Artificial Mothers' Milk. 127 



Pour skim milk into the curdling vat and heat to 

 122°. 



Place cream in cold water bath. 



Add ferment to skim milk and let stand for fifteen 

 minutes, then stir until curdling sets in, which should 

 be about thirty minutes after time of adding the 

 ferment. 



Take out the paracasein at once. 



Heat the remaining albuminous serum to 107°, and 

 keep at this temperature for forty-five minutes, well 

 covered. 



Add the milk sugar, thoroughly stirring, then mix 

 with the cream and sterilize. 



For manufacturing the second grade, separate as for 

 grade I., then divide skim milk as per calculation, 

 add water, milk sugar and cream, mix thoroughly, 

 bottle and sterilize. 



Sterilize both grades equally. Keep in cool storage. 



P"rom every day's output of sterilized milk take 

 two sample bottles, selecting one from the. upper 

 shelf of sterilizing apparatus and one from lower 

 shelf, and place in bacteria incubator, properly labeled, 

 for the purpose of ascertaining the keeping qualities 

 of the milk ; and, also, if the sterilizer works equally 

 well at top as it does at the bottom. 



The greatest neatness and exactness should natur- 

 ally prevail in executing all these operations, the manu- 

 facturer bearing in mind that he has guaranteed his 

 product to be of a uniform standard of excellance, 

 and that the normal infants' milk should show the 



