The morning call., 1894-10-27
MiLkMEN Go OUT.
They Learned How Condensed rliik
Was Manufactured.

Four hundred and fifty of the best
known men of New York. Brooklyn, Jer-
sey City and Newark gathered to-
gether at the West Forty-second-
street ferry at O'Clock yesterday
morning. They were men whose faces
are known TO every class of citizens in
these cities and whose daily visits are wei
coined In more han $4,000 families in this
city alone. Nearly all were young, bright
eyed fellows. although here and there was
one with gray hair. A band of music was
in waiting to join The company. Each Of
the 450 wore on his breast a long purple
silk badge fringed with gold, which told
that this was the sixth grand excursion
given by the New l ork Condensed Milk
Company to their city employees"
gold eagle holding in his beak a scroll
inscribed, "Gail Borden Eagle Brand"
was also on the badge. 1t did not take
more than the inscriptions upon the
badges TO tell what the character of the
gathering was. The men were the drivers
OF milk-wagons in the employ of the big
gest milk-Selling company in the world
Yesterdays excursion was to the home
farm factory at Waikiki, back of Kings
ton. A train of nine cars was in waiting
for them at WeehawkeD, and soon the
whole party, including a caterer. was on
its way up the Hudson.
The Object Of these excursions is two
fold: Fist. Of course, is the purpose of
pleasure; the second object is Instructive
The company has found that it more than
paid in the past to make the men who sell
Its products familiar with all the systems
ana processes through which the milk and
cream passed before it came into their
hands.
After dinner the visitors inspected the
factory and strolled through the big barn
and over some of The 1000 acres of Gail
Borden's farm. Certainly the most inter-
eStlng part of what they saw was in the
factory. Cans of milk were being deliy-
cred by the wagon-oad when the exeur-
sion train arrived. These we're dumped
into tanks which stood upon scales and the
milk was weighed. This was to be made
inlo sweetened condensed milk From
these tanks the milk ran into copper vats,
where 1t was heated almost TO the boiling
point. From these again 1t ran into an
other tank, where granulated sugar in
proper quantities was mixed with it.
Then began most interesting process,
that OF eyapOratiDg out the surplus water
without boiling the milk and coagulating
its albumen. The sweetened milk
was pumped up to the floor above into
closed tanks, also of heavy copper. Here,
heated by coils of pipe carrying live
steam, it had the water literally sucked
out of it by big air pumps, which created
a partial vacuum above it. Exper erieD ced
men watched 8 bubbling, and when their
eyes told them il had grown thick enough
each batch was declared TO be finished and
was run into cans below, and these were
set in cleveIly constructed cooling tank,
where they were whirled around in cold
water, as icecream cans are. and the cnn-
tents cooled. The evaporating process
took about one hour for each kettIeful,
and the kettles held about 400 quarts of
milk each. After each process was COM
pleted all the copper utensils were washed
inside aud out, and in addition every por-
ton Of their surfaces. both on the outside
aud within, was polished with sandpaper
or emery paper.-New York Sun.