Show PRODUCE AND CARE FOR MILK PRODUCTS PRODUCTS PRODUCTS' Cleanliness Will Help Quality Qualm ity ily and Flavor Prepared d by the tho Un United ed States Department of Agriculture Milk 1 and cream are among the most perishable and easily contaminated of all foods and since they are ore often t served uncooked they may maybe be a n menace menace men men- ace to health unless produced and handled In Ia a cleanly cleanly way Milk produced pro pro- for home use on the farm deserves deserves de de- deserves serves as careful attention as It would receive In a first-class first d dairy Cleanliness Cle ness In milking the use of sterilized utensils prompt straining and coolIng coolIng cool cool- Ing of the milk milk- and keeping It at a temperature of 50 degrees F F. or less If possible In a place fr free e from Odors dust and flies files will vilI bring large returns returns returns re re- re- re turns In quality and flavor and consequently consequently con con- In family well The indifference or aversion of farm children chil dren to milk has been traced In n many cases t to the fact that milk s smells mells and tastes tostes of the the cow th the stable and of poorly washed utensils The proper care of milk butter and che cheese se Is very Important It Is la dIsc discussed ss d In a new Farmers' Farmers Bulletin 1374 1371 Care of F Food od In the Home Home whIch which may be obtained by applying to the United States Department of cul ture Milk l bought from a n dairy Is best kept until used In the bottles In which It Is delivered They should be Le brought Indoors as as' as soon as us possible after delivery wash washed cd and ond placed In the refrigerator or ether storage place where the temperature Is CO GO degrees F. F or preferably l less ss In washing special attention s should be given to the mouth of of the bottle and the cap Even en r i temporary rise In Inthe Inthe the temperature tur of milk aids the time development de de development nt of gf Butter should oe no kept kept cold cold cohl and In Ina Inn ina a n covered container that excludes light and prevents the absorption of ot foreign flavors Creamery print hutter hut hut- ter keeps wel In t the e cartons In which It Is marketed eted Butter purchased In 11 bulk bull should be rinsed off with ith cold coldwater coldwater coldwater water to remove any drops of butter butter- which ma may have come to the tho surface and may then be wrapped In several of cheesecloth wet In weak brine C Cheese leese of any kind Is ts especially susceptible to mold but It can b be protected to some degree by keeping it cool and well wrapped Tapped In waxed i paper Soft Sort chees cheeses s should be left leftIn leftIn leftIn In their original containers until used Time The odor dor of cheese Is Is' to 0 penetrating pene that It should be bc keit ket In In- Inn n tight container If stored near butter but but- ter tel eggs or other liI likely eli to be flavored d by hy It |