20 History AND DrVELOPMENT 
article, that, for purity, durability and economy, is hitherto un- 
equalled in the annals of the milk trade 
“One quart, by the addition of water, makes two and a half 
quarts,—equal of cream, five quarts rich milk and seven quarts 
good milk. 
“For sale at 173 Canal Street, or delivere ed at dwellings in 
New York or Brooklyn at 25 cents per quart.” 
Development of Industry——The beginning was small, the 
process crude and the product imperfect. Not until the stren- 
uous vears of the war of Secession did the value and useful- 
ness of condensed milk as a com- 
modity become fully recognized. 
During the Civil War there was 
a great demand for this product 
and from that time on the indus- 
trv grew with great rapidity. 
The first factory was operated 
by Gail Borden in Wolcottville, 
Litchfield county, Connecticut, 1n 
the summer of 1856, but disap- 
= 
Fig. 3. 
ene neasea cae ee pointed in not obtaining means, 
in America, Wolcottville, Conn, MOthing was accomplished. A sec- 
ond attempt was made at Burr- 
ville, five miles distant, in 1857, hy a company consisting of the 
owners of the patent. A small quantity of milk was here suc- 
cessfully condensed and its introduction into New York began. 
Although admitted by all to be superior to any before made, it 
was slow in meeting with sales proportional in magnitude to 
the expenses incurred. Yielding to the monetary revulsion of 
that year the company suspended operations, leaving Mr. Bor- 
den liable for bills drawn, on which he was sued. 
It was not until February, 1858, when Mr. Borden (with the 
other owners of the patent) associated himself with Jeremiah Mil- 
bank, Esq., who advanced money to revive the business, that he 
could be said to enjoy adequate means to develop his invention 
and at which time the New York Condensed Milk Company was 
formed. Abandoning Burrville, the new company established 
work on a more extensive scale in \Wassaic, Duchess county, 
New York, in 1860. In 1865, extensive works were erected at 
