Artificial Mothers' Milk. 121 



in this skim milk is, however, not extracted, but only 

 reduced by removing one-half of the entire quantity 

 of skim milk and replacing it by pure water, with 

 the addition of twelve grammes of milk sugar per 

 pound of milk manufactured. 



As to the advisability of using milk rich in fat, or 

 such which is less so, will depend on the profitable 

 use the remaining cream or skim milk can be put to. 

 Where an equal demand exists for both grades of the 

 normal milk, there will, when using a milk with less 

 than •').;] per cent, of fat, always remain a surplus of 

 skim milk. In the manufacture of grade I. alone, 

 there will nearly always be a surplus of cream, while 

 in the mamrfaeture of grade II. alone, there will 

 always remain on hand a surplus of skim milk. As 

 a general direction, it may, however, be laid down 

 that milk, to be profitably used up, should not fall 

 below three per cent, of butter fat. 



If bottles of different color are not used for the I. 

 and II. grades of the milk, then proper precaution 

 must be provided so that bottles with different con- 

 tents do not get "mixed in sterilizing. Various bottling 

 devices and apparatus are in use— a very good one is 

 made by Boldt & Yogel, of Hamburg. 



The bottle to be used is shown in Fig. 1!> ; it is 

 manufactured in three sizes, to contain four, seven 

 and ten ounces each of "normal milk." As soon as 

 filled, the rubber caps are drawn on the bottles by 

 hands scrupulously clean. 



The innumerable changes that have been brought 



