Search America's historic newspaper pages from 1789-1922 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
'm i vwppawvwppHpppmppppQi
UNCLE SAM SHOWS PROPER WAYS TO CARE
FOR AND USE MILK
BY THE U. S. DEPARTMENT OF
Whole milk, skim milk and hutter
mflk are highly nourishing -and valu
These foods spoil quickly when al
lowed to get warm or when exposed
to bacteria and molds present in the
dust and the air.
Keep milk continuously clean-, cold
This injunction applies equally to
the producer, the wholesaler, the
dealer and the consumer.
Unclean milk sent from the farm
sours and spoils more quickly than
clean milk. Pasteurization makes
Milk, to keep properly, should
never get warmer than 50 degrees
Fahrenheit until it is consumed. The
lower the temperature 'the better the
milk will keep.
Bacteria such as those which
cause milk to sour develop very
slowly and cause little change in milk
kept at such low temperatures.
A slight rise in temperature, even
for a short time, permits these bac
teria to multiply rapidly and bring
about rapid deterioration of the
milk, which may render it unfit for
Have the milkman put your milk
into the refrigerator. If this is im
possible, provide, in warm weather, a
box with ice or a bucket of Water in a
shady place, for the milk.
At any rate have the bottles left
In ihe -coolest andt shadiest place
about your permises!
Don't leave milk in bottles or ves
sels in a warm room for a moment
longer than is necessary.
Never pour milk which has been
exposed to the air back into a bot
tle containing other milk. Keep
such milk cold and covered in an
other clean utensil.
Keep milk dean.
Milk, when warm, is an ideal cul
tural medium for bacteria. Keep
milk clean. You can keep it clean
only by keeping it covered so that
the bacteria and molds from the air
will not get into it.
Keep 'your milk bottles covered
either with caps or by placing glass
es over hem. Keep them covered in
the refrigerator and in the kitchen
or dining room.
Never pour milk into an unsterile
bowl or pitcher. Scald all vessels in
to which milk is poured for keeping
or serving. Cool these utensils after
scalding, before you put milk into
Before you open a bottle of milk
wash and wipe the outside of the cap
with water and a clean cloth. The
little depression at the top of the bot
tle collects dust or water or milk,
which may attract flies. Lift out the
cap with a pointed instrument, so
that the outside of the cap, which
may be contaminated, will not be
pushed down into the milk.
Clean and scald the refrigerator
where milk is stored, regularly with
hot sal-soda solution. See that the
drip pipe is kept open and cfean.
Even in the cleanest refrigerator,
never keep milk in an open vessel.
Milk absorbs odors easily.
Don't throw out skim milk or sour
Clean skim milk is a valuable food,
containing all the nourishing ele
ments of whole milk except the fat or
cream. It s useful in cooking ce
reals, soups, sauces, cocoa, etc., and
is a palatable, nourishing beverage.
Sour milk and buttermilk can be
used with soda in making hot breads
or sour milk can ie easily turned into
cottage cheese or clabber. Sour
cream is a good shortening for cakes
The kaiser may hang himself yet
on the Von Hindenburg line.