Preserving Milk
od of kecping miik fresh for n lons time is now practiced in the vicinity j of Paris. ïliis consista nierely iu adding to eaeli quart of fresh milk, before tlie ereain has riseu upon it, ubout gix jjrains of bi carbonato oí' soda or po'ash, and Uien placing th'.'Jmilk íd bo'tles, which are to bc tihtly corlcoJ, for four murs, in a watcr-batli, baated to a tem perature of about 190, taking oare not :o go beyond thislirait. When the but:les are removed frnm tha batb, tfiey aro to be made perfectiy tigit by coatng the cork with wix, and the n-ilk oun :hcn be kept a loog time ancbangcd.
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Old News
Michigan Argus