The Madison daily leader. [volume] (Madison, S.D.) 1890-current, 1913-07-14
USE CARE ABOUT
FOOD IN SUMMER
Department Of AgricuIture's
Practical Advice.
DANGERS NOW ARE MANY.

Bacteria Multiply Much More Rapidly
During the Heated Term Than In
Cold Weather-BoiI Water and Keep
All Food Covered - Examine All
Goods However Labeled.
The department OF agriculture has
Issued the following practical sugges-
lions I'm regard to keeping food and
drink In hot weather with a view to
helping the public to avoid sickness
from eating spoiled articles of diet:
while people should be careful
about the condition Of the food they
eat at all seasons OF the year, they
should be particularly watchful during
the summer months. In hot weather
bacteria multiply far more rapidly
than In cold weather and produce
chemical changes In some foods,
which greetly lessen their nutritive
value and often make them unfit for
human consumption.
The housewife will find eyes and
nose the safest practical detectives Of
bad food In hot weather. IL any artt-
Gle has any suspicion Of an unusual
odor or looks abnormal It should be
avoided. People eating In doubtful
restaurants should be particularly
careful about meats or fish cooked
with a highly spiced or aromatic
sauce, which might disguise a bad
taste or warning odor. Only sweet
smelling. clean food should be eaten.
Taste, of course. is a supplementary
test, but one to be used after eyes,
nose and fingers. A mother before she
allows her child to eat anything should
examine 1T carefully In a good light,
smell it and finally taste It.
Keep All Food Covered.
Milk particularly deteriorates rapid
ly under summer heat, especially II 1t
already contains bacteria. Housewives,
therefore should see to it that their
milk after being left by the milkman
does not stand for any length of time
on a hot back porch or stoop before II
Is put In the icebox. Milk bottles
should be kept closed. both in the Ice
box and out OF Il. IL there Is any
doubt at all as to the excellence Of the
local milk supply, ~pasteurize all milk.
"All foods should be kept covered or
wrapped and always out of the reach
Of flies, which are deadly carriers Of
typhoid. All vessels, pitchers, ETC., In
which food is to be stored should first
be scalded. Food should be handled
"a Ittfn na nAoCIh1n TA@ A1-
peciaiiy Its drain pipe, should be clean
ed thoroughly and frequently with boil
Ing water and washing soda and given
an occasional airing. A persistent bat
tie should be waged against files In all
parts Of the home.
"Uncooked foods as a general prcpo-
sition should be avoided. Children
should not be allowed to eat the skins
of fruits, especially fruits which have
been exposed to flies or street dirt on
unscreened stands or pushcarts.
The possibility Of typhoid fever ev-
erywhere is always present. Insist on
boiled water. II you absolutely cannot
get boiled water, make very sure about
the reputation Of springs. wells or tap
water. Refuse absolutely to take any
water that comes from a source near
an clubhouse or stable or in a neIghbor-
hood where fever is at all prevalent.
Boiled Water PaIatabIe.
Boiled water can be made Just as
paiatable as unboiled water. The fat
taste which boiled water has soon after
1t has been boiled Is due to the fact
that boiling drives out Of 1t the air
which 1t held In solution. II the water
after boiling is put In scalded shallow
open pans and allowed to stand for
twenty-four hours where flies or dirt
cannot get at 1t, It viii regain its air !
and have its usual taste restored by
the second day.
FINALLY II Is particularly important
In summer that people should not be
misled into believing that the label
under the Food and Drugs
Act on cans and packages means that
the government has tested these foods
and pronounced them pure and desira-
Bile The government does not make
the guarantee. The guarantee is made
wholly by the manufacturer and means
no more than when your own corner
grocer guarantees that the sugar he
weighs out for you Is all right Ex-
anime goods labeled guaranteed just
carefully as any other kind"