.ilairu guskidrg. 
CONDENSED MILK. 
Fi.ea.se give me, through the Rural New 
Yorker, some information in regard to con¬ 
densed milk, the amount of capital required, 
the process nnd probable profit, &c. — S. E. 
Nivin. 
It may he well to warn those who are pro¬ 
posing to enter upon condensed milk manu¬ 
facture that more than ordinary difficulties 
lie before them. Tn the first place, arrange 
meats must be made for obtaining good, 
clean, healthy milk, and this imposes a sort 
of education upon those producing milk, of 
the utmost importance to the successful 
prosecution cf the condensing business. 
Dirty milk—milk foul with the drippings of 
the stable—cannot be condensed into a cle,i n- 
flavored product. The success of the con¬ 
densing factory depends almost entirely upon 
the ability to put a hue flavored, perfect 
article into the market. Yliomilk must be uni 
formlygood. An inferior condensed milk is 
more re idily detected than an inferior arti¬ 
cle of cheese or butter. At least imperfec¬ 
tions in these may perhaps be tolerated, and 
the goods may find a place in the market, ; 
but a factory continuing to send out imper¬ 
fect or badly-flavored milk, must soon cease 
to be remunerative, and must inevitably 
close its doors. 
To obtain any success in this business, 
there is absolute necessity for clean, healthy 
milk in the first instance; and this matter 
should be well understood and well consid¬ 
ered before any manufacture is attempted. 
The great success attained by the late Gail 
Borden, the inventor of the process for con¬ 
densing in vacuo, was in a great measure 
due to the system he inaugurated among his 
patrons for supplying milk free from all 
taint and unobjectionable in quality. lie 
instituted a set of rules for the guidance of 
dairymen furnishing milk to his factories, 
which he rigidly enforced, and men were 
regularly employed to visit the farms from 
time to time, to see in vvhnt manner the cows 
were managed as to pasturage, water, driv¬ 
ing to the yard, milking, cooling and care of 
milk ; and as he bought, or accepted only 
such milk as would pass the closest scrutiny 
of an expert, ho was able, after a time, to 
enforce an observance of his printed regula¬ 
tions which he put in the hands of his dairy¬ 
men. He adopted, also, the practice of 
cleaning and steaming his patrons’ delivery 
milk cans at the factory, because he feared— 
and with good reason, too—that this work 
might not be properly done at the farm. 
The Borden process for condensing milk, 
the only process, we believe, which has stood 
the test of time and proved to bo a success, 
may be briefly described as follows After 
the milk is received at the. factory It passes 
through a strainer to the receiving vat; 
from this it is conducted off through another 
strainer into the heating cans, each holding 
about ‘10 gallons ; these cans are set in hot 
water, and the milk is held in them till it 
reaches a temperature of 150° to 175°, Fuhr.; 
it then goes through unuther strainer into a 
large vat, at the bottom of which is u coil of 
copper pipe, through which steam is con¬ 
ducted, and here the milk is heated up to 
boiling pond. Then the best, quality of white 
granulated sugar is added in the proportion 
of 1 X pounds of sugar to the gallon of milk, 
when it is drawn into the vacuum pan. The 
milk remains in the vacuum pan subjected 
to steam for about three hours, during which 
time about 75 per cent, of its bulk in water 
is removed, when it is drawn off into cans 
holding 40 quarts each. These cans are only 
partially filled, and are then set in a large 
vat containing cold water, the water being 
of a hight equal to that of the milk in the 
cans. Here it is stirred until t he temperature 
of the condensed fluid is reduced to a little 
below 80’ Falir. It is then turned Into large 
draining cans with faucets, in order to facil¬ 
itate the filling of the smaller cans. The 
draining cans stand in a room which is set 
apart for the purpose and around the outside 
of which runs a table or work bench. Here 
the. milk is drawn from the faucets into the 
small tin cans, holding a pound each, when 
they go to the table and are immediately 
soldered, to exclude the air, The cans next 
along the tables where tlie girls, each with a 
set of soldering irons, seal the cans as fast as 
they are brought forward by the fillers. 
