CHAPTER XIY. 



CONUEXSED AND rEESEKVED MTLK. 



Tiris preparation of milk, wliich. is now much in vogue, con- 

 sists of milk -which has been evaporated down in vacuo. 



AVhen it is intended to keep for any lengthened period, it 

 is mixed with a considerable proportion of pure cane-sugar. 



When it is not reciuirod to keep for longer than two or 

 three days, it is simply tinned, and not mixed with sugar. 



The condensed milk is strictly what its name signifies ; for, 

 on being mixed with the appropriate quantity of water, it 

 regenerates milk. The preserved milk, too, regenerates milk 

 on being diluted ; only it is sweet,' owing to the sugar em- 

 ployed in the preservation. 



A year ago, a report was spread that these preserved milks 

 were preserved skim-milk, and not preserved new milk. This 

 report, which was spread by a Government official who ought 

 to have known better, is a most undeserved calumny. 



I have myself examined the principal brands of preserved 

 and condensed milk which are in the London market, and 

 find that the milk which had been condensed, or condensed 

 and preserved, had been charged with its due proportion of 

 fat. 



In the Anglo-S^viss, I found 9.9 per cent, of fat. In tlie 

 product of the English Condensed Milk Company (Limited), 

 I found 10.4 per cent, of fat in the preserved milk and 12.11 

 per cent, in the condensed mUk. 



The method of analyzing condensed or preserved milk is 

 that recommended for cheese. Great care must bo taken in 



