending and removing spots from fabrics are discussed in “Shelter and Clothing.” A few common stains are removed as follows:

Fruit and coffee stains.—Hold the spotted fabric tightly over a bowl and pour boiling water through it. Of course, remove stains at once if possible.

Peach stains are removed by Javelle water. Apply a few drops and pour boiling water through at once.

Cocoa and chocolate stains are helped by borax, and by soap and cold water.

Ink.—Liquid ink removers provided for the library table are convenient. Wet the spot, use 1, dry with a blotter, and use 2, and rinse at once. The same thing is done by wetting, applying an oxalic acid solution first, then Javelle water and rinsing.

Blood stains are removed by soaking in lukewarm water, and washing in a soap solution with a little ammonia and kerosene, or with a naphtha soap.

Sorting.—Separate the fabrics, wool from cotton and so on, and colored cotton from white; also separate body linen from bed linen and from table linen.

Soaking.—This hastens the process since it loosens dirt, and one laboratory experiment seemed to show that soaked clothes are freer from bacteria, than those that are not.

Shrinkable fabrics cannot be soaked. Body and table linen should be soaked separately. The water should be cold, softened with a little ammonia.

Washing.—Wash woolens and silk underwear first, in warm, not hot, soap suds, wring out, rinse, and hang to dry. Use a white, neutral soap. Have the same temperature for both washing and rinsing. Boiling water shrinks wool, and yellows silk. Hand-knit wool, as shawls and jackets, stretch in drying. If dried in a bag or pillow case, this is partly obviated, or lay them on a pad on the table.

Prepare hot water in the tub, with dissolved soap in it, either for handwork or a washer. Wash table linen first, then bed linen and towels, and next the body clothes. Soap the articles well, and rub or use a washer. It is well to wash handkerchiefs by themselves, boiling in a pail for half an hour. If one of the family has a cold or influenza, soak his handkerchiefs in a solution of salt and water and perhaps a little bleaching powder before washing and boiling.

Make fresh suds often. This means heavy labor in the case of portable tubs, but clothes cannot be cleansed in dirty water.

Colored cotton and linen articles may be washed last. They should be put first into salt and water to set the color, washed in tepid water with white soap, rinsed thoroughly and hung in the shade, wrong side out.

Boiling.—Boil the washed clothes in soap solution for ten minutes. In case of infectious disease, all the patient’s linen should be boiled an hour,[27] and of course exposed clothing is kept separate through the whole process.

Rinsing.—This must be thorough and two or three waters must be used. This is the stage where many laundresses fail. The suction washers are very useful here.

Wringing.—This must take place between every two stages of the process.

Bluing.—Add the bluing solution to clean water to the desired shade, shake each piece, put it through the water, and wring out at once. Do not use bluing in excess.

Starching.—Next the fabrics that need a little thin starch may be starched. Starch for stiff collars and shirts is rubbed in at the time of ironing.

Drying.—Hang out the clothes, having pieces of a kind together, and the threads straight. If out of doors, hang in such a way that the air will have easy access.

Take down, when dry, and fold lightly in a basket.

Sprinkle, roll tightly, and leave them until ironing time. Thin fabrics should be very moist, as they dry quickly.

Ironing.—This art must be acquired by watching the expert and by practice.

Fig. 81.—Folding of nightdresses. Courtesy of Balderston and Limerick.

Shake or stretch the article, and lay it straight upon the board. Iron from right to left, arranging the material with the left hand, and iron with the long thread of the material. Bring the article on the board toward you. Iron first the parts that will wrinkle least, such as ruffles and trimming and sleeves. Embroidery and damask should be ironed on a very soft material like a Turkish towel, right side down. Always iron until the fabric is dry.

All tucks and folds must be carefully straightened, and if ironed crooked, they must be made very wet and done over again. When ironing a waist will you do the sleeve or the body first?

Large flat pieces, towels, and napkins are folded in the ironing. Doilies and centerpieces should not be folded.

