Wheeling majority. [volume] (Wheeling, W. Va.) 1907-192?, 1915-07-22


red. Upon examination it was ascer-
tanned that the meat was covered
with peculiar fungous growth due
entirely to the condition of the re-
frigerator Growths of this kind do
not always advertise themselves SO
prominently and there may be much
evil in an ice box that the eye can
not detect.
If the refrigerator drain is not thor
oughly 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 conditions
most favorable to bacterial growth.
An ice box in this state will not pro-
tect food long. It is, in fact, wise
precaution to wipe the interior OF a
refrigerator every day with a 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
obtainable a cool cellar, spring
house or the depths Of we'll 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 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 1t 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
ascribed to ptomaine poisoning or to
had food in general is really caused
in some such way as this, the food, in
itself perfectly wholesome, acting
merely as mechanical carrier for the
germs" which cause the Nonble.
Some of these sorts come from the
human intestine, and their presence
is a sure indication that filth is pres
emf. even if the amount is too small
to he seen. Filth of this kind may pc
carried by dust, but it more oftea
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
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 well cooked before serving. Simply
warming up is not enough, as was
found in a case of illness recently
reported after eating some warmed
I'D creamed vegetable. Certain kinds
of food-creamed chicken, or custard,
or warm vegetables, for example-are
excellent culture mediums for bacter-
ia which may have been introduced
into them by accident. For this
reason it is a safe rule to- have
as short a time as possible intervene
between the preparation Of food and
its consumption. Broth is another
excellent medium and in consequence
should be drained off in its intended
to keep the meat for any length OF
time before serving. If the broth Is
used also it should be boiled thor
oughly first. All food, cooked or IN
cooked; should be kept in clean,
cool place in order to reduce the dan
ger of infection to aluminium.
k When meat must for any reason be
kept for unusually long periods OF
time or when the conditions are un-
usually unfavorable scalding may be
resorted to advantageously. Dropping
the meat into boiling water for few
minutes will not seriously affect its
flavor when it ultimately appears up
on the table, and it will put It In q
much better condition for keeping. 1t
is important, however, that it be dip
ped in a large body Of boiling water
If only small amount Of water Is
used, theintroduction of the meat will
lower the temperature to such an ex-
tent that the whole process becomes
worthless. With such meats as veal
or pork, which are always-or ought
TO be-thoroughly done, the precau-
ton can be carried further and the
Joints partially cooked before being
stored away. Care should be taken,
however, to see that the recooking is
thoroughly done.
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