The Prince George's enquirer and southern Maryland advertiser., 1915-07-09
Meat in Hot Weather.

A few simple precautions will aid
the housewife in keeping meat un-
tainted in hot weather. 1t 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 ther-
mometer. Ice and cleanliness are two
great weapons of defense.
For many families a refrigerator is
obviously out of the question, but it is
perhaps better to have no refrigerator
at all than neglected one. Merely to
wash it out occasionally does little
good; it should be thoroughly scaIded
| 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 a
man applied to the department be-
cause 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
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 eve can not detect.
If the refrigerator drain is not
thoroughly cleaned, moreover, it is
likely to become choked, the water
is not carried off quickly enough and
little pools are left standing in The in
terror. Dampness is one of the con-
ditions most favorable 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
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 by 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 contempt 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 short
time will become maggots, and the
meat is "flyblown."
Much sickness that is popularity as
cribed 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 the germs"
| these sorts come from the human intes.
tine, and their presence is sure in
| dication 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 otter 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 be-
fore 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 vegetable. Certain kinds of
food-creamed chicken, or custard, or
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 safe rule to have
as short time as possible intervene
between the preparation of food and its
consumption. Broth is another excell-
ent 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
| kent in a clean. cool place in order to