Folding is necessary in order to make the garments of convenient shape for putting away. Figures 81 and 82 will suggest the method for some garments.

Commercial laundries.—The convenience of these has been suggested already. When we can make them all sanitary, and when methods are used that will not injure the fabric, we can safely put this kind of work out of the house, but at present many commercial laundries are unsanitary and ruin the clothes.

Cost of laundering.—We cannot have good service without paying for it, and one cause of poor laundry work is the public demand for cheap work, and this too has its effect upon the laundry worker. The housekeeper often fails to have the laundry ready when the wagon calls, and yet demands a quick return, which also results in poor work.

If you have never done any laundering and expect a laundress to do up fine lingerie at a low rate, it will be a revelation to you to attempt to iron a shirt waist or lingerie dress, and then decide what remuneration you would yourself like to receive. One class of high school girls, after a course of six laundry lessons, decided that a dollar a dozen was fair pay for ordinary work! This is an interesting question for class and home discussion.

Dry cleaning.—This is accomplished by gasoline, naphtha, or benzine, and should not be attempted by the city dweller. In the country or suburbs, it should be done out of doors, far from any source of fire. Use a basin or tub, and immerse the article in the liquid, using as much as if water, lifting gently up and down. Rinse in a second portion. A suction washer may be used with large garments. Do not rub the fabric in the liquid. Lift, drain, and hang to dry. Keep the can in a safe place, safety being insured by coolness.

Powdered French chalk may be rubbed into delicate silk and wool, where there is a grease spot, or an oiliness from the skin. Leave for twenty-four hours, then shake, and brush out.

Ether and chalk may be used, but the ether affects some people unpleasantly, and dissolves out some delicate colors. Meal may also be used for cleaning wool, especially knitted fabrics, but it is difficult to shake out, and it needs blowing out on the clothesline.

The following order of practical work is suggested, when there is a school equipment. (From “A Laundry Manual,” courtesy of Balderston and Limerick.)

EXERCISES

8. What are some of the labor saving devices and methods in washing and ironing?

11. Make a list of the cleansers and chemicals necessary to have on the laundry shelf.

12. Obtain price lists and estimate the cost of simple but sufficient laundry equipment.

13. Obtain a laundry list from a commercial laundry. Make a list of the articles washed at home, and compare cost with the cost of putting out clothes, estimating fuel, cleansers, labor, and some wear and tear of apparatus.

APPENDIX

Carbon

Hydrogen

Oxygen

Nitrogen

Sulphur

Phosphorus

Iron

Calcium

Magnesium

Potassium

Sodium

Chlorine

Iodine (traces)

Fluorine (traces)

Silicon (traces)

Proteins—furnish carbon, hydrogen, oxygen, nitrogen, sulphur, and sometimes phosphorus and iron

Fats—furnish carbon, hydrogen, and oxygen

Carbohydrates—furnish carbon, hydrogen, and oxygen

Mineral matter—furnishes phosphorus, iron, calcium, magnesium, sodium, potassium, chlorine, iodine, fluorine

Water—furnishes hydrogen and oxygen

To supply energy

To supply building material

To regulate body processes

Proteins—supply energy; also nitrogen, sulphur, and sometimes phosphorus for body building

Fats—supply energy in the most concentrated form

Carbohydrates—supply energy in the most economical form

Mineral matter—supplies building material and helps to regulate body processes

Water—supplies necessary material (about 60 per cent of body being water) and helps to regulate body processes

Proteins

Eggs

Milk

Cheese

Lean meats

Fish

Fats

Cream

Butter

Meat fats

Vegetable oils

Nuts

Yolk of egg

Carbohydrates

Cereals and cereal products

Potatoes and other starchy

vegetables

Chestnuts

Sweet fruits

Sugar

Mineral matter

Milk

Green vegetables

Fruits

Whole wheat and other

whole cereal products

Egg yolk

Water

Fresh fruits

Fresh vegetables

Milk

Beverages, including water as such

Having seen what each of the foodstuffs does in nourishing the body, we may now see how they are prepared for the use of the body in the digestive tract.

