Bulletin No. 38. 20 ° U. S. DEPARTMENT OF AGRICULTURE. T 1 y^ OFFICE OF EXPERIMENT STATIONS k 95 DIETARY STUDIES WITH REFERENCE TO THE FOOD OF THE NEGRO IN ALABAMA IN 1895 JaJNTO 1 CONDUCTED WITH THE COOPERATION OF THE TUSKEGEE NOK.MAL AND INDUSTRIAL INSTITUTE AND THE AGRICULTURAL AND MECHANICAL COLLEGK OF ALABAMA. REPORTED BY W. 0. ATWATER and CHAS. D. WOODS. WASHINGTON: GOVERNMENT PRINTING OFFICE 1897. Bulletin No. 38. U. S. DEPARTMENT OF AGRICULTURE. OFFICE OF EXPERIMENT STATIONS DIETARY STUDIES '■ MM REFERENCE TO THE FOOD OF THK NEGRO IN ALABAMA 1895 AX I ) L896. CONDUCTED WITH THE COOPERATION OF THK TUSKEGEE NOMAI AND INDUSTRIAL INSTITUTE \NH THK AGRICULTURAL AND MECHANICAL COLLEGE OF ALABAMA. REPORTED I'.Y W. 0. ATWATER ami OHAS. D. WOODS. WASHINGTON GOVERNMENT PRINTING OFFICE. L89 7. LETTEE OF TRANSMITTAL. United States Department of Agriculture, Office of Experiment Stations, Washington, I>. C, January 15, 1897. Sir: I have the honor to transmit herewith a report on investiga- tions of the food of the negro in Alabama in 1895 and 1S90, prepared by Profs. W. O. Atwater and Chas. D. Woods. These investigations constitute a part of the inquiries made with the funds appropriated by Congress "to enable the Secretary of Agriculture to investigate and report upon the nutritive value of the various articles and commodities used for human food," and were carried on under the supervision of Professor Atwater, special agent in charge of nutrition investigations, in accordance with instructions given by the Director of this Office. The immediate purpose in conducting an inquiry into the food of the colored population of the Southern States was to obtain informa- tion as to the kinds, amounts, and composition of the food materials used. The ulterior purpose was to get light upon the hygienic and pecuniary economy of their diet, its deficiencies, the ways in which it might be improved, and the steps which should be taken to bring about an improvement. The beginning of such an inquiry was undertaken in the neighbor- hood of the '-Black Belt." The investigations were conducted in cooperation with the Tuskegee Normal and Industrial Institute. This institution was selected because of its relation to the negro, its favor- able location, and the especial fitness of its principal. Mr. Booker T. Washington, to aid the Department in such an inquiry. The investi- gations were instituted by Mr. II. M. Smith, special agent of this Department, and the details of the observations were carried out in large part by .Mr. .1. W. Eoffman, of the Tuskegee Institute. In the course of the studies visits were made to Tuskegee by Professors Atwater and Woods. The investigation received essential aid from the Agricultural and Mechanical College of Alabama at Auburn. President W. i.. Broun took an especial interest in the work at Tuskegee, and afforded every facility tor promoting its successful prosecution. The analyses of the food materials were made under the direction of Prof. P. B. Poss of 3 the college, who is also the chemist of the Alabama Experiment Sta- tion. These analyses formed a part of the investigation into the com- position of food materials of Alabama, conducted by Professor Boss in cooperation with this Department. This report is respectfully submitted, with the recommendation that it be published as Bulletin No. 38 of this < M'lice. Respectfully, A. G. True, Director. Hon. J. Sterling Morton, Secretary of Agriculture. CONTENTS. Page. Purpose and plan of this bulletin 7 Composition of Alabama food materials 7 Description of samples of food materials 8 The investigations at Tuskegee 16 The region and the people 16 .Methods of the dietary investigations 22 ( lalculation of results 22 Details of dietary studies 23 Dietary of a negro carpenter's family in Alabama (No. 98) 23 Dietary of a negro farmer's family in Alabama (No. 99) 26 Dietary of a negro farmer's family in Alabama (No. 100) 28 Dietary of a negro farmer's family in Alabama (No. 101) 30 Dietary of a negro sawmill laborer's family in Alabama (No. 102) 32 Dietary of a negro cotton plantation laborer's family in Alabama (No. 103) . 35 Dietary of a negro cotton plantation laborer's family in Alabama (No. 104) . 36 Dietary of a negro farm manager's family in Alabama (No. 105) 38 Dietary of a negro farmer's family in Alabama (No. 130) 41 Dietary of a negro sawmill laborer's family in Alabama (No. 131) 42 Dietary of a negro farmer's family in Alabama (No. 132) 14 Dietary of a negro (woman) farmer's family in Alabama (No. 133) 46 Dietary of a negro farmer's family in Alabama (No. 134) 48 Dietary of a negro farmer's family in Alabama (No. 135) 49 Dietary of a negro farmer's family in Alabama ( No. 136) 5 1 Dietary of a negro farmer's family in Alabama (No. 137) 53 Dietary of a negro farmer's family in Alabama (No. 138) 54 Dietary of a negro farmer's family in Alabama (No. 139) 56 Dietary of a plantation hand's family in Alabama (No. 140 ) 58 Dietary of a negro farmer's family in Alabama (No. 141) 60 Discussion of results 64 5 ILLUSTRATIONS. Plate I. Fig. 1. Negro carpenter's house (dietary No. 98) ; Fig. 2. House and barnof negro farmer's family (dietary No. 99); Fig. 8. House, barn, and sheds <»t" negro farmer's family (dietaries Nos. 100 and 130) ' 24 Plate II. Fig. 1. House of negro farmer's family (dietary No. 101); Fig. 2. House of negro sawmill laborer (dietaries Nos. 102 and 131) ; Fig. 3. House of negro cotton plantation laborer | dietary No. 103) 30 6 DIETARY STUDIES WITH REFERENCE TO THE FOOD OF THE NEGRO IN ALABAMA. PURPOSE AND PLAN OF THIS BULLETIN. The purpose of this bulletin is to give an account of studies of the food and nutrition of negroes in the neighborhood of Tuskegee, Ala. The investigation was made during the spring of 1895 and the winter of 1S95-9G, with the cooperation of the Xorinal and Agricultural Insti- tute at Tuskegee and of the Alabama Agricultural and Mechanical College at Auburn. The investigation includes examinations of 20 dietaries of 18 fami- lies. Some of the families lived in and close by the village of Tuskegee; the majority were on plantations from 2 to 9 miles distant. Some of the families, especially those in and near the village, showed by their im- proved conditions of living the noteworthy influence of the Institute and of association with people of intelligence and thrift. The same was true of some of the plantation families. The rest were very much like the ordinary plantation negroes, and were, indeed, selected as typ- ical examples of the great mass of the colored people of this region. A number of the families were on a large plantation where the mortgage system prevails, and the plane of living is a very low one. The people studied represent the gradation from the lower to the higher grade of living which actually exists among the negroes in Alabama, and the observations thus help to illustrate not ouly the evils under which the colored people live, but some of the phases through which they are passing in their upward progress. While the main subject is the food and nutrition of typical negro families in a representative district of the South, other observations pertaining to their conditions of life are also reported. The general plan consisted in visiting each house or cabin from day to day for a period generally of two weeks, weighing the food used by the family, and taking specimens for analysis, notes being made at the same time regarding the people, their dwellings, farms, work, habits, and the like. COMPOSITION OF ALABAMA FOOD MATERIALS. In cooperation with this Department, Prof. B. B. Ross, of the Agri- cultural and Mechanical College of Alabama and the Alabama Experi- ment Station, made during the spring of 18!>5 and the winter and spring 7 8 of L896 a considerable number of analyses of materials used as food in Alabama. Pari of these were the specimens collected in the dietary studies reported beyond. The others were selected elsewhere as typical of the food of the region. The methods used for the analysis of vege- table foods were essentially those of the Association of Official Agricul- tural Chemists. The methods for animal foods were those used by At water and Woods. 1 Descriptions of specimens and results of the analyses are given in the following pages. Table 1 gives the composition of -the food materi- als as found in the market, including both edible portion and refuse, fable 2 shows the composition of the edible portion calculated on the basis of the water content at the time the samples were taken. Table '■'■> gives the composition of the water-free substance of the edible por- tion. In addition to the ordinary data of composition, Tables L' and 3 also give the estimated fuel value or potential energy of the foods. These estimates are made by assuming each gram of protein or carbo- hydrates to furnish 4.1 calories of energy and each gram of fat 9.3 calories. DESCRIPTION OF SAMPLES; OP FOOD MATERIALS. 2 63. Beef, sirloin steak. — From native (Alabama) beef. Purchased in Auburn at 10 cents per pound. Contains more fat than average samples obtainable in this market. 18(1. Beef, rib roust. — From native beef, quite fat. Purchased in Auburn at 10 cents per pound. 226. Beef, roast, cross ribs. — From near shoulder above the brisket. Obtained in Birmingham, Ala. 231. Beef, round steak. — From native beef. Purchased at Tuskegee at 10 cents per pound. 255. Beef, round steak. — From native beef. Sample quite fat. Pur- chased in Auburn at 10 cents per pound. 256. Beef, round steal;. — From native beef. Much leaner than the preceding. 333. Beef, shoulder steal;. — From native beef. Purchased in Tuskegee at b> cents per pound. Very deficient in fat. 334. /.'<■ i /'. shoulder steal;. — From native beef. Purchased in Tuskegee at 10 cents per pound. Very deficient in fat. 336. Beef, shoulder steak. — From native beef. Purchased in Auburn at 10 cents per pound. 351. Beef, shoulder roast. — From native beef. Purchased in Auburn at 10 cents per pound. [589. Mutton, shoulder. — Obtained from a packing establishment in Birmingham, Ala. Quite fat; quality above the average of mutton sold in Alabama markets. 'Connecticut Storra Sta. Rpt. 1891, p. 17: V. S. Dept. Agr., Office of Experiment Stations Bui. 29. -Thr numbers used in this list are as a rule those employed in an unpublished compilation of analyses of American food materials. 9 2028. Pork,ribs. — Side of fresh pork, including ribs. Very fat. Am nuil medium size. Purchased in Auburn at lo cents per pound. 20G9. Pork,smoked ham. — From packing house in Birmingham. Con- tains more fat than most imported hams. 2071. Pork, smoked ham. — Home cured ham from native Ahubaina hog. Cured in smokehouse and also salted. Sample somewhat fatter than ordinary home-cured hams. 2091-. Pork, smoked shoulder. — From packing establishment in Bir mingham. From animal of medium size. 2125. Pork, salt sides. — Cured and salted. Purchased at a store in Auburn at 8 cents per pound. Sample contained three short ribs. 212(5. Pork, salt sides. — Cured and salted. Purchased in Auburn at 8 cents per pound. Sample contained one rib. Proportion of fat somewhat below the average of salt pork on the market. 2127. Pork, salt sides. — Side of pork cured as above. Purchased in Auburn at 8 cents per pound. This and the two preceding samples were packed in Western markets. 21.28. Pork, salt sides. — Cured salt pork or bacon. Obtained from packing establishment in Birmingham. ISTot so strongly salted as most of the Western meats. 2129. Pork, salt sides. — Home-cured bacon cured in old-style smoke- house and also salted. Sample quite fat. 2130. Pork, salt sides. — Purchased in Tuskegee. 2702. Chicken. — Full grown. Purchased in Auburn. Price 25 cents. 2705. Chicken. — Full grown. — Larger than average. Price 30 cents. 2756. Eggs. — Purchased in Auburn at 12£ cents per dozen. 4012. Lard. —Purchased as pure leaf lard in Auburn. 4019. Lard. — Purchased iu Tuskegee. 1 14. Butter. — Composite sample from churnings of three families in vicinity of Tuskegee. 1 GO. Butter. — Purchased in Auburn. 5036. Corn meed. — Unbolted. From Tuskegee. Proportion of bran a pp ro x i m a t ely n or m a 1 . •~)037. Corn meal. — Unbolted. From Tuskegee. Price 75 cents per bushel. Proportion of bran quite high. 5038. Corn meal. — Unboited. From Tuskegee. Purchased from the Institute. 5039. Com meed. — Purchased from store on plantation near Tuskegee. Appears to have been partially bolted. 5010. Corn meal. — Quality about the same as preceding. 5041,5012. Com meal.— Native. Unbolted. 5343. Wheat flour, — From Tuskegee. 5344. Wheat flour. — From Tuskegee. Practically all flours found in Alabama are made from Western wheat in Western mills. 6026. Molasses. — A dark-colored centrifugal molasses from Louisiana. These arc the Alabama Experiment Station laboratory uumbers. 10 It represents fairly well the quality of the average molasses consumed on tbe plantations. During the fall and early winter, however, home- made cane sirup is largely used. 6030. Molasses. — Native. 6031. Sorghum. 6528. Beans, string. — Ordinary running variety. This particular variety is more commonly cultivated than any other during tbe latter part of the season. 6529. Beans, butter. — Common variety. Purchased in pod. 6547. Beets. — Ordinary blood-red variety. Small size. ii.V>7. Cabbage. — An early variety. Head of medium size. 6560. Collardx. — This is a variety consumed to a large extent by the colored population, although the consumption of this vegetable is greater at some seasons than it was during the study. 6586. Com, green. — Ordinary garden variety. Purchased in the ear. 6054. Cowpeas, green. — This is the ordinary cowpea, fresh from the vine, and represents quite an early variety. Tbe peas as purchased had been removed from the pod, and hence the refuse is not taken into consideration. 6612. Gowpeas, dried. — Grown on Institute farm, Tuskegee. This sample is the ordinary speckled pea and is more generally grown than any other variety. It is planted in the early summer and harvested in latter part of summer or early fall. The pea fresh from the pod is an important article of food in the early fall, and the dried pea, when properly cooked, becomes quite soft and palatable. It is little used out of its immediate season, however. 6613.. Goicpeas, dried. — Variety known as the Clay pea. 6641. Cowpeas, dried. — Reddish brown in color. Not so much used as the speckled pea. 6615. Cowpeas, dried. — Speckled variety. 6610. Cowpeas, dried. — Black variety. Not much used in this section. The tour last samples were obtained in the Auburn market. 6652, 6653. Cowpeas, dried. — From Tuskegee. 6590. Cucumbers. — Large size. Form very much elongated. 6595. Turnip greens (salad). — This sample was gathered with a view to the use of the tops for the preparation of the so-called turnip salad, while sample 6938 was selected with a view to the use of the root or the turnip proper. 6609. Okra. — Also an early variety. Pods somewhat elongated. i;7 13. Potatoes. — A late variety. Small size. 6896. Squash. — ( Ordinary crook-neck variety, which is more commonly grown in this section than any other variety. Medium size. Average weight about half a pound. 