15 



cent sugar is added, and it is then pumped into the vacuum 

 pan. 



Fig. 4. 



To the left is shown the tank from which the milk is 

 drawn into the pan and to the right is the condensor where 

 a spray of cold water condenses the stream and thus helps the 

 air pump in creating the vacuum. 



If the boiled taste w r ere not objectionable, it seems to me 

 that condensed milk without addition of sugar, would be a 

 more rational w r ay of solving the milk supply of large cities, but 

 though this has been attempted in several large places, it can 

 not be said to have become very popular, and it is chiefly used, 

 as before said, for adulterating cream. Condensing milk with 

 addition of sugar has been, and, I believe, will be the favorite 

 method of preserving milk for ship's use and in mining camps, 

 where the transportation of 75 per cent water is quite an item. 



CONDENSING WITHOUT VACUUM, 



F. Streckeisen (Switzerland) has introduced a cheap sys- 

 tem of milk condensing for farmers. It consists of a pan 

 (resting on four columns) in which rotate slowly one or two 

 cylinders which are heated by steam. Fig. 5. 



