Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-01-29
DON'T LET MILK SPOIL

Whole milk. skim milk. and butter
milk are highly nourishing and valu-
able foods.
These foods spoil quickly when al
lowed 20 get warm or when exposed
to bacteria and molds present in the
dust and the air.
Keep mix continuously clean, cold
and covered. This Injunction applies
equally TO the producer, the whole
saler. the dealer. and the consumer.
Unclean milk sent from the farm
sours and spells more quickly than
clean milk. pasteuri2allon makes
milk safer
MILK. to keep properly. should never
get warmer than 80 degrees F. until
il is consumed. The lower the tenn
perature the better the milk will keep
Bacteria-such as those which
causs milk 10 soul develop very
slowly and cause little change in milk
kept at such low temperatures.
Slight rise in temperature. even
Tor Il short time. permits these bac-
; terra to multiply rapidly and bring
about rapid deterioration OF the milk
which may render ii unfit for ord
nary use.
Don't leave your milk bottles on
hot porch or doorstep A short eX-
posure in the sun or warm place
hastens the spelling even OF cold, bot
Tied milk
Have the milkman put your milk in
TO the refrigerator. Ii this is impossi
bic provide, in warm weather, a box
with ice or bucket of water in Il
shady place, for the nils
At any rate have the bottles left III
The coolest and shadiest place about
your premises.
Don't leave milk bottles or y,ssels
in warm room for moment longer
than is necessary
Never pour milk, which has been
exposed TO the air, back into a bottle
combining other milk. Keep such
milk cold and covered in another
clean utensil
Mix, when warm, is an ideal cul-
tural medium for bacteria. Keep milk
clean. You can keep it clean only by
keeping il covered so that the bacteria
and molds from the air viii not get
into il.
Keep your milk bottles covered
with caps or by placing glasses over
them. Keep them covered in the re-
frigerator and in the Kitchen or dining
room
Never pour milk into an unsterilc
bowl or pitcher Scald all vessels in
to which milk is poured for keeping
or serving. Cool these utensils after
scaldne, before you put mix into
them.
Before you open q bottle Of milk,
wash and wipe the outside o. the cap
with water ana a clean cloth The
little depression at the top of the bot
lie collects dust OF water or milk,
which may attract flies. Lift out the
cap with a pointed instrument. 50 that
the outside Of the cap, which may be
contaminated, will not be pushed
down into the mills.
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.
MIX abSorbs odors easily.
Ii there are babies or little children
IN your home, clean. cold, covered
milk is absolutely essential.
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 4 sick
room. If You have an infectious OF
contagious disease IN your home, boil
the milk bottles, and do NOT return
them without the express sanction OF
your local health officer or attending
physician
Clean skim milk Ia a valuable food
containing all the nourishment ele
mentS OF whole milk except the fat oi
cream. II is useful IN cooking cereals
soups, sauces, cocoa. etc, and is 9
palatablo. nouri5hine beverage
Sour milk and buttermilk can b,
used with soda in making hot breads
or sour milk can be easily turned int
cottage cheese, or elabber Sour cream
is q good shortening for cakes ant
euokics. and IS useful for salad drcs ;
ingS and grayes for meat.
The L. 5. Department of Aglicul
lure will be- glad 10 send you addition
al information about The care and us'
OF milk
Miniature Violin Inside OF Cane