AGftlC, DEPT,

. Main Lib,
AgHc. Dept

PASTEURIZATION

AND

MILK PRESERVATION,

WITH A CHAPTER

ON SELLING MILK.

WITH 70 ILLUSTRATIONS

Price 50 cents.

Published by

J. H. MONRAD,

WINNETKA, ILL.

AS A PRIZE WINNER

AT THE

Illinois Dairyman's Convention, 1891=1894 and 1895,

Iowa Dairyman's Convention, 1894,

Maine Dairyman's Convention, 1894,

Iowa State Fair, 1894,

Minnesota 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

Cheesemaker's Convention, 1893.

BUTTER SALTED WITH

iDiamond £ry$tal Salt

made the highest score in all points of excellence, and
carried off the highest honors,, in -competition with all
the leading brands of salt. It is also especially desir-
able for table and- cooking use, because the impurities
have been removed.

DON'T FAIL TO ASK FOR IT.

PASTEURIZATI

AND

MILK PRESERVATION,

WITH A CHAPTER

ON SELLING MILK.

WITH 70 ILLUSTRATIONS
Price 50 cents.

Published by

J. H. MONRAD,
WINNETKA. ILL.

7

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! fhere is a rich field
indeed for investigations."

Nevertheless the useful investigations of milk and its ferments
made by other scientists such as Storch, Grotenfeldt, Weigmaii,
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. MONRAD.

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

306227

TABLE OF CONTENTS.

Louis Pasteur in his study, Page 2

Introduction 5

CHAPTER I.

Milk and its Preservation.

Chemical Preservation, 7

Preserving by Cooling, 7

in Vacuum. 8

•• by Electricety, 5)

by Heat, 9

i4 by Condensing, 10

'• by Pasteurization, 11

by Intermittent Pasteurization. 11

Pasteurizing from the Milk shipper's standpoint, 12

Sterilizing, 12

CHAPTER II.

The Farm Pasteurizer. i«

CHAPTER III.
The Pasteurizing Heater.

Fjord (churn) Heaters, 17

Laval and Lawrence (surface heaters with milk exposed.) 21

Surface Heaters (with milk protected,) 28

Tank Heaters, 27

Centrifugal Heaters, 84

CHAPTER IV.

Storage Tanks. «H
CHAPTER V.
Pasteurizing Cooler.

Coolers with exposed surface. 89

" protected surface, 41

Centrifugal Cooler, 4-8

Ice Coolers. • 4«

CHAPTER VI.

Selling Milk.

Direct Sales. 47

Shipping Milk by Rail, 54

CHAPTER VII.

Pasteurization in Creameries.

Skim milk. r»7

Cream, 57

Whole Milk. 5*

Letters from men, who do it. (JO

CHAPTER VIII.

Home Pasteurization. «s

CHAPTER IX.
General Pointers.

The Modern German Creamery. 74

" Ye Old Creamery and Cheese factory from 1705." 77

INTRODUCTION.

The following treatise on pasteurization must not be taken as
an endorsement of tiie general introduction of the system, far from

it:—

While conditions often exist which make pasteurizing highly
profitable, it is much better if we can eliminate these conditions,
— in short, prevention is better than cure.

However, we must take the conditions as we find them, and it is
far better to pasteurize the milk than to use any of the different pre-
servatives if it is desired to keep the milk sweet longer than is possi-
ble by simple cleanly ness and ice.

Chemical preservatives of whatsoever name and however harm-
less for preserving other foods, should never be used in milk, as the
latter may be given to infants, while the other foods are only used
by adults.

It seems to me that if strict prohibition laws are not enforced,
every milk producer, every milk dealer ought to have enough con-
science to prevent them from using a preservative which may make
them guilty of manslaughter.

Nor is there any excuse for using chemical preservatives, as past-
eurization will do all that they can do, and more. ,.

It is well however to understand clearly that pasteurization
should not be confused with sterlization. The latter, to be perfect.
involves the heating of the milk to such a high degree (above the
boiling point) that is practically destroys it for commercial purpos-
es, and even where a somewhat lower temperature is used, (210°
to 215°) there is sufficient boiled flavor to make it more or less un-
popular.

Meanwhile I shall show the different purposes for which pasteu-
rization may be utilized, and describe most of the devises proposed
and used.

It is my pleasant duty to acknowledge the use of Dr. H. Weig-
man's excellent little book on this subject " Milch conservirung, " the
works of Profs. Duclaux, Freudenreich and Leze, as well as Bul-
lettin 44 (Wis. Station) and "Milch Zeitung" a paper which every
dairyman who reads German should keep.

J. H. MONRAD.

Winnetka. Cook Co. III. Oct.. 14, 1895.

5

CHAPTER I.
MILK AND ITS PRESERVATION.

Milk as it comes from a healthy cow fed on pure food is abso-
lutely pure and steril, that is, if we could secure it without admission
of air in a sterilized bottle, it would keep — if not forever — for a very
long time indeed.

Practically this is of course impossible, and thousands of germs
(bacteria) float in the dust laden air, adheres to the udder the flanks
of the cow, the hands and the clothing of the milker.

Even supposing that the utmost precaution is taken, that the
cows are carded and brushed that the udder, and the hands of the
milker are washed, that the barn is thoroughly ventilated just before
milking, even then remains the favorable breeding place for bacteria
the end of the milk duct in the teats of the cow where they find the
best temperature and the best nutrition in the few drops of milk
which remain from the previous milking.

But it must not be supposed that all these bacteria are -undesir-
able, some of them do no harm, and some of them are useful, not
only in the manufacture of cheese and butter, but also in aiding us to
digest the milk.

This explains why there is a difference of opinion among physi-
cians as to the desirability of giving infants sterilized milk .

I am therefore of the opinion that wherever we are sure of getting
milk from a healthy cow under veterinary inspection and with the
above mentioned safeguards, as well as the additional one of using
only sterilized vessels, or at least those which have been exposed to
steam or boiling water for 10 or 15 minutes, we have done all that
can be expected even in this "antiseptic" age.

But, when we come to the practical task of supplying large cities
like Chicago and New York with milk at a reasonable price, we meet
the difficulty of an effective control. In these cases I do not hesitate
to recommend pasteurization for. two reasons. (1) It will, without
perceptibly changing the taste and digestibility, kill a great many if
not all bacteria. (2) It will enable the milk producer and dealer, to
preserve the milk sweet for 36 or 48 hours longer without fear of
committing infanticide with preservatives.

6

In order, however, to get the full benefit of pasteurization it
should be done as quickly after milking as possible and the before
mentioned precautions in the shape of the utmost cleanliness must
not be neglected.

CHEMICAL PRESERVATIVES.

The usual precaution taken by honest milk shippers, is to cool
the milk before hauling it to the railroad, and where this is done
properly and the cans kept clean, the dealers in the city manage by a
liberal use of ice to sell most of it before souring.

But the eloquence of the agents for preservatives as well as the
inherent laziness of human nature which said agents know how to
" work," has lately dulled the sense of responsibility in the shippers
and induced them to use these preservatives extensively.

Their use is made illegal in most civilized countries England ex-
cepted, where I find not less than 10 different (?) kinds advertised
in the dairy papers for 1895 under the following names " Semper
Dulcis," "Arcticanus," "Glacialine," "Sal Preservare," "K. J J. &
B. Preservative," " Preservitas," " Crystaline," " Periodate," "Tom-
linson's Preservative" and Duncan's Preservative.

Add to this, sundry American fancy names, and it may be im-
agined to what extent the public is being imposed upon -by the
milk dealers who on their side are being imposed upon by the manu-
facturers who charge from two to ten prices for a fancy name!

I shall not enter a discussion on their comparative value, be they
composed of Bicarbonate of soda. Borax, Boracic acid, Salicylic acid
or the latest by "Effront" Hydrofluoric acid and Fluorites.

No honest man should use either of them in milk.

PRESERVING BY COOLING.

This has, as before said, been used more or less — generally less —
by all milk producers and, if properly done, is very effective.

Most of the bacteria do not develop at a low temperature which
however does not kill them.

It has been demonstrated by "CNOPF" and " ESCHERICH "
that they multiply in milk at 90° Fah. twenty- three times in 2
hours while at 54° they only multiply four times in the same time
and while in four hours at 90° 215 times, they only multiply 8
times at 54°.

To show how enormous the increase is at the favorable temper-
ature (90°) it is enough to say that in six hours they multiply

3800 times. Just think of it! for every one of these little germs,
hundreds of which may ride on a speck of dust floating in the air, or
left in the seam of the milk can, there will be 3800 if the milk is left
for six hours at 90° ! If the milk is kept close to the freezing point
the increase is hardly perceptible. Ice should thus be the basis for
all honest and healthy milk supplies and the idea of freezing the
milk into solid blocks lies near.

This has been done in Paris (France) by " G. B. Guerin."
The milk was filled in vessels which when frozen by a refrigerator
machine, were insulated for transportation. Frozen milk has been
used for years on board ocean steamers.

As it takes quite a while to freeze the milk solid, there is a draw-
back in its creaming during the process, so that the "block" consists
of a very poor layer at the bottom with one of cream on top and a
very concentrated not frozen milk in the funnel-shaped indentive in
the middle of the block Thus a thorough mixing after melting in
made rather difficult.

This phenomenon has even been suggested for the condensing
of milk instead of heat which will be mentioned later on.

Lately Mr. Casse of Denmark has taken a patent on a process
irifreezing milk which has been utilized in shipping large quantities
to the London market.

Part of the milk is frozen in solid blocks and these are packed
in large pine casks which are provided with certain hooks to hold the
ice in place. The cask is then filled completely
with milk, that has been cooled to 34°. The
casks are more or less in-
sulated in the cars and on
board the steamers by cov-
ering them with sawdust,
and the milk arrives in
London in a sufficient good
condition to alarm the
brittish dairymen.

I understand however
that before freezing the
milk is pasteurized.

Fig. i.

Fig. 2.

PRESERVING IN VACUUM.

In L'liidustrie Latiere May 10th. 1891. M. C. Nourry expresses

9

his belief in this system and though I do not share this belief, it-
may be of interest to put it on record here. Figs. 1 and 2 represent
the proposed can, A is the body of the can preferably enamelled, c
is the piston screw which is turned by the handle D. B is the piston
head with valve G opening up 'and F opening downwards. H is the
opening in the cover and J a slide which slides in a groove on the
lower side of the cover.

Suppose the pistonhead B is at the top ab, the can is full of
air. By screwing the pistonhead down to cd the air is expelled
through the valve G.

The milk is now poured in by the opening H so as to fill the
whole can and the opening H as well. This drives all (or nearly all)
the air out and the slide J is closed.

Pistonhead is then screwed up to ab, letting the milk through
by F into the space c d e f where it is free from air.

When the milk is needed, a few turns on piston will press some
through G and it is poured out by H. The apparatus is cleaned by
unscrewing the cover at v and the inside of the can as well as the
pistonhead may be made of glass!

Granted that this process will do all that it is claimed, granted
it will prevent the cream from rising, granted that the anaerobic
microbes cannot develop without their aerobic cousins have prepared
the way for them and granted that the latter cannot live without air.
Granted all this, my readers will agree with me that the cost of such
cans would preclude their use.

PRESERVING BY ELECTRICITY.

This, like butter and cheesemaking by electricity, has been
talked about, but while experiments seem to have proved that elec-
tricity may to a certain extent paralyse microbes, nothing practical
has been evolved as yet.

PRESERVING BY HEAT.

It has been shown how the bacteria germs develop best at about
blood heat and how their development is reduced all the more, the
colder. they are kept, — but excessive heat has a similar and even bet-
ter effect. This has been known for ages and the preservation 'of
milk and cream by boiling is a common precaution among house-
keepers.

Yet, unless the milk is cooled down and kept cool, the effect is
only to keep it sweet for 12 to 24 hours longer and the boiled taste,

10

to which so many people object, prevents its general use. This taste
is much more pronounced in milk heated in open vessels than in
milk sterilized under steam pressure in the modern apparatus and yet
there is the same objection of its being less digestible by the coag-
ulation of the albumen. Compare the digestibility of a soft boiled
and a hard boiled egg or that of a raw and boiled oyster.

PRESERVING BY CONDENSING.

If this boiled taste were not objectionable, it seems to me that
condensed milk as lately made without addition of sugar would be a
more rational way of solving the milk supply of large cities, but
though this has been attempted in several large places, it can not be
said to have become very popular. Condensing milk with addition
of sugar has been and, I believe, will be the favorite method of pre-
serving milk for ship's use and in mining camps, where the trans-
portation of 75% water is quite an item.

As condensing requires a large and expensive plant it is no use
to more than mention it, unless it be to draw the attention of city
milk inspectors to the necessity of having an eye to the frauds in
these preparations, as I have tested several samples which showed
they were nothing but condensed skim milk. I refer also to the so=
called evaporated cream, often simply condensed new milk.

I may in this connection express the opinion that at the present
demand for these goods there is at present more than enough factories
to supply it, and that farmers should bevery cautious about establish-
ing small inefficient plants, they will find it difficult to compete with
the two world renowned firms " BORDEN and ANGLO SWIZZ.

Whatever the new system of condensing milk by freezing may
turn out to be, I cannot foresee, but unless such milk is kept frozen
or nearly so, it seems that its keeping quality must be very problem-
atic.

It is claimed (Me Intyre) that by freezing the milk in shallow
metal pans it is possible to secure a thin layer of pure ice on top and
by breaking this up the whole mass of milk is converted into a mix-
ture of ice crystals and condensed milk.

This mixture is put into a large separator like those used in
sugar factories and the condensed milk strained from the crystals by
centrifugal force.

The remaining crystals are said to analyze 0.2 of solids.
This system would have the advantage of a natural flavor, but I fear
it will not prove practical.

11

PRESERVING BY PASTEURIZING.

While the heating of milk to boiling point, or there about, always
gives a boiled flavor, it is possible to reduce this so as to make it
barely perceptible, by heating only to 150° to 155° Fah.

Experiments have shown that if the milk is kept at this temper-
ature for 20 to 30 minutes most of the bacteria will be killed.

First of all the lactic acid bacteria will succumb and this is the
fellow which generally " loppers " the milk.

But other and more dangerous bacteria among those which are
most liable to be found, are also killed.

Thus did "BITTER" find that 30 minutes at 155° killed the
tubercle, the typhoid and the cholera baccillus.

But there are also others which require a temperature of 230°
and more to destroy — and it is thus evident that a perfect safeguard
is not even obtained by heating to 212° or 215°.

And if this is so, it seems to me absurd to attempt to overcome
the popular prejudice against the "boiled flavor'1 when we can
secure a safeguard against the most common dangers by heating
only to 155° which does not develop that flavor.

But. while heating to boiling point and even heating to 155°
kills most of the bacteria, it does not kill their spores, and hence
if the milk is left at a favorable temperature (between 80° and 100°)
for any length of time, the genus will develop and the battle com-
mence anew.

The milk must therefore be cooled immediately as low down as
possible, at least to 50°, and it is of the highest importance that this
is done quickly, especially between the temperature of 120° and 70°.
It matters less if the cooling is slow from 155° to 120°.

INTERMITTENT PASTEURIZATION.

In view of the above fact, it has been proposed by Dahl to heat
the milk inclosed in vessels to 158° f or | hour, then cool to 104° for
the same time, then heat again and cool, in all four times At last
heat it to 175° or 212° for half an hour and cool to 55°.

This is however neither sterilizing nor pasteurizing and is sim-
a modification of the intermittent sterilization proposed by Tyndall,
and though very effective it is very complicated and expensive.
Large quantities of milk has nevertheless been shipped to London
from Norway, preserved by this %i DAHL " method.

12

Meanwhile I have made a few experiments which lead me to
believe that if an increased safety and keeping quality is desired
the following process may be practical It is simply a modification
of Dahl's and is to heat to 155°. Keep it there for half an hour
then cool to 100° and keep it between 90 and 100 for 2 or 3 hours,
then heat to 155° for half an hour and cool to 50°.

While no bacteriological examination controlled these experi-
ments I secured a prolonged keeping quality over and above the
single heating and cooling of about 12 hours.

PASTEURIZING FROM THE MILK SHIPPER'S STANDPOINT.

In the above I have chiefly discussed the advantages of pasteur-
izing from the consumer's standpoint in so far as its protecting them
against dangerous germs.

But to the milk=shipper, the main question is the increased
keeping quality, and to be protected against the losses incurred by
sour milk,— often large in hot weather, and always larger when there
is a surplus of milk on the market (queer is'nt it?) If we consider
these losses I believe that pasteurization will pay the shipper to large
cities as a business proposition by its increased keeping quality.

And the more so, as the middlemen should certainly be able to
handle this milk, the keeping quality of which is at least 12 to 24
hours better, at a smaller margin.

Nor should the consumer object to paying something extra for
the extra protection which the pasteurizing gives him.

STERILIZING.

Though I consider it absurd to object to the insignificant
'• boiled flavor " which the best sterilizing apparatus leave in the
milk, and though I acknowledge that if pasteurizing is good as
a protection against infection and as a means of preservation, steri-
lizing is certainly better, I write for the great army of practical
dairymen, and for these sterilizing with its rather expensive appar-
atus is of less interest and hence I confine myself to pasteurizing.

I just mention the apparatus shown at the Columbian Expo-
by Popp & Becker of Berlin, which is advertised in German papers
under the name of " STERILICON " and for which F. Correll & Co.
182 Nassau Street, New York is agent. Neuhauss Gronwald Oehl-
mann also showed his apparatus both for bulk and bottle sterilizing
and showed it in working order.

Besides this Dr. Weigman describes one made by Paul Hitter
von. Hamm.

Any one who studies the apparatus described for pasteurizing
can easily adapt or modify some of them for sterilizing.

But if care is needed for pasteurizing much more care is
required for sterilizing as the object here is not only to kill most of
the bad bacteria, but also to preserve the milk not for days or weeks,
hut for months.

I sampled milk sterilized in the " Sterlicon" which was claimed
to be 6 months old and which was perfect.

CHAPTER II.
THE FARM PASTEURIZER.

In giving a review of the different apparatus proposed for pas-
teurizing I regret to say that it seems to me that none of them are
perfect though most of them fulfill their object.

It may also here be in place to make it clear that the process and
apparatus needed in pasteurizing milk or cream for commercial pur-
poses is different from what may be used in pasteurizing cream for
butter making or milk for cheese making.

In the latter two cases it has been proved sufficient to heat to
155° or 160° and cool immediately to 65° or 70° as the "starter"
is then added and the, therein contained, right kind of bacteria have
a chance to develop and predominate before any of the bad bacteria
get time to recover from the paralyzing effect of the heating.

Otherwise the keeping of the milk or cream at 155° for at least 20
minutes (30 is better) is essential, and this has caused bacteriologists
like "Bitter" and "Russell" to condemn the continuous pasteurizing
apparatus

In this they are right when used as at present, but it will be
shown later that the objection is not tenable, as the temperature may
easily be maintained for the desired period by introducing an insul-
ated storage tank between any of the continuous heaters and coolers,
a plan which was first proposed by me in Hoard's Dairyman.

Yet it is important that the readers understand the necessity of
this difference, and when they choose an apparatus to do so with a
view of the desired object.

The beauty of this process is that anybody may use it on a small
scale without investing any money in special apparatus more than a
small thermometer. Take a glass jar, a tin can or bucket holding the
desired amount of milk, and place it in a boiler with warm water on
the stove.

Stir the milk continuously until it is 155° Fahrenheit, and
see to it that when it has reached that temperature the water in the
boiler is only a degree or two higher.

If it should be higher, reduce it by adding cold water. Place

13

14

the boiler where the temperature will remain stationary for 20 to 30
minutes and cover the milk can.

Meanwhile, have a tub rilled with cold water, preferably with ice
water, and place the milk can in it. Moving the can round with one
hand (so as to stir the water), the milk is stirred with the other hand
until 50 degrees cold.

Where there is a tank with flowing cold water, it is enough to
stir the milk, but where neither this nor ice are at hand, the quantity
of water must be regulated according to its temperature.

If, as for instance, there are 20 Ibs. of milk at 155° that
we desire to cool to 60° (50 would be better), we have to cool
20 Ibs. 95° or 1900 units.

Supposing then we have water at our command at 48°;
then we must theoretically have 158J Ibs. of this water to reduce the
milk to 60°, bat practically this is not enough and it would be
too slow work, hence I consider that 300 Ibs. of such water would be
nearer the mark.

This question of cooling is the great stumbling block which for
years will prevent farmers from pasteurizing the milk. Indeed, I
feel inclined to make the broad assertion that unless there is flowing
water of not more than 48° or else a good supply of ce, pas-
teurizing should not be attempted.

But, as I have urged again and again, there is no reason why
every farmer should not lay in a stock of ice. In Sweden I had my
ice-heap simply covered with saw dust. There is no need of expensive
ice-houses, and a stock of ice will prove a blessing to the housekeeper
and useful for other purposes.

As to ice, the theoretical amount required to cool 20 Ibs. 95°
would be about 14 Ibs., but practically it will take about pound
for pound unless the first cooling is done with water. In that case
-J Ib. of ice to 1 Ib. of milk may be figured on.

Pasteurizing costs money for fuel to heat and ice to cool, and
the latter is the most expensive, but even if we take the highest
amount of ice, the cooling will after all only cost 10 cents for 100 Ibs.
if the ice is $2.00 per ton.

It is an easy matter for anyone who has a thermometer to make
the above experiment on a small scale and convince himself of the
effect. Unless more than 200 Ibs. are to be pasteurized I see no need

15

of buying any expensive apparatus.
Get as many shot-gun cans, 8
inches in diameter and 22 inches
high, holding 40 Ibs. each, as may
be needed. Place them in an ob-
long boiler (Fig. 3), made to order
if necessary. Get a suitable tank
for cooling, and a stirrer (see Fig.
Fig- 3. 3). That is all there required.

I acknowledge, however, that if money and steam is at command,
it is less work to use some special apparatus than to keep four or five
cans stirred by hand, yet part of this gain is counterbalanced by the
increased labor in keeping the apparatus clean, and at present I know
of nothing better for small quantities than common shot=gun cans.

CHAPTEK III.

THE PASTEURIZING HEATER.

In writing the history of the apparatus which have been and are
used practically, I find it impossible to mention them in their proper
chronological order.

It must always be remembered that a pasteurizing apparatus
must consist of a heater and a cooler unless indeed the same appara-
tus is used for both as in Prof. Reessell's, John Boyd's and others.

In Denmark the first heat-
er used was the one constructed
by the late Prof. Fjord for heat-
ing the milk for the separators
Fig. 4. This consists of a
strong wooden barrel D in
which a tinned copper vessel c
is inserted. A stirring appara-
tus K prevents the milk, which
enters at M through H, from
scorching on the side. Steam is
introduced by F if exhaust and
E if direct steam is used. Con-
densed water escapes through G.
The milk outlet not shown in
the illustration, is above the
the wood. The cooler used is
generally of the Lawrence
type.

Fi£- *- In Sweden the first Laval

Pasteurizer (see Fig. 14, page 21) represents another principle. The
milk is pumped up over a series of disks, the upper ones being heat-
ed by steam, the lower ones cooled by water.

Both these were designed originally for pasteurizing the skim
milk, a practice to which the economical sense of the Scandinavian
farmers insisted on soon after the introduction of the separators.

The Fjord heater has the advantage of holding the milk a little

17

longer warm than the other, but as far as practical results they are

about alike and the features of
both, may be traced in most of
the German and English heat-
ers.

FJORD HEATERS (CHURN
HEATERS).

Thus in England R. A.
LISTER & CO of Dursley make
the one illustrated in Fig 6 and
judging from appearance a very
substantial and well made heat-
er it is.

In Germany " Bergendorf er
Eisenwerk '" constructs an ap-
paratus shown in Fig. 7. The
main difference is the milk in-
take which is from an open
gutter M into the cover which
has an open pipe in the centre
round the shaft of the stirring
apparatus. The steam enters at
s and condensed water escapes
at N. The milk outlet is at K
and the last milk is emptied at v.

The well known manufact-
urer Ed Ahlborn of Hildesheini
makes a very neat modification

Fig. 7.

Fig. 9.

18

Fig. 8.

shown in Figs. 8 and 9. The apparatus is
swung on pivots. The steam enters
through one of them (b), this facilitates
the cleaning of the apparatus. The con-
densed water escapes at d, while the milk
enters by a cup a a which is connected
with the stirring apparatus and provided
with two tubes which lead to the bottom.
The milk escapes by c.

A. ROSSLER of Berlin constructs a
similar apparatus and so does " AHRENS "
but his apparatus has a larger capacity
and thus exposes the milk to the heat for
a longer time.

Messrs. D. H.
BURRELLof Little

Falls N. Y. con-
structed another
modification of this
apparatus sugges-
ted by Mr. J. D.
Frederiksen. This
is illustrated in
Fig. 10. It has
the wooden tub A.
but the inner ves-
sel B B B B has H
cone in the centre
B' B' B' B' which
leaves a deep an-
ular vat M with a
stirrer D D D D.'

The milk enters at H and the stirrer is driven by a cord pulley L
below the bottom which is connected by a shaft N through the tube
K K. Steam enters at s through a perforated coil s s which ends in
the centre of the cone. The space o o o o is filled with water and
has an overflow pipe not shown. The last milk is emptied at v and
the water at w. The top of the cone-B' B' is kept below the surface
of the milk which escapes at p. In order to prevent steam from
forcing the air from the cone, an aircock is provided at a.

Fig. 10.

19

The apparatus holds 500 Ibs. and thus exposes the milk for 15
minutes to the heat if 2000 Ibs. an hour is run through it.

The objection to all these apparatus is that the stirrers keep on
mixing ths new cold milk with the heated and this objection is the
greater the smaller the quantity of milk is which the apparatus
holds.

In spite of the stirrers running close to the walls, there will
always be some coagulated albumen on the sides and it has been
proposed to have the stirrers covered with brushes as has been done
in the case of other apparatus which will be shown later.

All the above mentioned
apparatus were designed to heat
the milk to 150° or 160° Fah. only,
but it is in order here also to men-
tion the two latest sterilizing
heaters which of course may be
used for pasteurizing, as they evi-
dently are an evolution of the
afore mentioned heaters.

It is true KLEEMAN'S Fig. 11
may be also said to be a simplifi-
cation of his previous rather com-
plicated but effective sterilizer.
The milk enters at the bottom
of the vessel at M in the cen-
tre of the cone, flows upward
and then down in the anular ring
and up again compelled by a cor-

P'.g. 11.

responding anular water tank which is attached to the cover.

The steam or hot water is found in s, s' and s" and the milk
passes between these leaving at o. The dasher D D D D prevents the
scorching of the milk.

The milk is forced through the apparatus and elevated from o
up to the cooler by a force pun^p. ^

In Fig. 12. we find a similar idea by Mr. W. Wetterling of
Wismar. Germany. Two steam chambers are inserted in a barrel A
one (T in the centre and another E ringformed, leaving an anular
space between them.

The milk enters into this by L and rises between the two steam

20

Fig. 13. Dierk & Mollman's Heater,

12.

chambers overflowing the outside steam
chamber E and then down again be-
tween E and a rotating cylinder B and
finally up in the barrel and out by M.
The rotating cylinder B has brushes
attached and so have the stirrers F which
are screwed in the top of the rotating
cylinder.

The pulley D revolves the cylinder
and the stirrers which brush the steam
chambers on both sides continuously
and thus prevent the scorching.

DIERKS D. MOLLMAN hi Osiiab-
ruck also aims to prevent scorching by
providing the dasher with brushes see Fig. 18. The milk is forced
through it with the milk pump A and passes between two cylinders
which are placed in a tank D, and from there it is forced up through
the pipe M to the cooler.

The rod E rotates the stirrer s which is
provided with brushes. The steam pipe c
has a lower opening into D and an upper one
in the centre of B shown by the arrows.

The cover of the outer cylinder can be
taken off.

«« HOCHMUTH " has also left his surface
heaters described elsewhere and constructs
an apparatus with stirrer which he rotates by
the steam used for heating.

SURFACE HEATERS WITH MILK EX-
POSED.

We have thus traced the Fjord heater in
all its evolutions and turn now to those
heaters where the milk is allowed to trickle
over the outside of a heating surface by it's
own gravity.

In Sweden DE LAVAL constructed the
well made if rather expensive combined heat-
er and cooler. Fig. 14.

Fig. 14.

22

Fig. 15.

heater placed horizontally Fig.
16. and also one with both
heater and cooler in a horizon-
tal position. Fig. 17. In addi-
tion to this change, he also
adopted
a cover

In Germany Hr von F. HOCHMUTH

adapted the Lawrence cooler to his pur-
pose as shown in Fig. 15. It is divid-
ed in three parts. The lower one acts
as cooler, the water enters at the bot-
tom and is then, when warmed at the
top of the cooler led through a curved
pipe into the upper part leaving at a.
There the heat absorbed from the milk
is utilized for the preliminary heating.
Meanwhile the centre part is heated by
steam entering at D and the condensed
water escaping at c.

We find the same objection to this
apparatus as to the Laval, in the great
drop, which requires the milk to be
pumped. This led Mr. Hochmuth to
modify it and construct one with the

Fig. IB.

Fig. 17.

which protects the milk against the air as well
compels it to follow the curvature of the cor-
rugated surface instead of flowing on top.

LAWRENCE also constructed- his appar-
atus with a cover for the heater (see Fig. 18.)
in which is used a hot water circulation system
(a— b).

There is thus no end to the. combinations
of heaters, indeed, every cooler devised may
be used as heaters and vice versa, but, as a
rule, it requires twice the cooling surface to
cool that it does to heat 100°.

Running the milk over an exposed surface
may be objected to from a strict bacteriologi-

•al standpoint, but practically with the milk such as we receive

23

believe it is rather an advantage while it is heating arid during the
first cooling, as it will drive out many taints which have not a bacter-
iological origin. Dur-
ing the last cooling it is
safer to have the surface
protected. If the milk
is perfect, it is better to
exclude the air as much
as possible.

SURFACE HEATERS

WITH MILK PRO=

TECTED.

«*CARL THIEL "
as early as 1886 adopted
a system of heater Fig.
19 where the milk is not
exposed to the open air.
It consists of a tinlined
wooden cylinder a be-
tween which and a cor-
rugated cylinder is a
perforated steam coil o
with steam entering at
h thus heating the
water to the desired
temperature read off on
the thermometer b.
The overflow water es-
capes at p and is emp-
tied at n.

The milk flows from
the tank x on to the
curved cover which is
perforated so as to dis-
tribute the milk evenly
on the upper corrugation from whence it flows to the bottom and out
by i and k, the thermometer m showing its temperature,

Dr Fleishman heated 1250 Ibs. of milk per hour from 66° to 140°
Fah. with the heating water only 158°.

Fig. 18.

24

Theil used a similar constructed cooler, but of course any kind
of cooler can* be used.

In France MR. F. FOUCHE constructed what he calls a multi-
tubular pasteurizer. Fig. 20.

The milk leaves the tank M and
enters the bottom of the heater
which is heated by steam entering at
S. After passing through a lot of

Fig. 19. Fig. 20.

straight tubes the milk leaves the heater and enters the cooler at the
top. The tubes in the cooler are cooled by water from tank w.
This apparatus fills the bill as far as excluding the air during the
entire operation, but whether it has obtained any extensive use I do
not know. It can be cleaned by loosening the top.

Prof. Leze describes a heater made by HIQNETTE devised by
COLLET. It is a series of tubes arranged zig zag like the Lawrence
cooler see A Fig. 39, but, instead of having only one tube there are
three concentric tubes which are joined together with specially con-
structed concentric elbows held in position by bolts.

By loosening these bolts the tubes can easily be taken apart.

The milk circulates between the centre tube and the second and
the hot water circulates in the opposite direction in the centre tube
and between the second and third one. This is said to be a very
effective heater.

As an experiment I designed the apparatus for Mr. A. H. Barber
of Chicago, which is illustrated in Fig. 21. This is really an adap-
tion of a cooler illustrated by Dr. Fleischmaun and made by Jelliiiek

25

Romaiiowsky years ago. Or it might be said to be an adaptation of
the latest De Laval Heater shown in Fig 5. It consists of 4 sets of
tin cans A B c & D placed inside a galvanized or wooden tank E. The

milk enters at N
and passes through
a two inch tube in
the can A A. From
there it escapes
through the perfor-
ated holes K in the
rim at the bottom
into the -can B B
and rises up and
flows through 4
pipes x into the
third can cc.
Here it goes down
again as in A and
escapes through

21- the perforated rim

into the last can D which is provided with an overflow M and draw off
faucet P.

The water in the cans is either
circulated hot or heated by steam
through the pipes s which are pro-
vided with a steam jet arrangement
which sets the water in a strong cir-
cular motion. The overflow nipples
(o), as well as the steampipes, are
connected by rubber hose with their
respective pipes.

I may say here, that of all sys-
tems of heating (excepting direct
steam), I prefer to have a hot water
circulation (by the aid of a rotary
pump); it gives a more even temper-
ature.
Fig. 5. The above apparatus heated 2,000

26

Ibs. of milk per hour from 54° to 155° Fah., with a circulation of
water at 180°. Used as a cooler, it cooled only 1,000 Ibs. per hour
from 155° to 60° with water pumped over and over through a tank
with ice.

In Sweden DE LAVAL solved the protection problem as shown
in Fig. 5, which takes the place of the heater in his combined heater
and cooler (Fig. 14).

This apparatus consists of two closed double vessels fitting one
into the other in such a way as to form concentric narrow apertures
of large surface, through which the milk is forced. The aperture is
only about -J of an inch and the milk, which is kept in constant
motion, is rapidly and evenly heated, without allowing any albumen
to coagulate.

Each vessel has a pipe (a) which passes down close to the bot-
tom ; these two pipes are at the upper end joined at b where the steam
enters.

Both vessels are also connected by a pipe (c) by which the con-
densed steam escapes from the inner vessel into the outer, from
which it again flows through the pipe (d). The inlet of the milk is
regulated by an ordinary regulator cup (e) with float, same as used
on the separators. After the milk has passed down through the inner
conical aperture, it rises through the outer one and flows over the rim
of the annular receiver placed round the above named regulator cup,
and flows off through the pipe (g). At the base of the outer vessel
are fitted a faucet ( h ) ( for drawing off the milk remaining in the ap-
H paratus after the work is finished) and a

. screw-plug (1) for emptying out the heating
water from the outer vessel. The inner ves-
sel is emptied of its water through the open-
ing n, by means of a syphon.

The apparatus is made in three sizes:
No. 3 heats 650 liters ( = 150 gallons ) per hour
No. 4 heats 1,200 liters (=265 gallons) per hour
No. 5 heats 1,800 liters ( =400 gallons) per hour
Similar heaters have been used by Mr.
Bentley who uses two or more sets consisting
of two cans (Fig. 22), an outer one B B B B,
B aiid an inner one A A A A. The inner one has
a tube H through which the milk flows under

m

• A
Fig. 22.

27

the bottom into the outer can and thence out to the second set of
cans through M. Both are set in a tank of water which, together with
the water w in A, is heated by a jet of steam.

The Creamery Package Mfg. Co. has changed this plan some-
what, and just finished a large apparatus, with six set of large cans,
arranged in a tank one below the other. It is intended for the cream-
ery of Mr. Wood, and supposed to pasteurize the milk fast enough
for two or three Alpha separators.

Mr. Lawson, of Grinnel, uses a similar but simpler device, as he
lets the milk down through an outside pipe, something like the inlet
to Fjord's heater, into a single can from which it runs into the cooler.
The can and pipe is placed in a barrel with boiling water (direct
steam).

As cooler he uses something like the cream cooler sold by F. B
Fargo, with a tube soldered to the inside of the can which he places
in a barrel with crushed ice and salt. It is possible to pasteurize
the cream from one separator with one such heater and two coolers.
Though of no practical value I illustrate in Fig. 23 a heater made
as early as 1887, by G. Reiiisch, of Breslau.

It consists of a steam
chamber (5), and a milk
chamber (6), which has a
high rim ( 7 ) to prevent foam-
ing over. The milk enters at
(3) and leaves at (4). Not
being stirred it seems to me
that a direct current from 3
to 4 would soon be established.
The proportionate heating
surface is also too small.

IF

Fig. 23.

TANK HEATERS.

