16 



flavor of the whole. One make of poorer grade than the standard of the 

 factory will affect adversely the reputation of that factory. 



Eternal vigilance will be the price of our advance to and maintenance 

 of the first place as producers of high clas£ dairy products. 



TREATMENT OF MILK BY THE HOUSEWIFE. 



The careful and thoughtful housewife will see to> it that the milk which 

 has been produced under desirable conditions and thoroughly cooled, is 

 taken proper care of from the time it is delivered until placed on the 

 table or used for cooking purposes. Immediately milk is received by the 

 consumer it should be put in a cool place, on ice if possible, and kept cool 

 until a portion or all of it is used. Do not open a bottle until you intend 

 to use the milk, and avoid disturbing the milk after it has been opened 

 unless absolutely necessary. The more it is handled or poured from one 

 vessel to another, the more quickly it will lose flavor and become sour. 

 Milk is ever ready to absorb flavors, and odors from surrounding sub- 

 stances. Placing it where it will be exposed to odors from vegetables, 

 fruit, meat, etc., should be avoided. 



The careful mistress need not be warned to protect milk from dust, 

 and to keep it out of the sun. Even the painstaking mistress sometimes 

 forgets that dust is a greater injury to milk than to any other food. Every 

 particle of dust which falls on the surface of milk carries with it bacteria 

 which will develop rapidly in their new home and assist in the work of 

 destruction. The whole body of milk is no better than the poorest portion 

 going to make it up. Be very careful, therefore, not to mix new milk 

 with old. It is wise to keep milk that has been opened, by itself 

 until used. Have several small pitchers instead of one or two large ones 

 for keeping the milk in. It is well always to make a practice of scalding 

 and cooling the vessel just before the milk is placed in it, unless you are 

 certain that it has been properly cleansed and kept in a place free from 

 dust since last used. It is a commendable practice to keep certain vessels 

 for exclusive use as milk receptacles. 



If milk is kept in a pitcher or other open vessel it should be covered 

 with a damp cloth ; and with the end of this cloth placed in a vessel of 

 water, the evaporation from it will continue and assist in keeping the 

 milk cool. 



Ropey milk is sometimes caused by leaving the milk exposed to 

 dust and heat, or emptying into a vessel which has not been properly 

 cleaned. 



Every precaution as to cleanliness and thorough cooling should be 

 practised with the milk to be used in feeding infants, or young children, 

 as a large proportion of the diet is in many cases composed of milk. 

 Unless it is kept cool and sweet it is sure to affect the health of the child. 



The two essentials are cleanliness and proper cooling. 



