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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - December 28, 1920, Lethbridge, Alberta THE 1020 BUMISSBEB THE ADVANTAGE OF SIMPLE TASTES BY THoliNTON w. BURGESS Whose tastes are simple will succeed V In always meeting need. Porky. Keddy hunting through the snow-covered he turned up his -Hack nose. Prickly Part of Ireland Dm law (lair on till and should be clipped short. The. air of tlablii at milking time iiooid be 'rree dutt or odors and no sweeptnj or turning ot manure during mllktag. Milking and Cirt of Milk tt. .Milkers shall he from til disease, shall care their scrub their htadi before and without deteripratlpa. Ttas simplest and cheapest hod .la by -low tem- perature. _. Co.d do-j Mt kill bacteria, oar does It lie bf activity or pathogenic .It however, one ot the nwans tae action ot them, retatUlnjj their development and milk from rapidly sourlnf.', QoW does not ttante.the character of milk and a cleio milk. too many bacteria, and Bpiae for A day 6V more at a tempera- ture for 1C to li or- dinarily a safe procedure, and may special clothes, caps, overalls; which shall be watte and clean and nil need tor any crther.purpo.se. Milking should be done wtth dry hands, evenly, quiet- ly, gently, about (he sitae time and by the "same person every day. Dia- card any milk off color. 1C Art or BlM drop reject It. Narrow- moothed, partly-covered palla are but, sterile" article but It pro- and sterilized gauze should be put duces certain changea ia the milk over Palls and other which make It less digestible ami on- utensils should be rinsed in warm desirable especially aa an taffcat food. PsateurallMV By pasteartMtion of milk Is stood a process of aeatlag; it at a to destroy most commim palio- getmi. without at same Umi destroying I he milk faraeats, mar 'al- tering its taste, asd 'di- gestibility. Aeoerdimg to' HHeaan. tae best teBperatarfr' aai Lime tor efflcleacy 4i N mtautM' at temperature of, 140 degrees F. This tlae the ferments and daea 'net alter the milk, bet absolutely dertroys (crubhed with'an alkaline tion and water, scalded and boiled or steriatied In'a steam iteriUier. No aneeiing, coughing, tobacco (pitting or expectoration should be pamitted during Bilking. Stralnhig imd Ing Dost cot done IB Sap- ante milk bouoea Myumta from any Shaded areas show counties al Limerick, Kerry, Tipperary and Cork, Which hare been placed law The" Galway county council has asked the Britich' government for a The Limerick county council has Itself from the.Galway action. -1. trace. resolution disassociating animal, the its'' secre- "You 'turn up yonr what I make a i meal of. Yon go about whining about hard times and half starred, and 1 keep niy stomach'full and havo nothing to complain of. You think me stirpld make fun of ma be- cause I move slowly and am content to stay in one place for days'at a time.' You think yourself smart. .You boast of of .the smartest ot all the people In the Green Forest. Yet you go hungry most of the time, never, knowing where the next meal is coming I have plenty and to "may bo stu- something ,to eat Any one who canipidest feltow-ln the Green thesa hard tlmes Is 'Wto" I have you call I knojf hungry. coarse, the same focJ-day after day gets tire- Prickly Porky turned, to look down at Heddy, and there was jast a wee spark in his dull littlo eyes. "These are not hard said he, very d4- ddedly 'This Is fine weather: Irllke it There is no lurtc about haying plenty to luck at all. There is plenty of food, such as It Is.; H.is Just a matter oi simple tastes. That Is all there is to it. II you tastes like mine, Reddy you Vfpald never go hungrv. I have never some, but it is filling, and a full stom- ach saves a lot of'worry'and dlfi'com- fort.. simpler -your tastes the easier.lLis .to this -world. Just. tuck, that away-in-your-mind, Reddy. and. think, it over." (Copyright, 1930, by T. W.-Bnrgess.) ...The next-story: "PrlcMy-Porky Is The Public Health which may render tholr milk unfit for ood are many, the most Important elng anthrax, tuberculosis, foot and loutn disease, actiuomy cosls, mallg- ant edema, cattle' plague, trembles, eptic .diseases, and. local diseases of 'ie udder .and nearty organs. The lack of cleaslluesa of any cow, of the udder, teats, tall nd under parts'of'the bo'dy are Im- ortant factors! la- the (leahliness he milk derived from that animal. The-Dalry In its peregrinations ietweenrthe 'reducer ajid 'consumer milk" goes brough many In each of which .there are many chances -and ources bJreoBtaiiimatiofl. Tho larni-' ilace, ithe stable, the rallk tho airy, the creamery, ltd car, the boi- ling