Connecticut western news., 1921-08-18
OUR FARMERS CORNER
How to Take Care of Milk
 Properlv in Home Kitchen

As soon as possible after delivery, milk should be put in a cool, clean place, and kept there until used. It deteriorates by exposure to the air. Unless it is in the bottle into which it was put in the dairy, it should be poured into a freshly scalded vessel and covered.
 The Use of Bottles is Advisable.
 Milk in bottles can be kept clean and cool more easily during delivery and is much more convenient to handle than milk in cans. Dipping milk from large cans and pouring it into customers receptacles on the street, with the incident exposure to dusty air, is bad practice, in the opln- ion of the United States Department of Agriculture. If the milk is meas ured out, it should be delivered in a glass jar, used for no other pur- pose, with glass lid but without a rubber. Money and paper tickets are often more or less soiled; hence neither should be put into the can, bowl, or jar which is to receive the milk If the milk is delivered early and can not conveniently be brought into the house at once, the delivery man should be asked to leave it in a shelterd place or in a covered box provided for the purpose.
 In the ordinary refrigerator, m less the milk container :5 ir actual contact with the ice, the milk will be cooler at the bottom of the re- frigerator than in the ice compart- ment, for cold air settles rapidly. The refrigerator should be kept clean and sweet at all times Inspecting it thoroughly at least once week is a good plan, to see that the outlet for water from the melting ice is open and that the space under the ice rack is clean. The food compartments should be scalded every week. A single drop of spilled milk or a parti- cle of neglected food will conta'nin- ate refrigerator in a few days.
 Sometimes in very hot weather, in spite of all precautions, milk sours quickly, even in the refrigerator. This is often due to the fact that the air of the refrigerator, although cool in contrast with the heat outside, is really not cold enough to check the growth of the bacteria in the milk. If thermometer placed inside reg isters more than 50 degrees F. the fault can not laid entirely to the quality of the milk.
 Milk should be kept covered to exclude not only dirt and bacteria but also favors and odors, which it readily absorbs. It should be kept away from foods of strong ,dor, such as onions, cabbage, Or fish. Bottled milk should be kept in the bottle in which it is delivered until needed for use. Serving milk on the table in the original bottle is sanitary. The mouth of the bottle should be cleaned carefully before the milk is poured from it, and only what is needed for immediate use should be poured out. The bottle should be kept covered with a paper ! cap or an inverted tumbler as long as there is milk in it. New milk should never be mixed with old un- less it is to be used at once; the old milk is likely to contain a larger number of bacteria.
 Rirse Epmty Bottles Promptly.
 As soon as the milk bottle is empty it should be rinsed, first in . cold and then in warm water, until it appears clear; then set bottom ID to drain. It should not be used for any other purpose than for milk. All ! utensils with which milk comes in contact should be rinsed in cold wa ter, washed, and scalded with water at or near the boiling point every 1 time they are used, and set away unwiped. In no case should they be cleaned in water that has been used ! for other utensils, or wiped with a towel that has been used for other dishes since it was scalded. Half-Soling Shoes at
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