The Pulaskian., 1915-02-12
SOME FACTS ABOUT MILK.

Milk, next to bread, is the most gen. orally used article of human diet. It contains all the elements necessary to sustain life.
 Little Rock uses enough of this product in the course of year to float a good-sized yacht, and the quan- tity of white liquid consumed in the United States would make a sea upon which could sail the naval fleets of the entire world.
 How important is it that this food supply should be pure-that it should come from healthy COWS, kept in healthy stalls and given pure food and water, and that it should be kept pure on the journey from the COW to the table.
 Impure milk is responsible for more sickness and more deaths than all other foodstuffs put together Being opaque, milk does not show it's i'm purities as does water or transparent substances. All milk looks very much alike, and the buyer can only take the dealers word for it's purity-or judge by the after effects.
 Safeguarding Health By Pasteurizing.
 For years the public has been hear ing about Pasteurized milk, the re- suit of a process of heating and cool ing, invented by a Dr. Pasteur, and which eliminates all harmful bac- ter1a from the milk. However, the nd fn ,.fy this as treatment designed rather for the protection of babies and in- valids, and not for grownups who are able to be up and about, although there are many of these who have not stomachs that can compete with the modern candy-eating youngster. It does not seem to be generally known that the strong and healthy adult is as easy prey for the germs that turk in carelessly handled milk as the babe or the sick person.
 In most of the Northern cities, how ever, the sale of milk that has not been pasteurized is strictly forbidden, and in the dairying districts, where in many instances only the cream is mar keted, the farmer pasteurizes his skim-milk before he feeds it to his pigs and calves, so careful is he in the protection of his stock
 Milk is dead, and it begins to spoil as soon as it comes from the COW. It is possible by the use of the most careful methods in milking, in strain ing, in bottling and in delivering to the customer, to keep the milk clean and pure, but the correct manner of handling is so tedious and there are so many ways by which contamination might result, that it is only by pas teuriaing and sanitary bottling that milk originally pure can be kept pure.
 Pasteurizing is simple process. The milk is heated up to 158 degrees and then suddenly cooled down to near the freezing point Those sud- den changes of temperature are dis astrous to bacterial life, and after the treatment the milk is practically stirile, though not deprived in any degree of it's food value
 We saw the milk as it came rom the dairy wagons, in big, brightly-pol- ished cans, and as it was tested and taken into the pasteurizing laboratory. Here the milk was poured through a straining cloth into a large tin basin, tightly covered. From this tank pol ished pipes lead directly to the pas teuri1er into which the milk flows at it's normal temperature. Inside the machine the milk is heated to 168 de- gress and then passes out through other pipes to the cooling tubes, over which the milk flows until it's tempe rature has been reduced almost to the freezing point
 From the cooler the milk is piped to the bottling machine, where the bottles are filled and capped by ma chinery, the hand at no time coming in contact with the milk Nor is the milk for any length of time exposed to the air.
 After the milk, coming from the clean, sanitary dairies, is thus treat ed the trays of capped bottles are placed in the refrigerator and the milk is kept on ice until ready for delivery to the city trade This plant is equipped to handle milk at the rate of a bottle second.
 As important as the treatment of the milk is the care of the bottles These are washed inside and out in superheatd steam, scrubbed and rins- ed and turned upside down in their trays to drain.