J'l'IW WOKK //', 



' ItlXltV'f 



A <Jr*irfaHC \tmtm to 



fund of valuable information. Jf ;//-*sible, let the pupils 

 ihe problems as they arise, though the aid of the teacher 

 houl'i not be withheld v/ben needed 



LKSSON XUH 

 OUR DAILY FOOD 



niion foods that are eaten at breakfast; ai luncheon; 



at dinner. Arrange them in three liat*, for the three meal*, 



ly. Which are necessities*? Which are luxuries? 



> are from the vegetable kingdom ? Which are fur- 



i from the animal kingrK 



^rimtnt. Weigh f-h artide of food in a nsnple 

 lunr;he/>n. Iv nate the cost of each. Find the weight and 

 cost of the luncheon at prevailing price*. Breakfast and 

 dinner will cost much more than luncheon. Estimate the 



