38 



cane sugar and dissolving it in five ])arts by weight of water. One part 

 by weight of quick lime is gradually slaked in three parts by weight of 

 water. This milk of lime should be slowly poured through a strainer 

 into the sugar solution, frequently stirred, allowed to settle for several 

 hours, and the clear liquid poured or siphoned off and preserved in well- 

 stoppered bottles. One part of this solution is slowly added, with con- 

 stant stirring, to one hundred and fifty parts of cream. (See Bulletin 

 54 for further details.) AVhile the addition of this material might be 

 considered as contrary to law in case of milk, it hardly seems possible 

 that there could be any objection to its use in cream. It certainly can- 

 not be considered as objectionable from a sanitary stand-point. In case 

 there should be objections raised against its use, cream thus treated 

 could be designated by some particular brand, such as visco-creaiu, or 

 the like. 



Pasteufization Appahatus. 



Milk or cream can be pasteurized by putting into cans ol about the 

 shape and size of those employed in the Cooley process, and placing the 

 cans in a tin or copper tank filled with water. The water should reach 

 a temperature of 165° F. or thereabouts, and the milk, after tlie temper- 

 ature has reached 155° F., should be held there for the requisite time 

 and constantly stirred. After the completion of the heating the cans 

 should be brought into water containing broken ice, and the milk stirred 

 and cooled. 



In case it is desired to dispose of the milk or cream in bottles it should 

 be drawn into the bottles at once after cooling, and the bottles placed in 

 ice water. It is necessary that the temi^erature of the milk should be 

 kept low, and that it be thoroughly covered, to prevent any dnst ])ar- 

 ticles from gaining access to it It is not expected that as good results 

 can be obtained by this method, as when special pasteurizing machines 

 are employed, and one who intends pasteurizing to any extent will find 

 it necessary to fit their dairy with special pasteurizing apparatus. 



The pasteurizing of milk or cream for butter making, is practised to 

 a slight extent in the United States, j^early all of the milk that is made 

 into butter in Denmark is first pasteurized, and, it is claimed, with veiy 

 beneficial results. It is quite probable that this method of treating milk 

 and cream for butter will come into more general use in the United 

 States, There are a great many foreign machines made to accomplish 

 this work, and many of them, it is said, give quite satisfactory results. 

 A number of machines have also been constructed in this country. The 

 one nnxuufactured by A H. Reed of Philaddlphia lias been said to give 

 good results. It consists of a combined pasteurizer and separator. The 

 milk is passed through the pasteurizer in a continuous flow, and is 

 separated while hot. It has a capacity of 2,500 pounds per hour. Pas- 

 teurizing machines are also on the market for the preparation of milk 

 and cream to be sold as such. One made by Cornish, Ciirtis & Green, 

 of Fort Atkinson, Wis., has been spoken of favorably. JNIosely & Stod- 

 dard Manufacturing Compan}- of Rutland, Vt., manufacture a machine 

 which is in use by a number of large milk and cream dealers, who claim 

 to be well pleased with its work. Special circulars are issued, explain- 



