231 



casia (which is the old Greek name for plants of this general type). 

 The specific name antiquormn indicates the antiquity of its culti- 

 vation, for kalo was among the plants first used by mankind for 

 food. 



There are several varieties of this species, as shown in the 

 botanic synopsis given later. The kalo of Oceanica and Hawaii 

 is the particular variety csciilcnta, so-called because of its exten- 

 sive use as food. The botanic name for kalo was given it by the 

 German botanist Heinrich Wilhelm Schott, who lived during the 

 years 1794-1865, and who made a careful study of the plants of 

 this group. 



The Hawaiians had a number of poetical appellations descrip- 

 tive of the kalo. Among these is "ka i'a izvi olc," which means 

 "the fish without bones." This refers to the importance of kalo in 

 the diet — it held the same high rank among the vegetable foods 

 that fish held among the flesh foods. 



SOME SUGGESTIONS REGARDING THE CARE OF 

 MILK AND CREAM IN THE HOME. 



(Press Bulletin No. 42. the University of Nebraska Agricultural 

 Experiment Station.) 



By J. H. Frandsen. 



Sanitary milk is milk ])roduced from healthy cows under condi- 

 tions which prevent all outside contamination. The production 

 of clean and healthful milk is the most important subject with 

 which the dairyman has to deal. Considered from an economic 

 standpoint, w^e find milk produced under absolutely sanitary con- 

 ditions selling for practically double the ordinary price. Need- 

 less to say. for the production of sanitary milk the dairyman must 

 have healthy cows, a sanitary barn, clean bedding, dust-free air, a 

 clean barnyard, and clean cows. He must have clean and healthy 

 milkers, clean milk vessels, and pure water. He must feed clean, 

 wholesome feeds and must have a sanitary milk-room and abun- 

 dant facilities for cooling the milk and cream. However, if care- 

 lessly handled in the home the milk or cream may quickly become 

 unfit for food. The fact that such large quantities of good milk 

 have been spoiled in the home by improper treatment after de- 

 livery prompts the writer to emphasize some of the points regard- 

 ing care of milk and cream in the home. 



Milk and cream readily absorb odors and collect bacteria and 

 other impurities whenever they are exposed to the air or placed 

 in utensils that are not scrupulously clean. If this fact is gen- 

 erally understood it can easily be seen why it is so objectionable 

 to store uncovered milk in refrigerators or cellars, where it comes 

 in contact with vegetables or other food products possessing 



