-66 A New Dairy Industry. 



each, and after the last cooling another heating for 

 half an hour to 212° was given, and then finally 

 cooled to 60°. This method was, as we readily com- 

 prehend, far too tedious to be extensively adopted or 

 applied, later on it was modified to but two heatings 

 at 158° and the last heating to 212°, so that only 

 three heatings in all were given. But even this re- 

 • duction was not sufficient to bring it into general use, 

 also the costs of the repeated manipulations were by 

 far too heavy. It was then reduced to but one heat- 

 at 194°, a subsequent cooling, and then a final heat- 

 ing to 215°. The manner of putting this method 

 into practical operation was that the milk was filled 

 into glass bottles with the porcelain stopper and wire 

 closing arrangement. These bottles had been previ- 

 ously sterilized in flowing steam of 212° for half an 

 hour. The rubber rings or washers used with these 

 stoppers were boiled in water and soda until every 

 particle of taste or smell had vanished ; the rings 

 were now drawn over the porcelain stopper by 

 scrupulously clean hands, the bottles filled by a bot- 

 tling apparatus and placed in the sterilizing chest. 

 This chest was fitted with a patent arrangement for 

 closing down the wire fastening without opening the 

 steam chest (the object being to allow the air in 

 the bottle to escape during the boiling of the milk) 

 but to seal the bottles hermetically immediately after. 

 The temperature produced in the sterilizer by the 

 steam is descernable on a thermometer, which is fixed 

 :in the covering or hood of the chest with the quick- 



