48 



especially as regards flavor, of the milk of cattle fed on Alp- 

 mountain pasture. 



If we consider, however, that the establishments which manu- 

 facture condensed milk are not only situated in the valleys, but use 

 exclusively, as they do everywhere else, milk produced in the 

 valleys, the ridiculousness of the claims made for the purpose of 

 reclame are at once apparent. These claims are equalled only by 

 those proffered by the manufacturers of infants' milk-foods, who 

 claim that their manufactures may fully compensate for the lack 

 of breast milk. Provided that only good cows' milk is used, and 

 that with an unvarying addition of sugar it is condensed to a 

 proper and equal degree, no good reason exists why condensed 

 milk produced in any other country should not be equal to that 

 produced in Switzerland. 



According to the season in which this milk is manufactured, the 

 product differs in color. It is obtained whiter during the winter, 

 more yellow during the summer. Condensed to a proper degree, 

 it has the consistency of honey, and must, even after the boxes 

 have been opened, remain in good condition, without change. 

 Under such circumstances it should form a skin, consisting merely 

 of dried milk constituents and sugar crystals, while the milk 

 underneath should remain unchanged. 



Sometimes such milk shows the consistency of cheese. This is 

 produced by carrying the condensation too far. It shows then, 

 frequently, odor and taste of rancid butter. Such milk is not 

 completely disintegrated by water. 



Physical Analysis! 



The condensed milk boxes are generally opened on that end 

 which is closed by one single tin sheet. For the purpose of ex- 

 amination, the boxes should be opened at the end where, through 

 a hole in the center, the milk had been filled in, and which then 

 had been closed by a separate cover, soldered air-tight to the box. 

 We do this to ascertain whether the soldering has been perfect 

 and has been performed without scorching the contents. To this 

 end the cover is removed by cutting it on the circumference for 

 about three-quarters. 



The appearance of the milk is examined by removing some of 

 the contents by means of a knife or spatule, and by observing it 



