milk before using in
warm weather, and during the winter it is also important when
infectious or contagious diseases are prevalent.

Milk should be sterilized when intended for use on a long journey, and
may be eaten as late as two or three days afterward.

To sterilize milk, place it in a well-protected kettle and allow to
boil for one hour and then rapidly cool. This process renders it more
constipating, and for some children many of its nutritive properties
seem to be destroyed, as scurvy is often the result of its prolonged
use. When a child must subsist upon boiled milk for a long period, he
should be given the juice of an orange each day. Children are not
usually strong and normal when fed upon milk of this character for
indefinite periods. All living bacteria (except the spores or eggs)
may be destroyed by boiling milk for one or two minutes.

PASTEURIZATION

When baby is to use the milk within twenty-four hours,
"pasteurization" is better than boiling as a method of destroying
microbes.

There are many pasteurizers on the market which may be depended upon,
among which are the Walker-Gordon Pasteurizer, and Freeman's
Pasteurizer; but in the absence of either of these pasteurization may
be successfully accomplished by the following method:

On the bottom of a large kettle filled with cold water, place an
ordinary flatiron stand upon which is put a folded towel. On this
place the bottle of milk as it comes from the dairyman, with the cap
of the bottle loosened. The cold water in the kettle should come up to
within an inch of the top of the bottle of milk. Heat this water
quickly up to just the boiling point--until you see the bubbles
beginning to rise to the top. The gas is then turned down or the
kettle is placed on the back of the range and held at this
near-boiling point for thirty minutes, after which it is taken to the
sink and cold water is turned into the water in the kettle, until the
bottle of milk is thoroughly cooled. It is now ready to be made up
into the modified food for baby.

Never let pasteurized milk stand in the room, nor put it near the ice
when warm. It must be cooled rapidly, as described above; that is,
within fifteen or twenty minutes.

The "spores" of the milk are not killed by pasteurization and they
hatch out rapidly unless the milk is kept very cold, and, as already
stated, it should be used within twenty-four hours after
pasteurization.

THE CARE OF BOTTLED MILK

The