378 [Assembly 



There is considerable sugar in new milk, which has medical 

 value on tlie continent of Europe, in consequence of which much 

 sugar is manufactured in a solid form from it by the Swiss ; it 

 much resembles loaf sugar, but is less white, far less sweet, and 

 less soluble in water. To make it, take the whey produced in 

 making cheese, separate the butter it contains from it by gentle 

 heating, then boil it down to the consistence of syrup ; pour it 

 into earthen pots, and set it in the sun until it becomes nearly 

 solid. When the sugar is required, this solid mass is put into 

 water and heated until the sugar is dissolved, this liquor is filter- 

 ed through a linen cloth, which separates the insoluble impuri- 

 ties, it is then clarified with the wliites of eggs, and deposits, 

 when cool, a crystalline mass, which is the sugar of milk. 



Milk, intended to form cream for butter, should be placed in 

 shallow vessels in a dairy where the temperature ranges between 

 50° and 55°, when the cream rises with great regularity. If the 

 temperature is as low as 40° it rises with much difficulty, and in 

 either case presents a yellowish-white iiuid, unctuous and smooth 

 to the touch, and of a delicious flavor. If left standing in the 

 vessel for a few days it will become a little acid, in which state 

 it should be churned. No acidity will be perceived in the 

 butter. 



Skimmed milk forms a delicious article of food prepared in 

 numerous ways ; for instance, if kept for thirty hours, it coagu- 

 lates and separates into whey, which may be eaten with powdered 

 sugar and is delightful. 



If kept twenty-one days, in a moderate temperature, it passes 

 into what is termed vinous fiermentation, owing to its saccharine, 

 and forms a vinous liquor, from which ardent spirits may be ob- 

 tained. 



Skimmed milk, by analysis, affords, in 1000 parts, water, 928.75; 

 butter, 28.0 ; sugar of milk, 35.0 ; lactic acid, acetate of potash, 

 and a trace of lactate of iron, 6.0 ; chloride and phosphate ot 

 potash, 1.85; earthy phosphates, 0.30 ; and a small portion of 

 sulphur. 



