i88 



THE ALUMNI JOURNAL. 



milk in any form that has been artifi- 

 cially heated, whether for sterilization or 

 condensation. 



It is a fact that there can be no suc- 

 cessful condensation of milk, either by 

 the boiling or freezing process, without a 

 rigid inspection of milk from properly 

 fed cows. Fresh or new milk, because 

 of excess ot inorganic constituents, and de- 

 ficiency of albuminoids, should be evenly 

 distributed throughout the year, by prop- 

 er management of the sexual relations 

 of the herds, and every precaution must 

 be exercised in the aerating, cooling, 

 care of milk in transit from dairy to 

 factory, and in the cleanliness of utensils. 

 Negligence of these details opens the door 

 to disastrous germ contamination. 



The cold process of condensation in- 

 volves principles the opposite of boiling, 

 the central idea being to duplicate artifi- 

 cially the phenomena as observed in 

 nature, and by securing an upper surface 

 refrigeration or freezing effect, all solids 

 are rejected and pure ice only is formed. 

 The familiar fact of boyhood days, of lift- 

 ing a transparent pure sheet of ice from 

 the surface of a mud puddle, may be 

 duplicated from the milk in the freezing 

 process. The successful production of 

 thin layers of ice is a special feature of 

 the process and can only be accomplish- 

 ed by having the freezing trays of metal, 

 and suspended in a zero chamber, free 

 from insulation or direct contact with the 

 walls of the chamber. Under these con- 

 ditions there is perfect rejection of solids 

 until such time as the layers of ice be- 

 comes sufficiently thick to act as an in- 

 sulating covering, when the ice and 

 solids freeze at metal contact. This layer 

 of ice, however, is crushed at periodic in- 

 tervals, and thereby the freezing effect is 

 confined to the upper surface, and no ice 

 is formed at metal contact. The produc- 

 tion of solid ice for the removal of water 

 from solutions has been an industrial pro- 



cess of limited application, applied to the 

 concentration of acids and alcoholic 

 liquors, and in every instance known to 

 the writer, the ice freezes solid from either 

 a metal, stoneware or wooden vase, and 

 this ice appropriates very largely in- 

 separably dissolved salts, mechanically 

 suspended particles, gases and odors. 



In the surface process of freezing, there 

 must be space contact on one side and 

 liquid contact on the other side 

 of the film of ice, to have a perfect rejec- 

 tion of solids. The ice formed by this 

 process on black coffee, or strong hydro- 

 sulphuric water, if rinsed is odorless, 

 tasteless and pure, when frozen in thin 

 layers. 



In the boiling of water, we find that, 

 irrespective of the force of the heat and 

 rapidity of the boiling, if the steam is 

 unconfined, the temperature of 21 2° F. 

 is not exceeded, and in the freezing 

 chamber or closet, irrespective of tem- 

 perature, which may be ten degrees be- 

 low zero, the milk will remain at 32 F. 

 as long as there is unfrozen milk. 



From recent reliable data, working 

 with the highest type of refrigerating 

 apparatus, as compared with a single- 

 effect vacuum apparatus, there is practi- 

 cally the same efficiency in converting 

 the water of milk into steam and ice re- 

 spectively. The direct product in each 

 example is condensed milk, and the in- 

 direct or by-product is steam in the boil- 

 ing process, which is in practice a waste, 

 and in the freezing process it is ice, 

 with a marketable value as a refrigerant. 



The several features of the process 

 covered by letters patent and patent ap- 

 plications of the inventor need not be 

 detailed in full, but briefly it may be 

 stated that when the milk is first re- 

 ceived in the factory, it is examined and 

 a sample put aside at the receiving plat- 

 form, and at once passed over Baudelot 

 coolers, where the temperature of the 



