Excerpt from The North-Western Medical and Surgical Journal, Vol. 5: January, 1856; Volume XIII, Whole Series During the last half century various attempts have been made' to accomplish this result, but until quite recently with very little success. If they have in some intances succeeded in preserving the milk a long time fit for use, it has been either by depriving it of some of its valuable ingredients, or by adding other sub stances to such an extent as to materially alter its qualities. Thus the plan of M. Appert, consisted in boiling the milk in an open vessel until it was reduced one half in bulk, frequently skimming it, and finally adding the yolk of one egg to each quart of the concentrated milk. It is then to be kept in bottles. An article of preserved milk, sometimes found in the market in the form of paste, is thought by a committee of the New York Academy of Medicine to have been prepared by a process some what similar to the method of M. Appert; it containing a con siderable quantity of albumen. It is easy to perceive that the boiling and skimming process of M. Appert, and the subsequent addition of albumen, or the yolk of eggs, materially alters the quality of the milk and renders it objectionable. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.