69 



After they are heated for half an hour the bottles are corked 

 mid the cylinders placed in ice water to cool. 

 They gave two formulae for infant's milk. 



I. II. 



Sugar of milk 12 ounces Milk 1 gallon 



Lime water ^ pint Barley water 1 gallon 



Filtered water with the above White sugar 10 ounces 



to make 1 gallon Table salt J ounce 



Milk 1 gallon 



These are mixed, filled in the bottles and pasteurized. I give 

 them only as an example, but advise in each case to consult the doc- 

 tor in the matter. 



In Boston there are also laboratories where milk for infants is 

 made up according to doctor's prescription. 



If large quantities of milk are to be pasteurized in the bottles, I 

 believe Mr. Straus's precaution a happy one, unless indeed some of 

 the large sterilizing apparatus like Pop and Becher was modified so 

 as to use it for pasteurizing. 



I must also mention the Soxhlet sterilizing bottles and stoppers. 

 On the rather wide neck fits a loose metal cylinder which holds a cir- 

 cular piece of rubber in place while heating the milk in the bottle; 

 this allows the steam to escape and as soon as the milk is cooled, the 

 vacuum created thereby sucks the rubber firmly into the neck of 

 the bottle. The metal ring is then removed to be used on the next 

 batch. 



City people who do not know whence their milk comes may not 

 even find pasteurizing sufficient and Dr. A. Stutzer in his pamphlet 

 on children's milk recommends the following additional precaution. 



It consists simply of a strong test tube of same diameter as the 

 neck of the bottle and a short piece of rubber which fits tightly on 

 both. 



When the milk is filled in the bottle, the rubber and tube is ad- 

 justed and the bottle turned upside down as shown in Fig. 70. 



A few hours rest will allow any possible dust or sediment to set- 

 tie in the test tube, the pinch cock is closed, the bottle raised and the 

 test tube removed. 



