380 REPORT OF OFFICE OF EXPERIMENT STATIONS. 



and methods of construction and with the oflicioncy of the fireless 

 cooker for the pro])aration of food. At least two books have been 

 ])ublished devoted to the use of the fireless cooker, both of which are 

 based on the ex])erience of the writers — namely, the books by Caroline 

 B. Lovewcll, Francis D. Whittcmore, and Hannah W. Lyon," and by 

 Marfraret J. Mitchell.'' 



In a discussion of cookin*:; the choa])er cuts of meat by C. Barnard,*^ 

 the subject is considered particularly with reference to the use of the 

 fireless cooker, which, in the author's opinion, is efficient, economical, 

 and convenient. 



Po])ular articles'^ with ])ractical descriptions of inexpensive home 

 cookers are also numerous and are important as pointing out means 

 of simplifying household work. 



The question of labor-saving devices has been discussed by Le 

 Bosquet,^ who summarizes a great deal of valuable data regarding 

 kitchen appliances, laundry appliances, alcohol and electricity for 

 cooking, and other topics. The bulletin as a whole is a summary of 

 information based on careful tests and other data. 



Barnard,-'^ at his experimental housekeeping station, has studied 

 the use of alcohol as a source of light and as a fuel for household pur- 

 poses, the use of the fireless cooker and of various household conven- 

 iences and labor-saving devices. 



The conA^enient equipment of rural schoolhouses for teaching 

 cookery is also considered by Barnard.^ 



THE STORAGE OF FOOD AND ITS RELATION TO QUALITY AND 



NUTRITIVE VALUE. 



Changes in the character of food materials during storage have 

 been the subject of much discussion recentl}^, but mainly in connec- 

 tion with pure-food work. 



Studies of the chemical changes taking place in the ripening of 

 fruits, such as oranges and persimmons, and also during storage, 

 have been conducted by W. D. Bigelow and his collaborators of the 

 Bureau of Chemistry,'^ and have much interest and value in discus- 

 sions of nutrition problems from the relation of such changes to 

 table quality. 



a The Fireless Cooker. Topeka, 1908. 



b The Fireless Cookbook. New York, 1909. 



c Housekeeping Experiment Station (Conn.) Bui. 6. 



d The Hay-box Cookbook. Chicago, 1906. The Hay-box Cooker. Cornell Read- 

 ing Course for Farmers' Wives, 5. ser., No. 23, p. 446. Amer. Agr., 79 (1907), No. 1, 

 p. 27. U. S. Dept. Agr., Farmers' Bui. 296, p. 16. 



«Bul. Amer. School Home Econ., ser. 1, 1908, No. 11. 



/ Housekeeping Expt. Sta. (Conn.) Buls. 1, 2, 3, 4, and 6. 



f^Ibid., Bui. 5. 



A Jour. Amer. Chem. Soc, 28 (1906), No. 6, p. 688, and 29 (1907), No. 5, p. 767. 



