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These various experiences in dealing with malnutrition all have one essential feature in common—the use of condensed milk. This food proved equally valuable in relief work among war refugees and in the treatment of public school children of New York.

Borden’s Eagle Brand Condensed Milk is pure cow’s milk properly combined with unadulterated cane sugar.

The milk which is used in Eagle Brand is fresh, pure, full cream milk from healthy cows. The cows are examined and the dairies carefully inspected at regular intervals. The condensates are located near the dairies, which makes it possible to receive the raw milk in a perfectly fresh state.

The laboratory system maintained by the Borden Company insures milk of an even higher quality than that required under the government pure food laws. From each can of pure raw milk delivered to the plants, a sample is taken and immediately tested by experts to detect the slightest deviation from the required standards.

The milk, having passed the inspectors at the condensary, is put into heating-wells where it is subjected to a temperature of about 206 degrees Fahrenheit by passing a jet of live steam through it. This degree of heat is held for about five minutes in the heating wells. The milk is then passed on to sugar wells where it is mixed with pure sugar which is added for the purpose of preserving. This mixture is then run into vacuum pans where it is held at a temperature of not more than 140 degrees Fahrenheit for a period of from 1 to 1½ hours, the temperature being gradually lowered until the batch is finished. By this process the growth-promoting properties of the milk are not lost, and the fresh milk and pure sugar are properly blended. The finished product is run through the cooling system, and then into the standard size cans as sold in stores. From the time the milk passes into the vacuum pan