establishment, tho' the rocery store, are-all he.milk mor be infected'from one'or nother" source. In all and- each 'of hqsc' places there are lls, etc- germs" of. ty- phoid and'1 ''diphtheria ind Infecttmis diseases may urk, -and which may- find' lodgement milk, and'thus be dairled. to .he .consumers. A1 largo nnm'ber of different indlyiduala handle tho' milk rom the time it Is derived from ithe cow to 'IM time It Is In my last ortkle I matle the state- ment that good heal h was the'tidi- est nations! asset. I may now say the Baby is the na- tion's hope. To him we sil look to take our plnco when we go west. Dut tables die under one year old by the thousands, and because God has so willed owing chief- If- to the ignorance of man as to tbAIr '.care 'and feeding. Milk being the infant's sole'food; I take that for my subject In'thfs fetter Milk Supply and PubllJ Health Milk is a universal food It-Is tho of millions ot infants under .one year of age; the mala food ot children during their first years or life, and nn important adjunct looi Ja the diet of, all persons of all ages and conditions la the United States not.less than aeven hundred and forty million gal- lons of milk were consumed in tho year gallons per per- son. f This is lu cities stone.'- "-f 1 A pnce milk supply ia therefore of paramount. importance to public health, not only because milk is a itelvfraal food, but also because milk, being ED animal secretion and a most favorable jneaium for bacterial growth, Is very seldom pure, and ;ls Capable of causing and transmitting The effects of an Impure pub- lic milk supply are noticed oh the rate of infant mortality and upon the gtfn-. eral mortality and mortality from cer- tain Infant mortality Is very much great- fcr than general mortality. Tho greatest causes ot lnfan( mor- .In'one'year iu JYance in cities the deaths per amongst infants from diarrhoea were, in Au- .Other data show- the same large proportions of.Infant deaths due to Hastro intestflnal diseases, and the great Increase-ot-the rate during the Breast feeding and pure milk lessen InfanVznortalily.'j. According to Newshplme, the num ber of deaths from .epidemic dlar rhpea under.one year o age is about one-teuth among breast fed'babies, as compared :wllh art! Qcially fed babies. The death rate.in the Now York Infant Hospital In 1902, was 7.-U pe cent.-ampng those breast fed, white amongst; those :bqttle fed it was 62.14 per cent death rat( among. New York's; children unde flve years was 86 per 13 during the summer months; whil after, the increase "In the consump tloa'of pasteurlied milk" 'the- death rate of 1906 was but 55 per Milk and The intimate relation ot milk wit been claimed an Milk from "a tuberculous cow wl give that ..dlseaje to the child, The germs o typhoid few A. scarlet fever, diph hayo prptpd" beyond dbubt'in many cases Thigjrms of been found.'ln; milk, where" they rapldl develop and multiply.'-This germ may also milk jroducls, .tallty1 eases. are tho gastrointestinal Oastro-Jntcstinal 'diseases are chieBy due to Impure food.' Milk be- ing [he chief food of'infanta, Infant Mortality is chiefly due 'to -impure The following statistical: data 4s to.lhe foregoing logical conclusions are proof of the relation pt mllk'-to Infant mortality; In England (1005) the gonoral death rale was 15 per The death rate of infants was 128 h rural, and 183 to 108 in cities, per births In Germany, of children born alre, 235 dip during tho first year. In France tho rate was: In Paris 145, and in other largo cities 181 per In tho United States, out of dearths during 1005, therp wero deaths amongst infants under i year.; The greatest Infant mprfallly In ROisIa, 268 per ,The' lowest la iu Nprway, 90 per Out of the Infantile deaths to external it has never been possible to sfctsia z milk -shlcU is mtirejy: free from them The, greater .-part, If not all, the bacteria ia milk- are derived from outside sources, and the greater the number, of -persons handling, the greater :the number, of changes.from one place to another, and from one vessel to another, and tho less clean: lues's about cows, stables, etc., the ireater tha-number "of bacteria- -in milk... The'number of mlcro-orgaalsma may other' building or llTloc hwM itoold ,be provided tor the haataf aad keepmg of milk from 'Ue .time H IB taken from tho stable to ilnw of Its removal to market. IfUk hould be clean, no tuer whitewashed, floor hard and cleans; Ible and provided with plenty, of light and windows for ventilation. Strain- ing" mast be done carefully and asep- tically. The temperature ot the milk shomld be rapidly reduoeB to. 45 de- grees. Regbfttlin ef DilrlM, BeHMng