Methods Of Preparing

Put bottle into kettle of cold water and slowly bring to the boiling point. Boil- ten minutes. After which fill immediately nearly full with milk; cork with absorbent cotton which has been baked in the oven until a delicate brown. Place bottles on a rest in a deep pan so that they will not touch bottom, and fill the pan with cold water to reach as high as the milk in bottles. Heat water gradually to 155 to 167 degrees Fahrenheit, or until small bubbles appear in the milk next to the glass. Remove to back of stove and keep milk at same temperature 20 to 45 minutes; then cool quickly to 45 degrees or lower. To cool rapidly put bottles first into lukewarm water and then cold water until milk is cold, then surround with ice water. Keep in cold place and do not remove stoppers until ready to use. Note Pasteurization, page 188.

Utensils

A convenient form of apparatus for pasteurization is known as the Hygeia Pasteurizer or Sterilizer. Or a covered tin pail answers well for the larger vessel, and an inverted pie pan with perforated bottom can serve as the false bottom. ' A hole may be punched in the cover of the pail, a cork inserted and a chemical thermometer put through the cork so that the bulb dips in the water, thus enabling one to watch the temperature closely without removing the cover, or an ordinary dairy thermometer may be used from time to time by removing the lid.

Sterilization

The utensils and methods to sterilize milk are the same as for pasteurizing, except that the water is heated to the boiling point (212° P.) and the time for boiling is ten or more minutes. Note Sterilization, page 188.

Evaporated Milk

It is sometimes of advantage, as in cases of dilated stomach or whenever the total amount of fluids must be cut down to a given point, to heat the milk in a pan over which is placed an inverted funnel. Much of the water of the milk passes off as vapor, while the solids remain in the pan.

Baked Milk

Into a stone jar put one-half gallon of sweet milk; cover with writing paper and tie it on. Bake in moderate oven nine to ten hours. It will be the consistency of thick cream.