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are doing them in a wholesale way. The supplies of course are fresh. 

 When the butter supply is best, we buy it. About 300 pounds it takes for 

 our family for a year, in three-pound tin cans. The butter this year came 

 in from Minnesota. We have a year's supply. We buy every three or 

 four months. The housekeeper in our family is a woman who looks after 

 that part. I am not a housekeeper. She goes to the wholesale meat 

 butcher, she knows how to handle beef, having studied the question care- 

 fully, and she buys the meat in wholesale quantities, — carcasses of mutton, 

 sides and loins or ribs or whatever we want, in regular wholesale prices. 

 Then it is cut into household quantities — steaks, chops, meats for stewing, 

 soup bones, suet and all the rest of it. These cuts are made up in small 

 quantities as our household demands them. They are put into the freezer, 

 sealed, each package being packed and numbered and our household ledger 

 — instead of attending to these things over the telephone we run our house 

 by means of our household ledger — will show for instance ''No. 7," which 

 means so many chops, ''No. 5," which means a certain weight of roast, 

 and so on. We buy apples by the barrel, put them in coolers. We buy 

 cranberries, 32-quart cases, hold them for a year if we want to. We also 

 put in baskets of corn. We are having corn oflf the cob just as fresh as you 

 have it from the stalk. We are getting the benefit of wholesale prices 

 and we are getting better food than we ever did in our lives, because we are 

 going back to the very first source of production of handling. We put in 

 the best food we can get. We are running the household account on an 

 economical and efficient basis. We are getting our money's worth out of 

 it, and it has made housekeeping a very fascinating experiment indeed, and 

 a business proposition. Whereas, from the ordinary telephone point-of- 

 view, whether it is 2 cents' worth of something you want, it takes 5 cents 

 to supply it and you don't get what you order at that. Our way is much 

 better. 



Mrs. Smith: I asked Dr. Pennington if I could do this and she said 

 "No, I couldn't." But, for instance, if a number of women clubbed 

 together to learn what our households wanted — I am not at all scientific 

 myself — we could put into storage our particular packages, and follow out 

 the storage system as she has outlined. In that way we could have a 

 supply that would reduce the high cost of living to a minimum. 



Delegate: Has she different departments for different things at 

 different temperatures, or are they all at the same temperature? 



Dr. Pennington: Yes. You can divide into the necessary tempera- 

 tures. You can hold all your vegetables and your food-stuffs that don't 

 have to be frozen, ordinarily at 32, and what is ordinarily to be frozen 

 is held at 10. So the arrangement of temperatures is not so great for 

 ordinary purposes. The larger the unit the greater the efficiency. 



Delegate: Refrigeration, especially for a private home, is rather 

 expensive, isn't it? 



