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CHEAP PROCESS FOR CONDENSING MILK. 
I write for information in regard to con¬ 
densed milk, r wish to know if there is not 
a cheaper and simpler way of condensing 
milk than Mr. Gait. Borden's patent? 
Cannot it be done by a pan setting in an¬ 
other, with water between them, on a good 
archer furnaoe? The milk can be raised 
to boiling water heat. Is that hot enough 
to evaporate the millc in three or four 
hours? The pan can be made after the 
style of a cheese vat, to sit on a brick arch, 
and it, will shut close enough to hold a good 
deal of the steam, and will raise the milk 
considerably above boiling water heat. 
What part of -N. Y State is the milk con¬ 
densing factory?— Jerome Rimph, Tilson- 
burg, Oxford Vo., Out. 
Being desirous of starting a milk con¬ 
densing establishment we would like to 
procure the names of two or three conden¬ 
sing factorymen inyourStale. A Iso if t here 
could be a good man procured to t ake charge 
of a factory. What length of time would it 
require to instruct a man that has a good 
practical knowledge of cheese making and 
is a good judge of milk, sufficient to run a 
factory? What amount of water is required 
and of what quality ? What is your opinion 
about the markets taking any amount of 
good condensed milk?—E. C. Cox, Aleso- 
potnmin, O. 
We think the plan adopted by Gail 
Borden for condensing milk “in vacuo” the 
best that has yet been invented. Aftor the 
milk is drawn into the vacuum pan, it is 
away from harmful influences. The pro¬ 
cess is more oleanly than other methods, 
and not so liable to make an inferior pro¬ 
duct. 
Various methods have been tried from 
time to time for condensing milk. The one 
adopted .by Provost of Orange Co, a few 
years ago, was to evaporate the milk in a 
pan which was set over water on a furnace, 
The bottom of the evaporating pan was 
corrugated. Immediately over the pan 
there was a chimney-llkC ventilator rising 
above the building, and in which were 
placed the revolving fans for expelling tho 
vapor as it rises from tho milk. The funs 
are driven by power supplied from the en¬ 
gine, :yid thus they carry off the water, 
forcing it through the ventilator out of the 
building, as fast as it is formed into vapor. 
The leading features in the treatment of 
milk under this process are briefly as fol¬ 
lows:—The milk us it comes to the factory 
is carefully examined, and if all right, It is 
received and weighed. The cans are then 
* placed upon a car which runs «>n rails to the 
cooling vat. Here tho milk Is drawn into 
long tin pails, 8 inches in diameter and 18 
inches long, holding twenty quarts each. 
About 18 quarts are put in each pail, which 
is then placed in the vat containing cold 
spring water. After tho milk has been 
cooled to GO' tho pails are immediately 
plunged into the water of the heating vat, 
which has a temperature of from 18fj' to 
190“ Fahr. The best refiuod white sugar is 
then added at tho rate of four pounds for 
each pail. The pails are kept in tho vat of 
heated water about thirty minutes, when 
tho milk is drawn into the large condensing 
pan previously referred to. The tempera¬ 
ture of the milk while evaporation is going 
on in the pan is uniform at 1G0 Falir. Un¬ 
der this process it takes about seven hours 
to condense the milk, seventy-five percent, 
of its original bulk in water being driven 
off. 
Tho faucets at eaoli cud of the pan are 
then opened, and the condensed fluid passes 
through tine wire strains or si eves into 
large cans. These cans, when tilled, are 
rolled away to the tables at tho back of the 
room, where their contents are drawn off 
into small tin cans holding one pound each, 
and these are immediately sealed up to ex¬ 
clude the air. 
This factory was in operation some eight 
or ten years ago, and we gi ve merely the 
outlines of tho process for condensing, to 
show our correspondent what lias been done 
in this direction. Dr. Crain, who was tho 
manager of the factory when wo visited it, 
informed us that a fair quality of condensed 
milk could be made under this method of 
condensing, but from later Investigations 
concerning the business, wo are of the opin¬ 
ion that the process and machinery are 
much inferior to those invented by Mr. 
Borden, We cannot say but that ma¬ 
chinery and apparatus more simple and 
less expensive than Borden’s, may yet be 
invented for condensing milk ; but wc 
should not advise persons to engage in the 
business of manufacturing with experi¬ 
mental machinery or experimental pro- 
l cesses. 
