FARM PRICES ON DECEMBER 1, 1890, 1891, 1892, 1893, AND 1894.

From

To

1891.

1892.

1893.

FARM PRICES ON DECEMBER 1, 1890, 1891, 1892, 1893, AND 1894-Continued.

Corn (per bushel).

Wheat (per bushel).

Oats (per bushel). Barley (per bushel).

Hay (per ton).

40 33 31 75 60 52 45 46 $8.00 $5.50 $0.31 $5.17 $5.56 75 75 60 60 51 9.75 5.00 7.00 10.00 7.25

70 71 59 .78 .84)
GO 62
69 .76)
.75
71 56 47 56 75 .88
65 71 55 50 57 .76 .95

64.55 .43 50 41 37
.68 .53 .57 56 60 40
.51

75 68 33 53
68 60 45 39
70 48 46 40
75 61 471 42

47 11.00 6.67
32 12.00 10.50
33 10.00 8.00
45 10. 50, 11.00

7.40 5.50 4.34
9.00 9.17 7.38
8.92 8.10 5.86
8.76 7.87 9.50

General average. 50.6 40. 6,39. 336.5,45.7

.838 .839

.624

538.491 42. 4 31.5 31. 7 29. 432. 4 64. 8
1

54 47.2 144. 2 7.74 8.39 8.49 8.68

1894.

1895.

1891.

1802.

1893.

FREIGHT RATES IN EFFECT JANUARY 1, 1891, 1892, 1893, 1894, 1895, IN CENTS PER 100 POUNDS.

1894.

1895.

1891.

1892.

1893.

1895.

1891.

1892.

1893.

Cotton (per pound).

1894.

1895.

HUMAN FOODS.

Ordinary food materials, such as meat, fish, eggs, potatoes, wheat, etc., consist ofRefuse. As the bones of meat and fish, shells of shellfish, skins of potatoes, bran of wheat, etc.

Edible portion.-As the flesh of meat and fish, the white and yolk of eggs, wheat flour, etc. The edible portion consists of water and nutritive ingredients or nutrients. The principal kinds of nutritive ingredients are protein, fats, carbohydrates, and

mineral matters.

The water, refuse, and salt of salted meat and fish are called nonnutrients. In comparing the values of different food materials for nourishment they are left out of account.

Food supplies the wants of the body in several ways. It either

Is used to form the tissues and fluids of the body;

Is used to repair the wastes of tissues;

Is stored in the body for future consumption;

Is consumed as fuel, its potential energy being transformed into heat or muscular energy, or other forms of energy required by the body; or,

In being consumed protects tissues or other food from consumption.

The fuel value of food.-Heat and muscular power are forms of force or energy. The energy is developed as the food is consumed in the body. The unit commonly used in this measurement is the calorie, the amount of heat which would raise the temperature of a pound of water 4° F.

The following general estimate has been made for the average amount of potential energy in 1 pound of each of the classes of nutrients:

In 1 pound of protein.

In 1 pound of fats..

In 1 pound of carbohydrates .

Calories.

1,860

4, 220 1,860

In other words, when we compare the nutrients in respect to their fuel values, their capacities for yielding heat and mechanical power, a pound of protein of lean meat or albumen of egg is just about equivalent to a pound of sugar or starch, and a little over 2 pounds of either would be required to equal a pound of the fat of meat or butter or the body fat.

For further explanation see article on Food and Diet, page 357.

TABLE A.-Composition of different food materials-refuse, water, nutrients—and fuel value per pound.

TABLE A.-Composition of different food materials-refuse, water, etc.-Continued.

TABLE A.-Composition of different food materials—refuse, water, etc.—Continued.