The Washington times., 1917-04-07
FOOD CONSERVATION
ADVISED BY EXPERTS
Heat, Dirt, improper Handling,
Flies, Insects, Rats, and
Mice Chief MASTERS.


Heat, dirt, improper handling, flies,
/ insects, rats, and mice are the great
est food wasters and food destroyers
in America today.
II you would heed the nations cry
in time of necessity, with the worlds
food supply short, keep all perish
ables cool, clean, and covered.
The moment meat, fish, milk and
eggs are allowed to get warm they
begin to spoil.
Bacteria and germs multiply rapid
ly in slightly warm food and quickly
make It dangerous or unfit to eat.
A national campaign to conserve
the food supply to meet exigencies
of war is being conducted by the De-
partment of Agriculture. Experts
are disseminating the following ad-
vice to housewives on farms and In
cities:
Keep perishable foods in the cool
est, cleanest place you can provide
preferably in a good refrigerator or
Ice house, but, at any rate, in COW
cred vessels suspended in the well,
or in the coolest clean place in your
home or cellar.
Do not keep perishable foods in a
hot kitchen or pantry or in a sunny
place moment longer than Is neces-
sary.
Dry cold is a better preventative
than damp cold.
Food Covered and Clean.
Dust particles in the air carry
molds and germs.
Meat, fish and milk are ideal breed
ing grounds for such germs. Keen
your food covered so that these bac-
terra and germs will have as little
chance as possible to get on your
food.
House flies-better called typhoid
flies"-are among the dirtiest things
that enter the homes. They fly from
sewers and manure heaps, carryinsi
filth on their feet, which they deposit
on any food on which they light. Ere
quently germs OF typhoid fever are
carried by flies in the filth on their
bodies. and in fly specks. i
Health protection makes IL essen
tial to Danish flies. Keep all food |
covered, or, at least, screened from
these carriers of deadly disease and |
filth. Destroy flies by every possible
means. !
Rats and mice destroy millions of |
dollars worth OF food and other prop |
erty every year in homes or on farms |
and In business establishments. Many |
rats harbor the germs of bubonic |
plague. Trap and kill them. Look !
upon every mouse as an enemy to |
your property.
Eradicate reaches and house ants |
Keep weavils out of cereals. Keep |
your food where such pests cannot
reach IL. Keep household pets away /
from food.
Store Foods Properly
Don't let fresh vegetables or fruits
wilt or lose their flavor or begin to
rot because they are handled careless
ly. Keep perishable vegetables in
cool. dry. well-aired. and for most
vegetables, dark. rather than light.
places.
Learn how to store potatoes, cab
bages. root crops. fruits. and other
foods so that they will keep properly
for later use.
Don't think that any place in the T
cellar or pantry is good enough to
store food.
bruising, or breaking will rapidly
Or spoil. Warmth and light make
vegetables sprout, and this lowers
their quality. II
When there is a surplus OF fruit or
vegetables that will spoil IL kept,
cook or stew them and keep them
cold and covered for use in a day or
two.
Can or preserve all surplus food
from gardens for winter use. In a
work, with ordinary home
utensils. one may put up many cans
of vegetables and fruit for winter
use. II thA housewife has no gar
len. she should watch the markets.
When any fruit or vegetable that can
De canned becomes plentiful and
cheap. buy a quantity and can 1t for
nome use next winter.
Write today to the Department OF ,
Agriculture or to a State agricultur- ,
II college for full information as to ,
how to keep food In the household
md how to can and preserve all sur |