CHAPTEK VII. 



THE COMPARATIVE COST OF VARIOUS FOODS. 



In judging the cost of any foodstuff, we must first of 

 all estimate its real nutritive value as described in a 

 previous chapter (Chapter IV.), so as to have a standard 

 of comparison by which to test its money value. The 

 market price of a food depends on many varying circum- 

 stances, and may have no relation whatever to the 

 feeding value. If the foodstuff is highly esteemed and 

 greatly in demand, the price may be much higher than 

 the intrinsic value of the food warrants. If the supply 

 is short, due to a bad crop, or a sudden increase in the 

 demand, again the market price will rule high, and, 

 judged by its nutritive value, the food will be dear. 

 Sometimes the whole or part of a foodstuff may be 

 used for other commercial purposes, and so the 

 demand may fluctuate with consequent variation in 

 the price. 



We have seen that various foods differ greatly in com- 

 position, in digestibility, and in heat and work producing 

 power, and in estimating their monetary value these 

 three factors must be taken into consideration. For the 

 purpose of applying this knowledge practically, a table 

 can be constructed showing the composition, percentage 



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