y of pure water in
every house. It is not satisfactory to have two kinds, one for drinking
and one for other purposes, since mistakes are sure to be made,
especially by children. Some families who use only bottled or filtered
water for drinking purposes habitually run the risk involved in using
impure water from the tap for cleaning the teeth.

Freezing destroys most germs, but ice is not necessarily free from
bacterial life, and should be used in drinking water only when known to
be free from impurities. Neither does freezing milk or cream
necessarily kill germs that may be contained in it.

Raw milk plays so important a part in the spread of disease that its
fitness for human consumption is open to serious question. Certified
milk, where obtainable, is safe but expensive. Boiled milk is safe, but
changed in taste and to some extent in quality. If milk is heated to 142
deg.-145 deg. F. and kept at that temperature for 30 minutes all disease
germs in it are killed. This process, called pasteurization, renders
milk safe. The objection is sometimes made that continued use of
pasteurized milk for infants causes scurvy, but in New York City where
over 90 per cent. of the milk is pasteurized no increase in scurvy has
been noticed, while a large diminution in deaths of infants from
diarrhoeal diseases has resulted, as in all cities where pasteurization
is required.

The following is a simple method for pasteurizing a quart bottle of
milk. If the directions are exactly followed the milk will be
pasteurized at the end of the process; no thermometer need be used. To
prevent the bottle from breaking, it is first warmed by placing it for a
few minutes in a pail of warm water.

"From the results of the experiments it was concluded that
any housewife can pasteurize a one quart bottle of milk by:

1. Boiling 2-1/2 quarts of water in a large agate
saucepan; or better

2. Boiling 2 quarts of water in a 10 pound tin lard pail,
placing the slightly warmed bottle from the ice chest in
it, covering with a cloth and setting in a warm place. At
the end of one hour the bottle of milk should be removed
and chilled promptly. The water must be boiled in the
container in which the pasteurization is to be
done."--(Ruth Vories, in "Health News," Sept., 1916.)

ELIMINATION.--Careful attention should be paid to elimination through
the bowels and kidneys. Constipation is respon