292 INTRODUCTION TO GENERAL SCIENCE 



therefore, it costs the owner more for food. Again, all food 

 which cattle use to maintain their animal heat, means so 

 much less milk. Milk is produced after all the other animal 

 needs are satisfied; and it might be said in this connection 

 that hens, well cared for, produce more eggs for the same 

 reason, viz. that eggs will not be produced until all other 

 necessities of the body are supplied. The wise farmer builds 

 tight barns to protect his stock from cold weather. He 

 reaps his reward in a larger amount of products. 



A few of the household economies may be mentioned: 

 the use of fireless cookers, slow boiling after boiling is estab- 

 lished, home bleaching and dyeing, recooking of food to make 

 palatable dishes, sifting of ashes where anthracite coal is 

 used, the home making of soap from refuse grease, the keep- 

 ing of hens in country places, which may be fed for the most 

 part with waste food, and the use of roasts rather than fried 

 meats. Every housekeeper could save much in buying food 

 if she made a study of food values. See Section 191, Food 

 and Nutrition. 



References : 



1. 1503 : 323-325. Food Economy and Waste. 



2. 1702 : 359-361. Comparative Cost and Value of Grains. 



3. 1702 : 382-383. Economy in Food Values. 



4. 1710 : 308-321. Economy in Food 'and Fuel. 



5. Farmers' Bulletin No. 391. Economical Use of Meat in the 



Home. 



6. Reprint from Yearbook Department of Agriculture for 1908 : 



The Wastes of the Farm, 

 a. 1701:333. Dyeing. 



6. 1704:280-281. Dyeing, 

 c. 1712 : 307-314. Bleaching and Dyeing. 



