654 Reading-Course for Farmers' Wives. 



2. Which costs the more, ice for the preservation of food, or the 

 loss of food by mold? 



3. In counting the cost of food do we consider the waste from delay 

 and the loss of energy to the system from using injurious foods? 



4. Why is it necessary sometimes to scald the sauce more than once 

 to prevent its spoiling? 



