The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1925-08-13
CARE OF THE CHILD's
The ,nnn IN THE HOME

.ho last few years great
III Ju Of time has been s aeV that ~, ~
dea, n+; - to the relationship , that IN
scien'lss sod hears to disease. More es-
clean Iooa # true in its connection
peclahsf food for the baby. Regardless
to the IN we are willing to accept
Of ~ a,,r selves we are more ore t Ina an an.
tor W 20 see that none but the pest
xious , - for the baby. Milk is the
is pros ost important food in the diet
one inoi infants. By the age OF SIX
Of a. III his supplementary feeding
n 1a0irn' and by the age Of one year n ne
oes snt;rely weaned and his entire 1u-
is ens aanends on whether the food ne
ture 800, W.. at this time is absolutely
recels. and clean. More especially is
fresn - Of milk. Milk will form the
s snis = If his diet for a good many
DUN. pun Milk is considered the one per
yea 4 food. being so balanced as to
iec. ;sh practically all Of the essen
i i. L cod values necessary for growth
tla, MO ma;ntenance Of the body. Not
s su,r Is milk an ideal food for humans
ony an;mals but it is also for bac-
s ~, those microscopic animal or
sel'.. ,,s which cause the spoilage of
e e nrote;n high foods. Under the
81 ah : conditions they can multiply so
~ ny that within the space OF "a hours
. .ssre may be millions in single
..nuss. . of milk. The question now
= chat are ideal conditions for the
=, Of bacteria. First they must
sava the correct temperature. II 1t
= too cold they can not grow and
rnltinly. If however, The milk is kept
a. the same temperature or approx
;rately SO degrees, they will find it
~ IDEAL home. The second factor in
determining the bacterial count n
milk is its cleanliness. Bacteria en-
ters the milk by means OF dirt
dropped in and by contact with the
Ar which is laden with them. The old
type farmer drove his cows into the
harm lot in the summer and into the
harm in the cold weather. He then
proceeded to milk, while the cow
switched her tail at the flies and
chewed her cud. When the pail was
full it was set back and aonther TAX
en- When the herd had all been
MIXED the cows were put up for the
night and the milk carried to the
house where it was strained thru a
wire strainer or possibly a muslin
cloth into large milk pans. 1t was
then put away, perhaps in the cell
lar, OF in the pantry and OCCASION
ally in what was known as a spring
house. The latter was small cool
ing house built around a spring Of
running water. This was at that time
an ideal method of keeping milk, but
few were fortunate enough to pos
sess such a spring. When the milk
was to be used it was SKINNED and
the only thing to be considered was
as to whether it was sweet. From
that method to the present is a far
cry altho we still find people who milk
IN the open barn yard and leave the
milk setting around from ten minutes
to a half hour at body temperature.
Generally speaking however this
type of farmer is not the one that is
producing commercial milk. He sep
arates his milk and sells the cream,
keeping only enough milk for family
consumption, this since it is available
morning and night does not have the
opportunity to become really bad.
With commercial milk it is differ
ent. The law provides that the dairy
man must comply with certain rules
Of cleanliness. There are two main
Vpes OF milk on the market today.
They are certified and pasteurized
milk.
dissemination gets its name from
Inc man who discovered that if milk
IS heated to a certain temperature
sno maintained at this temperature
lor certain length of time prac-
ucaliy all undesirable bacteria such
as disease germs would be killed thus
making just ordinary milk safe to
use. 1t was however quite necessary
20 seal it in air tight containers and
Aeep 1t at low temperature until