HOUSEHOLD BACTERIOLOGY 



Essential 

 Oil* 



a condition is not one of sterility are so many that 

 the cold place adds the antiseptic "ounce of preven- 

 tion." So far as the bacteria are concerned, in the 

 sunshine would be the best place to keep such stores. 

 This, however, would in time fade the food and under 

 some conditions would help to dry it, or crystallize the 

 sugar. Here, as elsewhere, there must often be a 

 choice among unfavorable conditions. 



Some food supplies, like rhubarb, are so strongly 

 acid that bacteria will not grow in them. This is some- 

 times canned in cold water with no cooking. Toma- 

 toes and cranberries are sometimes canned in this way. 



Bacteria do not like strong acids, so the housewife 

 saves her cucumbers, tomatoes, etc., by making them 

 into pickles. These, however, will mold. 



The essential oils, as clove, cinnamon, mustard, etc., 

 are antiseptic in their effects. They possibly lend their 

 aid in the preservation of the fruit as well as in adding 

 flavor. Mustard, especially, has strong disinfecting 

 properties. Perhaps this js its greatest value as a con- 

 diment, for it may act upon the bacteria liable to cause 

 fermentation in the digestive tract. 



Strong solutions of salt prevent the growth of bac- 

 teria. Common salt, both in brine and as powder, 

 is perhaps the oldest preservative, and although it 

 makes most food stuffs less digestible it is probably 

 the least harmful of any antiseptic substances. This 

 cannot be said of borax, boracic acid, salicylic acid, 

 the sulphites and formaldehyde (formalin) ; all of 



