Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1915-06-19
HOME CARE OF MILK
r1iIk Sour Very Slowly at Low Temperatures;
Clean Receptables Aid in Keeping rliIk
Sweet; whipping Cream.

affecting it's quality, many of which
are caused through carelessness.
Receiving Milk at the Home.
The expression "a bottle of clean,
cold, unadulterated milk" describes
the kind of milk which should be de-
livered to the home. The method of
dipping milk from large cans and
pouring it into the customers recep-
tacle in the street, with all the incl
dent exposure to the air, not always
the cleanest, is bad practice. Draw
ing milk from the faucet of retail
er's can is almost as bad as dipping
milk, although the milk is not ex-
posed to the air as long as by the
dipping process. Besides the insani-
tary part of this method, some con-
sumers, unless the milk is kept well
agitated, are likely to receive less
than their proportion of cream. The
custom of setting out at night an UNI
covered vessel which collects thou
sands of bacteria from the street dust
before the milk is put into it, is OBJ
viously very insanitary, and yet it is
practiced to a large extent. If milk
is to be received in bowl or pail by
the consumer, it is worth while to
have it delivered personally to some
member of the family, or if the re-
ceptable is to be placed in waiting for
the milk deliverer, it should be COW
cred with a plate, or better still, a
glass preserving jar may be used, in
which nothing but milk is put. The
jars with the glass tops are prefer
able; no rubber bands should be used.
Direct sunlight on the bottle of
milk warns it rapidly, and increases
the bacterial content. Milk which is
delivered very early in the morning,
say at a a. M, and remains out-of-
doors until 9 or 10 o'clock, is very
likely to become warm and less fit for
human consumption than if it were
taken in the house and placed in the
refrigerator early in the morning.
Milk should not be transferred from
the original bottle into another re-
ceptacle until just before consump-
ton. The bottle should be kept COW
cred with paper cap, or an inverted
tumbler as long as the milk is in it.
Milk deteriorates by exposure to the
air in the pantry, kitchen or nursery.
Housewives are familiar with the
ability milk has to absorb smells from
strong foods, like fish, cabbage, or
onions. 1t is obvious, therefore, that
such foods should be kept out of the
refrigerator which contains milk.
If the milk is received in bowl,
pail or other receptacle, instead of
bottle, the same rules apply to the
keeping of the milk as those men,
toned above for bottled milk. Milk
from the grocery store or bakery
which is kept in can, open most of
the time, and possibly without refrig-
Grafton, is to be strictly avoided.
Care of the Refrigerator.
The refrigerator, unless kept scru-
puously clean, often is in itself a
source of production of bad flavor in
milk. The refrigerator should be in
spected at short intervals, at which
times the outlet for the melted ice
should be freed, the ice-rack cleaned
and the place where the food is kept
scalded with sal-soda solution. Even
though the refrigerator is cold, a few
drops Of spilled milk, or a small par
ticle of food neglected, will soon con-
taminate it.