The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1915-08-06
Proper
Kitchen
Sanitation

Many. housewives who think that
they are particular about their houses
would be surprised to have their so
called clean kitchens overhauled by an
expert In sanitation. Let us start with
the washing Of the dishes. In most
rag that has been used for weeks that
contains dirt and germs galore. These
should be boiled in I've water at least
once a week. The nose Is one of the
greatest aids TO sanitation, and all.
should heed it. Most persons think
that bad smelling dish rag is to be
expected. But not so. 1t should be
as sweet smelling as the face towel.
Then there is the garbage can. 1t
should be scalded and set out in the
sun every day. This is most impor-
tant, as the can is the receptacle for all
refuse, which is apt TO decompose and
become menace to health unless care
fully attended to. "A great help in
keeping the can clean Is to line it with
newspaper In such way that nothing
per. To dump the can merely lift the
paper out. This Will also lengthen the
life Of the can by keeping it dry.
The refrigerator Is another germ
catcher, unless kept clean. Baking
soda is excellent for cleaning the in
terror Of the refrigerator, as 1t both
cleanses and sweetens. For the top,
where the ice Is kept, strong solution
Of I've water, boiling hot, Is the best to
use. Empty the whole refrigerator,
throw the I've water against the walls
of the upper part. 1t will run down
through the waste pipe, carrying all
the slime with 1t. Follow this bath
with one of plain hot water, then wash
the lower part with hot soapsuds and
soda. This should be done once
week.
The laundry tubs should be kept
corked when not In use TO prevent the
rise Of obnoxious gases. They should
be kept as clean as the sink, and once
a week q disinfectant should be poured
down all soil pipes.
that it is properly seasoned and will
return the spoon to the food. This is
a very insanitary thing TO do. If 1t is
necessary TO taste the food the spoon
should be washed before being put
back into the food.
The towels used to wipe the dishes
should never be used more than one
day without being scalded and dried in
the sun. Many hOusekeepers use dish
towels until they are positively dirty,
not realizing the danger that attends
such an action.
The kitchen floor should be mopped
every day. very fine hOusekeeper,
noted for her thought Of sanitary con-
ditions, never swept her kitchen. Ev-
cry morning after her kitchen work
was done she nopped the floor with
hot soapsuds. Then when II was still
damp she took up with dustpan and
brush any particles that had remained
after the hopping. In this way she
avoided raising any dust to settle Oh
her cooking implements.
Last, but by no means least, the
range should be considered. Too often
this is not clean enough TO be sanitary.
Grease collects easily, and eternal vigi-
lance is the price Of sanitation here.
If the range is wiped off after every
washing OF dishes there need be no
"big job Of cleaning the range. which
so many hOusekeepers hate. The trou-'
bic is they let it 20 from day to day
until 1t becomes a real task to clean it.
The solution of the whole thing Is to
do a little each day, and then the
work will not pile up, and in conse-
quence the health Of the whole family
will be better.