6860,6861. Sweet potatoes. — Ordinary white. Compact form. As these samples were procured for analysis out of season, and as the specimens contained, as a consequence, less Than the normal amount 11 of water, it was deemed best in giving the analysis of the fresh material to calculate the same on a basis of 04.32 per cent water, this being the average water content of 15 samples of potatoes previously analyzed in proper season. 6918. Tomatoes. — A large, early variety. The only variety obtainable at this early date in the season. 0938. Turnips. — A small variety, with very long, tapering root. 8140. ]Y<(termeIo)i. — Large rounded variety. The melons selected for analysis had an average weight of 20 pounds. Professor Ross, in submitting his report of the foods analyzed, writes as follows : We have, in these investigations, analyzed specimens of all the more important meats in use in this section. The vegetable products selected for analysis were those obtainable during the latter part of the spring and early part of the summer. Tiny represent quite fairly the vegetable foods in use throughout a very considerable area of country, and their composition, as shown by analysis, indicates that a number of the more common food materials of this class are undoubtedly of a high nutritive value. While practically all of the vegetables included in our investigations are culti- vated and utilized by the white portiou of the agricultural population, the variety and number of vegetable foods grown and utilized by the negro laborer is much less comprehensive. A personal inspection of a number of gardens cultivated by the colored population in this vicinity reveals the fact that not more than half a dozen varieties of vegetable foods are grown by those producing vegetables for their own consumption, and in a number of cases the variety is much smaller. The vegetables most generally cultivated are turnips, collanls, string beans, corn, and Irish potatoes, while cabbage is grown to a somewhat less extent. At a some- what later period in the season cowpeas replace some of the vegetables named, while in the latter part of the summer or in the early fall the sweet potato comes into use. The turnips are cultivated almost exclusively for the tops or "turnip greens,'' which are used as a pot herb, 1 which is locally called "salad," while collards are utilized in season in similar manner. These two vegetables arc probably employed for food purposes by the colored laborer to a greater extent than almost any other vegetable food, and either one or the other can be obtained at almost any time from April to October, as turnips are grown from both spring and fall plantings, while collards can be obtained at almost any time during the middle and latter part of this period. The importance of these facts will be ohserved when a reference is made to the com- position of both collards and turnip greens, the percentages of protein, as calculated on a water-free basis, being in excess of that of cowpeas. As the ordinary diet of the average colored laborer is characterized by the presence of excessive quantities of fat and carbohydrates and corresponding deficiencies of protein, it is of course quite obvious that the employment of the above vegetable foods will serve to some extent at least to overcome the great disproportion between fuel ingredients and flesh-forming constituents which exists in the dietary of the average laborer. 1 That is, they are cooked before being eaten. 12 I'uii.k l. — Composition of Alabama food materials as purchased (including hath edible portion and refus( i. material. Ri fereni e ,. ..,, number." K, ' l " s ''- ANIM VI Sirloin Bteak . Bib ( IroSS rili Round . Do Do. 6 226 231 255 P< i .,' 12.0 26. 7 12.8 3.4 1.8 6. 5 A \ erage . Shoulder steals P.. Do - Do A \ erage - . . . Mutton, shoulder Pork: Riba 334 351 2028 Smoked ham 1 Do 2069 2071 4. 9 12.5 17.1 7.:i 16.4 A verage Smoked shoulder ^.ilt Bides 2 . Do*.... Do*.... 1 1. 1 .. Do !».. .... 2091 2125 2126 'J1'J7 2128 '.'12! I 2130 13.4 14. f. 18.8 2.0 10. 4 17.7 9. 1 9.5 2.9 7.2 Average Poultry : Chicken - . Do.... Lard* Do* Butter. Do VEGETABLE FOOD. Corn meal, unbolted Do Do. Do. Do. Do. A \ erage Wheal Hour- Do-' A\ erage . s. Ni w< Orleans*. Molasses, urn ive Molasses, sorghum Beans, string Beans, lmttrr Cabbage.... Collards Corn, gri en 2702 2705 2756 1042 4049 31.4 23.3 9.9 5036 5037 5038 5039 5040 5041 5042 10.1 24.3 8.9 4. 2 5. 1 11.3 13.0 5343 5344 10.9 0026 6030 6031 6528 6529 (i. r >47 6557 6560 6586 7.0 50.5 16.6 19.4 61.1 Water. 59.4 50.3 57. 4 Protein. 17.:. 12.4 10.1 Fat. ( larbo- li\ drates. Ash. P( i ct. 10. 1 13.0 /'. ;■ Ct. 1.0 72.8 06.7 68. 8 21.4 18. 1 is. 7 1.3 . 0.4 . 1.1 1.0 1.2 Fuel value per pound. CdlOl i< 8. 750 650 850 69. I 65.8 02.3 68.8 62. 3 64. 8 55.7 35. 9 22.0 29.0 40.8 ~13. 3 •jo. 9 14.6 16. 7 7.1 10.8 19.4 L9.6 18. 1 18.5 1 1.5 5. 2 1.1 1.2 4.3 0.0 17.7 15.5 10.6 3.1 13.4 41.9 11.8 14.0 29. 8 55.6 12.9 13.3 6. 2 9. I 7.9 8.6 7. 6.0 42.7 23.7 67.0 53.0 68. 6 04.3 72. 8 70. 9 1.0 1.0 1.1 1.0 .8 3.7 6.4 5.0 4.5 4.4 7.2 6.0 3.2 4.4 2.8 13.9 52.4 49.1 66.8 .4 15.8 23.6 19.7 10.4 9. 2 10.* 10.4 10.4 10.2 10.8 10.3 11.1 10.7 10.9 23. 1 26. 1' 22. 9 82. 6 29. 1 70.9 74.5 39. 5 28. 1 14.4 14.8 13.2 .3 .'-' 66. 1 1.1 12.0 9. 3 99. 3 1.2 1.3 82.4 70.3 7.3 6.5 7.8 7.5 7.5 7.7 8.0 4.1 3. 5 4.3 4.4 4.3 4.0 4.5 4.7 .7 .6 66.8 55. 7 07.3 72.2 71.4 65.6 62.6 1.3 1.0 1.2 1.3 1.3 1.2 1.1 9. 3 60. 77.7 78. S 1.2 9. 6 . 9 1.3 .1 .9 2 . 7 . 1 4.7 .3 .9 .1 1.2 . 1 1.5 . 2 1.4 .4 78. 3 68 3 72.1 7:.. 1 7.3 14.4 10. 9 4.'.' 2.9 .3 7. 2 .6 1.2 .8 1.0 .6 .6 .6 .3 1 The numbers used in an unpublished compilation of analj sea of American food materials. 'Not native Alabama food materials. * Alabama Experiment Station laboratory numbers 13 Table 1.— Composition of Alabama food materials an purchased {including both edible portion and refuse) — Continued. Kind of food material. Reference number. Refuse. Water. Protein Fat. ' larbo b; drati i As],. Fuel value per pound. VEGETABLE FOOD— Cont'd. 6642 0(543 6644 6645 6646 6652 G653 P, r ct. Per el. 11.9 11.2 11.6 12.2 11.1 11.9 14.6 /'. r ••■lit. 19.9 21.8 22. 1 22. 1 22. 22. :: 20.8 Per ct. 1.5 1.2 1.3 1 I 1. 1 1.1 1.0 /'. ;■ Cent. 62. 9 62. 5 61.4 GO. 7 61.1 61.3 Per •■'. 3.8 3.3 3.6 :s. o 3.8 3.4 3.7 1,605 I),. 1, 02(1 I),, 1,610 Do 1,600 Do 1,615 Do 1 6 '" Do 12.1 85 ii (i.'i. 9 05. 9 80.2 79.9 68.7 21.7 9.4 .6 9.5 1.0 1.9 .6 1.3 .6 .0 .1 .1 01.3 22.7 2.7 22.6 4.6 17.1 3.3 3.6 1.4 .2 1.4 .4 1.1 .4 1.0 1.3 1.000 665 1 6590 6595 6609 6743 6896 312. (i 13.7 26.9 620 60 Greens, turnip tops Okra 620 110 Potatoes 355 75 J 0861 64.3 04.3 1.6 2.1 .3 .9 32.8 31.4 650 Do 660 64.3 90.8 61.2 36.0 1.9 1.4 1.0 .6 .3 .1 .1 32. 1 4.7 6.3 2.7 1.1 .8 .4 .1 691 X 6938 8146 2.0 31.0 60.9 125 140 60 Table 2.— Composition of fresh, edible portion of Alabama food materials. Kind of food material. Reference number. 1 Water. Protein. Fat. Carbo- J . , hydrates. Ah "- Furl \ alue |»'i pound. ANIMAL FOOD. Beef: 63 180 226 Per cent. 67.5 68.6 65.8 Per cent. 19.9 16.9 18.4 /'.) cent. 11.5 13. G 14.9 Per cent. Per cent. 1.1 9 Calories. 855 Rib ; 890 .9 970 231 255 250 75.4 70.0 73.0 22.1 19.0 20.0 1.:: 9.9 1.2 1.1 1.3- 465 Do 77o Do 5.1 585 73.0 20.4 5.4 12 605 1.3 1.4 4.7 7 1 333 334 336 351 75.2 7.",. 1 74.2 74.5 22.4 22.3 20.0 17.4 1.1 470 Do 1.2 1.1 1.0 475 Do 570 Do 625 74.8 65.2 39.7 20.5 18.2 12.0 3.6 15.6 47.7 1.1 1.0 .6 535 1589 2028 995 Pork : Rib 2,235 2069 2071 44.2 22. 4 14.5 14.3 36.7 4.6 6.5 1,820 Do 56.8 2, 605 33.3 v.e e, 14.4 16. 1 40.7 28.8 5.6 5.5 2. 240 2091 1, 515 Salt sides 2 2125 2126 2127 2128 2129 2130 14.7 2::. 1 15.1 18.0 7.7 12.0 6.8 10.4 8.2 9.3 7.7 0.0 73 7 . 4.8 7.9 6.1 3.4 4.9 3.1 Do" 58. 6 70. 6 69. :: 79. 7 78.3 Do 2 :; 130 Do :). 100 1 ». 3, 505 Do 3, 42:, Average Poultry : 2702 27m;, 2756 1042 4049 15.1 to.:; 64.0 74. 1 .4 8.2 21.1 l;i. 1 11.7 .3 .2 71.7 1.6 15.6 10.3 99.3 5.0 1.0 1.0 .9 3, 180 460 Do 1 020 710 Lard 2 4 195 Do J 99.8 4, 215 1 riii- numbers used in an unpublished compilation of analyses of American food materials. • Not native Alabama food material. 14 Table 2. — Composition of fresh, edible portion of Alabama food 'materials— Continued. Average Tomatoes Turnips Watermelon Fuel value per pound. Calories. 3.500 2, 990 2.7 3, 245 1.4 1, 725 1.3 1. 720 1.4 1,730 1.3 1,740 1.3 1.74(1 1.3 1,730 1.2 1. 730 130 205 150 1 Alabama Experiment Station laboratory numbers. 2 Not native Alabama food material. Table 3. — Composition of water-free substanct of Alabama food materials. Kind of food material ANIMAL Km ID. Be< f: ■mi loin ste i'-: . Rib Cross rib Reference number. 1 03 180 226 Nitrogen. Protein. Per cent. 7'< St. 4 1 61. 4 8.41 8 10 53.8 Fat. Per cent. 35. 3 43.4 I : 7 231 255 25G 13.69 i 12.13 89.8 Do Do 63.3 7.">. 8 11.95 76. 3 5. 4 33.1 19. I Oarbo h\ .i rates. Percent. Percent. 2.9 2.5 ~~ 4.8 3. 6 4.8 4.4 1 The numbers used in an unpublished compilation of analyses of American food material?. 15 Tablh 3. — Composition of water-free substance of Alabama food materials — Continued. Kind of food material. Referenei number. Xitrogen. Proti in. Fal Carbo- hydrates. Ash. animal food— continued. Beef — Continued. Do 333 334 336 351 Per c ni. 1 .: 84 13.89 11.94 10.92 Per e nt. 90. 3 89.6 77.6 68. 1 Per '•■ nt. 5. ''. 5.6 18.0 28.0 Pt r a nt. Per cent. 4.4 4.8 Do 4.4 Do 4.0 12. 65 8.31 3. 25 81.4 52. 2 1!). 9 14.2 44.9 Tie o 4 4 1589 2028 2.9 Pork: Ribs M Do 2069 207 1 :;. 74 2.83 3.28 4.50 26.0 18.4 65. fc '■'. - 8 2 8.4 22.2 31.9 GX 5 57. 2 8.3 Smoked shoulder 2091 2125 2126 2127 2128 212!) 2130 L0 9 Salt sidc-s 1 1.31 2.31 1.54 1.98 1.08 7.9 13.6 9.6 11.3 8.3 7.5 86.4 70.1 83 2 84 5 86.4 89.0 5.7 Do' 10.3 Do 1 7.2 Do 4.2 Do 5.3 Ho 3 5 12.9 89.1 5 ! - 56.9 .3 .2 80.4 G. 7 t::. . 39.7 99. 7 99. s 6.7 Poultry : 2702 2705 2756 4042 in 111 13. 60 8.58 7. 97 .04 4.2 Do. . 2.7 Eggs 3.4 Laid ' Do i Butter - 1 l -'60 . 22 1.4 1.6 97.8 92. 1 .8 Do 6 3 1.5 95.0 3 5 VEGETABLE FOOD. 5036 5037 5038 5039 5040 5041 5042 9.1 9.8 9.6 8.7 8.9 9.9 10. 5 5.2 5.2 5.3 5.2 5. 1 5.1 6.0 84.1 83.5 83.6 84.6 84.5 83.5 82. 1 1 6 Do 1 5 Do 1 5 Do 1 5 Do 1 5 Do 1 5 Do 9.5 5.3 1.5 Wheat Hour ' 5343 5344 *--■ 11.2 10.3 1..0 .9 87. 4 88.4 .4 .4 Do 1 10.7 1.7 1.2 .9 2o.2 23.0 7.4 19.4 28 1 13.3 1.0 .1 2 .1 1.9 1.4 .3 1.5 4.1 3.9 87.9 88. 9 97. 8 97. 4 70. 2 70.7 87. 3 5 ■ 80. 2 .3 9.4 .8 1.6 7.7 4.9 5.0 9.4 12.1 2 6 6020 6030 6031 65'28 6529 6547 6557 6560 6586 6642 6643 6644 6645 6646 6652 6653 Collards 22. 5 24.5 25.0 25. 2 25.4 25.3 24.4 1.7 1.4 1.5 1.6 1.6 1.2 1.8 71.4 70.4 69.4 69. 1 1 - ' 69. 6 69. t 4.4 3.7 4.1 4.1 4.3 3.9 4.4 Do Do Do Do Do Do 24. 6 L'7.7 17. 'J 29.4 16.9 'J 1 14.5 1.6 1.8 .8 4.5 1.1 . 2 :;'. 2 66 i - 49.6 75.4 72. 6 4.1 4.1 6. 2 16.5 6.6 9 : 6654 6595 6609 0743 6896 Okra 6861 1" 5. 9 •J. 4 91.8 3.7 Do 5.2 1 ■ 3. 2 7. 3 1.7 4.3 .9 'J. 9 • 05 4 8146 10.7 4.8 3.2 'Notnative Alabama i I material. -Alabama Experiment Station laboratory numbers. 16 THE INVESTIGATIONS \T TUSKEGEE. THE REGION AND THE PEOPLE. The region around Tuskegee and the colored people who mala' up tlic larger part of its population and their ways of living arc described as follows by Mr. II. M. Smith: The region. — Tuskegee is situated in the eastern part of Alabama on the cduc of the so-called black belt. The term black belt is applied to ,i region with boundaries not very sharply defined, but extending from the Gulf of Mexico northward as far as central or northern Alabama and Georgia, and westward to Louisiana and Texas. Two explanations are given of the term "black belt," one ascribing it to the soil, which in a large part of the region is dark in color; the other to the preponder- ance of the colored population. Either explanation would tit the case. The naturally fertile soil made slave labor profitable before the war. The negro population was t lien, and still continues to be, large, so that to-day in the county in which Tuskegee is located (Macon), the ratio of the negroes to the whites is over three to one. The negroes about TuisJcegee. — The negroes of this section, in which there are but few large towns, are mostly engaged in farming. Very few as yet own any land; the larger number work small farms rented from white proprietors. As a class they are improvident, they have very little ambition, and little incentive to work because of their igno- rance of any better conditions of living than those immediately around them. Their wants like their resources are few, so that with all their poverty they appear to be a happy and contented people. In the neigh- borhood of the Tuskegee Institute were, however, most noteworthy indications of progress. Comparatively few of the families lived in one room log cabins; a number had frame houses with several rooms, respectable furniture, and more or less of the conveniences of modern life such as are found in the houses of the working classes of other regions. Negro cabins. — In the country poetically all the negroes live in cabins, generally built of logs, with only one. or at most two rooms. The spaces between the logs were either lett open, admitting free pas- sage of the wind in winter as well as in summer, or were chinked with earth or occasionally with pieces of board. The roofs were covered with coarse shingles or boards and were apt to be tar from tight. The windows had no sash or glass, but instead, wooden blinds, which were kept open in all weather to admit the light. The cabins generally stood on posts a I'ew feet from the ground; the door was approached by a box or a few broken steps. The open space between the floor of cabin and the ground was generally occupied by dogs, with which but few families were not supplied. The one-room cabins had a door in front, a fireplace on one side, and 17 perhaps one or two windows in the "Side or rear walls. The one room served for kitchen and living and sleeping - room. ( Occasionally a small annex was built on the rear and served as a storeroom. The two- room cabins differed from those of one room in that, they were longer and divided in three parts. The middle division had a roof and floor but was open front and back, and thus served as a sort of porch. One of the rooms served as kitchen and living room, the other as sleep- ing room. The chimneys were bnilt of small logs laid against the wall on the outside and reached no higher than the roof, and in some cases not quite so high. These logs were chinked with clay, with which the interior was also lined. The chimney opened into the cabin, making a fireplace abont four feet square. The cabin floors were made of rough boards with cracks of varying widths. In one cabin situated close by a swamp, which abounded in moccasins, some of the cracks in the floor were an inch or more wide. In response to a question put in all serious- ness whether the snakes could not crawl in through them, the woman replied, "Oh, yes. they gets in sometimes, but I bresh 'em out." The furniture of these cabins was very limited, consisting of one or two roped bedsteads with corn-shuck mattresses and patchwork quilts, a small portable wooden cupboard containing a few dishes, a wooden chest or old trunk used as a receptacle for both food and clothing, a cheap pine table, a few homemade chairs, a pair of andirons and an iron pot in the fireplace, an earthenware jar used for a churn, and sometimes a clock. Occasionally there would be a few books or a picture. In addition to the house there