This historic book may have numerous typos and missing text.
Purchasers can download a free scanned copy of the original book
(without typos) from the publisher. Not indexed. Not illustrated.
1910 edition. Excerpt: ... SECOND SEMESTER (COURSE VI) ECONOMIC
USES OF FOOD PRESERVATION OF FOOD1 References.-Prudden. Story of
the Bacteria. Farmers' Bulletin 125. Protection of Food from
Injurious Temperatures. Farmers' Bulletin 203. Canned Fruit,
Preserves, and Jellies. Experiment 41 Pare ripe peaches, cutting
them into quarters. Place 5 or 6 pieces in a small dish and expose
at room temperature as a check upon the experiments which follow.
1. Place a sample in the refrigerator. 2. Cover a slice evenly with
ground spice. 3. Cover with sugar. 4. Cover with salt. 5. Suspend a
slice upon a toothpick or fine wire in the sunshine or cool oven to
dry entire surface. Experiment 42 1. Place a slice of fruit in a
small bottle. Cover with water, and seal. 2. Prepare a second
sample as above; heat in steamer for 30 minutes. 3. Cover a slice
with alcohol. 1 For preservation of animal foods see Course I. 48
4. Cover a slice with vinegar. 5. Cover a slice with syrup made by
boiling 2 parts sugar and 1 part water. Examine samples in
Experiments 41 and 42 at the end of a week, comparing them with the
cneck. What are the principal causes of decomposition in food
materials? Classify the means which have been employed for
retarding or preventing bacterial action. Experiment 43 During the
work in application of sterilization which follows compare the
various kinds of fruit jars offered in the market as to efficiency,
convenience, and cost. Application Of Sterilization Canning Peaches
Prepare peaches by paring and dividing into halves. 1. Place
prepared fruit in cans; cover with syrup made by using 2 parts
sugar to 4 parts water. Adjust covers loosely. Steam until tender,
filling in more syrup if necessary. Seal. 2. Same as (1), but using
water instead of syrup. 3. Place prepared fruit in...
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