MARKETING AND HOUSE WORK MANUAL S.AGNES DONHAM LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL ITHACA, UNIVERSITf NEW YORK Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001268022 MARKETING AND HOUSEWORK MANUAL MARKETING AND HOUSEWORK MANUAL BY S. AGNES. DONHAM INSTBTJCTOB IN HOUSEHOLD MANAGEMENT GABLAND SCHOOL OF HOME MAKING, BOSTON BOSTON LITTLE, BROWN, AND COMPANY 1917 Copyright, igiy. By Little, Brown, and Company. All rights reserved Published, November, 1917 TVPOGKAEHV BY THE PUMFTON PKESS, NOSWOOD, MASS., D.S.A. FEINTED BY S. J. PASEHILL & CO., BOSTON, MASS., U.S.A. CONTENTS PART I CHAPTEB PAGE Intboduction 2 I. General Rules for Marketing . . 3 II. Marketing Charts 9 III. Menu Making 80 IV. Menu and Order Sheets .... 97 V. How to Select Foods — 1. What the Body Needs 100 VI. Food Inventory 107 PART II Introduction 114 VII. The Cellar and Laundry .... 115 VIII. The Kitchen and Kitchun Pantry . 127 IX. The Dining Room, Pantry and Dish Washing 146 X. The Dining Room and Table Service 152 XI. The Living Room 160 XII. The Chambers and Bed Making . . 167 XIII. The Bathroom and Storage Closets . 174 XIV. General Cleaning — Sweeping, Dusting 181 XV. To Open and Close a House . . . 199 XVI. House Inspections 205 XVII. Small Repairs, Plumbing Troubles . 208 XVHI. The Reading of Gas and Electric Meters 214 XIX, Program of Work 218 XX. Household Pests 226 Index . 237 PART I MARKETING AND HOUSEWORK MANUAL INTRODUCTION The subject matter of this manual is the result of twenty years' study and experience in teaching. Each year I have seen reason to change it and have been glad it was not in permanent form. It has now reached the place where it seems to meet a definite need in schools, and promises to the yoimg housewife material ^which she will find useful and which will save much time over the slow process of learning by experience. There are many books on the market which give help to the home maker, and I should hesitate to add to the number if this were in the usual form, but its brevity and the elimination of all except almost cata- logue detail make it seem probable that the busy or iaexperienced may find time and inclination to go to it for help and direction. I have purposely kept to the short, exact statement that there need be no superfluous words to bewilder the inexperienced and irritate the hurried. For much of the inspiration which makes the book possible, I am indebted to Mrs. Margaret J. Stannard and my co-workers at the Garland School of Home Making. To Miss Louisa A. Nicholas, Miss S. Maria EUiott, Mrs. Maria W. Hilliard, Mr. Edward E. Thurston, Mr. George Hutchinson, and a large number of others I am grateful for instruction and criticism. To Mrs. Harriet Taber Richardson is due acknowledg- ment for the idea from which I worked out the order sheets. To my mother and father belong the credit for the practical ability and desire to be useful which led me into this great work of Home Economics. 2 MARKETING AND HOUSEWORK MANUAL CHAPTER I GENERAL RULES FOR MARKETING A MARKET is a place where commodities are bought and sold. Early food markets were possibly the outgrowth of great reUgious festivals. People gathered from a dis- tance for several days' festivities and brought food for their own use and exchanged the excess for foods strange to them which people from other parts of the coimtry brought. Gradually they came to provide definitely for such exchange, and in time such gatherings became es- tabUshed markets for the barter of^any produce not necessary to the producer. Now, food markets are the centers of exchange not only between producers of foodstuffs, but between producers, or their agents, and consumers, who use money instead of similar produce as a medium of exchange, and the food frequently passes through the hands of several middlemen before coming into the home of the consumer. It is well to make use of every assistance in market- ing. 4 MARKETING AND HOUSEWORK MANUAL Investigate the various methods — private dealers, cooperative buying, cooperative markets, municipal markets, pubhc markets, purchasing from producer by cart, express, or parcel post. Make use of all the educational material you can find: Federal, State, and City bulletins, Board of Health cards, Agricultural College bulletins, Magazine articles. Conference with neighbors. Consider which methods are best suited to your needs and follow them until convinced that others are better. One gains Uttle by trying first one way and then another without fairly testing each. The corner storekeeper must ask higher prices than the firm with larger business and more extensive plant. We demand much from the small store in our emer- gencies and usually give the bulk of our trade to the large dealer. Pubhc markets often save much, but we must con- sider that we pay carfare and use extra time to reach them. The reduction in price is frequently apparent rather than real. We forget the cost of the gasolene which we used in reaching the larger market. Peddlers with regular routes may usually be depended upon. The huckster knows you won't remember his face when he appears again and is less likely to give honest weight and quaUty. Do not expect to learn to market well by telephoning to your favorite clerk or reading books on the subject. You can learn only by constant use of every rule you know and by repeated visits to market and practice in selection. GENERAL RULES FOR MARKETING 5 Build upon your own failures and successes; but let the knowledge of others help you do so. General Rtiles for Marketing Choose your market carefully. Sanitation: Consider the sanitary arrangements of the store, the storage spaces, and the yard; position of toilets, presence of animals, the covering of bins, the standard of cleanliuess all through the store. Watch to see that the clerks employed have clean appearance and clean habits and methods of handling the goods. Quality: Do not demand fancy quality imless paying for it. See that you receive the quality for which you are willing to pay. Weight: Choose a dealer who gives accurate weight and measm-e. Prices: Should be reasonable for the quality you demand. Treatment of Customers: Should be courteous and considerate. Be considerate in your demands for service. Require no imnecessary time from the clerks. Do not ask for repeated deUveries; make one order do. Allow time for delivery. Do not ask for constant favors. Insist upon the weight and quality for which you are paying. Do not be impossible to suit. Extra quality and cleanliness are costly. 6 MARKETING AND HOUSEWORK MANUAL If you demand good sanitation and fancy brands, you must pay for them. Bills should be paid promptly. It is your privilege to choose the market where you will buy. It is your duty to pay for the service you de- mand. Methods of Marketing 1. Plan your meals for a week ahead if possible. 2. Make a Ust of suppHes required in the menus. 3. Consult the cook or pantry to see if any of these supplies must be replenished within a week. 4. Make a list of all staples required, with amounts and brands desired. 5. Make a list of all perishable suppUes for each day, with item as to the time the order should be given. 6. Order the staple articles which will insure your supply for a week at least, longer if you have storage. 7. Go to market and choose the perishable articles, for two or three days ahead if necessary. Meat may be held and sent as required. 8. Choose perishable articles yourself. It is of no use to go to market simply to read an order to the clerk. 9. Visit the market often enough to keep in touch with the seasons, prices, qualities, and choice. We forget what we do not see. 10. Change your plan if the conditions or contents of the market make it desirable or necessary. Rules' for Buying 1. Plan what you will buy. 2. Ask the price before ordering. GENERAL RULES FOR MARKETING 7 3. See if you can save by buying in quantity. 