Louis Pasteur, a French chemist of the latter part of the last century, found that milk heated to 165° Fahr. was practically free from dangerous bacteria and still retained a considerable amount of its own life. As pasteurization kills the enzymes in the milk and the lactic acid ferment, it must be as carefully cared for as fresh sweet milk.

Put the milk into scalded bottles, stop the necks with cotton plugs that have been thoroughly baked, stand the bottles in a large kettle, pour around enough water at 155° Fahr. to come to the necks of the bottles or jars; be careful that they do not float. Take the kettle from the fire, or push it to the back part of the stove, where it will remain at this temperature for thirty minutes. Lift the bottles, put them into a pan of lukewarm water, stand under a cold-water spigot and allow a small stream to run in the pan until the water becomes cold. Put them in the refrigerator, and do not remove the cotton plugs until you are ready to use them. Pasteurization may be done in a big soup kettle or a small boiler. If, however, it is necessary to pasteurize for any length of time, better buy a pasteurizing outfit, which can be purchased at any drug store at little cost. Cotton plugs can also be purchased, and are far better than corks. Before using them, put them on a piece of paper in the bottom of a pan, to bake in the oven until slightly colored; put them at once into a scalded dry fruit jar, screw on the top and they are then ready for use.

Modified Milk (Meiggs')

Mix two ounces of sugar of milk in one pint of pure water; stand it on the ice ready for use. At each feeding, put one ounce of cream in the feeding bottle, one ounce ' of fresh cows' milk, half an ounce of lime water and one and a half ounces of solution of milk sugar.