50 



Fehling's solution, while the former is calculated. This method 

 of determination b}' difference may well be accepted, considering 

 the fact, that the rest of the constituents is determined by very 

 accurate methods. 



"Well-preserved condensed milk of commerce varies in its com- 

 position according to the degree of concentration, the addition 

 of cane sugar, and the season in which it has been manufactured. 



The composition of condensed milk from different establish- 

 ments varies as follows : 



Water and volatile substances 20.0 - 30. 



Salts 1.5 - 3. 



Fat 8.0 - 12. 



Albuminates 10.0 - 13. 



Milk sugar 10.0 - 15. 



Cane sugar 30.0 - 45. 



Other Milk Preserves. 



Condensed milk free from sugar, which is in general use in 

 many large cities of the United States, where it is sold by measure 

 from house to house, contains : 



"Water and volatile substances 46.5 - 55. 



Salts 2.0- 3. 



Fat 13.0 - 20. 



Albuminates . ; 13.5 - 27. 



Milk sugar 12.5 - 18. 



The following specialties are also to be found in the market : 

 cacao milk, coffee milk, medicated milk (N. G.), malt milk (N. G.) 

 and salt milk, in which part of the cane sugar is replaced by salt. 

 This latter is said to be employed in the manufacture of oleo- 

 margarine. 



Lately, also, an article has been brought into the market, which 

 is known in France as condensed Goudron milk, which is milk con- 

 densed with the addition of tar. 



Condensed goats' milk, prepared by Gebr. Sigmond of Klaus- 

 enburg, Germany, has, according to an analysis-made by Godeffroy, 

 the following composition : 



