Excerpt from The Business of Being a Housewife
It became economically unsound for so great a per centage of food producers to spend their time in producing meats and staples, only part of which could be consumed by themselves and their near neighbors, the rest going to waste. The great waste of the surplus products set the minds of men of genius to devising ways to preserve the foods of abundant harvests for the seasons of scarcity. The result is before us in the form of modern cold-storage plants, refrigerator cars, volume-curing and pickling of meat products, and volume canning of fish, meats, fruits, and vegetables; great cereal factories, etc.
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