In the seventies Prof. N. J. Fjord, in Denmark, applied to milk the process which had been developed by Louis Pasteur in France to give keeping quality to wine and beer. A Danish dairy expert, J. Moldenhauer, now connected with the New York State Department of Agriculture, first brought the process to this country and used pasteurization in a city creamery in Kentucky. American experiment stations established the temperatures and the time of exposure necessary for best results, and no one has done more for the introduction of pasteurization than the New York philanthropist, Nathan Straus, who has established pasteurizing plants and milk distributing stations in many localities, thereby contributing so largely to the lowering of the death rate among the children of the poor. [Illustration: The Straus Pasteurizer ] [Illustration: A continuous pasteurizer ] The following directions are given by the Straus Pasteurized Milk Laboratories of New York for the pasteurization of milk for babies: 1. Only use fresh, filtered milk, which has been kept cold, and proceed as follows: 2. Set the bottles, after they have been thoroughly cleaned, into the tray (a), fill them to the neck, and put on the corks or patent stoppers. 3. The pot (b) is then placed on a wooden surface (table or floor) and filled to the three supports (in the pot) with boiling water. 4. Place tray (a), with the filled bottles, into the pot (b), so that the bottom of the tray rests on the three supports, and put cover (c) on quickly. [Illustration: Milk cooler ] 5. After the bottles have been warmed up by the steam for five minutes, remove the cover quickly, turn the tray so that it drops into the water. The cover is to be put on again immediately. This manipulation is to be made very quickly, so that as little steam as possible can escape. Thus it remains for twenty-five minutes. 6. Now take the tray out of the water and cool the bottles with cold water and ice as quickly as possible, and keep them at this low temperature till used. 7. Before use, warm the milk—in the bottles—to blood heat. Never pour it into another vessel. 8. The milk must not be used for children later than twenty-four hours after pasteurization. Never use remnants. In a _Continuous Pasteurizer_ a constant stream of milk is fed into the machine, heated by flowing over a metal surface with steam or hot water on the opposite side, and cooled by running over a cooler furnished with a stream of cold water or ice water. PURE CULTURES [Illustration: Professor V. Storch, originator of pure cultures for ripening cream and milk ]