MARKET MILK 201 



Keep milk in the original bottle till needed for immediate 

 consumption ; do not pour it into a bowl or pitcher for storage. 

 Carefully wipe or rinse the bottle, especially the mouth, before 

 pouring any milk from it, so that dust or dirt which may have 

 gathered thereon or on the cap will not get into the milk. Do 

 not pour back into the bottle milk which has been exposed to 

 the air by being placed in other vessels. Keep the bottle cov- 

 ered with a paper cap as long as milk is in it and when not 

 actually pouring from it. If the paper cap has been punc- 

 tured, cover the bottle with an inverted tumbler. 



Milk deteriorates by exposure to the air of pantry, kitchen, 

 or nursery. Do not expose uncovered milk in a refrigerator 

 containing food of any kind, not to mention strong-smelling 

 foods like fish, cabbage, or onions. An excellent way of serv- 

 ing milk on the table, from the sanitary standpoint, is in the 

 original bottle ; at all events pour out only what will be con- 

 sumed at one meal. 



When milk is received in a bowl or pitcher instead of in a 

 bottle, observe the spirit of the foregoing remarks : Keep the 

 vessel covered ; expose uncovered milk to the air of any room 

 as little as possible ; do not expose it at all in a refrigerator. 



Remember that exposure of milk to the open air invites 

 contamination not only from odors and bacteria-laden dust, 

 but also from flies. These scavengers may convey germs of 

 typhoid fever or other contagious diseases from the sick room 

 or from excreta to the milk. 



Records show typhoid epidemics from such a cause, and 

 100,000 fecal bacteria have been found on a single fly. Flies 

 also frequently convey to milk large numbers of the bacteria 

 that cause intestinal disorders in infants; an examination of 

 414 flies showed an average of 1,250,000 bacteria to a fly. 

 The refrigerator. 



Keep the refrigerator clean and sweet. Personally inspect 

 it at least once a week. See that the outlet for water formed 



