(2) One bushel of potatoes weighs 60 pounds. One bushel of carrots weighs .50 pounds (except in Minnesota, where it weighs 45 pounds). Weights per bushel of various common commodities differ in the different States. For these figures and other valuable information, consult Circular of the Bureau of Standards, No. 55, Measurements for the Household. 14. Specific suggestions for bu3dng. — These are given in detail in Units II, IV, V, and VI. (See also Unit X, Lesson 7.) A. Fruits and vegetables. — The consumer should know the sources of fruits and vegetables and the seasons at which they are at their best since these factors affect their price and quality. She should know their keeping properties and reliable tests for quality and ripeness, since these govern the amount in which they should be bought. B. Milke, cheese, and eggs. — The high food value of these products in proportion to their cost should influence the housewife in includ- ing them as an economical source of food. C. Meat, fish, poultry, and game.— The amount of refuse must be taken into consideration, 15. .Conservative buying. — The conservatism of American house- wives in the use of food is a determining factor in the high price of food. There are many new, unaccustomed foods on the market which are cheap because of the lack of demand for them. Foods for which there is a great demand are high priced. If v»omen would use all the foods available, they would gain a double advantage — variety in the diet and lower prices on staple goods. This is true of nearly all classes of food. In some parts of the country, sweet breads, liver, etc., are given away by the butcher or sold for nearly nothing. The intelligent buyer studies and takes advantage of these conditions. 262 USE AND PREPARATION OF FOOD. METHOD OF DEVELOPING LABORATORY WORK. This lesson may be conducted as a discussion accompanied by a demonstration. Have the women plan purchases of food for wash day, ironing day, canning time, .planning menus which will save time and fuel. Have them plan purchases of food for a family in which the woman is a wage earner and away from home for part of the day. Compare the cost of a ready-to-serve food with the same food prepared at home if the housewife's time used in some other way is worth a definite amount per hour. If practicable, have a reliable grocer give a short talk on the three ways of buying from his stand- point. Obtain or have the women obtain local prices on bulk and package goods, also fruits and vegetables in quantity. Make comparisons and compute savings. Have illustrative material on hand showing relative amounts, quantities, and prices of bulk and package goods. Do the same with ready-to-serve foods. Investigate local methods of storing and displaying bulk goods. Give figures for cost of one page of advertising in a good magazine. Compare cost of salad oils in bottles and gallon cans. Prepare list of meat, game, vegetables, and fruits with their best seasons, their sources, tests for quality, ripeness, etc. Discuss scales and measures found in groceries and markets and common fraudulent practices in their use. Prepare list of uncommon foods which are available locally or can be made so. Note fair-price lists as given in the local papers. If fair-price list is not printed the housekeepers shoidd organize to see that it is. REFERENCES.

AI-modernized reading of the original text

(2) One bushel of potatoes weighs 60 pounds. One bushel of carrots weighs .50 pounds (except in Minnesota, where it weighs 45 pounds). Weights per bushel of various common commodities differ in the different States. For these figures and other valuable information, consult Circular of the Bureau of Standards, No. 55, Measurements for the Household. 14. Specific suggestions for buying. — These are given in detail in Units II, IV, V, and VI. (See also Unit X, Lesson 7.) A. Fruits and vegetables. — The consumer should know the sources of fruits and vegetables and the seasons at which they are at their best since these factors affect their price and quality. She should know their keeping properties and reliable tests for quality and ripeness, since these govern the amount in which they should be bought. B. Milk, cheese, and eggs. — The high food value of these products in proportion to their cost should influence the housewife in including them as an economical source of food. C. Meat, fish, poultry, and game.— The amount of refuse must be taken into consideration, 15. .Conservative buying. — The conservatism of American housewives in the use of food is a determining factor in the high price of food. There are many new, unaccustomed foods on the market which are cheap because of the lack of demand for them. Foods for which there is a great demand are high priced. If women would use all the foods available, they would gain a double advantage — variety in the diet and lower prices on staple goods. This is true of nearly all classes of food. In some parts of the country, sweet breads, liver, etc., are given away by the butcher or sold for nearly nothing. The intelligent buyer studies and takes advantage of these conditions. This lesson may be conducted as a discussion accompanied by a demonstration. Have the women plan purchases of food for wash day, ironing day, canning time, .planning menus which will save time and fuel. Have them plan purchases of food for a family in which the woman is a wage earner and away from home for part of the day. Compare the cost of a ready-to-serve food with the same food prepared at home if the housewife's time used in some other way is worth a definite amount per hour. If practicable, have a reliable grocer give a short talk on the three ways of buying from his standpoint. Obtain or have the women obtain local prices on bulk and package goods, also fruits and vegetables in quantity. Make comparisons and compute savings. Have illustrative material on hand showing relative amounts, quantities, and prices of bulk and package goods. Do the same with ready-to-serve foods. Investigate local methods of storing and displaying bulk goods. Give figures for cost of one page of advertising in a good magazine. Compare cost of salad oils in bottles and gallon cans. Prepare list of meat, game, vegetables, and fruits with their best seasons, their sources, tests for quality, ripeness, etc. Discuss scales and measures found in groceries and markets and common fraudulent practices in their use. Prepare list of uncommon foods which are available locally or can be made so. Note fair-price lists as given in the local papers. If fair-price list is not printed the housekeepers should organize to see that it is.

Use and preparation of food