The shafts are hollow and provided 

 with 39 hollow heating rings, about 18 

 inches in diameter, into which the 

 steain escapes through holes in the shaft. 

 These rings are fitted closely to the 

 shaft and held firmly by two nuts and 

 may thus easily be removed for clean- 

 ing. The steam pipe runs through the 

 shaft and does not rotate, but has 39 

 openings corresponding with those of 

 the shaft and the rings. The con- 

 densed water escapes through the shaft 

 into the columns. 

 Fig. s. The milk is picked up by the revolv- 



ing drum and spread in a thin film 



whereby evaporation is promoted and as soon as the condensa- 

 tion is finished, the steam is turned off and cold water run 

 into the drum in order to cool the milk. The condensing ca- 

 pacity is said to be 400 fbs., 800 rbs. and 1,200 Ibs. respectively 

 for the three sizes, figuring on a condensation to one-third, 

 and the price quoted is $400, $700 and $960 in Utzenstorf, 

 Switzerland. 



This seems rather a step backward, as the condensing in 

 vacuum has so many advantages. 



PRESERVING IN POWDER FORM. 



From evaporating to one-quarter volume, the idea lay 

 near to evaporate to powder form, and it has been tried and 

 announced again and again. Thus lately I had a sample of 

 milk powder sent me from Denmark, made by a process 

 patented in Denmark about 1899, by Ole B. Wimmer, but it 

 dissolved very slowly and had a strong cooked flavor. I pre- 

 sume they are still working at it. 



In February, 1900, Messrs. Bechel & Kittel patented a 

 process for evaporating milk in vacuum at 104 and then dry- 

 ing it in ovens at the same temperature after which it is pow- 

 dered. By adding bicarbonate of sodium it is said to be made 

 more soluble in water. 



If the problem of getting a quick and satisfactory solu- 

 tion of the powder in water is solved, then there are many 

 attractions in this system. 



