Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1855-01-18
SOLIDIFIED MILK.

The last number Of the American Medical
Monthly contains an account of visit made
by a committee Of medical gentlemen, appoint
ed by the New York Academy of Medicine,
to the establishment Of Mr.. Batchford at
Armenia, N. Y, (some 30 miles east of
Poughkeepsis) where ''solidifed milk" is pre-.
pared. If the opinions expressed in the ar.
tce referred to, respecting tho value Of this
new desert ption Of food are we'll founded tho
juvenile population, at least of New York,
may indulge in hearty selfcongratulatons
for " swil milk" has already committed ap.
paling ravages in their ranks. The editor des-
cribes the process of qualification as follows
To 222 lbs. of milk 2Slbs of Stuart's white
sugar, were added, and a trivial proportion of
bicarbonate Of soda, teaspoonful merely
enough to ensure the neatraizing of the acidi-
ty, which in the summer season is exhibited
even few minutes after milking, although
inapprecable, to the organs of taste. The
sweet milk was poured into evaporating pans
of ename,led iron, embedded in warm water
heated by steam. A thermometer was i'm.
mersed in each Of these water baths, that, by
frequent inspection, the temperature might
not rise above the point which years Of expe-
rience have shown advisable.
To facilitate the evaporation, by means Of
blowers and other ingenious apparatus, cur
rent Of air is established between the covers
Of the pans, and the solidifying milk Con-
nected with the steam engine is an arrange
ment tor stirrers, for ogisating the milk slightly
while evaporatiDg, and so gently as not to
churn it. In about three houres the milk and
sugar assumed pastry consistency, and de-
lighted the palates Of all present. By con.
slant manipulating and warming, it was rcdu-
ced to rich, creamy-looking powder; then
exposed to the air to cool, weighed into par
GELS of pound each, and by press, with
the force Of ton or two, made to assume the
compact form of tablet, 1.-THE size of a small
brick) in which shape, covered with tin foil,
it is presented to the public.
Some Of the Soidifed milk, which had
been grated and Dissolved in water the evening
previous, was found covered with rich cream
This, skinned off, was soon converted into
excellent butter. Another solution was speed-
ly converted into wine whey, by a treatment
precisely similar to that employed in using
ordinary milk. 1t fully equaIled the expecta
ton of all so that solidi6ed milk will here
after rank among the necessary appendages Of
the sick room. In fine, this article makes
paps, custards, buildings and cakes, equal to
the best milk and one may be sure it is an
unaduIterated article, OBTAINED from well-pas-
tured cattle, and not the produce of distiery
sops; neither can it DO watered.
For our steamships, our packets, for those
travelling by land or by sea, for hotel purpo-
sss, or use in private families, for young or
old, we recommend it cordially, as a substi-
tute for fresh milk.
We look with interest for the scientific re.
port Of the Committee of the Academy Of
Medicine. in which We hope for an exposition
Of the domestic, culinary and hygenic proper
tics OF solidi6ed milk.