118 
The Food of the People. 
natural milk, and without tlio use of oxponsivo machinery or 
intricate manipulations. 
Before passing? from the subject of milk, it is necessary to 
say a few words respecting the Anglo-Swiss condensed milk 
which is now prepared at Zug, near Zurich, in Switzerland, and 
imported into this country by the "Anglo-Swiss Condensed 
Milk Company," whose office is at 95, Leadenhall Street, 
London, E.C. This preparation, which may be obtained at any 
large grocer's, now enters into competition with English milk to 
a limited extent, but is likely to become important. It is 
nothing but sugared milk from which the water has been 
evaporated, in vacuo, until the consistency of honey has been 
obtained. The addition of Avater restores the article to the cha- 
racter, appearance, taste, and properties of sugared milk._ The 
sugar is necessary to preserve the milk. This preparation is 
likely to supersede all other contrivances for preserving milk for 
use on board ship, and in other situations where fresh milk is 
unattainable. It comes from Switzerland in small tins hermeti- 
cally sealed. One can scarcely assign any limit to the time 
during which the milk will keep good in the unopened tins ; and, 
even when a tin has been opened, the contents will keep good for 
a long while, so that they may be used in very small quantities, 
day after day, till all is consumed. This preparation is, there- 
fore, well suited for sick and poor rooms where fresh milk rapidly 
spoils, and, though the price is rather higher than that at which 
milk, so called, is nominally sold in London, this condensed milk 
is really milk and sugar ; and, taking into account the excellent 
quality of the milk, it is really cheaper than the miserable article 
which the poor in London are commonly supplied with. The 
invention does not appear to be patented, and therefore it is open 
to the enterprise of any English farmer or dairyman. It is well 
worthy of attention in Ireland. 
Cheese. — The factory system by which, as the readers of this 
Journal are aware, a large part of the cheese which is imported 
from America is produced, is employed in the condensation of 
the milk at Zug. How far this system will answer in England 
remains to be proved ; the experiment is of the highest im- 
portance to English agriculture ; and the results to be obtained 
by the cheese factories, recently established in Wiltshire, will 
be looked for with lively interest. 
The same questions which have been suggested with regard 
to the shares of profit in the case of meat may be raised in 
reference to cheese. The writer of this article recently received, 
from a dairy in Cheshire, a cheese, weighing 54 lbs., which, in- 
cluding carriage to his house in London and all other charges, 
cost him a fraction over l\d. a lb. For cheese of the same 
