*Tho following iniiUTial in tliin chiqHiT. with the rxcoption nf (he tables
indicated, Ls c<)nderisp<l from Mca.sLiremen(3 far the Household, Circ. 5o,
publbhed by the Bur, of Standards, U. S. Dept. of Commerce.
129
I
130 A MANUAL OF HOME-MAKING
kind of scale should Ix? Icamecl. (3) Keop the eye squarely
front of the point of the scab that is lieing read. (4) Do not
weigh a fornmoility in rardi>oartl or other heavy covering with-
out weighing the covering separately and deducting its weight
from the total weight*
Liquid mecmures.
The supply of liquid measures should include a quart, a pint,
and a half-pint nieasurc, and a i-ounce glass graduate subdivide!
to 1 dram or less for measuring small quantities of liquids and
determining the errors in larger quantities. The measures
should be eyhndrical or conical with the top diameter smaller
than the bottom, and made of metal, enamehvare, comiKPsition,
or similar and suiiaiilc material. They should be strong and
rigid enough to withstand ordinary usage.
To te:st the quantity of a liquid as delivered, the following
directions will be useful: Pour the liquicj into the measure.
If it docs not fill the measure, pour it out and fill the measure
with water to the same ptJint that the purchased liquid rea(*hed.
This can he done by observing the wet ring left ai'ound the
measure. Then put a dclinite cpiantity of water into the gradu-
ate, and complete the filling of the measure. The difference
between the quantity of liquid remaining in the graduate and
the original quantity put in is the shortage. If the quantity
of liquid ordered more than fills the test measure, the check for
error is made on the last portion poured into the measure.
To avoid mistakes in reading cone graduates, it should he
noted that these are sometimes more finely subdivided at the
base than at the top.
A graduate should Ive held level in filling it or reading it.
It should l>e read at the main surface of the liquid, not at the
point to which the small amount of liquid creeps on the sides
of the glass.
Dry measures,
A nest of dry measures holding from J 2 bushel to 1 quart
may be necessary", although the growing tendency is to sell dry
commodities by weight. The weight of a bushel of certain
H
m ^
I
I
I
HOUSEHOLD MEASUREMENTS AND THEIR USE 131
common dry commodities, as fixed by law in certain states, is
given on page 162. Dry measures should be of metal, or of
well-varnished wood with a metal band around the top, or of
some similar and suitable material. They should preferably
be cylindrical. If they are conical, the top dianieter should
exceed the l>ottom diameter by an amount not greater than
10 per cent of the lx)ttom diatneten The diameters should in
no case be less than the following:
For li bu^el . . 13V4 inches
For 1 r>wk ICVb inches
For ? 2 l>eck 8V2 inches
For two quart:. f>fr/jj inchea
For 1 quart . ., SVe int-hcs
For 1 pint 4 inches
Length measure.
For measuring length, a yardstick and a tape 3 or G feet in
length aie recommended.
TEMPERATURE
The following thermometers should be a part of the equip-
ment of every household:
R 00m -4cfnpe ra I urc th enimmHtr,
Page 73
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
*Tho following iniiUTial in tliin chiqHiT. with the rxcoption nf (he tables
indicated, Ls c<)nderisp<l from Mca.sLiremen(3 far the Household, Circ. 5o,
publbhed by the Bur, of Standards, U. S. Dept. of Commerce.
129
I
130 A MANUAL OF HOME-MAKING
kind of scale should Ix? Icamecl. (3) Keop the eye squarely
front of the point of the scab that is lieing read. (4) Do not
weigh a fornmoility in rardi>oartl or other heavy covering with-
out weighing the covering separately and deducting its weight
from the total weight*
Liquid mecmures.
The supply of liquid measures should include a quart, a pint,
and a half-pint nieasurc, and a i-ounce glass graduate subdivide!
to 1 dram or less for measuring small quantities of liquids and
determining the errors in larger quantities. The measures
should be eyhndrical or conical with the top diameter smaller
than the bottom, and made of metal, enamehvare, comiKPsition,
or similar and suiiaiilc material. They should be strong and
rigid enough to withstand ordinary usage.
To te:st the quantity of a liquid as delivered, the following
directions will be useful: Pour the liquicj into the measure.
If it docs not fill the measure, pour it out and fill the measure
with water to the same ptJint that the purchased liquid rea(*hed.
This can he done by observing the wet ring left ai'ound the
measure. Then put a dclinite cpiantity of water into the gradu-
ate, and complete the filling of the measure. The difference
between the quantity of liquid remaining in the graduate and
the original quantity put in is the shortage. If the quantity
of liquid ordered more than fills the test measure, the check for
error is made on the last portion poured into the measure.
To avoid mistakes in reading cone graduates, it should he
noted that these are sometimes more finely subdivided at the
base than at the top.
A graduate should Ive held level in filling it or reading it.
It should l>e read at the main surface of the liquid, not at the
point to which the small amount of liquid creeps on the sides
of the glass.
Dry measures,
A nest of dry measures holding from J 2 bushel to 1 quart
may be necessary", although the growing tendency is to sell dry
commodities by weight. The weight of a bushel of certain
H
m ^
I
I
I
HOUSEHOLD MEASUREMENTS AND THEIR USE 131
common dry commodities, as fixed by law in certain states, is
given on page 162. Dry measures should be of metal, or of
well-varnished wood with a metal band around the top, or of
some similar and suitable material. They should preferably
be cylindrical. If they are conical, the top dianieter should
exceed the l>ottom diameter by an amount not greater than
10 per cent of the lx)ttom diatneten The diameters should in
no case be less than the following:
For li bu^el . . 13V4 inches
For 1 r>wk ICVb inches
For ? 2 l>eck 8V2 inches
For two quart:. f>fr/jj inchea
For 1 quart . ., SVe int-hcs
For 1 pint 4 inches
Length measure.
For measuring length, a yardstick and a tape 3 or G feet in
length aie recommended.
TEMPERATURE
The following thermometers should be a part of the equip-
ment of every household:
R 00m -4cfnpe ra I urc th enimmHtr,