Baltimore daily commercial. [volume] (Baltimore, Md.) 1865-1867, 1866-02-15
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a PURE MILK!i

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a PURE MILK!i
PURE MILK!!!
THE BALTIMORE oNDENsfEfb5E MIN II X COM q
IAN 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
nent Chemists and Pharmaceutsts of the country at
the solicitation Of several citizens, has made n
thorough analysis of the MILK, which the Company
prepares and now furnishes to thousands in our city
and his professional opinions and conclusions have
been kindly furnished US for publication. The sub.
iined is the document:
UNIVERSITY OF MARYLAND, JANUARY 22d. 1885,
10 THE CITIZENS OF BALTIMORE: In accordance
with the request Of several families who are now
adopt it. il found pure, have visited the Works Of
ne BALTlMGRE CONDENSED MILK COM
PANN, near Iork, Pa, and now give the results of
my observations there, confined BY subsequent ex-
aminations of the Milk in my Laboratory. The
Milk received ct the Factory door was carefully ex
amned, all not absolutely fresh 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
caSeln. 1t was then passed through a metal filter
into large copper kettle when it again moder-
ateIy heated by steam, and then transferred by ex
haustiOn TO the vacuum pan for final concentrations
This concentration carried in partial vacuum
at temperature not exceeding 1902 Far. thermome-
ter From the vacuum pan i was discharged into cans,
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 UO gallons OF sweet, pure country MILK, fresh
from the cows, without diutiOn adulteration was
reduced to about p gallons ofthe condensed article
The Condensed Milk thus produced containing of
necessity everything originally present except the
very small per centage OF cSein left adherng to the
inside OF the brass kettles after the preliminary heat
ing and the seycntytive per cent Of water expelled
10 the vacuum pan. This almost seIf-cyilent truth
was confirmed by subsequent chemical examination.
one OF the articles removed, the casein is the one
constituent OF Milk most prone to change mOStreadiy
decOmpOscd and when undergoing change it always
acts like tcrment, and brings about that chemical
change in the sugar by which Tactic acid is produced
Inns ParIlai removal OF the caseln from the Con-
densed Milk must then diminish lis tendency to be-
come sour, ana mt the same time must prevent that
objectionable constituting action that so often fol-
lows the habitqal use of coagulated casGin an ar
ice of food, whether taken in the form of cheese or
in ordinary boiled Milk. The Condensed Mik Is not
only chemically pure, but in another and an equally
Important sensGlt Is absolutely pure in being abso-
iutely clean. NO one can visit the factory without
neing struck with the extreme care taken and the
cmclency OF the means employed to insure the most
perfect cleanliness Every utensi from the smallest
GuR 10 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
ts the Sightest cause of contamination. From the
moment the Milk is received at the door of the fac
!ory until II is passed out again TO the consumer it
IS never touched by the human hand. It is not
oh!y clean, but II is also undiluted, and in
MS respect differs widely from our City Milk supply
Durlng numerous examinations Of Milkfrom yario1s
f6aTceS nave ave never met with any containing less
Dnan on lG ana 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 a 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 TO cents quartz with three quarts of water
to one quart OF Condensed Milk the cost becomes -
cents quart, md the product tastes like cream
EVEN were the cost greater it would be worth some
Jh To pc Tree from all risk OF swallowing stale Milk
KEPT until on the very verge of accommodation or
swirl Mil from stall fed and diseased cows II nuid
be worth something to get rid of the annoyance of
discovering deposit of mud in the bottom of tbe
Milk vessel from wnich. perchance we have lust been
helped And lastly, II is worth something to have
parties standing between us and the farm
yard poillto guarantee that shall never be called
on to buy pump g9ter at the rate of good MiIk
need hardly add thai all that have said in relation
10 the Condensed Milk applies with equal force 70
the preserved Milk, that is manufactured in nre
ciSely the SAME way, and differs only in containipr
a large percentage OF gfaqIiated white sugar.
Respectfully, &c,
WILLIAM E. A. AKIN MD.
Prof Chem and Pharm Univ. Nd.
We need only add, in full confederation of the |
above that all physicians who have given the Con-
densed iit; fair trial and examination fully con-
cur IN the opinion OF Prof. Akin.
PERSONS DESTROYS of trying this milk can leave their
2rders az the depot send their address through the
fost ONCE boxes established at the street corners
fOf ttnrther Information apply to
.r NUMSEN, CARROLL & CO. Gen Apen+s
JAMES BURNS Manager
~ ID Oince. No u Light street.