23 
ter making have long been the subjects of special solicitation 
and promotion by public departments, while their processes. 
have long been the subject of investigation and instruction at 
agricultural and special dairy colleges, in public laboratories 
and experiment stations in all countries, and while a great 
wealth of literature exists on all phases of these branches of 
the dairy industry, the condensed milk and milk powder manu- 
fecture has been left singularly untouched. Indeed until very 
recently it has hardly been considered a branch of the dairy 
industry at all.f On the other hand condensed milk manufac- 
turers were themselves loath to be interfered with. The pro- 
cesses were and are still carried on under special patents and 
most of the apparatus is also patented. The firms acquired 
these patents at considerable cost and in most cases had to pay 
heavy tolls in-the form of losses, until the necessary experience 
was gained. Once on a footing of permanent technical success 
high profits were assured, and the firms naturally were 
anxious to guard their secrets strictly. Outside of the few 
bonded cperators none of the factory laborers were allowed to 
know anything of the details of the process. Access to certain 
parts of the apparatus was prohibited to all but the op=rators 
and ciphers were used on gauges and thermometers. 
This veil of secrecy and mystery over the new business 
was intensified by another factor. The condensed milk indus- 
try from the beginning took on the character of “big busi- 
ness,” cf large scale manufacturing. The companies were 
fmancial undertakings with head offices in the large commer- 
cial ane financial centres. What could they have in common 
with the thousands of small cheese and butter makers! But 
more recently there is noted a tendency to get in closer touch 
with other branches of dairying: The recognition that they 
have, after all, much in common gains way. Common inter- 
ests in bargaining for the fresh milk supplies, in dairy educa- 
tion, in dairy stock-breeding, and so forth, are being recog- 
+The excellent treatise by O. F. Hunziker, formerly professor of 
dairy husbandry at the Indiana Agricultural College, Lafayette, Ind., is - 
_ practically the first book treating these industries in all their phases 
and giving a full account of their technical features. The investigations 
_ earried on at the Lafayette Experiment Station under Professors Hun- 
ziker and Spitzer, also did much to popularize knowledge in regard to 
these milk products and to dispel many misconceptions that existed not 
only in the public mind but on the part of government departments. 
