FORTY-THIRD ANNUAL CONVENTION 271 



the milk is dirty as a result of unclean methods of handling. If 

 your milkman cannot deliver clean milk, change milkmen. 



The caps used on milk bottles are of two varieties, the 

 waxed paper caps which are fitted into the recessed rim of the 

 bottle, and caps which fit over the top of the bottle. The waxed 

 paper cap is impervious to moisture and dirt yet cannot compare 

 with the caps that cover the top of the bottle, as regards clean- 

 liness for the reason that there is alwa3^s some dirt w^hich col- 

 lects around the edges of the cap that is difficult and practically 

 impossible to remove while the milk is in the bottle. 



Unless you are familiar with the conditions at the dairy, 

 such as the health of the cows, the manner of milking and the 

 care the product receives, the milk should be pasteurized in the 

 home. 



Pasteurization in the home may be performed without any 

 apparatus other than is found in the common cooking utensils. 

 Select a pail somewhat larger than tKe bottle or bottles of milk 

 and place an inverted, perforated pie tin in the bottom to pre- 

 vent bumping. Set the bottles of milk on the pie tin and fill 

 the pail with water to the level of the milk in the bottles. Punch 

 a hole through the cap, or in case nursing bottles are used, 

 plug the necks with absorbent cotton. Heat on the stove or over 

 a gas burner until the w^ater just begins to boil, then remove 

 from the fire and allow to stand for twenty minutes. Replace the 

 water in the pail gradually with colder water until the bottles 

 have been cooled to the temperature of the tap water, then place 

 on ice until ready for use. By the process of pasteurization, the 

 milk should be heated to a temperature of not less than 145 

 degrees F. and not more than 150 degrees F. The milk should 

 be allowed to stand at this temperature for from twenty to thirty 

 minutes, then quickly cooled and kept on ice until used. After 

 pasteurization, it is always well to remove the caps from the 

 ordinary milk bottles and invert a glass tumbler over the bottle 

 as a protection against dust. During the process of pasteuriza- 

 tion, it is preferable to have a thermometer in the bottle of milk 

 so that the temperature may be accurately controlled. 



Another source of contamination is the condition of the 

 refrigerator which should always be sweet and clean. Milk 

 absorbs odors very rapidly so that care must be taken not to 



