The county record. [volume] (Kingstree, S.C.) 1885-1975, 1915-07-08
MEAT IN HOT WEATHER.
Precautions for Housewives Who
Do Not Want Supplies to Spoil.

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Do Not Want Supplies to Spoil.
A few simple precautions will aid
the housewives in keeping meat un-
tainted in hot weather. 1t is, of
course, common knowledge that the
higher the temperature, the quicker
meat will spoil, but the family's sup
plies are not absolutely at the mercy
of the thermometer. Ice and clean
illness are two great weapons Of
defense.
For many families refrigerator
is obviously out of the question, but
it is perhaps better to have no re-
frigerator at all than a neglected
one. Merely to wash it out OCCASION
ally, does little good; it should be
thoroughly scalded at frequent in
tervals, in particular the drain.
This, if overlooked, is apt to harbor
fungous growths, which may spread
to the food. On one occasion a man
applied to the department because
he had found that a joint Of beef
placed in his refrigerator had turn
ed a peculiarSbright red. Upon ex-
animation it was ascertained that
the meat was covered with a pecul-
lar fungous growth due entirely to
the condition of the refrigerator.
Growths of this kind do not always
advertise themselves so prominently
and there may be much evil in an
ice box that the eye cannot detect.
If the refrigerator drain is not
thoroughly cleaned, moreover, it is
likely to become choked, the water
is not carried off quickly enough and
little pools are left standing in the
interior. Dampness is one of the
conditions most favorable to bacte-
rial growth. An ice box in this state
will not protect food long. It is, in
fact, wise precaution to wipe the
interior of a refrigerator every day
with a dry cloth.
The temperature of the average
refrigerator is higher than most
persons suppose, and in those house
holds where a regular supply of ice
is not obtainable a cool cellar, a
spring house or the depths of we'll
may serve somewhat the same pur-
pose. On farms where there is an ice
house the meat maybe placed in some
form of closed retainer and buried
in the ice. In any event, the meat
must be carefully screened from
flies. The danger of infection from
these pests has been pointed out
many times, but familiarity breeds
contempt and they still persist. The
fly not only does the meat itself no
good, but it may readily depositupon
it some infection, which is carried in
turn by. the meat into the human
system. Some flies will deposit their
eggs on the meat, and these in
short time will become maggots, and
the meat is "fyblown''.
Much sickness that is popularly
ascribed to ptomaine poisoning or to
bad food in general is really caused
in some such way as this, the food in
itself perfectly wholesome, acting
merely as a mechanical carrier for
the germs" which cause the trou-
BILE. Some of these sorts come from
the human intestine, and their pres
ence is present, even if the amount
is too small to be seen. Filth of this
kind may be carried by dust, but it
more often comes from soiled hands.
One might wish that every kitchen
could have the sign found in some
well-managed food factories: When
you leave the room for any purpose,
wash your hands before you return
to work."
Germs" which grow in foods and
cause illness grow very rapidly, par
ticularly if the food is little warm,