130 
American Milk- Condensing Factories. 
the cow into a condensed form the better. He therefore uses 
two boilers of 55-horse power each for supplying steam to the 
pan. The average pressure of steam in the pipes at the pan is 
55 to 60 lbs. to the square inch. The evaporation goes on best 
in clear dry weather. In damp foggy weather it takes a little 
longer to get the milk out. About 10,000 quarts are now being 
condensed per day. The milk, as it is received, goes into two 
square-like boxes or vats, the receiving-room being four or five 
feet higher than the bath and heating-room. The bath-tubs, 
are circular, and have a coil of steam-pipe at the bottom. The 
bath-tubs are filled within six or eight inches of the top with 
water. The heating-wells are of copper, egg-shaped, and stand 
opposite the bath-tubs, a raised platform running between the 
two. The milk is drawn through a hose from the receiving 
tanks into copper cans setting in the bath-tubs, each one holding 
about 40 quarts. Here the milk is heated to from 150° to 175°. 
It then goes to the heating-wells, which have a jacketed bottom 
for steam, and in them is heated up to the boiling point. It is then 
immediately drawn to the vacuum-pan. A stream of milk is 
kept flowing into the pan about as fast as the evaporation goes 
on, or at the rate of about 2000 quarts per hour. 
Fig. 7. — Healing-Boom at Borden's Factory at Brewster. 
Delivery. 
A, A. Milk Reservoirs. 
B, B, B. Hot-water Bulbs. 
C. Raised Plalform. 
D, I), 1). Heating Wells. 
E. Sugar-dissolving Well. 
F. Vacuum-Pump. 
G. Boiler, 55-horso [wwi r 
H. Platform. 
When the sugared milk is to be made, the amount of sugar is 
calculated for the given quantity of milk, and then turned into 
a moveable tank or well, and here the hot milk is poured upon 
it until it is thoroughly dissolved. The hot sugared milk is 
drawn up last in the pan, and mingled with the milk which 
