The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1916-05-30

things than fies and mosquitos-pet
cats and dogs. mice and rats
should be kept out of the kitchen
and food storage places also. Doors
will keep out pets and tin recepta'
cles and glass Jars with form a bar
rier against rats and mice on your
shelves.
The government bulletin to which
I have referred treats exclusively
the subject of many kinds Of food
enemies and various kinds Of Gel
lars, iceboxes and food storage
places. Much OF this I. have treat
ed in previous articles. give.
therefore, a few of the bulletins
valuable hints on handling the food
itself.
"Ali cooked food should be cooked
as soon as possible before being
placed In the ice box. Butter may
be kept from taking up the fiavors
OF other food by keeping II In a
tightly covered receptacle. Milk re-
quires more access OF air. but in a
clean icebox In which no strong
smelling food is kept milk should
remain uninjured in flavor for
twelve to twenty-four hours. II
vegetables or other foods OF pro-
nounced odor are kept In glass Jars
with covers or In covered earthen-
ware receptacles there will be fewer
odors to be communicated Por-
tions of canned food should never
be put into the ice box in the tin
can. Such food does not of neces-
sity develop a poisonous product, as
has sometimes been claimed, but ex-
periments show that ptomaines are
particularly liable to develop in
such cases. Casting out this some
what remote possibility, the 'tinny'
taste acquired by such keeping is
enough to condemn the practice.
Foods that are to be eaten raw,
such as lettuce and celery. should
be carefully cleaned before being
placed in the icebox, and may with
advantage be wrapped In clean.
damp cloth. II they are to be kept
for some days they should, how
ever. be put in without removing
the roots, the further precaution be-
ing taken to wrap them carefully
in clean paper or to put them into
grocers' bags.
There are many ways OF lower
ing temperature by utilizing the fact
that water when evaporating draws
OF heat from surrounding objects.
II a pitcher of water be wrapped
with a cloth which is kept saturated
and exposed to draft OF air the
temperature OF the water In the
pitcher will be lowered by several
degrees.
"a receptacle in which food Is
placed may be cooled in the same
way. Take wooden box with a
sound bottom made Of one piece, and
q layer VI SOttOAi
batting over 1t and cover with some
coarse cloth. II Is now to be kept
wet by some contrivance that will
furnish an automatic drip. The
writer used for this purpose an old
aluminium pan which had in II a half
dozen very tiny holes, and when fill
ed with water It supplied just
enough water to keep the cloth sat.
urated. Under this box lettuce in
cold water, a cold pudding. pat OF
butter and other food were placed
and kept in good condition. A pan
OF milk lowered into another of cold
water is kept from souring many
hours longer than IL il was unpro-
tected from the surrounding air.
Spring water of low temperature Is
used by many farmers wives to
keep milk and butter cool, and a
spring house" Is a common thing
on many farms, though less depend.
ed upon than was the case before
ice houses, refrigerators and ice
chests became so common.
ut is also an oldfashloned prac-
tice to lower foods in covered pals
into the well and suspend them not
far above the surface of the water"