Printed and Distributed by the METROPOLITAN LIFE INSURANCE CO. For the Use of its Policy Holders OF About Mik BY _ MILTON J. ROSENAU ee Professor of Preventive Medicine and Hygiene, Harvard University; Formerly Director of the Hygienic Laboratory U. S. Public Health Service, Etc. } (Lda VA \ 4 | (PRINTED AND DISTRIBUTED By! THE METROPOLITAN LIFE INSURANCE C@MPANY / FOR THE USE OF ITS POLICY-HOLDERS 1919 | STANDARDS ENDORSED AND BY THE MILK INDUSTRY: ros CANDARDS oF HEALT. ATTLE ann EMPLOYE STANDARDS ror CLEAN eat © CLEAN FOOD ror CATTL STANDARDS ROR > CLEAN HANDLING ‘ ANDARDS ron PASTEURIZATIO N> PROMPT DELIVERY STANDARD GRapj NGanp! b ABELING .. STANDARD _. HEMICAL TES!> STANDARD BACTERIAL TEST2 ‘Copyright, 1919 By THE METROPOLITAN LIFE INSURANCE Sed All About Milk. aie - ‘Mitk is our best all-round focd. It is the most perfect food _ It is also one of the cheapest foods, even at the present prices. Milk is the most difficult of all our foodstuffs to collect, handle and transport. It requires the greatest care from pasture ; to pail, and from pail to palate. Milk spoils Biter than any other food. It spoils even quicker than fresh _ fruit and berries. It must be kept clean, cold, and covered. ; Milk tastes good; it is easily digested, and is very nourishing. _ It makes bone, brawn, and blood. In fact, the vigor and success ; phot a nation depend largely upon the amount of milk it uses. In _ the United States, we use something like forty billion quarts of milk a year. This would make a lake large enough to float all the navies of the world. Yet this is only about half a pint of milk __ a day for each person. Only one-quarter of this is actually used as milk, the other three-quarters being made into butter, cheese, and other milk products. Like all good things, milk has a few drawbacks, but these are far outweighed by its advantages. Milk is the great factor of safety in our diet. It makes the ration complete and keeps the body strong. Drink more milk and use it freely in cooking. PEAS TEE EY EO ICM (ROTM IIT SOT on other things if you must, but not on milk. You cannot 3 to do without it—growing children: MILK IS THE need plenty. Buy at least half BEST FOOD milk a day for each person in the h No other food can take its place. all; do not waste a drop. Milk looks like a simple - really it is very complex. A glass of milk contains a m all the important things that make up a mixed diet. One the same nourishment from milk as from a meal made up and eggs, sugar and cereals, oils and fats, with salt and > Milk is good fuel, because it contains fat and sugar. needs fuel to keep it warm and to make it move and work and j just as the steam engine needs coal or the automobile needs g ‘ One quart of milk is about equal in fuel value to an following: 4 pounds beets 5 pounds turnips % pound butter 3 pound wheat fic 4 pound cheese 2 pound lean rou 6 pounds spinach 7 pounds lettuce SS 2 _ 4 pounds cabbage 1 Quart of Milk 8 Eggs Costing 8 eggs Costing 120r14Cents = 36 to 50 Cents One ordinary glass of milk is about equal in fuel value to 2 large eggs Se) tablespoonfuls of cooked r 1 large serving of lean meat 3 tablespoonfuls of boiled rice, 2 moderate-sized potatoes 2 slices of bread Se Milk Is the Best All-round Food ALL ABOUT MILK Si ...MILKIS A... PERFECT FOOD FOR fi (oa FATHER MOTHER CHILDREN MILK BUILDS MUSCLES MILK IS ENERGY FOOD MILK SUPPLIES ESSENTIAL = eae , SS LN SQ GG SSN — SV SS SANA oy S RRR SSN S SS SSS Ah cS Milk Is the Best and Cheapest Single Food 6 ALL ABOUT nines Food is more than fuel—for food also repairs waste, helps | growth, builds flesh and bone. Milk does all this. ‘That is, milk is a good food, not only because it is a good fuel, but also because it has life-giving proper- ties. Milk is both fuel and food. Milk contains a great deal of lime. Chil- dren need lime and plenty of it, especially for their growing bones and CHILDREN | teeth. Milk contains a NEED LIME lime in a form that is easily changed in the body into bone. Big boys and girls, and © even grown people, need lime, because the bones are always weating away, little by little, and this wear and tear must be replaced. Lime helps build bones and makes them strong. ‘The following illustration shows how much lime there is in milk com-_ pared to carrots, eggs, or bread. AMOUNT OF LIME IN 1 cup of milk 2 cup carrots 1 egs 2_slices of bread