1 quart; sugar, 1 lb.; reduce it by heat to the consistence of a syrup, and finish the evaporation on plates by exposure in an oven.

Obs. About an ounce of the powder agitated with a pint of water, forms an agreeable and nutritious drink, and a good substitute for milk at sea. It may also be used for tea or coffee in a solid form. This process, which is very old, has been recently patented. See Milk (above).

The condensed or preserved milk, now in such general use, and which is met with in tins as milk which has been more or less deprived of water by evaporation in vacuo. It occurs in the market in two forms—in one simply as condensed milk, and in the other as condensed milk mixed with a large quantity of sugar. Milk preserved as above without sugar will keep only for two or three days; whereas with sugar it may be preserved for an almost indefinite time. Either variety mixed with the proper quantity of water becomes normal milk again, the sweetened kind being, of course, milk with the addition of a considerable amount of cane sugar. Professor Wanklyn says he has examined the principal brands of preserved and condensed milk sent to the London market, and finds they contain their due proportion of fat. He gives the following analyses of the produce of the English Condensed Milk Company:

Preserved Milk.

In 100 parts by weight.
Water20·5
Fat10·4
Casein11·0
Ash2·0
Cane and milk sugar56·1
———
100·0

Condensed Milk.

Water51·12
Fat12·11
Casein13·64
Milk sugar20·36
Ash2·77
———
100·00

Roses, Milk of. Syn. Lac rosæ, L. Prep. 1. (English.)—a. Almonds (blanched), 1 oz.; oil of almonds and white soft soap, of each 1 dr.; rose water, 1 pint; make an emulsion.

b. From liquor of potassa and oil of almonds, of each 1 fl. oz.; hot water, 2 fl. oz,; agitate together until mixed, then add of rose water and distilled or filtered soft water, of each 1⁄4 pint, and again agitate well.

c. As the last, but using half a tea-spoonful of salt of tartar for the liquor of potassa.