PROJECTS 629 



the pail and cool it as rapidly as possible without breaking the 

 bottle. All possible speed in cooling the bottle is just as important 

 as the preliminary heating. As soon as the bottle is cool enough, 

 put it, still tightly capped, into the refrigerator. 



In pasteurizing milk, it is well to raise its temperature to 150 

 F. in order to destroy the dangerous bacteria, but not to exceed 

 160 so as to avoid scalding or boiling the milk. The method out- 

 lined above accomplishes this as well as it .can be accomplished 

 without special apparatus. It might be supposed that more 

 accurate results could be had by inserting a chemical thermometer 

 in the milk itself to test the temperature during the process of 

 sterilization. 



But the best authorities do not recommend this procedure for 

 home pasteurization, because the hole for the insertion of the ther- 

 mometer prevents perfect sealing of the milk during pasteurization 

 and makes contamination possible through careless handling after- 

 wards. It must be remembered that pasteurization kills the 

 bacteria in milk, but it does not eliminate dirt or prevent milk 

 from being contaminated afterward through carelessness. It is 

 important that places where milk is kept should be spotlessly clean ; 

 refrigerators especially should be looked after in this regard. 



Where milk is to be pasteurized regularly for infants, a home 

 should be provided with one of the commercial pasteurizers, such 

 as the Freeman or the Straus Home Pasteurizer. In these the milk 

 may be subjected to exactly the right temperature for the correct 

 length of time, and then cooled quickly. Moreover, the milk may 

 be pasteurized in the bottles from which the infant takes it. The 

 Straus Home Pasteurizer, invented by Nathan Straus, the great 

 crusader for pure, clean milk, is inexpensive, easy to manipulate, and 

 " fool-proof." Instructions for making and using such a pasteurizer, 

 if one cannot be bought in your community, are given in the fol- 

 lowing books : 



"Disease in Milk; the Remedy Pasteurization," Lina G. Straus. 

 N. Y., 1913. 



"The Milk Question," M. J. Rosenau. Houghton Mifflin Com- 

 pany, 1912. 



