The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1899-08-16

1CoDtiuutu ibI tWU Ut tHftt Wtthc, but
a can or tank that would stand such
pressures would be SO heavy that it
would probably be cheaper to ship the
milk on ice.
Gin as much as certain disease germs,
notable OF typhoid fever and tuberculo-
sis, so often find their way into milk,
it was thought worth while TO try the
EFFECT of pressure on these, and mum.
Der Of samples were enocrlated. Az
ter remaining under pressure of ten
tons for as many days some Of all the
germs introduced were alive, although
the milk was still sweet. The results
OF this experiment land the fact that
other changes giving peculiar OdoT
or appearance took place, although
the milk did not sour, and that sam
pies subjected to pressure never sour
ed in quite the usual way seemed to
leave no way of escaping the conclu
sion that Of all the germs to be found
in milk those which are ordinarily in
strumental in the souring must be
among those most susceptible to pres
sure. 1t is generally admitted that
the effect Of pasteuTization is just the
reverse of this (or practically sol for
while this process greatly reduces the
total germ content it is especially eff
fectiye In destroying the disease
germs. That it is not SO effective in
destroying the germs that ordinarily
contribute to the souring OF milk is
shown by the fact that pasteurized
milk sours readily and 10 about the
usual way. Pressure seemed to be
must effective just where pasteuriza-
tion was least effective. and cisa Versa. "
This suggested combination OF
pressure and the pasteurizing temper
allure, or sort of pasteurization un-
der pressure, which was at once taken
up and is still being studied the re-
suits being very encouraging indeed.
| The milk is placed in tin cans, with
tight fitting screw caps, and by means
of very ingenious machine (Which
could hardly be explained without the
| illustrations) subjected To a pressure
of seven to ten tons at temperature
Of about $50 degrees f., for about one
hour after which it will remain sweet
long enough TO ship it to New York
City by freight.
We have given somewhat in detail
the steps that led to the discovery OF
this method although this brief out
| line can give but very feint idea of
the work involved. 1t is a good ex-
ample of the rugged, roundabout
route which-and whieh-dlone Is like
| ly to lead to real discovery, and fur
nishes an answer to the question
that is asked as often as a discovery Is
made-'swhy didn't somebody think of
that before?"
This work has been well received by
the agricultural and dairy press. We
give clipping from conservative
paper Of each class. The Jersey Bull
letin has devoted number Of col
umns to the work, but their position
is clearly defined by the following brief
paragraph:
"This matter has decided COM
mercial Importance, and should be
probed to the bottom, even IL 1T re-
suits in only partial success, or fail
ure. The public is looking for some
method for preserving the sweetness
of milk; the public don't care a snap
how it's done land neither does the
Jersey Bulletin) so long as the digesti-
| bility and wholesomeness of the milk
are unimpaired; and, while this plan
is still in its embryonic stage, the ex-
pertinent should be encouraged. We
should like to reprint the report en-
tire" etc.
The Rural New Yorker has publish
ed an article on the subject almost
every week since the report appeared.
The following paragraph is a fair ex-
ample:
1.-THE West Virginia Experiment
Station (Morgantown, has issued bull
letin So by Prof. B. H. Hite, which
gives the results of some experiments
to test the effect Of pressure ia pre-
serving milk. This bulletin is very
interesting indeed and the conclusions
seem to be, that where milk can be
put under powerful pressure it will
keep sweet from twoto four days long
er than milk treated in the ordinary
way. An ingenious and powerful ma
chine for applying the pressure was
devised. Not only milk but meat
and other substances have been treat
ed in the same way; for example, a
pressure of forty tons and temperi-
ture of about / Is degrees for an HOUR
afterwards are found to have marked
effect on the keeping qualities of
meat. Experiments are not conclu-
sive thus far, that is, the details have
not been worked out; but so far as
they have gone, they seem to indicate
that powerful pressure applied to
milk or other substances does act to
destroy or weaken the bacteria that
cause souring or decay. We shall try
to give later more about this interest
ing experiment, with possibly the
opinions of other dairy experts.
Later they announce that "the ex-
perts did not seem to know very much
, about the matter" from which it
would appear that the work is certain
ly original. Finally the silence was
broken by the veteran dairy chemist
Prof. Babcock, who stated that he re-
garded the work as ssa valuable con-
tribution to what has been known con-
corning the conditions which affect
the growth of bactaria in milk"
And the NEW DOMINION after
watching with interest every phase of
this investigation for more than a
year, will, add that Bulletin So is a
modest, concise, but clear and reada
bile report of an investigation of which
any station in the country might we'll
be proud, and if this Investigation is
fair sample of the work in progress
at the station (and we believe it isl
the station people deserve the hearty
support of every farmer in the state.