The Telegraph-courier. [volume] (Kenosha, Wis.) 1888-1946, 1915-07-01
REFR|GERAT0Rs MUST DECLEAN
Ptomaine Poisoning is the Danger That
is Seen in Poorly Cleaned Refrigera-
tors and Ice Boxes-Ice Panacea For
Many Summer Troubles.

"a @OW SlIupl6 pTccduGlOuS WALL dlu
the housewife in keeping meat untaint-
ed in hot weather It is, Of course,
common knowledge that the higher the
temperature, the quicker meat will
spoil, but the family's supplies are not
absolutely at the mercy of the Their
mometer. Ice and cleanliness are two
great weapons Of defense.
For many families a refrigerator is OBJ
viously out of the question, but it is per-
haps better to have no refrigerator at
all than neglected one. Merely to
wash it out occasionally does little
good; it should be thoroughly scalded
at frequent intervals, in particular the
drain. This, if overlooked, is apt to
harbor fungus growths, which may
spread to the food On one occasion, a
man applied to the department of agri-
culture because he had found that a
joint of beef placed in his refrigerator
had turned a peculiar bright red. Upon
examination it was ascertained that the
meat was covered with peculiar fun
gus growth, due entirely to the condi-
ton Of the refrigerator. Growths of
this kind do not always advertise them
selves so prominently and there may be
much evil in an ice box that the eye
can not detect.
If the refrigerator drain is not thor
oughly cleaned, moreover, it is likely
to become choked, the water is not car
ried off quick enough and little pools
are left standing in the interior. Damp
nees is one of the conditions most fav-
orable to bacterial growth. An ice box
in this state will not protect food long
1t is, in fact, wise precaution, to wipe
the interior of refrigerator every day
with dry cloth.
The temperature Of the average re-
frigerator is higher than most persons
suppose, and in those households where
a regular supply Of ice is not obtain
able, cool cellar, spring house, or
the depths of 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 any 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 con-
tempt and they still persist. The fly
not only does the meat itself no good,
but it may readily deposit upon 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 a short time will become
maggots and the meat is fly blown. ,,
Much sickness that is popularity
! ascribed to ptomaine poisoning or to
bad food in general is really caused in
some such way as this, the food, in it
self perfectly wholesome, acting merely
as mechanical carrier for "germs, ;"
which cause the trouble. Some of these
come from the human intestines and
their presence is sure indication that
filth 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-man-
aged food Factories When you leave
this room for any purpose, wash your
hands before you return to work. -
Germs which grow in foods and
cause illness grow very rapidly, partic-
ularly if the food is little warm, and
are not destroyed unless the food is
well cooked before serving. Simply
warming up'' is not enough, as was
found in the case of illness recently re-
ported after eating some warmed up
creamed vegetable. Certain kinds of
warm vegetables, for example-are ex-
cellent culture mediums for bacteria
which may have been introduced into
them by accident. For this reason it is
a safe rule to have as short a time as
possible intervene between the prepare
ton of food and its consumption.
Broth is another excellent medium and
in consequence should be drained off
if it is intended to keep the meat for
any length of time before serving. IF
the broth is used also, it 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 minimum.
When meat must for any reason be
kept for unusually long periods of time
or when the conditions are unusually
unfavorable, scalding may be resorted
to advantageously. Dropping the meat
into boiling water for a few minutes
will not seriously affect its flavor when
lit ultimately appears upon the table,
and it will put it in a much better con-
dition for keeping. It is important,
however, that it be dipped in large
body of boiling water. If only small