was generally a small, rough shed or barn with walls on either three or four sides. Both the cabins and sheds or barns were as a rule much dilapidated. Gardens and farms. — A few of the families had gardens; that is to say, small patches of ground close to the houses were used to grow collards, turnips, and occasionally some other vegetables. The farms occupied by individual tenants varied from 20 to 60 acres. They were commonly spoken of as one, two, or three mule farms. The area which could be cultivated by one mule was variously stated at from 25 to 40 acres. Of the field crops used for food the most common were corn, sweet potatoes, sugar cane, and sorghum, the last two being used to make molasses for home consumption. On only one of the plantation farms visited were any cowpeas or peanuts grown. Quite a number raised corn for the nourishment of their families and live stock, though very few raised enough to supply all their needs. Some were so improvi- dent as to sell it as soon as it was marketable, even though they had to buy it back again later in the season. The staple crop was cotton, to which the larger part of the cultivated land was devoted. The status of a negro farmer here is decided mainly by the number of bales of cot- ton he can produce in a year. A greater diversity of crops is one of the great needs. Tuskegee Institute is making an effort to encourage 12246— No. 38 2 the cultivation of corn, peas, and other crops, both for food of man and to aid in the keeping of more and better live stock. Live stock: — The live stock of the negro farmers varied with the sea- son. Generally each, one had a mule or an ox, one or more pigs, fre- quently a cow, and very often hens. The oxen were poor and underfed. It was interesting to compare the small loads drawn by these small, half-starved creatures with those drawn by the cattle belonging to the Institute, which were of good breeds and thoroughly well fed and cared for. The negro fanner's life. — The negro farmer generally works about seven and a half months during the year. The busy seasons are two, that of planting and cultivating the cotton, which begins in March and lasts until the end of June, and that of cotton picking, which begins about the middle of August and continues until the latter part of November. The rest of the time is devoted to visiting, social life, revivals or other religious exercises, and to absolute idleness. The working season opens with the plowing of the land: planting begins in April, and is followed by the "chopping," i. e., the hoeing and thin- ning out of the cotton. This is done by both men and women. They swing their large hoes in a slow, regular movement, frequently keeping time to the tune of some plantation song. After the chopping and while the crop is maturing, is a period of rest called " laying-by time." This period the negro enjoys by holding t% bush meetings'" (camp meet- ings) and visiting among his friends on neighboring plantations. Whole families thus visit with each other for a week at a time. By the middle of August the cotton begins to open, and then comes a busy season of picking, when men and women, old and young, even the little children, are pressed into the work. During this season, as well as that of planting and chopping, work in the field begins at sunrise and lasts until sunset, with a short rest at noon. Toward the end of November the picking is over; then comes a season of general festivi- ties. During the winter months the men pass much of their time in the house by the fire. One more thrifty than his neighbor may per- haps spend a few days fixing up his fences, or making chairs and bas- kets. But few of the negro farmers work on Saturday even in the busy season; instead, the whole family goes to the village and does its marketing, which consists principally of the purchase of a little corn meal and salt pork for the next week's rations. The negro's earnings and business methods. — At the end of the season when the farmer has sold his cotton he has. if the crop was good, a little money, but this is usually soon spent and the rest of the year lie lives from hand to mouth. He may occasionally collect a small load of dead limbs and fragments of stumps of trees and sell them for what he can get. He also earns a little money in other ways. The rate of wages may be inferred from the fact that when he works out his road tax. or that of some white man who employs him for the purpose, he is allowed 19 from 40 to 50 cents per day. "When the negro has money lie is ready to spend it for almost anything, and the skillful trader may urge goods upon him the purchase of which is mosl extravagant. After his cotton is sold and the mortgage on the crop is paid, he may spend a large pari of the balance for a sewing machine or a modern cooking' range, which arc ultimately returned to the dealer at a large sacrifice. When he has no money he will buy on credit as much and as long as he can. The mortgage system. — The negro farmers in this region have a custom of mortgaging their crops, which comes partly from necessity but largely from improvidence. A tenant is very apt to be without the money needed at the beginning of the season to buy seed, tools, or a mule, with which to commence work, and later for the food and clothing necessary for himself and family until his crop ripens. He tries to get over the difficulty by signing a '-waive note."* giving the first right to so much of the crop as may be necessary to cover the indebtedness incurred to meet these needs. The person to whom this mortgage is given may be the owner of the land he tills, or the proprietor of the store at which his supplies are purchased. The negro knows but little of accounts, and the white man who holds the mortgage keeps them; the rates of interest are high, and the mortgagee is not always gener- ous or even just. At the end of the season if the crop is a failure the debtor has absolutely nothing; if the crop and the creditor's accounts are favorable there may be a fair balance on the debtor's side. This evil is ofteu charged in some sections to tin 1 extortion and injustice of the white man; but it seems probable that the shiftlessness and improvi- dence of the negro which inevitably accompany his ignorance are largely to blame. The cure will only come with education ; this must be indus- trial as well as intellectual. The influence of such an institution as that at Tuskegee in this direction is most salutary and fortunate. Food of the negro. — The staple foods of the negroes of this region are fat salt pork, corn meal, and molasses. Of late, since wheat flour has become so cheap, it has been considerably used. The molasses is made from sorghum, or -•millet,"' as it is called in this region, and sugar cane, both of which are grown in considerable quantities. The molasses from sorghum is generally preferred to that from cane. The molasses i- made on the farms by a very primitive process. This consists in pass- ing the cane between rollers to squeeze out the juice, and boiling the latter in open pans, which are set on furnaces roughly built of stone and clay. There are persons who go about from farm to farm with tin rollers and make the molasses. Individual farmers who have no con- veniences for making sirup carry their cane to other farms where it is worked. Only a part of the molasses used by the farmer is made on the farms, the rest is bought at the stores with other commodities. Part of the corn meal is made from the corn grown Tin the farms, the rest is bought from dealers, and is uniformly unbolted. The pork consists mostly of the fat sides, butchered and salted in 20 the meat-packing houses »>t' ( lliicago and elsewhere, and broughl m large quantities to the Southern market. Some pork is produced on the farms, but comparatively lew swine were seen on those visited, nor was any kind of meat but fat pork, not even ham or shoulder, seen in any Of the farmhouses. Ln the home of a well to-do carpenter, which is located near the Institute (p. 23), fresh beef and mutton were used during the two weeks of a dietary study. Probably this ease was exceptional; indeed, the only kind of meat which seemed to be in at all common use among the country people was fat pork. Whenever they Spoke of meat they always meant fat pork. Some of them knew it by no other name, nor did they seem to know much of any other meat except that of opossum and rabbits, which they occasionally hunted, and of chickens which they raised to a limited extent. Even among the white population in the village of Tuskegee the use of fresh meat was not at all large. The table of the hotel was well sup- plied with fried ham and pork, but there was comparatively little beef. Fresh beef was to D9 had at the market on two or three days in the week. This limited use of fresh meats could not be attributed to any lack of generous diet, for the tables of white people were bountifully spread, it seemed due to the agricultural conditions which obtain in the region, and to the difficulty of keeping fresh meat in the warm climate. The climate is not favorable to the growth of ordinary grasses which are so abundant in the beef-producing regions; comparatively few cattle are raised, and the meat is less tat. and less tender and juicy than that from the grazing regions farther north. In Knoxville, Tenn., for instance, where dietary studies have been lately made, 1 in a region where grass ami corn are abundant, the native beef was much more plentiful and appetizing, and the specimens analyzed in connection with dietary studies were considerably fatter, than those from Tuskegee and elsewhere in Alabama, and were in this respect more like those of meats in the Northern markets. Yeal and mutton are even less common than beef. No sheep were seen in the country about Tuskegee and there are very few in the region. The scarcity of fresh meat and the difficulty of preserving it doubt- less goes far toward explaining the dietary tastes and habits of the people in general in this region, if not elsewhere in the South. The managers of the colored schools find their students decidedly averse to a diet materially different from that of salt pork, corn meal, and molasses, to which they have been accustomed at home. The colored families near the village of Tuskegee, and some in the country, kept cows and had milk and butter. For making butter they used small, dasli churns of glazed earthenware called "splashers," which are usualjy about L5 inches high by 8 in diameter. The fresh milk was put directly into the churn and successive milkiugs were added until it contained from U to 2 gallons, and the whole churned without >U. s. D, pi. A.gr., Office of Experiment stations Bui. 29. 21 any attempt at removing the cream. The churning was done about once in two days, and from the above amount of milk a small saucerful of a soft, white, and watery butter would be obtained. The people made no attempt a! working it, nor did they add salt, but ate it fresh. The buttermilk was drunk with decided relish. No cows or milk were seen at any one of several cabins visited on a large plantation at some distance from the village where the life was said to be like that of the average plantation negro. The food consisted almost exclusively of fat pork, corn meal, and molasses. Cooking. — Thecooking Is of the most simple and primitive character. It is nearly always done over the open lire. Only two of the families visited had stoves. One was that of the carpenter referred to above. lie had been under the influence of the Tuskegee Institute. The follow- ing extract from a letter of Mr. Hoffman, of the Institute, who shared in the dietary investigations, is of special interest in this connection: The daily fare is prepared in very simple ways. Corn meal is mixed with water and baked on the flat surface of a hoe or griddle. The salt pork is sliced thin and fried until very brown and much of the grease tried out. Molasses from cane or sorghum is added to the fat, making what is known as "sap," which is eaten with the corn bread. Hot water sweetened with molasses is used as a beverage. This is the bill of fare of most of the cabins on the plantations of the " black belt," three times a day during the year. It is, however, varied at times; thus collards ami turnips are boiled with the bacon, the latter beiug used with the vegetables to sup- ply fat "to make it rich.'' The corn-meal bread is sometimes made into so-called " cracklin bread,'' and is prepared as follows: A piece of fat bacon is fried until it is brittle: it is then crushed and mixed with corn meal, water, soda, and salt and baked in an oven over the fireplace. Occasionally the negroes may have an opos- sum. To prepare this for eating it is first put in hot water to help in removing a part of the hair, then covered with hot ashes until the rest of the hair is removed.; thereupon it is put in a large pot, surrounded with sweet potatoes, seasoned with red pepper, and baked. One characteristic of the cooking is that all meats are fried or otherwise cooked until they are crisp. Observation among these people reveals the fact that very many of them suffer from indigestion in some form. The food and cooking - observed in the cabins visited were entirely in accordance with Mr. Hoffman's description, except that hour was used in every ease. In how far this was due to the low price which has pre- vailed of late, and whether the use had extended generally through the black belt of course is not known. It is probable, however, that with the decline in the price of flour the negroes have been learning to use it. and liking its taste and being inclined to imitate the white man in diet as in other things, its use has become more or less common and will be likely to increase. Clothing. — Of the clothing o&the country negroes there is little to be said. It was for the most part coarse, scanty, and ragged. At their work the people did not commonly wear shoes, and for the women a cloth knotted around the head served as a hat whether in the house or the held. 22 METHODS OF THE DIETARY INVESTIGATIONS. The details of the \\<>rk at Tuskegee were carried out in the spring of 1895 by. Mr. J. VV. Hoffman, of the [nstitute, and Mr. II. H. Smith, special agent of this Department, and in 1896 by Mr. Hoffman. Mr. Green, the farm manager of the Institute, was very helpful in inducing families to allow the investigations to be carried on in their cabins. The whole was under the oversight of Mr. Washington. The study of individual dietaries generally continued two weeks. On the first day the house was visited, and the pork, meal. Hour, molasses, milk, and other food materials on hand were weighed. Each day thereafter a visit was made to the house, ami if new materials had been bought meanwhile, they were also weighed. Arrangements were made by which such new materials were kept until they were weighed before any portion was used. As the food was generally purchased only once a week and consisted mainly of fat pork, corn meal, and molasses, the weighing of these articles was a simple matter. With milk, however, especial care had to be taken to insure accurate account of the quantity used. The weighing was done with a large grocers* scale and a small spring balance. At the end of the