UNIVERSITY 



OF 



NT OF MILK FOR MARKET 



155 



amount of the water it is possible, after a little testing, to ar- 

 range the apparatus so that the milk will acquire just the 

 temperature of pasteurization before it begins to cool. The use 

 of such an apparatus is extremely simple, and after it is once 

 adjusted can be successfully manipulated, even by those who 

 do not understand the use of the thermometer. Home pasteur- 

 ization has come to be a 

 very common practice. The 

 danger to children from tu- 

 berculosis and other troub- 

 lesome diseases in the milk 

 has not yet been guarded 

 against by any public means. 

 Hence, there is a growing 

 tendency on the part of 

 people of intelligence who 

 are bringing up children on 

 milk to pasteurize it. This 

 plan is to be recommended 

 in cases where the child 

 must depend upon milk the 

 source of which cannot be 

 strictly relied upon. Per- 



FIG. 56 SIMPLE IMPROVISED METHODS 



haps such pasteurized milk OF PASTEURIZINf: . W ITHOI*T THE USE 

 is not as valuable a food as O p A THERMOMETER (RUSSELL) 

 unpasteurized milk from 



absolutely reliable sources, but with the conditions in our cities, 

 it is almost impossible to find milk that can be strictly relied 

 upon to contain no dangerous disease germs. Under these cir- 

 cumstances pasteurizing is the only safe method by which a 

 young child can safely be fed upon milk. 



