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Cornell University Library

Pasteurization and milk preservation, wit

PASTEURIZATION

MILK PRESERVATION, |
ON SELLING —

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WITH 70 ILLUSTRATIONS

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Price 50 cents.
Published by

J. H. MONRAD,
WINNETKA, ILL. |

The. Sali“
thats at sah
“AS A PRIZE WINNER

AT THE
Illinois Dairyman’ s Convention, 1801-1894 and 1898,
lowa Dairyman’ Ss Convention, 1894,
Maine Daityman’s Convention, 1894,
lowa State Fair, 1894,
Mingesota State Fair, 1894,
Maine State Fair, 1894,
Eastern ‘Maine Fair, 1894,
Michigan State Fair, 1894,
Wisconsin State Fair, 1894,
World’s Fair, 1893,
...: National Butter and
: Cheesemiaker’ s ‘Convention, 1893.

BUTTER SALTED WITH

Diamond Crystal Salt

dade the Pighese scorevin all points of excellence, and
carried off-the’ high#st ‘hontirs, .in sap nipetition with all

leading brands of sali!’ ‘It “is also especially desir=
able for table and cooking use) because the impurities

have, been removed.

DON’T FAIL TO ASK FOR IT.

Cornell University

Library

The original of this book is in
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There are no known copyright restrictions in
the United States on the use of the text.

http://www.archive.org/details/cu31924003226713

308940

L. Pasteur in his Laboratory.

LOUIS PASTEUR.

Born Dec. 27th 1822, this son of a tanner early showed his ex-
traordinary talent, and if I was to attempt only to enumerate the re-
sults of his life’s work, it would take more space than this pamphlet

Nevertheless I cannot publish a treatise on Pasteurizing without
hinting at some of the benefits which the farmers have derived from
this great man’s work.

He is the first one who studied this world of bacteria, or, as he
called it, “infinite little”” in a systematic manner. Thus he proved
how fermentations such as in beer, wine and milk are due to living
organisms and that different bodies are acted upon by different fer-
ments,

He also showed how most-—if not all—epidemic or infectious dis-
eases are due to these. little fellows and that when once properly
known the remedy for the disease may be found. Thus, he saved
millions of dollars to the silk worm growers in southern Europe and
to the sheep-farmers of Australia.

The manufacturers of vinegar learned from him that the true
vinegar ferment is a little fungus.

The winegrowers learned that by heating their light wines to
140° and cooling them again, they could preserve them much longer.

The brewers received the hint that it was possible to make a uni-
form good beer, which would keep well, by the same process of heat-
ing and cooling (pasteurization) and the use of a pure culture yeast.

All these hints, even if they have not. been developed practi-
cally by Pasteur, have saved millions of dollars to the farmers.
Though Pasteur never took up the milk studies, he is said to have re-
marked to an English scientist with a sigh: “ Ah! there is a rich field
indeed for investigations.”

Nevertheless the useful investigations of milk and its ferments
made by other scientists such as Storch, Grotenfeldt, Weigman,
Freudenreich, Kramer, Adamets, Hueppe, Graeff, Duclaux, Conn and
others, is all more or less excited by Pasteur’s original work,

Hence I am correct in saying that if dairy farmers will only
apply the lessons given by these men practically, Pasteur will also
have been the means of saving them millions of dollars.

But all this may be said to refer only to dollars and cents, when
I think of the human life which this man’s work has saved, when I
think of the human sufferings which he has alleviated, then I lay
down my pen, no words of mine can express the gratitude which we
all owe him. J. Monrap.

After writing the above, news comes from Paris that Louis Pasteur died Sept. 28th, having suf-

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