HOUSEHOLD BACTERIOLOGY 
care of food and clothes, (c) standard in house fur¬ 
nishings, (d) admittance of sunlight and air? 
11. Why do dried fruits keep and why do they 
mold or sour when kept in a damp place? 
12. What other antiseptic and disinfecting meth¬ 
ods are used to preserve food? 
13. Do you know any harmful methods of pre¬ 
serving food from the action of micro-organisms? 
14. What objection is there to turning the leaves 
of books with moistened fingers; wetting envelopes 
with saliva; putting money and pencils in mouth, etc. ? 
15. How insure a safe drinking water? 
16. What does healthful dusting of a room re¬ 
quire ? 
17. Explain certain conditions which might pre¬ 
vent bread from rising, (b) why it tastes sour, (c) 
why slack baked bread may mold quickly, (d) why 
bread should cool rapidly, (e) why warm milk 
should not be closely covered. 
18. How may “June flavored” butter be made 
in January? 
19. What especial precautions are necessary to 
prevent infection with (a) tuberculosis, (b) typhoid 
fever, (c) pneumonia? 
20. What have you learned from Household Bac¬ 
teriology which can make better conditions for 
health to yourself and others? 
21. What questions have come to your mind? 
Note .—After completing the test, sign your full name. 
