394 
LAW OF PATKx\TS REQUIRED FOR INDIA. 
law be granted in favor of Mn Previte, the ori.. 
ginal inventor, his labour and expense must be 
lost. We consider this an exceedingly hard 
case, and we trust that it will induce the 
Government in India, without delay, to apply 
for a legislative enactment, for the protection 
of the right of inventors, &c. 
The following is the patent which we 
copy from the London Journal. 
To William Newton, of Chancery -lane, in 
the county of Middlesex, civil engineer, for a 
method of preparing animal milk, and bringing 
it into such a state as shall allow of its being pre- 
served for any length of time, toith its nutritive 
properties, and capable of being transported 
to any climate, for domestic or medicinal uses; 
being a communication from a foreigner resid 
ing abroad. — [Sealed 11th March, 1835.] 
The method of preparing animal milk, and 
bringing it into such a stale as shall allow of 
its being preserved for any length of time 
with its nutritive properties, and capable of 
being transported to any climate for domes- 
tic or medicinal purposes, consists in simply 
evaporatiuR the aqueous parts from the liquid 
milk, and leaving the other constituent parts 
of the milk in a concentrated state, unaltered 
by any chemical change, which 1 effect in 
the following manner : — Taking the milk in 
n fresh state as drawn from the animal, hav- 
ing first strained it, if necessary, to get rid 
of any dirt or other improper matter w’hich 
may have accidentally fallen into the pail or 
other vessel while milking ; I introduce into 
the milk a small quantity of pulverised loaf 
sugar, say from one-fiftieth to one-hundredth 
part in weight of the whole quantity of the 
milk, which quantity may how'everbe greater, 
dependant upon the desix-ed sweetness of the 
preparation when completed. On the sugar 
becoming perfectly dissolved, I subject the 
milk to tolerably rapid evaporation, either 
by blowing through the milk warm or cold air, 
by means of suitable apparatxis of any conve- 
nient form, such, for instance, as those at 
present in use for evaporating syrups, or by 
means of external warmth in connexion with 
a vacuum above the surface, produced in any 
of the ordinary ways as applied to evaporation. 
By whatever process, however, the evapora- 
tion is carried on, the milk may, with advan- 
tage, be subjected to a gentle warmth to quick- 
en the operation ; but that warmth Avill be 
best obtained from hot water, or from steam 
or heated air, applied to the outside of the 
vessel which contains the milk, as the direct 
action of fire upon the vessel may tend to 
injury the properties of the milk, and perhaps 
give it an unpleasant flavour. By evaporat- 
ing the aqueous parts of the milk in this 
way, its nutritive or essential parts may be 
concentrated, and its substance reduced to 
the consistency of cream, honey, or soft 
paste, or even into dry cakes or powder ; and 
may in the latter states be kept exposed to 
the air for a length of time without being 
impaired, the sugar tending to preserve it. 
By dissolving the milk so prepared in a 
proportionate quantity of warm or cold 
water, the original milk is reproduced, with 
all its properties, original flavour, and salu- 
tary qualities. 
It is desirable to dilute the concentrated 
milk at first in a small portion of water, and 
to add afterwards the necessary quantity to 
bring it into the liquid state ; otherwise it 
would be difficult to dissolve the milk com- 
pletely. 
This process of preparing milk, affords the 
means of conveying it without injury to any 
distance in any climate, and of retaining by 
concentration the delicious flavour of the 
milk peculiar to one country, and reproduc- 
ing it in another with its original qualities. 
When evaporated to the consistency of 
paste, it may be taken as food by pei'sons 
who, on account of the weakness of their 
digestive organs, cannot take milk in its liquid 
state. 
It is obvious that every kind of animal 
milk may be prepared in the same manner, 
whether it comes from the cow, the goat, 
the ass, or even from the human breast. 
When evaporated to the consistency of 
a syrup, it may be put in bottles or phials ; 
when concentrated to the consistence of 
honey, in suitable pots ; when brought to 
that of a thick paste, it may be shaped into 
lozenges, or dried and reduced to powder. Milk 
so prepared may,without losing any of its pro- 
perties, be afterwards combined w ith any me- 
dicinal, aromatic, or nutritious substance. 
When reduced into powder, milk may b« 
advantageously mixed with cocoa, and dried 
into cakes ; and by diluting it with warm 
water, will give excellent chocolate. 
When brought to the consistence of honey, 
it may be mixed with a strong infusion of 
coffee, or of tea ; and being further evaporat- 
ed, will keep, and afterwards yield, when 
dissolved with warm water, coffee, or tea, of 
the usual strength and flavour. 
This improved method of preparing milk is 
essentially different from all preparations of 
milk heretofore known ; and is particularly 
unlike the prepaiation described by Mr. 
Braconneau, inasmuch as milk prepared upon 
his plan is decomposed ; while by my pro 
cess it is only concentrated, without being 
chemically changed. 
The process of Mr. Braconneau consists 
in separating, by means of an acid, che serum 
from the other constituents of milk, and 
adding to the residuum (viz. the caseum and 
the buty^-ous substance) a sufficient quantity 
of carbonate of soda, to render it soluble in 
liquid. The milk so prepared must be re- 
composed for use, but it never can be 
brought to the perfect flavour and condition 
of real good milk, as many of its original 
properties are necessarily destroyed or modi- 
fied, how^ever exact the analysis, and how- 
ever great the skill of the operator : on the 
contrary, the milk thus prepared by me un- 
dergoes no chemical change, but concentrat- 
ea by its constituent substances are merely 
di’iving off or evaporating the aqueous parts ; 
and the milk, with all its original flavour and 
nutritious qualities, will be again restored 
by the addition of simple water . — \Jnrotledin 
the Rolls Chapel OJfice.] 
