Aug. 2, igi.3- 
FOREST AND STREAM 
131 
Keeping Food in Summer. 
The U. S. Department of Agriculture issued 
the following practical suggestions m regard to 
keeping food and drink in hot weather, with a 
view to helping the public to avoid sickness from 
eating spoiled articles of diet: , 
"While people should be careful about the 
condition of the food they eat at all seasons 
of the year, they should be particularly watch¬ 
ful during the summer months. In hot weather, 
bacteria multiply far more rapidly than in cold 
weather and produce chemical changes in some 
foods which greatly lesson their nutritive value 
and often make them unfit for human consump 
tion Unfortunately there is no quick, absolute, 
simple, practical way of determining the pres- 
ence of hurtful bacilli in foods, or of obtaining 
positive evidence of the existence of ptomaines. 
The average family does not have the delicat; 
apparatus needed for these tests, nor the skill 
to detect these micro-organisms. 
“The housewife will find eyes and nose the 
safest practical detectives of bad food in hot 
weather. If any article has any suspicion of 
an unusual odor or looks abnormal, it should 
be avoided. People eating in doubtful restau¬ 
rants should be particularly careful about meats 
or fish cooked with a highly spiced or aromatic 
sauce, which might disguise a bad taste or warn¬ 
ing odor. Only sweet smelling, clean food 
should be eaten. Spotted, green, slimy or frothy 
raw meat, or meat which is soft in spots also 
should be regarded with suspicion. Taste of 
course is a supplementary test, but one to be 
used after eyes, nose and fingers. A mother 
before she allows her child _ to eat anything 
should examine it carefully in a good light, 
smell it, and finally taste it. 
“Milk particularly deteriorates rapidly under 
summer heat, especially if it already contains 
bacteria. Housewives, therefore, should see to 
it that their milk after being left by the milk¬ 
man does not stand for any length of time on 
a hot back porch or stoop before it is put in 
the ice-box. Milk bottles should be kept closed, 
both in the ice-box and out of it. If there is 
any doubt at all as to the excellence of the local 
milk supply, pasteurize all milk. 
‘‘All foods should be kept covered or wrap¬ 
ped, and always out of the reach of flies, which 
are deadly carriers of typhoid. All vessels, 
pitchers, etc., in which food is to be stored, 
should first be scalded. Food should be handled 
as little as possible. The ice-box, especially its 
drain pipe, should be cleaned thoroughly and 
frequently with boiling water and washing soda, 
and given an occasional airing. A persistent 
battle should be waged against flies in all parts 
of the home. 
“Uncooked foods as a general proposition 
should be avoided. Children should not be al¬ 
lowed to eat the skins of fruits, especially fruits 
which have been exposed to flies or street dirt 
on unscreened stands or push-carts. 
“Those who go away for vacation should 
not get the idea that everything in a summer 
resort or strange city is necessarily pure and 
wholesome. The danger of typhoid fever in 
country resorts is very great. Many of the 
cases of typhoid fever recorded in the fall in 
cities where the water is pure had their origin 
in water or contaminated substances drunk or 
eaten at some summer resort. Insist on boiled 
water. If you absolutely cannot get boiled 
water, make very sure about the reputation of 
springs, wells or tap water. Refuse absolutely 
to take any water that comes from a source near 
an outhouse or stable, or in a neighborhood 
where fever is at all prevalent. 
“Boiled water can be made just as palat¬ 
able as unboiled water. The flat taste which 
boiled water has soon after it has been boiled 
is due to the fact that boiling drives out of it 
the air which it held in solution. If the water 
after boiling is put in scalded shallow open pans 
and allowed to stand for twenty-tour hours 
where flies or dirt cannot get at it, it will regain 
its air and have its usual taste restored by the 
second day. 
Finally it is particularly important in sum¬ 
mer that people should not be misled into be¬ 
lieving that the label ‘Guaranteed under the 
AmericanWoolen Company 
WmM Wood. President. 
Selling Agency : American Woolen Company of New York 
18 th to igth Street, on 4 th Avenue, New York 
Our Outing Blankets are Made to Meet the Requirements of Camp Life. 
Made in Various Weights and Colors. 
Clothes 
That Give 
Freedom of Action 
O LIVAUTO CLOTH, made by 
the American Woolen Company, is 
not equalled as a fabric for golf suits. It 
is pure wool, comfortable, gives your 
muscles free play, and holds its shape. 
Splendid, also, for motoring, riding and 
other outdoor pastimes. Doesn’t show 
dust or grease spots readily. 
Fashionable Olive-brown, closely wov¬ 
en, medium weight only. 
For fishing, hunting and hiking clothes, Forestry 
Cloth (Shade 65), is a long-wearing,right-look¬ 
ing, comfort-giving fabric. Soft gray-green, all 
weights. This is the fabric adopted by U. S. 
Forest Service. 
Any custom tailor or store can obtain Olivauto 
Cloth and Forestry Cloth for you. They may 
be had also in correct sporting garments, ready- 
to-wear, from Abercrombie & Fitch Co., Russell 
Uniform Co., New York, and other outfitters. 
If you don't find them, write for samples and 
prices. 
Food and Drugs Act’ on cans and packages 
means that the Government has tested these 
foods and pronounced them pure and desirable. 
The Government does not make the guarantee. 
The guarantee is made wholly by the manufac¬ 
turer, and means no more than when your own 
corner grocer guarantees that the sugar he 
weighs out for you is all right. Examine goods 
labeled “guaranteed” just as carefully as any 
other kind.” 
A Salmon’s Fatal Leap. 
Trout and barbel have on a number of oc¬ 
casions alighted in a boat after leaping from 
the water, several instances being known up 
the Thames, where the barbel jump a great 
deal at times, and a sea trout of over nine 
pounds also once sprang into a boat on the 
Arun, in Sussex. The other day a Tay sal¬ 
mon performed this piscine acrobatic feat at 
Grandtullv, much to the astonishment of Mr. 
Stewart, a keeper, the occupant of the craft, 
who promptly secured the fish. It scaled 
twenty-one pounds. The Thames trout and 
barbel frequently leap from the river in their 
efforts to get rid of parasites, which cling to 
them in the spring and early summer, causing 
great irritation, and it is just possible that the 
Tay salmon referred to was similarly tor¬ 
mented. sprang from the river, and accidentally' 
fell into the boat.—Angler's News, London. 
To attract attention, an advertisement should' 
be so written as to make good reading. If you 
are not familiar with preparing copy, our Ad¬ 
vertising Department will cheerfully assist you. 
