ing quality of the milk may be
increased by reboiling it on three successive days for a half hour or
longer, and carefully sealing after each boiling.

TO STERILIZE MILK TO KEEP.--This is a somewhat more difficult
operation, but it may be done by boiling milk sealed in very strong
bottles in a saturated solution of salt. The milk used should be
perfectly fresh. It is best, when possible, to draw the milk from the
cow directly into the bottles. Fill the bottles to within two inches of
the top, cork them immediately and wire the corks down firmly and place
them in the cold salt solution. Boil fifteen minutes or half an hour.
Allow the solution to cool before removing them. If the bottles are
removed from the solution while hot, they will almost instantly break.
When cold, remove the bottles, and cover the tops with sealing wax.
Store in a cool place, shake thoroughly once or twice a week. Milk
sterilized in this manner will keep indefinitely.

CONDENSED MILK.--Condensed milk is made by evaporating milk in a
vacuum to one fifth its original volume; it is then canned like any
other food by sealing at boiling temperature in air-tight cans. When
used, it should be diluted with five times its bulk of warm water.

Condensed milk, when not thoroughly boiled in the process of
condensation, is liable to harbor disease-germs the same as any other
milk.

CREAM.

Cream varies in composition according to the circumstances under which
it rises.

The composition of an average specimen as given by Letherby is:--

Nitrogenous matter............................................ 2.7
Fat.......................................................... 26.7
Sugar of milk................................................. 2.8
Mineral matter................................................ 1.8
Water........................................................ 66.0

In the process of churning; the membranes of casein which surround each
of the little globules constituting the cream are broken, and the fat of
which they are composed becomes a compact mass known as butter. The
watery looking residue containing casein, sugar of milk, mineral matter,
and a small proportion of fat, comprises the buttermilk.

Skim-milk, or milk from which the cream has been removed, and buttermilk
are analogous in chemical composition.

The composition of each, according to Dr. Edward Smith, is:--

SKIM-MILK

Nitrogenous matter................