The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1909-12-02
CARE OF FOOO
IN THE HOME

WASHINGTON, D. c., 25-In the buying storing, and
handling of important realize the of what
spelling of the food And the knowledge that the spelling is due to
ycasts, molds, and bacteria is comparatively recent,
Countless numbers of tiny living things called mco-organisms are
everywhere found which will grow the food has prepared for
his and spoil These microscopic plants flourish
in the Kitchen storeroom ice box milk roo and cellar Inc Duk
of these minute forms OF life harmless under usual conditions
useful like those which rpen milk and harmful
since they cause waste or may be direct cause OF disease
Not yeas mods and bacteria appropriate food with
hind dageabe consequences like the ms and mody odor and
flavor of of spoiled foods the substances called pomanes
which sometimes poisonous.
Not until yeast together they
eye the compressed yeast cake Yeast plants
yeasts distinction from those have learned cultivate for
making of bread The old-iashoned method of making milk
rising sat-rng bread depended wild yeast falling dough
and causing the bread to rise method not always successful be-
and sometimes got the better of the in the struggle for food
and the result Of their life the dough bitter bread
Even when able utilize the life processes of the yeast plant
its good offices paid for with certain of food material
sugar present into alcohol and cas- and the Gas stretches
out in the gutnous making the loaf which at the right
moment stifened by the heat OF the
In the way the wild yeast attacks the sugar in the stewed fruit
that has stood exposed day the jelly left uncovered OF
sometimes when apparently covered only in these the
evolved useful and the fermentation ruins the taste
Of the food Yeas grow best temperature Of 70 deg f.
therefore food that to be protected from their action be kept
The appearance of mold growing bread cheese and other
foods familiar every housewife The spores of the different
ties OF mold are everywhere present and they need only warmth and
moisture to enable them grow many kinds of food These
gansms always work in damp cellars and in dark and damn
corners OF rooms they are borne on the feet of insects they
the skins of all fruits and in the dust flying the air They
light they abundance hourShs
best foods that piled close together leaving small ndurbeC
air spaces and moisture.
The growth of mods retarded by light ventilation
temperature
From the standpoint Of household sanitation bacteria
important of these heterogeneous They widely dstrbut
ed the soil teens with Them they the air water, and al
food exposed to dust and air
In foods bacteria in the early stages Of their acton leave
dsagreabe unhealhful effects, far yet proved is
rpened by bacterial action and the game Civ
meat by hanging part from the cause though
til the changes chiefly due the action of fermen
present 1t is not to draw the line between the harmless
ing and the bacterial changes classed decay but tn
bacteria allowed without hndran the time wet
the food either animal vegetable attacked by bacteria breaks
into loahsome
The food may become dangerous before shows outward signs
of decomposition for the bacteria may off substances known
pOmanes of which poisonous to Certain app
emily mysterious of illness have been traced to such
milk fish, cheese baked beans ice and other foods have
all been found responsible for food poisoning This Of poisoning
bacterial disease; that is it due typhoid fever
to the growth of organism the body but the illness results iron
the introduction into the system poisonous substances already form
ed in the food by the bacteria.
meaning for the scrubbng airing and summing that for man
generations have been pracced by good hQuseepe together witt
good for the need of other be taken for home
sanitation will be found in Farmers Bulletin SIS, Care of Food il
ME Home just issued by the U. s. Department of Agriculture