232 



stroni;' odors.. .Milk is almost a i)(.'rfcct food for huiium beings. 

 It is also a perfect nietliuni for tiie development of certain bac- 

 teria whicli may ,uain access to it from tlie dtist-laden air, from 

 ilies. and from unclean utensils. Some of these bacteria may be 

 the germs of contagious diseases ; others may cause digestive 

 disorders, especially in infants and young children whose diet is 

 largely milk. 



Experiments have shown us that many germs which gain access 

 to the milk develop very rapidly while the milk remains warm. 

 By this we mean at a temperature above 50 degrees Fahrenheit. 

 For instance, milk kept at 45 degrees V. may be kept perfectly 

 sweet for twent\-foiu- hours, while if kept at a temperature of 70 

 degrees l'\ it may sour in less than si.x hours. This emphasizes 

 the importance of low temperatures in the preservation of milk 

 and cream. 



The following brief rules should enable the consumer so to care 

 for the milk as to have an article that is at all times sweet and 

 wholesome : 



1. If possible, inirchascrs should insist on getting milk in a 

 bottle or other originally sealed package. '\\\\k dipped out of a 

 can in the street may gather large numbers of bacteria from the 

 dust and impurities in the air falling into it. 



2. Xever allow the milk to stand in a warm jilacc for any 

 length of time, but place as soon as possible in a refrigerator, ice 

 box, or other cool, clean place. 



.3. Keep the milk or cream in the original ])acl:age imtil needed 

 for use. 



4. Carefully wi])e the mouth of the bottle before i)ouring milk 

 or cream from it. 



5. Do not ])our back into the bottle any milk which has been 

 exposed to the air. 



6. Keep the bottle ctn-ered with a cap or an inverted tumbler 

 as long as an}' milk remains in it. 



7. Do not expose uncovered milk in refrigerators containing 

 foods having a strong odor. 



8. Wash milk' bottles as soon as empty and do not use milk 

 utcnsils for any other purjiose. 



'). Wash milk bottles in ])ure w;der and do not wijie with dish 

 towel. It is better to scald them in cle.ui water and set ;iway 

 un wiped to dry. 



10. Si)ecial ])recautions sboidd be tak'en with the b;d)y's milk 

 bottles. 'IMiey should first be rinsed in lukewarm water, then 

 washed in hot water containing a little soda, and then scalded. 

 In selecting a feeding bottle, choose one with a wide mouth and 

 no corners. Never use rubbt'r tnbi' between the bottle rmd the 

 nipple. 



