Pine Bluff daily graphic., 1915-06-09

exposed e the air as long IS by the dipping process. Besides the unsan- itary part of ttis. ue-tnod, some con- sumers, unless the milk is well agi- tated, are likely to receive less than their proportion of cream. The GUS tom of setting out at night aa un- covered vessel which collects thou sands of bacteria from the street dust before the milk is put into it is obviously very insanitary, and yet it is practiced to a large extent. If milk is to be received in a bowl or pail by the consumer it is worth while to have it delivered personal ly 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 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 morn ing, say at "a. m., and remains out of-doors until 9 or 10 o'clock, is very likely 10 become warm and less fit for human consumption than f it were taken in the house and plac- ed in the refrigerator early in the morning.
 Milk should not be transferred from the original bottle into another receptacle until just before corsuWp- ten. The bottle should be kept cov cred with a paper cap, or an ln- verted tuinbler as long as the milk }-iS in it. Milk deterAorates by expos ure to the alr in tHg pantry, kitchen CT nursery. Housewives are famll far with the ability milk has to aD- sorb smells from strong foods, like i fish, cabbage, or onions. It is ob- vious, therefore, that such roods should be kept out of the refrig5 ra- tor which contains milk.
 If the milk is received in a bowl pail, or other receptacle, instead of bottle, the same Iules apply to the keeping of the milk as those men toned above for hottled 4miik. MILK from the grocery satore or bakery which is kept in 0aScan open most Of the time, and possibly without re- trigeration, is to be- strictly avoided
 Care of the Refrigerator.
 The refrigerator, unless kept scru- pulously clean, often is in itself a source of production of bad flavor in milk The refrigerator should be inspected at short intervals, at which time the outlet for the melted ice should be freed, the ice-rack cleanea and the place Ml.ere the food is kept scalded with sal-soda solution. Ev TWO-HOME GARE saEMiILk .. .'... en though the refrigerator is cold, a few drops of spilled milk, or a small l particle of food neglected, will soon l contaminate it..
 Care of Milk Bottles and Utensils. l 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 luke-war.n wa ter until it is clean, and then set
 bottom-si to drain. Bottles should never be returned in dirty or filthy condition. All utensils with which milk comes in contact should be rinsed, washed and scald- ed every time they are used. When cleaning these utensils, do not wash them in dish water or wipe with or dinary dish towels. First rinse them and then boil in clear water and set | away unwipel. If the receptacles are hot, they will soon become dry without wiping.
 When baby is bottle fed, every time the feeding bottle and nipple aw used they should be rinsed in l lukewarm water, washed in hot wa ter to which a small amount of washing soda hN been added, and then scalded. Never use a rubber tube between the bottle and nipple. If case of typhoid fever. scarlet felar or diphtheria breaks out in