Baltimore daily commercial. [volume] (Baltimore, Md.) 1865-1867, 1866-02-12
E5URE MEX!
IL PURE MILK!
DIRE ITITE ~

IL PURE MTLK!l
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. of the most emf
nent Chemists and Pharmaceutists of the country at
the solicitation of several citizens, has made a
thorough analysis of the MILK, which the Companv
prepares and furnishes to thousands in our city
and his professional opinions and conclusions have
6Gen kindly furnished US for publication. The sub
UNIVERSITY OF MARYLAND JANUARY 22d, 1866
10 The CITIZENS OF BALTIMORE: In accordance
using Condensed Milk, and others who desire to
fSS il SH9$ pure haS visited hf
PANY, near York, Pa, and now give the results of
my observations, there confined by subsequent ex-
a9mjiInations Of the Milk in my Laboratory. The
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 coaguIation of the
casein. 1t was then passed through metal filter
INTO large copper kettle, when it was again moder-
atey heated by steam, and then transferred by ex-
4a9ston to the vacuum pan for final concentration.
This concentration was carried on in partial
ter from the vacuum pan twas discharged into cans
which were rapidly cooled BY immersing them in a
vat Of ice water: and the Milk was then ready for
distribution. BY this simple process. in a few
hours while stood watching each successive step,
some 800 gallons of sweet, country Milk fresh
from the cows, without diutOn or adulteTation was
reduced to about rs gallons ofthe condensed article
The Condensed Milk thus produced Containing of
necessity everything originally present except the
very small per centage OF caSen left adherng to the
inside OF the brass kettles after the preliminary heat
ing and the Seventy-fve per cent of water expelled
IN the vacuum pan. This almost sel-evident truth
was confirmed by subsequent chemical examination.
Gne OF the articles removed, the casein is the one
constituent OF NJ most prone to change nostreadily
ueconpOsed, and when undergoing change it always
acts like terment, and brings about that chemical
change IN the sugar by which Tactic acid is produced
ms partial removal of the easein from the Con-
densed Milk must then diminish its tendency to be-
come sour and at the same time must prevent that
Objectionable constipating action that so often fol-
lows the habtua use of coaguIated casein as an ar
cle OF food whether taken in the form of cheese or
in ordinary boiled Milk. The Condensed Milk is not
important sense it Is absolutely pure in being abso
Iutely clean n 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 tho vacuum pan, shone like 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
is never touched by the human hand. 1t is not
enly clean, but 1t Is also undiluted, and in
TINS respect differs wide from City Milk supply
During numerous examinations of Milkfrom various
sources L have 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 l6 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 find and will cost
less than 10 cents quart with three quarts of water
to one quart OF Condensed Milk the cost becomes y
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 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 and the farm
yard pumpto 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-
cse1y the way, and differs only in containing
u large percentage Of granulated white sugar.
Respectfully, &C..
WILLIAM 4. 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 lfilE 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 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,
lie 7-t Office No. Is Light street.