482 Transactions of tee American Institute. 



supplied directly by farmers, who contract to drive past their doors 

 every morning. The plan works well. On the New Jersey Central 

 railroad, a few days since, I met a man who sells his rriilk in New 

 York, and told him of this talk about middlemen. He replied : " We 

 clubbed together, a number of us, and we appointed one of our sons 

 to go to New York to take charge of the milk and sell it ; therefore, 

 we do not get fleeced." 



Mr. Hart — That is bringing producer and consumer together — 

 the very thing we desire to do, only on a larger scale. 



Mr. Henry Stewart — I am told that very large returns are made 

 by the owners of condensing establishments. I have heard of one 

 where the profits are $1,800 a day from the manufacture of 5,000 

 gallons of milk. Perhaps the farmers might take a hint from this 

 statement. 



Mr. P. J. Dodge — The general public are not educated up to an 

 appreciation of this commodity, and, what is more, they are not likely 

 to be till the system of manufacture is reformed. I have tried three 

 or four different brands of condensed milk and find them all impure. 

 One sort, after standing a while, collects on its surface a kind of 

 greasy butter ; another has a smell and taste of arrow-root or starch. 



Dr. Isaac P. Trimble — I never found any that did not have a 

 peculiar, and, to me, disagreeable odor and flavor. 



The Chairman — I have used condensed milk for five years, and 

 have no cause to complain. 



Mr. Simeon Baldwin — I find the condensed milk drawn from a 

 reservoir in the wagon much superior to that put up in cans, and sold 

 by grocers. But the latter keeps best. 



Dr. J. Y. C. Smith — In Illinois, I had a chance to witness the 

 processes, and I was impressed with the neatness that characterized 

 all the operations. 



How to make Maple Sugak. 



Mr. E. Mussey, Kutland, Yt., gave his views on this operation, as 

 follows : 



The season for making maple sugar is so near at hand that I am 

 disposed to give to your Club the benefit of my experience. First, 

 use Post's metallic spout *and bucket-hanger ; second, tin buckets ; 

 third, an evaporator; and fourth, covers to the buckets. I assume 

 that all good sugar-makers have a sugar-house with two sheds 

 attached, one for the wood-pile and the other for the sap reservoir. 

 Neither sap nor wood should be stored in the boiling-room, for the 



