MILK, CONDENSED 243 



join with them in a strict investigation into the circumstances with a view of putting 

 an end to ' a crying evil affecting not only the interests of the most important branch 

 of British industry, but also the honour and reputation of British commerce.' 



RXXXiFOXXi. (Mille folium, Lat. a thousand leaves.) The herb yarrow, belonging to 

 the genus Achillea, one of the Composites. 



IMCIIiK. A well-known nutritious fluid, which, as it has no especial use in the arts, 

 need not be described. See BUTTER. 



IVKZZiX,, CONDEXJSZiD. The following information on the processes for con- 

 densing milk successfully is obtained from two journals known as the ' Farmer ' and 

 ' Moore's Eural ' : 



In the first place, arrangements must be made for obtaining good, clean, healthy 

 milk, and this imposes a sort of education upon those producing milk, of the utmost 

 importance to the successful prosecution of the condensing business. Dirty milk 

 milk foul with the drippings of the stable cannot be condensed into a clean-flavoured 

 product. The success of the condensing factory depends almost entirely xipon the 

 ability to put a fine-flavoured, perfect article into the market. The milk must bo 

 uniformly good. An inferior condensed milk is more readily detected than an inferior 

 article of cheese or butter. At least, imperfections in these may perhaps be tolerated, 

 and the goods may find a place in the market ; but a factory continuing to send out 

 imperfect or badly-flavoured milk, must soon cease to bo remunerative, and must in- 

 evitably close its doors. 



To obtain any success in this business, there is absolute necessity for clean, healthy 

 milk in the first instance ; and this matter should be well understood and well con- 

 sidered before any manufacture can be attempted. The great success attained by the 

 late Gail Borden, the inventor of the process for condensing in vacua, was in a great 

 measure due to the system ho inaugurated among his patrons for supplying milk free 

 from all taint and unobjectionable in quality. Ho instituted a set of rules for the 

 guidance of dairymen furnishing milk to his factories, which he rigidly enforced, and 

 men were regularly employed to visit the farms from time to time, to see in what 

 manner the cows were managed as to pasturage, water, driving to the yard, milking, 

 cooling and care of milk ; and as he bought, or accepted only such milk as would pass 

 the closest scrutiny of an expert, he was able, after a time, to enforce an observance 

 of his printed regulations, which lie put into the hands of his dairymen. He adopted 

 also, the practice of cleaning and steaming his patrons' delivery milk-cans at the 

 factory, because he feared and with good reason too that this work might not be 

 properly done at the farm. 



The Borden process for condensing milk, the only process, we believe, which has 

 stood the test of time and proved to be a success, may be briefly described as follows : 

 ' After the milk is received at the factory it passes through a strainer to the receiving 

 vat; from this it is conducted off through another strainer into the heating cans, each 

 holding about 20 gallons : these cans are set in hot water, and the milk is held in 

 them till it reaches a temperature of 150 to 175 Fahr. ; it then goes through another 

 strainer into a largo vat, at the bottom of which is a coil of copper-pipe, through which 

 steam is conducted, and here the milk is heated up to boiling point. Then the best 

 quality of white granulated sugar is added in the proportion of 1-J- Ib. of sugar to 1 

 gallon of milk, when it is drawn into the vacuum-pan. The milk remains in the 

 vacuum-pan subjected to steam for about three hours, during which time about 75 per 

 cent, of its bulk in water is removed, when it is drawn off into cans holding about 40 

 quarts each. 



These cans are only partially filled, and then set in a large vat containing cold 

 water, the water being of a height equal to that of the milk in the cans. Here it is 

 stirred until the temperature of the condensed fluid is reduced to a little below 80 

 Fahr. It is then turned into large draining cans with faucets, in order to facilitate 

 the filling of the smaller cans. The draining cans stand in a room which is set apart 

 for the purpose, and around the outside of which runs a table or work-bench. Here 

 the milk is drawn from the faucets into small tin cans, holding 1 Ib. each, when they 

 go to the table, and are immediately soldered, to exclude the air. The cans next have 

 the proper labels pasted upon them, and are then ready for market. 



Somewhat recently Mr. Borden introduced a machine for filling the cans, which 

 does the work with accuracy and rapidity. The work of filling the cans, soldering 

 the tops and labelling, is usually performed by females. A number of small soldering 

 furnaces are placed along the tables, where the girls, each with a set of soldering irons, 

 seal the cans as fast as they are brought forward by the fillers. 



For a small factory, say for the milk of from 200 to 300 cows, the estimated cost 

 will be about 13,000 dols., as follows : Erection of the building, 16 ft. by 50 ft., 

 ready for machinery, &c., 2,500 dols. ; vacuum-pan and condenser, from 3 ft. to 4 ft. 

 in diameter, 1,800 dols. ; 1 duplex 14-inch pump and engine, 1, 500 dols. ; 1 boiler, 



E 2 



