The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1920-11-17

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cream contains food substance not
found in many other foods, which
puts them In q class by themselves,
as the one group of foods indispen-
sible to growth. Health and vitality
they are the most important foods
there are, and you should give them
first place in your selections Of food.
One quart of milk Is equal to eight
eggs, three-fourths pound beef, two
bounds potatoes, two pounds chick
en-, four pounds cabbage. Milk may
be used In a number of ways, as GUS
tards, puddings, sauces, GRAVES.
junkets, ice cream and all are easily
digested and nourishfng.
Is Much Milk Used? r..
Ten billion gallons year, in the
country alone, this would make a
lake large enough to float the navies
of the world, only one-fourth Of this
vast amount is used as milk, the
other three-fourths of this goes into
cheese and butter.
Care Of Milk
Why do we have q milk question?
Because milk is apt to be dangerous
to health, first the care of milk
should commence with the conditions
at the dairy. All should be kept sani-
tary, perfect cleanliness should ex-
list.
The large dairies now have a medi-
cal milk commission, veterinary
surgeon to test the cows with tuber-
cular, in order to find out whether
they have tuberculosis. They are
tested from time to time, and a ply
stefan supervises the health Of the
mixers. The supervisors are careful
that the men wear clean clothing,
and that all utensils are scalded and
perfectly clean. Under this care you
have certified milk, which is more
expensive, but you have the purest,
cleanest, fresh milk that is possible
to produce. 1t is more important to
license milk dealers than it is to IL
/ cense those engaged in other indus
tries. New York, Boston and Wash
ington and other cities require all
persons who handle milk to obtain
an official license or permit from the
health authorities. Such a system
helps the inspector to get cleaner
dairies and to get rid of sickly cows.
It Is to the interest Of every house,
holder that the milk supply should be
carefully supervised. as your milkman
licensed? There are three kinds of
milk on the market, first certified,
second inspected, third market milk.
The latter kind, is the most danger
gus, as often 1t is laden with disease
germs. Diptheria, scarlet fever, tu-
berculosis and many other fatal dis
eases. By heating the milk to the
point Of boiling and keeping it hot
thirty minutes, then cooling quickly,
the disease germs are killed. The
epidemic in the city of Boston for
four years, when more than four
thousand deaths occurred among
young children, answers this ques-
ton, but safety comes to the city
children through the use Of pastuer-
lied milk. About one out of every
four cases of tuberculosis among
children is due to impure milk. Not
until 1882 was tuberculosis germs
discovered in milk 1t is not difficult
to have clean pure milk, at the small
dairy or even with just the pet COW.
First healthy cow, pure drinking
water, for her, and by keeping every
thing in handling the milk perfectly
clean and scalded we'll. Never use
dirty milk.
The milk strainer should be three
thickness of thin cheese cloth.
Clean milk and cooled may be kept
much longer. 1t is possible to slip
such milk across the ocean and back
again, and still be in good condition
At the Paris exposition in 1900 milk
shipped all the way from New York,
New Jersey and Illinois, and kept
pure and sweet. The French people
were dumfounded for they could not
take their milk more than one hun
dred miles before it was sour, but
the secret was clean, cold milk.
The strength of a nation depends
upon the health of its individual
members. 1t matters not how veal
thy it's nation may be, how large
its cities, how vast it's armies and
navies. If the health Of its people
is on the decline it will ra9idly
perish and decay.
A Good Milk Recipe
Take gill of forbearance, pint
of submission, twelve ounces Of pa
tience, a handful of grace, mix we'll
with the milk of human kindness
and serve with a radiant smile.