162 MODERN DAIRY PRACTICE. 



once, without being stoppered, lowered into the casserole, 

 which is filled three fourths full of water. The casserole 

 is now put over the fire, and when the water is boiling hard 

 the bottles are hermetically sealed with rubber stoppers and 

 the cover put on the casserole. After half an hour the cas- 

 serole is taken away from the fire and kept in a cool place. 

 The bottles must cool in the casserole, as otherwise they are 

 liable to break. The same bottles are used for nursing, 

 and a nipple carefully cleaned and boiled each time is 

 substituted for the cork. In this way the different milk 

 portions are completely protected from contamination until 

 the very moment they are to be consumed. 



The milk is treated exactly according to the same prin- 

 ciples in Soxhlet's method. The superiority of this method 

 consists in the fact that the apparatus may be used by any 

 one, and is more easily kept clean, which is a very impor- 

 tant point.* As fresh milk as possible is to be used, and 

 never milk from a single cow only mixed milk. The dilu- 

 tion of the milk with water should always take place before 

 the boiling. The milk must be boiled for three quarters of 

 an hour. The rubber rings on the bottles should not be re- 

 moved until the milk is to be used. The covers should 

 also be left on the bottles, and the latter kept in a cool 

 place after the boiling. When the milk is to be used it 

 should be heated to body temperature. It is to be remem- 

 bered that the cold bottles must not be placed in hot 



* Soxhlet's apparatus with the latest improvements can be ob- 

 tained from the manufacturer, Metzeler & Co., in Munich, at a price 

 of 13 to 16 marks. A collection of the most necessary. pieces may be 

 obtained from the same firm for 10 marks. The apparatus can doubt- 

 less be obtained from American dealers in chemical glassware or 

 from wholesale druggists. W. 