Digestion of carbohydrate.—The simplest carbohydrate is a sugar which cannot be broken up into other sugars. Such a simple sugar is called a monosaccharid. There are two common in foods, glucose and fructose; a third, galactose, is derived from more complex sugars. Two simple sugars united chemically make a double sugar or disaccharid; thus cane sugar or sucrose will yield glucose and fructose, while milk sugar or lactose will yield glucose and galactose, and maltose will yield two portions of glucose. These three disaccharids are the only common ones. Starches, dextrins, and cellulose or vegetable fiber are made of many simple glucose groups, and are hence called polysaccharids. All carbohydrates to be used by the body must be reduced to simple sugars. Glucose needs no digestion therefore, but the double sugars must be split by enzymes into two simple sugars in the intestinal juice, one for each kind, namely, sucrase (sucrose-splitting), maltase (maltose-splitting) and lactase (lactose-splitting). The digestion of starches and dextrins begins in the mouth, where amylase (starch-splitting) changes starch first to dextrin and finally to maltose, and maltase may change a little of the maltose so formed into glucose. In the stomach there are no enzymes acting on carbohydrates, but the digestion may continue under the influence of swallowed saliva for a time. In the pancreatic juice there is another amylase, which completes the splitting of starch to maltose, and then the intestinal maltase can reduce this to glucose, which will be absorbed. Cellulose cannot be digested and simply serves to add bulk to the diet.

Digestion of fat.—A fat is made up of two parts, one a fatty acid, the other glycerol. Fat cannot be absorbed by the body until it is split into these two parts. A fat splitting enzyme is called a lipase. There is none in the mouth; one in the stomach works only on fat in the state of emulsion; the most powerful is found in the pancreatic juice. Since fat cannot be digested in the mouth nor to any great extent in the stomach, it is bad to have food coated with it, for the protein and carbohydrates will have to wait till the fat is digested away, before they can be digested; that is, till the intestine is reached. This is one reason why pastries and fried foods are hard to digest.

Digestion of protein.—There are no enzymes in the mouth acting on protein. In the stomach, the hydrochloric acid helps to make it soften and swell, and then pepsin begins its digestion. Protein, like fat and carbohydrate, can be subdivided into smaller and smaller portions, finally being reduced to a form which the body can absorb, namely, amino acids, of which there may be 17 or 18 kinds from a single protein.

The digestion in the stomach produces chiefly large fragments of the original protein, called proteoses. In the pancreatic juice is a powerful enzyme called trypsin, which digests proteins, first to fragments, next smaller than proteoses, called peptones, and finally breaks these peptones into amino acids. In the intestinal juice is another enzyme called erepsin, which also forms amino acids from proteoses and peptones, thus finishing any digestion of protein left incomplete by the trypsin.

Carbohydrates, absorbed as glucose or other monosaccharids, are carried by the portal blood to the liver, and thence passed into the blood, to be burned in the muscles, if needed for fuel, or stored temporarily in the liver and muscles as glycogen (a polysaccharid yielding glucose) for future conversion to sugar when required as fuel.

Fats, passing through the intestinal wall as fatty acids and glycerol, enter the lymph largely as fat again, and finally pass to the blood to be burned in the muscles for fuel, or to be stored as fat until needed.

Proteins pass into the blood as amino acids. Those needed for building material are taken up by the cells (especially cells of the muscles) and those not required for this purpose are freed from their nitrogen (in the liver or muscles) and then burned for fuel.

For a fuller discussion of the fate of the absorbed foodstuffs see Chapter IV of Sherman’s “Chemistry of Food and Nutrition.”

APPENDIX

Note 1.—Adapted from Table I, Appendix, “Chemistry of Food and Nutrition,” Sherman. See this volume for more complete list. Also Bulletin 28, Office of Experiment Stations, U. S. Department of Agriculture.


