96 



else a good supply of ice, pasteurizing should not be at- 

 tempted. 



But, as I have urged again and again, there is no reason 

 why every farmer should not lay in a stock of ice, the theoreti- 

 cal amount required to cool 20 Ibs. 95 would be about 14 Ibs., 

 but practically it will take about pound for pound unless the 

 first cooling is done with water. In that case ^ Ib of ice to 1 

 Ib. of milk may be figured on. 



Pasteurizing costs money for fuel to heat and ice to cool, 

 and the latter is the most expensive, but even if we take the 

 highest amount of ice, the cooling will after all only cost 10 

 cents for 100 Ibs. if the ice is |2.00 per ton. 



It is an easy matter for anyone who has a thermometer 

 to make the above experiment on a small scale and convince 

 himself of the effect. 



When pasteurizing in cans for filling in bottles later, it 

 is absolutely necessary to have the bottles sterilized. This 

 is done by placing them (after cleaning, shortly before using) 

 in a boiler with water and bringing it to a boiling point, then 

 let the water cool to about 160, take out the bottles and 

 cool them, bottom up. 



Meanwhile several pasteurizing apparatus have been 

 constructed for use on the farm, or where no steam is avail- 

 able, and in Fig. 99 I illustrate 

 the hand pasteurizing heater 

 "LE FRANCAIS" made by 

 Gaulin & Co. (Paris, France). 

 It consists of a lower part, a 

 low pressure boiler provided 

 with safety valve, etc. Above 

 this is the pasteurizing heater 

 proper, the frame work of the 

 stirring apparatus may be re- 

 moved so as to make it easy to- 

 clean. The boiler is filled 

 through the funnel, and the 

 construction is otherwise of the 

 ^ Fjord pattern. It is made to 



FIg 99 " work 250 Ibs., 500 Ibs. and 1,000 



Ibs. per hour. The smallest is about 4J feet high, and sells, 

 for about fllO. 



