The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1915-07-13
GUARDING MEAT

WASHINGTON, D. c.. July IA
few simple precautions will aid the
housewife in keeping meat untainted
in hot weather. 1t is, of course, COM
mon knowledge that the higher the
temperature, the quicker meat VIII
spoil, but the family's supplies are
not absolutely at the mercy OF the
Thermometer. Ice and cleanliness are
two great weapons Of defense.
For many families refrigerator is
obviously out of the question, but It Is
perhaps better to have no refrigera-
tor at all than neglected one. Merely
to wash 1t out occasionally does little
good; it should be thoroughly scalded
at frequent intervals, in particular the
drain. This, if overlooked, Is apt to
harbor fungous growths, which may
spread to the food. On one occasion
man applied to the department OF
agriculture because he had found that
Joint OF beef placed in his refrigera-
tor had turned peculiar bright red.
Upon examination it was ascertained
that the meat was covered with q
peculiar 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 thor
oughly cleaned, moreover, 1t 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 bacterial growth.
An ice box in this state will not pro-
tect food long 1t is, in fact, wise
precaution to wipe the interior OF a
refrigerator every day with dry
cloth.
The temperature OF the average re-
frigerator Is higher than most per-
sons suppose, and in those households
where a regular supply of ice Is not
obtainable, a cool cellar, spring
house or the depths Of well may
serve somewhat 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 De
carefully screened from flies The dan
ger from infection from these pests
has been pointed out many times, put
familiarity breeds contempt and they
still persist. The fly not only does
the meat itself no good but 1t may
readily deposit upon it some Infection.
which is carried in turn by the meat
into the human system. Some hies
will deposit their eggs on the meat
and these in a short time will become
maggots and the meat Is "fy-blown.
Much sickness that is popularity as
cribed to ptomaine poisoning or 70
bad food in general is really caused IN
some such way as this, the food, IN
itself perfectly wholesome, acting
meerly as a mechanical carrier lor
the germs" which cause the trouble.
Some Of these sorts come from the
human intestine. and their presence is
sure Indication that filth is present,
even II the amount is too small to be
seen. Filth of this kind may be car
ried by dust, but it mora often comes
/ from soiled hands. One might, wish
that every kitchen could have the sign
found in some well-managed food fac-
tories: when you leave the room Tor
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,
| and are not destroyed unless the food
| is we'll cooked before serving. Simply
warming up" is not enough, as was
found in case of illness recently re-
ported after eating some warmed up
creamed vegetables. Certain kinds OF
food-creamed chicken, or custard, or
warm vegetables, for example-are
excellent culture mediums for bacteria
which may have been introduced into
them by accident For this reason 1t
| IS a safe rule to have as short time
as possible intervene between the
preparation OF food and its consump-
| ton. Broth is another excellent me-
dunn and in consequence should be
drained of If it is intended to keep
the meat for any length of time be-
fore serving. If the broth Is used
also, 1t should be boiled thoroughly
first. All food, cooked or uncooked,
should be kept in clean, cool place