ioG 



DOMESTIC ECONOMY. 



[Chap. IV, 



callud " concciitrateil milk," i-cscinl)lc6 ami is composed in part of dry, Avliito 

 suizar. Tlic former lias nothing added, l)ut nuicli taken away. 



Tiie process of condensing milk was invented by Gail Borden, Jiin. (liini- 

 fielf an octogenarian). The first niainifactory was established at Euri'villc, 

 Litchtield Co., Conn., if we remember rightly, about lS5i-55, and is still in 

 successful operation, conducted by Wm. Borden. Another establishment 

 has since been started at "Wassaic, Dutchess Co., N. Y., on the Harlem Rail- 

 road, So miles north of New York. This is conducted by the inventor him- 

 self, whose residence is at that place, where parties desirous to commence 

 similar operations can obtain the necessary infornjation. The i)rodu('t of this 

 invention furnishes to residents in cities who have a taste for pure nn'lk all that 

 they can reasonably desire. The process of condensation not only separates 

 the water from the more solid elements of the milk, but absolutely frees it 

 from all impurities, even including the unpleasant odor that is usually com- 

 bined with the milk of cows, and which sometimes, when they are unhealthy, 

 is exceedingly offensive. Samples of milk from all the dairies are constantly 

 subjected to tests to indicate the cpiality and detect impurity. As it is brought 

 in from the farms, it is emptied through fine strainers into tin cooling vats. 

 These must be placed in running water or cooled with ice. The first process 

 in the operation of condensing milk is to free the natural milk of all its animal 

 heat ; and during this cooling, if there is any sediment that was not removed 

 by the strainers, it is found in the bottom of the vats and rejected. The milk 

 is then heated by steam nearly up to the boiling-point. This brings u]) a veiy 

 small per-centage of cream that makes butter. The milk is now ready to com- 

 mence the process of condensation, and is drawn by an exhaust-pipe into a 

 steam-boiler heated by coils of pipe which raise the temperature to a given de- 

 gree, converting the water into vapor which fills the upper part of the boiler 

 from which it is pumped oti"; and as it is discharged into the air, it gives out 

 a fetid odor almost equal to the swill-milk of New York. This pumping is 

 continued until this odor is exhausted, and until so much of the water has 

 been separated frum the milk, that when it is once cooled again it has the 

 appearance of thick, smooth cream. It is then packed in cans for transporta- 

 tion; and we see no reason why milk could not be put up in this way upon 

 the prairies of Illinois as well as the pastures of Dutchess County. 



For many purposes the condensed milk is used in the same condition ; for 

 ice-creams, eating upon fruit, and many culinary purposes, it is delicious. . 



When milk is desired in its ordinary condition, add water until the con- 

 densed milk is thoroughly combined with it, and it is like good, rich, fresh 

 milk, except that it has lost a little of that piquancy which is found in some 

 '•pure milk," and which some city people seem to relish. 



The advantages to the farmer of this invention he will readily understand. 

 A milk-condensing factory established in any neighborhood, as it may be 

 wherever there is a pure stream of water, would prove as great a conveni- 

 ence as a grist-mill, and more advantageous, because he can sell liis grain 

 in the rough state, but can not dispose of his milk unless it is converted into 



