DIETARY AT PENAL INSTITUTIONS.
A. H. Votaw.
The subject of food supply is engaging the attention of the nation. There are a hundred million mouths to feed in this country, and we have undertaken to feed almost that number abroad. Hence we need to study the actual value of various foods and to eliminate all waste.
Not only the food value of the daily menu is to be considered but the preparation of the food is of vital consequence. I am fortunately able to give a concrete instance of the importance and economical value of a scientific method in the selection and preparation of a dinner for a company of 1200 prisoners. I was visiting recently a large prison farm in one of the Southern States. The superintendent had just indicated his progressive spirit by employing a skilled institutional dietitian to spend a few days in their culinary department. Orders were issued for the cooking force to obey implicitly the instructions of the temporary chef.
Two Prison Menus.
The day before he took charge the following stew had been prepared, the method being much the same as in nine-tenths of the public institutions of the United States. The ingredients were as follows:
| 874 lbs. beef @ 12c. | $104.88 |
| 200 lbs. rice @ 8c. | 16.00 |
| ———— | |
| Total cost | $120.88 |
“In this stew the meat was put on, bone and all, in hot water and stewed for about two hours; then it was dipped out and the rice was boiled in the liquor which remained. The meat was tough and unpalatable, and the rice worse, many of the prisoners saying that altho they had not tasted beef for more than a month they could not eat it.” After the meal large quantities of the meat was gathered up for the garbage can.
The day previous to my visit, under this dietitian the following ingredients were used for a stew:
| 390 lbs. beef @ 12c. | $46.80 | |
| 303 lbs. white potatoes @ $1.25 bushel | 8.25 | |
| 70 lbs. onions @ 5c. | 3.50 | |
| 3 lbs. baking powder @ 10c. | .30 | |
| 40 lbs. flour @ 6c. | 2.40 | |
| ½ lb. pepper @ 30c. | .15 | |
| 5 lbs. lard @ 30c. | 1.50 | |
| ——— | ||
| Total cost | $62.90 |
“The beef was cut clean from all the bones and cut into small one-inch cubes. It was then put in equal quantities in five thirty-gallon kettles and these were then filled to about two-thirds their depth with cold water at 4 A. M. This was kept simmering till 10 A. M. when the sliced onions were added. At 10.30 the pepper, salt and potatoes were added, and then the dumplings which had been prepared were added, care being taken not to place enough in any one pot at one time to bring it below the boiling point, always putting on the lids immediately in order to prevent the cold air from making the dumplings heavy. The dumplings were a great success considering the crude equipment, and were made as follows:
“Forty lbs. of flour, 2½ lbs. baking powder, 5 lbs. lard. The flour and baking powder were rubbed together until thoroly incorporated, then very cold water was added until the mass was of sufficient thickness for rolling. It was then rolled into sheets one-half inch thick and cut in semi-circular or crescent shapes with a biscuit cutter and added to the stew as above stated. The secret of light dumplings is to see that boiling is uninterrupted, and that the cover is put on immediately after they are put in, and that it be kept on for twenty minutes to hold in the heat which is over the surface of the liquid. It is this top heat which expands the gas produced by the baking powder and also cooks the dough.... Thirty-two cans of strong beef broth were obtained from the bones and were canned. The bones were steadily boiled for many hours and the fat was from time to time skimmed off. Several gallons of fat were thus obtained, which, having been clarified, were used later in seasoning a mess of green beans. The broth was sent to the hospital.”
I have given the formula and also the method of preparation as it was reported in order that the care involved might be shown. There is no lack of help at any of our penal institutions, so that the additional time and labor may not be taken into account.
The next day a pork stew was prepared and was also hailed with enthusiasm. The pigs which were fattening on the contents of the garbage pails lamented the advent of the chef. There was universal commendation of the mess which was served. Happiness reigned. Smiling faces were seen everywhere.
The difference in cost of the two meals was $57.98 in favor of the toothsome meal.
Let us estimate the saving at $50.00 per day.
Saving in one week $350.00. Saving in 52 weeks $18,200. If thus an institution may save $18,000 annually, is it not wise economy to employ an expert dietitian?
