The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1915-07-08
GUARDING MEAT FROM
THE SUMMER HEAT
q Few Simple Precautions For
the Housewife Who Does Not
Want It to Spoil.

washington-Special: A few simple
precautions will aid the housewife In
keeping meat untainted in hot weather.
IL II of course. common knowledge that
the higher h temperature the quicker
meat will spoil, but the family's sup
plies are not absolutely al the mercy
or h thermometer. Ice and cleanliness
are W. great weapons of defense.
For many families a refrigerator is
obviously out OF the question, but 1t
II perhaps better TO have no refrigera-
tor at all than a neglected one, Merely
TO wash II out occasionally does little
good; IL should be thoroughly scalded
at frequent intervals. in particular the
drain. This, IL overlooked, Is apt to
harbor fungous growths. which may
spread disease 70 the food. On one oc-
casion a man applied to the department
OF agriculture because he had found
that a joint OF beef placed in his re-
frigerator had turned a peculiar bright
red. Upon examination IL was ascer-
tained that the meat was covered with
O peculiar fungous growth due en-
ttrely to the condition of the refrigera-
tor. Growths OF this kind no not al
ways advertise themselves so promi-
nently and there may be much evil in
an Ice box that the eye can not de-
tect. a.
II the refrigerator drain is not thor
oughly cleaned. moreover, Il Is likely
TO become choked, the water ~ not
carried Off quickly enough and little
pools are left standing In the interior.
Dampness Is one OF the conditions most
favorable to bacterial growth. An ice
box in this state will not protect food
long. It is. In fact, a wise precaution
20 wipe h interior OF a refrigerator
every day with a dry cloth. i
The temperature of the average re-
frigerator Is higher than most persons
suppose. and In those households where
q regular supply Of Ice Is not obtain
able. q cool cellar, q spring nous or
the depths OF a well may serve some
what the same purpose. On farms
where there is an Ice house, the meat
may be placed in some form OF closed
retainer and buried in the ice. In n
event. the meat must be carefully
screened from flies. The danger from
infection from these pests has been
pointed out many times, but familiarity
breeds contempt n they still persist.
The fly not only does the meat itself
no good but II may readily deposit upon
II some infection, which is carried In
turn by the meat into the human sys-
tern. Some flies will deposit their eggs
on the meat n these in a short time
will become maggots and the meat Is
'fly-blown.'
Much sickness that is popularity as
cribed to ptomaine poisoning or to bad
food In general is really cause In some
such way as this, the food, in itself
perfectly wholesome acting merely as
q mechanical carrier for the germs"
which cause he trouble. Some Of these
sorts come from the human intestine
and their presence Is a sure Indication
that filth is present, I've II the amount
Is too small to be seen. Filth OF this
kind may be carried by dust, but 1t
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 n
cause illness grow very rapidly, par
ticularly IL the food is a little warm,
IND are not destroyed unless the food
Is well cooked before serving. Simply
warming up Is not enough, as was
found in q case Of Illness recently re-
ported after eating some warmed uE
creained vegetable. Certain kinds OF
food-creamed chicken, OF custard.s or
warm vegetables. for example-are ex-
cellent culture mediums for bacteria
which may have been introduced into
them by accident. For this aso 1t Is
q safe rule to have as short a time as
possible intervene between the prepara-
ton OF food and its consumption. Broth
is another excellent medium and in
consequence should be drained off IL 1t
Is Intended to keep the meat for any
length OF time before serving. II the
broth IS used also, 1t should be boiled
thoroughly first. All food, cooked or
uncooked, should be kept in a clean,
cool place In order to reduce the danger
OF Infection to a minimum.
When meat must, for any reason, be
kept for unusually long periods of time
or when the conditions are unusually
unfavorable, scalding ma be resorted
90 advantageously. Dropping the meat
into boiling water for a few minutes
will not seriously affect it's flavor when
II ultimately appears upon the table,
and II will put 1t In a much better con-
dftion for keeping. 1t Is important,
however, that II be dipped IN a large
body Of boiling water. If only a small
amount OF water is used, the introduce
tion OF the meat will lower the tenn
pefature to such an extent that the
Whole process becomes worthless. With
sisch meats as veal or pork. which are
aGways-or ought to be-thoroughly
done, the precaution a be carried
further and the joints partially cooked
before being stored away. Care should
be taken, however, to see that the re-
cooking is thoroughly done - q