The cost of food is of prime importance, both to families and to institutions. It should be considered in relation to the fuel value, and to the values in protein, rather than to the price per pound. Atwater's invaluable studies included an examination of this question, the results of which are embodied in tables and diagrams showing the amount of fuel value of each food constituent which could be purchased for 25 cents, about a shilling. The following tables (from Hutchison) show the purchasing value of a shilling for fuel and protein, applied to our ordinary food-stuffs. Quantity of Fuel Value obtained fob a Shilling in Common Foods.

Bread, at l 1/4d. per pound .... 10,764 cals.

Peas, „ 2d. „..... 8,921 „

Potatoes, „ 1/2d. . . . . 3,796 „

Milk, „ l 1/2d. „ pint .... 3,000 „

Butter, ,, Is. 3d. „ pound .... 2,884 „

Apples, ,, Id. ,,,,.... 2,856 ,,.

Cheese, „ 6d. „..... 2,638 „

Fish, „ 4d. „„.... 953 „

Eggs, ,, 1s. „ dozen .... 839 „

Beef, „ 9d. „ pound . . . . 829 „

Quantity of Protein obtained fob a Shilling in Common Foods.

Peas . . . 572 grammes.

Bread . . . 283 "

Cheese. . . 272 "

Fish . . .218 "

Beef " . . 127 "

Milk . . . 114 grammes.

Eggs . . . 79 "

Potatoes . . 54 ,,.

Apples. . 27 „

Butter. . . 35 „

It will be seen that bread holds the first place for fuel value and peas (dried) for protein.