period of obser- vation an inventory of the food materials on hand was made as at the beginning. The figures of these two inventories, with those of the materials purchased during the study, served for computing the quan- tities actually consumed. The houses were generally visited once and sometimes twice a day. With a horse and wagon it was not difficult to make the rounds between breakfast time and dark. A considerable number ol' samples of food materials used were taken for analysis and transmitted to Professor Uoss in Auburn, as previously stated. CALCULATION OF RESULTS. The quantities of nutrients in the several dietaries "were calculated from the weights of the food materials and the proportions of nutrients in each. As it was not found convenient to analyze specimens of all the materials used in each house, enough Specimens were .selected to give a general idea of the composition, and the composition of the others was assumed from the analyses of these and of other specimens of similar materials. The detailed tables of results show the number of specimens analyzed. As the food consisted almost entirely of salt pork, wheat flour, corn meal, molasses, and milk, materials of tolerably uniform composition, the errors involved in assuming the composition of the specimens not analyzed could hardly be of great importance. The tabular statement of results beyond give the total quantities of food consumed by each family during the whole period of observation and also the estimated quantities per man per day. These latter esti- mates are made as follows: It is assumed that a man doing moderate ly hard muscular work will require on the average a certain amount of nutrients in his daily food, that a woman will eat less, and that young children will eat still less. Counting the amount for the man at 23 10, the proportions for women and children are taken empirically as follows : Man 1 ■ » Woman 8 Boy 14 to 17 years old 8 Girl 1 1 to 17 years old 7 child 10 to 13 years old 6 Child G to 9 years old •"> Child 2 to 5 years old * 1 Child under 2 years old 3 The above ratios accord with such observations of actual food con- sumption as are available and are used in other estimates of dietaries, the man to be at active and the women and children to have less or no manual labor. In these cases, where the women and children worked in the tiehls with the men, doubtless larger allowances for their food consumption in comparison with the men would have been more accu- rate. The ratios are, however, incapable of exact adjustment, and for- tunately are of comparatively small importance here. For various reasons it was found impracticable to collect the waste in the dietary studies. The waste was probably extremely small and for all practical purposes the figures reported may be considered as rep- resenting both food purchased and eaten. DETAILS OF DIETARY STUDIES. Part of the studies (Kos. 98-105) were made between April 25 and June 20, 1895. The others (Nos. 130-111) were made between Decem- ber 8, 1895, and February 15. 1896. The details follow: DIETARY OF A NEGRO CARPENTER'S FAMILY IX ALABAMA (No. 98). The study began April 25, 1895, aud continued fourteen days. The members of the family aud number of meals taken were as follows: -Meals. Man about 40 years old 42 Woman about 35 years old (42 meals x 0.8 meal of man) equivalent to 34 Boy 14 years old - 12 meals X 0.8 meal of man) equivalent to 34 Boy 12 years old (42 meals X 0.7 meal of man) equivalent to 29 Boy 6 years obi ( 12 meals x 0.5 meal of man) equivalent to 21 Boy 2 years old I 12 meals x 0.4 meal of man) equivalent to 17 Total number of meals 177 Equivalent to one man ;'<>r titty-nine days. Remarks. — This family lived in the outskirts of the village of Tuske- gee, near the Institute. The father had been under the influence of the latter institution and had learned the carpenter's trade and was in the employ of the Institute. With his savings and labor he had built a very comfortable one story frame house with four rooms, as shown by the picture (PI. I, fig. 1 . The house was plainly but neatly ami very com- fortably furnished. A garden supplied the family with vegetables, and two cows and a number of hens and turkeys furnished milk, eggs, and fowl for the table. They had fresh meat frequently, as well as fruits 24 and vegetables. The condition of this family liad been steadily improv- ing since the husband came under the influence of the Institute. Instances of such thrift and comfort among the negroes of the region nre extremely rare, and were found only in connection with the Insti- tute. They illustrate not what the negro is. but what he may become. Table 4. — Food materials in dietary No. 98. • Composil on. Total cost. Weight used, Kind of food material. Protein. Fat. i larbo hydrates. Total food mate rial. Nutrients. Protein Fat. Carbo- hydrates. ANIMAL FOOD. Per ct. 19.4 11 11 J\ r ct. 5.2 14. 'J /', rcent. $0. 10 .54 .51 .39 455 2.040 Grams. Grams. ss 24 304 304 Grams. Pork : Unsmoked aide bacon 1 Lard 1 8.0 .3 63.2 99. 3 3, 27:. 2,380 ■ 202 2, 070 7 2. 363 .90 ; 5,655 . 10 905 .10 595 . 44 990 5. dl 57,140 269 4, 433 14.7 13.2 1.2 3.5 6.5 9.3 82.4 4.2 133 59 79 55 12 816 2, 000 2, 400 Milk a 5.2 2. 1)71 7. 22 67, 780 2,885 8,091 2,971 VEGETABLE FOOD. Cereals, sugar, etc. : 8.5 16.8 .8 4.7 7.2 7,- 9 73.9 67. 100. 68. :: 1.40 21.205 . 26 9, 300 .01 115 1,972 170 790 437 19 8 57 4 16. 731 6.873 77 Sugar .40 .44 3, 020 4.410 3, 020 1.3 .1 3,012 ... , , , 2.51 38, 050 2,838 619 29,713 Fruits: Evaporated apples 1.7 1.0 2.6 .7 61.3 6.8 .08 .10 310 66S 5 8 7 4 190 4.'. . 18 »I5 2. 09 39, 025 12 12 215 - ^==r_ 631 29,948 Total food 106.805 5, 735 8. 722 32,919 . analyses of similar Alabama foods. -Km only determined"; protein ami carbohydrates calculated as bearing corresponding ratio to milk'. Table 5. — freights and percentages of food materials and nutritive ingredients used in dietary No, ' 1 2. 000 4.433 59 810 Food mate- rial. Total animal food - Crams. IJ'S. 5.50 12.50 2.00 1.30 Z.2u 2,971 149.50 Nutrients. Pro- tein. Lbs. 90 .60 .30 .20 0.70 . lo .10 1.80 17.80 6. 50 D. 50 Cost. $ I. 6 1 .10 .10 .44 5 04 22 U. S. Dept. of Agriculture, Bui. 38, Office of Exp'nt Stations. Plate I. Fig. 1. — Negro Carpenter's House, i Dietary No. 98. Fig. 2. -House and Barn of Negro Farmer's Family. (Dietary No. 96. > Fig. 3.— House, Barn, and Sheds of Negro Farmer's Family. (Dietaries Nos. 100 and 130.) 2.5 Table 5. — Weights and percentages of food materials and nulritim Ingredients used in dietary No. 98 — Continued. r 1 mate rial. Nut rients. Food mate- rial. N in rients. Blind of food material. Pro- tein. Fat. Carbo In- drates. Pro- tein. Carbo- Fat. hy- drates. Cost. FOR FAMILY, 14 DATS— COn. Cereals, sugars, starches. (,rn ins. 38,050 975 Grams. 2, 838 12 Grams. 619 12 Grams. 29,713 235 I.h . 8 1. 90 2.20 Lbs. 6.30 Lbs. 1.40 Lb*. 65. 50 ,50 $2.51 . 18 Total \ egetable food 39, 025 106,805 42 96 15 10 17 068 2,850 5,735 631 8, 722 20, 948 32, 919 50 86. 10 235. 60 .09 .21 .03 .02 .04 2.14 6.30 12.70 .02 .01 .(il 1.40 66.00 19.20 | 72.50 .01 .17 ' 2.09 9.91 PEE MAN PEB DA'S Beef, veal, and mutton Pork, lard, etc 7 5 2 1 34 6 75 1 1 14 40 .07 .03 .09 .11 Milk. Total animal food . . . 1,148 49 137 50 2.53 1.42 .01 .11 .11 .30 j .11 .12J Cereals, sugars, .starches.. 645 17 662 48 11 504 4 Total vegetable food 48 11 508 1.46 .11 . 02 1. a .01* Total food 1,810 Per ct. 2.4 5.3 .8 .6 .9 53.5 97 Per ct. 6.8 4.7 2.3 1.4 _ 2 34! 9 148 558 3.99 .22 .32 1.22 .16| PERCENTAGES OF TOTAL FOOD. Beef, veal, and mutton Per at. 3 8 Per ct. Perct. 0.5 50.8 .7 .6 9.4 9.1 1.0 1.0 Butler 4.4 Milk 27. 5 9. 50. 9 63.5 50.3 92.8 | 9.0 72.9 Cereals, sugars, starches.. 35.6 .9 49.5 7.1 1 90.3 .1 .7 25.3 1.8 36.5 100.0 49.7 100.0 7.2 01 27.1 100. ===== Total f 1 100.0 100.0 Table 6. — Nutrients and potential energy in food purchased in dietary No. Kind of food material. Cost. FOP FAMlI/i , II D \vs. Food purchased : Animal Vegetable Cota! J'ER MAN PER DAT. F I purchased : Animal \ egetable Total PERCENTAGES OF TOTAL FOOD PURCHASED Food purchased ; Animal Vegetable Total $7. 22 2. 69 Nutrients. Protein. 2. 885 2,850 5. 7:::. Fat. l-'nel n alue. hydrates. Grams, 031 Grams. 2.971 'JO. '.MS 99, 260 32,919 2:10.000 1,680 2.380 148 4,060 Per '■• nt. Pi r a nt /'• r cent 92.8 9.0 41.4 7.2 91.0 . 58 6 ion. ion. ,1 26 DIETARY OF A NEGRO FARMER'S FAMILY IN ALABAMA (No. 99) Hie studj began April 25, 1895, aud continued fourteen days. I'lic members of the family and uumber of meals taken were as follows: Meals. Man a 1 Mint 55 years old 12 Woman about 50 years old (42 meals ■ 0.8 meal of man . equiv- alent to :i[ Boy a 1 Mini 17 years old ( 12 meals x i'. s meal of man ), equivalent to.. 34 Boy about 16 years old (42 meals x 0.8 meal of man), equivalent to.. 3<1 Total number of meals 144 Equivalent to one man for forty-eight days. Remarks. — This family lived some 2 miles from Tuskegee, and con- sisted of the husband and wife, about 55 years old, both former slaves, and two boys, aged 17 and 16 years, respectively. One son was learn- ing- a trade at the Tuskegee Institute and the other helped on the farm and attended the night school. The man rented about 80 acres of the ordinary "pine land" of the region. The house and farm were remark- ably well cared for in comparison with others outside the village (PI. I, fig. 2). The house, formerly that of a small planter, had live plastered rooms, two of which were rented to a son-in-law. Of their three rooms the family used two as bedrooms and one as a kitchen. In the latter room was a rack about 8 feet high. On this were hung the "sides" of pork which they had slaughtered and salted the previous fail. They had a hogshead of molasses, a barrel of wheat Hour, aud one of corn meal. All the pork, molasses, and corn used were raised and pre- pared by the husband. The kitchen was furnished with a small port- able cupboard, a pine table, and a few chairs. An iron pot in the fire- place and a frying pan made up the list of cooking utensils. A few plates and other dishes, with knives, forks, and spoons, sufficed for the table, which was without a cloth. The cooking was done in the fire- place, where the bread was baked without yeast or baking powder, and the meat (salt pork) was fried. In the rear of the house were a barn, a shed, and a small garden. The live stock consisted of a mule, cows, pigs, and hens. The cows furnished the family with plenty of butter and buttermilk. The larger part of the farm was devoted to cotton. Tbis, with corn. sugarcane, sorghum, and a few sweet potatoes, made the list ol' crops. The crops were not mortgaged. The farmer, despite his advanced age, was the most thrifty and progressive man of his class observed in the region. The wife worked in the held during the busy season. 27 Tab] e 7. — Food materials in dietary No. 90. ( imposition. Total cost. AVeig it used. Kind of food material. trill. Fat. Carbo- hydrates. Total food mate- rial. Nutrient s. Tro- tein. Fat. Carbo- h\ drates. ANIMAL F<< ID. /•■ r ct. 8.0 13.2 2. G 1.2 63. 'J 9.:s -o.7l .04 7.07 .09 Grams. 4.775 2 1 5 80, 220 200 (n-itms. ■:,*■: 32 2, 086 2 a rums. 3,018 23 2, 486 165 Egga i Milk 2 ::. 1 3.9 82.4 :; 129 Butter 1 7.94 1.10 .06 .05 .26 85, 440 2,502 5, 692 3 129 9.9 7.3 VEGETABLE I < " D Cereals, sugar, etc. .9 4.1 77.7 66.7 100. 68.3 17, 480 2, 245 385 2, 045 1,731 164 157 92 13, 582 Corn meal 1 1,497 385 1.3 '."i' 34 3 1 S07 Total vegetable food 1.53 22, 755 1,929 252 17 "71 = Total food 9.47 108, 195 4, 431 5,944 20,400 1 Average of analyses of .similar Alabama foods. 2 Fat only determined ; protein and carbohydrates calculated as b< age milk. Table 8. — Weights and percentages of food materials and dietary Xo. 90. aring corresponding ratio to aver- nutritire ingredients used in Kind of food material. Food . mate- rial. Pro- Xutrients. Carbo- Fat. hy- drates. Food mate- rial. FOR FAMILY, 14 HAYS. Pork, lard, ete. Eggs 1 '.utter , Milk Total animal food - - - Cereals, sugars, starches.. Total \ egetable food. Total food PER MAX I'EK DAT. Grams. Grams. Grams. Grams. Lbs. 4,775 382 :;, 018 10.50 245 32 23 50 200 2 165 .50 60,220 2,086 | 2,486 3,129 176.90 85,440 2.502 5,692 22, 755 1, 929 252 22,755 1,929 252 Xutrieuts. Pro- tein. Lbs. 0.80 .10 3,129 188.40 17.271 i 50.20 17,271 i 50.20 5.50 108,195 4,431 5,944 20.400 238.60 Pork, lard. etc. Eggs Butter Milk 4 1 . 072 G3 1 3 9.80 . 22 .01 .01 Carbo- hy- drates. Cost. Lbs. Lbs. 6.70 $0.74 . 04 .09 '. 7. 07 .40 5.50 12. oo . 50 38. 10 .50 32.10 45. 00 1.53 9.47 Total animal food I, 780 52 119 65 3.92 . 11 .20 .14 .16* Cereal-, sugars, starches. - 474 40 5 360 1.05 .09 .01 .80 i getable food. 474 40 5 360 1.05 .09 .01 .80 .03J Dotal food 2,254 92 124 425 4.97 .20 .27 .94 . 19J ES OF TOTAL Per ct. 4. 1 2 •> 7f! 2 Pet ct. -.7 .7 17.1 Per ct. 50.8 .4 2.8 41.8 / er ct. Pcrct. 7.8 .4 Butter .9 Milk 15.3 74 7 79.0 56. 5 95.8 15.3 84.7 83.8 16.2 Col alvi 21. o 43.5 100.0 4.2 84.7 16.2 1 28 Iaiu i 9. Vutrients and potential energy in food purchased in dietary Xo. 99. Cost. Nutrients. Fuel value. K ind of food material. Protein. Fat. ( larho- liydrates. FOB FAMILY. 11 I' LI S. purchased . $7.94 1.53 Grams. 2. 502 1 . 929 Grams. 5, 692 252 Grams. 3.129 17,271 Calories. 76,020 81,060 Total 9.47 4,431 5, 944 20, 400 157,080 PI B MAN PES DAT. Fund purchased : .16* .03| 52 40 119 5 65 360 1,585~ 1,685^ Total . 192 92 124 425 3,270 PERCENTAGES OF TOTAL FOOD PURCHASED. Food purchased : /'. > r, ,,,'. 83.8 16.2 J'er cent. 56.5 43. 5 Per a nt. 95.8 4.2 Per cent. 15.3 84.7 ■ Per cent. 48.4 51.6 Total 100.0 100.0 100. 100.0 100.00 DIETARY OF A NEGRO FARMER'S FAMILY IX ALABAMA (No. 100). The study began April 25, 1895. and continued fourteen days. The members of the family and number of meals taken were as follows: Meals. Man about 35 years old 42 Woman about 35 years old (42 meals X 0.8 meal of man) equivalent to 34 Child 11 years old (42 meals X 0.6 meal of man) equivalent to 25 Child 7 years old | 12 meals X 0.5 meal of mam equivalent to 21 Child 4 years old ( 12 meals x 0.4 meal of man) equivalent to 17 Two children under 2 years of age (84 meals X 0.3 meal of man) equivalent to 25 Man visitor 14 Total number of meals 178 Equivalent to one man for fifty-nine days. Remarks. — This family was composed of husband and wife and five children. The cabin was built of logs and had two rooms(Pl. I, fig.3). One. used as living and sleeping room, contained two beds and a few small pieces of furniture. The kitchen was provided witli a pine table, one or two chairs, a small portable cupboard, the usual pot and frying pan, and a few dishes for the table. There was no churn, as the family had no cow. In the cupboard were a piece of salt pork and a jug of molasses, and near by a sack of corn meal. The provisions were pur- chased each week, and toward the close there was very little left in the house. Fried pork and corn pone, cooked in the fireplace,, composed the daily diet. A mule, an ox, and a pig made up the live stock. The farm was planted chiefly to cotton. A small patch was devoted to sugar cane. There was no garden, and the cotton was cultivated close up to the cabin dour. This tanner had been in the habit of mortgaging his crops each year. 29 but under the influence of the Institute and the farmers' conferences he was trying to better his condition and was working this year without a mortgage. Table 10. — I'ood materials in dietary No. 100. Composition. Total cost. Weight used. Kind of food material. Pro- tein. v . Carbo- hydrates. Total food mate- rial. Nutrients. Pro- tein. Pat Carbo- *'"■ hydrates. ANIMAL FOOD. Peret. 