To all the "continuous" heaters, the bacteriologists object — as
before said — because even with a large body of milk in transit there
is no assurance that all the milk has been exposed to the high tem-
perature for the time needed.

On this principle Prof. Russell of Madison, Wis., constructed an
apparatus illustrated in Figs. 24, 25 and 26, which he calls a " com-
bined pasteurizer and cooler;" this is a misnomer, it is a "pasteur-

28

izcr; if it were not designed to cool as well as heat wit ould simply
be a heater. I point this out as there is a tendency to call the sim-
ple heating of the milk pasteurizing; this is wrong, pasteurizing is
both heating and cooling.

The apparatus consists of a wooden vat o v Fig. 24, with one or
two narrow tin vats I v.

A rod, R. Fig. 26, worked backwards and forwards by a crank,
carries the milk paddles I s, and is connected with the two rods R,
which carries the water paddles o s. One pipe w P, introduces both
water and steam. S on Fig. 25 represents the milk paddles. The
whole is covered with a cover. The milk is filled in and the paddles
are kept moving during heating, and when at the desired temperature
is left for twenty minutes.

Then the hot water is drawn off and cold water is turned on dur-
ing constant stirring until it is about 70°. When cold enough the
milk is drawn by M o, by opening a special constructed faucet s o.
with a straight cylinder. The temperature is observed at T H B.

This apparatus is used successfully in the Madison Experiment
Creamery (Dairy School), for pasteurizing small amounts of cream
sold in the city.

It is made and improved upon by CORNISH CURTIS <& GREENE
MFG. CO., of Ft. Atkinson, Wis., who has sold several complete out-
fits with sterilizing ovens, etc., etc.

N. S. Andrews, of Dubuque, Iowa, writes the following descrip-
tion:

"My pastuerizing outfit consists of a heating vat, cooling vat,
oven, milk or cream receptacle, and hoisting crane and track. The
heating and cooling vats are placed under the track which is sus-
pended from the ceiling, and is of sufficient length to allow the milk
receptacle to pass them at one end, and be lowered to receive the
milk. When filled it is raised and returned via the track to the tank.
The milk receptacle has an interior agitating device which may be
operated either by steam or hand. The cooling vat is internally
arranged so that it may be filled with ice, and not interfere with put-
ting the milk receptacle into it or taking it out.

Among the tank heaters used for pasteurizing must be men-
tioned Mr. John Boyd's cream vat, Fig. 27.

For pasteurizing he has modified the construction and made the
vat with a water space.

29

30

Hot water is circulated through the swinging coil, and from there
it enters the water space round the vat through a rubber hose at one
end, leaving it at the other.

When cooling, the circula-
tion of the cold water is simply
reversed. Mr. Boyd guarantees
that 3,000 Ibs. of milk may be
heated to 155° in sixty minutes,
and that — by the aid of ice wa-
ter— he can cool it even quicker
than that.

The objection that the milk
is exposed to the air while heat-
ing has, in my opinion, but little
weight. In a room used for
pasteurizing there should be but

few bacteria floating around, and if there were a few, they will be
killed by the heat.

MR. H. CORRELL, of Allegheny, Pa., is making a vat repre-
sented in Fig. 28.

There is an agitator
(3) which has a swing-
ing motion and a cover
(2), which is so arranged
as to carry away any
condensed vapor from
the milk during heating.
It has also an opening
in the top (1) which is
closed with a layer of
cotton.

Otherwise it is like
an ordinary American

Fig. 28.

cheese vat and may be

heated by steam or hot water, and cooled by water. It has, as yet,
only been tried with a capacity of 75 gallons, writes the inventor, but
he is going to make one for 150 gallons. The time, he says, need
not take more than 1^ or 2 hours for both heating and cooling.

31

I am afraid he will find that it will take too long, if he builds
them much larger.

BITTER, who also condemns all continuous apparatus, designed
the one shown in Fig. 29.

It consists of
a tinned copper
vessel which is
closed with an
overlapping cover.
Close to the inner
wall is a tinned
copper coil enter-
ing at the top (s),
and at the bottom
it turns up into a
smaller coil in the
center of the ves-
sel; this coil re-
turns to the bottom
and lets out the
condensed water at
p and N. Between
the two coils ro-
tates a stirrer E.
The milk is let out
at v.

As the appa-
ratus does not hold more than 100 Ibs , I do no injustice by relegat-
ing it to experimental purposes only.

In the U. S. Agricultural year book for 1894, just published, Dr.
E. A. DeSchweinitz has a treatise on "The Pasteurization and Steril-
izing of Milk," from which I gather that the Appleberg Hygienic Milk
Co., at Rawling, N. Y., has patented an "apparatus" for pasteurization.
It consists of a wooden box four feet square with a hinged lid.
On the bottom is a steam coil. Inside the coils the (rectangular)
milk cans, holding forty quarts, are placed and covered with perfo-
rated tin lids to permit the insertion of a thermometer. The cans fit
closely together inside the coil.

During the process, the milk is kept thoroughly stirred (how?).

The temperature varies from 16° to 180 °, and steam is turned on from
twenty to thirty minutes.

The milk is filled hot into the glass jars, which are placed in ice
water to cool.

At Danby, N. Y., is also a plant for "sterilizing" the milk in
bulk, hot water being used instead of dry steam.

Under the heading of tank heaters I must mention the system of
heating by leading steam (exhaust or direct) into the milk.

This has been used in
some German creameries
for skim milk on the "Kort-
ing" system, illustrated in
Fig. 30, which shows how
the current is directed di-
agonally against the sides.
The heater consists of a
trumpet^shaped end to the
steam pipe with openings
just behind the point of
the steam jet on the same
principle as our steam jet
pumps and heaters. See
fig. 30.

A similar idea has been
adopted by MR. BENTLY,
called by him a " Gemicide." This is indicated in Fig. 31, by two
wide tubes in which two steam jets blow in different directions caus-

ing a current in the milk, as in-
dicated by the arrows. The
steam pipes are joined together
above (not shown in illustra-
tion) with a drip arrangement
in the center so as not to intro-
duce any of the steam con-
densed in the pipes.

In Fig. 32 I have shown the simple Barber noiseless heater in-
tended for water with which I have made start the current in any
desired direction by modifying that, a " heater " for direct steam can
be made by anybody at a nominal cost.

- 30-

33

Fig. 32.

Mr. Newton, ex=Presi-
dent of Iowa Dairymen's
Association, was the first
to suggest the plan o ele-
vating the skim milk into
a bucket placed in the tank,
and then have an exhaust
steam pipe enter into the
bucket, thus heating the
milk.

Fig. 33.

34

While these methods may do for heating skim milk, I can hardly
recommend them for new milk, even if no boiler compounds are used,
and even if no oil is carried over from the cylinder in the exhaust
steam, the fact remains that as a rule the milk will be diluted with
six- or seven per cent, of condensed steam, though Mr. Korting claims
that there is only a dilution of three to five per cent, with his " heater."

CENTRIFUGAL HEATER.

We now come to the heaters where the milk is forced over the
heating surface by centrifugal force. The first one was constructed
by the pioneers in the manufacture of separators, Messrs. LEPELDT
& LENTCH, of Schberiirigen Braunschweig, Fig. 33. It consists
of a revolving horizontal drum A, in which the milk is cleaned of the
dirt the same way as in a cream separator. Then it flows between
the outside of the drum and the wall of the steam jacket which re-
ceives the steam from the pipe s, and is relieved from the condensed
water by K.

Besides the high speed of the drum, the peculiar construction,
and a pair of small wings act as a centrifugal pump which forces the
milk to any reasonable height through the pipe M. The capacity of
this machine is 1,000 Ibs. per hour.

Fig. 34.

Finding the apparatus shown in Fig. 21 too cumbersome and
having too much surface to clean, I designed the heater shown in
Figs. 34 and 35. made by MR. BARBER, of Chicago.

It consists of a cast=iroii base I, in which a turbine flyer f is in-
serted and driven by steam from the pipe f s. It has also pipe T for
the exhaust, but this is, as a rule, closed by the damper K, when not

less than 1,000 pounds per
hour is treated. Fig. 35 is
a cross section of the heater
where G is a galvanized
cylinder riveted to the base
and provided with an an-
nular tin gutter H. D is a
slightly conical tin drum
soldered to a tinned brass
or malleable iron bottom
with a spindle which fits
in the cup c revolved by
the turbine flyer f. The
drum D is strengthened by
a hoop at the top, into
which is riveted a cross (r)
of four rods which again
brace the 1-iiich pipe p
that acts as spindle for the
drum. The cylinder G has
a flat cover with a cross=
In the cen-

Fig. 35.

bar B, which is held in position by two thumb screws m.
ter of this bar is the upper bearing.

The milk enters at P through a regulating cup such as used for
separators, and is thrown out of four small holes at the bottom of the
pipe PP, and fills the space M where any possible dirt collects. It.
then overflows the ring d and flows in a thin film (shown by. the ar-
rows) and is thrown in the gutter H, leaving through the spout with
the thermometer L.

The exhaust steam from the flyer f goes up through eight holes
x x into the cylinder and heats the drum D. In running about 1,000
Ibs. of milk per hour I raised the milk from about 54° to 155° with
the exhaust steam alone, but when I run 1,500 Ibs. an hour I had to
use some live steam, which is led through the pipe s under the bot-
tom of the drum. If the steam pressure and milk supply is uniform
this apparatus heats it steadily within a variation not to exceed four
or five degs. Fah. A wooden jacket would be advisable to economise
steam especially in winter. The condensed steam escapes by K and
by two small holes I I in the bottom.

36

While the milk does not get any perceptible "boiled taste," there
in, after running 3 000 Ibs. through it, quite a layer of coagulated
albumen, which takes some labor to clean off. Yet I would far rather
clean that one drum instead of five or six cans, even if the albumen
deposit is less there. In Fig. 34 the apparatus is shown as connected
with three Baer coolers.

I propose to utilize the same
idea by having the bottom of the
drum T (see Fig. 36) cast with
shovels on, and rotate the drum by
a steam jet s. By this application,
or by driving it with a gearing at
the top it is optional whether the
milk shall be taken in from the
top or through the bottom bearing
at L P. The advantage of the lat-
ter plan is obvious as the heater
will act as an elevator at the same
time, thus killing two birds with
one. stone. As the drum is twenty-
eight inches deep It 'will be possi-
ple to lift the milk at least two
feet from M to the outlet N of the
gutter G, and with a higher speed

Fig. 86.

than that used by me, 450 to 500,
it may be arranged to elevate to
any height.

After I had run this heater
for a month I was amused to hear
that K. HANSEN & SCHRODER
had made a heater whereby they
obtain the same result by other
means, and though not strictly a
centrifugal heater I class it under
these. Fig. 37 represents this
heater, consisting of a wooden cov-
ered steam jacket A, which is
swung on pivots P. Steam enters Fig. 57.

87

at s, and the condensed water escapes through the waterlock w, both
being connected by a union u.

The milk enters the tinned copper vessel B by the funnel-shaped
cover c, and the shape of the vessel is made so that the revolving
dasher at a certain number revolutions (280, I believe) sends the
milk up the sides of B in a thin film with force enough to elevate it
through a pipe not shown in the illustration.

These apparatus are sold complete with elevator and cooler for
cream from two Alpha separators for $17U, F. O. B. in Denmark; the
heater alone for $55.

Fig. 38.

In Fig. 38 is shown a complete heating outfit, made by P. J.
BUAAS, of Aalborg, Denmark.

He seems to have adapted the heavy Lefeldt heater to a lighter
apparatus. The milk is received in H, from where it is run into the
drum A, which has a steam mantel and a revolving horizontal drum
which heats the milk to separating temperature and elevates it into
the separator.

From the separator the cream runs into a similar heater c where
it is heated to 150 and then elevated to the cooler D from which it
runs into the cream tank E.

The skim milk runs into the larger drum B, is heated to boiling
point and elevated to cooler not shown.

I regret not to be able to show a sectional illustration of this, the
very latest in heaters from Denmark.

CHAPTER IV.
STORAGE TANKS.

In view of the necessity of keeping the milk or cream at the
high temperature for 20 or 30 minutes, if it is to be sold and not
manufactured, and in view also of the difficulties of heating all the
milk in a body when we have to handle large quantities such as must
be handled at milk shipping stations if pasteurizing is ever to be
introduced generally, I have suggested the following plan.

Use any continuous heater which you find best, but instead of
running the milk direct to the cooler, run it into a storage tank
which should hold one third of the hourly capacity of your heater
and cooler: if- you desire to keep the milk for 20 minutes at the high
temperature or one half if you want to keep it 30 minutes.

This tank may either be built with water space filled with water
at 155° or better still be properly insulated so as to hold the tempera-
ture within 5°.

By having one partition in the tank and two attached to the
cover the milk is compelled to go to the bottom first then up, then
down and at last up and out to the cooler, and I challange bacteriolo-
gists to show any reason why this arrangement does not solve the
problem of combining a continuous apparatus with the strictest bac-
teriological demands !

What is more, I believe that this system of instantaneous (so
to say ) heating is better than the slower heating of a large body of
milk in a tank unless indeed all the milk arrives at once and is left
for hours at the dangerous temperature.

Even if it should be found necessary to have several tanks each
of a capacity to hold the milk absolutely for the required time, as pro-
posed by Mr. J. D. Frederiksen, this would be better than the slow
heating of 3 or 4000 pounds of milk.—

If the milk is 60° or below, it is surely better, the quicker it is
heated up. While I express this as my belief at present, I hope to
see the experiment stations take the matter up in a practical man-
iier free from scientific punctiliousness.

38

CHAPTER V.

THE PASTEURIZING COOLER.

I have shown how in some pasteurizing apparatus the heating,
and cooling may be done in one vessel. I have also shown some of
those where the same construction is used for both purposes. It re-
mains now to mention a few of the coolers which have been used.

COOLERS WITH EXPOSED SURFACE.

Among those made on this plan the most effective are undoubt-
edly the Lawrence and the Laval. The former has indeed been so
thoroughly copied both in Europe and America by most of the man-
ufacturers, who thus have paid the inventor a high compliment. The
latter is illustrated in the lower part of Fig. 18, and the former in .the

lower part of Fig.
14, and I now
show in Fig. 39
cross sections of
the three differ-

ent styles of con-
structing this
cooler, A. B, c.

To this should be added the
cheap tin cooler made in
America under the name of
Danish Weston cooler, Fig. 40,
and the cooler made by A. H.
Barber, of galvanized iron
pipes, with close elbows and a
partition of tin soldered be-
tween them.

The Lawrence style of
coolers are made in America
by the Star Cooler Manufac-
turing Co., Haddonfield,N. Y.,

Fig. 40.

40

Fig. 41.

Vermont Farm Machine Co., Bellow Falls, Vt., A. H. Keid, Philadel-
phia, Pa., Dairymen's Supply Co., Philadelphia, Pa., and others, and
is, when well made, undoubtedly the most economical as far as utilizing
the water.

It requires always a considerable fall, and this has prevented its
use in many creameries.

Of the three constructions I believe c is the one which utilizes
the water most thoroughly when made, as the "Star" people make it,
with a very narrow water space, but this is less important where the
supply of water is large enough.

Modifications of this cooler, made
to do away with the objection of its
drop height, have been made. I
illustrate a German one in Fig 41.

This style has been in all angles
down to nearly horizontal, as in
Hochmuth's, but the great objection
to this style has been the tendency of
the cold milk to flow straight down
on top of that which was in the curves, thus diminishing the effect
considerably. Mr. Hochmuth tried to overcome this in Fig. 17, when
the cover is corrugated similar to those of the cooler.

In Fig. 42 we have another cooler. B is a
circular corrugated surface with a smooth cylinder
inside, between which the water circulates. The
milk flows from the distributor A over B into the
gutter and out at D. While it in one way is more
compact than the Lawrence style, it uses only one
side of the cooling water and has the same objec-
tion of high drop, though not in the same degree.

Several years ago MR. U. S. BAER, the expert
separator man v/orking for Laval, tried to overcome
the objection of the creamery men to coolers with
considerable fall and constructed a shallow 1 foot
wide gutter with a double bottom, in which the
water was made to go zig zag by half partitions.

The only difficulty was the same as with all surface heaters that
when not perfectly level the milk would run on one side only.

MR. A. H. BARBER, who made this cooler, improved on this by
making it as illustrated in Fig. 43. The cross section shows the cor-

Fig. 42.

41

rugated surface which compels the -milk to run in
the little gutters and increases the cooling surface.
Also in P the partitions which turn the current of
the water which flows as the arrows show on the
exposed part of the sketch. The milk flows, of
course, in the opposite direction and on a length of
8 feet, 2 inches drop is fully enough; indeed, they
may be placed nearly level.

Where they are not desired to be used as con-
ductors as well as coolers they may be arranged
zigzag as shown in Fig. 34.

In a trial I made, 22 feet of this cooler reduced
900 Ibs. per hour from 156° to 102° with the cool-
ing water 74°, and' the next 20 feet reduced
it to 55° with water circulating over an am-
monia coil (about 90 feet, 1 inch) which kept the
water at 50°.

Mr. Barber makes these double width to order
for pasteurizing purposes.

Numerous other surface coolers have been de-
vised, but these are the principal ones.

COOLERS WITH PROTECTED SURFACE.

Cross Section NM While I feel inclined from a practical stand-

Fig 43 point to overlook the demand of bacteriologists for

a heater with covered surface, I am more inclined
to acknowledge the value of protection against the air during cooling,
especially the last cooling.

Prof. Russell suggests the one shown in Fig. 44. It consists of
two tin cylinders with only J-inch space between each other, and here
the milk flows through (MC). The cylinders can be taken apart at
one end and inlet and outlet pipes can easily be removed by "a ground
joint like an ordinary sink plug". They are submerged in a tank which
is filled with water, which also passes through the inner cylinder as
indicated in the illustration.

With this cooler and cold water the milk can be reduced from 25
to 40°, says the professor.

I have shown how Hochmuth and Lawrence protected the milk
against the air by a mantel, and now illustrate how the exacting Prof.
Bitter protected the cooler shown in Fig. 42 by a cover B (see Fig. 45),

a s

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which, is made by von Schmidt.
in Bretten.

Another late German adop-
tion of cover is show in Fig. 46,
and indeed there is hardly a cool-
er made where the air may not
be kept out sufficiently for all
practical purposes.

The French heater by Hig-
net, mentioned on page 24, is of
course equally well adapted for
cooling.

CENTRIFUGAL COOLERS.

THE BERGDORFER Ma-

chine works make a cream cooler
illustrated in Fig. 47. It con-
sists of an inverted cone of cast
iron in which revolves a similar

shaped drum driven by P. The cream enters the lower bearing of

the drum and escapes through the perforated upper part of the drum

into the gutter and leaves at OR.

The water enters at w and leaves through the siphon o.

The cream is here, as in the centrifugal heaters, spread in a thin

film over the drum. The speed given is 600 revolutions per minute.
If the friction of the water be not a too great objection to this

system in larger apparatus, it seems to me there are great possibilities

in developing this idea. I have thus suggested that the drum be ro-

tated by aid of the

cooling water. It may

also be used for ele-

vator, as indeed it is

in Fig. 47.

ICE COOLERS.

Where water is
scarce and ice plenty
the cream cooler orig-
inally designed by
Prof. Fjord, Fig. 48, Fig. 46.

44

Fig. 47.

land, K Y., and an-
other by H. W. Gar-
glay, Cortland, N. Y.,
under the name of the
MODEL COOLER.

PROF. RUSSELL
suggests the ice cooler
shown in Fig. 51.
Finding that it was
difficult, if not im-
possible, to cool the
milk sufficient with
water, he proposes to
have three rectangular
reservoirs made as

has been used. A tin can is
placed inside another, leaving
a space to be filled with ice. On
a bracket there is a funnel with
four curved outlets. This is
revolved by the action of the
milk, which thus sprinkles itself
against the ice cold walls of the
can, flowing to the bottom and out.

Another ice-cooler first de-
signed by the Canadian cheese-
king, McPherson, is shown in
Fig. 49. B is a conical vessel
surrounded by a gutter bb.
When B is filled with ice, A is
placed on top and the milk
poured in the latter, whence it
escapes through the wholes d
and flows over the surface of B.

Modifications of this have
been put in the market under
the name of the CHAMPION
milk cooler, Fig. 50, by the
"Champion" Milk Cooler, Cort-

Fig. 48.

45

shown in the cross-
section. When
the milk leaves the
water cooler it
flows down the side
of the inner ice
box, which is cor-
rugated, and close
to one side of the
milk box M, which
should be large
enough to hold all

Fig. 50.

Fig. 49.

the milk from one heater.

The bottling arrangement by siphon explains itself.
It stands to reason that any and all of these ice coolers may be
used with water, but they will then be found less effective, and it may

be laid down as a
rule that ice or a
refrigeratorma-
chine is a necessity

if pasteurizing is
to be successful.

THE REFRIGER-
ATOR MACHINE.

I fear that if
the "boys'" in our
creameries have to
take out and break
the necessary ice
for pasteurizing
large quantities,
the process will be
very obnoxious to
them.

With a good
refrigerator m a -
chine it is easy to
secure enough cold

Fig. 51. — Sectional view of Ice Cooler. — w. — cold water
chamber outside; m. — milk reservoir; r. — receiver from
the pasteurizer, milk flows down corrugated side of the
chamber and is collected in (m.) ; s. — siphon arrangement
for drawing off milk. Arrows in water and milk chamber
j»how direction of current.

46

water by having sufficient ammonia coils in a tank and then circulat-
ing the water over them with a pump.

Or, if intense cooling is desired, have the coolers made of tinned
copper and circulate cold brine in them. The latter, of course, is im-
practical to use in tin coolers.

I give fair warning that a good refrigerating plant cannot be
bought for a song, and that a poor one is nothing but vanity and
vexation.

If sufficient power is present (and it requires it just at a time
when other machinery is running), then a good enough plant can be
put in a milk depot for from $1.000 to $1,500, and in a creamery
where cream only is pasteurized for $800 to $1,000.

In making inquiries from some manufacturers I have been
amused at their refusal to give a description of their apparatus. Thus
the Star Cooler Mfg. Co. anounces in mysterious terms a new device
but refuses to describe it, and I understand that Messrs. D. H. Bur-
rell contemplate putting on the market, not only pasteurizers of "ap-
proved style and effect" but also a new special apparatus for the
practice of Mr. J. D. Frederiksen's process for treating tainted milk.
Mr. F. has been working on a method for eradicating bad flavors, es-
pecially the garlic flavor so common in Eastern Pennsylvania, Mary-
land and adjoining territory, for the last few years, and has succeeded
in devising a plan which on account of simplicity and efficiency is
likely to be generally introduced wherever milk is tainted with the
flavor of garlic, ragweed or the like. As soon as the apparatus is
perfected it will be offered to the dairymen, and it seems that relief
is at last in store for the sections of the country where these pests
have heretofore prevented successful dairying though otherwise they
are eminently well adapted to this industry."

©FTHE

COLLEGE OF

CHAPTER VI.
SELLING HILK.

DIRECT SALES.

I have said before that when a farmer peddles his own milk, all
there is needed is cleanliness and cooling. I shall shortly outline
what I mean by cleanliness, a word which is subject to nearly an
many definitions as there are dairy farms.

We will presuppose a herd of healthy cows and a stock of sound
and clean fodder. Musty hay and half decayed ensilage is not clean
fodder.

The stable must have plenty of light, and should be thoroughly
cleaned and whitewashed, if not twice, at least once a year (in the
fall). Land plaster should be used to absorb the urine, thus prevent-
ing smell. The cost is nothing, as there is full value in it as a
manure.

The daily cleaning of the stable and all handling of fodder as
well as the carding of the cows should not be done within at least
half an hour (one hour is better) of milking time. This precaution
is taken to let the dust get a chance to settle and not float in the air,
carrying thousands of bacteria with it as it settles on the surface of
the milk or is washed down by it as it goes foaming into the bucket.

Before starting milking, just dampen the side of the cow and the
udder with a wet cloth, this will make any dust, left in the hairs,
adhere and not drop in the bucket during the milking.

The pails and cans used should have been cleaned carefully.
Rinse them first with cold or lukewarm water; never use boiling or
even scalding hot water until all the milk has been rinsed off. Then
use soda orFairbank's "gold dust" (not soap) and hot water brushing
the corners carefully. Then rinse again, and finally — if you have a
large open boiler— immerge it in boiling water for five or ten minutes.
Should you have no open boiler large enough, rinse the pails with
boiling wator, not water 160° or 180° or 200°, but water 212° Fahr.

4:7

48

If you have selected your tinware with proper care and seen that
the soldering is smooth and fills all the seams, you will have done all
that can be asked in practice.

Neatness and cleanliness in the clothing and hands of the milker
is a matter of course. I rely on the women in the house — if they do
not milk — not to grudge a clean towel in the barn for the special use
of the milkers, and facilities for washing the hands right in the barn
should be provided.

In the ideal cow-stable special milking overalls, or at least aprons
should also be provided.

In a room or a shed next to the stable, free

;

from obnoxious odors, the cooler, be it one like
the Star, Fig. 52, or any of those illustrated else-
where, for water, or one like Fig. 43 for ice,
should be found, and as soon as the milker is
through with one cow, he should strain the milk
(through a wire strainer with a piece of flannel
below) into the tank above the cooler.

If the milk is thus cooled to 60° it will be
found good enough to deliver, even though 40°
or 45° were better. The night's milk should be
placed in a tank with cold water over night (ice water is better), and
the morning's milk never be mixed with it until after it has been
cooled to 60°.

"Aeration" alone without cooling by the aid of water or ice, in
certainly better than doing nothing, and will also cool the milk just
in proportion to the temperature of the air and the length of time
spent in the operation.

Dipping the milk with a gallon dip-
per, holding it high in the air and allow-
ing it to run slowly back in the can, has
been and is yet the standby of our Amer-
ican cheese factories.

But while I do not deny that it is
better than doing nothing, I do claim
that it is but seldom done as it ought to
be done in order to be efficient.

Hundreds of devices for aerating
the milk have been invented, most of Pig. 53.

Fig. 52.

49

.Fig. 56.

them depending upon per-
forated tin dividing the
milk in fine streams as it
is poured into the shipping
cans, as Fig. 53, the so=
called Vermont strainer
and aerator, or by pour-
ing in a bucket (with fine
holes in the bottom) fixed
two or three feet above the
can. Others depend on
blowing the air into the
milk as invented by MR.
E. L. HILL, of West Up-
ton, Mass. Fig. 54 shows the box with the
blower which is turned by a crank and the

hose connected with

the nozzle which is

placed in the milk

can.

Fig. 55.

Fig. 57.

Provided hose and
nozzle are kept clean
and absolutely pure
air is available, this
system does good
work. Yet, I consider

the combined aerators and coolers are much to prefer.
There are many milk bottles in the market, with

all kinds of patent tin covers arid
closing devices. Among those
most used are those like Fig. 55.
In Fig. 56 T illustrate some bottle*
used in France.

Lately, however, the " Com-
mon Sense " milk bottle, Fig. 57.
is absolutely gaining the ground.

Fig. 58.

and wherever they can be transported " right side " up, they are, un-
doubtedly, the simplest and easiest to keep clean. The paper cap is
renewed each time, and there is no wire or tin to be in the way of

50

cleaning. The cap is made of paraffined paper, and as a rule fits so
well as to allow the bottle to be held upside down without spilling a
drop, and there is no trouble at all if they are handled in cases like
Fig. 58. These bottles are sold by THATCHER MFG. CO., Potsdam.
N. Y., arid JOHN BOYD, 199 Kandolph St., Chicago.

Wire baskets, Fig. 59, or, better
still, ice boxes like Fig. 60, are handy
for their delivery.

6°-

Fig. 59.

John Boyd makes an insulated box
in which galvanized iron crates fit
tightly and in such a manner that
the handle of one projects into the
next crate, and then three crates
make a solid column. Mr. B.
claims that these columns may safely be submerged in the ice water
tanks, and the bottles there kept cold until ready to pack in the box
which is on the wagon.

In very hot weather a little ice may be placed in the boxen.
which are lined with galvanized iron.

The bottle with a ground glass stopper is, of course, in one way
the very best, but they are expensive, and it is quite a bother to keep
track of the stoppers, so I would advise their use only in exceptional
cases where an extra price is received. They are not practical for
general use.

Selling milk in any kind of .bottles should always be rewarded
with an extra price of ^ or 1 cent per quart, as there is quite a loss
by customers retaining them, besides the breakage and the extra
labor. It is considered impractical to demand a deposit on them, a
precaution which to me would seem fair and reasonable.

CLEANING AND FILLING THE BOTTLES.

Even in a small dairy, it will pay to get a bottle cleaner, and of
those I have seen the one illustrated in Fig. 61 seems to me the sim-
plest.

51

Fig. 61.

The operator stands on the opposite side of the tank and revolves
the crank with his foot. Tank holding about seventy quart bottles
and cleaner complete cost only $10. After cleaning the bottles the
same way as the cans, the latter must be placed in a boiler large
enough so that they are all submerged in the water. The water
should only be lukewarm when the bottles are put in and then be

brought to a brisk boiling and kept
there for ten minutes. When the
water is cooled down to 160° take
out the bottles and place them bot-
tom up in the racks.

, I If the bottles are taken imme-

.1 >fc diately out of the boiling water

and the air is rather cold, there
will be more breakage.

While it may be possible to
keep bottles clean with water, there
is hardly any reason why every
farmer with ten or more cows
should not have a so-called feed
cooker so as to produce steam, even
at a low pressure, and thus have
the means of properly cleaning his
cans and dairy utensils. They are
sold cheap enough, varying from
Fig. 62. $35 to $75. and are as a rule, built

in America, like a vertical boiler, Fig. 62

• 52

I said a very low pressure would do, yet if perfect sterilization is
to be obtained, there should be a pressure of not less than twenty
Ibs., though eight or ten Ibs. of steam is practically enough and so
muck simpler to use than boiling water.

If only cans are to be steamed the usual creamery mode of ap-
plying may do, provided time is taken to allow the steam to act.
This consists of having a steam pipe some three or four inches
through a table and having placed the inverted can over it, opening
the valve.

SEP

It is far better to have a box or room on the plan shown in Fig.
68, taken from Wis. bulletin. There is a square box made of galvan-
ized iron with a door and a vent for the escape of steam v. The
steam enters at ST. P through a pipe provided with a dropcock c, and
with four openings ST. PV with pipes P inserted, and one sv opening
into the upper part of the box. There are two shelves ws of wire
netting, and the lower space is used for cans placed directly over the
B team pipes P, while the upper shelf is used for bottles, covers, etc.
This and similar boxes are made by Cornish, Curtis & Greene Mfg.
Co.. Ft. Atkinson, Wis. and may be made in any size or styles to suit.

53

-

I have seen some ovens (made by Simonds, Tyrrell & Co., of
Chicago), with double walls, which seem to me an improvement,
though I presume more expensive. These are made to heat directly
with a fireplace in the oven and any desired dry temperature may
be obtained. They can also be made for heating with direct steam.

Mr. H. B. Gurler has built a small room lined with wood for this
purpose, and claims it to be superior to those made of galvanized
iron, a claim which I shall be willing to allow, when I see the room
two or three years hence.

If I were to use wood I should have it built like a round tank.
If absolute sterilization is desired this apparatus should be made
of a shape and material strong enough to stand considerable pressure.

Much labor is also
saved by the use of a
bottle filler, and in se-
lecting one it is well to
look carefully after the
construction. The sim-
plest and the one which
is easiest to keep clean
is the best. I illustrate
one in Fig. 64; it is the
cheapest I have seen for
small dairies.

On a very small scale,
however, I feel inclined
to believe that the labor
saved is counterbalanced
by the extra work of
keeping the apparatus
clean.

By referring to Fig.
51, Prof. Russel's idea
of filling by syphon may
be seen. Not having

Fig. 64.

any practical experience with either I cannot express any opinion.

Selling milk in bottles is getting to be quite common, but unless
the utmost care is taken, the advantage of this system is but a delu-
sion and a snare.

54

We are apt to be over tender with bottles and the wash-
ing, as it is often done, is a mere farce.

When milk is sold from large cans, and especially
when the cans are standing still, it is not advisable to
draw it off from the bottom with a faucet, and even when
the cans are in constant motion it is claimed that there
will be some difference. In order to counteract this a de-
vice illustrated in Fig. 65 is inserted in the faucet opening
inside the can.

The milk is then drawn from the whole length of the
can through the perforated tube.

When a man delivers his own milk all there is needed is a dipper
and honesty in the purpose of giving all his customers the same milk.
The above mentioned device was constructed for the large cans used
in Germany where the faucet projects from the side of the wagon,
and the driver cannot get at the inside and manipulate the milk!

SHIPPING MILK BY RAIL.

There is a general idea that the midclle=men in the cities get the
lion's share of the profit in the milk trade.

There is some truth in it, but I doubt that the farmers have any
conception of the enormous expenses in distributing the milk.

'Tis true that these expenses could be reduced materially if the
delivery was in the hands of an honest monopoly, and those who have
watched from six to ten different milk wagons deliver milk in the
same street, will agree with me that the saving in time, horse-flesh
and wear and tear of wagon, is enough to enable a monopoly to sell
better milk at a lower price with just as much profit to themselves
and the producers.

Not that I believe that such is likely to be realized, and least of
all by a co-operation among the farmers. It would take too much
capital and be too great a strain on the mutual faith in the honesty of
their fellow farmers.

Not having been engaged in the milk business practically I shall
not dilate on this subject but only give a hint or two.

Co-operation among farmers such as was attempted some years
ago without a system of retailing is simply the establishing another
^middle-man" and is useless.

The first step is the establishing of "creameries," as they are mis-

55

named in the East, close to the railroad station. If the farmers can
secure the right man to manage such a milk depot (as I should prefer
to call it) so much the better, if not let them encourage private indi-
viduals to take hold of the matter

These depots should be built like the German creamery ( see
page 74) and be provided with machinery for butter-makiiig and for
pasteurizing the milk. If the farmers would treat the milk in the
same careful manner as suggested when they peddle it themselves, it
will be an easy matter to eliminate all losses by sour milk and yet use
no chemical preservatives.

I believe it would pay well to run it all through a separator
(through the cream tube only) in order to clean it. This is even
better than filtering as it is done by the large European milk dealers.
For this purpose the old Danish Weston machine is specially adapted
unless indeed the centrifugal heater can be run sufficiently high
speed to do the work thoroughly.

Surplus milk or cream can be made into butter or cheese,
and pasteurized skimmilk sold under its own name at a reasonable
price, would be a blessing to the city people and a profit to the far-
mers.

Such depots having large quantities of milk under their control
can always command a better price.

If milk enough to secure a carload at one place can be secured, I
believe bottled milk can be shipped for the same price as that in
cans.

Possibly the German plan of heating the milk at the shipping
point and ship it in large tanks where the temperature could be main-
tained, and then cooling it in sterilized bottles on arrival at the city,
may be found practical though I have my doubts as to the cold
season.

Whatever plan is adopted I consider this idea that the farmers
themselves see to it that the milk has a better keeping quality as the
first step in true co-operation, and when this is first obtained in a sys-
tem of milk depots along the railroad lines leading to the great cities,
then and not till then, can there be any hope of further co-operation
in the retail business.

Finally let me urge upon the farmers to remember that such de-
pots should not be considered as temporary makeshifts, but be built

Fig. 66.

in a substantial and perfect man-
ner, somewhat on the plan illus
trated on page 74, which shows a
German creamery of 1894

There is a building which can be
kept clean, clean in a bacteriologi-
cal sense, and that will be a perma-
nant ornament to the community,
increasing the value of the land
in the contributing district.

CHAPTER VII.
PASTEURIZATION IN CREAMERIES.

SKIM-MILK.

Reminding the reader again of the reservation with which I re-
commend every creamery to secure a pasteurizing apparatus for
cream, it now only remains for me to suggest the different manner in
which it may be utilized. As to skim-milk, there is, if it is to be re-
turned to the farm for stockfeeding, no need of being afraid of any
" boiled flavor," nor is the dilution by direct steam heating so very
objectionable, and hence a steamjet scalder, be it the fancy Bentley
" Germicide " or a common steamjet, is the simplest and cheapest.

