The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1912-12-06

warm place. The milk should be COW
cred and kept In cool. clean place.
1t is good plan to place a square of
clean wet cotton over the milk pitcher.
In warm weather. when souring Is
feared. 1t is Il wise precaution to heat
1t to 1S5 degrees and quickly cool 1t.
Danger from disease germs also Is
averted by doing this.
The souring of milk during a thun-
derstorm is due not to the thunder, but
to the warm, sultry weather preceding
the storm. making conditions favorable
to the rapid growth of bacteria.
Do not place bowl or jug on the
door step for the milkman to fill. The
dust falling into 1t may be sufficient
to spoil the milk
Tho Cream Trade.
Cream for retail should receive the
same care as milk. Cream is generally
sold by the quart or gallon and should
be of stipulated per cent Of fat. Com
mercial or single cream usually con-
tains from 20 to 25 per cent fat. Dou-
BILE cream 40 per cent. 1t takes three
and One-third pints of 20 per cent
cream TO make pound Of butter. By
comparing the price obtained for cream
with that for butter, one can ascer-
tain which is the better way of dispos-
ing Of the cream. Practically speak
ing, 100 pounds Of per cent milk will
make 20 pounds 1.-TWO gallons) of 20
per cent cream.
1t is a crime to add to the milk or
cream any preservative. There are
few, If any, that are not injurious, and
many are really poisonous. Agents will
sell a powder or solution which, if used
to rinse the cans. will prevent the milk
from souring. Sbrely such an argu-
ment should arouse suspicion. These
SO called remedies have been known
to contain enough formaldehyde Ia
poison) to be dangerously harmful.
The farmer may add little preserv-
ative saying. This pinch cannot do
any HARM" The wholesale man, not
knowing what has already been done,
adds his small portion, and the retail
dealer. who runs the greatest risk Of
the milk souring, puts in an extra
dose. No one is able to sum up the sad
results.
When ordinary milk does not sour
under usual conditions within a reason
able time, there is something wrong.
More attention is each year being
given to the retail trade. Legislative
sanitary inspection of the milk, cows
and stables and the establishing OF
pure milk depots to supply milk for
infants especially are lessening the
evils.
Milk produced under the best of con-
ditions. cooled Immediately and bottled
has been kept sweet for eighteen days
in the heat Of summer. The milk was
not pasteurized.
Cleanliness and prompt cooling were
the only preservatives. We can recon-
menu no otne ss!-s -@s+ * Il ..a-.s 49,
Milk Definitions.
Standard milk is milk which con-
forms to certain requirements which
usually specify the minimum per cent
Of fat, and solids not fat, and some
times the maximum number Of bacteria
per cubic centimeter allowable in milk
offered for sale. The amounts required
| or permitted differ in different coun-
| tries. -,~---~.s
Sanitary milk. guaranteed milk, are
terms applied to milk produced under
conditions necessary to secure pure,
wholesome product.
Certified milk is milk produced under
| ideal conditions-healthy cows. espe-
cially adapted sanitary stables, healthy
clean mixers The milk is bottled,
sealed and shipped in refrigerator cars
and certified to by commission.
Modified milk, or humanized milk, is
milk containing definite proportions of
fat. sugar, casein, etc. put up usually