CAUTIONS. 



Always scrupulously clean the bottles before using. Coarse 

 sand or a bottle brush will remove the dry milk from the 

 inner surface of the bottle. It is best to fill the bottles with 

 water immediately after using the milk. 



Never fill the bottles higher than indicated in figure B. 



Always keep the bottles closed air tight during and after 

 sterilizing. Never pour cold water into the sterilizer after 

 the water in the sterilizer has commenced to boil. 



Never take the bottles from the vessel when they are hot ; 

 because cold air or cold water will break them. 



Never put cold bottles into boiling water. 



A MILK dealer's STERILIZER. 



This process of sterilization in closed bottles may be em- 

 ployed by dairymen. 



A large sterilizing pan could be made after the pattern of 

 a syrup or a sorghum evaporating pan. It may be from 6 to 

 10 feet long, 2 to 4 feet wide, and 12 to 15 inches deep. The 

 bottom should be made of copper and the sides of plank. 

 The false bottom should be constructed lattice-or slat- 

 like, of wood strips. The bottles should have a capacity of 

 one quart. A tight fitting lid could be constructed of wood, 

 having but one opening, in which a thermometer may be in- 

 serted. A heating furnace, something like the one used in 

 evaporating sorghum or cane juice, may be employed, but 

 arranged to suit the different conditions. 



After filling the bottles as previously directed, and placing 

 them in the sterilizing pan, it may be filled with cold water 

 as high as the level of the milk in the bottles. Now heat 

 the water to 160 degrees, F., or higher if desired ; the tem- 

 perature will be indicated by the thermometer extending 

 through the lid down into the water. When the water 

 reaches the desired temperature the sterilizing pan, resting 

 on rollers, may be rolled to one side, upon a platform as 

 high as the furnace, and there left undisturbed for 30 to 40 

 minutes. It is important that the sterilizer remain covered 