Milk is the cheapest food for lime. Buy milk. You and your children need its lime. : Milk is not a beverage. It should not be used to quench thirst. Milkisafood. It should be eaten, not swallowed quickly. Take small sips and roll it about the MiLK IS NOT mouth and enjoy it as it goes down. Think A DRINK how slowly nature furnishes milk to the suckling. It takes a baby twenty minutes to get a few ounces of milk from the nipple. Imitate nature—do not gulp down a glassful of milk—drink it slowly; eat it. Chew it. This will prevent hard and indigestible curds forming im the stomach. Don’t Drink Milk—FEat It Slowly i 2 EPR ete. neg eema te tay = ee, Ub) cee Rais A Score ALL ABOUT MILK DRINK MORE MILK ONE QUART.OF MILK EQUALS IN ENERGY FOOD VALUE AAY OF THESE rf : = MEGS ag ; ; $ i] : zs S N88 y / y G ‘MILK IS THE CHEAPEST FORM OF ANIMAL FOOD FOR THE MONEY THAT A HOUSEHOLDER CAN BUY nie nats 4 5 ayy: aera dps, oo Ep Growing Children Must Have Milk Modern Milk Maids . Babies should have breast milk. There is no real substitute Cow’s milk is good, but not the best milk for infants. A baby raised on breast milk , MILK FOR has a much better BABIES chance in life than one raised on the bottle. Give your baby a square deal. The baby fed at the breast has just ten times the chance of keeping well and vigorous that a> bottle-fed baby has. Nature never intended that milk should be drawn imto a rea emptied into a can, carted to a town, and placed in bottles whic iy THE LONG vs. morning. Further than this, cow’s rei ae ; SHORT HAUL often exposed to dust, flies, and dirt, ¢ frequently it is not used until it is two three days old. Such stale, germ-laden milk may be quite harmful | to the baby. In nature’s plan, the milk is taken directly at source while pure, sweet, clean and wholesome. Mulk was never ; intended to see the light of day. Nature’s plan keeps out dirt, germs, flies and fevers. A breast-fed baby need not fear stale b and partly decomposed milk, containing dirt and germs. : The short haul is God’s plan. The long haul isa poor substitute. Purana ROE STRESS Ten Bottle-fed Babies Die to One Breast-fed ABOUT MILK VS«s The Short Haul | 70 percent of city babies get their food through a tube 60 miles long. It takes about 36 hours — often 42 hours — for the milk to run from the cov énd of the tube to the baby end of the tube. ) = This tube is open.in many places and baby’s food is frequently pol- § luted. It is often w-ongly kept in | H overheated places, Then there may be a diseased # cow at the country end of the tube. | And Yet Some People Wonder Why So Many Babies Die: 2 = On the other hand the mother- | fed baby gets its milk fresh, pure j and healthful— no germs can get 7 into it; 4 ToLessen Baby Deaths LetUs Have More Mother-Fed Babies. § You can’t improve on God's plan, i For Your Baby’s Sake — Nurse Jt! Give Your Baby a Chance | 3] 10 ALL ABOUT Mig - oe ’ Tt is not safe to raise the baby on cow’s milk alone. is a good foster-mother, but a foster-mother only. Cow’s was intended by nature as a food for calvy NURSE THE It has,everything in it that a growing BABY needs—but these things are not in the rig proportion for baby’s needs. - Breast milk is fresh, clean and pure; cow’s milk, by the ti the baby gets it, is apt to be stale, ain andimpure. Ten bo fed babies die to one breast- ee fed baby. The chances are, therefore, ten to one against the bottle-fed baby. Mothers should always nurse their babies if possible and keep it up until the baby is six to nine months old. Breast feeding is cheapest, simplest, and safest. It needs no training and is less trout some than tending to bottles. It is best for the baby and for the mother. Bottle feeding requires skilled training to carry out oe requires skill and practice to modify the milk to suit the baby; requires much more time and trouble than breast. footy best it is only a poor makeshift. Modify and prepare cow’s milk as we may, it cannot ae place of mother’s milk. It may be modified to resemble mother milk, but is never ‘‘just as good.” It i REASONS FOR impossible to change cow’s milk into MODIFYING mother’s milk. By diluting it and addin: sugar, we can make a mixture that is som thing like mother’s milk, but always lacking important substance: By giving the baby barley water and orange juice, the defi ciency may be partly made up, but not entirely satisfact <_ An Ounce of Prevention Is Worth a Pound of Cure z ALL ABOUT. MiLLK * ‘There is a temptation to add sugar generously to the milk for the bottle-fed baby, for the reason that sugar is fattening, but a flabby, over-fat baby is not a sign of robust Hel. Milk should not contain more ‘than seven per cent. of sugar, which is the amount provided _by nature in mother’s milk. Too | much sugar may cause gas and colic and lead to more serious f - trouble. Again, if cow’s milk is not diluted, the baby is placed in the position of a person living upon a rich meat diet. Milk, not diluied with water, then, may be the cause of indigestion and colic, which in turn lead to summer complaint. : Further, if the milk is too rich in fat, it may cause toni - Too much fat in the baby’s milk causes a sort of self-poisoning, leading to diarrhea and summer complaint. _ Ifthe baby must be raised by bottle-feeding, or weaned, select the best milk obtainable. Baby’s milk should be‘ Certified’ or Grade “A.” Learn how to prepare the baby’s bottle and always doit yourself. Do not trust any one. Every nursing mother knows how careful she must be with her own diet, for everything she eats or drinks affects" her milk. Certain drugs taken in through CAREFUL DIET the mouth have been found in the milk of | FORMOTHERS. | nursing mothers, such as, for example, mer-— ) cury (calomel), headache powders, opium, purgative salts, rhubarb, arsenic, bromides and patent medicines. Cows are good botanists, but their judgment cannot be relied upon so far as baby is concerned. Cows in pastures sometimes feed upon objectionable or poisonous weeds. Some of these poisons may pass into the milk. A cow that is kept to produce “ Certified” Nursing Mothers Must Have Milk 7 SSN PRET OPS ae ESTER AML PRN OT EELS PTE fe ee fb eee MILK PASE EERE GS milk, which is the best grade of milk for babies, is not, under a circumstances, allowed to graze in pasture on account of this danger. Such cows are given selected feed in suitable amounts. Milk for 'the baby must be kept cold until just before feeding — time; then it should be warmed to blood heat. ‘Test the tempera- 3 ture by dropping a little on your wrist. CARE OF It is dangerous to keep milk warm or tepid © BABY’S MILK for over half an hour. Never keep it warm ~~ in a thermos or similar vacuum bottle. ~ Clean and scald the nursing bottle and the nipple just before ae filling. Do not use rubber tubing. Keep away flies. ee In case of doubt, the mother should consult a doctor, or go to the nearest milk station, dispensary or infant depot. Do not — taise the baby upon the advice of the neighbors. Impure milk is one of the preventable causes of sickness and — unnecessary deaths of babies. Many babies can be saved by — breast feeding, or by the use of fresh, pure milk; by care and clean- liness and by following the advice of the doctor. Read “The Child,” issued by the Metropolitan Life Insurance Company. Milk is an absolute necessity for growing children. Each child should have a quart of milk a day. Milk should not be the only food for children, of course. They also need vege- MILK FOR tables, fruits, cereals, ee CHILDREN eggs, and some meat. The reason that milk is especially good for children is that it has some vital substance (vitamine) that helps growth. Children can get a little of this vital substance in other foods, but not enough. Give your boys and girls milk and a chance to grow. Milk also has other valuable things that build bone, make firm flesh Ff : and put glow in the cheeks. To Go Without Milk Is Poor Economy 1k also helps your children to keep well. Look at children not get milk, but tea and coffee instead. Most of them — ale and sickly. Tea and coffee are not foods, but oes ee This will help them to grow up strong and well. Save other : : you must, but do not save on milk. ae hing ‘has been done to give milk to the children and hospitals, ven though the adult population had to Jo without it. Ina “‘safety first” health campaign, it must be remembered that i should be ‘‘children first.” Milk is valuable for grown-ups, es- pecially for sick x MILK FOR people. It has been _ GROWN-UPS found in the army hospitals that the Sided recover much quicker when they - a e milk. Milk helps to keep you strong, vigorous and young. Wounded ihawavee Quickly is : each day to keep up his oe and repair She wear his body. However, if