Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1911-08-16
Congregation
THE CARE OF MILK.
How to Produce Quick Sour Milk or
Buttermlk.

Although there nave DttH Nlsoi"u0
campaigns waged in many cities IN re-
cent years Tor the protection OF the pun
lie milk supply, yet it still seems pain
fully true that some housekeepers have
not awakened to the fact that of all
TODD supplies coming into the house
none requires to be more painstakingly
dealt with than milk. While II is one
of the most valuable il is also one OF
the most perishable of foods. Whlle
it is natures greatest nutrient, II may
become, with careless handling, the
medium through which many dangerous
disease germs may be introduced into
the body. For this reason, no housekeep-
er can be too particular as to the care
of the milk she gives to her family.
The average housekeeper in harge
city can do nothing directly To control
the production of her milk supply.
though she should interest herself in the
matter of inspection and the securing
of protective laws as far as possible
but she can, at least, see that the milk
is properly protected against infection
after it comes into her house.
The best way to buy milk is in bot
ties. Do not set an uncovered dish out
on the doorstep over night probably
with some dirty coins in ii to be filed
bv the milkman in the morning. a
lightning" preserving jar with glass
cover and kept for that purpose may be
used, but avoid putting the coins or
checks INSIDE The milk bottle should
be carefully wiped off and put either
against the ice or in the lower part of
the refrigerator as soon as it is receiv-
ed and it should never be left uncover
ed in the refrigerator.
Milk is peculiarly sensitive to odors
and will readily absorb smells from 9TH
er foods in the ice box unless ii is kept
covered.
Not many milk consumers take the
precaution to wipe off the rim of bot
ne of milk or cream before opening it.,
but if they would stop to think how
many not too clean hands have held the
top of that bottle they would soon ac-
quire the habit.
1t is true that before the milk is
bottled the dealer will thoroughly wash
the bottles, but his work will be more
efficacious if the bottles are thoroughly
washed, scalded, and drained when he
collects them.
Thus the housekeeper who has a due
regard for public health will take pains
to see that every empty milk jar leaving
her house is thoroughly sterilized. This
is part of her duty as good citizen.
A great source of waste in the milk
trade in New York City, especially on
the west side, is the carelessness with
which milk bottles are thrown away.
Many shopkeepers do not accept return
ed Jars, but give out new ones each
time.
Unless there is some contagious dis
ease in a house, such as typhoid fever,
scarlet fever, or diptheria there can be
no excuse for consigning good glass
milk bottles TO the rubbish cans. These
bottles cost cents apiece by the carload
and this needless waste may be one of
the items that make the price of milk
high.
But is milk so expensive after all, as
compared with other foods, especially
when its food value is considered? At
10 cents quart for milk one glass will
cost two and one half cents; at Sc cents
per dozen, two eggs would cost cents.
Yet one cup of milk is equal to two
eggs in total nourishment. A quart of
milk supplies as much energy as three
fourths pound of lean beef, so milk
can be used as an economical substitute
for beef.
Especially is this true at this season
of the year, when the body does not re
quire the heat-producing principles found
in meats But the milk must be clean,
Milk is the principle food of babies and
invalids, and they have right to de-
mand milk that is produced and dis
tributed in q sanitary manner. 1t does
cost more to produce clean milk, but the
consumer could be educated to that ex-
tent that he would be willing to pay
a fair price for milk produced under
clean conditions.
Certified milk costs 20 cents a quart
in New York CITY. This milk is guaran-
teed to contain certain percentages of
fat and of total solids; to come from
healthy hers. housed in sani airy barns,
an to be handled by healthy persons
under the best possible sanitary condi-
Ions
In order to have clean barns, we'll
gromed cows, clean pals, and utensils
the producer must hire more help and
of better ciass, and this means more
money.
SKINNED milk has only been deprived