But better still is the utilizing of the exhaust steam as suggested
in Mr. Floyd's letter or in any other manner. But to heat the milk
without cooling is not right and the time is coming when the Ameri-
can farmers, like their European brethren, will insist on having the
skim-milk properly pasteurized.

It is a simple thing to arrange for those who have studied the
matter and those building creameries will find that it pays to take ad-
vice, even if it should cost them a hundred dollars or two.

THE CREAH.

Until the farmers appreciate pasteurization of the skim^milk.
there is no reason why the creamery should do so, and by a careful
study of the chapter on heaters and coolers, each one must make hi8
own choice.

The apparatus should be of a capacity corresponding to the maxi-
mum run of cream and placed in a position so that it may be used or
not, as the occasion demands, without being too much in the way.

As cooling to 60° or 65° is, in most cases, possible with water,
there is no need of ice or refrigerating machine at this stage if butter
is to be made. Cool down to 60° or 65°, and in winter, if the room
is cold, only to 70° or 75°, then add the starter, remembering that it
will take fully twice as much as for unpasteurized cream.

When nearly ripe, the cream must be chilled down to 45° and

' 57

58

kept there for riot less than 2 hours before churning and if the ripen-
ing allows it 6 hours is no harm.

This chilling is essential to secure a good body, and must be done
either after ripening or before, but I prefer after, as I can raise the
cream quicker to churning temperature after chilling than I can cool it.

SOUR CREAM is now pasteurized and to Mr. Bentley, of Circle -
ville, Ohio, is due that this apparently impossible feat has been proved
practical.

Not having tried it, I cannot express any opinion, and regret
very much that the experiment stations have not at once taken the
matter up.

I lack information about the degree of acidity, but if it is sour
enough to have wheyed off, leaving a very rich cream, I can under-
stand it. In that case, I presume, the curd, hardened by the heat,
will settle to the bottom and not be incorporated in the butter and
cause white specks.

Mr. G. B. Lawson, of Grinnell, Iowa, writes me that he has been
converted from his doubts by practical tests, and hence I presume
that even if it will not do under any and all circumstances, there is
enough in it for every gathered creameryman to investigate.

The fact remains that if there is any curd at all in the cream it
will be hardened by the heating and, if not eliminated, cause more or
less white specks and a very crumbly " body."

That gathered cream which often has a bad taint will be improved
in flavor by pasteurizing is sure enough, but, if possible, I would
rather see a system where the farmers learned to pasteurize it them-
selves or to deliver sweet cream.

THE WHOLE fllLK.

If it is desired to pasteurize the skim=milk as well as the cream,
it is evidently safer to pasteurize the whole milk before separating, as
it will be more effective the sooner it is done. f*s there will be fewer
bacteria to kill.

I read years ago about a creamery in Sweden where they heated
the milk to 150° and ran it through the separator at that temperature.
I lack practical experience and am a little shy of that method, though
it is used successfully in several Danish creameries. Nevertheless, I
can recommend the following plan. When the milk is weighed and
sampled dump it in a small receiving vat (with no waterspace).
From this run it through the heater to a regular storage vat with

59

cover, where the waterspace is kept filled with water of 160°. If any
of the centrifugal heaters are used, the milk can be elevated to the
second tank while heating; an evident advantage.

From the storage vat the milk is cooled to 85° or 90° by running
it over water coolers to the separator.

A second cooler cools the cream and skim=milk to the desired
temperature, as they leave the separator, and here must be used ice
or iced water.

As objections may be made to the extra work of having three
coolers instead of one, I am reminded of the fact that it takes a certain
amount of cooling surface to cool a certain quantity of milk a certain
number of degrees ( 100 or more ) with water of a certain degree, and
hence it is immaterial how that surface is divided. And it is surely
better than the plan proposed by Mr. Buass, ( Fig. 38, page 37 ) where
he uses three heaters and two coolers, as my plan only requires
one heater and three coolers, besides holding the mflk longer at the
high temperature.

By this system it will be practical to satisfy the bacterioiogical
demand for a longer exposure to the heat in the storage tank.

But, and a very large but. if you please, it must be remembered
that pasteurization means money, money for coal to make steam for
heating, money for ice and labor of handling it or else for coal to
pump water or to run a refrigerator machine, and, last, but not least,
money to pay for the extra help which is necessary to keep the ap-
paratus and everything else connected therewith clean, bacteriologic-
ally clean, if you please.

If there is not sufficient water, if there is no ice or refrigerator
machine, if the buttermaker is expected to run the pasteurizer as ht»
is sometimes expected to run the churn while he receives the milk
and does the separating, then pasteurization will prove a delusion and
a snare, and far better not fool away any money on the machinery.

A man, and a good man at that, should be hired and made re-
sponsible for the pasteurization and the proper ripening of the cream.
If he does this and keeps everything pertaining thereto clean, he may
have some time to spare, but not so very much. It is certainly a fair
J day's work in a creamery running between 10 and 12,000 Ibs of
milk.

Nevertheless, it is possible to save part of these expenses if the
creamery is arranged so as to utilize all the heat otherwise wasted in

60

the exhaust steam. Indeed, Mr. Floyd claims it cost him next to
nothing, and it will interest the readers to read the following letters
in reply to my inquiries.

LETTERS FROM MEN WHO PASTEURIZED,

9th Nov., 1895. Sioux FALLS, S. D.
MB. J. H. MONBAD.

Dear Sir:

Yours received. We are delivering pasteurized milk to

the city trade. The cream will not rise upon the milk which is a drawback and I
am afraid will hurt the business. The cream is of course first class. For butter
making our experience was that the grain of the butter was injured by the heat.
Rapid cooling ^did not offset it. nor low churning in temperature. Pasteurizing can
be done at a very slight expense by using the exhaust steam from the engine and
at the same time have on hand all the hot water necessary to use in a creamery.
Creameries near large cities can pasteurize cream and milk and work up quite a
business, but in small cities the milk supply is good and the cream is wanted. The
cream and milk will keep much longer, of course, and for ice cream making pas-
teurized cream is superior. The time is coming when all cream and milk in large
cities will be pasteurized. It is not expensive as we do it hardly taking any more
fuel. The truth is that creameries waste in fuel quite a good deal by not using
their exhaust steam. It is heat and heat is money if you can use it. We condense
it all and return it to the boiler.

Yours truly,

F. H. FLOYD.

16th Sept., 1895. Sioux FALLS, S. D.
J. H. MONBAD,

Dear Sir:

Your favor received. I have a hot water tank and cold

water tank. In the hot water tank I have heavy, but large galvanized iron coils
three inches in diameter sufficiently large to heat water very rapidly. The more
more coils I put in the quicker I heat the water and the quicker I
condense the steam, though I find that I do not begin to use up, or
rather condense, all of the steam in the coils that are in the hot water
tank, consequently I have additional coils that are outside of the building, in the
summer time, and inside in the winter. By having large coils the steam condenses
rapidly, which in my opinion, makes a vacuum, and, of course, you do not have
back pressure. You understand that none of this steam escapes from the coils but
simply passes through them until I have at the other end water or condensed steam.
There is a large amount of that radiated by these coils, the use of which I make in
heating water and heating the building in the winter time. Over my boiler I have two
tanks with a partition in one of them and at the bottoms two holes in the partition,
with an outlet just below the top of the partition into the other can. This is what
I call a filter. When tilled with water the oil will stay on top which can be skim-

61

uied off regularly. This is cylinder oil, which should be used very sparingly. This
condensed steam is forced back into the boiler by a small steam pump, with a valve,
to cut off the supply to the boiler. We give full vent of steam to the pump. It
will not be forced into the boiler any faster than it can go through this valve. One
portion of the exhaust is tapped and a small piece of pipe is run in to the water
before it goes to the boiler. I. therefore, have hot water and no lime going into
the boiler. The hot water, from the hot water tank, passes through the pasteuriz-
ing coils (if you use them) and overflows into another tank over which is a rotary
pump. I use, however, something like the Lackey heater, which is connected up
with steam, the hot water and the cold water. To regulate the temperature I have
a thermometer in one end of the outlet. I pump hot water back again into the hot
water tank just as regularly as it goes through the coils, which it usually does
pretty hot, of course not over 160 deg. This practically takes no fuel as my hot
water is usually too hot. In pasteurizing I got up a vat, a round one, with the
coils inside working on a pivot. The cover acts as a bearing to hold the coils in
place. I agitate these coils by a lever handle, but do not make the complete
circle. We connected the hot water pipe to the coils by steam hose. This vat,
which is a round cylinder, has a wooden jacket with at least six inches of space to
pack ice around.- Of course, the coil which, by the way, has a good many square
inches of radiating surface, cools as well as heats the cream by the use of cold or
hot water, and on the outside of the can ice should be packed to cool the milk or
cream. This, I believe, is the most successful pasteurizing tank because it does
the work very quickly, much quicker than the square tank. My hot water tank
and cold water tank are connected by valves. To cool the cream shut off the hot
water and reverse by using the cold water and pump that back, if you want to, into
the cold water tank or pump direct from the well after using up the cold water as
long as possible. Nothing but ice will do to finish the operation. I can pasteurize

any amount of sweet cream
or milk with the ordinary
heat from a 10=horse power
engine, during the process
of separating or churning.
No live steam escapes into
anything. I use only exhaust
FiS- 66. steam to heat all of the milk.

before it goes to the separator, and this condensed steam, as we have it, drained
back to the boiler tank. I increased the size of my tin heater over the ordinary
size (Fig. 66) and it works way ahead of live steam. Twenty=eight cents a day.
with coal at three dollars ($3.00) per ton, will enable me, with a 9 horse power en-
gine 15 horse power, boiler to separate the cream for 5,000 Ibs. of milk, heat up
300 gals, of scalding hot water, heat all my milk before it goes to the separator,
during the summer months, and lastly, sterilize skimmilk. that is always left over
for the farmers to begin on the next day.

Yours truly,

C. L. FLOYD.

P. S. — We have one boiler that we have run for tour months the water used for
which would be very limey if it was not used over and over again as it is. Our

62

boiler is just as clean as when it came from the paint shop, but it is not well to
use too much cylinder oil. Three or four drops a minute is sufficient and the cost
of the fuel bill tells the rest. An injector saves nothing, but put water into a boiler
at 190 deg. and the fuel money will be saved very quickly.

GBINNELL, IOWA, Sept. 10th, 1895.
FRIEND MONEAD.

Dear Sir:

Received yours of 7th inst. In reply would say that

this is the third season that I have been pasteurizing cream for the city trade.
The first year we only pasteurized the cream from about 1500 Ibs. of milk a day
which was mostly shipped to Des Moines for making ice cream. That first year all
I pasteurized was done in 15 gallon milk cans set in a tub of boiling water. The
second year I got up a heater with a continuous flow, which pasteurized the cream
as fast as it ran out of the separator, which was a success if it was not done on
scientific principles. That year we pasteurized the cream from about 2,500 Ibs. of
milk daily during the ice cream season and was shipped to Des Moines and Oska-
loosa. This past summer I have been pasteurizing new milk, cream and skimmilk
for the Crescent Creamery of St. Paul, Minn., doing the heating in a large 300 gal-
lon vat made for the purpose, and cooling by drawing off the milk into 5 gallon
cans and setting them in a pool of cold water. This season I have pasteurized 250
gallons of new milk, 150 gallons of cream and 200 gallons of skimmilk a day, which
was used in the city of St. Paul. Most of the cream was used for making ice cream,
some of the milk was shipped about 60 miles on the railroad and was not received
at the creamery until ten o'clock, and before the car could be unloaded and the
milk and cream taken care of it was noon, and the pasteurizing could not be done
until after noon, and by that time some of the milk had begun to sour, which made
pasteurizing a very particular job, as one can of sour milk would spoil the whole
vat full, and the greatest care had to be exercised in tasting and smelling every can
of milk before it was emptied into the pasteurizing vat. Pasteurized skimmilk
will keep sweet longer than the whole milk, or cream, and the richer the cream is
the longer it will keep sweet. I have pasteurized cream that was shipped 50 miles
on Monday morning after it was separated, and that same cream was made into
ice cream the following Friday, arid it was in good condition. In the past three
years I have made about 300 Ibs. of butter from pasteurized sweet cream with good
results. Today I have commenced to pasteurize sour cream for buttermaking and
shall report results later. Yes, I do find in all vessels, large or small, more or less
of a thin film on the sides caused by coagulated albumen, but it is easily washed off
if not allowed to become dry before washing, by using golddust and boiling water
and a good scrub-brush. My heater holds 6 gallons, it sets in a barrel of water,
which is kept at the boiling point by a steam pipe direct from the boiler. The
cooler sits in a barrel of fine ice and salt, the funnel of the heater sets under the
cream spout of the separator and it will heat the cream as fast as it comes out of
the separator up to 150 deg. if wanted.

Yours truly,

G. B. LAWBON.

63

FILTERED WATER AND LONG KEEPING BUTTER.

I have again and again emphasized, that the pasteurizing of the
cream for buttermakers is only to be recommended. ( 1 ) At cream-
eries where, in spite of all precautions, the milk delivered is " off" has
weedy or other bad flavors. (2) At creameries where it is known
that the butter is to be exported or even held for long cold storage.
While there may be exceptions to the last, I am sure that all butter
for export should be made from pasteurized cream.

Then, and then only, can we hope to work up a reputation for
clean, pure flavor combined with uniformity, which is a 11= important
on the world's market.

It is not my province here to treat buttermaking, but must em-
phasize the futility of pasteurizing the cream, if the butter afterwards
is washed with any kind of water, a custom which I regret to say ob-
tains generally.

If the water supply comes from a deep drive well it may be safe-
ly used, but in all cases it would be money well spent for any cream-
ery to have it analyzed chemically and bacteriologically.

Where the water comes from shallow, open wells, or is pumped
from creeks or rivers, it should always be boiled or filtered, at least
all that is used for rinsing the cream vat, the churn and the butter
worker, as well as for washing the butter.

Fig. 67.

64

If our experiment stations had taken this matter up in a practical
manner, I am sure they would long ago have demonstrated that much
of the faulty butter on the market is due to the water.

From Mr. Boggild's excellent book " Danish Dairying," I take
the illustrations Fig. 67=68, which represents a galvanized iron filter.
The cross section, Fig. 68, shows first a loose perforated wooden bot-
tom, then a layer of pebbles, then gravel, then sand, then another
perforated bottom. On this there is a layer of charcoal and then a
layer of scrap iron. The upper bottom has only one hole in the cen-
tre, and is covered with pebbles. The height is 3 ft., 6 in., and the
filter is filled with the above mentioned materials at least two= thirds.
Fig. 67 represents the manner in which the filter (a) is fixed on the
wall, with the supply pipe (e) and its cock (f) provided with a
rod (g).

In order always to have filtered water in stock a storage tank (b)
is provided. The latter ought, however, to have a cover not shown in
the illustration.

I am of the opinion that the water before filtering or after, ought
to be boiled and then cooled, unless indeed the Utopian age were here
when every creamery has a

PASTEUR FILTER.

This filter which — I regret to
say requires a pressure of at least
20 Ibs. to the square inch to do
practical work, and which is rather
expensive, is not only a filter, but
a complete sterilizing apparatus, as
no microbe, no germs of microbes
even, can pass through those won-
derful hollow " candles " made of
a composition of unglazed por-
selain, prepared by Pasteur's as-
sociate, Prof. Chamberland.

The idea of sterilizing milk
this way lay near and would ob-
viate the dreaded boiled flavor, but
alas and alack, this filter is so
powerful that only a very clear
would be the result.

65

I have had some correspondence with the company in Dayton.
Ohio, and they tell me that a filter like the one illustrated with 18
tubes should filter 250 gallons a day. This, I presume, would be
enough for the average creamery, if used only for the washing of the
butter. The cost is somewhere about $100, and this should not
prevent their use if they prove otherwise practical. I refer to the
trouble of cleaning the "candles" every day. The water is forced
into the upper part of the filter and through the "candles'1 and
out at A.

I hope to see this filter given a fair trial.

A PLEA FOR BETTER BUILDINGS.

It is not only with a view to amuse the reader that I have repro-
duced a picture of the old Swiss cheesefactory and its contrast, the
Modern German creamery, on page 74.

Though the first mentioned picture is from an engraving about
200 years old, I regret to say that I have seen cheesefactories within
10 years that were but a small step advanced from this!

Nor can it be said that very many creameries are built so as to
make it possible to keep them clean — bacteriologically clean — or, if
you please — dairyologically clean.

I know I shall incur the criticism of those men, who, at their own
risk, build creameries, so to say, on the suffrage of the farmers. These
may at any time see the farmers build one in opposition.

Nor do I deny the justice of such criticism, calling my demand
for creameries similar to the modern one shown as an. unpractical un-
businesslike proposal, when looked at from their standpoint.

Yet I shall raise my voice and use my pen as long as I live for
better creamery and cheese factory buildings, and challenge any criti-
cism if made from the standpoint of the permanent interest of the
milk producers.

There is a great cry against expensive creameries, but that has
been because these buildings were not better than the cheap ones,
yet the objection always remains against the increased interest on
money invested.

Let us investigate this question a little. In this country the in-
terest is higher than in Europe and hence I shall not challenge the
claim that we can afford to put up a cheap wooden building for, let
us say $3,000, for a 5,000 Ib. creamery and rebuild it when rotten for

66

the difference in the interest on a solid brick building costing double
the money.

I shall riot challenge this, I say, though there may be localities
where the difference would not be great enough to do it, and though
certainly fire insurance ought to be lower in the latter case.

But I am not only asking for a brick building, I want it finished
somewhat in the style of the illustration. / wont a $10,000 building
inhere there is now a $3,000 one.

The interest account will thus be charged with say 6% on $7.000
extra or $420. But this will hardly be J cent per Ib. of butter.

Leaving out the saving labor in keeping such a creamery clean,
I claim that the simple moral effect on the men working in such a
creamery will easily increase the value of the butter ^ cent per pound.
Nor is the claim "theory" but it is based on 20 years close observation
of the practical creamery work in many countries.

I said that my proposition would be impractical for " individual "

creameries, as they are often called, but there is no reason on earth
why the farmer should not build such creameries, or the banks lend
money in them.

Take any community which has been blessed with the revelation
of dairy truth, take any bank that has seen mortgages removed and
good accounts opened by the aid of the cow and co-operation, arid
build such a creamery. Then tell me if it is not sure to make land
more valuable in the neighborhood, just as does a good school, or a
good county builing, or a good road.

Surely there is no use arguing this point with practical men in
this year of 1895. Let us have better buildings by all means.

THE MILK AND CREAM VATS.

Dairy Couiicellor Boggild (Denmark) has demonstrated that
rusty milk cans may affect the milk left over in them during the night
and give it a nasty, tallowy taste.

A Swedish buttermaker also proved that a peculiar " fishy " taste
in the butter may be traced to the ripening of the cream in rusty tin
vats. These are facts which are well worth remembering.

There need not be any trouble if the cans are made of the very
best tin and condemned when too rusty.

But I have seen some tin plates, said to have been made in
America, which I should be ashamed to use for either purpose.

67

Wood is difficult to keep sweet, glass is too brittle and expensive,
and glazed earthenware too cumbersome.

Prepared paper, as used for buckets, I have never tried, but 1 do
believe that enameled steel will prove the very best and most substan-
tial material.

This will not do for milk transportation, they would be too ex-
pensive and our milk train men can give ''pointers" to the champion
baggage smasher in disfiguring a can.

But for cream ripening cans in dairies and " starter " cans in
creameries and cheese factories, I see no reason why a good enam-
eled can should not be the very best.

I have been in correspondence with a firm making enameled
goods trying to get them to make a sample can holding 180 Ibs., but
lack of enterprise foiled my plans.

A 20 Ib. enameled can may.be bought anywhere for the first de-
velopment and a can holding 180 Ibs. would do nicely for the second
and one such can would be enough for most creameries as it holds
starter for 1800 to 3600 Ibs. of cream.

These cans will — I believe — cost from $14 to $15 retail, but it
would pay to use them.

A COKEECTION.

The pasteurizing heater illustrated in Fig. 38, page 37, which I
copied from an advertisement where no explanation was given, is.
according to "Milch Zeitung" not a centrifugal machine on the
Lefeldt plan, but has a horizontal revolving dasher which acts in the
same manner as the vertical one in Fig. 37.

Fig. 69.

CHAPTER VIII.
HOME PASTEURIZING.

In families where it is found difficult
to get pasteurized milk or where a single
cow is kept for own use, it is safer always
to boil the milk; if it is properly chilled
afterwards, it is quite possible to get over
the objection to the boiled flavor.

But where there are children it is the
duty of every mother to see that the milk
is pasteurized, and it is economy at the
same time to pasteurize the cream so as
to make it keep better.

In Fig. 69 is shown a tin boiler in which a quart and a pint bottle
is placed on a perforated loose bottom. This boiler is placed on the
stove and the temperature raised to boiling point; when it is left
alone for about 30 minutes, as a rule the temperature will not have
fallen below 150° and the bottles are then taken out and cooled.

Another way is to use the tin can of an ice cream freezer and
when the cooling is to be done place it in the freezer and turn as you
would when making ice cream. There is no need of using salt with
the ice and if the dasher is boiled before using this will be found a
very efficient and quick way of cooling.

However common sense will tell each one how to put the prin-
ciple explained into practice undei the different circumstances.

I shall only recommend, in case of preparing milk for babies, to
use quite small bottles of only 4 or 6 ounces, and( mention the pre-
caution taken in the Straus plant (New York.)

They have a copper cylinder a little larger in diameter than the
bottles.

The bottles with milk are placed in these cylinders which are
filled with water so as to form a cushion and prevent scorching when
heating, and bursting when cooling.

68

69

After they are heated for half an hour the bottles are corked
mid the cylinders placed in ice water to cool.
They gave two formulae for infant's milk.

I. II.

Sugar of milk 12 ounces Milk 1 gallon

Lime water ^ pint Barley water 1 gallon

Filtered water with the above White sugar 10 ounces

to make 1 gallon Table salt J ounce

Milk 1 gallon

These are mixed, filled in the bottles and pasteurized. I give
them only as an example, but advise in each case to consult the doc-
tor in the matter.

In Boston there are also laboratories where milk for infants is
made up according to doctor's prescription.

If large quantities of milk are to be pasteurized in the bottles, I
believe Mr. Straus's precaution a happy one, unless indeed some of
the large sterilizing apparatus like Pop and Becher was modified so
as to use it for pasteurizing.

I must also mention the Soxhlet sterilizing bottles and stoppers.
On the rather wide neck fits a loose metal cylinder which holds a cir-
cular piece of rubber in place while heating the milk in the bottle;
this allows the steam to escape and as soon as the milk is cooled, the
vacuum created thereby sucks the rubber firmly into the neck of
the bottle. The metal ring is then removed to be used on the next
batch.

City people who do not know whence their milk comes may not
even find pasteurizing sufficient and Dr. A. Stutzer in his pamphlet
on children's milk recommends the following additional precaution.

It consists simply of a strong test tube of same diameter as the
neck of the bottle and a short piece of rubber which fits tightly on
both.

When the milk is filled in the bottle, the rubber and tube is ad-
justed and the bottle turned upside down as shown in Fig. 70.

A few hours rest will allow any possible dust or sediment to set-
tie in the test tube, the pinch cock is closed, the bottle raised and the
test tube removed.

70

Fig. 70.

CHAPTER IX.
GENERAL POINTERS.

1. Sterilization in the scientific sense means the absolute kill-
ing of all germs and requires a temperature of 230° and one which
spoils milk for commercial and manufacturing purposes.

When used about milk, it means its heating to from 210 to 218°
Fahr. under pressure and holding it for not less than 30 minutes and
then cooling to 50° or thereabout.

2. Intermittent Sterilization means the above process repeated
having the milk warm sufficient time to develop the germs between
the operations.

3. Pasteurizing means heating to between 150 and 160° Fahr.
and keeping it there for 20 or 30 minutes then cooling it to 50° or
thereabout.

4. Heating alone is not pasteurizing, but the term is also used
when the milk or cream is simply heated and cooled immediately
which is sufficient for cream which is to be ripened.

5. The keeping of the high temperature for 20 or 30 minutes is
absolutely essential if the milk or cream is intended for commercial
purposes.

6. Intermittent Pasteurizing will prolong the keeping quality
of the milk considerably.

7. The effectiveness of pasteurization (and sterilization) is in
proportion to the height of the temperature and the length at which
the material is exposed to it. Thus heating at a lower temperature
for a longer time may be as effective as a higher temperature for a
shorter time.

A lower temperature than 150° Fahr. is considered useless.

8. Pasteurizing is but of little avail unless all cans, bottles and
utensils are sterilized.

9. Pasteurizing is of the more value the nearer to the milking
time it is brought; there will be fewer bacteria to kill.

10. The quickest heating effect and the least "scorching" of the
milk is obtained when the milk is kept in constant motion by flowing
over the heating surface (not too slow) or by a stirrer as in the Fjord
or the Russell or the Boyd apparatus.

71

72

11. Same rule holds good when cooling.

12. The best effect of the heating or cooling water is obtained
when it is in constant motion, as by circulating with a pump or a
continuous flow of water. This rule applies to apparatus using water.

Where steam is used it will take care of itself.

13. When selecting an apparatus, ponder over a. the labor it
will take to keep clean, bacteriologically clean: b. Its effectiveness*; c.
Its durability; d. Its uniformity in working; e. Its compactness and
last of all, its cost price.

14. Protection against air while heating is desirable where per-
fect milk is operated on, but it is not only not necessary but not
desirable where tainted milk is handled. The same holds good while
cooling the first 20 or 30 degrees.

This may not be scientific exactness, but it is good practice.

15. If you are not prepared to get help enough to do the work
right and fix everything so that they can do it right without useless
labor don't attempt to pasteurize.

16. If you are in the milk business try first on a small scale
(see Farm Pasteurizing) and see how your customers like it.

17. If you run a creamery have the apparatus ready and when
you have tried everything else and yet cannot get your butter perfect,
pasteurize the cream.

19. Remember pasteurizing is not a cure-all for tainted and
dirty milk.

20. Pasteurizing, while it will give you a mild, clean* flavored
butter, will never give that quick, high aromatic flavor which may be
obtained from perfect milk.

21. Pasteurizing does not spoil the body of the butter if the
cream is properly chilled.

22. Cream will not rise as well on pasteurized milk and this
may cause some trouble to the milk=sellers until the customers have
been educated. /

23. If you are not prepared to spend the time on cleaning the
heater where always some albumen will coagulate, if you will not ar-
range it so as to make it easy to keep everything clean, if you will
not provide ice or refrigerator machine — don't pasteurize.

24. If you intend to ripen your cream in a rusty vat, do not
pasteurize.

25. If you are not thoroughly posted, call in some one else who
is for consultation. You will save hundreds of dollars for every ten
you pay for such help.

73
RELIABLE AND SELECT

CHICAGO COMMISSION HOUSES,

BUTTER, CHEESE, POULTRY AND EGOS.

C. F. LOVE & CO., 89 S. WATER ST.,

P. H. BOLTON & CO., 221 and 223 S. WATER ST.,

CHURCH & BRAUNLINQ, 193 S. WATER ST.

FA1?GO-S

'AUTOMATIC SKIM MILK WEIGHER

Write for Particulars,
F. B. FARGO, & CO., Lake Mills, Wis,

75

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TWO SIZES FOR THE FARM OR SMALL DAIRY.

220 Ibs. Capacity -Price, $75.00.

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Every Farmer Needs One

Will repay their cost in the first season
and pay 100 per cent, yearly interest on the
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POINTS OF SUPERIORITY

Closeness of Skimming:- Leave less fat in the Skim Milk than any
other Separator on the market.

Ease of Running:- "MIKADO" can be run by a child and requires
less than one- third the effort to turn the crank than any
Hand Separator ever constructed.

Simplicity and Freedom from Repairs:- Because they have the few-
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Efficiency of Skimming and Perfection of Mechanical Construction

Guaranteed.

D. H. BURRELL & CO.,

LITTLE FALL5, N. Y.

TO SECURE THE FINEST

OR

In your butter, with or without pasteurization,

USE

Jldtijen's

ferment

Write for Particulars to

CHR. HANSEN'S LABORATORY,

LITTLE FALLS, N. Y.

MANUFACTURERS OF . OVER

Chr. Hansen's Danish Butter Color. Columbian Butter Color. Cheese Color.
Rennet Tablets for Farm Cheese Making. Dry Lactic Ferment for Ripening Cream.
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Chr. Hansen's Danish Rennet Extract. The Marschall Rennet Test.

IOO

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is the handsomest, cheapest and best milk bottle
ever offered for sale in any market.

For Circulars and Price Lists send your

address to

THATCHER MANUFACTURING CO.

POTSDAM, N. Y.

77

"Ye Old Dairy"

A Swiss creamery arid cheese factory from an old engraving
1705 reproduced from Martini's "Kirne und Girbe/'

78

OUR REFRIGERATING

MACHINES

* u

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| PASTEURIZING 1

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Hj See Illustration on Page — ^

M-J Q

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g I m nc I I i(J

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MANUFACTURERS «*-

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w AND o

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MILK DEALER'S AND

DAIRYMEN'S SUPPLIES.

Patentee of Boyd's Process of Kipening Cream

MANUFACTURER OF PASTEURIZING APPARATUS FOR MILK AND CREAM

Bottle-fillers, Bottle washers; etc.
Sole agent for "The Common Sense Milk Bottle"

Correspondence solicited.

JOHN BOYD, 199=203 Randolph St., Chicago.

Pasteurizing Just as Easy

IF YOU ONLY HAVE THE RIGHT APPARATUS. •
For the past year we have been manufacturing a
pasteurizing vat, which we believe to be superior to any-
thing now on the market. In getting out 'these vats,
we have worked in connection with one of the best
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, (Jdt-Us $ Greene Jjfij. Qo.,

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80

2Z4

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A careful canvass has shown that
there are 355 creameries represented
on the Elgin Board of Trade. Of
these 289 of them are using

Salt.

A. ttC.

IN

CHEESE-MAKING.

-SECOND AND ENLARGED EDITION. -

A SHORT MANUAL FOR FARM CHEESE-MAKERS

IN
Cheddar, Gouda, Danish Export (Skim Cheese), Brie, Frenck

Cream Cheese, and Neufchatel,

Also Sour Milk Cheese such as Cottage, "Schinierkase" " Pultost
and "Nieheimer" and "Whey Cheese" (Norwegian).

BY
J. H. MONRAD, Winnetka, 111.

PRICE 50 CENTS.

pfl$TEURIZflTIOn

PRESERV/mOl);

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With a Chapter on

IS he Chy

o

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\7T TO TO ATE.

PRICE,

FIFTY CEXTS.

V

PUBLISHED BY

J. H. MONRAD,

WINNETKA, ILL.

vy

In Connection with Pasteurization

— ^ —

Qo/rynereial ^tarter

Is a necessity in order to
produce in your butter the

Highest Flavor, Uniformity

and Keeping Quality*

Ghr. Hansen's Lactic Ferment

Being a dry powder, preservable and handy to use, is sold
by all dealers in dairy supplies. No contract required. Buy
three packages at a time, so as to always have some on
hand when you wish to make a new Starter.

CHS.HANSF.N5;

DANISH '<

LACTIC FERWH

CHR. HANSEN'S

Danish Dairy Preparations

— ARE THE —

LEADERS IN DAIRY SUPPLIES.

Rennet Extract and Cheese Color

FOR FACTORY USE.

REMET TABLETS AND CHEESE COLOR TABLETS

for Cheese making on the farm.

Danish Butter Color,

COLUMBIAN BUTTER COLOR,

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The Marschall Rennet Test, Simplicity Itself.

Ask your dealer in supplies for the genuine Chr. Hansen Prepara
tions, and accept no other "Just as Good."

jpEfWrite for Descriptive Circular.

Chr. Hanjen'jr Laboratory,

'Bojf 13O7. Little Falls. A- y>

pfl$TEURIZflTIOn

miLK PRESERWITIOI):

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"REVISED \7T TO -DATE.

PRICE,

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PUBLISHED BY

J. H. MONRAD,

WINNETKA, ILL.

L. Pasteur in his Laboratory.

LOUIS PASTEUR.

Born Dec. 27, 1822, this son of a tanner early showed his
extraordinary talent, and if I was to attempt only to enumer-
ate the results 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 ferments.

He also showed how most — if not all — epidemic or infec-
tious diseases 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 wine growers 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 uniform good beer, which would keep well, by the same pro-
cess of heating and cooling (pasteurization) and1 the use of a
pure culture yeast.

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

Nevertheless the useful investigations of milk and its fer-

ments made by other scientists such as Storch, Grotenfeldt,
Weigman, Jensen, Freudenreich, Kramer, Adamets, Hueppe,
Graeff, Duclaux, Conn, Eussell and others, are 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 dol-
lars.

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 alle-
viated, then I lay down my pen, no words of mine can express
the gratitude which we all owe him.

Louis Pasteur died Sept. 28, 1895.

INTRODUCTION.

The following treatise on pasteurization must not be taken
as an endorsement of the general introduction of the systom,
far from it: —

While conditions often exist which make pasteurizing
highly profitable, it is much better if we can eliminate these
conditions, — in short, prevention is letter than cure.

However, we must take the conditions as we find them,
and it is far better to pasteurize the milk than to use any of
the different preservatives if it is desired to keep the milk
sweet longer than is possible by simple cleanliness and ice.

Chemical preservatives of whatsoever name and however
harmless for preserving other foods, should never be used in
milk, as the latter may be given to infants, while the other
foods are chiefly used by adults.

It seems to me that even if strict prohibition laws are not
enforced, every milk producer, every milk dealer ought to have
enough conscience to prevent them from using a preservative
which may make them guilty of manslaughter.

Nor is there any excuse for using chemical preservatives,
as pasteurization will do all that they can do, and more.

It is well, however, to understand clearly that pasteuriza-
tion should not be confused with sterilization. The latter, to
be perfect, involves the heating of the milk to such a high de
gree (240° to 250°) that it practically destroys it for com-
mercial purposes, and even where a somewhat lower tempera-
ture is used, (212° to 215°) there is sufficient 'boiled flavor to
make it more or less unpopular. Nor should the simple heat-
ing of the milk without cooling be termed pasteurization,
which requires loth heating and immediate cooling.

Meanwhile I shall show the different purposes for which
pasteurization may be utilized, and describe many of the de-
vices proposed and used.

It is my pleasant duty to acknowledge the use of Dr. H.
Weigman's excellent little book on this subject "Milch con-

6

servirung," the works of Prof. Duclaux, Freudenreich and
Leze , "Milch Zeitung," the Wisconsin and Royal Danish
Experiment Station reports and the latest complete work on
dairying by Dr. F. Stohmann.

Since publishing the first edition, the changes made in the
pasteurizing heaters have been so many that several of those
illustrated have become obsolete; but, while I have left out
several, it seemed to me that the development is best shown
by retaining many of them even at the risk of overloading
the pamphlet with illustrations.

Although the chapter on City Milk has been increased,
this subject cannot be done justice in so small a space, and
I therefore confine myself to giving a few hints. If any one
feel need of more information as to apparatus, it will pay
them to send for the catalogues of the various dealers in
Dairy and Milk supplies ; many of them contain much informa-
tion of value.

J. H. MONRAD.

Winnetka, Illinois, July, 1901.

CHAPTER I.

MILK AND ITS PRESERVATION.

Milk as it comes from a healthy cow fed on pure food is abso-
lutely pure and sterile, that is, if we could secure it without ad-
mission of air in a sterilized bottle, it would keep — if not for
ever — for a very long time indeed.

Practically this is of course impossible, and thousands of
germs (bacteria) float in the dust laden air, adhere to the
udder, the flanks of the cow, the hands and the clothing of
the milker.

Even supposing that the utmost precaution is taken, that
the cows are carded and brushed, that the udder, and the hands
of the milker are washed, that the barn is thoroughly ven-.
tilated just before milking, even then remains the favorable
breeding place for bacteria, the end of the milk duct in the
teats of the cow where they find the best temperature and
the best nutrition in the few drops of milk which remain from
the previous milking.

But it must not be supposed that all these bacteria are
undesirable, some of them do no harm, and some of them are
useful, not only in the manufacture of cheese and butter but
also in aiding us to digest the milk.

