-+---------|---------|---------|---------|----|
Eggs, 25 | | |P|F| |
cents dozen | 16-3/4| .60 |XXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|F|CCCCCCCCCCCC| |
Wheat bread | 4 | 2.50 |XXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PPP|F|CCCCCCCCCCCCCCCCCCCCCCC| |
Wheat flour | 2-1/2| 4.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PPP|FF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC| |
Cornmeal | 2 | 5.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|FF|CCCCCCCCCCCCCCC| |
Oatmeal | 4 | 2.50 |XXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Beans, white, | | |PPPP|F|CCCCCCCCCCCCCC| |
dried | 4 | 2.50 |XXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|CCCCCCCCCCCCCC| |
Rice | 5 | 2.00 |XXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Potatoes, 60 | | |P|CCCCCCCCCCCCCC| |
cents bushel| 1 |10.00 |XXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |CCCCCCCCCCCCCCCCCCC| |
Sugar | 5 | 2.00 |XXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|

CONTENTS.

PAGE.
Preface v
Suggestions to Teachers ix
Composition of Food Materials (_Atwater_) xii
Pecuniary Economy of Food (_Atwater_)