APPENDIX 



Dry Measures. The dry measures should be made of metal, or of well- 

 varnished wood with a metal band around the top, or of similar and suitable 

 material. They should preferably be cylindrical. If they are conical, the top 

 diameter should exceed the bottom diameter by an amount not exceeding 10 

 per cent of the latter. 



The diameters should in no case be less than those given below: 



Length Measures. The yard measure should be made of well-dried wood 

 with metal ends, or entirely of metal, or of other material of which the form and 

 dimensions remain reasonably permanent under normal conditions. It should 

 be subdivided into inches and their fractions, and also into the customary 

 fractional subdivisions of the yard, i.e., halves, quarters, eighths, and six- 

 teenths. 



The tape should be of steel, or of wire-woven cloth when such construction 

 gives it sufficient strength and permanency. At least 1 yard of this tape should 

 be subdivided as above. 



2. Equivalents of Capacity Units Used in the Kitchen. The measures of 

 capacity used in the kitchen are based upon the standard cup, as follows: 



3 teaspoonfuls = 1 tablespoonf ul = 4 drams 



4 tablespoonf uls = J cupful = 2 fluid ounces 



$ cupful 

 2 gills 



1 cupful 



2 cupfuls 



16 fluid ounces 

 4 cupfuls 



= 1 gill = 4 fluid ounces 

 = 1 cupful = 8 fluid ounces 

 = 8 fluid ounces 

 = 16 fluid ounces 

 = 1 pint 

 = 1 quart 



In the above table all measures are level full. The equivalents given will 

 permit the use of the large glass graduate for measuring liquids in cooking. 



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