Eftab- v lljhmenU, Dalriea tad creameries must bo wnll lighted and'ventilated, the inner sur- faces whitewuhed or painted with oil paint Toe floors' be of cobcreta and building used (prod other purpose than handling' mUk and products. No bottling to be ceptlig specially fitted lor-the puripose. -Milk cans should be of.netil or glass without seams, nooks, or .com- eri; botlies should h e of the" common rarlety anfl capped with stiMp illxed parafflined .paper Cans, etc., should be .cleaned first being rinsed in warm water, than washed .and scrubbed a. stiff brusih and soap or other alkaline.solu- tion, and hot water and after that be- ing sterilized by steam isteriliiera, then dried-and kept'.In- free alr'and clean places. Stores In which riilk is sold should be clean and sanitary.. The milk can New Leader; of f W. W. KoWon. i the Maaltoba OlOBl. K41.U4 uiunp MIEV UDBUCTp P J. v 1, I all known Buca u I they, are aMe compllsbed.on a large scale, and fur- nlsh a comnMrclally sate milk., (4) That tha taste, appearance, odor and cream, separation quality are not altered. Tliiit piitcnriwd rtdlit. If kept cold, furnishes milk, Bafe for infant and other pur- poses.-; SilpervWo'n of ;Mllk 'sanfilary ervislcn sf milk must embrace the fol- 1. Gpverhment'inBpectlonand'tests of dairy catUe (TuberculinX. j.-! 2. Inspection of drainage'and Vat- er supply ,of dairy, 3. PeriodicEl.. Infepectton of etc. 4. Municipal licensing of ail estab- lishments xa'nii persons producing, manufacturinlf, selling milk." 5. Periodical. Uspectjoii of .farms, creameries, antl' BtiireB; 6. Pormnlatibn of official: standards cent.; casein, 3.3 per cent.; albumen; ft T A 1 III in 0.7 per cent.; milk sugar 4.7 cent-j mineral njatter, 0.7 per _ such sj'. Ice. cheese, etc) A. large number, ot violent! epidem- ics! of typhold.ha'vo been traced to.in- fcclbd 'mllkj '-Two of. -Epi- demics were liaced (firecily'lc i It. Besides causing certain Infectious oiseasea, milk Is also capable ot caus- ing certain gastro-lntestinsl disturb- ances, which often result 'fatally, es- pecially In Infants, These aro duo either to various acid and other bacil- li when may develop n the milk dur- ing and between tlio time of milking and consumption, or the disease may be duo to certain toxins produced In deteriorated and -action of which. ia.-not always -evident. Even slightly sour rnllk cause (liar- rhona In the yoiing. Soureis off-Coritamlnallon of Milk The Bourccs ot bacterial contamin- ation pf milk are very many, and may bo classified as follows: (1) The milk animal; (2) The dairy farm; (3) Tho water; (4) Individual hand- ling the milk; and (5) Milk utensils. The quality o( Ibo milk depends greatly on tho cpndltlon of health ot It also contains oxygen nitrogen, car- bon'- dfpxldo, a certain number ot en gym os and ferments, and ous IJacterJa. 'Milk fat Is formed of the glycerldea Of a number of fatty acids. Jt .the form of globules, more or less minute, distributed through the milk, and has a tendency, owing to Us spe- cific-gravity being lighter rest ot.tbe fluids, to rise to the top, forming Si-hat Is called cream. Cream is not all fat, nor Is It all the fat contained'in the milk, but simply the upper layer of the miltp containing a larger percentage.o! milk fat. But- ter-Is IhP prpdnct mado by gather- Ing In'any manner the fat of fresh or ripened rallk or cream Into a mass, whi6h also contains a small portion ot the other constituents of milk and contains not less than S2.5 per cent, of milk fat. Cheese Is thp sound, solid, and ripened product mado from milk or cream by coagulating the casein thereof with rennclt or lactic acid with or without the addition ot ripen- ing ferments and seasoning, and con- tains not less than 60 per cent, oi milk fat. The reaction of milk Is ampholerlc, I.e., It Is acid to litmus and aikalino to turmeric. The specific gravity should to from 1029 to 1032. H Is however, lowered by high temperature, decrease bt solids. Increase ol water, Increase of fats, and Is higher on Incrcasa ot tolal solids, decrease, ot water, and lower temperature. United, states in 1905, "the hoallh, the hous- taL fled from diarrhoea and enteritis. ing, tho feeding, and the care pf the Isms. Bacteria Milk oven when freshly oVawn_.con a a large numb'M of micro-organ- if Ihcao aro flw 'The water supply be pure. The drainage of the farm should 1. 2. be gopd. 3. The surroundlnis, barnyard, and stabling 'should be kept, dean! 4. Care .should be taken for 'the health and the feeding oi. the cows. 6. Cleanliness. In milking, in th'e milkers, and care 'of milk should be observed.. 6. All dairies, .botlllns, and' milk establishments should ,be. regulated. 