14 



in second half of that century that the problem was solved 

 in a satisfactory manner. All the first atempts were simply 

 to add 6 to 12 per cent sugar and evaporate in open pans 

 often at temperature of 185 to 195. In 1835 William New- 

 ton took a patent for an unknown foreigner whereby 1 to 7 

 per cent sugar was added and then condensed in vacuum, and 

 thus the first step was taken in advance. 



In America, E. N. Horsford took the lead and his assistant, 

 Dalson, started a factory with Blatchford and Harris,near New 

 York about 1850. In 1.85G Blatchford used a vacuum pan and 

 in the same year Gail Borden took a patent on using the 

 vacuum pan for condensing milk without the addition of 

 sugar, but it did not keep well and later he added sugar and 

 canned it, thus making his name known all over the world, 

 and indeed it was he who first started the business on a large 

 scale and practical scale, and for years ".Gail Borden" and 

 "Anglo Swiss" (started 1865) brand virtually had a monopoly. 

 Lately several large and many small factories have gained a 

 fair reputation and are working on a paying basis. 



About 1884 the Highland (111.) factory started success- 

 fully to make and can unsweetened condensed milk and tried to 

 market it as such with but scant success until the "happy 

 thought" (?) occurred to label it "Evaporated Cream," and 

 at present nearly all the factories put it on the market under 

 this false label. Illinois State Food Commission has taken 

 the first step to prevent this fraud by demanding the ex- 

 planatory words "an unsweetened condensed milk" on the 

 front part of the label, but the use of the word cream should 

 be prohibited. 



I regret to say that other frauds are being committed. 

 Thus by condensing skim milk, which is sold without labeling 

 it as such, and this is also used to the harm of the dairymen 

 by adulterating cream, giving it a body which fools ignorant 

 people. 



Just to give those who have not seen a vacuum pan an 

 idea of it, I illustrate one made by Gaulin & Cie, of Paris. 

 France, in Fig. 4. There are three sizes. One for 500 Ibs., 

 price, $200; one for 1,000 Ibs., $250, and one for 2,000 Ibs., 

 |325 f. o. b., Paris. 



The milk is first mixed in a receiving vat, then passed 

 over a pasteurizing heater into the tank, where 10 to 12 per 



