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title: 'The Day book. (Chicago, Ill.) 1911-1917, March 15, 1916, LAST EDITION, Image 24',
meta: 'News about Chronicling America - RSS Feed',
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
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Is right An uncle of mine is a fire- time his engine piled up on four coal
man on the Wabash road and he has cars, so he has laid off until the strike
been in two accidents, due to the is over. Ray J. Schneider, Engle-
carelessness of their scabs. The last wood.
SAVE 20 CENTS ON ADOLLAR! BUSINESS MAN
TELLS HOW TO BUY BEEF
(Editor's Note Geo. W. Perkins, business organizer, steel magnate
and famous progressive recently turned aside from his business duties to
help the people of New York find out how to cut the high cost of livingj
As head of Mayor Mitchell's food committee, he did such remarkable
work in this respect that the U. S. department of agriculture publicly stated
it the best ever done in the field. This newspaper has secured these articles
from Chairman Perkins and will print them from day to day. Careful fol
lowing of them, Perkins says, will mean that you will save twenty cents on
BY CEO. W. PERKINS.
(Chairman of New York's Food Committee.)
The numbers on this picture locate various cuts of beef:
This list shows the price of each cut as compared with the others:
Sirloin - 25c to 28c
Top Sirloin 28c
Rib Roast 23c to 25c
Rump 16c to 18c
Chuck 16c to 18c
Blade ." 16c
Do you know that the less tender
cuts are more nourishing than the
more expensive cuts?
Do you know that the less expen
sive cuts, if properly cooked and
faeasoned, are mighty good eating?
Flank steak costs much less than
top sirloin or round steak, but it
makes an excellent roast. It can also
be pot roasted or used as chopped
meat. TRY IT.
Chuck or round steak costs much
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