8.0 .3 Per et. 63. 2 99.3 Per cent. $0.25 .24 Grams. 1, 590 1,44.'. Grams. 127 4 Grams. 1,005 Grams. Lard 1 1,435 .49 3, 035 131 2, 440 VEGETABLE FOOD. Cereals, sugar, etc. : 9.6 7.3 7.5 .8 4.1 .4 78.3 66.7 79.3 .03 . 58 .08 9, 470 •JO, 920 710 9119 1, 527 53 76 858 3 7,415 Rice 1 13, 954 563 1.29 .01 31, 100 255 2,489 6 037 21,932 2.2 .4 5.7 1 15 1.30 31,355 2, 495 938 21,947 1.79 34, 390 2, 620 3,378 21.917 1 1 Average of analyses of similar Alabama foods. Table 11. — Weights and percentages of food materials anil nutritive ingredients used in dietary Xo. 100. Food mate- rial. Nutrients. Food mate- rial. Nutrients. Kind of food material. Pro- tein. Fat. Carbo- hy- drates. Pro- tein. Fat. Carbo- hy- drates. Cost. FOR FAMILY, 14 DAYS. Pork, lard, etc Grams. 3,035 Gratns. 131 Grams. 2, 440 Grams. Lbs. 6.70 £6«. 0.30 Lbs. 5.40 2.10 Lbs. 48.40 $0.49 Cereals, sugars, starches.. 31, 100 2,489 G 937 i 21,932 1 15 68. 50 . 00 5.50 1.29 .01 Total vegetable food. 31, 355 :u.:;oo 2, 495 2,626 938 3,378 21,947 69.10 75.80 5.50 5.80 2.10 48.40 1.30 21.947 7.50 48.40 1.79 TER MAN PER DAY. 51 2 41 .11 .01 .09 Total animal food . . 51 2 41 .11 .01 .09 .ooj Cereals, sugars, starches . . 527 5 42 4 16 | 372 1.16 .01 . 09 .04 .82 Total vegetable food 532 42 16 372 1.17 .09 .04 .82 .021 Total food 583 44 57 372 1.28 .10 .13 .82 .03 PERCENTAGES OF TOTAL FOOD. Perct. 8.8 Perct. ■ 5.0 Peret. 72. 2 /'. r ct. Per ct. 27 4 8.8 5.0 72.2 27.4 Cereals, sugars, starches.. on. 4 .8 94.8 •2 27. 8 99. 9 .1 72 1 91.2 100.0 95.0 27.8 100.0 72. 6 100.0 100. 100.0 100.0 30 Table 12. — Nutrients and potential energy in food 'purchased iw dietary 2?o. 100. Cost. N lit I ii lit 3 Fuel value. Kind of food material. ■ Protein. Fat. Carbo hydrates. FOE FAMILY, 14 DAYS. Food purchased: $0.49 1.30 Grams. 131 2, 195 Grams. 2 140 938 ' >alori< s. 23. 230 21. 947 1.08,930 rota] 1.79 2, 026 3.378 21. 947 132. Kin PER MAN PEE HAY. Food purchased : • 00| . 02J[ 2 42 41 16 395 Vegetable 372 1.845 Total . 03 44 57 372 2, 240 PERCENTAGES OF TOTAL F 'URCHASED. 1 'ood purchased: /■< r <•' nt. 27. 4 72.6 Per <■■ nt. 5.0 95.0 /'. i CI at. 72. 2 •21. 8 /•> i a nt. Percent. 17.6 LOO.O 82, 1 Total LOO.O 100. 100.0 lt'o. (. 100.0 DIETARY (IF A NEGRO FARMER'S FAMILY IX ALAl'.AMA (No. 101). The study began April 26, 1895, and continued seven days. The members of the family and number of meals taken were as follows: Meals. Man about GO years old 21 Woman about 55 years old (21 meals >; 0.8 meal of man) equiva- lent to IT • Two children between Id and 14 rears old (12 meals X 0.6 meal of man) 25 Child between 6 and 10 years old (21 meals X 0.5 meal of man) equivalent to 11 Child 4 years old (21 meals X 0.4 meal of main equivalent to 8 Man visitor 15 Total number of meals "97 Equivalent to one man for thirty-two days. Remarks. — This family consisted of six persons — the husband, wife, and four children. A mortgage had caused them to he sold out the year previous, and they were now clearing up a new place on a piece of land which was more than a mile hack from the traveled road, and of which only a part had previously been cultivated. The cabin, however, was better than the majority. It contained four rooms, and a small log lint in the yard served as a kitchen (PI. II, tig. 1). The soil was sandy and very poor. The land was partly covered with pine trees, full of stumpsand second growth. Cotton, cane, sweet potatoes,and cowpeas had been planted. The woman worked all day in the tield. The live stoek consisted of a mule, two cows, and some hens. Milk and eggs were used, and occasionally the family indulged in theluxury of sugar and coffee. The provisions were purchased by the week. The cooking was done with a stove, and the diet was somewhat better than that in several other cabins where studies were made. U. S. Dept. of Agriculture, Bui. 38, Office of Exp'nt Station. Plate II. Fig. 1.— House of Negro Farmer's Family. (Dietary No. 101 Fig. 2.— House of Negro Sawmill Laborer. (Dietaries Nos. 102 and 131, Fig. 3. House of Negro Cotton Plantation Laborer. (Dietary No. 103. 31 All the possessions of the family were under mortgage, but their three oldest sons were working for the mortgagee to assist in payment. This accounts for their having such a good cabin after the previous year's reverses. Table 13. — Food materials in dietary No. Composition. Total , osl W, ig lit used. Kind "i' food materia] Pro- tein. Fit ' ' '• hydrates. food mate- rial. Nutrii nta. Pro- tein. Fat. Carbo- hydrates. ANIMAL FOI '!>. Port : P, 1 ct. 8.0 .3 Per ct. Pe 63 2 ■ cent. $0.52 .15 drums. 90 Gravis. 239 3 1, 890 899 Gra mt Lard 1 99.3 ... I ggs 1 13.2 1.2 3. - 3.(1 -ui::;- .07 .13 . 26 .39 .34 3. 895 640 595 4. 125 12.40m 242 84 7 168 374 2, 789 60 490 204 62 Butter ' Milk* Buttermilk 82.4 ... 4.0 . 5 5.7 4.8 252 598 1.79 22, 015 875 3.605 850 VEGETABLE FOOD. < lereals, sugar, etc. : Wheat flour ' 9. 6 7.3 .8 4. 1 78.3 66.7 95. .56 .23 .10 8,390 - - 905 ■ 604 67 5 523 860 .89 17. 57.". 1.409 4M0 12. 952 Total food 2.08 39. 590 2 284 4.011 1 A verage of anah ses of similar Alabama foods. '-' Fat only determined ; proteinand carbohydrates calculated as bearing corresponding ratio to-aver- age milk. Table 14. — Weights and percentages of food material* and nutritive ingredients used in dietary No. 101. Nutrients. Food Kind of food material. mate- rial. I'r... tein. Carbo- Fat. hy- drates. Food mate- rial. Nutrients. Pro- tein. Carbo- Cost. Fat. hy- drates. FOR FAMILY. 7 HAYS. Pork. lard, ete Eggs Butter Milk Buttermilk Grams. <;rams. Grams 3, 895 640 595 4, 425 12,460 242 84 168 374 . 789 60 49n 204 62 252 598 Total animal food Cereals, sugars, starches .. Total \ egetable food. '.'2. 015 875 3. 605 17 57" 1,409 1 li'l. 406 12,952 lor, 12,952 Total food PEli MAX PES DAY. Pork. laid. etc. Butter Milk Buttermilk.... 39,59o 2,284 1,011 122 7 20 3 19 .. 138 5 389 12 Lbs. 8.60 1.4 J 1.30 9.7o 27.5o Lbs. O. 50 .2o 48 50 38.80 - - 3.10 3. 10 87.30 5.00 Lbs. Lbs. 6.20 .in 1.10 . 50 0. 60 1.30 $0.67 .13 .20 .39 .34 7.90 .90 .90 1.90 28.50 30. 40 1.79 789 .89 2. 68 2 hi 15 oi 7 2 19 . 86 .02* .oi Total animal food Cereals, sugars, starches Total \ egetable food 27 113 27 1.51 .24 Total f 1. 549 549 44 44 71 ' 405 432 1.21 . 1- 21 2.72 .10 . lo L6 .03 .03 .89 .89 1,237 .27 . 95 ■'■>. 32 Table ii. — Weights and percentages of food materials and nutritive ingredients used in dietary No. 101 — Continued. Pood mate rial. Nutrients. Food mate- rial. Nutrients. Kind of food material. Pro- tein. < !arbo- Fat. hy- drates. Pro tein. Fat. < larbo- by- drati s. CoM. PEHCEN PAGES 01 V( 1 \\ i 0( ID. Per ct. 9.8 1.6 1.5 11.2 31.5 Perot lu. ti 3.7 .3 7.3 LC. 1 /'/'/■ ct. 09. (i 1.5 /'. ret. 25 Egj - 4.8 9 7 12.2 5.1 Milk 1.9 14 1.5 4. :i 1" 7 55.0 44.4 44.4 100.0 38.3 61.7 61.7 Kin. 89. 9 6. 2 06.8 33.2 33.2 100.0 Cereals, sugars, starches . . Total vegetable food. 10. 1 10.1 100.0 93 8 93.8 100.0 : ; Table ir>. — Nutrients and potential energy in food purchased in dietary No. 101. Cost. • Nutrients Fuel \ alue. Kind of food material. Protein. Fat. i larbo hydrates. FOB FAMILY, 7 DAYS. Food purchased : $1.79 . 89 875 3. 409 Gram*. 3, 605 400 Grams. 850 1 2, 95 J < 'alories. 10. 000 62, 655 Total •2.68 2, 284 4,011 13, 802 103, 255 PEE MAN I'Ell DAY. food purchased : •05* .02| 27 44 113 13 405 1,270 1. 960 Total .08^ 71 126 432 3, 230 PERI 1 M WJE 01 TOTAL FOOD PUECHASED. Food purchased : /'< r cent. GO. 8 33.2 Per cent. 38. 3 61.7 Per <•- ni ■ 89. 9 10. 1 Pi r ct ut. 6.2 93.8 P< /■ cent. 39.3 00.7 Total 100 100. 100.0 100.0 100.0 DIETARY OF A NEGRO SAWMILL LABORER'S FAMILY IN ALABAMA (No.102). The study began April 27, L895, and continued seven days. The members of the family and number of meals taken were as follows: Meals. Man aboui 26 years old 21 Woman about -I years old (21 meals x 0.8 meal of man) equiva- lent to 17 ( lit] 11' j ears <>U (21 meals x 0.6 meal of man | equivalent to 13 l'w o children between 2 and 1 years old ( 12 meals \ 0. 1 meal of man | equivalent to 17 Cotal number of meals 68 Equivalenl to one man for bwenty-three days. Remarks. — This family, living on a small farm, consisted of husband and wife, an adopted daughter of L2, and two younger children. The 33 husband worked in a sawmill and received .">0 cents a day, paid in merchandise. The wife worked in the field. The husband was a step- son of the family mentioned in study !So. 101. The two farms joined, and the people assisted one another in their farm work. The cabin was made of logs and had oue room, which served as living and sleeping room, and an addition in the rear, not more than feet wide, which was used as a kitchen (PI. II, fig. 2). The living room con- tained two beds, a few other small pieces of furniture, and a fireplace. The kitchen had a cupboard, a pine table, and a fireplace. The house had two doors, but was without windows. The cabin was compara- tively new, and better than many of its class. The furnishings, how- ever, were as poor as those of the ordinary one- room cabins. The food consisted of salt x>ork, corn meal, and molasses, with butter, buttermilk, "clabber," and a few eggs. For live stock the people had an ox, a cow, and a few hens. They had no garden, the farm crops were like those of No. 101, cotton, with a little cane, cowpeas, and sweet potatoes. Table 16. — Food materials in dietary No. 102. C omposil ioll. Total cost. Weig it used. Kind of food material. Pro- tein. Fat. ( Jarbohy- drates. Total food mate- rial. Nutrients. Pro- trin. Fat. Carbohy- drates. ANIMAL FOOD. Per ct. 8.0 13.2 1.2 3.0 3.3 Per ct. 63.2 9.3 82. 4 .5 4.0 $0. 29 .07 . 11 .92 .05 Grams. 1,630 425 240 1,815 10,435 Grams. 130 56 3 54' 344 Grams. 1,030 40 198 9 417 Eggs ' Butter ' Buttermilk ' Milk 1 4.8 5.0 87 532 1.44 .'.'4 .14 .06 .36 14,545 587 1,694 609 9.6 7.3 .8 4.1 VEGETABLE FOOD. Cereals, sugar, etc. : 78.3 66.7 95.0 68.3 3, 64.3 5,100 540 3, 670 350 372 29 209 'J. 854 1.3 .1 47 4 2,507 .80 12, 955 769 242 2.24 27, 500 1,356 1,936 9,885 1 Average of analyses of similar Alabama foods. 12210— No. 38 -3 34 Table 17. — Weights and percentages of food materials and nutritive ingredients used in dietary No. 102. Food mate- rial. Nutrients. F 1 mate- rial. Lbs. 3. 60 1 . 00 .50 23. 00 4.00 Nutrients. Pro Carbo t i Fat b 3 '"" drates. Kiml of t""i 3.36 62, 300 3,989 1,469 43, 503 Total food 8.23 89,915 6,198 18, 922 43, 503 1 AMru'ii ct analyses ;:i similar Alabama bods. 36 Table 20. — Weights and percentages of food materials and nutritive ingredients used in dietary Xo. luS. Food mate- rial. Nutrients. Food mate- rial. Nutrients. Kind of food material. Pro- tein. Fat. Carbo- hy- drates. Pro- tein. Fat. ( !arbo- diates. Cost. FOB 1 \M1!.Y. U DAI -. Pork, lard, etc Cereals, sugars, starches.. C in ma. 27,615 62, 300 Grains. 2, 209 3,989 Grams. 17,453 1,469 Grams 43, 503 Lbs. 60.90 137.30 Lbs. 4.90 8.80 Lbs. 38. 50 :;. 'jo Lbs. 95.90 $4.87 3. 36 Total food 89, 915 6,198 18,922 43.503 198.20 13.70 41.70 95.90 8.23 PEB MAN PKB DAY. 412 930 33 60 261 22 649 .91 2.05 .07 .13 .57 .05 1.43 .071 Cereals, sugars, starches. - .05 Total food 1,342 93 283 649 2. 96 .20 .62 1.43 . 12± PERCENTAGES OF T" 1 \l. FOOD. Pork, lard, etc Cereals, sugars, starches.. Per ct. 30. 7 69. 3 Per ct. 35.6 64.4 Per ct. 92.3 7.7 Per ct. Perot. 59.2 1011. 40. S 100.0 100.0 100.0 100.0 ' 100.0 1 Table 21. — Nutrients and potential energy in food purchased in dietary No. 103. Cost. Nutrients. Fuel value. Kind of food material. Protein. Fat. Carbo- hydrates. FOR FAMILY, 14 DAYS. Food purchased : $4.87 3.36 Grams. 2, 209 3,989 Grams. 17,453 1, 469 Grams. r 71/ii, i, j. 171,370 4::, 503 208, 380 Total 8.23 6, 198 18, 922 43, 503 379, 750 PER MAN PER DAY. Food purchased : .074 .05 33 60 261 22 2.560 649 3.110 .12J 93 283 649 5. Total cost. Total food in .i ti rial. Per cent. Nutrients. Pro tciii. Fat. 5.0 4.8 $0. 18 Grams. Grams. Grams. Grams. 3,345 1.06 . 12 11 .•20 ,04 .13 6, 180 1 105 595 455 4 so 4. 875 1 84 14,48.". 78.3 os. 3 .6.1 .27 9,070 2, 720 154 9 2, 1 1 I 2,815 277 162 79 5 16 140 4. 929 72 5 515 •-T1 35 24 231 2' 8 7. 102 l , *:m Total ,87 11.790 Vegetables : Beans, string . Beets Cabbage Corn, green... Okra Onions Tomatoes 2.2 .4 1.6 .1 2.1 .4 2.8 1.1 2.0 .4 1.7 .4 .8 .4 9.4 9.6 14. 1 9. 5 9. 9 ::. 9 .70 .05 1. 190 1 . 955 6,350 1,020 115 935 795 8 960 26 31 133 29 ■1 16 112 -- 368 144 11 93 :;i Total . 1.07 ' 12,360 Fruits, nuts, etc Blackberries Peaches 2.1 7.5 13.4 1,360 1,305 Total Total vegetable food Total food .08 | 2,665 102 175 26 2.02 | 26,815 I 1,175 160 10, 184 :; 86 11,300 2 01 I 1 I 142 1 Average of analyses of similar Alabama foods. Taulk 26. — Weights and •percentages of food materials and nutritive ingredients used m dietary No. 105. Kind of food material. r i mate- rial. Nutrients. FOK FAMILY, 10 DAYS. Grams Peel', veal, and mutton 79.". Pork, laid. etc 6, 180 Poultry 1, lo.". Eggs 595 Putter 455 Milk 480 Buttermilk 4,875 Pro tein. Carbo l al hy- drates. F 1 mate rial. Gram -. (, Kllll >. 154 11 L'77 1 929 162 72 79 5 375 16 19 146 24 24 234 Lbt. 1.80 13.60 2.40 1.30 I. 00 1. 1" 10.70 Nuti i Pro- tein. Fat. drates. Lbs. Lbs. Lbs. 0. 3 I ii. i.i llll [0 - i . 10 .'JO .DO .10 .80 .10 .in 0. 10 .30 .50 Cost. !.06 . 12 . 11 .'J I .ot . 13 Total animal food ... II. Is". Cereals, sugars, starches .. 1 1.790 Vegetables 12 360 Fruits 2 665 839 5,515 1.9U 1 90 12. lo Total v egetable food Total l 1 26, 815 243 ■jo 9 17 27.20 5.90 2. I HI .50 .10 .20 . 10 .10 19.80 2. I" 1.84 - 1.07 .03 1, 17.". 160 10,184 59. lo 41, 300 -.'.on .". 675 10, 142 91.no 2.60 .40 22. 50 40 Tabli 26.- Weights and 'percentages of food ma»eria*8 and nutritive ingredients used in dietary No. 105 — Continued. 1 'ood mate- rial. N atrients. Food male rial. Nutrients . Kind of food material. Pro- tein. Orams. i 7 4 2 Carbo- Fat. lij d rates. Pro trill. Fat. i larbo- i lost. PI R M \\ I'l l: DAI . in L51 27 14 11 L2 11 SI Grams. 1 120 2 1 9 Qra tns Lbs. 0, hi .34 .06 .03 .02 n | / bs n. nl .02 .01 Lbs. 0. 27 1 '. ill 1 1 IV |$nl ter .02 Buttermilk :i l 6 .01 o.oi Total animal food . . - 353 20 134 6 .78 .05 - 29 .01 $0. 04J ( Jereals, sugars, starches . . 288 301 65 22 6 1 2 1 1 219 23 7 .63 .67 .14 05 .01 .01 .48 06 .01 Total vegetable food G54 1,007 Perct. 1.9 15.0 l! 4 1. 1 1.2 11.8 29 liT Per ct. 7. 7 13 8 8.0 9 .2 .8 7.:; 4 _ 138" Per ct. 0. 7 80. 249 1.44 .00 .01 . 55 .li" .05 Total food 13 2. 22 .11 .30 .09J i \ ■ . i 01 TOTAL FOOD. Per ct. Per ct. 4 7 Pork, lard, etc 27 5 i 3 3 1 Eggs 1.0 G.O . ;i 2.8 5 2 Milk .2 1.0 i 2 2 3 4 33. 1 in, r, 29. 9 0.4 41.7 45.0 i 2. o 1.3 97.2 , 2.4 1.3 1 85.8 1.0 11.1 2. 7 47.7 ===== ' _ " _ 22. 5 27.7 Fruits 2 1 04.9 58. 3 2.8 -97. G 52. 3 Total food 100.0 100. 100.0 100. 100.0 Table i'T. — Nutrients and potential energy in food purchased in dietary No. 105. Kind of food material, UIL1 . li' MAN s. Food purchased : A ninia! ... Vegetable.. Total. 'I R M V\ PI I irchased : \ ii imal table... Food purchased Animal \ egetable ... Total. Cost. Total i PCRCH VSED. 2. 02 \ ni rients. Protein. Fat. I arlio li\ dl ales Grams, (irams. Qrams. 