Identifier: drevanshowtokee00evan (find matches)
Title: Dr. Evans' How to keep well;
Year: 1917 (1910s)
Authors: Evans, William Augustus, 1865- (from old catalog)
Subjects: Medicine, Popular Hygiene Sanitation
Publisher: New York, Pub. for Sears, Roebuck and co. by D. Appleton and company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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sfor the usable food purchased. At the other end of the line was hind shank,middle cut (soup bone), selling at 5 cents and worth 6.3 cents. In betweencame porterhouse, regular price 25 cents, cost 27.2 cents; sirloin (round 458 FOODS bone), 20 cents, cost 21.1 cents; round steak (first cut), 15 cents, cost 15.3cents; roast beef (rump), 12 cents, cost 12.8 cents, and round pot roast, 10cents, cost 10.1 cents. On the whole, the data clearly show that the cheaper cuts of beef are byfar the most economical sources both of lean and of fat. Not only did theyfind that the food value is not in relation to price, but that there is no rela-tion between flavor and cost. Furthermore, cooking tests showed that wasteand shrinkage are not necessarily greater in the cheaper cuts. In buying for the lean, the neck, shanks, and clods head the list, andrump, rib, and loin bring up in the rear from the standpoint of fuel value.The flank, plate, neck, and shank are cheapest at the price, and rib, loin, and
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1. Head. 2. Shoulder. 3. Back. 4. Middle cut.6. Belly. 6. Ham. 7. Ribs. 8. Loin. Farmers Bulletin, 34, U. S. Dept. of Agriculture. Fig. 168.—Diagram of Cuts of Pork. roast are the most expensive. From the standpoint of all combined, clod,chuck, and plate hold the head of the list. Too Much Meat.—In von Noordens interesting paper before the Inter-national Congress on Hygiene he had much to say about the use of meat.In gouty people he did not think dieting was of the importance held by mostpeople. He agrees with Chittenden that brain workers do not need the largeamounts of meat taken by the average office man and that the excess throwsa strain on his organs. In gout if the disease is well developed the person should go on a vege-tarian diet until he is better. He should at all times keep away from foodsrich in purin bodies. A meat that has much flavor, speaking generally, contains a good dealof purin bodies. The fat tasting proteids, such as milk, eggs, and boiled beef,are good. The

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