Hand-book of Sanitary Information for Householders: Containing facts and suggestions about ventilation, drainage, care of contageous diseases, disinfection, food, and water. With appendices on disinfectants and plumbers' materials.Tracy, Roger Sherman
Science
Hand-book of Sanitary Information for Householders: Containing facts and suggestions about ventilation, drainage, care of contageous diseases, disinfection, food, and water. With appendices on disinfectants and plumbers' materials.
Tracy, Roger Sherman
Disinfection and disinfectants; Drinking water; Food adulteration and inspection; Hygiene; Sanitation, Household; Ventilation
=Meat.=—Sound fresh meat is pale red when first cut, the surface
after exposure turning to a deep red. The meat of animals that have
died a natural death is of a deep purple color, not having been bled.
The greatest danger in meat, however, is that due to the presence
of trichinæ, which are killed by a temperature of 160° Fahr. All
forms of pork should therefore be cooked thoroughly before eating.
(Chester.) Poisoning (vomiting, cramps, and diarrhœa) produced by meat
is generally caused by some kind of preserved meat (sausages, pickled
meats, etc.), and is probably due to the presence of fungi.
=Milk.=—Frauds consist generally in adding water or removing fat
(skimming). As the milk of healthy cows varies in composition within
certain limits, it is necessary to have a standard of purity, which
has been fixed upon in New York as follows: Nearly 1,000 cows have
been examined, with reference to the specific gravity of their milk,
in New York, New Jersey, and Connecticut. The maximum specific gravity
was 1.039 in milk of an Alderney cow. The minimum for normal milk
from a healthy cow was 1.029. The specific gravity is determined by
an instrument called a lactometer, on which 0 stands for 1,000, the
specific gravity of water, and 100 for 1,029, that of the poorest
milk from a healthy cow. The composition of such milk, adopted by the
English Society of Public Analysts and the New York City Board of
Health, as a result of fifty analyses, is as follows:
Fat 2.5
Solids, not fat (sugar, salt, etc.) 9.0
Water 88.5
——-
100.0
=Method of using the Lactometer.=—Put the milk in a vessel so deep that
the lactometer, when introduced and allowed to float, shall not touch
the bottom. Notice the reading of the scale at the surface of the milk.
If it is less than 100, it gives the percentage of milk in the sample.
For example, if the reading be 80, the sample contains 80 per cent of
milk and 20 per cent of water.
=Sources of Error.=—Milk very rich in cream may possibly, though not
probably, register less than 100, but its very appearance will show
that it has not been thinned by water or by skimming.
Skimmed milk, especially if a little salt has been added, may register
high above 100, but its thinness and blueness will show that it has
been doctored.
Condensed milk was carefully analyzed, and found to be unobjectionable.
(C. E. Munsell, Ph. D.)
=Olive-Oil.=—Often adulterated with poppy, cotton-seed, ground or
peanut, sesame, rape-seed, colza or beechnut oil, all harmless.
Sixteen samples; nine adulterated. (Caldwell.)
=Pickles.=—Nine samples. None contained copper or any other metal. The
only sample that possessed a suspiciously green appearance was found to
contain alum. (Lattimore.)
=Rum.=—Twenty-five samples. No objectionable additions found.
(Engelhardt.)
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