Custer chronicle. [volume] (Custer City, Black Hills, D.T. [S.D.]) 1880-1890, 1889-12-28

Done-why Il IL In Certain Form Good
Food for Infants.
"Tell me something about condensed
milk, its manufacture and It's popular
uses" requested a Globe reporter of one
OF the best known chemists In Boston,
q the W sat discussing matters in gen.
ersl.
1.-THE demand for condensed milk
grew. I suppose, out of adesire TO render
milk capable Of being transported long
distances and to keep IL sweet for a long
time. Il is hardly worth while TO 20
into q technical description Of the pro-
cess of condensing; as 1t Is simply evapo-
ration-by means, however. Of a vacuum
pan
WORKING r OUT.
"In the middle of this century, Pro-
fessor E. N. Horsford made numerous
experiments showing that milk could be
successfully condensed by evaporating
1t at a low temperature with the addi-
ton OF some sugar. He did not employ
a cuu pan, but he pointed out the
mean by which his assistant, Dalson,
with B~latchford and Harris, succeeded
In placing the first condensed milk upon
the market. This milk, which wal sold
In cakes packed in tin foil, formed part
Of the provisions which DIR. Kane took
with him or his polar expedition.
''In 1855 Blatchford improved the pro-
cess by introducing the acuum pan.
In the same year Gail Borden obtained
q patent for applying the pan
In a particular way to the 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 appeared
on the market in tin boxes, Theoretically
sealed. Horsford and Borden share the
honor Of having invented condensed
milk.
Condensed milk is prepared by evap-
Grating ordinary milk at a temperature
below 100 degs. G; preserved milk is con
densed milk to which sugar has been
added during the process Of evapora-
tion."
What Is the ordinary condensed milk
Of commerce. asked the writer.
simply condensed milk to which
cane sugar has been added. They found
that in the c~ondensing, after the milk
reached a boiling point, the fat separ-
ated from the rest, and a proper degree
of thickness could not be obtained. but
that by adding cane sugar the milk
could be reduced to the desired consist
ency. II the milk were thin enough to
shake around in the can it would be
churned, as it were. by handling, and
little Jumps of butter would gather in it.
Even in common milk that has been
brought to me for analysis, | have found
little Jumps of butter il IL has come a
long distance on the cars.
''Then there ia another kind of con-
densed milk that milkmen sometimes
work of ON their customers when their
regular supply has been soured by a
thunderstorm"-
'Is it really a scientific fact that a
thunderstorm will sour milk broke in
the reporter, whose crude ideas on that
point had been suffering for enlighteL-
ment for years.
Eyes, l think So" continued the chem
LIST. AT least the conditions during a
thunder storm are such that milk often
viii sour then. For n thing, thunder
storms usually come on very hot days.
Then, too, the unusual amount of ozone
prevalent during q thunder storm, the
presence of nitric acid, in fact, caught
In the air, washed down by the rain,
may have something 10 do with the
souring."
DIFFERENT QUALITIES OF Mill.
"But as I was saying, milkmen often
carry around in bulk, in ten quart cans,
q 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"
"How Is THAR asked the reporter.
growing suddenly interested.
"Well, this fallacy about one cows
milk for the baby'is pretty well knocked
out now. People in the first place are
not sure that they are getting n cows
milk, and the next place IL they are and
the GOV Is diseased the baby's health Is
endangered. The milk Of q whole herd
10 more uniform; and the process of con
densing win remove or destroy any in
furious ingredients or taints that might
have beeu in the milk before it was boil
ed This kind OF condensed milk is the
best for coffee, also, rs it will not dilute
and weaken the coffee v common milk
viii. have used it in my family for
years."
cit Is strange" added the chemist,
''that there is no law regulating the sale
Of impure or condensed milk, or milk
not up . the standard. The laws affect
ing common milk are many and stringent,
but they do not apply to condensed milk.
Now, here Is the result Of an analysis ]
have just made Of two samples Of con-
densed milk, the first made from partly
Skinned milk and the second from
whole milk:
PR cent
vns...-...... AO
Solids not Ia. Nd
TotA. 10vO
Water N.S
Solids not fat- ........... ................ SAO
rUai. 1000
uYou notice that thu Art n more thar