4. If the price is high, try to discover cheaper substi- tutes. (a) If prices are higher than you can afford to pay, substitute a cheaper food of the same food value. (6) Prices of food are usually regulated by supply or demand. Boycotts do Uttle or no good. In a city near Boston it cost 38 cents a dozen to raise and market eggs. Eggs be- low 40 cents a dozen were thus sold without profit. The farm produced its largest sup- ply when eggs were selhng below 36 cents a dozen. The winter prices hardly made up the loss. It was the supply and not the demand which regulated the price. Investigate before you condemn. Buy any food as long as you can afford it; substitute when the price is prohibitive. 5. When buying perishable articles, do not order more than can be used to advantage. Study actual needs. 6. Know the difference between real and apparent cost. Example: Rump steak at 48 cents a pound is nearly all edible, and the real and apparent costs are practically alike; while sirloin steak at 38 cents a pound has much waste, and the cost of the portion actually used may reach 74 cents a pound. The real cost is thus 36 cents more than the apparent cost. 7. Order a definite quantity — by weight or measure; not ten or fifteen cents' worth. 8. Check the dealer's weight by watching or by reweighing. See that the scales are at zero before food is placed on them. 8 MARKETING AND HOUSEWORK MANUAL 9. Do not pay for the weight of wrapping paper, etc. Have trimmings sent home and use them. 10. Buy when prices are reasonable. Nearly every food material has a seasonal rise and fall in price. Watch for drops in prices and take advantage of them if possible. 11. Do not buy anything simply because it is cheap. Know that you need to use it. 12. Buy by brand name if you have found a brand of satisfactory quaUty. Experiment with different products until you have found the one you prefer; then order that brand until you see reason to change for something better suited to your need. 13. In general, do not buy below the market price imless you know the reason for the reduction. There is always a reason. If flour is selling at $10 a barrel and a dealer offers it for $8, it is probably a poor or damaged flour. CHAPTER II MARKETING CHARTS These charts are designed to assist the housewife or student in the choice, purchase, and care of food- stuffs. It has been manifestly impossible to include every foodstuff known to each locahty in the country, but effort has been made to chart those which are universal. The cuts of meat are the Boston cuts, but names by which they are known in other cities are given. The greatest difference is in the cutting of the Boston rump, called in New York the sirloin, and there cut in large shces through the bone. The New York rxunp is like the poorer part of the Boston rump, which is there called the face. To give prices for meat seems inadvisable. The vegetable charts are given with a range of prices at the beginning and height of a normal season. Prices for hothouse-grown or out-of-season vegetables are also indicated, that the housekeeper may be able to judge whether it is best to purchase or wait for the home market. The points of choice and the care in the house need no explanation, but a word should be said in regard to the amount to piu-chase. Abnormal appetites, fa mili es with large capacities for any one food, have not been considered. The aim has been to give average amounts which would satisfy the normal family. Experience will soon show whether the amount is right for indi- viduals to serve or to purchase. 