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Food spoils, when not kept cool enough, due to the growth of molds, yeasts and bacteria. According to the National Committee on the Relation of Electricity to Agriculture, the lack of adequate facilities for keeping food cool enough results each year in the loss of mi II ions of dollars worth of food in American homes. Data. compiled by Prof. E. R. Miller of the Oklahoma Agricultural Experiment Station indicate that the value of the food and produce allowed to spoil from lack of refrigeration in the average farm home is sufficient to pay for the refrigeration needed to prevent this spoilage.
"Hints on Keeping Food Cool...,"
The Iowa Homemaker: Vol. 13
, Article 4.
Available at: https://lib.dr.iastate.edu/homemaker/vol13/iss8/4