New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1864-07-19

bs,res This VAL ia made with steam jacket over the
lower end 20 that the milk, which s aroaa! nos ht
almost 70 the boiling point, Is soon prousnt W '''
Saryss and IL then ready to 60 TO the condenser,
mis- FIRST boiling In the open kettle appears 70 De an
other II the requisites in the preparation ior .ne h.
onerstiop as IL gets rid Of something In the mhk ins
ands 10 make ID foam n the boiler; and II there 10 any
defect In the condition OF the MIX, II e1olleo .sie
in this open kettle. and the deposit OF souon I'M
% Mace dnrng the first boiling Is easily seen and
cleared off between changes There are two OF these
steam wells with their accompanying water Daths ana
receiving platforms From these the milk IS taken py
uhst Is generally termed suction. through timed IRON
Mines 10 the floor above where there are three con
densers or vacuum pans. These in form are somewhat
like the steam well, the egg shape beng compele-oe
inc four by five feet diameter and holding LUZ quarts
In the upper part, on side, there 10 window,
through which strong sunlight OF lainpgh rchecteu
TO the bottom, and opposite this there IS an
through which all the movements Of the milk are seen
and by that means tho boiling Is regulated There rs
also q manholo, through which man enteTs
after each charge Is wltharawh' sua rcr1'S rho
lid Of the hole being screwed on the pan Is ready
70 commence receiving charge. The hrst oPeratloh
IA 10 start powerful doubcacton mir pump, when eA
hsusts the air in the pan until the gauge shows
10 to - inches. The cock in the pipe connected Win
steam eli il opened. AID the mix rushes up 70
the vacuum. This pipe by the by, Is inserted into '
milk from the op and does not extend quite 10 the DOT
tom SO that il any sedimentary matter has accumueu
there from the boiling 1t is not taken np 70 the
err AS soon rs the first charge is drawn up more mis-
is prepared ready in the well for the next oenpI.
The steam is now let heating the coil oi pipe inso
and the steam jacket outside OF the condenser une
being kept in continual operation, and the MIX 49,
observed by the intelligent Yankee grl tone VI w
mudsils of whom has charge OF eaen pss, sbe
prdes herself in keeping 1t aud all aroma 10 u,es
does her person and all are fautless. In lew minutes
abe observes The thermometer indicates l degrees au
that She milk In vaeuo is boiling Iapdly IN "p I'LL a."
AT this elevation it woud require 2!o ueges a,u
not have SO per cent of the "h'er IL co"'"n' i''N'
as Is the case in the condenser. -,
A. the boiling roes the milk continues to nov IN
until 300 quarts have been taken NJ. Then the cock
of The SIMPLY pipe closed and from this time tho most
wstrhfu care OF the attendant Is required to keep the
heat regular and the pumps working perfectly.
The pumps stand up0n the lower floor where stream
az cold wafer flows upon the air chamber, and CON
denscs the steam vapor drawn from the boiling MIX
into water. which Is discharged into stream con,
stantly flowing through the building This condensed
yapor constantly emits that peculiar odor that we per-
ceye in milk from tho COW. OF during the opera
ton OF boiling and which contains the germ OF puire
faction. 81,
When the charge Of 1900 quarts shows by the gauge
that II has been reduced 20 200 quarts. Is ready Tor
the fiji al operation Of publication. The steam Is shnt
off, and its place filed with cold water, the singular
effect Of which is TO instantly increase the heat Of tho
milk TO very high degree. This is called snperheat
ing and the effect Is throw OFF all the remaining
has sreh etid, sickening smell that it pervades The
stmos phere all around and affords one of the most
convincing proofs OF the value OF the process 'na' us
charges such n substance from our daily io'd
From the time the mir Is received from the wagons
until II is finished In the condenser. about three ond
half hours required for all the operations " tnen
ice bath in the lower ROOM and require On hour ana
half 10 become perfectly cool II IS now feady LOT
shipment to the city In summer tne ~ hTp' 10y
filed with ice inserted IN the cans occupying about one
fourth Of the space. Ordinarily the milk drawn nom
the cows night and morning is condensed during the
day and shipped at night and delivered 10 city custom
ers the next morning 1T ~ cents quart
II is very curious fact, thot although only four
quarts condensed 70 one when pure water Is added
to reduce the article again 70 milk. 1t Is invariably
found that II requires four quarts OF water and That
the milk Is then better hnn what Is really pure MIX as
drawn from the COWS and rr better than much that Ii
The Wassaic factory has capacity Of copdensing
II. 90 quarts Of milk day. and during part OF no
demand of city customers is only sufficient TO take
small portion OF this. the remainder Is manufactured
into condensed milk preserved" Up 20 thus sun.
mer such has been the demand for this article that the
manufacturers have barely been able 10 supply it. and
have therefore avoided rather Than sought 70 have It
ns the Business Ss Mr. Borden Is doing At rews
tors Station thirty miles nearer New York, on the
same road, where he has erected building by 700
feet with water power and one condenser by feet
diameter, which Is capable Of condensing 1000 quarts
q day.
HOW TIE PRESERVED MILK is MADE, AND WHAT IT
Ff,., u &. for all purposes for which milk is de7irabe
where fresh milk cannot be obtained. such as in the
camps Of our army and board OF ships, or In any
other Animation uhero e 10 necessary 90 preserve milk
for future longer than that already described would
keep sweet The preserved milk" will keep an In.
definite length Of time. Its period has not yet been
determined.
added In substance manufacture bnt pure double re-
fined sugar which has this curious effect npon the mix
it causes 1t TO part with greater portion Of ts waer
so that pound Of milk and sugar combined actually
occupies less space than pound OF milk without sugar
This result though familiar TO the chemist 10 curious to
the reader who may not be familiar Win the net tns,
and then occupy only the space previously occupied oy
one.
The scientific gentlemen whom have named ss be-
ing preset curing visit at Wassaio account for this
apparent phenomenon connected with sugared milk In
this way:
OF pure milk Of good quality as drawn from the cow
thirteen per cent Is dry matter Not such dry matter
cheese for that contains waeron the average, one
third Of its weight. These gentlemen, who are both
practical chemists having certained that the sugnred
milk has parted with 80 per cent OF Its matter find that
the remaining seven per cent Of water Is only Just
enough 10 keep the MIXTURE In semi liquid condition
To prove this. suppose you take 81 On OF milk and
evsporate the water til you have only OF OF. q con-
densed milk which. combined with 81 or Of sugar
would mako the pound which, II then eyaporated to
water in pound keeps the mixture In plastic form
and In that form Is just as well preserved as In dry
powder. and Is much more convenient and less ex
pensve because II Is very difficult matter TO reduce
milk 10 absolute dryaess without injury, unless more
sugar is added than 10 necessary or pastabe That
the great objection 70 solidfed milk" II did not
tain less water than preserved milk but more sugar
khct wal added 10 absorb the water and IN that con.
dtion not well preserved, Of 80 good flavor
nor convenient for uso as ID II when about the
Sistence Of cream,
The quantity Of sugar used whep the factory "a run
ming fun speed Is very lafee We saw by the books
that 2, 100 pounds was common daily allowance Al
TIT. rate Tor 300 working days ~ year the would
be $40 TINS Of sugar usedifa year,
The sales OF preserved milk in the Summer OF 1894
averaged up 10 tho time we examined about 5000
pounds day Let extend this for year. stil esti
mating so working days. and look Ut the product
400 tpns Of preserved milk from one mAbufactory:
Multiply thcss a they may he all the counry TIL
the average would 10 one az least In every co9ny and