We do not say this to discourage experi- 
mentors or inventors. On the other hand 
we should bo glad to have the process and 
machinery for condensing milk simplified 
and cheapened, believing that a prime arti¬ 
cle of such milk is a great blessing to city 
consumer?. Under the Bouden process a 
very superior milk has been put upon the 
market, and until other processes furnish 
that of equal quality we must regard ids 
plan as tho best, though somewhat expen¬ 
sive and complicated. 
We should say that it would require a 
longer t ime to learn tho art of milk con¬ 
densing than to learn cheese making. To a 
man well acquainted with the handling of 
milk, as referred to by Mr. (’ox, we should 
say' that one soason’s practice at a conden¬ 
sing factory might be sufficient to learn the 
business. 
An abundance of good, cool water is re¬ 
quired at the condensing factory — more 
wator, we should say, than at a first-class 
cheoso factory for tho same number of 
cows. 
The market for condensed milk is at pres¬ 
ent limited, but as the article becomes bet¬ 
ter known to consumers tho demand for it, 
we have reason to believe, will bo extensive. 
Tii regard to markets and tho present de¬ 
mand and supply, wo must refer our cor¬ 
respondent to the New York Condensed 
Milk Co., N. Y. City, which can probably 
give the desired Information. 
DRIED CREAM IN BUTTER. 
I noticed in the Rural New-Yorker, 
some time ago, that Mrs. L. W., Clayville, 
N. Y., was troubled with dried cream in 
her butter. I have not soon any answer 
that is satisfactory to me. Would like to 
toll her and others my views. I tliilik tho 
cause too much air, or a current of air which 
dries tho cream while it is rising. Hava 
observed this same effect in my own milk. 
I f a pantry off the kitchen must be used 
through the summer for milk, it should be 
kept nearly closed and darkened, as it will 
then keep more of an even temperature, 
taking pains to open it only when the air is 
coolest, say early in the morning. L do not 
think it possible to make good butter in 
warm weather, where the pantry is used 
as ours generally are, for all the table 
dishes passing from tho heated kitchen to 
pantry, taking the heated air from a oook- 
stovo into tho pantry, and often hot vic¬ 
tuals too. No person of sense and economy 
will practice it. I have seen a largo cup¬ 
board, made and set in tho kitchen for 
dishes, etc., whore tho means would not al¬ 
low of any hotter way. A good cellar suits 
mo tho best iu hot weather, and then I en¬ 
joy tho time spent there, it is so cool. It 
does not matter how small tho collar is— 
only largo enough for the milk—if it is well 
drained and clear, no decayed vegetables 
and no vinegar or old cider in it. 
Wo used ono several years, with no light 
except from the door, ami that was kept 
shut when not needed. Wo made prime 
butter. I mention this because many peo¬ 
ple think they cannot make butter unless 
there is light and a d raft Of air, and so leave 
the cellar tilled with rubbish all the Hum¬ 
mer, and try to make butter in tho pantry. 
I wish to say to those, try the cellar; clean 
it early in the Spring; drive away rats and 
mice; if they trouble you use chloride of 
liuie in it a few times. When the warm 
weather comes clean again; be sure there is 
no decaying substance, and then try tho 
milk there. 1 have found salt thrown over 
tho cellar bottom to bo excellent in keeping 
insects away; also wash milk racks with 
salt and water, to keep off the mold, and 
never open the cellar windows in hot 
weather. Mrs. L. Jennings, 
DAIRY NOTES. 
A California Dairyman.—In the year 
1855 or 185G, or thereabout, says the Grass 
Valley Union, we knew a man in Nevada 
City who milked two or three cows, and 
who used to walk around the town and sell 
lacteal Hold. Ho carried two cans on a 
wooden yoke, which was placed over his 
neck uml shoulders. He has nourished 
since then, anil now has lands and horned 
cattle down in Monterey County. He is 
now engaged in milking l.IiOO cows, and he 
makes butter and cheese. Next Spring he 
will milk 1,500 cows. His cows are of excel¬ 
lent stock, consisting of Devon, Short-Horn 
and Alderney blood. Tho name of this suc¬ 
cessful milkist and ex-Nevada City man is 
S. C. Abbott. Ilis property is assessed at 
$400,000, and we doubt much if he would 
sell out at that figure. 
