Excerpt from Reports on Milk Etc The dairy and food department comes more directly 1n con tact, in the prosecution of its work, with this one article of food and diet, than with any other with which it is called upon to deal. It is a commodity that enters into every household, the rich and the poor are alike consumers, and it therefore be comes doubly important that it should receive our untiring watchfulness, to prevent adulteration In any particular. It Is the food entirely depended upon by a large portion of the m fants of the country and their health and growth largely de pend upon a pure and healthful article free from all impurities. It is a luxury enjoyed by old and young alike and especially sought after during the warm months A 0001 glass of milk on a hot day in its natural freshness and purity is. A nectar fit 'for the gods. The laws of Minnesota regulating the sale of milk are very good as far as they go, but do not extend far enough. They. Were enacted more with a view Of establishing a standard of richness, below which milk could not be scld, than for any other purpose, thereby preventing the placing upon the mar ket, by unprincipled vendors, skimmed or watered milk. 1now that this has been. Successfully accomplished, I would recom mend that the laws of the state be so amended, that all milk sold upon our markets should be pasteurized in order to destroy any bacteria or disease germs that might be contained therein. Milk is probably more susceptible of contamination than any other article of food we use, and too much care cannot be taken with reference to its environments. Pasteurization (from Dr. Pasteur, a French scientist, ) ofmilk is a process not so well known as sterilizing, and unfortunately (see N. J. Dairy' Com'r Report 1891, pp. 133) one which is not so simple in its aecom plishment. It consists ordinarily in heating milk to a tempera ture of 70 Degreesc, to 80 Degreesc (158 Degrees to 176 Degrees and then rapidly 'cooling. Various forms of apparatus have been devised for the purpose, though none of them are adapted for accomplishing the opera tion easily on a small scale. In some of the forms of appara tus the milk is brought in contact with thin metal Sheets, which are warmed to the required temperature by steam. The best form of apparatus is one described by Bitter (zeit fur Hyg., It consists essentially of a large metal vessel con taining a coil of pipes, which can be supplied with Steam. In the vessel are also some paddles, which can be readily revolved by turning a crank. After the milk is placed in the vessel, the steam is turned on and paddles set in motion. The motion of the paddles keeps the milk circulating and insures a uniform heating. The temperature rises rapidly, and the steam is kept in the coil until the desired temperature is reached and then turned off again. If it is only desired to heat the milk for a moment, the milk is now taken out of the vessel and rapidly cooled with ice. If, however, it is desired to continue the heating for a short time, the milk is allowed to remain in the vessel, and a small amount of steam allowed to pass through the coil as long as desired. By a little care the temperature can be kept constant for a long time, with almost no variation. In all cases the milk is-taken from the apparatus after heating is finished, and cooled as rapidly as possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com