Evening star., 1886-08-14

The Danger or Eating Fo~d Ksps Too
Long i'm - Cooling ChaMber-Pe-
cuttar Changes That Meats. MIN a90
Eggs Undergo Whea Rcfrtgerased.
From the Chicago Mall

From the Chicago Mall
III hasn't been on the ice ma'am." said .
poultry dealer TO a hesitating customer .
nnd Recommendation OF the merits OF = rather
"hpromising specimen OF the spring chicken
variety saturday evening. "It will keep we'll
Tor sunday dinner"
The chicken was purchased and proved cx.
cehent But before the lady bought the bird,
she being OF an inquirng turn OF mind. ven-
.ureo 10 ssk wherein the tact OF not having
been In refrigerator was a desirable feature
In the case. Well" replied the dealer, with
glance nj his own cooling chamber, they do
say as being In the ice-box hurts fresh meaA
and poultry: IL spoils quicker"
w by does meat or poultry not keep 10 well
after III has been on ice:" WAS asked of a chemist
"m9 .,,o mas n,aoe iooa examination Especially.
Change, which goes on In an inc,pient and in-
sidi"us way all the while. however When
brought into a normal summer atmosphere ne
decomposition sets In with rapid strides and
the meat ssoiis almost before IL can be carried
home.
And the same thing is true OF ash and saes
and milk and fruit and butter-in fact ali food
sinlured by contact with or contguity 20 ice."
Should meats be eaten, then fresh killedf"
By no means. But IL snouid be- bought fresh
ana without being cooled artincially, IL possi-
Ole, and kept for "a limited time At home In .
moderately cool place until seasoned. Fish n
oetter cooked as soon as caught, n not cured.
fsss. though, are perhaps the most liable 20
DANGEROUS change when kept, they CON-
monty are, for months on ice before being put
Ia the market. No there is no danger OF their
neeoming over,ripe in the ordinarily offensive
niahner mat oeceives no one, however much
the victim of misplaced confidence may be dis
gusted. They are subject to peculiar funsoid
growth, easily detected by the microscope and
recognized by experts In a musty taste aud
which Is very dangerous 10 those Of delicate OF.
ganiZed interiors.
The cooling of eggs is one of thu ynoSt profit-
able Industries connected with the produce
business. Without going into details you can
readily understand the process. When eggs are
become "A in ha rh.t
ana not worth handling at the price which their
abundance would cause them TO drop TO. they
are bought up 10y proprietors OF cooling houses
ana packed away until the hens become less
generous. Then the natural rise In price is
r,,'' oy Tue packers unloading That 10 the
reason there are not a. great variations I'm tho
price now as formerly. But the result is that at
no season In the year can you be absolutely GER
M tam 10 get eggs that have not been In the cooler
There is an utter Indifference TO the lapse of
time between their production and use 50 long
, as lnere IS cooling house always handy, and
there are few cities without some enterpris-
Ing fellow ready Ia take advantage OF the stu
atlon. That the egg Is essentially changed by
tnls process u easily seen on attempting %
hatch some that have been cooled"
Inc man OF science WAS enlightened - to the
lm.nedlate na, cause OF the inquiry and seemed
grained at IL as an indication that the facts
known by those who pry into the mysteries OF
nature were being recognized by common,
Another instance" ne continued. "of tho
injurious effects of cooling food is seen I'm the
mix Among many honest sour milk is en-
4
'ciabber or 'dicke milch,' as the Germans call
| IL. This, however. is rapidly losing favor from
the TACT that milk which has been cooled, a.
| IL very frequently is before being sold In the
city, becomes offensive before IL curdlos. MIX
commences 10 undergo change Just a. soon as
| IL leaves the COW, and the blue color which 70
acquires when kept has been recognized q
caused by the formation OF a fungold or bac-
terlan growth. IL is also peculiarly sbsorptive
OF germs or odors, and should be kept with re-
llSious care from the time OF It's production until
| IL reaches the consumer.
The recent cases OF so-called icecream pos.
oning are undoubtedly traceable TO the de- vel
| opinent OF this incpient decomposition In con.
nection with the nsvoring ingredients, through
the time during which the cream II kept freezs
| Ing or cooled, being unduy aud unusually eX-
tended In exceptional INSTANCES.
The change in milk that In not artfficiaily
cooled proceeds through regular stages, I'm none
| Of which, until the moldy period sets in, 10 IL
unhealthy. 1t may be diverted 10 alcoholic
fermentation, after the removal of the butter,
when IL becomes koumyss, and, III boiled, Will
be preserved by the carbolic acid gas generated.
| Or, If evaporated aud mixed with sugar. it
forms healthy enough article OF food, rs con-
densed milk.
But milk should not be kept over q very
limited time on ice, and In any case the tenn
perature should not be reduced below sixty
degrees, II dangerous changes would be
| avoided"