Food Preservation

Chenoweth, W W. Food Preservation: a textbook for student, teacher, home-maker & home factory operator. (The Wiley Agricultural Series) [FIRST EDITION] John Wiley & Sons: New York, 1930. 8vo (235x155mm) brown blindstamped cloth bds, vii,[1],344pp. VG/-

CHENOWETH, W W [Walter Winifred (1872 - 1945)]

Food Preservation: a textbook for student, teacher, home-maker & home factory operator. (The Wiley Agricultural Series)

New York : John Wiley & Sons, 1930. First edition. Printed by Braunworth & Co, Brooklyn NY.

Octavo (235x155mm) brown blind-stamped cloth boards, gilt lettered spine, vii,[1],344pp. 76 in-text black and white photographic illustrations. Series edited by J G Lipman.

Owner stamp to front free endpaper; boards lightly flecked.  Bookseller ticket to front paste-down "N H Seward Pty Ltd, 457 Bourke St, Melbourne, Aust. Scientific and Natural History Books"

Chenoweth was a Professor of Horticultural Manufacture at Massachusetts Agricultural College, Amherst. Originally trained as a pomologist, Chenoweth developed one of the earliest food science courses with a focus on food preservation.  His food preservation teachings and techniques contributed to easing the food shortages brought on by World War I.  After World War I, he started a program in community food preservation, instructing the public in canning and other techniques. In 1929-1930, he worked at the Grenfell Mission in Newfoundland, setting up canneries and teaching the methods of food preservation to would-be colonizers in Newfoundland and Labrador.

Chenoweth on Food Preservation was the leading text on canning and pickling for many years.  Although published as a text-book, Chenoweth noted in his preface  that "this book is presented with the sincere hope that it may prove stimulating and helpful to all those interested in food preservation whether student, teacher, home-maker or factory operator."

Chapters include: Canning Fruits; Canning Vegetables; Canning Meats and Poultry; Fruit Butters; Conserves and Marmalades; Jams; Jelly Making; Preserves; Candied Fruits and Fruit Candies; Pickled and Spiced Fruits; Vegetable Pickles and Relishes; Maple Products; Cider and Cider Products; Meat and Meat Products; Marine Products; Judging Canned and Manufactured Foods; Drying and Evaporation; and The Home Factory.

An all-encompassing classic text on the subject, useful to all cooks.  A nice reference copy.

§  Bitting p.85