Show home flom e course in health culture III pure food in the home by L FISK M H D copyright 1910 by american pre association 9 hould he be that h IT Fro klene eile like ke charity 1 at home boule it 14 sir to upon the government the ni nit nt of pure food law las a and a en pit fo forc emont rement of the name mame but the hollit bold hold nr should also bv be algil tint in the mutter matter of selecting food and them pure in the Iti bethic the tire re it should ano 1 be 10 borne in mind that pure fod can call to I 1 e ren render dertI d polo 1 noi b bad cook COOL ine ins and that the condition conditions under ter blikh i hl h fo food fod d 14 4 iten may lendlr the flit fluet in iberl cither either innutritious or poAt po Ively harmful food should be with due re inard to the appetite and tastes of the family to far aa such tastes lire tire nor Y A EXCELLENT CARH lEIt V I 1 cats eats und and doss dogs should not bo be allowed in the kitchen anti the ices less they ar are in the house the better they are excellent germ carrier carriers I 1 mal mat and rea people fall atta stra stratigo tige with to ford stud if such habits lead to an ill bil bilanin anid tilt alit t they should be lorre ted I 1 lor or i ample milk aggs and Leef nil till lit sit the sinie state dueal show a laili lack of the fene of proportion as wl ill a 4 of food 1 arn lyof of food nil all of the same ca cliss is indicates I 1 lick ich of and ingenuity on the part of tit alie hou housewife eife or ateward and may end to tip lull lint it dl gettle trouble not to 81 sheik pik of grai er ills MR stud ruined dispo for tach ach moal ineal therefore should be had t aith M a due regard to ita its palatability alge nd ind nourish IHK ing 4 Ift member that it eady diet must contain prot elds star chomi and anti fah fats abao nl minerals milk nil till of theae and taken in to duill dent quan tit u will ill BUI put port life but wit it 1 not a ery iery desirable food for the health adult who ho ran can eat n 1 mixed diet ment poul tr game imi and the leguminous 4 it i ea ens 4 benn beang lentils 4 tat i are tire rich in lit potatoes reila and many datable Ia table contain I 1 nt 4 tire supplied by butter hutter at tit of lard etc the pirlous required are tire found tn in the tire food 4 on it mixed all f anti in n addition o 0 salt stilt which I 1 not a it stilt by tin hit way ay hut but it cow compound lound of and i 1 N i to M is freely for st aning ti durpos inight lit hie I 1 P it ma raiq in lit stated that flint alt tilt 1 illja ill tak taki it in ili elc excess 4 one ensil falls foll into the habit of taking it little more inore mit milt until ordinary nud aud proper A fall to tickle the palate in ili it ta of tit ironic ill disease pose a wait stilt trie did list 14 1 4 oatta oft n antl it 14 1 abl hit stint most of in tat 1 fur more inore salt malt than thim 14 1 ina in A 1 for ua t n t in no rt should be nude made to bombine all 1111 of flit lie 4 above til in flit lit daiil dall dit dattory tory varying the bill of if fan 4 tent hillh inay may PO 4 floii of and anti prot ld hit n norm norin il it to dig diKet lon llon bording tori tor ding lii it to one out authority the ritto of to carbon should be li a I 1 to ll 11 will bt lit ob hut that u large excer of tiLt tables or r curbo gindrat In drat flotd 14 1 required 11 to maintain till bailiff k the beneral en enil rule mi oil be follow til therefore of about one once it da dav and n not often r thin hi in tight twi altru vig oa 01 labIt 4 auth a 4 und unit beutin 1 at tit twala 1 w I lit litre re irv joettie beor me or leht ineat alsor or cioll 14 st and n i d alad and nud art rin t is t av lallia ii lt 4 its ti hia fiut pur thin frh food the safest onie hilr uund erful clief nieth with u strad aa i 1 iii 1 1 f r its ito it ith 4 or mill unit brition hnud foode when 11 litt in int re r put ri ind and would oid a ihli lai th IN iii tit its 0 o cure i ineal of areah lu m r if 1 ur tip food I 1 ie IP i trient 1 to tit run lo 10 the tire tir for it nil tits it aril lut 1 ur tir salmon laflen iii I 1 of boving it hup hot or arc fredi or pro lirt ti tiling old told t int ais or eail mind tit 11 isi I 1 able 1 tor for a to atala Hini if of it mork nM rican tin th offie tat soup ain wid that a c hall ag alah dl ti 14 I 1 R baa cot got into amod pi mix it ty e p bodily ua lotHin I 1 n the enlik pars nten bill has uto n but ina 44 iti lit auml 1 ex I I ifor tr grism VI 41 1 foud fistal all continue to feet th IN nf tit kruell dinst until cultural belies thin e the flit pon I ur irs rs out if f tin frien pun pull into the OW Is 1 a lit 1 a nelom ison rhe food prep tirI in IN th f tab u would pi go into the arp thun thais into mir ir tarlia where it Is rt arr rr likely lo 10 wt pirt up a dro tn in the shape of a or ehrmar lodle tIon if it you mt fry liliko it a fry