420 



Popular Science Monthly 



. Going, Going! The Steeple Bows 

 to Business in Portland 



HERE is the picture of a stately- 

 church steeple an enterprising pho- 

 tographer snapped just as it was on the 

 verge of plunging to the street below. 

 The steeple, in the days of its fame, was 



part of the Tay- _^^___ 



lor Street Methodist 

 Episcopal Church, of 

 Portland, Oregon. 

 For many years this 

 was the finest church 

 building in the city. 

 Then the expansion 

 of the business dis- 

 trict enveloped the 

 site, and the con- 

 gregation sought an- 

 other location for 

 its house of worship. 

 The building that is 

 now being razed will 

 be supplanted by a 

 business block, but 

 one floor will be oc- 

 cupied by a mission, 

 to comply with a re- 

 quirement in the 

 deed, which states 

 that the property 

 must always be 

 used for religious 

 purposes. 



This is not an accident. A wrecking com- 

 pany is removing an old landmark in 

 Portland, Ore. A skyscraper supplants it 



Pasteurizer and Ice-Box Combined — 

 A New Convenience for Milk-Dealers 



AM ILK sterilizer, pasteurizer and re- 

 frigerator all in one, in the space or- 

 dinarily occupied by an ice-box, that's 

 the newest dairy appliance. Wouldn't 

 you want it, if you were a small milk 

 dealer? It consists of a metal-lined box, 

 provided with pipes for both I've steam 

 and water and with the necessary tem- 

 perature gages. Steam is raised in a 

 small boiler in which one bushel of coal 

 is sufficient to pasteurize two hundred and 

 fifty quarts of milk. 



When ready to pasteurize, the bottles 

 are first filled with raw milk. Then metal 

 covers, like those shown outside of the box 

 in the accompanying illustration, are 

 placed over the tops. Bottles, wood 



crates and all, are placed in the box, the 

 cover is closed, and the steam is turned 

 off gradually until the milk 

 reaches the temperature of 

 142 degrees, at which it is 

 held for a half hour. Then 

 the steam is shut off and cold 

 water is turned on until the 

 warm water, which 

 naturally rises to the 

 top has time to run 

 oil. 



No ice need be 

 used if a cold wa- 

 ter supply is availa- 

 ble. In any event, a 

 few pieces of ice 

 placed on top of the 

 cases will keep the 

 milk cold until it is 

 ready to deliver. 

 The pasteurizer then 

 becomes an ice-box, 

 and one which will 

 pay for itself in 

 eighteen months by 

 the saving made in 

 ice alone. 



The delivering of 

 milk is attended 

 with many hardships 

 anyway. The dairy- 

 man must frequently 

 arise at three thirty 

 A. M. to milk and get 

 his product started 

 for the city in time 

 for morning customers. Any devices 

 which will lighten his work are welcome. 

 They are all too few. 



A small milk-dealer can pasteurize two 

 hundred and fifty quarts of milk at a time 



