PASTEURIZATION OF MILK 217 



before it begins to cool. The method of using this pasteur- 

 izing apparatus is extremely simple and can be followed 

 satisfactorily in any kitchen. 



Where such an apparatus is not obtainable, the same ob- 

 ject can be accomplished in a still simpler way. Place the 

 milk in quart glass jars. Fill a pail with boiling water and 

 place the jars of milk in it. The amount of water should 

 be such as to come nearly up to the top of the jars. The 

 pail should then be set aside to cool, and the milk should 

 occasionally be stirred. The result is that the milk is 

 warmed to about the temperature desired before it begins 

 to cool. After the heating, the milk should be cooled 

 rapidly by running cold water into the pail, this step being 

 as important as the heating. 



The adoption of pasteurization has been very rapid in 

 recent years. The primary reason for this is the growing 

 realization of the fact that in no other way can the public be 

 protected from diseases distributed by milk. That it has been 

 found impossible to guard the milk supply so as to avoid 

 such dangers is shown by the fact that epidemics of scarlet 

 fever, septic sore throat, etc. have been traced to certified 

 milk, which has had almost aU'conceivable safeguards thrown 

 around it. Pasteurization alone renders it safe. Hence 

 we find some cities passing ordinances requiring all milk 

 to be pasteurized, except such as comes from tuberculin- 

 tested cattle. Hence too we find as a rule that Grade A 

 milk is sometimes pasteurized, while milk of Grades B and 

 C is always thus treated, to give the milk a guaranty of 

 safety. It is certainly unsafe to feed babies upon ordinary 

 unpasteurized market milk. For these reasons the pasteuri- 

 zation of market milk on a large scale has been rapidly 



