Free trader-journal. (Ottawa, Ill.) 1916-1920, 1919-05-06
LIT NOTHING SPOIL

Keep perishables cool. clean, and
covered.
The moment meat. FISH, milk, and
eggs are allow ed to get warm they be.
gin TO spoil.
bacteria and germs multiply raj id.
/ ly in slightly warm food, and quickly
make il 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 wei. or in
the coolest place in your home or
cellar.
Do not keep perishable foods in
a hot kitchen or pantry or in sunny
place moment longer than. is neces-
sary.
Dry cold is a better preseryatiye
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 BAG.
terra and germs will have as little
chance as possible to get On your food.
House flies better called typhoid
flies'-are among the drtiest 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-
menJ (ny 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 llie". Keep all food COW
cred, or at least screened from these
carriers OF deadly disease and filth.
Destroy Alcs by every possible means.
Rats and mice destroy millions of
dollars worth of food and other prop
crty every year in homes, or farms
and IN business establishments. Many
rats harbor the germs or bubonic
plague. Trap and XIII them. Look
upon every mouse as an enemy to
your property.
Eradicate reaches and house ants.
Keep Weeyils out OF cereals.
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 favor or begin 10
rot because they are handled careless.
~ Keep parishable vegetables in
cool, dry, welared, 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 VIII keep properly
for later use,
Don't think that any place in the
Cellar o. pantry is good enough TO
store food
Heat, dampAcss, poor ventilation,
brusins or breaking VIII rapidly make
vegetables rot, fermcnt, or spoil.
Warmth and light make vegetables
sqrout and this lowers their quality.
When there is a surplus Of fruits or
vegetables that will spoil if kept, cook
or stew them and keep them cold and
covered for use in day or two.
Can or preserve all surplus food
from gardens for winter use. In a
mornings work with ordinary home
YOU can put up many cans
OF vegetables and fruit for winter use.
II 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 it
for home use next winter
lie a food Conservator. Write to.
day to the L. 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.