lled with the milk by a machine, which pours into each one exactly
sixteen ounces automatically, one girl shoving the cans beneath the
spout, while another removes them as fast as they are filled.

People in cities nowadays use condensed milk largely in preference to
the uncondensed, regarding it as more desirable because of the careful
supervision maintained by the companies over the dairies from which they
get their supplies.

For their consumption the product is delivered unsweetened, but even in
this condition it will last fresh two or three times as long as the
ordinary milk by reason of the boiling to which it has been subjected.
Milk fresh from the cow contains eighty-eight per cent. of water,
condensed milk twenty-eight per cent.

After condensed milks come condensed jellies. They are made in the shape
of little bricks, each weighing eight ounces, and with an inside wrapper
of oiled paper. According to the directions, the brick is to be put in
one pint of boiling water, and stirred until it is dissolved.

The mixture is then poured into a mold or other vessel and put into a
cool place. In a few hours the jelly is "set" and ready to use, a pint
and a half of it. It never fails to "jell," which point is the cause of
so much anxiety to amateur jelly-makers.

We have often heard that "one egg contains as much nourishment as one
pound of meat," which shows that nature has condensed the food
essentials in this instance. But man has condensed them still more,
mainly, however, because eggs have a bad habit of getting stale.

Great quantities of eggs are bought up in summer when the price of them
goes down to almost nothing. They are broken into pans, the whites and
yolks separated and evaporated to perfect dryness. Finally, they are
scraped from the pans and granulated by grinding, when they are ready
for shipment in bulk.

Bakers, confectioners and hotels use eggs in this form, which is an
important saving at seasons when they are dear in the shell.

Extract of beef, although a liquid, is condensed beef; the vanilla bean
is now concentrated into an essence and cocoanuts are condensed by
desiccation; cider and lime juice are also condensed, so that a spoonful
mixed with water makes a pint of the original liquid.

Finally, some genius has condensed coffee into lozenges weighing only
fifteen grains, one of which makes a generous cup of coffee. It is
merely necessary to put the lozenge or tablet in the cup, pour b