But we must not be carried off our feet by mere figures. The actual value of the two meals, one prepared by the old haphazard method, the other in accordance with the true principles of cookery, must be compared.
The beef and rice stew in actual units of food values exceeds the value of the dumpling meal. But the satisfaction afforded by the dumpling meal would carry an almost unanimous vote in its favor.
Let the dumpling meal have about 200 lbs. of meat added, and there will still be a saving of about $36.00 per dinner, or $13,180 annually.
My contention is that it will be wise for all institutions to consider methods of preparation both for the sake of the health and happiness of the inmates, and for economy.
Employment of a Chef.
Recently I visited a large penal institution near Boston, Mass., where a food expert had been employed for more than a year. The experiment was overwhelmingly successful. Formerly the food was prepared altogether under the care of inmates, some of whom were more or less acquainted with cooking and serving, generally less familiar. Men were coming and going, hence there was irregular service in the kitchen, and often novices rendered the food unpalatable. The authorities wisely employed a head chef who should direct the work of the bakery and kitchen. The result amply justified the experiment. A balanced ration was served, the food was appetizing, a large variety appeared on the tables from time to time, the hospital was less frequented, and the expense of provision had not been increased. In every way the institution was benefited by the new method.
Sing Sing.
The most convincing illustration is from Sing Sing. We quote from a report made by Dr. George W. Kirchwey who succeeded Warden Osborne.
“When I assumed the responsibilities of the office of Warden and began to make a closer study of conditions at Sing Sing, I was struck by the amount of ill-health and the lack of proper medical care of the inmates. The men seemed to be generally anaemic and undernourished. Many of them were afflicted with disease of one kind or another. Many of them were stunted and deformed, and a large number, it seemed to me, were mentally defective or mentally diseased.
"The first thing to which I turned my attention was the problem of supplying an adequate and nourishing diet and of improving the unsanitary and unwholesome conditions under which the food was prepared and served to the inmates generally. In this work I had the services of a committee of inmates and of a food expert, Dr. Emily C. Seaman, of Teachers’ College, Columbia University. The task was not an easy one, because it called for something like a revolution in the prison dietary without increasing the cost, limited to 15 cents a day per man. As the result of the painstaking work of Dr. Seaman and the food committee, the quality of the food was so improved that in a short time the attendance in the mess-hall, which is voluntary, increased by 40 per cent.
“They are now serving a diet at Sing Sing which is, upon the whole, satisfactory and comes as near to being a balanced diet as the means at our disposal will permit. What is needed is not so much an increased allowance by the legislature for the purchase of food, as the addition to the prison of an extensive farm which will furnish eggs, vegetables, milk, pork and other supplies at reduced cost. Every prison should have such a farm connected with it. The food reform involved the reconstruction of the old badly ventilated, ill-smelling mess-hall and the building of a new kitchen with modern appliances for the preparation of food, as well as the training of the inmate cooks, waiters, etc., for their duties.
“The large force of men—about 125—employed in the preparation and serving of the food are carefully selected and regularly examined twice a month by the prison physician. The men are required to keep themselves as neat and clean as waiters in a respectable outside restaurant. The kitchen is a model of what an institutional kitchen should be. In the dining hall, the long slate slabs, miscalled tables, at which the men have been required to feed for countless years, are being replaced by attractive tables seating ten each, at which the processes of serving and eating may go on in a civilized fashion.”
Investigation of N. Y. Prison Association.
In the 72d Annual Report of the Prison Association of New York we find an exhaustive study of the rations at the State penal institutions. Two assistant secretaries have given a large amount of time and attention to this matter and we propose to make some quotations from this report.
“The principal defects may be presented under the following headings:
- Insufficiency in the amount of food allotted.
- Wrong relative amounts of different classes of food, making it difficult to serve balanced rations.
- Unsatisfactory method of distribution of food among the prisoners.
- Inadequate system of food allotment and estimates at the central office.”
Their observations at Sing Sing confirm the report of Warden Kirchwey.