839 5,515 1,175 160 Fuel \ alue. 55, 700 48. 060 2,014 5,675 10, 142 1 ;i 4 G 'J 19 111 255 103, 850 1.360 1, 175 2,5::5 /'. r cent. I'i r cent 47.7 II 7 07. 2 2. I 5:t.G 58.3 2. - 97 6 16. I loo.ii 100. o 41 DIETARY OF A Nl'.iiko FARMER'S FAMILY IN ALABAMA (No. 130). Tlif study began December 8, 1895, and continued twelve days. The members of the family and unniber of meals taken were as follows: Meals. Man 35 years old 36 Woman 35 years old (36 meals x 0.8 meal of man equivalent to 29 Boy 12 years old I 36 meals x 0.6 meal of man equivaleul to 22 Child about 8 years old (36 meals ;< 0.5 meal of main equivalent to. 18 Child about li years old (36 meals v 0.5 meal of man equivalent to. 18 Child about 3 years old (36 meals X0.4 meal of man equivalent to . 11 Infant (36 meals x 0.3 meal of man equivalent to 11 Total number of meals 1 18 Equivalent to one man for forty-nine days. Remarks. — This was ;i winter dietary of the same family as No. 100. The same typical foods were used as in the spring with the addition of sweet potatoes. The latter were cooked by roasting in hot ashes. Table 28. — Food materials in dietary No. ISO. < '.imposition. Total cost. Weigh! used. Kind of i' 1 material. Pro- ... Carbo tcin. ' ' hydrates. Total food mate rial. Xutrients. Pro- tein. Fat. Carbo- hydrates. ANIMAL FOOD. Pork: /'<■/• et. Per et. J', r et. Grams. Grams. Grams Grams. Bacon 1 Lard.. 66.1 100.0 $0.32 1,815 136 1,200 .15 905 905 Total animal food. . VEGETABLE F< IOD. 2,720 136 2,105 < 'oin meal ' — Molasses i Sweel potatoes l.o 1.5 4.2 .1 05. 9 71.8 23.1 .4a 10.330 . 50 4, 990 .34 20,310 1,225 50 305 Total vegetable food. 1.29 41,630 1,580 Total t 1 1.76 44,350 1,710 686 10, 761 5 3, 583 122 4, 691 813 2,918 19,035 19. 035 'Average of analyses of similar Alabama foods. Table 29. — Weights and percentages of food materials i if. Per ct. is.;, 2.4 20. 9 Pei ct. . 13.2 .3 13.5 68. n 1- 5 81.4 11.9 Per ct. Perct. Butter 12 4 93.3 65.1 14.0 79. 1 5. 9 90. 1 i<; 3 Vegetables .8 ::. 7 Total vegetable food 86.5 6.7 100.0 50. Total mud 100.0 li 100. 44 Table :'>:'>. — Nutrients and potential energy in fond purchased in dietary So. 181. Cost. Nutrients Fuel value. Kind of food material. Protein. Fat. li\ drates. FOB 1 AMU ■> . 12 HAYS. Food purchased : $1.21 1.21 Grams. 314 2,011 Grams. 4,392 314 Qra ms. 15, 586 * 'aloi ii s 4". 135 75, 065 Total 2.42 .03 .03 2, 325 4,706 15, 586 117 200 rF.lt MAN PEB DAT. Food purchased : 8 50 110 8 t, 055 390 1.880 Total .06 58 118 390 2, 93.". PERCENTAGES OF TOTAL FOOD PURCHASED. Food purchased : Animal Per cent. 50. (i 50.0 Per cent. 13.5 86.5 "Per cent. 0.7 ]'?>■ cent. """ioo.o Per cent. 36.0 64.0 Total - 100.0 100.0 Km (i 100.0 L00 i) DIETARY OF A NEGRO FARMEK'S FAMILY IN'ALABAMA (No. 132). The study began December 8, 1895, and continued twelve days. The members of the family and number of meals taken were as follows: Meals. Man about L0 years old 36 Woman about 17 years old (36 meals X 0.8 meal of man) equiva- lent to. . .. 29 Girl about 18 years old (36 meals x 0.8 meal of man) equivalent to.. 29 Child about 11 years old (36 meals X 0.6 meal of man | equivalent to. 22 Child about s years old (36 meals X 0.5 meal of man) equivalent to. 18 Infant (36 meals x 0.3 meal of man) equivalent to 11 Total number of meals 145 Equivalent to one man for forty-eight days. Remarks. — This family lived in a one-room log cabin on a planta- tion of 1,800 acres about 5£ miles from Tuskegee. They bad a small barn rudely constructed of pine logs. The live stock consisted. of two hogs, three hens, and a turkey. They cultivated a "one mule farm" of .'!<> acres raising cotton almost entirely and that under mortgage. The winter was spent in almost total idleness. The house furniture con- sisted of two beds, a rude pine table, four homemade chairs, a chest, and a clock worth about $10. Table 34. — Fond materials in dietary No. 132. Kind of r 1 material. ANIMAL Pi M ID. Pork : Fresh pork ' Bacon ' .... Lard Total animal f 1 ( imposition. Pro tein. Perct. in. 6 7..". Fat. Carbo b\ (1 rail's. Total rust. Per ct. 41.9 66. 1 100.0 Per ct. ). 32 . 52 . 23 Weighl used, Total f I mate- rial, drums. 2, 355 1,815 1 160 Nutrients. Pro- tein Grams. L36 1.07 ". 5 10 386 Vat . < larbo- hydrates. Grams. 971 L, 200 ! 360 3,531 1 A \ erage of analyses of similar Alabama foods. 45 Tabi e 31. — i'ovd mat. — Nutrients and potential energy in food purchased in dietary No. Cost. Nutrients. Fuel \ alue. Kind of food material. Protein. Fat. i larbo- li\ drates FOR FAMILY. 12 DAYS. Food purchased : $1.07 .84 Grams. 186 871 Grams. i 1 1 Grams. 31. 1.0 Vegetable 10.812 51 !I80 Total 1.91 1.257 3. 970 10.812 46 Table 36. — Nutrients and potential energy in food purchased in dietary \o. 182 — Cont'd. Cost. Nutrients Fuel \ .line. Kind of food material. Protein. Fat. Carbo- h j d rates. PER MAN PES DAY. Food purchased: SO. "'.'1 Grams. R . h:.:. Cost. Nutrients. Fuel value. Kind of food material. Protein. Fat. • larbo- hydrates. Fill! FAMILY. 12 DAYS. Food purchased : * l.i if. 1.73 Grams. 394 2,598 Grams. 4,081 1,041 i,rn HIS. ' 'alories. 2.".. :>2:: Total 2.78 2. 092 5,122 25, 323 163, 730 PER MAN PER DAY. 1 1 purchased : .023 .041 10 67 105 26 649 Total .07 77 131 040 4. 195 PERCENTAGES OF TOTAL FOOD PURCHASED. Food purchased : Animal Per cent. 37.8 62.2 /'. r cent. 13. 2 86.8 Per c-nt. 79. 7 2i>. 3 Per cent. 100.0 7.-.. s Total 100. 100. 100.0 100. 100.0 48 DIETARY OF A tfEGRO PARMER'S FAMILY IN ALABAMA (No, 134). The study began January 6, L896, and continued eleven days (2 meals per day). The members oi the family and number of meals taken were as follows: Meals. Man Hi years old 22 Woman 10 years old (22 meals X 0.8 meal of main equivalent to 18 Girl 20 years old (22 meals x 0.8 meal of man) equivalent to 18 Total number of meals 58 Equivalent to one man for twenty-nine days. Remarks. — This family was located on a large plantation, Similes from Tuskegee, and occupied one room of a two-room frame cabin, the other half being occupied by another family. They managed a one-mule farm of 30 acres, which was free from mortgage. The husband worked in the swamp during the winter cutting fence rails. In the summer the family had a small garden with a general assortment of vegetables. The live stock consisted of a mule and a hog. Table 40. — Food materials in dietary Xo. 134. Composition. Total cost. Weight used. Kind oi' food material. Pro- tein. Fat. Per ct. 41.9 66.1 100.0 Carbo- hydrates. Total food mate- rial. Nutrients. Pro- tein. Fat. Carbo- hydrates. ANIMAL FO< 'P. Pork : Per ct. 10.6 7.5 Per •■■ nt. $1.00 .16 .14 Grams. I 535 905 820 Grams. 481 68 <> acres, paying a bale and a half of cotton, and actively assisted her son in plowing and caring for the farm during the working season. The son occasionally hauled a small load of pine wood lo (lie village in the winter and the mother passed the time as best she could in one of the two rooms in their cabin. The live stock consisted of two oxen, three hogs, and a few chickens. Table 43. — Food materials in dietary No. 185. Composition. Total cost. Weight used. Kind of fond material. Pro- tein. Fat. Carbo- hydrates. Total food inalf rial. Grams. 2,550 Nutrients. Pr .°- Fat trill. - C ' U - Carbo- hydrates. ANIMAL FOOD. Per <■/. 7.5 Per ct. 66.1 I'rr cent. $0.45 Grams. Grams. 191 1, 680 Grams. VEGETABLE KOOD. 7.5 9.6 1.0 4.2 .9 65.9 78.3 .15 .38 .17 .06 13, 635 2, 270 1,700 395 1, 023 573 218 1 21 8,985 Flour 1 -' 1,777 .1 17 2 | 100. 393 .76 1.21 18, 000 20, 550 1, 258 596 12, 377 Total food 1, 449 2, 282 12,377 'Average of analyses of similar Alabama foods. Table 11. — Weights and percentages of food materials and nutritive ingredients used hi dietary No. 13J. Food ma- terial. Nutrients. i Food ma- terial. Nutrients. Kind "f food material. Pro- tein. Fat. ( !arbo- bj drates. Pro- tein. Fat. Carbo- hy- drates. Cost. FOR FAMILY, 15 LAVS. Pork. laid, etc Cereals, sugars, starches. . Grams. Grams. •J. r..".ii 191 18,000 1,258 Grams. 1.6S6 596 Grams. 12, 377 Lbs. 5.60 39. 7(i Lbs. (1.40 2. SO Lbs. 3. 70 1.30 Lbs. 27.30 $0.45 .76 Total food 20, 550 1,449 2+282 12. 377 45.30 3.20 . 02 .10 5.00 , 14 .19 27.30 1.01 1.21 PER MAN PEB HAY. 94 GG7 7 63 47 •1 .OIJ Cereals, sugars, starches.. 458 1.47 . 02J Total food 761 /', /" ct. 12. I sT. G 54 85 458 1.68 Per ct. .12 .33 1.01 .04* PI l;. 1 \ 1 \i.K- 1 IF l.'l \l D Per ct. 13.2 86.8 Per ct. 73.9 26.1 I'rr ct :::. 2 Cereals, sugars, starches.. 100.0 62. a I otal food 100.0 100.0 100.0 100.0 100.0 51 Table 4. r >. — Nutrients and potential enei •gy in food purchased in dietai~y Yo. 1 ■'■■'. ( o-t. Xut i ieni 9. Fuel value. Kind of food material. Protein. Fat. hydrates. FOB FAMILY, 15 !>A1>. Food purchas< d : $0. 15 .711 (jr'ims. Grams. I'.tl 1,686 1 . 258 590 Grams. Caloi ies. 10. 405 12,377 01,445 Total 1 21 1, in 7 ■17 2,282 12. ::77 77,910 PEE MAN PER DAY. Food purchased : .013 G3 01.". 458 2. 275 Total .04$ 35 458 2,830 PERCENTAGES OF TOTAL FOOD PURCHASED. Food purchased: I'i r cent. 37. 2 C2. 8 Per cent. 13.2 86.8 Per cent. 7:s. 26. l 100.0 Per cent, 100.0 in. ii Per cent. "1 1 7> !) Total 100.11 Kio. 100 DIETARY OF A NEGRO FARMER'S FAMILY IX ALAI'.AMA (No. 136). The study began January 6, 1896, and continued eighteen days (2 meals per day). The members of the family aud number of meals taken were as follows: Meals. Man 48 years old 36 Man 50 years old 36 "Woman 32 years old (36 meals X 0.8 meal of man) equivalent to 29 Girl 13 years old (36 meals X 0.6 meal of man) equivalent to 21 Total number of meals 122 Equivalent to one man for sixty-one days. Remarks. — The family carried on a 40-acre farm on one of the oldest plantations in the Tuskegee section, some sixteen negro families living on the same place. The crop of 1S9G, entirely of cotton, was mortgaged in advance to secure winter provisions and farm implements. A small corncrih of logs and a barn similarly constructed constituted the out- buildings. The husband and wife spent a part of the winter days in cutting shingles in a neighboring swamp. The live stock consisted of a mule, three pigs, and a half dozen chickens. They occupied one room of a two-room cottage and rented the other. Table 46. — Food materials in dietary X<>. tS6. Composition. Total cost. w eighi used. Kind of food material. Pro 1 1 in Fat. ( !arbo- h\ drates Total 1' 1 matc- I ial. Nutrients. Pro- tein. Fat. ( larbo- lij drates. ANIMAL FOOD. Per ct. 7.5 9.0 1.0 Pirct. 66. 1 4.2 .9 . 1 $1.70 Grams. 9,010 Grams. 721 Grams. 352 (,, II HIS. 8G7 fii VEGETABL1 65. 9 78. :: 71.8 100. 8.9 .45 ..".7 .42 .ML' 20,640 6, 745 1,215 115 ?:;5 1,548 648 13,602 5,281 3,027 1 15 42 4 3.8 .9 28 7 65 1.50 32, 450 2,266 939 22,090 Total food 3.20 2 987 7 oni » 1 Average of analj Bes of similar Alabama foods. 52 Table 17. — Weights and percentages of food materials and nutritive ingredients used in dietary No. tS6. Food mate- rial. Nut rients. Food male rial. Nutrients. K i 1 1 1 1 of food material. Pro trill. Fat. ( !arbo hy- drates. I'm tein. Fat. ( !arbo- hy- ilrates. Cost. pi IK FAMILY , L8 DATS. I'... k, lard, etc Grams. 9,610 Grams. 721 Grams. 6, 352 Grams. Lbs. 21.20 Lbs. 1.60 Lbs. 14.00 Lbs. $1. 70 Total animal food. - . . 9,610 721 6, 352 932 7 22, 025 65 21.20 1.60 14.00 1.70 Cereals, sugars, starches 31,715 7:::. 2,238 28 69.90 1.60 4.90 .10 2.10 48.60 .10 1.46 .ot Total vegetable food. 32, 450 2, 266 939 22, 090 71.50 5.00 2.10 48.70 1.50 12. 0(10 158 - 2,987 7,291 22, 090 92. 70 6.60 16.10 48. 70 3.20 PER .MAN PER DAT. Pork, lard, etc 12 104 .35 .03 .23 Total animal food. 1 58 520 12 12 ~ "37" 104 .35 .03 .23 .02| ( 'rivals, sugars, starches . . Vegetables 15 301 1 1/14 .03 .08 .03 .80 Total vegetable food. 532 690 37 49 15 119 Per ct. 87. 1 362 362 Per ct. 1.17 1.52 .08 .03 .80 Total food .11 .26 .80 .05J PERCENTAGES < IF TOTAL FOI ID. Poi i lard.etc Per ct. ■2-2. S Per ct. 24. 1 Per ct. 53. 1 22.8 75.4 1.8 24. 1 74.9 1.0 87.1 12.8 .1 53.1 99.7 .3 1 45. 6 1 .; 1" Total vegetable food 77.2 75. 9 12.9 100.0 100. 100.0 46.9 Total food 100.0 LOO.O LOO <' Takm: IS. — Nutrients and potential energy in food purchased in dietary No. 186. Cost. Nutrients. Fuel x allte. Kiml of food material. Protein. Fat. ( 'arlio hydrates. 1 '< IR FAMIL1 , IS DAYS. Food purchased : $1.70 1.50 Grams. 721 Grams. 359 Grams. Calories. 62 030 \ egetable 2 266 939 22. 000 in-. 501) Total 3.20 | 2,987 7,201 22, 090 170 620 PER MAM PER HAY. Food purchased : . 02 1 .02J 12 37 104 15 1,015 Vegetable 302 1, 775 Total . 05.1 *9 119 362 2, 79:) PER( 1 N 1 IGI - OF cOTA] FOOD PURCHASED. Food purchased : Per cent. I'< r cent. Per cent. 53.1 24.1 87.1 4(1.0 75.0 12.0 /', /• ci ill- /'. /• cent. 36. 1 100. lot. 1 100.0 100 " too 11 100. 100 53 DIETARY OF A NEGRO FARMER'S FAMILY IN ALABAMA (No. 137). The study began January 28, 1896, and continued eighteen days. The members of tbo family and number of meals taken were as follows: Meals. Man 57 years old 54 Girl 9 years old (54 meals x 0.5 meal of man) equivalent to 27 Girl 7 years old (54 meals X 0.5 meal of man) equivalent to 27 Girl 5 years old (54 meals X 0.1 meal of man) equivalent to 22 Boy :> years old (54 meals x 0.4 meal of man) equivalent r<> 21 Infant 1 year old (54 meals X 0.3 meal of man) equivalent to 16 Total number of meals 167 Equivalent to one man for fifty-six days. Remarks. — This family lived in one room of a two-room log cabin on a plantation 7 miles from Tuskegee. They were miserably poor, sub- sisting- for days at a time on nothing but corn pone. The man managed a one-mule farm, raised only cotton, and paid a bale and a half of the same for rent. The live stock consisted of two ehickens, a mule being hired during the cotton season. During the winter they made chairs for sale among the neighbors. Table lib — Food materials in dietary No. 137. Composition. Total cost. Weight used. Kind df food material. Pro- tein. Fat. Carbo- hydrates. Total food mate- rial. Nutrients. Pro- tein. Fat, i irbi hydrates. ANIMAL FOOD. Per ct. 7.5 Per ct. 00. 1 /\ r cent. $0.18 Gratns. 1.040 Gram . <■ an s. 78 687 a ra his. .18 1,040 78 | 687 7.5 4.2 9.li .9 VEGETABLE FOOD. 65. 9 78 3 .11 .54 40 19, 405 1,730 3 OQS 1,455 815 166 16 40 4 12. 788 Flour 1 1.0 .1 71. S 2, *;* 1.05 25, 130 1, 661 835 1 23 9B 170 17.010 1 Average of analyses of similar Alabama foods. Table ~>0.— ll'ei Total number of meals 45 Equivalent to one man for twenty-two days. Remarks. — This family managed a two-mule farm on a large plantation 8 miles from Tnskegee. paying ~.\ bales of cotton as rent. The one-room cabin was neatly furnished, and the woman in spare moments made dresses and bonnets for her neighbors. She was the owner of a sewing machine. The property of the family was this year free from mortgage. The live stock consisted of two mules, one cow, and a few hens. They had a corn crib and small barn made of logs. 55 Table 52. — Food ma leriah in dietary So. L IS. ( imposition. Weigh! used. Kind of food material. Pro- tein. Perct. 7.5 1.2 3.3 3.0 Total cost. Total 1 1 mate- rial. Nutrients. Fat . hydrates. Pro tern. Fat. Carbo- hydrates. ANIMAL FOOD. (ill. 1 82. 4 4.0 .5 l'i r ■■■ at $0.55 .1:: .12 .07 Q III HIS. 3,095 285 1,360 2,720 Grams. 232 Grains. Butter 1 :i 235 45 54 81 14 Milk 5.0 4.8 68 131 .87 7,460 361 2,349 VEGETABLE FOOD. 7.5 9. (i 1.0 4.2 .9 . 1 65.9 78.3 71.8 95.0 .22 .10 .40 .09 5,725 3,290 4,080 850 429 310 41 240 30 4 3,773 2.570 2. 