K. DOMESTIC AND HOUSEHOLD ECONOMY. 425 



application of the warm hand for a minute or two. 17 Ay 

 VI., 106. 



PRESERVATIVE ACTION OF SALICYLIC ACID. 



Messrs. Menetti and Musa find that salicylic acid is very 

 serviceable in the preservation of milk when introduced in 

 the proportion of one part in ten thousand, especially at a 

 temperature from 55 to 60 Fahr., as it will retard coagula- 

 tion for several days. It may also be used for moistening 

 cloths in which butter is packed for shipment for distant 

 markets. It also answers a good purpose in the preservation 

 of cream, but is useless when applied to cheese. They think, 

 however, that in view of the greater cheapness of boracic 

 acid, the latter substance is preferable. 4 J3, Aug., 1876, 

 771. 



SOLIDIFIED MILK. 



A series of tests of the excellence of the Hooker process of 

 condensing milk was lately made before several of the En- 

 glish technical societies. There was exhibited at the rooms 

 of one of these the London Society of Arts a mass of con- 

 densed milk weighing about one hundred-weight, whicli had 

 been exposed to the action of the atmosphere for four years 

 and three months, wnth so little deterioration of quality that 

 it afforded within a few minutes, by churning, an excellent 

 quality of butter. 



ACTION OF COLD ON MILK. 



Tisserand has lately been prosecuting some investigations 

 in regard to the action of cold upon milk and its derivatives, 

 as compared with the influence of heat, and has already de- 

 duced some important conclusions that will be of service to 

 those ensrasfed in the manufacture of butter and cheese. He 

 finds that on submitting the milk of a cow, immediately after 

 being drawn, to different temperatures between 32 Fahr. and 

 86 Centigrade, and keeping it from twenty-four to thirty-six 

 hours at the same temperature, the following results appear- 

 ed: First, the separation of the cream is rapid in proportion 

 as the temperature to which the milk is exposed approaches 

 to 32 ; second, the volume of the cream obtained is larger 

 when the milk has been submitted to a greater degree of 



