. The American educator; completely remodelled and rewritten from original text of the New practical reference library, with new plans and additional material. everage called koumis. Care of Milk. Milk is very sensitive to theinfluence of its surroundings, and from themoment it is drawn from the cow it beginsto change. It absorbs odors from the stable,from vegetables, meats and cellars, and be-cause of this the greatest care is necessaryin keeping it free from all such drawn it should be immediately cooledto a temperature of 45° and kept at thattemperature by being placed in ca
. The American educator; completely remodelled and rewritten from original text of the New practical reference library, with new plans and additional material. everage called koumis. Care of Milk. Milk is very sensitive to theinfluence of its surroundings, and from themoment it is drawn from the cow it beginsto change. It absorbs odors from the stable,from vegetables, meats and cellars, and be-cause of this the greatest care is necessaryin keeping it free from all such drawn it should be immediately cooledto a temperature of 45° and kept at thattemperature by being placed in cans set incold water or packed in ice. In well con-ducted dairies all these points are givenspecial attention, and proper apparatus forpreserving the milk in the best possible con-dition is provided. The animals, the stable,the utensils and attendants of a dairy shouldbe kept scrujiulously clean; otherwise, how-ever good the quality, the milk will reach theconsumer in a tainted condition. Milk delivered at the home should betaken in as soon as left and be placed on it is delivered early in the morning beforethe inmates are out of bed, the milkman. INFECTED MILK should be instructed to leave the bottles in acovered box. No one knows how many straycats examine unprotected bottles left onporches. Milk conveys tuberculosis, scarletfever, diphtheria, typhoid fever and otherinfectious diseases, and one cannot be toocareful about keeping it always in a purecondition. MILK 2339 MILKWEED If there is any suspicion as to the qualityof the milk purchased for home use, itshould be sterilized; that is^ heated for anhour at a temperature of 212° F. (the boil-ing point). Sterilized milk if kept on icewill remain sweet for several days. Heatingmilk to a temperature of 155° or 160° forhalf an hour will kill- infectious diseasegerms, but such milk, called paMeurizedmilk, should be used the same day. The verybest milk obtainable, called certified, is high-grade milk obtained under sanita
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Keywords: ., bookauthorhughesja, bookcentury1900, bookdecade1910, bookyear1919
