The circle banner. [volume] (Circle, Mont.) 1914-1939, 1919-03-21

Wnere uVlDS COLI
ditions are otherwise ideal, barns and
puthouses are too often placed close
to drinking wells and cisterns. This
practice is dangerous to health.
Where there Is no drainage system,
extraordinary care is needed to keep
the ground water pure. All well or
spring water must be carefully watch
ed. Boards of health will gladly ex-
anime samples of water and report
whether it is safe to drink.
Water is essential to health, but 1T
must be pure.
Properly pasteurized milk is usually
the safest kind to use. No milk is
safe unless frequent tests show that it
Is untainted by disease germs. Raw
milk should not be used except that
produced under the most careful su-
pervision. To pasteurize milk at
home, put 1t in bottle, cork it with
a piece of clean cotton or paper cap,
and then place it in small pail of wa
ter. If an inverted pie-tin, with
few holes punched in 1t, is placed In
the bottom of the pail, it will prevent
the bottles from humping. Heat the
water to a temperature of 145 de-
grees Fahrenheit keeping 1T there for
30 minutes. After pasteurizatfon, the
milk should be gradually cooled to be-
low so degrees Fahrenheit in running
water and kept in a cool place. Pas
teurization will kill any germs that
may be in the milk. Milk from dis
eased cows should never, under any
circumstances be used. The three
"C's" for the proper care of milk in
the home, according to dairy special
lists are, keep milk covered, clean,
cold.
Never for one minute keep milk I'M
covered or in a warm place. The uten-
sils used to receive it should always
be scalded before using and kept COW
cred when not in use. Milk which has
been poured from the, bottle should not
be returned to it.
Milk bottles should never be allowed
to come out of patients room, or
sent back to the dairy, until they have
been thoroughly boiled. Milk when
cared for is one of the best
foods obtainable. 1t is nourishing, d.
yestible, and usually economical.
Food will also cause sickness if 1t
carries disease germs Since thor
3ugh cooking destroys the germs, the
LANCER of contagion or infection arises
chiefly from raw foods. Fried meats,
n large quantities, are not healthful.
Pork should never be eaten unless
thoroughly cooked. Soups and stews
md broths should be thoroughly heat
I'd before serving.
1t must be remembered that the
,ody is not nourished merely by swal-
owing food; in order to nourish the
,ody, food must also be digested, abb
;orbed and used by the tissues of the
,ody. The agreeable taste or odor ,
# food or even the pleasurable thought
# it helps to digest it. All fruits and
'ughly washed.
Garbage should not be allowed to |
'ecome a breeding place for flies Gar
age disposal is a matter of cleanli-
less and public decency, and should |
lot be neglected SO that 1t becomes
menace to public health.
Flies, cockroaches. and other scav-
nging insects may carry germs, and |
hus infect the food. Such insects are
lways dangerous, and should not be |
olerated. while rats, mice and vermin
hould not be allowed to remain in the
ouse.
Clean houses, clean hands. clean
mix, clean food. pure air, and no In
ects, and there will be less opportu-
ity for the germs of contagious dis
ases to accumulate.