50 A New Dairy Industry. 



their " preserved milk," as it was called for some time, 

 acquired. 



The next great success in this work was to fall to 

 America, by Gail Borden's invention of condensed 

 milk, whose innumerable disappointments, however, 

 may well be taken as a measure of the difficulties to 

 be encountered by every advancement connected with 

 the preservation of this, the most necessary of staple 

 foods of humanity. And it is, perhaps, as well that 

 it should be so. Condensed milk, as it is manufac- 

 tured to-day, with and without the addition of sugar, 

 is come to stay among us because it has the great ad- 

 vantage of being reduced in bulk, of reducing the 

 cost of packing, and is a great saving in freight for a 

 comparatively large quantity of milk ; besides, it can 

 be kept in excellent condition for a very long time. 

 The change in taste has, naturally, not been avoidable 

 because even the milk condensed, without the addi- 

 tion of sugar, has the smell and taste of over-heated 

 milk, and a slight reddish hue. 



After establishing this "condensed milk" a num- 

 ber of other more or less "condensed" milks appeared 

 in the market, but with little success as infants' milk ; 

 they have disappeared (with the exception of one 

 or two brands) as they could not compete with the 

 superior uniformity of excellence in the Borden milk 

 and had against them the brownish color of their pro- 

 duct. 



Condensed milk is to-day recognized as a boon and 

 a blessing the world over, its production and manu- 



