that it will perfectly retain
all its excellences, including the cream, and by being sealed up in tin
cans, as above, may be kept for many months. The milk and the process of
condensation have been scientifically examined by the New York Academy
of Medicine, and pronounced perfect, and of great value to the world. We
have used the condensed milk, which was more than a month old; it had
been kept in a tin can without sealing and without ice, but in a cool
place. It was sweet and good, differing in no respect from fresh milk
from the cow, except that the heat employed in condensing it gave it the
taste of boiled milk. If kept in a warm place, and exposed to the
atmosphere, it may sour nearly as soon as other milk: but it may be
sealed up and kept cool so as to be good for a long time. The
condensation is accomplished by simple evaporation of the watery part,
in pans in vacuo. No substance whatever is put into the milk. Four
gallons of fresh milk are condensed into one. When wanted for use, the
quantity desired is put into twice the quantity of water, which makes
good cream for coffee; or one part to four of water makes good new milk;
and one part to five or six makes a better milk than that usually sold
in cities. Steamers now lay in a supply for a voyage to Liverpool and
return, and on arrival in New York, the milk is as good as when taken on
board. The advantages will be numerous. Such milk will be among regular
supplies for armies and navies, and for all shipping to distant
countries. All cities and villages may have pure, cheap milk, as the
condensation will render transportation so cheap that milk can be sent
from any part of the country where it is most plenty and cheapest. The
process is patented, but will be granted to others at reasonable rates,
by Borden & Co.; and eventually it will become general, when farmers can
condense and lay by, in the season when it is abundant, milk for use in
the winter, when cows are dry. This will make milk abundant at all
seasons of the year, and plenty wherever we choose to carry it. It will
also save the lives of thousands of children, in cities, that are fed on
unwholesome milk or poisonous mixtures. There is no temptation to
adulterate such milk, for the process of condensation is cheaper than
any mixture that could be passed.

Preserving hams is effectually done by either of the following methods.
After well curing and smoking, sew them up in a bag of cotton cloth,
fitting clo