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 *clusion of air in other ways than canning. Examples: grapes in bran, eggs in lime water, etc.

6. By Drying. Drying consists in evaporation of nearly all moisture, and is generally combined with salting, except in vegetables and fruits.

7. By Evaporation. There are examples where considerable moisture remains, though much is driven off. Example: beef extract.

8. By Salting. There are two kinds of salting,—dry, and corning or salting in brine. Examples: salt codfish, beef, pork, tripe, etc.

9. By Smoking. Some foods, after being salted, are hung in a closed room for several hours, where hickory wood is allowed to smother. Examples: ham, beef, and fish.

10. By Pickling. Vinegar, to which salt is added, and sometimes sugar and spices, is scalded; and cucumbers, onions, and various kinds of fruit are allowed to remain in it.

11. By Oil. Examples: sardines, anchovies, etc.

12. By Antiseptics. The least wholesome way is by the use of antiseptics. Borax and salicylic acid, when employed, should be used sparingly.

TABLE OF MEASURES AND WEIGHTS

2   cups butter (packed solidly)    = 1 pound 4    "   flour (pastry)             = 1   " 2    "   granulated sugar           = 1   " 2-2/3 "  powdered     "             = 1   " 3-1/2 "   confectioners' sugar       = 1   " 2-2/3 "   brown sugar                = 1   " 2-2/3 "   oatmeal                    = 1   " 4-3/4 "   rolled oats                = 1   " 2-2/3 "   granulated corn meal       = 1   " 4-1/3 "   rye meal                   = 1   " 1-7/8 "   rice                       = 1   " 4-1/2 "   Graham flour               = 1   " 3-7/8 "   entire wheat flour         = 1   " 4-1/3 "   coffee                     = 1   " 2     "   finely chopped meat        = 1   "