WINTER MANAGEMENT. 
This is oue of the most important sub¬ 
jects connected with tho care of hoes. Upon 
tho success of the apiarian to Winter his 
bees without loss rests much of t he profit 
or loss of bee keeping. The fact, that, thou¬ 
sands of stocks are annually lost, during the 
Winter months is conclusive evidence that 
the great mass of people who keep boos 
have not yet mastered I his part of the sci¬ 
ence. We believe that bees may bo as safe¬ 
ly wintered as any stock kept on the farm, 
and that this annual drain upon tho pockets 
of bee keepers is, therefore, wholly unneces¬ 
sary. 
Those who have not examined their bees 
should do so at once and ascertain their 
exnot condition. If a hive is found to be 
full of honey in the brood department, it 
may be greatly benefited by exchanging 
one or two frames for empty or partly 
tilled ones taken from weaker swarms. 
This will equalize t he honey so that all will 
have sufficient, to carry them through the 
Winter. Tn some localities, however, where 
the season lias been poor, some may still 
lack honey, and resort must be had to feed¬ 
ing. rr you have no honey, a sirup made of 
coffee A sugar will answer every purpose. 
To twenty pounds of sugar add ten pounds 
of water and let it boil slowlj' ten minutes, 
skimming off all Impurities that may rise 
in the meantime. Before taking it from 
the tire add one tnblospoonfnl of cream 
tartar, to preserve crystalizulion. All 
swarms having less than twenty-live pounds 
of honey should be fed enough to make up 
the deficiency. In feeding, use some one of 
the Improved forms of ben feeder; Having 
tried several devices for this purpose, wc 
give the preference to the Beebe Feeder, as 
being the simplest, cheapest, and best. 
To Winter well, each swarm should con¬ 
tain at least two quarts of bees. By uniting 
two or more weak swarms all may he 
brought up to the required standard* Novr 
that wo have each swarm strong in num¬ 
bers, with plenty of honey, let us see if 
they cannot be protected so they will all bo 
ready for the honey campaign next season. 
Hero is our plan :—If yon use a honey-board, 
remove it. If any hive bus not plenty of 
empty oells for bees to cluster in, remove 
one frame and place tho others equal dis¬ 
tances apart. Now got out four small strips 
of wood, half an moll square, for each hive, 
and large enough to reach across the frames. 
Place one across each end and the other I 
two near the center, equal distances from 
the outside ones. Now we want a “ honey- 
quilt," one for each hive. Here is oar plan 
for making them: 
Procure some factory cloth, the heaviest 
you can got, (we use Atlantic A) a yard in 
width; cut off a piece long enough so that 
when it is doubled it will be. plenty large 
enough to cover the top of the hive; upon 
one-half of this piece lay two thicknesses 
of cotton batting, bring over the other half 
and lay upon it and sew it in place; (your 
“better half" will make them for you bet¬ 
tor than you can do it yourself;) now lay 
.your quilt! upon those little strips of wood 
we told you to put across the top of frames. 
Perhaps you would like to know of what 
particular value those honey-quilts are. 
They allow the moisture in the hive to pass 
off, thereby preventing tho accumulation 
of frost therein; keep the bees warm, and 
enable then: to pass from one comb to tho 
other, and give upward ventilation, with¬ 
out creating a draft of air through the hive. 
We now make a box (without top or bot¬ 
tom) largo enough to set. over the hive, leav¬ 
ing a threu-inch space all around. It should 
be six inches higher than the hive. Now 
pack this space with dry shavings, cut. 
straw, or other absorbing material, and lay 
a board over all to keep out. rain and snow. 
Shade them well from the sun, and your 
bees aro ready for cold weather. 
If, at any time during the Winter, the 
weather bo warm enough for the bees to 
lly, it is advisable to let them do so. Re¬ 
move tho boards that were set up to shade 
the hives, so that the sun’s rays may strike 
them, and if there bo any snow upon tho 
ground around the hives, lay a broad board 
in front of eaob one. After tho bees have 
ceased to lly, shade the hives, as before 
directed. 
There are many causes of failure in win¬ 
tering, not noticed above. A poor quality 
of honey will cause many swarms to perish 
if the bees are confined to tho hives by long- 
continued cold weather. Bate - gathered 
honey that is not sealed over, will produce 
tho same results. The only remedy that 
has proven effectual iu such cases, is to re¬ 
move the honey with the honey-extractor, 
and feed sugar sirup iu its place. 