“With a view to varying the daily menu as much as possible a new dietary was established early in the year by Dr. Emily C. Seaman, of Columbia University. A new kitchen was provided in what was formerly known as the old boiler room, with concrete floor, and walls and ceiling enameled white. New equipment was installed, including potato steamers, aluminum kettles, steam kettles, an electric meat chopper, electric potato paring machine, large gas range for roasting meats, and large coffee urns. Those employed in the kitchen and mess hall are dressed in white duck suits. Tables with white enameled tops and chairs with backs are being installed in place of the old tables and stools. The new arrangement is reported to have improved the quality and cleanliness of the food served.”
A Scientific Ration.
In order to make our contention clear, it seems necessary to impart some technical information.
The value of food is estimated in calories. A calorie may be expressed in terms of heat or in terms of work. In the laboratory and by experimentation with human subjects the value of all foods has been very scientifically demonstrated. Foods largely consist of proteins, fats and carbohydrates, which have the function of supplying the body with energy or the power to work. The proper proportion of these constituents of food makes up a balanced ration which satisfies our physical needs in the way of nourishment. We get our carbohydrates from bread, fruits, vegetables, sugar and all grain products. Fats are derived from meats, eggs, butter, milk, nuts, etc. The proteins are derived from meats, eggs and some vegetables, especially beans.
A calorie in terms of heat is defined as the amount required to raise one pound of water four degrees Fahrenheit. In terms of work or physical energy a calorie represents the amount of food required to lift 100 pounds about 30 feet.
It has been ascertained that the average amount of calories required daily is about 3000 calories for a man who takes exercise. 2500 calories are regarded sufficient for a man who does not take exercise.
Now a good balanced ration for the average man who is working moderately may be estimated in the following proportion:
| Carbohydrates | 2000 calories | ||
| Fats | 800 calories | ||
| Proteins | 300 calories | ||
| —— | |||
| 3100 calories |
Dietary for a Prison.
At the request of the Prison Association of New York a dietary, with cost values, was prepared by Mr. William Golden, General Inspector and Dietitian of the Department of Correction, New York City, and Dr. Emily C. Seaman, Instructor in physiology and chemistry in Teachers’ College, Columbia University. They suggested a dietary for fourteen consecutive days and made an estimate of the cost. The average daily cost for each prisoner was 18.4c, based on prices February, 1917.
As a sample we present their proposed bill of fare for three alternate days:
Wednesday.
Breakfast—Oatmeal with milk and sugar, fruit, bread, coffee with milk and sugar.
Dinner—Roast beef, cornstarch pudding, rice, carrots, raisin sauce, bread, coffee with milk and sugar.
Supper—Vermicelli soup, graham bread, tea with sugar.
Friday.
Breakfast—Puffed wheat with milk and sugar, bread, coffee with milk and sugar.
Dinner—Bread, coffee with milk and sugar, salmon, scalloped rice and tomatoes.
Supper—Bread pudding with raisins, bread, tea with sugar.
Sunday.
Breakfast—Rice with syrup, graham bread, coffee with milk and sugar.
Dinner—Roast beef, baked potatoes, peas, graham bread, gelatine, coffee with milk and sugar.
Supper—Cornstarch pudding, gingerbread, tea with sugar.
Now the dietary given above was prepared with special reference to the physical requirements of the human system. The ingredients are in the correct proportion to insure health and happiness. Let no one think this menu is extravagant. The following table presents the exact amounts given to each person with the cost value. It will surprise many a warden to note that the total cost is little in excess of the usual monotonous and haphazard dietary.
Daily Amount and Cost for Each Inmate.
