Baltimore daily commercial. [volume] (Baltimore, Md.) 1865-1867, 1866-02-26
EDURE 9gEER.
III PURE MTLK!l
pITRE NTTK1ri

PURE MILKNl
PURE MIJEILu
THE BALTIMORE CONDENSED MILK 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 emil
ncnt Chemists and PharmaceGtsts of the country, at
the solicitation of several citizens has made A
thorough analysis ofthe MILK, which the Company
prepares ana now furnishes to thousands in city
and his professional opinions and conclusions have
been kindly furnished US for publication Tho SUBJ
joined IS the document:
UNIVERSITY OF MARYLAND, JANUARY ODD. ls66-
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
PANY, near York, Pa, and nov give the results of
my observations there, confined by subsequent ex-
aminations of the Milk in my Laboratory. The
Milk received at the Factory door was 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 il remained brief
time sufficient to accomplish the coaculatinn Of the
casein. 1t was then passed through a metal filter
into large copper kettle when it was again moder-
ately heated by steam and then Transferred Nv ey
haustion to the vacuum pan for final concentration
This concentration carried on in partial vacuum
at temperature not exceeding 1909 Far. thcrnome-
ter: From the vacuum pan twas discharged into cans
which were rapidly cooled by immersng them in q
vat OF ice water. and the Milk was then ready for
distributor. BY this simple process. in few
hours, while stood watching each successive step
some 500 gallons of sweet pure country Milk fresh
from the cows, without dlution aduiteration was
reduced TO about l25 gallons ofthe condensed arrIn
The Condensed Milk thus produced coatGinins ~
necessity everything originally present except the
very small per ceDase OF 0asen left adharng to the
inside OF the brass kettles after the preliminary
ing and the Seyenty-fve per cent of water eyDeIind
in the vacuum pan. This almost self-eyidaE; ruth
was confirmed by subsequent chemical examination
Ohe OF the artlcieS removed, the cascin is the one
constituent OF Mil most prone to change readily
decomposed. ana when undergoing change it always
ACTS Ike fefment, and brings about shat chemical
Change IN the sugar By WHICH tactic acid is produced
Ills paTuGl removal Of the casein from the Con-
densed Milk must then diminish It's tendency IN ha
m +1,,4
0@ectlonabe consupatlng action that so often fol-
lows the ha6ltqal use OF coaguated easein IS an ar
tlce OF 1000, whether taken IN TIE form of cheese or
in ordinary boiled NIX The Condensed Nil; ,SE
only chemically pure but in another ana an equally
important sengeitis absolutely pure in being absO-
lute!y clean. No one can visit the factory without
being struck with the extreme care taken and the
efficiency Of the means employed to insure the mast
perfect cleanliness. Every utens from .he smallest
cup to the vacuum pan, shone like 4 mirror while
boiling water and high steam was layishly 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
sB PsVe cat touched 9y tha hSman hand 1t is not
this respect differs widely from our City Milk supply
during numerous examinations of MIkfrom 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
water makes the Milk cost Is cents quart But ona
quart Of Condensed Milk at 48 cents with Our quarts
OF cold water, will give five quarts of Milk better
than any ordinary Milk that can find and will cost
less than 20 cents quart with three quarts of water
to one quart OF Condensed Milk the cost becomes Z
cents quart, and the product tastes like cream
Even were the cost greater. it would be worth
thing to be free from all risk of swallowing stale Milk
kept until on the very, verge of decomposition, or
sWlll Milk from stall fed and diseased cows. It would
be worth something to get rid of the annoyance of
discovering deposit Of mud in the bottom oi the
MIX vessel from WHICH, perchance We have just been
helped and lastly, it j: worth something to have
responsible parties standing between and the farm
yard punp to guarantee that we shall never DO called
on 70 BUY pump water at the rate Of good Milk. |
need hardly add that all that have said in relation
70 the Condensed Milk applies with equal force Ia
the preserved Milk, that is MANUFACTURED in pcs-
ciSey the same Way, and differs only in coi,.;,,ns,
large percentage of graduated white sugar.
especially, &C.;
WILLEia y. A. AIKIE NJ D.,
wv Prof: Chem. and Pharm. Univ Nd
We need only add, in full corroboration Of the
above, that all physicians who have given the Con-
cur in the opinion of Prof Akin.
Persons DESTROYS of trying this Milk can leave their
orders at the depot send their address through the
Post otlce boxes established at the street corners
For further Information apply to
NUMoEE, CARROLL u Co, Gen. Agents
j