See page [11].

[9]

Pemmican is a sort of "canned beef" made originally out of the best parts of venison and buffalo-meat. This is boiled, and packed into skin bags; then melted fat is poured in, so as to fill up all the chinks and form a thick layer over the surface. It is now made of beef packed in canvas bags, and is much used by polar expeditions and Alaskan miners.

[10]

As vegetables and fruit are bulky and likely to spoil, on the long voyages of sailing vessels before steamships were invented bottles of the juice of limes (a small kind of lemon) were added, instead, to the hard-tack and "salt-horse" of the ship's stores. Because of this custom, the long-voyage merchantmen who carried cargoes round the Horn or the Cape were for years nicknamed "Lime-juicers."

[11]

For meats a fourth method may be used—broiling, which for flavor and wholesomeness is superior to any other, but requires a special and rather expensive type of clear, hot fire and a high degree of skill.

[12]

Whenever lunches are brought by children, or the school-lunch is a problem, if possible equip a spare room with a gas or a coal stove, sink, tables, chairs, necessary dishes, etc., and let classes under direction of teacher take turns in purchasing food supplies for lunch; cooking and serving lunch; planning dietaries with reference to balanced nutrition, digestibility, and cheapness; washing pots, pans, and dishes; cleaning kitchen; protecting and storing foods; finding risks of spoiling, contamination, infection, fly-visiting; and practicing other forms of kitchen hygiene.

[13]