10 MARKETING AND HOUSEWORK MANUAL GENERAL RTJLES FOR THE SELECTION OP MEAT Read Farmers' Bulletin No. 391, "Economical Use of Meat in the Home." Study charts. Study cuts of meat in the markets. Learn the names your dealer uses. Go through a market picking out all the pieces of one particular cut; when sure of that, leam.another in the same way. When buying, ask the clerk to show you all of the cuts possible for the use you have in mind; then choose the one which seems best suited to your piu-- pose and purse. Try different cuts until you have learned which gives you the most satisfaction. Consider real and ap- parent cost, waste, flavor, and size of cut. Having decided which cuts you prefer for each purpose, order by name and see the meat cut and weighed if pos- sible. Have the trimmings sent home for use. The cuts of meat which have thin connective tissue holding the fibers are the tender cuts; heavy con- nective tissue makes tough meat. When there are flecks of fat all through the fibers of meat, it is more tender and has more flavor than meat without fat. When meat has hung for some time after slaughter, it is more tender than if eaten at once. Meat of any kind should have a fresh odor. Experience will teach one the odor of stale meat. Select meat which has no dark, dry edges or spots. Remember that tough cuts may be cooked slowly and become tender. Learn which cuts have the least waste and know whether you are paying for waste or edible meat. MARKETING CHARTS 11 If bone and fat are worth only seven cents a pound, don't pay 38 cents for them unless you can afford to do so; and if you do pay it, realize that you are purchasing for flavor and tenderness rather than food value. 12 MARKETING AND HOUSEWORK MANUAL Beef Points of Choice: Firm, fine-grain muscle. Bright red color when exposed to the air. The tender cuts well mottled with fat. Moist, juicy surface when exposed to the air. Edge fat, firm, thick, and straw colored. Suet dry, crumbly, and white. Poor beef has coarse, flabby meat, dark color, with dark oily fat. Cut known as First Cut of Prime Ribs, English Roast. Two Rib Cut. Cut known as Tip of Sirloin, Short Steak, Club Steak, Delnionioo Steak, Second Cut of Sirloin. MARKETING CHARTS 13 o O H o ^ a -s -s s t-i ,5:} .fcl '53 b S g !»° S s ^ °o o M T3 -d >, D3 S a i S i a i 1 |S ■s ■s ■s IN 3 ^ o O Q o 'S -d '^ I 4^ 1 1 1 1 2 03 T3 1 1 -"S Is 1^ ii i- g 2 s ^4? o CI a-i g i 1 o 1 t3 1 S Q o IS 2 •a . 1 ■5 1 t (D J _o3 (0 _Q a 111 3 -S ■a S CQ 0} .a a fl « o o3 1 .2 9 so o t2 o g bo W H O Ol? HH ;z; 1 1 a O rS Fh 2-S o OQ CQ -** d § a a -g .^ flJ -e o ^^ s 1 o-g h3 M ^ 1 o a H O 1 ^ g ^ ^ "2 ■* =< SSPO 1 ^ s 1 14 MARKETING AND HOUSEWORK MANUAL a a 1 ss -ja O Q OQ 1 M *? f^ S 1 t3 (U ^-1 • fH pO DO -"§ m t3 o3 ^"S 1 a i ^ g s ii 1 s S£ o ,£) o ^ "S ^~y g § M m Eh i 1 ^ O n ■1 b n o "*^ MB ■& H §" « J"6I (S Q bO OJ CM "a ■< o I -Is II S3 MS© u " -ago. CO lis? •^ "a fl j4~ ■* ■2 2.9 QQ CO 5 " -i (C 6s " a V m^ J. ft o J ^ ft o c» PQ p4 m OS E^ 16 MARKETING AND HOUSEWORK MANUAL a> o 0) o J T3 (Q a> o 'S o •a g P. "ft 5 - o o ■§1 .SPo w o o o bO .1 o o u a § *- '"i ■^ ft-s ^'S S 9 i g* OQ ^ W Ph W CO H ffl a P4 o r3 1^ o ^ g^ a a-^ o -u o ^ ^ bC =3 i O CO 03 i « o ' o O a P4 i & S 1 bO o ^ bO ^ . . „ o' o a 2 p. 4^ (^ Hpq> .a o "S g-s Cut known as Porterhouse, T-bone Steak, Large Sirloin, Body Sirloin. When cut larger, known as Porterhouse Roast, Body Roast, Sirloin Roast Cuts known as Round. Top and Bottom cut Through. MARKETING CHARTS 17 o 43 H -ti o o & tH 5 o S 1 1 "si s 1§ ^ d 1 1 4D QJ ■9 S P5h« -g 1 1 T3 S3 "« (B fi a> 1 ^ 1 1 - 3 8 ^ s ° t! r^ 1 8_ ll S -a >f 11^1 1 & « ^ &&^&^ mfi S B "O i M gs i a .^ ?3-a -e 1 a o S ^■s 1 M W h 1 1 il" 1 II -o 1 ■s g CfH ' o3 *M § O S o ^ || 1 1 ■s J 1 •s m 1 "1 1 a 1 i 5 1 18 MARKETING AND HOUSEWORK MANUAL Lamb and Mutton Points of Choice: Deep pink flesh. Firm, fine-grain fibers. Kidney fat hard and white. Edge fat thin, with faint pink tinge. The outside skin should tear off. The flavor of mutton is less strong if the skin and excess fat are removed. Never cook the caul in which a leg of mutton is wrapped. Mutton is more mature, contains more nomishment, is more easily digested, and has less delicate flavor than lamb. Lamb bones are slightly streaked with red. The leg joint of lamb is serrated. The leg joint of mutton is smooth and round. f Le- of Lamb or Mutton. (Reproduced ou a much smaller scale than other illustrations). Cut known as Rib Chop, may be f>enched). MARKETING CHARTS 19 o m 1 g 2-24 1 lb. lib. o •g 5 ^ ^ °^ 1 i 1 o-l 1 Us f^ ■* CO (Q ^ S T3 i iS S 1 1^1 "bI & s d w>-| a 2 g 0,2 S -t^ Mi IS o o g i 1 s d^.a X b :j 3 "o "§ 8 g aw a> -«d g 1 1 1— • -41} 03 .