7. Barns. should be located on e'le- vated ground with sloping Ides to facilitate drainage and should he-txed exclusively for cows, no other tic animal being allowed within. 8. Stables should be specially con- Pep4 struoted one-storey concrete ate besL .Floors are bert to be constructed of bricka-. laid' In cement, mortar or co'ncrete, with ce- ment lop; neverof dirt or wood.'Walls and celling shoul'd'-he plastered and kept whitewashed, Floors should be graded to one point and from there drained Into a sewer, It present, or to some distant cosspool. Stalls should bo at least feet wide, 7 feet long, and 9.feet high and should be provldej'wlth iron staunch- pns for securing the cows. At the fpot-of stalls there should be a gut- ter ot iron or concrete and which should bo graded and drained Into sewer or cesspool. There should bo at least'600 ;cublp feet of space t6t each cow end proper provision made for entrance of fresh air. There should be a window for every 20 feet and there rhould be at least four square feet of glass-for each cow. Stable door and windows should have screens to prevent flies. The walls, floors, ceilings, etc., should be clean- ed dally with water. Csre, Health, and Feeding 9.' Special caro must be tsken fp dotect cows that are" suffering from tuberculosis, They should be ieaUil with tuberculin by a veterinary''aud all reacting must be excluded and stroyed. Pure water supply Is neces- sary, nnd feed should consist of fresh hay, grass, corn and whole grains bat no ,111-smelllnk vegetables, weeds, brewery swills, soar ensllago should be given. ards. of milk and its products. FormiUationSf. bacterial'etanct 8. Collection of samples and chem leal sad bacteriological examination. 9. all milk' time of liesi During .transportation-milk should be kept refrigerated and the tempera- ture not over 5} degrees F.. Cans and bottles .should be labelled with name of 'wholesale dealer, a's-with the name of dairy, witK date of-milk- Ing, and it pasteurized, with date, of such procedure. Milk preservation The npld changes' prodnced irt rallk immediately its-, being- derived from the animal, changes due to chem leal fermentative" and bacterial pro- cess, make it Incumbent that it should be consumed as soon after its produc tlon as possible. This is impossible in cities, milk coming to them from long distances so it is 2- or more v hours .-old. .Unless -some of are'5 -used-1 coold not be kept long a period1 Regarding these roles" Tito 1> Utoictber ta laboratory aeiil betsg of a technical cWa'rttfr, irqM 'not be mtmiooi by 'peWle.; I shall therefore not refer to K. TVe.retulta in oor nioirtUy In I the Tlealth Department la Its superrUioa of 'Uw milk traffic r in TthJf city Ii riWK3 "by the rerHaUbnii-and Ideas cos- i Thanking yoii far'th> im of space iron -hare gfaated'-rae, x i L. Geo. IJeVeber, M: J Medical 'OHcer'of He PROF. B1ES j-r-.." August C. well' known In the Canadtin-litersjy-ifdrld, "died last Saturday. time of .productlpnt owner, BRITISH1. ..'Wt-ow. r 10.'Commercial .pasteurization; pn; a large'scale'under' sanitary, supervis- ion of mtralclpai authorities: OnrTstandards are similar to'that of the United -viz.: Milk Solids Not Fat 8.50% Fat. 3.25% Total Solids 11.75% Butter- v.- S2.6% 60.0% i Ice Cream Ian' -.Asspclated v select committee on salaries of members 'of parliament' :have reported against" any presHit j ot bQt'racomDiends :that r the bpdy with warm immediately before milking. JUST ISSUED forl920 YEAR BOOK OF ALBERTA .Official data covering miniagr fishing 'and -works. GAZETTEER AND ALPHABETICAL DIRECTORY Describing, 1975 cities, towns, villages and settlements wlthin: the Pirotince, giving location, distances and directions from larger how reached, with a synopsis of local populations, etie., folfoWed ca! directory of all business and .professional men, and employees. CLASSIFIED BUSINESS SECTION U. The businessjnterests of the.Erovince, including and retailers, listing all products the rawmatenalto.the are classified under headings, alphabetically arranged according tb'ttfwnfc PATRONIZE ALBERTA INDUSTRIES Almost anything which anyone desires can be purchased in Alberta. '-.Every dollar spent here assists the Province. VYou can assist the province bj? trading with Alberta merchants. H you are unable to purchase what you'.deiirt'jn your local town or community, theni consult Wrigley's Classified rectory, a copy of which, can be secured at all first-class tionery stores, hotels, automobile garages, in fact, most of concerns have a copy Alberta Directory, prepaid to any Wrigkjr D, 3. YOUNO A CO., 715 Ave. W, P.O. A. H- E8CH A CO., 10402 J II per i J ;