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Weights and Measures: Grass

Grass seed, 45 lb., except in Arkansas, 60 1b.; in North Dakota, South Dakota, 42 lb.

Oats, 32 lb., except in Louisiana and Oregon, 36 lb.; in Maryland, 26 lb.; in New Jersey and Virginia, 30 lb.

Potatoes, 60 lb., except in Maryland, Penn sylvania, Virginia, 56 lb.

Rye, 56 lb., except in California, 54 lb.; in Louisiana, 32 lb.

Table of Weight of Commodities per Cubic Foot. -The following is a table of the weight per cubic foot of various metals and other commodi- 534 lbs. 125 lbs. ties:

Brass..

Bricks.

Corn, Indian (in ear).... 68-72 70 Charcoal (hardwood).. ... .... 181 lbs.

Corn meal..... 48-50 48 Charcoal (pinewood). 18lbs.

Corn, shelled.... 52-60 56 Clay. 135 lbs.

Cranberries.... 33 Clay and stones. 160 lbs.

Flax seed.... 44-56 56 Coal, anthracite, 00 50 to 55 lbs, Grass seed (blue).. ...... 44 Coal, bituminous... .. 45 to 55 lbs Grass seed (Hungarian).. 45-50 50 Copper....... 555 lbs. • Grass seed (timothy)..... 42-60 45 Cork.. .. 15lbs.

Hemp seed.. 44 Earth, loose..... 95 lbs.

Hickory nuts......... 60 Granite..... 165 lbs.

Lime, quick..... 80 Iron, wrought. .. 486 lbs.

Malt.. ..... 34-38 34 Lead. .. 708 lbs.

Millet seed.

Oats..

Onions. ....s Peaches, dried.

Peas....

Peas, ground.

Peas, in pod. 45-50 50 Marble... 171 lbs. 26-36 32 Sea water..... .. 64% lbs. 48-57 57 Soil, common.. 124 lbs. ... 28-33 33 Soil, strong..... 127 lbs. 46-60 60 Tallow. 59 lbs. 24 Water 1,000 oz. 32 ..

Wood, oak. 55 lbs.

Plastering hair, dry.. 8 Wood, red pine... 42 lbs.

Popcorn...... 70 Wood, white pine..... 0. 30 lbs.

Pototoes. 46-56 55 Potatoes, Irish. 56-60 60 Rye....... 32-56 56 Rye, meal. 50-56 Salt, coarse.. 50-85 Salt, fine..... 55-56 Turnips.. 42-60 55 Wheat. 60 Weight of Commodities by State Law. The following are the exceptions to the United States standard: Barley, 48 lb., except in Oregon, 46 lb.; in Alabama, Georgia, Kentucky, Pennsylvania, 47 lb.; in California, 50 lb., in Louisiana, 32 lb.

Beans, 60 lb., except in Maine, 62 lb.: in Massachusetts, 70 lb.

Buckwheat, 52 lb., except in California, 40 lb.; in Connecticut, Maine, Massachusetts, Michigan, Mississippi, New York, Pennsylva nia, Vermont, Wisconsin, 48 lb.; in Idaho, North Dakota, Oklahoma, Oregon, South Dakota, Texas, Washington, 42 lb.; in Kansas, Minnesota, New Jersey, North Carolina, Ohio, Tennessee , 50 lb.; in Kentucky, 56 lb.

Clover seed, 60 lb., except in New Jersey. 64 lb.

To find the weight of any of these commodities, arrange loose materials in square bins, or pack such commodities as bricks in piles having straight sides and square corners; multiply the length, width, and depth together in feet and multiply this result by the number of cubic pounds in a cubic foot, as shown by the above table.

The result can then be turned into quarters, hundredweight, or tons by reference to the table of cubic measure.

Household Weights and Measures. -The uniform accuracy of results obtained by professional cooks, bakers, and caterers is due, in great degree, to the fact that the measurement of ingredients called for by their recipes is accurately determined by weight, WEIGHTS AND MEASURES and the temperature of their ovens is definitely ascertained by means of the thermometer. Thus the conditions surrounding each batch of food cooked are made identical, and uniformity in the product necessarily follows. Any cook can obtain similar results by like means, and a good pair of scales in the kitchen may be regarded as one of the marks of a good housekeeper. There are numerous occasions when the use of scales is necessary, and there is no question but that measurement by weight could be advantageously made use of far oftener than is usually done at present.

Capacity measures, or measurement by bulk, in comparison to measurement by weight, is always more or less inaccurate. But steps can and should be taken to insure as great a degree of accuracy as possible. Hence all dry ingredients, such as flour, meal, confectioners' and powdered sugar, should be sifted before using. Mustard, baking powder, cream of tartar, soda, salt, and spices should be stirred before measuring to lighten and free them from lumps. To dip a measuring cup into flour or other dry material in order to fill it and to then shake the cup to level its contents, condenses or packs the flour and causes the cup to contain more than the recipe calls for. Instead, the sifted material should be lifted into the measuring cup by spoonfuls, the contents rounded slightly, and leveled with the back of a case knife, care being taken not to shake the cup.

A cupful is measured level with the brim; a heaping cupful rounding, not as much as will stand upon the cup; a scant cupful level, with two tablespoonfuls taken out. All ingredients, measured by the tablespoonful or teaspoonful, are measured level unless otherwise stated. To measure a spoonful, fill the spoon and level it with the back of a case knife. For a half spoonful, first measure a spoonful, then divide it in halves, lengthwise, with a thin knife blade. To measure a quarter spoonful, first measure a half spoonful and divide it crosswise, a little nearer the back than the point of the spoon, to allow for its curvature. This is equivalent to one saltspoonful. A speck is a little less than one half a saltspoonful or one eighth of a teaspoonful. Butter, lard, and other solid fats are measured by packing them solidly into the spoon or cup and leveling with a knife. Butter should be measured before melting, unless melted butter is stated in the recipe, in which case it should be measured after melting.

The ordinary coffee cup, which holds half a pint, is the common standard of domestic measure. A common-sized tumbler holds the same amount. Cups and tumblers, however, vary more or less in the size, and are not well adapted for use as measures on account of their curvature. A cup is smaller at the bottom than at the top. Hence to measure half a cupful in a coffee cup it must be filled a little more than halfway up. The ideal utensil for this purpose is a standard measuring cup, having straight sides divided into fourths and thirds, and containing half a pint. Measuring cups of glass are the most convenient, as it is easier with them to see when the measurements f small quantities are level. Also they do not rust and can be more easily kept clean. A common tin measuring cup is, however, useful and convenient. Either of these can be obtained at any good 5- and 10-cent store or mail-order establishment.

Spoons also vary in size. Hence it is well to use the same spoon in measuring or to use the small measuring scoop spoons, which are obtainable in different sizes. The use of the same spoon throughout in making up any recipe will keep the proportions correct. A heaping spoonful is all the spoon will hold. To get a rounded spoonful, fill the spoon and shake it until it is slightly rounded on top.