•^i n o ill Iff Ill's tgas H H OtSn • d ^ .a ll ■S ■5 d a> 1 1 1 a 1 ^ at*, a. I H H ;S i 3 i i i! 1 !a d § d & |3 © ! •*• S S « 3 w « iH W CO ■* 20 MARKETING AND HOUSEWORK MANUAL o H Q « 1 § 1 s 1 1 1= 8 CD III 1 s 1 < 5 « 1 Good flaivor Substitute for calves' liver 1 o h3 1 .-s 9 1 1 1 ^^7^ Cut known as Loin Chop, Kidney Chop, and English Chop (when boned and rolled). ^^'•' , c^-. Cut known as Fore Quarter, lireast and Back of Lamb or Mutton. MARKETING CHARTS 21 Veal Points of Choice: Faint pink flesh. Little or no edge fat. Other fat pinkish in tint. Milk-fed veal best. Veal should at be least four weeks old before slaughter. "Bob" veal (too young) is soft, has poor flavor, and has been considered dangerous food. Its sale is prohibited by law in many States. 22 MARKETING AND HOUSEWORK MANUAL < s Hi < > a H 1 Is " i-H 1 1 s 1 CO 1 2 1 1 Q< ill 11 •^1 1 s 4^ O , d &^ 1 11 .1 a 1 1 Has' 1 c 1 1 m ■1 1 1 i 1' 3 I 1 1i 1 pi 1 •+3 22 MARKETING CHARTS 23 w > i h o QQ P. .g 2 i I 8 ■as IS 1 °i II 1 1 1 0) "2 « & ■« -si 3 1 J. PQPli i 1 1 1 1 If ■it .g & H 03 s d ^ g 8 g-S"! 1 1 1 5 3 5 s 1 OQ S 1 CO 1 1 1 s a 24 MARKETING AND HOUSEWORK MANUAL Pork Points of Choice: Firm, white flesh, with faint, pink tinge. Firm, clear, white fat. Diseased pork has a dull appearance, with small yellowish lumps through the meat and fat. MARKETING CHARTS 25 m 1— I * ^ m ^ ID o 03 ti P. 00 ■* T3 TO "^ __. *^ O h O (^ a- i« o « 9-3 J «(§ •3 "O jj bD „ m o M O ll oi (D CD la IB m T3 W)T3 — '^ a o ^■^ ■« JJ jd e ci s -« IS 1 ■1 I "o as CO i-H F* ° a 3-3 t3 _Q I ^ 01 S p. 5 -3 ■B -H _^ D, a — ' 1^ I 0) g c •a ' W Is .a^g ei •I d 8 n 26 MARKETING AND HOUSEWORK MANUAL CO ■§ ■a _3 (§ r4n .a ^ T3 1 S <3 o PQMffl m ^ o -2 3 O M ra n pqWpqPH H S rt (L> -B -g . I" S« 8 " Eh O ^ o « s 1 s § Q O to a> ^ o « S ft +='.'3 fl oj nil ill I I I Pi m 4> ca 09 MARKETING CHARTS 27 General Rules for Purchase of Poultry The housewife should demand preparation of poultry before killing: 1. Fattening by special feeding. 2. Starving just before killing to empty the crop. 3. Dry-picked, giving a smooth skin. Scalding brings out dry patches which injure the appear- ance. 4. Well bled. 5. Cooled quickly. 6. Not drawn; poultry keeps better, and if drawn in the home, disease of the Uver and intestines may be detected. 7. Head left on: choose a red comb, clear eyes, no sores. 8. Feet left on: chickens have soft spurs; roosters have hard spurs. Choose: Round full breast, streaks of fat under skin of breast. White skin (milk-fed), short legs, soft yellow feet. Avoid: Thick layers of fat near the vent. Full crop. Blue meat. 28 MARKETING AND HOUSEWORK MANUAL I % % I o S h J gP ^ S i-^ir- i -s e L a> d o I a 4J ^ M I o .1 o Pi si ■2 I:-. 02 i O) O td Isl "3 S to g-g ->^ ft 9 5 5?!* !z;P I S a) o I o "I T3 £ ^ OS CD - ■§ 02 MARKETING CHARTS 29 Si % o £ . Hci 5 i-l 3? fl o t n B Ph o P4 ^•3 Q W Ph OB •§1 o It O n (§ •I CO '2 m 03 lis ;=4 CQ CQ m 0^ p - -. ^ ^ ^ g o3 O O 3 9 a P ^ 2^ 1^ g-o O' 30 MARKETING AND HOUSEWORK MANUAL a Si t I. I PL4 _ ja ^ T3 "WtS ens ^^ t? 'q3 13 ;? m a o s "?! e o s P3 T3 5 1 UO m V IB :§ ^ 1 I ^3 tJ « 03 a -is li s^- h h p< I« -R' m ■o ri! (3 -t^ m fa -^- (-) s! O o C4H CD O MI'S ^1 o a rt "S.2 ^ .H J3 S " (B o .a =i &0 o n •J PQO ll o 09 » o (n g g g « So >> "i-i 6;^ q5 ^ -♦* ^ ^ •s . I •I « §> 03 O I « HO "So a II il n 2-^ CD U !>§ pq 8 •CO I a> s 32 MARKETING AND HOUSEWORK MANUAL Fish General Rules for Purchase: 1. Plan to use fish often. Buy from a trustworthy dealer. 2. The demand for fish on Friday has made a very uneven demand on the supply and kept the price of fish high. Buy on other days than Friday and help make a more even market, thus reducing the cost. 3. Buy in season. Cold storage fish often lacks flavor, spoils quickly, and is higher in price than fish which is in season. 