226 Milk and Its Products. 
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 cases 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 many vears 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., ou 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 
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