| Wednesday. | |||
| Oatmeal, 1 oz. | $ .00234 | ||
| Milk, ½ pint | .01743 | ||
| Beef, 9 oz. | .06283 | ||
| Coffee, ⅔ oz. | .00530 | ||
| Fruit, 1 piece | .01 | ||
| Cornstarch, ½ oz. | .00138 | ||
| Raisins, 2 oz. | .01016 | ||
| Bread, 24 oz. | .03375 | ||
| Rice, 1 oz. | .00219 | ||
| Cheese, ½ oz. | .00735 | ||
| Vermicelli, 2 oz. | .0084 | $ .16113 | |
| Estimated value in calories, 3000. | |||
| Friday. | |||
| Puffed wheat, 1 oz. | $ .00235 | ||
| Milk, ½ pint | .01743 | ||
| Salmon, canned, 4 oz. | .05313 | ||
| Rice, 1 oz. | .00219 | ||
| Tomatoes, 2 oz. | .00644 | ||
| Bread, 24 oz. | .03375 | ||
| Raisins, 2 oz. | .01016 | ||
| Coffee, ⅔ oz. | .00530 | ||
| Tea, .11 oz. | .00115 | ||
| Sugar, 2 oz. | .00741 | $ .13931 | |
| Estimated value in calories, 2600. | |||
| Sunday. | |||
| Rice, 1 oz. | $ .00219 | ||
| Syrup, 1 oz. | .00226 | ||
| Milk, ½ pint | .01743 | ||
| Sugar, 2 oz. | .00741 | ||
| Bread, 24 oz. | .03375 | ||
| Roast Beef, 9 oz. | .06283 | ||
| Potatoes, 10 oz. | .025 | ||
| Peas, 2 oz. | .01087 | ||
| Gelatine, 2 oz. | .00375 | ||
| Cornstarch, ½ oz. | .00276 | ||
| Gingerbread, 8 oz. | .02 | ||
| Tea, .11 oz. | .00115 | ||
| Coffee, ⅔ oz. | .00530 | $ .19470 | |
| Estimated value in calories, 3800. | |||
The average cost for these three days for each inmate, 16½ cents.
Now this is an imaginary bill of fare, not supposed to be served in any institution in the world. It is a suggestion of possibilities. The new service at Sing Sing may approximate to this list of eatables.
Eats in a Michigan Prison.
In the report of the Michigan State Prison for two years ending June 30, 1916, we find the daily menu for every meal in a whole year. Twenty-six pages of the report are taken up with this schedule of eatables.
An extract from this report explains the unusual pains to publish the bill of fare.
“An old adage states that one of the avenues to a man’s heart is through his stomach. The now existing system of intensive farming, and of canning the surplus fruits and vegetables not consumed by the prison commissary has furnished the Michigan State Prison with unusual opportunity to supply food products. The opportunity is reflected in the following menu, showing the food actually served during the last fiscal year.”
We present the menu for a few days selected from different times of the year:
Saturday, July 3, 1915.
Breakfast—Oatmeal, milk, sugar, bread, butter, coffee.
Dinner—Fried pork steak, mashed potatoes, cream gravy, stewed tomatoes, bread, iced tea, cookies, strawberry shortcake.
Supper—Lunch from dinner, bread, coffee.
Sunday, August 1, 1915.
Breakfast—Hot biscuits, syrup, fried potatoes, bread, butter, coffee.
Dinner—Roast beef, browned potatoes, beans, lettuce, radishes, bread, mince pie, iced tea.
Supper—Lunch from dinner, bread, coffee.
Wednesday, December 15, 1915.
Breakfast—Liver and bacon, steamed potatoes, bread, gravy, coffee.
Dinner—Boiled beef, fried parsnips, steamed potatoes, onions, mashed turnips, tomato pickle, bread.
Supper—Bean soup, corn bread, crackers, bread, coffee.
Thursday, February 24, 1916.
Breakfast—Baked hash, gravy, bread, coffee.
Dinner—Baked beans, pork, syrup, steamed potatoes, bread, buttermilk.
Supper—Rice soup, corn bread, crackers, bread, coffee.
Tuesday, May 23, 1916.
Breakfast—Creamed potatoes, apple jelly, bread, coffee.
Dinner—Boiled pork, stewed beans, horseradish, mashed rutabagas, green onions, bread, buttermilk.
Supper—Rice soup, rhubarb pie, bread, coffee.
Complete menus are given for 364 days, or for 1092 meals. No, we were not quoting from the Ritz-Carlton cuisine, but from the culinary department of a western penal establishment.
Elmira Reformatory.
The daily bill of fare at the Elmira Reformatory shows that the question of the serving and the variety of food has had careful thought. We quote from a recent report of the State Commission of Prisons, N. Y.
“This institution has one of the best equipped kitchens in the State. It is kept scrupulously clean and the waste has been reduced to a minimum. A physician makes frequent inspections which include an examination of the inmates employed in the kitchen and mess halls. Special white suits are provided.”
Sunday.
