ol, and then placing it on ice. This is particularly the
case with jellies made from gelatin.

Milk and milk products, cream, butter, buttermilk, cheese, etc., meat,
fish, and, at times, eggs should be kept in a refrigerator or in a
cold place such as the cellar in the country, when it is impossible to
procure ice.

Broths of all sorts, beef juice, and meat jellies will sour and
decompose unless kept close to the ice. Carbonated waters, such as
Vichy, Apollinaris, White Rock, etc., as well as champagne and other
sparkling wines, must be kept in a dark, cool place, lying on the
side. It is better to put only one or two bottles on the ice at a
time, since the wine flattens (loses its sparkle) if it is ever
allowed to become warm after once being placed on ice. Koumiss and
other fermented milk products must be treated in a like manner to
assure having them served at their best.

RULES GOVERNING SELECTION OF FOOD

There are certain fundamental rules to be observed in the selection of
our food materials, whether they are intended for those in health or
for those suffering from pathological conditions. These rules are
definite and obligatory. All food materials must be of good quality;
that is, they must be of known purity and cleanliness, and
adulteration should not be tolerated. In health the small amount of
preservative used in certain canned and bottled foods would probably
have little if any effect on the individual, but in sickness this is
not always the case. With regard to milk, this point has particular
significance. To obviate danger, the nurse should use discrimination
in the selection of the dealer from whom the meat, milk, eggs, fruit,
and vegetables are purchased, as well as the grocer who supplies the
remainder of the food materials used by the patient.

THE CARE OF FOODS AND UTENSILS

The next point of consideration is the care of the food materials.
This is quite as important as the selection, for even the best of food
may be ruined by careless handling, not only in the preparation, but
likewise during the period before it is prepared for the invalid's
consumption. The rules governing the handling of food materials before
they reach the consumer are subject to inspection by law, but the
housekeeper or nurse has no such rules to guard or govern her; hence
she may be wantonly careless or ignorantly unsanitary unless taught
the right way to care for the food in her charge. Perishable fruits
and veget