116 MARKET DAIRYING 
The beer pasteurizing apparatus works automatically, 
the bottles passing successively from one compartment 
to another until the pasteurizing is completed. The 
water in the first compartment registers about 110° F. 
From this point on, the water grows gradually hotter 
until the proper pasteurizing temperature has been 
reached, and then gradually drops to 60° F. These 
machines have been adapted for milk by adding another 
compartment in which the milk can be cooled below 50° F. 
During the pasteurizing the bottles are completely im- 
mersed, and the results with beer as well as with milk 
have been found more satisfactory when the pasteurizing 
is done with water than when steam is used. 
Undoubtedly apparatus will soon be found upon the 
market which will answer the purpose of small milk 
dealers. Many of the smaller milk dealers are now pas- 
teurizing bottled milk in a simple water tank. 
