164 
REMARKS ON THE SUPPLY OF MILK. 
Various plans for the production of artificial milk, solidified 
milk, &c., have been brought before the public from time to 
time, a few of which may be alluded to. The addition 
of sugar and evaporation by heat appear to be the plans pur¬ 
sued by most. Thus the process followed by M. Delignac, 
and which has been pronounced perfect by the Paris Academv 
of Science, is to mix with good milk a certain quantity of 
sugar, and then subject it to evaporation at a temperature 
below 100 deg. centigrade, bv continued agitation: when 
reduced to twotenths, the thickened liquid is put into a tin 
box hermetically sealed, and subjected to further heat. 
In the United States several plans are used for concen¬ 
trating and solidifying milk. Mr. Gail Borden, of Connecti¬ 
cut, prepares a concentrated milk by boiling in vacuo, at a 
temperature of less than 140 deg. of Fahr., and thus re¬ 
moving 75 or 80 per cent, of water. It is intended for 
general use by diluting with water, and keeps a little longer 
than common milk. But it can be preserved for months by 
hermetically sealing it in cans, or combining with it a due 
proportion of pulverized sugar. Another maker, Mr. 
Blachford, in the State of New York, makes a solidified milk 
by adding one fourth part in weight of white sugar and 
a tea spoonful of soda, evaporating the milk by water 
heated with steam. It is formed into tablets covered with 
tinfoil. Similar solidified cakes of milk are sold occasionally 
in this country. Mr. Moore, of Sun Street, vends a concen¬ 
trated preserved milk in tin cases; one spoonful of which, 
added to six of boiling water, yields a very good milk. 
Mr. Septimus Piesse furnishes the following receipt for 
the manufacture of a purely artificial milk or lactine : Honey, 
four ounces ; powdered gum arabic, half an ounce ; three yolks 
of eggs and six ounces of salad oil; well rubbed up together. 
One ounce of this, dissolved in half a pint of water, produces 
that amount of artificial milk. A more useful plan for the 
emigrant or voyager is to place bottles of milk, well corked, 
in a pan of cold water, and gradually raise the temperature 
to the boiling point. Then remove the pan from the fire, 
and let the bottles cool in the water. The milk will remain 
good for six months. In Italy they carry the process further, 
in the production of a dr} substance called “Lactenia” 
Instead of putting the milk into bottles they evaporate it 
to dryness, under constant stirring. A dry mass is thus 
obtained, which, when dissolved in water, is said to possess 
all the properties of the best milk. 
Milk has been made to perform other offices besides the 
production of butter and cheese, custards and puddings, and 
