The sun. [volume] (New York [N.Y.]) 1833-1916, 1894-04-22
EvAPORATED CREAM.
a NEW DAIRY PRODUCT WBICH ~
RETOLUTIoNIzING Dietary SCIENCE.

AZ E-uision OF Crrs- watch Ca- n. NJ
eestsd by Isvsnss-rhe Peerless Br.sa.
The evidence which vital statistic. furnish,
that the longevity OF man 10 rapidly incress-
Ing, has naturally prompted close inquiry into
the causes which are bringing about this
| gratifying result. However II seems to be
generally agreed that IL IL largely owing to
the great advance made in dietary science.
The discoveries OF the great French chemists
aided by surgical operations, which laid bare
the Interior Of the stomach while In process
OF digestlng food. have so firmly established
these fundamental facts OF digestion that not
only physicians, but men Of affairs interested
In the marketing Of food products have been
able to take advantage Of them. Superb use
has been made Of one Of these fundamental
facts along purely commercial lines We hear
much these days Of emulsions used chiefly By
consumptivea The principle upon which
these preparations proceed is exceedingly
simple.
Investigations OF dietary chemists have
triumphantly established that animal fat, a
most important constituent OF diet. lie not. in
the strict sense Of the word. digested. but
finely divided. that is to say. made into an
emulsion by the stomach. before being depos-
tied In the tissues or consumed ss fuel In the
process Of producing vital energy.
When Gail Borden Invented the process Of
tfsnsportation. he did not and could not take
In this beneficial aspect Of bic invention. How
y bsSE ths policy Of the
and trade marks to Keep up the efilciency OF
thelr plants to encourage new Inventions
able processes, the dietary value OF Mr. Bor-
den's invention. present from the beginning
ss fIfnF n a.: Tsst Ss sns .pU 5aS't 80
w widely throughout the United states today
n
yalids Why should q healthy stomach be
taxed any mere than that Of the invalid or
Evaporatsd cream is milk OF unusual rich
processes to the consistency Of erssm. thus
erecting the sll.lmportsnt result OF emulsion,
ssn.r ' poaops Of the staSls dTysa into
the cream. thus finely dividing It and prepsr-
Ing It iGE mmsdiats assmi,stion in the st9m-
ssl give s. inysllds, ior Instance than cod liver
made by very simple processes ,ot driving
Sr re Tsts int ,S: The
able ,eontrlb%tion to health foods has been
the difficulty OF evaporating cream without
Een ss d.E SsSs pd sDo.
repulsiye taste is noticeable In almost all at
sempts TO eva smyaP1rstS cream except ~ re pro-
ceedipey high mIerature. which. otherwise
ton 10 accom- plshed by the New YORK Con-
densed Milk Company In yacuo and by
exercise OF skilled experts. who have been |
taught by years Of experieDce in the busi-
ness and patient care. Without the Borden |
processes. and without such skilled use OF
these processes. evaporated cream would be
an mpossibility. SO careful are the conf any
to preserve the natural flavor. and color Of
pure dairy cream that sterilization 10 effected |
after the can is sealed. Physicians and house,
ikeepeTs: especIs!S potherss viii And that en-
Cany VIII be Of great intsfss! 9nd shond the
BE- sustained. great benefit TO children. espe-
cially those who have tendencies to waste |
tissue. will ensue. These claims can be sum- |
med up briefly as follows:
i. Evaporated cream Is an emulsion of |
cream, especially valuable for those Of deli |
cate digestion.
2. It Is comp letely sterilized.
J. IL will stand transportation.
4. IL is not dark colored. and retains fresh. |
natural flavor Of the best dairy cream.
The established reputation Of the Gail Bor-
den Eagle Brand OF Condensed Milk as an In |
FAINT food indicates great future for the new |
product-Nsto York Post-Adu. |