Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-05-29
Whole Milk, Skim
and Buttermilk Are
Very Valuable Foods

Whole milk, skim milk, and but
termilk are highly nourishing and
valuable foods.
These foods spoil quickly when
allowed to get warm or when ex-
posed to bacteria and molds present
in the dust and the air.
Keep Milk Clean
This Injunction applies equally to
the producer, the wholesaler, the
dealer and the consumer.
Unclean milk sent from the farm
sours and spoils more quickly than
clean milk. Pasteurization makes
milk safer.
Milk, to keep properly, should
never get warmer than so degrees
r. until it is consumed. 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 in
milk kept at such low temperatures.
A slight rise in temperature, even
for short time, permits these bac-
teria to multiply rapidly and bring
about rapid deterioration of the
milk, which may render 1t unfit for
ordinary use.
Don't leave your milk bottles on
hot porch or doorstep. A short ex-
hastens the spelling even of cold,
bottled milk.
Have the milkman put your milk
into the refrigerator. If this is i'm
possible provide, in warm weather,
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.
nnn'f 1aaUa IN, Iaf
sells in q warm room for a moment
longer than is necessary.
Never pour milk, which has been
exposed to the air, back into q bot
tie containing other milk. Keep such
milk cold and covered in another
clean utensil.
Keep MIX Clean
Milk, when warm, is an ideal Gull
tural medium for bacteria. Keen
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 COW
cred in the refrigerator and in the
kitchen or dining room.
Never pour milk into an unsterile
bowl or pitcher. Scald all vessels
into which milk is poured for keep
ing or serving. Cool these utensils
after scalding before you put milk
into them.
Before you open a bottle of milk.
wash and wipe the outside of 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 instru-
ment, 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 children
in your home, clean, cold. covered
milk is absolutely essential.
Clean Empty Bottles
Finally. clean empty bottles. Rinse
thoroughly with cold water every
milk bottle, as soon as emptied.
and then wash with hot water. This
helps your milkman to give you
clean milk.
Never take milk bottles into a sicl,
room. If you have an infectious or
contagious disease in your home.
boil the milk bottles, and do not
return them without the express
sanction of your health officer or
attending physician.
Don't Throw Out Skim 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 cook |
ing cereals. soups. sauces, cocoa. |
etc, and is a palatable. 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 clab- |
Der. Sour cream is a good shorten |
Ing for cakes and cookies and is USE
full for salad dressings and gravies
for meat.
The y. S. Department of Agricul-
Lure will be glad to send YOU adj
fitional information about the care
md usa of milk. |