675 
Nathan Straus has modified the Freeman pasteurizer by leaving off 
the cups, thus making it simpler and cheaper. He gives the following 
directions for the manufacture of this home pasteurizer : 
■ r-. 
Size I: 
Eight 
3-ounce 
bottles. 
Size II: 
Eight 
6-ounce 
bottles. 
Size III: 
Six pint 
bottles. 
Height of pan 
10| inches . . 
do 
IQi inches . . 
do 
14^ inches. 
IQi inches. 
6^ inches. 
9 quarts. 
Diameter of pan .■ 
Distance of top of bracket from bottom of pan 
Amount of water 
3^ inches . . 
5 quarts 
4| inches . . . 
quarts . . . 
‘ The following directions are abstracted from Mr. Straus’s instruc- 
I tions for the use of his home pasteurizer : 
I Emphasis is laid on the fact that only fresh, clean milk, which has been kept 
II cold, should be used. 
'' After the bottles have been thoroughly cleaned they are placed in the tray 
' (A) and filled to the neck. Then put on the corks or patented stoppers without 
I fastening them tightly. 
’ The pot (B) is now placed on the wooden surface of the table or floor and 
filled to the supports (C) with boiling water. 
Place the tray (A) with filled bottles into the pot (B) so that the bottom of 
the tray rests on the supports (C), and put cover (D) on quickly. 
After the bottles have been warmed up by the steam for five minutes, re- 
I move the cover quickly, turn the tray so that it drops into the water, replace 
the cover immediately. This manipulation is to be made as rapidly as possible 
to avoid loss of heat. Thus it remains for twenty-five minutes. 
; Now take the tray out of the water and fasten the corks or stoppers air- 
tight. Cool the bottles with cold water and ice as quickly as possible, and keep 
I them at this low temperature until cold, 
I Use the milk from the bottles and do not pour it into another vessel., 
I The milk must not be used for children later than twenty-four hours after 
I pasteurization. 
1 COMMERCIAL PASTEURIZATION. 
I The commercial pasteurization of milk leaves much to be desired, 
j but although it is not always thoroughly carried out, it is by no 
i means a fraud. With a little sanitary supervision on the part of 
health officers and education on the part of those in charge of the 
process it may be made efficient. 
Commercial pasteurizers are popular with dairymen, not because of 
I the public health aspect, but on account of the economic advantages 
in improving the keeping qualities of the milk. It is estimated that 
$ the expense of a pasteurizer would be paid for in the course of about 
a year. This estimate is based mainly on the saving of losses from 
I sour milk. The cost of pasteurization is about one-tenth to one-half 
‘ cent a quart. 
