Newspaper Page Text
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ATLANTA
THE SUNDAY AMERICAN’S PURE FOOD PAGE
MAY 18, 1913.
WARRING AGAINST GERM FOES
+•+ +•+ +•<!• *!••+ •:•»•!• +•+ -;•••:•
A Plain Talk About the Using of Disinfectants
Eat Raisin Bread, It’s
Better Than Meat
By HARVEY W, WILEY, M. D.
Director of the Good Housekeeping Bu
reau of Food, Sanitation and Health.
1120 Woodward Building, Wash
ington, D. C.
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IV
mint
Ooed ilouwkrt'pl
•n from the May *
« an
Time was when the spring house
leaning constituted an annual event,
like a religious revival, but now w»
lake our cleaniineaH and our religion
both more for everyday use and avoid
i-.vplosive spells of either. The sanl-
i a lion of private houses, however, is
• bout the last kind to be considered,
whereas It should be the first, sin
k* spend more time in dwelling
I'.oiises than in all other places put to.
organisms): (
'1 ethyl phenol;
- per cent of
:imounts of cr
pt oprletary
on the pre
irbolle ii
•l eosote (<
phenol
aols, the
ontains 1 to
and large
number
disinfectants depending
ding materials for th i
[inducted
under sanitary
safeguard the op-
Id never under any
onducted in a com.
Disinfection implies infection, an i
the most effective work for difinfec
tion is that which prevents infection
rather than waits to remove it. A
disinfectant ia a germicide—a sub
stance that will kill disease organism
and their spore* or any other injuri
ous germ, while an antiseptic merely
prevents decomposition. These terms
are often loosely used and create much
confusion. All disinfectants are an
tiseptic, hut the opposite is not true.
A disinfectant must be able to kill
pathogenic or disease germs and their
spores, thus preventing the spread
of infectious disease. An antiseptic
merely prevents the natural progress
of decay by creating conditions In
which the organisms resent have
their action retarded; these organisms
need not be dangerous to life in any
way and usually they are not killed-
their activities are only suspended.
Thus salt, smoke and vinegar have
been used from early days to prevent
the decay of foods, and In later days
borax and benzonate, chemical preser
vatives tHemselves harmful, have been
wrongfully suggested as food pre
servatives. A disinfectant does muen
more than “prevent decomposition;"
It kills infectious disease germs: the
antiseptic merely prevents the devel
opment of certain bacterial activities
natural to growth and decay.
A deodorant may or may not be a
disinfectant. A genuine disinfectant,
by killing the organisms that produce
decomposition, puts an end to the de
velopment of odorous particles aad
thus prevents further activi y. It may
not destroy’ the odors already formed,
w hile a true deodorant, like charcoal,
absorbs the odoriferous gases so that
they are no longer perceptible, but It
does not arrest decomposition When
the charcoal has become saturated th-*
bad odors will again be in evidence.
Most so-called deodorants are not en-
i m. .1 i<i thi nants* Th< y owe th#ir
value to the fact that they emit a very-
strong and agreeable odor and thus
mask the bad one. All the perf tines
and smelling salts, etc., belong to tins
class and have their place if one 1k
not misled into thinking that they
have purified the air because thev
have masked the odor and so forget*
to ventilate or disinfect.
Sunsnine Kills Germs.
Light, as well as heat, lots disin
fectant properties. It Is well known
that vegetables start their growth
with difficulty when exposed to sun
light. The covering of the seed n*
not onlv to secure moisture but aiso
<• favor the first steps of growth, it
will known iliat the upper thin
a\.r of the «o41 is utmost sterile.
When possible. expos* all parts of the
muse to sunlight. When this call
no; be done, admit ss strong a dif
fused light as can be secured. The |
ommon practice of keeping the un- 1
I?seil rooms of the house closed and
darkened is an invitation to unsani-
turv conditions. Better have the wall-
paper and gaudy carpets and rugs
fade than to foster the germs of tu
berculosis Let the sunlight in and
the grins out.
Use a Good Filter.
If decaying bodies giving off a bad I
smell are composed of solid particles
diffused in a liquid, disinfection may |
he secured by filtration through sand
or other suitable media. Small tubes
made of porous, unglazed porcelain
have orifices so fine that even bac
teria are not able to pass through.
Water may not only be purified but
rendered almost sterile by this treat
ment. Even by a good sand filter a
very large portion of the organisms
contained in water may be removed
Thus effective filtration becomes a
valuable aid in purification, especially
of water supplies
I should strongly advise the use of
the porcelain tube filter In ever'
household, no matter how pure the I
water supply may be. Even if the
drinking water i*-' boiled It ts advisable
to pass it through porcelain, by moans
of which the minute solid particles it
contains are removed. These filters,
however, may become sources of in
fection unless frequently cleaned and
boiled
Heat the Best Disinfectant.
