LESSON FOR THE FARM HOME 



Published semi-monthly throughout the year by the New York State College of 

 Agriculture at Cornell University. Entered as second-class matter October 13, 191 1, 

 at the post office at Ithaca, N. Y., under the act of Congress of July 16, 1894 



L. H. Bailey, Director 

 ■ Course for the Farm Home, Martha Van Rensselaer, Supervisor 



VOL. 1. No. 19 



ITHACA. N. Y. 

 JULY I, 1912 



FOOD SERIES No. 5 



THE PRESERVATION OF FOOD IN THE HOME.— PART II 



Flora Rose 



In many homes the only practical method of preserving a quantity of 

 food is by canning or preserving it. 



That is not true in the case of the farm home, which, although in the 

 very center of pro- 

 duction, is often isolated 

 from the centers of 

 distribution. All 

 methods of preserving 

 foods must be carefully 

 considered , in order 

 that a part of to-day's 

 abundant supply of 

 fresh food may be kept 

 for to-morrow. There 

 is no convenient and 

 accessible corner 

 grocery or great market 

 fed from all parts of the 

 country, which may be 

 drawn upon day by day 

 to supply farm home 

 needs. The farm home must be its own market, its own warehouse, 

 its own source of supply. 



Fig. 87. — Putting in ice for home' supply 



PRESERVATION OF FOOD BY MEANS OF LOW TEMPERATURES 



A temperature even as low as the freezing point of water may not kill 

 micro-organisms nor destroy in such foods as fruits and vegetables the 



