A NEW MILK OR WATBR STERILIZER. 



BY C. A. GARY. 



A cheap and practical milk sterilizer, tliat will destroy all 

 the disease-producing germs which may be present in milk, 

 has been sought as a means of preserving milk and of pro- 

 tecting the health of little children, and others who use 

 milk as a chief food. 



Scientists and medical authorities almost universally agree 

 that tuberculosis (consumption ) in animals and in man is 

 caused by the same microbe ; that milk from a tubercuh)us 

 cow is many times infected with living tubercle baccili ; 

 that when children or grown persons consume such infected 

 milk they may, or do in many instances, contract tuber- 

 culosis. Besides this most dreaded germ, there are occa- 

 sionally other disease-prpducing microbes in milk, and near- 

 ly always numerous septic ( decomposition ) germs which 

 hasten the process of fermentation ( souring ) and also inter- 

 fere with the taste, digestibility and nutritive value of milk. 



Milk has been sterilized by heat, by freezing and by pass- 

 ing electrical currents through it. The first of these three 

 methods is the most effectual, practical and the cheapest. 



The sterilization of water has been attempted by filtra- 

 tion, by heat, by freezing, b}^ electricity and by the addition 

 of drugs. The filtration method can be relied upon only 

 when every detail is most scrupulously attended to. The 

 value of electricity in sterilizing water has not been suffi- 

 ciently tested to justify its general use ; furthermore, it is 

 not within reach of people outside of the larger cities. The 

 employment of drugs ( antiseptics, etc., ) ruin the taste of 

 water, and in most cases would prevent its use as a food. 

 Also, water sterilization by heat has hitherto caused the wa- 



