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GENERAL SCIENCE 



and other portions cured at home for later use by salting, 

 pickling, smoking, and drying. Cellars and caves were 

 piled with potatoes and other vegetables, together with 

 apples and other orchard products. The rafters were hung 

 with dried fruits, while pickles and preserves added variety 

 in diet. Fresh eggs, with plenty of milk and poultry always 

 at hand, made necessary but few food supplies from town. 



FIG. 1 8. Insanitary conditions here. 



Not infrequently there was on hand enough food to last 

 through the months of a winter season. 



To-day the grocer, butcher, baker, and milkman furnish 

 the family supplies as needed day by day. Who selects 

 and prepares these foodstuffs, and whether or not it rs done 

 under sanitary conditions, is unknown to the purchaser. 

 It thus becomes necessary as a matter of self-protection to 

 enact stringent laws governing the preparation and the 

 quality of the food supplies put on the market. Provision 



