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Show OOCXXX,CXXXXDOOOOOOOOOOOOO HOW TO KEEP WELL DR. FREDERICK R. GREEN Editor of ".HEALTH" OOOCKDCOCOOOOOCXXXXXXOCOOC ( by WesLern Newspaper Union.) MAKING MILK SAFE MILK is a perfect food, especially for the young. Unfortunately, the very qualities which make it so also make it a perfect medium on which to grow disease germs. The cow, either through natural susceptibility suscepti-bility or centuries of domestication and breeding, is unusually susceptible to a number of human diseases, especially espe-cially tuberculosis ; also diarrhea, sore throat, diphtheria, typhoid and scarlet fever. So the same qualities which make milk an unequuled food when it is pure, also make it a serious danger when it is not pure. The whole problem In the milk question ques-tion is how to produce and deliver safe milk to the consumer. This caD no longer be left to the individual producer. pro-ducer. If the dairyman himself wants to take a chance on the purity of his milk, that may be his own affair, but when he sells It to others, then the authorities, au-thorities, either city, county or state, demand that he must sell only milk that will not cause disease among his customers. There are two kinds of milk sold raw milk and pasteurized milk. If raw milk is to be pure, it must be taken from healthy cows, in clean barns, by clean' milkmen, put into clean bottles or cans and delivered to the consumer without any danger of becoming contaminated con-taminated on the way. This means thnt the cows must be tuberculin tested, test-ed, that the surroundings must be clean, that the milkers must be tested to rule out human carriers and that the manner of handling the milk at every stage must be free from any danger of infection. Such milk Is called certified milk, because its purity is certified to by some responsible body, usually the local health authorities authori-ties or milk commission. Milk which is not produced under such conditions as to Insure its purity pur-ity is made safe by pasteurization. This means that it is heated to a temperature tem-perature of not less than 145 degrees F. or more than 148 degrees F. for not less than thirty minutes. This is enough to destroy all the disease germs present, without actually cooking the milk. While pasteurizing milk in quantities In dairies requires special apparatus, it can easily be done at home by using a double boiler and regulating the temperature. Although these conditions are now enforced In most large cities, in the smaller towns and country districts milk is still generally used raw and with few precautions. This accounts for the fact that tubercular glands, especially of the neck, are about as common among country children as ever, although this condition has practically prac-tically disappeared among city children, chil-dren, even in the slums. Raw milk is dangerous, unless given by tuberculin-tested cows under carefully care-fully supervised conditions. All milk especially for children, should be pasteurized pas-teurized before using. VENTILATION VERY one must have air -to breathe in order to live. We can live without food ' for from twenty to forty days, without water from seven to eight days, but we cannot live three minutes without air. In order to be well, we must not only have air but it must be reasonably reason-ably pure, sufficiently moist and cool. Under ordinary conditions, we get all these things outdoors and don't have to bother about them. It's when we go Indoors that the trouble begins. So long as primitive man lived outdoors out-doors he had no ventilation problem. As soon as he built his first house, he had to think about ventilation. Although Al-though the first houses were probably so loosely and imperfectly built that It wasn't much of a problem. But we live today in weather-tight, water-tight and almost air-tight houses. As soon as we go into a house, be it residence, store, otlice or workshop, work-shop, we find ourselves in n limited supply of air, which we at once begin to pollute by our own breathing. Willi each breath we are taking oxygen out of the air and putting carbon dioxide into it. The smaller the space and the more people, the faster the process goes on. Oxygen Is one-fifth of the air. With each breath we draw into our lungs We absorb one-half the oxygen in each lung Cull and breathe out the other half. A man weighing Km pounds needs 2.400 cubic feet of fresh air every hour if be Is resting, 3.L'(0 an hour' if he Is doing light work and G.10O an hour U doing heavy work. A woman weighing weigh-ing 120 pounds needs five-sixths as much and a child weighing SO pounds needs seven-twelfths as much. Although many cosily and elaborate ventilating devices have been made the easiest, simplest and best way lo get fresh air Inlo a room Is to open u window. A screen (,r ,;ss or wooilcn strip In front of n,P opening will prevent direct draff and (brow the cold air up to the crlllng. Have plenly of fresh air In vr workrooms and living r(s doesn't cost anything and It's the best touic you run take. |