CHAPTER VI. 

 preservation of ZIIMlfe t)g Ibeating. 



We may suppose that the custom of preserving 

 milk by heating is as old as the cow and the use of 

 the fire. The 'simplest way to accomplish it is the 

 one in practice in all households over the whole 

 world wherever fresh milk- is to be had : the boiling 

 of it in an open vessel, and its subsequent cooling. 

 Milk-boiling pots have been introduced to avoid the 

 boiling over and the consequent disagreeable smell 

 and loss of milk, but we can not go into a discussion 

 of their merits and failings. The necessity, or the 

 wish to preserve milk is, however, not only a desider- 

 atum for households but by far more urgent for dairies, 

 more particularly for such dairies that return the 

 skim milk to the patrons, but also for dairies that 

 have milk routes in cities and for the whole milk 

 trade in general. 



It is well known to all who are in am- manner 

 connected with or interested in the milk trade, how 

 difficult and dainty an article milk is, on account of 

 its easy decomposition, in all cases where it has to be 

 brought to town from great distances and from locali- 

 ties that could not command the use of refrioeratin°- 

 appliances during the transit. One of the first steps 

 taken towards attaining greater security was simply 