Breakfast—Rolled oats, bread, coffee, syrup.
Dinner—Beef soup, corned beef, boiled potatoes, bread, coffee, pudding.
Supper—Stewed raisins, spice cake, bread, butter, syrup, tea.
Monday.
Breakfast—Creamed rice, bread, coffee.
Dinner—Roast beef, brown gravy, potatoes, bread, coffee, rice pudding.
Supper—Roast beef hash, bread, butter, syrup, tea.
Friday.
Breakfast—Rolled oats with milk and sugar, bread, coffee.
Dinner—Macaroni with tomato sauce, creamed potatoes, rice pudding with raisins, bread, coffee.
Supper—Creamed rice, bread, butter, syrup, tea.
Albany, N. Y.
From the same report we learn of a more modest menu at the Albany County Prison. Besides the conventional bread and coffee served every morning, there was always an additional article of food. Beginning with Monday in one week, these articles in consecutive order were oatmeal, hash, rice and syrup, cornbeef hash, oatmeal, hash, rice and jelly.
For supper the invariable ration was bread, beef stew and tea. For dinner, always bread and coffee, meat four times weekly, pea soup one day, bean soup one day, and on Sunday beans and eggs.
This menu is above the average for variety and quantity.
There are many institutions still serving bread and coffee night and morning, and a dinner of weak soup, with more or less meat and vegetables.
Buying for Institutions.
In the last report of the Board of State Charities, Ohio, Mr. Henry C. Eyman, of Massillon, makes some wise suggestions in regard to some economical variation of the dietary.
“By a little care in arranging the diet list a great saving may result. It is easy to reduce the total cost of your food supply 25%. Does that look unreasonable? Well, let us analyze some prices. We must use present-day prices because we know not what tomorrow may bring. Suppose you have potatoes on the bill of fare twice daily, or fourteen times a week, the cost for 1000 persons would be at present prices, $32.00 per meal, or $448.00 per week. Now substitute for potatoes, rice three times, hominy twice and corn meal mush three times, your total cost of potatoes will be six times $192.00; rice three times $6.00; hominy twice $4.00; corn meal mush three times $5.00, or a total of $207.00, as against $448.00, or a saving of $241.00 per week, or $12,532 per year. Now let us substitute evaporated peaches, evaporated apples and evaporated apricots for these same goods canned. Fruits should be used once daily. The canned fruits will cost an average of $14.00 a meal for 1000 persons, while the evaporated fruit will cost an average of $4.00 for same number, a saving of $10.00 per day, or $3,650.00 a year. Now you will admit that fish is a desirable article of diet for at least 32 weeks a year. Suppose fish be placed on your bill of fare twice a week for 32 weeks, or in all for 64 meals. Beef, pork or mutton will all cost about the same, or for 1000 persons $45.00. Fish for same number, $18.00 to $20.00, or a saving per meal of $25.00 to $27.00, or for the year, $1670.00. Now, in these three items just mentioned we have effected a saving of $16,000.00, or more than 25% of your entire food cost. The entire food cost for 1000 persons will run between $40,000.00 and $45,000.00 per annum.
“It is an easy matter to take every article of food which makes your dietary, calculate food values and prices and make your bill of fare in accordance therewith. Entirely too much meat is used by all of us. Beans, peas, asparagus, milk, cheese and spinach make an excellent direct substitute. This is conservation, without loss in heat units or even in the tastiness of the food.”
Dietary in Illinois.
In the Institution Quarterly, published by the Public Charity Service of Illinois, Mr. Thomas Carroll, Traveling Steward for the Board, writes in regard to the waste which has been so prevalent in public institutions.
“The lack of proper distribution, indifference as to preparation, lack of proper knowledge of the amounts of food required, have been chief impediments encountered in some of the institutions. Non-utilization of food up to its fullest possibilities has also been a serious drawback in the past.”
Among the defects found in the institutions were:
- Too much food of one kind. Entire lack of variety.
- Poorly balanced menus.
- An overamount of meat, occasionally an under supply.
- Making of bones into soap instead of stock for soup.
- Waste of fats.
- Poor supervision in serving the food.
- Inadequate chinaware or dishes in general.
- Unsanitary conditions in the kitchen and in service.
