EXERCISES
1. What are the more permanent factors in the cost of food material?
2. Why is vegetable food usually cheaper than animal food?
3. Explain the effect of season upon the cost.
4. Why does transportation affect the cost of food?
5. Why is clean milk more costly than unclean?
6. How do business conditions affect the cost?
7. Why is wheat bread a truly cheap food?
8. How can we estimate the cost of the actual nutrients in food?
9. Describe the working of the pure food law.
10. Why are such laws necessary?
11. How may we all aid in the passage and enforcement of pure food laws?