A handbook for farmers and dairymen . . 15 I 7-4 1-5 28 39 15-8 IO-54 85 85-0 9 7 5134 1-7 7- 3- o 4 1-7 1-79-9 3-7 73-1
A handbook for farmers and dairymen . . 15 I 7-4 1-5 28 39 15-8 IO-54 85 85-0 9 7 5134 1-7 7- 3- o 4 1-7 1-79-9 3-7 3-0 9 153 AGRICULTURE. PECUNIARY ECONOMY OF FOOD. Amounts of actually nutritive ingredients obtained in differentfood materials for 25 cents.[Amount of nutrients in pounds. Puel value in calories.]Protein. Fats. Carbohydrates. Fuel value. Weights of nutrients and calories ofenergry in 85 cents worth. 10000 Voit ^Atwater. HUMAN FOODS. 153 AMOUNTS OF NUTRIENTS FURNISHED FORTWENTY-FIVE CENTS IN FOOD MATERIALSAT ORDINARY PRICES. (Atwater.) Twenty-live Cents will O rt Food Materials as Furnished. Meats, etc. Beef: Neck Chuck-ribs , Ribs Shoulder Sirloin Rump Round, first cut Round, second , corned Corned and canned. Liver Mutton: Shoulder Leg Loin Pork: Rib roast Smoked ham, whole Salt fat pork Pork sausage Poultry, etc.: Chicken Turkey Fish, , whole Bluefish, dressed Cod, dressed -a cts. w\t j 22I18 S M} 10 J .8 I 15 ii8 I 15jio 1 8 110 *x8 I 14 8 j 20 I 15 \ ( 20 \t \ 12J 22 j 23I 18 I \ 10 pay for lbs. 3 Nutrients. lbs. lAfe lbs. lbs. 95 â¢49 .27 â¢65 â¢56 â¢23 75 â¢31 â¢47 â¢14 57 â¢17 â¢57 â 30 â 79 â¢43 â 37 â¢^7
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Keywords: ., bookcentury1800, bookdecade1890, bookpubl, booksubjectagriculture