This explains why there is a difference of opinion among
physicians as to the desirability of giving infants pasteurized
or sterilized milk.

I am therefore of the opinion that wherever we are sure
of getting milk from a healthy cow under veterinary inspec-
tion and with the above mentioned safeguards, as well as the
additional one of using only sterilized vessels, or at least those
which have been exposed to steam or boiling water for 10 or
15 minutes, we have done all that can be expected even in this
"antiseptic" age.

But, when we come to the practical task of supplying

8

large cities like Chicago and New York with milk at a reason-
able price, we meet the difficulty of an effective control. In
these cases I do not hesitate to recommend pasteurization for
two reasons. (1). It will, without perceptibly changing the
taste and digestibility, kill a great many if not all bacteria.
(2) It will enable the milk producer and dealer, to preserve
the milk sweet for 36 or 48 hours longer without fear of com-
mitting infanticide with chemical preservatives.

In order, however, to get the full benefit of pasteurization
it should be done as quickly after milking as possible and the
before-mentioned precautions in the shape of the utmost clean-
liness must not be neglected.

CHEMICAL PRESERVATIVES.

The usual precaution taken by honest milk shippers, is to
cool the milk before hauling it to the railroad, and where this
is done properly and the cans kept clean, the dealers in the
city manage by a liberal use of ice to sell most of it before
souring.

But the eloquence of the agents for preservatives as well
as the inherent laziness of human nature, which said agents
know how to "work," has lately dulled the sense of responsi-
bility in the shippers and induced them to use these preserva-
tives extensively.

Their use is made illegal in most civilized countries, En-
gland excepted, where I find not less than 10 different (?)
kinds advertised in the dairy papers for 1895 under the follow-
ing names "Semper Dulcis," "Arcticanus," "Glacialine," "Sal
Preservare," "R. J. J. & B. Preservative," "Preservitas,"
"Crystaline," "Periodate," "Tomlinson's Preservative" and
1 )uncan's Preservative.

Add to this, sundry American fancy names, such as "Pre-
servaline," "Milk Sweet," "Iceliene," "Freezine," "Forma-
line," etc., and it may be imagined to what extent the public
is being imposed upon by the milk dealers who on their side
are being imposed upon by the manufacturers who charge
from two to ten prices for a fancy name!

Thus so-called "Milk Regenerene" was offered for sale
in London in 1884 at Goc'per pound, and it was claimed to re-
store the original taste and smell to sour milk. Dr. P. Vieth
found it to be 1 part bicarbonate of soda and 2 parts of sugar,
worth, at most, only 9 cents!

I shall not enter a discussion on their comparative value,
be they composed of Bicarbonate of soda, Borax, Boracic
acid, Salicylic acid or the latest by "Effront" Hydrofluoric
acid, Fluorites or Formaldehyde.

No honest man should use either of them in the milk.

PRESERVING BY COOLING.

This has, as before said, been used more or less — gen-
erally less — by all milk producers, and, if properly done, is
very effective.

Most of the bacteria do not develop at a low temperature,
which, however, does not kill them.

It has been demonstrated by "Cnopf" and "Esche-
rich" that they multiply in milk at 90° Fah. twenty-three
times in 2 hours while at 54° they only multiply four times
in the same time and while in four hours at 90° 215 times, they
only multiply 8 times at 54°.

To show how enormous the increase is at the favorable
temperature (90°) it is enough to say that in 6 hours they multi-
ply 3800 times. Just think of it! for every one of these little
germs, hundreds of which may ride on a speck of dust floating
in the air, or left in the seam of the milk can, there will be 3800
if the milk is left for six hours at 90° ! If the milk is kept close
to the freezing point the increase is hardly perceptible. Ice
should thus be the basis for all honest and healthy milk sup-
plies and the idea of freezing the milk into solid blocks lies
near.

This has been done in Paris (France) by "G. B. Guerin."
The milk was filled in vessels which when frozen by a refrig-
erator machine, were insulated for transportation. Frozen
milk has been used for years on board ocean steamers.

As it takes quite a while to freeze milk solid, there is a
drawback in its creaming during the process, so that the
"block" consists of a very poor layer at the bottom with one of
cream on top and a very concentrated not frozen milk in the
funnel-shaped indenture in the middle of the block. Thus a
thorough mixing after melting is made rather difficult.

This phenomenon has even been suggested for the con-
densing of milk instead of heat, which will be mentioned
later on.

The Casse System (patented about 1894) is based upon the

10

fact that milk partly frozen or in which lumps of frozen milk
are kept floating, will keep almost indefinitely so long as
there is any ice left, and will come out, when thawed, as
fresh as new milk, ready to be distributed as wanted. A part
of the new milk, say J to J is frozen solid by means of ice
machines as used in the manufacture of artificial water-ice,
as soon as possible after milking, and is then dumped into the
rest of the milk. The cans may then be transported any dis-
tance in well insulated cars, and, on arrival at the city milk
depot, placed in some insulated store room — care being taken
that ice remains in the milk until it is to be distributed. When
the milk is to be delivered, it is dumped, ice and all, into a
melting tank, where the remaining ice is quickly thawed and
the whole is thoroughly mixed, when it is ready for distribu-
tion in the same fresh condition as it was in at the time when
it was frozen. If desirable, the milk may be pasteurized before
it is frozen, and it may be filtered or run through the separ-
ator to remove the impurities, or subjected to any other suit-
able treatment. The main thing is that, properly handled, ac-
cording to the Casse system, it will come out when thawed
exactly as it was when frozen, and that therefore the difficul-
ties of transportation at any distance, in any climate and of
shortage or surplus, have been completely conquered. An-
other important point in favor of this system is the fact at
first thought quite surprising, that, as long as there is ice
left floating in the milk, the cream will not rise, but remains
naturally distributed as in fresh milk, and that therefore no
difficulty arises from that source as would be the case if the
milk were kept simply in cans surrounded with ice.

The system, I understand, is used in Denmark, England.
Belgium, and in Germany, where Wilhelm Helm, of Berlin, de-
scribes his plan in 1900 in a German health magazine, a plan
which is virtually Casse's system, and operated under that
patent. The milk is taken good care of by the farmer and
cooled before hauling to the factory. Here it is tested for
acidity, weighed and run through the pasteurizer, from which
it is pumped on a large cylindrical cooler, the upper half of
which is cooled by water, the lower by brine, so that the milk
arrives in the cans virtually at 32° Fah. The cans are then
run down into the half cellar (which is cooled by the refriger-
ator machine) and stacked in a solid square. When shipped
a piece of milk ice, frozen in special forms in a freezing tank,

11

is added to each can and thus preserved in transit to the city
depot. This system is in actual operation at Rheinsberger.
The cans used are illustrated in Fig. 1.

As will be seen the lower
rim is wide enough to al-
low the handles and neck
of the lower can to tele-
scope into the upper one
and thus they may be
stacked solidly.

The advantages claimed
are that a great saving of
space is obtained and that
owing to being packed vir-
tually solid, there is little
chance of change in tem-
perature, if the outside is
protected with straw mats.

All of wrhich is true, but he does not discuss the extra
expense (per quart) of these cans, nor the increased difficulty
in keeping them clean, both of which objections are evident.

PRESERVING IN VACUUM.

In I/Industrie Latiere May 10, 1891, M. C. Nourry ex-
presses his belief in this system, and though I do not share
this belief, it may be of interest to put it on record here.
Figs. 2 and 3 represent the proposed can, A is the body of the
can preferably enamelled, -c is the piston screw, which is

Fig. 3.

12

turned by the handle D. B is the piston head with valve G
opening up and F opening downwards. H is the opening in
the cover and J a slide which slides in a groove on the lower
side of the cover.

Suppose the pistonhead B is at the top ab, the can is full
of air. By screwing the pistonhead down to cd the air is ex-
pelled through the valve G.

The milk is now poured in by the opening H so as to fill
the whole can and the opening H as well. This drives all (or
nearly all) the air out and the slide J is closed.

The pistonhead is then screwed up to aft, letting the railk
through by P into the space c d e f where it is free from air..

When the milk is needed, a few turns on piston will press
some through G and it is poured out by H. The apparatus is
cleaned by unscrewing the cover at v and the inside of the can
as well as the pistonhead may be made of glass!

Granted that this process will do all that it is claimed,
granted it will prevent the cream from rising, granted that
the anaerobic microbes cannot develop unless their aerobic
cousins have prepared the way for them and granted that the
latter cannot live without air, granted all this, my readers
will agree with me that the cost of such cans would preclude
their use.

PRESERVING MILK UNDER PRESSURE.

Experiments on this line wrere made and reported by Prof.
B. H. Kite, in Bulletin 58, 1899, of West Virginia Experiment
Station. A 100-ton hydraulic press was used and in this the
milk enclosed in a lead tube abo.ut 1 inch in diameter and 5
inches long was submitted to a pressure in a solid steel cylin-
der of from 5 to 30 tons for one to three weeks. The best
results seemed to be obtained with a pressure of
from ten to fifteen tons for ten to fourteen days, and
the report says: "That the milk could be shipped a five or
ten days' journey, there can be little doubt, but the cylinders
capable of carrying such pressures would probably weigh
more than the milk."

Experiments were also made using a pressure of from 5
to 20 tons and heating the milk to from 140° to 170° Fah. for
from five minutes to four hours, and it kept sweet for 19 days.

Interesting as these experiments are, it seems to me there

13

is no chance of the system coming into practical use, as the
difficulties are too great when the system has to be applied
on a commercial basis.

PRESERVING BY ELECTRICITY.

This, like butter and cheesemaking by electricity, has been
talked about, but while experiments seem to have proved that
electricity may, to a certain extent, paralyze microbes, nothing
practical has been evolved as yet, as far as I know.

PRESERVING BY HEAT.

It has been shown how the bacteria germs develop best
at about blood heat and how their development is reduced
all the more, the colder they are kept, — but excessive heat has
a better effect — it kills them. This has been known for ages
and the preservation of milk and cream by boiling is a com-
mon precaution among housekeepers.

Yet, unless the milk is cooled down and kept cool, the
effect is only to keep it sweet for 12 to 24 hours longer and
the boiled taste, to which so many people object, prevents its
general use. This taste is much more pronounced in milk
heated in open vessels than in milk sterilized under steam
pressure in the modern apparatus, and yet there is the same
objection of its being made less digestible by the coagulation
of the albumen. Compare the digestibility of a soft boiled
and a hard boiled egg or that of a raw and boiled oyster.

In creameries the heating of the skim milk to nearly boil-
ing point (195°) without cooling, is often miscalled pasteuriza-
tion, but it has been proved by actual experiments in Den-
mark that though pasteurization may be better if the milk is
cooled properly and the patrons' cans are cleaned before fill-
ing, the expense of cooling is too great, and hence, it is far
better simply to heat the milk to such a degree that it will kill
the bacteria in the little milk left in the unwashed cans. Here
also have the creamery men been satisfied with heating, though
I fear that in too many cases, the temperature is too low to
do effective work.

PRESERVATION OF MILK BY CONDENSING.

Although the idea was first suggested in the beginning
of the 19th century by the Frenchman Appert, it was not until

14

in second half of that century that the problem was solved
in a satisfactory manner. All the first atempts were simply
to add 6 to 12 per cent sugar' and evaporate in open pans
often at temperature of 185° to 195°. In 1835 William New-
ton took a patent for an unknown foreigner whereby 1 to 7
per cent sugar was added and then condensed in vacuum, and
thus the first step was taken in advance.

In America, E. N. Horsford took the lead and his assistant,
Dalson, started a factory with Blatchford and Harris,near New
York about 1850. In 1850 Blatchford used a vacuum pan and
in the same year Gail Borden took a patent on using the
vacuum pan for condensing milk without the addition of
sugar, but it did not keep well and later he added sugar and
canned it, thus making his name known all over the world,
and indeed it was he who first started the business on a large
scale and practical scale, and for years "Gail Borden" and
"Anglo Swiss1' (started 1865) brand virtually had a monopoly.
Lately several large and many small factories have gained a
fair reputation and are working on a paying basis.

About 1884 the Highland (111.) factory started success-
fully to make and can unsweetened condensed milk and tried to
market it as such with but scant success until the "happy
thought" (?) occurred to label it "Evaporated Cream," and
at present nearly all the factories put it on the market under
this false label. Illinois State Food Commission has taken
the first step to prevent this fraud by demanding the ex-
planatory words "an unsweetened condensed milk" on the
front part of the label, but the use of the word cream should
be prohibited.

I regret to say that other frauds are being committed.
Thus by condensing skim rnilk, which is sold without labeling
it as such, — and this is also used to the harm of the dairymen
by adulterating cream, giving it a body which fools ignorant
people.

Just to give those who have not seen a vacuum pan an
idea of it, I illustrate one made by Gaulin & Cie, of Paris.
France, in Fig. 4. There are three sizes. One for 500 Ibs.,
price, |200; one for 1,000 Ibs., $250, -and one for 2,000 Ibs.,
$325 f. o. b., Paris.

The milk is first mixed in a receiving vat, then passed
over a pasteurizing heater into the tank, where 10 to 12 per

15

•cent sugar is added, and it is then pumped into the vacuum
pan.

Fig. 4.

To the left is shown the tank from which the milk is
drawn into the pan and to the right is the condensor where
a spray of cold water condenses the stream and thus helps the
air pump in creating the vacuum.

If the boiled taste wrere not objectionable, it seems to me
that condensed milk without addition of sugar, would be a
more rational wray of solving the milk supply of large cities, but
though this has been attempted in several large places, it can
not be said to have become very popular, and it is chiefly used,
as before said, for adulterating cream. Condensing milk with
addition of sugar has been, and, I believe, will be the favorite
method of preserving milk for ship's use and in mining camps,
where the transportation of 75 per cent water is quite an item.

CONDENSING WITHOUT VACUUM,

F. Streckeisen (Switzerland) has introduced a cheap sys-
tem of milk condensing for farmers. It consists of a pan
(resting on four columns) in which rotate slowly one or two
cylinders which are heated by steam. Fig. 5.

Itj

The shafts are hollow and provided
with 39 hollow heating rings, about IcS
inches in diameter, into which the
steam escapes through holes in the shaft.
These rings are fitted closely to the
shaft and held firmly by two nuts and
may thus easily be removed for clean-
ing. The steam pipe runs through the
shaft and does not rotate, but has 39
openings corresponding with those of
the shaft and the rings. The con-
•f? densed water escapes through the shaft

into the columns.
Fis- 5. The milk is picked up by the revolv-

ing drum and spread in a thin film

whereby evaporation is promoted and as soon as the condensa-
tion is finished, the steam is turned off and cold water run
into the drum in order to cool the milk. The condensing ca-
pacity is said to be 400 lt>s., 800 lt)s. and 1,200 H)s. respectively
for the three sizes, figuring on a condensation to one-third,
and the price quoted is |400, $700 and $960 in Utzenstorf,
Switzerland.

This seems rather a step backward, as the condensing in
vacuum has so many advantages.

PRESERVING IN POWDER FORM.

From evaporating to one-quarter volume, the idea lay
near to evaporate to powder form, and it has been tried and
announced again and again. Thus lately I had a sample of
milk powder sent me from Denmark, made by a process
patented in Denmark about 1899, by Ole B. Wimmer, but it
dissolved very slowly and had a strong cooked flavor. I pre
sume they are still working at it.

In February, 1900, Messrs. Bechel & Kittel patented a
process for evaporating milk in vacuum at 104° and then dry-
ing it in ovens at the same temperature after which it is pow-
dered. By adding bicarbonate of sodium it is said to be made
more soluble in water.

If the problem of getting a quick and satisfactory solu-
tion of the powder in water is solved, then there are many
attractions in this system.

CONDENSING BY FREEZING.

What the new system of condensing milk by freezing
may turn out to be, I cannot foresee, but unless such milk is
kept frozen or nearly so, it seems that its keeping quality must
be very problematic.

It is claimed (Mclntyre) that by freezing the milk in shal-
low metal pans it is possible to secure a thin layer of pure ice
on top and by breaking this up the whole mass of milk is con-
verted into a mixture of ice crystals and condensed milk.

This mixture is put into a large separator like those used
in sugar factories and the condensed milk strained from the
crystals by centrifugal force.

The remaining crystals are said to analyze 0.2 of solids.
This system would have the advantage of a natural flavor, but
I fear it will not prove practical, nor has anything more been
heard of it since first announced some six or seven years ago.

PRESERVING BY PASTEURIZING.

While the heating of milk to boiling point, or there about,
always gives a boiled flavor, it is possible to reduce this so as
to make it barely perceptible by heating only to 150° to 155a
Fah.

Experiments have shown that if the milk is kept at this,
temperature for 20 to 30 minutes most of the bacteria will be
killed. First of all the lactic acid bacteria will succumb and
this is the fellow which generally "loppers" the milk. But
other and more dangerous bacteria among those which are
most liable to be found, are also killed. Thus did "Bitter"
find that 30 minutes at 155° killed the tubercle, the typhoid
and the cholera bacillus.

But there are also others which require a temperature of
230° and more to destroy — and it is thus evident that a per-
fect safeguard is not even obtained by heating to 212° or 215°.
And if this is so, it seems to me absurd to attempt to over-
come the popular prejudice against the "boiled flavor" when
we can secure a safeguard against the most common dangers
by heating only to 155° which does not develop that flavor.

But it is not only the danger of boiled flavor which de-
lays the introduction of pasteurization. The cream does not
rise and make as good a showing in the bottles, the cream ap-

18

pears thinner, and hence people are led to believe that they
.get a poorer milk, a less rich cream.

Drs. Russell and Babcock showed (Wisconsin Report, 1896)
-that this lack of "body" in pasteurized milk was due to a
•change in the condition of the fat globules, a change strik-
ingly illustrated in the illustrations of unpasteurized milk
«(Fig. 6) and pasteurized milk (Fig. 7), and they found by ex-
perimenting that the addition of a compound of sugar and lime
would restore the viscosity (the "body") and recommended it
— as it really is — as a harmless remedy.

Fig. 6. Fig. 7.

They little suspected that they thereby gave unscrupulous
milk men a pointer how to increase the "body," that is, the
apparent richness of unpasteurized milk and cream. That
this has been the result is indicated by a well known supply
house advertising: "Viscogen for restoring consistency of pas
teurized and separated cream."

Meanwhile Dr. Theobald Smith in 1898 reopened the ques-
tion as to the exact temperature and the time needed to kill
the tubercle bacillus and in Wisconsin Report of 1899 Profs.
Russell and Farringfton tell us that they have confirmed Dr.
Smith's experiments that heating milk to 140° for 15 to 30
minutes does not change the "body" of the milk, does not
.affect the rising of the cream, as does heating to 150° or above.

They also found that there was practically no difference
in the keeping quality of milk heated to 140° for fifteen min-
utes and that heated to 150° for the same time, nor did the
bacteriological examination indicate any advantage in using
-the higher temperature always provided that milk is agitated
while being heated as otherwise — as in bottles — a film or skin
which protects the bacteria, forms on top of the milk, so that
even heating it at 140° for one hour will not be satisfactory.

19

This is a rather surprising result to those who have fol-
lowed the tendency in Europe, which seems rather to be in
the direction of demanding higher temperatures. In Den-
mark, as for instance, the law demands a temperature from
185 to 190° in the continuous heaters as against the old limit of
165° to 170°. Leaving the scientific questions aside, I con-
sider that Drs. Smith, Farrington and Russell's work is of
the highest practical importance to the city milk suppliers. The
unpasteurized milk in these experiments kept for two days,
while the pasteurized kept for at least six days.

It is thus sure that we can preserve milk by pasteuriza-
tion without the before-mentioned drawbacks, yet it is signifi-
cant that Dr. Russell in a reply (see further on) to an inquiry,
says: "It will necessitate, however, the securing of better
class of milk to begin with," and it must also be remembered
that the patrons of Madison University creamery have been
educated to deliver milk which undoubtedly is above the aver-
age quality received at our creameries. The question is then,
Will the same results be obtained on milk of a poorer quality?
If so, it seems to me this discovery should revolutionize our
milk trade.

But, while heating to boiling point and even heating to
140° kills most of the bacteria, it does not kill their spores, and
hence if the milk is left at a favorable temperature (between
80° and 100°) for any length of time, the germs will develop
and the battle commence anew.

The milk must therefore he cooled immediately as low
down as possible, at least to 50°, and it is of the highest im-
portance that this is done quickly.

While scientists have and do even now insist on the neces-
sity of keeping the milk at the desired temperature for a more
or less extended time (according to the temperature) when
pasteurizing milk for city supply, I have secured good results
as to increasing the keeping quality with the continuous heat-
ers where the exposure to the heat is only one or two minutes,
and it is a question whether this is not due to the fact that
the milk coming from these heaters is cooled so much more
suddenly than in the tank heaters.

In order to get the latest American scientific opinion on
this question, I wrote Drs. Russell, of Wisconsin, and E. N.
Eaton, asking their opinion as to the practicability of contin-

20

uous heaters for city milk, and quote from the reply of Dr.
Russell :

« * * *We are still working on the subject of pas-
teurizing at 140°, as I think for commercial purposes this is
very much preferable to the application of a higher tempera-
ture where the viscosity of the milk is so reduced. *
*It will necessitate, however, the securing of better class of milk to
begin with." * * *

''Regarding the question of continuous vs. intermittent
pasteurizers, I may say that I have yet to see any device which
warranted me in changing my previous opinions in regard to
the desirability of continuous pasteurizers for city milk sup-
plies. I am aware of the fact that there are a number of
continuous pasteurizers upon the market for which more or
less extravagant claims are made, but it is a fact that the
most energetic of these concerns do not seem to be inclined to
submit their apparatus to a strict bacteriological test; they
prefer to sell it on the merits of practical demonstrations, as
they say.

"There is no question that from the standpoint of capacity
the field is theirs, and, in fact, their type of machine appeals
to the man who pasteurizes milk, but I believe we must main-
tain the interests of the consumer as well as the producer of
pasteurized milk, and I am not willing to commit myself to
any continuous machine which it has been possible for me to
test. We have subjected one or two of these to a more or
less critical examination and find that they do not come within
gun shot of their reputed claims. Of course, I do not say that
there are none that may not give proper treatment, but we
have tried earnestly to have the manufacturers of these ma-
chines send us one for close examination, and they have failed
to do so."

And from Dr. E. N. Eaton, of Illinois:

<«* # * As to the efficiency of continuous pasteurization
w« know that the tendency of late has been to decrease time and
temperature below former standards. Elaborate experiments by
microscopical, bacteriological and inoculation methods have
shown that a temperature as low as 140° Fah. for 10 minutes
especially in closed vessels will destroy pathogenic bacteria,

Italics by J. H. Monrad.

21

or at least 'bacillus tuberculosis;' the object and end of pas-
teurization.

"Continuous pasteurizing machines have been in use some
years with good practical results. The more recent ones have
been scientifically examined and have given a good account of
themselves, culture plates from such milk showing none
but spore forming bacteria after a prolonged period of incu-
bation. I have cursorily examined milk before and after en-
tering continuous pasteurizer and found the latter to keep at
least one- third longer at room temperature ; the decomposition
after standing being similar to that of normal milk. In this
repect the milk differs from milk heated to boiling or so-called
sterilized milk.

"The performance of the continuous pasteurizer cannot
be explained on the ground of the heat being fatal to germ
life, as many experiments have shown that a higher temper-
ature for a longer time will not destroy all disease germs.

"The explanation of the efficiency of the continuous pas-
teurizer is very likely due to the extremes in temperature —
to the rapidity with which the heat is applied and to the
sudden cooling of the milk. When using the old Russell vat
pasteurizer I noticed a great improvement in the product when
the milk was cooled quickly to 50° Fah. or below. In practical
use the milk was cooled to 120 to 100° Fah. in the machine,
which could be accomplished in a few minutes and then it
was drawn off through pipes conducted through a freezing
mixture, bottled and stored in the refrigerator until ready for
distribution. The results of this method indicated the ad-
vantage, if not necessity of quick cooling, and forecast the
success of the continuous pasteurizer, utilizing this principle.

"Some of the best germicides possess the property of co-
agulating or combining with albumen — such, for example, us
mercuric chloride, formaldehyde and heat. Yet other very
good antiseptic agents have not this property and must depend
for their necrophytic action on a different property. It is rea-
sonable to suppose that the physical shock due to the sudden
expansion and contraction of tissue would result in the de-
struction of the one celled organisms.

"Neither the taste nor the creaming of continuous pas-
teurized milk will be a bar to its acceptance, as it acts in
these respects like normal milk. * * *"

Then, again, I find in L'Industrie Latiere, Feb. 23, 1900,

M. Galtier quoted as saying: "The result of my investigations
is that milk, abundantly inoculated with tubercle germs, is not
absolutely sterilized by heating for 6 minutes to 158°, 176°
and even 185°, the milk from suspected animals should be
lolled for consumption by man or beast."

Dr. Stohmann, in his book "Milch and Meiereiproducte,"
says, page 402: "The killing of the bacteria will be promoted
through the sudden change of temperature"

It seems to me there is a field open for careful experi-
ments because pasteurization will hardly become popular on
a large scale. unless the continuous heaters and coolers may
be used under the approval of the scientists.

But even if it is desired to keep the milk hot for a cer-
tain time, it is, as I have before suggested, possible to use
a continuous heater and cooler by interposing three storage
tanks, each holding one-third of the hourly capacity of the
heater and cooler (if 20 minutes is the time) and thereby se-
curing the advantage of continuous apparatus and the sud-
den chilling of the milk. In Fig. 102, page 99, Mr. A. H.
Reid has solved the problem by interposing a sort of D. W.
heater as a storage tank.

INTERMITTENT PASTEURIZATION.

Dahl (Norway) proposed to heat the milk inclosed in ves-
sels to 158° for | hour, then cool to 104° for the same time,
then heat again and cool, in all four times. At last heat it
to 175° or 212° for half an hour and cool to 55 degrees.

This is however neither sterilizing nor pasteurizing and
is simply a modification of the intermittent sterilization pro-
posed by Tyndall, and though very effective it is very com-
p^icated and expensive. Large quantities of milk have never-
theless been shipped to London from Norway, preserved by
this "Dahl" method.

The theory is that the comparatively low temperature
only kills the bacteria, and by cooling to 104° the germs are
given time to develop so as to be killed in the second heating.

I have made a few experiments which lead me to believe
that if an increased safety and keeping quality is desired the
following process may be practical. It is simply a modifica-
tion of DahFs and is to heat to 155°. Keep it there for half
an hour then cool to 100° and keep it between 90 and 100 for

23

2 or 3 hours, then heat to 155° for half an hour and cool to
50°.

While no bacteriological examination controlled these
experiments I secured a prolonged keeping quality over and
above the single heating and cooling of about 12 hours.

STERILIZING.

Though I consider it absurd to object to the insignificant
"boiled flavor" which the best sterilizing apparatus leave in
the milk, and though I acknowledge that if pasteurizing is
good as a protection against infection and as a means of pres-
ervation, sterilizing is certainly better, I write for the great
army of practical dairymen, and for these sterilizing with its
rather expensive apparatus is of less interest, and hence J
confine myself chiefly to pasteurizing and only illustrate a
few of the latest sterilizing apparatus used, all of which,
however, may be also used for pasteurization.

I just mention the apparatus shown at the Columbian
Exposition by Popp & Becker, of Berlin, which is advertised
in German papers under the name of '•STERILICON" and for
which F. Correll & Co., 132 Nassau street, New York, is agent.
Neuhauss Gronwald Oehlmann also showed his apparatus
both for bulk and bottle sterilizing and showed it in working-
order.

Besides this Dr. Weigman describes one made by Paul
Ritter von Hamm.

Any one who studies the apparatus described for pasteur-
izing can easily adapt or modify some of them for sterilizing.

But if care is needed for pasteurizing, much more care is
required for sterilizing as the object here is not only to kill
most of the bad bacteria, but also to preserve the milk not
for da}~s or weeks, but for months.

1 sampled milk sterilized in the "Sterilicon," which was
claimed to be six months old and which was perfect.

Most of the sterilizers are tanks fitted for a high steam
pressure in which the milk is exposed for the desired time
in bottles, and the inventive energy has chiefly been directed
towards solving the problem of an automatic closing of the
bottles in the apparatus when hot. Success has been ob-
tained more or less, and I illustrate the simplest and cheapest

24

one in Fig. 8, the Simplex, from an ad-
vertisement of The Dairy Supply Co
(London). The arrangement for closing*
the bottles automatically while in the
apparatus is not quite clear, but I con-
sider it immaterial, because the system
first suggested by Dr. Soxhlet (Germany)
introduced in 1891 is the simplest sys-
tem of closing sterilized milk bottles.
The mouth of the bottle is slightly fun-
nel shaped and ground smooth. On this
is laid a round sheet of rubber, 4 mil-
limeters thick. (See Fig. 9). This rub-
ber is held in place by a metal cap open
in both ends. (See Fig. 10). When
the milk heats the air and steam is free
to escape and yet does not throw off the
Fig. 8. rubber, as it is held by the cap. As soon

as the cooling commences the vacuum formed in the bottles
holds the rubber tightly to the mouth of the bottle, closing
it automatically. The great beauty of this system of sealing
is that as soon as any fermentation starts the gases will

Fig. 9. Fig. 10.

destroy the vacuum and release the stopper, giving notice that
something is wrong.

Dozens of modifications nf this idea have li'tni Introduced
since then.

25

M

In Fig. 11, copied from Stoh-
niann's book is shown the ap-
paratus designed by Prof. Back-
haus (Germany) in which small
bottles of J quart are placed.
The bottles have a heavy,
smooth, slightly conical edge
on the neck in which there is a
sort of channel. The rubber
cover fits tightly at the top, but
when expanded by the steam
developed in heating it opens
up the channel and lets the
steam out. When cooling the
rubber is drawn closely to the
head of the bottle sealing it.

The apparatus itself consists
of a cast-iron table P on a foot
piece with a hollow column B
in the center. On this are sev-
eral movable circular shelves
T. The steam is distributed
through holes in the column by
the pipe A, and also draws the cold air for cooling. Above
this is hung a cupola C, made of copper (counterbalanced by
E), which is let down on P and fastened steamtight by screws.
The guide K compels the cupola to come in the exact place so
as to let down the thermometer M into the cup G, which is
filled with milk. The thermometer D shows the temperature
in the cupola, which is also provided with Manometer J, a
safety valve H and a blow off cock F. The cock H below the
table lets the condensed water off.

A somewhat similar apparatus was used by Dr. E. N.
Eaton in Minneapolis, where he prepared an imitation of
human milk. He heated the milk, after modifying it, to about
212°, then cooled it to 100° and left it for three hours for the
germs to develop, then reheated it and cooled the bottles by
placing them on a cement floor and spraying them with cold
water. Milk thus treated would keep for months.

Some objections have been made to the use of rubber
stoppers, especially when they are new, they are liable to im-

Fig. 11.

26

part a flavor to the milk. This sup-
posed danger is reduced or rather re-
moved by the system "Rheinland"
shown in Fig. 12. It consists of a wide-
necked, nearly cylindrical bottle, ground
smooth on the upper edge. On this is
laid a rubber ring and a thin disk made
of tin or aluminum. A spring holds
both in position while heating, allowing
air to escape, and is removed when the vacuum created by
cooling holds the cover tightly. The opening of the bottle is
done by simply inserting the point of a knife and letting in
air.

PRESERVING BY CARBONIC ACID GAS.

H. de Lavallee (France) proposes to preserve milk by
filling it in a cool reservoir at once after milking and submit
it to the action of carbonic acid gas under a pressure of five or
six atmospheres for four to five hours; then let the carbonic
acid gas escape and treat it with oxygen under pressure of
five atmospheres. It is claimed that both aerobic and an-
aerobic bacteria are killed by this treatment. The milk is
transported in cans with oxygen under a pressure of two at-
mospheres. Like so many other systems it is condemned on
the face of it — even if effective — o-n account of the unneces-
sary work entailed.

27

CHAPTER II.

THE PASTEURIZING HEATER.

Continuous Heater.

In writing the history of the apparatus which have been
and are used practically, I try to mention them in their proper
chronological order, but lay more stress on grouping them to-
gether according to the principles involved.

It must always be remembered that a pasteurizing ap-
paratus must consist of a heater and a cooler unless indeed
the same apparatus is used for both as in Prof. Russell's, John
Boyd's, Potts' and others.

CONTINUOUS HEATER.

In Denmark the first
heater used was the one
constructed by the late
Prof. Fjord for heating
the milk for the separa-
tors Fig. 13. This con-
sists of a strong wooden
barrel D in which a
tinned copper vessel C is
inserted. A stirring ap-
paratus K prevents the
milk, which enters at M
through H, from scorch-
ing on the side. Steam
is introduced by F if ex-
haust and E if direct
steam is used. Con-
densed water escapes
through G. The milk
outlet not shown in the illustration, is above the wood. When

28

heating the skim milk at the creameries was recommended
by Dr. Bang, this apparatus was made to perform the work,
and in short time manufacturers adopted and modified it in
various ways.

In England R. A. Lister & Co., of Dursley, make the
one illustrated in Fig. 14, and judging from appearance a
very substantial and well made heater it is.

Fig. 14.

The De Laval Company's (Sweden) latest heater, which,
by the way, they do not seem to push very much in America
is shown in Fig. 17. The dasher H is hung on the spindle K,
which passes through a pipe R (inserted in the bottom of the
inner vessel), and is rotated by the steam turbine P in the
lower compartment. The steam enters at M, and after having
turned the turbine passes into the steam jacket (F G)
and heats the milk to about 180°. If a higher temperature
is desired live steam is let into the jacket by opening the valve
I. The condensed water leaves at Y through a water lock.
The milk enters through the funnel R and leaves at D, where
a thermometer is inserted. The different sizes heat about
1,300 Ibs., 2,400 Ibs. and 3,600 Ibs. milk per hour to 180°. The
author tried one of these heaters in a cream heating experi-
ment in Kansas, and was perfectly satisfied with it — his only

trouble was that the capacity was too large for the cream from
two Alphat separators.

A.

Fig. 17.

The well known manufacturer Ed. Ahlborn of Hildesheim
(Germany) makes a very neat modification shown in Figs. 15

Fig. 15.

Fig. 16.

and 16. The apparatus is swung on pivots. The steam en-
ters through one of them (b). This facilitates the cleaning of
the apparatus. The condensed water escapes at d, while the
milk enters by a cup a a which is connected with the stirring
apparatus and provided with two tubes which lead to the
bottom. The milk escapes by c.

A. Rossler, of Berlin, constructs a similar apparatus
and so does "Ahrens," but his apparatus has a larger ca-
pacity and thus exposes the milk to the heat for a longer
time.

In fact the question of length of exposure is partly settled
by finding out how many pounds of milk the apparatus holds
when working and dividing this into the hourly capacity. As
for instance, if the hourly capacity is 1,500 Ibs. and the ap-
paratus holds 50 Ibs. then the milk remains in the apparatus
50 — 1,500, or l-30th part of an hour, or only two minutes.

The object of the dashers is to prevent the milk from
scorching and ensure a uniform heating.

It is evident that the capacity of a heater will be in-
creased in proportion to the increase of the heating surface.

Mr. Kleeman, in his
Pasteurizer and Sterilizer,
Fig. 18, a simplification
of his previous rather com-
plicated but effective ster-
ilizer, obtains a consider-
ably greater heating sur-
face. The milk enters at
the bottom of the vessel at
M in the center of the cone,
flows upward and then
down in the annular ring
and up again compelled
by a corresponding annular
water tank, which is at-
tached to the cover.

The steam or hot water
Fig. is. is indicated by the dark

shading and the milk leaves at B. The dasher D D prevents
the scorching of the milk. The milk is forced through the
apparatus and elevated from B up to the cooler by a force
pump.

31

I, Wick of Stockholm (Sweden) patented in 1899 a heater
shown- in Fig. 19, where the heating is done by circulating
hot water in pipes which stir the
milk. There is an outer insulated
jacket in which the milk cylinder
is placed, and this has another
cylinder which holds hot water.
In the center of the latter is a
hollow shaft through which the
hot water enters and circulates
through the dasher made of
curved pipes which reach close to
the bottom and then turn up Fig. 19.

again emptying into the space between the two inner cylinders
from where it goes into the outside heating space and out.

