3. [Challenge] While the following questions aren't themselves very challenging, this is a challengequestion because you will need to do a lot of reading in order to answer them properly. I decided against having you write a 3-2-1 report for one or both of the journal articles, in order to save you (and the TA!) additional work, but you should still at least skim both the articles, and read closely the sections relevant to the questions being asked. Sources you will need for this question: . Ogilvie Flour Mills Company. (1905). Ogilvie's Book for a Cook. Montreal: Ogilvie. https://archive.org/details/McGillLibrary-rbsc-cookbook-coll-TX71560431905-copy2- 18650mode/2up * Everitt, J. (1993). The early development of the flour milling industry on the Prairies. Journal of Historical Geography, 19(3), 278-298 https://doi- org.exproxy.library.wicca/10.1006/jhge.1993.1018 Varty, J. F. (2004). On Protein, Prairie Wheat, and Good Bread. The Canadian Historical Review, 85(4), 721-753 https://doi-org.ezproxy.library.uvic.ca/10.3138/CHR.85.4.721 In 1905, the Ogilvie Flour Milling Company published the first edition of 'Ogilvie's Book for a Cook', one of the earliest and most popular Canadian cookbooks. The cookbook featured flour recipes and recommended the use of Ogilvie's Royal Household brand flour. 3.a a. (5 marks) Use information from the Everitt (1993) paper (and, optionally, ECON 321 lecture material) to answer the following question: Why would the Ogilvie Company have first publishedthebookin 1905 as opposedto earlieror later? (Note Neweditionsof the cookbook continued to be published at least until the 1930s.) For full marks, you must show that you are using information from Everitt (1993)