New Iberia enterprise and independent observer. (New Iberia, La.) 1902-1944, 1912-08-24
HOME HEALTH CLUB

CARE OF FOOD.-To prevent
the spelling of food the first re-
quisite is perfect cleanliness in the
place of storage. Secure this,
not only with soap and water,
but with fresh air, dryness, white.
wash, sunshine and cold, adapted
bv common-sense. Keep the eel.
lar dry by the use of unslacked
lime place here and there IN
large dishes. This lime will take
up the moisture until it becomes
Stacked, then renew the lime.
Preserve the Stacked lime for use
in the garden. Mixed with man
ure and the rich soil of the gar
den Stacked lime, properly used,
neutralizes the acids in the COM
post and "sweetens growing
things in the hill" tomatoes, mel
ons and corn for an instance. The
sweetening is done by the alime-
nation of acid.
Light, ventilation and low
temperature will retard the
growth of most molds. From the
standpoint of household SANTA
ton and cold-storage bacteria
are the most important OF the
three micro-organisnfs here con.
sidered. They require at least
25 per cent of moisture to thrive,
on their capacity for multiplied
tions is marvellous. While they
grow best in the high tempera-
ture of 80 to 80 degrees, most OF
them are killed by $50 to 100 de-
grees of moist heat. The freq
uent repetition of boiling tempe
rature applied to some bacteria
is necessary to kill the spores.
Buy only such foods as are in the
freshest and best condition. Sue
culent fruits, raw meats, meat
products and particularly, milk,
especially subject to the inroads
of bacteria and should therefore
have never-ceasing attention.
Consume them as soon as poss,-
BILE after purchase, er subject
them to the following treatment;
Thoroughly scald or boil the
utensils in which the food is to be
placed; the temperature best suit.
ed to the keeping OF food is MS
ually as near the freezing point
as possible. Meats, fish, fowls,
and other highly putrecuble foods
are perfectly kept, in cold-stor-
age, for years, and a good ice.
box will keep them for the house
hold, several days, when the box
is dry and clean. From the fast
that bacteria cannot thrive where
the water content of food Is below
25 per cent, many kinds Of food
are preserved by drying. Often
in combinations with sailing and
smoking, this is applied to meat,
fish, fruit aid vegetables. Faod
that is boiled and then canned,
while yet hot IL perfectly sealed,
will be safely preserved for any
length of time, if reasonably
cared for, as to dryness and temp
erature.
In some foods there is no dan
ger from the bacteria in the early
stages of their action. Meat, for
instance, is ripened by bacteria
action and the ''gamey" taste so
much desired by many is thereby
obtained, assisted by the fern
ents normally present.
Food often becomes dangerous
before it shows any outward signs
6f dacampesition, The haotepia
may, as they feed upon the pro-
teids give off substances known
as ptomaines, some of which are
virulently poison to us. It is not
known under what conditions
these poisons are developed IN
food. The safe rule is to eat
sparingly, or not at aal, Of foods
that are liable to such changes in
hot weather, and especially whore
the methods Of preparation are
not known, or where the serving
Of q large number Of persons at
the same time, prevents sufficient
care in cooking and serving.
CLUB NOTES.
Dear Doctor l am AS years
old! have had some trouble with
my stomach, but not at present.
But have dull headache at
night, which generally gets bet
ter when get up in the morning.
Can net sleep il the after part