Table A.1 lists details of the operations of twenty cooked food delivery services, and Table A.2 lists details for thirteen community dining clubs. These lists are not exhaustive, but are provided as a guide to further research. The lists exclude experiments in communal living and cooperative boarding clubs (both often described as cooperative housekeeping). They exclude communities which functioned only in the summer. I have also omitted all experiments which reached the planning stage but whose actual operation I was unable to verify, such as Springfield, Illinois ( 1890); Portage, Nealsville, and Madison, Wisconsin (before 1903); and Milwaukee, Wisconsin ( 1913-1914).