The Columbus courier. [volume] (Columbus, Luna County, N.M.) 1911-1920, 1918-06-28
CONSERVE FOOD
VALUE OF MILK
Constantly Clean and Cold Is
Formula for Making Best OF
This Product.
SPOILED MILK VERY COSTLY
Pvt Bottles In Refrigerator Minute
Aftsr hilkman Leaves II a. Door
-GVeY Daily utsnsll should
De Thoroughly cleaned.

oBs quart Of spoiled milk costs more
thar 70 pounds Of ice.
That for persons who have 10 do
with milk In small quantities-con-
mraers. This for persons who have
10 DO with milk In large quantities
producers:
One t~en-gallon can Of spoiled milk
costs more than q thousand pounds Of
lea
Besides. this fact for both classes;
Mix Ia mighty good human food and
lcS liant food at all.
There Il no possible argument IN
favor OF wasting Ice. a. there IL M
possible argument In favor OF wasting
anything. The creation OF Ice con-
M coal and ammonia and other
things needed toward winning the war.
But there IA the best possible argument
In favor Of making the best possible
use Of whatever ice IL used and, since
milk IA probably the most Important
human food, taking into consideration
all classes Of people from infant 10
he aged. there II every argument, not
necessarily for using more Ice In con
nection with II. but for using a good
Deal more care In seeing that the milk
never gets very far from the ice from
the moment II Is drawn from the COW
10 the moment IL enters the human
Euilst Spare the ice. but do not spare
Il az the expense OF the milk.
Much Mllk Lost
Every summer multiplied thousands
Of gallons OF milk are lost-poured into
hnk and sewer and run with the rivers
b the sea-because people are not
careful enough about bringing the bot.
tie IN 70 the refrigerator Immediately
after the milkmRn leaves Il at the door.
MIX should be kept always at a
lower temperature than 90 degrees
Fahrenheit. Assuming that the man
who MIXED the COW. the man who bot
lied the milk. and the man who made
the delivery all did their part. all their
effort Ia likely 10 be thrown away II
the bottle Is left on a hot doorstep for
an hour, or even half an hour.
Get the milk on the ice the minute
after the milkman leaves Il at the door.
And some rather keen eyes are open
20 see 10 Il hat the dairyman does his
part toward keeping the milk cool as
II should be from the time Il Is MIXED
until Il is delivered. with this article
IL a picture OF a milk cooler that the
United States department OF agricul-
turo recommends to-and urges upon
tho dairyman. The coolest water
obtainable-4ced water, preferably,
but, IN the absence Of that. water di.
rect from a cold spring or WELLS TO
be used In II and the milk, immediate
" after /. IA drawn from the COW, iB
70 be poured over the cooler. From
ten 10 fifteen gallons OF cold water II
paused through the cooler for every
Fallon OF milk cooled. The milk flows
slowly over the cooler and Ia brought
to within three degrees Of the tempera-
turo OF the water.
Iced Water for MIX.
After that the milk should 90 into
a cooling tank. The tank recon-
mended By the department Of agricui-
turo IL made with a tw0-inoh layer -
cork between two shells OF four-lnch
concrete. Three gallons OF iced water
ahould BE- used for eyery gallon Of milk
mat goes into the tank. All milk
should remain IN the tank until 1t IL