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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - December 27, 1920, Lethbridge, Alberta PAfiR TF-tt THE HERAL9 MONDAY, DECEMBER 27.-.1S23 THE ADVANTAGE OF SIMPLE TASTES BY THORNTON W. BURGESS Whose tastes ere simple will succeed In always meeting every need. Porky. juddy Foi, hunting through the snow-covered Green Forest and wsn- tferiris where the' next meii was com- tee from, and It lie ever, ever would know how it (elt to have full stom- ach again, carna across a broad trail in the snow. At first It didn't Interest film. Bft kneir who had made that trail and he. knew that ne would have to oe hungrier thai he then was, and lie was sure- that wasn't possible, before he would eren think of trying to get a dinner from that' fellow. 'Porky, tlie old Quill-pis, has been along muttered Red- 1 iy. 'I.woarter. If he is as hungry I am. If I eiiuldn't move any faster than that slowpoke I would starve I o death. I had an idea that perhaps he." slept through the winter, but these tricks'certainly are his. Well, he I doesn't interest me." I R'eddy went on a few hesl- 1 tatcd a minute, then turned to follow Prickly Forty's tracks. "I may as see where he Is and Is i muttered Ready. he tell me where "I can1 find 'some- thing to eat" The truth is Rcddy was curious. It in'his nature to pass A trait like, that and find-out what he .could about the maker of it. It Is hi of. all -his neighbors and i tfceir-ways that makes him the clever .Ecamp-he is. take him long to find Prickly Porky.- That-trail didn't go .'far: It led straight to a big hemlock tree.-.Redd? looked'up. -There was Prickly Porky, the Porcupine out on brie 'of the branches.'He was grunting contentedly as lie gnawed off the bit off the EmaH twigs. It quite plain thai-he was Ten' well 'satisfied with life, his breakfast. He was enjoying "These ate not hard times, said he very decidedly. gone hungry yet excepting for a shori time during stormy-, weather, and don't ly Porky dropped a twig of hemlock at Reddy's feet as he said this.'- Reddy did a't even sniff at IL Ha turned .up his nose.. iYes, sir, ht turned his black nose: 'Pricklj Part of Ireland Under Martial Law pentura. Hair on tail and aromd odder thould e clipped short. The air o! ,t milking time should be free iron lust or odors and no sweeping: or 'urblng of manure during milking. Milker., Milking and Care of Milk 10. Milkers shall ha free from all disease, thall pare their nails, scrub Uwir hands before milking, and don clothes, opi.-overaUV which ihall be white and clean' and not uaed or any other purpose. Milktuj should >e done with dry y. 'gently, about (he game >y the same person every 'day. Dis- card any milk off color. It dirt or flies drop: to milk, reject it. Narrow- mouthed, partly-covered are furnish a sterile article but it pro- and steriUted gauze should be put ducea certain changes la the milk oily metal strainers. and other make it less digestible and uu- utenslls, should be rinsed in warm desirably especially as an Infant food, water, scrubbed with an alkaline-ulu- snaaea areas show the counties'of Tlpperary.ani-Cork, which havcibeen.placed law. 1. The Galway. county" council has truce., asked the British government for a The Limerick county council has adopted a. resolution disassociating itself from the Galway animal, the purer 'will be its secre-' "'Good morning, neighbor. You seem j tos bo lucky enough 16 have found something lo eat Any one who1 can get a meal these hard times is said Ecdd.v. 