Weighing and measuring

Definition and stakes

James W. Evans,  British Weights and Measures, Considered from a Practical Standpoint (1904)

“ The adoption of the metric scheme would not alone turn topsy turvy all our methods of weighing and measuring, and compel craftsmen and workmen, sellers and buyers, to abandon familiar bases of reckoning, but they would have to do it to the accompaniment of unfamiliar terms—of “kilos” and “litres” and “grammes,” carrying sometimes Greek, and sometimes Latin, prefixes. A strange system and a strange nomenclature would cause great worry, distraction and annoyance. ”
Source: Wikisource

Anna M. Cooley,  Foods and Household Management…

“ Weighing is more accurate than measuring, but it is slower, and the measuring can be made sufficiently accurate for most daily work. Weighing is necessary in the cookery of large pieces of meat and with poultry in order to estimate correctly the time for cooking; and it is more convenient to weigh than measure when preserving fruit if the quantities are large. Also in studying food values it is usually necessary to weigh the articles of food.
The measures in common use are the saltspoon, teaspoon, and tablespoon, the half-pint measuring cup, the pint, quart, and gallon of liquid measure.
”
Source: Gutenberg

Woman's Institute of Domestic Arts and Sciences,  Woman's Institute Library of Cookery…

“ MEASURING CUPS.--Weighing the articles called for in a recipe is often a less convenient method than measuring; therefore, in the preparation of foods, measuring is more often resorted to than weighing. As accuracy in measurement is productive of the best results, it is necessary that all measures be as accurate and definite as possible. For measuring the ingredients called for in recipes, use is generally made of a measuring cup like that shown in Fig. ”
Source: Gutenberg

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