Show How to Keep Foodstuffs From F Becoming Spoiled JL By Louise Stanley Ph D. D Professor Profesor of Home Economics University University Uni Uni- vert-Ity vert of Missouri The Tho old idea which is still believed d din in many places that thal air causes the tho decay of or food tood material and that the exclusion of or this air ii in some somo way helps to keep u ep the food Is Incorrect Tho bacteriologist has found out that it if he heats the tho air before Introducing introducing Intro intro- 1 it into food materials it no longer causes them Ulem to spoil From this we wo know that the air itself does docs I not in any wa way cause spoiling I We must keep out the air however however how how- 1 ever because there thero Is present in this air large numbers of organ micro Isms For this reason when wo we arc are arc filling large larg jars with fruit cooked outside out out- sido side the can cnn we fill tho the can full so as to exclude all air because we 0 know Imo this air contains some sonic harmful micro micro- I a organisms r tern 5 In lii order to preserve our foo foods s to tho best advantage we must know how bacteria yeasts and molds live We Ye must know the conditions 1 under which they grow and anti develop best we must know tho the means by which they may bo ho killed or th their ir action ac tion stopped Further than this the housewife must know how t td do this with tho tile facilities to be found foun in the ordinary kitchen organisms Micro must have foods similar to our own They Ther arc are fond fondI of or meat as we know by tho the readiness readi I ness with which they destroy it Some or of them Ulem like sn sugar ar lint but cannot live e on sugar alone any more than wo we can Tho rho different k kinds are quite like people peo peo- pie pIc having havin individual preferences In general however it will lie found that in order for them to thrive c well they must have a balanced ration rallon They Tiley must havo have something to drink drinkwater water wate Wo We know that while fresh fruits deteriorate rapidly it if wo we dry these fruits or put them In the sun until the tile amount of oC water present IsI is considerably diminished then the bacteria bacteria bac hac- I teria cannot destroy them The scientist scion tells us definitely that the amount o of water necessary is SO O per cent The They have favorable temperature temperature tempera tempera- ture turo conditions They live best at a temperature about the same as that or of our own 1 bodies If this temperature tempera ture Is considerably lowered while the they continue to live they ther will vill not de tlc- clop Wo We know that ice may ma contain contain con con- tain bacteria and on this account unless wo we are vcr very sure of the source of oC our ice we wc must be very careful not ilot to put it directly into inlo the water which we Intend to drink If U on the other hand the temperature tern tem is increased beyond e ond a certain certain tam tain point these organisms arc de de- de- de strayed There is no phase of oC the conservation conservation conserva conserva- tion of oC food that is of oC greater importance im irn than that which has to do with its preservation The methods of food preservation now in use may mayb mayb b be- conveniently classified under five heads heads harmful harmful chemical preservatives preservatives preservatives tives low temperature drying heat beat and harmless chemical preservatives |