Condensed Milk. 253 



vantages hold true as in cheese making, they do not 

 manifest themselves to the same degree. There is un- 

 doubtedly a considerable saving of labor and a vastly 

 more uniform product where the milk of many patrons 

 is manufactured into butter in a well equipped 

 creamery under skilful supervision, but it is scarcely 

 possible for a creamery handling the milk of many 

 cows, scattered over a wide area and under the care 

 of many persons, to make butter of so uniformly fine 

 quality as is possible where not only the milk, from 

 the time it is drawn until the finished product is 

 sent to market, but the care and food of the cows 

 as well, are under the same skilful supervision. 

 One of the chief advantages of both the cheese and 

 butter factory system is that it removes from the 

 farm, and particularly from the farm home, a large 

 amount of drudgery that in far too many cas6s fell 

 upon those least able to bear it, the women of the 

 household ; so that while the butter of the very high- 

 est quality will probably for manj^ years to come be 

 made in relatively small individual or private dairies 

 upon farms, still the factory system is increasing 

 very rapidly, and will continue to do so until pro- 

 portionately as much butter as cheese is made in 

 factories. 



Condensed milk. — In 1856 a patent was granted 

 to Gail Borden, Jr., on a process for "concentrating 

 sweet milk by evaporation in vacuo, having no sugar 

 or other foreign matter mixed with it." From small 

 beginnings the business has grown to enormous pro- 

 portions, and is still largely in the hands of the 