'Prickly'Porky turned to Jbok down- at Reddy, aud there was Jnst. a'wee his dull little'eyes. "These are not hard safd'he, j-ery de- cldeaiy "This is fine weather. I. Ufa it There Is no luc's abo'nt having j plenty to luck at all; There !s plenty .if food, such as.it is; Ills just a er of simple tastes. That is all there IE to it If yon had simple tastes like'mine, -'yon TrtJuld never go hungry. I havejieVer ____ cause 1 move slowly and em content to slay in one place for days at a time. You think yourself smart. You boast of'being one. of tho smartest of all'the people IB the Green Forest. Yet you.go hungry most, of ,tha time, never knowlng'where the next meal is coming 'from, while I have plenty and to may be: stu- pidest fellow '.In the Green Forest, as 1 ha'ye heard you.call I know enough tp'-kee'p my tastes I never..go'. Of the same food .day .after'day gets 'tire- some, but filiingV.and a full.stom- ach saves a lot of .worry, and discom- fort. _ _The. simpler.yoflr. tastes the easier.it get along in. thls.world lust lock. that, .away in. your: mind Reddy, and think it'dver.'- 'iir (CopyrUtht, Burgess.) 'jPrickly Porky.'.'u Milk Siipplyanc) The Public Health s to their .In my last article I mad ij' the state- ,ment that good health was tha great- .cat national asset. I may new say the Baby is the na- hope. To him we all to take our place when we go west. But babies die under one year old by "the thousands, and why? not because God has so willed it, but owing chief- ly to the Ignorance of man as to tj care and f ;Mflk'fcelng the infant's sole'food, 1 shall take that for my subject in this letter. Mill? Supply and Public Health .Milk Is a universal fobd. It Is the Bole food of millions of infants under one year of age, the' main of children during their first years of lifeJ and an important adjunct food in the diet of all persons of all ages and conditions. VSn the United. States not leas than hundred and forty million gal- lons of milk were consumed in the year 23 gallons per per- son. ..This Is In alone... A-pore milk supply' ti therefore of paramount Importance to health, not or.ly becaii'se milk is a tiWersal food, but alspibecausc milk, being an animal secretion and almost favoVablo medium for bacterial growth. Is very seldom pure, and vis capable of causing and transmitting disease. Tho effects of an impure pub- lic milk supply are noticed on the rate of Infant mortality and upon tha gen- and mortality froin cer- tain causes T Infant mortality Is very much great- er than general 'mortality. Tho greatest causes olSntanl'mor- tality are the gastro-lntestfnar dls- 'eases Gastro-lntesllnal diseases are chiefly due to impure food. Milk -be- ing the chief food of 'infants, Infant is chiefly due to ifnpnro milk. The following statistical rtnts ai to the foregoing logical conclusions are proof of the relation of: milk to iii' ant mortality: in England (1905) the death rale was 15 per general The death rate of Infants was 128 in rural, and 183 (o in cities, per 1 births In of children born alive, 235 din during the first year. In (ho rale was; In Paris 145, and In other large cities 1S4 per In 'tho United Slates, out of daath.s during 1505, there were deaths amongst Infants, under one year. _ The greatest Infant mortality In Russia, 208 per Tho lowest is In Norway, 90 Out of the Infantile deaths In one year in France in cities the deaths per amongst infants iidii diarrhoea In January 212, In Au "Other Sala show-the same large proportions ot "infant deaths duo lo Sastro Intestinal and the sreat Increase'of the rate during tie hot summer months. Breast feeding and pure-milk lessen Infant mortality. According to Newsholme, tha num her of deaths from epidemic diar rhoea of'infants .under one year o age is about one-tenth among breast fed babies, as 'compared with artl ficlally .fed bablos. The In" the New-Yorl Hospital In 1902 was 7.44 pe cent, among those breast fed, whils amongst, th'o'se bottle fed was 62.1 per cent. In 1891 .the death rat among New York's: children i lindt five years was 96 per and.13 during the summer months; whii after the increase: in the consnmp milk ;tho''deat rate ot 1906 was. but 55 per Milk and Disease The Intimate relation of milk wit has-been claimed an Mllk'-ifro'm a