It has been the custom to sell them by measure, but both
housewives and merchants have come to realize that it is fairer to sell
them by weight. Experience has shown that a pound is much more likely to
be always uniform than is a quart or a peck. This is due to the fact
that no two dealers are likely to measure in exactly the same way, even
though the measures they use are up to the standard in size. Then, too,
especially in the case of vegetables that are of various sizes and
shapes, it is impossible to fill a measure properly because of the shape
of the vegetables, and so either the housewife often receives short
measure or the merchant gives more than the measure requires. All
difficulty of this kind is entirely overcome when vegetables
are weighed.
CARE OF VEGETABLES
25. PERISHABLE VEGETABLES, that is, those which spoil quickly, are
usually bought in small quantities, and so are used up quickly. However,
if they are kept on hand for only a day or so, they require a definite
amount of care in order to insure the most satisfactory results in their
use. To prevent them from spoiling or withering, they should be kept in
a cool, damp place until they are needed. The most effective and
convenient way in which to accomplish this is to store them in a
refrigerator or other similar device. If ice cannot be obtained, the
cellar should be utilized. Before vegetables of this kind are put away
after being delivered from the market, they should be looked over
carefully, and any that are spoiled should be discarded in order to
prevent others that they might touch from becoming tainted.
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