196 BACTERIOLOGY. 
The temperature attained under the conditions stated 
above will not exceed in extreme cases 188° F. (87° C.). 
Milk should be sterilized when it is as fresh as pos- 
sible, and only sufficient milk for twenty-four hours 
should be sterilized at one time. If, after nursing, the 
infant leaves some milk in the bottle, this should be 
thrown away. 
Care of the Bottles is Important. After nursing, the 
bottles should be filled with a strong solution of wash- 
ing soda, allowed to stand twenty-four hours, and then 
carefully cleaned with a bristle (bottle) brush. The 
rubber corks and nipples should be boiled after using 
in strong soda solution for fifteen minutes and then 
rinsed and dried. 
After sterilizing milk should never be put into unster- 
ilized bottles, as this will spoil it. 
A different but admirable method is the one devised 
by Dr. Freeman.’ Here a pail is filled to a certain 
mark with water and then placed on the stove until the 
water boils. It is then removed, and immediately a 
milk-holder, consisting of a series of zinc cylinders, is 
lowered with its milk bottles partially full of milk. 
The cover is again applied. The heat of the outside 
water raises the temperature of the milk in ten minutes 
to 75° C, (167° F.), and holds it nearly at that point 
for some time.” After twenty minutes the milk is re- 
moved, placed in cold water, and quickly cooled. The 
milk is kept in the ice-chest until used. 
1 Agent for Pasteurizer, James Dougherty, 411 W. 59th St. 
2 A temperature of 75° C. is advised in Pasteurizing milk, instead of 65° C., 
which would ordinarily suffice to kill all bacteria free of spores, because of 
the fact pointed out by Theobald Smith, that the bacteria embedded in the 
pellicle which forms on the surface are more resistant than those surrounded 
by fluid. 
