14 



How does the ordinary housekeeper provide for these requirements ? 



No room is ever entirely free from the presence of moulds, yeasts, and bacteria, 

 though in cleanliness, pure air, and abundant light we possess three powerful agents for 

 their control. 



Never forget that darkness, damp, and dirt favour their growth and foster their 

 increase. 



Cellars and dark, ill-ventilated cupboards are not fit places for food-storage. 



A Good Larder. 



To be trustworthy, a good larder must be so light that every corner and crevice 

 can be kept clean. It must have a through draught of air, so that moulds and germs shall 

 be carried through it on a current ot air. If the air in a larder be still, any micro- 

 organisms it contains will gradually sink on to the contents of the shelves and breed 

 decay. The shelves and walls should be made of or covered with some impervious 

 materials, so that if grease or milk or syrup be spilt, they can be completely washed off 

 and leave no residue to afford food for the seeds of decay. 



It must be dry, or food will taint and mould in spite of all care. Fig. (7) illus- 

 trates a home-made effort to secure all these requirements at moderate cost. This larder 

 is made of four mosquito-proof doors. Inside, where each door joins another, mouldings 

 are fixed, so that no insect can force its way in from without. 



(FiG. 8.) 



Saving Steps " Bulletin issued l>.v Cornell t'nivcrsit.v, U.S.A. 



