The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1915-06-12


from the street dust before the milk is
put into it, is obviously very insani-
tary. and yet it is practiced to a large
extent. If milk is to be received in
howl or pail by the consumer, it
Is worth while to have it delivered
personally to some member Of the
family. or if the receptacle is to
be placed i'm waiting for the milk de-
liverer, it should be covered with a
plate. or better still, glass preserving
jar may be used, in which nothing
Dut milk is put. The jars with the
glass tops are preferable; 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 p. m, and remains out-of-
doors until or 10 o'clock. is very
likely to become warm and less fit for
human consumption than if it We're
taken in the house and placed in the
refrigerator early in the morning.
MILK should not be transferred
from the original bottle into another
receptacle until just before consump-
ton. The bottle should be kept COW
cred with paper cap. or an inverted
rtumbler 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 abil-
ity 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 a bowl,
pail, or other receptacle, instead of
a bottle, the same rules apply to the
Keeping Of the milk as those mention
ed above for bottled milk. Milk from
the grocery store or bakery which is
Kept in a can, open most Of the time,
and possibly without refrigeration, is
to be strictly avoided.
Care of the Refrigerator.
The refrigerator, unless kept scru-
pulously clean, often is in itself
source Of the production Of bad flavor
in milk. The. refrigerator should be
inspected at short intervals, at which
times the outlet for the melted ice
should be freed the ice-rack clean
ed, 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
particle Of food neglected, will soon
contaminate it,
Care of Milk Bottles and Utensils.
Milk bottles are made for milk and
not to hold sundry other goods. AS
soon as the milk bottle is empty, 1t
should be rinsed with lukewarm wa
ter until it is clean ana then set bot
tom side-up TO drain. Bottles should
never DE returned in dirty or filthy
condition. All utensils with which
milk comes in contact should be rims
ed. wasr ed, and scalded every time
they are used. When cleaning these
utensils, do not wash them in dish wa
ter or wipe with ordinary dish towels
First rinse them and then boil in clear
water and set away unwiped. If the
receptacles are hot, they will soon be-
come dry without wiping.
When a baby is bottle-fed, every
time the feeding bottle and nipple are
used they should be rinsed in luke
warm water, washed in hot water to
which small amount Of washing soda
has been added, and then scalded.
Never use a rubber tube between the
bottle and nipple.
If case Of typhoid, scarlet fever or
diphtheria breaks out in the family,
do not return any bottles to the milk
man except with the knowledge of
the attending physician, and under the
conditions prescribed by him.
Whipping Cream Should be Cold.
The above suggestions on the care
OF milk are equally applicable to
cream. Often the housewife finds
that the cream she has will not whip.
The department. dairy specialists
point out that to obtain satisfactory
results in whipping cream it should
hA
containing about 80 per cent or more
Of butterfat. Ordinary cream, desig-
mated as coffee cream by the trade, is
altogether too thin to give good re-
suits. The whipping cream as deliver
ed by the milkman contains so to 40