Infant-feeding in its relation to health and disease, by Louis Fischer; containing 54 illustrations, with 24 charts and tables, mostly original . troyed by subjecting milk to a temperature of 167°to 170° F. for 15 to 20 minutes. For this purpose Free-man has constructed his pasteurizing apparatus (see and 27), which, however, is rather expensive, althoughextremely useful. The author has used it and has beenwell pleased with the result. 180 INFANT-FEEDING. Freemans pasteurizer consists of a metal pail intowhich a rack is placed holding the bottles exactly as isfound in the ordinary ster
Infant-feeding in its relation to health and disease, by Louis Fischer; containing 54 illustrations, with 24 charts and tables, mostly original . troyed by subjecting milk to a temperature of 167°to 170° F. for 15 to 20 minutes. For this purpose Free-man has constructed his pasteurizing apparatus (see and 27), which, however, is rather expensive, althoughextremely useful. The author has used it and has beenwell pleased with the result. 180 INFANT-FEEDING. Freemans pasteurizer consists of a metal pail intowhich a rack is placed holding the bottles exactly as isfound in the ordinary sterilizing apparatus. This metalpail is partly filled with water—up to its first groove—andthe water heated to the boiling-point. Until the water isbrought to the boiling-point, the bottles are not intro-duced within the kettle. The bottles, previously filledwith the required mixture of the infants food, are heldin readiness, and, when the water boils in the metal pail,the lid is removed, the rack with the bottles placed onthe inside of the metal pail, and the heat turned off, or thepail is removed from the fire. The process consists in. Fig. 26. allowing the water to cool, whereby the bottles and themilk get warm for a period of 30 to 45 minutes. After45 minutes, the lid is again removed, the metal pail con-taining the bottles of milk is taken to a water-trough orsink, and the cold-water faucet, over which a piece of rub-ber pipe is fitted, is turned on, and the water permitted toflow on the inside of the pasteurizer. In this way thereis a gradual displacement of the warm water by this coldwater, until the water is all cold. After the bottles are sufficiently cooled, they shouldbe removed to the refrigerator. The rapid cooling of thebottles is as important as the pasteurization by the milk should be kept no longer than twenty- PASTEURIZED MILK. 181 four hours. We can pasteurize in other ways with anyordinary sterilizing apparatus. Thus, the Arnold steam-ste
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