APPLICATIONS OF BACTERIOLOGY IN EUROPE, 83 
Lhe methods adopted in this institution are unique, inas- 
much as they have been developed wholly in Copenhagen, 
and indeed inside of the walls of this establishment. The 
milk, after being received, is subjected to a chemical analysis, 
but less attention is paid to the temperature of the milk than 
in-the other institutions. Less attention is paid also to the 
matter of infectious diseases than in other institutions, it be- 
ing assumed that isolated cases of infectious disease will have 
no influence upon the health of the people who drink the milk, 
since it is to be subsequently pasteurized. If there should be 
a widespread epidemic among the farmers, the matter would be 
taken into consideration, but it is not thought necessary to con- 
sider isolated cases. The milk, after being weighed, is passed 
through a very complicated and extremely ingenious machine 
which has been devised upon the premises. The description 
of this machine cannot be given here, but the milk passes 
through it in a constant stream, and during the passage it is 
heated to a temperature of 175° (80° C.), kept at that tempera- 
ture for a moment, and is then cooled rapidly to a low tem- 
perature, and when it leaves the apparatus it is quite cool. 
It is then run rapidly into carefully sterilized bottles, sealed 
at once, and stamped with the company’s stamp, and is dis- 
tributed over the city in ordinary milk carts. In this institu- 
tion the greatest care is taken in washing and in sterilizing 
the bottles, the bottles used for this purpose being not simply 
sterilized by steam, as in most institutions, but in an enormous 
iron chamber which is hermetically sealed and in which steam 
is introduced at a high pressure, so as to produce a very high 
temperature. Any surplus milk which the company receives 
is passed through a separator and the cream used for making 
butter, the rest being sold as skim-milk. The institution has 
a chemical and a bacteriological laboratory that keeps a care- 
ful watch of the efficiency of the pasteurizing apparatus. The 
whole success of this institution is in the ingenuity of the 
pasteurizing apparatus, which is capable of pasteurizing milk 
at the rate of about 2,000 quarts per hour, and can run ‘con- 
tinuously without trouble. It has been objected that such 
machines which run continuously and only heat the milk to 
175° (80° C.) for a moment do not do their work thoroughly. 
This objection depends entirely upon the object in view. If 
the design is to destroy the bacteria wholly, or in large 
measure, the objection is well grounded. But if the object 
is simply to remove the dangers of distributing disease by 
