3800 times. Just think of it! for every one of these little germs, 

 hundreds of which may ride on a speck of dust floating in the air, or 

 left in the seam of the milk can, there will be 3800 if the milk is left 

 for six hours at 90 ! If the milk is kept close to the freezing point 

 the increase is hardly perceptible. Ice should thus be the basis for 

 all honest and healthy milk supplies and the idea of freezing the 

 milk into solid blocks lies near. 



This has been done in Paris (France) by " G. B. Guerin." 

 The milk was filled in vessels which when frozen by a refrigerator 

 machine, were insulated for transportation. Frozen milk has been 

 used for years on board ocean steamers. 



As it takes quite a while to freeze the milk solid, there is a draw- 

 back in its creaming during the process, so that the "block" consists 

 of a very poor layer at the bottom with one of cream on top and a 

 very concentrated not frozen milk in the funnel-shaped indentive in 

 the middle of the block Thus a thorough mixing after melting in 

 made rather difficult. 



This phenomenon has even been suggested for the condensing 

 of milk instead of heat which will be mentioned later on. 



Lately Mr. Casse of Denmark has taken a patent on a process 

 irifreezing milk which has been utilized in shipping large quantities 

 to the London market. 



Part of the milk is frozen in solid blocks and these are packed 

 in large pine casks which are provided with certain hooks to hold the 

 ice in place. The cask is then filled completely 

 with milk, that has been cooled to 34. The 

 casks are more or less in- 

 sulated in the cars and on 

 board the steamers by cov- 

 ering them with sawdust, 

 and the milk arrives in 

 London in a sufficient good 

 condition to alarm the 

 brittish dairymen. 



I understand however 

 that before freezing the 

 milk is pasteurized. 



Fig. i. 



Fig. 2. 



PRESERVING IN VACUUM. 



In L'liidustrie Latiere May 10th. 1891. M. C. Nourry expresses 