“With the co-operation of managers, storekeepers, cooks and servers, nearly all these defects have been remedied to a large degree.”
One illustration will indicate the nature of the service of Mr. Carroll. “One institution which usually purchased 11,000 to 13,000 pounds of cooking oils and lard annually has not purchased a single pound since the first visit of the Steward. Excessive fats are trimmed from the meats, and are rendered in a large caldron expressly made for that purpose, and there is at present a surplus of nearly 5,000 pounds on hand, notwithstanding the fact that every requisition for fats and oils have been filled.
“By saving all bones the same institution has an excellent supply of soup two or three times each week for the entire institution. It is of excellent quality, superior to that served in most restaurants.”
Dietary for 1000 Persons.
At the special request of the Secretary of the Society, Superintendent Eyman has prepared for our readers the following table, to which we call the attention of all superintendents, wardens and managers of public institutions. The estimates are based on the food requirements for an institution having 1000 inmates, and include the complete menu for every day in a week, with amounts, prices and food values. This table was prepared before the President had issued his request with reference to our abstinence from meats and white bread on certain days of the week. It can readily be modified to meet the present food conditions of the country.
His estimate of the daily cost for each inmate is only 16 cents and thus indicates that a considerable variety may be served without undue expense. It is not intended that any purveyor may follow the exact program, but his suggestions are highly interesting.
BILL OF FARE FOR ONE WEEK FOR AN INSTITUTION OF 1,000 INMATES
By Henry C. Eyman, Superintendent Ohio State Hospital, Massillon, Ohio.
SUNDAY.
| BREAKFAST. | |||
| Items | Amount | Cost | |
| Baked beans | 150 | lbs. (raw) | $11.75 |
| With pork | 50 | lbs. | 11.00 |
| Evaporated fruit | 90 | lbs. | 9.45 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Milk | 480 | lbs. | 14.40 |
| Coffee | 8 | lbs. | .96 |
| Sugar | 9 | lbs. | .75 |
| DINNER. | |||
| Roast pork | 300 | lbs. | 66.00 |
| Gravy | 10 | lbs. | .50 |
| Potatoes | 5 | bushels | 6.25 |
| Bread | 80 | loaves | 4.40 |
| Pie | 29.50 | ||
| Coffee | 6 | lbs. | .72 |
| Tea | 2 | lbs. | .48 |
| Sugar | 9 | lbs. | .75 |
| SUPPER. | |||
| Tapioca pudding | 5.85 | ||
| Hot biscuit | 6.00 | ||
| Syrup | 4.00 | ||
| Butter | 25 | lbs. | 12.50 |
| Tea | 2 | lbs. | .48 |
| Sugar | 9 | lbs. | .75 |
| Milk | 480 | lbs. | 14.40 |
| ——— | |||
| Total cost Sunday for 1,000 inmates | $217.79 | ||
| Approximate cost for each inmate | 21⅘ cents | ||
| Food value for each inmate, 2,700 calories. | |||
MONDAY.
| BREAKFAST. | |||
| Items | Amount | Cost | |
| Evaporated fruit | 90 | lbs. | $ 9.45 |
| Oatmeal | 71 | lbs. | 3.20 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Milk | 480 | lbs. | 14.40 |
| Coffee | 8 | lbs. | .96 |
| Sugar | 9 | lbs. | .75 |
| DINNER. | |||
| Beef Stew | 26.84 | ||
| Macaroni | 85 | lbs. | 5.95 |
| Bread | 80 | loaves | 4.40 |
| Tea | 2 | lbs. | .48 |
| Coffee | 6 | lbs. | .72 |
| Sugar | 9 | lbs. | .75 |
| SUPPER. | |||
| Cornmeal mush | 70 | lbs. (meal) | 5.85 |
| Evaporated fruit | 90 | lbs. | 9.45 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Tea | 2½ | lbs. | .60 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| ———— | |||
| Total cost Monday for 1,000 inmates | $132.75 | ||
| Approximate cost each inmate | 13¼ cents | ||
| Food value for each inmate, 2,631 calories. | |||
TUESDAY.
