CONDENSING MILK 



101 



or 30 inches. Tie rubber and glass connections se- 

 curely. Heat milk over flame at 130° F. and allow 

 to boil for from six to eight hours until the milk has a 

 consistency of very thick cream. Examine and taste. 



Fig. 47. — Condensing Milk. (6) block of 

 wood; (m) mercury in bottle; (c) gradu- 

 ated cylinder; (s) suction from Bunsen 

 pump; (t) thermometer; (Z) lamp or Bun- 

 sen burner. 



2. Condense milk as above, but allow to remain at 

 90° F. instead of boiling-point during several labo- 

 ratory periods until it has entirely dried. Pulverize 

 with mortar and pestle and examine. 



3. Take 10 pounds of curd from the cheese vat. 

 After removing fat evaporate to dryness in incubator 

 or oven. Pulverize and feed a small portion to 

 chickens. Take one ounce of the remaining portion 

 and boil together with 5 c.c. water. When an emul- 

 sion is formed boil to a pasty consistency and test 

 the sticking qualities for glue. 