In spite of the stirrers running close to the walls of all
these heaters, there will always be some coagulated albumen
on the sides and it has been proposed to have the stirrers
covered with brushes as shown in Fig. 20 — a heater made by
Mr. W. Wetterling, of Wismar, Germany. Two steam cham-
bers are inserted in a barrel A, one G in the center and another
E ringformed, leaving an annular space between them.

The milk enters into this by L and rises between the two

steam chambers overflowing
the outside steam chamber E
and then down again between
E and a rotating cylinder B
and finally up in the barrel and
out by M.

The rotating cylinder B has
brushes attached and so have
stirrers F, which are screwed
in the top of the rotating cylin-
der.

The pulley D revolves the

Fig> 20. cylinder and the stirrers which

brush the steam chambers on both sides continuously and
thus prevent the scorching.

32

Dierck S. Mollman, of Osnabruck (Germany) also made a
large, unwieldy apparatus with brushes shown in the first
edition, but I now illustrate his latest construction, in Fig.

21, where they propose to prevent
the milk from scorching on the
heating surface and keeping this
from coating by having an inner
cylinder and covering the stirrer
with brushes of same width as
the milk space. The water is
heated by Korting steam jet de-
scribed on page 60, Fig. 62, We
have in this heater the same idea
which was first evolved by Le-
feidt and Lentch, of Schoeningen
(Germany) in their first centri-
fugal heater, namely, to get away
from a large body of milk and se-
cure its passage in a thin layer-
over the heating surface. This is
illustrated in a sectional view,
Fig. 22.

In a solid cast iron steam
heated jacket revolves on a fixed
spindle a separator bowl which
is slightly wider at the opening.
The milk is led into it through
an opening in the cover. In the
front part of the bowl is a parti-
tion with two holes (not far from the outer edge), through
which the milk escapes, after leaving its sediment in the front,

•^M

Fig. 21.

Fig. 22.

and passes over the edge of the
drum between it and the steam
jacket in a thin film 3 milime-
ters back to the front part
where it is elevated through a
pipe to the right by the centrifu-
gal force of the wings on the
drum. The steam enters the
jacket through the other pipe.
This gave me the idea of con-
structing a heater for A. H.
Barber & Co., of Chicago, sec-
tional cut of which is shown-
in Fig. 23.

It consists of a cast iron base
I, in which a turbine flyer f is
inserted and driven by steam
from pipe fs. It has also pipe T
for the exhaust, but this is, as a

rule, closed by the damper K, when not less than 1,000
pounds per hour is treated. Fig. 23 is a cross section of the
heater where G is a galvanized cylinder riveted to the base
and provided with an annular tin gutter H. D is a slightly

conical tin drum soldered ~to a
tinned brass or malleable iron bottom
with a spindle which fits in the cup
C revolved by the turbine flyer f . The
drum D is strengthened by a hoop
at the top, into which is riveted a
cross (r) of four rods which again
brace the 1-inch pipe P that acts as

. spindle for the drum. The cylinder

Fig. 23. G has a flat cover with a cross bar

B, which is held in position by two thumb screws m. In the
center of this bar is the upper bearing.

The milk enters at P through a regulating cup such as
used for separators, and is thrown out of four small holes at

—3

the bottom of the pipe PP, and fills the space M where any
possible dirt collects. It then overflows the ring d and flows
in a thin film (shown by the arrows) and is thrown in the
gutter H, leaving through the spout with the thermometer L.
The exhaust steam from the flyer f goes up through eight
holes X X into the cylinder and heats the drum D. In run-
ning about 1,000 Ibs. of milk per hour I raised the milk from
-about 54° to 155° with the exhaust steam alone, but when I
ran 1,500 Ibs. an hour I had to use some live steam, which is
led through the pipe S under the bottom of the drum. If the
steam pressure and milk supply is uniform this apparatus
heats it steadily within a variation not to exceed 4° or 5° Fah.
A wooden jacket would be advisable to economise steam es-
pecially in winter. The condensed steam escapes by K and by
two small holes II in the bottom.

Fig. 24.

While the milk does not get any perceptible "boiled
taste," there is, after running 3,000 Ibs. through it, quite a
layer of coagulated albumen, which takes some labor to clean
off. Yet I would far rather clean that one drum instead of
five or six cans, even if the albumen deposit is less there. In
Fig. 24 the apparatus is shown as connected with three Baer
coolers.

I also proposed to utilize the same idea by having the
bottom of the drum cast with shovels on, and rotate it by a

35

steam jet. By this application, or by driving it with a gear-
ing at the top it is optional whether the milk shall be taken
in from the top or through the bottom bearing. The advan-
tage of the latter plan is obvious as the heater will act as an
elevator at the same time, thus killing two birds with one
stone. As the drum is twenty-eight inches deep it will be
possible to lift the milk at least two feet from inlet to the
outlet of the gutter, and with a higher speed than that used
by me, 450 to 500, it may be arranged to elevate to any height.
Mr. A. H. Barber (Chicago) later substituted the Hill
heater, Fig. 25, where the milk cylinder is kept rotating slowly
by the steam jet, which
heats the wrater. Inside
this revolving cylinder
is a stationary one which
reduces the milk space
to a very narrow one.
The milk enters through
a center tube and rises
between the two cylin-
ders. It is made with
an hourly capacity of
from 500 Ibs. up to 2,500
Ibs. and sold at from f 35
to $75— the latter, if

made
$.100.

of copper, cost

Another style is made

where the cylinder is Fig. 25.

revolved by a rope belt from 15 to 30 revolutions per minute.
A cooler on similar principle is also made.
Mr. A. B. Reek's (Denmark) heater is shown in Fig. 20.
Here the steam heat is applied to the inner drum B, which
is revolved by a hollow shaft A with pulleys S and goes
through the bearing b fixed on the frame not shown. The
steam enters through this shaft and the condensed water
is removed by two "skimming" tubes 8, to a fixed pipe V.
An outer stationary jacket C covers the steam drum, leaving
only J inch space between them.

36

The rnilk enters at T and
passes through this half-inch
space, being prevented from fol-
lowing the revolving drum by
some ribs on the outer jacket,
and leaves at A. The cleaning
is done by lowering the outer
jacket, which slides on the
pillar R, supporting the ap-
paratus. The drum revolves
about 170 times per minute,
and the milk held in the appar-
atus is 30 Ibs.

The Miller heater is a modifi-
cation of the Hill (Fig. 25 ). and
the Reck (Fig. 26), and seems
to be constructed on a good
principle, although I have heard
varying reports of it, some prais-
ing it highly; others making
light of the claimed advan-
tage. Although Mr. Miller,
who lives in Canton, Ohio, did
not answer my inquiries, I had
the opportunity of seeing it in
operation at the progressive
milk dealers, Mr. Sidney Wanzer
& Sons, Chicago. The plant consists of one heater and two
coolers. The heater consists of a wooden tub in which is in-
serted a tinned copper cylinder so as to leave a water space.
In this the water is heated by a steam jet on a similar plan
that Barber used so as to get a circulating motion in the heat-
ing water. This drum has an annular gutter into which the
milk overflows. Inside, a revolving drum leaves the milk,
introduced from the bottom, only a half inch space in which
to rise while it is being heated from both sides. The inner
and revolving drum has a curved ring which covers and over-
laps the milk gutter so as to prevent the overflow water from
getting in the milk. A steam jet sends hot water into the
revolving drum and the overflow is sent over the curved ring
into the outer water space.

Fig. 26.

37

With the heating water at about 170°, this heater heated
milk from 60° to 158° at the rate of 1,600 Ibs. per hour, and,
no doubt, might do even a little better. Mr. Wanzer is careful
in selecting the milk, and when rinsed while in motion with
cold water and later soaked by pouring in a solution of lye,
the surface showed no milk scorched on the drums when taken
out and cleaned.

The center cooler with a half-inch stream of city water
(54°) cooled the milk from 158 to 80°, and the brine circula-
tion, which on an average was 22° cooled it from 80 to 50°.
The coolers are made with the outer cylinder of galvanized
iron instead of wood and the inner cylinder was soldered to
this so that the exact system of circulation could not be seen,
but the revolving drum was made like the heating drum. The
cooling capacity of the brine cooler could be increased if the
revolving drum was filled with crushed ice instead of water.

Take it altogether, while the manufacturers exaggerate
in their circular, this is about as nice a heater of the hot water
kind that there is on this market, and it is fairly well made,
barring a few points which may easily be improved. The price
is too high by about fifty per cent. As to the coolers, I fail
to see why we should fool with revolving drums, etc., when
we have so many excellent surface coolers where the milk is
aerated much better.

The operator has to watch the steam valves all the time
just as with the Monrad centrifugal heater, or indeed most all
of them. This might be improved by having a small supply
tank with a ballcock so as to have uniform pressure on the
milk and the steam pressure might also be made more uniform.

The only original feature in this apparatus is the fine
wire soldered spirally on the outside of the revolving drum,
This is claimed to give additional motion to the milk and to
increase the capacity, a claim which I caimot understand.
There is surely motion enough in the flowing milk, and the
capacity depends surely in the first instance on the size of
the heating surface. Nevertheless it is a well made pasteur-
izer of its kind, and needs only a few improvements to make
it the best of that class made in the States.

38

After I had run my
heater for a month I was
amused to hear that
K. Hansen & Schroder
had made a heater
whereby they obtain the
same result by other
means, and though not
s t r ic 1 1 y a centrifugal
heater, I class it under
these. As after all it is
the centrifugal force of
the dashers and the para-
bolic shape of the drum
which spreads the milk in
a thin film over the heat-
ing surface and elevates
it. Fig. 27 represents
this heater, consisting of

a wooden covered steam jacket A, which is swung on pivots
P. Steam enters at U above and the condensed water escapes
through the waterlock W, both being connected by a union U.

Fig. 27.

Fig. 28.

39

The milk enters the tinned copper vessel B by the funnel-
shaped cover C and is forced through a pipe (not shown).

Shortly after .this, or about the same time, P. J. Buaas
(Denmark) constructed the heater "Triumph" in 1895, shown
in Fig. 28. A tinned copper cylinder is closed tight by a
cover in one end by using rubber packing and the patent fast-
eners g. On this cover is a sort of funnel a through which
the milk enters the cylinder and is thrown on the heating sur-
face in a thin film and at the same time moved forward by
the fast revolving screw wing, and elevated through the stand
pipe b, nearly 8 feet if so desired. The milk left in the drum
is drawn by c. The steam enters the jacket, which is well in-
sulated at d, and the condensed water leaves at e. A safety
valve is placed at f.

A similar heater, under the same name "TRIUMPH,"
made by The Sharpies Company, Chicago and Westchester, Pa.,
is illustrated in Fig. 29, showing the open end of the hopper

Fig. 29.

and the cylinder head and propeller removed. A protecting
plate prevents the steam from heating the place of entrance
too much, both direct and exhaust steam may be used. I
understand Mr. S. is contemplating constructing a revolving
inner drum wTith a spiral propeller soldered on the outside in-
stead of the present one.

40

From this time on the "self-raising" heaters became more
general.

Paasch, Larsen & Peterson (Denmark) make the heater
shown in Fig. 30, which explains itself. The milk enters at
A and is elevated to the conductor B, leading to the cooler.
The steam enters at C and is forced to the sides by a plate
protecting the can from being overheated. It will be noticed

Fig. 30.

that no elbows are used on the milk pipes, but T's which
have caps so that each length of pipe may be cleaned like a
gun barrel.

Axel Malmquist (Denmark) built a heater where the main
change consisted in dividing the heating jacket in 3 spaces.
The middle one contains steam under pressure, the lower one
contains the condensing water and the upper one warm water.
He claims that by confining the hottest heating surface to
the center scorching is made impossible.

The new Bergedorfer (Germany) heater, Fig. 31, is de-
scribed in (M. Z. 1899, page 354) as follows. Instead of the

41

usual stirrer in the inner
vessel there is a cylinder B
on the side and bottom of
which are fixed wings or
dashers F on the outside
reaching close to the vessel
and thus compels the milk
which enters at the bottom
from G to spread itself in
a thin layer over the heat-
ing surface until it reaches
the top after reaching the
desired temperature. It
then goes over the rim of
B and is forced downwards
by the fixed cylinder C,
which is attached to the
Fig. si. close cover and reaches

close to the bottom of the revolving cylinder B. The milk
then rises in the inner cylinder C and leaves the apparatus
at H, as indicated by the arrows. The smallest heats 2,800
ft>s. per hour from 86° to 215° Fah, and the price is about
$188. The largest heats 10,800 Ibs., and costs |390 f. o. b.
Bergedorf. Mr. Jos. Siedel reports favorably on this heater.

REGULATORS FOR HEATERS.

In working with continuous heaters the great problem is
to be absolutely sure that all the milk that leaves the heater
is of the desired temperature. Even if a man watches the
thermometer pretty carefully he may miss it now and then.
Hence the Royal Danish Experiment Station took up the
work and Messrs. V. Henriques and Stribolt constructed the
regulator shown in Fig. 32.

It consists of a box attached to the side of the heater. In
this is a spring constructed of two bars, the inner of steel and
the .outer of brass, riveted or soldered together. One branch
is fixed firmly to the side of the box, while the other is left
free to move. As the brass bar expands more than the steel,
but is firmly attached to it, the result is a lateral movement
and this is utilized to shut off the valve on the milk supply

42

Fig. 32.

Fig. 33.

43

pipe. Although this regulator worked fairly well, it did not
remain long in use and the following system gained on it.

T. C. Nielsen (Denmark) with his tipping regulator Fig. 33,
proposed to solve this problem in another way by simply
diverting the milk not hot enough back to the milk tank. This
is done by letting the hot milk run into a cup AA with spouts
on opposite sides. The cup rests on a frame d e, which is
balanced on a three-cornered steel so that it may tip easily
one way or the other to conductor f or 1. The balance is reg-
ulated by two moveable metal balls g & h, so that a very small
weight will tip the cup. To do this there is inserted a tube
ab filled with mercury to the bottom of the bulb, b. In a there
is also a drop of alcohol which is expanded by increased
heat and thus forces the mercury from a to b, anfl this is
enough to tip the cup AA. As soon as the milk becomes
cooler the mercury falls back in a and the cup turns the milk
stream into the other conductor. By using alcohol of various
boiling points the temperature at which it acts may be varied.

The milk which is not warm enough may be made to pass
a cylinder and act on a ball cock and thus either open the
steam valve or partly close off the cold milk from the heater,
but the main point is that the milk passing as pasteurized
really has been heated to the desired degree.

These regulators were introduced in 1895-1896, but in
1899 Mr. P. V. F. Petersen, in a lecture, declared that they
had not been adopted in the practical dairy work, although
he does not seem to condemn them altogether. There can be
no doubt that there is a crying need for some such device not
only for pasteurizing but also for regulating the heating of
milk for separating.

DANISH GOVERNMENT EXPERIMENTS WITH HEAT-
ERS.

When the Danish government proposed to make it com-
pulsory for creameries to pasteurize all cream and milk bar-
ring that used for cheese making, the Experiment Station
from 1897 to 1899 again took up the problem of pasteurizing
heaters with special reference to their capacity and economy
in using steam.

The first improvement wras made by soldering on the out-
side of the heating drum a series of rings (Fig. 34) at a down-

44

ward angle of 45°.
These removed the
water condensed on
the drum quickly and
thus prevented it from
forming an insulating
layer on the drum, and
increased the capacity
fully fifty per cent. In
Fig. 35 is shown a re-
modelled Fjord heater
with 8 such rings.

The second improve-
ment was the fixing of
an air cock (L, Fig. 35)
on the waterlock V.
This removes the air
which is carried into
the heating space with
the steam and which
accumulates there to
the detriment of the
heating capacity.

The third improve-
ment was fixing six
horizontal plates (P)

Fig. 35.

to the dasher (R) which also increase the capacity by prevent-
ing the mixing of the milk layers all having different temper-
atures. Take it altogether, such an apparatus with a milk
drum of 19 indies diameter and a height from bottom to top of

Fig. 34.

the heating surface of 30 inches, will heat 8,000 to 10,000 Ibs.
per hour (the last amount when the surface is clean) from 104°
to 185° — a wonderful result indeed.

45

Later experiments showed how the plates on the dasher
also tended to reduce the formation of foam and the appar-
atus was changed as
shown in Fig. 36.

Just below the out-
let (a) a plate (j)
similar to those be-
low, is fixed on the
dasher, and the out-
let is given the shape
of a horizontal slit
(5 inches long and -J
inch wide), placed
just above the top of
the heating surface.

Outside the outlet

is soldered a jug- Fig. 36.

shaped spout (b), so that the upper edge is just level with the
cover of the apparatus. As the milk inside must always rise
to the same height as in the spout, the outlet is always covered
by a layer of milk (see dotted lines), which prevents the foam
from escaping.

Finally a plate (i) is fixed on the dasher immediately under
the cover, and between these two plates the foam gathers and
is submitted to the centrifugal force. The foam which is not
destroyed, makes its escape through six holes in the center of
the upper plate to the spout (d). The result is foam-free milk
comes from b, while air and now and then a little foam' comes
through d.

The relative weight of foam-free and foaming milk is given
as follows: Foan>free 100, milk from separator 71 to 72, from
the milk pump 62 to 65, from the improved pasteurizing heater
94 to 97. The speed of the dashers is 280 to 300 revolutions.

The above is taken from the report in Maelkentidende of
an address by P. V. T. Petersen, Sept. 1, 1899.

One of the last up-to-date Danish heaters constructed ac-
cording to the principles just described is shown in Fig. 37

46

taken from the advertise-
ment of the manufactur-
ers, the stock company
"Pasteur" of Banders
(Denmark). It is hung
on pivots U on a neat
iron frame screwed on to
the floor and ceiling. The
steam is let into the well
insulated jacket n from
the pipe m, which is
easily disconnected by a
union. The condensed
water leaves through the
waterlock, having an air
cock r. The tinned cop-
per cylinder v is provided
with rings or flanges o o,
and the dasher c with
plates. The milk enters
at a and leaves through
the lower opening e and
what little foam which
is not destroyed in the
room d k leaves by 1.
A. H. Reid, of Philadelphia, was the first American manu-
facturer who introduced the Fjord pattern heater with the ele-
vating device. Fig. 38. On
Dec. 14, 1899, he applied for
patent on an improved heat-
er (granted July 3, 1900),
where he introduces the
steam tangentially through
an unobstructed opening in
the side of the casing, and
where it travels free in the
spaces between ribs or rings
which are fixed on the heat-
ing vessel as shown in Fig.
39, which explains itself.
They differ from the Danish
ring by the upbending of

Fig. 38.

of every other lip.

Mr. Hold's complete pasteurizing plant, with the new
heater, is shown in Fig. 102, page 99, and Mr. A. Jensen's
cream pasteurizing plant is shown in the chapter on Pasteur-
izing in Creameries.

Fig. 39.

This virtually covers the evolution of the Fjord heater up
to 1901.

SURFACE HEATERS WITH MILK EXPOSED AND COV-
ERED.

In Sweden De Laval constructed a well made if rather

Fig. 40.

Fig. 41.

4S

expensive combined heater and cooler, Fig, 40, which is in
sections, the upper one heated by hot water or by steam en-
tering at b, with overflow at a, and the lower one cooled with
ice water entering at the union to the left and leaving at c.
The milk is distributed from the cup on top and leaves at d.
In Germany Hr. von F. Hochmuth adop'ed the Law-
rence cooler to his purpose in a similar manner, as shown in
Fig. 41. It is divided in three parts. The lower one acts as
cooler, the water enters at the bottom and is then, when
warmed at the top of
the cooler led through
a curved pipe into the
upper part leaving at a.
There the heat absorbed
from the milk is utilized
for the preliminary Fig. 43.

heating. Meanwhile the center part is heated by steam en-
tering at D and the condensed water escaping at C.

We find the same objection to this apparatus as to the
Laval, in the great drop, which requires the milk to be pump-
ed. This led Mr. Hochmuth to modify it and construct one
with the heater placed horizontally, Fig. 42, and also one with

both heater and cooler in a hori-
zontal position. Fig. 43. In ad-
dition to this change, he also
adopted a cover which protects
the milk against the air as well as
compels it to follow the curvature
of the corrugated surface instead
of flowing on top.

Similar system was used by
Lawrence, where the upper section
was covered, but I confess to a
liking for the open surface for
heating and for the first cooling,
always provided the air is pure
Fig. 42. when the apparatus is used.

"Carl Thiei" (Germany) as early as 1886 adopted a.
system of heater Fig. 45, where the milk is not exposed to the

49

open air. It consists of a
Tin-lined wooden cylinder a
between which and a cor-
rugated cylinder is a per-
forated steam coil o with
steam entering at h, thus
heating the water to the de-
sired temperature read off on
the thermometer b. The over-
flow water escapes at p and
is emptied at n.

The milk flows from the
tank x on to the curved
cover which is perforated so
as to distribute the milk
evenly on the inside of the

torn and out by i and k, the thermometer m showing the
temperature.

Dr. Flelschman heated 1,250 fibs, of milk per hour from 66°
to 140° Fah. with the heating water only 158°.

Thiel used a similar constructed cooler, but of course any
kind of cooler can be used.

Kelch's (Germany) heater and cooler is showrn in Fig. 46,
with a sectional view in Fig. 47. It consists of two cylinders
A and B, the latter set in the former. The narrow space be-
tween them K is used for either heating or cooling the milk

Fig. 46.

—4

Fig. -:

50

which is spread in a thin film over both the corrugated sur-
faces by fine holes in the funnel shaped cover D.

The bottom of the space K is covered with a ring Z,
which lets the milk out by the faucet g.

This heater approaches in effectiveness one suggested by
•me in 1894 for cooler, namely by having two corrugated
•cylinders made with spiral corrugations so that the inner
t>ne could be screwed down in position, leaving only half or
one-quarter inch space for the milk. I believe it would be the
ideal heater (and cooler) where no motive power is to be used.
The milk would hae to follow the corrugations somewhat as
shown in Fig. 43. I once corresponded with manufacturers
of copper expansion joints for large steam pipes, but the price
seemed too high to make it practical.

A very simple device is shown in Fig. 48. Mr. Bentley, of
44 Ohio, used it and I have also had one

made, but with several sets of cans
within each other. It is really an
adaption of a cooler illustrated in Dr.
Fleischmann's book, invented by Jell-
inek Romanowsky years ago. A tube
H is soldered in the center of a shot-
gun can AAAA, having holes in the
rim below. This is placed in a larger
can BBBB. The latter is placed in a
tank with water kept warm with a
steam jet (or cold with ice if used as a
cooler). The can AA is also filled with
water, warm or cold, and the milk en-
ters at H, flows through the holes in
the rim of the can AA, and passes up between that and BB
and out at M.

In Sweden De Laval solved the protection problem
in a similar but more elaborate manner, as shown in Fig. 49.

This apparatus consists of two closed double vessels fit-
ting one into the other in such a way as to form concentric-
narrow apertures of large surface, through which the milk is
forced. The aperture is only about £ of an inch and the milk,
which is kept in constant motion, is rapidly and evenly heated,
without allowing any albumen to coagulate.

Each vessel has a pipe (a) which passes down close to the

H

5i*x

Fig. 48.

51

bottom; these two pipes are at the upper end joined at b
where the steam enters.

Both vessels are also connected by a pipe (c) bj which

the condensed steam escapes
from the inner vessel into the
outer, from which it again
flows through the pipe (d). The
inlet of the milk is regulated
by an ordinary regulator cup (e)
with float, same as used on
the separators. After the milk
has passed down through the
inner conical aperture, it rises
through the outer one and flows
over the rim of the annular re-
ceiver placed round the above
named regulator cup, and flows
off through the pipe (g). At
the base of the outer vessel are fitted a faucet (h) (for drawing
off the milk remaining in the apparatus after the work is
finished) and a screw-plug (1) for emptying out the heating
water from the outer vessel. The inner vessel is emptied of
its water through the opening n, by means of a syphon.

It is made in sizes to heat from 1,300 Ibs. to 3,600 Ibs. per
hour.

D. H. Burrell & Co., of Little Falls, N. Y., have also
adopted this idea in their double surface heater, Fig. 50. It

Fig. 49.

consists of a copper cylinder sur-
rounded by a water jacket, and
fitted with galvanized cast iron
heads; the upper head having a
removable cover, and the lower
head having a screw collar on the
inner side. Into the cylinder fits
the inner core, which is held in
place by being screwed on to the
collar in the bottom of the outer
cylinder. This screw joint be-
tween the outer and inner vessels
establishes a passage for the heat-
ing water,' which, being run into
the filling funnel, fills both inner
and outer vessels to the level of
the overflow nipple. The steam
is fed into the inner core by a cen-
tral jet, and into the outer jacket-
by a second jet. The milk is in-
s,troduced at the bottom into the
thin space between the inner and
outer cylinders. As it flows up-
wardly to the milk outlet it passes
Fig. so. between the two hot surfaces.

TUBULAB HEATERS.

In France, Mr. F. Fouche constructed what he calls a
multitubular pasteurizer. Fig. 51.

The milk leaves the tank
M and enters the bottom
of the heater which is
heated by steam entering
at S. After passing
through a lot of straight
tubes the milk leaves the
heater and enters the cool-
er at the top. The tubes
in the cooler are cooled by
water from tank W. This
apparatus fills the bill as
far as excluding the air

during the entire operation, but whether it has obtained any
extensive use I do not know. It can be cleaned by loosening
the top.

Sturges, Cornish & Burn Co., of Chicago, has put on the
market a tubular heater shown in Fig. 52. It consists of a

horizontal drum with
a larger reservoir in
one end. In the drum
is a battery of tubes
about f inches in
diameter and one end
being accessible these
can be cleaned like
gun barrels, as they

also open into the reservoir. In this there is a partition so
that the cold milk enters at one side, passes through half the
tubes to the other end and returns by the other half. The
drum is filled with water through funnel on top and is also
provided with an overflow; a steam jet at the Tee on the pipe
below the bottom of the drum heats the water and keeps it
in a lively circulation. This heater is certainly very effective
and they also make vertical pasteurizers on the same princi-
ple only the tubes are one inch in diameter which makes
them easier to clean. The tubes are made of drawn metal
tinned and are as smooth as can be. This heater can easily
be converted from an aerating to a completely closed one by
having a tight cover on the reservoir for those who believe
in total exclusion of the air.

A NEW DEPARTURE IN HEATERS.
Lefeldt & Lentsch's (Germany) latest sterilizing and pas-

54

teurizing h eater
"REGENERA-
TIVE," is the result
of the European eco-
nomic spirit, and
makes the cold milk
cool the hot, while
the latter heats the
former, thus saving
both ice and coal.
The outside is made
of iron and is insu-
lated. Inside this are
two curved tinned
copper drums, which
fit into each other,
leaving a narrow
space for the milk to
pass. Fig. 53 shows
a sectional cut of the
heater closed while

Fig. 53. Fig. 54 gives a gen-

eral view of it, and Fig. 55 shows it opened for cleaning. In
order to keep the milk in motion while heating the drum con-
nected with the moveable side is revolved by aid of the pulley
shown. The milk enters at b, following the direction of the
arrows, is heated by steam entering through O into the fixed
drum, and when it reaches the
end of the heating surface the
thermometer shows the tem-
perature and it commences
the return trip and is cooled
by meeting the cold milk, leav-
ing the heater at e. The con-
densed water is removed at a.
The one with a capacity of
6,000 Ibs. per hour holds 372
Ibs. and there remains about
ISO Ibs. when the work is done.
This is drawn off by the cock
at d. The apparatus was test-
ed by the agricultural society
and shown to heat the milk
to 225° without changing its
color or giving it any pro-

55

nounced cooked flavor (?) It left the heater at from 101 to
119° below its highest temperature. The price is about
1500.00 in Germany.

Kleemann & Co. of Berlin (Germany) have also utilized this
coal and ice saving idea, but they make use of two separate

Fig. 55.

apparatuses. See Fig.
56. The one to the left
is a high pressure heat-
er with a cylinder re-
volved by pulleys from
below. The cold milk
enters at h and meets
the hot milk in the
regenerative appara-
tus to the right and
passes, partly heated,
through the pipe B
into the heater where
it reaches the high |
temperature 1 e avi ng 2
through pipe A to

pass back into the first rig. 56

apparatus, meeting the cold milk and leaving partly cooled
at G. C is direct steam and D is exhaust steam inlets, E is

56

a faucet for emptying the last milk and F is outlet for ex-
haust steam and I is outlet for condensed water. The price
for both with a capacity of 6,000 to 8,000 fibs, per hour is about
$812 f. o. b. Berlin. It is claimed to be easy to clean. As far
as the incomplete description goes it seems that there are
two cylinders inside the drum and that one is revolving while
the milk goes between them, first up, then down and then up
again.

TANK HEATERS.

To all the "continuous" heaters, the bacteriologists ob-
ject— as before said — because even a large body of milk in
transit there is no assurance that all the milk has been ex-
posed to the high temperature for the time needed.

On this principle Prof. Russell, of Madison, Wis., con-
structed an apparatus illustrated in Figs. 24, 25 and 26, which
he calls a "combined pasteurizer and cooler;" this is a misno
mer, it is a "pasteurizer;" if it were not designed to cool as well
as heat it would simply be a heater. I point this out as there
is a tendency to call the simple heating of the milk pasteuriz-
ing; this is wrong, pasteurizing is both heating and cooling.

Fig. 57.

Fig. 57 — Diagrammatic side view of pasteurizer — i. v. — in-
side vat for milk; s. c. — stop-cock in outlet tube; ni. o. — milk
outlet; 1. — lever to control stop-cock; o. v. — outside vat; w.
c. — water chamber; w. p.. — water pipe (steam or water); ther.
— thermometer in milk chamber; r. — brass rod to which i. s.
(inside stirrers) in milk chamber are attached; r. — rod to

57

which o. s. (outside stirrers) are attached; c. — crank; p. —

pulley.

Fig. 58 — End view of pasteurizer showing double vat

arrangement. — w. c. — water chamber; in. c. — milk chamber;

i. v. — inside reservoir for
milk; o. v. — outside reser-
voir for water; w. p. —
water pipe; v. — vent of
same; i. s. — inside stirrer
in milk chambers; o. s. —
outside stirrers, (three se-
ries); r. p. — binding piece
of wood to wfhich i. v. is
attached. The ends of this
rest on outside wooden

Fig. 58. yat> °- v-

Fig. 59 — Diagrammatic view of pasteurizer from above. —
in. c. — milk chamber bounded by continuous black line; w. c.
— water reservoir surrounding same; r. and r'. — rods from
which stirrers are hung in milk and water chamber.

Fig. 59.

Left hand of figure shows wooden frame that supports
the gearing for stirring; p. — the pulley on axle for automatic
power; c. — hand crank.

Lower figure S* — Face view of one of stirrers in milk
chamber. These can be removed from rod (r). Lower halt'
of two stirrers is solid so as to mix the milk more thoroughly.

The apparatus consists of a wooden vat o v Fig. 24, with
one or two narrow tin vats I V.

A rod R, Fig. 57, worked backwards and forwards by a
crank, carries the milk paddles I S, and is connected with the
two rods IT, which carry the water paddles O S. One pipe

58

W P, introduces both water and steam. S on Fig. 59 repre-
sents the milk paddles. The whole is covered with a cover.
The milk is filled in and the paddles are kept moving during
heating, and when at the desired temperature is left for
twenty minutes.

Then the hot water is drawn off and cold water is turned
on during constant stirring until it is about 70°. When cold
enough the milk is drawn by M O, by opening a special con-
structed faucet S C, with a straight cylinder. The tempera-
ture is observed at T H K.

This apparatus is used successfully in the Madison Ex-
periment Creamery (Dairy School), for pasteurizing small
amounts of cream sold in the city, and in many other pasteur-
izing plants. It is made by
Cornish, Curtis & Green Mfg. Co.,
Fort Atkinson, Wis.

Among the tank heaters
used for pasteurizing must be
mentioned the improved Boyd
cream vat, Fig. 60, miscalled
"'Cream Ripener," made and
sold by Sturges, Cornish & Burn,
of Chicago.

Potts' Pasteurizer, sold by Creamery Package Mfg. Co., Chi-
cago, has been improved upon so as to heat with hot water
circulated by the aid of a steam jet instead of using steam
directly in the jacket, Fig. 61. The drum is made of wood

*

Fig. 60.

Fig. 61.

59

and the inner cylinder of heavy tinned steel plate or tinned
copper. There is a space of one inch between the two. The
water connection is at E, above which connection may be
made with both the regular water supply and an ice water
tank. Steam connection is made at A writh a jet at C, which
heats the water in the circulating pipes, GGGG, and in the
space between the drums, the flow being upward through
a check valve at D. An overflow escape is provided at R. At
T L there is a cotton cup connected with the inner cylinder
by an air pipe which allows steam and gas from the milk to
escape. Y is an air vent open while filling the water space.
The temperature of the milk is taken by a thermometer M in
the cover V, and that of the water in the jacket at S. Inside
the inner drum is a curved breaker, which stirs the milk or
cream and thoroughly mixes it. When cooling, the cold
water is turned on and passes directly into the space between
the drums as the check valve at D prevents it from getting in-
to the pipes G. The pulley F revolving at 60 to 90 revolutions
will make the drum revolve 10 to 15 times per minute. The
outlet pipe N is put on at P when ready to draw the milk off
as is the lever Z on the cock, which is so constructed that it
may be easily taken apart for cleaning.

It is claimed that with water at 150° and the milk at
130°, the temperature in the latter will rise showly to 140°
after shutting off the steam, and that it may be cooled in
30 to 35 minutes on the large machines and 20 minutes in
the small ones, but it is not stated what temperature the
water must be to do this nor the flow. It is made with a
capacity of from 400 Ibs. to 2,000 Ibs., at prices from $125 up
to $250. If cooling by circulating brine is desired the inner
cylinder must be made of copper and an extra charge is
made.

Of all tank pasteurizers this seems to have gained the
most favor, and at Madison Dairy School they seemed very
much pleased with it, but I cannot say that I like the auto-
matic vent T L, because it seems to me to be difficult to
keep clean, and it would be a small matter to have a simpler
vent and let the operator open it now and then.

Bitter (Germany), who also condemns all continuous ap-
paratuses, constructed a small one where a dasher revolved
between two steam coils in a round tank. It is evident that
the keeping of these coils clean must relegate this apparatus
to the museums as impracticable.

60

In the U. S. Agricultural year book for 1894, Dr. E. A.
DeSchweinitz has a treatise on "The Pasteurization and
Sterilizing of Milk," from which I gather that the Appleberg
Hygienic Milk Co., at Rawlings, N. Y., has patented an "ap-
paratus" for pasteurization.

It consists of a wooden box four feet square with a
hinged lid. On the bottom is n steam coil. Inside the coils
the (rectangular) milk cans, holding forty quarts, are placed
and covered with perforated tin lids to permit the insertion
of a thermometer. The cans fit closely together inside the
coil.

During the process, the milk is kept thoroughly stirred
(how?). The temperature varies from 16° to 180°, and steam
is turned on from twenty to thirty minutes.

The milk is filled hot into the glass jars, which are placed
in ice water to cool.

At Danby, N. Y., is also a plant for "sterilizing" the milk
in bulk, hot water being used instead of dry steam.

HEATING BY DIRECT STEAM.

Under the heading of tank heaters I must mention the
system of heating by leading steam (exhaust or direct) into
•the milk.

This has been used
in some German
creameries for skim
milk on the "Kort-
ing" system, illus-
trated in Fig. 62,
which shows how
the current is direct-
ed diagonally
against the sides.
The heater consists
of a trumpet-shaped
end to the steam
pipe with openings
just behind the point
of the steam jet on
the same principle

Fig. 62.

as our steam jet pumps and heaters. See Fig. 62.

61

A similar idea has been adopted by PIr. Bentley,
called by him a "Germicide/' This is indicated in Fig. 63, by
two wide tubes in wrhich two steam jets blow in different di-
rections, causing a current
in the milk, as indicated by
the arrows. The steam
pipes are joined together
above (not shown in illus-
tration) with a drip ar-
rangement in the center so
as not to introduce any of
the steam condensed in the pipes.

In Fig. 64 I have shown the simple Barber noiseless heat-
er intended for water with which I have made start the cur-
rent in any desired direction. By modifying this, a "heater"

for direct steam can be made by any-
body at a nominal cost. Steam en-
ters at S through the reduced open-
ing of the nipple s. The milk is
sucked in at m and ejected at e.

