MILK AND ITS PRODUCTS 39 



box in which the bottles can be placed. A small 

 lock-box fastened to the house near the back door 

 answers this purpose very well. 



If the milk is delivered from a can, the dish into 

 which it is received should at once be covered and put 

 in a cool place. As milk takes up odors more readily 

 than do most foods, it should always be covered when 

 placed in the ice box. If we know milk has stood 

 for a time where it is warm, or if there is reason to 

 fear it contains bacteria, it should be heated at once 

 to a temperature of from one hundred fifty-five to two 

 hundred ten degrees and kept at that point for several 

 minutes. It can then be used without fear, and will 

 keep for some time, if reasonable care is taken. Milk 

 that has been kept for several minutes at a temperature 

 of one hundred fifty-five degrees is called pasteurized. 

 Milk that has been boiled for fifteen minutes or more 

 is called sterilized. In the process of sterilizing, some 

 of the good qualities of milk are lost, and for this 

 reason the pasteurized is often better. A floating 

 dairy thermometer is a useful article in every kitchen 

 to aid in taking care of the milk supply. 



How foolish we should think a builder who was not 

 careful to buy lumber of first-class quality, or who did 

 not properly protect and preserve what he had pur- 

 chased. As milk is such important building material 

 for our bodies, we should insist that it be brought 

 to us in good condition, and then take all possible 

 care to keep it wholesome. If in doubt as to the 