milk is used in combination food, one is sure of getting a well-balanced ration. milk will serve this purpose for grown-ups—children neec Children must have milk—adults ought to. ; The souring and curdling of milk is wrongly called danger signal. Nature has no danger signal for m es dangers in milk cannot be seen CURDUING Gn |) 4 MILK are poor sanitary eeliles. Curdl may not be harmful, and is often Usually hea milk is allowed to stand it turns sour and This is the usual way for milk to spoil. This curdling is < form of fermentation and is, caused by an acid which is fom lactic acid bacteria. milk at once. Weak acids like lemon juice will also curd When milk curdles, very much the same thing takes - when an egg is heated—the albuminous matter is made hard, | J and insoluble. The curd thickened albumin of the milk. Rennet also causes milk to: This is the ferment found gastric juice; thence, the firs that happens to milk when. : aches urdled ‘pepsin.and digested. If the are large and ea ve di = may be a sweet curd or a sour curd. Buttermilk i is a pleasant, refreshing beverage and a nour-_ ‘ishing food.. It has practically all the food © value of milk except the fat, most of which — is removed by chiming to fale Pare mille can iniys be put to use. It can be used in making * griddle cakes, and cottage cheese. Use the whey in = Whole Milk ae milk should be en wasted. It can be used cheese. ~ Skim milk is: shies ees kind: oe oy albumin on the market. It contains all poor tsce ‘the good qualities of milk except the fat. _CHEESE 3 Cottage cheese is made le from — ~ 1ole milk or skim milk. : pol quart fick sour milk 1 tablespoonful top milk. -. 1 quart boiling water - = 4 teaspoonfulsalt. =~ _ Put milk in a large bowl. five minutes. Strain uoae cheesecloth, squeezing ‘Mash the curd with a fork, moisten, and season with a One pound of cottage cheese supplies more albumin tha: pound of beef, or one pound of pork, or one pound of tan one pound of veal, or one pound of chicken. ; = Other milk products, such as cheese, junket, custards, Sauces, cornstarch and rice puddings, ice-cream, ant bu all good, nourishing and valuable foods. Milk is cheap, even at present prices. It is totaal ae housewife is inclined to cut down on milk when the price goe PRICE OF MILK a pound, or fourteen cents’ worth of eggs at sixty cents a d At these prices, milk would be worth over forty cents a quat To go without milk is poor economy. You get more ene (force) from twenty-five cents’ worth of milk than you can f Nyaa 51 |@ a § H im finitae il, ~. vie ALL ABOUT MILK 17 “twenty-five cents’ worth of meat, or eggs, or cod. Hence, it is better to cut down on meat before you do so on milk. The reason for the higher price of milk is the higher cost of everything else including fodder, farm labor and transportation. When the price of milk went up a few cents a quart, many families were found giving their children tea and coffee instead of milk. This ' isa great mistake for such drinks fail to nourish the child properly. Milk contains ‘‘life’’ because it is rich in vitamines. Vita- ‘mines are vital substances of great importance in our diet. Vita- mines are also found in other foods, but LIFE IN MILK are there in very small amounts. ‘These VITAMINES peculiar substances were recently discov- ered. They are absolutely necessary for the growth and nourishment of the body. ‘Therefore, vitamines are indispensable to. everybody, but particularly to growing chil- dren and to persons recovering from illness. ‘The easiest way to get vitamines is in milk. Heating does “not hurt the vitamines in milk. Hence pasteurized milk is just as nourishing as raw milk. Milk has everything needed in the diet. It isa complete mixed diet in itself. It has sugar and fat which give energy (force) to move the body—like coal to the engine; it has mineral salts which build up the bones and keep the body in good shape; and albumin . (protein) which—like meat or white of egg—is impor- tant in making brawn and sinew. 