Mr. Newton, ex-President of Iowa
Dairymen's Association, was the first
to suggest the plan of elevating the
skim milk into a bucket placed in the
tank, and then have an exhaust
steam pipe enter into the bucket, thus
heating the milk, and Mr. Jensen, of
Kansas, constructed a skim milk
heater by having the milk pumped
into a trough placed in the skim milk
tank, and in the bottom of this
trough is a perforated steam pipe whereby the milk is heated.
In heating milk directly with steam there is, of course, a dilu-
tion. In one test I made it was 7 per cent, but it is often
more, and add to this the danger of contamination from im-
pure steam and it will be seen that it should not be encour-
aged where the milk is intended for human food.

STORAGE TANKS.

In view of the assumed necessity of keeping the milk or
cream, at the high temperature for 20 or 30 minutes, if it is

Fig. 64.

62

to be sold and not manufactured, and in view also of the diffi-
culties of heating all the milk in a boo^y when we have to
handle large quantities such as must be handled at milk
shipping stations if pasteurizing is ever to be introduced gen-
erally, I haVe suggested the following plan :

Use any continuous heater which you find best, but in-
stead of running the milk directly to the cooler, run it into a
storage tank, which should hold one-third of the hourly ca-
pacity of your heater and cooler if you desire to keep the
milk for 20 minutes at the high temperature or one-half if you
want to keep it 30 minutes.

This tank may either be built with water space filled
with water at 155° or better still be properly insulated so as
to hold the temperature within 5°.

By having one partition in the tank and two attached to
the cover the milk is compelled to go to the bottom first then
up, then down and at last up and out to the cooler, and I
challenge bacteriologists to show any reason why this ar-
rangement does not solve the problem of combining a contin-
uous apparatus with the strictest bacteriological demands!

What is more, I believe that this system of instantaneous
(so to say) heating is better than the slower heating of a large
body of milk in a tank unless indeed all the milk arrives at
once and is left for hours at the dangerous temperature.

D. H. Burrell & Co. have adopted a better plan, and
have all the partitions soldered on the tank, every other being
soldered to the sides and bottom, and every other being open
at tht bottom; and A. H. Reid has adopted a vat similar to
the Danish Weston separator heater. (See Fig. 102.)

Even if it should be found necessary to have several
tanks each of a capacity to hold the milk absolutely for the
required time, as proposed by Mr. J. D. Frederiksen, this
would be better than the slow heating and cooling of 3,000
or 4,000 Ibs. of milk.

If the milk is 60° or above, it is surely better, the quicker
it is heated up. While I express this as my belief at present,
I hope to see the experiment stations take the matter up in a
practical manner free from scientific punctiliousness.

63

CHAPTER III.

THE PASTEURIZING COOLER.

I have shown how in some pasteurizing apparatus the
heating and cooling may be done in one vessel. I have also
shown some of those w^here the same construction is used
for both purposes separately. It remains now to mention a
few of the coolers which have been used.

COOLERS WITH EXPOSED SURFACE.
Among those made on this plan the most effective are un-
doubhtedly those made on the Lawrence and Laval plan. The
former has indeed been so thoroughly copied both in Europe

RM MILK

A JB. G

and America by most of the manufacturers, who thus have
paid the inventor a high compliment. The latter is illustrated
in the lower part of Fig. 40, and the former is represented in
Fig. 65, which shows cross sections of the three different

styles of constructing this cooler,
A, B, C. To these should be add-
ed the cheap tin cooler made in
America under the name of Dan-
ish Weston cooler, and the cooler
made by A. H. Barber, of gal-
vanized iron pipes, with close el-
bows and a partition of tin sol-
dered between them.

The Lawrence style of coolers
are made in America by the
Star Cooler Manufacturing Co.,
Vermont Farm Machine Co., and
A. H. Reid, of Philadelphia, the
last of which I illustrate in Fig.
66, and are, when well made,

JER SPACE

OMILK

Fig. 66.

64

Fig. 67.

undoubtedly among the most economical as far as utilizing
the water.

It requires always a considerable fall, and this has pre-
vented their use in many creameries.

Of the three constructions I believe C is the one which
utilizes the water most thoroughly when made, with a very
narrow water space, but this
is less important where the
supply of water is large
enough.

Modifications of this cool-
er, made to do away with the
objection of its drop height,
have been made. I illustrate
a German one in Fig. 67,
which is also used as heater.

This style has been in all angles down to nearly hori-
zontal, as in Hochrnuth's, but the great objection has
been the tendency of the cold milk to flow straight down
on top of that which is in the curves, thus diminishing the
effect considerably. Hochmuth tried to
overcome this in Fig. 43, where the cover
is corrugated similar to those of the cool-
er.

In Fig. 68 we have the W. Smith cooler,
which style is very popular in Europe.
B is a circular corrugated surface with a
smooth cylinder inside, between which
the water circulates. The milk flows
from the distributor A over B into the gut-
ter and out at D. While it in one way is
more compact than the Lawrence style, it
uses only one side of the cooling water
and has the same objection of high drop,
though not in the same degree.

Several years ago Mr. U. S. Baer, the expert separator
man working for Laval, tried to overcome the objection of the
creamery men to coolers with considerable fall and con-
structed a long shallow 1 foot wide gutter with a double bot-
tom, in which the water was made to go zig zag by half parti-
tions.

Fig. 68.

The only difficulty was the same as with all surface heat-
ers that when not perfectly level the milk would run on one
side only.

Mr. A H. Barber, of Chicago, who made this cooler,
improved on this by making it as illustrated in Fig. 69, giving
a view from above with part exposed
and a cross section X M, which shows the
corrugation which compels the milk to run
in the little gutters and increases the cool-
ing surface. Also in P the partitions
which turn the current of the water which
flows as the arrows show on the exposed
part of the sketch. The milk flows, of
course, in the opposite direction and on a
length of 8 feet, 2 inches drop is fully
enough; indeed, they may be placed nearly
level.

Where they are not desired to be used as
conductors as well as coolers they may be
arranged zig zag, as shown in Fig. 24.

In a trial I made, 22 feet of this cooler
reduced 900 fibs, per hour from 156° to 102°
with the cooling water 74°, and the next
20 feet reduced it to 55° with water circu-
lating over an ammonia coil (about 90 feet,
1 inch) which kept the water at 50°.

Mr. Barber makes these double width to
order for pasteurizing purposes, and, if de-
sired for brine circulation they are made of
Fig. 69. tinned copper.

Numerous other surface coolers for running water have
been devised, but these are the principal ones.

We now come to the coolers with protected surface.
WThile I feel inclined from a practical standpoint to over-
look the demand of bacteriologists for a heater with covered
surface, I am more inclined to acknowledge the value of
protection against the air during cooling, especially the last
cooling.

Prof. Russell suggests the one shown in Fig. 70. It con-
sists of two tin cylinders with only J-inch space between each
other, and here the milk flows through (MC). The cylinders
can be taken apart at one end and inlet and outlet pipes can

66

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67

easily be removed by "a ground joint like an ordinary sink
plug." They are submerged in a tank which is filled with
water, which also passes through the inner cylinder as indi-
cated in the illustration.

With this cooler and cold water the milk can be reduced
from 25° to 40°, says the professor.

I have showrn how Hochmuth and Lawrence protected
the milk against the air by a mantel, and the exacting Prof.
Bitter protected the Smith cooler, Fig. 68, by a cover.

Indeed nearly all these surface coolers are easily cov-
ered at a slight expense for those who so desire, and unless the
air is pure it is certainly safer.

A. H Barber & Co. makes coolers similar to the Hill
heater, and on the same principle are the Miller coolers de-
scribed with his heater on page 36.

CENTRIFUGAL COOLERS.

THE BERGEDORFER Machine works (Germany) make
a cream cooler illustrated in Fig. 71. It consists of an in-
verted cone of cast iron
in which revolves a simi-
lar shaped drum driven
by P. The cream enters
from C, the lower bear-
ing of the drum, and
escapes through the per-
forated upper part of the
drum into the gutter
and leaves at CR.

The water enters at
W and overflows through
the siphon O.

The cream is here, as
in the centrifugal heat-
ers, spread in a thin film
over the drum. The speed
given is 800 revolutions
per minute.

If the friction of the
water be not a too great
objection to this system
in larger apparatus, it
seems to me there are
great possibilities in de- Fig. 71.

68

veloping this idea. I have thus suggested that the drum
be rotated by aid of the cooling water. It may also be used
for elevator, as indeed it is in Fig. 71.

The drum being wider at the top spreads the cream in
a thinner layer where the cold water is sprinkled on the top
of the drum, the lower three-fourths only of which is im-
merged in water. They are made to cool from 800 to 1,200
ft>s. per hour — the latter being able to handle the cream
from 8,000 Ibs. of milk.

ICE COOLERS.

Where water is scarce and ice plenty the cream cooler
originally designed by Prof. Fjord, Fig. 72, has been used.
A tin can is placed inside another, leaving a space to
be filled with crushed ice. On a bracket there is a funnel
with four curved outlets. This is revolved by the action of
the milk, which thus sprinkles itself against the ice cold
walls of the can, flowing to the bottom and out.

Fig. 72.

Prof. Russell suggests the ice cooler shown in Fig.
73. Finding that it was difficult, if not impossible, to cool
the milk sufficiently with water, he proposes to have three rec-
tangular reservoirs made as shown in the cross section.
When the milk leaves the water cooler it flows down the side
of the inner ice box, which is corrugated, and close to one side
of the milk box M, which should be large enough to hold all
of the milk from one heater.

69

The bottling arrangement by siphon explains itself.

Fig. 73.

Fig. 73. — Sectional view of Ice Cooler. — w. — cold water
chamber outside; m. — milk reservoir; r. — receiver from the
pasteurizer, milk flows down corrugated side of the chamber
and is collected in (m.); s. — siphon arrangement for drawing
off milk. Arrows in water and milk chamber show direction
of current.

It stands to reason that any and all of these ice coolers
are not doing their best work unless there is some provision
for stirring or moving the iced water, and while they may
be used with water alone, they will be less effective, and it
may be laid down as a rule that ice or a refrigerator machine
is a necessity if pasteurizing is to be successful, unless indeed
a flowing well of 48° or less is available.

70

CHAPTER IV.

PASTEURIZING IN THE CREAMERIES.

First as to skim milk. I have mentioned how it is much
more practical not to pasteurize the skim milk, but to simply
heat to 185° or 195° because this hot milk when poured into
the cans will virtually kill any bacteria which may be in the
little milk left in the cans, and pasteurizing: heating and cool-
ing, should only be done where the cans are first cleaned and
steamed, and even then I doubt the economy unless indeed
a large flow of cold water might reduce the cost of cooling
to next to nothing. It has been slow work enough to induce
our creamery men to heat the skim milk by a steam jet (direct
or exhaust) into the milk, so that it is in fear and trembling
that I request those who do this to figure a little on the dilu-
tion and the increased cost of hauling this water back to the
farm. It is at least worth considering whether this counter-
balances the expense of one of the modern heaters which may
be used chiefly with exhaust steam.

One thing is sure, every creamery ought to heat the sl^im
milk for the protection of its patrons, and when once they (the
patrons) have learned to appreciate the hot sweet milk then
the butter maker will have his reward by getting better milk
delivered, because if the patrons deliver milk too sour to heat
they will get it back loppered. That this is the result has
been testified to by too many creamery men to doubt it. And
it also removes the danger of spreading tuberculosis, but full
security against tuberculosis In the continuous heater is
claimed by Danish authorities to be obtained only at 185°;
indeed creameries are compelled by law in that country to
heat it to that temperature.

One trouble in heating the milk is foaming. A device
to prevent this made by C. Mikkelsen (Denmark) is shown in

71

Fig. 73J. The skim milk vat is made of heavy tinned steel
plates with angle iron, round the top edge. This al-
lows the clamping of the cover firmly and tightly. In

Fig. 73^.

the cover is an opening into which fits the half cylinder which
is provided with two dashers revolving on a shaft driven
with a cord pulley. The skim milk enters the vat through
a closed pipe and the foam rises against the cover, where it
is caught by the dashers and thrown against the cylinder,
thus releasing the air which escapes through the ventilating
pipe.

The latest Danish heater (See Fig. 37) kills this foam by
having plates on the dasher.

SHALL WE MAKE PASTEURIZED BUTTER?

This is a difficult question to answer, as regards our
home market, and yet I believe that it would pay in the long
run. First of all it would secure us a better price for our
surplus to be exported, and it cannot be denied that such sur-
plus affects our home prices, more or less. If an unpasteur-
ized surplus of 10 or 20 million pounds of butter of the usual
varying quality has to be disposed of and only 16 cents can be
realized, it is evident that the holders will rather take 16£
cents at home, but if pasteurization would help us — as I
know it will — to a greater uniformity and a better average
quality of this surplus and thus raise the export value to
18 or 19 cents, it is evident that no butter would be offered
for less than that price.

But I believe further that even for our home markets
it would pay, because by careful ripening of the cream, we
can get a uniform clean flavor and yet high enough to please,
and much greater uniformity. It is the uniformity which

lias helped to introduce oleomargarine to many of our hotels
and restaurants and not always the greed of the proprietors.
They find that there is less kicking made by their patrons on
a uniform "neutral" oleomargarine than on fine flavored
butter today, rancid or off-flavored tomorrow, and indifferent
the next day. In creameries where perfect milk is delivered
all the year round it would be foolish to pasteurize.

I know well enough that I am perhaps before my time
in taking this position, as not six out of ten, aye not four out
of ten of our creameries are in a condition to pasteurize with
any assurance of success. Only when we have buildings
that may be kept clean will it be practical to adopt this sys-
tem. There is no need of fancy buildings like the German
creamery illustrated in this pamphlet on page 77, but brick
buildings with cement floors and walls finished in cement,
with plenty of light and ventilation, as well as good drainage
and clean surroundings, is a necessity. If individual cream-
ery men who, alas too often, rent a rotten building will not
reform, it is high time for the farmers to co-operate and put
up such a building rather than continue to patronize the
present average creamery. It would certainly pay them
well. Our buttermakers have lately learned the value of
a "starter," but do they stop to consider the uncertainties
to which they remain a prey? Sowing wheat in a weedy
field is an old simile, but nevertheless true, and pasteuriza-
tion will certainly help him in getting uniform results from
his work.

I am not prepared to urge those who want to make pas-
teurized butter to adopt the heating of the new milk and
skimming hot, but on the other hand I dare not condemn it.
Personally, I should prefer to pasteurize the cream and heat
the skim milk, as it comes from the separators. This is not
a treatise on buttermaking, and hence suffice it to say: Con-
tinuous heaters are satisfactory for this purpose. Cool the
heated cream quickly down to ripening temperature, say 70°
to 80°, and add your starter, but be sure it is a good one,
because you will have no lactic acid bacteria that might help
to remedy your mistake, as it happens when using an inferior
starter in a good unpasteurized cream. On the making of
the starter will you stand or fall. V7hen nearly ripe, say
34 to 35 cc on the Mann's test, with cream 25 or 30 per cent fat,

73

•cool down to 46° or 48°, and hold it there for not less than
three hours and you will have no trouble with the "body" of
your butter. Do not attempt to pasteurize unless you have
complete control of your temperatures.

In Fig. 74 is illustrated a Danish outfit with automatic

Fig. 74.

cream elevator, an old Fjord heater and Smith cooler and
three cream barrels.

In Fig. 75 is shown an English continuous pasteurizing
outfit made by the "Dairy Supply Co.," London. To the

*^r]=rr":f: - ..::,;"-:-" V-

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Fig. 75.

left is shown the typical English milk can (called milk churn
in England) on a self-dumping elevator, which delivers the

74

milk in the vat.1 The heater is of the Laval type shown in
Fig. 17, and the cooler is of the "Smith" pattern.

Fig. 76 shows a Danish creamery outfit with three
Triumph heaters, the construction of which is shown in
Fig. 28.

The milk is received in H, from where it is run into the
drum A, which has a steam mantel and a revolving horizontal
screw, which heats the milk to separating temperature and
elevates it into the separator.

From the separator the cream runs into a similar heater
C where it is heated to 150 and then elevated to the cooler
D, from which it runs into the cream tank E.

The skim milk runs into the larger drum B, and is heated
to the boiling point.

Fig. 76.

On page 99, Fig. 102, is shown the A. H. Reid outfit for
pasteurizing city milk. By removing the hot milk storage
tank it will represent one suitable for a creamery.

In reply to an inquiry about shipping hot cream from
skim stations, I received the following reply from "the largest
Creamery System in the world:"

" * * * We have about 100 Pasteurizers and cool-
ers out (the " Jensen") and the rest of our stations are pas-
teurizing and cooling in cans, but just as soon as we can get
the machines shipped we will pasteurize in them at all of out-
points.

"Now as to our success in shipping hot cream, will say

75

it cannot be recommended to any great extent, as the cream
invariably will show a scorched flavor that never leaves the
butter after it is made. We are shipping cream hot from
two or three points on account of not having sufficient water
supply. Shipping hot should not be recommended when as
cheap an arrangement as the Jensen cooler can be had, that
will bring the cream down within two or three degrees of the
temperature df the water used, and only using about three to
four times as much water as cream run through.

"We. think pasteurization is the only solution, as our
experiment last year with held pasteurized butter turned out
fine. The goods sold for fresh made butter on all the prin-
cipal markets four to five months after being made. We
pasteurize at our individual Skimming Stations and par-
ticular care is taken that nothing but first class milk is re-
ceived.

"We think the demand we are having for our butter this
year is something great, and the extra price we are getting
for our product would pay for putting in pasteurizers on our
whole system in two months.
"Yours truly,

"THE CONTINENTAL CREAMERY CO."

Topeka, Kan., June 3, 1901.

' But the difficulty is to get cold water and enough of it
in many localities, possibly if the modern low temperature
of 140° could be maintained that would do away with the
cooked flavor.

SOUR CREAM has been pasteurized by Mr. Bentley5 of
Circleville, Ohio.

Not having tried it, I cannot express any opinion, and
regret very much that the experiment stations have not
at once taken the matter up.

I lack information about the degree of acidity, but if it
is sour enough to have wheyed off, leaving a very rich cream,
I can understand it. In that case, I presume, the curd, hard-
ened by the heat, will settle to the bottom and not be incor-
porated in the butter and cause white specks.

Mr. G. B. Lawson, of Grinuell, Iowa, writes me that he
has been converted from his doubts by practical tests, and
hence I presume that even if it will not do under any and all
circumstances, there is enough in it for every gathered cream-
eryman to investigate.

76

The fact remains that if there is any curd at all in the
cream it will be hardened by the heating and, if not elim-
inated, cause more or less white specks and a very crumbly
"body."

That gathered cream which often has a bad taint will
be improved in flavor by pasteurizing is sure enough, but, if
possible, I would rather see a system where the farmers
learned to pasteurize it themselves or to deliver sweet cream.

I illustrate a cream pasteurizing outfit in Fig. 76J, used
by the Continental Creamery Co. at their skim stations, and
made by A. Jensen, Topeka, Kan. The heater is virtually on
the Fjord plan, but the dashers are made (like those in ice

Fig. 76l/2

cream freezers) to hug closely to the wall which, Mr. Jensen
claims, prevents all burning on. The cooler is of the Mc-
Pherson type, but the water is let in from four sides and by
the aid of nozzles set in a lively circulation. With five times
the quantity of water it will cool to within four or five de-
grees of that of the water.

77

78

CHAPTER V.

THE CITY MILK SUPPLY,

The daily inilk consumption in the United States of Amer-
ica does not aggregate less than 5,000,000 gallons. It takes
about 2,/)00,000 cows to produce this, and an army of 200,000
men to care for them and milk them. So this is no insignificant
industry and it deserves more attention than it has had up
to date. We have in the States twelve dairy papers, and only
two of them are exclusively devoted to city milk supply — The
"Milk News," of Chicago, and the '"'Milk Reporter," Decker-
town, N. Y.

Owing to the rapid development of railroad facilities ra-
diating from all our great cities, the aspect of the city milk
supply has changed greatly from the time when the source
of supply of a necessity was very limited. It makes but little
difference now whether the milk is produced within a few
miles or within seventy, eighty, or even two hundred miles.
With refrigerator cars the milk hauled 100 miles by rail is
often better off than that hauled 10 to 12 miles by team.

KEEPING ACCOUNTS.

Hence producers of milk are now virtually compelled to
base their prices on the price of butter or cheese and no com-
bination of producers will be strong enough to ensure a higher
price than that with a reasonable addition for the necessary ex-
tra expenses. If this is correct — and I challenge anybody to
prove it otherwise — then the producers of milk for city con-
sumption must (like those producing it for butter and cheese)
carefully study the problem of cheaper milk production,
economy in marketing and reduction of unavoidable losses.

Cheaper milk production depends first of all on the kind
of cows kept, and while many farmers may make a pretty

79

good "guess" at the relative value, it is astonishing how they
will be surprised at the result of a systematic testing and
account keeping. Many a cow that has made a good im-
pression by a great flow of milk for a few months, will be
found at the foot of the list at the end of the year! It is a
surprisingly lack of business system not to know exactly
what each cow is paying for her board, and it is much less
work than people believe to rule a book like this.

Weekly recard of Cow No .... Born The

calf dropped Served Due

Date
of
test*

MILK IN POUNDS.

Babcock
test.

Pounds
Butter
Fat.

1 *••
REMARKS.

Morn-
ing.

Eve-
ning.

Total.

For
week.

I

1

and weigh each cow's milk once a week, testing it, if not
once, then every other week. I say testing because it mat-
ters not whether the milk for city supply is now paid by the
gallon, it is only a question of time when it will be paid ac-
cording to butterfat.

Any spring scale hung up in the stable will do, though
I prefer other scales, say some-
thing like the Mahler (Ger-
many) scale illustrated in Fig.
77. It is made (as shown) to be
bolted to the wall or for stand-
ing on the floor and has a desk
for the record book. It seems
to me that this should be more
reliable than the spring scales,
which will sooner or later be
affected by rust.

The keeping of such records
will help to create an interest in
the work of the milkers, an am-
bition to keep up the flow.

If co-operation is possible, the formation of TEST AS-
SOCIATIONS on the Danish plan is to be recommended.

Fig. 77.

80

Having the right kind of cows, the next question is the feed?
but that is also too broad a question to take up here and
Prof. Henry's book, Feeds and Feeding, should be read by
every farmer. I shall confine myself to repeat a much needed
reminder as to the economy of providing soiling crops in or-
der to keep up the flow of milk if pastures give out, and to
endorse the use of silage in moderation as the great "milk
cheapener."

THE STABLE.

Cows will produce more and healthier milk if kept in
well ventilated and lighted stables, and there is no need of ex-
pensive, fancy buildings. I quote from my A, B, G in Butter-
making: "We may even make fairly good ones with a clay
floor and the walls and roof of straw, if we only provide
ventilation and light. (The latter calls for the heaviest cash
outlay, but sashes are now so cheap and the value of light
of so great importance to the health of the cows that there
is no excuse for not having plenty of it.

As to ventilation, I give in Fig. 78 a cross section of a
stable 14 feet by 36 and 8 feet high. A wooden flue or two

A A is placed along
one wall and made
high enough to give
some draft at least
four feet above the
ridge of the roof.

On the opposite
wall are inserted
two or three flues
like B B, or, if the
wall is a double
boarded one, the air

Fig. 78.

may be taken in by leaving a board out between two studs on
the outside at K (on the piece of wall shown) and another
one on the inside at N, but in that rase a board M should be
nailed in a slanting position with end pieces on either side so
as to give the air a slant in direction of the ceiling.

As to the size of the flues, Prof. King, of Madison, Wis.,
considers that for 20 cows, they should have a cross-section
2 feet by 2 feet. The intake of fresh air need not be nearly

81

so large, as there are always leaks at windows and doors and
it is better to have several small intakes to prevent draught.
This principle — air circulation without draught on the cows — •
can be applied to a straw stable as well as to the most ex-
pensive one.

Comfort is an important element in cheap milk produc-
tion, and while fixed stanchion may make it easier to keep
the cows clean, we need only observe them when lying in the
pasture to know how cruel and unnatural their position must
be in those "animal stocks."

Tying them, or — if it can be afforded — one of the mod-
ern stalls like the "Bidw7ell" or the "Drown" are the only
right systems and a liberal supply of bedding will not only
help to keep them clean and make them comfortable, but in-
crease the manure heap, which the Danish farmers call their
"gold mine."

To keep a cow tied up all winter is in no way a natural
treatment, and though it is done by many good dairymen
(thus universally in Holland and Denmark), the trend is now
to do as Mr. H. B. Gurler recommends in his "American
Dairying" give them lukewarm water outside, and if the
weather is fairly mild let them remain there an hour or two
at their option, but this advice should not be misunderstood
as a defense for those farmers who turn their cows out to
drink through a hole in the ice on the watering trough.

The more the cow is deprived of exercise, the greater the
need of keeping the pores of the skin open by daily carding
and brushing. Indeed, this is not only a question of health
(cheap milk production), but also of cleanliness (pure milk).
It is a wonder to me that the farmer who will give his time
willingly to keep his horse clean, begrudges it to his cows.
It is a question of health in both cases, but in the latter it is
also a question of health to his own family and those who
may drink the milk.

To illustrate this, Prof. Backhaus (Germany) tried with
two cows, grooming them seven days, then leaving them four-
teen days without grooming, and then grooming again for
seven days. The result was in the fourteen days of each
period :

Grooming. No Grooming.
Yield. . .... . .575.4 Ibs. 536.4 Ibs.

•' Total fat 23.06 Ibs. 21.33 Ibs.

-6

82

This makes an increase of J Ib. butter per week in favor
of grooming, which helps to pay for the extra work.

Whitewashing, at least twice a .year, acts not only as a
disinfectant but increases the light in the stable. It is a
comparatively easy job if a spray pump is used.

MILKING AND MILKING MACHINES.

There is no doubt but that the greatest trouble of milk
producers is to get good milkers — men or women. I say
women, even at the risk of being called un-American, because
I deem it no unwomanly work, provided the stables and their
surroundings are kept as clean as they ought to be, and because
women, as a rule, really make better milkers than men. They
have more sympathy with the cows, as a rule; they under-
stand, as Ex-Governor Hoard says, the "motherhood" of the
cow better than men.

Milking is not a popular job because it is so confining;
it has got to be done at regular hours, and no political or
social engagement may interfere with it. This cannot be
helped, but what can be helped by the milk producer is to
pay their men (or women) decent wages and to refrain from
running in milking as an extra chore instead of making it
part and parcel of the day's work. A rough, noisy milker
should not be allowed to stay a single day and cleanliness
should be encouraged by providing a clean stable and clean
surroundings, as well as wrater and towels for washing the
hands.

The fact is that but few milk producers realize the im-
portance of having the right kind of milkers, not only to
secure pure, healthy milk, but to secure a large yield. Few
men realize the necessity of the milker making friends with
a cow — in fact to get her to "adopt" him — in order to make
her give all the milk possible.

And this is the reason wThy I have been and am a little
skeptical as to the possibilities of milking machines, so much
so that I do not propose to illustrate and explain the various
efforts in that line, but refer investigators to Dr. Stohmann's
book where a full list will be found. Milking is not
a pure mechanical work, and the cow compared with a ma-
chine is but a lame simile after all.

In my estimation, the best milking machine is a good,

83

stout boy or girl, man or woman, who gets well paid and a
little extra promised if the annual yield of the cows milked
exceeds a certain amount. The question of milking is fur-
ther treated in the chapter on sanitary milk, where nearly
all the suggestions given may be adopted (somewhat modi-
fied) more or less by any and all milk producers to their own
advantage and for the benefit of humanity.

1 A ff '••

CARE OF THE MILK.

The question of the care of milk for city supply is an all
important one, but I regret that there is a general inclination
to make a distinction between that and the care given to milk
delivered at creameries and cheese factories. There ought
to be none, at least as far as to the shipping station.

Having provided a clean stable as shortly 'outlined and
having provided sound and fairly balanced food and pure
water, the next question is the care of the milk. Even with
all possible precaution against contamination, there is always
need of some kind of purification. The means of doing this
may be classed as straining, filtering and clarifying by centri-
fugal force.

STRAINING.

On few subjects has there been so much misunderstand-
ing as on this wray of purifying milk, and it is a noteworthy
fact that Swiss cheesemakers prefer their patrons not to
strain the milk because they may then see how careful the
milkers have been in excluding straw, muck and dirt. There
is a good deal of sound sense in this idea, because generally
the straining of the milk is a delusion and a snare, and pre-
vention is better than cure. Take a slovenly, careless milker,
milking say ten cows. He gets up cross and imparts the
same feeling to the cow, who promptly kicks and splashes
some dirt in the first pail. This is kept back in the strainer
and the milk of the next cow and the next is poured over it,
nicely rinsing all the fine dirt and bacteria off the coarser and
visible dirt and straws into the milk can.

Many are the devices, more or less effective, (generally
less) invented to prevent this, but, as far as I have seen, they
are all more or less difficult to keep clean. I prefer therefore
a simple fine wire strainer to catch straws, etc., and beneath

84

this a simple piece of light flannel fixed over the can with
a deep sag in the middle by using four clothes pins on the
edge of the can. If this is done, and if the milker will take
the trouble to change or rinse it out at once when there shows
any unusual amount of sediment, then all has been done
that can be done under ordinary circumstances. Of the hun-
dreds of various strainers, I illustrate only one, introduced

by Mr. John Boyd (Chicago) in Fig.
9 which explains itself. This re-
duces the danger of washing the
coarse dirt to a minimum as the
milk will not be forced through it
from above, and if the funnel tube
were made with a tee and cap so
as to be easier to clean, it would
be a great improvement. The milk
enters through the outside funnel
and rises up through the inner one
(over which is fixed a piece of flan-
nel with a ring), and overflows into
the can provided with a gate valve.

I aiso — chiefly. as a curiosity — illustrate one of the latest
German strainers, the "Josef Fliegel," in Fig. 80. This

Fig. 79.

Fig.

shows how far they go in their attempts in straining. It ex-
plains itself, being filled with gravel, which,s of course, must
be washed and sterilized every day.

85

Among other German strainers I mention the "Ditt-
mann's," which . consists of not less than 9 pieces, including
four metal strainers and two "cushions" of a sort of felting.
This has at least the merit of being- possible to clean, as it
can be taken to pieces. But as said before, prevention is bet-
ter than cure, and no amount of straining will purify milk
if pail after pail is poured on top of the dirt, and it may be-
come a detriment if the strainer is not kept perfectly clean.
A piece of flannel is easy to wash and when it felts too much
for reasonably quick straining, a new one may be had at a
small cost.

FILTERING MILK.

Among the systems of cleaning milk is the one used, I
belieA'e, first by the Copenhagen Milk Supply Co. They had
an apparatus where the milk entered at the bottom and
passed through a deep layer of sponges laid between perfor-
ated plates. The keeping of the sponges clean proved a ter-
rible task and later layers of gravel were substituted.

A gravel filter designed by Scheller and Schreiber, of Ger-
many, is shown in Fig. 81. The milk enters at e through

a strainer, passes through
the coarse gravel d, and
then by the pipe f, through
the perforated double bot-
tom b in the lower compart-
ment; through the fine gravel
n to the outlet g. The ap-
paratus is drained by the
valve at h. Dr. H. Tiemann
reports in Milch Zeitung
some experiments with this
filter, showing that 60 per
cent of the original slime
and dirt was removed, and
that the number of germs in
the unfiltered milk varied
from 49 to 166 millions in
one c. c., and in the filtered
milk from 46 to 168 millions,

showing but a small improvement from a bacteriological
standpoint. The capacity of No. 00 is fully 600 Ibs. per hour.

Fig. 81.

86

The gravel is washed in a perforated drum revolving in a
trough.

C. Bolle, the great milk [man
in Berlin (Germany) devised a
gravel filter shown in Fig. 82.
It consists of a large vessel
where the milk enters at A,
and passes through three lay-
ers, B, Bl, B2, of gravel of in-
creasing fineness. It is claimed
to treat 2,400 to 3,000 Ibs. per
hour and to reduce the number
of bacteria from one-third to
one-half. The gravel is washed
with boiling water, then with
muriatic acid and then again
with boiling water until all
trace of acid is removed.

Dr. Backhaus uses cellulose in
Fi 82 a mush-like shape as filtering

material.

In Fig. 83 is shown the International Filter (Chicago) in
position for operation. It consists of two perforated plates

with layers of flannel or
felting between, all en-
closed in a cast iron
casing, which can easily
be opened. The milk
has to have some pres-
sure, and hence the milk
vat is placed on the
floor above from whence
it enters the filter under
the lower perforated
plate, passes through the
felting and from there
into milk bottling tank.
This filter seems to me
the simplest possible and

Fig. 83. only the high price is an

excuse for its not being
used more extensively.

87

CLEANING MILK BY CENTRIFUGAL FORCE.

But what is the use of all these elaborate devices, with
the daily cleaning of pipes, etc., when we have in the separa-
tor a device easy to clean and perfect in action, the only draw-
back being the power required.

When creaming milk by centrifugal force was intro-
duced it was goon discovered that even the most carefully
strained milk would leave a layer of sediment on the walls
of the bowl. As this consisted of fine dirt and dung and
scales which had passed the sieve and also fine bits of mem-
brane from the milk, as well as bacteria adhering, the
thought of purifying milk by centrifugal force lay near. F.
Ludloff, of Berlin, (Germany) and others have made special

Fig. 85.

Fig. 84.

separators for this use, and Profs. Dunbar and Kister describe
in Milch Zeitung, 1899, a separator constructed like
those used in laundries with perforated bowls, Fig. 84. These
bowls are lined with fine strainer cloth and the milk forced
through by centrifugal force, as shown by the arrows, and
this is in reality nothing but a. filter, like the International
filter, only the pressure employed is greater and in spite of
this, the cloths will soon be clogged and have to be renewed.
Far better is the Heines milk cleaning separator, Fig. 85.
The milk enters the bowl at a and the separation of the
heavier dirt commences at b, and it gathers on the wall of the
revolving drum, C C. The milk passes out of the separator
through the filter cloth d, whereby any lighter foreign sub-
stance is retained. The drum is large and revolves only 1.000
revolutions per minute, and the capacity is about 2,500 lt)s. per
hour.

88

The milk used was better than the average, varying
from 2.5 to 18.5 milligrams dirt per liter, while the milk de-
livered in Hamburg market for 1898 varied from 0 to 183.5,
with an average of 13.5 milligram per liter. The result of
eight tests showed on an average 9.5 milligram dirt in the
new milk and 1 in the centrifugated milk.

Experience has shown that there is no need of employ-
ing specially constructed separators, as those used for skim-
ming will do the work satisfactorily; thus Mr. H. B. Gurler
uses a No. 3 Alpha De Laval in his sanitary dairy.

There has been some fear of difficulty in getting the
milk and cream mixed again, but if the two streams are
run together and passed at once over a cooler, there will be
no trouble. A great advantage of this system is that it puts
it in the milk man's power to deliver milk of a guaranteed
percentage of fat by either removing part of the skim milk,
or, in case of very rich milk, part of the cream.

It is true, this system requires power — steam or hand —
but it is certainly the very best one for cleaning milk.

PRESERVING THE MILK FOR DELIVERY.

Having purified the milk by either of these mechanical
means, the next step is to secure its preservation. As said
before chemical preservatives should never be used — it is ille-
gal as well as immoral, and the simplest and best system is
cooling it at once as much as possible.

FARM COOLERS AND AERATORS.

A common system of cooling is to strain the milk into
the shipping cans, which are placed in a water tank just out-
side the stable, and to rely on the wind mill to keep the water
flowing. The milker is then supposed to give the milk a
stirring up every time he pours in a pail, either with a dipper
or one of the special hand stirrers or aerators of which I illus-
trate one in Fig. 86.