Food		Protein (N×6.25), Per Cent	Fat, Per Cent	Carbo- hydrate, Per Cent	Fuel Value Per Pound, Calories	100-Calorie Portion, Grams
Apples	E. P.	.4	.5	14.2	235	159
	A. P.	.3	.3	10.8	214	212
Asparagus, fresh	A. P.	1.8	.2	3.3	100	450
cooked	A. P.	2.1	3.3	2.2	213	213
Bacon, smoked	E. P.	10.5	64.8	——	2840	16
	A. P.	9.5	59.4	——	2372	19
Bananas	E. P.	1.3	.6	22.0	447	101
	A. P.	.8	.4	14.3	290	156
Beans, dried		22.5	1.8	59.6	1565	29
lima, dried		18.1	1.5	65.9	1586	29
string, fresh	E. P.	2.3	.3	7.4	184	241
	A. P.	2.1	.3	6.9	176	259
baked, canned		6.9	2.5	19.6	583	78
Beef
fore quarter, lean	E. P.	18.9	12.2	——	842	54
	A. P.	14.7	9.5	——	655	69
hind quarter, lean	E. P.	20.0	13.4	——	907	50
	A. P.	16.7	11.2	——	757	60
porterhouse steak	E. P.	21.9	20.4	——	1230	37
	A. P.	19.1	17.9	——	1077	42
roast	A. P.	22.3	28.6	——	1576	29
round, lean	E. P.	21.3	7.9	——	694	64
sirloin steak	E. P.	18.9	18.5	——	1099	41
	A. P.	16.5	16.1	——	960	48
Beets, cooked	E. P.	2.3	.1	7.4	180	252
Bluefish	E. P.	19.4	1.2	——	402	113
Bread, graham		8.9	1.8	52.1	1189	38
toasted		11.5	1.6	61.2	1385	33
white, homemade		9.1	1.6	53.3	1199	38
average		9.2	1.3	53.1	1182	38
whole wheat		9.7	.9	49.7	1113	41
Butter		1.0	85.0	——	3491	13
Cabbage	E. P.	1.6	.3	5.6	143	317
	A. P.	1.4	.2	4.8	121	376
Carrots, fresh	E. P.	1.1	.4	9.3	204	221
	A. P.	.9	.2	7.4	158	286
Celery	E. P.	1.1	.1	3.3	84	542
	A. P.	.9	.1	2.6	68	672
Cheese, American pale		28.8	35.9	.3	1990	23
Full cream		25.9	33.7	2.4	1890	24
Chicken, broilers	E. P.	21.5	2.5	——	493	92
	A. P.	12.8	1.4	——	289	157
Chocolate		12.9	48.7	30.3	2768	16
Cocoa		21.6	28.9	37.7	2258	20
Cod, dressed	A. P.	11.1	.2	——	209	217
Corn, green		2.8	1.2	19.0	455	102
Corn meal		9.2	1.9	75.4	1620	28
Crackers, butter	A. P.	9.6	10.1	71.6	1887	23
soda	A. P.	9.8	9.1	73.1	1875	24
water	A. P.	10.7	8.8	71.9	1855	24
Cream		2.5	18.5	4.5	883	50
Cucumbers	E. P.	.8	.2	3.1	79	575
	A. P.	.7	.2	2.6	68	666
Eggs, uncooked	E. P.	13.4	10.5	——	672	68
	A. P.	11.9	9.3	——	594	76
Farina		11.0	1.4	76.3	1640	28
Figs, dried		4.3	.3	74.2	1437	32
Flour, wheat, average
high & med. grades		11.4	1.0	75.1	1610	28
Fowls	E. P.	19.3	16.3	——	1017	45
	A. P.	13.7	12.3	——	752	60
Gelatin		91.4	.1	——	1660	27
Grapes	E. P.	1.3	1.6	19.2	437	104
	A. P.	1.0	1.2	14.4	328	138
