190 BULLETIN 414, U. S. DEPARTMENT OP AGRICULTURE. 



and a burlap curtain was suspended over the one open side. An 

 old dish pan, in the bottom of which a few small holes had been 

 punched, was placed on top of the box and in this way the burlap 

 on the top and side was supplied with just enough water to keep it 

 saturated. Food was kept in this box at a temperature considerably 

 lower than that of the outside air. 



FOOD POISONING. 



Food poisoning may be caused by foods which have been kept too 

 long before being eaten, or which have not been properly cooled and 

 stored. The poison results from certain bacteria of one or more 

 kinds accidentally present in the food, which are not killed by the 

 heat of cooking or which are conveyed to the food (by dirty hands, 

 for instance) after it is cooked. The contamination usually is such 

 that it can not be detected by the sense of taste. While food poison- 

 ing has been known to occur in many different kinds of food, those 

 most commonly mentioned are soft cooked vegetables — especially if 

 put away warm — soups, meat pies and similar dishes, milk, fish, meat, 

 baked beans and ice cream. 



