An American text-book of the diseases of children / By American teachers. Ed. by Louis Starr ... assisted by Thompson S. Westcott.

  • Starr, Louis, 1849-1925.
Date:
1900
Catalogue details

Licence: Public Domain Mark

Credit: An American text-book of the diseases of children / By American teachers. Ed. by Louis Starr ... assisted by Thompson S. Westcott. Source: Wellcome Collection.

Provider: This material has been provided by the Harvey Cushing/John Hay Whitney Medical Library at Yale University, through the Medical Heritage Library. The original may be consulted at the Harvey Cushing/John Hay Whitney Medical Library at Yale University.

    49/1354 (page 27)
    the milk has been served. The process is as follows: First, see that the ten bottles are perfectly clean and dry; pour into each six fiuidounces of milk; insert the perforated rubber corks, without the glass stoppers, however; remove the false bottom and place the bottles in the frame; pour into the Fig. Author's Sterilizer. case enough water to fill it to the height of about two inches ; replace the false bottom carrying the bottles ; adjust lid and put the whole on the kitchen range. Allow the water to boil, and, by occasionally removing the lid, ascertain that the expansion that immediately precedes boiling has taken place in the milk ; then press the glass stoppers into the perforated corks, and thus hermetically close each bottle. After this keep the apparatus on the fire and the water boiling for twenty minutes. Finally, remove the false bottom with the bot- tles ; pour out the water, replace and carry the whole, covered with the lid, to the nursery. Milk sterilized by this process will remain sound for many days: it is espe- cially useful in travelling, when fresh milk cannot be obtained; for use in cities during the heat of summer, when milk is most apt to undergo injurious changes ; for a temporary change of food in delicate children or for those suffer- ing from disease of the stomach or intestinal canal. It must be remembered, however, that the prolonged heating produces certain changes in the compo- sition of the milk which make it more difficult to digest, and that on this account many children do not thrive upon it. Another process of sterilization, suggested by Leeds, is free from this dis- advantage, and has proved most useful in my practice. It consists in heating the milk, rendered feebly alkaline with lime-water or sodium bicarbonate, to 155° F. for six minutes, or, better still, of applying the same amount of heat to milk with pancreatin and bicarbonate of sodium or with peptogenic milk powder. By the latter method the milk is both predigested and sterilized; if not used at once, it must be momentarily heated to the boiling-point to check peptonization before the development of a bitter taste. According to Rowland G. Freeman, the problem that presents itself in the sterilization of milk for food is to devise a method which shall destroy by efficient means the contained germs, and yet in the least possible degree interfere with its nutritive qualities. The experiments of Leeds show that