tuberculous'cow wI that; disease' to.: the child. typhoid feraA: scarlet: fever, dlph therla.andjmocslcs In'milk, have bee proved -beyond doubt'in many, cases The germs of (yprfoid have ofion bee inii'mllk, where they develop and multiply..This germ may also, bo ..found 'in .the; milk products, such A large numuer of violent'opiilcm- ics of beDir traced to .'In- fecled 'Two rbf. our own demlcs were traced directly (o It. Besides causing, .certain Infectious diseases, milk is. also Capable of caus- ing certain. gaslro-inleslinal disturb- ances .which .often .result fatally, es- reclally In infants, Theso arc due either lo various acid and oilier bacil- li whch may develop n' tho milk dur- ing and between the of milking and corisiimplion, or; the disease may fce duo to certain toxins produced in deteriorated milk, and th'e action of wh.lnh.Is not. always evident. Even Kllghtly sour milk may cause diar- rhoea, .fn.the young. Sources' of Contamination of Miltf Tho sources of bacterial contamin- ation ol milk are very many, and may be classified as follows: m The milk animal; (2) Tho dairy farm- (3) The water; (4) Individual hand- ling Ihc rallk; and (5) Milk utonslls The quality ot tho milk depends greatly on ths condlllon of health ot the .milk animal. The lack of cleanliness of'any cow, specially of the udder; teats, tail nd under parts of. the body, are Im- ortant factors in he milk derived; from that animal. .In -Its perogrlnatlqns the reducer and-consumer milk goes hrpiigh many .places, in each of chances and ources of cuntamlnatlon. The farm- lace, the stable, the. mUk creamery, the. car, the :bot- ling establishment, the; wagon, the store, .are all-places :where hc'milfc may be infected from one or nother s'ource. ivln all .and each 'of there are ..persons, ulen- etc, fupon which r gsrnisvo! ty- id and-.scarlet jfever.vdiphtheria other- Infectious ".diseases may aid which may, find lodgement n .the.'milk, .and-thns to he consumers.. number; pi lift erent'.: In divifiucls handle: the'. ra lij 'rom jho.- tline' it -i s rived f roni f cow.-f.o the The "farmers, the milkers; the ;drlv >rs, tho creamery workers, the tot milk dealers, and' grocery men.are Infec- lous agents from .w.hom milk may derive, some: of the germ's with wliich it is-often contaminated. Another: factor, in '-the source of milk- contamination various milk nillk pail, tHe strainer, the can, thq' botpes, 'dippers, etc., .all ,ot. which may be'dirty and infected.-by the persons handling olher.means. Finally, a very Important source of contamination Is'found In the supply of farms and'dairies, of the water with which the" teats .and ud- ders', the etc.; are washed, and .of the. waiter which' Is sometimes at. times unintentionally, airowed tp gain ac- cess lo the milk. This Is particularly applicable to our.milk In almost every case'the water supply of farms is from the Irrigation ditch and very liable lo be'infected. Chemistry of Ml'lkV Milk is an animal secretion, and consists of-water, "in-which are dis- solved and suspended" various''solids. Cold does not kil'i bacteria, nor does It the mfectivlty of pathogenic U however, one ol "the kest means, of Inhibiting tke action ol re'tardlag their development and the milk from rapidly does net change the dlgestlbUJttjr; or' chancier of milk and a claan not containing too miny and whole- some for at a tempera- ture.of under 50 degress F. Boiling for 15 to 30 minutes Is or- dinarily a safe procedure, and may water, scalded and boiled'or sterilised In, a steam sterlllier. No sneezing, ccuahing, tobacco pMteuration By pasteurization of milk Is under- stood a proms 'of heating -it at a tempei-ature add fora time sufficient or- expectoration should be penalttedl to d8slroy the most common patho- dnnng mUkjng. Straining and genie germs, without at the same time ing. must not be fions be. f for the theVtoner spE-jgermlcIdal propertlca are