| BREAKFAST. | |||
| Items | Quantity | Cost | |
| Prunes | 54 | lbs. | $ 4.72 |
| Boiled potatoes | 5 | bushels | 6.25 |
| Rye bread | 70 | loaves | 3.50 |
| Butter | 25 | lbs. | 12.50 |
| Coffee | 8 | lbs. | .96 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| DINNER. | |||
| Boiled pork | 65 | lbs. } | 12.50 |
| Boiled cabbage | 400 | lbs. } | |
| Red beets | 8 | bushels | 8.00 |
| Rye bread | 70 | loaves | 3.50 |
| Sugar | 9 | lbs. | .75 |
| Coffee | 6 | lbs. | .72 |
| Tea | 2 | lbs. | .48 |
| SUPPER. | |||
| Stewed corn | 100 | lbs. | 4.00 |
| Rye bread | 70 | loaves | 3.50 |
| Butter | 25 | lbs. | 12.50 |
| Tea | 2¼ | lbs. | .52 |
| Milk | 480 | lbs. | 14.40 |
| Sour pickles | 25 | gal. | 3.00 |
| Sugar | 9 | lbs. | .75 |
| ——— | |||
| Total cost Tuesday for 1,000 inmates | $107.70 | ||
| Approximate cost each inmate | 10⅘ cents | ||
| Food value for each inmate, 2,658 calories. | |||
WEDNESDAY.
| BREAKFAST. | |||
| Items | Quantity | Cost | |
| Sausage | 200 | lbs. | $32.00 |
| Oatmeal | 71 | lbs. | 3.20 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Coffee | 8 | lbs. | .96 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| DINNER. | |||
| Boiled pork | 300 | lbs. | 66.00 |
| Navy beans | 165 | lbs. | 18.00 |
| Kraut | 4.56 | ||
| Bread | 80 | loaves | 4.40 |
| Coffee | 6 | lbs. | .72 |
| Tea | 2 | lbs. | .52 |
| Sugar | 9 | lbs. | .75 |
| SUPPER. | |||
| Gingerbread | 4.80 | ||
| Cornmeal mush | 70 | lbs. | 5.85 |
| Evaporated fruit | 90 | lbs. | 9.45 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Tea | 2 | lbs. | .52 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| ——— | |||
| Total cost Wednesday for 1,000 inmates | $215.83 | ||
| Approximate cost each inmate | 21⅗ cents | ||
| Food value for each inmate, 2,631 calories. | |||
THURSDAY.
| BREAKFAST. | |||
| Items | Quantity | Cost | |
| Evaporated fruit | 90 | lbs. | $ 9.45 |
| Rice | 50 | lbs. | 5.00 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Coffee | 8 | lbs. | .96 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| DINNER. | |||
| Beef Stew | 26.84 | ||
| Macaroni | 85 | lbs. | 5.95 |
| Bread | 80 | loaves | 4.40 |
| Coffee | 6 | lbs. | .72 |
| Tea | 2 | lbs. | .48 |
| Sugar | 9 | lbs. | .75 |
| SUPPER. | |||
| Stewed tomatoes | 50 | gal. | 12.50 |
| Cinnamon rolls | 4.80 | ||
| Evaporated fruit | 90 | lbs. | 9.45 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Tea | 2 | lbs. | .48 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| ———— | |||
| Total cost Thursday for 1,000 inmates | $145.88 | ||
| Approximate cost each inmate | 14⅗ cents | ||
| Food value for each inmate, 2,900 calories. | |||
FRIDAY.
| BREAKFAST. | |||
| Items | Quantity | Cost | |
| Evaporated fruit | 90 | lbs. | $ 9.45 |
| Farina | 45 | lbs. | 2.70 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Coffee | 8 | lbs. | .96 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| DINNER. | |||
| Fish | 300 | lbs. | 27.00 |
| Potatoes | 5 | bushels | 6.25 |
| Navy beans | 150 | lbs. | 17.25 |
| Bread | 80 | loaves | 4.40 |
| Coffee | 6 | lbs. | .72 |
| Tea | 2 | lbs. | .48 |
| Sugar | 9 | lbs. | .75 |
| SUPPER. | |||
| Oatmeal | 71 | lbs. | 3.20 |
| Red beets | 8 | bushels | 8.00 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Tea | 2 | lbs. | .48 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| ———— | |||
| Total cost Friday for 1,000 inmates | $145.74 | ||
| Approximate cost each inmate | 14⅘ cents | ||
| Food value for each inmate, 2,627 calories. | |||
SATURDAY.
