SEVENTEENTH ANNUAL YEAR BOOK— PART V ::!53 



and when such milk is placed in unsterilized utensils or is run 

 through an unsterilized strainer cloth or separator, large numbers 

 of bacteria arc added, which are liable to spoil it quickly. 



When dairy utensils are sterilized by steam, all bacteria and dis- 

 ease germs which may be upon them are destroyed and therefore 

 milk and cream when placed in these utensils will keep sweet much 

 longer. 



CONSTRUCTION OF THE STERILIZER. 



The sterilizer herein described and recommended to the farmer is 

 (iesigned to be of greatest use to those who have one, two or three 

 10-gallon or smaller cans with a similar number of pails and a 

 strainer cloth. It can bo used, however, with a larger number of 

 cans. 



Fig. 1. — Parts of the steam sterilizer. A, roasting pan ; 

 galvanized iron bo.x ; D, cover, of Ijox. 



cover of pan ; C, 



The sterilizer consists of the parts shown in figure 1. First is a 

 roasting pan (A) of standard size, 20 inches long, 14 inches wide, 

 top measurement, and 3 inches deep. The cover is in three parts; 

 the lower part, fitting closely over the pan, is covered with asbestos, 

 upon which is placed the upper part, the latter being the same 

 width as the pan but 3 in-ehes shorter at each end. It is made as 

 follows : Take a sheet of heavy galvanized iron and cut it large 

 enough to cover the top of the roasting pan, allowing a little to 

 overlap the edge. Solder flanges beneath this cover so that they will 



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