American Milk-Condensing Factories. 
103 
on my part, been now discussed. It is briefly comprised in 
(1) deterrent measures from resort to the rate, together with (2) 
a system of insurance suited to persons diverted from such 
resort, under Government supervision and by means of the Post- 
Office. By applying it to the labouring classes, waste and 
improvidence will be greatly repressed, and habits of thrift, by 
which they may attain an independence suited to their lot in 
life, encouraged and confirmed, and their comfort and well-doing 
be thereby increased and established. 
Note. — In the foregoing method no change, either in the 
administration of the Poor Law as regards relief, or provision for 
sickness-])ay and burial-money, is contemplated lor females. 
Women would be eligible at the Post-Ofiice for life insurance, 
as they are now, for burial-money without sickness-pay, for 
annuities, and for endowments. 
III. — The American Milk- Condensing Factories and Condensed 
Milk Manufacture. By X. A. Willaed, A.M., of Herkimer, 
New York. Lecturer in Cornell University and in the Maine 
State Agricultural College ; President of the New York State 
Dairymen's Association and Board of Trade, &c., &c. 
The history of experiments for condensing milk in America 
dates back to 18i6. Possibly the idea of reducing milk to a 
solid may have occurred earlier in Europe, but if experiments 
were made they were not successful, or at least were of no prac- 
tical importance. Preparations under the names of " Desiccated 
Milk," " Milk Powders," and " Milk Essence," have been in 
the market for many years, but they were all too imperfect to 
meet the conditions required for general introduction. They 
were articles prepared from milk, and not the actual milk itself. 
It became evident at an early stage of the experiments that if 
milk could be divested of its water, leaving the other constituents 
uninjured and unaltered — in other words, if milk could be con- 
verted into a solid, so as to be easily kept for long periods, and 
then by the addition of water could be brought back again to its 
original consistency and flavour, such a form of milk would 
prove a boon to consumers, and must find a ready sale if put 
upon the market at reasonable prices. To Mr. Gail Borden, of 
White Plains, New York, must be awarded the credit of essen- 
tially accomplishing these results. It is true that by his process 
the milk is not reduced to a solid or dry state, but three-quarters 
of its bulk in water arc removed, while the other conditions are 
