CHEMICAL SCIENCE. 269 



"To 112 pounds of milk 28 pounds of Stuart's white sugar were 

 added, and a trivial portion of bicarbonate of soda, a teaspoonful, merely 

 enough to insure the neutralizing of any acidity, which in the summer 

 season is exhibited even a few minutes after milking, although inapprecia- 

 ble to the organs of taste. The sweet milk was poured into evaporating 

 pans of enamelled iron, embedded in warm water heated by steam. A 

 thermometer was immersed in each of these water-baths, that, by fre- 

 quent inspection, the temperature might not rise above the point which 

 years of experience have shown advisable. To facilitate the evaporation, 

 by means of blowers and other ingenious apparatus, a current of air is 

 established between the covers of the pans and the solidifying milk. Con- 

 nected with the steam engine is an arrangement of stirrers, for agitating 

 the milk slightly while evaporating, and so gently as not to churn it. In 

 about three hours the milk and sugar assumed a pasty consistency, and 

 delighted the palates of all present. By constant manipulation and warm- 

 ing, it was reduced to a rich, creamy-looking powder, then exposed to the 

 air to cool, weighed into parcels of a pound each, and by a press, with the 

 force of a ton or two, made to assume the compact form of a tablet, (the 

 size of a small brick,) in which shape, covered with tin foil, it is presented 

 to the public." 



The doctor adds : 



" Some of the solidified milk which had been grated and dissolved in 

 water the previous evening was found covered with a rich cream ; this, 

 skimmed off, was soon converted into excellent butter. Another solution 

 was speedily converted into wine- whey, by a treatment precisely similar 

 to that employed in using ordinary milk. It fully equalled the expecta- 

 tions of all ; so that solidified milk will hereafter rank among the neces- 

 sary appendages to the sick room. In fine, this article makes paps, 

 custards, puddings, and cakes, equal to the best milk ; and one may be 

 sure it is an unadulterated article, obtained from well-pastured cattle, and 

 not the produce of distillery slops neither can it be watered. For our 

 steamships, our packets, for those travelling by land or by sea, for hotel 

 purposes or use in private families, for young or old, we recommend it 

 cordially as a substitute for fresh milk." 



INFLUENCE OF CHEESE ON DIGESTION. 



As a digester, as some not appropriately call it, cheese that which is 

 decayed and mouldy being preferred by connoisseurs is often eaten after 

 dinner. The ,action which experience seems to have proved it to possess, 

 in aiding the digestion of what has previously been eaten, is both curious 

 and interesting, and has had some light thrown upon it by recent chemical 

 research. When the curd of milk is exposed to the air in a moist state 

 for a few days at a moderate temperature, it begins gradually to decay, to 

 emit a disagreeable odor, and to ferment. When in this state, it possesses 

 the property, in certain circumstances, of inducing a species of chemical 



