SWITZERLAND. 313 



The greatest possible care is taken to use none but good, clear, pure 

 milk, produced from healthy cows if possible, pastured on high or un- 

 dulating well-drained ground, with plenty of clear, sweet, running water, 

 and every quart of milk is tested before it is put into the boiler. 



These factories rent the milk products of a certain number of cows 

 the year through, and require the milk to bo delivered at the factory 

 twice a day, where it is paid/or by weight at from 2J to 3 cents a quart, 

 the highest price being paid in the winter season. 



The most scrupulous cleanliness is observed in every detail. In the 

 first place the peasant, in milking his cow, is requested to take partic- 

 ular pains in having the cow's udder and teats clean, and to see that no 

 filth drops into the milk, and the milking utensils are perfectly cleansed 

 after each milking. 



When the milk is brought to the factory it is strained through a double 

 hair-sieve from the scales into a large tin or zinc tank, from whence 

 every detail of n.anipulation is guarded by cleanliness ; for it is an es- 

 tablished fact that not only the cows should be fed on good, sound, 

 healthy food, with kind, gentle treatment, but that unless the building 

 is well ventilated, plenty of pure running water, and an entire absence 

 of all taints and ferments, the process of condensing milk which will 

 keep will prove a sure failure. 



The Swiss Milk Company of Gossau has the reputation of being one 

 of the best (without sugar) condensing factories in Europe, as their 

 milk has been tested in hospitals, in armies on the march, on the sea 

 for weeks at a time, and in the hot climes of India, and has proved itself 

 in every instance perfectly condensed, pure milk. The milk is packed 

 and sold in pint and quart bottles, with the American patent wire cork- 

 ings. Zinc and tin cans, holding from 3 to 15 gallons, are also being 

 used now; the advantage, it is claimed, is in the saving of the cost of 

 bottle, the cost of packing, and weight. 



The following analysis of the pure milk was made fty Dr. Hehner, of 

 London : 



Per cent. 



Fat 8.35 



Milk-sugar 11.40 



Albumen 12.85 



Asksalfs 1.82 



This milk is sold by wholesale at 2 francs per quart, and is considered 

 the beginning of a most formidable rival to the famous Angelo Swiss 

 Condensing Milk Company at Cham, where sugar is largely used and 

 which increases the cost and makes the milk no better. 



This Gossau company has only been established a little over one year, 

 and the shares are at a premium of 20 to 30 per cent., which goes to show 

 that there must be fair returns for the money invested in it. 



CONDENSED-MILK FACTORIES IN THE UNITED STATES. 



The condensed milk is so easily portable, the natural facilities are so 

 great, the necessity in the near future for an outlet to our dairy prod- 

 ucts so important, that it seems to me the country par excellence for the 

 manufacture of condensed milk should be the United States. Every- 

 thing is in our favor country, location, climate, natural facilities, cheap 

 grass, cheap cows, inventive genius, native application, and all the qual- 

 ifications necessary to a formidable competitor. If our factories will 

 make as good condensed unsweetened milk as is made in Switzerland 

 it is almost absolutely certain that we can supply Great Britain, her 



