THE IRRIGATION AGE. 



247 



cannot be treated with antiseptics, because 

 forbidden by the law, and antiseptics are 

 dangerous to the health. Professor Snow 

 is strenuously against their use in any 

 manner. He also opposes the process of 

 "preserving milk," in which embalming 

 fluids are used. His aim is to take out of 

 milk, by a simple and natural process, all 

 germs that will cause typhoid fever, diph- 

 theria, dysentery and the other sicknesses 

 so often traced to impure lacteal fluid. . 



His process of "rectifying" is a secret. 

 But the milk is first put through a treat- 

 ment with heat and then a treatment with 

 acid. Then the milk is cleansed, so that 

 all impurities are taken from it and it is 

 ready for the market. No la^ge plant is 

 required for the work. The milk is not 

 sterilized, because that destroys its value 

 for butter making. It is delivered to the 

 market fit for any purpose. It can be 

 whipped into any form of ice cream, and 

 will not sour from electrical disturbances 

 nor thunder storms, will not ohurn into 

 fatty globules when on the cars and in mo- 

 tion, and is disease free. The mechanisms 

 invented by Mr. Keeney will rectify and 

 make ready for the market from 100 to 

 1,200 gallons of the milk in from thirty- 

 five to fifty minutes. A plant costing 

 $15,000 to erect will handle 25,000 pounds, 

 or 300 eight-gallon cans of milk per day. 

 Chicago's daily receipts of milk are about 

 .25,000 eight-gallon cans. 



A can of the rectified milk was shipped 



200 miles by rail, moved from one depot 

 to another and passed through a thunder- 

 storm in hot weather. At the end of three 

 days it was still fresh and sweet. The 

 cream from rectified milk can be used with 

 all of the higher grade of flavors in mak- 

 ing ice cream, such as the vanilla bean and 

 the like. -Rectified cream is odorless. 

 Diseased butter cannot be made from rec- 

 tified milk, nor diseased cheese. Mr. 

 Keeney says of it : 



"No extraordinary claims are made for 

 the milk, except that when it leaves our 

 process, which is simple, it does not con- 

 tain a single germ injurious to the human 

 body. For commereial purposes it gives a 

 cream hitherto unknown to manufacturers. 

 It nullifies the bad stable, bad cow food, 

 bad handling. It makes it possible to give 

 weak and ailing children pure milk at all 

 times. It puts on the table sweet, whole- 

 some and fresh milk from which no 

 strength-giving property has been taken 

 That is all there is to rectified milk and all 

 we claim for it. The discovery is one of 

 the most important of the age and we pur- 

 pose to give Chicago the first benefit of it. 

 Professor Snow is a chemist of high stand- 

 ing, and his success with unfermented 

 grape juice indicates what he must have 

 discovered in the direction of milk. We 

 hope to begin operations at Springfield at 

 a very early date, and to eventually purify 

 all the milk brought into Chicago." 



