The Preservation of Food in the Home.— Part III 1325 



to them. For absolute safe-keeping for an indefinite period of time, it 

 is essential that the meat be thoroughly cured. After it is smoked and 

 has become dry on the surface it should be wrapped in parchment paper; 

 or old newspapers will do where parchment cannot be had. Then inclose 

 in heavy muslin or canvas, and cover with yellow wash or ordinary lime 

 whitewash, glue being added. Hang each piece out so that it does not 

 come in contact with other pieces. Do not stack in piles. 



Recipe for yellow wash. — For 100 poiuids ham or bacon take — 



3 pounds barytes (barium sulphate) 

 0.06 pound glue 



0.08 pound chrome yellow (lead chromate) 

 0.40 pound flour 



Half fill a pail with water and mix in the flour, dissolving all lumps 

 thoroughly. Dissolve the chrome in a quart of water in a separate 

 vessel and add the solution and the glue to the flour; bring the whole 

 to a boil and add the barytes slowly, stirring constantly. Make the 

 wash the day before it is required. Stir it frequently when using, and 

 apply with a brush. 



THE CARE OF MILK 



W. A. Stocking 



Milk is one of our most valuable foods, as regards both its actual food 

 value and its comparative cost. Very few of our common foods furnish 

 a given amount of nourishment so cheaply as does milk. The fact that 

 it is a liquid does not lessen its food value, since it actually contains more 

 nourishment than do many of our solid foods, especially vegetables; 

 indeed, it is really more valuable because of its liquid form, since the 

 food elements, being in solution, are more easily and completely digested 

 by both children and adults, while a considerable part of other foods is 

 not digestible and cannot be made use of in the body. 



While milk is such a valuable food, it is at the same time one of the 

 most delicate and will spoil very quickly if not given proper care. It is 

 therefore important that the housewife know how it should be treated 

 so as to retain its full value as a food. It is in its most perfect condition 

 just as it is drawn from a healthy cow, and any changes that may later 

 take place in it injure its value as a food. 



what causes milk to spoil 



There are two kinds of changes that may injure or spoil milk: first, 

 absorption of undesirable taints and odors; and second, changes caused 



