68. 69. 70. 71. 72.
B.
Before the mid-nineteenth century, people in the United States ate most foods only
in season. Drying, smoking, and salting could preserve meat for a short time, but
the availability of fresh meat, like that of fresh milk, was very limited; there was no
way to Line prevent spoilage. But in 1810 a French inventor named Nicolas Appert
developed the cooking-and-sealing process of canning. And in the 1850's an
(5)
American named Gail Borden developed a means of condensing and preserving
milk. Canned goods and condensed milk became more common during the 1860's,
but supplies remained low because cans had to be made by hand. By 1880, however,
inventors had fashioned stamping and soldering machines that mass-produced cans
from tinplate. Suddenly all kinds of food could be preserved and bought at all times
(10)
of the year.
Other trends and inventions had also helped make it possible for Americans to vary
their daily diets. Growing urban populations created demand that encouraged fruit
and vegetable farmers to raise more produce. Railroad refrigerator cars enabled
growers and meat packers to ship perishables great distances and to preserve them
(15)
6
for longer periods. Thus, by the 1890's, northern city dwellers could enjoy southern
and western strawberries, grapes, and tomatoes, previously available for a month at
most, for up to six months of the year. In addition, increased use of iceboxes
enabled families to store perishables. An easy means of producing ice commercially
had been invented in the 1870's, and by 1900 the nation had more than two thousand
(20)
commercial ice plants, most of which made home deliveries. The icebox became a
fixture in most homes and remained so until the mechanized refrigerator replaced it
in the 1920's and 1930's.
Almost everyone now had a more diversified diet. Some people continued to eat
mainly foods that were heavy in starches or carbohydrates, and not everyone could
(25)
afford meat. Nevertheless, many families could take advantage of previously (25)
unavailable fruits, vegetables, and dairy products to achieve more varied fare.
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