not only 14 1 it for the rawle pa arle jnice to ewt anite dd oil art upon feml that iq I 1 q hikly cental coated with prease grease but an ex cesi bf of fat spread out over the lining of the stomach retards I 1 the he secretion secret lou of gastric juke jul protection of food the article of food most likely to be contaminated by desense germs N 1 milk the burau of industry ha has 4 formulated fitti fiat 4 for the guidance RUl dance of milk dealers or dairymen people win vh keep their own oun lows would do well to amure a set of rules rule epitomized epitomised they prescribe 1 and cure la in the handling of milk it as iti i well ell us tim proper nt housing aill an 1 feeding of if c w ws scrupulous care bh ul 1 be exercised in keeping clean clenti nil all in aich which milk la Is used ml nil k front a il d source should be boiled or before use rise milk ri ed u wibb ith form for millu allu r othir chuml nl 4 should not bt bc aed used iceboxes should be regul irl cloned with fill hot so solution lutton or strong go of let often conta contains inq germs and sporn w v lit it as soon as they ret get in a arm t I 1 ol food 01 huld pietr ie exposed to cont sitt t till illet u ln aneti eti nta rits hike inke etc u 4 tin flit 1 often act net ns as gerni carri currit othan oth ln 14 1 so har harn iwin royln to the awil of it 0 kudern lern physician as a ditl 11 melt with milt buzin flits fotia I 1 14 I 1 lift ft ondina mt around tb e erm careers carr ers to to alight and tan ata ineil tosa should not be allowed ID lit lu tie kit ki lien and lie the less they are in lit flit aimse b tit better thea the are it rin carri cru t food adulterants food adulterants libre little nil oil he except in lit 94 so far its flit substitute ikirt or ili ins for fur thit chich 14 I 1 4 nour 1 aln and of appetizing divor other holiver are sire directly in to jnue of their chemical of ef ref i of the ilie inora common sl nut lire as follow milk bater ater ina ins probably ably been inet er since there was uns a it milkman harin i jy y nutritious alue line v iua jus ai as salley lle acid form alln boric borle acid are tire also u and anre re butter sometimes adulterated with ith other fato which idich possibly poe pos elbl render reader it IOSA less ird lard oil Is 1 the moet most commonly ti uel tied ed adulterant canneil 1 ese ege tables tableR salt saito of copper anti elih are re often used to impart import v brilliant arpen color rho normal cotor color for canned pea pens beaus wane etc Is I 1 a gret afren n arbe brilliant huce should tip an a ibey they may contain tat sufficient copper to prove an 00 healthful mil lh jh at ti alne dyea iron or often lis awl ed to tu raf colon colom such ar are onn to suspicion in e act proportion to the he brilliancy of the colow colorin co torin inor rv ateo aw nl as 08 11 eckl and ben be boete kw acid stinks kaete 1 dyes coff cofek clay slik krafte conw een cocoanut faett olive oil it ottonia ott otton wa on oil meat poultry and ri ill borax and ani other preservatives manx many of the tl coloring matters pre serva tives and adulterants arp not to health but unless their N TUP riff IIAN NO N BlI INESS NISS 11 I 1 SOC SOCIETY I 1 my prim in C 14 1 lit itald the tile public Is 14 and cannot catrel e tile right of tholen na to ht 1 her flier it will viii drink rasp bern ad odi I 1 coital aing enough ilyf to tin flit ailt 4 to color a e of u tits libit liitle quara or go digestibility of foods food roa ma be far more 1 in th thin tit malt of the adulterant or lit aba abar it 14 mk talt ther therefore efort to rive give some thought thou glit to flit rt nl elitle itle of various arlou 4 tle 4 4 of if food if cot 0 llon I 1 gitry I itry il rk lit liti titer lier fisli or lu ili or ulli offs r frici I 1 urk ork 14 I 1 4 tible md flit th if fore in ili nutritive al at I 1 it lip inte ii it la liable to con eon gilr tri trichina chin or tin flit egge of t the he tapeworm pork should hould not be win except lo 10 the biform torn of lenin laton or ham train if compelled to J 11 pot i t it 1 fk ok o k it thoroughly thoro r I 1 le flow il will lii 1 it 0 list of foods 4 in he ale 1 r of f their digestibility it SWUM if be r erd that this list hold hoil nl gol for tin the maruge I 1 I 1 wu harf marange T or daniw Antl inott certain aril arti it in 4 f r f fl od 11 walh ill I 1 h alie 3 cannot for lint that 1 lum willed bir barlion lion veol mot boft ft eggs IH nt n tf just b rat mast fowl stud inoa will ill dork boyst u lu 1 i trl trin fled olp I 1 hilldock hull dock ant tron onh ram hief holad iab ironia bartill an ik arnst re real atil 1 I rabbit lt nymn 1 I in in mackerel macl tere herr herminic inic pilchard prill himl linni bolk boltl l and fried arl l ilaf ili pigeon han ban dark stav go fried ash fish raint anti nd holli smirk henrt IT r kidney WAVY malad nhi ernt |