4. See the head. If the gills are gone, apply all other tests. If the eyes are gone, doubt it. If the flesh is soft and the skin slimy, scorn it. 5. Have the heads of cod or haddock sent home for chowder or soup. 6. Buy a large fish and use the left overs, rather than a small fish for one meal. There is less waste in proportion to the amount of edible meat. 7. Do not plan to keep fish uncooked for a very long time. Points of Choice: Smooth, moist skin. Firm flesh. Fresh odor. FuU, bright eyes. Red gills. Fins and tail firm. A slice of fish should hold its shape and be well attached to the bone. Lobsters, clams, oysters, crabs, and terrapin should be aUve iu the shell. MARKETING CHARTS 33 O CO ^^ p. O "5 rH CO Z o P4 1 s "3 o 13 -S s fl o ^ ;if Q "3 |t ,d CO w I o I ^ o o to o o I si (U p, o Eh w m £ wm ■i S3 O >* =*-< .ft 3 „5 ^ (Dp IS §•3.99 rn h -s-s i 1 ^ ■^ 1 J cq« o h o > * ds pqpupqS I o I w OS I— I g ID P SO |^4i gj3 0, ^ « § CD QDt a ill ^1l §3 Its m^ O g ■3 m u^ H m ■g ■ •^;s ";^ w^ 2 ^ •a ■»» Q, a . i-H lO I O u D S ! o -S o •S ■« J^ M 0(3 .n XI H rt o in Eh 73 = IP I -M o o g a-g .1^ D S 01 DQ ^ 0) T3 a 9 ^ S a ^J CQ OQ l> s s ■^° Jo 3-2 all m O ^ T3 rt ^ O 9 « § S a S M 36 MARKETING AND HOUSEWORK MANUAL to * CD ^H Sob to O m i-a St3 60 ' ■ boa ■ >i s 1 ■I 'g it bo I n ^ S I T3 I QQ CQ o !3 I 02 38 MARKETING AND HOUSEWORK MANUAL -It 0,10 ,4 m 9 >> ^ &0 s s a ■I o w OS =3 ,0 PQ 1^ QQ I" ^ §.2 mo l-l I 2 b 1:0 j2 a i3 a o oa s s r 03 .-tt -s I P s to n £ OS n QQ I g b IB •35 J 'Q — ID '3 i-soa -a MARKETING CHARTS 39 -a S ^ ft -a o op o 2 U C<3 s s ■<1> ,4 T) o U ^ >, o -4-» 1 S 3 o o, a PI 4^ o a « m o * WW o ft'3 -^ 8 o s O M (S Fh 1 T1 (U 'o) ^ -a « a d ■111 «M te a> o £ p, o a s s pqpRmcq =3 <[> v 4 a " a> a) lal 303 b'3 P. g p § o & ■Si"! p-1 O) bOJJ o -3 ■go 1P a2^ § o 5 CO fi 0<) § p o o ^ 40 MARKETING AND HOUSEWORK MANUAL » ^ o S^ °6 >o CO lis ■a o o S O M nl3 _ IS S )m ^ O CQ 02 t Tl "" '3 ^ III 00 S o o S .S ^ T5 S S, -^ -a i ^ If o St CO fl-^ 1^ 1^ (/) Id 'S "> MARKETING CHARTS 41 o ^ ■a § CQ ^ ^ §3 1 §• Q 1 M 03 O U so IS ■3. o o o .2 a i1 ^ o I O u O § •3 •3 o o a o -=1 .SL o -g « S *« 5 en |> o w o » m a a a ^ 3 to '^ n ^ •a s ^ 44 MARKETING AND HOUSEWORK MANUAL EH M a 1^ • o o n o P4 ^ •Is ft t3 ■So 0) O) S -^ § o O S 0) o £■ 8 ■3^-2 O CQ "^ CD O) M Pi a> W ^ a . -> ^ to PI •l-gj M M 8 ^^ m m P< . a o So ■S 8 m 0? o O "O * P, oS-i^'5 li"o-§ P. •■so O m^ -i "5" " S " 2 « CO ^ H •« 73 •gg o 3QQ ^ s a^ a a O tS a H t HQ MARKETING CHARTS 46 MARKETING AND HOUSEWORK MANUAL .a a£-$ § -g a ■S ■ J a p o S _ ? -^ o s ^ a o J ■p, tJ 9 ft u 4^ 8 g ^-^ a of -rt sail -►^ tS- -^ 4? S« Eh O Eh O n o iOMcc 2 ° a ^ at 3 o> So ■ o "3 O ra 111 s s e CQPh ^1 i" O Eh a <1) 0} -H TO II >> 2 o g a) o 48 MARKETING AND HOUSEWORK MANUAL o n ■< ^■^■^ Si I* S (0 > no Oi += m tan ^i (D .2 ^ ■o CO (U O 03 a pJd O j3 & I I T3 13 a> S it 03 I ^ CO (A bO •S ■^ 1 II »=5 ll CE ^ MARKETING CHARTS 49 Vegetables General Rules for Purchase: 1. Buy where you can obtain the best quality,— market, producer, or cart. 2. Plan for variety from day to day, not at each meal. 3. Demand good measure or weight at a reason- able price. 4. Know the seasons and buy in season. They are fresher, better flavor, cheaper. 5. Know the ways of cooking and serving, the food value, the quahties for choice. 6. Do not buy poor quality. The waste amounts to more than the saving in first cost. 7. Choose firm, crisp, ripe, tender vegetables of normal size and shape. 8. Avoid wilted, specked, frozen, decaying, over- ripe, or green vegetables. Abnormal size is apt to mean hard, woody fiber and poor flavor. 9. The amount to buy depends on available storage, suitability for storage, the nmnber in the family, their fondness for vegetables. 10. Summer vegetables lose quality rapidly and can seldom be stored. Should be cooked as soon as possible after harvesting. (See Farmers' BuUetin No. 256.) 