COMMERCIAL MILK SUGAR.

Cromwell Argus, Volume L, Issue 2648, 17 November 1919, Page 2

COMMERCIAL MILK SUGAR.

Richmond, in his book the "Chemistry of Milk," gives the following as the procedure for making milk sugar : Where whey is a by-product, in cheesernaking countries, it is treated for the manufacture of milk sugar. This is done by allowing •it to stand so that., the cream present may rise to the surface, heating it, and removing the cream and a portion of the proteins. The whey, is neutralisori with lime, and a little alum added, which precipitates a further amount of proteins. The whey is then boiled down in vacuum pans, .and the sugar allowed, to crystalise out. Milk sugar is purified by re-crystallisation from water, or, where alcohol is cheap, by dissolving it in water and precipita' ting with alcohol. The milk sugar of. commerce is usually in the form of fine powder, but' it is also sold in crystals ; it consists of essentially pure sugar, but may contain sensible amounts of lactic acid, ash, and sometimes proteins. Its chief uses are for the preparation of infants* food and the, manufacture of penta-nitrolactose, which 'forms a part of some high ex-\_ plosives.

Health is not valued till sickness comes. A silent nurse is a poor soul. It is a great disadvantage to the child if the mother be of a very silent, placid, quiet turn.-The singing, the talking to, the tossing and rolling about that mothers, in general practise, are very beneficial to the children ; they give them exercise, awaken their attention, animate them, and rouse them to action.--Cobbett. i