For a small factory, say for the milk of 
from 200 to 300 cows, the estimated cost, will 
be about §13,000, as follows:—Erection of 
the building, 10x60 feet, ready for machinery, 
&e., §2,500 ; vacuum pan and condeuser, * 
from 3 feet to 1 feet in diameter, §1,800 ; I 1 
duplex 14-inch pump and engine, §1,500 ; 1 1 
boiler, 60-horse power and fitting up, $3,000 ; 1 
1 pump for boiler, §100 ; outside water pipes > 
not estimated ; water pipes, §500 , I cooling l 
tank for receiving and storage, §500 ; 1 heat < 
lug tank and pipes for milk, §300 ; hot water ! 
tank and steam pipes for washing cans and s 
2 rinsing sinks, §000; I steamer bath for f 
scalding cans and pipes, $ 150. 1 
it will be seen from the above, that a well- 1 
finished factory, with all the needful appli- 1 
Alices, is somewhat expensive ; but the prof ' 
Its from the business are also considerable. 1 
The cost i f condensing will probably be. no ( 
more than one-half cent per quart. It takes ' 
about t hree pints of milk to make a pound of ( 
the sugare 1 condensed milk, which sells in 1 
the market for 25 cents and upward. It is * 
not. easy togive i he exact cost, of condensing, I 
since that will depend upon the amount of • 
milk worked and the economy with which 1 
the factory is managed ; but we should say * 
that a penny per quart ought to cover all the ' 
expense for condensing. The cans and the 1 
labor of filling and soldoring are an addition- ; 
al expense, which our correspondent can 
figure, approximately, so that some idea of 1 
the profits may be obtaineck 
i 
There are two kind.-, of condensed milk in 
the market. The sugared, as above describ¬ 
ed, and which will keep for long periods, and 1 
the plain condensed milk, which contains no 
sugar and is sold for immediate use. This 
last will only keep sound for a few days. It 
is made in the saiAc way as thoother, except, 
that no sugar is used in its manufacture, A 
less price is obtained for it in market than 
for the sugnrpd milk, it being sold by the 
quart, from largo carrying cans and regularly 
furnished to con. timers from time to time. 
One great difficulty in the way of estab¬ 
lishing new factories is in obtaining skilled 
workmen to conduct the business of condens¬ 
ing. There are comparatively few persons 
who have had experience in operating a fac¬ 
tory, and these are, for the most part, re¬ 
tained by the factories now in successful 
work. As t hose factories have built up A 
good trade and have a “good thing,” they 
do not care to open their doors for instruc¬ 
tion or to educate any person in the business 
who would engage in a new factory. In 
cheese making or in butter making there are 
always plenty of skilled hands to be had, but 
the case is quite different in the condensing 
business, and this fact has deterred many 
from entering upon the work. 
Mr. Bouden’s process was at first patented, 
but the patent has now expired, and we sup¬ 
pose any one is at liberty to use his formulas 
and inventions. We should be glad to see 
condensed milk come into more general us o 
in cities and villages. The con Umar would 
be greatly benefited by Its extensive intro¬ 
duction because it is a purer and more health¬ 
ful article of food than most, of the milk as 
now furnished by the city milkmen. 
-♦♦♦- 
PRIZE ESSAY ON BUTTER MAKING. 
Rough Draught l,o win the whole eleven 
prize*, §1,000. -Take the milk from nice, 
healthy cows, which have grazed on some 
young, living green grass, growing on some 
very old sod ; put it In very sweet and clean 
buckets and strain into any clean pans ; size 
no object, so that they are kept cool by 
water, air or ice ; skim just before the milk 
is sour and churn twice per week. Keep the 
dairy, summer and winter, at from 80® to fit)' 1 
temperature. Tn winter feed the cows wlj.li 
buy made from grass cut while in bloom, 
whenteu bran, mangolds or carrots ; and in 
addition to all these varieties, don’t be afraid 
of adding the liberal-minded allowance of 
three quarts of corn meal, Let the cows run 
in a yard every day w ith an open shed 
around the north, east and west sides and 
have in racks, every day, where all the cows 
can eat at the same time without horning 
each other, either sweet corn stalks, oat 
straw, barley straw or hay of a different 
A GOOD PLACE TO KEEP SHEEP. 
“Can you tell me'n'good place to goto 
keep sheepf” asks a correspondent of the 
Rural New-Yorker, Yes; any farm on 
which you can grow com, wheat, oats, bar¬ 
ley, rye, potatoes, carrots, beets and turnips 
is a good place to keep sheep; and no such 
farm, unless it be close to a large city or 
town, where special crops can be raised and 
marketed at once, and manure, in abundance 
supplied by* purchase, should bo without 
sheep. On farms where soiling of cattle is 
pursued sheep uro an excellent aid. Green 
crops, like rye or clover, cun he grown, fed 
to t he sheep by using hurdles, and the laud 
enriched more nicely, cheaply and perma¬ 
nently than by almost any process we know 
of. This is not, mere theory, We have seen 
it done; if we had not, enough concurrent 
test imony has appeared in the Rural from 
practical men to establish thg fact of its 
feasibility ami utility. One man said in our 
presence the other day that lie fed a lot of 
sheep one winter about a single haystack, 
and the products of that Bpot of ground 
showed a marked difference over those of 
the rest of the field, though equally wall cul¬ 
tivated and highly manured, for twenty 
years afterwards. 
