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Condensed Milk

There is no advantageously placed in any proper vessel, and subjected to pressure, adding a little fresh salt as necessary, and turning it daily till sufficiently cured. When the brine as it forms difficulty in manufacturing condensed milk, and the process consists only in careful evaporation, addition of sugar, and sealing up of the article. The evaporation should be con- is allowed to drain from the meat, the process ducted in a vacuum, to prevent the milk from is called dry-salting; but when, on the conbecoming brown and acquiring a bitter taste. It is best to stir it constantly, or the skin of coagulated casein at the top will prevent quick evaporation. When sufficiently thick or condensed it is mixed with its weight of granulated sugar, stirred well, filled in tins, and soldered up. reservatives.

P These consist of such substances or methods as are employed for preventing decay in fruits, meat, and other perishable matter; together with valuable antiseptics.