4 Of all the different kinds of protein to be found in food, the best is found in milk. Sugar, mineral salts, fat, and protein are all necessary in a well-balanced diet. But these substances without vitamines will not nourish the body or promote growth. Milk is rich in vitamines. Milk Is Cheap Even at Present Prices PRESS PETIT BADEN TITS ae “ALL ABOUT MILK sides ter ees Yo. en a he CAR cag ie rte Ney ne has oh BY eS. ee One pound af pork, or MORE PROTEIN. - ie THAN ee | Ones pound « ag Cay © es ~ YOULL NEED LESS MEAT | RO Fey Ins"99d) dof fowl “COTTAGE CHEESE} ASK YOUR | OR MEAT = POCKETBOOK « Milk Repairs the Body —Buy Milk for the © Sick aac EAI LOE MERIT EERSTE ANGE ABOUT MILE 19 Think of the value of having one food which supplies all the necessary elements of a good mixed diet—and which at the same time can be used without the slightest preparation. Milk is watery. The water may be evaporated, leaving all the food value in a dry powder. In other words, milk may be dried just as apples, pears, and beans may - DRIED AND CON- be dried. Dried milk losés none of its food ea value—it is just as nourishing for family use as fluid milk. Condensed or evaporated milk is partially dried, and is also a good food. Condensed milk is preserved with sugar, and there- fore is not sterilized. On the other hand, evaporated milk is not sweetened and must be sterilized by heat, in order to preserve it. It is not wise to raise the baby on dried or partly dried milk, with- out the advice of the doctor. ' Dried milk, condensed milk, and evaporated milk should always be prepared from fresh, clean, and safe milk. Milk may be rich in cream yet of poor sanitary quality. | There are only two kinds of milk—good and bad. ‘There is a growing tendency to classify all milk as either raw milk or KINDS OF pasteurized milk. But there are other classifications: (1) Certified milk; (2) inspected milk; (3) market milk. A still better way of grading milk is “Grade A,” “‘Grade B,” and ‘Grade C.” Be sure that your milk is graded, for it is not possible to tell what kind of milk you are buying False Impression by looking at it or by tasting it. The amount of of Much Cream cream does not tell the true story. If your milk tow Neck is graded, ask the Health Officer to examine a sample to tell you whether the grade is up to standard. ATO Better Be Safe Than Sorry—Pasteurize FRETS TIAA “e mile = ! CERTIFIED MILK FOR BABIES cows Ae saa ee certified by a medical milk Certified cade: is honor milk. It is intended espe and invalids. ° : poe a veterinary surgeon to fest fe cows eee tubercatia whether they have tuberculosis, : and to examine them from time to time; a bacteriologist and chemist must analyze the milk; & a physician must look after the — S health of the milkers; the cows = must be curried, groomed, and & kept as clean as race horses; 3 4 sterilizers must be provided for aN bottles and pails; skilled fore- AD men must be in attendance to ~ eg = see that the milkers wash their . oe 3 nirinees © hands and wear clean clothes; es Parbec.1 cr the milk must De bottled and Sr aie the cow barns.must be extra good ana the water ie The greatest care and attention must be constantly Constant watchfulness is the price of sy ‘ INSPECTED MILK ALL ABOUT MILK 21 Washing the Cows Before Milking Milk Clean Milk ; 4 Pasteurization Means Precaution, Protection, Prevention “ALL ABOUT MILK Market milk is milk that is neither certified nor inspected. I is often of a poor quality and not suitable for infant feeding. . Dip milk is milk dipped from a can. Tie | MARKET MILK, is also called ‘‘bulk milk” and ‘‘loose milk Such milk is often sold at grocery stores and small shops. ‘The best qualities of milk are never sold in bulk, but always in individual bottles. ee ae grade. If it is advisable to sell crackers and cereals in individual packages, surely milk should be sold in individual bottles to insure cleanliness and pro- tection from dirt, flies, fingers and germs. Clean milk is much better than dirty milk, especially when the health of those who handle the milk is carefully super- vised. It requires only a little intelligence and rea- ‘sonable care to keep milk clean. With care, cleanliness, and the use of ice, a satisfactory grade of milk may be sent to market by any farmer. Clean and healthy cows, healthy milkers, milk pails sterilized by scalding, sterilized cans and bottles, clean hands—these are the ud ’ prime essentials. The milk must be chilled promptly and kept _ cold. Ice is the best preservative. Good dairy methods are ~ more important than fancy barns and pedigreed cattle. CLEAN MILK Clean milk, kept cold, and properly protected, shows very little change in three or even five or ten days. It is not difficult