eter, aud 9 to 12 inches high. The lid has 4 to 6 openings 

 ( according to the number of bottles ) which are 1^ to 

 2 inches in diameter. Resting on the flat, true bottom is 

 a false, loose bottom that is raised 1 inch above the true bot- 

 tom by two strips standing on their edges, running at right 

 angles to each other, and firmly soldered to the inferior sur- 

 face of the false bottom. This bottom ( see figure D ) is per- 

 forated by several openings, one-half inch in diameter. It, 

 also, has its upper surface divided into as many parts as 

 there are bottles, by pieces that are two to three inches high 

 at the center with their free borders gradually curving to- 

 wards the circumferance of the false bottom. 



The bottles, C and D, with a capacit}^ of h pint to 1 pint, 

 are made of heavy thick glass, and Ojre hermetically ( air 

 tight ) sealed by a rubber stopper, held in position by wires. 

 This stopper is called the "lightning sto})per" and is patent- 

 ed. Cork stoppers may be used, but must be held in place 

 by wires or strong cords. The cork should fit tightly and 

 be well secured. 



After thoroughly cleansing the bottles, they are filled with 

 milk, not higher than x, figure B. They are now closed and 

 placed in the sterilizing vessel ; cold water is poured into 

 the vessel until it rises one-fourth of an inch above the false 

 bottom. The sterilizer is then placed on an oil, a gasoline 

 or a cook stove, and heated until the water in the vessel 

 boils eight to fifteen minutes. As a rule, 11 minutes boiling 

 is sufficient. Biit should the water in the vessel be heated 

 very rapidly, let it boil 15 minutes. If, however, the water 

 comes to a boil slowly, say 30 minutes after being put upon 

 the stove, allow it to boil 8 to 10 minutes. The vessel must 

 then be taken from the stove, covered with dry cloths, and 

 allowed to stand thus for 30 to 40 minutes. After cooling, 

 the bottles may be put on ice or kept in cool water, and the 

 milk will remain sweet for 24 hours or longer. 



The temperature of the milk, under the above conditions, 

 rises to not lower than 150 degrees or higher than 167 de- 

 grees, F. According to the best bacteriologists, nearly all 

 growing aud adult microbes are killed if heated to 140 de- 



