26 





part a flavor to the milk. This sup- 

 posed danger is reduced or rather re- 

 moved by the system "Rheinland" 

 shown in Fig. 12. It consists of a wide- 

 necked, nearly cylindrical bottle, ground 

 smooth on the upper edge. On this is 

 laid a rubber ring and a thin disk made 

 of tin or aluminum. A spring holds 

 both in position while heating, allowing 

 air to escape, and is removed when the vacuum created by 

 cooling holds the cover tightly. The opening of the bottle is 

 done by simply inserting the point of a knife and letting in 

 air. 



PRESERVING BY CARBONIC ACID GAS. 



H. de Lavallee (France) proposes to preserve milk by 

 filling it in a cool reservoir at once after milking and submit 

 it to the action of carbonic acid gas under a pressure of five or 

 six atmospheres for four to five hours; then let the carbonic 

 acid gas escape and treat it with oxygen under pressure of 

 five atmospheres. It is claimed that both aerobic and an- 

 aerobic bacteria are killed by this treatment. The milk is 

 transported in cans with oxygen under a pressure of two at- 

 mospheres. Like so many other systems it is condemned on 

 the face of it even if effective o-n account of the unneces- 

 sary work entailed. 