Of all the means which have been
proposed for disinfection, there is
rone comparable with heat in effi
ciency. There is no form of germ
life that can emerge alive from a tem
perature of boiling water continued
for some time. Unfortunately many I
of the objects about a house can not
be conveniently subjected to heat un
der conditions which are certainly ef
fective Water closets, privy vaults
drain pipes, etc., are unsuited to ther
mal disinfection. Dishes and other
table utensils, towels and napkin*
are readily treated. All such articles
should be boiled as* well a* cleaned '
On the other hand, the top of the
table must b j disinfected by othei
means.
Dry heat if not nearly *o effective
ts wet. If clothing, bed clothing,
towels, etc., ace subjected to dr/ heat
it should be continued for at least an
hour at 21:’ degrees Fahrenheit. With
textiles, it is not safe to raise the
temperature much above the degre
named by reason of Injury to the
fi 'm r.
The Washing Should Be Sterilized.
Most important in this connection is
the family washing, especially if done
at u laundry. In this case disinfection
is a supreme necessity, vet we m
vU how often is it accomplished ? I
Tlie rigid inspection of laundries is t
mutter of grave concern not only with
view to saving the garments of th.
- uttomers from destruction, but also
in order to protect the customers
thwntelvep from contagion
It is unnecessary to destroy the
< lothing and bedding of those who
.
’.demit disease*. But the disinfection ■
of such articles should be accom
plished under expert supervision and
not left to the discretion of the laun- '
dries. Such disinfection, of course,
must l
precautions u hi
eratives. and sir
circumstances In
menial laundry.
Apropos of the value of moist heat,
while the common organisms In most
foods are harmless and even useful.
1 such as yeasts and lactic ferments in
milk, one strong point in favor >f
cooking is that In most cases it ren
ders the foods completely sterile and
thus minimizes the dangers Incident
to the consumption of pathogenic
germs.
Ths Most Important Chemical Disin
fectants.
The ideal disinfectant, as RlderL
says, would attack the injurious germ
without having any marked action on
higher forms of life To apply the
comparison to visible forms of life, it
would kill the flea, but rtot poison the
dog. Unhappily, most of the effective
disinfectants are generally poisonous
and the housekeeper who uses them
should know something of their char
acter, the best methods for their ap
plication. and precautions in their use
They may be solid, like chlorinated
lime; liquid, like carbolic add. or gas
eous. like formaldehyde. Following
nre some of the more common among
them:
Inorganic chemicals (of mineral
origin): Chlorinated lime, which
should contain 34 per cent of available
chlorin; copper salts; borax; peroxide j
of hydrogen; sulphur compounds,
nitric acid and oxide: compounds of !
fluorin; hydrocyanic acid; chlorid -*f
zinc (one of the most powerful, rank
ing next to copper sulphate and mer
curic chlorid) arsenic; potassium per
manganate; salts of aluminum; com
pounds of mercury.
Organic substances (from vegetable |
efficiency is legion); wood tar. pyr
ligneous add (crude wood vinegar,
containing also wood creosote).
Gaseous disinfectants: Formalde
hyde; hydrocyanic acid gas; fumes
of burning sulphur.
The proprietary preparations hear
s, sometimes that of the
ntor. Many add a final
fancy collection of syl-
dUtlnctlve appellation,
n, as just slated, owe
to carbolic acid, cresol
Many of them are In-
oiigina! materials and
Ever eat raisin bread? You
have feasted on raisin buna, of
course. Any housewife can make
raisin bread. Generally speaking,
the bread Is a bun, only larger.
Raisins are of great food value,
a fact that few know. Accord
ing to bulletin No. 142 of the
United States Department of Ag
riculture. the comparative food
value of the raisin is pointed out.
One* pound of good raisins pre
sents a food value equal to each
of the. following:
One and one-third pounds of
beef.
Six pounds of apples.
Five pounds of bananas.
Four and one-four
potatoes.
One pound of bread.
Four pounds of milk.
Four and three-fourths pounds
of fish (edible portion).
Two pounds of eggs.
iirth pounds of
various nar
ow ner or inv
“ol" to seme
tables to gtv
Most of t Do
their virtues
or creosote.
ferior to tin
cost more.
Under present conditions, obviously
the only thing for the consumer to do
Is to buy a disinfectant of known
"' , ' n « Ul >V ' ,wn “ n . ,e “ marked to make It. „r«ee B c'e known.
