The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1890-01-08
IT Is BOILED WAY DOWN.
SOME FACTS FROM A CHEMIST ABOUT
CONDENSED MILK.


ket-How and by Whom 1t Was First
Done--why It Is in Certain Form Good
Food for Infants.
"Tell me something about condensed
milk, its manufacture and its popular
uses" requested Globe reporter of one
of the best known chemists in Boston,
as the two sat discussing matters in gem
eral.
"The demand for condensed milk
grew, suppose, out of desire to render
milk capable of being transported long
distances and to keep it sweet for a long
time. It Is hardly worth while to go
into a technical description Of tho pro-
cess of condensing; as it Is simply evapo-
ration-by means, however, of a vacuum
pan.
WORKING IT OUT.
ssIn 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
vacuum pan, but he pointed out tho
means by which his assistant, Dalson,
with Blatchford and Harris, succeeded
In placing the first condensed milk upon
the market. This milk, which was sold
In cakes packed in tin foil, formed part
Of the provisions which DIR. Kane took
with him on his polar expedition.
''ln 1856 Blatchford improved the pro-
cess by introducing the vacuum pan.
In the same year Gail Borden obtained
patent for applying the vacuum pan
In Q 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 q temperature
below 100 degs. G; preserved milk is con-
densed milk to which sugar has been
added during tho process of evapora-
tion."
"What is the ordinary condensed milk
of commerce. asked tho writer.
''Simply condensed milk to which
cane sugar has been added. They found
that IN the condenaing. after the milk
reached boiling point, the fat separ-
ated from the rest, and q proper degree
Of thickness could not be obtained, but
that by adding cane sugar the milk
could be reduced to the desired consist
cncy. II the milk were thin enough to
shake around in the can Il would be
churned, as it We're. 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 1t has come a
long distance on the cars.
!. 4. sym - = =-s---.a-e = :. -
densed milk that milkmen someEimos
work Off ON their customers when their
regular supply has boon soured by a
thunderstorm"-----
els 1t really q scientific fact that a
thunderstorm will sour milk?" broke In
the reporter, whose crude ideas ON that
point had been suffering for enlighten-
ment for years.
eyes, think 80, continued the chem
list. cat least tho conditions during a
thunder storm are such that milk often
will sour then. For ono thing, thunder
storms usually como on very hot days.
Then, too, tho unusual amount of ozone
prevalent during 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."
DETERRENT QUALITIES OF MILK.
"But as was saying, millkmen 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"
elbow Is thatr" 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 one cows
milk, and the next placeif they are and
the COW Is diseased the baby's health Is
endangered. The milk of whole herd
Is more uniform; and the process Of con-
densing will remove or destroy any In
furious ingredients or taints that might
have beeu In the milk before 1t was boil
ed. This kind OF condensed milk Is the
best for coffee, also, as 1t will not dilute
and weaken the coffee as common milk
will. have used 1t In my family for
years"
at Is strange" added the chemist,
'that there is no law regulating the sale
of impure or condensed milk, or milk
not up to the standard. The laws Affect
ing common milk are many and stringent,
but they do not apply to condensed milk.
Now, here is tho 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
Per cent.
Water ...... ..........,..........'..'. oo,O
Solids not fat. $3.50
Total. ................ 1000
Water .....,................'.... 04o
Fat. .............".....~..... lo2o
Solids not fat.......s .....................,. @U
Total. Observation-Disclosures. lUuU
"You notice that the first Is more than
half water and contains only $40 per
cent. of fat; yet the public couldn't tell
the difference"
"What is milk sugarr' asked the writer.
"Milk sugar Is made by extraction