[Illustration: FIG. 46—Soured Milk Apparatus of the Maya Bulgare Company, Limited, consisting of an insulated box, hot-water vessel, and covered vessels containing the milk and culture. The apparatus consists of cabinet in deal, Maya Bulgare ferment in 20-dose bottles, Maya Bulgare ferment in 100-dose bottles, compressed Maya Bulgare tablets in boxes of 8 tubes, Maya Bulgare caramels in boxes of 40, reduced milk, china funnels, and thermometers.] The box is insulated, but the door is on the side, the hot water vessel is underneath, and the covered vessels containing the milk and culture are placed on a shelf above. In the front of the illustration are shown the various packages in which the liquid and powder cultures are put up. The procedure is exactly the same as with "Le Ferment" apparatus. Lactic Ferments, Limited, make use of a different principle to maintain the temperature steady during the lactifying period. Their apparatus (Fig. 47) consists of a water vessel mounted on a stand. The milk vessels (tumblers) are placed in the water, and the temperature maintained at the proper figure by a small night light burning underneath. It is recommended that the milk should be placed in an earthenware jar or jug, which is stood in a pot of water kept boiling for an hour. After cooling add from three to six previously crushed tabloids of culture, and stir well with a glass rod which has been sterilised in boiling water. The milk is then transferred to three tumblers, which it should fill, and these are put into the water vessel, the water in which should be at about 100° F., and the night light started. [Illustration: FIG. 47] Messrs. Allen & Hanbury, Limited, also make use of the night light to maintain the proper temperature during incubation in their "Sauerin" apparatus (Fig. 48). No water, however, is placed in the metal container. The procedure is the same as that already described, and both tablet and liquid pure cultures are supplied. For children it is recommended that the incubation should occupy from three to four hours only, in other cases eight to ten hours. Grated nutmeg, ground cinnamon, or other flavouring, and cream may be used with the soured milk. The night light is also employed in the "Veronelle" apparatus of Messrs. Clay, Paget and Company, Limited (Fig. 49). [Illustration: FIG. 48.—Messrs. Allen & Hanbury's Soured Milk Apparatus. They maintain the temperature by means of a night light, and the culture they use they call "Sauerin."] [Illustration: FIG. 49.—Vironelle Apparatus for souring milk, made by Messrs. Clay, Paget & Company, Limited. The milk in this case is placed in an earthenware jar, and is sterilised by placing in a saucepan of water and boiling it. The culture is added after cooling, the period of incubation being about six hours.]