ON  SUGAR  OF  MILK  IN  BAVARIA. 
449 
Whether  the  latter  be  really  the  produce  of  Styrax  officinale,  and 
the  difference  in  the  two  be  occasioned  merely  by  climate,  age  of 
the  trees,  or  other  causes,  further  researches  will,  I  trust,  soon 
show.  Landerer  has  asserted  that  the  Styrax  tree,  inodorous  in 
Greece,  becomes  fragrant  at  Cos  and  Rhodes,  affording  in  these 
islands  the  resin  Storax  which  is  thence  exported.  But  at 
Rhodes,  at  least,  the  trade  in  it  must  be  very  small  indeed,  as 
Mr.  Niven  Kerr,  for  many  years  H.  B.  M.  Consul  in  that  island, 
recently  assured  me  he  was  wholly  ignorant  of  it. — Pharmaceu- 
tical Journal. 
THE  PKEPAKATION  OF  SUGAK  OF  MILK  IN  BAVARIA. 
In  the  portion  of  the  Bavarian  Alps  known,  under  the  name  of 
Allgau,  where  Alpine  industrial  economy  is  worthily  carried  on, 
excellent  cheese  is  not  only  made,  which  equals  the  best  kinds  of 
Swiss  cheese,  but  in  a  recent  period  milk  sugar  has  been  also 
prepared  there  for  medical  purposes.  The  following  is  a  descrip- 
tion of  the  method  by  which  the  milk-sugar  is  manufactured.  By 
means  of  rennet  the  caseine  of  the  milk,  heated  to  a  certain 
temperature,  is  coagulated,  and  thus  the  cheese  is  obtained.  For 
this  purpose,  either  milk  as  it  is,  that  is,  such  as  still  contains 
the  butter,  or  such  as  has  been  churned  to  separate  the  butter,  is 
taken.  The  latter  affords  less  and  poor  cheese.  From  the 
former,  the  cheese  is  obtained  fatty  and  good,  in  which  the  butter 
and  cheese  are  intimately  combined.  Only  a  certain  portion  of 
butter  remains  behind  in  the  residual  liquid  after  the  cheese  has 
been  separated.  A  little  acid  is  mixed  with  the  liquid,  which 
causes  the  butter  to  separate  and  float  on  the  surface  as  a  scum, 
which  is  removed.  The  heating  is  continued,  more  acid  added, 
and  now  a  coagulum  forms,  which  is  skimmed  off.  From  that 
which  remains  in  the  vessel,  namely,  the  whey,  the  milk-sugar  is 
made. 
To  purify  the  whey  from  accidental  impurities,  it  is  strained 
through  a  clean  linen  cloth  into  a  well-tinned  vessel,  then  boiled, 
and  the  scum  constantly  removed  from  its  surface.  Its  evapora- 
tion is  continued  until  when  a  spoonful  of  it  is  taken  out,  it  does 
not  pour  away  in  fluid  drops,  but  seems  tenacious  as  a  thin  syrup. 
This  mass  is  poured  into  a  wooden  vessel,  and  allowed  to  remain 
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