to keep it cold and clean. With special precautions, it is possible ‘s af to keep milk so that it may be shipped across the ocean and back again and still be in good condition. diment in the bottom of the bottle or glass. Ordi- __ narily, the dirt cannot be seen because the dairyman has filtered the milk or taken out the dirt in a special machine called a clarifier.” Filtration will take out the specks and Add niul of mud VERY POOR, MILK PAIL MILK PAIL TWO KINDS OF MILK PAILS The Open Pail Admits Much Dirt; the Covered ‘Pail Keeps it Out h of ‘these discs of absorbent cotton, Shih were perfectly white at first; t grades of aes as follows: foe clean; 2, sleutty: dirty; = sete, Most of the dirt in milk consists of cow dung; also of pa of dust from the air, bits of straw, parts of insects, and trash of kinds. The dirt is there because most of the milk does not - the care and attention it should have on most farms, especia small farms. cer Dirty milk spoils much more quickly than clean milk. Tt is laden with bacteria, and may be harmful, especially to a tender infant. prs Every rose has its thorns. Milk alsohas | its dangers. It is apt to become contami- nated and convey the germs of disease. The principal infections transmitted through infected milk are tuberculosis, typhoid fever, scarlet fever, diphtheria, septic sore throat, diarrheas and dysenteries, summer complaints of children, and other serious diseases. Fortunately every portion of milk is not a portion of poison. The dangers are, however, sufficiently real and frequent to make us careful. . Beets DISEASES AND DANGERS Fortunately, too, we possess an easy, cheap, and reliable method of preventing these dangers—namely pasteurization. Bottles Filled and Capped by Machinery Bottle Washed by Hand—Afterward Scalded OIRO EL TLEE CIE DTT TILT OIC ALL ABOUT MILK 25 RETEST SD SLO NEEM Pasteurized milk simply means heated~milk—milk that is par-boiled or scalded. It is not necessary to boil milk to pasteurize it. .If you have no thermometer, however, PASTEURIZA- it is advisable to bring it to a boil to make TION OF MILK sure that the harmful germs are killed. After the milk is heated it must be suddenly chilled and kept cold. This is a very essential part of the process of pasteurization. The milk should be heated to 148 Fahrenheit ‘for thirty minutes. A lower temperature or shorter time may not kill the bacteria. A higher temperature or longer time is not necessary. Pasteurization has only one object, and that is to destroy the harmful bacteria. J The word pasteurization is used in honor of the great scientist Pasteur, who discovered the process. Pasteurization neither im- proves nor harms the milk itself. Weak and dirty milk is still weak and dirty after it has been pasteurized. It would avoid con- fusion if pasteurized milk were simply called heated milk, for that is allit is. Pasteurized milk is just as digestible and just as nutritious as raw milk. Only the harmful and frail varieties of bacteria are destroyed. Many harmless and hardy forms survive, and will continue to grow and multiply. Therefore, pasteurized milk turns sour and curdles in the same way that raw milk spoils. Pasteurized milk must be handled at least as carefully as raw milk. It may become infected after pasteurization. All milk, whether raw or heated, should be kept covered, cold and clean. . Pure milk is better than purified milk, but it is so difficult to get pure milk that our only real safety lies in pasteurization. So long as raw milk is apt to be dangerous milk, our only protection lies in heating the milk, thereby killing the germs of tuberculosis, typhoid fever, diphtheria, scarlet fever, septic sore throat and other ills. RO LTELE IID Pasteurization Is a Public Health Safeguard a ee a ized by a trustworthy dairy. heat milk oe wholesale in a large plant wae i competent SI sion than to depend upon each househc heating its daily supply. If drinking water — “needs purification, it is filtered at a centr 1 station, and not left for each individual ‘Babies should have mother’s milk. a is no adequate substitute. If mother’s m raw milk a is is teehee it. | milk for family use is to heat it in a d HOW TO boiler, such as a rice a for PASTEURIZE quickly. “The best and simplest home method of pasteurizing nal for infant feeding is in the Straus pasteurizer. Milk of good quality — is