8 The Efficiency of Home-Made Refrigerating Boxes Compared With Other Means of Keeping Foods Cold
Materials
One box fitted as for fireless cooking, with two or three covered crocks of at least one-half gallon capacity, packed as directed on page 37, with either sawdust, hay, straw, excelsior or paper. Sawdust is specially recommended.
Thermometer
Ice
Notebook and pencil
Fill the central crock with a weighed quantity of ice. Fill one or both of the other crocks with water at room temperature. Cover the crocks and close the box. Record the temperature of the water at the end of six, twelve, twenty-four, and forty-eight hours.
Make repeated observations of the temperatures found in ordinary household refrigerators, cellars, cold storage rooms, and any other places used for keeping foods cold. Compare these with the temperatures obtained with a home-made refrigerating box. Is there any economy in using these boxes?