is one of the most nutritious and wholesome of foods.

Such instances might be cited almost without end. Good, pure food
demands a good price, and economy defeats its own purpose when it is
practiced at the expense of one of the most vital necessities of
health and life.

=Third--Reliable Dealers.=--Select your tradesmen with the same care
you bestow in the choice of a physician. A grocer or butcher who has
once sold stale, adulterated, or impure wares has forfeited his right
to be trusted. A man who is honestly trying to build up a good trade
must have the confidence of his customers and it is to his interest to
sell only worthy goods; this confidence he can gain only by proving
his trustworthiness. When you are convinced of your dealer's honesty
give him your trade and do not be lured away by flashy advertisements
and the promise of "something for nothing."

=PREPARATION FOR CHEMICAL TESTS.=--Although the housekeeper will
rarely need the use of any chemical tests for the purpose of
determining the purity of food, the following directions must be kept
in mind if such an expedient is deemed necessary. It will be wise,
however, in the majority of cases when the presence of chemical
preservatives and adulterants is suspected, to send the article to a
chemist for analysis.

1. All refuse matter, such as shells, bones, bran, and skin, must be
removed from the edible portion of the food to be tested.

2. If the sample is solid or semi-solid, divide it as finely as
possible. All vegetables and meats may be minced in the common
household chopping machine. Tea, coffee, whole spices, and the like
may be ground or crushed in a mortar or in a spice mill.

3. Milk must be thoroughly stirred or shaken so that the cream is well
mixed with the body of the milk.

=FLESH FOODS--Meat.=--Fresh, wholesome meat is neither pink nor
purple; these colors indicate either that the animal was not
slaughtered or that it was diseased. Good meat is firm and elastic and
when dented with the finger does not retain the impression; it has the
same consistency and color throughout; the flesh is marbled, due to
the presence of fat distributed among the muscular fibers; it will
hardly moisten the finger when touched; it has no disagreeable odor
and has a slightly acid reaction so that red litmus paper applied to
it should not turn blue.

Wet, sodden, or flabby meat with jellylike fat, a strong putrid odor,
and alkaline reaction should be avo