The Bridgeport evening farmer., 1915-06-23
GUARDING MEAT FROM HEAT. A Few Simple Precautions for the Housewife Who Does Not Want
 Her Supplies to Spoil.

Housewife Who Does Not Want
 Her Supplies to Spoil.
 A few simple precautions will aid the housewife in keeping meat un- tainted in hot weather It is, of course common knowledge that the higher the temperature, the quicker meat will spoil, but the fami1y's supplies are not absolutely at the mercy of the thermon eter. Ice and cleanliness are two great weapons of defense.
 For many families refrigerator is obviously out of the question, but 1t is perhaps better to have no refriger- ator at all than a neglected one. Merely to wash it out occasionally does little good: it should be thor ough1y sca,1ded 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 8, man ap piled to the Department of Agricul ture because he had found that 8 joint of beef placed in his refrigerator had turned a peculiar bright red. Upon examination it was ascertained that the meat was covered with a peculiar fungous growth due entirely to the condition of the refrigerator. Growths of this kind do not always advertise themselves so promin entIy and there may be much evil in an ice box that the eye 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 interior. Dampness is one of the con ditions most favorable to bacterial growth. An ice box in this state will not protect food long. It is, in Tact, a, wise precaution to wipe the interior of a, dry cloth.
 The temperature of the average refrigerator is higher than most per- sons suppose, and in those househ o1ds where a, regular supply of ice is not obtainabIe, a, cool cellar, a spring house or the depths of a we'll may serve som mewhat the same purpose. On farms where there is an ice house, the meat may be placed in some form of closed retiner and meat must be carefully screened from flies. The danger from infec- ton from these pests has been point ed out many times, but familiarity breeds contempt and they still per sist. The fly not only does the meat itself no good but it may readily de- posit 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 rnaggots and the meat is 'ff1y-b1own.' ''
 Much sickness that is popularly ascribed to ptomaine poisoning or to bad food in general is really caused in some such way as this, the food. in itself perfectly wholesome, acting merely as mechanical carrier Tor the germs which cause the trouble Some of these sorts come from the human intestine and their presence is sure indication that filth is pres ent 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 soiIed hands. One might wish that every kitchen could have sign found in some we'll managed food factories-'fWhen you leave the room for any purpose, wash your hands before you return to work .
 Germs which grow in foods and cause illness grow very rapidly, par ticuIarly if the food is a little warm, and are not destroyed unless the food is well cooked before serving. Simply ''warning up'' is not enough, as was found in a 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 excellent culture mediums for bacteria which may have been intro duced into them by accident. For thiSr eaSOn It IS a SaIe rule 10 nave as short a, time as possible inter vene between the preparation of food and tits consumption. Broth is am other excellent medium and in conse- quence 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. Il food, cooked or uncooked. should be kept in a clean, cool place in order to re- duce the danger of infection to a minimum.
 When meat must for any reason be kept for unusually long periods of time or when the conditions are ur- usually unfavorable, scalding may be resorted to advantageously. Dropping the meat into boiling water for a few minutes will not seriously affect it's Flavor when it ultimately appears upon the table, and it will put it in a much better condition for keeping. It is important, however, that it be dipped in 8 large body of boiling wa ter. If only a small amount of wa ter is used, the introduction of the meat will lower the temperature to such an extent that the whole pro- cess becomes worthless. With such meats as veal or pork, which are aI- ways-or ought to be-thoroughly XNhnOEc fnPo U0p6