not destroy, whitewashed. painted 1 ed. r o ftxternal causes, has never" be pn possible tbsbbtaln'a mlik which' is entirely free "from thim. The greater "part, H not all, the bacteria. "in ..milk are derived from outside sources, and the greater. the number, of persons handling, the Beater. the number of changes.frpm one place .to another, and from 'one vessel to another, and the less clean- ines's islables, trie greater.' of bacteria ..jn miik. The. number of micro-organisms may vary' from 500 In a cubic centimetre. (16 in a -milk drawn under the most rigid and special aseptic precautions .to !a. a. cubic centimetre found Iii some market milk. Ordinary commercial milk con- talps a .variable number of minimum- for. standard certified milk' is per c.c., for. inspected milk Ordinary market milk may contain; to These great numbers -may alarming, to.ithe public most are harmless. The lactic "acid organisms form the greater part and these cause -the.. so.uring of and infprnr.ns .wbea.'lt'.b -no loncer fit 'Some of the bac- teria .majr prodnca, certain toxins which inftammatlona in children and adults Milk Is adulterated by e addition of by subtraction of or keeping of milk from time It Is taken.from the stable, to the Umo of jts removal lo market. _ Mill house should be clean; whitewashed, floor, hard and cleana- Ible and provided wfth plenty of light and -windows' tor ventilation. Strain- ing must be done, carefully and asep- tlcally. The temperature of the milk ihquld.te rapidly reduced to 45 de- grees. Regulation of Dalrks, Bottling Estab- i and creameries must be well lighted and vent ilated, the'' tone r faces- clean, whitewashed' pai. The floors Bh'ould be of concrete and bulidlng no other purpose- than handling'milk and ita products. No bottling to be done ez- cepting In eslabllBhments ittedftor the purpose. J.KIik metal .or glass seams, nooks or. cor.n- arijrbottles should: the common en'se. variety, .ster- irefl p'.TSifiined discs. .Cans, ottles, e'tc., should.be cleaned by rst being 'rinsed in warm water, then and -scrubbed with a stiff rush and soap or other, alkaline splu- on, _and hot water and'after that be- ng sterilized by boiling or-in steanj. teriilzefs, then dried kept !n- destroying-the milk: ferments, nor al- tering its appearaa.ce and di- gestibility, 'v According, to Koionau, the best temperature ud length' of time for efficiency la 20 minutes at a temperature of HO degrees F, .This, temperature dow nol: destroy" tue .ferme'irls and does not' slier the milk, but ibMlotely dotroyi! al! sach may say they ate ud typhoid, but to the letter by on etc. Paste'ttriied milk" rapid- department with the exception oJ tfo. ly cooled immediately after heating, i1' and No, 9.- ,11s Under, the con- The advantages of. this process tro! of Department of (1) That most if not all of the Agriculture and they. taw.repeatedly common lacteria. and their toilns are tf> apply the tuberculin test, killed. stutin g. that our bams do not comply serres" high'; eommendsHra.; No. 9 In' 1 fihd.it out Li, la-.wai jici-'vui. uuv .It to in its entirety, i vv. by both, ;.hy the of thickeners, etc., 'and-.; b; the addition of preservatives; .-it It also regarded as adulterated iwhen :ll .8' below a certain chemical or bac tcriologlcal standard :whlch Is pre- scribed by a province or municipality Prophylaxis In Milk Supply The best means to. prevent tlie spread of disease III effect from impure milk Is a' thorough sys .cm of sanitary production and It sanitary supervision from the time it leaves the milked animal to1, the time it reaches the consumer. production of, clean milk em braces the proper regulation of th tollow.lng sanitary -details: the relative amounts of which pent! on many various factors. de- Its average composition is 87 per cent, water and 13 per cent, solids. The solids consist of: Fat, 3.6 per casein, 3.3 albu'men, 0.7 per cent.; milk