St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1895-08-04

arise. In almost every case of this
kind attention is at once centered
upon the character of the food COM
posing the meal. Yet this food could
probably have been eaten with en-
tire safety had the persons consum-
ing it allowed themselves time to
rest and to cool off before beginning
their meal.
"a great deal of complaint is now
being heard in regard to the local
water supply. 1t is true that the
city water, as furnished to many
residences, is filed with more or
less sediment, and has a disagree
able odor Nevertheless, 1 do not
believe that the water is really I'M
wholesome, although I am aware
that it is far from delicious. When
a vegetable ferment takes place I'M
der water its products are not sup
posed by science to be especially in
furious to the human organism, and
L have reason to think that all the
Objectionable features of the city
water this season are the result of
! simple vegetable ferment, and not
of the presence of any animal mat
| ter.
1t is scarcely necessary to repeat
| the frequent adjurations about eat
! ing fruit that is either green Or over
| ripe. Of course, although this is
i very important precaution in warm
weather, it's observance is by no
means easy. Only by close observa-
ton and a fair amount Of experience
! can one satisfy himself that even
such fruit as apples, peaches and
blueberries, is entirely ripe and yet
not too ripe. Cooking fruit thor
| oughly certainly removes the dele
i ferrous qualities from green fruit;
I and pies, for instance, made from
/ well-cooked green apples are entirely
| wholesome.
Young children, as every one
| knows, are the chief sufferers from
| digestive maladies during the sum-
mer. The young have not the ro-
| business and vitality of the mature.
Children, for that reason, succumb
| mole readily to the weakening eff
fects of intense or prolonged heat.
Their systems become unable to re-
sist disease when it comes to them.
Yet this is not the chief reason for
the mortality and illness among
young children in summer. With
out doubt it is their food, and espe-
cially the milk which they consume
that is at the bottom of their fire.
quent illness. Milk will absorb noX-
iouS foreign matters more readily
than any other common article of
food. If the milk is taken from a
COW kept by the child's family, and
if Immediately used, or set away I'M
sells, external poisons are little to be
feared. But if, as commonly hap
pens, the milk is retained for two
| to a dozen hours in vessels frequent
! ly exposed to the outside air, there
F.! exists the greatest danger that noX-
| ious matters will be absorbed into
the fluid. Now, the only thing that
will destroy the germs without in
juring the milk is sterilization. Any
! one can sterilize milk. Many per-
| sons do not think so. They imag-
! inc that it is requisite to have a
| complicated and expensive appara-
| tus, and to possess scientific skill
for success in using the apparatus.
! But, although sterilizing apparatus
is very convenient, it can be easily
dispensed with. Place the milk in a
common fruit jar, put the jar on
the stove, or in another vessel con-
tanning warm water, and bring the
milk UP to about 120 degrees. A
! cheap test thermometer placed in