Wo have for years hold to the doctrine 
that those swarms winter best that rear 
broods lute in the season. Years of practi¬ 
cal experience and observation have con¬ 
firmed this belief. Very many of the beBt 
bee keepers of tho country agree with us 
new. Tho bees may be induced to breed 
late in the season, by feeding a small quan¬ 
tity of honey to each stock daily. There 
may be those who will consider our plan of 
wintering too much trouble; but we should 
remember that whatever we do should be 
well done, if we expect to secure generous 
returns. Herbert A. Burch. 
South Haven, Mich. 
NEW JERSEY CATTLE DISEASE. 
Frederick Waltman, Millville, N. J., 
writes the Farmers’ Club that he lias lost 
six head of cattle affected as followsThe 
animal commences wheezing, and a slimy, 
watery discharge from the mouth, heaving 
in the lianlc, falling off iu milk; the horns 
get cold, then warm, then cold again. The 
disease lasts two or three weeks. Toward 
tile last the throat becomes sore, and they 
cannot swallow. No ono present had had 
experience with this disease; but tho Ru¬ 
ral New- You ice r believes it to be Bron¬ 
chitis, which is not uncommon among cat¬ 
tle during tho Spring and Fall months, es¬ 
pecially where at all exposed to storms or 
the changes of weather. 
For t his disease, (’later says “ aconite is 
a valuable remedy when cautiously admin¬ 
istered, but is generally unsufo, except in 
tho hands of a practitioner versed in its ac¬ 
tion, and who can properly estimate how 
far its administration cun bo persevered 
with. It may be given iu the subjoined 
form and combination: 
Take of solution ol acetate of ammonia 4 ozs. 
Fleming's tincture ol aconite. 80 drops 
Water. y 2 pint 
Mix, and give immediately. 
“At tho end of about four hours the 
draught is repeated, having the dose of 
aconite reduced to twenty drops; and at 
tiie lapse of each succeeding period of four 
hours, ton drops are to bo given with the 
same quantity of ammonia as proscribed. 
Tho aconite must, be withdrawn as soon as 
the pulse is reduced and the symptoms de¬ 
note greater quiescence, and half a dram 
of tho extract of belladonna substituted; 
tho draught being administered twice a day 
only. 
“ At this stage, but not a moment sooner, 
the lower part of tho nook, breast and sides 
behind the elbows, may be dressed with a 
mustard embrocation. Active blisters dur¬ 
ing the existence of acute disease of im¬ 
portant organs, are among the most baneful 
and effective destructive agents that man 
can devise. 
“If tho cough proves troublesome, the 
addition to the draught already given of 
one or two drams of tho powdered ipecao- 
iianha, or an ounce of the oxymel of squills 
will be found to possess powerful effects in 
reducing the irritation. On the appearance 
of a copious expectoration of purulent dis¬ 
charges, reduction of the cough, pulse and 
temperature, the following draught may bo 
given morning and evening: 
Take of solution of acetate of ammonia, :i ozs. 
Aromatic spirits of ammonia,. % “ 
Of spirits of nitric other,.. \i “ 
Infusion of cohnubo, quassia or gentian, “ 
Tepid water,.. lpint 
“ This being continued three or four days, 
and the appetite restored, half a dram of 
the perchlorido of iron may bo mixed with 
half a pint of water incorporated with a 
feed of oats, with oat or barley meal or 
bran, morning and evening for six days, 
when the animal may gradually bo brought 
to his accustomed food and habits.” 
-♦♦♦- 
NOTES FOR HERDSMEN. 
Cow Giving Bloody Milk. Is there 
any remedy for a cow in tho following con¬ 
dition? Last June she failed to give milk 
from one of her teats—cause, garget—and 
now, within two mouths, she has given; 
bloody milk out of the opposite teat. She 
is three - fourths Alderney; her age four 
years. If there is no help now, will there 
be when she comes in again?— O. D. Case. 
We should physic her thoroughly—giving 
her poke root once or twice a week—and 
keep her on light, cooling food —mashes 
and vegetables. Wo cannot speak of her 
future with any certainty, never having 
had experience in a similar case. 
