Baltimore daily commercial. [volume] (Baltimore, Md.) 1865-1867, 1866-02-20
NBURE MII.KI
81 PURE MILK!
pITPE NTJT Z TT

TIE 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. Prof. AIKEN. one of the most emf
the solicitation Of several citizens, has made
thorough analysis of the MILK, which the Company
prepares and furnishes to thousands in city,
and his professional opinions and conclusions have
been kindly furnished us for publication. The sub
Joined is the document:
UNIVERSITY OF MARYLAND, JANUARY ODD, 1866
To THE CITIZENS OF BALTIMORE: In accordance
with the request of several families who are now
using Condensed Milk. and others who desire to
the BALTIMORE CONDENSED MILK COM
PANT. near York, Pa, and now give the results of
alninations of the Milk in my Laboratory The
Milk received at the Factory door 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 was again uoder-
ately heated by steam, and then transferred by eX
hauston to the vacuum pan for final concentration.
This concentration was carried on in partial vacuum
ut Il temperature not exceeding 1909 Far. thermome-
ter; From the vacuum pan twas discharged into cans
which were rapidly cooled by immerSing them in
vat OF ice water, and the Milk was then ready for
distribution. By this simple process, in few
hours. while | stood watching each successive STEP
some 800 gallons of sweet, pure country Milk, fresh
from the COWS, without dilution aduleratOn, was
reduced to about 25 gallons Ofthe condensed article
The Condensed Milk thus produced containing of
necessity everything originally present except the
very small centage of casein left adherng to the
inside of the brass kettles after the preliminary heat
ing and the Seyenty-ye per cent. OF water expelled
in the vacuum pan. This almost Self-evldent truth
was confirmed by subsequent chemical examination
One of the articles removed the caSein, Is the
constituent Of NJ lk most prone to change, osready
deCompoSod, and when undergoing change it always
acts like terment, and brings about that chemical
change in the by which Tactic acid is produced
This partial removal Of the cascin from the Con-
deuScd Milk must then diminish its tendency to be-
come sour, and at the same time must prevent that
at fol
lows the habitua use Of coagu! ated caSein ar
ticc Of food, whether taken in the form Of cheese
in ordinary boiled Milk The Condensed Milk is not
only chemically pure, but in another aud equally
important sense it is absolutely pure in being abso
lutoly clean. n o one visit the factory without
being struck with the extreme care 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 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 it is passed out again to the consumer it
is never touched by the human hand. 1t is not
only clean, but 1t Is also undiluted. and in
this respect differs widely from our City Milk supply
During numerous examinations of MilkfrOm various
sources nave never met with any containing less
than one-tourth and sometimes found one-third
water. This affects the question of cost. Twelve
cents for quart Of Milk containing half pint of
water makes the Milk cost is cents quart. But one
quart of Condensed Milk at IS cents with four quarts
Of cold water, will give five quarts of Milk better
than any ordinary Milk that can fnd and will cost
to 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 the very verge of decomposition, or
will Mill from stall fed and diseased cows. 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 Gumpto 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 fierce to
the preserved Milk Us that is manufactured in pre-
cisely the same way and differs only in containing
| large percentage of granulated white sugar.
Respectfully, &C.,
WILLIAM L. A. AKIN NJ D.,
Prof. Chem. and Pharm. Uniy. Nd,
above that all physicians who have given the Con-
dcnscG HttE fair trial and examination fully con-
cur in the opinion of Prof. Akin.
Persons deS rous of trying this Milk can 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 IL Co. GEN AGENTS
JAMES BURNS, Manager
ie TIT Office. No. 10 Light street.