The Stratford Evening Post. WITH WHICH IS INCORPORATED THE EGMONT SETTLER. FRIDAY, JANUARY 3, 1913. NEW MILK.

Stratford Evening Post, Volume XXXV, Issue 7, 3 January 1913, Page 4

The Stratford Evening Post. WITH WHICH IS INCORPORATED THE EGMONT SETTLER. FRIDAY, JANUARY 3, 1913. NEW MILK.

These are indeed very wonderful days, and the chemist has done much to astonish us in the productions of his laboratory, but Taranaki at least will hardly swallow milk “made in Germany”—cowless milk from the hands of the chemist. According to one authentic account a few weeks ago the first consignment of synthetic milk readied London, and we are told that it looked like milk, it smelt like milk, and it tasted like milk—some milk. This wonderful machine-made milk was bottled in Germany, and opened in London before half a dozen eminent analysts and some Government officials, who were There ready to taste, in the performance of their duty, and a good many other people who were also ready—even willing—to taste out of mere curiosity. So it came about that there was the truly strange spectacle of a roomful of men solemnly sipping milk, at high noon, without even the excuse of doctors’ orders. It was explained, we are further told, that the milk was graded to suit different palates. Some sipped strength Xo. 1 and some No. 2. Nos. 3 and 4 are doubtless still being matured in the machine in the Fatherland. To all questions as to the ingredients of cowless milk the same surprising and guarded answer was returned: “Soya beans—and other things.” The analyst and anybody else who chose, were invited to take away a bottle of milk and fjnd out for themselves what the “other things” might be. Meanwhile it was impressed on them that cowless milk is ready to go, side by side with the milk of the cow, through any test any analyst could devise, and then win on the question of price. While Sir William Crooks and other exports carried their bottles carefully away to their laboratories, an ‘Express’ representative made a simpler and speedier test. Two cals and a kitten, all confirmed milk-bibbers, were invited to taste the milk from the machine. They fell to without suspicion. After two or three days, however, the cats drew back with a faint air of surprise,, and left the undiscriminating kitten to continue. But before the dish was empty, he, too, decided to give the cow another chance. When eats and kitten had made it quit© clear that they could drink no more—cowless milk is said to be rich and nourishing—the remainder was tried on the dog. It detracted somewhat from the value of this part of the test that the dog was young and unsophisticated, and inclined to regard milk—any milk—as a treat. He

finished the tasting sample, and plied clearly that he would continue testing until further orders. But dogs have their own peculiarities and their tastes may not always be a standaid for cats and babies. Ihe New Zealand inspector of Dairy Produce in London (Mr. Walter Wright) forwards an interesting account of this artiii-. cial milk, which is said to be the dis-| covery of three German scientists and others. The new “milk” is a synthetic product composed from cereals and water. The fat of the soya bean is a considerable ingredient, and other fats, as well as beet-sugar, enter into it. The manufacture does not enecessitate any costly machinery. The machinery acts as a digestive appaiatus on the cereal fats, and seven hours’ brewing brings out the perfected milk. It is not touched by the hand nor exposed to the air during the process. As soon as it is made it is poured into bottles; within about ten seconds the bottles are sealed and ready for delivery. Poured into a glass, the milk is a thick, fatty liquid of the same colour as cow’s milk. It has a certain degree of unusual flavour in the mouth, as well as a stickiness, which may be a symptom of its possible powers of nourishment. It can be made as thick as it is desired, and the ordinary “family milk,” which is produced by the process at present-, is said to bo 15 per cent, more nutritive than the best cow’s milk. CommerciallyHhe thing is likely to a tremendous success, if a demand arises, and it is stated that the only considerable difference between this milk and cow’s milk appears to be that it will give no butter. It yields cream, though the cream rises much more slowly than in cow’s milk, because the fat is more finely distributed. It give: cheese, which can be sold at a profit - at 3d per lb. It turns sour in about ' twice the time in which ordinary milk is so affected. It can be used in coffee or tea, puddings, and so on. Variions standards can bo produced, anc this controlled regularity of quality if claimed as one of the chief advantage it possesses. A patent has been taker out, and if the English analyses tun out to be as satisfactory as the German analyses are said to be, a factor' will probably be put up in London ai once. A great deal of the manufac ture is automatic, but the new indus try would open a largo field of era ployment. All of which may be perfectly true; there is nothing new un der the sun, and nothing in thes< progressive days ought to cause u; much astonishment. But we have h mind synthetic rubber and othc;

things, and for the present, at an; rate, will continue our faith in the Holstein, the Ayrshire, and the Jersoj as the true fountains from which spring the lacteal fluid.