APPENDIX. 



REFERENCES. 



[The books and pamphlets included in the following list are to be supplied by the State 

 agricultural college for the collateral reading indicated by the specific references given in 

 the text of the bulletin.] 



1. Canned Fruits, Preserves, and Jellies, by Maria Parloa. U. S. Dept. Agr., 



Farmers' Bui. 203. 



2. Potatoes and Other Root Crops as Food, by C. F. Langworthy. U. S. Dept. 



Agr., Farmers' Bui. 295. 



3. The Food Value of Corn and Corn Products, by C. D. Woods. U. S. Dept. 



Agr., Farmers' Bui. 298. 



4. Canning Vegetables in the Home, by J. F. Breazeale. IT. S. Dept. Agr., 



Farmers' Bui. 359. 



5. Canning Tomatoes at Home and in Club Work, by J. F. Breazeale and O. H. 



Benson. U. S. Dept. Agr., Farmers' Bui. 521. 



6. Series of home-canning instructions. U. S. Dept. Agr., States Relations 



Service, Office of Extension Work in the South, No. A-81 ; Office of Ex- 

 tension Work in the North and West, Forms NR-22, NR-23, NR-24, 

 NR-25, NR-26, NR-28, and NR-33. 



7. Sugar and Its Value as Food, by Mary Hinman Abel. U. S. Dept. Agr., 



Farmers' Bui. 535. 



8. Honey and Its Uses in the Home, by Caroline L. Hunt and Helen W. At- 



water. U. S. Dept. Agr., Farmers' Bui. 653. 



9. Chemical Composition of American Food Materials, by W. O. Atwater. 



U. S. Dept. Agr., Office Expt. Stas. Bui. 28, rev. ed. 



10. Boston Cook Book, by Mary J. Lincoln. Boston, 1904. 



11. Boston Cooking School Cook Book, by Fannie M. Farmer. Boston, 1914. 



12. Principles of Cookery, by Anna Barrows. Chicago, 1912. 



13. Bacteria, Yeasts, and Molds in the Home, by H. W. Conn. Boston and 



Chicago, 1912. 



14. Chemistry of the Household, by Margaret E. Dodd. Chicago, 1912. 



15. Textbook of Military Hygiene and Sanitation, by F. R. Keefer. Phila- 



delphia and London, 1914. 



16. U. S. Dept. Com., Cir. Bur. Standards, 1. ed., No. 55. 



17. Dictionary. 



LIST OF APPARATUS AND SUPPLIES REQUIRED. 



APPARATUS FOR GENERAL USE. 



[One each unless otherwise indicated.] 



Stove with oven. 



Scales. 



Twelve glass jars, pints and half pints. 



Quart measure. 



Can opener. | Double boiler, 1 quart. 



77 



Potato slicer. 



AVire potato masher. 



Frying basket. 



Two to six kettles or stewpans. 