929 808 Flour' Sugar(C) .87 13, 945 21, 405 7s6 274 10, 086 Total food 1.74 1,147 2,623 10, 285 'Average of analyses of similar Alabama foods. Table 53. — TTeiijiits and percentages of food materials and nutritive ingredients used in dietary So. 13S. Food mate- rial. Nutrients. Food mate- rial. Nutrients Kind of loud material. Pro- tein. Fat. Carbo- hy- drates. Pro- tein. Fat. Carbo hy- drates. Cost. FOR FAMILY, 16 DAYS. drams. 3,095 285 1,360 2, 720 Grams. 232 3 45 81 Grams. 2 046 Grams. Lbs. 6.80 .60 3.00 6.00 Lbs. 0.50 .10 .20 Lbs. 4.50 .50 .10 .10 Lbs. .20 .30 $0.55 .13 .12 .07 Butler 235 Milk 54 14 68 131 Total animal food... 7,460 361 2,349 | 199 16. 40 ♦.80 5.20 .50 .87 Cereals, surgars, starches. 13. 945 786 274 10, 086 30.80 1.70 .60 22.20 .87 Total vegetable food . 13,945 786 274 HI. 086 30.80 1.70 .60 22.20 .87 Total food 21,405 1, 147 2, 623 93 10, 285 47.20 .31 .03 .14 .27 2.50 5.80 22. 70 1.74 PER MAX PER DAY. I'ork, lard, etc 141 13 62 123 10 2 4 .02 .21 .03 Butter 11 2 3 1 6 Milk .01 .01 .01 Total animal food.. 339 16 107 9 .75 .03 .24. .02 .04 Cereals, sugars, starches.. 634 36 13 | 458 1.40 .08 .03 1.01 Total vegetable food. 634 36 13 458 1.40 .08 .03 1.01 .04 973 Perct. 14.5 1.3 6. 1 12.7 52 /'<;• ct. 20.2 .3 3.9 7.1 120 467 2.15 .11 .27 1.03 .08 PERCENTAGES OF TOTAL F< lOD. Pork, lard, etc Per ct. 78.0 9.0 2. 1 .5 Per ct. Per i-t. 31 6 Putter 7.5 6.9 4.0 .Milk .6 Buttermilk Total animal food . - 34.9 65.1 31.5 89.6 1.9 50. o '■ 'ereals. siii;,-ir>, st.uvlies 68.5 1". t 98.1 :,n (i Total \ egetable food . 65. 1 68.5 10.4 98.1 5o il Total food 100.0 100. loo.o inn. (i 56 Table 54. — Nutrients and potential energy infoi d purchased in dietary \<>. 13S. Cost. Nutrients Fuel value. Kind <>l food material. Protein. Fat. Carbo. h\ dratea FOR FAMILY, 16 DA'S S. Food purchased: $0.87 1.74 Grams. Grams. 361 2,349 786 274 Grams. 199 10, 086 Calories. Total 1,147 2,023 PER MAX PER DAY. Food purchased : .04 .(14 16 107 36 13 9 458 1 100 2 145 Total .08 120 407 Per cent. 1.9 98.1 50.0 50.0 Percent. Percent. 31.5 89.6 68.5 10.4 PERCENTAGES OF TOTAL FOOD PURCHASED. Food purchased: Percent. 33.9 Total 100.0 100.0 100.0 loo.o DIETARY OF A NEGRO FARMER'S FAMILY IX ALABAMA (No. 139). The stiuh began January 28, 1896, and continued sixteen days. The members of the family aud number of meals taken were as follows: Meal. Man about ;'••"> years old 48 Woman about 30 years old (48 meals x 0.8 meal of man) equivalent to 38 Total number of meals 86 Equivalent to one man for twenty-nine days. Remarks. — This family lived on a 25-acre farm on a plantation of 1,500 acres, some 7i miles from Tuskegee. The one-room log cabin was attractively surrounded by flowers and a vegetable garden, and the interior showed some attempts at adornment. They raised cotton, corn, and potatoes; cured their own bacon this year, and made some 15 pounds of lard. The live stock consisted of a mule, four small pigs, and six hens, which were kept in a log barn. Table 55. — Food material* in dietary Xo. ISO. Composit ids. Total cost. Weight used. Kind of food material. Fro- tein. Fat. 1 '.111") hydrates. Total food male- rial. Nutrients. Pro- tein. Fat. Carbo- !i\ dr.it. s. ANIMAL FOOD. Folk : Per et. 10.6 7.5 Per ct. 41.9 66.1 100.0 4.0 Per cent. $1.01 .50 . 38 .09 Grams. 2, 270 5, S05 •_'. 270 1,020 l ; rams. 241 442 33 Grams. 05 1 3 -07 2 27 ii 41 Grams. Milk :;.:; 5. o 51 2.01 11.455 716 7. 150 5 VF.GETABI.L FOOD. Corn meal ' 7.5 9.6 7.8 4.2 .9 .4 05.0 78.3 70.1' 95. 23. 1 . 35 .38 .07 .11 .03 13,610 5,245 505 1,030 1,985 1,021 504 46 572 47 2 8,968 4 107 471 Sugar (C) TAL FOOD PURCB \-l I' Food purchased Annual Vegetable Total Per <■■ ni . Per ct nt. Per cent. 68. 1 30. '.» 91.9 31.9 69. 1 8. 1 /'. ;■ cent. Pi 0. 3 48. 6 51.4 58 DIETARY OF A PLANTATION HAND'S FAMILY IN ALABAMA (No. 140). The study began January 29, 1896, and continued fifteen days (2 meals per day). The members of the family and number of meals taken were as follows: Meals. Woman 29 years old (30 meals x 0.8 meal of man) equivalent to 21 Boy 10 years old (30 meals x 0.6 meal of man) equivalent to 18 Boy 8 years old (30 meals X 0.5 meal of man) equivalent to 15 Boy 5 years old (30 meals x 0.4 meal of man) equivalent to 12 Child 2 years old (30 meals X 0.4 meal of man) equivalent to 12 Total number of meals SI Equivalent to one man for forty days. Remarks. — This family lived in a one-room log cabin on a plantation about 7 miles from Tuskegee, and consisted of a mother and four children. The support of the entire family rested on the mother, who worked as a common plantation laborer — plowing and doing the same work as men. There is a barn and an old log shed. The live stock consisted of two Lens. TABLE ~>t>. — Food materials in dietary No, 140. Composition. Total cost. Weight useil. Kind of food material. Pro- tein. Fat. Carbo- hydrates. Total f 1 mate- rial. N ntrients. P F°" Fat tein. * ar - Carbo- hydrates. ANIMAL FOOD. Pork": Per ct.. Per ct. 10.6 41.9 7. 5 CO. 1 3.0 .5 Per ct. $1.60 .18 .01 Grams. 735 9,440 480 Grams. 84 70S 14 Grams. 333 6. 240 3 Grams. Buttermilk 4.8 23 1.85 10.715 S0G 6, 576 , 23 7.5 VEGETABLE FO< ID. 4.2 05. 9 95. .46 .22 IG, 785 1,955 1 259 71 in 11.061 1 857 Sugar (C) .68 2.53 18,740 29, 455 1, 259 705 12 918 Total food 2,065 7,281 12 941 'Average of analysts of similar Alabama foods. Table 59. — Weights and percentages of food materials and nutritive ingredients used dietary No. 140. Food Kind of food material. mate- rial. Nutrients. Food mate- rial. Lbs. 22. 60 1.00 N indents. Pro- F tein. Iat ' ( larbo- urates. I! ; II HIS. 23 Pro- tein. Fat. Carbo- drates. Cost. FOR FAMILY, 15 DAYS. Grams. Pork, lard, etc 10, 235 Buttermilk 480 dram*, drums. 792 6, 573 14 3 Lbs. 1.80 Lbs. 14.50 Lbs. $1. 84 .01 Total animal food . . . 10, 715 806 6, 576 23 23. 60 41.30 1.80 14.50 1.85 1 lereals, sugars, starches. . . 18, 74ti 1,259 705 12,918 2.80 1.60 28.50 .G8 Total vegetable food. 18,740 1. 259 705 12,918 41.30 2.80 1.60 28.50 16.10 28.50 .68 Totalfood 29,455, 2. 0«5 7,281 12,941 oi. o.) 4.60 2.55 - 59 Table 59. — Weights and percentages of food materials and nutritive ingredients used in dietary S'o. 140 — Continued. Kind of food material. Food mate- rial. PER MAN PEli HAY. Pork, lard, etc. Buttermilk drains. 256 12 Pro- tein. Nutrients. Food Carbo- mate- Fat, hy- rial. drat is. Nutrients. Pro- tein. Caj bo- Fat, liy drates. Total animal fond . . Cereals, sugars, starches . Total vegetable loud Total food 268 4(i,S PERCENTAGES OF TOTAL FOOD. Pork, lard, etc . Buttermilk. . . . /'('*' ct. 34.8 1.6 Total animal f 1 . . Cereals, sugars, starches.. Total vegetable food . Total food 36.4 63. 6 Grams. Grams. 20 104 drams. Lbs. J. lis. 0. 56 0. 04 1 .03 Lbs. 0.30 Lbs. KH 52 Per ct. 38.3 .7 Per ct. 90.3 323 323 Per ct. 1.03 1.03 .07 100. 100. 0.71 .71 Cost. $0. 04i .01| .061 Per ct. 72.7 .4 99.8 9.7 100.0 99.8 100.0 26.9 100.0 Table 60. — Nutrients and potential energy in food purchased in dietary No. 140. Cost, Nutrients Fuel value. Kind of food material. Protein. Fat. Carbo- hydrates. FOR FAMILY, 15 DAYS. Food purchased : $1.85 .68 G rams. 806 1.259 drams. 6,576 705 (•rams. 23 12,918 < 'alories. 64, 560 64,680 Total 2.53 2, 065 7. 'J si 12,941 129. 240 PER MAN PER DAY'. Food purchased : .044 .01| 20 32 164 18 1 323 1, 610 1, 625 Total .061 52 182 324 3,235 PERCENTAGES OP TOTAL FOOD PURCHASED. Food purchased : Per cent. 73.1 26.9 Per cent. 39.0 61.0 Per cent. 90.3 9.7 Per cent. .2 99.8 Per cent. 50.0 50.0 Total . GO IHI'IAKV OF \ XKOKo FARMER'S FAMILY IN ALABAMA (No. 141). The study began February l. 1896, and continued fifteen days. The members of the family and number of meals taken were as follows: Meals. Man Id years old 15 Woman 29 years old ( 15 meals x 0.8 meal of man) equh aleut to : ># 1 Boy 16 years old (45 meals \ 0.8 meal of man) equivalenl to 36 Boj l i years old ( l.~> meals x 0.8 meal of man) eqoi^ alenl to 36 Hoy it years old ( 15 meals \ (t.."> meal of man ) equivalent to 23 Girl 7 years old I 15 meals \ 0.5 meal of uian) equi\ a lent to 22 Girl 7 years old v '•"' meals x 0.5 meal of man) equivalent to 22 Boj I years old ( 15 meals \ 0.4 meal of man) equivalent to 18 Child Iti months old I 15 meals x 0.3 meal of man | equivalent to ... . II Total number of meals 252 Equi\ alenl to one man for eighty-four days. Remarks. — This family lived on a tO-acre cotton farm on a plantation some 7 miles from Tuskegee in the cotton valley district. Their otn 1 room cabin was built entirely by themselves and was apparently warm and comfortable. This last year in addition to their cotton they raised a small patch of sugar cane and cowpeas. Though in the habit of mortgaging his crops in past years, the husband is now attempting to better liis condition. The live stock consisted of an old mule, six pips, and a hen. Table 61.— .Food materials in dietary Xo. ill. < imposition. Cotal cost. Weig a used. Kiml of food material. Pro U'in. i. . Total 1'i.o.t mate- rial. Nutrients. Fat. bydrates. Pro trill. Pat. ( larbo bydrates. VMM \1 1 ■ •■ Pork: 10. t! 7.5 /•< r et. 41.9 Per a nt. -l 08 .60 .39 .10 dram*. 2, 720 ti. 095 2,345 1. 135 288 4.". 7 - Grams. i. 140 1,029 2, 345 • 45 Grams. 66. 1 100.0 4.0 Mills ;.. o :>7 2.17 12, 295 14.070 2, 720 1,360 2, 950 155 1 985 4, 535 783 1. 123 261 106 30 7. 559 57 VEGETABLE J 5 9. 6 : 8 1.0 4.2 " 65.9 . 9 78. ; .4 18 .41 . 15 . 29 . 06 .05 .08 629 '.'4 6 3 9, 864 i Rice i Molasses ' . 1 71.8 100.0 61.3 •j;;. l 2, 118 •Jl.O 1.5 1.4 .6 429 - ■J 7 1,216 1 048 1.22 28, ;>::> 2.017 - 717 17 905 Total food 3.39 8 276 •Average of analyses of similar Alabama foods. 61 Tablk 62. — Weights and percentages of food materials and nutritive ingredients used in diet aril Xo. 141. Food mate- rial. Nutrients. ]■' 1 mate- rial. Kuti 'ri! Carbo hy- d : ati -. Lbs. 6. io Kind of food material. Pro t t-iii. Fat. Carbo hy drates. Pro- tein. Fat. Cost. FOB FAMILY, 15 DAYS. Grams. 11, 1G0 1, 135 Grams. 745 38 Grams. 7,514 4.". Grams. 57 Lbs. 24.GH 2.50 Lbs. 1.60 .10 Lbs. 16.60 .10 $2. 07 . 10 Milk Total animal food . . . 12, 295 22, 155 6.520 28, 975 41,270 133 13 783 1.520 497 7,559 57 27.10 1.70 16.70 .10 2.17 i Vie. lis, sugars, starches. - 662 55 15, 641 2,264 49. 50 14.4M 3.40 1.10 1.40 .10 34 50 5.00 1.09 .13 Total vegetable food 2,017 2, 800 9 717 8,276 89 1 17, 905 17, 962 1 63. 90 91.00 .29 .03 4.50 1.5o 39. 50 39.60 1 . 22 Total food 6.20 18. 20 3.39 PER MAM PEE DAY. Pork. lard, etc Milk .02 .20 Total animal f 1 . . . 146 267 78 9 18 G 90 1 .32 .02 .20 .02 .024 Cereals, sugars, starches 8 1 186 27 .59 . 17 .04 .01 .41 .06 .47 Total vegetable food. 345 491 Per ct. •J7.ii 2.8 24 33 Per ct. 26. G 1.4 9 213 .76 1.08 .05 .07 .n2 .22~ .OH Total food 99 214 .47 .04 PERCENTAGES OF TOTAL FOOD. Pork, lard, etc Per ct. 90.8 .5 Per ct. Pi r ct. 61 1 Milk .3 2 9 Total animal food 29.8 28.0 91.3 .3 G4 Cereals, sugars, starches 54.4 15.8 54. 3 17.7 8.0 .7 87.1 12.6 3. 8 Total vegetable food. Total food 70. 2 100.0 72.0 100.0 8.7 100.0 99.7 100.0 == 36.0 100. Tablk 63. — Nutrients and potential energy in food purchased in dietary Xo. 141. Cost. Nutrients Fuel value. Kind of food material. Protein. Fat. ( !arbo- hydrates. FOR FAMILY, 15 DAI S. Food purchased : $2. 17 1.22 Grams. 783 2,017 Grams. 7,559 717 Grams. 57 17,905 ( Calories. 73,740 88, 350 \ egetable Total 3. 39 .024, .0l| 2, 800 24 8,276 90 9 17.962 162,090 PEB MAN PER DAY. Food purchased : 213 8S0 1,053 Total .04 33 99 214 1.9:5 PERCENTAGES OF TOTAL FOOD PUBCHASED. Food purchased : Animal Per <■ ut. G4. 36. Per cent. 28.0 72. 1'cr cent. 91.3 8.7 Percent. .3 99. 7 Per cent. 45. 5 54.5 Total loo. o 100.0 ioo. o 100. 100.0 62 In the following table a brief summary is given of the food consumed per man per day in the twenty negro dietaries. Table 64. — Summary of results of negro dietary studies. [Food i" r man per tiny.] Protein. Fat. ( 'arliolix drates. Fuel value. Nutrith e rat in. Dietary No. 98, farmer : Grams 49 48 Lbs. 0.11 .11 Crams. 137 11 Lbs. 0.30 .02 Cm uis. 50 508 Lbs. 0.11 1.11 ( 'nh. in t. 1.680 - - ) ] 1 1 1 ) 1 1 1 1 1: 9. 2 Total .... 97 52 40 . 22 .11 .09 148 .32 558 1.22 4. 000 fanner : Dietary No. 99, 119 5 .26 .01 65 360 .14 .80 1,585 1.085 1: 7. 7 Total 92 o 42 44 .20 .01 .09 121 41 16 .27 .09 .04 425 .94 :s, 27o 395 1.645 2.240 Dietary No. 101 llli-r: . farmei farmer. , sum- winter: Vegetable.. 372 .82 1: 11.4 Total .... .10 57 .13 372 .82 Dietary No. 130, 3 32 .01 .07 43 17 .09 .04 410 1,885 Vegetable.. aries. >s OS. 100 389 .86 1:15.0 Total .... 35 2 37 .08 .01 .08 OU 42 16 .13 .09 .04 389 .86 2, 295 Average of diet and 130: Animal Vegetable.. 380 .84 400 1,865 1:13.2 Total 39 44 .09 .06 .10 58 113 13 .13 .21 .03 380 27 405 .64 .06 ..-9 2,205 1,270 1,960 Dietary No. 101 Animal Vegetable.. , farmer: sawmill labor- sawmill labor- tai ies Nos. 102 1 : 10. 1 Total .... 71 26 33 .16 .06 .07 126 .27 432 .95 3, 230 Dietary Mb. 102, er, summer: 74 11 .16 .02 26 403 .06 .89 900 1, 890 1 : 10. 5 Total .... 59 .13 85 .18 429 .95 2.790 ■ Dietary No. 131, er. winter: - 50 . 02 110 .11* 8 .24 .02 1,055 1,880 Vegetal)]*-. . 390 .86 1:11.3 Total .... 58 17 41 .13 .04 .03 116 .26 390 .86 2. 93.". Avt-raiT' of die and 131: Animal Vegetable. . 9 .20 .02 13 396 .03 .87 975 1. 885 1:11.1 Total 58 .13 101 . 22 409 .91 2. 860 cotton-; ilanta- Dietary No. 103 tion laborer : 33 00 .07 .13 261 'J 2 .57 . 05 2. 560 3, 110 Vegetable . . 1149 1.43 1:13.9 Total 93 29 70 .20 .06 .15 281 2: a 21 .62 049 1.43 5, 070 cotton-plan ta- Dietary No. 104 tion iaborer: .51 .05 666 1.47 2,270 3.210 \ e etable. . 1 : 12.5 Total .... 99 .21 252 .56 666 1.47 5.480 63 Table 61. — Summary of results of negro dietary studies — Continued. Protein. Fat. Carbohydrates. Fuel value. Nutritive ratio. Dietary No. 105, farm manager: (h-tllllS. 20 29 49 Lbs. 0.05 .06 Grams. 134 4 Lbt. 0.29 .01 Qrame. Lbs. 6 0.10 249 .55 Calories. 1.300 1.175 i I 1:11.7 Total .11 138 .30 2.-15 . 56 2, 535 | Dietary No. 132, farmer: 8 IS .02 .04 74 9 .16 .02 | 720 1,080 225 . 50 \ 1 : 15. 9 Total 26 .06 83 .18 225 . 50 1,800 J Dietary No. 133, farmer, woman : 10 67 .02 .15 105 26 .23 .06 1,020 3,175 l 649 1.43 1:12.3 Total 77 .17 131 .29 049 1. 43 4, 195 J Dietary No. 134, farmer: 19 67 .04 .15 114 27 .25 .06 1. 140 3, 095 Vegetable 627 | 1.38 \ 1:11.0 Total 86 7 47 .19 .02 .10 141 63 22 .31 .14 .19 627 1. 38 4,235 j Dietary No. 135, farmer: • 1 615 2, 275 458 | 1.01 ) 1 : 12. 1 Total 54 .12 85 .33 458 1.01 2,890 1,015 1,775 J Dietary No. 136, farmer: 12 37 .03 .08 104 15 .03 362 . 80 [ 1:12.9 Total 49 .11 119 .26 362 , .80 2, 790 Dietary No. 137, farmer: 30 .07 12 15 .03 .03 115 1,510 304 . 67 } 1:11.8 Total 31 .07 27 .00 304 . 67 1,625 Dietary No. 138, farmer: 16 36 .03 .08 107 13 .24 .03 9 .02 458 1.01 1, ion 2, 145 ) 1:14.2 Total 52 .11 120 .27 467 1. 03 3, 245 2,4ii5 2, 550 ' Dietary No. 139, farmer: 25 55 .06 .12 247 22 .54 .05 1 517 1.14 } 1:14.1 Total 80 20 32 .18 269 .59 518 1.14 1 323 . 71 4,955 I Dietary No. 140. plantation hand: .04 .07 164 18 .36 .04 1,610 1.625 \ 1:14.2 Total 52 9 24 33 19 43 .11 .02 . OS .07 182 90 9 .40 .20 .02 324 . 71 3, 235 880 l,li55 Dietarj No. 141, farmer: 1 213 .47 Vegetable 1 } 1:13.3 Total 99 .22 .26 .03 211 .47 9 .02 427 .94 1.935 [ I .04 .10 117 15 A verage oi above dietaries: 1,205 a, 065 Vegetable ) 1 1:11.8 Total 62 s 18 14 .02 .04 132 74 9 . 