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��Popular Science Monthly
��. Going, Going! The Steeple Bows to Business in Portland
HERE is the picture of a stately- church steeple an enterprising pho- tographer snapped just as it was on the verge of plunging to the street below. The steeple, in the days of its fame, was
part of the Tay- _^^___
lor Street Methodist Episcopal Church, of Portland, Oregon. For many years this was the finest church building in the city. Then the expansion of the business dis- trict enveloped the site, and the con- gregation sought an- other location for its house of worship. The building that is now being razed will be supplanted by a business block, but one floor will be oc- cupied by a mission, to comply with a re- quirement in the deed, which states that the property must always be used for religious purposes.
���This is not an accident. A wrecking com- pany is removing an old landmark in Portland, Ore. A skyscraper supplants it
��Pasteurizer and Ice-Box Combined — A New Convenience for Milk-Dealers
AM ILK sterilizer, pasteurizer and re- frigerator all in one, in the space or- dinarily occupied by an ice-box, that's the newest dairy appliance. Wouldn't you want it, if you were a small milk dealer? It consists of a metal-lined box, provided with pipes for both I've steam and water and with the necessary tem- perature gages. Steam is raised in a small boiler in which one bushel of coal is sufficient to pasteurize two hundred and fifty quarts of milk.
When ready to pasteurize, the bottles are first filled with raw milk. Then metal covers, like those shown outside of the box in the accompanying illustration, are placed over the tops. Bottles, wood
��crates and all, are placed in the box, the cover is closed, and the steam is turned off gradually until the milk reaches the temperature of 142 degrees, at which it is held for a half hour. Then the steam is shut off and cold water is turned on until the warm water, which naturally rises to the top has time to run oil.
No ice need be used if a cold wa- ter supply is availa- ble. In any event, a few pieces of ice placed on top of the cases will keep the milk cold until it is ready to deliver. The pasteurizer then becomes an ice-box, and one which will pay for itself in eighteen months by the saving made in ice alone.
The delivering of milk is attended with many hardships anyway. The dairy- man must frequently arise at three thirty A. M. to milk and get his product started for the city in time for morning customers. Any devices which will lighten his work are welcome. They are all too few.
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� � ��A small milk-dealer can pasteurize two hundred and fifty quarts of milk at a time
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