The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1857-12-05
zaricult cral /.
Concentrated Milk.

The process for consolidating milk,
bv separating the useful properties from the
water contained in it, is attracting consider
able attention. A large factory intended to
be used for this purpose, has been erected
for New York firm, on the farm oil the
Messrs. Carpenter, II Stanfordviiie, Du.Gi
,ss county. The extract prepared ny 'h's
process, when properly seated can oe 'a
ried auv distance by Sea or iahn' anu re'h''"
perfectly sweet Genuine COW mix COZ"
,,;rs in a thousand parts, one hundred and
go os buttrr. casein, AMI sugar OF milk;
H., remaining eight hundred aud forty par
,,e water. The water is all evaporated- hy
a.. nov nrocess, and the .esidue (oniy one
,;,,b Of the original bulk Of the wbcle) IS a
paste that may be put up IN cans, and re-
ronyer,,d INTO pure, unauthorized milk at
.nv moment, by adding the necessary qnaH-
,;ty of water. Mr.. Borden, the inventor "f
,bi. troc. s.. has established a condenser ~
Ij,cl.fi.ld county, Cons, capable OF reduc-
;,., : 900 quarts per day. The WInSted
Uer,id Of that county. describes the pro-
r.s. as follows: 1.-The milk, as 1t is rcceiv-
"a from the aeighborhood farmers, (,hey
being paid some two or three cents per quart
for it.1 in cans Of six or eight gallons each,
- NJ once deprived of its animal heat by
pl,cing the cans in ice-water- IL Is then,
while in the cans, subjected to heat OF go
% 40 d,crees-a few degrees below the
boiling point. Thus prepared, the milk is
Immediately transferred to a boiler "A hug re-
erptarle Of cast-iron, of incalculable str myth.
While there Subjected, by means of steam,
to heat Of but 100 degrees, the air is with
drawn ty two nicely adjusted air-punps,
and the process of evaporation commences.
The yapor rs il forms, and this II does with
surprising rapidity within the vacuum, Is as
RAPIDLY condensed and thrown oil by means
Of pumps, and so quick is the process, that
according to our information, boiler OF BOO
quarts can be reduced 10 / 10 quarts within
on. and half hours. The liquid thrown
Oft by the evaporation is clear, like water
has a sickisb, unpleasant taste-in no way
resembling milk, and its smell is slightly Of
fensive. IL is considered that the concen-
tr,ted article is rendered purer by the pro-
cess TO say nothing Of its other advantages"
The y. Y. Journal of Commerce alluding
TO this subject says:
"Tbc reader will perceive that it is not
n7.,ngrJciuTed miik,-there being nothing
added to IT, and nothing taken from it ex-
eept the water. IL will be sold in the city
NJ. saw 50 cents quart. lfany one wish
Is to use cheaper milk, he has only 10 add
another quart of water; it will be then far
richer than most, If not all Of the milk dis;ri-
bu,ed from carts about the city. OF course
the addition of only two or three parts o.
water, leaves rich CT am, and the purcha-
Ser can vary the quality at his pleasure.
'Very few persons are aware OF the ex-
lent and importance Of the milk trade in this
CITY. The statistics compiled for official
use year or two ago, showed that the an,
nual cost to consumers here was about So,
500 600 and it must now exceed four Nil.
lions. The difficulty connected with the
trade grows out ef the rapid decomposition
of the milk in its natural state, and its great
bulk compared with its first cost. Both
these are overcome in Burdens process. rs
the water may be evapOrated at the dairy,
and added a-sin when wanted for use. The
expense Of transportation is thereby much
reduced while the quality of the milk Is pre-
served from the damage 1t suffers in its nat
ural state from long continued agitation -
The samples We have seen are uncxception
able. both in quality and taste; and we re-
gard the experiment as entirely successful