PASTEURIZATION OF MILK 195 



proportioned to the bottles that, when properly used, the 

 milk is heated to about the temperature desired before it 

 begins to cool. The use of this pasteurizing apparatus is 

 extremely simple and can be followed satisfactorily in any 

 kitchen. 



Where such an apparatus is not obtainable the same 

 object can be accomplished in a still simpler way. Place 

 the milk in quart glass jars. Fill a pail with boiling water 

 and place the jars of milk in it. The amount of water 

 should be such as to come nearly up to the top of the 

 jars. The pail should then be set aside to cool, and the 

 milk should be occasionally stirred. The result is that 

 the milk is warmed to about the temperature desired 

 before it begins to cool. After the heating, the milk 

 should be cooled rapidly by running cold water into the 

 pail, this step being as important as the heating. 



Pasteurization has been adopted widely in the last few 

 years and its use is increasing. It is possible to purchase 

 pasteurized milk at the present time in many of the larger 

 cities. Milk-supply companies frequently adopt the prac- 

 tice of pasteurizing milk on a large scale and furnishing 

 it to their customers. Pasteurization is also extremely 

 useful in the household where milk is used for food, espe- 

 cially where there are children. It is certainly not safe at 

 the present time to feed young children milk from the ordi- 

 nary milk supply. Such milk, however, may be rendered 

 safe by pasteurization, and, since this does not materially 

 injure the ease of digestion, it is an extremely wise pre- 

 caution to pasteurize all milk which is to be used for 

 children, especially if the source of the milk is not known 

 to be reliable. 



