The labor world. [volume] (Duluth, Minn.) 1896-current, 1917-06-09
DON'T LET milk SPOIL.
Whole Milk, Skim Milk, and But
termilk Are Highly Nourish-
ing and valuable foods.
Keep Milk Continuously Clean, Cold
land Covered.

Keep Milk Continuously Clean, Cold
land Covered.
This Injunction applies equally to
the producer, the wholesaler, tie
dealer, and the consumer.
Unclean milk sent from the farm
sours and spoils more quickly than
clean milk. Pasteuri2ation makes
milk safer.
Milk, to keep properly, should never
get warmer than So F. until IL is con-
sumed. The lower the temperature
the better the milk Will keep.
Bacteria-such as those which
cause milk to sour-develop very
slowly and cause little change il milk
kept at such low temperatures.
A slight rise in temperature, even
for short time, permits these bacteria
to multiply rapidly and bring abo:t
rapid deterioration of the milk, which
may render it unfit for ordinary use.
Don't leave your milk bottles On a
hot porch or doorstep. A short ex-
posture in the sun or warm place
hastens the spelling even of cola.
bottled milk.
Have the milkman put your milk
into the refrigerator. II this is i'm
possible provide. in warm weather. a
box with ice, or a bucket of water in
a shady place, for the milk.
At any rate, have the bottles left in
the coolest and shadiest place about
your premises.
Don't leave milk in bottles or YES
sells in warm room for moment
longer than is necessary.
Never pour milk, which has been
exposed to the air, back into a bottle
containing other milk. Keep such
milk cold and covered in another clean
utenSil.
Keep Milk Clean.
Milk, when warm, is an ideal Gull
tural medium for bacteria. Keep
milk clean. You can keep it clean
only by keeping it covered so~that the
bacteria and molds from the air will
not get into it.
Keep your milk bottles covered
either with caps or by placing glasses
over them. Keep them covered in the
refrigerator and in the kitchen or din
ing room.
Never pour milk into an unsterile
bowl or pitcher. Scald all vessels tn
or serving. Cool these utensils after
scalding, before you put milk into
them.
Before you open a. bottle Of milk,
wash and wipe the outsideof the cap
with water and a clean cloth. The
little depression at the top Of the
bottle collects dust or water. or milk
which may attract flies. Lift out the
cap with a pointed instrument, so that
the outside OF the cap, which may be
contaminated. will not be pushed
down into the milk.
Clean and scald the refrigerator
where milk is stored, regularly with
hot sal-soda solution. See that the
drip pipe is kept open and clean.
Even in the cleanest refrigerator,
never keep milk in an open vessel
Milk absorbs odors easily.
If there are babies or little chill
dren in your home, clean, cold, COW
cred milk is absolutely essential.
Clean Empty Bottles.
Finally, clean empty bottles. Rinse
thoroughly with cold water every
then wash with hot water. This helps
your IllIkIudQ W give you Cleau lAllk'
Never take milk bottles into sick
room. If you have an infectious or
contagious disease in your home, boil
the mix bottles, and do not return
them without the express sanction of
your local health officer or attending
physician.
Don't Throw Out Skim or Sour Milk.
Clean skim milk is a valuable food,
containing all the nourishing elements
of whole milk except the fat or cream.
1t is useful in cooking cereals, soups,
sauces, cocoa, ETC., and is a palatablc,
nourishing beverage.
Sour milk and buttermilk can be
used with soda in making hot breads,
or sour milk can be easily turned into
cottage cheese, or clabber. Sour
cream is a good shortening for cakes
and cookies, and is useful for salad
dressings and gravies for meat.