placed in individual nursing bottles and me - according, to 3 directions given below, oe ee. SiS tacle for the hotles of milk. It is used as folie eee: sf After the bottles have been thoroughly cleaned, they are placed. in ‘he: se tray (A) and filled with the milk or mixture used for one feeding. Then put ; on the corks or patented stoppers without fastening them tightly. The pot (B) is now placed on the wooden surface of the table or floor -and filled to the supports (C) with boiling water. Pe ee ee ALL ABOUT MILK 27 Place the tray (A) with filled bottles into the pot (B) so that the bottom of the tray rests on the supports (C), and put cover (D) on quickly. After the bottles have been warmed up by the steam for five minutes, remove the cover quickly, turn the tray so that it drops into the water; replace the cover immediately. This manip- ulation is to be made as rapidly as possible to avoid loss of heat. Thus it remains for twenty-five minutes. Now take the tray out of the water and fasten the corks or stoppers airtight. Cool the bottles with cold water and ice as quickly as possible, and keep them at this low temperature until cold. “ Use the milk from the bottles and do not pour it into another vessel. INSIDE Fig. 72—Straus Home Pasteurizer The milk should not be used for children later than twenty-four hours after pasteurization. Emphasis is laid on the fact that only fresh, clean milk, which has been kept cold, should be used. ; It is to the interest of every householder that the milk supply should be carefully supervised. Is your milkman licensed? Are his dairies inspected? It is more impor- COMMONSENSE tant to license persons engaged in the milk | PRECAUTIONS | industry than it is to license plumbers, undertakers, or chauffeurs. New York, Washington, Boston and other cities require all persons who handle milk to obtain an official license or permit from the health authorities. Such a system helps the inspector to compel cleaner dairies and to get rid of sickly cows, and makes it easier to enforce the milk regulations and to improve the supply. Milk should not be allowed to stand out-of-doors, but should be taken in as soon as delivered. To prevent the dangerous RETEST Don’t Waste a Drep ALL ABOUT MILK 28 Old Method Modern Method Keep Milk Clean, Cold and Covered ALESIS GRE MENON SETS LOE TIE Ts ALL ABOUT MILK 29 RATE IIA SE OTE PETS ENE TANENAE OE % pent gee ood Baus Private House Safe, Showing Door Open, _ One of the Things That May Happen to Milk Milkman has Placed His Milk in Safe, During the Early Hours of the Morning Preparatory to Locking the Door ~ a box until taken into the house, and placed on ice as soon = as possible. - In the home, milk should be kept cold, clean: and covered. If part of the milk in a bottle is used, do not replace the paper stopper, but invert a clean tum- bler over the neck of the bottle and at once replace in the ice-chest. Never let the milk bottle stand around. Have a special place in the coldest part of the ice-chest for the milk bottles. ‘The best way is to have the milk bottle touching the ice. A cheap home-made ice-box for milk can easily be made by following the directions given : a a in a pamphlet issued by the Metro- : politan Life Insurance Company entitled “The Child,’’ page 20. . Milk is readily tainted and absorbs odors and - flavors just as charcoal does. It will soon taste of tobacco, onions, fish, or fruit if exposed to these things in an open pitcher or bottle. ‘Turnips, _ Onions, and other strong-tasting substances fed 4 _ to the cow will also give a flavor to the milk. Mulk should have no odor at all, or, at most, only gominreergr errant ~ Milk Builds Bone, Brawn and Blood PEST TC LD: ALL ABOUT MILK re a slight characteristic odor. A ‘‘cowy” odor, means sn barns, poor dairy methods and tainted milk. Milk should never be ef C in a bottle that has not been purified and disinfected by scald- ing with boiling water. Milk i bottles should not be taken into the sick-room. They should never be used for any other purpose than to hold milk. They should always be rinsed in cold water and thenthorough- :% ly washed and scalded before they are returned to the milkman. — Never take milk from a dairyman who does not disinfect his milk bottles with boiling water or steam. at 4+ Inspection and pasteurization solve the milk problem. We — need inspection to keep