FOODS AND NUTRITION 



383 



two to four weeks in midsummer." By the use of these 

 methods it is possible to supply the inhabitants of a large 

 city like New York with fresh milk at a reasonable price. 



IFV 



U. S. Dept. of Agriculture. 

 FIG. 340. Packing Blanched and Cold-dipped Product into Jars. 



Note the empty jars to be packed inverted in a pan of hot water. They 

 are thus kept clean and hot. 



Drying, which has been used for many years as a method 

 of preserving certain foods, such as meats and fruits, has 

 some advantages 

 over cold (Fig- 

 ures 342, 343). 

 After the food is 

 thoroughly dried 

 it may be trans- 

 ported easily over 

 long distances. 

 Early explorers 

 usually carried 

 large quantities of 



dried meats. As FIG. 341. Cooling Room for Carcasses. 