It is a bell-shaped cup at the end of a rod. In pushing
it down through the milk it carries the air down and lets it

89

Fig. 86.

escape through fine holes in the top of
of the bell. But too often is this stir-
ring or aeration neglected, and too often
there is no wind mill or no wind, and
pumping by hand is too much work.
For this reason I am decidedly in favor of
using iced water. Farmers ought to
have a stock of ice any how, as it is a
great economy in the household, and if
a pond is within reasonable distance it
ran be laid down for $1.00 per ton. But
even if it were to cost $3.00 per ton it
would pay and an ice house can be built
very cheaply. I have, in Sweden, pre-
served ice in a heap of saw dust, and it may be preserved in
a bay of the barn by simply covering with straw, although
the loss by melting will be greater than in a properly con-
structed ice house.

Of ice coolers for use without or with but little water, I
illustrate the original McPherson in Fig. 87, where A is like a

milk pail with a lot of fine holes
at the bottom d and is placed on
the ice pail B, which is filled
with ice. The milk flows over B,
being cooled and aerated and
runs from the annular ring b into
the pail. Similar coolers made
are the "Champion," (Fig. 88),
the "Model" and the two made by
Sturges, Cornish & Burn Co (of
Chicago). The former (Fig. 89)

Fig

Fig.

90

is on the plan of the Smith cooler, being made with corruga-
tions. The latter has small concentric rings, which tend to
delay the milk in its downward course. The upper tank is
a good deal smaller in proportion than the original McPher-
son.

In order to get the full bene-
fit of the ice it is necessary to
have some kind of device for
stirring the ice or keeping the
cooling water in motion. Mr.
Brown, in his cream cooler,
Fig. 90J, provides a hand pump.
The cream runs in at a and out
at the bent tube, which may be
lowered to empty the can. In
handling milk or cream, pas-
teurized or unpasteurized, for
the market, too much stress can
not be laid on a quick and thor-
ough cooling, the nearer 34°
the better. Where cold water
i s plentiful
coolers on the
Lawrence
principle,

Fig. 90%. such as the

"Star," Fig. 91, or The Reid (see Fig. 68),
and others are among the best of all coolers
and aerators combined, and if water is
scarce, the best system is to have a water
tank filled with crushed ice and circulate
that in the cooler.

Fig. 91.

AERATION.

Meanwhile, if the combined coolers and aerators are not
available, cooling by aeration only is better than nothing,
although perhaps this may hardly be true when speaking
about preparing milk for city shipment.

The simplest aeration is by lifting a dipper of milk

91

from the can and let it slowly fall back in a
small stream. A Canadian, Mr. P. W. Strong,
of Brockville, Ont., patented this simple and
cheap device for aerating. Fig. 93 explains
itself. Strain the milk
through the bucket, which
has a perforated bottom,
and if more aeration is
needed lower the bucket
to the bottom of the ship-
ping can, when a valve
opens and lets in the milk,
which is hoisted up again,
and so on.

D. H. Burrell, of Little Fig 93

Falls, N. Y., makes the aerator, shown in Fig.
92, which explains itself. The bucket has a

perforated bottom and the milk is strained into it, falling

from there into the can.

Mr. Boegild (Denmark) constructed a hollow cylinder
over which the milk flows in a very thin film and is cooled
by the air which passes through the cylinder.

Hundreds of devices for
aerating milk have been patented,
but most of them depend up-
on perforated tin dividing the
rnilk in fine streams as it is
poured into the shipping cans, as
Fig. 94, the so-called Vermont
strainer and aerator, or like those
previously described. Others de-
pend on blowing the air into the
milk like Mr. E. L. Hill, of West
Upton, Mass.

Fig. 94.

92

Fig. 95.

Fig. 95 shows the box with the
blower, which is turned by a crank,
and the hose connected with the noz-
zle, which is placed in the milk can.

Provided hose and nozzle are kept
clean and absolutely pure air is avail-
able, this system does good work.
Yet, I consider the combined aerators
and coolers are much to prefer.

While Danish experiments have
lately thrown some doubt on the bene-
fit of aerating the milk on the farm
near the stable, even if done in a
special room, the Danes have taken up
the idea of aerating the hot cream in
rather an enthusiastic manner, and
several special devices have been
put on the market. Thus Konstan-

tin Hansen & Schroeder, of Kolding, solves the problem as

shown in Fig. 95J. In the usual
Smith cooler is placed a tank
"a" in the upper part of which
a perforated plate "b" is fixed.
The cooling water is led
through the pipe "c," and forms
a fine shower, leaving at "d."
The air is forced through this
by the pipe "e" and "fv to the
aerating tank "g" from which
it can only escape through the
cream shower coming from the
upper tank "h" and out by "k,v
while the cream leaves at "F
for the cooler. It seems to me
a very neat way of aerating
cream and a desirable one if the
cream is tainted with turnip or
weedy flavor, but I should lay

Fig. 9ol/2. J

great stress on securing pure

air. The air is forced through by a small centrifugal blower
running at 1,500 revolutions per minute, and is purified by

93

passing through the water shower. It is even suggested to
use oxygen for aeration if it can be obtained at a low enough
price. The apparatus sells, as shown, for |40 in Denmark.

THE MILK PAILS AND SHIPPING CANS.

Interesting as it might be to discuss and illustrate the
various pails and cans used all over, I shall here confine my-
self to draw attention to the importance of buying the best
and those with the fewest seams carefully and smoothly sol-
dered. There is no more dangerous lurking place for dirt and
bacteria than an unevenly soldered seam. A few years ago
the "Reform" can was introduced in Denmark, shown in Fig.
96.

These cans are made of two pieces,
pressed out of the very best English
steel plate, joined in the middle of the side
and heavily tinned. The cover is of one
piece and the handles only are riveted.
Dairy Counsellor Boeggild strongly recom-
mended this can in "Maelkeritidende."
The price for the 8-gallon size is |3.00
in Denmark, but if it is durable it would
be cheap at f 5.00.

It seems, however, after some years'
experience that the tinning of these cans
has not been satisfactory, and yet I

hope that as, for instance, Messrs. Sturges, Fig. %.

Cornish and Burn, who are stamping out seamless cheese
hoops may take up this idea. It will be seen that the only
seam is easily got at and visible, and if the tinning can be
made to endure, they should fill the bill. Meanwhile it will
pay milk producers to pay a little extra to get pails and cans
soldered perfectly smooth and with no sharp corners. Cans
when rusty may give the milk a very disagreeable taste when
left over night by a combination of iron, as has been proved
in Denmark. Finally it must be remembered that all the
previous precautions and cleanliness may be love's labor lost
it pails and cans are not cleaned properly and sterilized by
steaming or rinsing with boiling wrater.

In this connection let me say that if milk shippers knew
their own interest and city dealers theirs, no cans would be

94

left standing and returned with a milk rest in them, but they
would be rinsed at once with cold water, even if they are not
thoroughly cleaned and steamed. It is an outrage to common
sense not to do this, as any one, who ever smelled some of
the returned cans left to bake in the sun for hours, if not for
days, can testify. All utensils used for milk should first be
rinsed with cold or lukewarm water, then scrubbed with soda
water or some of the more expensive soap pow^ders, never with
soap, rinsed again and scalded. Rinsings with soap pow-
ders in should not be given to hogs as, according to Bulletin
141, Cornell Experiment Station, it may kill them.

There is one style of milk pail against which I must warn
the dairymen, especially if they leave sour or partly sour milk
in them. I refer to the plan — in order to prevent rust — of
soldering a zinc plate on the bottom. German experience has
shown that poisonous salts may form and it also makes it
harder to keep them clean.

PASTEURIZING ON THE FARM.

The beauty of the pasteurizing process is that anybody
may use it on a small scale without investing any money in
special apparatus more than a small thermometer.

In Fig. 97 is shown a tin boiler in which a quart and a
pint bottle is placed on a perforated loose
bottom. This boiler is placed on the
stove and the temperature raised to
boiling point; when it is left alone for
about 30 minutes, as a rule the tempera-
ture will not have fallen below 150°, and
the bottles are then taken out and cooled.
Having tried if the customers like it,
and having seen the advantages, which,
as before said, are all the greater the
nearer the pasteurizing is brought to the' Fig. 97.

milking time, there is no need of any expensive apparatus
as long as the amount handled does not exceed 50 or 60, aye,
even 100 quarts.

Get as many shot-gun cans, 8 inches in diameter and 22

95

inches high, holding 40 tbs.
each, as may be needed. Place
them in an oblong boiler
(Fig. 98), made to order if
necessary. Get a suitable
tank for cooling, and a stirrer
(see Fig. 98.) That is all
there is required.
Fig. 98. I acknowledge, however,

that if money and steam is at command, it is less work to
use some special apparatus than to keep four or five cans
stirred by hand, yet part of this gain is counterbalanced by
the increased labor in keeping the apparatus clean.

Stir the milk continuously until it is 140° or whatever
higher temperature that may be decided on, and see to it that
when it has reached that temperature the water in the boiler-
is only a degree or two higher.

If it should be higher, reduce it by adding cold water.
Place the boiler where the temperature will remain station-
ary for 20 to 30 minutes and cover the milk can.

Meanwhile, have a tub filled with cold water, preferably
with ice water, and place the milk can in it. Moving the
can round with one hand (so as to stir the water), the milk
is stirred with the other hand until at least 50° cold.

Where there is a tank with flowing cold water, it is
enough to stir the milk, but where neither this nor ice are at
hand, the quantity of water must be regulated according to
its temperature.

If, as for instance, there are 20 Ibs. of milk at 155° that
we desire to cool to 60° (50 would be better), we have to cool
20 Ibs. 95° or 1900 units.

Supposing then we have water at our command at 48°;
then we must theoretically have 158 J Ibs. of this water to
reduce the milk to 60°, but practically this is not enough and
it would be too slow work, hence I consider that 300 Ibs. of
such water would be nearer the mark.

The best way of cooling is to run it over one of the small
surface coolers in a clean room.

This question of cooling is the great stumbling block
which for years will prevent farmers from pasteurizing the
milk. Indeed, I feel inclined to make the broad assertion
that unless there is flowing water of not more than 48° or

96

else a good supply of ice, pasteurizing should not be at-
tempted.

But, as I have urged again and again, there is no reason
why every farmer should not lay in a stock of ice, the theoreti-
cal amount required to cool 20 Ibs. 95° would be about 14 Ibs.,
but practically it will take about pound for pound unless the
first cooling is done with water. In that case ^ ft) of ice to 1
Ib. of milk may be figured on.

Pasteurizing costs money for fuel to heat and ice to cool,
and the latter is the most expensive, but even if we take the
highest amount of ice, the cooling will after all only cost 10
cents for 100 Ibs. if the ice is $2.00 per ton.

It is an easy matter for anyone who has a thermometer
to make the above experiment on a small scale and convince
himself of the effect.

When pasteurizing in cans for filling in bottles later, it
is absolutely necessary to have the bottles sterilized. This
is done by placing them (after cleaning, shortly before using)
in a boiler with water and bringing it to a boiling point, then
let the water cool to about 160°, take out the bottles and
cool them, bottom up.

Meanwhile several pasteurizing apparatus have been
constructed for use on the farm, or where no steam is avail-
able, and in Fig. 99 I illustrate
the hand pasteurizing heater
"LE FRANOAIS" made by
Gaulin & Co. (Paris, France).
It consists of a lower part, a
low pressure boiler provided
with safety valve, etc. Above
this is the pasteurizing heater
proper, the frame work of the
stirring apparatus may be re-
moved so as to make it easy to
clean. The boiler is filled
through the funnel, and the
construction is otherwise of the
Fjord pattern. It is made to

pir^r* w°rk 25° ms-' 5°° ms- and i'000

Ibs. per hour. The smallest is about 4J feet high, and sells
for about $110.

1)7

Fig. 100.

Kleemann & Co. (Berlin, Germany) constructed a hand
pasteurizing heater shown in Fig. 100. To the left is an iron

low pressure boiler
(B) connected with
the jacket of the
heater by a pipe be-
low and above, by
which a constant cir-
culation of the heat-
ing water is ob-
t a i n e d, heating
the milk in the
tinned copper vessel
A. A hand stirrer
is provided to agi-
tate the milk. The
smallest size holds
100 Ibs. of milk, will
heat to 190° and
costs about |90. It
seems to me that

this idea could be modified so as to have shut off cocks on the
pipes connected with the heater and water connections for
cooling.

Creamery Package Mfg. Co. (Chicago), has a farm pasteur-
izer similar to the "Pasteur" for places where no boiler is

available. Fig. 101 gives a general
idea of it. It consists of a cylinder,
in the lower part of which is a fire
place for heating the water, in the
upper part, where an inner cylinder
provided with a hand-stirring de-
vice, holds the milk. When heat-
ed, the fire is drawn and ice water
is circulated between the two cyl-
inders from an overhead tank. It
is made in sizes of 10 gal., 20 gal.
and 40 gals. This firm also sells a
vertical tank pasteurizer devised by
• Fig. 101. Nelson, and a continuous one, the

Ideal, which seems to be like the original Fjord.

98

It will thus be seen that there is no excuse for the in-
dividual milk producers and dealers to neglect taking up this
question right away, but I shall now outline my ideas of the
proper system of the city milk supply.

CO-OPERATIVE MILK SHIPPING CREAMERIES.

I head this "CO-OPERATIVE" because it is my firm be-
lief that ultimately the farmers will have to learn true co-
operation if they are to hold up their end in these days of
"expansive" trusts. But the system which I shall outline
shortly may be established — indeed it is established partly
in some states — by the large city milk dealers. I refer to
milk shipping creameries. It is absurd waste to ship a sur-
plus of milk to the cities, and make it into butter unless in-
deed there is a market for fresh buttermilk at fancy prices.
When this was tried in Chicago the freight amounted to
about 6 cents per pound of butter. With a complete system
of shipping stations and especially if the milk is pasteurized
or frozen, or both, there is no need of having any surplus.

No milk should be accepted for pasteurizing or shipping
which shows more than the Farrington limit of 0.2 per cent
acidity or lice by the Mann's acid test, but I feel inclined
even to reduce this to 9 cc by the Mann's.

I hope to see co-operation introduced among the farmers
in each district and the building of permanent buildings, if
not so elegant, at least as sanitary, as the German creamery
illustrated on page 77. I want to see the city milk paid by
the Babcock as well as that sold for butter and cheesemak-
ing purposes. I want to see these milk shipping creameries
fitted out with separators for cream raising and milk clean-
ing purposes, with continuous pasteurizing outfits on the line
suggested by me in the first edition of this pamphlet and illus-
trated in Mr. A. H. Reid's (Philadelphia) pasteurizing outfit,
Fig. 102. The milk is elevated by the pasteuriz-
ing heater to a milk tank with partitions which
compel the milk to go zig zag to the cooler. Or,
if preferred, a system of three storage tanks could
be used for the hot milk, each tank holding one-third of the
hourly capacity of the heater and cooler. Of course, those
who prefer tank pasteurizers may use the Potts or similar
ones, but I strongly recommend the sudden chilling by using
surface heaters, even if covered. I want to see a good Re-

99

Fig. 102.

frigerator Machine and a good stock of ice put in. I
want to see a complete bottling outfit and arrange-

Fig. 103.

100

ments with the railroads to fit cars with racks for
the bottle boxes so that the freight may be kept
down to about the same price as for milk in cans. If such
creamery shipping stations were made the gateways for all
milk sent to the cities, the farmers could get their milk paid
by the test and they would not need to get up in the middle
of the night because with pasteurization or with freezing, or
with both combined, it would matter but little whether the
milk was shipped early or late, and the milk dealers would
have no surplus waste. In this bottling outfit there should
be the very latest and best bottle washers. I dllustrate the
"Ideal Turbine" in Fig. 103. It is sold by Creamery Package
Mfg. Co. (Chicago). It consists of a tank with two compart-
ments. Behind the one to the left H is a turbine bottle
brush A, and in the back of the other F is a bottle rack
in which the bottles are inverted over the 24 spray pipes E
through which cold or hot water or steam may be applied
by an automatic foot lever I. Cold water comes through C.
Steam through B and at X there is a steam jet. Smaller
tanks with a bottle washing brush rotated either by steam,
belt or foot power are also in the market. The latter is illus-
trated in Fig. 104. The operator stands on the opposite side of
the tank and revolves the crank with his foot. Tank holding
about seventy quart bottles and cleaner complete cost only
$10.00.

Fig. 104.

STERILIZING OVENS.

While it may be possible to keep bottles clean with water,
there is hardly any reason why every farmer with ten or

more cows should not have a so-called feed cooker so as to
produce steam, even at a low pressure, and thus have the
means of properly cleaning his cans and dairy utensils. They
are sold cheap enough, varying from $35 to $75, and are as a
rule, built in America, like a vertical boiler.

SIP

Fig. 105.

I said a very IOWT pressure would do, yet if perfect steriliza-
tion is to be obtained, there should be a pressure of not less
than twenty Ibs. and great boiler like ovens have been built
for sterilizing bottles, but as far as I can learn there is an
objection to the high heat which seems to act on the glass and
keeps it "cloudy" so that bottles are not bright. Further-
more low pressure steam should be all sufficient.

Prof. Kussell suggested a galvanized iron box (Fig. 105)
taken from Wisconsin bulletin. There is a square box made
of galvanized iron with a door and a vent for the escape of
steam V. The steam enters at St. P through a pipe provided
with a dropcock C, and with four openings ST. PV with pipes
P inserted, and one SV opening into the upper part of the box.
There are two shelves WS of wire netting, and the lower
space is used for cans placed directly over the steam pipes P,
while the upper shelf is used for bottles, covers, etc. This
and similar boxes are made in any size or styles to suit, by

102

manufacturers of dairy supplies and machinery. Mr. H. B.
Gurler built a steam-tight, cement-plastered room, into which
he rolls the large bottle racks.

Whatever system is used, boiling in water, steaming in
the open or in closets, it is all important to submit the bot-
tles, cans, etc., to a temperature of about 212° or more for
ten to twenty minutes if the whole pasteurizing process shall
not be a delusion and a snare. Indeed I believe if we had to
give up either it would be better to give up pasteurizing than
sterilizing the cans or bottles.

THE BOTTLES.

Fig. 106.

Fig. 108.

There are many milk bottles in the market, with all
kinds of patent tin covers and closing devices. In Fig. 106
I illustrate some bottles used in France.

Lately, however, the "Common Sense'7 milk bottle, Fig.
108, or its imitation, the "Ideal," is absolutely gaining the
ground, and wherever they can be transported "right side"
up, they are, undoubtedly, the simplest and easiest to keep
clean. The paper cap is renewed each time, and there is no
wire or tin to be in the way of cleaning. The cap is made of
paraffined paper, and as a rule fits so well as to allow the
bottle to be held upside down without spilling a drop. It is
indeed claimed that they may be submerged in water with
safety, and there is no trouble at all if they are handled in
cases like Fig. 109.

For shipping and delivering are used wooden boxes with
partitions for twelve bottles and if desired they are made

103

like Fig. 109, with a removable galvanized iron lining. The
rnilk can be iced down and the case closed, thus serving as a
perfect refrigerator at all times with no fear of water drip-
ping from the case when the ice melts. And for delivering
from wagon, a wire basket, like Fig. 110, is often used.

Fig. 109.

Fig. 110.

BOTTLING AND SEALING.

Various bottling devices have been put on the market,
more or less complicated and difficult to keep clean. If only
a limited number of bottles are to be filled a jug with a glass
funnel, the stem of which reaches nearly to the bottom of
the bottle, placed so that it does not prevent the escape of
air, is the simplest. But small fillers can also be had from
the dealers. The Childs filler is the one most used and
known and I shall here only illustrate the UP-TO-DATE

bottle filler, the latest de-
vice sold by Creamery
Package Mfg. Co., in Fig.
111. The bottles are push-
ed into position four at a
time by a bar and by press-
ing a foot lever they are
raised up against the
valves, which open auto-
matically, while a rubber
cushion prevents any over-
flow. The milk is sprayed
against the walls of the
bottle, while the air es-
capes through the air tube
Fig. in. in the center of the valve.

104

These are also made with a rotary stand and a capping de-
vice. I have not had reports of its work, but it seems prom-
ising to me and well worth investigation.

One of the greatest problems which meet dealers in plac-
ing sanitary (certified) milk on the
market is the danger of dishonest
agents and customers' servants tam-
pering with the milk. The Common
Sense bottle having no wire fasten-
ings which might be sealed, Mr. H. B.
Gurler planned a special cap to cover
the paper one, Fig. 112, stamped
out of tin and sealed with a lead seal,
in which the date of filling may be
Fig. 112. embossed if so desired.

THE CITY MILK DELIVERY.

This is one of the most unsatisfactory phases of supply-
ing large cities. What terrible economic loss is there sus-
tained by having ten or twelve delivery wagons pass over the
same route? Here is a case where a large combination
would be justified, but I should prefer to see the milk
producers have the main say in such a combination.
This enormous expense in delivering is not the
only drawback. It is true we have in nearly
all our cities several large companies who have excellent facil-
ities for handling milk in a sanitary manner, but alas, we
have also many small, dirty and unsanitary milk depots
where there is not even the most primitive attempt at sanita-
tion; where there is hardly decent facilities for washing the
cans and bottles, and when such dealers peddle milk in bot-
tles that system is a great farce. Small milk dealers or
grocers and bakers who handle only one or two cans of milk

should never place them in a re-
frigerator with other things; far
better is it to have a special
water tank lined with galvanized
iron, as shown in Fig. 113, for two
cans where the ice is placed be-
tween the two cans which stand
on a wooden rack. Right here is
the advantage of shipping the
milk in bottles generally, such
Fig. us. small dealers could handle the

105

bottles in an ice box or refrigerator or even in the iced ship-
ping boxes, and would be compelled to do an honest business
without taking extra profit in the shape of one or two quarts
of cream from each 32 quart can.

The delivery from cans still obtains to a great extent,
and if the customers would only keep their receiving can or
jug clean, there is, of course, a saving in cost. Yet, many
are the difficulties. In Germany insulated wagons with large
cans are used and faucets protrude from the side of the wagons
with signs reading : Milk, — per quart ; half skim, — per quart ;
skim, — per quart; buttermilk, — per quart. The wagons
are locked and thus the honesty of the driver was deemed
secure. But alas for human inventiveness! A smart driver
had the happy thought to drive round to a quiet alley and
apply a force pump connected with the faucet by a rubber
hose, forcing the desired amount of water into the milk to his
own profit and his employers dishonor! Later a patent faucet
put a stop to this.

In England (and Germany, too) a tricycle, Fig. 114, is
often used for small routes. A heavy can with faucet is

swung on the bear-
ings and a basket in
front carries the bot-
tled milk or cream.

Neat wagons are
of importance in de-
livering milk as well
as a neat dress on
the driver. In fact,
I see no reason why
he should not have
a plain uniform. It
114- costs no more than

ordinary clothing, and is certainly attractive. Personal fancy
plays, of course, the main part in selecting the style of wagon.

and dozens are offered in the
market. It seems, however,
as if the so-called "low down"
wagon, of which I illustrate
one in Fig. 115 is gaining
favor.

The tendency of the cream
to rise in the milk cans
where the delivery is made
from a faucet in large cans
Fig- 115- cannot be denied. But

whether it is a question worth raising unless smooth asphalt
streets and very soft springs under the wagons are in evidence
may be doubted.

In Germany where the delivery is nearly exclusively
from faucets, various devices have been used for preventing
the cream from rising.
Thus Thiel & Sohne (Ger-
many) made a wooden
floater and suspended sev- E
eral chains under this
which swing back and
forth and thus keep the
milk stirred. Others at-
tach a perforated tin
tube to the faucet (Fig.
116) and others again place a per-
forated cone wrhich is supposed to
let to the faucet milk from all the
different layers in the right propor-
tion.

Koch & Co. (Germany) made a moveable apparatus for
the cans shown in Fig. 117. It consists of a tube B with six
horizontal plates reaching close to the wall of the can. In
the tube are spirally arranged slits. The plates prevent
cream from raising and when the faucet is opened a current
is started, as shown by the arrows.

When in New Orleans (in 1898), I found large cans with
faucets used extensively and the milk inspector assured me
that he had repeatedly tested the matter and found that
there no raising of the cream took place during the deliv-

Fig. 116.

Fig. 117.

107

err, and that the last milk tested no richer than the first.
In view of the conditions of most of the streets at the time
of my visit, I did not feel inclined to doubt the assertion.

No doubt there has been too great a fear of this injus-
tice to the first milk customers and even in Germany has
Jos. Siedel demonstrated that with soft springs under the
wagon the difference in the test of the first and last delivery
was on a smooth street, 0.4 to 0.5 per cent, and with stiff
springs on a similar road there was actually no difference.
It is only when the cans are Jeft standing for any length of
time that there will be real danger of any injustice.

As an example of the better, but unpretentious, city milk
delivery under the present system, I shortly describe that of
Sidney Wanzer & Sons, Chicago. The front part is any-
thing but imposing and the retail shop might be made more
attractive, but the Wanzers have built up their business
during the past forty years and preferred to put the money
in the essential part, the milk rooms, etc. The new build-
ing is solid, with cement floors of the best description. When
the milk comes in about 100 out of the 150 cans are selected
and lifted on a platform and poured in a small receiving tank
and some labor could be saved here by one of the English
can elevators shown in Fig. 75. From this tank the milk
runs through a Miller pasteurizing battery, consisting of
one heater, one cooler for city water and one cooler for brine
circulation. It is thus heated to about 158° and cooled to
50°, passing from there through an International filter, (see
Fig. 83) to the bottling tank. A Childs bottle filler is used.
The bottles are then placed in the boxes and stored in the
refrigerator ready for delivery. A refrigerator machine fur-
nishes the brine at from 16 to 28°, and a liberal supply of ice
is at hand. There is no taking of a quart or two of cream,
as most of it is bottled and sold as it is.

"SANITARY DAIRIES"— "CERTIFIED MILK."

While pasteurizing undoubtedly is of much benefit to the
great masses of consumers as well as to the producers and
dealers, we cannot refuse the verdict of the great majority
of physicians that strictly sanitary milk is better, but how
many consumers can afford to pay from ten to twelve cents
per quart? And it is no especial money making proposition

108

View of H. B. GURLER'S Stable, DeKalb, 111.

to produce and deliver it in the proper manner at that price.
So-called sanitary dairies must fulfill the following condi-
tions to be entitled to the name and to the endorsement of
.physicians.

1. The cows must be tuberculin tested and inspected
regularly by a veterinarian surgeon to be sure of their per-
fect health.

2. The stables must have plenty of light and good ventil-
ation and have cement floors, walls and ceiling must be
smooth and should be white washed once a month or there
about. The drainage must be perfect and so must the sur-
roundings. System of tying should be comfortable for the
cows.

3. Cleaning of the stable should be done often and thor-
oughly, and the cows should be kept groomed like race
horses. Both of these operations should not be undertaken
within thirty or sixty minutes of milking so that time will be
given for the dust raised to settle.

4. Milking should be done as aptly described in Mr. H.
B. Gurler's circular: ''One-half hour before milking the

109

cows are groomed. The milkers are required to clean
their hands and put on white milking suits. I have one
man to clean the udders of the cows just in advance of milk-
ing-, using a sponge and warm water for this purpose. I form-
erly required each milker to clean the udders of the cows that
he was to milk before he commenced to milk, but learned thv>
manipulation of the udder stimulated the secretion of milk
and, if the milking did not immediately follow, that the re-
sults were unsatisfactory. We must work with nature to
secure the best results. I secure better results from the
cows when the milking follows closely after the cleans-
ing of the udders. Each milk pail is furnished with a
closely fitting strainer cover, into which is fastened a
layer of absorbent cotton, so that all the milk passes through
this cotton before entering the milk pail. The milk is poured
out through a covered spout so the strainer is not removed
from the pail until through milking, when it is destroyed and
a new one is prepared for each milking. The milk pails,
strainers, cans and all utensils used about, also the bottles
in which the milk is shipped to the consumer, are thoroughly
cleansed and then sterilized by live steam in a sealed room,
the temperature of which is held at 212° Fah., for thirty min-
utes. The first milk from each teat is rejected as experience
has shown that germs which sour the milk invade these pas-
sages and cannot be gotten rid of by the washing process."

5. The feed should be sound, varied and fairly balanced.
The water should be absolutely pure and not ice cold.

6. The milk should also be treated on a similar plan as
obtaining on Mr. Gurler's farm, where both ice and refriger-
ator machine is available, the latter not being indispensable if
only a large enough tank of ice water is prepared in time.

"As soon as the milk is obtained it is run through a
centrifugal machine, such as has been in use for some years
in creameries, as a means of rapidly and economically sep-
arating the cream from the milk. I employ it for the pur-
pose of holding the milk at a constant per cent of fat and at
the same time separating from the milk any dirt or other
solid matter which may have gotten into the milk in spite
of the precautions previously used. Although in this opera-
tion the cream and milk are separated from each other, they
are again mixed when they come from the separator and

110

there is left behind in the machine a peculiar mass of mucus,
germs, etc., which it is very desirable to have out of the
milk. Immediately after leaving the separator it is cooled
to a low temperature. 'This low temperature secured very
quickly after milking is found to be very desirable as it im-
proves the flavor and keeping quality of the milk. The milk
is then bottled, each bottle stoppered with a wood pulp
stopper, and a metal cap and seal put over the top in such a
manner that the contained milk cannot be reached unless the
seal is destroyed. On each seal is stamped the date of the
bottling and my signature. This seal is a guarantee of gen-
uineness to the consumer. Although this process seems
complex, it is in reality carried out quite readily by the
trained workmen in my employ."

The above mentioned seal is illustrated in Fig. 112. The
bottles are shipped and delivered to customers in boxes filled
with crushed ice.

"An eastern bottling room," from Major H. Alvord's
bulletin No. 29, U. S. Agricultural Department.

A MILKING PARLOR.

The following proposal made by Mr. J. D. Frederiksen,
of Little Falls, N. Y., manager of Chr. Hansen's Laboratory,

Ill

is not so very Utopian arid deserves a serious consideration
by students of the problem, how to secure a sanitary milk
supply:

"In handling and preserving milk, measures calculated to
prevent contamination are infinitely better than remedies
for defects allowed to develop in the milk at an early stage.
Whether cooling or pasteurization or both are applied for
its preservation, these means should be used while the milk
is as fresh and pure as possible.

A friend of mine in Denmark who has devoted a large
part of his life to the supply of the city of Copenhagen with
pure milk and who is a confirmed opponent to pasteurization,
recently told me that in his opinion intense cooling is the
only proper means of preserving milk. "Cooling," he said,
"checks any growrth of deleterious bacteria, and I would have
it applied before the germs have any chance of developing.
I would milk into a pail in which the milk strikes a surface
cooled by ice direct as it flows from the cow.v

At a meeting of milkmen, farmers and physicians in New
York last winter where the question was discussed what
could be done to improve the sanitary condition of the milk
supply, some of the health authorities demanded largely in-
creased cleanliness in the barn, etc. A farmer, in despair at
the exactions required, exclaimed: "Gentlemen, I would
milk my cows in my piarlor if I could get paid for it."

Now, these suggestions are neither ridiculous nor Uto-
pian, but are measures which will be required and carried
through, sooner or later, and the sooner the better.

In Farmers' Bulletin No. 63, 1897, issued by the United
States Department of Agriculture, Dr. E. A. Pearson, As-
sistant Chief of the Dairy Division, in his admirable treatise
on "Care of Milk on the Farm," shows how the milk is con-
taminated in the barn, how the bacteria adhering to dust,
hair and other impurities enter the milk and develop with
fearful rapidity and how in many cases this is the chief
source of contamination. The very measures taken by the
careful dairyman to keep the cows and the stable clean are
apt to defeat their purpose. Just before milking, the drop-
pings are raked down from under the cows, the bedding is
shaken up, and the cows are groomed, all of which tends to
fill the air with germ-carrying dust which settles in the milk
during the milking, and the mischief is done which the great-

. 112

est care in cooling and pasteurizing afterward can only
partly undo or remedy. To prevent this I would "milk in the
parlor." Not in the farmer's wife's parlor with carpet and
curtains for dust and bacteria to stick to. But close to the
stable I would have a small, separate room in which to milk,
a trifle larger than a good-sized stall for each cow to be milked
at one time. Before all, this room should be clean; floor,
walls and ceiling washed and whitewashed every little while.
I would have it conveniently arranged, comfortably heated in
winter, a door at one end where the cow enters and another at
the other end through which she passes out. A walk with
guide-railing should lead to and from the milking room. After
a few days the cows would know the way and, as soon as re-
leased, would walk into the milking room, and, after milking,
out again to find their stalls in the stable. Immediately after
milking each cow the milk should be poured through a fun-
nel on the wall of the milking room whence it would run out-
side over an aerator and cooler (with ice) into the milk can.
Or, preferably, 1 would build the milking room on the second
story or sufficiently elevated so as to milk into a funnel whence
the milk would run directly over the aerator and cooler into
the can on the wagon outside or in a driveway next to the
stable.

In this way the utmost cleanliness and absence of unde-
sirable bacteria can be secured. The cow can be brushed
before milking and her sides and bag wiped with a damp
cloth so that she will carry no flying dust into the milking
room. Provided there are more than one man to do the chores
the milker does not need to leave the milking room and can
keep himself absolutely clean, the room being furnished with
soap and water.

Of course I anticipate objections to this plan; there al-
ways are to any innovation. In the first place it will be ob-
jected that it would cost too much to provide a separate milk-
ing room. Many new stables, however, are being built with
a view of securing good sanitary conditions, and the additional
expense of a separate milking room can easily be saved by
making the rest of the stable less elaborate. For, when the
cows are milked in their stalls, the whole stable must be
much cleaner than where the milking is done in a separate
room. Not that I would reduce the efforts for cleanliness

113

in the stable itself. But the milking room may be quite smalf,
and in most barns a convenient corner can easily be found to
partition off for the purpose, or a small, plain room can be
built as an addition at a moderate expense.

Next it will be objected that it will take too much time
to release the cows, lead them to the milking room and back
again to their stalls. If everything is conveniently arranged
it will take but little more time than milking in the old way.

Take as an example a herd of ten cows attended by the
farmer and his grown boy. Their present order of business is
this : First they will clean the floor under the cows, rake out
the droppings and shake up the bedding; next they will curry
and brush the cows and wipe their flanks and udders with a
damp cloth. Then they will start the milking. After milk-
ing each cow, the milk is carried out of the barn and poured
over the aerator. Now consider the new way: The farmer
lirst looks to his milking room that it is perfectly fresh and
clean, fills the cooler with ice and adjusts the conductors to
carry the milk from the funnel over the aerator and cooler.
In the meantime the boy has been busy in the stable cleaning
and brushing. He has groomed and released the first cow
which is now waiting outside the door to the milking room
ready to be admitted. After bein^ milked she passes out and
the next one which has now been cleaned and is waiting out-
side, enters. The first cow finds her stall and fastens herself
or is fastened by the boy. A week's training will be ample
to teach the cows this routine, and the whole proceeding will
work smoothly, hardly taking any more time whatever than
the old way. I do not speak of the old way wrhere nothing
whatever is done for cleanliness, but I take it for granted that
efforts are made to produce healthful and clean milk, and, if
such is the case, I claim that the work can be done in the
same or but little additional time with a separate milking
room, the only difference being that while formerly both
hands first did the cleaning and grooming and afterwards the
milking, now one attends to the cleaning, releasing and fast-
ening of the cows wrhile the other milks.

But even if it does take more time and expense, it has

got to be done all the same. Health authorities ar clamoring

for better sanitation, and consumers are willing to pay for it.

Besides, there is plenty of room for improvements in the city

* -8

/ 1.14

Jnilk supply by which economy may be practiced so as to al-
3ow the farmers a sufficiently higher price to enable them to
introduce a better system, without raising the price to the con-
sumers. Granted that the consumers are willing to pay 8 cents
per quart for sanitary milk, the distributors can afford to pay
4 cents on the platform at the city end of the railroad, which
would leave ample margin for the farmers to make the im-
provements suggested. Four cents is plenty to pay for the
"distribution. Let the distributers combine so as to have one
wagon attend to certain streets where heretofore three or five
have scrambled for the business. This item of saving alone
is more than sufficient to allow for the improvements at the
barn. Or, still better, let the farmers combine and take the
distribution into their own hands.

In this brief article, however, I shall not attempt to go
further into this matter. Suffice it here to say that from
any point of view, practical or economical, there can be no
serious objection to the above suggestions, viz.: to "milk in
the parlor" and to let the milk flow directly from the cow over
a cooler, at once reducing the temperature to near the freezing
point. And there can be no question but that this would
be an enormous step in advance for the production of sani-
tary milk for the city supply."

