Preservation by Heating. 49 



the boiling of the milk in large kettles, imitating the 

 process of the households. In this way one could 

 well obtain a longer keeping quality of" the milk of 

 from 12 to 24 hours, but there \vas the disadvantage 

 to be contended with that the boiled taste is not liked 

 and damages the sale, although it is uniformly the 

 custom to at once boil the milk when bought. This 

 is quite a peculiar difficulty encountered everywhere, 

 which is, perhaps, accounted for by the distrust felt 

 towards boiled milk and the preference given to the 

 raw article and, perhaps, not without good cause ; on 

 the other hand it is positively a fact that by a 

 majority of consumers the taste of boiled milk is not 

 liked, and it may readily be conceded that the specific 

 agreeable taste of unboiled milk is everywhere pre- 

 ferred to the former. Besides, it was found that in 

 following the way just mentioned of boiling the milk, 

 the addition to its keeping qualities, was entirely 

 too short to be of any considerable benefit even for 

 the closer markets, ariid that not much could, be 

 gained unless the milk could by boiling be preserved 

 at least for a couple of days, or, if possible, to give it 

 an undefinite durability. Trials in this direction 

 seem to have been instituted soon after science had 

 instructed us as to the real causes of decomposition of 

 foodstuffs, and pointed out the path in which a remedy 

 might be looked for. The pioneers in this line of 

 work seem to have been Pasteur and Appert, although 

 their investigations did not lead to a single success, if 

 we may judge from the very transient notoriety which 



