decay faster than those with skins, because they have no protective
covering and contain more water, in which, as is definitely known, most
micro-organisms thrive.

41. If food is to be kept from decaying, the housewife must endeavor to
prevent the growth of micro-organisms, and she can best accomplish this
if she is familiar with the ways in which they work. It is for this
reason that, whether she possesses a scientific knowledge of bacteria or
not, an understanding of some practical facts concerning why food spoils
and how to keep it from decaying is imperative. In this part of cookery,
as in every other phase, it is the reason why things should be done that
makes all that relates to the cooking of food so interesting. In all
parts of the work there are scientific facts underlying the processes,
and the more the housewife learns about these, the more she can exercise
the art of cookery, which, like all other arts, depends on scientific
principles.

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METHODS OF CARE

CLASSIFICATION

42. As has been pointed out, it is not the mere presence of
micro-organisms that causes the spoiling of food, but their constant
growth. Therefore, to keep milk from souring, meat from spoiling, bread
from molding, canned fruit from fermenting, and so on, it is necessary
to know what will prevent the growth of these minute organisms.
Different foods require different treatment. Some foods must be kept
very cold, some must be heated or cooked, others must be dried, and to