132 
American Milk- Condensing Factories. 
superheating, is kept at a temperature of from 135° to 145^ 
Fahr. 
At the Borden factory they have a filling machine by which 
two women will fill 10,000 pound-cans per day (of 10 hours). In 
the old way the women would fill but 3000 cans in 10 hours. 
Two women will put the labels on 10,000 cans in a day, and one 
woman will seal or solder up 1200 cans per day. The machinery 
for making cans here is very complete: fourteen boys at tops and 
bottoms and soldering-In machines, with one man cutting bodies,- 
will make 11,000 cans per day; the expense being about 2f cents 
per can for labour and material, all told. 
This factory sends to New York daily about 50 forty-quart 
cans of plain condensed milk, which is sold at from 40 to 50 
cents per quart. 
The question may occur, — Why is the milk heated in the bath 
and then in the wells ? and why not heat all in one place ? Mr. 
Borden says milk cannot be heated to the boiling point in one 
vessel except at great loss from adhesion to the metal, besides 
causing great trouble in cleaning. The heating in two places 
avoids this. 
At this factory they have a " can-washing machine," which 
does the work in a moment by machinery. Mr. Borden, in 
describing his process to me, said (and I give his exact lan- 
guage) as follows: — 
" The milk is brought up to about 150° to 175° in the bath, then 
poured into the heating-well, where it is brought to a boiling 
heat, and from thence drawn into the pan by atmospheric pres- 
sure produced by the air-pumps. The sugar is dissolved with a 
portion of the boiling milk taken from the heating-well. 
" The making of a good article of milk depends not so much 
upon the formula in the best specification as vpon the cunditioii of 
the milk when brought to the factory, and the care and attention 
given to every part of the process, from the washing of the 
vessels and the thorough cleanliness which should be observed 
in every department. The success of the milk manufactured at 
our three factories, known as the ' Gail Borden Eagle Brand,' 
is due to the attention which we give to the personal inspection 
of every department of the dairies on the farms, which is assigned 
to one person at each factory : the constant examination of overy 
man's milk by samples taken and subjected to tests as to cream, 
sweetness, and the time it will keep after being brought from the 
dairies ; in short, there is nothing manufactured requiring so 
much care and everlasting vigilance and attention as. milk. 
From the time it is drawn from the cow until hermetically sealed 
in the can, it requires that everything should be done with the 
utmost integrity. 
