254 Milk and Its Products. 



descendants of the original patentee. At the present 

 time the condensed product is made both with 

 or without the addition of sugar, and is sold in 

 bulk or in hermeticallj' sealed cans, in which latter 

 form it maj' be preserved for an indefinite time. 

 By far the larger portion of the product is made 

 with the addition of sugar, and is put up in cans. 



According to Dr. Babcock, in the plain condensed 

 milk the water is reduced to about 59 per cent, the 

 other constituents being increased in proportion, while 

 the sugared product contains about 25 per cent of 

 water and 36 per cent of cane sugar. 



The successful condensation of milk requires that 

 the milk be produced under the best hygienic condi- 

 tions and from the purest and most wholesome foods. 

 Consequently we find among the patrons of condens- 

 ing factories a highly developed state of dairy hus- 

 bandry. 



Dairy legislation. — Dairy legislation in the United 

 States has had two main objects. First, to secure 

 to consumers of milk an unadulterated product. This 

 has resulted in the establishment in many states of 

 arbitrary legal standards for the quality of milk, and 

 in others the passage of general laws prohibiting the 

 adulteration of milk in any way (See appendix C). 

 Still, nearly one -third the states have no laws what- 

 ever in regard to the sale of milk, though most of 

 the large cities in these states have adopted municipal 

 regulations of the same general nature as the state 

 laws. 



The second object of dairy legislation has been to 