Haddock	E. P.	17.2	.3	——	324	140
	A. P.	8.4	.2	——	160	283
Ham, fresh, lean	E. P.	25.0	14.4	——	1042	44
	A. P.	24.8	14.2	——	1030	44
Hominy		8.3	.6	79.0	1609	28
Honey		.4	——	81.2	1481	31
Kumyss		2.8	2.1	5.4	234	194
Lamb, chops, broiled	E. P.	21.7	29.9	——	1614	28
leg, roast		19.7	12.7	——	876	52
Lemons	E. P.	1.0	.7	8.5	201	226
	A. P.	.7	.5	5.9	140	323
Lettuce	E. P.	1.2	.3	2.9	87	525
	A. P.	1.0	.2	2.5	72	633
Lobster, whole	E. P.	16.4	1.8	.4	379	120
	A. P.	5.9	.7	.2	139	326
Macaroni		13.4	.9	74.1	1625	28
Milk, condensed,
sweetened		8.8	8.3	54.1	1480	31
skimmed		3.4	.3	5.1	167	273
whole		3.3	4.0	5.0	314	145
Mutton, fore quarter	E. P.	15.6	30.9	——	1543	29
	A. P.	12.3	24.5	——	1223	37
hind quarter	E. P.	16.7	28.1	——	1450	31
	A. P.	13.8	23.2	——	1197	38
Oatmeal		16.1	7.2	67.5	1811	25
Olives, green	E. P.	1.1	27.6	11.6	1357	33
Onions, fresh	E. P.	1.6	.3	9.9	220	206
	A. P.	1.4	.3	8.9	199	228
Oranges	E. P.	.8	.2	11.6	233	195
	A. P.	.6	.1	8.5	169	268
Oysters	E. P.	6.2	1.2	3.7	228	199
Pea soup, canned	A. P.	3.6	.7	7.6	232	196
Peaches, fresh	E. P.	.7	.1	9.4	188	242
	A. P.	.5	.1	7.7	153	297
Peas, canned	A. P.	3.6	.2	9.8	252	180
green	E. P.	7.0	.5	16.9	454	100
Pies, apple		3.1	9.8	42.8	1233	37
squash		4.4	8.4	21.7	817	56
Potato chips	A. P.	6.8	39.8	46.7	2598	17
Potatoes, white, raw	E. P.	2.2	.1	18.4	378	120
	A. P.	1.8	.1	14.7	302	149
sweet, raw	E. P.	1.8	.7	27.4	558	81
	A. P.	1.4	.6	21.9	447	102
Prunes, dried	E. P.	2.1	——	73.3	1368	33
	A. P.	1.8	——	62.2	1160	39
Radishes	E. P.	1.3	.1	5.8	133	341
	A. P.	.9	.1	4.0	91	488
Raisins	E. P.	2.6	3.3	76.1	1562	29
Rice		8.0	.3	79.0	1591	29
Salmon, dressed	A. P.	13.8	8.1	——	582	78
Shad, whole	E. P.	18.8	9.5	——	727	61
	A. P.	9.4	4.8	——	367	127
Shredded wheat		10.5	1.4	77.9	1660	27
Spinach, fresh	A. P.	2.1	.3	3.2	109	417
Squash	E. P.	1.4	.5	9.0	209	217
	A. P.	.7	.2	4.5	103	443
Strawberries		1.0	.6	7.4	169	269
Succotash, canned		3.6	1.0	18.6	444	102
Sugar		——	——	100.0	1815	25
Tomatoes, fresh	A. P.	.9	.4	3.9	104	438
canned	A. P.	1.2	.2	4.0	103	443
Turkey	E. P.	21.1	22.9	——	1320	34
	A. P.	16.1	18.4	——	1042	43
Turnips	E. P.	1.3	.2	8.1	178	256
Veal, cutlet	E. P.	20.3	7.7	——	683	66
	A. P.	20.1	7.5	——	670	68
Wheat, cracked		11.1	1.7	75.5	1635	28

EXERCISES

APPENDIX

APPENDIX

INDEX