“To one hundred and twelve pounds of milk twenty eight pounds of Stuart’s white sugar were added, and a trivial portion of bicarbonate of soda,--a teaspoonful,--merely enough to insure the neutralizing of any acidity, which, in the summer season, is exhibited even a few minutes after milking, although inappreciable to the organs of taste. The sweet milk was poured into evaporating pans of enamelled iron, imbedded in warm water heated by steam. A thermometer was immersed in each of these water-baths, that, by frequent inspection, the temperature might not rise above the point which years of experience have shown advisable. To facilitate the evaporation, by means of blowers and other ingenious apparatus a current of air is established between the covers of the pans and the solidifying milk. Connected with the steam-engine is an arrangement of stirrers, for agitating the milk slightly, while evaporating, and so gently as not to _churn_ it. In about three hours the milk and sugar assumed a pasty consistency, and delighted the palates of all present. By constant manipulation and warming, it was reduced to a rich, creamy-looking powder, then exposed to the air to cool, weighed into parcels of a pound each, and by a press, with the force of a ton or two, made to assume the compact form of a tablet (the size of a small brick), in which shape, covered with tin-foil, it is presented to the public. “Some of the solidified milk which had been grated and dissolved in water the previous evening was found covered with a rich cream; this, skimmed off, was soon converted into excellent butter. Another solution was speedily converted into wine-whey by a treatment precisely similar to that employed in using ordinary milk. It fully equalled the expectations of all; so that solidified milk will hereafter rank among the necessary appendages to the sick room. In fine, this article makes paps, custards, puddings, and cakes, equal to the best milk; and one may be sure it is an unadulterated article, obtained from well-pastured cattle, and not the produce of distillery slops; neither can it be _watered_. For our steamships, our packets, for those travelling by land or by sea, for hotel purposes, or use in private families, for young or old, we recommend it cordially as a substitute for fresh milk.” A pound of this solidified milk, it is said, will make five pints when dissolved in water.