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As foods are sold by weight and by measure, and as recipes always call for certain weights and measures, it is absolutely necessary that every person engaged in the purchase and preparation of foods should be familiar with the tables of weights and measures in common use for such purposes in the United States and practically all other English-speaking countries. In addition, it will be well to have a knowledge of relative weights and measures, so as to be in a position to use these tables to the best advantage.

The table used ordinarily for weighing foods is the table of AVOIRDUPOIS WEIGHT. Another table of weights, called the table of Troy weight, is used by goldsmiths and jewelers for weighing precious metals. It should not be confused with avoirdupois weight, however, because its pound contains only 12 ounces, whereas the avoirdupois pound contains 16 ounces. The table of avoirdupois weight, together with the abbreviations of the terms used in it, is as follows:

AVOIRDUPOIS WEIGHT
437-1/2 grains (gr.)= 1 ounceoz.

16 ounces= 1 poundlb.

100 pounds= 1 hundredweightcwt.

20 hundredweight= 1 tonT.

2,000 pounds Although 2,000 pounds make 1 ton, it is well to note that 2,240 pounds make 1 long ton (L.T.). The long ton is used by coal dealers in some localities, but the ton, sometimes called the short ton, is in more general use and is the one meant unless long ton is specified.

The table of

LIQUID MEASURE is used for measuring all liquids, and is extremely useful to the housewife. This table, together with the abbreviations of its terms, is as follows:

LIQUID MEASURE
4 gills (gi.)= 1 pintpt.

2 pints= 1 quartqt.

4 quarts= 1 gallongal.

31-1/2 gallons = 1 barrelbbl.

2 barrels= 1 hogshead hhd.63 gallons

The table of DRY MEASURE is used for measuring dry foods, such as potatoes, dried peas and beans, etc. The table of dry measure, with its abbreviations, follows:

DRY MEASURE
2 pints (pt.) = 1 quartqt.

8 quarts= 1 peckpk.

4 pecks= 1 bushel bu.

Tables of RELATIVE WEIGHTS AND MEASURES are of value to the housewife in that they will assist her greatly in coming to an understanding of the relation that some of the different weights and measures bear to one another. For example, as dry foods are sold by the pound in some localities, it will be well for her to know the approximate equivalent in pounds of a definite quantity of another measure, say a quart or a bushel of a certain food.

Likewise, she ought to know that when a recipe calls for a cupful it means 1/2 pint, as has been explained. Every one is familiar with the old saying, "A pint's a pound the world around," which, like many old sayings, is not strictly true, for while 1 pint is equal to 1 pound of some things, it is not of others. The following tables give approximately the relative weights and measures of most of the common foods:



APPROXIMATE MEASURE OF 1 POUND OF FOOD
Beans, dried 2 CUPFULS

Butter 2 CUPFULS

Coffee, whole 4 CUPFULS

Corn meal 3 CUPFULS

Flour 4 CUPFULS

Milk 2 CUPFULS

Molasses 1-1/2 CUPFULS

Meat, chopped, finely packed 2 CUPFULS

Nuts, shelled 3 CUPFULS

Oats, rolled 4 CUPFULS

Olive oil 2-1/2 CUPFULS

Peas, split 2 CUPFULS

Raisins 3 CUPFULS

Rice 2 CUPFULS

Sugar, brown 2-2/3 CUPFULS

Sugar, granulated 2 CUPFULS

Sugar, powdered 2-3/4 CUPFULS



APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD
Butter
1/2 OUNCE
Corn starch
3/8 OUNCE
Flour
1/4 OUNCE
Milk
1/2 OUNCE
Sugar
1/2 OUNCE



APPROXIMATE WEIGHT OF 1 CUPFUL OF FOOD
Butter
8 OUNCES
Corn meal
5 OUNCES
Corn starch
6 OUNCES
Flour
4 OUNCES
Milk
8 OUNCES
Molasses
10 OUNCES
Nuts, shelled
4 OUNCES
Raisins
5 OUNCES
Sugar
8 OUNCES



In measuring, you will find the following relative proportions of great assistance:

3 tsp. = 1 Tb.

16 Tb. = 1 c.