making of tomato paste, the pickling of peppers, cucumbers and olives, and the drying of peppers and garlic.
On the arrival of the Italians in the United States, they readily find friends and neighbors from their own section of the home country. They establish their homes near; and from the different foods carried in the markets, it may be determined from what locality the people came. Macaroni is not only imported, but is also manufactured in this country. There are Indian meal for their polenta, meat and fish in abundance, and plenty of vegetables and fruits of various kinds, but everything is much more expensive than at home. The Italian laborer here is paid larger wages; he handles more money than in Italy, but with the joy of this comes the realization that it costs more to live. At home he had a garden and never had to count the cost of vegetables or fruit; here he has no garden and is amazed at market prices.
The most important food that is missing from the Italian diet in this country is milk. Herds of goats and cows, with their calves, are not driven around our streets from door to door to furnish the day's supply of milk for a few cents, as is done in some cities of Italy. No great effort was necessary there to have milk; goats were inexpensive, both in first cost and in their maintenance; cows were always kept on a farm if goats were not, and the more well-to-do often have both. These animals were considered as much a part of the place as the grapevines and fruit trees.
In this country it is an effort to get milk, and it has to be planned for. As it is usually considered a drink rather than a food, the food is bought first, then if any money is left, and usually there is not much, it is used for milk. More meat can be had than in the old country, and the