K'J trsint. ■ i> mw-ti on the label a am j yet It la not dlsasrofable. In
to Its strength expres-d in terms of j proper dilutions It does not stain >r
carbolic acid. I'd great merit of the j burn. It may be used in bulk or
j.ro|qiet;,r> is th.,< ii t one s ready for better. In the form of a sprav and so
‘> v ‘ **>« Fill directions for its appli- penetrate cracks and crevices It has
<;.iion which render it more conve I high germ-killing efficiency and 1-
acid has the w idest genera) useful-
ness. Its odor is sufficiently well
nlent for tin- unskilled.
Many of the agents just named are
violent poisons and should never be
left where children or those Ignorant
of their properties tan got them In
fact, when they are to be ixtenslvely
used it is better tp employ an expert
to do the work and then to remove
every vestige of them from the prem
ises
Among Die disinfectants mentioned
the most dangerous are hydrocyanic
acid, arsenic, mercuric chlorid (cor
rosive sublimate), sulphate of copper
(Milestone) and < arholic add. All of
these are too dangerous to he left
about the house.
For adrne strange reason, perhaps
because of its accessibility, intending
suicides have a passion for carbolic
acid. No more .painful manner of
taking life could well be imagined, if
any of these active poisons are kept
on hand they should be labeled POI
SON. prominently marked with the
skull and cross-bones and placed be
yond the reach of children—preferably
under lock and key. No other drugs
or medicines should be kept in the
game place, and thus danger of acci
dent be minimized.
Disinfectants for Different Purposes.
Of all the disinfectants, carbolic
to some extent a deodorant, substitut
ing its own odor for the offensive one.
It Is easily applied and, while not
cheap, is not relatively very expensive
when its efficiency and convenience
are considered.
For rooms, large receptacles and
general purposes, a 5 per ent solution
is used; 3 per cent is strong enough
for mopping floors, disinfecting cloth
ing, etc. The latter and implements
should remain in the barh at least »n
hour. Hot water should he used in
making up the solution, as the acid
dissolves with difficulty.
The commercial cresol s (“liquid
carba)ic acid”) are relatively cheap
and may be used for yards, nuthouses,
etc.
A 2 per cent solution of pure car
bolic (phenol) is mor» effective for
destroying the spores of bacteria. Tne
lower grades contain impurities, how
ever. and they are not easily soluble
so care must be taken i i their prepa
ration. The compound solution of
cresol is very efficient in a 3 per cent
solution, and though more expensive
than cresol. It Is also more readily
soluble.
Solutions of borax and peroxide ol
hydrogen are useful for minor pur
poses of disinfection, such as steriliz
ing combs, razors, etc.
Recipes for May
BAKED SLICED HAM.
I 3UA< X K in a baking pan ;t slice
of ham cut one inch thick. If
the hum is not "mild cured" it
should be soaked in cold water an
hour. .Sprinkle on top a little
powdered mustard, brown sugar
and two tablespoonfuls of vine
gar. Add a little water, bake 40
minutes, basting often. Add a lit
tle boiling water to the gravy, but
do not thicken.
CHOPPED STEAK
EN CASSEROLE.
1 31 T two cupfuls of chopped
aleak in the (‘enter of a well -
buttered casserole. Flavor with
celery, salt, pepper, mace, and a
little mushroom catsup or Wor
cestershire. Surround the steak
with one cupful of pearl barley;
pour two cupfuls of boiling water
over it. and bake in a moderate
oven for one hour and one-half.
Keep closely covered while cook
ing Just before serving, cover
with a brown gravy or tomato
sauce. /Serve hot in the dish in
which it has been cooked.
SUGAR COOKIES.
C EAM two cupfuls of sugar
with one cupful of butter, or
other shortening, add two well
beaten eggs and beat till very
light. Add alternately one-half
cupful of milk and one cupful of
flour sifted with one-half tea
spoonful of salt and one and one-
half teaspoonfuls of baking pow
der. Then add enough more flour
to make a dough stiff enough to
roll out. (hit with a biscuit cut
ter. sprinkle with granulated su
gar and bake in a quick oven.
They may be flavored with lemon
or vanilla if preferred.
RHUBARB TUTTI - FRUITTI
SHORTCAKE.
AKK a shortcake by any pre
ferred recipe, split and but
ter it quickly, and spread at once
with a filling made as follows:
Cook together for five minutes
two cupfuls of rich, thick stewed
rhubarb and one cupful of mixed
stone dates and raisins, chopped
fine. Spread over each layer while
both cake and filling are hot and
put a thin layer of whipped cream
on top of the layer of fruit be
fore covering with the top layer
of the shortcake. This dessert
should be served at once with
whipped cream or with thick,
sweet cream and sugar.