sugar, 4.7 per cent.; mineral matter, 0.7 per cent It also contains oxygen nitrogen, car- bon a certain number1, of c.rigymes... fljid ferments, aud numer ous bacteria, Milk fat Is formed'of the glycerldes of a number of fatly acids. It la in the form of globules, more or Isas minute, distributed through the milk, and-has a-tendency, owing to its spe- cific gravljy being lighter than the rest of the fluids, to rise (o the top, forming what Is called cream. Cream Is fat, ;ijor is it all contained in'the milk, but simply tho upper layer of lhesmilk containing a larger'pcrceriloge' of milk fat. But- ter, is "the product mado' by gather- frig.ln any manner the fat of fresh'or ripened-mirk Into a mass, which-also contains a small portion of the other constituents of milk and Contains not less than 82.5 per cent: ol milk fat. Cheese is the sound, solid, .and rliienctl product made from milk o_r cream by coagulating Ihe cuse.'ji thereof with rennctt or lactic The water supply, m'ust be pure The drainage of the ___ .In-free air and Stores In which milk Is rsold .should a.clean and sanitary. The milk can. hould not be near vegetables or meat nd kept'at a'temperature of 45 de- irees the can should be always overed and stirred before each sale. sleeping to. be allowed-.on prein. ses: Dnrlng transportation milk .should IB' kept refrigerated and the tempera- ure BO. degrees 'F...: Cans and Kittles'1 should be labelled with najne of 'wholesale dealer, is well'as with he-'name'of ..dairy, with.daie of mllk-J ng' and 'if pasteurized, with date .ot such, -MMk Prewrvattion'' The rapit) changes produced In milk nUnedlttery -after its' being-'derived Worn' tho 'animal, changes due to chem- ical and: bacterial pro- cess, make it Incumbent that it should >e consnmed as soon after Its produc- :Ion as possible. This is Imnosslble n cities, milk com IPX. to them froin long distances so It Is Bometlmes 24 (3f That the ferments and their reqHiremerts. Mr. Parry, ,_.ji, L.._- one of the producers has his herd tested; ai.bis ownjeir-Sniie .and ;de- That the process may' compllshed scale, and fur- nish a cpmmerclally' safe Jinilki (4) ;-That the taste, i out in us entirety, i odor and cream separatloiT quality araj MlJk This'is a matter of detairpertainlpg altogether to the laboratory and being of a technical understood by the public. therefore not refer ,tpjt The reijlUi are.shown-'lh-our'nlohthly mayfsay the Health Department: in Its su'pervlBion of ;ttie milk traffic inlthla by the rulev and Ideas con- In the Thanking yosifor thf large amount ot space you have granted me, K Gew.'DeVebVr, Mi D..' Oraper'iit Health, (5) .That pasleurited U kepi cold, furnishes 'a cleac, healthy milk; safe 'for Infant food and other poses. Sanitary'Supervision of Milk A complete'system of sanitaiTr'siip- e'rvlsion of milk must embrace .the fpl- lowing jpeasures: J 1... Government inspection Un'd "tests of dairy cattio 2, Inspection ot drainage and wat- er supply of dairy'farms. 3. Periodical inEiiecllon ot dairy equipment, etc. 4. Municipal all 'estab- lishments 4nd p'roducing, manufacturing, 'transporting or selling milt'--- -'iV'.-- 6. .Periodical of farms, creameries, factories anfl stores. 6. Formulation official standards of and: its products. i. ..Unless'.1 some ards. 8.. Collection of samples' and chem- ical and bacteriological examination, S.. tabeiling oramiallkisoiaVwIlb time whol 10, PROF. HASBONNIER Dec, August C. C. Harttonnfer. well known !BI tha died list loa' Onr Btandards'are simitar 'cy that of the Total Solids 11.75% Cream Butter Cheese Solids Kot Fat 8.50% Fat. 3.25% 18.0% Cream' ________. ___ conld not be kept for go lomj a period Regarding rnlea of supeirls- .coinmlUee of membtrs of parliament reporteds y" "oo the preiehi r be good. 3. The surroundtngs, barnyard, am stabliiiE should ne kept cleani 4. Care should he'taken for .thi health and the feeding of the cows. 6. Cleanlicsss in milking, In tli milkers, and care ut milk should b "X 6. All dairies, bottllrig and mil establishments should.be regulated.' 