Home testing of food-quality is still somewhat useful. But to insure satisfactory quality and full quantity more adequate community regulation of the quality of all food for all of humanity is the modern necessity. It is well to know that butter when pure boils quietly. But when all butter is sold for what it is, it will not need to be tested after it is bought. Testing should precede placing food on sale. When on sale the facts of the test should be stated as commonly and clearly as the price.

Selling food for its real quality and its actual quantity needs to be made the universal practice. Human life and efficiency require that such care be exercised in obtaining human food. Chicory in coffee can be detected at home. "Broken" eggs in bakery-products cannot be detected by home tests. Yet the human body experiences the disadvantage of consuming unfit food. Only investigation of raw food-materials reveals many modern food-deteriorations that entail illness not always easily traced to this cause. Inferior ingredients cannot make superior foods or even reliable. Supervision of what is used by those that know what should be eaten, will alone make compounded foods safe and wholesome. Intelligent use cannot be made of foods of concealed origin, manufacture, or composition.

What cannot be tested, as "broken" eggs, in food, together with what cannot be known by the consumer, as that a food oil has been shipped in a kerosene-barrel, the community must be responsible for preventing. Otherwise the discovery is left to be made by the illness of those so fed. All that know the need (and all should know it) must aid in securing the kind of investigation and supervision of food-preparation that the extension of food-industry now makes necessary, because home testing cannot reach the dangers, and human digestion cannot deal with products not digestible by the body.