For cleaning land of vile weeds, of noxious 
brush, and for permanently enriching it, we 
know of no animal that equals the sheep. 
This leaves out of consideration the wool and 
mutton that may be produced. The kind of 
sheep must of course depend upon the local¬ 
ity and thu market to be supplied. If both 
wool and mutton is a consideration in mar 
kef, then the choice depends upon the kind 
of wool that sells best and upon the kind of 
sheep that fatten easiest and furnish the 
most wool and mutton combined. 
This question of selection is one upon which 
wo are not inclined to give advice. We 
think, with “ Busin css,” that, the sheep which 
best combines the production of wool and 
mutt,or, with hardiness, case of keep and early 
maturity, is yet to bo produced—that is, the 
one adapted to our Northern climatp. That 
it will be produced wo have no doubt, and- 
we believe that those who approach the de¬ 
mand soonest will reap a rich harvest. 
The Rural’s correspondent is only an¬ 
swered in general terms; but his question 
was a. general one. He did not toll ns whether 
ho wanted to keep sheep \for wool or for 
mutton; or whethor his object was to find a 
market for both. Doubtless Missouri, Kan¬ 
sas, Colorado, or New Mexico, and perhaps 
Texas, are the best places tn raise wool 
cheapo but mutton should he reared near us 
possible to a mutton market, which is only 
to be found in large cities. C. 
time for them to die, which usually is before 
t he expiration of eight days. I feel confident 
if this method will be followed strictly, when 
it become < known that sheep are affected, 
that it will thoroughly eradicate it from 
herds. 
- -- 
“A NEW BREED OF SHEEP WANTED.’ 
Your correspondent, “Working Farmer,” 
has contributed many interesting facts in 
his article under tlie above head. He says, 
“ 1 am mistaken when I suppose 1 English 
farmers give any delicacies or. stimulants to 
the breeding ewes or to any portion of what 
is there called stole stoek.’ ’’ This may all 
be true, but it does not exactly cover my 
point, which was that wu (Americans) want-, 
ed it breed of sheep combining wool and 
mutton which did not possess n “propen¬ 
sity ” to be delicate, and not. to do well un¬ 
less pampered or stuffed with extra feed, 
roots, oil meal, etc., which the American 
farmer is not in the habit of giving to liis 
sheep. In other words, what, we want is a 
breed of sheep which will do well thrive on 
good hay and grass. English sheep will not 
do this, hut invariably run down unless 
stuffed. I do not believe any importation of 
Engl: h sheep- first-class sheep—can be kept 
up to the original standard in this country, 
however they may be fed. What says 
“ Working Farmer” to this ? Business. 
-♦ ♦ » 
PENNSYLVANIA SHEEP. 
Fleeces, of one year’s growth and under, 
shorn on the 26th, 27th, 28th and 20th days 
of May, 1874, from pure Merino sheep, owned 
by .John 8. Gof, of Brownsville, Fayette 
county, Fa.: 
tt.s. oz. 
Ono rara throe years old. .. N5 1 
“ •• “ “ . 21 CM 
“ “ *• “ . 1!) 10 
Ono ram live years old. in 
Uno rum limit). IS tl 
“ Ill tt 
*• 13 13 
From ewes two years old and upwards: 
22 lbs., 
14 oz.; 21 
lb?., 4 < 
*z,; 30 tbe., 
10 
cz.; 
19 lbs.. 
11 
oz.; 10 
lbs., 5 o 
z.; 10 lbs,, 1 
oz. 
; 10 
lbs., 1 oz.; 
10 lb?.; 
10 lb?., 
2 oz.; 18 lbs. 
,16 
oz.; 
IS lbs., 
15 
07.; 13 
lbs., 8 
oz.; Id lbs., 
4 
oz.; 
18 lb?,, 
10 
oz.; 18 
lbs., 1 1 j 
oz.; 18 lbs. 
,8 
oz.; 
17 lbs., 
l oz.; 17 lbs., 10 oz 
16 lbs., 11 
oz. 
; 16 
lb?., 13 
oz. 
; It! lbs, 
Ioz. 
; 15 lbs.,2' j 
oz. 
; 15 
lbs., 5 . 
oz. 
; 15 lbs. 
, 14 oz. 
; 15 lbs., 10 
oz. 
; 15 
lbs., 15 
oz 
.; 15 lb: 
11 oz,; 14 lbs., 1 
oz. 
; 14 
lbs., 11 
oz. 
; 14 lbs, 
,, 6 oz.; 
1 1 lbs,, 5 oz. 
Ewe lambs, one year aud under :—10 lbs., 
15 oz.; If! lbs., 6 oz.; 15 lbs.; 14 lbs., 1 oz.; 16 
lbs , 1 oz.; 15 lbs., 10 oz.; 15 lbs. 
