Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-07-21
Merits
Pharmacy, llth 6 # SITS.
PAsTEt RuzING MILK At HOME.
Can BE Done Mt Ltttlc Expense and In
"a Sure Preventive of Disease.


i. w. Mossman in American Agri,riuiist.
In most large cities one can now obtain
milk that is pasteurized on a large scale
fer general distribution. and usually at
nominal prices. In smaller towns and iso-
lated home stelds, however, it cannot be
secured and must he prepared at home.
The practice of boiling milk is not an un-
common one. and beneficial but for the in
creased difficulty of digestion. producing
results quite alarming a any likely TO
occur from the use of ordinary raw milk.
Pasteurizing accomplisfes practically all
that boiling does and that without to any
noticeable degree affecting either the flavor
or digestive properties of the milk. Tha
process is one II at is recommended by the
most thorough bacteriologists of this coun-
try and Europe.
In the department circular simple
household apparatus is described. consist
ing OF four six bottles made TO set t., A
pal! which iJ provided with a cover.
Tie milk is bottled and the bottles are
placed in the pail which has been filed
with water. The v hole IS then heated to
the required degree. about LOO degrees r..
at which temperature ii remains for ten or
fifteen minutes. and is then chilled down
to - degrees rapidly as possible with
out breaking the bottles.
A friend of mine has pasteurZed sue
cessfully by taking any ordinary bottles
filling with milk to the neck little be-
low, placing stopper of cotton batting in
the neck, then setting on a thin strip Of
wood, or inverted pie plate. which has been
perforated, In 4 thin basin or pail of
water. The whole is then heated until tine
milk shows a temperature of nearly l-,o
degrees. The bottle is then stoppered and
the pail and contents removed 10 the
back OF the stove. where the temperature
Will remain fairly constant for 80 minutes,
especially If covered with some non-con-
Quoting material. as a cloth or dry towel
or the pail co-er. At the end of the 80
minutes the bottles are removed and set in
warm water. which is gradually cooled and
then iced. The bottle may finally he put
in the refrigerator after being partially
chilled in water.
Pasteurizing may also be accomplished
with equally good, if not better. results in
tin vessels. either a double boiler oatmeal
cooker or two dishes of suit able CAPACITY
one with diameter 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 at once and
the milk constantly stirred until its tenn
perature is 80 d. grees. 1t is then removed
for moment, while the waller i'm the outer
ufSn Is tempered to the same. degree
or two higher. The milk is then set back
ln,o the boiler. put to one side and closely
covered and wrapped i'm order to retain the
neat Tor fifteen or twenty minutes.
The advantage of tin vessels is that they
may be plunged from hot water to ice
water without danger of breakage and
with possible advantage to the milk
III the object of pasteurizing be to de-
stroy the bacillus of tuberculosis a mimi
mum temperature of 1l3 degrees should be
maintained for fifteen minutes, or 40 de-
grees for half an hour.
III milk can be obtained from a herd
known to be free from tuberculosis or the
person has no fear of this trouble a pas
teurizng temperature of from I::3 to 40
degrees maintained for fifteen or twenty
minutes Is sufti Gent to give good keeping
qualities and to effectually get rid of 81,
per cent of all bacteria, including The
forms which produce stomach disturb
ances, vomiting and cholera infantum in
children.
In all pasteurizing work the sudden chill
ing to 10 degrees, or therea bouts is inn
perat:ve. The milk should be kept covered
and at as low a temperature as can be OBJ
tanned. Treated in this manner pasteur-
lzed mix Will be found to have a delight
Iuily sweet, pure taste long after common
mix has lost its freshness. On the aver
age 1t keeps from six to thirty-six hours
longer than unpasteurized milk i'm the
same temperature.