102 



manufacturers of dairy supplies and machinery. Mr. H. B. 

 Gurler built a steam-tight, cement-plastered room, into which 

 he rolls the large bottle racks. 



Whatever system is used, boiling in water, steaming in 

 the open or in closets, it is all important to submit the bot- 

 tles, cans, etc., to a temperature of about 212 or more for 

 ten to twenty minutes if the whole pasteurizing process shall 

 not be a delusion and a snare. Indeed I believe if we had to 

 give up either it would be better to give up pasteurizing than 

 sterilizing the cans or bottles. 



THE BOTTLES. 



Fig. 106. 



Fig. 108. 



There are many milk bottles in the market, with all 

 kinds of patent tin covers and closing devices. In Fig. 106 

 I illustrate some bottles used in France. 



Lately, however, the "Common Sense" milk bottle, Fig. 

 108, or its imitation, the "Ideal," is absolutely gaining the 

 ground, and wherever they can be transported "right side" 

 up, they are, undoubtedly, the simplest and easiest to keep 

 clean. The paper cap is renewed each time, and there is no 

 wire or tin to be in the way of cleaning. The cap is made of 

 paraffined paper, and as a rule fits so well as to allow the 

 bottle to be held upside down without spilling a drop. It is 

 indeed claimed that they may be submerged in water with 

 safety, and there is no trouble at all if they are handled in 

 cases like Fig. 109. 



For shipping and delivering are used wooden boxes with 

 partitions for twelve bottles and if desired they are made 



