| Show PASTEURIZED MILE Salt Lake has One of the tho Finest Plant Plants in III the tho West THE ELGIN CREAMERY Is Its fur lk Never Before Adopted Mere Here I rooming a representative of at the tho News accepted an Invitation from the Elgin company to visit their Place flace ot of business on State Slate street with the special In view of seeing their new and the incidental Idea idea of visiting their well known creamery hl enterprising firm hlo have recently placed laced In the tho latest known to 10 the Ia dairy I 1 business Te They ha have at a 11 Krat great expense ISY a aye tern tem of producing and preparing mik milk and cream that merits the approval ot of the entire medical profession and amI nn any who ar are In their own gOld goed health Ind and that of theIr children In cream rants or invalids who use milk or A ID IDEA A AOne One very cry common expression Is oten often heard Oh We g get t our mik milk from ono one ut of our neighbors just fresh from the tho row cow It It may mar not be known knon tha that un on leis leu your neighbor Is Scrupulously ly lyden den a gret great risk Is run indeed more risk than h by getting I it from one who has hns all the for extracting or eliminating the mn many impurities that are ro oln always found to n a i ater or less extent In all mik mIlk Great care nr Is taken by the firm to l mik milk and cream tree free tom from al nil obnoxious odors gaes gases germs nd or disease Tim TIlE WAY IT ii IS DONE In to n a query ns as to 10 thilI their method of oC accomplishing this lum I it was as explained First Great Orent care Is taken ac to the ot of milking atten attention nten tion to the tho cows their fl feed Ind and surroundings ni nil utensils used are scalded sterilIzed and In tact act the roost most scrupulous cleanliness Is observed In 11 all the different stages and processes through which the tho mik milk passes Second amI otter milking the tho mik milk Is thoroughly strAined ox ex all dust hair and ni such uch impurIties ns ac at are lure sure to be pond In th the ml milk en there the greatest watchfulness Is Third Te The mik milk Is agaIn strained In Into into to an aerator and oler cooler This apparatus tUI l Is designed ed especially to cool warm mik milk as It comeS from coin the cow to the I temperature that Is necessary In order I Ito to keep It from souring Before the tho coolIng process 8 l is Icom accomplished the mik milk Is epo cd to the Iho air In fine sprays thereby thoroughly aerating I it and It from ni all obnoxious stale foul animal o em brn barn odors odors I While the mik mIlk is 18 pasing through the theair nil air the oxygen seizes Izes time tho foul 0 odors the new mik milk contains and In lag bout away leaves It In the tho purest nod bet best condition on for ter lse tue or for menu manU me meTo To bo be convinced of the advantages of this aeration one need but to stand land over oer the cler cooler while In operation and In inhale hale the odor which I Is emit emItted tw ted Time The mik then thea strikes the tho cold surface ot of the coolIng drum and passes down I a thin sheet is immediately tely cooled nearly to the temperature of the cool coolIn In lair medium used and Is thus brough brought to n a condition favorable to tho growth ot of the souring bacteria Te The mik milk and ream Is now put through the precess ot of pasteurization which kIlts al all Ihl the germs tint may 10 ho In the mik milk or cream enhancing the keeping qualities so that the they will Jep sw sweet tt from n five to ten daYI wIth wIthout out unusual care aol for tor Weeks I eks I if kept In sealed vessels on Ice No chemicals or adulterations of any nature are aro e em In th time process In this manner th the mik or cream becomes First The most perfect substitute tot tor that nourishment which nature natura for infants not x x tiny uny of the thousands of a tent baW bab toed Second The Tho only safe lIate and proper foods for Invalids Third The Th only onh safe and perfect milk or cream Irlam for invalids Tuberculosis or 01 theria typhoid ie fever r and i many n othier lh r kindred owe their origin fry often pUrn tb tt milk toM when n nOt thoroughly prepared and tho the I we have In view the Ihl nw ness J o A of the milk wall wa h here re furnished the reporter WhIch had been Pasteur r laid and It had the most delightful taste It H did not hare hale th that lt boiled flavor OM end the difference b tween this and regular milk can only he 1 likened to that noticed d In drinking l OO good clear cool 1001 spring pring water I that which has haa tood In a 8 barrel for some time or ta taken ken from a 11 slow sluggish lIh stream The milk is 11 mini tun h a which removes every particle ot of Injurious matter usually found In new nel milk It Ii positively to see ee the amount of foreign matter matler thrown ort off n a roo gallon consign consignment ment which may lIe be seen when the Separator tor Is cleaned THE DEVICE The device is s the outcome ot of otan years an and years of experimenting and the n expenditure ot of thou thousands of dollars and is II the first eVer brought to o this State I Is called Potts The milk or cream to be II I placed Into this hi airtight apparatus arid and heated to a 11 temperature Of de ah held itt It that tempera tote ture from U 15 to 20 mInutes in n order to destroy alt I disease LU germ gerni I It is Ie then lien J immediately At AI p 1 T fl the process is 15 th this milk tI ri POlled to the air or iu r o Which might i P It i special Ventilating atta alia I L t r r which obnoxious games 1 or r 11 art expelled SEE WHAT i iCan 1 C Can n f S Invalid or any one mutt milk I eer every precaution to s t s C from disease ase germs I p j I jor J tt or or flurr I hI g i i II 1 d State This u me r tAt to an any ont one but is III s p r i af after r r I h milk Is put In clean 5 11 g ties which hye hIe bier I Scalded and I Ie sealed airtight with a r 1 t f which is III made ot of wd nd l of mir t i affect the milk Th II a airtight vesSel where it c r I iS by the dust Ii a LJ I s sand tI and odors adon of time Street 1 I II It will ili not spread dl disease 8 Dh a s p II J no metallic flavor rh t i II It It I is always fresh I j jwill 1 will keep an indefinite rg g If f tJ It if the seal is not nol br brok II By time the use UIlO of et s i III ml b be seen e n oath earh m i LI same samo grade of milk rh 1111 II a ur old style of U f a athe the urge lime ceo In the M ir K g J a se Ih sean an the last lut the 11 t A ff I II cream raising to the 6 I |
