Excerpt from How the World Is Fed This book on Foods is the first of a series upon the great industries Of the world. Its purpose is to give the Children a knowledge of the production and preparation of foods, and to show how Civilization and commerce grew from man's need of foods and the exchange of foods between the different nations Of the earth. The author takes the Children on personally conducted tours to the great food centers of the world, to the markets of exchange, to the factories, the farms, the forests, and the seas. Together they visit the great wheat fields of our own and other lands. They follow the grain to the mills and from the mills to the markets. They go through the corn belt of the United States and learn the size and value of our corn crop. They visit the rice countries of the world and learn how this grain, which forms the bread of a large part Of the human race, is grown and prepared for the market. They go to a western cattle ranch and aid the cowboys in a round up. They follow the cattle to a great pack ing center, where they inspect the stock yards and observe the killing and shipping. They also learn how pork is packed for shipment to all parts of the world. They live for a time with the shepherds in Australia and New Zea land, and visit the factories to Observe the handling and freezing of mutton. Visits are paid to dairy countries, and the manufacture of butter and cheese is explained. The children go to the poultry yards of the world and are shown how chickens. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.