Show OD MICROBES AND YEAST YEAST- lOME OME GOOD GOOD AND AND SOME ARE NOT I. I rules to housewives for guard guard- harmful microbes in milk t fruit a-fruit fruit meats and other foods are by the scientists of the governa govern- govern in Jl a publication which will soon I ped led eel by the department of ays the Washington correspondent e Brooklyn Ea Eagle le It Jt tells allu all u the countless numbers of tiny D g things called organisms micro cJ are arc everywhere looking for a ato ato ato to fasten upon and spoil food rations LL li microscopic plants flourish in Sf Pd chen citchen storeroom ice ice box milk- milk n ri and nd cellar The bulk o Ot of these ute uto to forms of life are harmless unusual unusual un un- usual conditions some are useful which ripen milk and many t harmful since since they cause waste nay be a direct cause cause of disease Rt t only do yeasts molds molds' and baca bac- bac a appropriate our food with the re- re hat it sours rots putrefies but butr r leave behind consequences like the musty and dy odor and flavor of some spoiled is or the he substances called I S which are sometimes poisonous ot t until millions of yeast cells are if fd d to together ether d do they become visible tl tho to o eve eye as in the compressed yeast e e oI Yeast plants are aro practically where and are of many varieties let lei e being called wild yeasts in in dis die tion bon from those we wo have learned to for the making of bread The Tso tl fashioned way of making milk ris- ris ns- ns fite Salt rising bread depended on falling fallin into dough and cause canse cans cans- lie e bread to rise a a. method not alI al al- I successful because other organ organ- the bacteria also had bad a chance at atI I ouch ough and sometimes got ot the bet bet- the yeast in the struggle for food foode e 0 result of their life in the dough ur jur or bitter bread n U when we are able to utilize the recesses of the yeast its good goad goadS goodare od odare S are paid for with a n certain t of food rood material thus when I aced ced into the bread dough it its IJ s up ui part of the sugar present and carbonic acid gas and anti antias andas andis as is stretches out in in the tho glutinous aking the tho porous loaf which at right ight moment is stiffened by the tho pf f the oven ls s to Temperature he the same way tho the wild yeast atthe at at- the su sugar ar in in the tho stewed fruit that exposed on a warm day or orly orly illy ly left uncovered or sometimes when apparently covered only in incases in incases incases cases tho the gas evolved servos serves no purpose and the fermentation the taste of the food Yeasts best nt itt a temperature of 70 doto do do- to fo o 90 00 degrees F F. therefore food foods s to be protected from their ac ac- lust be kept well below that point J I appearance of mold as growing cad ead cheese and other foods is farto fato fa fa- to very every housewife The spores hO h o different varieties of mold are present and they need only amb and moisture to enable them themon q C ow on p many kinds of food These TheBO O are always at in damp in jn dark and damp corners lb luc M J hev oy sv are borne on the feet ier ter ig v ar are aro on the skins of all nil dust duet fl fling ing in tho the air od ft klof of light and they rea rc reo a a. dance of air sur flourS floure flour- flour a S i- i that are e Piled 4 close closeS roll of of- n imper-n undisturbed air S 8 loan n led i. i man maii walk is retarded I I a aN ay and ami nonchalant low tempera tempera- i J picked up P f of household Ji t ei u d him bius e ie e. e most im im- mu as Its They Thoy of the Jt Jetty the sC soil l n 1 thA nir lr food either animal or vegetable attacked attacked at at- tacked by bacteria breaks breaks- up into a loathsome mass The food may become dangerous dang even before it shows outward signs of decomposition de do- composition for the bacteria may give off substances known as some of which are very poisonous to man marL Certain apparently mysterious cases of illness have b been en traced to such causes and milk fish sh meat cheese baked beans ice cream eream and other foods foo s shave have all been found responsible for food poisoning This sort Bort of poisoning is not a true truo bacterial disease that is it itis itis itis is not due as in typhoid fever to the growth of an organism in the body but the illness results from the introduction into the tho system of poisonous substances already f formed in the food by bacteria |