How We Are Fed: A Geographical ReaderChamberlain, James Franklin
Science
How We Are Fed: A Geographical Reader
Chamberlain, James Franklin
Food; Readers -- Geography
We go to the stores and get what we want each day, or the peddlers bring
it to the door. You see how necessary it is to have special workers to
supply us with the different kinds of food. We consider it very
important that we should have vegetables and fruits fresh daily. The
work of supplying us with this food is very important. Remember that
those who till the soil are entitled to as great respect as are those
who do not work with their hands. Contact with nature makes men and
women better, and many of the noblest souls that the world has known
have lived in the country and plowed, planted, and harvested the
products of the soil.
[Illustration: Market Scene. Chicago.]
[Illustration: Market Scene. New York.]
DAIRY PRODUCTS
Uncle Ben lives on a dairy farm in the western part of New York State.
It is a beautiful _rolling_ country with cultivated fields, woodland,
and pastures, and here and there a sparkling stream winding its way
through the lowlands. The farmhouses are large and well built, and are
surrounded by grand old maple, beech, and elm trees. Most of the barns
are painted red with white trimmings.
There are many dairy farms in the neighborhood. Some of the farmers send
their milk to the towns to be used directly, some sell it to creameries,
and some to cheese factories.
Last summer I spent my vacation on Uncle Ben's farm, and Cousin Frank
and I had happy times, you may be sure.
Every day, just before sundown, we went to the pasture for the cows.
There were about twenty-five of them, and they always seemed perfectly
contented after the long day of feasting on rich grass and clover.
After we drove them into the barnyard Uncle Ben helped us fasten them in
their _stanchions_ in the barn. Then the men brought the bright pails
and cans to begin milking. Cousin Frank and I always helped, although he
can milk much faster than I. Some of the cows gave but two or three
quarts, while others gave as many gallons.
We strained the milk into cans holding eight gallons each, and put them
into tanks of water to cool. After milking was finished we turned the
cattle into the barnyard for the night.
In the morning we commenced milking about sunrise. After breakfast the
cans were loaded into a spring wagon and Uncle Ben drove to the depot.
Here they were put on the "milk train," which took them to the city.
Public-domain text, read in full here on John Shaqi.
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