240 



Danish Condensed Milk. 



distance from the main building. The arrangements, as a 

 whole, are not quite as complete and convenient as if twice 

 as large a capital had been raised and a building specially 

 constructed, but the business has been fairly well provided 

 for, and the necessary changes and improvements have been 

 easily made as required. Whereas this factory made at the 

 start less than 200 lbs. of butter a day, its operations have 

 grown so that 700 to 800 lbs. are now turned out daily. 

 The share capital is now ;^'500, upon which a 6 per cent, 

 dividend is annually paid, and the property is valued 

 at £Soo. 



It has for a long time been the aim of scientific effort to 

 produce condensed milk which in taste, 

 CondensedMilk. nutritive value, and easy digesti- 



bility, would replace fresh milk, and the 

 difficulties which have hitherto prevented the achievement of 

 this result are now stated to have been surmounted by a 

 process discovered by a Danish expert connected with the 

 treatment of milk. By a very simple and ingenious method, 

 the milk is condensed at a low temperature in such a manner 

 that its chemical composition is not altered, and at the same 

 time all bacteria are destroyed. The cows yielding the milk 

 used in the factory are subjected to constant inspection of 

 veterinary surgeons to guard against the transfer of any 

 contagious diseases, of which milk may often be the bearer. 

 Condensed to about one-third of the original volume, it may 

 in this state serve the purpose of ordinary cream, and, mixed 

 with two parts of water to one of condensed milk, replace 

 the original pure milk. The principal object is, however, 

 to provide an article of export (packed in hermetically closed 

 tins, to secure durability for an indefinite length of time) and 

 for use in tropical climates, where there is no opportunity 

 of obtaining fresh milk. The milk, after passing through 

 the condensing vats, is tapped by the method patented by 

 the factory into sterilised tins, which are closed air-tight as 

 they run full, one by one, and then soldered down imme- 

 diately. These tins are then placed in rows on shelves, where 

 they remain for some time under close observation until 



