New Britain herald. [microfilm reel] (New Britain, Conn.) 1890-1976, 1915-06-03

/ llVered TO the nome. Tne m0lnOd
Of dipping milk from large cans and
| pouring 1t into the customers re-
| ceptacle in the street, with all the
incident exposure to the air, not al
| ways the cleanest, is a bad practice.
| Drawing milk from the faucet Of q
| retailers can is almost as bad as
| dipping milk, although the milk Is
| not exposed to the air as long as by
| the dipping process Besides the in
| sanitary part, of this method, some
| consumers, 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 uncovered vessel which collects
! thousands of bacteria from the street
| dust before the milk is put into it, is
| obviously very insanitary, and yet it
| is practised to q large extent. If
milk Is to be received in bowl or
| pail by the consumer, it is worth
| while to have 1t delivered personally
| to some member Of the family, or
| if the receptacle is to be placed in
| waiting for the milk deliverer it
| should be covered with a plate, or
| better still, glass preserving jar
| may be used, in which nothing but
| 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 a.. m, and remains out-of-
| doors until 8 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 morn
| ing.
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
tumbler as long as tn milk is in 1t.
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
onons. It 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
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 kept in can, open most OF
the time, and possibly without re-
frigeration, is to be strictly avoided.
Care of Refrigerator.
The refrigerator, unless kept scrup-
uously clean, often is In itself a
source Of the production of bad flaw
ors in milk. IThe refrigerator should
be inspected at short intervals, at
which times the Quite for he melted
ice should be freed, the ice-rack
cleaned and the piece where the food
| is kept scalded with sal-soda solu-
| ton. Even though the refrigerator Is
| cold, a few drops of spilled milk, or
| a small particle of food neglected,
! will soon contam1nate.
Care of Milk Bottles and Utensils
Milk bottles are made for milk and
! not to hold sundry other foods. AS
| soon as the milk bottle is empty, it
! should be rinsed with lukewarm water
| until it is clean, and then set bottom
| sidt-up to drain. Bottles should new
err be returned in dirty or f1lthy
| condition All utensils with when
mix comes in contact should pc
rinsed, washed and scalded every
time they are used. When cleaning
thse utensils, do not wash them IN
| dish water or wipe with ordinary
| towels. First rinse them and then
| hoiI in clear water and set away un-
/ wined. If the receptacles are hot,
/ thew will soon become dry without
| wipn.
4 When baby is bottle-fed, every
i time the feeding bottle and nipple are
i used they should be rinsed in luke
warm water. washed in hot water TO
which q, small amount Of washing
/ soda has been added, and then scaid-
| ed. Never use rubber TUBE De-
tween the bottle and nipple.
If a case of typhoid fever, scariet
| fever or diphtheria breaks out IN
the family. do not return any bottles
to the milkman except with the
knowledge of the attending physician
and under the conditions prescribed
by him. s@.-:j
Whipping Cream Should be Cold
: The above suggestions on the care
! Of milk are equally applicable te
; cream. Often the housewife finds thai
the cream she has will not whip. This
departments diary specialists point
!, out that to obtain satisfactory re-
!. suits in whipping cream it should be
:, cold and of the right thickness, con
: tanning about 80 per cent, or more
: of butterfat Ordinary cream, des
: ignated as coffee cream by the trade
: is altogether too thin to give good re
: suits The whipping cream, as de
!, livered by the milkman. contains 81
: to 40 per cent of butterfat. Thorou
ghly chill the cream before whippin,
by placing 1t in covered bowl OF
the ice. The whipping is also aide'
g and fastened by standing the bow
= in a pan of ice water.
q Two other subjects bearing on tn
/, topic Of care Of milk in the home ar