The midland journal. (Rising Sun, Md.) 1885-1947, 1924-02-15
PROPER CARE OF FOOD
WILL PREVENT WASTE
Many Little Details Which
Escape Attention.

Of Agriculture)
While most good hOusekeepers pride
themselves on being able to care prop
erly for the food they purchase and
prepare for their familiAs, there are
many details in connection with the
handling of specific foods which may
have escaped the attention Of many
housewives unless they have made a
special study of the subject. Again.
although, everyone knows that spoiled
food is both unpleasant and danger
GUS, many persons do not know that
food may be contaminated with dan
gerous bacteria and yet, show no out
ward traces Of spoilage.
Farmers Bulletin 1874. Care of
Food An the Home" prepared by the
bureau of home economics, gives in
formation as 10 the forms and causes
Of food spoilage and suggests methods
for keeping various ordinary foods in
good condition.
Emphasis is placed on keeping all
foods clean: that is, protected from
visible dirt and from Contamination
by Insects and other carriers of dan
gerous heterogeneous. Most kinds
should also be kept cool. Dry foods.
such as crackers. need to be prevented
from absorbing moisture. and succu-
lent foods. such as fresh vegetables,
from losing It,
The following practicese which are
brought to the readers attention, In
connection with the home care Of food.
serve to remind the experienced house,
keeper as we'll as the novice of points
that will bear watching in her kitchen,
pantry and icebox, whether she cares
for the family food personally or in
trusts 1t largely to servants or other
persons:
Milk, fresh meat, poultry and fish.
and many fresh fruits and vegetables
should be kept at a temperature of
80 degrees F., or preferably less, in
order to check the growth of micro
organisms that cause souring and
decay
All fruits and vegetables that are
to be eaten raw should be thoroughly
washed. for even though they look
clean. dangerous bacteria may cling to
skins or leaves. AS rule, uncooked
meats of any kind should not be eaten.
Smoking meat does not kill parasites.
Leftover cooked foods should be
kept cold and covered. used promptly.
especially in warm weather. and, If
possible. heated thoroughly before be-
ing served again. Dangerous poisons
sometimes develop in such foods with
out making noticeable changes in
taste or SMELL
Flour, sugar, cereals and other dry
groceries should be kept dry and pro-
tected from household pests. Tea. cof
fee and spices hold their flavor best
In alright containers.
Canned foods keep best in a cool.
dry closet or storeroom. Those In
glass Jars. should be shielded from the
tight to prevent. possible fading.
Under household conditions, the re-
frigerator Is 0ftentimes the best means.
iof keeping food cool. Choose one with
well-insulated walls. put only clean ice
and clean food in clean containers into
It. and keep 1t clean by the daily prac-
tice Of genuine neatness.
Food must be safeguarded from
spoilage by bacteria, yeasts. and molds.
by changes produced by heat and cold.
light. and loss or absorption Of mois-
ture. by insects and household pests.
and BY animal parasites.
Adequate storage places and con-
tainers make for economy and safety
In handling food in the home.
Farmers Bulletin 1874 may be OBJ
tanned free as long as the supply lasts
by applying to the United States De-
partment of Agriculture. Washington.
D. G.