The Greenville journal. [volume] (Greenville, Ohio) 1850-1918, 1918-05-30
CONSERVE FOOD
VALUE OF MILK
Constantly Clean and Cold Is
Formula for Making Best Of
This Product.
SPOILED Milk VERY COSTLY
Put Bottles in Refrigerator Minute
After MiIIeman Leaves It at Door
Every Dairy UtensiI Should
Be Thoroughly Cleaned.

One quart of spoiled milk costs more
than 25 pounds of ice.
That for persons who have to do
with milk in small quantities-con-
sumers. This for persons who have
to do with milk in large quantities.
producers:
One ten-gallon can of spoiled milk
costs more than a thousand pounds Of
ice.
Besides, this fact for both classes:
Milk is mighty good human food and
ice isn't food at all.
There is no possible argument in
favor Of wasting ice, as there is no
possible argument in favor of wasting
anything. The creation Of ice con-
sumes coal and ammonia and other
things needed toward winning the war.
But there is the best possible argument
in favor Of making the best possible
use of whatever ice is used and, since
milk Is probably the most important
human food, taking into consideration
all classes of people from infant to
necessarily for using more ice in con-
nection with it, but for using good
deal more care in seeing that the milk
never gets very far from the ice from
the moment it is drawn from the COW
to the moment it enters the human
gullet. Spare the ice, but do not spare
1t at the expense Of the milk.
Much Milk Lost.
Every summer multiplied thousands
Of gallons Of milk are lost-poured into
sink and sewer and run with the rivers
to the sea-because people are not
careful enough about bringing the bot
tie in to the refrigerator Immediately
after the milkman leaves it at the door.
Milk should be kept always at a
lower temperature than so degrees
Fahrenheit. Assuming that the man
who MIXED the COW, the man who bot
tied the milk, and the man who made
the delivery all did their part, all their
effort is likely to be thrown away If
the bottle is left on hot doorstep for
an hour, or even half an hour.
Get the milk on the ice the minute
after the milkman leaves 1t at the door.
And some rather keen eyes are open
to see to it that the dairyman does his
part toward keeping the milk cool as
1t should be from the time it is MIXED
until it is delivered. With this article
is a picture Of a milk cooler that the
United States department Of agricul-
ture recommends tO-and urges upon
the dairyman. The cOldest water
Obtainable-iced water, preferably
but, in the absence Of that, water dt'
rect from a cold spring or Wells to
be used in it and the milk, immediate
ly after 1t is drawn from the cow, is
to be poured over the cooler. From
ten to fifteen gallons Of cold water Is
passed through the cooler for every
gallon of milk cooled. The milk flows
slowly over the cooler and is brought
to within three degrees of the tempera-
ture Of the water.
Iced Water for Milk.
After that the milk should go into
a cooling tank. The tank recon-
mended by the department Of agricul.
ture is made with two-inch layer OF
cork between two shells of four-inch
concrete. Three gallons of iced watel
should be used for every gallon of mill
that goes into the tank. All mill
should remain in the tank until it is