In the meantime, if it is not best to have a club in your own neighborhood, you all want to know how to preserve food for home use. And any businesslike girl can earn a little money by selling her products near home, if she will take the trouble. Why does food spoil .? Have you ever wondered why so many kinds of food spoil so easily, except a few that are dry like flour and meal and cereals ; and even these sometimes have insects in them, or become musty ? Recall what you have seen : the mold on fruit and on preserves or jelly ; the " working " of canned fruit which we have already learned is caused by the presence of THE HOME SUPPER 95 yeast. Not only do the molds and yeast cause the spoiling, but so do the still tinier organisms known as Buefuman's Household BacUriotonf. Fig. 45. — Three species of mold as seen under a powerful microscope. bacteria. Do not allow these pictures (Figs. 45 and 46) to deceive you. One of these cells may be only as^oo ^f ^^ i^ch 1^ length, and some of the larger ^T^nr- q9 00 Buchanan's Household Baaeriologv. Fig. 46. — The four types of bacterial cells as seen under a powerful microscope. Ay cocci; By bacilli; C, spirilla; Z), branched filamentous organism. It is beyond our power to imagine them. How wonder- ful it is that we can actually see them through a micro- scope. Sometimes one, sometimes all three together, — 96 FOOD AND HEALTH molds, yeast, and bacteria, — make all our trouble. How curious it is that because of them we have canner- ies and spend so much time and money in fighting them away from our food ! How do we fight them ? By killing them and by keeping them out of the food. How do we kill them ? Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. Fig. 47. — Pint jars as well as quart jars, and jars with large mouths, are con- venient for canning. By boiling at temperature 100° Centigrade, or 212° Fahrenheit. And how do we keep them out ? By sealing cans, by covering glasses, and in another way. Why is it that dried, and salted, and smoked, and sug- ared food, like candied fruit and vinegar pickles, keep ? The tiny cells cannot live without moisture, and that accounts for drying as one way of preserving ; and THE HOME SUPPER 97 they cannot live where the substances just named are found, and, therefore, we put these materials into the food. Perhaps you can think of some other materials in addition to these. Sometimes chemicals are used to preserve food, but when any proves harmful, this will be controlled by pure food laws. While the yeast cell flourishes in sugar, a large amount prevents its growth. The action of yeast is called fer- mentation. While alcohol and vinegar result from fer- mentation, they both, when strong enough, prevent the growth of the tiny living cells that cause fermenta- tion and decay. Preserving fruits. Notice the picture (Fig. 47) of jars and glasses for home use. Jars with large mouths are convenient, for large fruit or ears of corn can easily be put in and taken out. It is a good plan to use some pint jars, unless the family can eat a quart of stewed fruit at one meal. Apparatus, Scales Quart measure A preserving kettle of good enamel ware Plated knives Large spoon of enamel or wood Tablespoon and table fork Pint and quart cans with glass tops fastened by springs New rubber rings Jelly glasses with covers Cloth jelly bag Stick on which to hang the bag 98 FOOD AND HEALTH Large bowl Boiler, in which to stand the cans A funnel A dipper Old towels, or cheap cloths Saucer and spoon for testing Directions for work.

AI-modernized reading of the original text

In the meantime, if it is not best to have a club in your own neighborhood, you all want to know how to preserve food for home use. And any businesslike girl can earn a little money by selling her products near home, if she will take the trouble. Why does food spoil .? Have you ever wondered why so many kinds of food spoil so easily, except a few that are dry like flour and meal and cereals ; and even these sometimes have insects in them, or become musty ? Recall what you have seen : the mold on fruit and on preserves or jelly ; the " working " of canned fruit which we have already learned is caused by the presence of yeast. Not only do the molds and yeast cause the spoiling, but so do the still tinier organisms known as Buchanan's Household Bacteriology. Fig. 45. — Three species of mold as seen under a powerful microscope. bacteria. Do not allow these pictures (Figs. 45 and 46) to deceive you. One of these cells may be only as^oo ^f ^^ i^ch 1^ length, and some of the larger ^T^nr- q9 00 Buchanan's Household Baaeriologv. Fig. 46. — The four types of bacterial cells as seen under a powerful microscope. Ay cocci; By bacilli; C, spirilla; Z), branched filamentous organism. It is beyond our power to imagine them. How wonderful it is that we can actually see them through a microscope. Sometimes one, sometimes all three together, — molds, yeast, and bacteria, — make all our trouble. How curious it is that because of them we have canneries and spend so much time and money in fighting them away from our food ! How do we fight them ? By killing them and by keeping them out of the food. How do we kill them ? Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. Fig. 47. — Pint jars as well as quart jars, and jars with large mouths, are convenient for canning. By boiling at temperature 100° Centigrade, or 212° Fahrenheit. And how do we keep them out ? By sealing cans, by covering glasses, and in another way. Why is it that dried, and salted, and smoked, and sugared food, like candied fruit and vinegar pickles, keep ? The tiny cells cannot live without moisture, and that accounts for drying as one way of preserving ; and they cannot live where the substances just named are found, and, therefore, we put these materials into the food. Perhaps you can think of some other materials in addition to these. Sometimes chemicals are used to preserve food, but when any proves harmful, this will be controlled by pure food laws. While the yeast cell flourishes in sugar, a large amount prevents its growth. The action of yeast is called fermentation. While alcohol and vinegar result from fermentation, they both, when strong enough, prevent the growth of the tiny living cells that cause fermentation and decay. Preserving fruits. Notice the picture (Fig. 47) of jars and glasses for home use. Jars with large mouths are convenient, for large fruit or ears of corn can easily be put in and taken out. It is a good plan to use some pint jars, unless the family can eat a quart of stewed fruit at one meal. Apparatus, Scales Quart measure A preserving kettle of good enamel ware Plated knives Large spoon of enamel or wood Tablespoon and table fork Pint and quart cans with glass tops fastened by springs New rubber rings Jelly glasses with covers Cloth jelly bag Stick on which to hang the bag Large bowl Boiler, in which to stand the cans A funnel A dipper Old towels, or cheap cloths Saucer and spoon for testing Directions for work.

Food and health