Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-03-02


~ method OF killing the deadly germs
IL in foodstuifs, the microbes Of dis
ease and fermentation that wreck our
health and waste our food. would be one
OF the greatest blessings at the present
moment that could happen to the ordinary
American family.
Such method must leave the food un-
Injured in taste, appearance and digestible
qualities.
Professor B. II. Hite, of the department
OF chemistry, University OF West Virginia,
appears to have gone long way toward
solving this great problem.
He has found that enormous pressure
has the effect OF killing off the germs and
bacteria in food without injuring its diges-
tive qualities. 1t Is VIGOROUSLY hard to
kill a microbe, but the high pressure seems
to follow him TO his nnermost lair and
squeeze the life out OF his miserable mic
roscopc, gelatnous carcass, leaving him
harmless, lifelcss speck OF protopasm
What boon ii would be to the house
wife ii she could have her fruits and vege-
tables preserved without the use Of sugar
and other expensive preservatives that
make trouble, often spoil the flavor and
are otherwise harmful!
And what a still greater boon 1t would
be il she could be sure Of having pure milk
for her children free from disease germs
and the danger of souring!
Upon the sterilization of our milk supply
the lives OF our babies depend to great
extent. II is no eXaggeration TO say that
the problem OF supplying pure, safe, rea-
sonably germ-free milk to ordinary families
in our great cities has not been finally
solved.
The Pasteurization process which has
doubtless been of great value in destroy
Ing germs and preventing souring. is said
10 change the character OF the milk and,
therefore, leaves something to he de-
sired. OA the .other hand, TO use germi-
cides III milk intended for babies is out
OF the question. Pasteurizaton is the OK
posuro of the milk to temperature OF
from l45 to 100 degrees Fahrenheit for
from twenty minutes TO half an hour.
The destruction OF infant life duo TO i'm
pure milk is still appalling, in spite of the
work OF al! kinds OF philosophical socie-
ties and agencies. In New York alone last
year the total number of infant deaths
1855 were under one year old Ivis be.
lieved that impure milk was the largest
single cause OF death contributing to this
terrible total. II is the carrier OF the
deadly disease generally known as Sum
mcr collie" which attacks young babies in
the first and second years of life
II the infant mortality for New York
were at the same rate for the whole United
States there would be an annual loss OF
about 10000 babies. There are no reliable
statistics for the entire country. but 1t is
known that the large cities taken alto.
gether have higher average rate than
New York. For instance, Philadelphia has
an infant mortality rate OF 40 against
New Works S.
II Will therefore be understood why
many Of the best chemists and food ex.
perts Of America have been seeking earn
estly for years TO find a satisfactory Wav
of stcriizing milk
'In Pasteurizing milk" said Professor
IIte in statement, "the fluid is held for
some time at prescribed high temper,.
ture, and in the finished product the taste
bears witness to the changes made In the
fluid. In the pressure process the delicate
ferments or engines in milk are not do
stroyed by the pressure which kills the
bacteria as the pressure is done at low
Temperatures"
professor i!ite uses q steel cylinder and
hydraulic pump, by means of which pre..
sure of over 100000 pounds ia tho eo,,ro
inch is applied. Different kinds of perrns