Butter that is made in September and October is best for winter use. Lard should be hard and white, and that which is taken from a hog not over a year old, is best.
Rich cheese feels soft under the pressure of the finger. That which is very strong is neither good or healthy. To keep one that is cut, tie it up in a bag that will not admit flies, and hang it in a cool, dry place. If mould appears on it, wipe it off with a dry cloth.
Flour and meal of all kinds should be kept in a cool, dry place.
The best rice is large, and has a clear, fresh look. Old rice sometimes has little black insects inside the kernels.
The small white sago, called pearl sago, is the best. The large brown kind has an earthy taste. These articles, and tapioca, ground rice, &c., should be kept covered.
The cracked cocoa is the best, but that which is put up in pound papers is often very good.
Shells are apt to be musty. Try a quarter of a pound before buying a quantity.
To select nutmegs, prick them with a pin. If they are good, the oil will instantly spread around the puncture.
Keep coffee by itself as its odor affects other articles. Keep tea in a close chest or canister.