ny other, but it is not thick and never becomes so.
An intermediate state seems to be unfavorable to a full rising of the
cream.

A temperature of 56 deg. to 60 deg.F. is a good one. Milk to be used whole
should be kept at about 45 deg. and stirred frequently.

All milk obtained from city milkmen or any source not certainly known to
be free from disease-germs, should be sterilized before using. Indeed,
it is safest always to sterilize milk before using, since during the
milking or in subsequent handling and transportation it is liable to
become infected with germs.

TO STERILIZE MILK FOR IMMEDIATE USE.--Put the milk as soon as
received into the inner dish of a double boiler, the outer vessel of
which should be filled with boiling water. Cover and heat the milk
rapidly to as near the boiling point as possible. Allow it to remain
with the water in the outer boiler actively boiling for half an hour,
then remove from the stove and cool very quickly. This may be
accomplished by pouring into shallow dishes, and placing these in cold
water, changing the water as frequently as it becomes warm, or by using
pieces of ice in the water. It is especially important to remember that
the temperature of the milk should be raised as rapidly as possible, and
when the milk is sufficiently cooked, cooled very quickly. Either very
slow heating or slow cooling may prove disastrous, even when every other
precaution is taken.

Or, well-cleaned glass fruit cans may be nearly filled with milk, the
covers screwed on loosely, then placed in a kettle of cold water,
gradually heated to boiling and kept at that temperature for a half hour
or longer, then gradually cooled. Or, perfectly clean bottles may be
filled with milk to within two inches of the top, the neck tightly
closed with a wad of cotton, and the bottles placed in a steam cooker,
the water in which should be cold at the start, and steamed for half an
hour.

This cooking of milk, while it destroys many of the germs contained in
milk, particularly the active disease-germs which are liable to be found
in it, thus rendering it more wholesome, and improving its keeping
qualities somewhat, does not so completely sterilize the milk that it
will not undergo fermentative changes. Under varying conditions some
thirty or forty different species of germs are to be found in milk, some
of which require to be subjected to a temperature above that of boiling
water, in order to destroy them. The keep