Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1897-07-07
NEW ADVERTISEMENTS
Full OF SHAME" KEEP YOUR
HOUSE CLEAN WITH
SAPOI 10
NEW ADVERTISEMENTS.
PAsteurizing Milk at Home.

In most large cities one can now obtain
mill, that is pasteurized on a large scale
for general distribution and usually at
isolated homesteads. however, 1t cannot
be secured and must be prepared at
home. The practice of boiling milk Is not
an uncommon one and beneficial but for
tina Increased difficulty of digestion. pro-
ducing results quite as alarming as any
likely TO occur from The use Of ordinary
rAw milk.
Pastcurizing aecomplishes practically
all that boiling does and that without to
any noticeable degree affecting either this
flavor or digestive properties of the milk.
The prooesS Is one that II recommended
by the most thorough bacteriol0glEts "
this country and Europe.
In the department circular simple
household apparatus Is described, con-
sisting of four or six bottles made TO set
in a pail which Is provided with cover.
The milk is bottled and the bottles are
placed in the pan. which has been filled
with water The whole Is then heated to
the required degree about 100 degrees r,
at which temperature 1t remains for 10
or II minutes and is then chilled down to
50 degrees as rapidly as possible without
breaking the bottles.
A friend of mir- has pasteurized sue
ceSsfully by taking any ordinary bottles,
flling with milk 70 the neck or little
below placing a stopper Of cotton bat
tins in the neck, then setting on thin
strip Of wood, or inverted pieplate which
has been perforated in tin basin or pail
of water The whole Is then heated until
the milk shows a temperature of nearly
$50 degrees. The bottle Is then stopperea
ard the pail and contents are removed to
the back OF the stove. where The temper
azure will remain fairly constant for %
minutes. especially Il covered with some
non-conductng material. as 4 cloth or
dry towel or the pail cover, AT the end
OF the 20 minutes the bottles are removed
and set in warm water which Is gradual
- cooled ana then iced The bottle may
finally be put in The refrigerator after
being partially chilled In wafer
Pasteurlzing may also be accomplished
with equally good. & not better. results.
ia tia vessels. either a double boiler ost-
meal cooker or two dishes of suitable ca-
pacity. one with q diasaeter two inches
shorter than the other, The water IS
poured into the outer dish at boiling
point, the milk dish and contents being
set IN al once and the milk constantly
stirred until its temperature Is $50 de-
greos. ! Is then removed for n moment
waiie the water IN the outer dish is tenn
pered TO he same. or a degree or two
higher. Tbs milk is then set back into
no boiler pu; 10 one side and closely
covered ana wrapped In order 10 retain
the heat for Is or 70 minutes.
The advantage df tin vessels IS that
they may he plunged from hot water to
with positive advantage to the milk.
II the object of pasteurizinE be 10 de-
str0y iae bacillus OF tuberculosis a min
lmurn temperature of l49 degrees should
be maintained for y minutes, or lf9 de
grees for half an hour
II milk can be obtained from a herd
known 10 he free from tuberculosis or
the person has no fear Of his trouble, "a
pasteurizlng temperature Of from I2S 10
40 degrees maintained for IS 10 70 minutes
Is Sufficient 70 give good keeping quali-
ties and 10 effe<tuallg vet rid of 95 per
cent OF all bacteria. including the forms
which produce stomach disturbances.
Wanting and cholera infantum in chill
dsrn.
In all pasteurizing work the sudden
chilling to 81 degrees. or thereabouss is
imperative The milk should be kept
covered and At as low temperature as
can be obtained Treated in This manner.
Pasteurized milk viii be found to have u
delightfully."- sweet. pure taste long after
common milk has LOST It's freshness on
the average il Keeps from six tn IS hours
longer than unpasteurized milk IN the
same temperature. - f. NJ. MossmaR
Massachusetts