Canned goods should be kept in a cool, dark place. Preserved goods, as jellies, jams, etc., should be covered with paraffine or with paper to keep out dust and mold, and are better kept cool and dry. Pickles keep better when the surface of the liquid is covered with horseradish leaves, and a piece of cheesecloth tied over the top. This will admit some air without the contents being exposed to dust and insects.

Fresh berries should be emptied from the box into a dish presenting a large surface to the air, as a meat platter, and set in a cool, dry place where the air circulates around them. No fruit should be crowded. A bunch of bananas should be hung. All fruit is better kept in a cool, airy place.

Soup stock, if to be kept a day or so, should have the fat left intact over the top, as this aids in preserving it. Eggs should be kept in a cool, well-ventilated room. They will absorb odors from the surrounding air. If broken eggs are to be kept in bulk for a short time, cover the top of the vessel with several thicknesses of damp cloth, or a tight-fitting cover.

Meat in large pieces should be hung so that the air can pass around it, and of course kept cool, but not frozen. Veal should never be laid on a dish, but always hung, as it deteriorates rapidly. Fish should be cooked as soon as possible after coming into the house, as they deteriorate rapidly, and cannot well be kept with other things. Never pierce meat while cooking, as you lose some flavor that way, and the juices which escape burn readily.

Tea, coffee, spices, and all things liable to lose flavor should be kept closely covered.

Codfish should be kept where it will not dry out too much, and it should not be kept with other things. Salt fish and salted or pickled pork must be weighted to keep it under the brine, else it will have a bad flavor.

Milk and butter should be kept alone, and where the air about them cannot be contaminated with any unpleasant odor.

The jar in which yeast is kept should be sterilized at least once a week. The bread box should be scalded and sunned every baking day.

If dried fruits are to be kept over summer, they should be put into tin cans early, before insects are about, and a cloth pasted closely over where the cover meets the side of the can. All left-overs should be used as soon as possible. Cereals should be kept in glass or tin receptacles with tightly-fitting covers. Keep molasses in a cool place during the summer. If vegetables are kept in the cellar, have tight partitions, without a door, between them and the milk room.

To keep an angel cake a few days, let it stand in the pan, as it dries out less rapidly. Butter cakes stay fresh much longer when frosted. Flour must be kept cool and dry, as well as away from insects. Bread and cake should be kept in receptables which can be frequently washed and scalded. These must be close enough for cleanliness, but not air-tight.

Cheese needs air, but must be protected from all insects. When cheese is cut, cover the cut portion with oiled paper before putting away.

Smoked meat should be kept in a cool, dry, and dark place, and must be protected from insects. Smoked meat will keep for a time buried in oats, provided the place is well ventilated, dark and dry. Each piece of meat may be sewed in a piece of muslin drawn smoothly over it, and the outside whitewashed. Meat may be buried in ashes after covering with paper. It must be protected from insects, and kept dry to prevent mold.

References: Mechanical Refrigeration - J. E. Siebel - pp. 160-164; Minn. Farmers' Inst. Ann. No. 9, p. 212; U. S. Dept. Agr., Farmers' Bulletin No. 85, p. 29.