Baltimore daily commercial. [volume] (Baltimore, Md.) 1865-1867, 1866-02-28
Pacific Hotel.
ITO, I72, IVA & 17e GREENWICHS ST.,
Zone Square West of Broadway
BETWEEN ooURTLAND AND DEFY STREETS, NEW YORK.
JOHN PATTEN, Jr., Proprietor.
HDURE MILkI
H. PURE MILK!
PURE MILKl!!


THE BALTIMORE CONDENSED MILK CON-
PAN4 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 Pharmaceutists of the country at
thorough analysis of the MILK, which the Company
prepares and furnishes to thousands in our city
and his professional opinions and conclusions have
been kindly furnished us for publication. The sub
Joined 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
using Condensed Milk, and others who desire To
the pBAtTMoRE C6NDENsE EsH'q MILK IN G6N Of
PANY, near York. Pa, and now give the results of
my observations, there, confined by subsequent ex-
aminatons Of the Milk in my Laboratory. The
Milk received at the Factory door was carefully ex
amned all not absolutely fresh rejected and the
sweet pure Milk put in clean brass kettles stand
ing in vat of hot water. There it remained brief
time sufficient to accomplish the coaguaton of the
casein. 1t was then passed through metal filter
ately heated by steam, and then transferred by ex-
haustlon to the vacuum pan for final concentration.
inns concentration was carried in partial vacuum
at temperature not exceeding 1902 Far. thermome-
ter. From the vacuum pan twas discharged ntocans
which were rapidly cooled by immersng them in q
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 stem
some 800 gallons of sweet pure country Milk fresh
from the COWS, without dilutiOn adulteration was
reduced to about l5 gallons Othe condensed article
The Condensed Milk thus produced containing of
very small per centage of casein left adhering 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 self-evdent truth
was confirmed by subsequent chemical examination
One OF the articles removed the casein, is the one
constituent of Milk most prone to change most readily
decomposed, and when undergoing change it always
acts ike terment, and brings about that chemical
change IN the sugar by which Tactic acid is produced
This partial removal of the caSein from the Con-
densed Milk must then diminish its tendency to be
come sour, and at the same time must prevent that
not hat EIg&,., q
lows the habtua of coagulated casein as an ar
cle Of food whether taken in the form of cheese or
only chemically pure, but in another and an eGuaIlv
Important sense is absolutely pure in being abso.
lutely clean. No 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 utensi. from the smallest
cup to the vacuum pan, shone like mirror, while
boiling water and high steam was lavishIv used To
remove from the premises every thing that might act
as the slightest cause of contamination From fhe
moment the Milk is received at the door Of The fac
tory until 1t is passed out again to the consumer it
is never touched by the human hand. 1t is not
this respect differs widely from City Milk supply
During numerous examinations of MilkfrOm various
sources have never met with any containing less
IMAM one,iourtn and sometimes found one-third
water This affects the question of cost Twelve
cents for quart Of Milk containing half pint of
quart of Condensed Milk at As 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 II
cents a quart. and the product tastes like cream
Even were the cost greater it would be worth some
thlng to be free from all risk of swallowing stale Milk
kept until on the very verge of Reconnaissance n
Swl MIX from stall fed and diseased cows II wouId
pc worth something to get rid of the ANNOYANCE Of
discovering deposit of mud in the bottom of the
MIX vessel from which, perchance we have lust been
helped. And lastly, it is worth something to have
responsible parties standing between US and the farm
YARD pumpto guarantee that we shall never be called
on to buy pump water at the rate of good Milk T
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 same way, and differs only in containing
a large percentage Of granulated white sugar. "
Respectfully, &C..
WILLIAM Z. A. AKIN NJ T.
Prof. Chem. and Pharm. Univ Ma
We need only add, in full corrobo;ation oF tho
above, that all physicians who have given the Cono
den?ed MIX fair trial and examination, fuIIv con.
cur in the opinion of Prof. Akin i' JUL
Persons DESTROYS of trying this Milk can leave tbsir
at me depot or send their address through the
Post office boxes established at the street coTnsrs
For further information amply IN Wv 'oiH'-'
NUMSEN, CARROLL & Co Cen Epente
es.r JAMES BURNS Manager,
re I-u Office, No. IS Light street