11. Winter vegetables, if ripe when harvested, may be stored in a diy, cool place and covered with sand. They should be ptirchased early, in bulk, direct from the field. Storage and winter loss cost. 12. The prices of vegetables are regulated by the season and the supply or demand. 50 MARKETING AND HOUSEWORK MANUAL 13. Prices do not represent their food value. 14. A decided drop in price usually indicates poor quality or oversupply. 15. Out-of-season vegetables are expensive because of cost of transportation, and they usually lack the flavor of native vegetables. 16. Hothouse vegetables are high because of the cost of hothouse care. MARKETING CHARTS 51 i I o II: \B- 2^ > fl t>. ^ >>^ a> ^ e 3 -So 3 ° 1 g.2 J2 llo 5 ^ ^ csmo 1 Sg^.g^ si 1 1 O O a llllli 1 -E-S .g Si 1 83||iB •- . I- a) S * .g pii n 01 9 1^ a> -g ^1 0) m A< (3 g « ft . o a J^^ S^ (N r^ i> ^ g & m g s o .a § 0) -.'2 ^"i ja S o m ^ -g o ^ & S ° 1^ a tj ll 1-^ ^ ^ ill li So 52 MARKETING AND HOUSEWORK MANUAL OS a ^"i J b ^ ST* +=• ^ • H P3 w o » g to '-' Siot g a -a ^■s -"I g' 3 ID ^- (8 I O a IS h 3 .0 10 o '-' P< "p. I ft 00 (N o o -a , IC 3 "^ g o 51 -S^. lU Q bO 73 a 13- ^+=* CQ ft-*2 -S OlCS 03 9 ID h ft ID .-g .s 4^ ft"^ JS . "" 0^0 ^ ^is ."3 .5 ta to bS S.9 pqdQ T3 MARKETING CHARTS 53 n o el 21 1.2 I 0Q> § O SI IJ "CO i| ui a 6- o .3 '^ § a 2 rt S I ^ » <^ ° mm .g a •- J 00 0) I ^ S « J salt wat if yoi IS VI i-a|^ o 2 =^ 3 ^^ 6 iioH;a fl4 £ T3 o ^ ^ S •- ,Q o fc 73 g ID > (Q m DQ Odd m 01 O O ^ K St I "" o ft i-H CO i-H Y -«L o s .a o CO "-' ^ a u 13 ^ "o ta a> ,4 P< -^ 2 o IS »J O „ in n-l en 03 ^- I CD O ^ B a a K oj a 1 1 p o o o u. u a 0) >i 3 C3 0| ^ P4 i I Is* f§: 54 MARKETING AND HOUSEWORK MANUAL o $ Spa d ^ i^ fcj ™ ^ '.3 o -J !f 2 a •^ rj at ^ S3 B 3 ^ ^ h =3 •I e o n o "I it A ^ § jf.a r^ CO CL t4 O f fe e? OQ S a 2 o O Ot lO o o p. cJ,- ft o O o 05 U5 -^ -S P, 1 ° o p. o n o 1"^ s - •§ I ^ ^ 1 1 ^-^^6 o a^ tu a 5 <» oT "° s (S CQ (D O m I o o MARKETING CHARTS 55 n o I J 1^ ^1 St >-0Q o m o 3, .a O . +3 to Q S m «J T3 ^ .3 0^ d cS '-3'^ a g 32 S « ars d. g is 10 o p. o rt|n(M ,4 "(DO g U5 ° ft O „ " aT ^. CD ^ O -tL OQ q 0) O i -1 O OQ (4 S »- S § .2 .-s ^ ■ 09 S ■< IS o 1? >> 02 1-5 QD — up ^ _ a ^ lA -g ffl h jS TO P B. o "J! m o o « 2 5 S P4 s ■§ m S S « O c3 " S O oj ^ am ra '7* 0) (-1 (i^ g ft-d I fe.a.s o S 05 O TS ^ SP - >.d cl ,,-3 5 « 1=^ S* P. S =3 "3 O C3 03 iiq HC4 O) C ft o ■S f o I! >| « +3 ft CO sag- ^.2 go «^ s s g s'l^ s -s" ^ i =° -^ g^o g-^T3 P^^ ^ o 8.1 6 " w "^Q O S* ^ ^ u ■^ o g-o'^i Jil CO CQ cp. IN w o rt -^ P K J) ,jq .T3 'C c3 '75 iSi T3t3 fl S 9 O h s mo ° mS6 Eh O m o > o 2 o s -■a ■S"5> «; W j:^ u)^ ^ a) o « .id o is oTtS Q. > :^P 1 III fflCQ i? 58 MARKETING AND HOUSEWORK MANUAL in ■go S3t P S? 5 2 fe p ^ I 3 pq d 01 tH :3 d ® ^ a- -^ CQ CO CQ O m a S M > +=■ o W i o ^< !> a § i ^^■^^ 2 ft c8.-g 2 -p "^ Q. ID ^1 1 .9 &= o ft, ^ K 1-1 P4 x> ^ d § ■«-ft8 13 " ft '2 S o ^ S" fto" g "5 e© ^ a » rH d O O S 1^ O CD " O »n W 1-5 ? ■3:=i.a 60 MARKETING AND HOUSEWORK MANUAL ^ fl DO ■; ==1 a> T! a 3 O 0} •i-S ll t-i S g ^-g O CO o o S P4 .9 c3 o &: g.g t, CD O S ,M 3 n o ■§1 P. ^ o a -si 4^:: T3 ' el fi rt ° O 9 DD § g s § g p. .1 I. ai 62 MARKETING AND HOUSEWORK MANUAL General Rules for Purchase of Groceries 1. Buy standard goods. 2. Buy goods branded by packer: (a) Easier to indentify grades. (6) You get a .standard quality, usually at a standard price, (c) The packers stand behind their branded goods. 3. Package goods are cleaner, but usually much more expensive than bulk. 4. A price above the average usually means extra quality or special features. 5. Decrease in price from the average usually means old stock, overstock, or poor manufacturing conditions. Adulterations and Preservatives The Pure Food Law does not prevent the manufacture or sale of impure foods. It does make it possible to tell pure from impure foods. It requires that the ingredients be printed on the label. Adulterants may be added to any food, provided: 1. The product is labeled properly. 