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 X. No. 21 



ITHACA, N. Y. 

 AUGUST I, 1912 



FOOD SERIES No. 6 



THE PRESERVATION OF FOOD IN THE HOME.— PART III 



The preservation of food in the home has an important bearing on the 

 cost of living. The city housekeeper who lives in an apartment, or in 

 a- small house with furnace-heated cellar and little yard area, through 



Fig. 90. — Apples packed for winter use 



lack of space or right conditions for storage meets a really serious problem 

 in buying and storing food in economically large quantities. She depends 

 on the commercial warehouse to store her supplies and she pays the middle- 

 man- — ^ butcher or grocer — to handle them and to deliver them to her. 

 For fresh fruits and vegetables, for eggs and butter that have been thus 

 held over from summer's abundant supply, she must pay winter prices. 

 The housekeeper who lives in the small town or in the country has not 

 the convenience of the city market nor the variety afforded by it; but 

 she has instead an excellent opportunity of furnishing an economical, 



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