Baltimore daily commercial. [volume] (Baltimore, Md.) 1865-1867, 1866-02-09
ERURE EIEEkI
= PURE MILK!
PURE MTLE ~

- Ih
PURE MILR!l!
THE BALTIMORE CONDENSED ! Milk II K COM
PANY beg leave to lay before the public the follow
ing document. for which they ask a general and i'm
partial perusal. Prof. AIKEN one of the most emf
nent Chemists and Pharmaceutsts of the country at
the solicitation Of several citizens, has made
thorough analysis of the MILK, which the Company
and his professional opinions and conclusions have
been kindly furnished US for publication. The SUBJ
Joined is the document:
UNIVERSITY OF MARYLAND, JANUARY 22d, 1866
10 THE CITIZENS OF BALTIMORE: In accordance
with the request Of several families who are now
using Condensed Milk, and others who desire to
he ,BALTIMoRE C0NDENsED MILK i'll V COM =
PAM aear YORK, Pa, and nov give the results of
my observations there, confined by subsequent
aminatiUns of the Milk in my Laboratory. The
Milk received at the Factory door carefully ex
ahmed all not absolutely fresh was rejected, and the
sweet pure Milk put in clean brass kettles stand
ing in vat of hot water. There it remained brief
time, sufficient to accomplish the cOagulation of the
casein. 1t was then passed through n metal filter
INTO large copper kettle, when it again moder-
atey heated by steam, and then transferred by ex-
haustion to the vacuum pan for final concentration
rms concentration carried on partial vacuum
at temperature not exceeding 1902 Far. thermome-
ter From the vacuum pan was discharged into cans
which were rapidly cooled by immersing them in
vat Of ice water; and the Milk was then ready for
dlstribution. BY this simple process in few
hours, while stood watching each successive step,
some 500 gallons of sweet pure country Milk fresh
rom the COWS, without diiution adulteration was
5educed TO about 5 gallons ofthe condensed article.
The Condensed Milk thus produced containing of
necessity everything originally present except the
inside of the brass kettles after the preliminary heat
ing and the seVenty-fiye per cent. of water expelled
IN the vacuum pan. This almost self-evdent truth
was confirmed by subsequent chemical examination.
One OF the articles removed the casein, is the one
constituent of most prone to change most readily
decomposed, and when undergoing change it always
acts like terment, and brings about that chemical
change in the sugar by which Tactic acid il produced
This partial removal of the casein from the Con-
densed Milk must then diminish its tendency to be-
come sour, and at the same time must prevent that
objectionable constipatng action that so often fol-
lows the habtual use OF coagulated casein ar
tce of food whether taken in the form of cheese or
IN ordinary boiled Milk The Condensed Milk is not
only chemically pure, but in another and an equally
Important sense it is absolutely pure in being abso
lutely clean. No one visit the factory without
being struck with the extreme care taken and the
efficiency of the employed to insure the most
perfect cleanliness Every utensil, from the smallest
cup to the vacuum pan, shone like mirror, while
boiling water and high steam was lavishly used to
remove from the premises every thing that might act
as the slightest cause of contamination. From the
moment the Milk is received at the door of the fac
tory until 1t Is passed out again to the consumer it
is never touched by the human hand; It is not
this respect differs widely from City Milk supply.
During numerous examinations of Milkfrom various
sources | have never met with any containing less
than one,fourth and sometimes found one-thrd
water. Tins affects the question Of cost. Twelve
cents for quart q Milk containing half apint of
water makes the Milk cost 10 cents quart But one
quart of Condensed Milk at IS cents with four quarts
Of cold water will give five quarts of Milk better
less than 10 cents quart with three quarts of water
to one quart OF Condensed Milk the cost becomes p
cents quart, and the product tastes like cream.
Even were the cost greater it would be worth some
thing to be free from all risk of swallowing stale Milk
Kept until on the very verge of decomposition, or
Swl Milk from stall fed and diseased cows 1t would
be worth something to get rid of the annoyance of
discovering deposit Of mud in the bottom of the
Milk vessel from which perchance, have just been
helped. And lastly it is worth something to have
responsible parties standing between US and the farm
yard Gumpto guarantee that shall never be called
on to buy pump water at the rate of good Milk. |
need hardly add that all that have said in relation
to the Condensed Milk applies with equal force to
the preserved Milk as that IS manufactured in pre-
ciSely the same way and differs only in containing
large percentage of granulated white sugar Re-
snecttully, &c, WILLIAM F. a. AKIN, NJ. D.. Prof
Chem. and Pharm. Univ. Nd.
We need only add, in full confederation of the
above that all physicians who have given the Con-
de1lsed iIk fair trial and examination fully con-
cur in the opinion of Prof Akin.
Persons DESTROYS of trying this Milk can leave their
orders at the depot or send their address through the
Post office boxes established at the street corners
For further information apply to
NUMSEN, CARROLL & CO., Gen, Agents.
JAMES BURNS, Manager,
re I'll Office, No. is Light street.