1. By Freezing: Foods that spoil easily are frozen for trans portation. Example: Poultry, fish.

2. By Refrigerating: Foods that are kept in cold storage.

Example: Meat, milk, eggs, butter, etc.

3. By Canning: Preserving in airtight glass jars or tins, sugar being often used as a help. Example: Canned peaches, corn, peas.

4. By Sugaring: Fruit juices and small fruits being pre served by equal amount of sugar and fruit, or fruit juices. Example: Jellies and jams.

5. By Drying: The evaporation of most of the moisture.

Example: Fruits, vegetables, meats. (Salt is often used.)

6. By Salting: Flesh of animals being preserved by appli cation of salt, dry or by corning or salting in brine.

Example: Pork, beef, codfish.

7. By Smoking: Foods, having been salted or cured, are placed in a closed room for several hours, where hickory wood is allowed to smolder. Example: Ham, bacon, beef, fish.

8. By Pickling: Vinegar with the addition of salt, sugar and spices in which fruits and vegetables are allowed to remain. Example: Pickled pears, tomatoes.

9. By Placing in Oil: Olive oil is best for this purpose. Ex ample: Sardines, Pimentoes.