| BREAKFAST. | |||
| Items | Quantity | Cost | |
| Liver | 225 | lbs. | $29.25 |
| Bacon | 16 | lbs. | 9.60 |
| Oatmeal | 71 | lbs. | 3.20 |
| Bread | 80 | loaves | 4.40 |
| Butter | 25 | lbs. | 12.50 |
| Coffee | 8 | lbs. | .96 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| DINNER. | |||
| Pork | 65 | lbs. } | 12.50 |
| Cabbage | 400 | lbs. } | |
| Red beets | 8 | bushels | 8.00 |
| Bread | 80 | loaves | 4.40 |
| Sugar | 9 | lbs. | .75 |
| Coffee | 6 | lbs. | .72 |
| Tea | 2 | lbs. | .48 |
| SUPPER. | |||
| Hot rolls | 6.00 | ||
| Kraut | 40 | gal. | 4.80 |
| Evaporated fruit | 90 | lbs. | 9.45 |
| Butter | 25 | lbs. | 12.50 |
| Tea | 2 | lbs. | .48 |
| Milk | 480 | lbs. | 14.40 |
| Sugar | 9 | lbs. | .75 |
| ——— | |||
| Total cost Saturday for 1,000 inmates | $150.29 | ||
| Approximate cost each inmate | 15 cents | ||
| Food value for each inmate, 2,730 calories. | |||
It must be understood that in the preparation of this dietary for a week Mr. Eyman had in mind the food necessities for the general institution, not specializing for an establishment where men and women are sent to repent. However, it is now recognized that a wholesome and appetizing bill of fare should be prepared for inmates of any home or institution in order for both health and economy. Most wardens would cut out the Sunday pie. Something more nutritious and wholesome could readily be substituted. The loaves of bread are reported to weigh 2 lbs. each.
Expert Opinion.
In this connection we are glad to call attention to a portion of an editorial from the Journal of the American Medical Association for November, 1916:
“So long as it was held that a prison is merely an institution for the safe detention of criminals, it was not to be expected that the hygienic conditions prevailing in such a place would be in harmony with the best experience or the newest schemes of sanitary science. Food in such an institution was intended solely to keep the prisoner alive and enable him to perform his allotted daily tasks. Penal institutions are beginning, however, to be the seats of active reform. With the acceptance of such a program as part of the function of our prisons, the problem of nutrition can no longer be neglected entirely. It may reasonably be contended that good housing conditions and suitable diet do not of themselves secure reformation of the misguided or the habitual criminal; but without some consideration of the necessity of proper food, the best ends of the imprisonment for crime cannot be attained. Malnutrition may or may not contribute to the production of criminals; in any event, the physiologic and psychic conditions attending the lack of palatable food and a well-balanced ration are not such as are conducive to those mental attitudes that lead to improved conduct and more wholesome life. It has been remarked that while a prisoner is not incarcerated for the purpose of being fed an ideal diet, nevertheless he should be fed so as to insure good health and a stable nervous system. * * *
“It seems extraordinary that so little judgment is shown by prison officials in varying and improving the dietary. The same unappetizing stuff is served day after day and year after year, with no variety in food or manner of preparation. A large number of the prisoners have stomach troubles from this cause alone. Canned food is served when fresh vegetables would be just as cheap. The meat is cooked to death and is covered by a so-called sauce. The kitchen keepers are not to blame; it is the fault of the system.
“The remedy for this fault is to be found in the appointment of trained dietitians. So long as hospitals and other establishments which incidentally cater to mankind have been slow to appreciate the need of expert services in the planning and preparation of meals as well as in the purchasing of rations, we can understand the inertia of the prison management in this respect. But the time has apparently come for the introduction of such efficiency and supervision as will lead not only to economy of service but also to physiologic well-being. If the dietary is as important as the coal supply or the construction accounts, it deserves a dietitian rather than a stoker or a skilled mechanic to be placed in charge of the food problems.”