178 ANNUAL REPORT OF THE Off. Doc. 



time been aluiosl uuknowu. The operator knows that ''swells" 

 (another name for fermentation) and thickened milk are the great 

 obstacles to be met and overcome in this business. He also knows 

 that to this time no condenser has been able to entirely overcome 

 these obstacles. He who can reduce them to the minimum is the 

 \iiluable man to his employer. His price, like that of a virtuous 

 wife, is greater than rubies. 



I have not been able to learn of a single processor who could tell 

 me what the chemical changes are that take place in producing thick 

 njilk. Clearly it is not, as in ordinary milk, a result of fermentation. 

 The germ of ferment is not present in it. The processor knows only 

 the result, that it produces an unmarketable article. Apparently the 

 milk is as perfect as when first condensed. On this question I am 

 compelled to confess I know no more than the operators of whom I 

 am speaking. .Vll processors still continue to turn out milk which 

 will swell and thicken. 



Unsweetened milk that can be shipped in condensed form hun- 

 dreds of miles and that will remain sweet and in good shape for use 

 for several dajs is being produced by many factories. It will keep 

 from six to twelve days, and when reduced makes a good milk for 

 ordinary use. It often has a burnt taste. A few factories have 

 learned the secret of obviating this diflSculty. When this process is 

 generally known and understood, milk thus condensed will form the 

 principal preparation used in the general market. It is purer and in 

 all respects better than the milk sold from wagons at the present 

 time. It has been sterilized and when reduced is a perfect milk, as 

 palatable as when taken from the cow. It contains nothing but 

 pure, perfect sterilized milk. It is the cheapest and best form in 

 which good milk qan reach the cities. It occupies about one-fourth 

 the bulk of milk as now shipped. The reduction in cost of transpor- 

 tation will nearly pay the cost of condensation. 



What has been said to this point is in the nature of a preface, but 

 like the postscript to Simon Suggs' letter, it "forms the cream of the 

 correspondence." The future of condensed milk will be what 

 science, skill and twentieth century education make it. In this 

 State the Agricultural College should take the lead. To this time 

 the development of the industry is what live energy and experi- 

 mental genius, operated by "main strength and awkwardness" have 

 been able to make it. It has lacked the aid of scientific research and 

 chemical skill. Chemistry stepped in and taught how to avoid the 

 burnt flavor; but so far as I am informed there is not a single so- 

 called skilled processor who possesses any considerable knowledge 

 of applied chemistry. What he has accomplished has been by phy- 

 sical experiment, unaided by scientific knowledge of chemical 

 causes and resultant pffects. 



