successful_canning_and_preserving_1917.pdf

(28262 KB) Pobierz
LIPPINCOTT'S
HOMI;
EDITED
BY
BENJAMIN
R.
MAM
I'M.
I).
ALS
ANDREWS.
Touchers
Collrge,
Columbia
University.
SUCCESSFUL
CANNING
AND
PRESERVING
PRACTICAL
HAND
BOOK
FOR
SCHOOLS,
CLUBS,
AND
HOME
USE
BY
OLA
POWELL
U.
S.
DEPARTMENT
OF
AGRICULTURE,
ASSISTANT
IN
HOME
DEMONSTRATION
WORK
IN
STATES
RELATIONS
SERVICE
4
COLORED
PLATES,
164
ILLUSTRATIONS
IN
TEXT
PHILADELPHIA
J.
B.
LONDON
LIPPINCOTT
COMPANY
&
i
3
"
a
aS
O
M
THE
tfEW
YORK
PUBLIC
LIBRARY
7897.1.6
ASTQR,
LENOX
AND
T|
L
O^N
FOUNDATIONS
1
9
I
7
L
COPYRIGHT,
1917,
BY
J.
B.
LIPPINCOTT
COMPANY
Electrotyped
and
Printed
by
J.
B.
Lippincott
Company
The
Washington
Square
Press,
Philadelphia,
U.
S.
A.
TO
YOU
WHO
ARE
STRIVING
TO
"
MAKE
"
YOUR
BEST
BETTER
MY
WORK
IS
SYMPATHETICALLY
DEDICATED
PREFACE
of
food
products
is
an
important
factor
in
household
management
and
of
even
greater
importance
in
national
THE
canning
and
preserving
economy,
since
the
conservation
of
foodstuff's,
from
the
time
of
production
and
natural
time
of
consumption
to
a
later
time,
makes
for
a
more
varied
and
adequate
diet,
and
that
secured
at
a lower
economic
cost.
Practical
success
in
canning,
preserving,
drying,
and
brining
turns
upon
the
proper
applica-
tion
of the
principles
of
science
involved.
The
great
necessity
for
scrupulous
care
in
every
step
of
the
whole
process
is
A
worker
who
follows
scientific
principles
sat-
sanitary
conditions
will
have
results
It
is
easy
to
talk
of
science
in
the
abstract
as
applied
isfying.
to
such
problems,
but
unless
one
can
show
just
how
this
science
and
is
that
are
uniform
and
imperative.
watchful
of
demands
that
cess,
the
processes
be
conducted
in
order
to
secure
suc-
is
such
applied
"science"
girls
are
mere
pretence.
facing
a
most
wonderful
oppor-
tunity
for
service
in
aiding
to
produce
and
conserve
foods
not
only
for
home
consumption,
but
by
increasing
the
commercial
Women
and
now
products
for
export
to
Europe.
utilizing
the
yield
The
responsibility
of wisely
from
greatly
increased
acreage
rests
in
good
part
upon
the
women
and
girls.
Their
work
can
be
simplified
and
made
more
effective
by
wisely
applying
scientific
methods.
It
is
imperitive
not
only
to
produce
and
conserve
supplies
of
food,
but
also
to
select
the
most
economical
means
of
keeping
the
In
view
of
these
facts,
the
suitability
of
canning
in
comparison
with
other
means
of
keeping
food
must
be
considered.
Since
the
public
has
been
convinced
of the
con-
venience
of
handling
and
serving
canned
foods,
canning
has
be-
various
food
products.
come
the
most
widely
used
and
popular
means
of
preserving
lai'ire
Some
products
could
be
quantities
of
fruits
and
vegetables.
stored
and
sometimes
prepared
more
economically
in
the
home
vii

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