Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1919-01-10
LET NOTHING SPOIL

LEI MI 7tNG SpOtI
Heat. dirt, improper handling, flies
insects and rats or mice are the great
est food MASTERS.
Keep perishables cool, clean, and
covered.
The moment meat, fish. milk, and
eggs are allowed to get warm they be.
gin to spoil.
Bacteria and germs multiply raj i'd
ly in slightly warm food. and quickly
make 1t dangerous or unfit to eat.
Keep perishable foods in the cool
est, cleanest place you can provide.
preferably in good refrigerator or
ice house. but. at any rate, in covered
vessels suspended in the well, or in
the coolest place in your home or
cellar.
Do not keep perishable foods in
a hot kitchen or pantry OF in sunny
place q moment longer than is neces-
sary.
Dry cold is a better preservative
than damp cold.
Keep food covered and clean. The
/ dust particles in the air carry molds
and germs.
/ Meat, fish. and milk are ideal breed
ing grounds for such germs. Keep
your food covered so that these bac.
terra and germs will have as little
chance as possible to get on your food.
House flies-better called typhoid
fiies"-are among the dirtiest things
that enter our homes. They fly from
sewers, privies, and manure heaps,
carrying filth on their feet, which they
deposit on any food on which they
light. Frequently germs of typhoid
fever are carried by flies in the filth
on their bodies, and in their excre-
ment (fiy specks.)
Ordinary cleanliness demands that
flies be kept out of our homes and
away from our food
Health protection makes it essen
tial to Danish flies. Keep all food COW
cred, or at least screened from these
carriers Of deadly disease and filth.
Destroy flies by every possible means.
Rats and mice destroy millions of
dollars worth of food and other prop
erty every year in homes, or farms
and in business establishments. Many
rats harbor the germs or bubonic
plague. Trap and kill them. Look
upon every mouse as an enemy to
your property.
Eradicate reaches and house ants.
Keep: weevils out of cereals.
f. Keep your food where such pests
| can not reach it.
Keep household pets away from
| food.
Store vegetables and fruits properly.
Don't let fresh vegetables or fruits
wilt or lose their flavor or begin to
rot because they are handled careless
/ ly. Keep perishable vegetables in
cool, dry. well-aired, and for most
vegetables, dark rather than light
| places.
Learn how to store potatoes, cab
| bages, root crops. fruits, and other
foods so that they will keep properly
| for later use.
Don't think that any place in the
cellar or pantry is good enough to
| store food.
| Heat, dampness, poor ventilation
| bruising or breaking will rapidly make
vegetables rot, ferment, or spoil
| Warmth and light make vegetables
sprout and this lowers their quality
| When there is surplus of fruits OF
vegetables that will spoil IL kept, cook
or stew them and keep them cold and
covered for use in a day or two.
Can or preserve all surplus food
| from gardens for winter use. In Z
mornings work with ordinary home
utensils. you can put up many cans
of vegetables and fruit for winter use
If you have no garden, watch the mar
kets. When any fruit or vegetable
that can be canned becomes plentiful
and cheap, buy a quantity and-can Il
| for home use next winter.
| Be a food Conservator. Write to
day to the U. S. Department of Agri
culture or to your State agriculture
COLES for, full information as to how
| to keep food in the household and
how to can and preserve all surplus
fruits and vegetables.