The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1889-12-20

of the best known chemists i'm Boston.
as the two sat discussing matters i'm gen.
eral
"Ihc demand for condensed mill;
grew, suppose, out of desire to render
milk capable of being transported lony
distances and to keep it sweet for Il long
time. 1t is hardly worth while to go
lnto technical description of the pro-
cess ot condcnsinS; as it is simply evapo-
ration-by means. however. of u vacuum
pan.
WORKING IT OUT.
"ln the middle of this century, Pro
fcssor T.. y. llorsford made numerous
experiments showing that milk could be
successfully condensed by cvaporating
it at low temperature with the addi
ton Of some sugar. IIc did not employ
a vacuum pan, but he pointed out the
means by which his assistant, Dalson.
with BlatchFord and Harris, succeeded
IN placing Sbc first condensed milk upon
the market. This milk, which was sold
In cakes packed in tin foil, formed part
OF the provisions which DR.. Kane took
with him on his polar expedition.
"ln 1896 Blatchford improved the pro-
cess By Introducing the vacuum pan.
In tho same year Gail Borden obtained
patent for applying tho vacuum pan
III particular way to tho preparation
Of condensed milk without the addition
of sugar or other foreign substance.
This milk, however, would not keep for
any length Of time, and Borden added
sugar; and his preserved milk app"arcd
on the market in tim boxes, hcrructi"allv
sealed. Eorsforl and Borden share the
honor Of having invented condensed
milk.
"C0nden3cd milk is prepared by cvlp-
Grating ordinary milk ut n temperature
below 100 dogs. G; preserved milk is con.
dcnacd milk to which sugar has been
added during the process Of ev:,rora-
ton"
"What is the ordinary condensed mill;
of commerce." asked the writer.
simply condensed milk to which
cane sugar las been added. They found
chat in the condensinS, after the mill;
reached boiling point, the fat s"yar-
atcd from the rest, and Il proper degree
OF thickness could not be obtained, but
that 10y adding cane sugar the milk
could be reduced to tho desired consist
cncy. If the milk wcrc thin enough to
shake around III the can it would he
churncd, as it were, hy handling. and
little Jumps Of butter would gather in it.
Even in common milk that has been
brought to nic for alysis, | have found
little Jumps Of butter if it has come q
long distance on the cars.
Then there is another kind of con-
dCnS"u milk that milkmCn sometimes
work off on their customers when their
regular supply has been sourcd hv a
hundcrStOrm"-
as it really Il scientific fact tlat q
viii sUUr miIk?' broke in
Chc reporter; whose crude ideas on that
point had been gathering for cnlightcn-
Yes, tiffSsfs so, u,n.,...
ist "At least the conditions during Il
thunder storm are such that milk often
will sour then. For ono thing, thunder
storms usually como on very hot days.
Then, too, the unusual amount of ozone
prevalent during u thunder storm, the
presence OF nitric acid, in fact, caught
in the air, washed down by the rain,
may have something to DO with the
sOuring."
DIFFERENT QUALITIES OF MILK.
"But as l WAS saying, millimcn often
carry around in bulk, in ten quart cans,
kind of CONDENSED milk made without
sugar, and that Will keep several days.
That kind is the best in the world for
babies brought UP by hand"
GLOW is tha,:" asked the reporter,
growing suddrnly Interested.
"Wcll, this fallacy about 'onc COWS
milk for the baby is pretty well knocked