Americaj^ dairy Ing. 
479 
milk ma}^ be successfully eliminated of its water or condensed. He 
was an original thinker and investigator, whose name, next to Jesse 
^Yilliams, will go down to posterity as the inventor of the grandest 
improvements in connection with the dairy known in any age of 
the world. The preservation of milk in all its integrity for long 
periods, before Mr. Borden’s time, had been attempted, but with¬ 
out success, and eminent chemists and scientists had pronounced 
the condesingof milk, with its cream unseparated, an impossibility. 
Mr. Borden persevered, inventing elaborate and complicated ma¬ 
chinery, entirely original, for the purpose, and at last his efforts 
were crowned with success. Thousands of our soldiers during the 
rebellion — thousands upon shipboard — in cities and upon the 
plains — have called down blessings upon this man for the benefac¬ 
tion of securing to them the luxury of pure milk — milk which oth¬ 
erwise could not be had. If the lives of children saved in our cities 
by the use of Borden’s condensed milk be taken into account, we 
shall scarcely be able to estimate the value of his labors. His in- 
•/ 
ventions and processes have been carried into Europe, and he is 
recognized in history to-day as one who has done an important ser¬ 
vice for humanity. 
«/ 
Mr. Slaughter, of Orange county, was the first to adopt the asso¬ 
ciated system of butter making, and to apply the deep setting of 
milk in cold water for getting the cream. This was an important 
step toward progress. The Swedes and Danes were the first among 
European nations to copy the American idea of butter factories 
and the setting of mjlk in cold water; but Sweden, with her scien¬ 
tists under royal patronage, was not content simply to copy, and to 
Sweden belongs the credit of first demonstrating that cream will 
rise rapidly and perfectly when the milk is reduced to near the 
freezing point in ice water. 
This principle has been a surprise to the butter dairymen of 
America, and is another step in the progress of butter dairying. 
Mr. Hardin, of Kentucky, is entitled to credit for a modification 
of this system, in which the air is cooled in refrigerator boxes, 
which are used for setting the milk, and he claims as an improve¬ 
ment the coverino: of the milk and the exclusion of the air while 
the cream is rising. There can be no doubt but the cold theory is 
the true one for making butter, ft arrests decomposition from the 
start, and the fine quality of butter made by this plan is positive 
proof of its merit. 
