34 THE WONDERFUL HOUSE THAT JACK HAS 



As milk is so large a part of the food of invalids 

 and children, how important it is to know that we 

 are buying that which is pure. We should also under- 

 stand how to keep it in good condition for a reasonable 

 time after delivery. The most common ways of lessen- 

 ing the food value of milk are by removing a part of 

 the cream, or by adding water or skimmed milk. 

 The cream is removed because it brings a higher price 

 than milk, and water or skimmed milk is added to 

 increase the quantity. Of course, in all three cases 

 the value of the milk is decreased. 



Borax, formaldehyde, salicylic acid, and other sub- 

 stances are sometimes put into milk by dealers to keep 

 it from souring. Their use is forbidden by law in many 

 cities, because the very quality in them that keeps 

 the milk from souring retards its digestion in the 

 stomach. Skimmed or watered milk is thinner than 

 pure milk, and has a bluish white color not noticeable 

 in the former. When pure milk is poured from a glass, 

 some of it will cling to the sides, and not run off as 

 will water or tea. 



When pure milk is allowed to stand quietly in a 

 cool place for several hours, cream rises to the top. 

 If the cream is not from one-tenth to one-fifth of the 

 milk, then we may be sure its quality is inferior. 

 There should be no deposit in the bottom of a dish 

 from which milk has been poured. Its presence is 

 a sign of untidiness, lack of care in handling, or the 

 use of preservatives. 



