The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1918-07-06
CONSERVE FOOD
Value OF MILK
s4----s;s.
Constantly Clean and Cold Is
Formula for Making Best of
This Product.
SPOILED MILK VERY COSTLY
Put Bottles in Refrigerator Minute
After MiIkman Leaves 1t at Door
Every Dairy UtensiI Should
Be Thoroughly Cleaned.

One quart Of spoiled milk costs more
than % 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
the aged. there is every argument, not
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 1t is drawn from the COW
TO the moment 1t enters the human
rullet. Spare the Ice, but do not spare
II at the expense of the milk.
Much Milk Lost.
thousands
of gallons Of milk are lost-poured into
sink and sewer and run with the rivers
RI the sea-because people are not
careful enough about bringing the DOT
+Ie in to the refrigerator Immediately
after the milkman leaves 1t at the door.
Milk should be kept always at
lower temperature than 90 degrees
Fahrenheit. Assuming that the man
who MIXED the COW, the man VINO DOT
fled the milk. and the man who mace
the delivery all did their part, all their
effort is likely to be thrown away II
the hottie is left on hot doorstep Tor
an hour. or even half an hour.
Cot the milk on the ice the minute
after the milkman leaves 1t at the door.
And some rather keen eyes are open
ito 600 TO It that the dairyman does MS
mart toward keeping the milk cooi as
r. should be from the time 1t IS MIXED
until II is delivered. With this aruoe
10 a n,cture Of milk cooler that the
Tinted States department OF agricsi-
t,,ro recommends to-and urges upon
~ da,rvman. The coolest wafer
Acknowledged water. preferably
M IN the absence Of that. water di-
oct from a cold spring or wells 10
- rsed IN IL and the milk. Immediate
" after It is drawn from the cow Is
TO be poured over the cooler. FROM
tcn r. fifteen gallons Of cold water Is
.a.,ad through the cooler for every
ro1,on Of milk cooled. The milk nows
slowly over the cooler and is Drought
e. r,,tbin three degrees Of the tempera-
ture Of the water.
Iced Water for MIX.
After that the milk should go INTO
cooling tank. The tank recon-
mended by the department or agrieul
tura Is made with two-inch layer "
.-,. so.waen two shells Of four-inch
concrete orn Three gallons of iced water
shau,d no used for every gallon OF mix
.hat Zoos into the tank. All miiA
should remain in the tank un'ii !