7.. Hams should 'tie located oh eU vafed ground with sloping Aides' t facilitate drainage and should be use exclusively for no other domes tic animal being 8. Stables should be specially coi structed one storey oi. concrete are best.' Floors are .bes to bo constructed of bricks laii .In cement, mortar or with ce- ment top; never of dirt or wood. Walls and celling should be plastered and hcpt Floors should; be graded'.to one paint and from therej drained Into a sewer, if present, or-: to sorao.-dlstant cessrool. Slalls should bo at least 3% feel wide, 7 feet long, and 9 feet high and should-bo Iron staunch- ons tor securing the'cows. At 'the foot of stalls there 'should be a gut- ter of iron or concrete and which should be graded and drained into sewer or cesspool. There should bo at least cubic feel of space for each cow and proper provision made for entrance of fresh nlr. There should be a'window for every 20 feet and there should Be at least four scjuare feel of giass for- each :cow. Stable door and windows-should havo screens to prevent The walls. tnereoJ w th rennolt or lactic a'cM floors.-ceilings, be clean- wllh or wllhout the addition of ripen- cd daily with water. in (ho OnHed States Jn 1905, The belter 'the heall'i the hmn died fronfafarrh'oli 'and fbe feeing, and "ho'care of the ing ferments and seasoning, antl cbn- fains not less than 60 per cent, i of milk fat. The reaction of milk is ampholerlc, i.e., it is add to litmus anil alkaline 16 turmeric. The specific gravity should be from 1020 to lD32. It is however, lowered by high temperature, decrease -of solids, Increase of waler, incrciso of fals, and Is higher on Increase of total solids, decrease water, and lower temperature, Bacferla Milk even when freshly drawn con- tains a largo-number of microorgan- isms. sjst these aro dw 9. Care, Health, and Feedlnff Special caro must be taken to delect cows that aro suffering from tuberculosis. They should bo tested wllh tuberculin by a veterinary arid all reading must bo excluded and de- stroyed. Pure walor supply Is neces- sary, and feed should consist of fresh haj, grass, corn anil whole grain? but no Ill-smelling vegelabfes> weeds, brewery swlllj, sour cnsllago shouiil 60 given, Sail should ho accessible al all limes. Cows should bo celaiied brushed dally. The0 tinder surface of Ihe body should be washed wllh warm WiiW immediately before milking. JUST ISSUED Pireetory 1920 YEAR BOOK OF ALBERTA v Official data covering agriculture, lands, fishing and Dublic works. GAZETTEER AND ALPHABETIGAL DIRECTOItY Describing 1975 cities, and settlementg within .giving iQcatSon, distances and'directions from larger how reached, with a synopsis of local etc., followed by an alphabeti- cal directory.of all business and professional employees, CLASSIFIED BUSINESS SECTION The business interests of the Province, including manufacturers, wholesalers- and all products from the rsiwmaterial tc'the finished'article, are classified under 385 headings, alphabetically arranged according to towns, PATRONIZE ALBERTA INDUSTRIES Almost anything which anyone desires can be purchased in Alberta. Every dollar spent here assists the Province. You can assist the province by trading with Alberta merchants, If "you. are unable to purchase what you desire in your local to.wn or community, then consult Wrigley's Classified Business Di- rectory, a copy of be secured at all first-class drug stores, confec- tionery stores, hotels, automobile fact, most of the live business concerns have a copy of WrigleyVAlberta Directory. -V i: Subscription prepaid to any address. Wrigley Directories Limited D. J. YOUNG A CO., LTD., 715 1st Ave. W., Calgary. P.O. Box 1548, Calgary. A. H. ESCH A CO., LTD., 10102 Jasper Ave., i'u'. Edmonton." ;