M
1 ■■■—
A LITTLE TALK ON NERVOUS DEBILITY
’I
By DR. WM. M. BAIRD
w
opinion
DR. WM. M. BAIRD,
Brown-Randolph Building.
56 Marietta St., Atlanta, Ga.
HEN I wrote my “talk” last Sunday I had
very little idea of stirring up the interest
I did, for while I have frequently given my
of the fake methods connected with
“606,” I never suspected
that the public would so
quickly “catch on” to the
graft methods connected
with its use.
The fact is that four
fifths of “606” given is not
“606” or else it is given so
weak as to be useless.
You can put it down as
a fact without question
that whenever a Doctor
gives “606,” or pretends
Lo give it and then tells
the patient he must fol
low it up with a course of
treatment, he is giving it
for the fee and simply to
impress the patient and
has no faith in the rem
edy, but relies on the
medicines he gives after
ward to benefit.
Just get it firmly fixed
in your mind that there is
no QUICK cure for spe
cific Blood Poison, and that it is handling the disease
with scientific accuracy and attention to detail that
gives us success.
Just a few moments since there left my office a
young man, a perfect wreck, not from the disease,
but from “606,” and with tears in his eyes he told
me he was getting along fairly well, was able to keep
at work and earn his salary until in an unfortunate
moment he was persuaded to take “606” and now
the evil effects of the remedy are plainly to be seen.
Fortunately he is now improving under the effects
of proper remedies and will undoubtedly soon be in
good shape with the exception of the slight paralysis
plainly traceable to the “606.”
But to-day it is not my intention to more than
hint at this, for there was last Sunday just as im
portant a matter brought out when I hinted on dis
appointed hopes and exorbitant fees paid for Elec
tric Belts in cases of Nervous Debility.
Patients suffering from a debilitated nervous
condition nearly always find their general nutrition
disturbed and whether this is due to errors and faults
of their own, or to the after effects of some contract
ed affection, or, as often occurs, to the worries and
cares that are sometimes unavoidable in our modern
civilization, they are always depressed and feel very
acutely their lowered nervous vitality as well as their
lack of ability to do their work and meet the de
mands of their daily life and its responsibilities and
they will grasp at straws for relief.
In consequence they are apt to try first one
thing and then another with the HOPE that some
thing may reach the spot and give them relief.
Unfortunately these cases in the past have
largely been treated with the idea that their symp
toms were the actual disease, but to-day no one is
worthy of the right to practice medicine who so con
siders them, for a careful, scientific investigation of
the case will almost invariably reveal the cause.
If the profession would quit seeking for specific
cures for every symptom and look more carefully for
the underlying cause and then treat the case scien
tifically and with careful attention to detail, give
more intelligent attention to the remedies we have,
there would not be so many uncured wrecks looking
for first one thing and then another only to find con
tinual disappointment.
At least that has been my experience, and cer
tainly no man has had a larger and more valuable
experience than I and my more than 36 years stead
ily in the work, I feel, justifies me in this assertion.
Like Electric Belts, many proprietary prepara
tions are meritorious articles, only they are used
where they are not appropriate.
I often wonder why the general practician does
not give these cases more thoughtful consideration,
but as a rule the Doctor dismisses them with the ad
vice to quit brooding over their symptoms and tells
their friends that the patient’s trouble is imaginary.
But we do not imagine pains and aches, and when
the Doctor tells them this he is only confessing his
ignorance of the trouble.
If you are a sufferer, I beg of you to stop fooling
with Electric Belts and expensive fads and first one
medicine and then another, but go to someone who
knows how and has had the experience to know how
to examine and diagnose such a case and he will find
the underlying condition that causes and keeps up
all your symptoms and then you will get such a treat
ment as will offer not only the most prompt relief,
but a positive cure.
But whatever you do, do not go to someone who
relies on stimulants., tonics and sedatives, for these
only offer temporary relief and in the end you will
be worse instead of better.
But the subject of stimulants is worthy of more
space than I can spare here and will make a good
subject for another talk.
Dr. Wm. M. Baird.
Brown-Randolph Bldg..
56 Marietta St..
Atlanta. Ga.
Please send me your booklet on ooeciflc Blood Poison. Also
one on Health, and. at soon as it comes from the press, your re
vised article on Brain and Nerve Exhaustion, and other articles
you may publish from time to time.
Name
P. O. Address
P. O. Box or R. F. D. No.
State
| 1
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