References:—Capt. Jacor Woolf. Browns¬ 
ville, Fayette Co., Pa.; Robert Elliott, 
Red Stone F. O., Fayette Co., Pa.; John 
Cook, Tippecanoe, Fayotte Co., Fu.; Eman¬ 
uel Shearer, Tippscodde, Fayette Co., Pa. 
®he 
OVJ'.IUI UU, LV tA'-lllUV IUV '•••< .... - > U..IIJ j IVaA V . I V ( , I 4. . 1 ill 1 
. ’ ... ,, ,, quality to What they cut in the atnble ; keep 
have the proper labels pasted upon them ,, ... , . ., . . 
, , 1 1 , , , . the stable about the same temperature as 
and are then ready for market. . ,, ,, , .. 
J _ I the dairy. Recollect there is more depends 
Somewhat recently Mr. Borden introduced on rhe cows being kept comfortable and 
a machine for filling the cans, which does the happy than in modern manipulations of 
work with accuracy and rapidity. The work butter, <fcc„ and rest assured, that many of 
of filling the cans, soldering the tops and la- our grandmothers’ and great-grandmother*’ 
beling, is usually performed by females. A good, old-fashioned ways are not vet ex- 
number of small soldering furnaces are placed ce n e d, A Working Farmed 
TREATMENT OF SCAB IN COLORADO. 
A CORRESPONDENT of the Rural World gives 
his method of treatment used in the spring 
of 1871. He says ;■—I treated 2,800 head that 
were affected badly, so that places as large 
as the palms of both hands were bare upon 
the back of the sheep. My remedy was by 
boiling m large tanks, made of sheet iron 
and holding about 335 gallons each, the fol¬ 
lowing ingredients :■ Take to 100 gallons of 
water 20 pounds of leaf tobacco; 5 pounds Of 
flour of sulphur an-1 two pounds of arsenic. 
The arsenic should be boiled and stirred well 
in a email can before pouring it in with the 
tobacco ami sulphur, then tlie whole should 
be stirred together; after itarrivesat boiling 
heat, it is ready for dipping. 
With herds of 1/4)0 or more, we use, in 
Colorado, a dipping tank, made <>f plank, 
five feet deep and from sixteen to twenty 
feet, long, eighteen inches to two feet wide, 
with an incline from tank upon one end so 
sheep can walk out of the water ; this can be 
done readily by nailing slats of boards about 
eight inches apart, giving a good foothold ; 
and when there arc very large herds, there 
should be a draining stage inclining toward 
th^ dipping tank, so alt the ingredients pass 
hack into dipping tank, thus using great 
economy in preserving tlie liquid. 
In commencing to dip, the liquid should lie 
at least 100" Fahrenheit, aud not over 120 . 
A thermometer can be used and test- taken 
every few minutes. The above has proved a 
perfect success in Colorado, as many flock 
masters have used it beside myself, and 
proved its effects. 1 usually dip and change 
my hsrd to another rancho where no sheep 
have been for some time, as this prevents 
them from retaking it, as the animalcules or 
acariiH sometimes remain alive in tufts of 
wool and upon the fence, giving sufficient 
FIG-PEN PAPERS. 
Malformation of Swine .—About six weeks 
since a sow belonging to me farrowed pre¬ 
senting one pig (which died) having neither 
mouth nor eyes, and with cars close together 
under the throat, and a tube about one and 
Yu 
one half inches long by about three-eighths 
in diameter protruding from above where 
the nose should be. This is fairly represent¬ 
ed by Fig, No. 2 Some years since 1 owned 
a pig which grew to a large size, and had on 
its nose a lump, as shown in Fig. No. 1. It 
most, effectually obviated the. necessity of 
ringing.— ,1, a. m. 
Deodorizing Hog Ford:;.—Pro!’, IIoskord 
who lies been experimenting in the Boston 
hog yards, reports that he has succeeded in 
preparing a liquid which, when sprinkled to 
the amount of about, a pint to each animal 
upon t lie hogs and their surroundings, will 
out irely remove the peculiar odor so as to 
make it inappreciable. This is also to be ap¬ 
plied to t he floors and sides of the cars m 
which the animal; are transported. When 
once within the pens and a Supply of char¬ 
coal spread upon t he floor, the emanations 
are abtiosf completely overcome. Jt is now 
proposed to thatch with straw the board 
walls of the space where the bogs are last 
handled before dropping into the scalding- 
tank. This vs ill reduce the noise to a mini¬ 
mum and render it almost inaudible beyond, 
the walls of the inclosure. Prof. IIoskord 
thinks that the problem of the possibility of 
an extensive inoffensive slaughter-houaa for 
swine is satisfactorily solved. 