J. D. FREDERIKSEN.

Little Falls, N. Y., June 1, 1901.

I am not expecting the average milk producer to attain
these high standards, but even one cent extra per quart will
enable the farmer to take some of the most important steps
towards sanitary milk so as to enable the milk shipping cream-
eries to get the full benefit of pasteurizing or freezing.

A HINT FOB CITY CONTROL.

Two-thirds of the milk sold is sold by tickets and the cus-
tomers seldom see the peddlers. Compel them to print on
these tickets whether the milk is new, skimmed or half
skimmed (if the latter grade is allowed). Or — better still-
let them print the minimum percentage of fat which they will
guarantee.

115

CHAPTER VI.— APPENDIX.

PASTEURIZING OR STERILIZING AT HOME.

Although I have explained the necessity of getting this
work as near milking time as possible, there are conditions
where people with a baby might desire to thus treat the milk
after buying it in the city. Yet this should only be done ac-
cording to the advice of the doctor, because some times it may
be better to use unpasteurized milk. It is true late experi-
ments in Italy seem to indicate that we have laid too much
stress on the supposed decrease in digestibility and it is also
true that for the great masses who cannot afford to pay fancy
prices (10 or 12c per quart) for so-called sanitary milk, which
in reality simply means clean milk from healthy cows, the safe-
guard of sterilizing or pasteurizing should not be neglected by
the careful mother.

Arnold's Family Sterilizer or Pasteurizer is
shown in Fig. 118, is recommended by many
physicians and is especially adapted for hand-
ling small bottles. If the hood is left on, a
JlHUl temperature of 212° may be obtained, while
I nPSJJI for Beating to 150 or 170° it may be left off.
' JJBB It may be bought from dealers in dairy and
milk men's supplies or from druggists.

City people who do not know whence their
milk comes may not even find pasteurizing
sufficient and Dr. A. Stutzer in his pamphlet
on children's milk recommends the following additional pre-
caution :

Fig. 118.

116

It consists simply of a strong
test tube of same diameter as
the neck of the bottle and a
short piece of rubber which fits
tightly on both, with a pinch
cock between. •

When the milk is filled in the
bottle, the rubber and tube is
adjusted and the bottle turned
upside down as shown in Fig.
119.

A few hours' rest will allow
any possible dust or sediment
to settle in the test tube, the
pinch cock is closed, the bottle
raised and the test tube re-
moved.

Fig. 119.

MODIFIED OR HUMANIZED MIL!

\ .

The composition of human milk varies from that of the
cow, and in these days but too often has to be substituted.

"Koenig" gives the averages of 107 analyses of human
and 793 of cow's milk as being:

Water

Fat

Casein &
Albumen

Milk
Sugar

Ash

Specific
gravity

Human

87 41

9 7S

2 2Q

6 21

fl '^1

1 0270

Cow's

87 17

3 69

3 55

4 KN

0 71

1 0316

The object of modifying the cow's milk is to bring it as
near as possible to the human milk. In most large cities
this is done in milk laboratories like Gordon Walker's, and
many are the systems for doing this work.

Modified milk should always be "prescribed" by a physi-
cian, and this is not the place to go nearer into it; hence, I
only describe one system which seems to me the most practi-
cal, namely that of Prof. Gaertner (Germany).

Cool the milk at once after milking it; test it for fat and di-
lute it with an equal volume of boiled water. Run the mixture

117

through a separator so that the skiin milk contains the added
water and part of the original water in the milk, so that the
liquid coming from the cream spout has a higher percentage
of fat, or rather as near as possible that of human milk. But
if the percentage of fat is increased that of the casein is de-
creased to nearly half, as it is mixed with the added water
and goes away with the skim milk. Add about 20 to 25 gram
milk sugar to i litre and sterilize.

The result with this modification has been very good in
the hospitals of Vienna. But the professors want the milk
treated within an hour after it is drawn from the cow, and
that it be consumed within 24 hours after it is prepared.

The following system in preparing milk for babies, using
quite small bottles of only 4 or 6 ounces, was used in the
Straus plant (New York).

They have a copper cylinder a little larger in diameter
than the bottles.

The bottles with milk are placed in these cylinders which
are filled with water so as to form a cushion and prevent
scorching when heating, and bursting when cooling.

After they are heated for half an hour the bottles are
corked and the cylinders placed in ice water to cool.

They gave two formulae for infant's milk.

I. II.

Sugar of milk 12 ounces Milk 1 gallon

Lime water . . . One-half pint Barley water 1 gallon

Filtered water with the White sugar . . . . 10 ounces

above to make ... 1 gallon Table salt . One-fourth ounce

Milk 1 gallon

These are mixed, filled in the bottles and pasteurized. I
give them only as an example, but advise in each case to con-
sult the doctor in the matter.

TESTING MILK FOR BUTTER FAT.

That milk sold for city supply ought to be sold according
to test is so self-evident that no arguments are needed, and
the simplest of all tests— the UBABCOCK," is so well known
that it will only be illustrated by Fig. 120— The "OMEGA"

118

Fig. 120.

—made by A. H. Barber Mfg. Co.
(Chicago) as a reminder to those
who know about it, but do not
use it as yet. The "IDEAL," the
"FACILE,"— indeed, nearly all
the modern power testers are
now satisfactory. The whole
question of Milk Testing is so
well covered by Profs. Farrington
and Woll, in their book "Testing
Milk and Its Products," that it
would be absurd to go into de-
tails here.

I have before referred to the advantage, aye of the neces-
sity, of testing the individual cows if we want to get milk pro-
duction on a solid business base, and also suggested the Danish
plan of neighboring farmers co-operating and having a young
man to do the work by visiting each farm and do the testing
there.

It is true that another plan would be to have him bring
the samples to the creamery and do the testing there if the
creamery manager has the good sense to co-operate with his
patrons and help in the good work.

In the former case the young man (or old one for all that)
should have a convenient hand tester, easy to carry from
place to place. When the test first came out I had Mr. D. H.
Roe put up one of his four bottle testers for me in a telescope
case. This was 16^ inches square and 10 inches wide, and
there was a special rack for the glassware in the tester. But
even this was not very convenient and the modern styles are
all made much heavier so that this plan is not practical. The
Illinois State Food Commissioner felt the need of a handy
traveling outfit for the inspectors to use, and the State An-
alyst, Dr. E. N. Eaton, has just got up a modified Babcock
Tester, with modified Sharpies "Russian" bottles.

This is shown in Fig. 121, and Dr. Eaton thus describes
his portable milk tester:

"The bottle consists of two parts — the bottle proper and
the removable reading tube. The bottle is four inches long
by one in diameter, and is divided into two compartments, the

119

lower with a capacity of about locc for holding the milk and
acid, and the top with a capacity of about 40cc for holding
hot water to be used to elevate and keep fluid the layer of
fat.

''The reading tube terminates in an inverted funnel so
fitting into the top part of the bottle by means of a trap to

Fig. 121.

allow water to pass through, but effectually prevent the loss
of fat. The tube is divided into sixty parts, each part repre-
senting one-tenth per cent fat with the zero mark at the top.

"The illustration sufficiently shows construction of work-
ing parts. The maximum speed is about 2,000 revolutions
per minute, and the working speed 1,500 per minute, attained
by 60 revolutions of handle per minute. The crank is remov-
able. A substantial and handsome mahogany box with
handle is fastened by means of hooks. The entire machine
boxed occupies 8x8x9 inches.

"In the box may be carried two 100 cc bottles of acid (40
tests), a combined milk and acid pipette, a lactometer and
thermometer.

120

DIRECTIONS FOR OPERATING.

"Measure five cubic centimeters of milk to be tested
with milk pipette and allow to flow into bulb of bottle. In-
troduce an equal measure of sulphuric acid, Sp. Gr. 1.82-1.83,
or that commonly supplied for Babcock test. Rotate with
slight up and down motion to thoroughly mix acid and milk.
Without delay place in machine, properly balanced and whirl
at about 1,500 revolutions per minute (60 turns of handle) for
three minutes. Introduce reading tube and fill to within
a fraction of an inch of top with very hot water. Whirl for
one to two minutes.

"The top of the column of fat should be at or a few tenths
below O mark on scale. In reading deduct the amount below
zero, if any, from the observed reading on the bottom of the
column of fat, which gives the percentage of fat to one-tenth
of one per cent.

"The reading tube may be inserted before first whirling;
read "over all" as in Babcock.

"When a number of bottles are to be tested introduce
milk in all; then acid, and finally mix and whirl.

"Keep bottles and tube clean, the latter by washing in
alkali or soap solution after forcing water through or by swab-
bing with cotton. A stiff iron or copper wire makes a good
ram rod!"

THE ACIDITY OF MILK.

Again the reader is reminded of the fact that the near'er
we bring pasteurization (or cooling) to the time of milking
the better it is, and if a certain amount of acidity has devel-
oped the work is useless. Prof. Farrington places the limit
of acidity in milk to be pasteurized at 0.2 per cent (or 11° with
the Mann's Test). Milk will seldom taste or smell sour before
There is 0.3 or 0.35per cent acid. "Milk Testing," by Profs.
Farrington and Woll.

It is therefore essential to use some test for the acidity,
but I shall only illustrate the Mann's Acid Test in Fig. 122.

121

It consists of a graduated burette with a
pinch cock, a 50 cc pipette, a glass tum-
bler and a glass rod. The test depends
on the property of a certain chemical
called phenolpthalein, labelled "indi-
cator," which, while white when in acid
solution, turns pink in an alkaline solu-
tion. Fifty cubic centimeters of milk
are measured into the tumbler with the
pipette and four or five drops of the
indicator added. Meanwhile an alka-
line solution (called neutralizer) (1-10
normal) is filled into the burette to the
O mark and then run into the milk, a
little at a time, while stirring until the
pink color shows permanently. The
number of cubic centimeters normal
used is read off on the burette and in-
dicates the acidity.

Prof. Farrington adapted the dry
alkaline tablets colored red and a very
simple and quick system for testing the
milk at the weigh can in order to reject
that which is too sour. Full descrip-
tion is given in his book on "Milk Test- Fie'
ing/'' which should be found in every creamery and every milk
shipping station, — just as Prof. Russell's Dairy Bacteriology
should be found in the library of every milk producer.

* The Chr. Hansen's Laboratory, of Little Falls, N. Y., sug-
gested in their direction for use of their Lactic Ferment to use
lime water as a neutralizer, and it seems to be approved of
by the Scandinavian scientists. It has certainly a great many
advantages both as to convenience and costs. The "Neutral-
izer" sold for Mann's test, even if correct, when made is liable
to lose strength by exposure to air (like all others), and hence
it will not do to buy it in large quantities, and the express
increases the cost very much. If lime water is fairly reliable
there is no reason why every creamery or milk shipping sta-
tion manager should not prepare their own. Dr. E. N. Eaton,
whose opinion I have asked, reports:

"USE OF LIME WATER AS A STANDARD SOLUTION IN
TESTING THE ACIDITY OF MILK AND CREAM."

It was observed as long ago as 1877 that acidity and ripe-
ness of cream bore a definite relation. The relation of sour-
ness of milk to its marketability is as old as the centuries, but
ip creating more* commercial attention since the discovery of
the necessity of using perfectly fresh milk for pasteurisation.
For thi;- purpose a test even more delicate than the sense of
taste is required.

Fleischmann & Sebelien, in the old world, and Mann, in
America, introduced the chemical method of titrating cream
with standard alkali, using phenolphthalein for indicator. A
modification of the same method is in common use for testing
the acidity of milk. The alkalies almost universally used have
been deci-iiormal solutions of sodium or potassium hydrate.
Farrington has introduced the alkali in tablet form.

Wallace, the Chr. Hansen Laboratory, and probably
others, have suggested lime water, and this alkali is now quite
generally used in Denmark and Sweden.

According to Richmond, Storch uses a solution of lime
(limp water) containing solid lime, as it remains constant in
composition and is almost exactly twentieth normal. The
strength of the solution remains constant as if any of the lime
is removed by carbon di-oxide more is dissolved. Its strength
•s but little affected by climatical variation of temperature.

I am indebted to Mr. Monrad for the account of the fol-
lowing method of preparation which is probably that in use
in Denmark and Sweden. "The lime is dissolved in a bottle
carefully shaken and then left to settle again. In this way
is obtained a solution which, by a reasonably uniform tern
per? lure will keep unchanged for several months."

Dr. E. Holm prepared two samples in this way which were

E. Holm prepared two samples in this way which were
titrated from time to time at different temperatures and
showed quite close agreement. Only slight variation was
shown at different temperatures. Thus using 20 CC lime
water, — one sample gave the following result:

123

At 18 /C 9.75 C C deci normal H 01.

15.6 9.85

23. 9.70

22. 9.65

22. 9.62

15.5 9.90

17.5 9.90

This expressed in gms. of CaO per 100 CO equals, for the
strongest solution (9.90) .1386, and for the weakest (9.62), .1347.
The average strength would be about (9.75), .1366, all some-
what less than one-twentieth normal solutions (containing
.1400 CaO per 100 CO.)

It may be noticed that while in a general way the strength
of solution decreases with the degree of heat there is no uni-
form variation, a temperature of 23 holding about as much
lime in solution as a temperature of 18. The results are, on
the whole, very favorable to the use of lime water as a stand-
ard for practical work.

Lime water has several advantages for use as a standard
solution if it can be prepared practically:

1st. It forms a weak solution of alkali which keeps in
any climate.

2d. Contamination with carbon dioxide is immediately
apparent by formation of calcium carbonate insoluble in water,
whereas the alkali carbonates are soluble.

3d. It reacts exceedingly sensitively with phenolphthal-
ein, much more sensitive than ammonia with the same indica-
tor.

In titration of milk products, it has advantages over other
alkalies due to the presence in milk of 'acid phosphates of cal-
cium and carbon dioxide

4th, and most important, it offers an opportunity through
the limited solution of CaO to prepare and standardize a solu-
tion, without the aid of a chemical balance. If the statement
of Storch holds good it also reinforces itself to make up for
absorption of carbon dioxide from the atmosphere.

There is a serious discrepancy in the published reports of
the solubility of CaO in water at different temperatures.
Some work has lately been done in this direction and a sum-
mary up to date of the solubility at O°, 100°c and between fif-
teen and thirty is as follows:

124

Grms. Ca,O per 100 CO.
Temperature. Lamy. Maber Gunthrie Holm

0 .1381 .1318

10 .1342 .1298 .1342

15 .1299 .1248 .1320 .1386

20 .1264 .1293 .1366

25 .1203 .1254 .1347

30 .1162 .1160 .1219

80 .0734 .0740

100 .0576 .0609 .0597

The lack of uniformity in these results are due:
1st. To difficult solubility of CaO.
2d. To supersaturation or incomplete sedimentation.
3d. To difficulty of filtering and titrating without loss of
alkali, due to absorption of carbon dioxide.

4th. To difficulty of holding temperature constant when
other than normal.

5th. To impurities in lime.

Lamy obtained different results on lime of different origin,
although all samples were presumed to be pure, i. e.: were
prepared from so-called pure chemicals.

In repeating some of this work I obtain the following re-
sults, employing pure lime :

Temperature. CaO in 100 C. C.

100 .0602^

80 .0704 |

80 .0698 )- One determination as high as

79 .0704 | .0625

80 .0698J

(These results were all on filtered samples and while
uniform are probably somewhat low).

Seventeen determination at temperatures ranging from
20.5 to 25, some on unfiltered and some on filtered samples
gave results from .1123 to .1220. The latter figure obtained
on some rapidly filtered samples at the highest temperature is
probably nearly correct. The method of preparation was to
cool water and Jime in refrigerator. Shake well and let stand
twelve hours or more to room temperature.

Two samples of commercial lime were secured from deal-
ers, washed and made up at low temperature and brought to
room temperature as before. The results were at first low,

125

and on repeating the process several times a little high, show-
ing incomplete washing.

Without recording all the experimental work, it was
found that thorough washing by decantation is necessary to
remove all free alkali. That just as quick saturation may
be secured at ordinary room temperature as by dissolving cold,
and that if proper precautions are taken uniform results can
be secured at a temperature not exceeding twenty-five and not
below twenty-two (71° to 77° Fah).

The average of several closely agreeing figures for differ-
ent lime, in which the temperature was not the controling ele-
ment, gave a solubility of .1265 Gms. per one hundred, or forty-
five per cent of and n-10 solution or 10-222 normal solution.

Using my results as a criterion Lamy and Maben are too
low, probably due to contact with CO2 during filtration as in
my work with so-called chemically pure lime, working with
comparatively small quantity. Guthrie's results are reason-
ably comparable with mine; are the latest results at hand and
may be given more credence than older analyses. Holm's are
certainly too high, the unwashed lime being probably contam-
inated with alkali carbonates. It should also be mentioned
that the temperature employed by Holm is much below the
usual temperature of working rooms in this climate.

My experiments do not justify the assertion that the loss
by absorption of CO 2 is immediately corrected by further so-
lution of the lime. However, if the contents of the bottle
are thoroughly agitated and allowed to stand a day or two
saturation is again obtained.

As a working method for the preparation of standard
lime water, I would advise this procedure:

Slack a pound or two of fresh lime in a gallon or larger
vessel, by adding double volume water. Fill with water and
stir; cover; allow to thoroughly settle and pour off as much
clear solution as possible. Repeat three or four times. Trans-
fer the fine lime to a large bottle (the larger the better) throw-
ing away any lumps which may be present. Wash again in
bottle with ordinary well water, or better, rain water. Fill
nearly full and shake at intervals for several hours, at tem-
perature between twenty-two and twenty-five degrees C., pre-
ferable the latter. Allow to stand at least two days (stop-
pered, of course) when it is ready for use.

126

The clear lime water may be removed with a pipette when
wanted, or it may all be transferred to another bottle by means
of a syphon. The receiving bottle should be washed with the
lime water. The original bottle may be refilled and drawn
upon as needed. It is absolutely essential that lime water
so prepared be kept free from air.

Another and probably better method of handling is to at-
tach a syphon to the original bottle containing the lime water
connected to a burette with two way stop cock. This makes
an almost automatic refilling apparatus. A small hole must
be placed in the cork, in which a tube containing lime may
be placed, protected by cotton or cork from too free ingress
of air. This, however, is not essential with solution contain-
ing solid lime as the CaOOs forms a crust on top which ef-
fectually prevents further absorption of C O2. Even in the
transferred solution this formation of CaCOs does not per-
ceptibly weaken solution if of a depth of eight inches or more.
This solution may be used as in the Mann's test, multiplying
number of cubic centimeters of lime water used by .45 to get
into terms of n-10 alkali. Or recorded results by Mann's test
may be divided by this factor to get in terms of lime water,
and all results interpreted in terms of C C of lime water rather
than n-10 alkali.

It will be found more convenient to use 25 CC of cream
for test on account of the dilute alkali used. Multiply results
by 4 to get in terms of alkalinity per 100 C C.

If percentage of acid (calculated as lactic) is desired, con-
vert lime water used into CC n-10 alkali per 100 CC of milk,
that if 25 CC milk or cream were used, multiply by .45 and 4,
and multiply results so obtained by .009. Kesults, Gms. lactic
acid per 100 CC.

A simple method will be, when using 25 CC milk, to mul-
tiply cubic centimeters of lime water by 0.0162. If, as for
instance, there has been used 12.2 CC lime water, the acid
per centage is (with three decimals) 0.198. In ordinary cream-
ery work no calculation need be made.

E. N. EATON.

TESTING HEATED MILK.

In Denmark the compulsory pasteurizing law made it
necessary to devise a test, which, if applied to milk cream

127

(or butter), should show whether the minimum temperature
of 176° had been applied.

Prof. V. Storch devised the following simple test:—
A teaspoonful of the milk (cream or whey) to be tested is
poured into a test tube and one drop of a solution of hydro-
gen superoxide and two drops of a solution of Paraphenylen-
diamin is added and the milk shaken. If the milk immediate-
ly becomes strongly colored (milk and cream indigo blue,
whey violet reddish brown) then it has either not been "heated
at all or has not been heated over 172°. If the milk assumes
a bluish gray color at once or within ^ minute, then it has
been heated to between 174° and 176°.

If sour buttermilk is to be tested half a teaspoonful of
clear lime water is mixed well with it before adding the chem-
icals, and if a blue color does not show it is proof that the
milk or cream from which the buttermilk came has not been
heated to 176°.

Butter is tested by weighing about 25 grams which is
melted in a suitable beaker in a water bath of not over 140°.
After separating the clear oil, the sediment (brine and butter-
milk) is mixed with about an equal quantity of water, and
this mixture is treated as before described.

The solutions are prepared as follows: 1 gram Para-
phenylendiamin is dissolved in 50 grams warm (distilled)
wrater, is filtered through filtering paper and preserved in a
brown glass bottle. It is safest to keep the solution in a cold
place. As a rule it will be useless in two months. The com-
mercial solution of Hydrogen superoxide is as a rule stronger
than needed. If it contains about 1 per cent it may be diluted
five times its volume, with water to which has been added 1
cc concentrated sulphuric acid per quart. This diluted solu-
tion is also preserved in brown glass bottles.

FILTERED WATER AND LONG KEEPING BUTTER.

I have again and again emphasized that the pasteurizing
of the cream for buttermakers is only to be recommended.
(1) At creameries where, in spite of all precautions, the milk
delivered is "off," has weedy or other bad flavors. (2) At
creameries where it is known that the butter is to be exported
or even held for long cold storage. While there may be ex-

128

ceptions to the last, I am sure that all butter for export should
be made from pasteurized cream.

Then, and then only, can we hope to work up a reputa-
tion for clean, pure flavor, combined with uniformity, which
is all important on the world's market.

It is not my province here to treat buttermaking, but
must emphasize the futility of pasteurizing the cream, if the
butter afterwards is washed with any kind of water, a custom
which 1 regret to say obtains generally.

If the water supply comes from a deep drive well it may
be safely used, but in all cases it would be money well spent
for any creamery to have it analyzed chemically and bacter-
iologically.

Where the water comes from shallow, open wells, or is
pumped from creeks or rivers, it should always be boiled or
filtered, at least all that is used for rinsing the cream vat, the
churn and the butter worker, as wrell as for washing the but-
ter.

PASTEUR FILTER.

This filter which — I regret to say — requires a pressure of
at least 20 fibs, to the square inch to do practical work, and
which is rather expensive, is not only a filter, but a complete
sterilizing apparatus, as no microbe, no germs of microbes
even, can pass through those wonderful hollow "candles"
made of a composition of unglazed porcelain, prepared by Pas-
teur's associate, Prof. Chamberlain.

The idea of sterilizing milk this way lay near and would
obviate the dreaded boiled flavor, but alas and alack, this
filter is so powerful that only a very clear "whey" would be
the result.

I have had some correspondence with the company in
Dayton, Ohio, and they tell me that a filter for 250 gallons a*
day, which, I presume, would be enough for the average
creamery, if used only for the washing of the butter would
cost somewhere about $100, and this should not prevent their
use if they prove otherwise practical. I refer to the trouble
of cleaning the "candles" every day.

I hope to see this filter given a fair trial.

If our experiment stations had taken this matter up in a
practical manner, I am sure they would long ago have demon-

120

strated that much of the faulty butter on the market is due to
the water.

From Mr. Roggild's excellent book "Danish Dairying," I
take the illustrations Figs. 123 and 124, which represent
a galvanized iron filter. The cross section, Fig. 124,
shows first a loose perforated wooden bottom, then
a layer of pebbles, then gravel, then sand, then an-
other perforated bottom. On this there is a layer of
charcoal and then a layer of scrap iron. The upper bottom
has only one hole in the center, and is covered with pebbles.
The height is 3 ft., 6 in., and the filter is filled with the above
mentioned materials at least two-thirds. Fig. 123 represents
the manner in which the filter (a) is fixed on the wall, with the
supply pipe (e) and its cock (f) provided with a rod (g).

In order always to have filtered water in stock a storage
tank (b) is provided. The latter ought, however, to have a
cover not shown in the illustration.

I am of the opinion that the water, used for washing the
butter, ought to be boiled and then cooled, unless indeed the
Utopian age were here when every creamery has a pasteur
filter.

Fig. 124.

Fig. 123.

The simplest filter, though not doing as good work as
the "Pasteur," is the "International" shown in Fig. S3, in use
for milk.

-9

l.'U)

A PLEA FOR BETTER BUILDINGS.

It cannot be said that very many creameries are built so
as to make it possible to keep them clean — bacteriologically
clean — or, if you please — dairyologically clean.

I know I shall incur the criticism of those men, who, at
their own risk, build creameries, so to say, on the suffrage
of the farmers. These may at any time see the farmers build
one in opposition.

Nor do I deny the justice of such criticism, calling my
demand for creameries similar to the German one shown as
an unpractical, unbusinesslike proposal, when looked at from
their standpoint.

Yet I shall raise my voice and use my pen as long as I
live for better creamery and cheese factory milk shipping
stations and city milk depot buildings, and challenge any
criticism if made from the standpoint of the permanent interest
of the milk producers.

There is a great cry against expensive creameries, but
that has been because these buildings were not better than
the cheap ones, yet the objection always remains against the
increased interest on money invested.

Let us investigate this question a little. In this country
the interest is higher than in Europe, and hence I shall not
challenge the claim that we can afford to put up a cheap
wooden building for, let us say |3,000, for a 5,000-lb. cream-
ery and rebuild it when rotten for the difference in the interest
on a solid brick building costing double the money.

I shall not challenge this, I say, though there may be
localities where the difference would not be great enough to
do it, and though certainly fire insurance ought to be lower in
the latter case.

But I am not only asking for a brick building, I want it
finished somewhat in the style of the illustration. / want a
$10,000 building where there is now a $3,000 one.

The interest account will thus be charged with say G per
cent on .$7,000 extra, or $420. But this will hardly be ] cent
per pound of butter.

Leaving out the labor saved in keeping such a cream-
ery clean, I claim that the simple moral effect on the men
working in such a creamery will easily increase the value of
the butter J cent per pound. $or is the claim "theory" but

131

it is based on 20 years close observation of the practical cream-
ery work in many countries.

I said that my proposition would be impractical for "in-
dividual" creameries, as they are often called, but there is
no reason on earth why the farmer should not build such
creameries, or the banks lend money in them.

Take any community which has been blessed with the
revelation of dairy truth, take any bank that has seen mort-
gages removed and good accounts opened by the aid of the
cow and co-operation, and build such a creamery. Then tell
me if it is not sure to make land more valuable in the neigh-
borhood, just as does a good school, or a good county building,
or a good road.

Surely there is no use arguing this point with practical
men in this year of 1901. If pasteurization is to be generally
adopted we must have better buildings.

YOUNG HOUSTON,
Prof. Haecker's Ideal Calf.

132

A. H. REID

MANUFACTURER OF

Creamery Supplies

and Dairy Fixtures

30TH AND MARKET STREETS

PHILADELPHIA, PA.

MOWER-HARWOOD, Cedar Rapids, la.
CREAMERY AND DAIRY SUPPLY CO.

PASTEURIZING OUTFITS and Milkmen's

Supplies

Send

for

Catalogue

and
Price List

before

ordering

elsewhere

133

EVERYTHING FOR THE

Milkman, **

Dairyman,

Clipper Cooler
and Aerator

BUTTER. OR CHEESE MAKER.

DAIRY PAILS,

MANN'S

ACID TEST,

MILK BOTTLES
AND CAPS,

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FILLERS.

The Best of All.
MILK COOLERS,
MILK HEATERS,

MILK TEST
GLASSWARE,

SEAHLESS
CHEESE HOOPS.

BOYD CREAM RIPENER,

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High-class Butter Makers and Experts everywhere indorse and use
the Boyd Cream Ripener — "The Standard of America." It excels in
every essential quality required for producing the best butter continu-
ously, under varying conditions of temperature.

Use the "Boyd" system as we direct, and you will be more than
pleased with your results, and when you have your standard of excel-
lence established you will know that you can maintain it easily and
permanently.

Sold under a positive guarantee. Send for our
book on Cream Ripening. We solicit your orders for
CREAMERY Supplies.

We manufacture in our own shop a full and com-
plete line of

IMIills: Oa.n.s

suitable for every requirement of the dairy trade.

Special machinery and our complete tinning plant

enables us to turn out high-grade

goods at low cost.

STURGES, CORNISH & BURN CO,

MANUFACTURERS OF HIGH GRADE

Dairy Appliances and Supplies, Pasteurizing Apparatus
for P)ilK and Cream, Etc.

ST. PAUL. CHICAGO. KANSAS CITY.

134

We Are the Largest

Manufacturers and Dealers in Apparatus
and Supplies for

Creameries, Cheese Factories,
*Dairies and

Iff THE, WO'RL'D

OUR LINE INCLUDES EVERYTHING PERTAINING TO
MILK PASTEURIZATION.

WRITE US FOR INFORMATION AND PRICES ON ANYTHING
YOU MAY REQUIRE.

CREAMERY PACKAGE MFG. CO.,

1-3-5 WEST WASHINGTON STREET, CHICAGO, ILLINOIS.

"SIMTLEX"

Patent Combined Churn and Butter Worker

Patent ~B. 6 UK" IDilk Check Pump

Patent "B. & UL" milk Heater

"facile" Babcock Testers

Cbr. Hansen's Danish Dairy Preparations

Rennet Extract. Butter and Cheese color

Prices quoted and Circulars furnished upon application for above,

also on all Creamery, Cheese Factory and Dairy

Apparatus and Supplies.

D. H. BURRELL & CO. Little Falls, N. Y.

135

The Man Who 'Reads

-is-

The Man Who Also ThinKs,

and the man who thinks is the man we want to read

our new Catalogue, as he will recognize the difference
\i between an article of merit and one which is made V
y5T for the sole purpose of selling it cheap. You are the /^

man we want to reach, and we want to hear from

you when you need anything in the line of

Cream Separators, *Babcocft Testers, 'Butter

Printers, 'Pasteurizers, MtlK. Heaters, Acid

Mijcers, Combined Churn and 'Batter

Workers, Cream TanKs, Cream

VaU, Cheese Vats, MilK.

Vats, Cheese Presses.

High grade Machinery and Apparatus of all kinds for the Creamery, Dairy*

or Cheese Factory,
J^WRITE FOR CATALOGUE M,

THE SHA^RTLES COMTAjvy,

28, 3O and 32 3?. Canal J?t. CHICAGO. ILL.

A. H. BARBER MFG. CO.

229 S, WATER ST., CHICAGO, ILL.

Or

Creamery

Dairy and MilK. 'Dealer's Supplies

Pasteurizers, Milk Jars, Pulp Caps, Bottle
Fillers, Bottle Washers, etc, etc*

and lee Waking machinery

CATALOGUE,

136

TABLE OF CONTENTS.

Page

Louis Pasteur 2-3

Introduction 5-7

CHAPTER I.— MILK AND ITS PRESERVATION.

Chemical preservatives 8-9

Preserving by cooling 9

The Casse system of freezing 9-11

Preserving in vacuum 11-12

Preserving with pressure 12-13

Preserving by electricity 13

Preserving by heat 13

Preserving by condensing 13-15

Condensing without vacuum 15-16

Preserving in powder form 16-17

Preserving by pasteurization 17-22

Intermittent pasteurization 22-23

Sterilizing 23-26

Preserving by carbonic acid gas 26

CHAPTER II.— THE PASTEURIZING HEATER.

Continuous heaters 27-41

Regulators for heaters 41-43

Banishment government experiments with latest heaters . 43-47

Surface heaters 47-53

A new departure in heaters 53-56

Tank Heaters 56-61

Storage tanks 61-63

CHAPTER III.— THE PASTEURIZING COOLER.

Coolers with exposed surface 63-65

Coolers with protected surface 65-67

Centrifugal coolers 67-68

Ice coolers 68-70

137

CHAPTER IV.— PASTEURIZING IN THE CREAM
ERIES.

Page

Mikkelsen's foam killer 70-71

Shall we make pasteurized butter? 71-78

CHAPTER V.— THE CITY MILK SUPPLY.

Keeping accounts 78-80

The Stable 80-82

Milking and Milking Machines 82-83

Care of the milk 83

Straining milk 83-85

Filtering milk . . .85-87

Cleaning milk by centrifugal force 87-88

Preserving the milk for delivery 88

Farm coolers and aerators 88-90

Farm aeration . . 1)0-93

The milk pails and shipping cans f>3-94

Pasteurizing on the farm 94-98

Co operative milk shipping creameries 98-102

The bottles 102-103

Bottling and sealing 103-104

The city milk delivery , , . ,. ,:.?- 104-115

CHAPTER VI.— APPENDIX.

Pasteurizing or sterilizing at home 115-116

Modified milk. . , 116-117

Testing milk for butterfat 117-119

The Eaton portable tester 119-120

The acidity of milk 120-126

Testing heated milk 126-127

Sanitary dairying 127-130

A plea for better buildings 130-131

DAIRYMEN SHOULD READ

Dairy and Creamery
Papers and Books

"Hoard's Dairyman" (weekly), Fort Atkinson, Wis ......................... $1.00

"Chicago Dairy Produce" (weekly), Chicago, 111 ............................... 1.50

"New York Produce Review" (weekly), New York ~ ........................... 1.00

''Creamery Journal" (monthly), Waterloo, Iowa ................................. 1.00

'American Cheesemaker" (monthly), Grand Rapids, Mich .................... .50

"Elgin Dairy Report" (weekly), Elgin, 111 ........................................ 1.00

"The Dairy World" (monthly), Chicago, 111 ..................................... 1.00

"American Dairyman" (weekly), New York .................................. 1-50

"The Milk News" (monthly), Chicago, 111 ......................................... 1.00

"Pacific Coast Dairyman" (semi-monthly), Tacoma, Wash ......... .......... 1.00

"The Western Creamery" (monthly), San Francisco, Cal ...................... 1.00

"The Miik Reporter" (monthly), Deckertown, N. Y ...... .................. l.CO

''The Dairy and Creamery" (semi-monthly), Chicago, 111 ...................... 1.00

"The Dairy Record" (weekly), St. Paul, Minn .................................... 50

"The Nebraska Dairyman" (monthly), Lincoln, Neb ............................ 50

"The Dairy Age" (monthly), Topeka, Kan ........................................ 50

"A B C IN CHEESE MAKING," by J. H. Monrad, (Cheddar, Gouda,
Skim Cheese, Brie, Neufchatel, Cottage and Whey Cheese), Price 50c

"A B C IN BUTTER MAKING," by J. H. Monrad. . . . Price 50c

"CHEESE MAKING IN SWITZERLAND," (Swiss, Brick and Limbur-
ger), by J. H. Monrad ........ Price 50c

"Feeds and Feeding," by Prof. W. A. Henry 82. 00

•'A Hand Book for Farmers and Dairymen," by Prof. Woll... 1.50

"American Dairying," by H. B. Gurler 1.00

"Modern Dairying" (Grotenfelt), by Prof. F. W. Woll. 2.00

"Dairy Bacteriology," by Prof. H. L. Russell 1.00

"Cheese and Butter Makers' Hand Book," by J. B. Harris 1.00

•'Cheese Making," by Prof. J. W. Decker 1.75

"A Treatise on Cheese Making," by G. E. Newell 50

"The Testing of Milk and Its Products," by Profs. E. H. Farrington and

F. W. Woll 1.00

"Indian Corn Culture," by Prof. C. S. Plumb.. 1.00

"Butter Fat and Dividend Calculator." by A. Schoenman 2.00

'•Milk and its Products," by Prof. H. H. Wing., 1.00

"Common-Sense Ideas for Dairymen," by Geo. H. Blake 1-00

Mailed direct from publishers, on receipt of price, at buyer's risk,
(unless 8 cents extra is remitted for registration).

J. H. MONRAD, Winnetka, Cook Co., III.

2)g LatJcil Merit

2)g La-Pal Quality

Mean ^Simply

The Very *Best Attainable

Cream Separator

The *Bes1 for Separation

The *Best for Clarification.

Send for Catalogue, shoeing Latest Improve-
mentis and Increased Capacities.

The *De La,t>al Separator Co.

Canal and ^Randolph S'ts., Chicago.

GEflE-RAL OFFICES:
74- Cortlandt ^Street, - JVe**>

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