The Hartford republican. (Hartford, Ky.) 18??-1926, 1916-02-18
diseases from Cows MIX.


Diseases from Cows Milk.
1t is we'll known that disease Is
acquired from drinking contaminat-
ed milk. BY protecting milk from
becoming contaminated we can do
much to prevent the occurrence and
spread of such diseases as tubeculo-
sis, typhoid fever, scarlet fever, diph-
iberia, tonsilitis, cholera and CASTRO
intestinal disorders. The housewife
can do her share in safeguarding her
household from acquiring diseases
by taking care of the milk brought
into the home every day. The bot
ties containing the days supply
should be carefully washed with wa
ter around the tops before being
placed in the ice chest. The neck and
open portion of the milk bottle is
very apt to be contaminated from
the soiled hands Of the persons who
delivers the milk.
Pasteurization of the milk while 1t
is in the bottles, before 1t is put in
the ice chest, will insure protection
from disease which may be lurking
in the milk-for milk may come
from diseased cows.
Milk also may be contaminated by
the mixer, the container, the sur
roundings, the water used to wash
the cans or to adulterate the milk;
or it may become contaminated at
the dealers or purchasers by being
left uncovered, exposed to flies, dust,
etc., or by not being kept in a cool
place.
The only way to prevent the trans
mission of disease by milk is to in
sist on thorough inspection of all
diaries and sources of milk supply
and to educate the public in the
care of milk between the time of
purchase and its consumption.
The inspection of milk should in
clude: The color, the reaction, spe-
cific gravity, sediment, taste, odor,
acidity, total quantity of solids and
of water; the percentage of cream,
fats lactose, casein and ash, the
presence or absence of preservatives,
coloring matter, added solids, dilu-
tion, pathogenic organisms, dirt or
other foreign matter. There should
also be a thorough investigation as
to the source of milk, the cows and
their environment, the method en-
ployed in caring for, milking, stor-
ing and transporting the milk.
AS the consumer of milk has no
way of finding out where the milk
comes from, the best she can do to
protect herself from illness caused
by using milk must be done after the
milk reaches her door. This she can
fortunately do without much trouble
and expense. 1t is an easy matter
to wash the outside of the filled bot
ties and then to place them in ket-
tie containing cold water reaching
up to a level or slightly above the
height of the milk in the bottles; re-
move the covers in the bottles and
place the kettle with the bottles in
it over the fire. When the water
begins to boil, remove the kettle
from the stove and place it where the
water will cool, allowing the bottles
with the milk in them, to remain in
the water until it is cool. Place the
covers (Which should have been
washed in cold water) over the tops
of the bottles as soon as the kettle
is removed from the stove. When
the water in the kettle stands for
twenty minutes, remove the bottles
from the kettle and place them in
the ice chest to be kept cool.
Milk treated in the manner de-
scribed is pasteurized and is perfect
ly clean and safe to use.