2. The adulterant is not harmful. The public must prove the adulterant to be harmful or the law cannot prohibit its use. The Federal Law apphes only to goods sold from state to state. Goods sold within the state where they are manufac- tured are subject only to the laws of that state. Study your state food laws. State laws are often lacking or insufficient. You must then be your own judge of purity. MARKETING CHARTS 63 Adulterated foods often require much label explanation to make their sale legal. These explanations are frequently blind if read casually. The more explanation required, the more care should be used by the housewife. The name of the packer is not apt to appear on impure goods. There are four forms of adulteration: 1. Substitution products } with consequent loss in 2. Makeweights )food value and quaUty. 3. Artificial coloring ) which may be a damage 4. Chemical preservatives ) to health. All four forms may appear in one food. The presence of any adulterant means that the product is not first class. The question of danger in the use of preservatives is a mooted one. The general conclusion is that preservatives do not add to the nutritive value; their use makes it possible to use second quahty materials and to cover imclean processes. It is possible to get on without them. Read your labels and reject those products which do not reach your standard. Purchasing in Quantity When you have sufficient storage, it is possible to save a substantial amount by buying canned goods in case lots or by the dozen; coffee, dried fruits, etc., in large quantity; butter by the twenty-pound tub; and some (iy groceries by the large sack or barrel. One should take care that she is not led away by the 64 MARKETING AND HOUSEWORK MANUAL idea of saving until she has purchased beyond the consuming power of her family. Many groceries deteriorate with long storing, and it is wasteful to eat simply to save, or to store food which the family will not eat until the interest on the money has far exceeded the amount saved. MARKETING CHARTS 65 a s o n ^ "d" .g| g C3 i s ;a ii Si 11 il .a 8 •3 >. .gs Ib §•8 M M M O ta Ml S.9 M § o n a 03 ■3 -a US I 5 1 a o 2 o -w a -=< ^, I c3 So S CL CO -S-g "n T) a> .^ CJ H i) g. GU (U Iri >1 s ^ W s pq 66 MARKETING AND HOUSEWORK MANUAL O Ph w o o o p o o PM S :8 to § 3 MARKETING CHARTS 67 S o H O § .a "s n I' sr P. M .I' o la o W u O O o SB IB a 3 !^ ft fl^ ,M ^•9 03 ft ^ ^ m m - ft o 'S'i =33 ^ O «1^ «4H -G -a S H U "S ^^ 9 " J) o ra ' g I g <= oi o a O P 08 ft 03 ft o g u CQ CQ J « 68 MARKETING AND HOUSEWORK MANUAL s & .•a a o (U C9 o -a 3 O Ti ft •a I -> ° S <» O M " o OJ TO o ^S O 13 «> s o .5 o o o O MARKETING CHARTS 69 70 MARKETING AND HOUSEWORK MANUAL o ^ n> > ^ o a o a (1 tn •p a) QQ ^ Ph 0, -a fS .g h -r) O SS v i U f3 > o 8 .a •S .9 1 1 g. 1 I It II C^ CQ A O .a ^1 o Pi O s 0-3 S« Xi 1 m o I t3 «■ tB '^ II S S li CQ I CQ 'Q & ^ m ja o p< ^ 1 U J2 (N ^ m (M Ph so " bO •< c3 u ^ d u O MARKETING CHARTS 71 p o a U P. cS g P. 3-3 i, o3 s u >^ >i §1 ?:*| p< ■ p s w b H O O o o u o S o 111 I 1 **=f ca 1^ « Ml °gs 'Si h ^ S O 3 a-o s ..^ g^ g-TS o-S O O ft «=• "« S CO 3 S a" ■I . -*3 T3 t3 S 'o ^ .fcl ^ 3 -g M ^ bo o 00 o ^ H S ^ IS n 72 MARKETING AND HOUSEWORK MANUAL B o W I > M -g M .9 o .B M b o o h CO S Q — o O b *= " g 0) c3 t^ o y bD IX! I CQ a 03 - CO ^- to Id ■3 O •I O I o o ui .a o i n w tfl tn ^ <5 y M ti £ d Ti la « a ^ &0 A CO ^ n MARKETING CHARTS 73 74 MARKETING AND HOUSEWORK MANUAL o W bO J ^ h d -» S ■tf ^ ■g o f1> >. o o u a g « V Fh g3 S "^^ -S s ° s a ?; 2 " S-S ^ o rd ■g m ^ "to T-t cu n -ja 03 i;- i 3 * 1i3 M ^ O S ^ ^ -i "n & 0) n o d o >^ o o o .9 ■a t XI I a 03 a> m a> -»^ d -»^ . 03 'rt CD 01 mo S .So .a o •■§■§ 9< is 01 r>,S rll o o ,d O G? o ^ a < iz; V 3 .9 " ^H CD ^ bC o CO 0) •a m 76 MARKETING AND HOUSEWORK MANUAL C3 ■p. oa tn c3 ■ft i M ^8^ "p. CQ O ■I o o ■^ ^ M oa cQ •T3 CO O o3 I eg a "a o J2 -O O o O O J2 J2 ■^-i o o a o p< cT o 02 M U1 o ,M ^ ft s- o CO xn ■S S3 HO I I & o CO MARKETING CHAETS 77 S •a o I .a a