117 



through a separator so that the skiin milk contains the added 

 water and part of the original water in the milk, so that the 

 liquid coming from the cream spout has a higher percentage 

 of fat, or rather as near as possible that of human milk. But 

 if the percentage of fat is increased that of the casein is de- 

 creased to nearly half, as it is mixed with the added water 

 and goes away with the skim milk. Add about 20 to 25 gram 

 milk sugar to i litre and sterilize. 



The result with this modification has been very good in 

 the hospitals of Vienna. But the professors want the milk 

 treated within an hour after it is drawn from the cow, and 

 that it be consumed within 24 hours after it is prepared. 



The following system in preparing milk for babies, using 

 quite small bottles of only 4 or 6 ounces, was used 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. 



After they are heated for half an hour the bottles are 

 corked and 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 . . . One-half pint Barley water 1 gallon 



Filtered water with the White sugar . . . . 10 ounces 



above to make ... 1 gallon Table salt . One-fourth 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 con- 

 sult the doctor in the matter. 



TESTING MILK FOR BUTTER FAT. 



That milk sold for city supply ought to be sold according 

 to test is so self-evident that no arguments are needed, and 

 the simplest of all tests the U BABCOCK," is so well known 

 that it will only be illustrated by Fig. 120 The "OMEGA" 



