Fig. 69. 



CHAPTER VIII. 

 HOME PASTEURIZING. 



In families where it is found difficult 

 to get pasteurized milk or where a single 

 cow is kept for own use, it is safer always 

 to boil the milk; if it is properly chilled 

 afterwards, it is quite possible to get over 

 the objection to the boiled flavor. 



But where there are children it is the 

 duty of every mother to see that the milk 

 is pasteurized, and it is economy at the 

 same time to pasteurize the cream so as 

 to make it keep better. 



In Fig. 69 is shown a tin boiler in which a quart and a pint bottle 

 is placed on a perforated loose bottom. This boiler is placed on the 

 stove and the temperature raised to boiling point; when it is left 

 alone for about 30 minutes, as a rule the temperature will not have 

 fallen below 150 and the bottles are then taken out and cooled. 



Another way is to use the tin can of an ice cream freezer and 

 when the cooling is to be done place it in the freezer and turn as you 

 would when making ice cream. There is no need of using salt with 

 the ice and if the dasher is boiled before using this will be found a 

 very efficient and quick way of cooling. 



However common sense will tell each one how to put the prin- 

 ciple explained into practice undei the different circumstances. 



I shall only recommend, in case of preparing milk for babies, to 

 use quite small bottles of only 4 or 6 ounces, and ( mention the pre- 

 caution taken in the Straus plant (New York.) 



They have a copper cylinder a little larger in diameter than the 

 bottles. 



The bottles with milk are placed in these cylinders which are 

 filled with water so as to form a cushion and prevent scorching when 

 heating, and bursting when cooling. 



68 



