Knowing what we do of the nature and action of bacteria, yeasts and molds, we are able to protect our health and food from their destructive action. This can be done by sanitation and sterilization.

Sanitation in the home means that every part of the house, from garret to cellar, shall be kept clean, dry, and well ventilated; that the food shall be kept in clean receptacles, and in clean, well ventilated places; that the food shall be prepared in a sanitary manner and in sanitary utensils; that all refuse shall be destroyed daily if possible; that every part of the house shall be screened against flies, for they are filthy and carry disease. The housekeeper must remember that it is the dark, damp places and floating dust that are favorable to the distribution and growth of bacteria, molds and yeasts. Therefore cleanliness, and plenty of air and sunlight are her best aids in keeping her house, food, and family in a healthy condition.

In sweeping and dusting, methods should be used that will not "make the dust fly." A soft hair brush or a yacht mop for bare floors, and a carpet sweeper or a damp broom are good for carpets and rugs.

In dusting the kitchen and pantries use a cheese cloth wrung very dry. For nice furniture use soft cheese cloth or old silk. Do not wet these as the damp cloth dulls the finish on fine woods, etc. There is a dust cloth on the market that absorbs the dust and polishes the surface at the same time. It is inexpensive and satisfactory.

When washing closets, shelves, floors, etc., be sure not to use so much water as to fill cracks or grooves, and be very particular to wipe all corners and grooves dry.

In cleaning all kinds of utensils it is important that they should be washed clean and finally rinsed in boiling water, then wiped with clean, dry towels. The towels and dishcloths should be washed and scalded at least once a day, and if possible dried in the open air. It does not require a very vivid imagination to realize the colonies of bacteria that may develop in a very short time in dirty towels and dishcloths, and in the corners and grooves of badly washed utensils.

In a home where these sanitary conditions are observed the daily care of the food will not be difficult, provided the following things are remembered. All animal foods must be allowed to cool thoroughly before being covered, or before being placed in a refrigerator. Under the head of animal foods would come fresh killed meats, fish, milk, etc. Also cooked meats, fish, soups, stews, gravies, or anything into which meat, fish, milk, or eggs enter. Nitrogenous vegetables, such as beans, peas, and lentils must also be cooled before being covered or put in a closed place. In fact, practically all cooked food, that is to be kept for a day or more, is better in flavor and keeping quality for being quickly chilled in a current of air before being covered. However, as soon as food is cold it should be covered, and be kept in a cool place until required. Food that is allowed to partially cool on the range will not keep well.

When putting away food never mix a cold and a warm or hot substance together. The cold substance will probably contain bacteria or yeast or mold spores, and the warm material added will supply new food and the right temperature for the active development of the little organisms. Thus if you mix cold and hot soup and leave it in the pantry for a night, in the morning you will find tiny bubbles and gas on the surface, and the substance will have an unpleasant taste and odor. The bacteria have been working and fermentation or putrefaction has begun in the substance.

Foods that are to be preserved for any length of time must be protected from bacteria, yeast, and molds by special methods. Some of these methods are by sterilization, by drying, by salting, by pickling, by preserving in sugar, in vinegar, in alcoholic substances, etc. Sterilization is by far the most used and best method, and any kind of food substance can be preserved by it. All that is necessary is that the food shall be clean and sound, and that the work shall be done intelligently and carefully.

Practically all the failures in home canning comes from a lack of real knowledge of sterilization. To sterilize a substance or thing is to destroy all life and sources of life in and about it. In following the brief outline of the structure and work of bacteria, yeasts, and molds it has been seen that damage to foods comes through the growth of these organisms on or in the food; also that if such organisms are exposed to a temperature of 212° F. life will be destroyed, but that spores and a few resisting bacteria are not destroyed at a temperature of 2120 F., unless exposed to it for two or more hours. Now practically all growing bacteria, yeasts, and molds, like all growing plants, are easily killed by heat at a temperature of 1250 F. to 2120 F., while the spores, which may be likened to the dry seeds of a plant, require extremely high temperature or a long time to kill them. This high temperature or long cooking is detrimental to a great many kinds of food, as, for example, milk, some kinds of meat, fish, and vegetables. Where it is very important that the food substance shall not be greatly changed "Intermittent Sterilization" is used. This method is often employed in sterilizing milk. The milk is put in jars and heated to the boiling point for a short time. The jars (covered) are then kept in a warm room for twenty-four hours. The jars are again put into the steamer and heated to the boiling point for a short time. Again the milk rests in a warm room for twenty-four hours, and is heated to the boiling point a third time. It is then sealed. This milk can be kept like any other canned food. I have used this method successfully with green peas, green beans, and shelled beans. At the end of two years the vegetables were like those fresh from the garden. The theory of the intermittent method is this; the first cooking kills all the growing organisms; during the first resting period the spores that were ready to develop, developed and were killed by the second heating; during the second resting period any remaining spores are supposed to develop and are killed by the third heating. It sometimes happens that there are spores that did not develop before the last heating, and later on they grow and injure the food. However, as a rule one can feel sure that the food is sterilized and safe after the third heating.

Since air and water, as well as food materials, contain bacteria and yeasts, and may contain mold spores, all utensils used in the process of canning are liable to be contaminated with these organisms. For this reason all appliances as well as food must be sterilized. The work must be done in a clean room. Have the floor swept, the room dusted with a damp cloth, and the floor wiped with a damp cloth. Wear a clean dress and apron and use clean towels for everything. Put spoons, strainers, measures, tumblers, jars, and covers on the fire in cold water and heat to the boiling point, then let them boil ten minutes or more. Take the jars one at a time from the boiling water and fill with sterilized food. Dip the rubber band in boiling water and put it and the hot cover on the jar at once.

If the food is to be put into the jar raw state and then sterilized, the jars must be taken from the boiling water long enough to slightly cool, that the cold substance may not crack them.