l places. I know one man who made one of these
machines and put four fans in at different places, and when he closed it
up and got it to working, the center of his machine was still cold,
because your hot air acts differently from free air. We put at the
bottom a shelf with a tube in it and a big fan in the middle. The air is
drawn down from the top here, driven through there, hits some baffles
and comes across each belt. In that way it works.

Now, if you want, any of you, to get the details of the pasteurizer you
could write to Mr. Erickson, College of Forestry, University of
Washington, Seattle 5, and he who designed it would be very glad, I
believe, to help with your problems, or you could write up to our
Agricultural Engineering department, and they would do the same.

I will tell you this, that after we drew up the plans, I took the plans
to several manufacturers, and the cheapest bid I got was $5,000 to make
it. We made it ourselves for a little less than $1,200 not counting
labor. Not that they would have made that much profit, but I tell you
that to show you it's a rather inexpensive machine. On the other hand,
you can save considerable money by getting it made up yourselves.

I am going to stop with the thing there. If there are a few questions
that you wish to ask, I will try to answer.

* * * * *

A Member: What is the name of the bacteria you are killing?

Mr. Pease: _Bacillus coli_, that's the chief bacteria, and the others
that cause the damage are similar to that, and they are always spread by
the rats or the mice.

A Member: Do the kernels properly pasteurized show any brownness of
kernel?

Mr. Pease: No, they are identical with an unpasteurized kernel at that
temperature.

Mr. Korn: I buy kernels at the plant in Nashville, and some of them have
been toasted.

Mr. Pease: They have 350 degrees.

Mr. Kays: You mentioned you should have started on the other end a while
ago. Could you treat those nuts before they are cracked and do the same
thing for less money?

Mr. Pease: I believe you could.

Mr. Kays: The other question I have is how about using ultra-violet
light?

Mr. Pease: I have written to a good many authorities, and some of them
say yes and some say no.

Mr. Kays: In pecans that is one of the practices.

Mr. Pease: I believe you could use it in our present machine.

Mr. Stoke: Isn't this heat to remove contamination? After the nuts are
cracked