THE ICE CHEST 153 



not necessary to throw such food away, since the phos- 

 phorescence does not appear to render it unwholesome, 

 and it may be eaten with impunity. 



Although far less efficient than cold storage, the ice 

 chest is a means of preserving for a short time food that 

 would otherwise quickly spoil. Its efficiency depends 

 upon its temperature. The larger the amount of ice in 

 an ice chest the lower its temperature and the greater its 

 efficiency. If the amount of ice is very small there will 

 be such a rise in the temperature that food placed in the 

 ice chest will spoil. In spite of its drawbacks the ice chest 

 has become a necessity in the well-ordered household. It 

 is frequently necessary to preserve foods for a few hours 

 before they can be used, and in the warmer temperature 

 of spring, summer, or autumn this is frequently impos- 

 sible without the use of ice. In particular is this true of 

 the preservation of milk, a topic which we shall notice 

 by itself. 



In many parts of America the ice chest has become an 

 almost universal aid in the housekeeping of families in 

 moderate circumstances, and has greatly simplified prob- 

 lems of home economics. To the poorer families, how- 

 ever, it is hardly known. The home with an ice chest 

 may purchase food to advantage in quantity and preserve 

 it for a few days till used. The poorer families must rely 

 upon their food being preserved by dealers in food sup- 

 plies, and can therefore buy only such small quantities as 

 can be used at once. 



To keep an ice chest in good condition it must be 

 frequently cleaned. The inside is sure to be damp, and 

 dirt is quite likely to collect in the cracks and corners. 



