340 
only bit of life, and as the tide comes in new scenes appear 
from the clubhouse beyond, from the creek which recalls 
the old Indian massacre, and from the ‘‘wading - place” 
where the Indians had their tents, canoes and launches. 
For flash of paddles has succeeded the steady stroke of oar. 
and swift motor-boats churn the water into white foam. 
But there is still the glimpse of old wharves in the distance 
and weather - beaten ways that tell of shipbuilding days, 
when a century ago a granduncle of the owner was collec- 
tor of the port. 
Beyond is the spire of the village church, gleaming white 
against the flaming colors that flood the sky as the sun 
loses itself in the water in the place, to which the Indians, 
moved as we are by its glory, gave some unpronounceable 
name that means Sunset Cove. 
The living-room was refinished last spring. As the old 
ground floor was a little low-studded, being some inches 
less than seven feet in the clear, the entire second story was 
raised so as to get in the beams shown in the photograph, 
and with a height of eight feet from the bottom of these 
to the floor. Over this living-room are three bedrooms and 
a bathroom. In the one-story wing, which is at right angles 
with the old Bunk and the part described, is the dining- 
room, which finishes up into the roof. ‘The walls above the 
AMERICAN HOMES AND 
GARDENS September, 1911 
dado of painted duck are covered with tapestry paper; op- 
posite the fireplace and mirror shown in the photograph 
is a china-closet with sash doors having diamond-shaped 
lights. Here one notices especially a dining-table darkened 
with passing of time, around which gathered members of 
the family in days gone by in one of the old historical Lex- 
ington houses, and at which Hancock and Adams were fre- 
quent guests, and old pewter and china that have been in the 
family since Revolutionary days. 
Beyond is the kitchen, a good-sized pantry, shed-room, 
maid’s bedroom and a bathroom. There is a small cellar 
under a portion of the living-room. The outside of the 
building is shingled, the wall shingles are stained a gray- 
brown color, the roof shingles left to the weather. The 
outside chimney, which shows in the photograph with a 
dove-cote, is laid with common bricks with bench headers, 
flemish bond. The tops of the chimneys are cemented. The 
sashes are painted white and there are casement windows 
throughout. The cottage is now lighted by electricity and 
supplied with town water. 
The Bunk has stood a silent sentinel to the passing of the 
birch-bark canoe, the tholl-pin dories, the “‘hurricane,” the 
gin-pipes, and the flannel shirt, while the cottage will stand 
to the coming of the new order of paraphernalia. 
The Care of Milk in the Home 
The length of 
time it remains sweet depends largely on 
the care it receives after delivery to the 
consumer. Keep it clean, cool and cov- 
ered and it should remain sweet during the 
twenty-four hours in which it should be 
used. 
Germs, to grow, require three important things, namely: 
food, moisture and moderate heat. Milk furnishes food and 
moisture and the room air furnishes the necessary warmth. 
Milk is therefore a very good medium for the growth of 
germs, if not kept cold. 
Dust, dirt and flies are the carriers through which germs 
get into milk. Milk, therefore, should be protected from 
dust, dirt and flies. 
Remember: the most important rule about the care of 
milk is: keep the milk clean, keep it cold, and keep it cov- 
ered. 
DISPOSITION 
Do not allow milk to stand on the dumb-waiter, stoop, 
window-sill or other places where the driver leaves it. Place 
it promptly in the ice box. 
ICE BOXES 
Keep your ice box cold. Keep it well stocked with ice. 
You cannot obtain good refrigeration without a well-filled 
ice compartment. 
ODORS 
Keep your refrigerator clean. Keep it free from disagree- 
able odors. Milk absorbs unpleasant odors very readily. 
Strong-smelling foods, such as onions, garlic and strong 
cheeses, should not be kept in the same compartment with 
milk or butter. 
HOME-MADE ICE BOXES 
Where ice boxes are not available, some makeshift ar- 
rangement should be provided. The Department of Health 
has recommended the following: 
‘‘“An emergency ice box may be constructed by placing a 
piece of ice in a covered tin pail or bucket having a hole in 
the bottom. An old leaky pail will answer. 
‘Place the bottles of milk in direct contact with the ice, 
and cover the whole with a heavy cloth or blanket. The 
pail may be kept in the sink.” 
TEMPERATURE 
The Sanitary Code provides that milk should be kept at 
50 degrees F. or lower. Milk purchased from stores should 
be delivered in a clean condition and at or below the re- 
quired temperature. 
BABY’S MILK 
Keep the milk prepared for infant feeding in nursery bot- 
tles in the ice box until just before using. The practice of 
heating the baby’s milk at evening and keeping it warm until 
the night or early morning feeding is very bad. The heat 
thus maintained is most favorable to the growth of germs. 
STRIP =O 
WES 
COS 