milk clean, and pasteurization to make ae milk safe. Inspection goes to the root of _ SOLUTION the problem and helps bring us cleaner, t TO THE. better, fresher and safer milk. Inspection, — MILK PROBLEM | however, has limitations. ‘These limita- s tions may be guarded against by pasteuriza- tion. It is certain that a milk supply that is both supervised and — pasteurized is the 2 Gal satisfactory solution of the milk problem. : Milk Is the Best Food. Use MORE Mite Milk Is Not a Beverage, But a Food OTHER PUBLICATIONS 31 ic Pius pamphlets are published and distributed by the ropolitan Life Insurance Company for the use of its Industrial -holders. They can be obtained free by application to r Agent or by writing to the Company at 1 Madison Avenue, York City. HE CHILD” (32 pages). A complete family guide on the care of ren. Describes the symptoms of children’s diseases. . Of value to the both before and after the birth of the child. Illustrated with many rginal cuts. Printed in English, Prench, Polish, Italian and Yiddish. EETH, TONSILS AND ADENOIDS” (16 pages) emphasizes the ‘the care of the teeth; shows the proper ways of brushing the teeth and Italian, Spanish and Yiddish. FIRST AID IN THE HOME” (64 tee describes methods for the ‘METROPOLITAN COOK BOOK” (64 pages), prepared by a weli- of reducing the cost of living and at the same time enabling the house- e to serve wholesome and essential food. Printed in English. THE HEALTH OF THE WORKER” (24 pages) describes the dangers alth of workmen in factories and shops; emphasizes the menace of dust, es and fumes and suggests means by which they may be eliminated. Ilus- ted. Printed in English and French. “KK WAR ON CONSUMPTION ”’ (16 pages) discusses the nature of con- tion and the germs that cause it; describes the extent of the disease, the id Spanish. “ROOD FACTS” (32 pages) tells in detail about Where to Buy, How to uy Cheaply, Clean Food and Disease Prevention, Wise Food and Health, ‘ooking Foods, and Good Food Habits. Printed in English and French. “FAKE CONSUMPTION ‘CURES’” (16 pages) emphasizes the danger ing any patent medicines for the eure of tuberculosis; shows that fresh air, t and good food, under medical advice, are the only cure. d effects of carelessness. Illustrated. Printed in English, French,— cust a dietician, conforming to suggestions of food administrators, with the yy it can be avoided and its cure. Illustrated. Printed in English, French. PL PLATTE REEL INETEAINEN SEIN penumTernoR PSA RELI AINE RAN IRE OT ITENT FM UIT ABELL coved ASSIS PT TTI TIE NT PT PT TIE WAS TOME ILE F POLL IO CLE TNL OLD TRE ITE EOD EN STEEL MLION BIE SNS DNS PTOI S IE ENE LIE PR SEE HATES HORNE TRIE | 32 OTHER PUBLICATIONS PAE aA 2 OES GL | “HOW TO LIVE LONG” (32 pages). This booklet gives the Fifteen Rules of Health that every one should observe. It tells about the importance of fresh air, proper food, good habits, exercise and play. It is printed in English and French. “SMALLPOX AND ITS PREVENTION” (10 pages) describes the nature of this disease and the value of vaccination; emphasizes the fact that the disease rarely attacks those who have been vaccinated. Printed in English and French. “TYPHOID FEVER AND HOW TO PREVENT IT” (11 pages) shows the relation between impure water and milk arid this disease; explains how the disease is carried and how it may be avoided by proper precautions. Printed in English and French. “HEALTH CAMPAIGN.” An eight-page circular which tells by means of pictures the things that people should do in order to keep healthy. It is of particular interest to children. Printed in English and Spanish. “RIRST STEPS.” A circular telling how to keep the baby well. The front is a most attractive picture which is suitable for framing. Printed in English and French. “VISITING NURSE SERVICE CONDUCTED FOR INDUSTRIAL POLICY-HOLDERS” (15 pages) explains in detail the efforts that are being made by the Company, through a Visiting Nurse Service, for policy-holders who are ill. Illustrated. “INFORMATION FOR EXPECTANT MOTHERS,” gives in simple language the information which every expectant mother should have. CIRCULARS on FLIES, MILK, CARE OF BABIES, HEALTH and many other subjects are also issued by the Company. Ask Your Agent for Copies of The: c Pamphlets SOO LIBRARY OF CONGRESS | “@ 000 895 699 By LORADO TAFT Courtesy Infast Welfare Society of Chicago.