In all the methods of sterilization the milk is placed in six or eight-ounce bottles and set on a tray or shelf, which stands above the water at the bottom of a vessel, the cover then applied and the water made to boil forty-five minutes; a perforated stopper is inserted into each flask, admitting of the escape of air and gases at the beginning of the heating process. The stopper may consist of cork with a glass tube in the center, or cotton, or of rubber with a channel a part of the distance on one side. If necessary the family can improvise their own apparatus; an inverted tin pan will serve the purpose of a tray to support the nursing bottles, and this placed in the bottom of an ordinary tin vessel with a cover completes the contrivance. The milk is to be prepared as it is to be administered, that is, the proper quantity of water, a little sugar, and the point of a penknifeful of bicarbonate of soda added, and distributed among as many eight-ounce flasks or nursing bottles as the child is fed during the twenty-four hours; thus if fed every four hours the milk should be distributed among six flasks, and if fed every three hours, it would require eight flasks. When the milk has been sterilized, it keeps sweet for an indefinite period at ordinary temperature; the bottle is to be well shaken to mix the cream before the cork is removed and the nipple applied. When an apparatus or a sufficient number of flasks cannot be readily obtained I have the milk boiled in a fruit jar after the manner of making beef tea, as follows: A quart preserve jar is filled with milk, obtained not later than four to six hours after milking, the cover is lightly put on, to allow the escape of air and gases, and then the jar is put into a vessel, on the bottom of which an inverted pan has been placed so that the preserve jar does not rest on the bottom of the vessel where the heat would crack it; the vessel is then to be filled a third with water, and this boiled for an hour, after which the jar is carefully closed, as in preserving fruit, until wanted for use. The milk should be kept in a cool and clean place, and only as much measured out each time as is required for one mess, after which immediately close the jar. The water that is to be used for diluting the milk must have been thoroughly boiled; it is always better to prepare and dilute the milk before sterilizing it for very young infants, but when they are a year or more old, the boiling water may be added at each meal.