Baltimore daily commercial. [volume] (Baltimore, Md.) 1865-1867, 1866-02-24
EDURE MELKI
- PURE MILKlI
PURE MILK IL


PURE MILK!!l
THE BALTIMORE CONDENSED MILK COM
PANY beg leave to lay before the public the follow
ing document for which they ask general and i'm
partial perusal. Prot. 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
prepares and now furnishes to thousands in city.
and his professional opinions and conclusions have
been kindly furnished us for publication. The SUBJ
i2ined is the document:
UNIVERSITY OF MARYLAND, JANUARY ODD, 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
ADOPT It i fS13d PuFs haze yted the WORKS
PANH, near York. Pa. and now give the results of
my observations there, confined BY subsequent ex-
aminations of the Milk in my Laboratory. The
Mil received at the Factory door was carefully ex-
amined all not absolutely fresh was rejected and the
sweet pure Milk was 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 metal filter
into large copper kettle when it again moder-
ately heated by steam, and then transferred by
haustion to the vacuum pan for final concentration.
This concentration was carried on in partial vacuum
at a temperature not exceeding 1902 Far. thermome-
ter From the vacuum it was discharged into cans,
which were rapidly cooled by immersng them in
distribution. By this simple process, in q few
hours. while stood watching each successive step,
from the cows without dilution or aduiteration was
reduced to about Us gallons the condensed article
The Condensed Milk thus produced containing of
necessity everything originally present except the
very small per centage of casein left adherng to the
inside OF the brass kettles after the preliminary heat
ing and the seVenty-ye per cent. of water expelled
In the vacuum pan. This almost self-evident truth
was confirmed by subsequent chemical examination
One OF the articles removed the casein, is the one
constituent OF Mi most prone to change, most readily
decomposed, and when undergoing change it always
acts like ferment and brings about that chemical
This partial removal of the easein from tSe Con-
densed Milk must then diminish its tendency to be-
come sour, and at the same time must prevent that
Questionable cOnstpating action that so often fol-
lows the habitual of coagulated casen as an ar
ce 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
!utely clean. No one can visit the factory without
being struck with the extreme taken and the
efficiency of the means employed to insure the most
perfect cleanliness Every utens. from the smallest
cup to the vacuum pan, shone like a mirror while
boiling water and high steam was lavishly used to
from the premises every thing that might act
as the slightest cause of contain nation From the
moment the Milk received at the door of the fac
tory until it is passed out again to the consumer it
is never touched by the human hand 1t is not
emily clean, but it is also undiluted. and in
this respect differs widely from our City Milk supply.
During numerous examinations of Milkfrom various
sources have never met with any containing less
water This affects the question of cost. Twelve
cents for quart Of Milk containing half pint of
water makes the Milk cost l6 cents quart. But one
quart OF Condensed Milk at 8 cents with four quarts
Of cold water, will give five quarts of Milk better
than any ordinary Milk that can find and will cost
less than 10 cents quart with three quarts of water
to one quart OF Condensed Milk the cost becomes Il
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
swill Milk from stall fed and diseased Itwould
be worth something to get rid of the annoyance of
discovering deposit Of mud in the bottom Of the
Milk vessel from which, perchance, we have just been
helped. And lastly, it is worth something to have
responsible parties standing between us and the farm
yard pump guarantee that we 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 way and differs only in containing
a large percentage of granulated white sugar.
Respectfully, &C.,
WILLIAM L. A. AKIN. NJ. D.,
Prof. Chem. and Pharm. Univ. Md.
We need only add, in full confederation of the
above, that all physicians who have given the Con-
densed MtLk fair trial and examination, fully
cur in the opinion of Prof. Akin.
Persons DESTROYS of trying this Milk leave their
orders at the depot send their address through the
Post Office boxes established at the street corners.
For further information apply to
NUMSEN, CARROLL s CO. Gen. Agents
JAMES BURNS Manager,
fe 7-tf Office. No. Is Light street.