Principles of Milk Preservation. 



107 



tion of an ordinary dairy thermometer to the common 

 utensils found in any kitchen. Fig. 22 indicates a sim- 

 ple contrivance than can be readily arranged for this 

 purpose. 



FIG. 22. A home-made pasteurizer. 



The following suggestions indicate the different steps 

 of the process: 



1. Use only fresh milk for this purpose. 



2. Place milk in clean bottles or fruit cans, filling to a 

 uniform level. If pint and quart cans are used at the 

 same time, an inverted dish or piece of wood will equal- 

 ize the level. Set these in a flat-bottomed tin pail and 

 fill with warm water to same level as milk. An inverted 

 pie tin punched with holes will serve as a stand on which 

 to place the bottles during the heating process. 



3. Heat water in pail until the temperature of same 

 reaches 160 F. ; then remove from source of direct heat, 



