10 



for 30 to 40 minutes after removing it from the fire ; be- 

 cause the milk in the bottles will not reach the same tem- 

 perature as the water in the sterilizing pan, until 5 or 10 

 minutes after removal from the fire. When the bottles have 

 partially cooled they may be removed to the ice chest, or to 

 cooling pans. Crates, similar to those used by pop and 

 beer venders, may be employed in delivering the milk. 



I claim to have originated this process of sterilizing milk 

 or water in hermetically sealed bottles. 



Milk sterilized by this process may be heated to a higher 

 temperature than in open vessels without changing its chem- 

 ical composition, or interfering with its taste, digestibility 

 or nutritive value. 



This closed bottle process is not exposed to infliction after 

 sterilization. 



As a water sterilizer it does not change the t;.ste of the 

 water ; it leaves the water just as palatable as it was before 

 sterilization. Furthermore, the sterilizer is cheap and may 

 be used by any cook or nurse after a little instruction. 



I believe it can be successfully and effectually used by 

 dairvmen. 