29 .,« .02 436 . 90 225 .:,ii 3,270 1 It . i :i v with tin ' i i ii 1 1 1 1 1 1 proti lit 72(1 1,080 Vegetable 1 } 1:15.9 Total 26 .06 83 .18 225 . 50 1.800 J 64 Table 64. — Summary of results of negro dietary studies — Continued. Protein. Fat. Carbohydrates. Fuel value. X utritive ratio. Dietarywith maximum protein: lira ins. Lbs. 29 0. 06 70 . 15 Grams. 231 21 o. ;>i .115 Grams. Lbs. 666 1.47 Calories. 2. 270 3,210 i 1 1 ! 1 : 12. 5 Total 99 ! .21 252 .56 666 i J" 5,480 Dietary with minimum energj : 1 30 .07 1-2 15 .03 .03 115 1,510 Vegetable 304 .67 1: 11.8 Total 31 .07 27 .06 3(4 .67 1. 625 Dietary with maximum energj : 33 .07 (ill .13 93 . 20 261 22 .57 .05 2,560 3, 110 Vegetable 649 1.43 1: 13.9 Total 283 .62 649 1.43 5,670 DISCUSSION OF RESULTS. It is evident that the families in and near the village of Tuskegee whose condition and food consumption are here reported do not fairly represent the average plantation negroes who make up the larger part of the colored population of the black belt. They may represent even less accurately the colored population of the town. They have been influenced more or less by the Tnskegee Institute. It seems probable that the families on the plantation at a distance from Tnskegee whose dietaries are reported here more nearly represent the average planta- tion negroes. The statistics are in both cases limited in number, and it is evident that it would be unwise to make broad and definite generali- zations regarding the food of the negro in the Southern States, its effect upon his physical, mental, and moral character and efficiency, and the means that should be adopted tor its improvement. These investiga- tions were intended rather as preliminary work in a field where an extended and accurate survey is needed. Such information as could be obtained from conversation with people who are familiar with the negro population of the Southern States and personal observations leave the impression that the condition of the average negro family resembles >«'os. 100-104, rather than the more thrifty families like Nbs. 98 and 90. These, and especially Ho. 98, are evidently exceptions and presumably quite rare ones. The statements of Mr. Washington, of Tnskegee, as well as those of other gentlemen who have had large opportunities for observation, indicate that the one-room cabin is the common habitation and that the ordinary fur- nishings and ordinary diet are decidedly inferior to the average of those here reported. It is evident that while the diet of the negro in the South is a very important factor of his character and condition, its effect is hardly to be separated from that of the other conditions of his existence. 1 Mveree Statistical and sociological data will be necessary before all the desired conclusions can be reached. (15 Much may be learned, however, from such inquiries as these. Further inquiries are now in contemplation, and it is believed the data here recorded can be best discussed when more material is available. Mean- while, a brief comparison of the negro dietaries with dietaries of people of various conditions and with so-called dietary standards may not be without interest. Such a comparison is made in Table <>.">. Table 65. — Comparison of Tuskegee negro dietaries icith other dietaries in this country mid in Europe and with dietary standards. [Quantities per man per day.] Dietaries. SEGRi >ES NEAR TUSKEGEE. J, farmer No. 132, farmer - No, 141. farmer . No. 100, farmer, summer. No. 13d. farmer, winter . . Protein. Fat. 1 1 rami:. 31 26 //• o. II? .IT, .07 .10 .OS Grams. ■J 7 83 99 A \ ■ rage 39 No. 105, farm manager. No. 1 :!•'>. farmer No. 102, sawmill laborer, sum- mer No. 131, sawmill laborer, winter Average .13 .13 138 119 No. 135, farmer No. nil, farmer No. 140. plantation hand No. 138, fanner No. 09, farmer No. 98, farmer No. 133, fanner — woman No. 134, farmer No. 139, fanner No. 104, cotton plantation la- borer No. 103, cotton plantation la- borer Average of all . I I: PEOPLE, UNITED STATES. 'J.~> families in poorest part of Philadelphia: Smallest dietary, negro .... Largest dietary, ( lernian . . Average 2fc flllllll: s in poorest part ci ( ihicago : Smallest dietary Largest dietary Average PEOPLE IN' MORE COMFORTA- BLE CIRCUMSTANCES, UNITED 81 \ II. s. Farmer. Connecticut Fanner, Connecticut A i rage ■"• dietaries, farmers in Connecticut i !arpenters, < 'onneel icut linuer, Indiana Boarding bouse, w ell-paid ma- chinists, etc.. Connecticut Mechanic, Tennessee Average :» dietaries of me elianies. etc l-'i'li;— No. 38- .13 .12 .10 .11 .11 .i'ii . '_"_' !l7 .19 .18 .21 66 20'_' 109 86 1 ii- .15 .45 .24 79 104 92 105 mi 103 110 105 -.3 . 17 . 23 .20 23 .'JO .23 85 120 182 120 124 148 131 141 269 252 Lbs. (i. in; .18 . 22 Carbohydrates. ~ *««J™ Crams. 304 225 214 372 389 /As-. Calories. 0.67 1,625 .50 1,800 .47 1,935 1:11.8 1:15.9 1:13 3 2,240 2, 295 1:11.4 1 : 15. 380 255 362 .18 .26 4. "J :i'.:il .33 .27 .40 .27 .27 ,32 .29 .31 .59 458 432 324 467 425 558 649 627 518 2, 265 2, 535 2,790 1:11.7 1:12.9 2,790 2, 932 1 : 10. 5 1:11.3 68 206 108 100 204 141 117 156 114 136 134 152 210 .90 1.01 .95 .71 1.03 .94 1.22 1.43 1.38 1.14 1.47 1.43 2,860 1:11.1 2,890 3. 230 3. 235 3, 245 3,270 4, 060 4,195 I. 235 4. 9:.;. 5,480 5,670 1 : 12. 1 1:10.1 1: 14.2 1: 14.2 1: 7. 7 1: 9.2 1 : 12. 3 1:11.0 1:14.1 1 : 12. 5 1 : 13. 9 436 181 608 435 213 626 398 354 494 362 408 401 412 420 3,270 .40 1.34 .96 1,630 5,235 3,235 .47 1. 38 'J. 195 1,950 3. 425 1: 4. 6 1:11.3 1: 6.0 1.06 .80 .90 .88 .91 ■J. 865 3,900 3.420 3, 185 3,285 3, ion 4,090 3, 570 3. 1 7.4 7.9 7 3 B. 1 1: 7. 3 (»6 Tablk 65. — Comparison of Tuskegee negro dietaries with other dietaries in this country and in Europe and with dietary standards— Continued. 1 'it i.n ies. PEOPLE IN Mi IRE COMKOE'I \ 1)1. E CIRCUMSTANCES. UNITED STATES eontini ed. Bo irding house, I .<• \\ ell, Mass., boarders operatn es in cotton mills Average 2 i dietarh s of people ii .Hi h o lAcivisi', mechan- ics, etc., in Massachusetts ami ( lonr.ecticul PROFESSIONAL MEN. Average o ' 9 diet .ries Protein. Fat, Grams. 132 154 COLLEGE STUDENTS' BOARDING CLUBS, UNITED STATES. Average of 15 dietaries. POOR PEOPLE SCANTILY NOUR- ISHED, EUROPEAN. Working people, Saxonj . aver- age 13 dietaries Mechanics, laborers, beggars, etc., Naples, Italy , a\ erage 5 dietaries Farm laborer, Saxony, food mainly vegetable Farm laborer, Prussia, food mainly vegetable PEOPLE IN MORE COMFORTABLE CIRCUMSTANCES. AT MODER- ATE WORK. EUROPJ IN, Bavaria, average 11 dietaries of carpenters, coopers, and lock- smiths Peasants near Moscow Average ."> dietaries of farm laborers, Bavaria A verage dietaries of mechan- ics, etc., sunt hern Sweden Peasant farm laborer, Italy PEOPLE AT ACTIVE EXERI [SE, EUROPEAN. Average 5 dietaries of machin- ists, etc., southern Sweden . . Farm laborers, Austria, diet, corn meal and beans Javanese in Java village, World's Pair. Chicago ... United States Armj rations. . - DIETARY STANDARDS. European : Woman at moderate work - Man at moderate work — Man at hard work American : Woman with ligb.1 muscu- lar exercise Woman with moderate muscular work Man without muscular v. ork Man «it h light muscular work 'Man u itli moderate muscu- lar work Man with hard muscular work 108 122 129 90 100 100 112 125 150 Lbs. Grams, 0. 29 200 ,34 .23 .15 227 .24 14S 15 ,17 38 .18 37 .18 17 06 .15 19 120 .20 161 92 .20 44 lis .26 56 145 .32 100 ( larbohj drates. Fuel value. . 10 384 . 85 137 .30 55 .12 134 118 .30 .26 79 65 . 17 . 14 189 159 ■-. .35 110 62 .24 . 14 570 589 523 028 714 977 254 151 400 : 450 1.26 1.30 1.15 1.38 1.57 2.15 .56 1.00 1.10 ] : 7.6 Lbs. Grams. Lbs. Calories. 0.44 594 1.21 4,050 .50 626 1.38 ".,275 .27 428 .94 3.315 | 1 : 6. 8 ! .33 100 1.01 3.700 1 : 7.4 Nutritive ratio. 1 : 7. .08 390 .87 2.290 1 .08 504 1-11 2.710 1 .04 373 1.26 2.845 1 0.3 7.4 7.4 3. 150 1 : 5. 3 3.250 1:5.1 3,295 1: 4.9 3. 435 3,665 1: 1: 5.2 6.6 4. 725 1 : 5.1 1 : 7.0 1.490 3,850 1 : 1 : 4.:. 6.8 2. 12,". 3,055 3,370 1 : 1: 1: 5.5 5.3 4.7 2, 4oo 1: 5.5 2. 70 t 1: 5.6 2, 700 1: 5.0 ,. 1: 5. 5 3 ." 1: 5.8 i 500 1: G. 3 67 In the above table the figures for mechanics' families in New Jersey, Indiana, and Tennessee arc from studies made in connect ion with the general inquiry of which the present one forms a part. The rest of the figures in the table are taken from a summary of results ol investiga- tions of dietaries in different parts of the world. 1 They arc selected as illustrating as well as possible with so limited a number of cases the differences in the kinds and amounts of nutriment in the food of people 6f different places and classes. Unfortunately the amount of available information upon this larger subject is quite limited. The summary just referred to includes the studies of less than 400 different dietaries. They will, however, suffice for general comparison. The dietary standards in the article are intended to represent the quantities of nutrients appropriate to an average person in each of the classes referred to. They are based upon two classes of data, namely, the amounts of nutrients actually contained in the food of well nour- ished people and the results of more or less accurate experiments upon the nutrients of single individuals also well nourished. The Kuropean authorities quoted are those whose judgment is commouly accepted by their fellow specialists throughout the world. The American estimates have been made more liberal on account of the results of late investi- gations in this country, which were not available to the European investigators and which imply a larger food consumption by people of the laboring classes in this country than by those of corresponding- classes in England and especially on the Continent of Europe. - Bearing in mind that these so-called dietary standards are not in any way absolute, but simply represent the best knowledge of the subject we have to day, the figures for the nutrients in the food of a man at moderate muscular work may bo taken as a basis for comparison. The two principal items are the quantities of (1) protein, the so-called •• llesh formers," and (2) fuel values. According to the German standard of Voit, a man engaged in moderately hard manual labor — a carpenter, mason, or day laborer, for instance — ought to have (1.26 pound of protein to form blood, muscle, bone, and other nitrogenous parts of the body, and thus make up for the constant wear and tear of the bodily machine; and, in addition, enough of the fuel ingredients, fats and carbohy- drates, to furnish 3,055 calories of energy to be transformed into heat. muscular power, and other forms of energy needed to keep the bodily machine in successful operation. The nutritive ratio of such a dietary. i.e., the proportion of protein to fuel ingredients (reckoning 1 part by weight (flats as equivalent in fuel value to i'[ parts of carbohydrates would be 1 :5.3. The American standard, suggested above, for a man of the same class assumes that lie does, on the whole, rather more work and needs 'U. S. Dept. A.gr., Office of Experiment Stations Bui. 21. - I'm- cliscni sion of this subject see U.S. Dept. A.gr., < Iffice of Experiment Stations Bui. 21, p, 206. 68 nutrients in his daily food sufficient to furnish 0.28 pound of protein and 3,500 units of energy with a nutritive ratio of 1 :5.8. The estimates for men at more active muscular work are considerably larger, and for those engaged in occupations which require but little muscular exercise, as is apt to be The case with professional and busi- ness men, the needed amounts of protein and energy are assumed to be smaller. It will be observed that the figures of Table r>.~> for the food consump- tion of well-fed and well-to-do people generally in the United Stales and those of similar classes in Europe agree more or less closely with the dietary standards. The negro dietaries show on the average a liberal allowance of fuel ingredients in the food as measured by the fuel values. But the quantities of protein in the negro dietaries are extremely small, in general from one-half to two thirds the amounts winch the standards call for and which are actually found in the food of well-to-do and well-nourished people of different classes in the Tinted States and in Europe. The nutritive ratios of' the negro dietaries are very wide as compared with those of both the dietary standards and the actual dietaries of people who are ordinarily assumed to be well nourished. Thus in the food of well-to-do and well paid mechanics in Germany the quantities of protein average about 0.27 pound, being generally larger in the food of those who are engaged in more active manual labor. The quantities in the American dietaries with which those of the negroes are compared are on the whole rattier larger than the foreign, but in the negro dietaries the range is only from 0.10 to 0.22 pound. The fuel values in the European dietaries range from 1,650 to r>,L'.J). in the American dietaries from 1,630 to 5,285, and in the Tuskegee dietaries from 1,625 to 5, 67<>. Comparing these negro dietaries with other dietaries and dietary standards it will be seen that — (1) The quantities of protein are very small; roughly speaking, the food of these negroes furnished one-third to three-fourths as much protein as are called for in the current physiological standards and as are actually found in the dietaries of well-fed whites in the Hinted States and well-fed people in Europe. They were, indeed, no larger than have been found in the dietaries of the very poor factory opera- tives and laborers in Germany and the laborers and beggars in Italy. (2) In fuel value the negro dietaries compare quite favorably with those of well-to-do people of the laboring classes in Europe and the United States. (3) The marked peculiarity of the negro dietaries, namely, their lack of protein, is shown in the nutritive ratios. While the proportion of protein to fuel ingredients in the dietary standards and in the food of well fed wage workers ranges from L:5 to 1:7 or 8, and is about 1 :5.5 or 1 : fi in the dietary standards, the nutritive ratio of the negro dietaries range from 1 : 7 to 1:10. Leaving out two quite exceptional cases, the lowest was 1 : 10 and the average 1: 11.8. 60 The following diagram ' shows tbe relative amounts of food materials and the nutritive value of the actual daily dietaries of a negro field laborer and farmer as compared with the nutritive value which a prop- erly balanced dietary should have: Actual daily dietaries of negro field laborer and farmer compared with a well-balanced standard dietary. DIET "1 LA.] Bacon 0.75 lb. Flour 4i'll>. Cornmeal. .951b. Molasses.. .421b. ( 'oil -l-llll III I Protein 171b. 5,240 Consistedof (.Calories Ml I ' IF FARMER. Bacon 0.051b. Lard 051b. Flour 34 lb. [Corn meal. .681b. Furnished I Protein 'i lalories .091b. 2,095 A WELL-BALANCED MET. I Protein ... 0.281b. Furnishes. ■■ ■ '\ '< lalories. . 3,500 p| The field laborer was both underfed and overfed, since the food con- tained too little protein and too much fuel value. The farmer was underfed: the food had only one-third of the protein and two thirds the fuel value needed. 'This diagram is adapted from a wall chart need at Tuskegee Institute and exhibited in the negro building at the Atlanta Exposition in 1895. fc Mr '07 7,