CHAPTER II. 



HOME PASTEURIZATION OF MILK. 



For large children and adults the following 

 method may be used. Take a small pail and 

 get a shallow pan such as a pie tin and punch 

 holes through it and place it in the bottom of 

 the pail. This leaves a space between the bot- 

 tom of the pail and the bottom of the bottles 

 and allows of a free circulation of water. 

 Punch a hole through the cap of one of the 

 bottles and insert a thermometer. Use one 

 with the scale etched on the glass as they are 

 more accurate than the ordinary floating ther- 

 mometer, and then place water in the pail al- 

 most to the level of the milk ; the pail should 

 then be placed over the flames and heat until 

 the thermometer registers 155 at which time 

 the bottles should be removed from the water 

 and covered with a clean towel and allowed to 

 stand from 20 to 30 minutes. Place a new cap 

 on the bottle with the punctured cap or cover 

 by inverting a cup. Then place in a pail of 

 warm water and add cold water until there 

 is no danger of breaking the bottles from the 

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