. Laboratory lessons in general science . life history of thecommon house fly. At what rate do flies multiply underfavorable conditions ? What conditions are favorable ? What is the procedure in a warfarefor their extermination ? 5. What is the manner ofdisposal of garbage in yourcity ? In what respects is theremenace to health in such acourse ? What better ways areemployed by other cities? 6. In the installation of aseivage system for a town, whatmust be provided for moving Fig. 15. — The house fly (magni- 1 • i i i i fled). Note the hairs on legs the waste material through theand body. sewer
. Laboratory lessons in general science . life history of thecommon house fly. At what rate do flies multiply underfavorable conditions ? What conditions are favorable ? What is the procedure in a warfarefor their extermination ? 5. What is the manner ofdisposal of garbage in yourcity ? In what respects is theremenace to health in such acourse ? What better ways areemployed by other cities? 6. In the installation of aseivage system for a town, whatmust be provided for moving Fig. 15. — The house fly (magni- 1 • i i i i fled). Note the hairs on legs the waste material through theand body. sewers ? 7. What is an estimated amount of property lossesthrough the depredations of rats every year? How arebuildings made rat proof? Rats are charged with beingagents in the spread of the dreaded Asiatic plague. Howis this believed to occur? What is done to exterminatethem in a city where the plague has obtained a foothold? 8. Why do we have health ordinances, and health officials ?What are the duties of a Board of Health? Why is there. HEALTH AND WELL-BEING 31 need of a well-informed citizenship in matters of publichealth ? What can the individual citizen do to aid in main-taining public health? 9. Mention one or more instances known to you of theenforcement of pure food laws. What are the duties ofState Food Inspectors generally? How may violations ofthe pure food laws be stopped? What are desirable healthregulations in the sale (a) of milk; (b) of fruits and vege-tables ? 10. Explain the preservation of foodstuffs (a) by employ-ment of low temperatures, as in cold storage; (b) by use ofhigh temperatures, as in sterilization of milk and in canningfoodstuffs; (c) by use of salt, vinegar, sugar, etc., in thepickling processes; (d) by use of smoke in the curing ofmeats. Why then is it considered so harmful to putformaldehyde in milk, boric acid in meats, and salicylic(sal-i-silik) acid in fruit products in order to preserve them? 11. What are the advantages in cold storage of
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