What makes milk sour? The bacteria in it. They are
much more abundant if the cow has not been carefully
cleaned before milking; if the hands and clothing of the
milker are not clean; if a wide open pail is used, or if
the air of the stable is not fresh and clean and tree from
dust.
Why should milk be quickly cooled after milking, and
then be kept covered? Because the bacteria multiply
much more quickly in a warm temperature, and if milk
28 Efficiency in Home Making
is left uncovered, additional bacteria from the air, get
into it.
Is unclean milk dangerous? It causes the death of
thousands of young children every year.
Why will canned fruit spoil unless thoroughly cooked,
and the cans and covers washed clean and sterilized by
scalding or heating, and also unless the cans are airtight?
Because any bacteria that has not been destroyed by
heat, or get in because the can is not tight, will grow and
multiply, and thus cause the fruit to ferment and spoil.
In canning why should one not touch the inside of a
fruit jar or cover after it has been sterlized, or leave it
standing in the air ? Because of the ever-present bacteria,
or dust plants, on our hands and in the air.
Is there ever living yeast plants left in bread after it
is baked? Yes; if it is not thoroughly baked, and rapidly
cooled afterwards to prevent further growth of any bac-
teria that have not already been killed.
Was bread ever made from yeast plants found in the
center of a slack-baked loaf of bread? Yes ; in the labor-
atory.
If canned fruits or vegetables that are difficult to keep
are reheated the second day will they need so long cook-
ing the first day ? No.
Is slack-baked bread unwholesome ? It is ; and may
cause serious digestive disturbances. Twice baked bread
is much better for one suffering from indigestion.
Why do dried foods keep while the same food quickly
spoils in its natural state? Because bacteria cannot live
and thrive without moisture.
Why is salt used in preserving meat? Because bacteria
will not grow in a strong salt solution.
Why will vinegar keep pickles from spoiling? Be-
cause bacteria cannot thrive in strong acids.
How are we protected from the many bacteria we
must necessarily swallow in the food we eat, the water
we drink and the air we breathe? The secretions of the
stomach destroy some of the bacteria, and the white cor-
Efficiency in Home Making 29
puscles of the blood our "white guardians" as they have
been called, destroy still others.
Does cold paralyze these "white guardians" so they are
not able to destroy the disease germs so well? Yes; the
germs then have a better chance. That is why some germ
diseases are more prevalent in cold than in warm weather.
Why are some germ diseases favored by insufficient
clothing, and lack of food? Because the body tempera-
ture is lowered by insufficient clothing and lack of body
fuel in the form of food.
When is the body able to destroy the germs to such an
extent that they will not injure it? When In perfect
health, and not over fatigued.
What effect has alcohol on these "white guardians"?
It paralyzes them so they are not longer able to lay hold
on the disease germs and destroy them.
If one is intoxicated when he contracts pneumonia,
what is the result? Almost certain death.
Page 13
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
What makes milk sour? The bacteria in it. They are much more abundant if the cow has not been carefully cleaned before milking; if the hands and clothing of the milker are not clean; if a wide open pail is used, or if the air of the stable is not fresh and clean and tree from dust.
Why should milk be quickly cooled after milking, and then be kept covered? Because the bacteria multiply much more quickly in a warm temperature, and if milk
28 Efficiency in Home Making
is left uncovered, additional bacteria from the air, get into it.
Is unclean milk dangerous? It causes the death of thousands of young children every year.
Why will canned fruit spoil unless thoroughly cooked, and the cans and covers washed clean and sterilized by scalding or heating, and also unless the cans are airtight? Because any bacteria that has not been destroyed by heat, or get in because the can is not tight, will grow and multiply, and thus cause the fruit to ferment and spoil.
In canning why should one not touch the inside of a fruit jar or cover after it has been sterilized, or leave it standing in the air ? Because of the ever-present bacteria, or dust plants, on our hands and in the air.
Is there ever living yeast plants left in bread after it is baked? Yes; if it is not thoroughly baked, and rapidly cooled afterwards to prevent further growth of any bacteria that have not already been killed.
Was bread ever made from yeast plants found in the center of a slack-baked loaf of bread? Yes ; in the laboratory.
If canned fruits or vegetables that are difficult to keep are reheated the second day will they need so long cooking the first day ? No.
Is slack-baked bread unwholesome ? It is ; and may cause serious digestive disturbances. Twice baked bread is much better for one suffering from indigestion.
Why do dried foods keep while the same food quickly spoils in its natural state? Because bacteria cannot live and thrive without moisture.
Why is salt used in preserving meat? Because bacteria will not grow in a strong salt solution.
Why will vinegar keep pickles from spoiling? Because bacteria cannot thrive in strong acids.
How are we protected from the many bacteria we must necessarily swallow in the food we eat, the water we drink and the air we breathe? The secretions of the stomach destroy some of the bacteria, and the white cor-
Efficiency in Home Making 29
puscles of the blood our "white guardians" as they have been called, destroy still others.
Does cold paralyze these "white guardians" so they are not able to destroy the disease germs so well? Yes; the germs then have a better chance. That is why some germ diseases are more prevalent in cold than in warm weather.
Why are some germ diseases favored by insufficient clothing, and lack of food? Because the body temperature is lowered by insufficient clothing and lack of body fuel in the form of food.
When is the body able to destroy the germs to such an extent that they will not injure it? When In perfect health, and not over fatigued.
What effect has alcohol on these "white guardians"? It paralyzes them so they are not longer able to lay hold on the disease germs and destroy them.
If one is intoxicated when he contracts pneumonia, what is the result? Almost certain death.